This research presents the processing of fresh guava into guava juice product. to be kept for consumption and distribution in the local area It is an alternative career path that helps rural farmers earn more. and create additional careers for the family But farmers still lack the correct technology tools and processing methods in each production process. Therefore there was a problem of insufficient cleanliness taking a lot of time resulting in unacceptable quality and the production is low the postharvest engineering research group has conducted research to find suitable guava juicer. This study is based on working principles of food processing equipment in general use. Come as a guideline to develop improve and create prototypes. The original guava juicer was a grater roller squeezer. There is a guava-sized subsystem consisting of a sub-chamber with grated rollers and the waste water barrier system consists of a juice sieve chamber a waste separation room a spiral conveyer and a sweeper set. various parts that come in contact with the guava juice is made of stainless steel The power source uses a 1-horsepower electric motor a single-phase electrical system a voltage of 220 volts. The machine has the ability to block water at a rate of 250 kg / hour. The juice obtained must be filtered out again with a centrifugal bag filter capable of filtering water at a rate of 50 liters/hour. The prototype guava juice machine costs 40000 baht and the centrifugal filter bag costs 5000 baht. With just one such machine each of these machines can produce 28000 liters of guava juice/year (112000 bottles a year) able to get a return in 0.08 years with an average processing cost of 4.48 baht/bottle which is appropriate in engineering economics. In investment use a ready-to-drink guava juice machine. Fresh guava ingredients are available throughout the year and have 200 business days/year.

A textual analysis of Branding Strategies and Masculine Representations of the Alcohol Online Media Promotions in Thailand is qualitative research. The scope of this research is from 1st January 2019 to 31st December 2019. The research objectives are (1) to interrogate the marketing communication forms used for the online alcohol brand promotions in Thailand and (2) to explore the themes of masculinity represented in the online alcohol brand promotions in Thailand. The purposive samplings employed in this examination are the top 3 popular alcoholic Facebook fan pages categorized by the website socialbakers.com. These are such as Chang World Singha Corporation and Meridian Brandy. In the accumulation of all three alcoholic brand followers Chang World Facebook fan pages had 1598 930 followers Singha Corporation Facebook fan pages had 941279 followers and Meridian Brandy had 103860 followers. In terms of the overall online posts found from all alcoholic brand samplings the overall result found 1038 posts 147753 Likes and 5200266 Shares online. The research result found that the product brand communication strategy is the key brand strategy using the most or around 59.92 % (n= 1038). In the detail of this the product brand communication strategy found that the Emotional Appeal strategy had been used the most around 59.67 % compared with merely 1.25 % of Rational Appeal strategy. The overall masculinere presentations found from all alcoholic online brand promotions found that there are three keythemes of ideal masculinities. These are such as (1) the Friendly men who are laidback easygoingand enjoy spending time with friends (found around 56.45%-Mostly found from Chang Brand promotions) (2) the kind middle-aged men who are successful in life love friends caring others and social responsibility (found 36.61%- mostly found from Singha Brand Promotions) and (3) the playful men who are playful funny work hard looking for rewards in life after a hard-working day (found around 6.94%-mostly found from the Meridian Brandy Brand Promotions)

The aim of this study was to investigate the microbiological quality of milk-shaked drinks including Bacillus cereus Escherichia coli Salmonella spp. Staphylococcus aureus yeast and molds in unsealed containers sold in market fair roadside and stall around Mahasarakham university. The analytical results revealed that microbiological quality of 30 samples of milk-shaked drinks in unsealed containers that did not pass the criteria of department of medicine ministry of public health Thailand were 50 % of total samples. Bacteriological counts of Bacillus cereus Escherichia coli Salmonella spp. And Staphylococcus aureus of milk-based drinks that did not pass the criteria were 13.3 10 13.3 and 10% of total samples respectively. Yeasts and molds counts of milk-based drinks that did not pass the criteria were 3.3 and 30% of total samples respectively. Microbiological contamination of milk-shaked drinks was related to the hygiene of the shop and the supplier. It was found that the location of stall which high dust particles and animal carriers also contributed to the contamination of microorganisms. Moreover the hygiene of the supplier may cause the milk-shaked drinks to be contaminated with microorganisms.

The purpose of this study was to optimize the formula of cereal drink. Ninetyoneto ninety-three percent of red kidney bean three to five percent of peanut andone to three percent of Job’s tear were studied by using Mixture experimental design(Scheffe’ simplex-centroid design) to determined the optimumformula. Chemical and physical properties %protein pH and total soluble solid were analyzed. The result shown the formula of cereal drink consisted of 0.5% red kidney bean 1% peanut and 1%Job’s tear were the optimum formula. The optimum product was evaluated color(L* a* b*) pH %protein %fat and %fiber. The product consisted of L*38.20 a*0.13 b*3.46 pH 6.6 1.3% of protein 0.2% of fat and 0.02% of fiber. Coliform bacterials was less than 3.0 MPN/100ml. Sensory evaluation was tested by 100 panelists using 9-point hedonic scale in aspects of color odor flavor texture and overall liking were 6.18 6.16 6.09 6.04 and 6.63 respectively. The overall liking of product was within the range of like slightly

This research on product development of beverage from Riceberry plus protein was aimed to 1) develop the formulation of beverage from Riceberry 2) study the appropriate ratio of beverage from Riceberry to instant protein content 3) study the appropriate ratio of beverage from Riceberry plus protein to sugar content 4) study the quality change of storage. Samples used in this study were personnel of nutrition service division Central Chest Institute of Thailand among 30 samples. Sensory evaluation was carried out using the acceptance scores on appearance color smelling viscousness smoothness overall preference (5- point hedonic scale). Data were analyzed by using mean and standard deviation. To study mean comparison analysis was used. This research revealed that the best formulated beverage from Riceberry plus protein contains Riceberry 200 gm. water 1800 ml. instant protein 54 gm. and sugar 90 gm. This appearance is clearly violet rich Riceberry and soybean smell and sweet with sugar. The acceptance scores on appearance color smelling viscousness smoothness overall preference were 3.93 3.80 3.03 3.23 3.40 and 3.17 respectively that mean like moderately. The study of changes in the physical revealed that beverage could be kept for 1-3 days at the temperature of 7˚C.