This research studied the factors that affect the efficiency of phosphate reduction in the wastewater of the washing process with CaCO3 and CaO produced from eggshell and mussel shell. The study found that the optimum condition for adsorption when using CaCO3 from eggshell is to adjust the pH to be equal to 10 take 15 minutes to absorb and add 1 gram of sorbent which can reduce the phosphate content by 25 percent and when changing the adsorbent to CaO the optimum condition for phosphate removal is to adjust the pH to 7 take 15 minutes to absorb and add 1 gram of adsorbent which can reduce the phosphate content by 24 percent. The optimum conditions for adsorption when using CaCO3 from mussel shell were to adjust the pH to 10 take 45 minutes to absorb and add 1 gram of sorbent which can reduce the phosphate content by 25 percent and when changing adsorbents to CaO the optimum condition for phosphate removal is to adjust the pH to 10 take 15 minutes to absorb and add 3 grams of adsorbents which can reduce the phosphate content by 24 percent. In addition when studying the adsorption of impurities in the wastewater such as conductivity turbidity COD and BOD it is found that the optimum reduction conditions can reduce the impurities of the parameters that mentioned above were 19.32 2.60 54.77 and 16.67 percent respectively. CaCO3 and CaO produced from eggshell and mussel shell can be used to absorb impurities in wastewater before releasing into natural water sources.

The objectives of the research on the different egg age affecting the sponge cake were to study the appropriate different egg age to bake the sponge cake and examine the physical and chemical qualities of the sponge cake. The density of the different age cake was measures using the randomized complete block design (RCBD) method at 95% reliability. The quality of senses sight color smell taste and texture and the overall preference were evaluated. The difference of mean was compared with by Duncan New Multiple Rang Test (DMRT) using a computer program to find the appropriate different egg age to bake the sponge cake. 30 testers applied the 5- point hedonic scale to test the product. Research results showed that the testers preferred the egg age at 9 days the most. Ln terms of taste texture and overall preference the mean was 3.70 3.67 and 4.00 respectively. The physical quality test results indicated that the texture of the one-day egg age had the best adhesion and flexibility 0.54 and 0.94 respectively. The egg age at 12 days had the highest lightness (L*) yellowness (b*) and redness (a*) 50.61 4.71 and 23.99 respectively with the statistical significance (p).≤ 0.05

Milk ice cream is the one of most popular dessert in many countries. But the most milk ice cream contains high amounts of sugar and fat. It is for this reason that consumers who exercise regularly concern about the impact of ice cream consumption on health and have led to a considerable rise in high protein ice cream demand for this consumer group. Therefore the objective of this study was to develop the milk ice cream with high protein from chicken breast by varying chicken breast in milk ice cream at 5 10 and 15% by total weight. The result showed that 10 % chicken breast ice cream had the best physical and sensory properties. The viscosity overrun texture and melting rate of the developed formula were 89.05 cps 108.05% 34584 g force and 23% respectively. The lightness (L*) redness (a*) and yellowness (b*) value were 87.10 5.08 and 20.54 respectively.

The objectives of this research were to construct a jar oven for the production of roasted chicken using heat from far-infrared radiation and to find the amount of electricity and specific energy consumption used in the production of roasted chicken. The physical properties in terms of color softness cooking yield and water holding capacity of roasted chicken were also investigated. By using far-infrared radiation at electrical power levels of 1000 1200 and 1400 watts to roast marinated chicken which had an initial mass of about 1650 grams until the mass of the roasted chicken had a lower than 1220 grams. From the experimental results it was found that the production of roasted chicken at far- infrared radiation with a high electrical power level requires significantly less electricity and specific energy consumption than that with low electrical power level (P≤0.05). Roasted chicken breasts with far-infrared radiation at 1400 watts had significantly higher lightness (L value) but lower redness (a value) and yellowness (b value) than those of 1000 watts (P≤0.05). However lightness (L value) yellowness (b value) and redness (a value) of the roasted chicken breast with far-infrared radiation at 1200 watts were not significantly different from those at 1000 and 1400 watts (P>0.05). The shear force and water holding capacity of roasted chicken were significantly increased when the electrical power levels of far-infrared radiation increased (P≤0.05). Moreover the electrical power levels of far-infrared radiation (1000 1200 and 1400 watts) did not significantly affect the cooking yield of roasted chicken (P>0.05).Sponso

This study aimed to 1) selects the basic recipe for the Breadsticks; 2) study the optimal amount of riceberry rice bran in Breadsticks; and 3) study on acceptance of riceberry rice bran. The Randomized Completely Block Design (RCBD) was used to evaluate tests in sensory property appearance color flavor taste and overall liking. 50-tester and 5 – Point Hedonic Scale were used. It was found that the second basic recipe which consisted of wheat flour 1000 grams yeast 10 grams salt 7 grams milk powder 30 grams water 600 grams sugar 100 grams shortening 50 grams for brushing breadsticks after baking butter 110 grams and salt 7 grams had the highest average scores. Then the optimum ratios of 4 levels of riceberry rice bran were 5 10 15 and 20 percent. It was found that the 5 percent sample had the highest average score. It was found that the average scores were brightness value L* was 54.11 red value a* was 8.58 yellow value b* was 20.54 cripiness value was 4.80 Newton hardness value is 37.20 Newton. Consumer acceptance study using general public found that consumers accepted breadsticks enriched with riceberry rice bran 94 percent. Nutrition study found that breadsticks enriched with riceberry rice bran. Nutritional value off the enriched product was higher than basic recipe breadsticks