This research aimed to study the quality changes of coating salted eggs partially replacing soil from termite mound with turmeric powder at the level of 0% 5% 15% and 25% during storage for 4 weeks. The results showed that the increasing in turmeric level caused a decrease in salt content in raw egg yolk and raw egg white which led to decrease in hardening ratio of egg yolk. The hardness values of cooked - salted egg yolk decreased while those of cooked - salted egg white slightly increased. At the same salting period the color values of raw egg yolk and raw egg white coated with different levels of turmeric were slightly different. Egg yolks changed to a yellowish orange color while egg whites showed lightness with a direction of red and slightly yellowish color. The raw egg white coated with higher level of turmeric powder exhibited more yellowness which was in accordance with the increasing in curcumin content. From the results of 9-point hedonic scale in terms of color aroma overall taste and overall liking it was found that salted eggs coated with turmeric powder to partially replace soil at a level of 25% with 2 weeks of preserved duration had high scores of sensory acceptability which did not differ significantly from the control samples (0% turmeric) (p>0.05). The curcumin content analyzed in dry egg white was 3.885 mg/g at week 2 and increased to 13.291 and 18.484 mg/g at week 3 and 4 respectively.

The objective of this research is to increase the tool life of trimming process by surface coating technology. The procedure of this research consists of two sections. In the first section the friction coefficient was investigated with the ball on disk technique by using a tribometer. Steel ball was produced from cold work tool steel grade SKD11 (JIS) hardened to 60±2 HRC. Two types of surface coating namely AlCrN and TiAlN were conducted by PVD technique. Disk material used in this experiment was made by stainless steel JIS; SUS 304 of 2 mm thickness. For the second section the wear tests of trimming die were performed by using flat punch and inclined punch 45 degrees without surface coating as well as the inclined punch 45 degrees coated with AlCrN and TiAlN (PVD). Workpiece material used for the wear test was stainless steel JIS; SUS 304 of 2 mm thickness. Additionally the finite element analysis was carried out for explanation the deformation of the workpiece during trimming operation. Although the friction coefficient of the surface coating was higher than non-coating it could be extended the tool life ostensibly. As the result of FEM the inclined punch 45 degrees could be generated the long sheared surface more than the flat punch. This is due to the internal stress of workpiece that did not connect from the punch to the die so the crack propagation would be delayed. The inclined punch 45 degrees coated TiAlN has a highly durable which can be used up to 5000 strokes.

This research aimed to develop paper from oil palm empty fruit bunch (Fb) oil palm mesocarp (M) and paper mulberry (P) with chitosan coating to be used as single-use paper bag for dry food products. The optimal pulp preparation conditions for Fb M and P fibers were boiling in 25 25 and 15% NaOH solution at 170 170 and 100°C for 3 hours respectively. The optimal H2O2 concentrations for bleaching of Fb M and P pulps were 40% 40% and 0.2% respectively. The obtained pulps were used to prepare papers with the basis weight of 109 g/m2 . The papers consisted of Fb M and P pulps at ratios of 70:0:30 (FbP) 0:70:30 (MP) and 35:35:30 (FbMP). It was found that FbP paper showed superior physical and/or mechanical characteristics than those of MP and FbMP. FbP papers were then coated with chitosan solutions (0.2-0.6%) to further improve their mechanical properties and reduce their water absorption characteristics. The optimal concentration of chitosan was 0.4%. This study showed that all three types of pulps could be used to produce papers that had equal or superior mechanical- and water adsorption properties as compared to those of commercially available paper bags made from wood pulp.

The research aims to study the quality of Chaiya salted eggs coated with tea waste to partially replace soil from termite mound. The residue of tea waste dried to a moisture content of 14.9% was used to prepare salt coating paste. It was found that the mixture of coating paste by substitution of termite mound soil with 10% (w/w) tea waste was appropriate to coat the duck eggs. The salt content increased in both egg yolk and egg white with increasing salt coating time. Coating egg with 10% tea waste for 24 days egg yolk contained salt 0.83% moisture 17.04% and weighed 19.19 grams. The pH value and hardness were 6.43 and 93.67 gram respectively. The egg white contained salt 5.27% moisture 81.61% and pH value was 7.60. The salted boiled eggs coated by 10% tea waste treatment for 21 days were accepted by the panelists in terms of the overall liking with the level of much liking (8.67) not significantly different (p>0.05) from that of the control treatment (0% tea waste). Microorganisms in the salted boiled eggs did not excess Thai OTOP standard. A hundred general consumers accepted this product in terms of the overall liking with the level of much liking (8.00).

The objective of this research was studied the quality and consumer acceptance of corn milk with sugar coating process and pasturization by selected from three corn milk formula. The first formula was the most appropriate. Then pasteurized corn milk with 3 levels of total soluble solid; 9 10 and 11 Brix respectively. The suitable total soluble solid for pasteurized corn milk was 11 Brix. Physicochemical properties. The color values L * a * b * pH equals 74.95 21.03 34.41 and 07.16 respectively. Protein fat fiber moisture ash citric acid lactic acid and carbohydrates. Percent 2.28 1.48 2.22 68.48 0.26 0.14 0.24 and 25.18 respectively. An average sensory score of an appearance viscosity taste and overall liking from 30 panelists had significant (p 0.05) higher than other treatments. The optimum corn milk powder by coating sugar with the ratio of corn milk : sugar was 50 % (by volume/weight) of sugar was dried in tray dryer at 70 C. The color values L * a * b * were 39.89 -2.10 and 10.38 respectively. The sensory acceptance of corn milk from the market was significant (p 0.05) higher score than reconstituted corn milk powder.