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.

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.

This study demonstrates a new concept of salted yolks processing using only the yolk directly with the egg white portion being further utilized. This salting process accelerated the salting time from 4 weeks for whole egg pickling to only 5 days. The results showed that the increasing of amount of salt and maltodextrin in the salt solution (20 and 26% of salt 10 and 20% of maltodextrin) and salting time (0-5 days) resulting in a decrease in the moisture content of the yolk as well as the increase in the amount of salt and fat content in salted yolk. These caused a lower in brightness (L*) and a yellow index (b*) while a higher red index (p<0.05) of salted yolk. Moreover salted yolk has higher hardness cohesiveness gumminess and chewiness while showed lower adhesiveness and springiness which the increasing of salt solution concentration and salting time (p<0.05). Pickling of egg yolks directly in a solution of 20% of sodium chloride mixed with 20% of maltodextrin resulted in the lowest salt content. The comparison of the chemical and physical quality for salted egg yolks this new separted yolk salting generated salted yolks of similar quality to those of commercial salted egg yolks which was produced using the traditional egg-shell method but lower in salt content (p<0.05). Thus this novel salting process can be a guideline for the development of an efficient low-salt egg yolk production method.

The purposes of this research were : 1) to study the formulation of eggshell clay suitable for development which is a new material in home decoration products inspired by stucco work Wat Phra Chetuphon Wimol Mangkhalaram2) to design and fabricate home decoration products from inspiring stucco work Wat Phra Chetuphon Wimol Mangkhalaram with eggshell clay and 3) to study the satisfaction of experts on home decoration products from the inspiration of the stucco work Wat Phra Chetuphon Wimol Mangkhalaram with eggshell clay. The processes of the research were to study the formulation of clay from eggshell by assigning 5 experts 3 clay mold experts and 2 clay sculptors and select the most suitable formula for 1 formula design and development of home decoration products inspired by stucco work Wat Phra Chetuphon Wimol Mangkhalaram 3 types: mirror frame lamp and vase 3 types of each type 3 types of design 5 experts 2 design instructors 3 interior designers 3 types of the most suitable type 2 interior designers selected the most suitable type for each type of 3 ones. Then fabricated products for home decoration eggshell molding from inspiration stucco work Wat Phra Chetuphon Wimol Mangkhalaram.There were 10 experts for product evaluation ; 5 of them were from clay expertises and the remaining persons were the product designs and inquire about the satisfaction of experts with the product. The results showed that: 1) experts give the highest level of satisfaction to an appropriate eggshell formulation equal to 4.25 in all areas in formula 1 2) research results for product designs experts are interested in choosing a home decoration product designs from the inspiration of the stucco work of Wat Phra Chetuphon Wimol Mangkhalaram with eggshell clay. Classifying products for mirror frame type 2 (3 people 60 %) lamp type 2 ( 4 people 80%) and vase type 1 (3 people 60%) and 3) experts have overall satisfaction towards home decoration products from the inspiration of the stucco work of Wat Phra Chetuphon Wimol Mangkhalaram with eggshell clay at the highest score In every aspect of satisfaction such as product functional material and satisfaction with an overall average score of 4.53 from 10 experts.

The objectives of this study were to investigate the three basic egg cake recipes to study the content of four types of perilla frutescens in egg cake at perilla frutescens 0% 1% 2% and 4% percent of total ingredient weight and to study the content of four types of garlic butter in egg cake 0% 5% 10% and 20%. The experiment was conducted by using randomized complete block design (RCBD) to evaluate product attributes in appearance color flavor taste texture and overall liking with the 9- Point Hedonic Scale. There were 80 tasters who were instructors and students at the Foods and Nutrition Major the Faculty of Home Economics Technology at Rajamangala University of Technology Phra Nakhon. Data were analyzed through mean (xˉ) and Analysis of Variance (ANOVA) Least Significant Difference (LSD) and Duncan’s New Multiple Range Test (DMRT) From the study on the three basic egg cake recipes it was found that most of tasters accepted second recipes. In terms of appearance color flavor taste texture and overall liking in medium. When the variance was analyzed and statistical difference was compared it was found that the color flavor and texture was different with statistical significance at the 0.05 level. From the study on the amount of four recipes of perilla frutescens egg cake. it was found that most of tasters accepted perilla frutescens 1%. In terms of appearance color flavor taste texture and overall liking in medium.When the variance was analyzed and statistical difference was compared it was found that the color was different with statistical significance at the 0.05 level. From the study on the amount of four recipes of garlic butter egg cake. it was found that most of tasters accepted garlic butter 10% In terms of appearance color flavor taste texture and overall liking in medium to very When the variance was analyzed and statistical difference was compared it was found that the appearance flavor taste texture and overall liking was different with statistical significance at the 0.05 level.