The results of the using of toddy palm pulp powder form added to steamed buns using ratios of 0 10 20 and 30 %. It was found that from the sensory quality measurements of steamed buns by supplemented toddy palm pulp powder was 10%. As the results of chemical quality analysis of 10% steamed buns by supplemented toddy palm pulp powder was found that the total energy content was 296.25 calories per100g. the moisture ash protein fat and carbohydrate was 39.64 0.69 5.33 5.70 and 55.38 % respectively. The results of physical quality analysis of 10% steamed buns by supplemented toddy palm pulp powder showed that water activity (aw) 77.38 brightness (L*) 10.27 red (a*) 36.25 yellow (b*) 3421.50 respectively Hardness 0.85 g force Springiness 86.25 % Chewiness 1314 g force and Cohesiveness 46.09%. From consumer acceptance testing of 40 testers 90 % of them accepted in this product.

This study investigated the effects of partial replacement of wheat flours with Hom Nil rice flour on the physicochemical characteristics antioxidant activities and sensory acceptance of chinese steam bread (Mantou). Mantou was made with wheat flours partially substituted with Hom Nil rice flour at the level of 0% 10% 20% and 30%. Colour parameters (lightness (L*) redness (a*) and yellowness (b*)) of Mantou were measured using a Hunter colorimeter and found that L* andb* values of Mantou decreased while a* value increased with increase in level of Hom Nil rice flour from 0 to 30%. Physical characteristics including hardness springiness and cohesiveness of Mantou were significantly affected with substitution due to the disruption of dough structure. The hardness of Mantou increased with the increasing of the Hom Nil rice flour substitution (0%-30%) in contrast with springiness and cohesiveness. The total phenolic/anthocyanin contents and antioxidant activities (DPPH FRAP and ABTS) of Mantou increased with increasing Hom Nil rice flour level up to 30%. These results suggested that the substitution of 20 % Hom Nil rice flour would produce healthy and acceptable Mantou with higher total phenolic/anthocyanin contents and antioxidant activities.

The objectives of this study is to increase efficiency of steam boiler 2.5 ton per hour which used liquid petroleum gas LPG as fuel. bringing heat recovery inside boiler chimney stack to preheat feed water with technology heat Exchanger Economize. Taking the economizer with its pipe length of 1000 mm and 62 mm diameter for 64 pipe is a cross flow with staggered tube to increase water temperature before entering the boiler pass to deaerator The study is carried out to compare the differences and savings of the feed water temperature steam boiler efficiency and fuel consumption between having the economizer installed and uninstalled. reference to study The result after installed the heat exchanger economizer the feed water is passed into steam boiler deaerator higher temperature from 38.30°C to 67.20°C which leads to increase efficiency of steam boiler from 81.59 % to 85.65 % meaning that the fuel consumption of steam boiler will be reduced 4.97 %

The sensitivity analysis in efficiency of solar water heater system self-circulated by a stream power was performed in this study. The mathematical model of the system was developed based on the experimental results to predict the available amount of water pumped temperature and pressure in main devices. This system was operated by using a simple flat plate solar collector with an exposed area of 1.58 m2 and a storage tank of 30 liters. The results of systematic performance which performed by math model was compared to the experimental results. It was found that the values of were 5.876% 3.583% and 1.361% for vapor pressure and temperature in the flat plate solar collector and temperature in the storage tank respectively. The system was workable when the solar energy input values were equal to or greater than 584 W/m2 607 W/m2 632 W/m2 and 662 W/m2 for discharge head 1 m 1.5 m 2 m and 2.5 m respectively. From system simulation the system could have the daily average thermal efficiency was between 2.94 – 11.47% and the daily average pump efficiency 0.00057 – 0.0026% depending on the intensity of incident solar radiation and the discharge head of the system.

Superheated steam drying has gained more attention due to its absence of oxidative reactions and high drying rate. This research involved drying of ground fish slices using superheated steam. The influences of superheated steam temperature (120 130 and 140 ?C) and thickness of ground fish slices (1.3 and 2.2 mm) on drying kinetics and quality attributes of dried fish slices were studied. Effective moisture diffusion coefficients (Deff) of the ground fish slices dried at different conditions were also investigated. From the experimental results it was seen that an increase in drying temperature and a decrease in thickness of ground fish slices led to faster moisture reduction. In terms of qualities it was found that the lightness value (L-value) decreased. However the redness value (a-value) percentage of shrinkage hardness and toughness values increased when the thickness of ground fish slices and superheated steam temperature increased. Moreover it was also found that the Deff of the ground fish slices increased with the increase of superheated steam temperature and thickness of ground fish slice.