The purposes of this research were 1) to determine the effectiveness of multimedia teaching materials in the course of Basic Cooking Curry and Soup on the topic “Massaman Curry” for Thai Professional Certificate Program Students MSC Thai Culinary School. 2) to assess suitability and the benefits of multimedia teaching materials in the course of Basic Cooking Curry and Soup on the topic “Massaman Curry” for Thai Professional Certificate Program Students MSC Thai Culinary School and 3) to study the students satisfaction towards multimedia teaching materials in the course of Basic Cooking Curry and Soup on the topic “Massaman Curry” for Thai Professional Certificate Program Students MSC Thai Culinary School. The population is 20 students in the Thai Professional Vocational Certificate Program from MSC Thai Culinary School who registered for the Thai Professional Certificate Program at the beginning level. The research tools were multimedia teaching materials practical test appropriateness assessment form the benefits of multimedia and the satisfaction assessment form. The statistics used to analyze the data were mean and standard deviation. The results showed that 1) the effectiveness of multimedia teaching materials in the course of Basic Cooking Curry and Soup on the topic “Massaman Curry” for Thai Professional Certificate Program Students MSC Thai Culinary School. Overall the efficiency was 80.70/89.75 which was higher than the specified criteria.2) The experts have opinions on the suitability assessment and the benefits of multimedia teaching materials in the course of Basic Cooking Curry and Soup on the topic “Massaman Curry” for Thai Professional Certificate Program Students MSC Thai Culinary School Overall it was at the highest level and 3) students were satisfied with multimedia teaching materials in the course of Basic Cooking Curry and Soup on the topic “Massaman Curry” for Thai Professional Certificate Program students MSC Thai culinary school. Overall it was at the highest level.

The objective of this research is to study the combustion characteristic of a low-pressure vertical port burner using computational fluid dynamics (CFD). The simulation model was created using Fluent 6.3 in 3D-model of the same size of the burner. The CFD results were verified by measuring the temperature around the burner head and a vessel. Moreover the results of conventional vertical port burner having the swirl angle of 90o and the inclination angle of 90o (CB-S90I90) and two swirl port burners (SB) being SB-S90I13 and SB-S30I90 were compared. The temperatures obtained from CFD and experiments were similar which the error was less than 9%. From the CFD’s results the temperature and heat flux of the SB-S90I13 burner were higher than those of the CB-S90I90 burner. The maximum temperature and heat flux of SB-S90I13 burner were 1445 K and 5291 W/m2 respectively. It was implied that the combustion characteristic and heat transfer to the vessel of SB-S90I13 burner was better than that of CB-S90I90 burner. It was resulted that the thermal efficiency of SB-S90I13 burner was better than that of CB-S90I90 burner which was the percentage energy saving of 6.93%.

Recently Baan Pasang Wiwat Pineapple Leaf Community Enterprise Nanglae Sub-district Muang District Chiangrai has used a spherical cooking stove made of stainless steel to cook pineapple leaves. The cooking capacity was 40-50 kilograms each time and the cooking time was approximately 4 hours. The fuel was wood which was used for about 50 kilograms during the whole cooking process. The researcher has thought of saving the quantity of wood burned for coking by designing a new stove which would function like a charcoal kiln. It was a closed stove which would be automatically closed when the wood changed to charcoal to prevent the oxygen from entering. Then the fire would be put out and only the charcoal remained. The experimental result was that the minimum quantity of wood could be used to cook 10 kilograms of pineapple leaves and the process took 3.5 hours. However it is still difficult to find wood for use as fuel because it is rare and expensive. To solve such problem the researcher has developed and designed a pineapple leaf cooking stove which uses rice hulls as fuel. Rice hulls are easy to find and cheap so it is perfect for use as alternative fuel. In addition the size of the newly developed stove fits is suitable for completely cooking pineapple leaves by using one lot of rice hulls. After boiling 50 kilograms pineapple leaves with the stove powered by rice hulls by adding an amount of 21 kilograms of rice hulls the result was that the boiling time reduced from 4 hours to 1.5 hours. The cost of rice hulls used for each boiling was only 7.50 baht.

The purpose of this research is to estimate the affects of water content (27 37 and 47 % wet basis) cooking time (1 3 and 5 hr) at 110oC and germinating time (24 36 and 48 hr) on chemical composition structure and properties of germinated purple rice flour. A Box-Behnken design under the response surface methodology was performed to optimize their composition. Rajamangala University of Technology Lanna Nan was research place. Results demonstrated that germinating time had no significantly effect on protein and lipid content but resulted in increasing crude fiber and decreasing carbohydrate and amylose content with increase in germinating time. Scanning electron micrographs (SEM) revealed the presence of polyhedral shape and agglomerations. Birefringence was evidenced. Pasting properties of germinated purple rice flour showed an increase in the pasting temperature but a decrease the peak viscosity breakdown final viscosity and setback (p<0.05) as germinating time increased. Modified rice flour were increase in carbohydrate and amylose content and decrease in protein lipid ash and fiber as water content and cooking time at 110oC increased. Change in birefringence of starch granule after heating at 110oC was examined by a polarized light microscope. SEM showed the presence of creak surfaces and agglomerations. The swelling power of germinated purple rice flour decreased with increase in cooking time. The solubility at 85oC of germinated purple rice flour was increased in each level of water content.

The objectives of this research were to develop the quick cooking rice combination with nutrition values check. The shelf life of quick cooking rice in difference packages was also studied. The experiment was set at Agricultural Engineering and Technology Division Faculty of Agriculture and Natural Resources Rajamanagala University of Technology Tawan-ok Chonburi. The study revealed that Pathumtanee 1 rice variety both milled rice and brown rice could be produced quick cooking rice. It could be cooked in boiled water only 7 and 10 minutes respectively by using alcohol fuel which easily comfortable and suitable for the camping tourism. The nutrition values of the quick cooking rice weren’t significantly difference from the ordinary rice. The shelf lives of quick cooking rice in plastic bags were not less than 6 months. During storage the moisture content water activity and free fatty acid value of them weren’t significantly difference (p>0.05). This quick cooking rice trends to cook easily and could be the new innovation for the camping tourism.