Development of chili powder products through consumer survey to be used as the information for the development of high quality chili powder. The quality and physicochemical properties of chili powder during storage were investigated. The sound and red pods of fresh chili were washed and blanched at 100ºC for 3 min. Blanched chili pods were soaked in 0.25% sodium metabisulfite with 1.0% citric acid for 30 min prior to drying in a tray dryer at 65°C for 14 h to obtain dried chili with a final moisture content of approximately 8%. Dried chili pods without stem were ground to obtain chili powder. Roasting before grinding resulted in the reduction of moisture aw and color values. The results of study on the quality changes of chili powder during storage showed that storage temperature was the important factor affecting the changes in physicochemical properties and percentage of consumer acceptance. Meanwhile aluminum foil packaging slowed the increase of aflatoxin content in chili powder better than polypropylene. However aerobic bacterial count of the developed chili powder product is very low compared to the microbiological specifications while yeast and mold were not detected. The product contains a standard level of aflatoxin content after 12 weeks in all storage conditions which corresponds to the awareness of consumers in terms of quality cleanliness and safety are important factors in deciding to buy chili products.

This research objective was to design the ginger candy compression machine and determine the efficiency and capacity for saving time and labor in pressing ginger candy for community enterprise groups Pim Malaherb Chiang Rai Province. Ginger candy compression machine consists of the main structure namely the extruder and power transmission systems. The machine was designed with two horsepower motors or 1.5 kilowatts to drive the shaft and to rotate the screw through the flange. This study installs the inverter to control the motor speed at 1000±10 1200±10 and 1400±10 rpm. The extrusion die had an average diameter of 9.7 millimeters. The results found that the motors speed that was suitable for compression was a Rotational speed of 1400±10 rpm. When the speed increased the efficiency and the working rate increased too. The amount of ginger stirred was used at 300 500 600 900 1000 1500 2000 and 3000 grams. The maximum efficiency was 90.85 percent. The efficiency increased with the amount of ginger stirred. The ginger candy compression machines engineering economic analysis results found that the machines operating cost was 18063.6 baht per year. When considering the machines operation at 792 hours per year the payback period was 6 months and 11 days.

In this study 14 bacterial strains isolated from gastrointestinal tract of black tiger shrimp (Penaeus monodon) was investigated for their probiotic potential. The results showed that 6 strains namely S1 S3 S6 S7 T4 and T5 were able to degrade 3 nutrient substances including protein starch and lipid among which S3 S7 and S2 were the best tested nutrient-degrading bacteria respectively. Six bacterial strains were unable to lyse red blood cells including S2 S3 T0 T1 T2 and T3. S2 strain showed the strongest antibacterial activity against shrimp pathogenic Vibrio harveyi following an agar overlay technique. Based on environmental tolerance tests S2 and T0 strains grew well under wide ranges of environmental conditions e.g. sodium chloride concentration (0-8%) pH (6-10) and temperature (25-37C). As a consequence S2 strain had the most probiotic potential for shrimp culture owing to no hemolysis of red blood cells inhibition of V. harveyi growth protein and lipid degrading ability and high environmental tolerance for shrimp cultivation. The strain was identified as Micrococcus sp. S2. However additional study focused on immune response nutrient digestibility and growth promotion of the strain should be further performed in marine shrimp.

The objective of this research was to study the development of cake decorated cream without trans fat. selection of buttercream using as a standards recipe from 3 formulas 50 tasters by 9 Point Hedonic Scales Test. The formula using buttercream had 8.37±0.71 points at very like level was composed of butter 36.08 % shortening 15.47 % white egg 5.15 % sugar 25.77 % salt 1.03 % water 15.47 % and vanilla 10 %. Then substitute shortening with white kidney bean at 0 25 50 75 100 %. The 100% white kidney bean recipe was the highest acceptable 8.42±0.75 points at the very like level. The acceptance test with 100 consumers was 8.10±0.74 score at very like. The color of products showed L* a* b* C and H were 37.52±0.04 0.30±0.01 11.19±0.04 11.20±0.04 88.42±0.07 respectively The Viscosity was 2857±26.62 cPs Moisture was 31.78±0.05 w.b. Texture (Firmness) was 55340.06±68.39 g Consistency was 47435.10±376.39 N. and Cohesiveness was 5.30±0.39 g.sec which more than the standard recipe and nutritive values per one serving. Carbohydrates decrease at 0.19 gram Energy increase at 32.43 kilocalories Fat decrease at 1.97 gram Sugar decrease at 30 gram and more protein than the standard recipe with 0.23 gram. per serving at 150 g.

Architectural fabrics were continuously developed on their unique performance. Architects and Engineers designed them for the application of important buildings around the world despite the symptom that Architectural fabric sizes from manufactures are smaller than the application sizes. Recently although the well-known method used to weld Architectural fabrics to enlarge their size is the high frequency welding there were some application issues. To mitigate those issues the researcher created the hot air welding to replace the high frequency welding in consideration on the failing loads of welded seams which are variable factors of the failing loads to indicate the weld strength and it is crucial for the Architectural fabric application. This research presents the comparison of failing load of weld seams between the hot air welding and high frequency welding by the test of Taguchis Orthogonal arrays L25 method. The test results demonstrated that Architectural fabrics welded by the hot air welding has the highest failing loads of wrap equal to 95.38 kN/m and the highest failing loads of weft at 86.17 kN/m. Conversely Architectural fabrics welded by the high frequency welding has the highest failing loads of wrap equal to 101.37 kN/m and the highest failing loads of weft at 97.78 kN/m. Based on a forementioned results there is no significant difference from both welding methods and thus concluded that the hot air welding could be used to replace the high frequency welding method.