Gac fruit healthy fruit contains many antioxidants such as beta-carotene lycopene. Traditional process by boil reduces antioxidants. The purpose of this study is to process gac juice mixed passion fruit juice by microwave. The optimum formulation from consumer tests were done with 50 juice preferred consumer show that the average like is 3.90 point (5 point). The study used the 3X2 factorial in CRD with 600 700 and 800 watts and at 45 and 55 sec. Analyzed color amount of beta-carotene lycopene pH and microorganisms showed that 700 watts at 45 sec. gave the highest level of beta-carotene contents at 38.11 ?g/g. The comparison between the gac juice mixed passion fruit juice through boiled process and the gac juice mixed passion fruit juice through microwave process was investigated. The content of beta-carotene and lycopene of juice through microwave process was than 2.43 and 1.59 times respectively.

Distribution trend of transient temperature profile of copper heat pipe from the start-up of outer wall temperature of evaporator section until the temperature was steady was studied. A two-dimensional model used numerical solution which based on finite difference method. The transient temperature distributions measured in all 3 heat pipe sections were compared with results from the numerical solution of the two-dimensional model that utilized the concept of temperature distribution in the pipe wall during transient operation. Results showed that the experimental trend and the theoretically predicted temperature profiles were similar. Moreover there was good agreement when compared with the numerical simulation of Mistry et al. (2010). Therefore the numerical-validated heat pipe temperature distributions were successfully simulated in a two-dimensional model.

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.

The objectives of this research were to study the changes in the moisture of ground fish slices during drying with superheated steam combined with hot air and to compare the physical properties (in terms of color hardness toughness and shrinkage) as well as sensory evaluation of dried fish slices. Two drying methods were performed (i.e. superheated steam drying at 140 ?C combined with hot air drying at 110 ?C (SSD+HAD) and hot air drying at 110 ?C combined with superheated steam drying at 220 ?C and hot air drying at 110 ?C (HAD+SSD+HAD)). The ground fish samples were produced at sizes of 50?50?1.3 and50?50?2.2 mm (WDH). The samples with the initial moisture content of around 205-215% dry basis were dried until the final moisture content of about 20% dry basis. Results showed that the samples with 1.3 mm thickness had shorter drying times than those with 2.2 mm thickness. The samples dried by SSD+HAD and HAD+SSD+HAD were similar in the drying time. In term of qualities it was seen that the lightness of dried samples decreased but the hardness toughness and shrinkage percentage of dried samples increased when the samples thickness increased. Dried samples obtained from SSD+HAD had higher lightness hardness and toughness but had lower percentage of shrinkage than those obtained from HAD+SSD+HAD. Moreover it was found that dried samples obtained from HAD+SSD+HAD had the highest sensory scores.

The purpose of this research was to study the basic needs of hand-woven cotton fabric with natural dyes the Nan Mon Chae Son group in Lampang. The research instruments were interviewing and evaluation form. The sample were 100 people. The statistic of this research was percentage. The findings revealed that there were different kinds of hand-woven cotton fabric with natural dyes such as scarves bedspreads towels tissue boxes hats bags clothes and pieces of cloth. The design of a luggage storage of heat and hand-woven cotton fabric with natural dyes the Nan Mon Chae Son group divided to 5 groups 25 patterns. The design of mother bag was appropriate at 82% the design of children bag was appropriate at 80% The design of lady bag was the most appropriate at 90% the design of health bag was appropriate at 82% the design of travel bag was appropriate at 81%. The recommendation from evaluation group are as follows. It should make a new products (13 evaluator). It should use the leather for bag handles and decoration (3 evaluator) It should develop the light fastness of fabrics which made from hand weave and natural dye. (4 evaluator).