The study of Crispy Lotus-Stem bakesby drying oven. The purpises of this study were to create create crispy lotus-stem recipe and the production process of crispy lotus-stem by drying oven. This study was to quantify amount of lotus-stem and Stabilizing agent that appropriate to produces crispy lotus-stem. Was conducted in 3 recipes (depend on ratio (%) of quantity lotus-stem: Stabilizing agent) are following 1) 95:5 2) 95:5 and 3) 95:5. Our study found that the ratio of lotus-stem: Tapiocastarch which appropriate to produces crispy lotus-stem were 95:5.Moreover this ratio was accepted mostly and after tasted the water activity aw values= 0.349the Crispyness values= 1753 and the Spectrophotometer values = (L*) 34.39(a*) 4.12 and (b*) 8.31 the chemical analysis found that fiber = 31.89% protein = 3.87% fat = 23.98% moisture = 2.65% and ash = 4.35% The study of temperature and duration to bake crispy lotus-stem by drying oven at 60 70 and 80 degree Our showed the appropriate temperature and duration to bake crispy lotus-stem by drying oven was 1 hour 30 minutes crispy Lotus-stem products by Drying Oven can Keep at room temperature degree Celsius for a period of 30 days.

This research focuses on the production of charcoal briquettes from agricultural residues by using durian and nypa palm peel mixtures. The objectives of this study are to study the combustion efficiency of charcoal briquettes; study the suitable ratio for the production of briquettes with the ratios of durian : nypa palm peel mixtures as 100:0 50:50 25:75 and 0:100; recycle the agricultural residues as the renewable energy sources and analyze the fuel characteristics; moisture content ash content volatile matters fixed carbon and heating value. The results showed that the best ratio for the combustion efficiency of charcoal briquettes is 50:50 with the minimum moisture content of 4.68% the minimum ash content of 2.70% the volatile matters of 10.33% ; the maximum fixed carbon of 25.56% and all characteristics are met with the standard of charcoal briquettes from the local community products. In the ratio of 100:0 it showed the maximum heating value as 5399 calories per gram. Therefore the 50:50 charcoal briquettes are suitable as the renewable energy source. Besides the capacity of odor adsorption was analyzed by adding the odor substances (mothball) in two bottles with three mothballs for each bottle for two consecutive days before removal. Then sic of 50:50 charcoal briquettes were added into one bottle. Ten testers smelled the bottle every two days for six days. The result showed that the bottle with the charcoal briquettes had odor less than the bottle without briquettes. Hence the charcoal briquettes from durian and nyla palm peel mixtures have the best odor adsorption capacity and are suitable for household uses.

Study about duck cream soup product from waste duck ribs had objectives to study production process of duck cream soup product and to study about chemical and physical quality of duck cream soup product. The procedures in operation are as follows: Study about three basic recipes of duck cream soup product and study about appropriate time period in boiling of duck rib stock for producing of duck cream soup. The duck rib stock obtained from boiling in different three levels of time as follows: 2 3 and 4 hours. After that the researcher tested in sensory test in overall appearance color smell flavor texture and favor. The researcher used method of giving points of 9-point Hedonic scale. There were 40 testing persons. The researcher planned the random test in RCBD: (Randomplete block design) and compare difference of mean by DMRT (Duncan’s New Multiple Range Test). From the study result it was found that basic recipe cream soup which has been accepted the most of all was Recipe No.2. It was found that the researcher did not give different points to overall appearance color smell and favor. The mean was 7.10 7.23 7.10 and 7.48 respectively. The Duck rid stock obtained from boiling in different three levels of time as follows: 2 3 and 4 hours. Duck cream soup using duck stock for a period of 4 hours Because of the boiling simmer for a long time. Cause evaporation of water As a result the concentration and the smell more pronounced. The mean was 7.18 7.15 7.10 and 7.33 respectively result of chemical and physical quality analysis included viscosity cream soup duck that the period of boiling for 4 hours of 2 .7 5 x 103 cestipois the most pH value to be 6.12. This is consistent with generally produce only soup. The viscosity is between 103 to 104 which the retrogradation of the roux. The duck cream soup with and good texture.

The study on baked crispy okra sheets (Hit 9701 species) by using a hot air dryer. The objective of this study was to investigate the okra sheets formula and manufacturing procees by hot air dryers with 3 methods; pouring finely blended okra onto the inside tray pouring finely blended okra onto the outside tray and pouring finely blended okra into an aluminum block. It was found that pouring finely blended okra into an aluminum block resulted in the least crack in the dried sheet with the rectangular shape remaining intact. After the forming method is decided on a study was conducted on the temperature to bake okra at 3 levels namely 70 80 and 90 C.It was found that baking okra at 80 C for 4.5 hours was suitable the baking and crispy okra sheets ended up with the lightness(L*) of 49.75 the green (a*) was-2.53 and yellowness (b*) of 23.71. The moisture content was at 5.07 % water activity content was 0.27 The hardness was 5.01 N and the crispness was 4.67. The results of chemical analysis showed that the carbohydrate content was 76.34% crude fibers was 10.72% ash content was 8.24% moisture content was 4.24% and fat content was 0.46%. From the study on the bacteriological quality it was found that the crispy okra sheet products can be stored at room temperature for 28 days.

The objective for this speciat is to leam how to make Tunglanna for decoration using Thai lacng techniques and study the con ntment of the target group. The production team has studied and researched thedata and then designed a drft about 3 Types of Tunglanna for a 7 porson speciaialist questionnaire. Then they will data to make a Tunglanna using Thai lacing techniques. Then they will have questionnaire with a target group of about 50 people so the analysis result wills ineude frequency percentage and average statistics. The conclusion: 1. Two procedures to make Tunglanna for decoration using Thai lacing techniques is chosen based on perfect shape proportion pattern and usefulness according to the specialist questionnaire. 2. The outcome of the target group questionnaire concludes: For making Tunglanna for decoration. Using Thai lacing techniques; the material is perfect but unfamiliar with an average of 4.64 the conclusion about usefulness implies. It is useful decorate a lot of different places. With an average of 4.50