In this study the mao berry marc which was divided into 5 varieties including Fapratan Phusung Phupanthong Yaykhamta and mixed variety were dried in tray dryer at low temperature (50?C) and high temperature (60?C) for 72 hr. All samples were investigated their properties including yield color water activity pH tannin total phenolic total anthocyanin antioxidant activity in term of %DPPH activity total microorganism and yeast & mold content. It was found that the yield color in term of ?h aw tannin and anthocyanin content of low temperature drying sample showed the highest value. However the total microorganism and yeast & mold content of high temperature drying samples were not present in all samples which less than those recommended in the Thai Community Product Standard (dried fruits: 136/2003). Eight trained-panelists were used for Hedonic scale (1-9 point) sensory evaluation including clarity color odor taste and overall linking of high temperature drying samples were similar in five varieties (P>0.05).

The natural rubber with silica masterbatch was produced and used as based material in rubber compound modified from standard tread formulation given in ASTM E 1136. The reduction of mixing energy and rubber vulcanizate properties were investigated. Results indicate that in comparison with STR 5L compound the rubber with silica masterbatch i.e. fresh latex (FNRmSi) low viscosity natural rubber used 1.0 phr of hydrogen peroxide (LNR1mSi) and low viscosity natural rubber used 0.34 phr of hydrogen peroxide and 2.7 phr of potassium persulphate mixture (LNR2mSi) provides maximum mixing energy saving of 30.48% 33.37% and 37.20% respectively. The scorch time and cure time rise with increasing filler loading. The mechanical properties of LNR1mSi and LNR2mSi are similar to those STR5L compound whereas FNRmSi vulcanizate shows superior mechanical properties such as 300% modulus tear resistance abrasion resistance elongation at break and tensile strength. The homogenous distribution and interfacial interaction of silica filler and natural rubber matrix were enhanced by the self-assembled silica masterbatch as shown by the fracture surfaces morphology of the vulcanizate using a Scanning Electron Microscope (SEM). The silica masterbatch form has reduced the mixing power consumption and enhanced the mechanical properties.

The objectives of this study were to determine the need to develop human resources for employees in the rubber industrial in Thailand and to compare the difference of need for human resource development of employees in the rubber industrial who have differences of personal status.The study was conducted as a survey research by using a questionnaire to collect data. The samples of this research were employees who work in the rubber industry of Thailand. result was 400. The statistics treatments included frequency percentage mean standard deviation and one-way analysis of variance. Research findings: The need to develop human resources for employees in the rubber industrial in Thailand was overall at high level. Considering in specific aspects found that the need of employee to develop the most is their work environment which had the highest mean followed by the need to develop self development training and education respectively. And Employees with difference in personal status such sex age and marriage status and income level have no different in the need of human resources development. While employees with difference in educational level work experience and working position have a difference of need in human resources development.

The aim of this research was to study the influence of sucrose on the degradation of anthocyanins in makiang jam. Makiang flesh was prepared by three different methods. In the first method makiang flesh was mixed with sucrose at three different raitos (2:1 3:1 and 4:1) in the second method makiang flesh was soaked in sucrose solution (35 Brix) at three different ratios (1:1 1:1.5 and 1:2) and in the last method makiang flesh was prepared without addition of sucrose. After the jam processing makiang jams were stored at two different temperatures (the ambient temperature and 40 C) for 30 days to measure the degradation of anthocyanins. The results showed that the anthocyanins content in makiang jam decreased with increasing the storage time. The degradation of anthocyanins in makiang jam prepared by makiang flesh without addition of sucrose was higher than those prepared by mixing makiang flesh with sucrose or soaking makiang flesh in sucrose solution. Mixing makiang flesh with sucrose had lower anthocyanins degradation than soaking makiang flesh in sucrose solution. Makiang jam stored at the ambient temperature had lower anthocyanins degradation compared to those stored at 40 C.

The reduction of calcium carbonate (CaCO3) particle was prepared by wet grinding method with 40% dispersion. The particle sizes of CaCO3 were studied with various time of wet grinding. It was found that the particle sizes of CaCO3 rapidly decreased in 3 day of grinding after that it was slightly reduce. Therefore the CaCO3 at various time of wet grinding were mixed with concentrate latex (60% dry rubber content DRC). The result showed that the wet grinding for 2 days provided the superior machanical properties. In addition the compound with epoxidized natural rubber (ENR) as a coupling agent was investigated. It was found that the 5 phr of 30% mole percent of ENR results in significantly improved mechanical properties of the rubber vulcanizates.