Study on the amount of soybean powder for substitution of coconut milk powder. The purpose is to reduce fat from coconut milk and use soybean powder to replace the concentration of finished coconut milk. By studying the basic formula of coconut milk powder by selecting 3 formulas and taking the most scores formula Bake at 70 degrees Celsius for 7 hours humidity at 1%. The results of consumer acceptance study by measuring the quality of the appearance texture color smell By leading to being accepted by consumers Testing the quantity of soybean powder suitable for the product by measuring the quality of appearance texture color smell. To be acceptedby consumers Study on shelf life of soybean powder substitution products in coconut milk powder in replacement of soybean powder Suitable and accepted by consumers Taken separately in an aluminum foil bag During the 2 month storage period quality assessments are done every 2 weeks. By measuring moisture color Aw and general microbes and mold yeast. Found that longer duration increased moisture and microbial values. But the number of microbes is less than 1 × 103 colonies pergram which does not exceed the standard of the community product standards.

This paper presents a mathematical simulation to compared to operations a small distributed photovoltaic power plant in the distribution system. Practices transmission of electric power by small distributed solar energy With the PVSyst and IEC 61724 mathematical modeling programs the main objective was to study the % performance ratio photovoltaic power plants 5.95 MWp connected in the distribution system of the Provincial Electricity Authority voltage level 22 kV. Therefore this paper is presented as a mathematical simulation compared to operations a small distributed photovoltaic power plant in a distribution system. The results of the study show that the operation of small distributed solar power plants increases the efficiency to be able to produce the maximum electricity and continuously. The system was able to produce the highest power of 8954.9 MWh/year and had an average annual efficiency ratio of 77.84% receiving the highest solar radiation intensity and the highest annual total energy output of approximately 1837 kWh/m2

Riceberry rice is dark purple coloured grains. It is one of the most famous rice for consumers. There are nutrients and high antioxidant properties. Riceberry broken rice (RBR) is a by-product from the rice milling process and has a low value. It can be processed into various products. The purpose of this research was to study the ingredients and the ratios for tablet formulations including RBR powder milk powder whey protein icing sugar strawberry powder bulking agent anticaking agent and lubricant agent. Tabletting of powders was performed using a rotary tablet press machine. It was found that the powder products exhibited passable flow with the Carr Index of 24.57-32.10% and the Hausner Ratio value of 1.33-1.47. The water activity value of product was in the range 0.36-0.45. The tablets had thickness 3.86-4.38 mm diameter 13.07-13.35 mm and weight 0.62-0.71 g/tablet. The increase of RBR powder content (10% - 40%) decreased hardness value of tablet products about 5 times (from 64 N to 12 N). Sensory evaluation of products in appearance color texture odor flavor hardness dissolution in the mouth and overall liking were conducted using 9 - point hedonic scale with 30 untrained panelists. The results showed that the optimal tablet formulation consisted of 30% RBR powder 30% icing sugar 18% milk powder 1% anticaking agent 1% lubricant agent and 20% bulking agent or strawberry powder. They showed the highest overall liking scores in ranges of “like slightly” to “like moderately”

This research was resulted of the characterization of cement paste composites (CPC) blended with palmyra fiber ash and surface-treated on short SWNT prepared by an electroless plating process. The cement paste composites included cement 270 meshes of palmyra fiber ash and short SWNT. The design of experiment was divided into 3 conditions namely uncuring 28 and 56 days in distilled water. The properties of CPC were carried out in chemical composition physical mechanical mineral phase microstructure and statistical analysis. It was found that in the chemical compositions an amount of silicon dioxide aluminium oxide and ferric oxide were 51.53% which was rated in class C. The bulk densities of CPC series between PFA10 (C) and PFA5AgSWNT0.01 (G) cured 56-day distilled water were an increased 38%. Then the highest specific electrical resistivity of CPC series PFA5OSWNT0.03 (F) cured 56-day distilled water was 1.14±0.31 mega-ohm.mm. The highest compressive strength of CPC series PFA5AgSWNT0.01 (G) cured at 28-day distilled water was 25.45±2.00 MPa compared with the OPC (A) was an increased 5%. Which the bulk densities of CPC series between PFA10 (C) and PFA5AgSWNT0.01 (G) were statistical analyzed the mostly cured at significant difference α = 0.05. In addition CPC series PFA5AgSWNT0.01 (G) mainly contained calcite portlandite quartz dolomite and ettringite were caused increasing compressive strength. And the SEM microphotograph were also displayed the calcium silicate hydrate portlandite and ettringite. Consequently the PFA was used to ability pozzolanic material using for lightweight concrete of CPC.

Vegetarian rice seasoning supplement with ginkgo seeds is an alternative product for health-conscious consumers as well as adds value to ginkgo seeds. In this research the basic formula of rice seasoning was selected and developed into a Vegetarian rice seasoning supplement with ginkgo seeds at 0 25 50 75 and 100 percent of the total amount of ingredients. The 3 basic formulas were prepared and were conducted the sensory evaluation in terms of appearance colour smell taste texture and overall liking. It was found that the panelists gave the highest acceptance score on basic formula No. 1 for all aspects significantly (p<0.05). Therefore this formulation was supplemented with ginkgo seeds at different levels (0-100%). From sensory testing by 50 panelists rice seasoning supplement with ginkgo seeds 50% showed the highest satisfaction score in all aspects (p<0.05). The appearance was included smaller pieces of golden yellow ginkgo seeds with crispy texture. This product still preserved the smell of chili paste mixed with the smell of ginkgo. The taste is mellow and lighter than that of the basic recipe. The nutritional value in terms of total energy carbohydrates fats of rice seasoning supplement with ginkgo were slightly close to that of the basic vegetarian rice seasoning. In addition the color values (L* a* b*) moisture content and water activity (aw) of rice seasoning supplement with ginkgo seeds at 50% were higher than those of the basic formula (p<0.05). From this resulted it may be used as a guideline for the development of other rice seasoning or other foods to enhance nutritional value with ginkgo seeds as well.