Moisture content has a marked influence on all aspects of paddy and rice quality. These issues also have significantly importance for rice industry and economy of Thailand. Many drying process such as spouted bed technique and fluidized bed technique are extremely studied in terms of instrument design and energy consumption. However these drying processes were not suitable for high economic rice. Because of these processes performed highly damaged kernels during drying process. The objective of this project we proposed the alternative drying system that perform low damaged paddy kernels. We also were design and fabrication drying system for paddy in terms of conveyer pipe. This machine have the performance including feed rate approximately 22.83 kg/hr. drying temperature 30-120ºC air velocity 0-1.5 m/s drying time 14.64-16.91 min and energy consumption 6.02 baht/hr. We improved our machine by drying the RD41 paddy at moisture content 28 (%w.b.). We also setup drying temperatures 40°C 45°C 50°C 55°C and 60°C with air velocities 0.7m/s 1.0m/s and 1.5m/s. We found that all drying temperatures have the final moisture content lower than 15 (%w.b.) and percentage of complete paddy after drying (HRY-paddy) more than 96%. For the kernels quality we found that HRY-Brown rice tend to increase with drying temperature increased. We also found that HRY-Unbroken kernels for polishing tend to decrease between drying temperature 40°C - 50°C for air velocities 0.7m/s and 1.5m/s. Therefore these results obtained can be such a high potential approach that can be used for further developing into rice economy and industry of Thailand.

The research was aimed to: 1) create a standard formula of Sangyod brown-rice flour Thai Lodchong 2) study the change during storage and 3) study the consumers’ acceptance. The physical properties chemical composition sensory evaluation and microbiological quality were determined. The study showed that Lodchong in which the substitution of Sangyod brown rice flour at 50% by weight of rice flour and 30% of arowroot flour for the total flour weight were used was most accepted in all aspects. The product has a slight physical conversion at 7 °C for not longer than 48 hours. All the microorganisms yeast and mold found were still safe for consumers and none of Escherichia coli was detected in the product. Nutritional analysis results revealed that 100 grams of the product contained 78.64 kcal energy 0.98 g protein0.07 g fat 18.03 g carbohydrate dietary fiber 0.71 g and 11.63 mg anthocyanin. For consumers’ acceptance it was found that the product was much accepted and 99% of the consumers were interested to buy the product at 22 bath per 180 ml cup.

The purpose of this research was to construct the appropriate forecasting model for the prices of field corn in Thailand using four time series analysis methods including Box-Jenkins method Holt’s exponential smoothing method damped trend exponential smoothing method and combined forecasting method. Time series data from the website of the Office of Agricultural Economics with total 227 months during January 1997 to November 2015 are used and divided into two series. The first 216 months from January 1997 until December 2014 used to build the forecasting models and the last 11 months from January until November 2015 used to compare the forecasting methods accuracies via the criteria of the lowest mean absolute percentage error and root mean squared error. Research finding indicated that combined forecasting model was the most accurate.

The objective of this research was to determine effect of substitution wheat flour with durian rind powder at 0 5 10 and 15% on tarts quality. Assessment by physical and chemical properties sensory evaluation. Results showed that increasing of durian rind the texture of the tart dough before baking hardness toughness and cohesiveness increased. After tart dough baked hardness and toughness increased. Both the tart dough before and after baking decreased lightness (L*) and yellowness (b*) increased of redness (a*) and water activity (aw) of baked tart dough has decreased. The durian rind tart contained increased of moisture protein ash and crude fiber. As of fat and carbohydrate are decreased. For sensory evaluation in acceptance color odor taste flavor texture and overall the tester accepted like very much at 15% of substitution durian rind powder with wheat flour.

The research objective is to analyze usage and exposure of the social media network of Faculty of mass communication technology. A user need of the social networking censorship is based on a survey research. Samples used in the study - teachers alumni and students within the faculty total number is 306 people. Sampling was started in a fiscal year of 2014 with Stratified Random Sampling method. Statistics are used to analyze the data values in percentage average and standard deviation for One-way ANOVA and t-test (LSD). A result of this research shows that based on the findings issues can debate as follows: A usage of devices for surfing network of social media the most of smart phones account for the social media network at home of the time spent - common period turnarounds 20:01 to 00:00 hrs. A representation of a daily usage on network of social media is 4-6 hours/day. Equivalent today-per-week using of social media networks is active online every day. The smart phone is in use at all times. Meanwhile the popular social media network daily user accounts from experienced in the use of social media networks. Most of the more than four years representational use for news/information perception. The most common tool of online social media network is Facebook. Faculty’s people a use of social media networks Facebook applications take into account essentially. The exposure of the social media network can be specifically considered as: the streaming information perception of the faculty’s network of social media is moderate. Considering the news that graduation ceremony in 2013 social interaction with the media is moderate. It is considering whether to press “Like” button on Facebook user’s expression from media relating to the Faculty is the highest. The use of social media within the network is moderate.