The purpose of this research is to develop a hot air dryer using waste heat from a200 liter kiln for drying bananas and to investigate its drying performance. The main parts of the dryer consist of the drying chamber that has dimensions 0.71x0.83x.091 m3 the air circulation system and a heat exchanger which receives waste heat from the exhaust tube and kiln surface. The dryer was developed by designing a drying chamber on the top of a 200 liter kiln to reduce heat lost in the structure and an exhaust gas heat exchanger was developed using groups of copper tubes for increasing then heat transferred to the air. The drying performances were analyzed by measuring specific drying rates and specific energy consumption. Experiments were performed under different temperatures of 60 70 and 80℃ And at a constant velocity of 1.8 ms-1. Eucalyptus was selected as the heat source. Thirty kg of peeled bananas were prepared at an initial moisture content of 241.19±31.50% dry basis and were dried until to final moisture content of 48.47±10.46% dry basis. All experiments were carried out in duplicate. For temperatures of 60 70 and 80 ℃ the ave age specific drying rates were 0.085±0.0004 0.114±0.0009 and 0.1277±0.010 kg water h-1kesolid-1 and the average specific energy consumptions were 1.42±0.055 1.21±0.355 and 1.04±0.074 MJ/kg water respectively. Some dried bananas had burned at a temperature of 80℃ so at temperature of 70 ℃ was the optimal condition in this experiment. This produced good color a high specific drying rate and low specific energy consumption.

Effect of sweet basil (Ocimum basilicum L) leaves powder (SBP) (0.25-1.0%) on qualities and lipid oxidation of pork emulsion sausages (Moo Yor) during 21 days of refrigerated storage was investigated. Control sample had lower fiber content than samples added with SBP (p<0.05) at day 0 of storage. Samples treated with SBP (0.25-1.0%) had lowr L* value but higher b* value compared to the control samples (p<0.05). With the addition of SBP peroxide value (PV) and thiobarbituric acid-reactive substances (TBARS) value in the sausages were retarded effectively compared to the control sample (p<0.05) especially when the SBP at high contents were used. Samples treated with SBP had higher hardness compared with control sample during storage (p<0.05). SBP had no detrimental effect on the sensory attributes of sausages. Therefore SBP can be utilized in sausages to enhance shelf life quality.

The aim of this study was to investigate the microbiological quality of milk-shaked drinks including Bacillus cereus Escherichia coli Salmonella spp. Staphylococcus aureus yeast and molds in unsealed containers sold in market fair roadside and stall around Mahasarakham university. The analytical results revealed that microbiological quality of 30 samples of milk-shaked drinks in unsealed containers that did not pass the criteria of department of medicine ministry of public health Thailand were 50 % of total samples. Bacteriological counts of Bacillus cereus Escherichia coli Salmonella spp. And Staphylococcus aureus of milk-based drinks that did not pass the criteria were 13.3 10 13.3 and 10% of total samples respectively. Yeasts and molds counts of milk-based drinks that did not pass the criteria were 3.3 and 30% of total samples respectively. Microbiological contamination of milk-shaked drinks was related to the hygiene of the shop and the supplier. It was found that the location of stall which high dust particles and animal carriers also contributed to the contamination of microorganisms. Moreover the hygiene of the supplier may cause the milk-shaked drinks to be contaminated with microorganisms.

This research aims to study the physical and chemical properties of Cha-nee durian rind powder and using durian rind powder to replace wheat flour in brownie cakes at 1020 and 30% (w/w). Texture profile chemical composition and sensory evaluation of brownie cakes were analyzed. The results showed that durian rind powder contained 50% of dietary fiber. Brownie cake with durian rind powder showed significant decreasing of lightness (L*) and hardness while green-red component (a*) blue-yellow component (b*) toughness and cohesiveness values were significantly higher than the control sample (p<0.05). Proximate analysis of the products showed that brownie cake with durian rind powder had dietary fiber higher than control brownie cake sample significantly. At 30% replacing of durian rind powder brownie cake showed 18.2% increasing of dietary fiber as compared with the control sample. The acceptance score including appearance color odor flavor texture and overall scores of all samples in this study were not significant different. Results indicate that 30% of durian rind powder replacing wheat flour is appropriate for making brownie cake. Brownie cake with durian rind powder could be an alternative for food choice of healthy bakery product which are lower calorie (123.73 kcal per serving) and high amount of dietary fiber (6.37 g per serving). Moreover durian rind powder can be used as a food ingredient and source of dietary fiber in other food recipes for further study.

This research aimed to study powe generation from heat loss strove by thermoelectric generator unit. As cooking with a gas stove can cause heat loss between the stove and the cookware this heat loss from gas stove can be converted into the electricity. For the experiment the researcher used a gas stove model KB5 installed with thermoelectric plate model TEG1-241-1.4-1.2 connected in a series to the power of 4 modules. Then experimental conditions of the gas pressure in the gas strove were set at 0.1 0.2 0.3 0.4 0.5 and 0.6 kg/cm2 respectively while the amount of mixed air was constant during the experiment. The results showed that when the gas pressure was at 0.6 kg2 the temperatures of the hot side and cold side of the thermoelectric generator was equal 250.5oC and 65.5oC respectively. Lt also generated the highest electric power of 53.3 watts. The power conversion efficiency was 5.3% at 38.1 Volts with 1.4 Amperes. In addition when electric was connected to a thermoelectric generator unit with 12 VDC 7-watt LED bulb the gas pressure in the gas stove were set at 0.3 0.4 0.5 and 0.6 kg/cm2 respectively was affected by the difference between the heating temperature and the cold temperature in the range of 185o C that could lighten up LED bulb.