The purpose of this research was to investigate the use of soaked black bean water and to add value to it otherwise it is considered as colored waste water. The soaked black bean water was analyzed for phytochemicals and dyeing process was carried out silk cotton and polyester fibers. Dried black beans were soaked in water ratio 1:1 for at least 12 hours. The dyeing process involved soaking the fiber in soaked black bean water at 100o for 30 min. to determine the type of fiber staining and color fastness. Results showed presence of Anthocyanin Anthraquinonoid Terpenoid Saponin Tannin and Flavonoids in soaked black bean water. It was found that dye could be absorbed by silk fabric in an acidic condition. The shade appeared red-brown at L*44.17 a*16.88 and b*20.13 color strength was 6.19 and ultraviolet protection was blocked more than 97.5 percentages as UPF 50+. Moreover the color fastness grading in crocking property was very good to excellent (CF 4-5) good washing fastness (WF4) and moderate fastness in the presence of light (LF 4). In conclusion soaked black bean water can be used for dyeing for silk fabric and enhance UV protection.

This study applied the kunzelstab penetration Test (KPT) or Light Penetrometer to examined penetration resistance values geological profiles and estimate shear strength properties of soils. KPT tests were carried out on steep slopes that exhibit potential slope movement in Chiang Rai province. The principal uses of the KPT are examined; i.e. correction method for N’KPT’ soil profile and allowable bearing capacity of soil foundation. KPT tests were conducted at 13 boreholes each measuring 4.00 m long along the crown of the slope. The results indicated the compacted layer and located the firm layer of soil foundation. The average allowable bearing capacities were 1.53 t/m2 at depth of 1.00-5.00 m and 17.06 t/m2 for 5.00-6.00 m depth respectively. Furthermore this paper presents an analysis of the stability of a slope with the shear strength parameters of the soil and the geological profile were defined based on the results of KPT. The results of factor of safety were below the stable value for analysis cases with groundwater table. Test results demonstrate the usefulness of the KPT method in geotechnical investigations to estimate soil profile and bearing capacity efficiently and economically. This approach is also less time consuming compared to other geotechnical site investigation methods.

The objective of this research was to design and development of a continuous flow paddy dryer with infrared radial radiation technique. The prototype of dryer consists of two concentric circular cylinders cylinders which the paddy drying chamber is height of 1 m. The inner cylinder has diameter of 26.5 cm made from glasses and outer cylinder has diameter of 29.5 cm made from perforated (1.75 mm) steel sheet. At the center of cylinders installed 1200 w of electric infrared heater. A hopper was installed on the top of the chamber while 120 w of blower and paddy flow control were installed at bottom of chamber. The performance of the dryer in terms of specific energy consumption (SED) drying rate (DR) and quality of paddy i.e. head rice yield (HRY) and whiteness index (WI) were evaluated by drying 15 kg of paddy with initial moisture content of 23-26% (w.b.) by using the drying conditions of 80oC of drying chamber temperature 1.075 m3/min of air flow rate and 0.837 1.228 1.875 and 2.308 kg/min of paddy flow rate. The results found that paddy flow rate at 1.875 kg/min is the optimum condition because gave the highest DR lowest SEC and rice qualities (HRY and WI) closely to control.

The purpose of this study was developing formula and prototype of mushroom in Moo Yaw chips for food production. The mushroom could be used as fat replacer in meat products 100%. The products have water holding capacity emulsion stability. The suitable condition for Moo Yaw chips as thickness of 1.5 mm. after that bake with oven at 60 ๐C 3 hours deep-fat-frying at 140 ๐C 3 second then bake with oven at 60 ๐C 15 mins and mix seasoning 10% for delicious. The result showed that physical and chemical analysis of Moo Yaw chips as follows : Hardness value 3.93 ± 0.22 N. Cripyness value 6.40 ± 2.70 aw value 0.33 ± 0.20 L* a* b* value 32.27± 0.82 18.29 ± 0.43 and 22.86 ± 1.57 respectively. Product have brown dark color. The percentage of moisture protein fat crude fiber ash and carbohydrate content 3.91 ±0.06 24.72 ± 0.06 29.53 ± 0.07 6.27 ± 0.17 7.80 ± 0.17 and 27.83 ± 0.17 respective. The proximate analysis of moisture content lees than formula control while protein content and ash content more than formula control. Moo Yaw chips have shelf life at least 2 months and consumer acceptability like moderately product.

The objective of this research was to study the satisfactions of students attending Bachelor’s Degree in Home Economics Food Service Industry Program (2-year transfer program in cooperation with enterprises). To compare the satisfaction of teaching and learning genders exhibts and status before admission. To compare the satisfaction of work with the coporation genders exhibts and status before admission. The target population of this study is the students attending Bachelor’s Degree in Home Economics Food Service Industry Program (2- year transfer program in cooperation with enterprises) between 2013-2017 is 139 persons. This study use self-administered questionnaire. The statistical tools used in this study are Percentages Mean Standard Deviation t-test. The analysis of difference between the average satisfactions of teaching and learning not significantly different. The analysis of difference between status before admission satisfactions of teaching and learning not significantly different. The analysis of difference between the average satisfactions of work with the coporation significantly different. In the coordinator of the coaches. Environment and facilities And the benefits and benefits of the establishment. The analysis of difference between status before admission satisfactions of work with the coporation not significantly different. Teaching and Learning Approaches for Bachelor’s Degree in Home Economics Food Service Industry Program are 2 approaches: 1) Solutions for establishment of cooperation of enterprises. The establishment should cooperate with the educational institution. To get students to practice is to help the school. The establishment should cooperate with teachers and teachers. 2) The solution to create the cooperation of the school. Schools should establish relationships with establishments. The school should organize a seminar. And teachers to have a standard level in teaching as well. And develop the curriculum to meet the needs.