The objective of this research was to study the treatment of Phosphate from wastewater by filter material with shells. Various parameters include pH temperature turbidity DO nitride ammonium and phosphate were investigated and compared before and after filler wastewater. The results show that the quality of wastewater after treatment enhancing with adding filter material with shells. The optimum ratio treatment of phosphate is resulting in maximum values was around 0.05 mg/liter (50% compare with wastewater before treatment) with formula no. 3 that not have time to filler. Moreover the results demonstrated the treatment of Phosphate from wastewater by filter material with shells can be improvement the value of turbidity nitride ammonia and DO for wastewater.

The objective of this research to study the basic 3 formulas of tamarind gummy products physicals and chemical properties of final product of this research by 9- point hedonic scale of 30 examiner laboratory. The results show the basic formula of tamarind gummy be recognized to study in the next step. The results show the basic formula of tamarind gummy accept on the like moderately (7). Then tamarind pulp substituted at 0 25 52 75 and 100 by weight of tamarind. At 0 percentage of tamarind pulp substituted renewable panelists for the most respected. However estimates replacing the 50 percent level still has to accept the product tasting of tamarind gummy. The chemical composition of tamarind gummy were 371.25 Kcals of total energy 4.05 of energy from fat 0.64 of protein 0.45 of fat 3.44 of ash 91.16 of carbohydrate and 4.56 of crude fiber. For the technology transfer of tamarind gummy at community enterprise the participants were satisfied in all of all aspects. However substituted of tamarind pulp in tamarind gummy can be extra consideration of chemical composition of ingredients such as sugar and fiber for acceptance of tamarind gummy of these features may affect to physical properties such as in color and texture of production should be intensive studied.

This research work was to study the effect of moisture on mechanical properties of wood/polyvinylchloride composites (WPVC). WPVC specimens in ratio of PVC and wood (100:100 by weight) were prepared by using twin screw extruder. The water conditions for WPVC specimen immersion testing were varied for temperatures of 30-70 oC and specimen immersion time of 0-120 h. The moisture effect was investigated by measuring flexural properties and hardness of WPVC as comparing with case of PVC specimen. The result suggested that flexural modulus of WPVC tended to decrease with increasing time of water immersion and then remained unchanged at immersion time of more than 72 and 48 h for water temperature of 30 and 70 oC respectively. The decrease rate in flexural modulus enhanced when water temperature increased. Flexural modulus of PVC slightly changed with increasing both immersion time and water temperature. Flexural strength for both PVC and WPVC specimens were found the change at water temperature of 70 oC only. Flexural strength of PVC tended to slightly increase with increasing immersion time whereas flexural strength of WPVC slightly decreased with increasing immersion time. Hardness of PVC specimen in cases of both water temperature of 30 and 70 oC slightly increased with increasing immersion time. For WPVC hardness tended to decrease with increasing immersion time and water temperature.

The development of processed pineapple product for export to promote extra income of high school students in Muang district Chaiyaphum province. The purpose of this research is to develop the quality of processed pineapple products which has been tested by Randomized Complete Block Design (RCBD) method at 95% trusted evaluated by 9 point Hedonic scale sensual quality tasting by 70 people compared the means difference by Duncan’s New Multiple Range Test (DMRT) and analyzed the results by the statisticcomputer software. The processed pineapple products are pineapple filling cookies instant pasteurized pineapple juice and chocolate coating dried pickled pineapple. These products are subjected to simple preparation and advantageous for high school students to earn extra income from the production. The chemical quality analysis of pineapple filling cookies consists of 15.6 percent of humidity 4.21 percent of protein 15.6 percent of fat 0.99 percent of ash 1.98 percent of fiber and 67.6 percent of carbohydrate. The total energy is 428 kilocalorie total microbe (TPC) is microbe<10 CFU/g or less than 1x103 colony per 1 gram of example. The storage lifetime extends up to 2 weeks from the production date. The instant pasteurized pineapple juice has total 57.6 kilocalories of energy 13.6 percent of carbohydrate 0.34 percent of protein 0.04 percent of fiber 0.39 percent of ash and 85.7 percent of humidity. The high level of humidity which contains individual liquid quantity in the product will increase the risk of spoilage from microbe. The total microbe (TPC) has microbe <10 CFU/g and specified the number of total microbe must be lessened than 1x103 colony per 1 gram of example. Conclusion the instant pasteurized pineapple juice can be stored at 8-10 degree Celsius for 2 weeks from the production date. The study of dried pickled pineapple physical quality indicates that color components are as followings; brightness (L*) equals 49.79 which is in high level color balance (a*) equals 11.44 which means the dried pineapple has yellow color tasty represents in green section and color balance (b*) equals 33.50. The procession of the product by coating chocolate onto dried pickled pineapple has 16 percent humidity of total weight. The total microbe (TPC) has microbe <10 CFU/g and specified the number of total (3) microbe must be lessened than 1x103 colony per 1 gram of example. Conclusion chocolate coating dried pickled pineapple can be stored at room temperature for 2 weeks from the production date. The research respondents have the most satisfaction for the study to apply the information to utilization in the mean of 4.80. Secondary the value compared to time and cost in the both mean of 4.50 which has the most total average mean in the high level of 4.33.

This research aims to gather the wisdom of the local confectionery. Suphanburi study based products to guide development toward commercialization. Transferring knowledge to To those related to benefits. Data were collected from five local groups five produce of wheel cake / fried beans sesame sheet / rice cracker with flossy pork / Chinese cake / fish eggs cake By interview Try making Bring samples Sensory evaluation and microbiological analysis found that wheel cake / fried beans sesame sheet / rice cracker with flossy pork and fish eggs cake. The average scores in all areas was good.The results determine the microbiological quality up to standard in the past. But Chinese Cake with yeast and mold beyond the standard set of standards Assistant. 115/2549 regarding Chinese Cake researchers to develop recipes Chinese Cake training and knowledge transfer processes. wheel cake / fried beans sesame sheet / rice cracker with flossy pork / Chinese cake / fish eggs cake. Education shelf wheel cake / fried beans sesame sheet / rice cracker with flossy pork / Chinese cake shredded and packed in a clear plastic bag PS (Polystyrene) and stored at room temperature. Sensory evaluation of appearance color aroma taste and texture every two days were shredded wheel cake and rice cracker with flossy pork as a second storage product to use in frying oil. Fried beans sesame sheet and Chinese cake plates five-day shelf life packaging foil bag metallic highlights. And a desiccant sachet You can help extend the life products. The present state of our knowledge as to the significance of the product that provide high energy can be details as ancient fried bean at 604 kilocalories rice cracker with flossy pork at 516 kilocalories wheel cake at 470 kilocalories Chinese cake at 427 kilocalories and fish eggs cake at 258 kilocalories respectively. Package design and branding while maintaining a modern Thailand with. The study of consumer behavior and consumer acceptance of products as a tourist in Thailand. Suphanburi Community food product purchase behavior found a place to buy a product that was also the most popular. Shop in the center of the deposit. Reasons to buy most products. To subsidized products from the community Factors buy Is packaging Test results emptied from local products developed into a commercial product both 5 rating in every type of consumer. At a high level Except for the ease of purchase. Because it is manufactured locally friendly. Stock trading is a friendly community. The agency also lacks support the market. Is the only product that consumers rated at a high level. Chinese cake to its consignment to the main tourist attractions. Suphanburi is also available on the website of One Tambon One Product. The five types of products and also to support local products. In most. After the development stage to commercial-oriented agency already has implemented. The transfer of knowledge and technology to manufacturers of theoretical knowledge and technologies. Local Thai Dessert And Packaging Workshop and to develop process to standards. The workshop on nutrition labeling packaging distribution channels overall satisfaction of participants in the highest level.