The aim of this research was to studied on the optimization of adding the extracted anthocyanin from black non-glutinous rice bran for prolonging shelf-life of Chinese sausage. The study was done by adding the anthocyanin extracts of 2 and 3 % with the combination of sodium nitrite 0 and 1 % during the processing of Chinese sausage. The sensory attributes evaluated using a nine-point hedonic scale and by using ranking test. The physicochemical analysis of storage study was conducted for 4 weeks. All analysis were carried out in every weeks. The results showed that Chinese sausage with added anthocyanin extracts of 3 % with the combination of sodium chloride 2 % gave the lowest value of moisture content with significantly difference (p<0.05). Chinese sausage with added sodium nitrite 1 % with the combination of the anthocyanin extracts of 3 % gave the highest score of overall acceptability. The product can retard oxidation with the value of TBA lower than the control sample with significantly difference (p<0.05)

Effect of tomato powder as sodium nitrite replacer on qualities of Frankfurter was studied. The ratio of tomato powder: sodium nitrite were 0: 2 0.5: 1.5 1: 1 and 1.5: 0.5 respectively. Physicochemical microbiological and sensory properties during storage in vacuum seal at 4 ?C for 21 days were studied. The results were found that the optimum ratio of tomato powder: sodium nitrite was 1: 1 that produced the highest in a* and b* which was higher lycopene content than control. Furthermore it had the highest scores in appearance color and flavor. In addition the formula with the ratio of 1.5 : 0.5 had the highest total acidity and lycopene content but the lowest in hardness gumminess flavor taste texture and overall liking. The ratio of 1: 1 was increased in total acidity TBA and L* after longer storage. Whereas a* flavor taste and overall liking were decreased upon storage time. The sausage that storage before 14 days was accepted in physical chemical microbiological and sensory properties consumer acceptance.

In this research we studied and fabricated a small vacuum coating system which is suitable for small pieces of the samples. It can help us to save in both cost and time for coating materials in each run. The home-built system consists of (1) a two-stage rotary pump used as a roughing and backing pump for a vacuum chamber and (2) a diffusion pump. The ultimate pressure of this diffusion pump is about 10-7 torr. From the result of testing the fabricated vacuum system it is found that the chamber pressure under the atmosphere can get down to 2.2 x 10-2 torr in 6 minutes by the rotary pump. The pressure inside the chamber is continuously lower to achieve 4.5 x 10-5torr in 30 minutes by the diffusion pump. Moreover we did further testing the system by coating pure aluminum (99.999%) on a Si (100) substrate using a resistive heater source made of tungsten with applied voltage and current of about 2.19 V and 110 A respectively. The aluminum surface has been investigated by SEM and AFM.

Gac fruit healthy fruit contains many antioxidants such as beta-carotene lycopene. Traditional process by boil reduces antioxidants. The purpose of this study is to process gac juice mixed passion fruit juice by microwave. The optimum formulation from consumer tests were done with 50 juice preferred consumer show that the average like is 3.90 point (5 point). The study used the 3X2 factorial in CRD with 600 700 and 800 watts and at 45 and 55 sec. Analyzed color amount of beta-carotene lycopene pH and microorganisms showed that 700 watts at 45 sec. gave the highest level of beta-carotene contents at 38.11 ?g/g. The comparison between the gac juice mixed passion fruit juice through boiled process and the gac juice mixed passion fruit juice through microwave process was investigated. The content of beta-carotene and lycopene of juice through microwave process was than 2.43 and 1.59 times respectively.

This research study of Factors Affecting the beneficial factors in promoting tourism on accommodation service in Thailand ; case study in Songkhla had main aims on 1) to investigate the factors in promoting the camping tourism services and 2) to propose the research results to the related organizations for planning development. There were 4000 subjects including the business owners investigators administrators employees and customers. The 400 samples were selected by simple random sampling method. The opinion survey questionnaire was used and the obtained data was analyzed by percentage mean and standard deviation. The results of the study revealed that The factor of layout and location was the first choice for selection meanwhile the security service transportation and public relation were considered as the second choice respectively. Therefore the research suggestions are offered for applying in the planning development of the related institutes.