This research aimed to investigate the suitable method to product osmotically dehydrated banana peels and determine its shelf life as well as consumer acceptation. It was found that the proper method was the slow osmotic dehydration process with 30 40 and 50% of syrup (sucrose solution). This method led to the highest appearance color and flavor scores as accessed by the consumer. Therefore the slow osmotic dehydration process was selected for further study relating to the ratio between salt and malic acid (3:2 3:3 and 2:3 of syrup weight). The result show that no differences in appearance color flavor and texture scores were found among treatments however the sample treated with salt and malic acid in the ratio of 3:3 obtained the highest taste score. Thus the suitable process to produce the osmotically dehydrated banana peels was slow process with salt and malic in the ratio 3:3. According to the shelf life study the sample (100g) packed in metallic foil still compiled with Thai community standard of fruit and vegetable products during 12 weeks of storage under 25-30 °C. In addition the consumers also accepted the selected osmotically banana peel product.

This article presents how the analysis an insulation of high voltage transformer bushing. The purpose is to analysis the moisture in the bushing to evaluate the approach for maintenance. The analysis rely on the principle of the Polarization and Depolarization Current (PDC) technique which is a technique for analyzing the insulation of high voltage equipment to test high voltage transformer bushing for a case study. This method is performed by energize 1000 Vdc into a bushing in period of time and then switch off the circuit for discharge current. Finally we calculate the moisture of main insulation of high volt bushing as well compare with standard moisture of criteria. The method is useful of preventive maintenance plane of high volt bushing and reduce the failure in the power system.

The purposes of this research were to investigate the factors consisted of a temperature different parts of the lemongrass and a size of chopped lemongrass that affected to distillation of lemongrass essential oils. There are two experiments in this work. The first experiment investigated the factors by defining 1) temperature at 105 oC and 110 oC 2) different parts of the lemongrass (Leaves and trunk) and 3) sizes of chopped lemongrass at 1-2 cm and 15-20 cm respectively. 2k Factorial designs method was used for this experiment. In the second experiment the appropriate parameters from experiment 1 were used for 3 replicates to find an average of lemongrass essential oils. The results of first experimental analysis showed that the appropriate parameters were temperature parts of the lemongrass and sizes of chopped lemongrass at 110 oC leaves and 1-2 cm respectively. For the result of experiment 2 it was found that the average of lemongrass essential oils was 30.36 ml.

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 study of vegetable-carved processing packed in hermetically sealed container for 5 types of plant e.g. carrot pumpkin radish green papaya and cucumber which carved into rose or leave shape and preserved in acidified-pickle (7.23% vinegar 64.81% water 0.81% salt 27.00% sugar and 0.15% lactic acid pH 3.27). The processing were conducted by sanitized carved-carrot pumpkin and radish in peroxyacetic acid solution (80 mg/l 3 min) or dipped in tap water (3 min) for green papaya and cucumber. Then all carved-vegetables were blanched in calcium chloride solution (0.5% 3 min) followed by preserved in acidified-pickle in plastic box with a lid and stored for 4 days at room temperature (25ºC). The results showed that pH and °Brix decreased during 4 days storage and showed obviously tended to equilibrium. However carved-radish and cucumber were spoiled by microorganisms as a film on the surface of pickle solution and gas bubble was occurred inside a container on 4th days of the storage. Hence carrot and pumpkin were used in the next experiment which preserved in preservative-added recipe (27.03% vinegar 27.03% water 0.9% salt 45.05% sugar and 200 ppm sodium metabisulfite pH 3.39) with hot-filled method in glass bottle. Treatment was compared with carved-vegetables preserved in acidified-pickle and kept at 4oC as the control. The pH of samples of pickle solution carved-vegetables and mixed-sample of both treatments showed lower than 4.6 and °Brix were gradually decreased during storage periods.The appearance of both treatments were maintain good and not different between treatments. Shelf-life of carved-carrot -pumpkin and -radish stored in hermetically sealed container was up to 7 days. Total bacteria count Escherichia coli yeast-molds were not exceeded than the standard limited by Ministry of Public Health and Staphylococcus aureus was not detected