This research aims to study abrasive wear behavior of diffusion layer by pack cementation on low carbon steel. Chemical compositions of pack cementation include 42wt% Ferro-silicon 17wt% sand 3wt% NH4Cl 12wt% clay and 26wt% Liquid glass. The specimens were heated in the induction furnace at 950?C and 1050?C for 20 and 30 hrs. Microstructure of diffusion layer was analyzed with Optical and Scanning Electron Microscopy and hardness of diffusion layer was tested with a Vickers indenter. The abrasive wear tests were carried out in a Dry Sand Rubber Wheel abrasion machine according to ASTM G65 standard. Results showed that the heating temperature of 1050?C for 20 hrs. yielded high hardness level of approximately 394.26HV0.02 and low average wear resistance of 0.0751g. The worn surface exhibited deep grooves. On the other hand the heated treatment for 30 hrs. yielded the highest diffusion layer of approximately 910?m and the microstructure of Fe5Si3 ?1 and ?Fe.

The objective of this research was to determine the formulation of soap for carving operations and study the satisfaction of developed carved-soap by carving person. There were 3 basic formulas of the soap e.g. olive oil formula (formula 1; 500 ml olive oil 60 g sodium hydroxide and 140 ml water) coconut oil formula (formula 2; 200 ml coconut oil 34 g sodium hydroxide and 80 ml water) and glycerin formula (formula 3; 200 g glycerin and 5 g sodium hydroxide). The basic formula 3 showed the highest satisfaction scores from carving person when compared with other formulas. The next experiment was to find the optimal temperature for heating the mixtures in the range of 40-60oC. The results showed that the temperature of 45oC was the best treatment for heating three types of soap mixtures. Moreover the formula 3 soap received the highest satisfaction scores ( X = 4.21-4.53) from carving person which had the good appearance exquisite styles shape and proportion right. There was no crack no visible of mold growth and soap powder on the product after caving operations. The satisfaction of 52 carving persons between the general soap and developed carved-soap for carving operations was studied using 5-point rating scales. The satisfaction scores of softness stickiness and aroma were significant different (p<0.05) between two types of soap. However the dryness/hardness silkiness color painting property and overall quality scores were not different. The suitable shape of soap for carving operations was a round shape followed by square shape oval shape and heart shape respectively.

The objective of this research was to find the suitable types of carving style for five fruits and vegetables e.g. pumpkin carrot radish cantaloupe and Japanese cucumber. Physiological changes and methods to improve quality and extend shelf-life were also studied. The results showed that the leave-carved operations stimulated the respiration rate ethylene production and the electrolyte leakage more than flower-carved operations. These responses depended on the size of wound and surface area that contacted with atmospheric oxygen. Two concentrations of peroxyacetic acid (60 and 80 mg/L) solutions showed the efficacy in reducing microorganism populations better than sodium hypochlorite (50 and 75 mg/L). The three firming agents of calcium chloride (0.5-1.5%) calcium lactate (0.5-2%) and calcium propionate (0.5-2%) could improve texture at different concentrations. The combination effects of peroxyacetic acid (80 mg/L) and firming agents (0.5% calcium chloride 1.5% calcium lactate and 2% calcium propionate) and/or 0.25 and 0.5% of chitosan coating were applied on rose and lotus-carved fruits and vegetables. All off flower-carved fruits and vegetables were stored at 5?1oC in clamshell container. Then they were placed in a control temperature chamber at 25?1oC every day for 3 hours until the end of shelf-life. The results showed that 0.25 and 0.5% chitosan coating had the best coating solutions for extended shelf-life of carved pumpkin carrot and cantaloupe. The control treatment dipped in tap distilled water showed the suitable treatment for rose-carved radish and lotus-carved Japanese cucumber. The best chemical treatment for each fruit and vegetable was repeated in the storage experiment and then they were stored at 5?1oC in clamshell containers to determine the shelf-life of three carved fruits and vegetables (rose carnation and lotus). The shelf-life of two styles of flower from carved pumpkin did not exceed 6 days. Carved carrot in rose and carnation flowers had shelf-life for 12 days while radish was not more than 9 days. The shelf-life of rose and carnation carved cantaloupe did not exceed 9 and 6 days respectively. Lotus-carved Japanese cucumber had shelf-life for 6 days. Carved radish and Japanese cucumber were dipped in tap distilled water which had high initial microbial population that caused the short shelf-life. Thus the application of 2% calcium propionate and 80 mg/L peroxyacetic acid was the suitable treatment for reducing microbial population and improving the appearance quality and extended shelf-life.

The objective of this research to study the three formula basic of macarons amount of Sangyod Rice Bran usage in macarons product and nutritional composition of macarons product. The sensory evaluate of three formula of macarons the second and the third formula basic macarons non-significant in odor liking ( P< ) . However the three formulas are significant in appearance color liking odor liking taste liking texture liking a nd overall liking ( P> ). When consideration in average score 3rd formula of macarons acceptable that the most one formula. Therefore the third formula used to determine the proper amount of Sangyod Rice Bran to add on macarons in the next step. For the Enhancing of Sangyod Rice Bran in macarons. The three levels as follow; added Sangyod Rice Bran for % % and % of all total weight. The taster remains to accept all sample of Sangyod Rice Bran in macarons. Especially at the % of Sangyod Rice Bran to added in macarons to the highest acceptance . However the resulted of added Sangyod Rice Bran at % to decrease in the appearance and overall liking of macarons .Therefore supplementation of fiber in macarons product with Sangy od Rice Bran is not affectin macarons. Furturemore spicies and amount of other bran for macarons production should be intensive studied.

The objective of this research to study the three formula basic of macarons amount of Sangyod Rice Bran usage in macarons product and nutritional composition of macarons product. The sensory evaluate of three formula of macarons the second and the third formula basic macarons non-significant in odor liking (P<). However the three formulas are significant in appearance color liking odor liking taste liking texture liking and overall liking (P>). When consideration in average score 3rd formula of macarons acceptable that the most one formula. Therefore the third formula used to determine the proper amount of Sangyod Rice Bran to add on macarons in the next step. For the Enhancing of Sangyod Rice Bran in macarons. The three levels as follow; added Sangyod Rice Bran for % % and % of all total weight. The taster remains to accept all sample of Sangyod Rice Bran in macarons. Especially at the % of Sangyod Rice Bran to added in macarons to the highest acceptance. However the resulted of added Sangyod Rice Bran at % to decrease in the appearance and overall liking of macarons. Therefore supplementation of fiber in macarons product with Sangyod Rice Bran is not affect in macarons. Furturemore spicies and amount of other bran for macarons production should be intensive studied.