Mahajanaka mango (Mangifera indica L.) the yellow fruit had identity on color aroma and sweet taste. It had the highly potential to develop into a powdered beverage with a aroma and flavor similar to fresh fruit juices as possible. The objective of this study was to determine an appropriate foaming substance from 6 types ; Methocel? 65 HG Glyceryl monostearate (GMS) Carboxy methyl cellulose (CMC) Methocel? 65 HG mixed with GMS Methocel? 65 HG mixed with CMC and GMS mixed with CMC with 1:1 w/w with completely Randomized experimental design. Physicochemical properties of mahajanaka mango juice the color values L* a* b* pH total soluble solid citric acid and total solid equals 39.02 18.79 67.36 3.96 14.00๐Brix 0.40 milligram per 100 grams and 15.14%. The mahajanaka mango juice was adjusted 0.70% total acidity (as citric acid) 25๐Brix of total soluble solid and added 2.0% of maltodextrin. The result showed that an appropriate foaming agent was added 45% of 1.8% mixture of Methocel? 65 HG with CMC into mahachanaka mango juice. It had foam stability and density. The mahajanaka mango juice foam had values of stability density and overrun equals 0.001 milligram per min 0.14 gram per milligram and 602.11% respectively and Scanning Electron Microscope (SEM) had a porous structure with sphere and ellipsoid particle.

This study was aimed to investigate experimental study of the parameters affecting the amount of tubular ice. Significant studied parameters were inlet water temperature. Thickness tendency was increasingly according to time. The thickness of the tubular ice varies with the square root of time according to the theory. At the beginning of the process thickness increased quite fast and decelerated at the end of the production process. The inlet water temperature affected to thickness of tubular ice as the ratio of inlet water temperature to thickness was 0.41 degrees Celsius per millimeter. Thus inlet water temperature affected to thickness of tubular ice according to theoretically results with 342% 43% and 8% error value between ice thickness and production time for 0-10 minutes 11-20 minutes and 21-36 minutes respectively

This research was aimed to study the effect of binders on cracking behavior of high strength concrete under restrained shrinkage condition. The cracking behaviors of concrete that study were cracking age in uniaxially restrained shrinkage test shrinkage rate free shrinkage crack propagation and strength of concrete. The binders used in this study were fly ash and limestone powder. The weight percentage of replacement of cement by fly ash and limestone powder were 30 and 10% respectively. The water to binder ratios was 0.35. The results indicated that the influence parameters of shrinkage cracking were type of binder amount of free shrinkage shrinkage rate and tensile creep of concrete. The use of fly ash and limestone powder could reduce free shrinkage and shrinkage rate of concrete and result in the longer cracking age than cement-only concrete. The tensile creep of cement-only concrete was higher than that of limestone powder concrete and fly ash concrete respectively

The objectives of this study was to evaluate effects of cryoprotectants on Dorab wolf herring gel qualities using sucrose (3 and 6%) with sodium tripolyphosphate (STPP 0.3%) as cryoprotectants at 0 3 and 6 freeze-thaw cycle (-18 C 18 hr. freezing and 5 C 6 hr. thawing). The results showed that added 3 and 6% sucrose in combination with 0.3% STPP to washed minced fish resulted in whiter gel than washed minced fish with no cryoprotectants and unwashed minced fish at 0 3 and 6 freeze-thaw cycles (P0.05). Besides expressible moisture of washed minced fish with cryoprotectants added was found lower than washed minced fish with no cryoprotectants and unwashed minced fish at 0 3 and 6 freeze-thaw cycle (P 0.05). Textural properties i.e. washed minced fish with cryoprotectants gel strength (breaking force g) was higher than washed minced fish with no cryoprotectants at 0 freeze-thaw cycle but gel elasticity (deformation cm.) was not statistically different (P>0.05).

The purpose of the research was to test the effects of learning orientation and knowledge management capability on innovation excellence and export performance of furniture exporting business in Thailand. The questionnaire was used as a research instrument to collect the data from 185 managing directors of business of furniture exporting business in Thailand. The statistics used for analyzing data were multiple correlation analysis and multiple regression analysis. The results of the research showed that learning orientation had a positive significant an effect on knowledge management capability but it does not a positive and effect on innovation excellence and export performance. In addition knowledge management capability had a positive significant an effect on innovation excellence but it does not a positive significant an effect on export performance. Also innovation excellence had a positive significant an effect on export performance.