This research aims to test and compare thermal efficiency of salt producing stoves between traditional stove and chimney stove as well as transfer the technology to community. The traditional stove was constructed from clay while the chimney stove was formed by two layers of bricks coating with cement and then filled with carbonized rice husk ash in the 3cm-space between the layers in order to reduce heat loss. Both types of stoves could accommodate 2 pans. Results showed that the traditional and chimney stoves had thermal efficiencies of 13.1% and 16.4% respectively. Thermal efficiency of the chimney stove increased by 3.3% and led to reduction of average firewood consumption rate by 12–15Kg/day from the average consumption of 259Kg/day. As a result the chimney stove could reduce costs of firewood by 14.4 baht/day. The chimney stove had production costs of 1545 baht/unit and ROI period of 107 days. At present 3 of 17 traditional stoves were improved into chimney stove.

This research aims to study the effects of blanching Khi Lek (Cassia siamea Lamk) flowers in brine in order to improve the qualities of Khi Lek flower tea production. The study comprised two factors: (1) two-time intervals for blanching: 3 and 5 minutes; (2) two concentrations of brine: 1% and 3% (w/v) and a control using Khi Lek flowers without blanching. The findings of the study stated as follows: blanching with different concentrations of boiling brine contributed to significantly different qualities of outcomed tea products in the aspects of moisture content aw color turbidity ascorbic acid content antioxidant activity and the observed sensory evaluation as compared to the control without blanching. Moreover the optimum blanching conditions consisted of blanching with boiling 1% brine for 5 minutes to obtain the best qualities of Khi Lek flowers tea product.