The purpose of this study was to produce catfish Som-fug for compare some characteristics between and three commercial brands of Som-fug (brand A B and C) which produced from other fresh water fish as a guide to develop Som-fug from catfish. For physical properties catfish Som-fug were 3.54±0.20 cm (width) 6.38±0.25 cm (length) 1.34±0.10 cm (height) and 2.50±1.4 g (weight) which is similar to that of brand C. Color analysis of un-fried catfish Som-fug showed light color that L* was 70.78±0.13 a* and b* were 5.06±0.53 and 11.50±0.31 respectively. Hue value was 74.42±0.25 value and chroma were 6.84±0.39 and 16.20±0.11 respectively. Som-fug from different brands were different in term of texture. The gumminess and chewiness values were significantly higher in brand B (p≤0.05) whereas the hardness and springiness did not differ significantly among the four different brands (p>0.05). For physio-chemical properties Som-fug produced from catfish had 1.70 % total acidity pH value was 4.50 and moisture content was 70.28% which was not different from that of brand B. However aw value did not differ among all of the Som-fug (p>0.05). The microbiological quality of the four Som-fug products analyses revealed the presence of Salmonella spp. Staphylococcus aureus Escherichia coli and mold count not more than standard (Thai Community Product Standard 471/2555) except brand B and C mold count was more than 100 CFU/g. For Sensory evaluation no differences in color flavor and taste were observed between catfish Som-fug brand A and brand B (p>0.05). Whereas catfish Som-fug gained the highest score in texture attribute which no differ from brand C (p>0.05).

The optimum formula for production of mayonnaise was developed with different on main ingredients (Formula 1; sweetened condensed milk and UHT milk formula 2; egg yolk formula 3; white egg). The effect of tomato lycopene added on physicochemical and sensory properties of mayonnaise was investigated. Physicochemical properties results on formula development were found that the formula 1 had the highest in TBA value and consistency. While formula 2 had the highest in total acidity a* and b* and formula 3 had the lowest in TBA a* and b* but the highest in L*. In addition sensory evaluations were not significant different (p > 0.05) between the 3 developed formulas. Thus the mayonnaise formula 1 was selected to investigate the effect of tomato lycopene levels (0 3 6 and 9%) on physicochemical properties. The results were found that lycopene content a* and b* increased with high level of tomato lycopene while the consistency value was decrease. Furthermore the levels of tomato lycopene were not effect on pH total acidity TBA and L*. Sensory evaluation revealed that the 6 and 9 % of tomato lycopene added had the highest on flavor. Thus mayonnaise supplemented with 6% of tomato lycopene was selected to study the storage at ambient temperature for 9 weeks. The results were found that total acidity TBA and consistency were not significant on during storage. However the pH TBA L* a* and b* was increase.

The objective of this research was to study environment changes in orchards by using wireless sensor network and spatial data interpolation technique. The study was conducted by distributing several client sensors into the two study areas for recoding temperature himudity and light internsity. These data are send to a server using 433 MHz radio signal. The results from the first study area in Thachang District shew that the light intensities were significantly changed during 6:00-6:59 11:00-14:00 and 18:00-19:59. For the humidities they were significantly changed during 7:00-8:59 17:00-19:59 and 22:00-23:00 which were quite different from the changing of light intensity. Lastly the temperatures were mostly changed during 7:00-7:59 10:00-14:59 and 18:00-19:59 which were highly related to the changes of light intensity. For the second study area in Angkhiri District light intensities were significantly changed during 7:00-7:59 11:00-14:00 and 18:00-19:59 while the changing durations for the humidities were 9:00-9:59 12:00-15:00 and 17:00-19:59. Very similarly to the light intensity the temperatures were changed during 8:00-8:59 11:00-14:59 and 15:00-17:59. For the communiation distances the maximum distance for transfering data in an open area was 100 meter and 25 meters with obstables.

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.

งานวิจัยนี้นำเสนอการสร้างตัวตรวจจับไร้สาย (Wireless sensor) แบบอัตราต่ำ (Low rate) ที่มีขนาดเล็กราคาไม่แพง ภายในมีส่วนประมวลผล ส่วนติดต่อสื่อสารและส่วนตรวจจับ (Sensing Device) เพื่อใช้ในระบบการเฝ้าสังเกต และตรวจจับการเกิดน้ำท่วม โดยนำมาใช้กับเครือข่ายตรวจจับไร้สาย (Wireless sensor networks : WSN) ข่อจำกัดของตัวตรวจจับอยู่ที่พลังงาน ระยะทางในการติดต่อสื่อสาร และความสามารถในการประมวลผล แต่จะทำงานร่วมกันเป็นเครือข่ายขนาดใหญ่ เพื่อตรวจจับเหตุการณ์ที่ต้องการในพื้นที่ขนาดใหญ่ ที่มีการเข้าถึงลำบากหรือต้องเสี่ยงภัย มีการรับส่งข้อมูลจากจุดตรวจจับ (Sensor Nods) แต่ละจุดรวบรวมและส่งต่อข้อมูลเพื่อนำไปประมวลผลหรือใช้ในการเตือนภัย ในขั้นต้นของการทดลองจะสร้างโนด และหาเปอร์เซ็นต์ของการรับส่งระหว่างโนดหลัก และโนดย่อย