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.

Development of table cloth products from Batik tie-dyed cotton fabric with waterproof finishes aimed 1) to study waterproof finishes process to Batik tie-dyed cotton fabric 2) to test physical properties of Batik tie-dyed cotton fabric and 3) to study satisfaction of consumer to table cloth products from Batik tie-dyed cotton fabric with waterproof finishes. Prototype of table cloth products and questionnaire was used as the tools in this research. The samplings for this study were the 323 consumers from accidental sampling in Faculty of Home Economics Technology and Faculty of Architecture and Design Rajamangala University of Technology Phra Nakhon. Data was analyzed by percentage mean and standard deviation. Reported of physical properties testing of Batik tie-dyed cotton fabric with waterproof finishes as follows; colorfastness to water testing changed in color was grade 4-5 dimensional changes after laundering testing decrease 1.14 percentage in the length and 0.48 percentage in the width colorfastness by hot pressing testing; dry pressing damp pressing and wet pressing changed in color was grade 4-5 and water resistance testing found that surface area having wet patches small. The results from study satisfaction of development of table cloth products from Batik tie-dyed cotton fabric with waterproof finishes were found that; the sample age between 21-30 years bachelor degree education level status of student and monthly income 100001-20000 baht. Consumers purchased and used Batik tie-dyed product categories of clothing agree with table cloth products from Batik tie-dyed cotton fabric with waterproof finishes and selected to buy after this product launch to market from personal preference reason. Color and design price appearance and special properties are the reasons to choose. The total satisfaction to products was highly satisfied (mean 3.65).

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 objectives of this research were to prepare the syrup from the extracted yam bean and apply this syrup for adjusting the sweetness in the orange flavor drinking yogurt. The study made a yam bean extract concentrated by 3 difference heating methods; steaming boiling and boiled-evaporating. The results showed that a proper method was boiling yam bean extracted at a temperature of 90°C for one hour. The syrup was light brown color and not very strong smell of yam bean the total soluble solid was 20 °Brix and the non-reducing sugar content was 17.80 %. The drinking yogurt which was formulated using a ratio of set yogurt: orange juice (100%): yam bean syrup at 1:1:1 had the sensory properties (9-Point Hedonic Scale) higher than the ratio of 1:1:0.5 and 1:1:1.5 (p≤0.05). This drinking yogurt had a pH at 4.2 the total soluble solid was 15 °Brix protein was 1.75 % fat was 2.1% and non-reducing sugar content was 5.39 %. The microbiological properties passed quality standards (drinking yogurt) of Notification of the Ministry of Public Health No. 353 B.E 2556. The study of consumer acceptance on the drinking yoghurt with yam bean syrup showed that consumers had a preference for the product at like - most like level at 72 % acceptance on the product at 97 % and would buy this product at 76 %.

This paper presents about the defrosting time of evaporator in refrigerator by using the temperature different between evaporator and chilling area. This temperature different concept could control the defrosting system to operate according to the load. It also helps controlling the operation of fan motor to be able to operate in accordance with the defrosting time. In general system the timer is set at the highest humidity season which cause the unneccessary defrosting cycle even in low humidity season. This general system create the west of power usage colling system. These can cause time-consuming in defrosting process in the low humidity season and cause the unnecessary usage of power to cooling system. This research is to develop the controller for the defrosting system at evaporator from the investigation. As the results we have found that the defrosting system at evaporator according to its load made the refrigerator can decrease the power about 8% when comparing to constant time evaporator system