The objective of study was to design and development of spray drying technology for production of salt powder. The process design and build spray dryer that consisted of three parts: an atomizer a drying column and a dry powder collecting unit. The operation of a spray dryer was co-current flow. A drying column had diameter 0.5 m high 1.5 m and heater 15 kW with automatic temperature control PID 220 V AC power. The test used a saline solution. The inlet air temperature had 5 levels: 130 140 150 160 and 170 ?C. The inlet air velocity had 5 levels: 8 8.5 9 9.5 and 10 m/s. The results were a spray dryer be able to saline solution became salt powder with moisture content between 1.0 - 2.5 % (wet basis) which was in the standard of pure consumable salt (TIS 2086-2544) and can be classified at first class that moisture content had no more than 3 %

Dipping of Nile Tilapia (Oreochromis niloticus) fillets in the mixture solution of 2.0% sodium pyrophosphate and 0.5%sodium triphosphate and coating with 0.00.30.60.9 % chitosan solutions drained packed in polyethylene bags well sealed stored at 4๐C for 15 days were evaluated. The results showed the moisture of all sample did not statistically difference and quite constant during storage. The pH and TVB-N value increased with the storage period for all sample Coating with low concentration of chitosan resulted in lower pH fillets than higher concentration. The decreasing of pH resulted in decreasing of Water Holding Capacity (WHC) of the fillets. Increasing chitosan concentration increased pH and WHC. The oxidation of the samples revealed that the Thiobarbituric acid(TBA) of 0.3% chitosan was maximum and lower with increasing of chitosan concentration. Increasing of TBA may be because of acidity of chitosan solution activated fat hydrolysis. Nevertheless chitosan coating effectively inhibited growth of microorganism in the fillets.

The aim of this research was to study the influence of sucrose on the degradation of anthocyanins in makiang jam. Makiang flesh was prepared by three different methods. In the first method makiang flesh was mixed with sucrose at three different raitos (2:1 3:1 and 4:1) in the second method makiang flesh was soaked in sucrose solution (35 Brix) at three different ratios (1:1 1:1.5 and 1:2) and in the last method makiang flesh was prepared without addition of sucrose. After the jam processing makiang jams were stored at two different temperatures (the ambient temperature and 40 C) for 30 days to measure the degradation of anthocyanins. The results showed that the anthocyanins content in makiang jam decreased with increasing the storage time. The degradation of anthocyanins in makiang jam prepared by makiang flesh without addition of sucrose was higher than those prepared by mixing makiang flesh with sucrose or soaking makiang flesh in sucrose solution. Mixing makiang flesh with sucrose had lower anthocyanins degradation than soaking makiang flesh in sucrose solution. Makiang jam stored at the ambient temperature had lower anthocyanins degradation compared to those stored at 40 C.

This research aims to study the application of coconut meal corncob and durian peel as wood-substituted biocomposites in medium density fiberboard. The fiber: urea formaldehyde glue: isocyanate glue with polymeric diphenymethane diisocyanate type (pMDI) ratio is equal to 1: 0.13: 0.003. The fibers are taken from coconut meal corncob and durian peel that 7 ratios are used to all of fiber mixing. The fiberboard production use 130?C of temperature with 20 – 50 kg/sq.cm of compressive pressure with 8 minutes per piece of rate. Their fiberboards have 603 – 856 kg/m of density that was tested follow the TIS 876-2547 standard. Resulting the MM33 ratio (coconut meal fibers: corncob fibers: durian peel fibers is equal to 0.33: 0.33: 0.33) and the CC50 ratio (coconut meal fibers: corncob fibers: durian peel fibers is equal to 0.50: 0.25: 0.25) can pass the standard in physical properties and mechanical properties. Moreover their fiberboards have good thermal insulation

The objectives of this research were to find the correlation between the milling degree and the milling quality of rice which was the basic data to investigate the milling degree equipment. Chainat 1 and KDML 105 rice varieties were milled at difference degree of milling (DOM) which calculated from bran removed. The study revealed that as the DOM increase the milled rice and head rice decreases. Therefore the whiteness transparency and milling degree of milled rice which was measured from Milling Meter also increased. When the DOM increased the whiteness transparency and milling degree also increased. The DOM had highly correlation not only to milled rice and bran but also to milling degree from Milling Meter at R2=0.99 and R2=0.97. So these correlations could be used to investigate the milling degree equipment.