Sweet tamarind is a unique and economic plant of Phetchaboon province and it has already been geographical indication (GI) registered. One of its main problems is fungal degeneration which cannot be physically visible. This causes the consumer’s uncertainty on its quality especially sweet tamarind from small communities. This led to the study on the use of household heat to reduce fungal degeneration by steaming at 100oc for 50 60 70 and 80 minutes and drying in the hot air oven at 70 oc for 3 hours. Lt was found that increasing the heat resulted in darkening the sweet tamarind color and heightening up its moisture content (p≤0.05) Drying temperature at 60 70 and 80oc revealed the higher the heat the shorter the drying time and the sweet tamarind content was darker. In addition drying significantly decreased the moisture and preference score of sweet tamarind (p≤0.05). The storage of sweet tamarind in a significant increase in the moisture of the sweet tamarind shell (p≤0.05) and could preserve the tamarind for at least 12 weeks without the deterioration from the fungus.

The purpose of the study of processed fruit products from Karonda : Bang Nok Kwaek parish communities Bang Khonthi Samut Songkhram Province is to study the proper quantity of the Koranda fruit in the product the quality in the product’s process and the consumers’ acceptance (Consumer Test) in the product. The processed products are Karonda fruit jelly instant pasteurized Karonda fruit juice with extra fiber Karonda fruit sorbet Karonda fruit yoghurt ice-cream and concentrated juice (sauce) for drink mixing. The product has been tested by Randomized Complete Block Design (RCBD) method. The process was consisted with offering a tasting and evaluated in color scent taste matter and overall satisfaction by giving 9 point Hedonic scale from 70 consumers. And has been compared the difference of average means at 95% trustiness by Duncan’s New Multiple Range Test (DMRT) by an instant statistical analysis software. The result information is as the followings; The physical properties indicates of Karonda fruit the total acidity of 2.30 with the pH and the color was found that the brightness (L *) of 16.52 fee (a *) equal to 8.95 and (b. *) equals 5.37. The study of the chemical quality of Karonda fruit amount of energy in calories carbohydrates 73.2 percent 18.3 percent protein 1.57 percent 1.32 percent humidity fats fiber 83.7 percent ash 4.26 percent and 0.75 Vitamin C is found. The duration of ripening fruit yawning lemon booed affect the vitamin C in the fruit of the mango yawning lemon booed the oil will have more vitamin C than ripe to t 2 so I scratched the reduction of vitamin C may. Is due to be deployed as a compound to breathe. And led to the synthesis of new carbon structures during ripening. Karonda fruit jelly. The most acceptances level for Karonda fruit juice in the product is at 1:6 for its best flexibility. Since the juice concentration affects the jelly as it lowers the matter (flexibility). Too much of acid in Karonda fruit juice is able to unstabilize jelly matter. From the study of Pectin quantity the consumer has the most acceptance at the level of 10 grams which is the best recipe that keeps the good jelly matter (flexibility) stabilized. The physical properties indicates that there are the level of color hue at 5R color brightness at Value 4 Chroma at 14 sweetness at 35 Brix and pH at 3.05. The study of the chemical quality of Karonda fruit jelly in each 100 grams provides 120 kilocalories of energy 69.60 grams of humidity 0.11 gram of fat 29.80 grams of carbohydrate 0.41 gram of fiber 0.50 gram of ash and 0.45 gram of acidity. The consumer satisfaction is at 97.30 percent. Instant pasteurized Karonda fruit juice with extra fiber. The acceptance is at 100 percent of replacing Okra fruit juice by Karonda fruit juice. The acceptance study shows that the most proper fiber quantity adding to Karonda fruit juice is at 15 percent. The acceptance study shows that the most proper Pectin quantity affecting coconut jelly spreading is at 3 percent. The analysis results of the physical properties indicate that instant pasteurized Karonda fruit juice with extra fiber has color hue level at 5R value at 4 and Chroma at 12 which rendered the product to dark red. Also the pH level is at 3.29 sweetness is at 17 Brix firness g force 1 is at 11.29 g Viscosityag.sec AREA F-T 1:2 is at 339.507 ag.sec. The study of the chemical quality of Karonda fruit juice in each 100 grams provides 63.3 kilocalories of energy 83.9 grams of humidity 0.01 gram of fat 0.10 gram of protein 15.8 grams of carbohydrate 0.41 gram of fiber 0.24 gram of ash and 0.18 gram of pH balance. The consumer satisfaction to instant pasteurized Karonda fruit juice with extra fiber is at 98.66 percent. Karonda fruit sorbet. The most proper quantity of Karonda fruit juice is at 30 percent. The physical properties of Karonda fruit sorbet contain the brightness level at L*34.32 red color level at a*41.26 yellow color level at b*21.18 meltable solid quantity at 30*Brix and pH balance at 2.40. The study of the chemical quality of Karonda fruit sorbet in each 100 grams provides 91.8 kilocalories of energy 77.1 grams of humidity 0.15 gram of fat <0.20 gram of protein 22.6 grams of carbohydrate 0.11 gram of fiber and 0.12 gram of ash. The consumer satisfaction to Karonda fruit sorbet is at 100 percent. Karonda fruit yoghurt ice-cream. The most proper quantity of Karonda fruit added in the yoghurt ice-cream is at 10 percent of the whole ingredient. The consumers’ acceptance has been given the most for its scent taste matter (smoothness) and overall satisfaction which has the average mean at 7.24 7.77 7.17 and 7.67 consequently. The physical properties of Karonda fruit yoghurt ice-cream contain the viscosity level at 364.798 cps. color hue at 10P Value at 8/6 Chroma at N9/.5 overrun statistics at 4.55 and Karonda fruit yoghurt ice-cream melting rate at 89.90. The chemical quality of Karonda fruit yoghurt ice-cream in each 100 grams provides 214 kilocalories of energy 64.0 grams of humidity 14.6 gram of fat 3.14 gram of protein 17.5 grams of carbohydrate 0.76 gram of fiber 0.74 gram of ash and 5.67 pH balance. The consumer satisfaction to Karonda fruit yoghurt ice-cream is at 100 percent. Concentrated juice (sauce) for drink mixing. The most acceptance recipe is the strawberry sauce recipe number 1 with the replacement of Karonda fruit at 80 percent. The physical properties contain the viscosity level at 9.28 cps sweetness at 21 Brix color hue at 5R Value at 2 and Chroma at 4. The chemical quality of concentrated juice (sauce) for drink mixing in each 100 grams provides 91.1 kilocalories of energy 77.2 grams of humidity 0.30 gram of fat 0.1 gram of protein 22.3 grams of carbohydrate 0.76 gram of fiber 0.4 gram of vitamin C and 0.56 of pH balance. The consumer satisfaction concentrated juice (sauce) for drink mixing is at the maximum satisfaction at 92.0 percent as the concentrated juice (sauce) emphasizes the better taste of smoothie drink mixing and easy to consume. Keyword: jelly Karonda fruit instant fruit juice fiber sorbet ice-cream yoghurt concentrated sauce mixed drink

This research aimed to study powe generation from heat loss strove by thermoelectric generator unit. As cooking with a gas stove can cause heat loss between the stove and the cookware this heat loss from gas stove can be converted into the electricity. For the experiment the researcher used a gas stove model KB5 installed with thermoelectric plate model TEG1-241-1.4-1.2 connected in a series to the power of 4 modules. Then experimental conditions of the gas pressure in the gas strove were set at 0.1 0.2 0.3 0.4 0.5 and 0.6 kg/cm2 respectively while the amount of mixed air was constant during the experiment. The results showed that when the gas pressure was at 0.6 kg2 the temperatures of the hot side and cold side of the thermoelectric generator was equal 250.5oC and 65.5oC respectively. Lt also generated the highest electric power of 53.3 watts. The power conversion efficiency was 5.3% at 38.1 Volts with 1.4 Amperes. In addition when electric was connected to a thermoelectric generator unit with 12 VDC 7-watt LED bulb the gas pressure in the gas stove were set at 0.3 0.4 0.5 and 0.6 kg/cm2 respectively was affected by the difference between the heating temperature and the cold temperature in the range of 185o C that could lighten up LED bulb.

The health care industry is one of the rapid growth industries in Thailand. Thai government has promoted and set a strategic policy to by “Medical Hub of Asia”since 2004. Therefore the chief executive officers of many hospitals have determined strategies to improve their service quality because of the global competition. Service competition. Service quality which refers to customer perceptions of the service process has been considered. Sansei Engineering can be the best tool for translating customer perceptions and emotions to the psychical desire attributes. This study conducted sansei engineering and service quality to analyze the relationships between service quality and customer’s emotion and feeling. The decision making trial and evaluation laboratory (DEMATEL) was employed to constructs the cause-effect relationship of criteria of the model that can be described complexity of causal relationships. The results show that tangible and empathy are the key factors that should be considered as the first priority for improving by public hospitals directors. Sponso Rajamangala University of Technology Phra Nakhon

A case study was conducted to design construct and test a thermosiphon economizer for increasing the temperature of feed water by using waste hot water. The simulation of the thermosiphon economizer (heat exchanger) for the establishment of the optimum size was performed using the thermos-economical method. The thermosyphon was made of a total of 80 copper tubes (outside diam.19.05 mm) with evaporative adiabatic and condensation lengths of 300 10 and 300 mm respectively. The working fluid was R-134a filling ratio was 50% by evaporative volume and the thermosiphon was arranged in a staggered form. In testing performance flow rate of the inlet hot water was set at 10 L/min and the controlled inlet temperature of cold water at 25oC. The average flow rate of the cold water was set at 5 7 and 10 L/min respectively. Results showed that the maximum of rate of heat transfer from the condenser section occurred at the flow rate of the cold water of 10 L/min. When test the inlet temperature of hot water of 4555 and 65 o C were used at the inlet volume flow rate of cold water of 10 L/min maximum heat transfer rates from the condenser 4626 8260 and 8790 W were achieved. Moreover the outlet temperature of the cold water which was initially 25o C changed to 311 34 and 37o C respectively. Therefore increasing the outlet feed water temperature reduced energy consumption. The effectiveness of the thermosiphon economizer with the inlet temperatures of hot water of 45 55 and 65o C was 0.47 0.48 and 0.49 respectively.