This study explored batik cotton coated by stabilizing substance made of three kinds of plant and animal including gum arabic powdered gelatin and carboxymethyl cellulose or CMC at a ratio of 15 grams of stabilizer per 3300 ml. of water. The stickiness was tested using the electron microscope SEMScaning able to be 1000 times enlarged and Shirley Stiffness Tester was used to test for the stiffness to measure the bending length of the fabric. It was found that the gelatin from animals could coat the surface the best. The fabric bending length demonstrated the average warp yarn of 4.78 cm and weft yarn of 4.92 cm. Subsequently the fragrance was added with 25 ml of micro-capsules and bound with 10 ml binder per 1000 ml water. After leaving that for one day and 30 days the amount of microcapsules attached to the fabric was investigated. It was found that the microcapsules of powdered gelatin stack on the batik cotton the most followed by gum arabic and carboxymethyl cellulose or CMC respectively. The fabric bending length of warp yarn was 5 .8 2 and weft yarn was 4 .7 0 . Concerning the washing endurance for one two or three times itสถาบันอุดมศึกษา was found that the microcapsules stack on batik cotton coated by powdered gelatin the most followed by gum arabic and carboxymethyl cellulose or CMC respectively. Therefore the batik coated with powdered gelatin was considered suitable for the production of flowered garlands and flower crafts as special occasion gifts. Also the knowledge could be transferred to the professional arts cooperative groups in Nonthaburi. The results of the training were satisfying revealing the average satisfaction towards officers’ service at 4.87 speakers or trainers at 4.87 procedures at 4 .8 0 facilities at 4 .8 6 benefits at 4 .82 and average satisfaction in the overall at 4 .9 3 . The participants were highly satisfied at 98.00% and 100.00% for the application.

The objective of this research was to design and development of a continuous flow paddy dryer with infrared radial radiation technique. The prototype of dryer consists of two concentric circular cylinders cylinders which the paddy drying chamber is height of 1 m. The inner cylinder has diameter of 26.5 cm made from glasses and outer cylinder has diameter of 29.5 cm made from perforated (1.75 mm) steel sheet. At the center of cylinders installed 1200 w of electric infrared heater. A hopper was installed on the top of the chamber while 120 w of blower and paddy flow control were installed at bottom of chamber. The performance of the dryer in terms of specific energy consumption (SED) drying rate (DR) and quality of paddy i.e. head rice yield (HRY) and whiteness index (WI) were evaluated by drying 15 kg of paddy with initial moisture content of 23-26% (w.b.) by using the drying conditions of 80oC of drying chamber temperature 1.075 m3/min of air flow rate and 0.837 1.228 1.875 and 2.308 kg/min of paddy flow rate. The results found that paddy flow rate at 1.875 kg/min is the optimum condition because gave the highest DR lowest SEC and rice qualities (HRY and WI) closely to control.

The purpose of this study was developing formula and prototype of mushroom in Moo Yaw chips for food production. The mushroom could be used as fat replacer in meat products 100%. The products have water holding capacity emulsion stability. The suitable condition for Moo Yaw chips as thickness of 1.5 mm. after that bake with oven at 60 ๐C 3 hours deep-fat-frying at 140 ๐C 3 second then bake with oven at 60 ๐C 15 mins and mix seasoning 10% for delicious. The result showed that physical and chemical analysis of Moo Yaw chips as follows : Hardness value 3.93 ± 0.22 N. Cripyness value 6.40 ± 2.70 aw value 0.33 ± 0.20 L* a* b* value 32.27± 0.82 18.29 ± 0.43 and 22.86 ± 1.57 respectively. Product have brown dark color. The percentage of moisture protein fat crude fiber ash and carbohydrate content 3.91 ±0.06 24.72 ± 0.06 29.53 ± 0.07 6.27 ± 0.17 7.80 ± 0.17 and 27.83 ± 0.17 respective. The proximate analysis of moisture content lees than formula control while protein content and ash content more than formula control. Moo Yaw chips have shelf life at least 2 months and consumer acceptability like moderately product.

The research purposes were aimed to study the demand for Thai scented popped rice packaging to develop Thai scented popped rice products of a handicraft community in Bang Kaew Sub-district Bang Phli District Samutprakarn Province and transfer the obtained knowledge to the interested one and community. The population and samples of the research study on the demand for Thai scented popped rice packaging product development from a handicraft community in Bang Kaew SubdistrictBang Phli District Samutprakarn Province were 50 handicraft workers including 38 womenmostly housewives and 12 men. Most of their professions were labors aged between 31 and 60years old. The samples that were 31-40 years old were accounting for 20 percent 41-50 years oldaccounting for 44 percent and 51-60 years old accounting for 20 percent of the group. The research tools used to collect data was the questionnaire administered to evaluate the satisfaction of the Thai scented popped rice packaging. The results of the study revealed their needs on these following features: the materials used in the production of Thai scented popped rice packaging to have a mixture of paper and plastic accounting for 54 percent and the environmental -friendly packaging accounting for 26 percent. In terms of the packaging size 64 percent of the group agreed with the size of 21.0x29.7 cm (A4) and 36 percent for 14.85x21.0 cm (A5). Concerning the objectives of the use of the Thai scented popped rice products 66 % was used as presents and 34% as souvenirs. In relation to the distributing location 54 percent believed the products should be available in the provincial souvenir shop and pricing should base on the size of Thai scented popped rice packaging: 21.0x29.7 cm. (A4) priced 500-800 Baht accounting for 36% and 14.85x21.0 cm. (A5) priced 200-300 baht or accounting for 30 percent. The majority of the 30 participants were female accounting for 10.00% aged 46-55 years old or 46.67% revealed in the evaluation that their satisfaction regarding the project was at the highest level with the mean of 4.65 or 91.67%.

This research aims to study the base formulation of Pad Thai noodle to study on type and quantity of modified starch in Instant Pad-Thai noodle. To study on the amount of Pad Thai sauce to supplement in Pad Thai noodle. To study on the quality of Instant Pad Thai noodle with Pad Thai source to design the optimal packaging for Instant Pad Thai noodle and to study of consumers acceptance of Instant Pad-Thai noodle with Pad Thai source. The results of this study showed that the optimal formula of Pad Thai noodle was 80 grams of rice starch 100 grams of tapioca and 300 grams of water. The color values of L * (brightness) a * (red) and b * (Yellow) was 64.13 ± 0.01 -0.92 ± 0.02 and 14.52 ± 0.02 respectively. This Pad-Thai noodle has a slightly yellowish white color with a moisture content of 5.31 ± 0.03 %. The optimum amount of modified starch used in the semi-finished fried Thai noodle formula by replacing the tapioca starch in the basic formula was modified starch 30 per 70 grams of tapioca starch. The modified formula of Pad Thai noodle has a slightly yellowish white color with L * (brightness) a * (red) and b * (yellow) equal to 62.82 ± 0.01 -1.10 ± 0.01 13.45 ± 0.01 respectively with a moisture content of 5.66 ± 0.11 %. The amount of Thai stir-fried sauce used in the semi-finished fried Thai noodle recipe by replacing the amount of water in the recipe was 80 grams of rice flour 70 grams of tapioca flour 30 grams of modified flour and 100 grams of Thai stir-fried sauce and 200 grams of water. The color of modified Pad-Thai noodle was L * (brightness) a * (red) and b * (yellow) equal to 43.67 ± 0.01 8.25 ± 0.02 and 22.42 ± 0.10 respectively with moisture content of 2.58 ± 1.36 %. The number of microorganisms was less than 10 CFU/g. The amount of yeast and mold was less than 10 CFU/g and E. coli content was less than 3 MPN /g. Semi-finished Thai stir-fried noodles with sauce were slightly brownish. The noodle was soft and sticky and had the smell of Pad Thai sauce. There was a taste of Thai stir-fried sauce added in the Pad Thai noodle was tear more difficult than the other commercial noodle.