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).

This research work was to study the chemical release of wood/polyvinylchloride composites (WPVC) affecting the physical and chemical properties of water. WPVC specimens in ratio of PVC and wood (100:100 by weight) were prepared by using twin screw extruder. The water conditions for specimen immersion testing were varied for temperatures of 30-70 oC and specimen immersion time of 0-120 h. The water quality was estimated by measuring pH electrical conductivity turbidity and color of water after immersion of WPVC specimen as comparing with case of PVC specimen. The result suggested that pH values of water slightly decreased with increasing specimen immersion time whereas the change of temperature of water did not affect the pH value. The electrical conductivity remained unchanged with increasing specimen immersion time or temperature except for immersion of WPVC specimens at 70 oC. This might be attributed the weak interfacial bonds between PVC and wood and this led to more easily release the metal ions from additives of PVC. The turbidity and color of water for case of WPVC increased with increasing specimen immersion time whereas those for case of PVC did not change. From the results of water quality testing it indicated that WPVC applications which contact with water are safety. This was because water quality after immersion of WPVC specimen is within the effluent standards of pollution control department.

These researches were to determine the preparing and drying on physical and chemical properties of germinated khaohang rice from KDML105. Two factors on study were preparing germinated khaohang rice (chill at 5 oC and frozen -20 oC) and drying method (tray drier and infrared drier). The results on expansion (%) and texture of cooked rice found that there were not significant influence interaction and two main factors. But main factor on infrared drying method were affected to the highest head rice yield (%) and lowest on Chroma (C*). As same as gamma amino butyric acid (GABA) had the highest 23.37 (mg/100g) and preparing germinated khaohang rice had between 20.50 to 22.21 (mg/100g). The pasting properties reducing sugar total phenolic scavenging activity of DPPH free radical (%) and resistance starch were significant influence interaction.

The purpose of this research is to estimate the affects of water content (27 37 and 47 % wet basis) cooking time (1 3 and 5 hr) at 110oC and germinating time (24 36 and 48 hr) on chemical composition structure and properties of germinated purple rice flour. A Box-Behnken design under the response surface methodology was performed to optimize their composition. Rajamangala University of Technology Lanna Nan was research place. Results demonstrated that germinating time had no significantly effect on protein and lipid content but resulted in increasing crude fiber and decreasing carbohydrate and amylose content with increase in germinating time. Scanning electron micrographs (SEM) revealed the presence of polyhedral shape and agglomerations. Birefringence was evidenced. Pasting properties of germinated purple rice flour showed an increase in the pasting temperature but a decrease the peak viscosity breakdown final viscosity and setback (p<0.05) as germinating time increased. Modified rice flour were increase in carbohydrate and amylose content and decrease in protein lipid ash and fiber as water content and cooking time at 110oC increased. Change in birefringence of starch granule after heating at 110oC was examined by a polarized light microscope. SEM showed the presence of creak surfaces and agglomerations. The swelling power of germinated purple rice flour decreased with increase in cooking time. The solubility at 85oC of germinated purple rice flour was increased in each level of water content.

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.