This research aimed to study the basic recipes of making “Pla Nil Yong” were studied. The Completely Randomized Design (CRD) was used to evaluate the sensory property in overall liking the characteristic appearances color flavour taste and texture. There were used 30-testers and a 9-Point Hedonic Scale were used. The study found that the second basic recipe had the highest scores in overall satisfaction. The 3 types of heating of fish meat production used were: Steaming Pressure Cooking and Broiling. It was found that the Pressure Cooking had the highest scores of all averages. The Steaming and the Pressure Cooking made the fish fiber fluffier than the Broiling. By the color variation of finishing product was as follow: Brightness (L*) 53.91 Red (a*) 10.50 Yellow (b*) 30.25 aw 0.57. By the amount of total microorganism 2.5x102 CFU/g Yeast and Fungus <25 CFU/g Moisture 4.75% Fat 6.54% Protein 48.06% Ash 7.47% Fiber 0.54% Carbohydrate 32.64%. The study of 3-differrent-temperature of storage were 28 40 and 50 degree Celsius. In 90-day storage checking; found that all of the three variation had overall liking the characteristic appearances and color were different but flavour taste and texture were of no difference. The total amount of microorganisms: yeast and fungus were a lower standard. The production cost of Pla Nil Yong is 397.10 bahts per kilogram.

Degumming process is a fundamental finishing process for silk yarn and silk fabric. The main objective is scouring the substrate such as silk gum (sericin) wax and some impurities from silk fiber. The principle of degumming process is breaking the peptide linkage of amino acid in sericin structure into a small molecule which is soluble in water. The hydrolysis reaction performed by acid and alkaline but they have a big problem on the surface area of silk. Proteolytic enzyme be used to solve this problem but it has some disvantages such as it was using a specific condition and expensive. For this reason this research chooses papain enzyme form dried latex of Carica payapa Linn. to degum the raw silk. The efficiency of degumming process was evaluated by determination of tensile strength and staining test with direct dyes (C.I. Direct Red 80). The result was revealed; the appropriate conditions for silk degumming with dried Carica payapa Linn.’s latex be recommended as follows: the amount of dried latex solution of 4 % owf at 75 degree Celsius for 30 minutes in this condition was not harm to strength and fiber surface. The degummed fibers still had lustrous soft and smooth surface.

The development product of dried pickled passion fruit peel aimed to study appropriate production process of dried pickled passion fruit peel to study the preservation and examine the acceptance from the customers. The result showed that the appropriate way to produce dried pickled passion fruit peel was the 30% 40% and 50% of intensity in syrup. With the intensity of syrup started from 30% the appearance color and smell of final product got highest average score. Therefore the production should be slow pickled with 30% of syrup intensity. In terms of preservation there was no microorganism over Thai industrial standard institute of fruits and vegetables 161/2015. Finally most of the customers accepted this product

The purpose of this research was to investigate the use of soaked black bean water and to add value to it otherwise it is considered as colored waste water. The soaked black bean water was analyzed for phytochemicals and dyeing process was carried out silk cotton and polyester fibers. Dried black beans were soaked in water ratio 1:1 for at least 12 hours. The dyeing process involved soaking the fiber in soaked black bean water at 100o for 30 min. to determine the type of fiber staining and color fastness. Results showed presence of Anthocyanin Anthraquinonoid Terpenoid Saponin Tannin and Flavonoids in soaked black bean water. It was found that dye could be absorbed by silk fabric in an acidic condition. The shade appeared red-brown at L*44.17 a*16.88 and b*20.13 color strength was 6.19 and ultraviolet protection was blocked more than 97.5 percentages as UPF 50+. Moreover the color fastness grading in crocking property was very good to excellent (CF 4-5) good washing fastness (WF4) and moderate fastness in the presence of light (LF 4). In conclusion soaked black bean water can be used for dyeing for silk fabric and enhance UV protection.

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.