The objectives of this study were to develop the paddy washing machine for community rice milling machines to extend this technology to rural community and introduce to commercial production. The experiments were conducted at the Department of Agricultural Engineering and Technology Faculty of Agriculture and Natural Resource Rajamangala University of Technology Tawan-ok Bangpra Campus Sriracha Chonburi. The results showed that paddy washing machine was suitable for high moisture content paddy between 20-25 % and washing for 1-3 minutes demonstrated better milling quality than unwashed paddy. Performance test of this developed paddy washing machine using drum speed at 35 rpm drum slopes of 1 2 and 3 degree and 21.60 % MC KDML 105 paddy could reach capacity about 150-200 kg/hr. The milling quality was significantly different at 95% confidence level from unwashed paddy. Furthermore this machine provided 1% better in purity and 11% better head rice yield at the same milling degree. From the study it can be concluded that increasing drum slope gave higher capacity higher power efficiency and lower water usage. The best condition was working with drum slope of 3 degree. The paddy washing process gave higher purity of paddy head yield and power efficiency of washing process while the color property was not significantly different from unwashed paddy at the same milling degree.

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.

The objectives of this research were to study the reduction of organic compounds by the biological action substance of the effluents from palm oil mil to produce singe cell protein. The wastewater taken from the third pond of the wastewater treatment system which was already used for biogas production was found to have pH 6.5. The organic matter like COD (3679 mg/L) Oil& grease (133 mg/L) as well as the total solids and the minerals were much lower than those of the decanter effluent. The reduction of organic compounds by using the biological action by Candida tropicalis TISTR 5146 5045 and C. lipolytica TISTR 5151 were studied. The results indicated that C. tropicalis TISTR 5146 which was cultivated in palm oil mill at initial pH 5.5 and diluted with water to the ratios of 1:5 at agitation on the shaker of 150 rpm at room temperature gave the highest yield of biomass of 2.52 g/L and COD reduction of 94.38 % after 3 days of cultivation. The optimal condition for C. tropicalis TISTR 5146 cultivation was that the ratio of palm oil mill effluent to diluted water was 1:5 containing 10 g/l glucose and 10 g/l yeast extract at initial medium pH 5.5 in the shaking flask of 150 rpm at room temperature. The highest biomass obtained was 12.53 g/L while the cell consisted of protein and fat for 43.12 % and 0.34 % respectively.

The purpose of this research is to improve the pepper mill for increasing performance. The characteristic of the pepper mill is a trapezoid shape. The structure is made of angle steel and stainless steel sheet. The motor used a power unit is 1 hp and send the power to the driving belt for driving the disc. There are new pattern of designed discs. The discs are made from stainless steels and have three different patterns on the surface of discs. Each test must measures the moisture contented of the pepper seeds. If the moisture is less than 9% can be milled. However if the moisture is more than 9% that must be taken pepper seeds to sunning or drying. The test is 10 sets in each set of test using two samples of pepper seeds. In each test pepper seeds must be weighted before the milling when they are milled the finish. After that they are brought the milled pepper seeds to a weight and separated a size. The sorting by size is 5 sizes as a less than 5 microns 150-250 microns 250-425 microns 150 microns 425 to 1000 and more than 1.00 mm. The results of research shown that pattern of discs will give the different pepper powder sizes