This study examined the efficacy of two sanitizers; peroxyacetic acid (PAA) and sodium hypochlorite (NaOCl) in reducing total microbial counts on the carved leaf-shape surface of five types of fruits and vegetables: pumpkin carrot radish cantaloupe and Japanese cucumber. The samples were dipped for 3 or 5 min in various concentrations of PAA (40 60 or 80 mg/L) and NaOCl (50 or 75 mg/L) with distilled water as the control. After dipping the samples were drained for 5 min and the total plate counts were determined in triplicate. Dipping in 60 mg/L of PAA for 3 min was the best treatment for reducing microorganisms on the surface of carved carrot and radish; and 80 mg/L of PAA for 5 min was the best treatment for reducing microorganisms on the surface of carved pumpkin cantaloupe and Japanese cucumber. PAA at concentration 60 -80 mg/L showed potential as an effective sanitizer for carved fruits and vegetables more so than both concentrations of NaOCl.

. This research aimed to study the acidification processes of carving vegetable using acid conditioning machine under emperature and pressure control which was developed in this study. Four acidification procedures were done at normal atmospheric pressure (method 1) under vacuum pressure for 10 (method 2) and 20 min (method 3) and vacuum pressure alternating with normal atmospheric pressure for each of 1 hour. There were two main parts of acid conditioning machine including the temperature controller inside the pickle tank and heat conductor tank and the pressure controller inside the pickle tank. The pickling temperature was stabled at 40oC under the pressure of 0.5 Bar. PLC (Programmable Logic Controller) program was used to write the ladder for controlling all processes and display through SCADA system. The results showed that the acidification method by soaking the carved-rose carrot under vacuum pressure alternating with normal atmospheric pressure showed the shortest time to equilibrium by 7 hours. Then the carved-rose carrot was packed in the glass jar followed by sterilized in boiling water for 15 minutes and stored at room temperature for 7 days. Total bacteria count Escherichia coli and Yeast-mold were not exceeded than the standard limit. Staphylococcus aureus was not detected throughout the storage periods

Objective of this research is to research intelligent hydroponic vegetable cultivation control system for farmers. This is a group of lettuce that needs acid-base (pH) and conductivity (EC) in the same system on the planting table with Dynamic Root Floating Technique System (DRFT). By using Internet of Things (IoTs) devices as sensors For controlling the on-off system of the water filling system the on-off of nutrient solution A and B as well as the water spray system to reduce the temperature at the vegetable growing table. The developed hydroponic vegetable control system can effectively replace the workers labor. Vegetables grown are of the same quality used by farmers. Therefore the developed salad cultivation system could be used as a substitute for farmers. It has an easy to use control system.

This research is the development of an energy - saving water planting kit. The objective is to develop a prototype of an energy - saving water planting kit by applying solar energy as an energy source that is controlled by the Arduino board through a blynk application and study the efficiency of the water culture planting kit. By comparing electricity usage rates between solar energy and electric power from the household. In this study there were 4 experimental sets. The experiment was water cultivation without installation 2 experimental sets and 2 experimental sets were installed using green salad vegetables. In research the 45 days growth period consisted of leaf length and width root length number of leaves and height. There is also a comparison of the efficiency of AB fertilizer and soy milk hormones to reduce chemical usage. The research has shown that the use of the soybean milk hormone provided a high growth rate of Lactuce sativaVar. Longifolla than AB fertilizer. There are many nutrients but only in small amounts. When used as a nutrient for plant growth needs to be changed daily. Considering the economic value using AB fertilizer as a nutrient will be worth more than soy milk hormones. For the installation of the instruction set and the LED lamp was suitable for Lactuce sativaVar. Longifolla growing than not installing the instruction set and the LED lamp. These can save electricity cost of 85 baht per month.

The objectives of this study were to: 1) select the basic recipe of Tongmuan dessert (rolled wafer) 2) study the proportionate quantity of gac Fruit added to Tongmuan dessert with added gac Fruit and 3) to study the shelf life of Tongmuan dessert with added gac Fruit. The study was conducted through Randomized Block Design (RBD) by which the satisfactory in each aspect included color properties scents texture properties flavors and overall preferences were estimated. 50 taste testers were asked to signify their satisfactory points according to 9- point hedonic scale. The finding suggests that recipe 1 with 50 grams of tapioca flour 150 grams of wheat flour 100 grams of eggs 720 grams of coconut cream 220 grams of brown sugar 110 grams of coconut sugar and 5 grams of salt obtained the highest average score. Sequentially the proportionate quantity of gac Fruit added to Tongmuan dessert with added gac Fruit were studied in 3 degrees: 10 20 and 30 percent of coconut cream’s quantity. The finding suggests that the 30 percent obtained the highest average points. In terms of the shelf life during week 0 2 4 and 6 it was found through the color space of L* and a* values that the colors had gotten darker as time progressed while b* value revealed no change. The water activity value (aw) also remained unchanged upon the extended shelf life which increases the presented color properties and moisture content. The texture had become tougher. Less than 10 colonies of microorganisms were found with less than 10 colonies of yeast and mold found during week 0 week 2 and week 4. However 120 colonies were found in week 6 which did not exceed the regulated limit of Community Product Standards and therefore can be concluded that it can be stored for the minimum of 6 weeks.