This research is studying of an electric field combine with a frying process in a Chinese water chestnut product for reducing oil absorb. An electric field that is used in an experiment will have a stress from 1-3 kV/cm. This will be generated by using a direct current high Voltage from 1066 to 3200 V. which is distributed to an electrode in an uniform and non-uniform of an electric field. This will have a dielectric barrier discharge. There is an analysis for finding a relationship of a moisture on absorbing oil of a Chinese water chestnut fried product due to a moisture has an effect on absorbing oil directly. From an experimental result this is found that the best electric field stress which will have an effect on reducing a moisture of a Chinese water chestnut is an non-uniform electric field form that is created from a direct current high voltage at 3200 V. and this will have an electric field stress at 3 kV/cm. This will have an average of a difference of a moisture at 0.6 g. This will select to use a direct current non-uniform electric field at 3 kV/cm. In an experiment combine with a fried process in a Chinese water chestnuts fried product this is done for reducing of absorbing oil. By this will fry at the temperature of 180๐C for 5 minutes. This is found that this can reduce an absorbing of oil best at 17.93% when this has compared to a Chinese water chestnuts fried that hasn’t passed an electric field.

This thesis is intended to design and develop packaging for aromatherapy products.The problems found in the area and observation are that the original packaging is made of plastic. Which plastics are materials that are not friendly to nature and are expensive Packaging is not unique. Can not separate the smell of each product smell. Because using all the same graphic packaging all smells And the graphics do not attract enough attention from consumers There is no floor to display products that are suitable and proportional.Is a major cause that requires the design and development of the structure and graphics on the packaging and the disply. The results of the research concluded that The packaging structure design has the highest level of satisfaction among the 3 experts.With an average of 4.58. The graphics on the packaging have the highest level of satisfaction among the 3 experts. With an average of 4.74. And the display has a high level of satisfaction among experts. With the average value of 4 and the satisfaction in the consumer packaging is the highest level With an average of 4.05. And the satisfaction in the consumer packaging is at the highest level With an average of 4.05 and consumers are satisfied with the most fragrant pillow packaging With the highest level of satisfaction with an average of 4.17. Followed by a large pack of soap With the highest level of satisfaction with an average of 4.12 and the third being small soap packaging With the highest level of satisfaction with an average of 4.12. The display has the highest level of consumer satisfaction at an average of 4.06

The purpose of this thesis is to design and develop packaging for educational products and to develop packaging products from processed Queen tomatoes from the Don Tum Subdistrict Community Enterprise. Nakhon Pathom To create identity for the product and to achieve the efficiency of the packaging for processed Queen tomato products from the Queen of Don Tum Subdistrict Community Enterprise Objectives 1. To design and develop the packaging structure. 2. To design the graphic packaging to be consistent with the organizations identity as well as to communicate clearly to the consumer. 3. To design the product display with the product that has developed the packaging. There are different forms of structure and graphics that do not go in the same direction therefore designing the packaging to be interconnected through the form of graphics and structures. By selecting the processed agricultural products from Queen Tomato of Don Tum Subdistrict Community Enterprise Nakhon Pathom Come to design 5 types namely fresh Queen tomato Dried tomato Fresh Queen tomato juice Queen Tomato Powder And tomato sauce for meat This step of the art thesis The researcher has interviewed entrepreneurs. Collect data to bring to the design development. By interviewing from experts in 3 aspects and preparing a satisfactory evaluation form for project design In order to study each type of design to produce the packaging model and collect statistical data for data analysis with the average percentage From the analysis of the efficiency of the study and development package of processed agricultural products from tomato Queen Of Don Tum Subdistrict Community Enterprise Nakhon Pathom Province Type A the results of the evaluation of packaging structure for processed agricultural products from Queen tomato of Don Tum Subdistrict Community Enterprise Nakhon Pathom province has an average of 4.75 which is in very good condition. Type B the graphic performance evaluation on the packaging for processed agricultural products from Queen tomato of Don Tum Subdistrict Community Enterprise Nakhon Pathom province has a mean value of 4.66 which is in very good condition. Type C The evaluation of the performance of exhibiting products for processed agricultural products from Queen tomato of Don Tum Subdistrict Community Enterprise Nakhon Pathom province the product has an average of 4.50 which is very good.

Development of Instant Thai Dessert Products from Rice Bran for Value Added of Thailand Economy Wastes. The purpose of this study was developing formula and prototype of Thai Dessert Products from Rice Bran for 4 products such as Khanom Bueng Thai Dried Rice Ball Khonom Chan and Look-Chub. The suitable condition for Khanom Bueng Thai was using Rice Bran flour as 60% and using Mung bean flour as 40%. The result of physical analysis showed that : products have hardness cripyness brown bright color flavor and taste suitable and chemical analysis the percentage of low moisture fat and crude fiber content have more than. The suitable condition for Dried Rice Ball was using Rice Bran powder in 100% for products and drying at 70 ๐C 90 mins. The result of physical analysis showed that : products have firmness texture brown bright color and chemical analysis the percentage of the moisture protein fat crude fiber ash and carbohydrate content 7.05 ± 0.00 7.05 ± 0.00 23.98 ± 0.00 5.25 ± 0.20 10.86 ± 0.00 and 32.26 ± 0.00 respective. The protein and crude fiber content have more than. The suitable condition for Khonom Chan was using Rice Bran flour as 25%. The result of physical analysis showed that : products have after steamed mealiness texture brown bright color and chemical analysis the percentage of the moisture protein fat crude fiber ash and carbohydrate content 4.40 ± 0.05 1.97 ± 0.02 11.18 ± 0.00 2.40 ± 0.06 2.00 ± 0.00 and 77.43 ± 0.00 respective. The protein and crude fiber content have more than. The suitable condition for Look-Chub was using Rice Bran powder as 50% and using Mung bean as 50%. The result of physical analysis showed that : products have after microwave 5 sec. mealiness texture brown bright color and chemical analysis the percentage of the moisture protein fat crude fiber ash and carbohydrate content 2.00 ± 0.70 4.39 ± 0.00 8.82 ± 0.15 2.44 ± 0.492.00 ± 0.71 and 80.35 ± 0.00 respective. The shelf life of 4 products in vacuum packaging (VP) have more than 4 months and consumer acceptability like very much product.

Product Development of Spicy Candied Banana Peels and Pseudo-stems from Waste of Dried Banana Production at Ban Bang Ta Chom Community Enterprise. The purpose of this study was developing formula and prototype of spicy candied from Banana Peels and Pseudo-stems waste of dried banana production for 3 products such as Banana Peels Spicy Candy Pseudo-stems Spicy Candy and Banana Peels and Pseudo-stems Gummy. The suitable condition for Banana Peels Spicy Candy was using banana peels as 20% after using tamarind sauce as 20% and fructose syrup as 20%. The result of physical analysis showed that : products have brown dark color flavor and taste sour and sweet and chemical analysis Total dietary fiber: TDF = 8.05 g : 100 and Total sugar = 66.82 g : 100 g The suitable condition for Pseudo-stems spicy candy was using Pseudo-stems as 20% after using tamarind sauce as 20% and fructose syrup as 20%. The result of physical analysis showed that : products have brown dark color flavor and taste sour and sweet and chemical analysis Total dietary fiber: TDF = 10.55 g : 100 g and Total sugar = 66.48 g : 100 g The suitable condition for Banana Peels and Pseudo-stems Gummy was using Banana Peels and Pseudo-stems as 15% after using flavored fruit juice as 75% and fructose syrup as 30%. The result of physical analysis showed that : products have brown light color flavor and taste sour and sweet and flexible texture chemical analysis Total dietary fiber: TDF = 18.91 g : 100 g and Total sugar = 40.85 g : 100 g The shelf life of 3 products in vacuum packaging (VP). The result of microorganism analysis less than standard for safe products. The consumer acceptability like extremely product and Interested in buying products.