The research aimed to study the processing of fish tofu from fresh water fish such as Pla Pluang Hin (Neolissochilus stracheyi) Pla Jad (Hypsibarbus malcolmi) and Pla Mum (Scanphiodonichthys acanthopterus) that are usually found in Bo-klue district Nan province. These three fresh water fish tofu were compared with tofu from Threadfin bream (Nemipterus hexodon) that was a commercial raw material of fish tofu. The fish tofus were experimented on 1) physical attributes 2) chemical compositions and 3) sensory preference. The physical attributes of color size amount of air bubble and firmness were studied. The results showed that lightness (L) of tofu from Pla Pluang Hin and Pla Jad was higher than Pla Mum and Threadfin bream. Threadfin bream tofu showed the highest redness (a*). There was not difference in the yellowness (b*) of all fish tofu. The sizes of the air bubbles in four fish tofu products were between 1.3 to 1.6 mm. which was 80% of air bubble amounts found in a square centimeter. The firmness of all fresh water fish tofu was lower than Threadfin bream tofu. The Percentage of moisture ash fat and protein contents were between 74.2 to 75.7 2.1 to 3.2 0.5 to 3.6 and 21.1 to 25.5 percent respectively. The sensory attribute acceptance of three types fresh water fish tofu were not significant to Threadfin bream tofu. The products were accepted at level of moderate to high preference.

This research aims to study the process of puffed Job’s Tears in order to decrease its frying process so that Job’s Tears could be aerated by cooking in a microwave oven. The optimum processing conditions for producing puffed Job’s Tears include soaking them for 22 hours at ambient temperature followed by steaming them at pressure 15 lb/in2 for 20 minutes. Finally the Job’s Tears was dried in the tray dryer at 60 oc for 3 hours 15 minutes to decrease the moisture content to 11-13 %. The Job’s Tears containing 10 grams in weight was by far the best quality when cooked in a microwave oven at 800 watts for 1 minute 30 seconds. The puffed Job’s Tears snack contained 3.27 % moisture 13.32 % protein 14.63 % fat 67.93 % carbohydrate 0.85 % ash and 1.95 % fiber.

The purposes of this research were : 1) to develop Web-Based Instruction (WBI) on Official Letters part of the Word Processing Applications Subject using Demonstration Technique; 2) to evaluate if the WBI meets Meguigans efficiency criterion; 3) to compare learning achievements of learners before and after studying by the developed WBI; and 4) to evaluate students’ performance after studying the developed WBI. The sampling group recruited with purposive sampling method were 20 second-year vocational certificate students who registered in the second semester of academic year 2012 majors in Business Computer at Bunharn-Jamsai Polytechnic College Suphanburi province. Applied research tools included one unit of WBI’s evaluation form pre-test and post-test learning achievement test and WBI post-test Students’ performance assessment form. Applied statistic tools included Meguigans efficiency value t-test mean and standard deviation (S.D.) Research findings showed that 1) the efficiency of developed WBI was 2.26 which higher than the Meguigans’s standard value at 1.00. 2) post-test learning achievement was statistically significant higher than pretest at .05 3) students’ post-test performance was at good level. We therefore could conclude that the developed WBI can be utilized as teaching material for students with different computer background.

Ja Mongkut is a kind of Thai dessert which the process is complicated. The most important processes is roasted watermelon seeds with sucrose solution to make the sugar gains like a thorn shaped that spent about 180-240 minutes caused Ja Mongkut is not popular to produce and consume. Effect of sucrose concentration on the thorn shaped of Ja Mongkut was studied. The sucrose concentration (45 60 and 75 %) was sprayed on the watermelon seeds during roasting. Watermelon seeds were sprayed with high sucrose concentration spent 25-30 minutes to product the thorn shape but it had large sugar gain. Sensory evaluation showed that the watermelon seeds sprayed with 45% sucrose concentration obtained the highest appearance and overall acceptance.

This research report is manipulated that summarized the moment of research project in the subject of “The optimal image processing for paddy studies: Variety classification and rice kernel damage inspection”. This project had been take time in 12 mounts. We focused on rice variety classification and rice kernel damage inspection. We also investigated the apparent friction of rice surface. Results showed that area and size were the quantities that have the potential to classify rice variety and also rice kernel damage inspection. In addition we also found that geometric mean diameter performed characteristic to apparent friction of rice surface in kerosene. These results have the potential to be the basis information in terms of developing instrument for quality control and variety classification of cereal.