Utilization of tea seed oil Substitute butter in Perilla seed cookies product the objective for (1) study the basic formula of butter cookies (2) study the appropriate amount of Perilla seed for supplement in butter cookies products (3) study the amount of tea seed oil substitutes for butter in Perilla seed cookie products (4) study the nutritional value of Perilla seed cookies using tea seed oil instead of butter and (5) to study consumer acceptance of Perilla seed cookies using tea seed oil in place of butter. The results of the selection of the 4 basic butter cookie recipes found that the tasting panelists accepted the formula 4 in terms of overall liking appearance color aroma taste and texture at a high level. The 4 butter recipe has higher brightness redness and yellow because of the different proportions of ingredients and the mixing time affects the formation of cookies as for the hardness of the butter cookies in which the sensory quality corresponds to the physical quality. The respondents rated the liking of the butter cookie formula 4 in texture characteristics the most. (2) to study the optimum amount of Perilla seed for supplement in butter cookies at 4 different levels percent of 5 percent of 10 percent of 15 and percent of 20 of the total weight. It was found that panelists accepted the formula 2 percent of 10 in overall liking appearance color aroma taste texture to a high level. Supplementation withn increasing amount of Perilla seed brightness red and yellow affect the color value of the sesame cookies. (3) To study the amount of tea seed oil substitutes for butter in different 3 levels of Perilla seed cookies product which are percent of 40 percent ofm 50 and percent of 60 of the weight of butter. It was found that testers accepted

The purposes of this project were 1) to study the formula of Thong Ek (Gold Foil-Decoration) from Lotus Seed Flour 2) to study the formula of Thong Ek (Gold Foil-Decoration)from Lotus Seed Flour and Lotus Stamen and 3) to study the nutrition facts the antioxidantand the detection of microorganisms test in Thong Ek (Gold Foil-Decoration) from Lotus SeedFlour and Thong Ek (Gold Foil-Decoration) from Lotus Seed Flour and Lotus Stamen. Thestudy found that the highest score of sensory evaluation results from the Thong Ek (Gold Foil-Decoration) from Lotus Seed Flour was the formulation number 2. The highest average ofappearance color smell taste texture and over all of the participants’ satisfaction were8.52 8.48 8.52 8.60 8.54 and 8.60 respectively. The result of Duncan’s New Multiple RangeTest DMRT showed differences with statistical significance at the 0.05 level (p≤0.05) in all 3formula. The highest score of sensory evaluation results from the Thong Ek (Gold Foil-Decoration) from Lotus Seed Flour and Lotus Stamen was the formulation number 2 as well.The highest average of appearance color smell taste texture and over all of theparticipants’ satisfaction were 8.46 8.52 8.48 8.56 8.62 and 8.68 respectively. The result ofDuncan’s New Multiple Range Test DMRT showed differences with statistical significance at the0.05 level (p≤0.05) in all 3 formulations. In addition the nutrition fact test result in Thong Ek(Gold Foil-Decoration) from Lotus Seed Flour and Thong Ek (Gold Foil-Decoration) from LotusSeed Flour and Lotus Stamen - 100 g. in dry weight found that the amount of energy and fatdecreased. In contrary the amount of protein fiber and carbon increased. When analyzed bythe FRAP (umoles TE) and DPPH (mg AA) the antioxidant and Polyphenol (mg eq GA) in theThong Ek (Gold Foil-Decoration) from Lotus Seed Flour and Lotus Stamen increased withstatistical significance at the 0.05 level (p≤0.05). Finally the detection of microorganisms inThong Ek (Gold Foil-Decoration) from Lotus Seed Flour and Thong Ek (Gold Foil-Decoration)from Lotus Seed Flour and Lotus Stamen test result found the E.Coli less than 3 and noneSamonella SPP.

Non-destructive test with Acoustic Emission technique was used for monitoring of the corrosion in the above ground oil storage tank. In the analytical characteristics of acoustic emission wave however Acoustic Emission test has to be prior used for the location detection of corrosion especially indication of the severity of corrosion. In this research the relationship between the corrosion rate and the sound wave energy was studied. The corrosion and damage detected on the surface of the aboveground storage tank was determined by the Acoustic Emission Test. Nine pieces of low carbon steel grade SS400 was soaked in sodium chloride solution in simulated tanks at concentrations of 1.5 3.5 and 5.5 wt%. Next the corrosion activity was checked by performing with the Acoustic Emission Testing for 1 hour and thus calculating the corrosion rate of the test specimens. From the experiment it was found that the rate of corrosion affects the Acoustic Emission Energy. The corrosion rate was increased with the concentrations of the solution increasing from the corrosion process. The corrosion rate was also increased with the sound wave power increases. Therefore in order to achieve the corrosion rate and the position of the defects on the inner surface of the tank non-destructive testing with acoustic emission technique can be factually chosen for this specific application.

The objectives of this study is to increase efficiency of steam boiler 2.5 ton per hour which used liquid petroleum gas LPG as fuel. bringing heat recovery inside boiler chimney stack to preheat feed water with technology heat Exchanger Economize. Taking the economizer with its pipe length of 1000 mm and 62 mm diameter for 64 pipe is a cross flow with staggered tube to increase water temperature before entering the boiler pass to deaerator The study is carried out to compare the differences and savings of the feed water temperature steam boiler efficiency and fuel consumption between having the economizer installed and uninstalled. reference to study The result after installed the heat exchanger economizer the feed water is passed into steam boiler deaerator higher temperature from 38.30°C to 67.20°C which leads to increase efficiency of steam boiler from 81.59 % to 85.65 % meaning that the fuel consumption of steam boiler will be reduced 4.97 %

The purposes of this research were to investigate the factors consisted of a temperature different parts of the lemongrass and a size of chopped lemongrass that affected to distillation of lemongrass essential oils. There are two experiments in this work. The first experiment investigated the factors by defining 1) temperature at 105 oC and 110 oC 2) different parts of the lemongrass (Leaves and trunk) and 3) sizes of chopped lemongrass at 1-2 cm and 15-20 cm respectively. 2k Factorial designs method was used for this experiment. In the second experiment the appropriate parameters from experiment 1 were used for 3 replicates to find an average of lemongrass essential oils. The results of first experimental analysis showed that the appropriate parameters were temperature parts of the lemongrass and sizes of chopped lemongrass at 110 oC leaves and 1-2 cm respectively. For the result of experiment 2 it was found that the average of lemongrass essential oils was 30.36 ml.