Chemical composition of commercial pasteurized milks contained different fat content (full-fat; FF low-fat; LF and non-fat; NF) was studied. NF contained the lowest fat content (0.12%) with the highest protein content (3.20%). NF exhibited the highest foaming ability and stability. The chemical compositions physical and sensorial properties of chocolate mousse produced from FF LF or NF were also investigated. M-NF had the lowest in fat content resulting in energy reduction when compared with M-FF and M-LF. M-NF also showed the highest firmness and adhesiveness (p<0.05). This was probably due to different chemical composition of pasteurized milk used. For color measurement M-FF showed the highest L* value. However all chocolate mousse samples had no difference likeness score for texture taste and flavor (p>0.05). From the results commercial pasteurized non-fat milk could be not only used for chocolate mousse production without effect on textural and sensorial properties but the energy from fat was also reduced.

Instant Breakfast cereal (IBC) is very popular and has increase tendency the target group in worldwide such as children teenager and adult which live in central city. In this study has aimed to 1.) to study for type and species of the Thai banana which produce to the standard and quality banana flour 2.) to study the fix factor of formula and condition by extruder machine 3.) to study the acceptance of consumer about IBC. The study used CRD to design the method and has a stable variable is 1 % CaCo. The part of vary variables are the ratio between banana flour (BF): corn flack (CF) and the processed condition of IBC at 30:70 had a fit extend ratio. And this research study about the level of GS at3 levels 03 and 6 g. which at 6 g.the IBC had well scores of 7 to 8 (likr moderately to like very much; used 9 Points Hedonic Scale method for the sensory test)

Product development of End Mills AISI M42 tool steels products by cryogenics treatments after process by heating system through austenite structure had been conducted in order to increase effectiveness of wear resistance geometry designed in quenching figures quality of chip flow and improved by the cutting edge with sub-zero and heating system through producing the cutting tools on the rim of rake angle at 8° and 12° and 15° austenite temperature at 1210 ° C varied in room with temperatures at 35°C lower - 70 °C and -196°C respectively. The tempering at 535°C had been three time. End Mills figures then had been operated by 5 axis CNC grinding machine for the tools. The experiment had been conducted in accordance with the AISI 1045. Such as result revealed that stress relive of tools. it hardness between 67.7 up to 68.3 HRC and reduced I HRC. Having compared with the un-stress relief it revealed that on the 15° rake angle shear force increased 8° and 12° respectively. The result had denied the Shear theory however resisted against erosion better than 12° and 8°. The result revealed that cooling at - 196°C would help increase more 15% of cut effectiveness. Cooling treatment below 0° had tended to positively resist the erosion of the out tools. With its development of control of degrees of cooling substance acid the quality of products would be better increased. Such a result could be based of the development of product lines on highly-qualities cut tools which was domestically produced.

The purpose of this research were to develop the efficiency of Computer Assisted Instruction (CAI) in Bio – Organic chemistry and to compare the leaming achievement in Bio – Organic chemistry the sample consisted of 35 and 39 student in Department of Food and Nutrition Faculty of Home Economic Technology Ragamangala University of Technology Phra Nokhon 2008 academic year. Research instrument were the CAI and Achievement test in Bio – Organic Chemistry in Carbohydrate. The achievement test comprised 40 item. The data analyzed by statistical computer program. And used mean percentage and compare mean by t-test

The purpose of this study was to produce catfish Som-fug for compare some characteristics between and three commercial brands of Som-fug (brand A B and C) which produced from other fresh water fish as a guide to develop Som-fug from catfish. For physical properties catfish Som-fug were 3.54±0.20 cm (width) 6.38±0.25 cm (length) 1.34±0.10 cm (height) and 2.50±1.4 g (weight) which is similar to that of brand C. Color analysis of un-fried catfish Som-fug showed light color that L* was 70.78±0.13 a* and b* were 5.06±0.53 and 11.50±0.31 respectively. Hue value was 74.42±0.25 value and chroma were 6.84±0.39 and 16.20±0.11 respectively. Som-fug from different brands were different in term of texture. The gumminess and chewiness values were significantly higher in brand B (p≤0.05) whereas the hardness and springiness did not differ significantly among the four different brands (p>0.05). For physio-chemical properties Som-fug produced from catfish had 1.70 % total acidity pH value was 4.50 and moisture content was 70.28% which was not different from that of brand B. However aw value did not differ among all of the Som-fug (p>0.05). The microbiological quality of the four Som-fug products analyses revealed the presence of Salmonella spp. Staphylococcus aureus Escherichia coli and mold count not more than standard (Thai Community Product Standard 471/2555) except brand B and C mold count was more than 100 CFU/g. For Sensory evaluation no differences in color flavor and taste were observed between catfish Som-fug brand A and brand B (p>0.05). Whereas catfish Som-fug gained the highest score in texture attribute which no differ from brand C (p>0.05).