The objectives of this research were to study the effect of temperature on the roasted of paddy Sungyod Phatthalung rice with moisture content up to 12 percentage for popped rice production. Nutritional values including protein fat ash moisture content antioxidant activity and anthocyanin compound were studies. The temperatures used in roasting popped rice were three levels of 200 220 and 240 degrees Celsius. The result showed that all three temperature levels does not different effected to amount of protein fat ash and moisture content in popped rice. It was not statistically significant difference (p<0.05. Whereas the amount of anthocyanin compound and antioxidant activity decreased as the temperature increased. Temperature of 200 degree Celsius had the highest of anthocyanin and antioxidant activity showed 2.73 and 76.95 percentage respectively. It was statistically significant difference (p>0.05). The nutritional values in popped rice were lower than start paddy rice. The experiment showed that temperature was effected to reduced of nutritional values. Temperature range of studied indicated minimum decrease nutrition values of anthocyanin and antioxidant activity for the roasted popped rice was 200 degree Celsius.

Distribution trend of transient temperature profile of copper heat pipe from the start-up of outer wall temperature of evaporator section until the temperature was steady was studied. A two-dimensional model used numerical solution which based on finite difference method. The transient temperature distributions measured in all 3 heat pipe sections were compared with results from the numerical solution of the two-dimensional model that utilized the concept of temperature distribution in the pipe wall during transient operation. Results showed that the experimental trend and the theoretically predicted temperature profiles were similar. Moreover there was good agreement when compared with the numerical simulation of Mistry et al. (2010). Therefore the numerical-validated heat pipe temperature distributions were successfully simulated in a two-dimensional model.

The objective of this research is to study the implementing the agricultural residue to the design of outdoor paving block for lowering the building temperature. The base layer admixture (layer no.1) is selected from cement type1: quarry dust: rice husk: rice straw: water ratios equal to 1: 3: 0: 0: 0.3 1: 1: 0: 1: 0.5 1: 1. 0.25: 0.75: 0.5 1: 1: 0.5: 0.5: 0.5 1: 1: 0.75: 0.25: 0.5 and 1: 1: 1: 0: 0.5 by weight. The surface layer admixture (layer no.2) is white silica cement: yellow stone chip no.4: water equals to 1: 4: 0.3 by weight. The exterior floor-covering blocks were tested following density testing water absorption testing compressive testing and surface temperature testing compare with laterite sandstone paving concrete block marble and granite. Resulting the best ratio of cement type1: quarry dust: rice husk: rice straw: water is 1: 1: 0.75: 0.25: 0.5 that has properties at 28 days following 1939.43 kg/m of density 14.97 % of water absorption 284.69 ksc of compressive strength and lower than other paving blocks around 3 – 13 degrees Celsius of surface temperature