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.

The development of dried water chestnuts is aimed to study the appropriate concentration of calcium chloride for preparation of water chestnuts before drying process; a proper duration for drying process by using hot air oven; the comparison of drying processes between solar dried-oven and hot air oven; and the use of dried water chestnuts for Thai dessert products. The research result can be summarized that the concentration of calcium chloride solution is 0.25% that yield the best quality for water chestnuts which had 0.63 water activity (aw); 3.47 moisture content color value of (L*) 62.38 (a*) 4.82 (b*) 35.66; and 0.79 specific density. It also yields the best quality to rehydrate water chestnuts comparing to their previous condition. A proper drying duration of water chestnuts soaking in 0.25% calcium chloride by using solar dried-oven at different duration of drying. Dried water chestnuts dried at 9 hours and average dehydration temperature 50-55 Celsius had 0.31 water activity (aw); and color value of dried water chestnuts is of bright red with (L*) 80.14. Also the brightness of rehydrated water chestnuts decreased to (L*) 58.30 and firmness (Newton) to 68.70. By using hot air oven the study of a proper duration of soaking water chestnuts in 0.25% calcium chloride indicated that drying for 3.5 hours of drying time water chestnuts had highest moisture content while drying for 4.5 hours had the least moisture content. Therefore decreasing of moisture content depends on the drying duration with different methods. The study also found that dried water chestnuts using solar dried-oven had less water activity (aw) and moisture content than those using hot air oven. Moreover dried water chestnuts from solar dried-oven had brightness value (L*) less than those from hot air oven; but dried water chestnuts from solar dried-oven had more reddish yellow than those from hot air oven. Also there is similarity of specific density of water chestnuts from both drying methods. For rehydration of water chestnuts color values of these 2 methods are similar. However color which is similar to fresh water chestnuts is resulted by drying water chestnuts with hot air oven; and the brightness (L*) of water chestnuts texture increases. Also value of (a*) and (b*) of water chestnuts from hot air oven are more reddish yellow. Meanwhile firmness (Newton) from drying with hot air oven is able to maintain strength or firmness of water chestnuts. Percentages of water chestnuts absorption are similar between two drying methods. The sensory test of Thai pudding using dried water chestnuts indicated that there is no statistically significant at 95% level of average scores in the terms of color smell taste dried texture and overall acceptance. The result of microbial analysis from dried water chestnuts found that there is no microorganism. In addition the result of raw material cost calculation showed that drying 1 kilogram of fresh water chestnuts yielded 108 grams of dried water chestnuts. The total cost of production is 48.43 Baht per kilogram.