This research is a study on treatment of Water Dyes from textile dyeing industry by Advance oxidation process with Ozone and hydrogen peroxide (H2O2). In this study Ozone generators with a capacity of 1.0 - 3.0 mg/ hr. were used to study the appropriate factors for treatment with adjusting wastewater conditions (pH 3 pH 7 and pH 11) Ozone exposure distance 120 minute the initial COD concentration is 250 - 1000 mg/l. and adding hydrogen peroxide at 4 8 and 12 ml/l. For the study found that above mentioned factors have an effect on the efficacy of color and COD treatment which the experiment at pH 11 used to Ozone treatment and added 4 ml/l. of H2O2. It makes the highest COD treatment efficiency when compared to pH 3 pH 7 and added more H2O2. it doesn’t affect to the higher of treatment efficiency. In addition it was found that higher initial COD concentration decreased treatment efficiency which the experimental ability for COD treatment has highest value was 46 percent and the COD concentration was 250 ml/l In order that when COD concentration in synthetic color water was increased to 500 ml/l and 1000 ml/l. it was found that the COD efficiency decreased to 31% and 40% respectively. For the treatment of Water Dyes from textile dyeing industry by oxidation process with Ozone together with hydrogen peroxide (H2O2) at pH 7 will has the highest of treatment efficiency. However the consideration of suitability for pH configuration used to treat both color and COD should choose pH 11 because it can treat both color and COD that makes the waste water quality meet the standards required by law. In addition if we consider the effectiveness of turbidity and BOD found that the decrease of dirtiness tends to be in the same direction with COD both 2 parameters.

This study investigated the effects of partial replacement of wheat flours with Hom Nil rice flour on the physicochemical characteristics antioxidant activities and sensory acceptance of chinese steam bread (Mantou). Mantou was made with wheat flours partially substituted with Hom Nil rice flour at the level of 0% 10% 20% and 30%. Colour parameters (lightness (L*) redness (a*) and yellowness (b*)) of Mantou were measured using a Hunter colorimeter and found that L* andb* values of Mantou decreased while a* value increased with increase in level of Hom Nil rice flour from 0 to 30%. Physical characteristics including hardness springiness and cohesiveness of Mantou were significantly affected with substitution due to the disruption of dough structure. The hardness of Mantou increased with the increasing of the Hom Nil rice flour substitution (0%-30%) in contrast with springiness and cohesiveness. The total phenolic/anthocyanin contents and antioxidant activities (DPPH FRAP and ABTS) of Mantou increased with increasing Hom Nil rice flour level up to 30%. These results suggested that the substitution of 20 % Hom Nil rice flour would produce healthy and acceptable Mantou with higher total phenolic/anthocyanin contents and antioxidant activities.

Effect of sweet basil (Ocimum basilicum L) leaves powder (SBP) (0.25-1.0%) on qualities and lipid oxidation of pork emulsion sausages (Moo Yor) during 21 days of refrigerated storage was investigated. Control sample had lower fiber content than samples added with SBP (p<0.05) at day 0 of storage. Samples treated with SBP (0.25-1.0%) had lowr L* value but higher b* value compared to the control samples (p<0.05). With the addition of SBP peroxide value (PV) and thiobarbituric acid-reactive substances (TBARS) value in the sausages were retarded effectively compared to the control sample (p<0.05) especially when the SBP at high contents were used. Samples treated with SBP had higher hardness compared with control sample during storage (p<0.05). SBP had no detrimental effect on the sensory attributes of sausages. Therefore SBP can be utilized in sausages to enhance shelf life quality.