This is the study of a conductive sheath-core bicomponent fibers. The intentions of the experiments were to investigate feasibility of conductive sheath-core bicomponent fiber forming using selected materials and the fibers’ properties. The trails were to extrude the bicomponent fibers with conductive materials in sheath section and supporting materials in core section. The conductive carbon black was selected as conductive material to compound with polypropylene. The virgin polypropylene was chosen as core material in the fibers. It was problematic to form fibers using the conductive carbon black polypropylene compound alone therefore the virgin polypropylene was used as the core section in the fibers to promote production stability. The sheath-core carbon black compound bicomponent fibers were steadily produced with designated machine settings. The produced fibers were tested for their physical and mechanical properties and electrical conductivity. The results shows that the fibers with the carbon black polypropylene compound as the fibers’ sheath section and the virgin polypropylene as the fibers’ core section have conductive property. The conductivity of the fibers increased when their sheath sections were thicker as the ratio of the carbon black compound become higher. Even though thicker sheath section of the fibers (40% and over) have higher conductivity the physical properties of the fibers become weaken and less applicable as textile fibers.

Frozen fish thawing method using an Electrostatic Technology from a High Voltage Electricity (ETHVE) is one of an alternative method. Due to this method the material has a uniform temperature and also increase the temperature of the material resulting in a short time thawing process. Therefore the objective of this research is to develop the thawing method for frozen tunas using an ETHVE compared to some water immersion method. The experiment was carried out by using frozen tunas with an initial temperature of -18 °C then thawing frozen tunas with the ETHVE until the temperature of the tunas increased to 5 °C. Then the tunas were steamed until the temperature of 60 °C compared to that water immersion method. The qualities of steamed tunas were determined by percentage of tunas meat and tunas blood. The results showed that the tunas thawing techniques using the ETHVE provided a uniform temperature of tunas meat both the surface and the center the piece of tunas. In addition this technique also provided a higher percentage of tunas meat and tunas blood and some surface area has slight burns compared to that water immersion method. The frozen tuna which was thawed by using the ETHVE method which some surface and center using temperature at 5 °C and –2 °C respectively. The tunas surface area were slightly burned the percentage of tunas meat and tonas blood were 45% and 5% respectively. During the frozen tuna thawing using the water immersion method has the surface and center temperature at 12 °C and –2 °C respectively; The tunas surface area were very burnt the percentage of tunas meat and tunas blood were 42% and 3% respectively.