Sweet tamarind is a unique and economic plant of Phetchaboon province and it has already been geographical indication (GI) registered. One of its main problems is fungal degeneration which cannot be physically visible. This causes the consumer’s uncertainty on its quality especially sweet tamarind from small communities. This led to the study on the use of household heat to reduce fungal degeneration by steaming at 100oC for 50 60 70 and 80 minutes and drying in the hot air oven at 70oC for 3 hours. It was found that increasing the heat resulted in darkening the sweet tamarind color and heightening up its content moisture (p<0.05) statistical significance. Drying temperature at 60 70 and 80oC revealed the higher the heat the shorter the drying time and the sweet tamarind content was darker. In addition drying significantly decreased the moisture and preference score of sweet tamarind (p<0.05). The storage of sweet tamarind in mesh bag at ambient temperature revealed that the increase of the storage time resulted in a significant increase in the moisture of the sweet tamarind shell (p<0.05) and could preserve the tamarind for at least 12 weeks without the deterioration from the fungus.

Nowadays container of alcohol for warm food is produced from raw material of alloy mixture of tin chromium and manganese. When the container is heated with the flame temperature at 300 c which it is burned about 10 minutes. The container is transformed into trash that it’s difficult to disintegrate for destroying the environment. This reason is that the sawdust is taken for useful and alloy substitute. Manufacturing container from the sawdust on alloy with alcohol gel substitute for warm food the process of forming is essential that mold extrusion and compression mold are designed appropriate to size shape of workpiecesafedurablesuitable work including preparing forming sawdusttest for burningpreparing synchronizationdesign work and selecting material for mold. The result of project revealed that the burning was taken about 26 minutes per piece while metal container had 15 minutes. Furthermore sawdust container was about 73.33 percent and the temperature of combustion higher than metal container about 51.88 percent. Sawdust container costs 2.45 baht per cup and lower than 51.00 percent whereas metal container costs 5 baht per cup. The rate of precipitation into process of biodegradation container from sawdust and water showed that the rate of good biodegradation was depended on precipitation into process of biodegradation.

Gac fruit healthy fruit contains many antioxidants such as beta-carotene lycopene. Traditional process by boil reduces antioxidants. The purpose of this study is to process gac juice mixed passion fruit juice by microwave. The optimum formulation from consumer tests were done with 50 juice preferred consumer show that the average like is 3.90 point (5 point). The study used the 3X2 factorial in CRD with 600 700 and 800 watts and at 45 and 55 sec. Analyzed color amount of beta-carotene lycopene pH and microorganisms showed that 700 watts at 45 sec. gave the highest level of beta-carotene contents at 38.11 ?g/g. The comparison between the gac juice mixed passion fruit juice through boiled process and the gac juice mixed passion fruit juice through microwave process was investigated. The content of beta-carotene and lycopene of juice through microwave process was than 2.43 and 1.59 times respectively.

The research in the aim for useless material from cashew nut shell produce are heating energy briquettes to use recompense energy fine wood and charcoal from natural. By the flour paste is join together pass procedure heating briquettes with hand press implement. It is cashew nut shell can make to burn with earthen stove high temperature stove and steel stove from cashew nut shell are still shape and have bring into fine crush machine receive dust charcoal. It is mixed dust charcoal with flour in ratio 5:1 (by melt flour into hot water one liter until flour paste) mixed and bring into heating briquettes with hand press implement receive heating energy briquettes are no broken. When we bring expose to the sun until dried. After that to test efficiency of heating energy to see that cashew nut shell can to produce are heating energy briquettes. It use heating energy in home family in community replace to use from fire wood and charcoal from natural and heating energy briquettes from cashew nut shell can to use a make cooking well no broken fire well and height heater. It is suitable to produce heating energy for to use home family communities or commercial production and industries are use heating energy from fire wood and charcoal.

There is a difficulty in using chemical in disinfestations process in organic rice products therefore this research was aimed to study the optimal setting of infrared radiation heating for disinfestations in Organic Hom Mali Rice. Disinfestations process and rice storage were collected by surveying coupled with interviewing the rice milling enterprise. The infrared radiation heating used in this experiment was belt type with lamp power of 1000 watt. In this study Design of experimental technique was applied to generate the optimum setting of the infrared heating process. The experiments generated by Box Behnken design were 15 experiments and 2 replicate times therefore the total experiments were 30 times. The 3 factors include heating temperature gap between rice and infrared lamp and rice layer thickness. The result from statistical data analysis at reliability level of 95 % shown that the optimization value were heating temperature of 70 oC height of lamp above rice of 10 cm. and rice thickness of 0.5 cm insects mortality rate within 2-3 minutes. Rice after heating were subjected to naturally slow cooling by air therefore rice quality in a good condition without broken or cracking.