This research aimed to study the quality changes of coating salted eggs partially replacing soil from termite mound with turmeric powder at the level of 0% 5% 15% and 25% during storage for 4 weeks. The results showed that the increasing in turmeric level caused a decrease in salt content in raw egg yolk and raw egg white which led to decrease in hardening ratio of egg yolk. The hardness values of cooked - salted egg yolk decreased while those of cooked - salted egg white slightly increased. At the same salting period the color values of raw egg yolk and raw egg white coated with different levels of turmeric were slightly different. Egg yolks changed to a yellowish orange color while egg whites showed lightness with a direction of red and slightly yellowish color. The raw egg white coated with higher level of turmeric powder exhibited more yellowness which was in accordance with the increasing in curcumin content. From the results of 9-point hedonic scale in terms of color aroma overall taste and overall liking it was found that salted eggs coated with turmeric powder to partially replace soil at a level of 25% with 2 weeks of preserved duration had high scores of sensory acceptability which did not differ significantly from the control samples (0% turmeric) (p>0.05). The curcumin content analyzed in dry egg white was 3.885 mg/g at week 2 and increased to 13.291 and 18.484 mg/g at week 3 and 4 respectively.

This study demonstrates a new concept of salted yolks processing using only the yolk directly with the egg white portion being further utilized. This salting process accelerated the salting time from 4 weeks for whole egg pickling to only 5 days. The results showed that the increasing of amount of salt and maltodextrin in the salt solution (20 and 26% of salt 10 and 20% of maltodextrin) and salting time (0-5 days) resulting in a decrease in the moisture content of the yolk as well as the increase in the amount of salt and fat content in salted yolk. These caused a lower in brightness (L*) and a yellow index (b*) while a higher red index (p<0.05) of salted yolk. Moreover salted yolk has higher hardness cohesiveness gumminess and chewiness while showed lower adhesiveness and springiness which the increasing of salt solution concentration and salting time (p<0.05). Pickling of egg yolks directly in a solution of 20% of sodium chloride mixed with 20% of maltodextrin resulted in the lowest salt content. The comparison of the chemical and physical quality for salted egg yolks this new separted yolk salting generated salted yolks of similar quality to those of commercial salted egg yolks which was produced using the traditional egg-shell method but lower in salt content (p<0.05). Thus this novel salting process can be a guideline for the development of an efficient low-salt egg yolk production method.

This research aims to develop the cement board from vesicular basalt fragment which reinforced with steel wire mesh. The ratio of Portland cement type1: fine sand: vesicular basalt fragment: sodium silicate: tap water was equal to 1: 2: 4: 0.03: 0.55 by weight. The 5 sizes of steel wire mesh (steel wire no.25) were installed including: 3/8” 1/2” 5/8” 3/4” and 1”. The cement boards were produced by compression machine. The property tests of cement-bonded fiberboard followed the TIS. 878-1994 standard (cement bonded particle board: high density). From the results the 3/4 of steel wire mesh size was the most suitable size for reinforcing the cement board from vesicular basalt fragment. This developed cement boards was the construction materials which had the high bending strength good thermal insulation and moisture protection properties.

The research aims to study the quality of Chaiya salted eggs coated with tea waste to partially replace soil from termite mound. The residue of tea waste dried to a moisture content of 14.9% was used to prepare salt coating paste. It was found that the mixture of coating paste by substitution of termite mound soil with 10% (w/w) tea waste was appropriate to coat the duck eggs. The salt content increased in both egg yolk and egg white with increasing salt coating time. Coating egg with 10% tea waste for 24 days egg yolk contained salt 0.83% moisture 17.04% and weighed 19.19 grams. The pH value and hardness were 6.43 and 93.67 gram respectively. The egg white contained salt 5.27% moisture 81.61% and pH value was 7.60. The salted boiled eggs coated by 10% tea waste treatment for 21 days were accepted by the panelists in terms of the overall liking with the level of much liking (8.67) not significantly different (p>0.05) from that of the control treatment (0% tea waste). Microorganisms in the salted boiled eggs did not excess Thai OTOP standard. A hundred general consumers accepted this product in terms of the overall liking with the level of much liking (8.00).

This research aims to develop the cement board from vesicular basalt fragment. The 5 ratios of Portland cement type1: fine sand: vesicular basalt fragment: sodium silicate: tap water are equal to 1: 2: 0: 0.03: 0.5 1: 2: 2: 0.03: 0.5 1: 2: 4: 0.03: 0.55 1: 2: 6: 0.03: 0.6 and 1 : 2 : 8: 0.03: 0.65 by weight. The cement boards were produced by compression machine. The property tests of cement-bonded fiberboard followed the TIS. 878-1994 standard (cement bonded particle board: high density). From the results 1: 2: 4: 0.03: 0.55 is the most suitable ratio of cement board from coconut shell ash. This developed cement boards can apply the vesicular basalt fragment to use as the construction materials with light-weight high strength good thermal insulation and moisture protection properties