This project aims to study an effect of stabilizer on the ground pumpkin forming. There were 4 types of stabilizer used in this study which were carrageenan pectin flour and agar with a ratio of 10 20 and 30 percentage by mass. The physical and chemical properties of the sample such as color texture moisture content and sensory test were compared with a commercial streamed pumpkin. The results showed that the ground pumpkin could be formed using carrageenan and agar but the flour and pectin had no effect on the forming. Therefore the sample of ground pumpkin mixed with agar and carrageenan was further observed by measuring the physical and chemical properties. It was found that the properties of ground pumpkin mixed with 30% w/w of agar were the most similar to the commercial steamed pumpkin. The color of L* a* and b* of the sample were 46.15±1.23 11.42±0.51 and 29.75±2.46 respectively. The sensory test was analyzed by weight quality score the overall acceptance was 62.50%. In conclusion 30% w/w agar was the best stabilizer using in the ground pumpkin forming therefore this result would be used to develop a new product.

The purpose of this research is to facilitate technology of limiting excess electricity from the source before supplying to the electrical appliances. The distribution of electricity by Metropolitan Electricity Authority (MEA) frequently exceeds the needs of households and factories due to the fact that the voltage has to be enough to send electricity to users who are located further at the end of the voltage grid lines. Most electrical appliances are designed to perform at optimum voltage of 220 Volt. The voltage optimization system controls the incoming voltage to fit the optimum voltage of electrical appliances which will reduce the overheating phenomenon and thus lengthen the lives of electrical appliances. It can save 8-14% of total energy being consumed and potentially reduce CO2 emission. This analysis system can be used for industries in the range of small to large companies. From the development of remote monitoring using a control via internet or 3G/4LTE the voltage optimization system showed practical power saving results of the reduced power usage and lengthen the lives of electrical appliances; that leads to reduction of emerging electricity resource eradication of natural resources increase the chance of marketing competition and energy sustainable

Banana flour (BF) was to use a stabilizer in coconut milk ice-cream (CMIC) in order to add value for Thai fruit; Banana. BF was varied at 4 levels as follows; 0.1 0.3 0.5 and 0.7%. Data from various treatments were analyzed using non-parametric test with the software. Mean and standard deviation were compared using The LSD based on sig at p value < 0.05. The panelists were accepted CMIC which use BF 0.5%. The physical specifications include stickiness 705.43?6.16 cps %Overrun 47.600.11 %solubility 25.50.12 at ambient temperature for 30 min pH 5.980.02 and total soluble solid 20.50.43. The chemical specifications include %protein 1.78 %fat 6.06 %carbohydrate 18.94 %moisture 72.76 %ash 0.46 and could be stored at -20 C for 3 days. CMIC was not found microorganisms that cause food to be rotten.