The objective of this study was to investigate water quality and river utility among people settling along the Li River Lumphun Province. The study was designed by mixed methods. The number of sample size was 364 households in the communities. The research data were collected by questionnaires and analyzed by using descriptive statistics (SPSS for Windows version 19 ).The results showed that total water quality including DO BOD TCB FCB and NH3-N in the summer was at the moderate level (WQI 58 - 68). The Li River utility was at the moderate level (Mean = 2.73 S.D. = 0.57). The relationship between the water quality and the river utility for agriculture had a statistically significant correlation at 0.05 (p –value 0.04).

Study to process of vegetable and fruit tablet which study about 2 types such as banana and kale. The first step; drying banana and kale by thermal processing with hot air oven at 605C for 30 min. Next grinded dried banana (DB) and dried kale(DK) to become powder size 80 mesh Aw 0.270.26 0.290.31 and 0.330.28. After that mixed %DB 25 %DK 37 %DC 37 %grinded sugar 32 %thickness agent 4 and %lubricant agent 2. The physical of V&FT has thickness 1.50.02 mm. diameter 10.03 cm. and weight 2.60.05 g. The resulted about sensory test was accepted by the panelists with the score above 7 (like moderately; 7.320.52) and was accepted all characteristic of V&FT. And V&FT was not found microorganisms that cause food to be rotten.

The objectives of this research were to study the reduction of organic compounds by the biological action substance of the effluents from palm oil mil to produce singe cell protein. The wastewater taken from the third pond of the wastewater treatment system which was already used for biogas production was found to have pH 6.5. The organic matter like COD (3679 mg/L) Oil& grease (133 mg/L) as well as the total solids and the minerals were much lower than those of the decanter effluent. The reduction of organic compounds by using the biological action by Candida tropicalis TISTR 5146 5045 and C. lipolytica TISTR 5151 were studied. The results indicated that C. tropicalis TISTR 5146 which was cultivated in palm oil mill at initial pH 5.5 and diluted with water to the ratios of 1:5 at agitation on the shaker of 150 rpm at room temperature gave the highest yield of biomass of 2.52 g/L and COD reduction of 94.38 % after 3 days of cultivation. The optimal condition for C. tropicalis TISTR 5146 cultivation was that the ratio of palm oil mill effluent to diluted water was 1:5 containing 10 g/l glucose and 10 g/l yeast extract at initial medium pH 5.5 in the shaking flask of 150 rpm at room temperature. The highest biomass obtained was 12.53 g/L while the cell consisted of protein and fat for 43.12 % and 0.34 % respectively.

An automated production of traditional liquor by cooling method is presented in this paper. Thai traditional liquor is a product of One Tombon One Product (OTOP) and it was refined using traditional method. That is boil the fermented rice that obtained from fermented sticky rice with leavening and then condense the steam in coolant tank until receive the 35 degree distilled liquor. The entire production process is mainly base on worker’s experience which cause the uncertainty of production time and the alcohol percentage is not constant. In this paper we have developed the automatic distillation by using microcontroller to control the production process. The digital thermometer and limit switch are used to check temperature and water level (maximum-minimum) inside coolant tank respectively. And temperature in the coolant tank is controlled to vary slightly between 38-40 degrees. When the temperature inside the coolant tank is higher than a certain threshold the microprocessor instructs to solenoid valve and water pump to drain hot water and to pump cold water into tank respectively. So the temperature inside coolant tank is constant. An automated production of traditional liquor by cooling method was fabricated and experimented with community at Banlang Mueang Lampang. The results show that the proposed method has the volume of liquor rather than the original method. In 100 minutes the proposed method has distilled liquor 10 liters while the original method has 8.4 liters. And alcohol percentage is constant at 35 degrees.

The research aimed to study the processing of fish tofu from fresh water fish such as Pla Pluang Hin (Neolissochilus stracheyi) Pla Jad (Hypsibarbus malcolmi) and Pla Mum (Scanphiodonichthys acanthopterus) that are usually found in Bo-klue district Nan province. These three fresh water fish tofu were compared with tofu from Threadfin bream (Nemipterus hexodon) that was a commercial raw material of fish tofu. The fish tofus were experimented on 1) physical attributes 2) chemical compositions and 3) sensory preference. The physical attributes of color size amount of air bubble and firmness were studied. The results showed that lightness (L) of tofu from Pla Pluang Hin and Pla Jad was higher than Pla Mum and Threadfin bream. Threadfin bream tofu showed the highest redness (a*). There was not difference in the yellowness (b*) of all fish tofu. The sizes of the air bubbles in four fish tofu products were between 1.3 to 1.6 mm. which was 80% of air bubble amounts found in a square centimeter. The firmness of all fresh water fish tofu was lower than Threadfin bream tofu. The Percentage of moisture ash fat and protein contents were between 74.2 to 75.7 2.1 to 3.2 0.5 to 3.6 and 21.1 to 25.5 percent respectively. The sensory attribute acceptance of three types fresh water fish tofu were not significant to Threadfin bream tofu. The products were accepted at level of moderate to high preference.