The objectives of this research were to construct a jar oven for the production of roasted chicken using heat from far-infrared radiation and to find the amount of electricity and specific energy consumption used in the production of roasted chicken. The physical properties in terms of color softness cooking yield and water holding capacity of roasted chicken were also investigated. By using far-infrared radiation at electrical power levels of 1000 1200 and 1400 watts to roast marinated chicken which had an initial mass of about 1650 grams until the mass of the roasted chicken had a lower than 1220 grams. From the experimental results it was found that the production of roasted chicken at far- infrared radiation with a high electrical power level requires significantly less electricity and specific energy consumption than that with low electrical power level (P≤0.05). Roasted chicken breasts with far-infrared radiation at 1400 watts had significantly higher lightness (L value) but lower redness (a value) and yellowness (b value) than those of 1000 watts (P≤0.05). However lightness (L value) yellowness (b value) and redness (a value) of the roasted chicken breast with far-infrared radiation at 1200 watts were not significantly different from those at 1000 and 1400 watts (P>0.05). The shear force and water holding capacity of roasted chicken were significantly increased when the electrical power levels of far-infrared radiation increased (P≤0.05). Moreover the electrical power levels of far-infrared radiation (1000 1200 and 1400 watts) did not significantly affect the cooking yield of roasted chicken (P>0.05).Sponso

Dyes contaminated in wastewater that negatively affecting the environment and human health. The objectives of this study to prepare activated carbon from Salacca zalacca (Sumalee) seeds activated by 36 mmol/g KOH dye solution and activated carbon ratio 20:32 ml/g for dye removal. The influents of dye removal from wastewater by Salacca zalacca (Sumalee) seeds activated carbon were investigated as initial dye concentration activated carbon and dye solution ratio and contraction time. The moisture content the iodine number the methylene blue index and the functional groups by FTIR technique of the Salacca zalacca (Sumalee) activated carbon were characterized and the kinetics adsorption were also analyzed. The results showed that the activated carbon was the microporous material the highest dye removal from wastewater was 7.50 ± 0.25 mg/g the equilibrium time was 150 min with the activated carbon to dye solution ratio of 1:500 g/ml for 200 mg/l initial concentration. The kinetics of the adsorption process can be described by a pseudo-second order model (R2 = 0.9999). When increasing the initial concentration of dyes the adsorption efficiency was increased. The amount of activated carbon increased resulting in lower adsorption efficiency and the equilibrium time was longer

This study investigated the effects of partial replacement of wheat flours with Hom Nil rice flour on the physicochemical characteristics antioxidant activities and sensory acceptance of chinese steam bread (Mantou). Mantou was made with wheat flours partially substituted with Hom Nil rice flour at the level of 0% 10% 20% and 30%. Colour parameters (lightness (L*) redness (a*) and yellowness (b*)) of Mantou were measured using a Hunter colorimeter and found that L* andb* values of Mantou decreased while a* value increased with increase in level of Hom Nil rice flour from 0 to 30%. Physical characteristics including hardness springiness and cohesiveness of Mantou were significantly affected with substitution due to the disruption of dough structure. The hardness of Mantou increased with the increasing of the Hom Nil rice flour substitution (0%-30%) in contrast with springiness and cohesiveness. The total phenolic/anthocyanin contents and antioxidant activities (DPPH FRAP and ABTS) of Mantou increased with increasing Hom Nil rice flour level up to 30%. These results suggested that the substitution of 20 % Hom Nil rice flour would produce healthy and acceptable Mantou with higher total phenolic/anthocyanin contents and antioxidant activities.

This research aims to develop the new product from a northern local fermented soy bean which were seasoning powder and furikake-rice seasoning and analyze to observe the nutritional chemical component and antioxidant of the products. The fermented soy bean was dried using hot air oven to achieve a required moisture content prior to apply to the new product. The best ratio of the dried fermented soybean powder was of 35%. The sensory test was used to evaluate the customer acceptance in these developed products. The results showed that the panelist moderately like the products with the overall acceptable score of 7 . 8 5±0 . 3 6 for the seasoning powder and 7 . 4 6±0 . 6 7 and 7 . 4 4±1 . 0 1 for furikake-rice seasoning in sesame-seaweed and garlic flavors respectively. The analysis of the nutritional values (protein fat and antioxidant) of the product were analyzed. The result showed that the seasoning powder has the highest values of nutritional values which were 43.80% 19.24% and 3.72 μmol TE/g for protein fat and antioxidant respectively. The furikake-rice seasoning sesame-seaweed have the values of protein fat and antioxidant of 2 9 . 9 0 %9.72% and 1.79 μmol TE/g respectively. The garlic flavor has the values of protein fat and antioxidant of 31.70% 20.51% 1.96 μmol TE/g respectively. The developed product would be continuously produced in a commercial product for the local community since the fermented soybean products have high amount of nutrition especially the protein content.

. This research aimed to study the acidification processes of carving vegetable using acid conditioning machine under emperature and pressure control which was developed in this study. Four acidification procedures were done at normal atmospheric pressure (method 1) under vacuum pressure for 10 (method 2) and 20 min (method 3) and vacuum pressure alternating with normal atmospheric pressure for each of 1 hour. There were two main parts of acid conditioning machine including the temperature controller inside the pickle tank and heat conductor tank and the pressure controller inside the pickle tank. The pickling temperature was stabled at 40oC under the pressure of 0.5 Bar. PLC (Programmable Logic Controller) program was used to write the ladder for controlling all processes and display through SCADA system. The results showed that the acidification method by soaking the carved-rose carrot under vacuum pressure alternating with normal atmospheric pressure showed the shortest time to equilibrium by 7 hours. Then the carved-rose carrot was packed in the glass jar followed by sterilized in boiling water for 15 minutes and stored at room temperature for 7 days. Total bacteria count Escherichia coli and Yeast-mold were not exceeded than the standard limit. Staphylococcus aureus was not detected throughout the storage periods