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 หัวเรื่อง:ไม่มีชื่อไทย (ชื่ออังกฤษ : Bacteria in Sugar Cane Juice From the Cane Sugar Processing in Thailand) ผู้เขียน: นายวิวัฒน์ แดงสุภา, อาจารย์ ,  Boonsong Saeng-on สื่อสิ่งพิมพ์:pdf AbstractThe study of the different stages of sugar cane juice collected from 9 sugar cane factories in the middle and the eastern part of Thailand, on the general properties such as temperature, pH, sugar content and total acid content; and especially emphasized on the number and species of bacteria which showed an important role in decomposing the sugar content in the juices revealed that the Streptococcus sp. was the major population and showed the highest activity in decomposing the sucrose content in the juice. Lactobacillus fermentum, Leuconostoc mesenteroides and Lactobacillus cellobiosus were also found some predominant and as well decomposing activity in the juice. The bacteria in the juice not only decreased the sucrose content about 0.2 - 0.6 percent but were also able to produce acids and dextran, a slimy substance that could cause a problem in the processing of a sugar factories. |
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หัวเรื่อง:ไม่มีชื่อไทย (ชื่ออังกฤษ : Effect of Leaving Burnt Cane in the Field on Yield and Quality of Sugarcane) ผู้เขียน:Artisit Boonthum, Jarun Arree, Chalermpol Lairungreung, Dhanit Sophanodora สื่อสิ่งพิมพ์:pdf AbstractThree varieties of sugarcane: U-thong 1, U-thong 2 and F140 were used to determine the yield and quality of sugarcane using different treatment before harvesting. In the first group, the canes were burnt and the whole-stick were cut and left to stand in the field for several days. The second group was green harvest the cane over a range of different times. It was found that burnt cane whole–stick cut and left in the field lost more weight than the green cane. During the hotter harvest months of November and March, burnt canes lost more weight than those of January harvest. U-thong 2 and F140, the high sugar content varieties lost more weight and CCS than U-thong 1. The March harvest lost more cane weight than the November and January harvest. Green harvest whole-stick cut cane could be left for more than 14 days with only a slight decline in CCS, as compared to the burnt canes. However, both green and burnt cane should be transported immediately to the mill after harvesting. The average purity of the green harvest whole-stick cut cane was significantly higher than those of the burnt cane when left in the field for more than 5 days |
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ที่มา:Natural Resources Adaptation to the Global Climate Changeหัวเรื่อง:การศึกษาจีโนมของอ้อยโดยใช้เทคนิดFISH |
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 Researcherดร. ธนาภรณ์ อธิปัญญากุล, ผู้ช่วยศาสตราจารย์ที่ทำงาน:ภาควิชาเศรษฐศาสตร์เกษตรและทรัพยากร คณะเศรษฐศาสตร์ สาขาที่สนใจ:เศรษฐศาสตร์การผลิต, การประเมินผลกระทบสิ่งแวดล้อมทางการเกษตร , พฤติกรรมเกษตรกร, การจัดการฟาร์ม , เน้นด้านพืชไร่ (อ้อย) และผัก Resume |
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 Researcherดร. พิธาลัย ผู้พัฒน์, อาจารย์ที่ทำงาน:ภาควิชาวิทยาการสิ่งทอ คณะอุตสาหกรรมเกษตร สาขาที่สนใจ:Sensory evaluation in Textile , Textile product design and innovations , Textile craft and design Resume |