This study aimed to analyze the holistic amount of greenhouse gas emission of Napier Pakchong 1 grass plantation in Prachinburi Province, Thailand, in a term of carbon footprint. The carbon footprint of Napier plantation from irrigation plot and non-irrigation plot was 17.182 and 19.138 kg CO2e/ton of Napier Pakchong 1 grass, respectively. The largest contribution to the greenhouse gas emission came from the fertilizer application. The irrigation to the crop significantly increased the crop yield resulting in the reduction of greenhouse gas emission per unit weight of the crop. The suitable type and the optimal quantity of fertilizer application, as well as the most efficient irrigation system with the least environmental impact, were suggested for further study.
This research aims to study biogas production in King Mongkut's University of Technology North Bangkok Prachinburi Campus. Information of biogas energy from the food waste fermented in 2,000 liters capacity tank was analyzed to determine the heating value in order to calculate the Net Present Value (NPV), Internal Rate of Return (IRR) and Discount Payback Period (DPB). All the measured values from 15 days testing period are the gas quantity of 0.5-0.9 m3 and the average heat value of 10 MJ/m3.Ten fertilization chambers that have capacity of 6,000 liters each for biogas production should be replaced the original size of 2,000 liters tank because using the original tank could not reach breakeven point. By using 10 champers of 6,000 liters capacity each, the payback period has yielded within 5 years and 5 months and given the rate of return 22.48 percent per years throughout 20 years of recovery period.
This study investigates the drying characteristics and quality (color, texture, water activity, rehydration ratio, and microstructure via scanning electron microscopy) of dried Thai rice noodles using far-infrared radiation. Infrared (IR) radiation to dry rice noodles increases porosity. It will assist retain the shape of the Thai rice noodle and reduce the browning reaction when restored by soaking in hot water. The experiments were conducted with infrared power of 200, 400, and 600 W; air velocity of 1.0 m/s; and distance between the sample and radiator of 200 mm. Then, the drying kinetics of Thai rice noodles dried by far-infrared radiation were investigated. The results showed that the drying of Thai rice noodles with far-infrared occurred when the drying rate decreased. The drying rate was 1.07×10−2–4.92×10–2 gwater/gdry mass·min, and the drying time was 60–270 min. The higher the infrared power, the faster the drying rate and the shorter the drying time. The experimental data were fitted to various thin-layer drying models. The Midilli–Kucuk model was the best model to obtain the highest R2 value, the lowest root mean square error, and c2 values. The average effective moisture diffusivity (Deff)avg increased with increasing infrared power. Quality results, such as color tone, water activity, hardness, and rehydration ratio, were compared with commercially available dried products. Infrared drying was found to improve the quality of the dried noodles.
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