เอกสารการประชุมวิชาการและเสนอผลงานวิจัย มหาวิทยาลัยทักษิณ ครั้งที่ 19 2552 - page 1315

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Abstract
This study aims are divide into 4 sections which are to examine the career of Haadsaikhao residence,
study and develop of applying solar energy to preserve the dried salted fish, including develop dried salted fish,
packaging process and marketing management. In the details, we found that 77.5% of the residences earn a living
by means of fishery industry is dominantly from household and 77.5% of fishermen in Haadsaikhao employ
“Phongphang” a kind of fish trap instrument in the fishery field. Moreover, 100% of fishery labour are employed
in their own household. In addition, 80% of the means for fishery industry have employed the boat. Dried salted
fish product is the alternative choice for earn a living, however, the means of preserving food by dried-salted fish
have still been a problem from the natural climate. We learned that the dried salted products’ problem in the rainy
season can’t be dried out and the local residence has insufficient technology or instrument to handle with this
problem, thus facing the quality problem. The way to solve the problem is using the solar dryer which is an
alternative choice to preserve the food.
In the perspective of applying solar energy of marine dried-food processing, we investigated and
designed solar energy dryer for dried salted products. We found that the solar energy dryer’s efficiency is rated
in a good level. The initiated temperature of the solar energy dryer starts from 370C then it was rapidly increased
and reached to the maximum temperature within 30 minutes. The ground temperature of the solar energy dryer is
around 75 0C. The benefit of the solar energy dryer is to protect the dried food from dust and insects thus, making
the dried product being cleaned and remained good quality.
Another aim of the study is to develop quality of dried salted fish and packaging process. We found that
three percentage of acidic concentration of applying acetic acid on the fish can maintain the fish’s quality with the
most acceptable in sensory test. The suitable time consuming in the dried process is taken around eight to ten
hours with the temperature at 45-550C. For the packaging process, using Oxygen absorbent is the most prolonged
the product’s shelf life.
At the point of marketing management and strategy in Haadsaikhao, it has cooperation among their
community. We had studied a marketing model and needs analysis of consumer’s behaviors. We found that there
are 2 types of marketing models which first, whole selling, defined that, the residence sells the dried-salted fish
product to the community’s wholesalers then the wholesalers distribute the products to the other area. Second,
retailing model that means the residence buy the product within the community. From the survey, the dried salted
fish product of the residence satisfies the consumers that meant, it’s a potential product for OTOP market. Finally,
the recommendation of this study is to support packaging technology and do public relations to attract the
customers’ attention.