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Effect of Oil Palm Ripeness on Yield and Free Fatty Acid of Crude Palm Oil
Œ´˜¦—µª ‡ŠÁ°¸¥— 1* Å¡¦´˜œr ã֗¦2 ¨³œ·¦¦µ »µœ»ª´˜¦3
Chatdao Khongaid1*, Pairat Sopanodira2 and Nirachara Boonyanuwat3
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°ŠœÊε¤´œžµ¨r¤—·š¸É „´—×¥ª·›¸„µ¦Äo ˜´ªšÎµ¨³¨µ¥Á±„ÁŽœ ‹µ„Ÿ¨žµ¨r¤œÊε¤´ œš¸É¤¸‡ªµ¤»„˜„˜nµŠ„´œ 4 ¦³—´ ŗo„n —·
(A) „n°œ»„ (B) »„ (C) ¨³Áœnµ (D) ¨³„ε®œ—» —„µ¦š—¨°ŠÂ Mixture design š¸Éž¦³„°—oª¥‡ªµ¤»„Á¡¸ ¥Šœ·—Á—¸¥ª
(A, B, C, D), ‡ªµ¤»„Ÿ¤Äœ°´˜¦µnªœ 0.5:0.5 (AB, AC, AD, BC, BD, CD), ‡ªµ¤» „Ÿ¤Äœ°´˜¦µnªœ 0.33:0.33:0.33
(ABC, ABD, ACD, BCD) ¨³‡ªµ¤» „Ÿ¤Äœ°´˜¦µnªœ 0.25:0.25:0.25:0.25 (ABCD) Ÿ¨„µ¦š—¨°Š¡ªnµŸ¨žµ¨r¤
š¸É ¤¸‡ªµ¤»„Á¡·É¤ ¹Ê œ Ä®oœÊε¤´œÁ¡·É¤¼Š ¹Êœ ‹œ„¦³š´ÉŠ™¹Š¦³—´Áœnµš¸ÉÄ®oœÊε¤´œ¨—¨Š ×¥¤¸‡nµÁšn µ„´¦o°¥¨³ 26.65, 34.46,
44.62 ¨³ 27.52 °ŠœÊ宜´„š³¨µ¥žµ¨r¤—š¸É ¦³—´—· (A) „n °œ»„ (B) »„ (C) ¨³Áœn µ (D) ˜µ¤¨Îµ—´ Á¤ºÉ°ÄoŸ¨
žµ¨r ¤Ÿ¤š¸É°´˜¦µnªœ 0.5:0.5 ¡ªn µÁ¤ºÉ°ÄoŸ¨žµ¨r¤¦³—´—· (A) Ÿ¤„´žµ¨r¤š¸É¤¸¦³—´‡ªµ¤»„Á¡·É¤ ¹Ê œ ž¦·¤µ–
œÊÎ µ¤´œš¸É „´—Å—oÁ¡·É¤ ¹Êœ˜µ¤¨Îµ—´ ˜n‹³¨—¨ŠÁ¤ºÉ°Ÿ¤„´Ÿ¨žµ¨r¤¦³—´Áœnµ (AD) ¨³¤¸ÂœªÃœo ¤ÁnœÁ—¸¥ª„´œ„´¦³—´
‡ªµ¤»„°ºÉœ nªœ„µ¦Ÿ¤Äœ°´˜¦µnªœ 0.33:0.33:0.33 (ABC, ABD, ACD ¨³ BCD) ¤¸ž¦·¤µ–œÊε¤´œš¸É „´—Å—o¦o°¥¨³
38.01, 31.64, 35.52 ¨³ 40.17 °ŠœÊ宜´„š³¨µ¥žµ¨r¤— ˜µ¤¨Îµ—´ –³š¸É °´˜¦µnªœ 0.25:0.25:0.25:0.25 ¤¸ž¦·¤µ–
œÊε¤´œš¸É „´—Å—o¦o°¥¨³ 35.58 °ŠœÊ宜´„š³¨µ¥žµ¨r ¤— —´Šœ´Êœ®µ„˜o°Š„µ¦¡·‹µ¦–µÁ¨º°„nªœŸ¤ °ŠŸ¨žµ¨r¤š¸É¤¸
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‡ÎµÎµ‡´ : ‡ªµ¤»„Ÿ¨žµ¨r ¤œÊε¤´œ ‡»–£µ¡œÊε¤´œžµ¨r ¤ „¦—Å ¤´œ°· ¦³
1 œ´„«¹ „¬µž¦·µÃš £µ‡ª·µÁš‡ÃœÃ¨¥¸°»˜µ®„µ¦Á„¬˜¦ ‡–³°» ˜µ®„¦¦¤Á„¬˜¦ ¤®µª·š¥µ¨´¥Š ¨µœ‡¦·œš¦r Š ¨µ 90112
Master’sDegreeStudent,DepartmentofAgro-IndustrialTechnology,FacultyofAgro-Industry,Princeof SongklaUniversity,Songkhla,90112.
*Corresponding author : Ú¦«´¡šr 07428 6330 E-mail:mai_z2@hotmail.com
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