1235
Án
µ´
¦o
°¥¨³ 2.44 ¡Ä»
µ¦¨°¸É
Äo
µ¨r
¤·
(A) ¤´
µ¨r
¤n
°»
(B) n
ª¦·
¤µ¦Å
¤´
°·
¦³
¸É
Åo
µµ¦´
ÊÎ
µ¤´
µ¨r
¤¤Ä°´
¦µn
ª 0.33:0.33:0.33 (ABC, ABD, ACD ¨³ BCD) (µ¦µ¸É
2) ¡ªn
µ
¦·
¤µ¦Å
¤´
°·
¦³
°»
µ¦¨° ABC, ABD, ACD ¨³BCD ¤¸
¦·
¤µ¦Å
¤´
°·
¦³Án
µ´
¦o
°¥¨³
2.64, 2.95, 3.15 ¨³ 3.12 µ¤¨Î
µ´
Ã¥¦·
¤µ¦Å
¤´
°·
¦³Á¡·É
¤
¹Ê
Á¤ºÉ
°ªµ¤»
°¨µ¨r
¤Á¡·É
¤
¹Ê
¨³»
µ¦¨°¸É
Äo
n
ª¤
°µ¨r
¤´Ê
¸É
¦³´
(ABCD) ¤¸
¦·
¤µ¦Å
¤´
°·
¦³Án
µ´
¦o
°¥¨³ 3.02
¦»
¨µ¦ª·
´
¥
¨
°¦³´
ªµ¤»
°µ¨r
¤ÊÎ
µ¤´
(·
, n
°»
, »
¨³Án
µ) n
°¦·
¤µÂ¨³¦Å
¤´
°·
¦³
°
ÊÎ
µ¤´
µ¨r
¤·
¸É
´
µÁºÊ
°µ¨r
¤¹É
¡ªn
µµ¨r
¤»
(C) ¤¸
¦·
¤µÊÎ
µ¤´
¸É
´
Åo
¼
¸É
»
n
ªµ¦´
ÊÎ
µ¤´
Ã¥
Äo
°´
¦µn
ª¤ 0.5:0.5 »
µ¦¨°¸É
Äo
µ¨r
¤n
°»
¤´
µ¨r
¤»
(BC) Įo
¦·
¤µÊÎ
µ¤´
¸É
´
Åo
¼
»
¨³µ¦´
ÊÎ
µ¤´
Ã¥Äo
°´
¦µn
ª¤ 0.33:0.33:0.33 »
µ¦¨°µ¨r
¤n
°»
¤´
µ¨r
¤»
¨³µ¨r
¤
Án
µ (BCD) Ä®o
¦·
¤µÊÎ
µ¤´
¸É
´
Åo
¼
¸É
»
¨³Ä»
Ç°´
¦µn
ª¤¸
¦·
¤µ¦Å
¤´
°·
¦³°¥¼n
ÄÁr
¸É
¥°¤¦´
Åo
Á°µ¦°o
µ°·
¦¤ª·
µµ¦Á¬¦. (2547).
Á°µ¦µª·
µµ¦Á¦ºÉ
°µ¨r
¤ÊÎ
µ¤´
¨Î
µ´
¸É
16/2547
. ¦³¦ªÁ¬¦Â¨³®¦r
¡¦´
¥ Á®¨º
°°µ£µ¡«r
. (2549).
´
¤£¸
¦r
µ¨r
¤ÊÎ
µ¤´
¡º
Á«¦¬·
Á¡ºÉ
°¦·
㨳°»
ã
. ¦»
Á¡²: Î
µ´
¡·
¤¡r
¤·
.
Î
µ´
µÁ«¦¬·
µ¦Á¬¦. (2552).
o
°¤¼
¨µ¦¨·
·
o
µÁ¬¦¸É
Î
µ´
. º
o
Á¤ºÉ
°ª´
¸É
30 ¤·
»
µ¥ 2553,
µ
Î
µ´
n
Á¦·
¤µ¦o
µ·
o
µÁ¬¦. ¦¤µ¦o
µ£µ¥Ä. ¦³¦ª¡µ·
¥r
. (2552).
¦µµ¨µ¨r
¤Â¨³ÊÎ
µ¤´
¤´
µ¨r
¤Á¨¸É
¥
¦µ¥Áº
°
. º
o
Á¤ºÉ
°ª´
¸É
29 ¤·
»
µ¥ 2553, µhttp://agri.dit.go.th/web_dit_sec4/home/index_multi.aspx
Bafore, M. E. and Osagie, A.U. (1986). Changes in lipid class and fatty acid composition during maturation of
mesocarp of oil palm (
Elaeis guineensis
)
Variety Dura
.
J. Sci. Food Agric.
37, 825-832.
Paquot, C. (1979).
Standard Methods for the Analysis Oils, Fats and Derivatives
, 6
th
ed. Pergaman Press, UK.
Sukaribin, N. and Khalid, K. (2009). Effectiveness of sterilisation of oil palm bunch using microwave
technology.
Industrial Crops and Products
.30, 179-183.
Tan, C. H., Ghazali, H. M., Kuntom, A., Tan, C. P. and Ariffin, A. A. (2009). Extraction and physicochemical
properties of low free fatty acid crude palm oil.
J. Food Chemistry
. 113, 645-650.