DEVELOPMENT OF PADDY ROASTING METHOD BY USING A PROTOTYPE VARIABLE SPEED ELECTRIC ROASTER FOR KHAO-MAO PRODUCTION WITH PARTICIPATION OF THE KHAO-MAO GROUP, BAN NONG PHAK TOP COMMUNITY, NAKHON PHANOM PROVINCE

Abstract

 This research aims to 1) design and construct a prototype variable speed electric roaster for development of paddy roasting method for Khao-Mao production of Khao-Mao community of Ban Nong Phak Top in Nakhon Phanom Province, 2) study the effectiveness of the variable speed electric roaster prototype and 3) study on the acceptance of a prototype electric rice roaster of the Khao Mao group. The participatory action research (PAR) was completed with Khao-Mao community technicians and Khao-Mao group of Ban Nong Phak Top, Phon Sawan District, Nakhon Phanom Province. Research procedures comprised data collection of the construction and the performance testing of the paddy roaster prototype. It was shown that the prototype reduced the labor time of stirring by 85.7% compared to the labor-based or traditional roasting and also reduced the roasting time from 56 minutes to 40 minutes for 4 rounds of roasting, resulting in 28.6% faster roasting, could reduce estimated labor cost 3,300 baht/month/person. After evaluating acceptance using the 9-point Hedonic scale method, it was found that the Khao-Mao community was satisfied with color, smell, taste and texture of the Khao-Mao roasted by the prototype equivalent to the traditional roasting, and accepted the prototype with the highest level of satisf xaction. This research result will lead to the expansion of the credibility towards the Khao-Mao community of Ban Nong Phak Top and neighboring communities, causing the spread of innovation created by community technicians.