Development of Mosquito Coil and Natural Materials and Peanut Hulls

CRSP:   |  Region:   |  Topic: ,   |  Database:

V Haruthaithanasan; P Chompreeda; P Suppakul

Type of Document:
Conference Proceeding or Document


Khon Kaen University

Date of Publication:

Place of Publication:
Khon Kaen, Thailand


Abstract: Consumer survey results indicated product should be in coiled form with bergamot aroma and green color. Quality evaluation of commercial mosquito coil 5 brands revealed that they met the standard requirement of TISI. Product yield of ground peanut hulls, citronella, bergamot leaves and tangerine peels was 74.9 percent, 43.3 percent, 40.3 percent and 20.6 percent, respectively. Mixture design was employed in product formulation. Optimum formula composed of ground peanut hulls (39.2 percent), citronella (14.8 percent), bergamot leaves (9.8 percent), tangerine peels (4.9 percent), pregelatinized tapioca starch (14.8 percent), Bong (14.8 percent), green color (0.2 percent), bergamot flavor (1.0 percent) and sodium benzoate (0.5 percent). The product was prepared by mixing dry ingredient with water in the ratio of 1:0.95, extruding the paste through the forming device to obtain 85 cm length with 0.5 cm diameter, coiling, drying at 60 deg C for 80 min. It had light green and weighed 12.4 g/coil. It had bulk density of 0.57 g/cc, burning rate of 36.6 min/g, hardness of 24 N and water activity of 0.55. It contained 10.2 percent moisture Content, 4.2 percent fat, 3.8 percent ash and 42.8 percent crude fiber. Repellent efficiency of this product was 80 percent within 30 min. It divulged no acute toxicity. It packed in envelope inside folding carton and stored at 65 percent RH could be kept for 100 days, approximately. Consumers liked this product moderately to very much.

Additional Bibliographic Information

The 13th Thailand National Groundnut Meeting, Khon Kaen University, Khon, Kaen, March 26-25

Send us your questions or comments

Your Name (required)

Your Email (required)


Please enter this text: