The application of integrated energy use in the agriculture sector It is presented in the form of using renewable energy from solar energy to produce electricity to use in conjunction with other sources of electricity such as generators or electric power systems. Using solar panels or solar cells the size and number of panels does not exceed 300 watts 4 panels and the electrical system of the electrical system. Supply electric power to the water pump size does not exceed the rating of 1500 watts 220 volts. Solar power supply systems alone may be affected by weather conditions or electrical power supplies. Including the quality of electricity obtained from solar energy and will result in the water pump not working efficiently. Therefore the application of solar energy by using a power supply system from 2 sources by using a hybrid inverter device to select the power supply from the solar cell is the main power and the power supply from the memory system is the backup power. Therefore a research project on the application of solar water pumps in a mixed system for agriculture is proposed to increase the efficiency of electric power distribution. This application of solar water pump hybrid system for agriculture when used with water pumps can normally help to save electricity and can also use solar energy instead of using electricity to pump water. Let the water pump and can work efficiently.

Potential development of food products for the elderly from the residue after harvesting of the farmer group. Saraburi province towards sustainable commercialization Is intended to 1. Study of the residual waste after harvesting of Pak Wan Pa of the farmers group. Saraburi was developed into a pastry product. Thai snacks and snacks Thai food Processed meats And packaging for the elderly towards sustainable commercialization Of farmers group Saraburi 2. To study the quality of baked goods Thai snacks and snacks Thai food Processed meats And packaging for the elderly to be commercially sustainable by removing the residue after harvesting the sweet wild vegetables of the farmers group. Saraburi 3. To study consumer acceptance (Consumer test) towards baked goods. Thai snacks and snacks Thai food processed meats and packaging for the elderly to sustainable commercialization from farmers group of farmers left behind after harvesting. Saraburi Province and 4. To transfer technology to develop potential food products for the elderly from the leftovers after harvesting of the farmer group. Saraburi province towards sustainable commercialization In the study of consumer acceptance of fat-substituted buttercakes it was found that the appearance aspect was most satisfied. Accounted for 44 percent. Colors were the most satisfied. Accounted for 53 percent. Flavor (butter) was the most satisfied. Accounted for 58 percent. Flavor (butter) was the most satisfied. 46 percent of the taste was the most satisfied. Accounted for 58 percent. The texture (softness) was the most satisfied. They accounted for 53 percent and overall liking was the most satisfied. Representing 55 percent of Vietnamese pork products Can add boiled sweet parsnips at 4 percent with the most liking scores. Physical quality Has a texture has a good fit is not harsh Flexible Chemical quality was found to have protein content. Coarse fiber content than other products on the market. It can be stored in a vacuum PE plastic bag at 4-7 degrees Celsius for 15 days. Able to add fresh sweet pea at 2%. The panelists rated the taste the most. Physical quality Found to be the most crispy when using microwave technology And chemical quality was found to have more coarse fiber content. And has a lower amount of fat carbohydrate and energy than other products in the market It can be stored by packing in a zip lock foil bag. And seal the bag for a period of 25 days. Consumers accept the product. Which is good for the health of consumersdegrees Celsius. It was found that the shelf life was 6 days along with 49% of consumers who liked it very much bought 81% of the product and accepted 89% of the product. Type 4 Red Curry Pa Wan Pa Roasted Chicken Breast Method 1 Boiled Brine 1 The method was the most suitable method for preparing wild sweet berry leaves with a pH of 5.07oBrix value at 9.90oBrix salt value at 7.70. The panelists rated a moderate preference. And to study the changes between the storage of products of red curry leaves Pak Wan Pa grilled chicken breast Keep at temperature.

Objective of this research is to research intelligent hydroponic vegetable cultivation control system for farmers. This is a group of lettuce that needs acid-base (pH) and conductivity (EC) in the same system on the planting table with Dynamic Root Floating Technique System (DRFT). By using Internet of Things (IoTs) devices as sensors For controlling the on-off system of the water filling system the on-off of nutrient solution A and B as well as the water spray system to reduce the temperature at the vegetable growing table. The developed hydroponic vegetable control system can effectively replace the workers labor. Vegetables grown are of the same quality used by farmers. Therefore the developed salad cultivation system could be used as a substitute for farmers. It has an easy to use control system.

The purpose of this research is to study the suitable quantity of palm sugar in food products. Study on the quality of food products from the processing of palm sugar. And the study of consumer test on food products from the processing of palm sugar. Products from the processing of palm sugar: sorbets palm sugar palm sugar is ready to drink mixed bacterial cellulose palm sugar and Jelly palm sugar. By planned Randomized Complete Block Design (RCBD) by means of taste was rated as level 9 point hedonic scale .The number of people 70 and tastings people compare the differences of average at 95 percent confidence level by the way Duncans New Multiple Range Test (DMRT) with statistical software program. And the acceptance of consumers towards processed products derived from palm sugar to taste panelists by scoring a 5 level (5 Hedonic Scale) sensory. The appearance color aroma taste texture and overall liking. The sampling plan was not specific. Or random chance (Accidental Sampling) by testing with Consumer Test were 150 people which is the faculty and students. Faculty of Home Economics and individuals in the area Faculty of Home Economics Rajamangala University of Technology Phra Nakhon according to studies it has been found that. Sorbets palm sugar products. The study found that formulations 2 is a basic recipe that has scored the most respected. The amount of palm sugar the yellow and smell of palm sugar. The taste is very sweet and a smooth texture. The study of the physical quality of sorbets palm sugar found that the sweetness of 26 Brix 24 percent cost overrun an overrun of the ice cream is in the range of 20-150 percent. melting of ice Made from pasteurized cream in a range from 91.66 to 95 the percentage of melting ice cream is based on heat from the environment into the ice makes the ice crystals melt by early dissolution rates are low he added. Higher over a longer time. Chemical analysis showed that palm sugar sorbets energy consumption per unit of 110 kilocalories carbohydrates 27.6 grams protein <1.25 grams fiber 0.08 grams humidity 72.0 grams and ash 0.44 grams. Study on the acceptance of consumer acceptance of the products sorbets palm sugar. And to evaluate the sensory qualities of appearance color aroma taste texture and overall liking. The average is 4.42 4.34 4.08 4.20 4.38 and 4.42 respectively showed that consumer acceptance of products sorbets palm sugar 150 people representing 100 percent. Jelly Ready to drink products palm sugar. The amount of palm sugar levels at 70% of carrageenan to 5% and the amount of Bacterial cellulose palm sugar at 15% of the panelists for the most respected. Characterized by stable Pale yellow transparent palm (4) sugar moderate odor flexible texture with a medium The study on the physical properties of the Ready-to-drink products Jelly palm sugar found that the color Hue 2.5Y the brightness of the color Value 9 and the brightness / saturation Chroma 2 the sweetness of the jelly juice jaggery was 18 Brix and pH - 6.5. Study the nutritional Ready-to-drink products Jelly palm sugar 125 grams chemical analysis showed that the energy 50.8 kilocalories carbohydrates 12.7 gram protein 0.20 gram fiber 0.24 gram moisture 87.1 gram and ash 0.24 gram. Results of studies of consumer acceptance. It found that the testers tasting side appearance Color smell taste texture and overall preference. Average 4.46 4.47 4.37 4.06 4.23 4.41 and points respectively. Ready-to-drink products Jelly palm sugar to resemble the physical side is light brown. Resembles the aroma is sweet palm sugar because it has just the right amount of bacterial cellulose palm sugar so making the Jelly palm sugar is flexibility. There is a water medium consumers like and is consistent with the results most accepted tasting Jelly ready to drink products palm sugar 98.00 percent. Bacterial cellulose products palm sugar. It was found that the formulation 2 basic and score the most respected at the level of 1: 1 the sweetness of 11 Brix due to the sweetness in the appropriate range 9.5-13.5 Brix. If more or less too a little texture with flexibility. Study the quality of bacterial cellulose from palm sugar has found a physical quality thickness 1.50 centimeter weight 830 gram. pH-value equal to the value 4.80 of the sweetness equivalent to 11 Brix chemical quality found that the quantity of 100 gram Bacterial cellulose products palm sugar showed that the energy 133 kilocalories Carbohydrate 32.80 gram protein< 0.21 grams fat 1.25 grams of moisture 67.00 grams and fiber 0.69 grams the study found that in side to accept the appearance color smell taste texture and overall preference. This equals an average 4.39 4.41 3.66 4.33 4.40 and 4.28 respectively of the consumers. It found that consumers accepted tasting bacterial cellulose products palm sugar 100 percent. Palm sugar Ready to drink products mixed Bacterial cellulose palm sugar. The basic formulation of palm sugar formulations 3 and with the highest score on every side. Due to the muddy liquid palm sugar the natural flavor of adopting. Bacterial cellulose content was suitable 15 percent and the amount of pectin found that 3 percent is the optimum because the pectin substances causing gel. If there is a lot of water quantity will be thick and viscous too. Do not be the good characteristics of palm sugar is ready to drink. Physical analysis it was found that the quantity of the acid-base 6.5 the sweetness 16 degrees Brix. And the chemical analysis showed that the energy 60.4 kilocalories carbohydrate 15.1 grams protein less 1.25 grams fat 0 g fiber 0.39 grams and Ash 0.27 grams. The (5) adoption of palm sugar products ready to drink mixed bacterial cellulose it is found that the appearance of color smell taste texture (viscosity). And preference overall average of the 4.39 4.41 3.66 and 4.33 4.40 4.28 respectively. Consumer acceptance of Ready-to-drink products palm sugar mixed Bacterial cellulose palm sugar 150 people representing 88.76 percentage. The result of knowledge transfer and technology of processed food products from palm sugar into the community for the private sector. It found that the majority of respondents are female is 22 people aged between 30-40 years. Satisfied with the broadcast the participants were satisfied with the results. At the highest level of satisfaction.

This research is to study the quality development of silk fibers by nanotechnology for the Silkworm farmer business groups of Surin Province. The research purposes are to study the efficiency and process of silkworm rearing using nanotechnology. To test the quality of silk fibers obtained from raising silkworms using nanotechnology. To compare of silkworm rearing results using nanotechnology and to transfer technology to improve silk quality with nanotechnology for silkworm farming business group in Surin Province. The results are as follows 1. The researchers designed the recording schedule which the party can record the changes easily of silk worm development during each day. This research allows the researchers to collect data from the farmer is more easily and finely into 4 groups of experiments with 3 nanotechnology formulas: 1. ZINC OXIDE 2. SILVER NANO and 3. ZINC OXIDE and SILVER NANO with 50:50 percentages each. The silk used in the experiment was “Nang Noi” which is popularly silkworm variety in every household in Surin province.When experimenting must clean the house and rinsing the container with DI WATER for aperiod of 7 months 2. This research is divided into 4 groups. Group 1: Silkworm feed normal methods without the use of nanotechnology. Group 2 silkworms feed with Nano substances such as ZINC OXIDE SILVER NANO ZINC OXIDE and SILVER NANO in 15 percentage concentration. Group 3 silkworms feed with Nano substances are ZINC OXIDE SILVER NANO ZINC OXIDE and SILVER NANO with 30 percentage concentration. Group 4 silkworms feed with Nano substances are ZINC OXIDE SILVER NANO ZINC OXIDE and SILVER NANO with 45 percentage concentration 3. The Results and comparison of silkworm rearing using nanotechnology the best formula feed is formula 1. When feeding Nano-sprayed on mulberry leaves using 3% 15% zinc silver and silver zinc it is found that the growth of worms in each age was good growth and not being a disease. Moreover Silkworms are slightly better and more alert than normal farming. The length in ages 3 - 4 - 5 is going in a better direction. Amount of eating mulberry leaves in each age. As usually eating more in ages 2 and 3 after passing the silk production process and testing the quality of silk fibers in the laboratory were found that the silk fibers are smooth not lacking toughness: Tenacity at 3.06 4.60 and 4.60 respectively and also result in fiber amount increase and also the color of the silk fibers is golden quite clear beautiful and consistent color. 4. When technology transfer to the Silkworm farmer business groups of Surin Province as workshop for 3 days. Most participants are satisfied with the highest levels in all questions.