According to the research entitled “the innovative engine prototype powered by diesel and LPG as fuel for agricultural” in 2019 the problems found while using the engine were as follows: the accumulated heat in the auxiliary combustion chamber reached 300 C in case of gasoline engine use and a lot of black smoke in the exhaust was found at the speed higher than 1800 rpm in case of a diesel engine use. In order to extend the research and solve two foresaid problems the objectives of this study were 1) to develop an auxiliary combustion chamber for cooling 2) to develop a scalable gas-air mixing device and 3) to compare diesel and LPG consumption rates by modifying a small diesel engine Yanmar version TF120DI to install LPG fuel systems and ignition system. In addition a gas-air mixing device was modified while an auxiliary combustion chamber was developed to reduce the compression ratio to the same level as the gasoline engine for replacing the position of the original diesel fuel injector. This method could support LPG fueling only whose function was characterized by the function of a gasoline engine. The auxiliary combustion chamber could be removed and then installed a diesel injector to return using diesel fuel. From an experiment to compare the modified engine operating as a gasoline engine it was found that the temperature of the auxiliary combustion chamber and the temperature of the engine cylinder head of Honda GX160 were measured at the maximum speed of 182 C and 186 C respectively. It was found that carbon monoxide content was 0.41 % and 1315 ppm hydrocarbons. When used as a diesel engine it was found that the black smoke was exhausted at 1.5 % which was similar to the diesel engine before the modification. From the experiment of using the power engine for pumping water with an Irrigation propeller pump with the diameter of 8 inch at a constant engine speed of 1000 rpm it was found that the average diesel usage was 0.65 kg/hr or about 0.77 L/hr with the cost of 21.00 Baht/hr and if using LPG as fuel the average LPG consumption was 0.57 kg/hr with the cost of 13.71 Baht/hr which could save up to 34.71 % of costs.

In this work solar erythemal ultraviolet radiation (EUV) which affects human skin and skin cancer was investigated at Songkhla province (7.2°N 100.6°E). EUV was converted to UV index then the data was used for model development and forecasting of hourly UV index using Artificial Neural Network (ANN). The ANN model has one input layer two hidden layers and one output layer. This input layer consists of extraterrestrial erythemal ultraviolet radiation solar zenith angle aerosol optical depth and cloud index which affect ultraviolet radiation and the output layer is hourly UV index. The results show that hourly UV index obtained from ANN and that from the measurement are in reasonable agreement with root mean square difference of 12.8% and mean bias difference of -2.4%. For forecasting of the hourly UV index the data for 7 days earlier was used for forecasting the next UV index for one day or nine-hour (08:00 am.-16:00 pm.). Multi-layer perceptron and back propagation algorithm were used in the model forecasting. The results show that the UV index from the model forecasting is reasonable agrees with UV index from measurement with root mean square difference of 17.0% and mean bias difference of 0.3%.

The aim of this research was to develop Pad Thai crispy bar which is made from rice noodle (Chanthaburis noodle) tofu dried shrimp garlic chives and peanut that have been cooked and dried.Mixed with Pad Thai sauce then forming into a bar and dried. The study started with produced Pad Thai crispy bar made from three formula of Pad Thai sauce (A B and C). Sensory evaluation by using 9- point hedonic scale showed that the highest liking score of appearance ( 7. 36) taste ( 7. 56) and overall liking (7.68) were obtained from formula A. Mixture design was used to optimize the formula of the Pad Thai crispy bar. The effect of three variables: tofu (70-90%) dried shrimp (10-15%) and garlic chives ( 13- 25% ) on the physical chemical and sensory qualities of the product were investigated. The results showed that increasing the tofu decreased the lightness (L*) and hardness values of the product. Increasing the dried shrimp decreased the overall liking score. Optimum formula of tofu dried shrimp and garlic chives was 72% 13% and 15% respectively. At this formula had the highest score of all sensory attributes were in the range of 6. 86-7. 24 ( like slightly – like moderately) . The developed Pad Thai crispy bar had the value of aw and hardness value 0. 24 and 7.00 N respectively. In addition the developed product consisted of 9.17% moisture (wet weight basis) total carbohydrate fat ash and crude fiber which were 50.04% 30.80% 15.82% 3.34% and 1.98% (dry weight basis) respectively. The energy value determined by Bomb calorimeter which were 582.10 Kcal per serving (10 pieces) and the cost of Pad Thai crispy bar was 21.60 bath per serving (80 g).

Riceberry rice is dark purple coloured grains. It is one of the most famous rice for consumers. There are nutrients and high antioxidant properties. Riceberry broken rice (RBR) is a by-product from the rice milling process and has a low value. It can be processed into various products. The purpose of this research was to study the ingredients and the ratios for tablet formulations including RBR powder milk powder whey protein icing sugar strawberry powder bulking agent anticaking agent and lubricant agent. Tabletting of powders was performed using a rotary tablet press machine. It was found that the powder products exhibited passable flow with the Carr Index of 24.57-32.10% and the Hausner Ratio value of 1.33-1.47. The water activity value of product was in the range 0.36-0.45. The tablets had thickness 3.86-4.38 mm diameter 13.07-13.35 mm and weight 0.62-0.71 g/tablet. The increase of RBR powder content (10% - 40%) decreased hardness value of tablet products about 5 times (from 64 N to 12 N). Sensory evaluation of products in appearance color texture odor flavor hardness dissolution in the mouth and overall liking were conducted using 9 - point hedonic scale with 30 untrained panelists. The results showed that the optimal tablet formulation consisted of 30% RBR powder 30% icing sugar 18% milk powder 1% anticaking agent 1% lubricant agent and 20% bulking agent or strawberry powder. They showed the highest overall liking scores in ranges of “like slightly” to “like moderately”

The purposes of this research were to develop and to test performance of mini heat pump dryer for slice banana. Drying chamber of 0.48×0.47×0.39 m3 was designed and it could contain three trays. The three trays had dimension of 0.33×0.409 m2. A blower with 174.6 W motor of air condition was modify and could adjust flow rates of three levels for air cycle system in dryer. The air system had bypass air at evaporator. The refrigerant of R-134a and four main parts were used in the heat pump system. The four main parts were a 497 W hermetic compressor a 1800 W condenser an expansion valve and a 1300 W evaporator. Experiments for test performance of the mini heat pump dryer used close loop air system an evaporator bypass air of 60 % a temperature of 60 oC and various flow rates of 0.117 0.128 and 0.140 m3/s. Slide bananas of 400-500 g had an initial moisture content of 244-281 %dry basis and were dried until final moisture content lower than 6.24±0.007 %dry basis. It was found that the flow rates of 0.117 0.128 and 0.140 m3/s had coefficients of performance (COPh) of 3.32±0.066 3.88±0.031 and 4.24±0.08 respectively and had specific moisture extraction rates (SMER) of 184.5±11.85 186.2±8.17 and 200.1±21.34 g/kWh respectively. The flow rate at 0.140 m3/s was the best condition because it had high specific moisture extraction rate.