This project aims to create the model of fire protection system for the kitchen. The model installed of protection and notification systems was created by using the Google SketchUp program with a ratio of 1:10 from the real kitchen scale. According to the literature it was found that more than 50 % of the fire within the shelter occurred in a kitchen. The main causes are flame heat sparks and electrical equipment. The system was developed to detect flame gas and smoke by using infrared sensor (IR FLAME) and gas detection device (MQ-2). Arduino MEGA2560 is a central processor to control the device of the protection system. Node MCU is a data receiver with Arduino to display the average amount of gas flame through the Blynk application in real time and send notification via the Line application when the amount of either flame gas or smoke is greater than or equal to the specified quantity. Fire protection system is divided into 3 conditions: fire gas and smoke. In case of fire the sprinkler will be activated with class K extinguishers to extinguish fire. In gas leakage conditions ventilator will be activated to ventilate the gas leaks and the gas supply is cut off. For smoke condition the ventilator will be activated to ventilate the smoke out of the kitchen. The results of the experiment by using the method of dividing into 13 simulations in total. The system can detect the flame with 12 points 92% from 13 points. In case of gas a can of gas was used in all tests. Nine points of gas can detect with 69% of the total 13 points. The smoke detector can capture smoke with a large amount of smoke. There are a total of 13 tests that can capture 11 smoke points representing 84% of all 13 points.

In this research the design of plasmonics interference using micro PANDA ring resonator as the source of single photon and entangled photon generation from the four-wave mixing process was studied. The coincidence of photons from Hong Ou Mandel effect between a wave guide and a micro PANDA ring resonator layer was detected. The whispering gallery mode of interference at the central top inducing the plasmonics signals at the outer nano gold coating PANDA layer was used to analyze from micro particles. Its quality factor was found at 106 of order magnitude and became appropriately to apply this plasmonics interference to be biosensor.

Today used of smartphone or mobile phone are popular for users who eager in new technology. Smartphone are similar to a small notebook that have many kinds of functions of mobile phone. Android is the popular operation that used in smartphone and mobile phone because it can be used to increase abilities with many applications that suitable with phones.

The objectives of this research were to prepare the syrup from the extracted yam bean and apply this syrup for adjusting the sweetness in the orange flavor drinking yogurt. The study made a yam bean extract concentrated by 3 difference heating methods; steaming boiling and boiled-evaporating. The results showed that a proper method was boiling yam bean extracted at a temperature of 90°C for one hour. The syrup was light brown color and not very strong smell of yam bean the total soluble solid was 20 °Brix and the non-reducing sugar content was 17.80 %. The drinking yogurt which was formulated using a ratio of set yogurt: orange juice (100%): yam bean syrup at 1:1:1 had the sensory properties (9-Point Hedonic Scale) higher than the ratio of 1:1:0.5 and 1:1:1.5 (p≤0.05). This drinking yogurt had a pH at 4.2 the total soluble solid was 15 °Brix protein was 1.75 % fat was 2.1% and non-reducing sugar content was 5.39 %. The microbiological properties passed quality standards (drinking yogurt) of Notification of the Ministry of Public Health No. 353 B.E 2556. The study of consumer acceptance on the drinking yoghurt with yam bean syrup showed that consumers had a preference for the product at like - most like level at 72 % acceptance on the product at 97 % and would buy this product at 76 %.