This paper is a presentation of the Load-Frequency Control (LFC) of Interconnected Power System by using Fuzzy Logic and Artificial Neural Network (ANN) Controller. The both of controller have been widely applied for handling the system control of Industries and Engineering. Since the Load-Frequency behaviors of power system of uncontrolled and PI- Controller or Fuzzy Logic Controller (FLC) wanted to the stability at first of energize and load in a short time. The control system and controller then be significant for to go forward reform stability of interconnected energize power system a short time. In this research we have the Load-Frequency Controller of Interconnected Power System by using Artificial Neural Network Controller the improved can compared with conventional Fuzzy Logic Controller at power total 47.55 MW and load changing of power plan No.3 is 0.02 p.u. (1.75 MW)

The objective of this study is to upgrade the quality of community product manufacturers in Kamphaeng Phet province to the national and international level of the standard for community products by using a knowledge implementation workshop promoted its processing and standard specification followed up by sample screening test of Thai FDA certified or none products; and then qualified each screened sample quality for the standards for community products by Thai Industrial Standards Institute. The result of this study revealed that the dry fish chili paste fry tapioca butter aloe vera in syrup mushroom fermented soya milk cookies noodle and chili paste which must be improved is aflatoxin sorbic acid the definition and scope of products Staphylococus aureus moisture content benzoic acid water activity respectively. Screening test showed net weight measurement and product labeling problems. The product information which met the standards could be applied for the standard quality of community product in Kamphaeng Phet province and upgraded to the quality of community product to food safety and food security.

One important factor that makes the variations of electric current produced from solar cells (Ipv) is the variability of the weather conditions of the day. The one year experiment from January to December 2012 had been set up. The experiment of the comparison of the weather data satellite images and the different current (Ipv_d) was obtained from daily Ipv. The results illustrated that there were 4 major types of the relationship between the Ipv_d and weather conditions; 1) Low Ipv_d at around 2000 mA with low perturbations would correspond to the clear sky condition. 2) Perturbation of Ipv_d in some periods would correspond to the cloudy condition. 3) High perturbations of Ipv_d for all day long would relate to the rainy – cloudy condition. 4) High Ipv_d at around 4000 mA with low perturbations would relate to the cloudy condition all day long.

The purposes of this research were to examine quality of work life and work performance of teachers in Rajamangala Technology University of technology isan and to compare the quality of work life and work performance of teachers in Rajamangala Technology University of technology isan. Sample for the study consisted of 165 teachers in university. Data were obtained through the use of questionnaires and analyzed using descriptive statistics t-test ANOVA and sheffe. The 0.05 level of significance was chosen for the analysis. Results of this study revealed that all of the aspects of the quality of work life of teachers in were at the moderate level and work performances of teachers were at the high levels. Regarding the comparison of work life quality and work performance of teachers in Rajamangala Technology University of technology isan When classified by highest of Education there was found to be no significant difference at 0.05. The analysis of variance to compare the quality of work life regarding to teachers’ different job experience teacher’s different salary as a whole or individual revealed no significant differences.

The aim of this research was to develop the crispy pineapple formula (pineapple salt all purpose flour and glycerin) by using mixture design. Ingredients factor were all purpose flour (10-15% of pineapple) and glycerin (0-5% of pineapple) to form a pineapple patty before drying at 180 oC for 2 min. The sensory result found that the optimum formula contains of pineapple salt and 15 % all purpose flour was the most like score. Then developed with the factors of the temperature and time used CCD bring analyst the color and the sensory test using a sample of 30. The result found that showed the optimum at 174 oC for 103 sec. Consumer tests were done with 200 pineapple preferred consumer show that the average like is 3.72 point (5 point) with a height acceptable scored (88.0%).