This research presents the simulation of a three-phase generator. The aim is to study and analyze the condition of the generator functions. By simulating the operation of the generator used in factory which use this generator as a backup power source to replace primary power source of electricity-supplier. In this test can start or stop the generator to determine the parameters at that time. The generator is used when the main electrical power distribution error and the generator is disabled when electric power system of electricity-supplier back to normal.

This study was to investigate: the basic recipe of tamarind chili paste the suitable proportion of karonda fruit that used instead of young tamarind in the product of tamarind chili paste the quality and the chemical properties of tamarind chili paste and the basic recipe and recipe of tamarind mixed with karonda fruit. The result of the basic recipe of tamarind chili paste was acceptable by 50 samples and the 9-point hedonic scale was used in this study. For the appearance color smell flavor texture and overall taste the respondents rated the taste for tamarind chili paste that 240 gram of young tamarind ground per 200 gram pork ground (6:5 ratio) with the very high level score (8.02-8.20). Then study the substitutions of tamarind with karonda fruit that used 25% 50% and 75% of the young tamarind weight respectively. The result of sensory test found that respondents acceptably rate was 75% of using karonda fruit instead of tamarind in tamarind chili paste. For the quality of the basic tamarind chili paste recipe and the use karonda fruit instead of tamarind chili paste 75% color values (L * a * b *) and water activity (aw) were not significantly different (p>0.05). But tamarind chili paste shows that pH 4.20 that is lower than tamarind chili paste mixed with karonda fruit pH 4.49. The chemical composition of tamarind chili paste that substituted with karonda fruit 75% provides energy 237 kcal protein 11.5% fat 10.5% ash 4.47% carbohydrate 23.7% (fiber 5.20%) and moisture content 49.33%. Moreover tamarind chili paste mixed with karonda fruit contents iron 1.71±0.01% Phenolic content 1.49 mg GAE/g extract and it has antioxidant activity DPPH 4.68 umole Trolox/g extract.

This paper presents the simulation and experimental result of class-E power amplifier. It is often used in designing a high frequency ac power source because its ability to perform the conversion efficiently even at high frequencies with significant reduction of switching losses. This paper aims to compare the transmission performance of electrical power between the air core transformer and iron core transformer which the identical input voltage of 50 VAC. Both transformers are designed to step voltage up (step up transformer) ratio of 1:4.5. The Arduino microcontroller Arduino was used to generate a pulse width modulation (PWM) with operating frequency of 3.74 kHz. IC gate drive TC4422 was used to drive the IRF510 MOSFET. Based on the simulation and experimental results the power loss in air core transformer is 75 percent while power loss in iron core transformer is 0.2 percent. The maximum distance that can transmit electric power of air core transformer is 9.3 centimeters.

This research aims to increasing efficiency in production and eliminate the problem of insufficient production capacity with respect to customer demand for electrical appliance factory by applying the line balancing method. Thus the study then developed two problem-solving approaches. The first approach is a method by which a firm applies the line balancing concept and ECRS technique (Eliminate Combine Rearrange and Simplify). On the contrary the second approach is required an investment in testing machine with value of 1000000 baht in order to support sufficient production capacity to meet customer demand. Also ECRS method is used to accomplish this process. Based on the results the first approach provided the production line efficiency improvement representing of 82.59% and reduced the labor cost of 277220 baht per year. However the loss of commercial opportunity has remained the same of 6336000 baht per year. Accordingly the second approach demonstrated of 92.11% of the production line efficiency improvement and the labor cost reduction valued of 277220 baht per year. As we expected the second approach satisfied production efficiency by eliminating the loss of commercial opportunity with value of 6336000 baht per year delivering a return of investment within two months.

Changes in muscle protein proteolysis and lipid oxidation of ‘Mu Som’ added with different white and black glutinous rice ratios (w:w) at 100:0 (W100) 75:25 (W75B25) 50:50 (W50B50) 25:75 (W25B75) and 0:100 (B100) during 72 h fermentation at 30°C were investigated. During 36 h fermentation B100 exhibited a higher rate of fermentation than others as indicated by lowered pH and lactic acid production (p<0.05). Due to higher acid production rate the proteolysis of muscle proteins as evidenced by the increase in trichloroacetic acid (TCA)-soluble peptides and smaller molecular weight of proteins appeared as electrophoresis were more pronounced. These might contributed to higher released water and expressible water as well as pale color. Higher black glutinous tice higher released water and expressible water were observed. The lipid oxidation in all samples was observed during fermentation. All samples had no difference in likeness scores of all attributes (p>0.05). From the results the ratio of white and black glutinous rice might contribute to proteolysis which effected on released water of Mu Som.