This research is an experimental research. To study the pineapple chili falls size to develop a product ready for consumption adds value to the products. By studying the types of chili chili 3 chili hell catfish. Chili fish meal by studying the basic formulas for each type of chili. Then the basic formula of chili hell. Spicy Catfish Chili fish meal which has been recognized by the panelists was conducted right amount of pineapple led to replace the dried shrimp in chili hell. Replace meat in chili catfish catfish. Meat and substituted fish meal in fish sauce. At 25 percent 50 and 75. The experiment was a randomized complete block (Randomized Complete Block Design RCBD) then the result of sensory quality in appearance color aroma taste texture and overall liking with tasting A credit rating of nine (9-Point Hedonic Scale) used a sample of 30 students a teacher and students in food and nutrition. Faculty of Economics Rajamangala University of Technology Phra Nakhon. The sensory evaluation. In volume 4 different levels: 0 25 50 and 75 percent of pineapple were: 1) Hell pineapple chili 75 percent most in the appearance color aroma taste texture and overall liking. Which averaged 8.57 8.30 8.53 8.43 8.30 and 8.40 respectively in preference 2) pineapple curry fish meal. The panelists acknowledged that the 75 percent most of the appearance color aroma taste texture and overall liking. Which averaged 8.30 8.20 8.20 8.33 8.13 and 8.20 respectively in preference 3) pineapple curry catfish. The panelists acknowledged that the 75 percent most of the appearance color aroma taste texture and overall liking. Which averaged 8.47 8.33 8.53 8.33 8.13 and 8. 40 respectively in the revelry. The researchers chose to use renewable pineapple smoothie dried fish meat and fish at 75 percent a formula to determine the proper replacement of a pineapple curry catfish in hell. Chili fish meal Spicy Catfish Since it is a formula that has been the most respected in all aspects. Including appearance color aroma taste texture and overall liking. It looks good tastes good and sweet pineapple is good.

The objective of this research is to study the suitable production process in the production of Pad Thai sauce Crispy rice noodle sauce (Mee krob) and three mixed flavors sauce (Sam-rod) by using pineapples juice as the main ingredient. To study the quality of this finished three sauce products from pineapples. And to study the consumer test of pineapple sauce products. The results of the development of a suitable recipe for Pad Thai sauce production. From the evaluation of the sensory quality of Pad Thai sauce (9 points Hedonic scale). It was found that panelist accepted the appropriate amount of pineapple juice in the production of Pad Thai sauce at 30 % in all attributes in terms of appearance color smell taste texture and overall liking with an average score of 8.08 7.83 7.93 8.15 8.05 and 8.13 respectively which was at a high level of preference. Sensory evaluation of crispy rice noodle it was found that 75% of pineapples accepted for the source production in terms of appearance color smell taste texture and overall liking. With an average score of 7.89 7.79 7.88 8.03 7.98 and 7.93 respectively which are in the high level. Sensory evaluation of three mixed flavor sauce. It was found that panelist accepted 100 % pineapple sauce using pineapple juice in terms of appearance color aroma taste texture and overall liking. With an average score of 8.35 8.04 8.25 8.22 8.15 and 8.24 respectively which is in the high level. The results of the study of the quality of Pad Thai sauce crispy rice noodle sauce and mixed three flavors sauce that use pineapple juice as the main ingredient found that increasing the amount of pineapple juice affects the pH value of the products. All 3 types of sauce with the pH value are in the acid range. The microbial quality of all 3 types of sauces has passed the standard of community product standards set by the Ministry of Industry. The results of the consumer test on pineapple sauce products. The majority of consumers are female. Most of them are between 19-29 years old and in the age of 40-49 years. In education the majority of consumers had a bachelors degree. Regarding marital status most of the respondents are married. In a career most of them have a daily occupation and government service/state enterprise. Most of the income of the consumer is less than 20000 baht. Consumers like the characteristics of 3 types of instant pineapples sauce products at the most like to most level. And most consumers are accepting all 3 types of pineapples sauce. If available most consumers buy because of the ease of use/ reduction of the process. The price of 3 kinds of ready-made sauce products from pineapples accepted by consumers at the price of 50 baht/bottle.

The objective of this study was to investigate the optimal formulation of mulberry fruit leather product when varying the weight ratio of mulberry fruit: water as 70:30 60:4050:50 40:60 and 30:70. Three factors were then determined by simplex centroid design; sugar (0-100% or 0-50 grams) citric acid (0-100% or 0-5 grams) and pectin (0-100% or 0-3 grams) which the sum of them equivalent to 100% while other ingredients remained constant. Analysis of the data was performed using ANOVA and Mixture Response Surface Models. The results indicated that the highest adhesiveness force and gumminess of mulberry fruit leather product were founded when the weight ratio of mulberry fruit to water was 70:30. The amount of sugar acid and pectin had effects on water activity (Aw) texture profile and sensory score of overall liking of product. From contour plot the predictive models were obtained by plottin g the contour line of all sensory attributes with acceptable score greater than 5.5 and thus the optimization area was selected. After overlapping contour plots an optimal formulation obtained was composed of 40-70% sugar 0-5% citric acid and 30-55% pectin. The sensory score of overall liking of product using a 9-point hedonic scale was 6.3. The water activity (Aw)adhesiveness force cohesiveness and gumminess of the prototype mulberry fruit leather product was 4.9 945.11 g. sec. 0.85 N and 452.12 N. respectively.

Rail transport is a type of transportation that strongly influences economic due to its ability to transport a large number of passengers and products per trip relying on diesel-electric engines. The objectives of this thesis were set to investigate and develop the electrical performance tracking system of long-distance diesel electric locomotives and compare the electrical performance measured by the diesel electric locomotive performance tracking system and measured from the measuring instrument at Diesel Engine Maintenance Station in Bang Sue. The electric diesel locomotive no. 4513 (Cummins KTA50-L) was selected as the study subject of the experimentation. The results showed that the power loss of the diesel electric locomotive from the conversion of alternating current to direct current was inversely proportional to the engine speed. The power losses between the low and high engine speeds were equal to 77.11 and 2.49 percent respectively. The above data reflects the limitation of diesel electric engine performance and should lead to the construction of a database for making decision on the right engine selection suitable for the towing load of the locomotive.

Bottle of poly propylene (Polypropylene: PP) to replace conventional non-conventional polycarbonate bottles. (Polycarbonate) are used as bottles and water bottles toys household goods which are BPA-contaminated and poly ethylene Terephthalic acid (Polyethylene. Terephthalate) PET water bottles juice bottles. Bottles And bottles and other drugs and chemicals have been canceled. Then turning to the bottle to PP because of the lightweight bottles float on water. Plastic and white The plastic safety can be reused many times (even used) in the UK has the plastic water bottles poly propylene and (Polypropylene: PP) to make water bottles so long but not as popular as bottle caps. open it (lid torn) bottle shape is beautiful with a little input. The process is a extrusion blow but from research using the dryer Injection blow (Stretch Blow) has studied the creation of injection molded preform 19 gram in order to blow a 500 ML size thickness. Preformed from 3.34 mm to 3.46 mm the average measured height of the preform from a mean of 70 mm measured at 69.88 m. m. the oldest of the preform. the average measured 25 mm and 24.96 mm is how a 500 ML size bottle blow molding blow molds percent discrepancy between the form specified. Average Percentage 0.0853 experimental results Blow the preform 19 gram of the injection can be molded into the bottle completely and can not be used as drinking water is due to the equipment used. blown trial Need to study next.