This study investigated the effects of partial replacement of wheat flours with Hom Nil rice flour on the physicochemical characteristics antioxidant activities and sensory acceptance of chinese steam bread (Mantou). Mantou was made with wheat flours partially substituted with Hom Nil rice flour at the level of 0% 10% 20% and 30%. Colour parameters (lightness (L*) redness (a*) and yellowness (b*)) of Mantou were measured using a Hunter colorimeter and found that L* andb* values of Mantou decreased while a* value increased with increase in level of Hom Nil rice flour from 0 to 30%. Physical characteristics including hardness springiness and cohesiveness of Mantou were significantly affected with substitution due to the disruption of dough structure. The hardness of Mantou increased with the increasing of the Hom Nil rice flour substitution (0%-30%) in contrast with springiness and cohesiveness. The total phenolic/anthocyanin contents and antioxidant activities (DPPH FRAP and ABTS) of Mantou increased with increasing Hom Nil rice flour level up to 30%. These results suggested that the substitution of 20 % Hom Nil rice flour would produce healthy and acceptable Mantou with higher total phenolic/anthocyanin contents and antioxidant activities.

This study investigates three different types of power plant include a trilateral cycle (TLC) subcritical organic Rankine cycle (ORC) and supercritical ORC power plant driven by geothermal heat source with mass flow rate 1 kg/s and temperature of 100๐C 110๐C and 120๐C. with 27 substances were examined as the working fluid of the power plant. While the net power output of 4.78 kW and 7.74 kW is obtained from the subcritical ORC with RC318 as its working fluid when the heat source temperature are at 100๐C and 110๐C respectively. Meanwhile the net power output of 11.85 kW is obtained from the subcritical ORC with R227ea as its working fluid when the heat source temperature is at 120๐C. The net power output of 5.64 kW and 9.16 kW are obtained from the supercritical ORC with R218 as its working fluid when the heat source temperature are at 100๐C and 110๐C respectively. Meanwhile the net power output of 12.88 kW is obtained from the supercritical ORC with R143a as its working fluid when the heat source temperature is at 120๐C. Furthermore the net power output of 7.96 kW 12.27 kW and 17.38 kW are obtained from the TLC plant with heptane as its working fluid when the heat source temperature are at 100๐C 110๐C and 120๐C respectively.

The objective of this research is to study the combustion characteristic of a low-pressure vertical port burner using computational fluid dynamics (CFD). The simulation model was created using Fluent 6.3 in 3D-model of the same size of the burner. The CFD results were verified by measuring the temperature around the burner head and a vessel. Moreover the results of conventional vertical port burner having the swirl angle of 90o and the inclination angle of 90o (CB-S90I90) and two swirl port burners (SB) being SB-S90I13 and SB-S30I90 were compared. The temperatures obtained from CFD and experiments were similar which the error was less than 9%. From the CFD’s results the temperature and heat flux of the SB-S90I13 burner were higher than those of the CB-S90I90 burner. The maximum temperature and heat flux of SB-S90I13 burner were 1445 K and 5291 W/m2 respectively. It was implied that the combustion characteristic and heat transfer to the vessel of SB-S90I13 burner was better than that of CB-S90I90 burner. It was resulted that the thermal efficiency of SB-S90I13 burner was better than that of CB-S90I90 burner which was the percentage energy saving of 6.93%.

A closed wet cooling tower became popular for heat transfer process but the existing system was not sufficient for the heat transfer of the manufacturing line. This research aimed at investigating the heat transfer enhancement of the 200-ton closed cooling tower by installing spray nozzles to spray water to the condenser. The distance between the spray nozzles and the condenser were 20 30 40 50 and 60 centimeters. The mass flow rates of water spray were 8 10 12 and 14 liters per minute. The objectives of the study therefore were to study the heat transfer coefficient of cooling water and to evaluate the economic value of this improvement option’s investment costs. In this study the outlet temperature of the cooling tower was set to be less than 37°C the difference of inlet and outlet water temperature was 2.9°C and the overall heat transfer rate approximated 360 kW. The results of the study reported that the distance of the spray nozzles and the condenser was at 30 centimeters and the mass flow rate of water spray was 12 liters per minute. The rate of heat transfer was 362 kW. The efficiency of the cooling system was 0.8 which became suitable for real use. In addition to considering value investing the results showed that the payback period was 0.47 years and the net present value was 1693801 baht. The rate of return received from the project was 207% which was worth investing.

Food for children from broken to lose the wheat was in frozen chocolate cake from jasmine rice flour and substitute of yolk by mucilage of Basil seeds The study of chilled Mucilage. It was foundthat the tasting testers rated the preference in the formulation using freeze-thawed grapefruit seed for 2 days and then studied the physical qualities. Texture there was a statistically significant difference (p≤0.05) Product image it was found that the tasting testers rated their preference at 650 watts maximum temperature and then studied the physical qualities.of the texture quality. There was a statistically significant difference (p≤0.05) and chemical quality analysis. Moisture protein fat ash coarse fiber and carbohydrate content And fiber content More than market products Consumers accept the product of frozen chocolate cake from Jasmine Rice Flour and substitute Egg Yolk with Basil Musk Seed up to 99%. Flour crepes broken rice from Riceberry Add the rice Rice berry crepes deduct 50 percent broken rice from Rice berries are brighter and more reduced. Since Rice Rice berries are dark purple broken. Crepes made from rice Rice Rice Rice used Danbury Danbury deduct 100 percent brightness is reduced. Part of the red crepe of rice and broken rice berries increased statistically significantly (P≤0.05) possibly due to broken rice Rice berries are dark purple. Crepes rice broken rice with red berries that last weekend. The rice Rice Berry deduct 100 percent of the volume of baking products crepes of rice and broken rice 3: 1 1.5 and 2 percent by weight the color of Waterloo activity. The crepes of rice and broken rice berries. The color brightness (l *) and the water activity. The difference was statistically significant (P≤0.05) with crepes rice broken rice baking berries on volume increased from 1.5 to 2% of tests consumers found that consumers are women the highest percentage. 72 percent of consumers admit to produce only 74 percent Cream filling from broken rice The quality of the fiber Mucilage from Basil Seed from fresh and dry. not different Rate of soluble fiber from Mucilage from Basil Seed dry with moisture. with humidity ≤10% and aw not exceeding 0.6 packed in bags foil dose of 5 g as a physically similar to polyester Milliken Lake. e live in an amount of 20 g ratio of 1.7 the ratio of flour rice Berry: corn starch cream filling from broken rice mites Berry level (percentage) 100 0 panelists to rate the passion in every aspect of it. the best Thus the comparison of the physical and chemical qualities of rice with cream filling was broken spokes berries. Rice cracker The ratio of riceberry in Rice Cracker products non oil the panelists to rate the preference formulas with a ratio of stickey rice riceberry between 80: 20 percent: Most of the improvement of the production process Rice Cracker appropriate to Rice Cracker still there. Cooked and puffed as well not fried. Meet the news but that it looks no different from Rice Cracker a used frying process produces original Rice Cracker to shorten the cooling down from the previous two days then the kind of the icing on the right. rice Cracker products for enhancing the access of oil that has been sprinkled on cereal as scores of color flavor and taste than the formula used pineapple compote and toasted coconut. The microbiological quality of a product. Detected microorganisms less than 102 CFU/g and detected yeast and mold less than 10 CFU/g .