The study of Crispy Lotus-Stem bakesby drying oven. The purpises of this study were to create create crispy lotus-stem recipe and the production process of crispy lotus-stem by drying oven. This study was to quantify amount of lotus-stem and Stabilizing agent that appropriate to produces crispy lotus-stem. Was conducted in 3 recipes (depend on ratio (%) of quantity lotus-stem: Stabilizing agent) are following 1) 95:5 2) 95:5 and 3) 95:5. Our study found that the ratio of lotus-stem: Tapiocastarch which appropriate to produces crispy lotus-stem were 95:5.Moreover this ratio was accepted mostly and after tasted the water activity aw values= 0.349the Crispyness values= 1753 and the Spectrophotometer values = (L*) 34.39(a*) 4.12 and (b*) 8.31 the chemical analysis found that fiber = 31.89% protein = 3.87% fat = 23.98% moisture = 2.65% and ash = 4.35% The study of temperature and duration to bake crispy lotus-stem by drying oven at 60 70 and 80 degree Our showed the appropriate temperature and duration to bake crispy lotus-stem by drying oven was 1 hour 30 minutes crispy Lotus-stem products by Drying Oven can Keep at room temperature degree Celsius for a period of 30 days.

The purpose of this research was the use of jaggery palm substitute partial sugar in Khanom Chan the suitable ratio of jaggery and sugar (25:50 50:50 and 75:25) were investigated and to study the suitable kneading time which varied at 5 1015 and 20 minutes. Analyze nutritional values and design the experimental by Randomized Complete Block Design (RCBD). Sensory evaluation (color flavor taste texture and overall liking) was tasted by sixty testers with 9-point hedonic scale. After that using 5-point hedonic scale for consumer acceptance test by one-hundred testers. Results showed that the suitable ratio is 50:50 and the suitable kneading time is 20 minutes had high score in every attributes from sensory test. Chemical properties protein fat ash and moisture content were increased while carbohydrate total energy and energy from fat were decrease that compared with basic recipe of Khanom Chan. The partial substitution of sugar with jaggery palm that still yielded an acceptable product for the consumers was 100%.

The objective of research was to study and analysis the Electric vehicle structure of Rajamangala University of Technology Phra Nakhon. The Electric vehicle designed to save energy protect environment and cognitive development of student by used the computer software help in the design Material selection Finite Element Analysis Appropriability of the Electric Vehicle Structure and di s p l a c e m e n t of the vehicle structure by using the computer program help in the calculation for the Finite Element Method including to the development of engineering skill. The research must to create the Electric vehicle prototype to suitable and the structure have lightweight and strong for the electric vehicle and focuses on energy efficiency and the material of structure used steel pipe. This research can use to other working structure and future vehicle in sustainable. The vehicle has two seats Capable of running speed to 0-80 km/h the weight at the vehicle structure not over 1 0 0 kg. And the material of structure used steel pipe. This researching can use to other working structure and future vehicle in the sustainable.

The purpose of this research is to facilitate technology of limiting excess electricity from the source before supplying to the electrical appliances. The distribution of electricity by Metropolitan Electricity Authority (MEA) frequently exceeds the needs of households and factories due to the fact that the voltage has to be enough to send electricity to users who are located further at the end of the voltage grid lines. Most electrical appliances are designed to perform at optimum voltage of 220 Volt. The voltage optimization system controls the incoming voltage to fit the optimum voltage of electrical appliances which will reduce the overheating phenomenon and thus lengthen the lives of electrical appliances. It can save 8-14% of total energy being consumed and potentially reduce CO2 emission. This analysis system can be used for industries in the range of small to large companies. From the development of remote monitoring using a control via internet or 3G/4LTE the voltage optimization system showed practical power saving results of the reduced power usage and lengthen the lives of electrical appliances; that leads to reduction of emerging electricity resource eradication of natural resources increase the chance of marketing competition and energy sustainable

This special project aimed to determine the appropriate procedure for extending carved dye radish (CDR) and study the type for coating CDR. From the results radish was carved become to rose shape and immersed in peroxyacetic acid 0.08% and calcium choride 1.5% after that was immersed in food dye solution such as blue 0.01% 0.05% and pink 0.01% 0.05%. Then CDR was coated in three types of coating namely xanthangum gelatin and agar. From the result xanthangum has weight loss yield% firmness and color value more than galatin and agar. CDR with blue 0.01% has weight loss yield% 3.24 firmness 3.12 N color value L* 55.09±0.04 a* -20.52±0.07 b* -15.93±0.57 blue 0.05% has weight loss yield% 3.24 firmness 26.01 N color value L* 45.54±0.03 a* -25.70±0.20 b* -26.85±-0.29 pink 0.01% has weight loss yield% 3.09 firmness 23.99 N color value L* 55.03±0.11 a* 29.42±0.05 b* -0.39±0.24 and pink 0.05% has weight loss yield% 3.27 firmness 24.41 N color value L* 45.08±0.07 a* 39.75±0.27 b* 0.30±0.16. The carved radish with blue and pink storage in plastic box stored in aluminum foil at 3-4 ๐C were during 5 days. Microorganism indicated that there were no more than 1×106 colonies per 1 g of sample.