Now a day the mostly air condition are use vapor compression refrigeration system in which R-22 refrigerant is used as a working substance. From the results of study it found that the quantity of water vapor or moisture in the air is condensed with in the fan coil unit while through out the evaporator. The fluid after condense is called condensed water. By this process the quantity of condensed water is increases when the air condition is used in the long time. To increase the utility the condensed water is recovered for the heart reduction in the finned-tube condenser. The experiment is consist of two conditions by using the air and condensed water to heart reduction. But in case of condensed watcr the pressure openation is controlled at 280 and 260 Psig respectively. The results of efficicncy ratio (EER) is 39675 Btu/hr 3.01 and 10.3 Btu/hr Watt respectively with the air is used At the pressure operation 280 Psig refrigeration effect (C.O.P) and (EER) is 44212 Btu/hr 3.38 and 11.5 Btu/hr. Watt respectivecly and 49856 Btu/hr 3.99 and 13.6 Btu/hr Watt at pressure operation 260 Psig. Furthermore the capacity of condenser is increases to 11.43% and 25.6% and also the refrigerant efficient is increases to 12.43 % and 32.43% at the pressure operation 280 and 260 Psig. Thus the pararneter of energy efficiency ratio depends on the capacity of condenser working substance temperature (pressure operation) and air surrounding tcmperature.

Development of food products from fresh water fish aimed to conduct food recipes and food processing consisted of fish sausage with hrebs fermented fish sausage Pla jor crispy crackers with herbs Namprik-Pla yor and transfer this knowledge and technology to the target community in Supanburee area. it found that most accepted recipe for fish flake glake gave the highest scores for color flavor taste and overall acceptance. the highest-preferable level by consumers for color flavortaste texture and overall acceptance was obtained from crispy crackers with herbs.These products were kept in the packaging at the ambient for six months and then taking samples every two months to analyze the physiochemical properties It was found that colors of both samples changed. a little bit.

The development of dried water chestnuts is aimed to study the appropriate concentration of calcium chloride for preparation of water chestnuts before drying process; a proper duration for drying process by using hot air oven; the comparison of drying processes between solar dried-oven and hot air oven; and the use of dried water chestnuts for Thai dessert products. The research result can be summarized that the concentration of calcium chloride solution is 0.25% that yield the best quality for water chestnuts which had 0.63 water activity (aw); 3.47 moisture content color value of (L*) 62.38 (a*) 4.82 (b*) 35.66; and 0.79 specific density. It also yields the best quality to rehydrate water chestnuts comparing to their previous condition. A proper drying duration of water chestnuts soaking in 0.25% calcium chloride by using solar dried-oven at different duration of drying. Dried water chestnuts dried at 9 hours and average dehydration temperature 50-55 Celsius had 0.31 water activity (aw); and color value of dried water chestnuts is of bright red with (L*) 80.14. Also the brightness of rehydrated water chestnuts decreased to (L*) 58.30 and firmness (Newton) to 68.70. By using hot air oven the study of a proper duration of soaking water chestnuts in 0.25% calcium chloride indicated that drying for 3.5 hours of drying time water chestnuts had highest moisture content while drying for 4.5 hours had the least moisture content. Therefore decreasing of moisture content depends on the drying duration with different methods. The study also found that dried water chestnuts using solar dried-oven had less water activity (aw) and moisture content than those using hot air oven. Moreover dried water chestnuts from solar dried-oven had brightness value (L*) less than those from hot air oven; but dried water chestnuts from solar dried-oven had more reddish yellow than those from hot air oven. Also there is similarity of specific density of water chestnuts from both drying methods. For rehydration of water chestnuts color values of these 2 methods are similar. However color which is similar to fresh water chestnuts is resulted by drying water chestnuts with hot air oven; and the brightness (L*) of water chestnuts texture increases. Also value of (a*) and (b*) of water chestnuts from hot air oven are more reddish yellow. Meanwhile firmness (Newton) from drying with hot air oven is able to maintain strength or firmness of water chestnuts. Percentages of water chestnuts absorption are similar between two drying methods. The sensory test of Thai pudding using dried water chestnuts indicated that there is no statistically significant at 95% level of average scores in the terms of color smell taste dried texture and overall acceptance. The result of microbial analysis from dried water chestnuts found that there is no microorganism. In addition the result of raw material cost calculation showed that drying 1 kilogram of fresh water chestnuts yielded 108 grams of dried water chestnuts. The total cost of production is 48.43 Baht per kilogram.

The objective of this research id 1)a study on the coating of Phayai Kanchong (Hemp Fabric)coated with water reflective substance 2)a study on the developments of the designs and techniques of painting on lady hand bag from Phayai Kanchong coated with water reflective substance and 3)a study on 3)a study on the satisfactions of consumers towards lady hand bag products from Phayai Kanchong coated with water reflective substance with design painting

This research has been object to development weaving machine design weave dye and Hyacinth paper and Instruct technology give community District Bangsai Amphur Province Ayutthaya which get instruct technology 20 persons. Research result to invention make up weaving machine. Fiber from Water Hyacinth dye Yarh Pa Per from water Hyacinth and product about 11 products. Evaluation from the participants were female aged 35-55. They were workers and earned 500-1000 Baht per month. Before training they had little knowledge. The training contents were correct and up-to-date. The trainers were excellent. The material equipment and documents were the most appropriate. The Participants had good attitude and the designing and developing of water Hyacinth’s was the most appropriate.