This research objective was to apply thermoelectric module model TEC12710 as a preheater and dehumidifier for red chilies dryer. The heat side and cool side of Thermoelectric module affected by supplied electricity were used to produces the low humidity and warm air in preheater before charging to the main electric heater of dryer. Fresh red chilies were selected as a sample in the prototype testing during the use of preheater assisted main heater and using only main heater. The test results are compared with the sample dried under the natural sun drying. The experimental results show that the preheater can condense the moisture in air with the highest MER of 0.083 kgwaterh-1 at cold side of thermoelectric module and can heat the air up in 10°C of temperature with hot side of thermoelectric module. The final moisture content of sample is only 10%wb with the slightly changed in color when compared with the sample from sun drying. The using of preheater with main heater gives a higher specific moisture extraction rate lower specific energy consumption 14 MJ energy used and can dry faster than 10 h when compared with the using of only main heater.

The pomelo peels charcoal was successfully prepared by traditional charcoal burning and its adsorption of methylene blue was investigated. The influences of methylene blue adsorption including contact time and methylene blue initial concentration were studied at room temperature. The adsorption rate initially increased rapidly until 24 h and 600 mg/L of methylene blue initial concentration. The further increase in contact time and methylene blue initial concentration did not significantly increase the adsorption due to it reached equilibrium. Kinetic of adsorption were investigated that the pseudo-second order model best described adsorption kinetic data. The adsorption isotherms were evaluated and the data correlated with Langmuir adsorption model with the maximum adsorption capacity was found to be 166.67 mg/g. The adsorption of pomelo peel charcoal was studied comparing to other adsorbents at the same experimental conditions. The results showed higher adsorption of pomelo peel charcoal than dried pomelo peel longan wood charcoal coconut shell charcoal litchi wood charcoal and tamarind wood charcoal respectively.

The purposes of this research were: 1) to developed innovative style Gentleman Bag from Karen Cloth Lamphun and 2) to transfer the technology from innovative style of Gentleman Bag from Karen Cloth to develop the community product standards. A sample was selected from tourists in Lamphun drawn from Purposive sampling including 100 people and 20 Karen weavers from Phrabat Huai Tom Community Na Sai Subdistrict Lamphun Province. The instruments used in this study were satisfaction questionnaires of Gentleman Bag from Karen Cloth Lamphun and 5 styles of products from Gentleman Bag from Karen Cloth Lamphun. The statistics used in data analysis were percentage mean and standard deviation. The results of this research showed that most of the tourists are male aged between 36 - 45 years civil servant and state enterprise employee. The satisfaction with the Gentleman Bag from Karen Cloth was in the highest level the highest average was the exquisiteness of the product followed by the durability of the product the size of the product is suitable for use decorative materials and product performance. The transfer of technology from the innovation of the gentleman bag from Karen Cloth Lamphun province was to develop the standard of community products found that weavers in Phrabat Huai Tom Community Group Na Sai Subdistrict Li District Lamphun Province have knowledge and understanding of prototype of gentlemans bag products from all 5 styles of Karen weaving. So the pattern can be cut and sewed correctly according to the prototype. And has guidelines to set standards for products for use as a basis for certification and quality assurance for consumers.

The purposes of this research were to 1. Study the effects of ballroom and Latin American dance training on physical fitness 2. Compare the effects of ballroom dancing and Latin American dance training on physical fitness. The samples were 30 undergraduate students of Rajamangala University of Technology Phra Nakhon 15 male students and 15 female students. They were equally divided into 3 groups of 10 students. Each group consisted of 5 male and 5 female students. Group 1 was the control group; group 2 performed ballroom dancing and group 3 performed Latin group dance. The experiment took 8 weeks 3 days a week one hour each time. The physical fitness tests were tested before week 4 and week 8 and the obtained data were statistically analyzed in terms of means standard deviation one-way analysis of variance analysis of one-way covariance with repeated measurements. The research results were as follows: 1. After the 8 weeks of the experiment it was found that the dance practice of the ballroom dancing group and Latin American dance practice group made the average of 1 minute lifting 1 minute ground pushing and 3 minutes step-up. It was significantly better than the control group at the .05 level. 2. As for the ballroom dancing practice within the ballroom dancing group it was found that after the 8 weeks of the experiment the average of 1 minute floor push and 3 minutes step up and down. It was significantly better than before the experiment and 4 weeks after the experiment at the .05 level 3. The results of Latin American dance training showed that after 8 weeks of experiment the mean of 1 minute lifting and 3 minutes of step-up and down was significantly better than before the experiment and after 4 weeks of experiment at the .05 level.

Utilization of tea seed oil Substitute butter in Perilla seed cookies product the objective for (1) study the basic formula of butter cookies (2) study the appropriate amount of Perilla seed for supplement in butter cookies products (3) study the amount of tea seed oil substitutes for butter in Perilla seed cookie products (4) study the nutritional value of Perilla seed cookies using tea seed oil instead of butter and (5) to study consumer acceptance of Perilla seed cookies using tea seed oil in place of butter. The results of the selection of the 4 basic butter cookie recipes found that the tasting panelists accepted the formula 4 in terms of overall liking appearance color aroma taste and texture at a high level. The 4 butter recipe has higher brightness redness and yellow because of the different proportions of ingredients and the mixing time affects the formation of cookies as for the hardness of the butter cookies in which the sensory quality corresponds to the physical quality. The respondents rated the liking of the butter cookie formula 4 in texture characteristics the most. (2) to study the optimum amount of Perilla seed for supplement in butter cookies at 4 different levels percent of 5 percent of 10 percent of 15 and percent of 20 of the total weight. It was found that panelists accepted the formula 2 percent of 10 in overall liking appearance color aroma taste texture to a high level. Supplementation withn increasing amount of Perilla seed brightness red and yellow affect the color value of the sesame cookies. (3) To study the amount of tea seed oil substitutes for butter in different 3 levels of Perilla seed cookies product which are percent of 40 percent ofm 50 and percent of 60 of the weight of butter. It was found that testers accepted