This research project presents about wind turbine simulation for connected single phase grid system using hysteresis current control technique to generate PWM signals for controlling a single-phase voltage source inverter. The simulation system presented here uses the program. MATLAB/Simulink in the simulation of the wind turbine connected to the shaft of a three-phase permanent magnet generator is produced by alternating current through the full bridge rectifier circuit. Then the power supply is applied to the single-phase inverter circuit which is connected to the single-phase autotransformer to power transfer to the single-phase grid system. The simulation results confirm the validity of the proposed system with satisfaction under various conditions.

This objective of this research is to study the development of the pararubber tapping knife in order to determine the optimum of the edge and oblique angle and to compare the efficiency of the electrical motor and Je-Bong knife. The product was manufactured by iron steel carbon S45C and AISI 5160 with 75-90 degree edge knife and 0-45 degrees oblique angle. The results can be concluded that the optimum condition of the edge knife oblique knife and the cutting force were 75 degree 45 degree and 3.51-51.42 N respectively. It was found that the cutting force was straightly increased form 0-51.42 N and then gradually decreased. The energy consumption of timber cutting was 0.00370 J/mm3. The quality of the rubber tap using electrical motor was 72.07% which was higher than 2.8 of Je-Bong knife. As the results this product shows the average of rubber timber which is 2.22 mm. in 22.51 s.

The purpose of this research is to study productivity improvement at electronic parts’s assembly line finding the work stations with work station time longer than takt time. This research applied the 5W1H technique as a tool to problem analysis fundamental of hand motions to improve productivity. The study found that the assembly line consisted 15 work stations and a cycle time of 12.0 seconds which greater than the takt time which was 10.5 seconds. The work station time no.6 took longer than the takt time. The fundamental of hand motion technique was applied. By separating or eliminating the fundamental of hand motion did not affect the performance of the work stations. By being integrated the fundamental of hand motion with previous work station or next work station. As a result of research is the new cycle time of this production line is 10.0 seconds the production line capacity increased from 300 pieces per hour to 360 pieces per hour 20 percent increase

The research aims to study the quality of Chaiya salted eggs coated with tea waste to partially replace soil from termite mound. The residue of tea waste dried to a moisture content of 14.9% was used to prepare salt coating paste. It was found that the mixture of coating paste by substitution of termite mound soil with 10% (w/w) tea waste was appropriate to coat the duck eggs. The salt content increased in both egg yolk and egg white with increasing salt coating time. Coating egg with 10% tea waste for 24 days egg yolk contained salt 0.83% moisture 17.04% and weighed 19.19 grams. The pH value and hardness were 6.43 and 93.67 gram respectively. The egg white contained salt 5.27% moisture 81.61% and pH value was 7.60. The salted boiled eggs coated by 10% tea waste treatment for 21 days were accepted by the panelists in terms of the overall liking with the level of much liking (8.67) not significantly different (p>0.05) from that of the control treatment (0% tea waste). Microorganisms in the salted boiled eggs did not excess Thai OTOP standard. A hundred general consumers accepted this product in terms of the overall liking with the level of much liking (8.00).

The purpose of this study was to produce catfish Som-fug for compare some characteristics between and three commercial brands of Som-fug (brand A B and C) which produced from other fresh water fish as a guide to develop Som-fug from catfish. For physical properties catfish Som-fug were 3.54±0.20 cm (width) 6.38±0.25 cm (length) 1.34±0.10 cm (height) and 2.50±1.4 g (weight) which is similar to that of brand C. Color analysis of un-fried catfish Som-fug showed light color that L* was 70.78±0.13 a* and b* were 5.06±0.53 and 11.50±0.31 respectively. Hue value was 74.42±0.25 value and chroma were 6.84±0.39 and 16.20±0.11 respectively. Som-fug from different brands were different in term of texture. The gumminess and chewiness values were significantly higher in brand B (p≤0.05) whereas the hardness and springiness did not differ significantly among the four different brands (p>0.05). For physio-chemical properties Som-fug produced from catfish had 1.70 % total acidity pH value was 4.50 and moisture content was 70.28% which was not different from that of brand B. However aw value did not differ among all of the Som-fug (p>0.05). The microbiological quality of the four Som-fug products analyses revealed the presence of Salmonella spp. Staphylococcus aureus Escherichia coli and mold count not more than standard (Thai Community Product Standard 471/2555) except brand B and C mold count was more than 100 CFU/g. For Sensory evaluation no differences in color flavor and taste were observed between catfish Som-fug brand A and brand B (p>0.05). Whereas catfish Som-fug gained the highest score in texture attribute which no differ from brand C (p>0.05).