The aim of this research is to create the center of mass testing machine for vehicles with maximum mass 3000 kilograms. By the performance of this machine is able to determine the center of mass 3 axis by horizontal longitudinal and vertical. On the other hand the verities of mass from 50 to 100 kilograms and the several of weight distribution at horizontal and longitudinal are applied to the condition of testing for reasonable to the position of the center of mass. The result of research discovered to the performance of center of mass tester was activated following to test conditions. Furthermore the weight distribution at longitudinal was the highest effect to the horizontal center of mass. By the way the value of weight distribution at horizontal is more effects to the longitudinal center of mass. Moreover increasing of mass was impact to the vertical center of mass and it’s independent to the position of weight distribution.

The aim of this research is to study the varieties of weight density distribution affect to the center of mass and vehicle stability. The weight density distribution tester was designed and changed the position of mass. Base on the center of mass is main points of vehicle stability. On the other hand FMCSA standard was applied to field test for considering of the brake performance and vehicle stability. The results of research discovered to the mass distribution on longitudinal plane are affected to the center of mass and absolutely influence at the right wheel on the front axle. In term of the braking performance it’s depends on the lateral mass distribution especially the center position of mass installed on longitudinal and horizontal plane and close up on the front axle (Y2). For the vehicle stability results the position (Y2) is the highest influence for yaw rate and sideslip. Otherwise the position (Y3) or the position of mass installed on longitudinal plane and nearly at the left wheel on the rear axle. Additionally wheel lock-up condition was appeared on the front axle only. Because the behavior of weight distribution on the front axle was decreased lead to mass distribution on longitudinal plane.

The aim of this research is to study the brake proportional affected to vehicle stability. Braking performance and vehicle stability testing are the main of research purposes. Otherwise learning research center and new researcher in automotive engineering are the minor research objectives. The results of research discovered to the braking performance depend on driver behavior. By the minimum deceleration was appeared on the non-proportion in front axle with braking ratio 0:100. In term of vehicle stabilities yaw and pitch moment are normally occur by the driving behavior. But the sideslip is an absolutely effect to vehicle handling. With the braking ratio 100:0 there is the highest risk for controlling a vehicle cause of the wheels were locked-up condition in the rear axle. Therefore the value of the sideslip was exceeded with the criteria. Furthermore these project researches were got the learning research center and the new researcher in automotive engineering field.

Moisture content has a marked influence on all aspects of paddy and rice quality. These issues also have significantly importance for rice industry and economy of Thailand. Many drying process such as spouted bed technique and fluidized bed technique are extremely studied in terms of instrument design and energy consumption. However these drying processes were not suitable for high economic rice. Because of these processes performed highly damaged kernels during drying process. The objective of this project we proposed the alternative drying system that perform low damaged paddy kernels. We also were design and fabrication drying system for paddy in terms of conveyer pipe. This machine have the performance including feed rate approximately 22.83 kg/hr. drying temperature 30-120ºC air velocity 0-1.5 m/s drying time 14.64-16.91 min and energy consumption 6.02 baht/hr. We improved our machine by drying the RD41 paddy at moisture content 28 (%w.b.). We also setup drying temperatures 40°C 45°C 50°C 55°C and 60°C with air velocities 0.7m/s 1.0m/s and 1.5m/s. We found that all drying temperatures have the final moisture content lower than 15 (%w.b.) and percentage of complete paddy after drying (HRY-paddy) more than 96%. For the kernels quality we found that HRY-Brown rice tend to increase with drying temperature increased. We also found that HRY-Unbroken kernels for polishing tend to decrease between drying temperature 40°C - 50°C for air velocities 0.7m/s and 1.5m/s. Therefore these results obtained can be such a high potential approach that can be used for further developing into rice economy and industry of Thailand.

The study on textured vegetable protein as crispy fish maw compensate in Crispy Fish Maw in Spicy Salad Bar. The purpose of study on processing spicy salad Bar. Study amount of textured vegetable protein The result of this the spicy salad bar that has 50 grams. Study amount of dried squid cashew nut and dried shrimpThe result of this spicy salad bar that has 50:50:30 grams The most panelists score in them of color flavor odor texture and overall because product is the nice color texture has weakest smell of dried squid. Study amount of dried chive onion powder and celery powder The result of this spicy salad bar that has 0.5:0.4:4 grams because product is the weakest smell. Study of Total Soluble Solids (TSS) of sauce in spicy salad bar at 85 Brix product had not very hardness and crumble. Study thickness of this the spicy salad bar at 1.5 centimeter product is the nice texture. So that compare market product with physical and chemical textured vegetable protein as crispy fish maw compensate in Crispy fish maw compensate in Crispy Fish Maw in Spicy Salad Bar. The physical water activity were as follow in the rage 0.41 which similar as market product and light brown. The analysis of product contained fat protein fiber and ash is height value as market product. And test about microorganisms (TPC) in product is less than 10 CPU/g and lower then benchmark (it must be lower than 1x10 ) CFU/g) and yeast and mold less than 10 CFU/g (it must be lower than 1x10 ) CFU/g) in 14 day. Acceptant the most consumers moderately.