Nowadays a disc brake is one of important auto parts for motorbike cycle industry which effected directly to life safety. As the result this project aims to test the performance of the disc brake in order to study the physical disc brake that effects to braking distance and to be an alternative for testing the brake disc. Therefore the braking performance tester was designed and created in the single dynamometer which was not over 9.70•kgm2 as the moments of inertia of motorcycles. Regarding JASO T204:2001 this test was focused on the 3 different types of brake discs (i.e. normal type grooving type and perforated type). The tested temperature was at normal state of the brake disc temperature (60°C - 80 °C) and at high state (more than 100 °C). The braking force from 9.81N to 34.33N at master cylinder was tested. The result revealed that at normal temperature the braking performance of the three disc brakes (normal type grooving type and perforated type) was at 7.29 9.10 และ 9.50 m/sec2 per 1m2 of contact surface areas respectively. However the brake performance at high temperature was at 7.21 9.03 และ 9.46 m/sec2 per 1m2 of contact surface areas respectively. This result reveals that the most efficient disc brake at normal temperature was perforated type of disc brake which was 30.32% different from normal type of disc brake. Likewise; the perforated type of disc brake was the most performance disc brake at high temperature which was different from normal type of disc brake at 31.21%

Nowadays one of the automotive engineering is conductivity of brake pads playing a role in friction coefficient which means safety of customer. Thus thermal properties have been improved using composited materials. This project aims to study the conductivity behavior of 3 different brake pads which are supported by the company Compact International (1994) Ltd. For experimental works temperature based on brake condition was simulated from 200 to 400°C and cooled down from 400 to 200°C at 1 5 and 8 MPa of pressure respectively. By standard JIS D4413 testing condition of pressure was referred. The non-linear of conductivity value are calculated from the temperature under steady state condition. As a result of testing there are several of parameters effecting on the non-linear conductivity value. The brake pad that is a mix of high-fiber affects the fluctuation of thermal conductivity. At the same time lubricant in the brake pad cause the stability of conductivity value in different temperature range at the same pressure. On the other hand the brake pad mixed hi-copper inspires the narrow range of conductivity value in different pressures at the same temperature. Moreover the conductivity value as a mention is inversely proportion with the coefficient of kinetic friction.

The purpose of this study is for 1.) Study the proper quality of whey protein and sweetener in gummy jelly 2.) Study about nutrition value of reduced calorie gummy jelly fortified with whey protein 3.) Study consumer acceptance of reduced calorie gummy jelly fortified with whey protein by assessing from sensory and physical quality and chemical composition. The results showed that the proper quality of whey protein is 20 percent and the sweetener ratio (sugar:xylitol) is 0:100. The testers gave the scores for consumer acceptance on the appearance color smell taste texture(elasticity) and fondness of the products and the scores are 7.44 7.14 6.90 7.64 7.90 and 7.76 respectively. The chemical composition analysis in 100 grams gave the energy 261.60 kilocalories carbohydrate 88.57 grams protein 9.84 grams fat 0.09 grams and fiber 0.54 grams Consumer acceptance of reduced calorie gummy jelly fortified with whey protein from 120 people the results show that who knew gummy jelly and had it before is 93.4 percent who knew whey protein and had it before is 37.5 percent who thought the reduced calorie gummy jelly fortified with whey protein is interesting product is 35.9 percent who accepted the reduced calorie gummy jelly fortified with whey protein is 99.1 percent who would accept the reduced calorie gummy jelly fortified with whey protein if it gives lower energy than general gummy is 97.5% and who will buy the Reduced sugar gummy jelly fortified with whey protein is 97.5%

The purposes of this research were developing for 1) to study the basic recipe of Rae-rai 2) to study the preparation process of sunchoke flour 3) to study the amount of rice flour substitution with sunchoke flour in Rae-rai 4) To study the consumer acceptance in the Rae-rai with rice flour and sunchoke flour and 5) to study the nutritional value of basic recipe Rae-rai and substitutes for sunchoke flour. By using the basic recipe of Thanawit (2018) then apply the selected recipe study of the preparation process of sunchoke flour. And using the amount of rice flour substitution with 4 levels of sunchoke flour 15% 20% 25% and 30%. Acceptance tests were conducted by panelist. The results showed that the preference scores for color smell taste texture overall preference and appearance differing with statistical significance (p≤.05) by the tasting operator lowering the liking score when the amount of rice flour substitute was added to the sunchoke flour in increasing ratio and the score of the most favorite dessert in 20% sunchoke flour for consumer testing In the composition of ingredients that are beneficial to odor health Overall inclination texture and taste at the level of acceptance like all aspects most of them know and have eaten all this dessert. Is a product that has more nutritional value for health accepting after the trial of eating Rae-rai. The appropriate amount is 15 grams / 4 pieces. The appropriate price is 30 baht per 1 unit of packaging. Interested when the product is sold by the nutritional value of the basic recipe and the replacement recipe found that the composition in the inulin recipe the substitution amount is 12.26 grams. Basic recipe moisture content is higher than the replacement recipe. Carbohydrate substitution recipe is higher than the basic recipe for the replacement recipe protein which is higher than the basic recipe for the replacement recipe fat which is higher than the basic recipe.

Bread is a bakery product with low moisture content. It have a hard and sticky texture that cause difficult to eat. Therefore in the present study the effect of gelatinized starch (wheat corn rice tapioca and glutinous starch) to improve of bread quality was determined. Starch were gelatinized and added as bread ingredients. Gelatinized starch influenced the quality of bread. The bread obtained gelatinized starch with high specific volume and moisture content but low density (p≤0.05). Sensory evaluation showed that the bread which contained from gelatinized tapioca starch obtained highest score especially texture and overall acceptance from the panelists. Tapioca gel has been used as texture improving agent in bead. The effect of tapioca gel on the quality of bread were determined. The tapioca gel (0 20 30 40 and 50% of wheat starch) was used in the formulation of the bread. Increasing tapioca gel improved specific volume moisture content density and sensory quality (p≤0.05); however these quality were deteriorated as add tapioca gel up to 50% (p≤0.05).