This project report proposes a Model of Command System for Automatic d by the device can be controlled automatic transmission. Using the computer Power Control. Generator as a second pass through devices various. And to analyze what is happening in the transmission line. Design and Create Model of Command System for Automatic Power Control This purpose Create Model of Command System for Automatic Power Control. In order to understand the transmission line. And cause occurring in the transmission line. Can be cut the voltage or current out of range immediately beyond the setting. Experiments will be power supply to model And connected to the load for the parameters In order to show the value of the program window That over or under the setting or not. By experiment will be test the effectiveness of the program That has performance any. From experimentation model of Command System for Automatic Power Control able to control the power supply according to demand.

The purpose of this study is to study the basic khanom Moh recipe and the amount of Riceberry Flour added to khanom Moh Kaeng in 4 levels : 012 and 3 percent. The experiment is analyzed by Randomized Complete Block Design (RCBD) to evaluate the sensory quality in appearance color flavor taste texture and overall preference. The sensory evaluation is tested by 9-Point Hedonic Scale and evaluated by: teachers and fellow students of Food and Nutrition Program Facully of Home Economics Technology: Rajamangala University of Technology Phra Nakhon and analyzed by of Variance (ANOVA) and Duncan’s New Multiple Range Test (DMRT). The result of the study showed the most of gourmet like the levels of 2 percent the arerage preferences of Khanom Moh Kaeng appearance colorflavor and texture scores. Are in the moderate levels. The result showed that taste and overall scores. Are in the high levels.Showed that a appearance color flavor taste texture and overall preference is statistically significant at the (P0.05).

The purpose of this Study is basic recipes of Kanom Sa-lee and to Study the amount Ricrberry Flour to substitute Wheat Flour in Kanom Sa-lee There were 4 level of the amount of 0% 20% 30% and 40% Randomized Complete Block Design(RCBD) Kanom Sa-lees quality was assessed by the favorableness of Appearance Color Odor Taste Texture (Light velvety) and overall Score Using 9-Point Hedonic Scale Kanom Sa-leesquality was evaluated by 80 gourmets Analysis of Variance(ANOVA) and Duncans New Multiple Range Test (DMRT) were used compare the different means. The results found that most of the gourmets like the level of 30% the average preferences of Kanum Sa-lees Appearance Texture and overall Scores are in the high level and Color Odor and Taste Scores are in the moderate level The results Showed that AppearanceColorTasteTexture and overall preference is Statistically significant at the 0.05 but Odor is not Statistically significant at the 0.05

The purpose of this research was the use of jaggery palm substitute partial sugar in Khanom Chan the suitable ratio of jaggery and sugar (25:50 50:50 and 75:25) were investigated and to study the suitable kneading time which varied at 5 1015 and 20 minutes. Analyze nutritional values and design the experimental by Randomized Complete Block Design (RCBD). Sensory evaluation (color flavor taste texture and overall liking) was tasted by sixty testers with 9-point hedonic scale. After that using 5-point hedonic scale for consumer acceptance test by one-hundred testers. Results showed that the suitable ratio is 50:50 and the suitable kneading time is 20 minutes had high score in every attributes from sensory test. Chemical properties protein fat ash and moisture content were increased while carbohydrate total energy and energy from fat were decrease that compared with basic recipe of Khanom Chan. The partial substitution of sugar with jaggery palm that still yielded an acceptable product for the consumers was 100%.

The replacement of partial sugar with jaggery palm in Khanom Ar-Lua production was further carried out for studying the suitable ratio of jaggery and sugar are 25:50 50:50 and 75:25 and studying the suitable drying time which varied period of time at 8 9 10 and 11 hours. Analyze nutritional values of Khanom Ar-Lua that sugar partially replaced with jaggery palm and Randomized Complete Block Design (RCBD) was applied. Sensory evaluation (color flavor taste texture and overall liking) was tasted by sixty panels with 9-point hedonic scale. After that using 5-point hedonic scale for consumer acceptance test by one-hundred panels. The results showed that Khanom Ar-Lua which use of jaggery palm replacement partial sugar at ratio of 25:75 had the highest score in every properties of sensory test. The suitable drying time is 10 hours. Khanom Ar-Lua that used jaggery palm to replace partial sugar had higher protein carbohydrate and total energy than basic recipe but moisture content and energy from fat are the lower. The consumer acceptance test showed that 99% acceped Khanom Ar-Lua which using jaggery palm replaced patial sugar.