Now a day the mostly air condition are use vapor compression refrigeration system in which R-22 refrigerant is used as a working substance. From the results of study it found that the quantity of water vapor or moisture in the air is condensed with in the fan coil unit while through out the evaporator. The fluid after condense is called condensed water. By this process the quantity of condensed water is increases when the air condition is used in the long time. To increase the utility the condensed water is recovered for the heart reduction in the finned-tube condenser. The experiment is consist of two conditions by using the air and condensed water to heart reduction. But in case of condensed watcr the pressure openation is controlled at 280 and 260 Psig respectively. The results of efficicncy ratio (EER) is 39675 Btu/hr 3.01 and 10.3 Btu/hr Watt respectively with the air is used At the pressure operation 280 Psig refrigeration effect (C.O.P) and (EER) is 44212 Btu/hr 3.38 and 11.5 Btu/hr. Watt respectivecly and 49856 Btu/hr 3.99 and 13.6 Btu/hr Watt at pressure operation 260 Psig. Furthermore the capacity of condenser is increases to 11.43% and 25.6% and also the refrigerant efficient is increases to 12.43 % and 32.43% at the pressure operation 280 and 260 Psig. Thus the pararneter of energy efficiency ratio depends on the capacity of condenser working substance temperature (pressure operation) and air surrounding tcmperature.

Research this project invents for design and build the water turbine produce the electricity by set up the equipment produces the electric current from water energy flows from the nature which be new choice for Thailand in using energy pays back. then born the idea in energy water lead flows in the tide comes to use is born the advantage The water turbine has produced the electricity that does designing and establish to compose 3 part importance be the part of water buoy water turbine part is the pin wheel that is made of the iron I each have a draught 30-40 centimeter group part carries round which compose the gearwheel yes carry round and a transmitting belt carry round . From pin wheel test produces the electric current that establishes to induce float in a river already record seek feeling numb fire effiCiency reaches to open the stump makes straight for to share 5 the ampere water speed flows to share 12 the meter / minute I the speed round the pin wheel turns to share 4 rpm. and tend that increase follow the speed of the water that increases.

The research aimed to study and develope a pasteurized lime juice by adjust the concentrate level of lime juice mixed with konjac. Used Completely Randomized Design and significance among mean was assessed by using the one-way ANOVA and was detected mean and standard deviation were compared using Duncan’s New Multiple’s Range test (DMRT). Results were considered based on a significant difference at p value ≤ 0.05. From the results the final formula consisted of 21% lime juice 15% konjac 10% fructose syrup and 54% warm water. Combination of lime juice and konjac to produce healthy beverage for promote a good digestive system. Konjac has an ability water-holding capacity and form a soft gel with water. It was acts as a bulking agent in the colon. The product was pasteurized at 72-75°C for 15s and packaged in 180-220cc. it could be stored at 6±1°C for 7 days. The products were well accepted by consumers (n=30 duplicate) with scores of 7 (like moderately) used sensory evaluation by 9-point Hedonic Scale and analyzed. The color value which detected by the spectrophotometer was 42.64 ± 0.19 (L*) 4.33 ± 0.15 (a*) and 16.78 ± 0.10 (b*). Samples were taken each day for physical chemical and microbiological analysis including total plate count yeast and mold and E.coli by A.O.A.C 2000.

Development of food products from fresh water fish aimed to conduct food recipes and food processing consisted of fish sausage with hrebs fermented fish sausage Pla jor crispy crackers with herbs Namprik-Pla yor and transfer this knowledge and technology to the target community in Supanburee area. it found that most accepted recipe for fish flake glake gave the highest scores for color flavor taste and overall acceptance. the highest-preferable level by consumers for color flavortaste texture and overall acceptance was obtained from crispy crackers with herbs.These products were kept in the packaging at the ambient for six months and then taking samples every two months to analyze the physiochemical properties It was found that colors of both samples changed. a little bit.

The study objective was to the basic recipe of Ready Made Mee-Krob (Crispy Rice Noodle) sauce were evaluated the sensory property appearance color flavor taste texture and overall acceptability by 7-Points Hedonic Scale. The first basic recipe including sugar tamarind juice lime juice fish sauce shallots bean paste and tomato sauce had the highest scores in overall acceptability. Mee-Krob sauces were packed in retort pouch and stored at room temperature for 90 days. The color-values (L* a* and b*) of the product were decreased while the viscosity and pH of the product were increased during storage. The microbiological shelf life of Mee-Krob sauce were assessed. The microbial population remained under 10 CFU/g for 90 days. Consumer acceptance testing was a passive measure to indicate the acceptance of the product by Home Use Test. The consumers gaving a high degree of product acceptance indicated that the product was well accepted.