The objective of this research was to study the effects of the processing method on colorant powder from Carissa carandas L. mixed with maltodextrin 3 levels (10 13 and 16 %). The physical properties and consumer acceptance on cotton ball cakes added colorant powder from Carissa carandas L. mixed with all maltodextrin were added at 15% on flour weight. Results from physical properties of cotton ball cakes added colorant powder from Carissa carandas L. mixed with maltodextrin at 10 % was found that the lowest lightness. But also the cotton ball cakes added colorant powder from Carissa carandas L. mixed with maltodextrin at 16 % was exhibited the highest redness and yellowness (p< 0.05) and water activity range from 0.92 to 0.93 (p> 0.05). However the cotton ball cakes added colorant powder from Carissa carandas L. mixed with maltodextrin at 13 % was showed that the highest hardness and chewiness (p< 0.05). Furthermore the colorant powder from Carissa carandas L. mixed with maltodextrin at 10 % was found the lowest adhesiveness (p< 0.05). In addition sensorial evaluation was accepted overall liking score in range 7.63-7.80 (like moderately to like very much. The produce colorant powder from Carissa carandas L. was added maltodextrin from 10 to 16 % (w/w) on (p>0.05).

Arachis glabata is new variety forage which tolerates drought and provide high protein.This kind of plant is suitable as dairy cow diet. The research was divided into 2 experiments Experiment 1 was conducted to study on nutritive value of Arachis glabata.The experimental design was Randomized Completely Block Design (RCBD) experiment with three treatments. Each treatment consisted of three blocks (three crops) and followed different three variety of Arachis glabata as Cv. Florigraze Cv. Arbook and Cv. Ecotart. Results showed that three variety of Arachis glabata were 28.26-30.75 % of dry matter (P>0.05). In addition Arachis glabata Cv. Arbook was grater 19.78 % of protein than other group of Arachis glabata (P<0.01). Furthermore Arachis glabata Cv. Florigraze was grater 17.63 of hemicelluloses and 3830.00 kcal/kg of gross energy significant different among other group of Arachis glabata (P<0.05). Experiment 2 was conducted to study on ruminal degradability of Arachis glabata using In situ technique in dairy cattle. The experimental design was Randomized Completely Block Design (RCBD) experiment with three treatments. Each treatment consisted of three blocks (three ruminally fistulated dairy cattle) and followed different three variety of Arachis glabata as Cv. Florigraze Cv. Arbook and Cv. Ecotart. Results showed that Arachis glabata Cv. Florigraze and Arachis glabata Cv. Arbook was grater dry matter organic matter and protein degradability at 0-4 hour and 24-28 hour than Arachis glabata Cv Ecotart (P<0.05). In addition kinetic of degradation (a b c and p) of dry matter organic matter and protein were not significant different (P>0.05) among three variety of Arachis glabata.

The objective of this research is to proposed a semi-automatic method for mapping electric poles using the structure from motion technique or SFM. First an epipolar geometry for each image pair is estimated. Then the 3D structures are obtained using incremental SFM technique which will give us both 3D point cloud of the study area and camera parameters. Also vertical 2D lines are extracted from the input images. These 2D lines and the 3D structures are then integreated for estimating the positions of electric pole in 3D space. Finally these 3D electric poles are then geo-registered by estimating 3D rigid transformation from embeded coordinates in the input images.

A research was aimed to investigate appropriate procedures of cabinet drying of flour made from Toddy palm at 60 65 and 70 degree Celsius and employed it as an ingredient in 3 Thai traditional desserts - Kanom-Chun Kanom Num-dok-mai and Kanom Puy-fai respectively. The investigation emphasized on these effects on color and odor of the products. Palm flours at the level of 0% 10% 20% and 30% was added then physical and chemical properties consumer’s acceptance were investigated and their shelf-life of the products packed in polyvinyl chloride and double layer of polyvinyl chloride and polyethylene at room temperature was inspected every day. Drying temperature of 60 ?C and 10% flour addition in the formulation found to be the optimal condition and also produces best quality of the products accepted by consumers as in such conditions overall score of acceptance was statistically significantly highest ( P>0.05) with 7.73 7.95 and 7.62 average scores for Chun Kanom Num-dok-mai and Kanom Puy-fai consecutively. Proximate analysis of these products in terms of moisture ash fat fiber protein and carbohydrate revealed that they were statistically different ( P>0.05). When 100 consumers were asked to taste and rank their acceptances Kanom Puy-fai Kanom Num-dok-mai and Kanom Puy-fai was acceptable by 66 28 and 6 panels successively. However these products should not store for more than a day due to the fact that microbiologically total viable count would be exceeds specified standard by a day.

These dissertation is discussed development of Automatic Provision Paper Machine. By apply suction roller in the paper provision paper of size A4 to as a set and suture package control by microcontroller AVR MEGA 1280. Which the machine has 8 layer each layer has 50 sheets use the time for provision 40 second per minute that 1 set has 8 sheets. From the results of the equipment. It have some problem form suction rollers system. May be caused equipment in each is different an size roller or stiffness of spring and errors. Sensor is detect camshaft at moving through the disturbance of the light surround area with too much ability to detect lower. Which the repair and amend it