The effects of load frequency control (LFC) of interconnected distribution power system in tie-line substation area load –frequency stability and the frequency respond at distribution generator (DG) are very important for interconnected control power system of tie-line area. The generating power system of solar farm and wind turbine which have interconnected distribution power system in tie-line substation area were tested using 3 simulation parameters: non-controller Automatic Voltage Regulator (AVR) and with Pl Controller. The results showed that there were 3 types of load and frequency changing in the interconnected area: load changed 0.02 p.u. had frequency of load changed 0.025 Hz and large disturbance. Comparisons of load-frequency to respond for steady state the time respond was 7.9 seconds for non-controller 5.4 seconds for AVR and 1.7 seconds for under controlled system at 0.1 p.u using Pl controller. Therefore the Pl controller has better efficiency than non-controller about 31 % and AVR about 16%. It can be concluded that the interconnected distribution power system in tie-line substation area controlling for storage for connected grid had better efficiency and optimization of generating power from renewable solar farm and wind turbine which have interconnected distribution power system in the nearby are balance of controlling of the original system.

This research aimed to study powe generation from heat loss strove by thermoelectric generator unit. As cooking with a gas stove can cause heat loss between the stove and the cookware this heat loss from gas stove can be converted into the electricity. For the experiment the researcher used a gas stove model KB5 installed with thermoelectric plate model TEG1-241-1.4-1.2 connected in a series to the power of 4 modules. Then experimental conditions of the gas pressure in the gas strove were set at 0.1 0.2 0.3 0.4 0.5 and 0.6 kg/cm2 respectively while the amount of mixed air was constant during the experiment. The results showed that when the gas pressure was at 0.6 kg2 the temperatures of the hot side and cold side of the thermoelectric generator was equal 250.5oC and 65.5oC respectively. Lt also generated the highest electric power of 53.3 watts. The power conversion efficiency was 5.3% at 38.1 Volts with 1.4 Amperes. In addition when electric was connected to a thermoelectric generator unit with 12 VDC 7-watt LED bulb the gas pressure in the gas stove were set at 0.3 0.4 0.5 and 0.6 kg/cm2 respectively was affected by the difference between the heating temperature and the cold temperature in the range of 185o C that could lighten up LED bulb.

The study aimed to investigate appropriate formula for drinking yoghurt production. The conditions were ratio of yoghurt : concentrated rambutan juice at 100 : 0 90 : 10 85: 20 and 75: 25 the effect of concentrated rambutan juice on physical and chemical and microbiological lactic acid bacteria survival appropriate proportion of syrup and lactic acid bacteria survival during storage of drinking yoghurt from rambutan juice. It was found that proportion of concentrated rambutan juice had no effect in color (L* a*) of the yoghurt (p>0.05) but its impact to b* and viscosity were significant (p≤0.05) they increased with the increased proportion of the concentrated rambutan juice. Yoghurt with 15% concentrated rambutan juice had 88% survival rate of lactic acid bacteria after stimulated digestive system. The results showed that optimal production formula of drinking yoghurt from concentrated rambutan juice and syrup were 90:10 Z(yoghurt: concentrated rambutan juice; 85:15) : syrup) Drinking yoghurt stored in the refrigerator at 4±1oC for 15 day was evaluated and found that LAB survival numbers were 9.90 log CFU/mL.

The research has developed the recipes and methods of producing chili curry green curry coconut milk red curry (Southern) and sour curry. The curry paste mixed with shrimp paste to make it convenient and to use. Learn how to mold chili curry the use of stainless steel blocks in forming the most convenient. Drying temperature of 65°C 2-stage and 11-hour drying time. The quality and physical chemical microbiological and sensory characteristics of chilli curry also passed the standard of community products. The design of packaging for cube green curry cube coconut milk curry (southern) and cube sour curry paste were the most accepted among Khuan Prai community members. To use the recipes for commercial distribution continues. A study of consumer acceptance of cube chili curry products. It was found that 150 general consumers accepted 100% Shelf life of 5 months was from April to August 2018. It was found that cube curry had a number of yeasts. Exceeded the standard in 5 months Red Curry (Southern) and Red Curry are also standard products. The research was conducted on September 1-2 2018 at Khuan Prai community enterprise Phunphin Surat Thani. 25 people can make cube chili curry products. It will also scale up the product to the community for distribution