In present there are widely use robot in many fields. Mobile robot can help us in several task such as moving to toxic area risk area or explosion area mine. Movement control can be used in many ways. This paper proposed mobile robot that movc by wheels. It move to previous defined picture. By using small camera process an images and check it that is the previous one by using neural network. If it is robot will move toward to that picture. The movement is in flat plane. If that defined picture is not in center robot will move to left or right depend on its position until it is on center. This paper proposed image processing only.

This research deals with paper production from lemongrass and producing a model product. The lemongrass was boiled in sodium hydroxide solution 400 grams per litre of water at 80 – 100 degrees Celsius for 3 hours. The separated fibre was then bleached with chlorine solution 20% per lemongrass fibre 1 kilogram per water 1 litre. Finally paper pulp was scooped for paper formation and lemongrass fibre paper was soaked with flame retardant 10% for 10 minutes at room temperatures. The physical properties of the paper were tested – mass per unit length longitudinal and cross section burn tearing strength absorption and heat resistance. This research was conducted by cutting lemongrass leaves to a uniform length boiling them to separate the fibres for toughness with high strength: the longer the lemongrass leaves the greater the strength. The dirt mixed was removed by boiling the separated fibre. To achieve quality standards the products should be designed analyzed evaluated and modeling. Sampling group evaluation were used to help develop lemongrass fibre products for commercial production using natural resource with maximum cost benefit and technology transfer to the target group. The result of this research was to develop and process home furnishing accessories and souvenirs such as lamps photo frames paper boxes tissue box and souvenirs. The procedure for this research was to analyze the satisfaction level of trainees from Sridonpai Dumnoen Saduak District Ratchaburi community and interested groups amd found that the service provided by officer trainer service processing and accommodation were on average of high level (X = 4.45 4.35 4.22 and 4.42 ordering)

In present there are widely use robot in many fields. Mobile robot can help us in several task such as moving to toxic area risk area or explosion area mine. Movement control can be used in many ways. This paper proposed mobile robot that move by wheels. It move to previous defined picture. By using small camera process an images and check it that is the previous one by using neural network. If it is robot will move toward to that picture. The movement is in flat plane. If that defined picture is not in center robot will move to left or right depend on its position until it is on center. This paper proposed image processing only.

This paper aimed to study the process of making instant Pad Thai powder by Spray Drying method. The appropriate temperature of hot gas and the quantity of Maltodextrin in processing instant Pad Thai powder by Spray Drying method were studied. Factorial in Completely Randomized Design (CRD) was used. The study found that the appropriate quantity of Maltodextrin was 20% and the appropriate temperature for in and out hot gas was 150/90 ºC. The color variation of the finishing instant Pad Thai powder was as follow: Bright colors L* 88.32 Red a* 0.99 Yellow b* 8.26. The color variation after cooking the product was: Bright colors L* 30.73 Red a* 3.08 Yellow b* 8.25. aw 0.22. The moisture of the powder was 1.24. Then the consumer satisfaction was studied by using 3 types of Pad Thai Noodles; Pad Thai Noodles with Instant pad Thai Powder Pad Thai Noodles with regular Pad Thai sauce and Pad Thai Noodles sold in general market. Randomized Complete Block Design RCBD was used. The study of the consumer satisfaction revealed that there was no difference between pad Thai Noodles made with Instant Pad Thai Powder and Pad Thai Noodles made with regular Pad Thai sauce at the statistical significance (p>0.05). The testers rated the overall taste of Pad Thai Noodles at 7.57. Next the researcher studied the expiration period of Instant Pad Thai Powder by packing the product in double vacuum foil and storage the product at 4 different temperatures 30 35 45 and 55 degree Celsius. Then the product was studied to evaluate the physical chemical microorganism and sensory property. The product kept at 55 ºC was the most different of the four storage products at p ≥ 0.05 with the highest level of consumer satisfaction at color = 7.33 smell = 7.30 taste = 7.90 texture = 7.57 and total = 7.40. The amount of microorganism yeast and fungus were at the safe level to comsume.

This paper aimed to study the process of making instant Pad Thai powder by Spray Drying method. The appropriate temperature of hot gas and the quantity of Maltodextrin in processing instant Pad Thai powder by Spray Drying method were studied. Factorial in Completely Randomized Design (CRD) was used. The study found that the appropriate quantity of Maltodextrin was 20% and the appropriate temperature for in and out hot gas was 150/90 ºC. The color variation of the finishing instant Pad Thai powder was as follow: Bright colors L* 88.32 Red a* 0.99 Yellow b* 8.26. The color variation after cooking the product was: Bright colors L* 30.73 Red a* 3.08 Yellow b* 8.25. aw 0.22. The moisture of the powder was 1.24. Then the consumer satisfaction was studied by using 3 types of Pad Thai Noodles; Pad Thai Noodles with Instant pad Thai Powder Pad Thai Noodles with regular Pad Thai sauce and Pad Thai Noodles sold in general market. Randomized Complete Block Design RCBD was used. The study of the consumer satisfaction revealed that there was no difference between pad Thai Noodles made with Instant Pad Thai Powder and Pad Thai Noodles made with regular Pad Thai sauce at the statistical significance (p>0.05). The testers rated the overall taste of Pad Thai Noodles at 7.57. Next the researcher studied the expiration period of Instant Pad Thai Powder by packing the product in double vacuum foil and storage the product at 4 different temperatures 30 35 45 and 55 degree Celsius. Then the product was studied to evaluate the physical chemical microorganism and sensory property. The product kept at 55 ºC was the most different of the four storage products at p ≤ 0.05 with the highest level of consumer satisfaction at color = 7.33 smell = 7.30 taste = 7.90 texture = 7.57 and total = 7.40. The amount of microorganism yeast and fungus were at the safe level to comsume.