This research aims to develop the waste heat energy conversion device to generate electricity through a thermoelectric generator (TEG) which is called “CHEU. This device is applied to the LPG cookstove that serves as a waste heat source. The thermoelectric generator with 4 modules in series connection is used to convert heat energy to electricity. The present research shows a modification of the CHEU based on two concepts as follows: (1) re-design the structure for heat transfer improvement and (2) select the high capability of TEG to support a high temperature from a heat source as a result of (1). In this study the modified CHEU is called “MCHEU”. A heat-load condition is set as the gas pressure of LPG which varies in a range of 0.1 - 0.6 kg/cm2 and the throttle valve is fixed approximately at 40% of a fully opened throttle while the air entrainment is fully opened throttle. Also the water-cooling system is used for heat dissipation. Base on the performance evaluation of MCHEU the interesting results are drawn as follows: 1) the maximum temperature difference is on an average value of 278.5oC at a maximum heat load condition while a maximum voltage current and power are on an average value of 18.83 V 5.67 A and 107 W respectively. 2) The temperature difference of MCHEU is higher than that of CHEU with an average value of 50%. 3) The output power obtained by MCHEU is higher than that of CHEU with an average value of 52% and takes less time about 40% for fully charging a battery (12V 7.5Ah). Nevertheless MCHEU usage does not affect the thermal efficiency of a cookstove. 4) The efficiency of an energy conversion obtained by MCHEU is 20% which is higher than that of CHEU about 2%.

Durian has been very popular not only local people but also tourists. As a result there are many durian peels wasted so this research is explored the utilization of durian peels. Durian rind is a biological waste but contains high amount of crude fiber. This research aims to study using durian rind powder to replace wheat flour in butter cakes at 5 10 and 15 % (w/w) (DRB-5 DRB-10 and DRB-15). Physical properties chemical composition and sensory evaluation of the butter cakes were analyzed. The results showed that durian rind powder contained 51.43 % of crude fiber. Increasing of durian rind powder in butter cakes showed significant decreasing of lightness (L*) blue–yellow component (b*) springiness and cohesiveness values while green–red component (a*) hardness and gumminess values were significantly higher than the control sample (BC) (p≤0.05). Dietary fiber content of the products shown significantly increased by 13.98% for DRB-5 48.92 % for DRB-10 and 54.84% for DRB-15 as compared with BC (p≤0.05). The acceptance scores of DRB-5 including appearance odor taste texture and overall liking scores were highest. There are 300.28 kcal for 1 serving of butter cake which contain 1.70 gram of dietary fiber. However durian rind powder can be used as a food ingredient and source of dietary fiber in other food recipes for further studies.

This research aims to study the parameters have affected the pipe which was studied the heat transfer characteristics of a heat pipe with a mesh wick. The heat pipe made from copper tubes with intemal (ID) as 10 and 12 mm and length of 30 cm which was installed a copper mesh wick inside a tube. Three working fluids are distilled water ethanol and refrigerants-11 (R-11). The filling ratios is 50% with respect to evaporator volume. The operating temperature at the evaporator section is: 50 70 and 90 oC. The condenser section has cooked by water with a flow rate of 0.5 L/min. Then all of the experimental data were compared with the heat pipe without copper mesh wick. It was found that heat pipe at ID 12 mm yielded a better heat transfer rate when compared with heat pipe without a mesh wick. The heat pipe produced a heat transfer rate value of 7.3 W and heat pipe efficiency of 58.5 at evaporator section’s temperature of 90oC. In addition the mesh wicks will help transfer the working fluid in the condenser section return to the evaporator section. The condensed liquid had spread around the walls of the heat pipe. The working fluid was condensed to the evaporator section then affected to a higher heat transfer rate.

The enhancement of mechanical properties of natural rubber vulcanisates was expected by surface modification of perlite particles. Thus the objective of the present study was to investigate the cure properties and the heat aging resistance properties in terms of stress at 100% elongation tensile strength and percentage elongation at break after surface modification. Furthermore the rebound resilience and abrasion resistance of perlite treated with silane filled in NR vulcanisates were investigated. In a comparison the properties of clay-filled NR vulcanisates were determined. The results reveal that surface modification by using silane caused a reduction of scorch time and cure time but an increase in torque difference and swelling resistance. Also surface modification gives better perlite-NR interactions before and after aging. The better heat resistance properties of perlite-filled NR vulcanisates than those of clay-filled vulcanisates is detected from relative property data. Nevertheless a lower percentage of rebound resilience and abrasion resistance of perlite-filled vulcanisates before and after surface modification than those of clay-filled vulcanisates are observed. This is owing to the large particle size low specific surface area poor dispersion and agglomeration of perlite in NR vulcanisates.

This research is to study in heat transfer of hot water tank from an air conditioner which is a cylinder type and has a hot water pipe around the tank. It is used for finding a position and a pattern of distribution of the hot water pipe around the tank in the highest heat transfer condition. The study uses the cylinder of hot water tank filled 45 liters of 25 oC water. An experiment separates in 3 positions of pipe wrapping which are the bottom the center and the top of the tank. Then 80 oC of hot water run thought the hot water pipe which is wrapped around the tank for 120 minutes. The result of the experiment shows that tubing position that causes the highest heat transfer is at the bottom of tank. Pipe wrapping at the bottom of the tank has the heat transfer higher than the top of the tank at 30%. Furthermore this experiment studies in spacing of hot water pipe. There are 3 types for testing which are spacing hot water pipe as one time two times and three times of diameter of pipe. The result illustrates that spacing the hot water pipe can significantly increase the heat transfer. The heat transfer of spacing the hot water pipe in three times of diameter of pipe is higher 5.8 % than spacing in one times. In addition this research is to study in the effect of turbulent flow on the heat transfer by installing agitator in order to stir water in the tank. The result is that water stirring in the tank for increasing the heat transfer is not effective for investment because the energy using for stirring is higher than the enhanced heat transfer