This project was created to sort bottles automatically. By specifying 3 types of bottles which are plastic bottles glass bottles and cans To help facilitate the separation of the bottles and then recycle the extracted bottles as needed. The organizer has studied the use of the Arduino program to control the operation of the sorting bottles according to the specified category. Studied the microcontroller system operation Control system And how to use the Arduino program The operating system is divided into 2 parts namely the metal detection sensor section And weight sensor and then send data to the sensor receiver Arduino And the sensor will detect the object all the time in the empty bottle compartment The results showed that the operation of the automatic bottle sorter system When throwing the bottle through the sensor compartment. The performance of the Arduino program that has been written to define the classification of the bottles. Have the percentage of work as specified by 90% and the error percentage of 10%

Projects robot Cartesian coordinate system uses machine vision. Has the following objectives: 1) to study the principles of image processing using an automatic camera 2 ) to build a robotic pick and place an object from compile and process instruction and 3) to develop the robotic operation programming received instruction process via a computer with wifi connection and microcontroller board. The test run of the robot Cartesian coordinate system used to seeing. Summary of results are as follows: 1) When the robot is made to follow the defined mission. The robot can run applications written and can follow a defined mission 2 ) the movement of the robot crashes because the factors and conditions hardware and software Made the mistake of moving and 3 ) images from a webcam through processing can find objects and obey the instructions they need

The process of graphic design process inspired by Thai carvings. It was the use of vegetables and fruits carving patterns to be modified to design the lines of the carved patterns to be in graphic patterns. The layout used repetitions and pastel tones in a group of monochromatic colors are combined to create a graphic pattern on one bag. And choosing to use a bag in the shape of a carry bag because nowadays people are interested in bags that can be used and can pack a lot of things. The aims of this study were to design a bag graphic from carved patterns and to study the satisfaction of the target group towards the graphic pattern bag inspired by Thai carvings. The researcher studied the information related to Thai carving patterns design sketches of ideas graphic patterns from Thai carvings for experts to consider improve and edit. And surveyed for the satisfaction of the target group of 100 people. The collected data were analyzed using frequency percentage and mean. The results of the study were as follows: The satisfaction of the target group towards the graphic pattern bag inspired by Thai carvings. It were found that the majority of the target group was satisfied with the graphic patterns from Thai carvings on bags overall with an average of 4 . 6 4 at the highest level. In terms of reasons for buying bags overall the average was 4 . 5 5 the highest level. In terms of overall bag usage the average was 4 . 4 8 the highest level. And in terms of applying graphics patterns to new products the overall average was 4.43 the highest level.

This study demonstrates a new concept of salted yolks processing using only the yolk directly with the egg white portion being further utilized. This salting process accelerated the salting time from 4 weeks for whole egg pickling to only 5 days. The results showed that the increasing of amount of salt and maltodextrin in the salt solution (20 and 26% of salt 10 and 20% of maltodextrin) and salting time (0-5 days) resulting in a decrease in the moisture content of the yolk as well as the increase in the amount of salt and fat content in salted yolk. These caused a lower in brightness (L*) and a yellow index (b*) while a higher red index (p<0.05) of salted yolk. Moreover salted yolk has higher hardness cohesiveness gumminess and chewiness while showed lower adhesiveness and springiness which the increasing of salt solution concentration and salting time (p<0.05). Pickling of egg yolks directly in a solution of 20% of sodium chloride mixed with 20% of maltodextrin resulted in the lowest salt content. The comparison of the chemical and physical quality for salted egg yolks this new separted yolk salting generated salted yolks of similar quality to those of commercial salted egg yolks which was produced using the traditional egg-shell method but lower in salt content (p<0.05). Thus this novel salting process can be a guideline for the development of an efficient low-salt egg yolk production method.

Study on Energy – Reducing Jerusalem Artichoke Dessert The objective is to study the basic recipe of Jerusalem Artichoke dessert. And to study the level of sugar consumption in the 5 formulas of Jerusalem Artichoke 0% 25% 50% 75% and 100% By planning a randomized complete block design (RCBD) experiment the sensory quality in terms of appearance color smell taste texture and overall preferences was assessed by a (9 - point preference-scoring tasting method. Hedonic Scale) by a taster of 40 and 80 Who is a student in Food and Nutrition Faculty of Home Economics Technology Rajamangala University of Technology Phra Nakhon And bringthe information obtained To find the mean (x ̅) analyze the variance (Analysis of Variance ANOVA) and compare the mean difference by means of Least significant Difference (LSD) and Duncans New Multiple Range Test (DMRT). The results were analyzed by a statistical package. From studying the basic recipe of Jerusalem Artichoke Dessert The tasters accepted the basic recipe of Jerusalem Artichoke Dessert the second formula in terms of appearance color smell taste texture and overall preferences. The average score was 8.07 8.08 7.85 7.93 7.98 and 7.98 which were in the medium to high preference level. When it was analyzed the variance and compared the statistical differences. It was found that the appearance color taste and texture The difference was statistically significant at 0.05 level. And overall preferences There was no significant difference at the 0.05 level. From the study of reducing sugar content in Jerusalem Artichoke Dessert Energy - reducing Taster accepted the recipe 75% for appearance color flavor texture and overall preference. With an average score of 8.05 7.93 7.55 7.82 and 7.83 In the level of moderate to very favorable As for the smell The tasters accepted the recipe 50% with an average score of 7.52 being moderate. When the variance was analyzed and statistical differences were compared. It was found that the appearance color smell taste texture and overall preference. There was a statistically significant difference at the 0.05 level.