In this research from the whispering gallery modes generated by micro PANDA ring resonator the reduced trapping harmonics potential in the short range regime where the interaction was represented by a coupling between ions – electric field were established and analyzed. It was found that the deep potential well was proportional to electric intensity and the damping polarized transition rate of the dipole. The application of this trapping potential in quantum information engineering was showed many good evidences such as quantum CNOT gate for both single and two qubits as well.

This research was to look at cassava root as an alternative raw material for snack chip production. However cassava chips showed higher hardness compared to potato chips. The aim was to study the effect of pre-treatment on the physical chemical and sensorial characteristics of cassava chips. Fresh cassava slices (1 mm thickness) were soaked in sodium bicarbonate (NaHCO3) solution at different concentrations (un-soaked 0 1 and 2% w/w) for 5 min. Then cassava slices were fried in palm oil at 160ºC for 4 min and were seasoned with paprika powder before being baked at 180ºC for 10 min. The chemical physical and sensorial qualities were investigated. The results revealed that the bulk density of cassava chips decreased significantly from 0.496 to 0.401 g/cm3 when fresh cassava slices were soaked in 2% NaHCO3. The breaking force of cassava chips also decreased from 558.97 to 231.50 g whereas fat content increased from 22.85 to 30.69% when soaked in 2% NaHCO3. Increasing the concentration of NaHCO3 decreased the lightness (L*) of cassava chips. Pre-treatment did not have a significant effect on the sensory scores of cassava chips.

The objective is to produce the biomass pellet fuel from coffee silverskin and spent of coffee grounds. To study the percentage of cassava powder as binder was mixed at 5 10 15 and 20% by weight and the best condition was chosen. Then to study the ratio of coffee silverskin and spent of coffee grounds was 5 ratios (100 : 0 75 : 25 50 : 50 25 : 75 and 0 : 100) on propertied of biomass pellet fuel. Characteristics and properties of raw materials and biomass pellet fuel were analyzed. The results found that the highest property of the biomass pellet fuel was 20% of cassava powder as binder. The biomass pellet from spent coffee grounds as main component was higher quality than coffee silverskin. The biomass pellet from spent coffee grounds was the maximum fuel property. The bulk density was 0.9699 􀁳 0.0045 g/ cubic cm shatter index was 92.6510 ± 0.2102% heating value was 17.2772 ± 0.0319 MJ/kg and heat utilization efficiency was 16.59 ± 0.02%. The results from the part of coffee silverskin and spent of coffee grounds ratio showed that the best ratio from 2 raw materials was 25 : 75 that gave the highest quality. The heating value was 17.1544 ± 0.017 MJ/kg and heat utilization efficiency was 16.48 ± 0.01%. In addition the study also discovered that the biomass pellet had moisture contents in the levels acceptable under biomass standards. Thus in summary the coffee silverskin and spent coffee grounds had physical property and fuel property according to the standardization to be made into biomass pellet fuel. It considered to be one of alternative fuels in country permanently.

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 objective of this study was to investigate the optimal formulation of mulberry fruit leather product when varying the weight ratio of mulberry fruit: water as 70:30 60:4050:50 40:60 and 30:70. Three factors were then determined by simplex centroid design; sugar (0-100% or 0-50 grams) citric acid (0-100% or 0-5 grams) and pectin (0-100% or 0-3 grams) which the sum of them equivalent to 100% while other ingredients remained constant. Analysis of the data was performed using ANOVA and Mixture Response Surface Models. The results indicated that the highest adhesiveness force and gumminess of mulberry fruit leather product were founded when the weight ratio of mulberry fruit to water was 70:30. The amount of sugar acid and pectin had effects on water activity (Aw) texture profile and sensory score of overall liking of product. From contour plot the predictive models were obtained by plottin g the contour line of all sensory attributes with acceptable score greater than 5.5 and thus the optimization area was selected. After overlapping contour plots an optimal formulation obtained was composed of 40-70% sugar 0-5% citric acid and 30-55% pectin. The sensory score of overall liking of product using a 9-point hedonic scale was 6.3. The water activity (Aw)adhesiveness force cohesiveness and gumminess of the prototype mulberry fruit leather product was 4.9 945.11 g. sec. 0.85 N and 452.12 N. respectively.