This special project. The objective is to study the basic formulas and processes of rice crust production. Study the suitable amount of mushrooms in the production of rice crust. Study the suitable flavor in the production of rice crust Phoenix Mushroom. and study the quality changes during storage of Rice crust Phoenix Mushroom. from the study of the basic formula and the production process of rice crust the sensory evaluation results from 50 tasting testers. Found that formula 2 contains a mixture of steamed rice (Rice Sao Hai) steamed rice (Thai jasmine rice) and salt. The highest average rating. Study the suitable amount of mushrooms in the production of rice crust. Found that the formula with the amount of mushrooms: steamed rice 30% : 70% The highest average rating. The brightness (L*) red (a*) and yellow (b*) were 58.17±0.42 9.23±0.10 and 23.04±0.03 respectively. The aw value is 0.48±0.01. The moisture content is 2.60±0.01 percent. Study the suitable flavor in the production of rice crust Phoenix Mushroom. From the sensory tests of 3 flavors : Tom Yum flavors chilli flavors and pizza flavors showed that taste testers rated their liking for appearance color aroma flavor taste texture (Crispness) and overall liking Of the rice crust with the highest chilli flavor. Quality analysis chemical moisture protein fat ash fiber carbohydrate and peroxide values equal to 2.35±0.12 7.23±0.85 15.71±0.20 2.85±0.02 7.16±0.67 64.70±0.01 and 0.93±0.06 respectively. Study the quality changes during storage of rice crust Phoenix Mushroom. It was found that the brightness (L*) red (a*) and yellow (b*) increased from week 2 to week 6. The hardness value increases every week causing the breakage value to decrease. Moisture content not more than 4.0% and peroxide value not more than 30 mg. Equivalent Not exceeding the standards set by the industrial products. Therefore Phoenix Mushroom Rice Crust Products (chilli flavor). Therefore can be stored for more than 6 weeks

This research aims to (1) Study the Improved the spreading feature on the bread of products (2) Study the Increase nutrition by using quinoa in products (3) Study the shelf life of products. the study indicated that When improving spreading characteristics on the bread by using different levels of corn starch in 3 levels Include 2 3 and 4 % From the results Found that Sensory evaluation results (9 point-hedonic scale). recipe that highest score in terms of overall liking was the 3% at 7.98 points. For the physical properties of the developed product showed that this lightness (L*) redness (a*) and yellowness (b*) were 23.19 7.23 and 2.83 respectively while a viscosity of 96436 cp. When Study the Increase nutrition by using quinoa in the product in 3 levels Include 1 3 and 5 % From the results Found that Sensory evaluation results (9 point-hedonic scale). recipe that highest score in terms of overall liking was the 5% at 8.14 points. For the physical properties of the developed product showed that this lightness (L*) redness (a*) and yellowness (b*) were 24.32 7.59 and 3.69 respectively with viscosity of 184800 cp. In terms of chemical composition it was found to consist of moisture protein fat coarse fiber ash and carbohydrates. 49.64 3.83 4.13 1.81 1.56 and 39.03 % respectively. When stored at temperature 4±1 ๐C 1 week found that Can be stored for 4 weeks to be safe for consumers According to (peanut butter community product standard)

According to the research entitled “the innovative engine prototype powered by diesel and LPG as fuel for agricultural” in 2019 the problems found while using the engine were as follows: the accumulated heat in the auxiliary combustion chamber reached 300 C in case of gasoline engine use and a lot of black smoke in the exhaust was found at the speed higher than 1800 rpm in case of a diesel engine use. In order to extend the research and solve two foresaid problems the objectives of this study were 1) to develop an auxiliary combustion chamber for cooling 2) to develop a scalable gas-air mixing device and 3) to compare diesel and LPG consumption rates by modifying a small diesel engine Yanmar version TF120DI to install LPG fuel systems and ignition system. In addition a gas-air mixing device was modified while an auxiliary combustion chamber was developed to reduce the compression ratio to the same level as the gasoline engine for replacing the position of the original diesel fuel injector. This method could support LPG fueling only whose function was characterized by the function of a gasoline engine. The auxiliary combustion chamber could be removed and then installed a diesel injector to return using diesel fuel. From an experiment to compare the modified engine operating as a gasoline engine it was found that the temperature of the auxiliary combustion chamber and the temperature of the engine cylinder head of Honda GX160 were measured at the maximum speed of 182 C and 186 C respectively. It was found that carbon monoxide content was 0.41 % and 1315 ppm hydrocarbons. When used as a diesel engine it was found that the black smoke was exhausted at 1.5 % which was similar to the diesel engine before the modification. From the experiment of using the power engine for pumping water with an Irrigation propeller pump with the diameter of 8 inch at a constant engine speed of 1000 rpm it was found that the average diesel usage was 0.65 kg/hr or about 0.77 L/hr with the cost of 21.00 Baht/hr and if using LPG as fuel the average LPG consumption was 0.57 kg/hr with the cost of 13.71 Baht/hr which could save up to 34.71 % of costs.

In this work solar erythemal ultraviolet radiation (EUV) which affects human skin and skin cancer was investigated at Songkhla province (7.2°N 100.6°E). EUV was converted to UV index then the data was used for model development and forecasting of hourly UV index using Artificial Neural Network (ANN). The ANN model has one input layer two hidden layers and one output layer. This input layer consists of extraterrestrial erythemal ultraviolet radiation solar zenith angle aerosol optical depth and cloud index which affect ultraviolet radiation and the output layer is hourly UV index. The results show that hourly UV index obtained from ANN and that from the measurement are in reasonable agreement with root mean square difference of 12.8% and mean bias difference of -2.4%. For forecasting of the hourly UV index the data for 7 days earlier was used for forecasting the next UV index for one day or nine-hour (08:00 am.-16:00 pm.). Multi-layer perceptron and back propagation algorithm were used in the model forecasting. The results show that the UV index from the model forecasting is reasonable agrees with UV index from measurement with root mean square difference of 17.0% and mean bias difference of 0.3%.

The aim of this research was to develop Pad Thai crispy bar which is made from rice noodle (Chanthaburis noodle) tofu dried shrimp garlic chives and peanut that have been cooked and dried.Mixed with Pad Thai sauce then forming into a bar and dried. The study started with produced Pad Thai crispy bar made from three formula of Pad Thai sauce (A B and C). Sensory evaluation by using 9- point hedonic scale showed that the highest liking score of appearance ( 7. 36) taste ( 7. 56) and overall liking (7.68) were obtained from formula A. Mixture design was used to optimize the formula of the Pad Thai crispy bar. The effect of three variables: tofu (70-90%) dried shrimp (10-15%) and garlic chives ( 13- 25% ) on the physical chemical and sensory qualities of the product were investigated. The results showed that increasing the tofu decreased the lightness (L*) and hardness values of the product. Increasing the dried shrimp decreased the overall liking score. Optimum formula of tofu dried shrimp and garlic chives was 72% 13% and 15% respectively. At this formula had the highest score of all sensory attributes were in the range of 6. 86-7. 24 ( like slightly – like moderately) . The developed Pad Thai crispy bar had the value of aw and hardness value 0. 24 and 7.00 N respectively. In addition the developed product consisted of 9.17% moisture (wet weight basis) total carbohydrate fat ash and crude fiber which were 50.04% 30.80% 15.82% 3.34% and 1.98% (dry weight basis) respectively. The energy value determined by Bomb calorimeter which were 582.10 Kcal per serving (10 pieces) and the cost of Pad Thai crispy bar was 21.60 bath per serving (80 g).