The objective of this research was to study the influence of drying air velocity characteristics on paddy drying. The pneumatic dryer prototype was used in this study. Test drying 15 kg of Hom Pathum paddy at 22 – 25% initial wet basis moisture content was tested drying under the drying air temperature 80OC until its moisture is 14% wet basis with the two drying air velocity characteristics. The first characteristic of drying air velocity is constant at 12.80 m/s and another is reduced velocity every 15 minutes throughout the test process from 12.80 - 8.44 m/s. Drying in a vertical tube with a diameter of 3.81 cm and height 1 m for study the drying behavior drying rate (DR) specific energy consumption (SEC) and thermal efficiency of drying. The results showed that drying with constant air velocity gives a shorter time higher drying rate lower primary SEC consumption and higher thermal efficiency than drying with reducing air velocity.

The objective of this research is to study the suitable factor level for the improvement of annealing furnace for rolled coils steel sheet. The experimenting has been performed to find suitable oxygen level by 5 annealing furnace experiment. The research has been started by collection the combustion. After that the burning adjustment by changing combustion technology with 5 levels of BGCV control valve open as 23% 40% 50% 75% and 100% has been implemented. The combustion adjustment data are recorded analyzed and compared with incomplete combustion value. The research result has been found that after improvement the combustion value. The percentage of oxygen level are improved to the better quality which standard at MV0-49% equal 2.5-4 O2% and MV50-100% equal 1.5-2.5 O2% conclusion 1 furnace as follows at the MV23.1% MV40% MV50% MV75% and MV100% level of oxygen as 2.5% 3% 3% 2% 1.5% and level of carbon monoxide as 0 ppm 2 ppm 2 ppm 2 ppm and 0 ppm respectively. Resulting of fuel energy consumption in the annealing process has been reduced around 225608 baht /year/furnace. Therefore it can depict that energy saving and annealing furnace efficiency improving are increased. The modified parameters will be applied to be the new standard reference values for the further engineer’s operational manual.

This research developed a new model to determine the moisture diffusion coefficient for the thin-layer paddy drying with the spouted free-fall bed dryer. The design and construction of the dryer was done to experiment with the drying kinetics. The experiment has studied under conditions of hot air temperature of 60-150 °C the initial paddy mass of 5 - 15 kg and hot air velocity of 19 m/s. The results showed that the higher hot air temperature and the lower initial paddy mass resulted in a significant reduction in drying time. The experimental results were used to calibrate 12 of the most popular thin-layer drying models to find a suitable one considering based on the root mean square error (RMSE) chi-squared value (χ2) and the correlation coefficient (r). It was found that the popular thin layer drying model was able to accurately predict the effect of the moisture ratio considering both the influence of hot air temperature and the initial paddy mass in linear models. The highest accuracy was RMSE = 0.0279 χ2 = 0.00084 and r = 0.9938. In addition the experimental results have been used to synthesize the new diffusion moisture coefficient which is a function of initial paddy mass temperature and drying time. This developed model was based on an exponential function with only 7 model constants. The simulated results observed that the new model achieved the average error only 1.8 percent compared with the best model that uses up to 24 model constants.

The objectives of this research were to study the effect of hot air velocity on the changes of the moisture content and temperature of preserved tomatoes undergoing combined conveyor system and hot air drying. Specific energy consumption physical properties in term of color and shrinkage and sensory evaluation of dried preserved tomatoes were also investigated. The preserved cherry tomatoes were dried at a drying temperature of 80oc and hot air velocity of 2 and 4 m/s until the moisture contents of the preserved tomatoes were lower than 18% wet basis. The experimental results showed that the hot air velocity had effect on the changes of the moisture content and temperature of preserved tomatoes. Specific energy consumption total color difference shrinkage percentage and sensory evaluation results of dried preserved tomatoes of the hot air velocity of 2 and 4 m/s were not significantly different (P>0.05).Moreover the dried preserved tomatoes obtained from this research had significantly lower sensory scores in term of color and appearance than those obtained from the local market (P≤0.05). However sensory scores in term of flavor texture and overall preference of the dried preserved tomatoes obtained from this research and the local market were not significantly different (P>0.05).

This research aims to study the achievement evaluation of CPD program for accountants as required the Department of Business Development. The data were collected from a sample of 200 accountants in Bangkok area who registered with the Federation of Accounting Professions using questionnaire and individual interview. The statistics used for data analysis were Percentage Mean and Standard Deviation. The research found that the respondents were mostly female half of them were 31-40 years old and over 20 years of working experiences and completed a bachelors degree in accounting mostly married status and average salary was 20001-30000 baht per month thus higher than the minimum standard (15000 baht per month). The respondents was rated to be most appropriate as a whole including Lecturer Training Method and Training Curriculum (4.28 points average). In addition the achievement was at a high level (3.84 points average). The curriculum was utilized at the moderate level (3.33 points average). Finally the knowledge utilization was utilized namely in practice 79.50 percent the knowledge transfer to the colleagues 11 percent and the others 5.00 percent and unutilized 4.50 percent.