This research aimed to experimentally study of solar panel efficiency with water cooling. Three mono-crystalline solar panels with the capacity of 80 W (for each panel) were used for this test. The first panel was a solar panel without water cooling. The second panel was a panel with water spray cooling. The last panel was a solar panel with water drop cooling. The cooling water flow rate was varied to 50 75 and 100 LPH. From the test it was found that the temperatures of all solar panels had the similar trends. The solar panel efficiency decreased when the temperature of solar panel increases. The solar panel efficiency increased when the cooling water flow rate was increased for both of water spray cooling and water drop cooling. For all water cooling flow rates the water spray cooling solar panel performed higher efficiency than water drop cooling solar panel. The highest solar panel efficiency in this test occurred when the water spray cooling flow rate of 100 LPH.

The objective of this thesis is to study 1) To study the selection of standard formulas for recipes of Gub Dessert 2) to study the amount of stevia that used to replace some white sugar in the Gub Dessert products 3) to study physical properties. Carbohydrate content and sweetness in the product of sweets that use stevia water in the replacement of some white sugar and 4) to study the consumer acceptance of Gub which uses stevia instead of some white sugar By using the original recipe of Gub 2 recipes then the recipes derived from the study of the original Gub pastry was used to use stevia water to replace some 4 levels of sugar: 45:55 50:50 55:45 and 60:40 Accepting tests by sensory testers 45 food and nutrition experts sensory evaluation results showed that the use of stevia water to sugar in the ratio of 60:40 was the most accepted. With a significant difference (p≤.05) using the original formula and the modified formula to test the carbohydrate and sweetness values. It was found that the carbohydrate values in the basic formulas were 60.84 grams higher than the modified formula. The sweetness of the basic formula is 92 brix which is higher than the formula and the formula 4 ratio 60:40 which is the most accepted. Going to test the acceptance of 100 consumers with the 9-Point Hedonic Scale preference rating method. Most consumers had a high liking. 2 aspects. The following aspects are the texture and the taste and are at the acceptable level like moderate 4 aspects namely the composition in the mixture. Overall inclination in terms of benefits to health odor and appearance and 89 percent’s accepted Gub Dessert product.

The objectives of this special project were to investigate three basic formulas of Using black cincau water in Kanom Kee Noo and to study the content of black cincau water as partial substitute for water in Kanom Kee Noo with different four proportions of black cincau water at 0% 20% 40% and 80%. Randomized Complete Block Design (RCBD) was used as the research design. Sensory evaluation was conducted to assess appearance (rise crumbling) color flavor taste texture (softness) and overallikng preference with 9-Point Hedonic Scale. 80 tasters were instructors and students in Foods and Nutrition Faculty of Home Economics Technology Rajamangala University of Technology Phra Nakhon. Data collected were analyzed to determine mean (x̅) and Analysis of Variance (ANOVA). The statistical comparison was conducted by using Least Significant Difference (LSD) and Duncans New Multiple Range Test (DMRT). Data were analyzed through statistical software packages. The results of studying three basic formulas of Kanom Kee Noo indicated that tasters preferred the first formula over the second and the third formulas in terms of appearance (rise and crumbling) color taste and overall preference at a moderate level of preference with mean scores of 7.85 8.17 7.85 7.75 and 7.87 respectively. For the second formula over the first and the third formulas in terms of flavor at a moderate level of preference with mean scores of 7.45 respectively. The tasters had a moderate level of preference. When ANOVA and statistical comparison were considered there were the differences in appearance (rise crumbling) color flavor taste texture (softness) and overallikng preference with a statistical significance level of 0.05 The results of studying the content of black cincau water as partial substitute for water in Kanom Kee Noo with different four proportions of black cincau water showed that tasters preferred the 40% black cincau water formula over 0% 20% and 80% formulas in terms of color flavor taste texture (softness) and overallikng preference with mean scores of 7.60 7.51 7.69 7.58 and 7.63 respectively. The tasters had a moderate level of preference. The tasters preferred 20% black cincau water formula in terms of appearance (rise crumbling) over 0% 40% and 80% formulas with mean score of 7.67. The tasters had a moderate level of preference. When ANOVA and statistical comparison were considered there were statistically insignificant differences in appearance (rise crumbling) flavor taste texture (softness) and overallikng preference with a level of 0.05. There were the differences in color with a statistical significance level of 0.05.

Utilization of tea seed oil Substitute butter in Perilla seed cookies product the objective for (1) study the basic formula of butter cookies (2) study the appropriate amount of Perilla seed for supplement in butter cookies products (3) study the amount of tea seed oil substitutes for butter in Perilla seed cookie products (4) study the nutritional value of Perilla seed cookies using tea seed oil instead of butter and (5) to study consumer acceptance of Perilla seed cookies using tea seed oil in place of butter. The results of the selection of the 4 basic butter cookie recipes found that the tasting panelists accepted the formula 4 in terms of overall liking appearance color aroma taste and texture at a high level. The 4 butter recipe has higher brightness redness and yellow because of the different proportions of ingredients and the mixing time affects the formation of cookies as for the hardness of the butter cookies in which the sensory quality corresponds to the physical quality. The respondents rated the liking of the butter cookie formula 4 in texture characteristics the most. (2) to study the optimum amount of Perilla seed for supplement in butter cookies at 4 different levels percent of 5 percent of 10 percent of 15 and percent of 20 of the total weight. It was found that panelists accepted the formula 2 percent of 10 in overall liking appearance color aroma taste texture to a high level. Supplementation withn increasing amount of Perilla seed brightness red and yellow affect the color value of the sesame cookies. (3) To study the amount of tea seed oil substitutes for butter in different 3 levels of Perilla seed cookies product which are percent of 40 percent ofm 50 and percent of 60 of the weight of butter. It was found that testers accepted

The purpose of this research was the use of jaggery palm substitute partial sugar in Khanom Chan the suitable ratio of jaggery and sugar (25:50 50:50 and 75:25) were investigated and to study the suitable kneading time which varied at 5 1015 and 20 minutes. Analyze nutritional values and design the experimental by Randomized Complete Block Design (RCBD). Sensory evaluation (color flavor taste texture and overall liking) was tasted by sixty testers with 9-point hedonic scale. After that using 5-point hedonic scale for consumer acceptance test by one-hundred testers. Results showed that the suitable ratio is 50:50 and the suitable kneading time is 20 minutes had high score in every attributes from sensory test. Chemical properties protein fat ash and moisture content were increased while carbohydrate total energy and energy from fat were decrease that compared with basic recipe of Khanom Chan. The partial substitution of sugar with jaggery palm that still yielded an acceptable product for the consumers was 100%.