This research proposes an application of resistive and capacitive soil moisture sensors to investigate the influences of paddy temperature on the electrical signal received from sensors when tested with paddy moisture in the range 9.2 - 22.75%wb at 40 - 80ºC to determine the relationship between paddy moisture and electrical signals. It was found that the mean signal values between 20 - 40 seconds from both sensors were inversely linear correlation with the moisture content of the paddy. Temperature is the factors that influence the measured electrical signal. R2 Adjust R2 (95% confidence interval) and RMSEC showed that the model developed from the resistive sensor signals was accurate in calculating the moisture content of paddy between medium to high temperature in range 60 - 80ºC more than the low temperature range. While the capacitive sensor signals model is accurate in calculating paddy moisture between low to medium temperature in range 40 - 60 ºC. Therefore the resistive soil moisture sensor is possible and more suitable for applying as a paddy moisture sensor in the high temperature drying processes than a capacitor soil moisture sensor.

. This research aimed to study the acidification processes of carving vegetable using acid conditioning machine under emperature and pressure control which was developed in this study. Four acidification procedures were done at normal atmospheric pressure (method 1) under vacuum pressure for 10 (method 2) and 20 min (method 3) and vacuum pressure alternating with normal atmospheric pressure for each of 1 hour. There were two main parts of acid conditioning machine including the temperature controller inside the pickle tank and heat conductor tank and the pressure controller inside the pickle tank. The pickling temperature was stabled at 40oC under the pressure of 0.5 Bar. PLC (Programmable Logic Controller) program was used to write the ladder for controlling all processes and display through SCADA system. The results showed that the acidification method by soaking the carved-rose carrot under vacuum pressure alternating with normal atmospheric pressure showed the shortest time to equilibrium by 7 hours. Then the carved-rose carrot was packed in the glass jar followed by sterilized in boiling water for 15 minutes and stored at room temperature for 7 days. Total bacteria count Escherichia coli and Yeast-mold were not exceeded than the standard limit. Staphylococcus aureus was not detected throughout the storage periods

The objective of this research was to find the suitable processes of carved-vegetables which packed in hermetically sealed container. Two vegetables were composed of carrot and pumpkin. There were carved into rose or leaf shape. An optimum ratio of 2 recipes of pickle solution were studied. The first one was a recipe which acidified with lactic acid (acidified-recipe) to pH <4.6. Another one was a recipe supplemented with preservative (preservative-added recipe). The results showed that an optimum ratio for acidified-recipe was composed of 7.23% vinegar 64.81% water 0.81% salt 27.00% sugar and 0.15% lactic acid which showed the final pH was 3.27. For preservative-added recipe an optimum ratio was composed of 27.03% vinegar 27.03% water 0.9% salt 45.05% sugar and 200 ppm sodium metabisulfite which showed the final pH was 3.39. Carrot pumpkin green papaya and cucumber were sanitized in peroxyacetic acid (80 mg/L 3 min). Radish was dipped in tap water for 3 min. Then all carved-vegetables were immersed in calcium chloride solution (0.5% 2 min) before preserved in acidified-recipe solution in plastic box with a lid and then stored at room temperature for 4 days. Equilibrium time pH and °Brix were studied. The results showed that pH and °Brix were decrease during 4 days storage and showed obviously tended to equilibrium. However carved-radish and cucumber were spoiled by microorganisms as a film on the surface of pickle solution and gas bubble was occurred inside a container on 4 days of the storage. Hence three carved-vegetables including carrot pumpkin and radish were used in the next experiment which preserved in preservative-added recipe. Treatment was compared with the same recipe without preservative as the control. All types of carved-vegetables had an equilibrium time for 7 days. Three parts of samples e.g. pickle solution carved-vegetables and mixed-sample showed pH lower than 4.6 and °Brix were gradually decreased during the storage. Shelf-life of all carved-vegetables stored in hermetically sealed container was up to 7 days. Total bacteria count E. coli yeast-mold were not exceeded than the standard limited by Ministry of Public Health and Staphylococcus aureus was not detected throughout 7 days of the storage.

The results of the study on the optimum temperature for baking soda extinguishers were investigated. B9R-3-EMERALD Using brass material in experiments. It was found that the temperature of 750˚C was good for 48% of the workpiece 52% was found that the workpiece was damaged at the surface of the work very porous at the surface. Caused by the heat of metal water pouring into contact with the moisture of the mold resulting in gas. High temperature of metal water Or eliminate gas in metal water is not exhausted. The workpiece is not suitable at a temperature of 800 ° C with a good workpiece of 76%. The workpiece loses 24%. The workpiece loses less punch at the lower porosity as well at 750˚C in temperature. 850˚C workpiece 96% workpiece 4% workpiece the workpiece is almost out. It is less than 750˚C and 800˚C at porosity. And at 900˚C the workpiece is 100% of the workpiece 0%. The workpiece is the best. Workpiece waste from the minimum. The test results make the temperature at 900 ° C is the cleanest casing temperature

Currently the automotive industry plays an important role on the economic growth in Thailand. As the same time the waste of automotive parts has increased as well. As a results the automotive parts made from three different natural fiber parts was studied consisting of hyacinths sugarcane and pineapple leaf fiber. By of 50 x 250 x 20 mm of mold dimension the specimens were produced under 700 W of heating stick and measured temperature by a K type of thermometer. There were 3 same proportion specimens made from: 1) sugar cane fiber: husk: latex adhesive 2) water hyacinth fiber: husk: latex adhesive 3) pineapple fiber: husk: latex adhesive in the ratio of 25:25:50 by weight which were formed under temperature between 100GC and 105°C at 5 MPa of pressure and leading to find out the bending moment ability. The test results show that the specimen made from sugar cane fiber has the highest value 5482.5 Nand 4061.11 N/mm2 of bending moment and bending stress respectively. It was more than specimen made of water hyacinth 29.84 % and pineapple fiber 65.01 %.