. 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 is to study the combustion characteristic of a low-pressure vertical port burner using computational fluid dynamics (CFD). The simulation model was created using Fluent 6.3 in 3D-model of the same size of the burner. The CFD results were verified by measuring the temperature around the burner head and a vessel. Moreover the results of conventional vertical port burner having the swirl angle of 90o and the inclination angle of 90o (CB-S90I90) and two swirl port burners (SB) being SB-S90I13 and SB-S30I90 were compared. The temperatures obtained from CFD and experiments were similar which the error was less than 9%. From the CFD’s results the temperature and heat flux of the SB-S90I13 burner were higher than those of the CB-S90I90 burner. The maximum temperature and heat flux of SB-S90I13 burner were 1445 K and 5291 W/m2 respectively. It was implied that the combustion characteristic and heat transfer to the vessel of SB-S90I13 burner was better than that of CB-S90I90 burner. It was resulted that the thermal efficiency of SB-S90I13 burner was better than that of CB-S90I90 burner which was the percentage energy saving of 6.93%.

The study of the efficiency of fuel consumption by adjusting the fuel injection pressure is basically one optimization method to maximize the engine combustion. In this current study the Honda wave 110 cc. engine has been used to test in particular the fuel injection by adjusting the pressure of injector. To control the pressure of injection was made by automatic valve injectors with three different pneumatic pressure which were 2 2.5 and 3 bars respectively and the similar running distance of 5km. The results showed that at 2 bars the obtained fuel saving was 1020.68 km/L and the speed at 25.23 km/h which corresponded to the highest CO2 emissions during the engine combustion.

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.

At present the climate is changing due to changing environment. Industrial pollution Smoke from the traffic of cars on the road. Dust from the burning of forests etc. This change makes the climate change rapidly. Affect the temperature rise. In addition the temperature changes also affect the air pressure is changing as well. By the temperature relationship Atmospheric pressure and wind direction change dramatically in the climate such as wind storm precipitation and wind direction. This research is a forecast of air pressure and wind. To analyze the precipitation Wind and storm in the future. This is a summary of wind rain and storm in Southeast Asia including Thailand. The mathematical model used for forecasting is the Global Climate Model which is a powerful model. The initial condition of the forecasts was from the Intergovernmental Panel on Climate Change (IPCC) and the European Center for Medium Range Weather Forecasts (ECMWF) and after forecasting examined or measured the accuracy of the forecasts by Lyapunov exponent (LE) is the most commonly used forecasting method and is the basis of other methods of forecasting accuracy. In addition it is also used to measure the accuracy of the forecast is Finite time Lyapunov exponent (FTLE). Forecasting results show that the initial conditions used in forecasting result in atmospheric pressure and wind direction varying according to different starting conditions. So the temperature the air pressure and the winds cause the rain and the climate change.