The ORC power plant is a promising technology to generate electricity from low-temperature heat sources. However implementation of the ORC for low capacity electricity generation is unattractive at the commercial level. Scroll compressors are massively produced to be used in refrigeration and air-conditioning applications. Using a scroll compressor in reverse as an expander can reduce the investment cost of low-capacity ORC power plants. In this study 2 scroll compressors that are available in the automotive air-conditioning market of Thailand were modified and used as the expander of a 1 kW ORC power plant. The performances of these 2 scrolls were compared and the plant performance was investigated. A heat source temperature from 100°C to 150°C was supplied to the plant. It was found that the gross power is higher by 18-35% for the larger expander (110 cc/rev) than for the smaller expander (85.7 cc/rev). The larger one provides the isentropic efficiency of 37-76% and the gross power of 806-1926 W. In addition the effects of check valve installation were examined and compared with those of the tests without check valve installation. It was revealed that the isentropic efficiency increases by 18% while the gross power decreases by 4-22% when the check valve was installed.

This research aimed to investigate the basic recipe product the quantity of banana flour that used instead wheat flour in Thai crispy sponge cake (Sa Lee Krob) and the nutrition value of Sa Lee Krob. 50 samples were expert lecturers from the department of food and nutrition the department of food science and nutrition and the department of industrial food service the faculty of Home Economics Technology Rajamangala University of Technology Phra Nakhon. 9- point hedonic scale was used in this study. The result found that the basic of 3th recipe (Bloggang 2018) was acceptable as the standard recipe. There were 4 levels of the substitution of banana flour for wheat flour; 0% 10% 20 % and 30%. 10% was acceptable for the appearance color flavor taste texture and overall liking. The average scores were 7.94 7.92 8.22ม 7.90 and 8.08 respectively. For the color of the basic Sa Lee Krob L* (brightness value) a* (redness value) and b* (yellow value) were different from Sa Lee Krob which is substituted with banana flour (p≤0.05) For the texture of basic recipe of Sa Lee Krob the hardness value was harder than Sa Lee Krob which was substituted with banana flour. The flexibility value ability to combine stickiness value and Chewing resistance value were not significantly different (p>0.05). The nutritional aspects of the basic Sa Lee Krob and the quantity of banana flour substituted wheat flour found that provided less energy but more fiber. The more ash showed that banana flour provided more quantity minerals. Minerals found in banana include potassium magnesium phosphorus and calcium.

This research is to study the recycling of residue clams shell from Mahachai Samutsakorn Thailand. This waste was collected from canned clams industry and it can be recycled as the composition of Mon brick instead of the rice husk. The study of clams shell composition found that Calcium was main composition as 98.50%VS. The moisture and ash content was 0.88% and 58.27%TS respectively. The works methodology is using ash from clams shell incinerated at temperature 900 1000 1100 and 1200oC in 5 hours respectively instead of rice husk in Mon brick processing. The fabrication of Mon brick was in size 5x5x5 cm adding ash from clams shell intead of rice husk. The result found that increasing the temperature to incinerate clams shell ash instead density and compressive strength increased while moisture and water absorption deceased. When Mon brick was fabricated in standard size at 6x15x3.5 cm the changed material characteristics was in the same trend as previous size. Mon brick in standard size adding 100% clams shell ash instead of rice husk had density 2.63 g/cm3 moisture content was 2.86% water absorption at 1 and 24h was 17.40 and 20.16% respectively and compressive strength was 0.52 MPa. These characteristics was according to standard of Engineering Institute of Thailand. It can reduce the cost of rice husk in Mon brick factory 28800 bath/year while the waste from canned clams factory could be reduced 20.94%.

The solar chimney power plant (SCPP) has been proposed as a promising alternative power plant. According to the literature the chimney for commercial-scale SCPPs should be about 1 km high. The construction of these tall chimneys is very challenging and the construction cost is enormous. The sloped solar chimney power plant (SSCPP) is a variation of the SCPP. One of the SSCPP’s prominent feature is that its collector is sloped and then its chimney can be shorter than that of the SCPP. This leads to a lower investment cost of SSCPPs compared with that of SCPPs. Also previous studies show that the industrial waste heat potential of Thailand is considerable and should be investigated. As a result this study developed a mathematical model for designing a sloped solar chimney power plant powered by industrial waste heat (SSCPP-WH). The model was justified by validation using experimental data. Then several SSCPPs with different geometrical dimensions were simulated to determine a proper dimension that has the lowest levelized cost of electricity (LCOE). It was found that the LCOE is about 0.14 USD/kWh the payback period is about 11 years system efficiency of 1.3% and collector efficiency of 36%. for an SSCPP-WH with a collector area of 49000 m2 chimney height of 45m flow area ratio between solar collector inlet and solar collector outlet (AR12) of 14 and waste heat of 10 MW. It was also found that the payback period of SSCPP with no supplied waste heat is lower than that of some SSCPP-WHs. To make sure that the payback period for the SSCPP-WH is faster than that of SSCPP with no waste heat a ratio of the supplied waste heat to the absorbed solar energy of the SSCPP-WH must be greater than 0.34.

The purpose of this study was to optimize the formula of cereal drink. Ninetyoneto ninety-three percent of red kidney bean three to five percent of peanut andone to three percent of Job’s tear were studied by using Mixture experimental design(Scheffe’ simplex-centroid design) to determined the optimumformula. Chemical and physical properties %protein pH and total soluble solid were analyzed. The result shown the formula of cereal drink consisted of 0.5% red kidney bean 1% peanut and 1%Job’s tear were the optimum formula. The optimum product was evaluated color(L* a* b*) pH %protein %fat and %fiber. The product consisted of L*38.20 a*0.13 b*3.46 pH 6.6 1.3% of protein 0.2% of fat and 0.02% of fiber. Coliform bacterials was less than 3.0 MPN/100ml. Sensory evaluation was tested by 100 panelists using 9-point hedonic scale in aspects of color odor flavor texture and overall liking were 6.18 6.16 6.09 6.04 and 6.63 respectively. The overall liking of product was within the range of like slightly