. 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 study the satisfactions of students attending Bachelor’s Degree in Home Economics Food Service Industry Program (2-year transfer program in cooperation with enterprises). To compare the satisfaction of teaching and learning genders exhibts and status before admission. To compare the satisfaction of work with the coporation genders exhibts and status before admission. The target population of this study is the students attending Bachelor’s Degree in Home Economics Food Service Industry Program (2- year transfer program in cooperation with enterprises) between 2013-2017 is 139 persons. This study use self-administered questionnaire. The statistical tools used in this study are Percentages Mean Standard Deviation t-test. The analysis of difference between the average satisfactions of teaching and learning not significantly different. The analysis of difference between status before admission satisfactions of teaching and learning not significantly different. The analysis of difference between the average satisfactions of work with the coporation significantly different. In the coordinator of the coaches. Environment and facilities And the benefits and benefits of the establishment. The analysis of difference between status before admission satisfactions of work with the coporation not significantly different. Teaching and Learning Approaches for Bachelor’s Degree in Home Economics Food Service Industry Program are 2 approaches: 1) Solutions for establishment of cooperation of enterprises. The establishment should cooperate with the educational institution. To get students to practice is to help the school. The establishment should cooperate with teachers and teachers. 2) The solution to create the cooperation of the school. Schools should establish relationships with establishments. The school should organize a seminar. And teachers to have a standard level in teaching as well. And develop the curriculum to meet the needs.

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.

This research aims to gather the wisdom of the local confectionery. Suphanburi study based products to guide development toward commercialization. Transferring knowledge to To those related to benefits. Data were collected from five local groups five produce of wheel cake / fried beans sesame sheet / rice cracker with flossy pork / Chinese cake / fish eggs cake By interview Try making Bring samples Sensory evaluation and microbiological analysis found that wheel cake / fried beans sesame sheet / rice cracker with flossy pork and fish eggs cake. The average scores in all areas was good.The results determine the microbiological quality up to standard in the past. But Chinese Cake with yeast and mold beyond the standard set of standards Assistant. 115/2549 regarding Chinese Cake researchers to develop recipes Chinese Cake training and knowledge transfer processes. wheel cake / fried beans sesame sheet / rice cracker with flossy pork / Chinese cake / fish eggs cake. Education shelf wheel cake / fried beans sesame sheet / rice cracker with flossy pork / Chinese cake shredded and packed in a clear plastic bag PS (Polystyrene) and stored at room temperature. Sensory evaluation of appearance color aroma taste and texture every two days were shredded wheel cake and rice cracker with flossy pork as a second storage product to use in frying oil. Fried beans sesame sheet and Chinese cake plates five-day shelf life packaging foil bag metallic highlights. And a desiccant sachet You can help extend the life products. The present state of our knowledge as to the significance of the product that provide high energy can be details as ancient fried bean at 604 kilocalories rice cracker with flossy pork at 516 kilocalories wheel cake at 470 kilocalories Chinese cake at 427 kilocalories and fish eggs cake at 258 kilocalories respectively. Package design and branding while maintaining a modern Thailand with. The study of consumer behavior and consumer acceptance of products as a tourist in Thailand. Suphanburi Community food product purchase behavior found a place to buy a product that was also the most popular. Shop in the center of the deposit. Reasons to buy most products. To subsidized products from the community Factors buy Is packaging Test results emptied from local products developed into a commercial product both 5 rating in every type of consumer. At a high level Except for the ease of purchase. Because it is manufactured locally friendly. Stock trading is a friendly community. The agency also lacks support the market. Is the only product that consumers rated at a high level. Chinese cake to its consignment to the main tourist attractions. Suphanburi is also available on the website of One Tambon One Product. The five types of products and also to support local products. In most. After the development stage to commercial-oriented agency already has implemented. The transfer of knowledge and technology to manufacturers of theoretical knowledge and technologies. Local Thai Dessert And Packaging Workshop and to develop process to standards. The workshop on nutrition labeling packaging distribution channels overall satisfaction of participants in the highest level.

The objectives of this research were to study and compare factors affecting dropping out of undergraduates in Rajamangala University of Technology Phra Nakhon. The finding on four types of factors were launched : personal educational institute family and social factor. Survey research methodology was exploited by distributing questionnaires to sample group of 638 RMUTP undergraduates in 2012 academic year. And the data was analyzed by the percentage the standard deviation the t-test and one way analysis of variance (ANOVA). The results were as followed : the personal factor as a whole was at low level they were : insufficient background knowledge in their fields capability in passing the examination getting low grade point average learning without planning boring of learning facing financial problem negative attitude in vocational field learning in dislike branch absence in class and having problems on family responsibility. On the institute factors as a whole it was at moderate level the causes were: inadequate facilities and services of the institute personal safety learning without instruments lack of helpfulness for the handicapped institute’s strict discipline inappropriate laboratory and buildings the executive management’s transparency institute’s relations with students unsuitable activities for learning expensive fee the students’ entrance without admission system overloaded extracurricular activities. On the family factor it was at low level as a whole they were : economics problems the family’s poverty parents’ attitude towards the institute single-mom’s burdens stability of parents career. Finally the social factor as a whole it was at low level they were : distance from students’ home the freshmen’s traditions self( 4) adjustment among peer group improperly learning environment quarrels and conflicts with others and freshmen’s assimilation in new surroundings. By comparing personal factors to family factors the study found that all factors were nonsignificantly different at the level of 0.05. While the institute factors and the social factors were significant different at the level 0.05