This research aimed to study the optimum factors affecting the quality of gold plating process to enhance OTOP knife products of Ban Mai knife forgers village. This study focused on application of AISI 5160 steel and the 24k gold plating process.In the experiment three samples of plating currents were observed; 10 12 and 14 volts each at 30 60 90 120 150 seconds and 180 seconds respectively. The study found that applying the electric currents in gold plating at 12 volts for 120 seconds gave the best results for the gold color and thickness by giving the thickness of the gold surface at 33.82 micron and the color value between L*=88.72 a*=4.45 and b*=78.58. Moreover the gold dispersion was consistent throughout the workpiece. From applying the electric currents in gold plating at 10 volts it lessened the thickness of the gold plating which made the gold plating look uneven. From applying the electric currents in gold plating at 14 volts it increased the thickness of the gold plating which resulted in a dull or burned finish from over-plating. In comparison the cost of the knife before plating with gold costs only 30 baht per piece while the cost of the knife after plating with gold costs 99 baht per piece. In conclusion the daily sales of a product increase from 50-60 items per day to 60-75 items per day which also resulted in increased revenue and profitability from 1500-1800 baht per day to 5940-7425 baht per day on average.

This research aimed to study the foreign tourists’ behaviors toward religious tourism and study the guidelines for the development of religious tourism at Chiang Mai Municipality Chiang Mai Province. The sample group used in this study was foreign tourists visited religious tourist attractions in Chiang Mai Municipality. The instrument used in this research was a questionnaire. The majority of respondents were Asian female age 36-45 years old who held a bachelors degree and work in general labor/ private. Learning was the main purpose of traveling. Tourists traveled with friends using motorcycles and bicycles and they were interested in Wat Phra Singh. The social media as Facebook Instagram and YouTube are the source of information. Tourists traveled during holidays - public holidays and spent time doing activities between 1-2 hours. The expenses during the trip were about 10001 - 20000 baht. They stayed at hotels resorts and they had experienced traveling in Chiang Mai Municipality 2-3 times. The overall opinion of the guidelines for religious tourism development in Chiang Mai Municipality was found in a high level. The mean was 3.75 and the standard deviation was 0.54. The guidelines for the development of health hygiene and safety was the highest point followed by transportation tourism promotion Ancient sites and antiquities Facilities and religious tourism activities respectively.

The purposes of the study of Thaitone colors using for bakery work: Buttercream case study were to examine the proper basic recipe of buttercream which used in the study of Thaitone mixing to examine the appropriate ratio of colors in mixing Thaitone colors for buttercream and to examine the acceptance of Thaitone colors using for bakery work. In terms of the entrepreneurs buttercream case study the experiment was planned by the Randomized complete block design (RCBD) at a 95 percent confidence level. The experiment was conducted to evaluate the sensory quality of appearance color odor taste texture and overall preference and compare the differences of the average by using the Duncan New Multiple Range Test (DMRT) and computer program. There were 30 participants for testing the taste with 5 – point hedonic scale method. The result showed that the third basic recipe of buttercream was accepted the most. The averages of appearance color odor taste texture and overall preference were 3.53 3.96 3.66 3.26 3.76 and 3.70 respectively. The result of physical testing revealed that it was stable insoluble and there was no expansion although at a 30- degree Celsius room temperature. According to the result of the study of the entrepreneur’s acceptance of Thaitone color buttercream it was found that Kulap color 45.47 17.44 and 2.67 were accepted the most from the entrepreneurs at the most level accounting for 35 percent. Chan color which its brightness was L*53.23 having a red-color value of a*2.16 and yellow-color value of b*26.01 was accepted the most from the entrepreneurs at the most level accounting for 45 percent. Also Namlai color which its brightness was L*45.39 having a red-color value of a*-19.03 and yellow-color value of b*-6.90 was accepted the most from the entrepreneurs at the most level accounting for 60 percent. According to the study of the entrepreneur’s acceptance of Thaitone color mixing guide for buttercream it was found that it could be applied with the bakery products in entrepreneur’s shops accounting for 100 percent. Moreover the Thaitone color buttercream mixing guide could be most productively applied in the bakery businesses accounting for 55 percent.

The objectives of the research on the different egg age affecting the sponge cake were to study the appropriate different egg age to bake the sponge cake and examine the physical and chemical qualities of the sponge cake. The density of the different age cake was measures using the randomized complete block design (RCBD) method at 95% reliability. The quality of senses sight color smell taste and texture and the overall preference were evaluated. The difference of mean was compared with by Duncan New Multiple Rang Test (DMRT) using a computer program to find the appropriate different egg age to bake the sponge cake. 30 testers applied the 5- point hedonic scale to test the product. Research results showed that the testers preferred the egg age at 9 days the most. Ln terms of taste texture and overall preference the mean was 3.70 3.67 and 4.00 respectively. The physical quality test results indicated that the texture of the one-day egg age had the best adhesion and flexibility 0.54 and 0.94 respectively. The egg age at 12 days had the highest lightness (L*) yellowness (b*) and redness (a*) 50.61 4.71 and 23.99 respectively with the statistical significance (p).≤ 0.05

This aims of special project are study about method reduce astringent of ripening suitable products of carunda pasteurized juice we are study the changes during storage of carunda pasteurized juice and study cosumer acceptance of products of carunda pasteurized juice. From method revealed that the methods of ripening carunda the most suitable method is method 3 the method of ripening Cassia Tree in 3 days we are found physical quality in the value L* a* and b* (peel) is equal to 38.03±0.26 29.44±0.17 13.43±0.35 the value L* a* and b* (the meat) is equal to 35.43±0.10 36.86±0.08 19.87±0.07 Chemical found °Brix values were 8.83±0.29 and 2.97±0.02. The pH of the test scores in most aspects. The difference was statistically significant (p<0.05) and then study the dynamics between the preservation of products carunda pasteurized juice and found that L* a* decreased statistically significantly (p<0.05) and b* values were increased statistically significantly (p<0.05). The bacteriological quality of carunda pasteurized juice found that microorganisms not exceed 1x104 cfu/sample 1 ml yeast andmold must not exceed 100 CFU/sample 1 ml S. Cheryl Shea coli must be less than 3 MPN/sample 1 ml and Coliform less than 2.2 MPN/100 ml Which does not exceed the prescribed standards of the Ministry of Health. Can be stored at room temperature 4+2 °c storage for 3 weeks The study on the adoption products Karanda Pasteurized found that consumers agree 100 percent.