The aims of this study are to 1.) develop a new woven Mudmee pattern which inspired by optical art integrated with the silhouette of Prasat Si Khoraphum in Surin province 2.) use the developed Mudmee pattern to improve clothing design influenced from 1960s fashion 3.) test the satisfaction level of the finished Mudmee clothes from the sample group. There are 7 textiles professionals including pattern designers textile artists Mudmee textile specialists and 5 fashion designers as supervisors in screening the patterns and designs. The sample group is selected from the staffs who work in Rajaphat Surindra University and Rajamangala Northeast (Surin Campus). The tool in this research are the fabric pattern sketches inspired by optical art integrated with the silhouette of Prasat Si Khoraphum the 1960 fashion clothing design sketches and the satisfaction survey. The satistical package for the social science program was employed fro mean and percentage. This study found that the most selected designs from 7 textiles professionals were Pra Sart Moom Soong 1 pattern Nammatam1pattern and Rekhakanit 4 pattern. There were 9 jacket sketches that had been selected. The level of satisfaction on the clothing design from 1960 era of 213 women staff who work in Rajabhat Surindra University and Rajamangala Northeast University (Surin Campus) showed that the Pra Sart Moom Soong 1 pattern gained the highest level of satisfaction (4.78) The Rekhakanit 4 pattern was the most aesthetics pattern (4.70). Finally the sample group satisfied the color and pattern of Nammatam1 the most (4.73). In Chon-Phoa group the most aesthetic jacket patterns were Pra Sart Moom Soong 1 (4.67) and Nammatam1 (4.70). While the Rekhakanit 4 pattern appeared to has the highest level of correlation between pattern and clothing design (4.74). In the uniform group the most aesthetic 1960 jackets pattern were Pra Sart Moom Soong 1 (4.74) and Nammatam1 (4.71). While the Rekhakanit 4 pattern appeared to has the highest level of correlation between pattern and clothing design (4.73). In Art and Fashion group highest level of correlation between pattern and clothing designs for each pattern were Pra Sart Moom Soong 1 pattern(4.67) Rekhakanit 4 pattern (4.69) and Nammatam1 (4.70).

This research aimed to study the basic recipes of making “Pla Nil Yong” were studied. The Completely Randomized Design (CRD) was used to evaluate the sensory property in overall liking the characteristic appearances color flavour taste and texture. There were used 30-testers and a 9-Point Hedonic Scale were used. The study found that the second basic recipe had the highest scores in overall satisfaction. The 3 types of heating of fish meat production used were: Steaming Pressure Cooking and Broiling. It was found that the Pressure Cooking had the highest scores of all averages. The Steaming and the Pressure Cooking made the fish fiber fluffier than the Broiling. By the color variation of finishing product was as follow: Brightness (L*) 53.91 Red (a*) 10.50 Yellow (b*) 30.25 aw 0.57. By the amount of total microorganism 2.5x102 CFU/g Yeast and Fungus <25 CFU/g Moisture 4.75% Fat 6.54% Protein 48.06% Ash 7.47% Fiber 0.54% Carbohydrate 32.64%. The study of 3-differrent-temperature of storage were 28 40 and 50 degree Celsius. In 90-day storage checking; found that all of the three variation had overall liking the characteristic appearances and color were different but flavour taste and texture were of no difference. The total amount of microorganisms: yeast and fungus were a lower standard. The production cost of Pla Nil Yong is 397.10 bahts per kilogram.

The purposes of this research was to study and to compare the students’ satisfaction of the school lunch project in Demonstration School of Suan Sunandha Rajabhat University classified by gender age grade levels and amount of participation in the school lunch project. A sample of this research was 297 students selected by stratified sampling Research instrument was the questionnaire. The data were statistically analyzed in terms of frequency percentage mean standard deviation and t-test for dependent samples. The results of the research indicated that : 1. The satisfaction of most girls from grade levels 1-3 and amount of participation in the project were at high level in all aspects of food services place equipment cost and personel. 2. The satisfaction of students with different genders ages grade levels and amount of participation toward the school lunch project was significantly different at 0.05 level.

The purposes of this research were 1) the comparison of tie-dye methods; Binding technique folding technique and stitching technique and 2) three kinds of fabric dyed; cotton linen and rayon comparison and 2 pattern design groups; geometrics and naturalistic patterns. There are 8 motifs were used; quadrangle trianglecircle heart form flower leaf butterfly and worm. The research tools were used; The assessment for 15 connoisseurs (connoisseurship model). Data were analyzed by the statistical package for the social science program and using mean percentage standard deviation one-way ANOVA and chi-square.The result of the study were that binding technique had mean 4.20the second was stitching technique had mean 4.10 and the last was folding technique had 3.69. The result of the tie-dye technique suitability comparative ranking for massproduct that the best technique is binding. The second was stitching technique and the last was folding technique. In this study there were comparative in 5 parts as follows 1.tie-dye method 2. pattern design 3. colour of fabric dyed 4. overall image of fabric dyed 5. capability of techniques.Binding technique folding technique and stitching technique on Cotton were much points in tie-dye method and capability of techniques. Binding technique and stitching technique on Cotton were much points in pattern design and overall image of fabric dyed. Binding technique and stitching technique on Linen were much points in 5 parts. Folding technique on Linen were much points especially in tiedye method and capability of techniques. Binding technique and stitching technique on Rayon were much suitable in 5 parts. Folding technique on Rayon were much especial points in 5 parts except overall image of fabric dyed. Comparison of three kinds of fabric and two pattern groups were that cotton linen and rayon fabrics in geometrics and naturalistic patterns had average the best in binding technique. To compare tie-dye techniques and fabrics and pattern groups had different for some parts statistically significant at level of .05

This paper aimed to study the process of making instant Pad Thai powder by Spray Drying method. The appropriate temperature of hot gas and the quantity of Maltodextrin in processing instant Pad Thai powder by Spray Drying method were studied. Factorial in Completely Randomized Design (CRD) was used. The study found that the appropriate quantity of Maltodextrin was 20% and the appropriate temperature for in and out hot gas was 150/90 ºC. The color variation of the finishing instant Pad Thai powder was as follow: Bright colors L* 88.32 Red a* 0.99 Yellow b* 8.26. The color variation after cooking the product was: Bright colors L* 30.73 Red a* 3.08 Yellow b* 8.25. aw 0.22. The moisture of the powder was 1.24. Then the consumer satisfaction was studied by using 3 types of Pad Thai Noodles; Pad Thai Noodles with Instant pad Thai Powder Pad Thai Noodles with regular Pad Thai sauce and Pad Thai Noodles sold in general market. Randomized Complete Block Design RCBD was used. The study of the consumer satisfaction revealed that there was no difference between pad Thai Noodles made with Instant Pad Thai Powder and Pad Thai Noodles made with regular Pad Thai sauce at the statistical significance (p>0.05). The testers rated the overall taste of Pad Thai Noodles at 7.57. Next the researcher studied the expiration period of Instant Pad Thai Powder by packing the product in double vacuum foil and storage the product at 4 different temperatures 30 35 45 and 55 degree Celsius. Then the product was studied to evaluate the physical chemical microorganism and sensory property. The product kept at 55 ºC was the most different of the four storage products at p ≥ 0.05 with the highest level of consumer satisfaction at color = 7.33 smell = 7.30 taste = 7.90 texture = 7.57 and total = 7.40. The amount of microorganism yeast and fungus were at the safe level to comsume.