The purposes of this study were to 1) compare the perception on the organization culture of the personnel with different demographic personal background 2) compare the effectiveness of the Enterprise Resource Planning of the personnel with different demographic personal background and 3) study the relationship between the perception on the organization culture and the effectiveness of the enterprise resource planning.The results of the study revealed that in the overall1) The staff with the age difference perceived the organization culture differently while the staff’s genders marital statuses educational levels working periods and work departments showed no significance. 2) It was found that in the overall the staff with different ages perceived the effectiveness of the Enterprise Resource Planning differently but according to the staff’s educational levels positions and work departments showed no significant difference. 3) The personnel’s perception on the organization culture positively and highly related to the effectiveness of the Enterprise Resource Planning.

The objectives were to study microbiological hazard of Khao kluk ka pi for school food service risk assessment and critical control points (CCP) according to HACCP principles.The production of Khao kluk ka pi had the improper hygienic practice. Thus TPC counts were found in shallots coriander and chilli at 1.9×106 3.2×107 and 5.9×106 cfu/g respectively and found E. coli in chopped coriander more than 1100 MPN/g. The TPC S. aureus C. perfringens Salmonella and V. parahaemolyticus were not detected in cooked ingredients. The number of TPC in Khao kluk ka pi held at ambient temperature for 0 2 4 and 6 hours were founed an increase from 1.2×106 cfu/g to 7.6×106 1.8×107 and 3.4×108 cfu/g respectively that was as a result of the uncooked ingredients and mixing process. The microbial numbers were increased when this food was held for a long time before serving. The CCP of Khao kluk ka pi production were indicated at the process of washing raw vegetables cooking process and holding cooked food at room temperature for a long time before serving.

The aim of this study was to develop a three-dimensional transient condition model to predict the heat transfer rate of a heat pipe heat exchanger. This paper presents the details of the calculated domains which consist of the wall wick and vapor core. They were numerically simulated using the finite element method. The heat transfer rate values obtained from the model simulation can be used to design heat pipe heat exchangers. The values obtained from the model calculation were then compared with the results from experiments and the differences were 10.3% 10.4% and 6.7% for the working fluids of distilled water ethanol and R134a respectively. The working fluids of distilled water ethanol and R134a obtained heat transfer rates of 627.3 watts 522.8 watts and 836.4 watts from the experiments respectively.

This research aims to study the effect of drying temperature on the changes in the moisture content of charcoal briquettes undergoing drying of solar energy and far-infrared radiation (Solar+FIR) and far-infrared radiation (FIR). The electricity consumption and the specific energy consumption were also investigated. The coconut shell charcoal briquettes with the initial moisture content of about 41-43% MW were dried at 55 60 and 65oC until the final moisture content of 8% MW was obtained. Based on the experimental results it was found that the drying temperatures and the drying methods had effects on the changes in the moisture content of charcoal briquettes. Drying at high temperature could reduce the moisture content of charcoal briquettes faster than that at low temperature. Drying using FIR could reduce the moisture content of charcoal briquettes faster than that using Solar+FIR. Moreover the electricity consumption and the specific energy consumption decreased with an increase in the drying temperature. Drying using Solar+FIR had lower electricity consumption but had higher specific energy consumption than drying using FIR. In this study the charcoal briquettes had the average heating value of about 6667.05 cal/g.

To manipulate students data which participate in activity projects of the university. Student activity management information system support working of student development division to know how many students join campus activities in each year. This information can increase efficiency for clubs and staffs to set up proper activities according to student requirement. Each student activities data will be printed in activities transcript report when graduate that help rising employment rate in the future. The system was developed tested and assessed by 5 experts get a good level of satisfaction in whole process. The average result of the assessment is 3.99 and standard deviation is 0.38. In conclusion the system accomplishes in good quality able to enhance management of student activity system effectively.