This research presents a bamboo chopsticks machine with automatic control system. The production of bamboo chopsticks the current will be cut to get the machine to enter the bamboo chopsticks using the machine. The machine will hammer bamboo rotation of the electric motor. The AC motors with high power. Currently the production of chopsticks mostly small businesses. Lower costs which resulted in lack of effective security. This research presents the design and techniques with bamboo chopsticks production automation. The objective is to make the production of bamboo chopsticks are secure and compliant. To increase productivity and reduce the danger of the machine. In designing the Arduino technology is used in the development of electronic prototypes designed to be user for both hardware and software advanced application control equipment used in the production of chopsticks for safe to use on the incidence of danger from the use.

This research proposes technical performance evaluation and economic decence for the combination of harmonic correction devices in Industry. Currently an electronic device is popularly applied in power network. Although it is a higher performance device than the existing device it still causes the power quality issues and then network failure. Especially harmonic disturbance in the network it is a harmonic source that generates harmonic current into the network. Many types and solutions are available in the present time therefore the suitable and optimal financial solution must be considered. A network model for the analysis of harmonic correction devices suitable solutions and optimal financial has been established in the simulation software that bases on the power and Break Even Point (BEP) equations. The results of analysis shown that the performance of harmonic correction devices suitable solution and BEP of investment in match to the using of a detuned filter bank and an active harmonic filter (case 8) thus these information will be valued for the end-user.

Bakery Products Development from the Banana Pseudo-stems and Waste from Dried Banana Production at Ban Bang Ta Chom Community Enterprise Sing Buri Province for Sustainable Commerce. Research on bakery product development from paprika and bananas in Production of Dried Banana of Bang Ta Chom Housewife Community Enterprise Group Sing Buri province for sustainable commercialization in order to: 1. Develop bakery products from 4 types of Banana Pseudo-stems and Waste 2. study the formulas and production processes of bakery products from Banana Pseudo-stems and Waste 3. study the consumer test of bakery products from 4 types of Banana Pseudo-stems and Waste and 4. To transfer technology Little Bakery products from Banana Pseudo-stems and Waste then bring the shelf life in conditions ranging from 0-10 days and compare the physical properties. Chemical and microorganisms such as pH value color measurement and total number of microorganisms found that Khanom Jeen noodles stored in modified atmosphere conditions have longer shelf life than those stored. At normal atmospheric conditions and vacuum conditions. Chemical analysis results showed that the bakery products decreased their pH over time. With values between 4.31 ± 0.00 and 2.99 ± 0.01 and bakery products Stored at 100% carbon dioxide (CO2) modified atmosphere packed in a sealed nylon / PET vacuum plastic bag. Store at room temperature. Can be stored for up to 10 days and found that the total number of microbes increased when the storage life is longer But not over the standard of community products so the products are safe and not harmful to consumers. Consumer test results show that consumers like and are interested in buying bakery products that use 100 percent carbon dioxide (CO2) at 75 percent.

The Research Shelf Life Extension of Kanom Jeen by Using Modified Atmosphere Packaging for Increasing the Competitiveness for Commercial: Case Study of Thap Luang Company. Study the use of modified conditions for extending the life of fermented rice noodle By using filling techniques under atmospheric conditions Divided into 7 levels which are normal conditions vacuum (vacuum) nitrogen gas (N2) 100 percent carbon dioxide (CO2) 100 percent nitrogen gas per carbon dioxide (N2: CO2) all 3 levels which are 60 percent. : 40 70:30 and 80:20 then to study the storage life of each condition from 0-15 and compare the physical properties Chemical and microorganisms such as pH value color measurement and total number of microorganisms found that Khanom Jeen noodles stored in modified atmosphere conditions have longer shelf life than those stored. At normal atmospheric conditions and vacuum conditions. Chemical analysis results show that ready-to-consume fermented rice noodle flour in all atmospheric modification conditions decreases pH over time. With values between 4.31 ± 0.00 to 2.99 ± 0.01 and fermented rice noodle flour stored at atmosphere modified with 100% carbon dioxide (CO2) gas packed in a sealed nylon / PET vacuum plastic bag. Store at room temperature. Can be stored for up to 12 days and found that the total number of microbes increased when the shelf life is longer but not exceeding the standard of community products (PhorChor. 500/2547 Knmhin) so the products are safe and not harmful to consumers. Consumer test results show that consumers like and are interested in buying Khanom Jeen products that use 100 percent carbon dioxide (CO2) at 75 percent.

This research uses quantitative research regulations for its purpose of 1) To study the trend of Potential development and career development in textiles and fashion . 2) The development of short-term courses in textiles and fashion it is suitable for the needs of entrepreneurs and the general public. 3) To guide for organizing short-term courses effective in textiles and fashion for making money to the university. Is focusing on the development of short-term course of textiles industry and fashion. There are 2 sample groups Such as entrepreneurs and workers in textiles and fashion industry. The instrument used in the study are questionnaires requirements for the development of textiles industrial and fashion personnel. The aim for study is respondents information training needs to develop the potential of textiles and fashion personnel and the factors influencing the selection of the service short-term course.