The objective of this research was to develop a beverage product from broken-milled sangyod rice for the elderly person. Raw materials of this product were broken-milled Dangyod rice soybean red kidney bean Job’s tears sesame and sucrose. The highest acceptance score (9-point hedonic scale) by the panelist who the elderly person ( 60 years old) showed that 7% broken-milled sangyod rice was proper for supplement in this beverage ( 0.05). The color in tem of L a and b values were 64.80+ 0.04 6.60+0.07 and 8.27+0.05 respectively. Viscosity of this beverage was increased by addition of broken-milled Sangyod rice. The B brand sweetener was gained the highest acceptance score. The developed product was 21.19 kcal/100g and fat protein fiber and carbohydrate content were 0.59% 1.25% 0.15% amd 2.75 % respectively. After storage at 4+ C for 15 days this product was shown to be safe for consumption. It passed quality criteria of Thai community product standard (TCPS 282/2015). The 100 elderly consumers focused on the nature of rice or cereal products in terms of health benefits. All of consumers were accepted on the product for beneficial for health.

This research conducted an investigation on vocational pre-service teachers’ performance based on Technological Pedagogical Content Knowledge Framework (TPCK) to support learning in 21st century. TPCK Framework integrated three kinds of knowledge needed by a teacher in providing learning process for students effectively. The results of this study found that vocational pre-service teachers had the knowledge of using technology understanding teaching pedagogies and mastering on content individually. However they were limited in blending such essential three domains together to form more effective learning process for their students.

Identity design design on packaging for products from sugar palm Phetchaburi Province The aim is to explore and analyze the creative capital of the province and to design Identity graphic on packaging for products from sugar palm. Participants were residents and visitors in the province of 100 people by accidental Sampling random and experts in the design of 5 people tools used in the research is to evaluate the design. How to conduct research Step 1) Secondary education and explore spatial data 2) screening analysis to identify the elements of identity 3) Synthesis and process design 4) test and evaluate the performance of samples 5) Selection and development 6) Prototype 7) Prepare and publish reports. The study concluded that design elements identity on packaging for products from sugar palm Phetchaburi Province. Ideas or inspiration from a long regatta. Conveys fun refreshing and cool nature Illustration graphic patterned palm combination stripes art Phra Nakhon Khiri (Khao Wang) and the Wat Yai mural Font BoonJot a text headline or highlight text orTypeface and font CS PraJad a body text Color of brown sugar and blue sea The composition an asymmetric split into two groups for the promotion of the area and an important indicator. The analysis evaluated the design. Overview of the evaluation group who have the qualification. The higher sample rate But with the same rating that is the highest score a run followed by the interpretation and design respectively

This research has the purpose to study about the process of transforming of food products supplemented with five types of ripe durian having grade failure. It aims to study about quality of food products transformed from ripe durian having grade failure. It is the study about consumer test having effect towards food products transformed from ripe durian having grade failure and transferring of technology for developing of processed food product from ripe durian texture to the community. The experiment found that study of suitable quantity of pipe durian having grade failure in supplementing food products in 5 types by testing about acceptance of testers who were 40 instructors in Field of Food and Nutrition Field of Food Science and Nutrition and Field of Food Service Industry. The researcher used methods of giving scores of favor in type of 9-point hedonic scale. The researcher added ripe durian having grade failure into durian coconut milk at levels of 0 30 60 and 90 per cent of total ingredients. It was found that testers accepted the durian coconut milk at level of 90 per cent which was in much favor level. Coconut Custard in golden cup (dessert stuffed ingredient) was supplemented at level of 0 50 75 and 100 per cent of all cooked taro ingredient it was found that testers accepted such coconut custard at level of 100 per cent. Coconut Custard in golden cup pastry flour ingredient) was supplemented at level of 0 10 20 and 30 per cent of total ingredient. It was found that testers accepted such coconut custard at level of 30 per cent which was in level of moderate favor to much favor (7-8). Moose supplemented with ripe durian texture having grade failure at level of 0 10 20 and 30 per cent of total ingredient it was found that testers accepted the moose at level of 20 per cent which was in the level of moderate favor to much favor (7-8). Marshmallow supplemented with ripe durian texture having grade failure at level of 10 20 and 30 per cent of total ingredient it was found that testers accepted such marshmallow at level of 20 per cent; which was in level of moderate favor to much favor (7-8). Ancient toffee supplemented with ripe durian texture having grade failure at level of 0 20 40 and 60 per cent of total ingredient it was found that testers accepted the ancient toffee at level of 40 per cent which was in the most level which was in the much favor (8). When physical feature of food products supplemented with five types of ripe durian having grade failure was studied it was found that only one product of durian coconut milk had value of 88.933 cp or centipoises. Regarding nutritional value of processed food product with ripe durian having grade failure it was found that durian coconut milk supplemented with 100% ripe durian having grade failure had protein for 3.23 per cent fat for 8.58 per cent ash for 0.78 per cent fiber residue for 2.01 per cent and moisture quantity for 54.87 per cent. It was found that coconut custard in golden cup with stuffed pastry supplemented with ripe durian having grade failure for 100 per cent and coconut custard with pastry flour in golden cup with ripe durian having grade failure for 30 per cent had protein for 10.87 per cent fat for 18.67 per cent ash for 0.91 per cent fiber residue for 2.35 per cent and moisture quantity for 25.31 per cent. It was found that moose supplemented with 20% ripe durian having grade failure had protein for 3.67 per cent fat for 17.09 per cent ash for 0.55 per cent fiber residue for 1.45 per cent and moisture quantity for 62.26 per cent. It was found that marshmallow supplemented with 20% ripe durian having grade failure had protein for 5.89 per cent fat for 0.68 per cent ash for 0.28 per cent fiber residue for 0.56 per cent and moisture quantity for 41.64 per cent. It was found that ancient toffee supplemented with 40% ripe durian having grade failure had protein for 18.22 per cent fat for 23.11 per cent ash for 12.1 per cent fiber residue for 1.10 per cent and moisture quantity for 8.91 per cent. However supplementing with ripe durian having grade failure in five types of food product can be done but there should be realizing about chemical elements of the initial components for example moisture quantity and fat. These components may affect physical features such as smell taste and texture. These features have effect on product acceptance. From transfer of food product technology from ripe durian texture having grade failure at Faculty of Home Economics Technology Rajamangala University of Technology Phra Nakhon there were 40 receivers of technology transfer. Result of evaluation of satisfaction for 5 aspects of providing service including providing service of officials resource persons service providing process/step facilities and benefit from service receiving all these aspects obtained scores in much satisfaction level in every aspect.

This report aims to present the random noise elimination of image based on edge preservation. This solution is a pixel processing using 29 templates. Each template consists of the considered pixel and its neighbor pixels. To eliminate noises the smoothing process replaces the new pixel intensity into the same considered processing pixel by the mean intensity of neighbor pixels. The condition of the template selection is based on the minimum variance of templates. As the experimental results this solution brings the peak signal-to-noise ratio (PSNR) higher than Gaussian filter Tomita’s marks Fukuda’s marks and Nagao’s marks and also gains contrast difference.