Nowadays the automotive parts industry greatly grows up in Thailand. Brake disc is one of products that play a role in safety area. As a result the various designs such as front and back-vented brake discs are occurred to improve the performance of usability. Consequently this study aims to develop the ability of braking dynamometer from 9.7 kg-m.1 kg-m. Moreover the influence of the front and the back-vented brake disc effecting on braking distance was investigated by single dynamometer referenced JASO C406 for testing condition. Therefore both of discs were operated under 100 200 and 300 °C of braking temperature and 2 4 and 6 MPa of line hydraulic pressure of braking. 2 to 1272 of moment of inertial From experimental works the test results reflected that the back-vented brake disc created braking distance shorter than front-vented brake disc ostensibly. Besides there are also diversity of factors as temperature pressure and initial speed of braking. Especially the higher temperature caused an increase of deceleration and a decrease of braking distance. Moreover the higher pressure produced a deduction of braking distance and a rise of deceleration. Finally the initial speed of braking was directly various the braking distances in same condition.

A Study of Factors Affecting Student’s Decision to Drop out School: A Case Study of Faculty of Industrial Textiles and Fashion Design Rajamangala University of Technology Phra Nakhon was an applied research. It was designed for analyzing the voice of customers in student studying management. The samples group was four department students in the Industrial Textiles and Fashion Design faculty as Garment Technology Textile Chemistry Technology Fashion and Design and Product design who retired during study and graduated in 2014 and 2015 academic year. The research results were used for improving the study efficiency and reducing the unexpected study. From the results shown the most problem was withdrawn registration especially in the first and the second year student. Garment technology department was the highest rate of retention after that Fashion and design Textile Chemistry Technology and Product design were respectively. The education satisfactions survey was found the moderate level for curriculum and lecturer as the mean 2.57 and 3.14 orderly. Additional the environmental satisfaction was low as 2.26 for the unexpected education students. In the other hands the graduated students had the greater satisfactions for the whole factors. The curriculum satisfied was good as 3.30 the lecturer was best as 3.67 and the environment was moderate as 2.95 correspondingly. From these results the Faculty of Industrial Textiles and Fashion Design were developed and pay attention in the subjects and lecturer in the first and second year education. The understanding of core study and the essential of each department was the significant factor for retaining and priding the student until they graduated in the Faculty of Industrial Textiles and Fashion Design.

The first purpose of this research is to study the using of personnel management system of Rajamagala University of Technology Phranakhon. Secondly the satisfaction in system using is suggested. The investigation and gathering information from university workers are done by questionnaire of satisfaction. The information is evaluated by using frequency percentage mean and standard deviation term. The reliability of two samples is tested by t-test using Alpha Coefficient of Cronbach and the reliability of more than two samples is tested by One Way Analysis of Variance. The results showed that the efficiency of using the personnel management system is the same as the system which is used in division of personnel management administration and division of general administration. The setting manual and log out of system which used in sub-system of each role are consistent with research hypothesis. The analysis of satisfaction of all workers between sexes (male and female) and between duties (support and academic staff) showed that the satisfaction in personnel management system is at high level. The university plan to develop the system continuously to face the changing and the present.

The aims of this research is to study the suitable ratio of substituted okra with star gooseberry by standard recipe of Production of Crispy Okra Sheet by Hot Air Oven Dryer (Nipaporn and Arrada 2015) was applied in this product. The ratio between okra and star gooseberry are 50 : 50 40 : 60 and 30 : 70 of total weight then selection and nutritional analysis. Furthermore to study using drum dry and belt drier as a prototype for small and medium enterprise (SME). The result showed that the ratio between okra and star gooseberry at 40:60 (w/w) was the highest score of appearance color flavor taste texture and overall liking. The seasoned star gooseberry baked sheet product had total Energy 3 7 2 .0 9 and Energy from fat 47.61 kilocalories/100 gram. Protein Fat Carbohydrate Ash and Moisture content were 14.70 % 5.29 % 66.42 % 7.83 % and 5.76 % respectively. The using belt drier for being dried at 170 oC for 42 minutes was the optimize condition for as a prototype for SME in the future.

The purpose of this study is basic recipes of Khanom Saleetip and to study the amount Riceberry flour to substitute Replace Wheat flour in Khanom Saleetip Tere were 4 levels of the amount of wheat flour Riceberry flour. Which were 0% 20% 40% and 60% Randomized Complete Block Design (RCBD) Khanom Saleetip quality was assessed by the favorableness of Appearance color odor taste texture (soft) and Overall score using 9-Point Hedonic Scale. Khanom Saleetip quality was evaluated by 80 gourmets Analysis of Variance (ANOVA) and Duncan’s New Multiple Range Test (DMRT) were used compare the different means. The results found that mart of the gourmets like the level of 40% the average preferences of Khanom Saleetip Appearance color and overall in the high level. But odor taste and texture (soft) scores. Are in the Moderate level the results showed that there were statistically significant different among preferable score of Appearance color flavor taste texture (soft) and Overall at confident level (p≤0.05).