The purpose of this research were to 1) study the production factors and efficiency of fireproof suit; 2) analyze the three line balancing models of fireproof suit; and 3) make comparison of production efficiency for fireproof suit’s manufacturing processes. A group of representative sample for assessments is 90 dressmakers of Creative Polymers Co. Ltd. The used tool for collecting data is the data recoding form consisting of production process list data recording date processing operation and duration of processing. Accordingly put the sewing line layout and make production test with the three line balancing models of fireproof suit then record all data and entry all data to SPSS program to average statistics on percentage and standard deviation. The research showed that the improvement of the three line processing models of fireproof suit comparing to the data of the three line balancing models are identified that C model increased from traditional production system 74.05 percentage B model increased from traditional production system 57.51 percentage then A model increased from traditional production system 48.53 percentage. The result showed that the fireproof suit’s production processing of Creative Polymers Co. Ltd. ought to take the C model in order to fasten production process and augment better quality. A minimum process of producing is amount of 110 steps with less time per one unit; minimum 177.41 minutes; with 30 workers; and 27 machines. The waste product of the three line processing models: A B and C model; not over 20 percentage during 8 hours of working. It shows that the c model has the least of waste product. The over operation that product has not much wasted not include in choosing the model for improving production efficiency and C model

The study on textured vegetable protein as crispy fish maw compensate in Crispy Fish Maw in Spicy Salad Bar. The purpose of study on processing spicy salad Bar. Study amount of textured vegetable protein The result of this the spicy salad bar that has 50 grams. Study amount of dried squid cashew nut and dried shrimpThe result of this spicy salad bar that has 50:50:30 grams The most panelists score in them of color flavor odor texture and overall because product is the nice color texture has weakest smell of dried squid. Study amount of dried chive onion powder and celery powder The result of this spicy salad bar that has 0.5:0.4:4 grams because product is the weakest smell. Study of Total Soluble Solids (TSS) of sauce in spicy salad bar at 85 Brix product had not very hardness and crumble. Study thickness of this the spicy salad bar at 1.5 centimeter product is the nice texture. So that compare market product with physical and chemical textured vegetable protein as crispy fish maw compensate in Crispy fish maw compensate in Crispy Fish Maw in Spicy Salad Bar. The physical water activity were as follow in the rage 0.41 which similar as market product and light brown. The analysis of product contained fat protein fiber and ash is height value as market product. And test about microorganisms (TPC) in product is less than 10 CPU/g and lower then benchmark (it must be lower than 1x10 ) CFU/g) and yeast and mold less than 10 CFU/g (it must be lower than 1x10 ) CFU/g) in 14 day. Acceptant the most consumers moderately.

The objectives of this research are to analysis design and develop the Management Information System to Community Products of Tambon Rahaeng Lat Lum Kaew Pathum Thani. Also to install test and evaluate the system. To develop the System Development Life Cycle (SDLC) method is used. To develop and implement PHP script language and MySQL database management system are used. And the system is installed on the Internet Server. To evaluate the satisfaction the 2 groups are the samples the first is the group of 5 operation users and the second is the groups of 40 general users. Convenience sampling is used for sampling method. Gathered and analyzed the data by statistical processing program for Windows software. The result of research show that the satisfaction of the first group (5 operation users) about input screen a data entry is in a good level (x=4.00). About working process and reporting of the system is in a good level (x=4.15) the satisfaction of the group is a good level (x=4.08). The satisfaction of the group (40 general users) the results appear in the same level to the satisfaction of the first group in every case (x=4.21). So the research results can be concluded that all samples are highly satisfied with this information system. And this system can be installed in real working and suit the user requirement.

The purposes of this research were to investigate anaerobic digestion of concentrated food waste in biogas production system at mesophilic temperature (37 C). The effect of grinding and pH controlled at 6.20 and 7.00 on methane production were also studied. It was found that the ability of mix bacteria which had initial concentration of 2100 mg/l for digesting concentrated food waste with grinding was higher than that without grinding because of the increase in surface area (about 1.37 time). In this system the optimum condition for bacteria growth was found at pH 7.00. Under optimal condition the digestion efficiency in term of chemical oxygen demand (COD) removal was 18.81% higher corresponding to an increase in methane production rate (19.10%) than other conditions