The purpose of this thesis is to design and develop packaging for educational products and to develop packaging products from processed Queen tomatoes from the Don Tum Subdistrict Community Enterprise. Nakhon Pathom To create identity for the product and to achieve the efficiency of the packaging for processed Queen tomato products from the Queen of Don Tum Subdistrict Community Enterprise Objectives 1. To design and develop the packaging structure. 2. To design the graphic packaging to be consistent with the organizations identity as well as to communicate clearly to the consumer. 3. To design the product display with the product that has developed the packaging. There are different forms of structure and graphics that do not go in the same direction therefore designing the packaging to be interconnected through the form of graphics and structures. By selecting the processed agricultural products from Queen Tomato of Don Tum Subdistrict Community Enterprise Nakhon Pathom Come to design 5 types namely fresh Queen tomato Dried tomato Fresh Queen tomato juice Queen Tomato Powder And tomato sauce for meat This step of the art thesis The researcher has interviewed entrepreneurs. Collect data to bring to the design development. By interviewing from experts in 3 aspects and preparing a satisfactory evaluation form for project design In order to study each type of design to produce the packaging model and collect statistical data for data analysis with the average percentage From the analysis of the efficiency of the study and development package of processed agricultural products from tomato Queen Of Don Tum Subdistrict Community Enterprise Nakhon Pathom Province Type A the results of the evaluation of packaging structure for processed agricultural products from Queen tomato of Don Tum Subdistrict Community Enterprise Nakhon Pathom province has an average of 4.75 which is in very good condition. Type B the graphic performance evaluation on the packaging for processed agricultural products from Queen tomato of Don Tum Subdistrict Community Enterprise Nakhon Pathom province has a mean value of 4.66 which is in very good condition. Type C The evaluation of the performance of exhibiting products for processed agricultural products from Queen tomato of Don Tum Subdistrict Community Enterprise Nakhon Pathom province the product has an average of 4.50 which is very good.

Development of Instant Thai Dessert Products from Rice Bran for Value Added of Thailand Economy Wastes. The purpose of this study was developing formula and prototype of Thai Dessert Products from Rice Bran for 4 products such as Khanom Bueng Thai Dried Rice Ball Khonom Chan and Look-Chub. The suitable condition for Khanom Bueng Thai was using Rice Bran flour as 60% and using Mung bean flour as 40%. The result of physical analysis showed that : products have hardness cripyness brown bright color flavor and taste suitable and chemical analysis the percentage of low moisture fat and crude fiber content have more than. The suitable condition for Dried Rice Ball was using Rice Bran powder in 100% for products and drying at 70 ๐C 90 mins. The result of physical analysis showed that : products have firmness texture brown bright color and chemical analysis the percentage of the moisture protein fat crude fiber ash and carbohydrate content 7.05 ± 0.00 7.05 ± 0.00 23.98 ± 0.00 5.25 ± 0.20 10.86 ± 0.00 and 32.26 ± 0.00 respective. The protein and crude fiber content have more than. The suitable condition for Khonom Chan was using Rice Bran flour as 25%. The result of physical analysis showed that : products have after steamed mealiness texture brown bright color and chemical analysis the percentage of the moisture protein fat crude fiber ash and carbohydrate content 4.40 ± 0.05 1.97 ± 0.02 11.18 ± 0.00 2.40 ± 0.06 2.00 ± 0.00 and 77.43 ± 0.00 respective. The protein and crude fiber content have more than. The suitable condition for Look-Chub was using Rice Bran powder as 50% and using Mung bean as 50%. The result of physical analysis showed that : products have after microwave 5 sec. mealiness texture brown bright color and chemical analysis the percentage of the moisture protein fat crude fiber ash and carbohydrate content 2.00 ± 0.70 4.39 ± 0.00 8.82 ± 0.15 2.44 ± 0.492.00 ± 0.71 and 80.35 ± 0.00 respective. The shelf life of 4 products in vacuum packaging (VP) have more than 4 months and consumer acceptability like very much product.

This art thesis aims to design and develop packaging for Healthy CoconutProducts of Lumnam tha Jeen Housewives Group Nakhon Pathom. Which consists of designing and developing the packaging structure graphics logo and shelves. The problem founded in the interview with the entrepreneur was that the packaging still lacks the identity that attracts attention the information on the packaging also shows the details of the product is not complete and the structure is inconvenient to transport or carry among foreign tourists. The present packaging is a wooden basket in some countries must pass an examination in timber imports. The operation has 4 steps as follows: 1 )Interview the entrepreneurs and study the relevant documents and research 2) Design and develop the packaging 3) Bring the expert questionnaire for 3 persons and 4) Design evaluation Data analysis using summary information finding the frequency percentage and average and presented in the form of treatise and composition tables. The results of the research concluded In the structure of packaging shampoo conditioner hair serum hair shower gel and body lotion that have been evaluated as the highest (4.70) looks like a circular cylinder the bottom is wide chasing the size until the top small which brought the concept from the coconut tree. The portable packaging structure includes the products of shampoo hair conditioner shower gel and body lotion that are rated as the highest (4.75) the shape is flat easy to carry and the outer contour line from the coconut tree. The logo has been evaluated as the highest (4.15) uses the golden ratio principle to create recognition. Highest rated graphics (4.50) Use gradient green color mixed with brown which comes from the color of the coconut giving the feeling of using natural ingredients. The form of the shelf that has been evaluated as the highest (4.63) looks like a large podium on the top has a shelf for the product the size height of the shelf is in the eye level of the consumer.

The purposes of this research are : 1) to study the personal factors at tourist in Phrae Province 2) to study is the factors of marketing mix use to purchasing of products Morhom Fabric Dyed in natural color of tourists in Phrae Province 3) to study is purchasing of products Morhom Fabric Dyed in natural color of tourists in Phrae Province 4) the relationship between personal factors with an option to is purchasing of the products Morhom Fabric Dyed in natural color of tourists in Phrae Province and 5) the relationship between marketing mix to purchasing of products Morhom Fabric Dyed in natural color of tourists in Phrae Province. The samples are tourists traveling in Phrae Province and buy products Morhom Fabric Dyed in natural color 405. The instruments are using in research questionnaires and interviews. The statistics are using for data analysis frequency percentage mean standard deviation and Chi-square. The research were found that as follows: 1) Tourists in Phrae Province Most were female aged 31-40 years with a bachelors degree. A career was as a private company employees .The averaged income per month 20001-30000 baht and domiciled in Phra Province. 2) Visitors were to the factors critical to the overall marketing mix at a high level. The first two items in order from most to least found that the side with the highest mean score. The product was the lower cost and minimal personnel.3) Most tourists were purchasing of products Morhom Fabric Dyed in natural color of tourists in Phrae Province for themself or them family. The choice of piece of fabric was dyed the clothing and apparel or garments were buying a shirt at the time of used and decoration shop the cushions as well as sorts of travelers choose and bought a bag with the purchase of products Morhom Fabric Dyed in natural color factors on choosing found that sex education estimate salary and the domicile of tourists was associating with the purchase of purchasing of products Morhom Fabric Dyed in natural color of tourists in Phrae Province .There were no significant correlation. And 5) the relationship between marketing mix to purchase of purchasing of products Morhom Fabric Dyed in natural color of tourists in Phrae Province found not correlation. The statistical significance level. 05.

The purpose of this paper is to study a standard recipe for caramel custard substituting Murrah milk for cow’s milk in the standard recipe. Moreover the sweetness of Murrah milk caramel custard was adjusted and examined. Furthermore the nutrition of Murrah milk caramel custard was analyzed and customers’ satisfaction was evaluated using the sensory quality assessment of the 9 - Point Hedonic Scale. The results indicated that the standard caramel custard recipe by Boonyarit (2559) received the most approval. Then cow’s milk was substituted with Murrah milk in the ratio of 100%:0% 50%:50% and 0%:100%. According to the sensory quality assessment the ratio of cow’s milk to Murrah milk (0%:100%) had the most approval. Then the sweetness of Murah milk caramel custard was adjusted by reducing sugar 10% 15% and 20% respectively. The customers’ satisfaction indicated that 20% sugar reduction had the most approval. In addition the nutrition of the original caramel custard (cow’s milk) and the developed caramel custard (Murrah milk) in one serving size (100 grams) demonstrated that the developed caramel custard has higher energy protein calcium and fat than the original carmel custard. The developed caramel custard was tested with 150 participants. The results showed that 45.33% of participants have not known about or tasted the origianal caramel custard before and 56.00% of participants have not known about and tasted Murrah milk caramel custard before. According to the results 81.33% of participants approved of the Murrah milk caramel custard. Also 52.67% of participants agreed that 100 grams per cup of Murrah milk caramel custard is the appropriate amount. Additionally 45.33% of participants accepted the price as 35 baht/100 grams/1 cup. Thus 62.00% of participants will buy Murrah milk caramel custard if it becomes available for sale.