The recycling of materials is the recovered process and the important approach for sustainable development. This research is to study recycling tungsten carbides from cemented carbide scraps by extracting the dissolved of binder phase and to study the un-dissolved substrate which stayed condition and size in WC particles. The experiment of this research starts in laboratory with electrolysis is found that the appropriate operating potential is 0.20-1.40 volts at 30-80 oc treated in 1N-7N HCl concentrations aqueous solution as well as the movement of solution and specimens had an effect on capacity of dissolution. Additionally these factors are affected to purity and passivation of WC particles. According to the above experiment it leads to design and create the semi-automatic cemented dissolution machine with electrolysis. This machine can contain the scraps up to 2.5 kilograms in rev 0-25 rpm (revolutions per minute) at electric current 0-50 ampere in electric voltage 0-15 volts. Its flowing process can be 15 lpm (litre per minute) and minute) and temperature is up to 90 oc. Furthermore there are the relative WC power invention processes included residues washing leaching ball milling drying screening and quality examination. The result of developed machine is capacity of tungsten carbide production is in the range 16-50 gram/hour the obtained powder is 97.49% of tungsten carbide (WC powder) which contained a few amount of cobalt. However the dissolution of cemented carbides with this machine can be selected the optimized factors to produce tungsten carbide (WC) to purify more than 99% ball milled them in the most suitable size and particle sized distribution between 0.30-20.00 μm. Afterwards combining cobalt 15% (WC-15%Co) and producing to cemented carbides insert tools rectangle as SNMG standard 120408 it appears that insert tools has a hardness not less than 1430 HV density not less than 14.10 g/cm³. In the other hands the production of tungsten carbides with advanced technology of dissolution machine and manufacturing machine to produce purely tungsten carbides powder has been required an investment charge of new research and development more than 9481888 baht.

Development Project of Thai dessert products for export industry aimed to develop 5 kinds of Thai dessert recipes and process which consisted of cereal bar instant peanut paste powder instant fried banana flour Kratong Thong (Golden Thai Pastry Cups) adapted for keeping longer and instant Kanom Krok flour (Coconut Rice Cake). The result was found that cereal bar from black sticky rice was developed by using 2 % high-fructose syrup and 12% glucose syrup and total soluble solid of syrup was at 90 Brix. The product tested was accepted moderately. Instant peanut paste powder recipe development made by Miss Suphannika Kosum was tested for sensory evaluation to compare with other peanut paste produced in marketplace. It was found that the product was accepted and there was statistically significant difference at p< 0.05. The five sensory overall liking attributes (colour smell taste texture and total impression) were 7.83 7.76 7.73 7.63 and 8.03 respectively. The product had high preference score. Instant fried banana flour recipe development was done by using rice flour to wheat flour ratio at 120:20 12.5% baking soda and 0.5% calcium chloride. Water requirement was 200 milliliter. The product was accepted at medium to high level. The second recipe of Kratong Thong (Golden Thai Pastry Cups) was the most accepted because it was golden yellow and smooth and stir frying for 1.3 minutes. The product was accepted at medium to high level. For instant Kanom Krok flour (Coconut Rice Cake) it was found that 3 recipes of them were significantly different for texture liking at p< 0.05. 100 and 90 gram of rice flour were studied for producing Kanom Krok it was found that there was no statistically significant difference for overall liking attributes (p> 0.05). Because of indifferent quantity of flour Kanom Krok was slightly different. However Kanom Krok made by 90 gram rice flour was less firming when compared to 100 gram rice flour and the product quantity obtained was also less. There was no statistically significant difference for overall liking attributes. The researcher transferred this knowledge and technology to the target private organization. The first time held on “Thai Dessert Products Course” in Lopburi province between 12-13 May 2008. The result of the technology transfer was found that 80 % of the participants’ satisfaction was accepted and after the course was finished the target groups applied this knowledge and technology for their careers to increase community’s income. It is regarded that this project was accomplished according to its success in the goal and objectives. Remark: 1Assistant Professor 2Lecturer of the Faculty of Home Economics Technology 3Lecturer of the Faculty of Architecture and Design