This research is to study the problems and barriers for cooperative education student trainee recruitment according to the work place’s concept the aspects of training management training format training students’ qualifications and training students’ knowledge. The population are owners of various workplaces who accept 180 fourth year undergraduate students in training. Questionnaires are used to collect data statistically analyzed by Percentage Mean and Standard Deviation. The findings of the research reveals problems and obstacles as follow : 1. For the training management aspect the workplaces are not able to cooperate with the university to set aims and prepare the students before training the workplaces do not recognize purposes of the university’s training course the suitable positions for the students are not provided by the workplaces. 2. For the training students’ qualifications the students are unlikely to make decision in their performances’ problem solving no self-confidence and carefulness in their performances. 3. For the training students’ knowledge the students are unable to analyze and plan their performances; they have not a good command of both written and spoken English and Thai. In addition they lack of vocational skills.

This research was aimed to investigate for pineapple leaf paper drying. In this study process of drying the paper as a final step after the other. Paper drying time takes in solar energy to dry naturally for at least 2-3 days or more without natural sunshine. Solar hybrid energy dryer was designed for drying faster than traditional drying. The development of solar hybrid energy dryer ability to operate continuously. The solar dryer receives the heat from sunshine by passing into the solar panel dimension 1 x 2.6 m2 . The panel was installed on the top of the oven which declined 15 degree from the ground. The dimension of the oven is 1 x 1.05 x 1.30 m3 and have added heat to paraphrase another 2 rooms and heater 4 kW with controller and have added heat to paraphrase another 2 rooms. The dryer installed heater 4 kW with temperature controller and blower 0.22 kW serves as the circulation of heat in the oven to constant flow of 0.138 m3 / s. Experiment research test 3 types ; the use of solar energy alone the use of solar heater with a temperature of 50 55 and 60 °C and the heater only at 50 55 and 60 °C with three temperature settings. The variables in the study such as temperature humidity in the dryer humidity and Solar energy affect the pineapple leaf paper drying time. Experimental results from solar heater hybrid with 60 °C temperature setting was dried in minimum period of 3 hours and half at an average initial moisture content 1043.70% db to the final moisture content of 9.12% db. Highest average temperature in the dryer was 64.33 °C with electrical energy consumption 10.5 kWh. The use of only solar drying was dried in maximum period of 5 hours at an average initial moisture content 1070.98% db to the final moisture content of 15.84% db. Highest average temperature in the dryer was 39.89 °C with minimum electrical energy consumption 10.5 kWh.

H.R.H. Princess Maha Chakri Sirindhorn had graciously presided the opening of Phrom Mongkol and Mongkol Arpha Buildings at the Faculty of Business Administration Rajamangala University of Technology Phra Nakhon on March 25th 2013. In this great occasion the university has assigned the Institute of Research and Development a responsibility in holding an exhibition of academic research and innovative works of both academic staff and students under the title of “Rajamangala Phra Nakhon Academic Exhibition” in combination with other events. The Rajamangala Phra Nakhon Academic Exhibition held a total of 34 works divided into 2 sections: 1) 16 research works that received Gold Award from Thailand Research Expo 2012; and 2) 18 academic research and innovative works from various departments of the university. The H.R.H. Princess Maha Chakri Sirindhorn had kindly visited the exhibition area which brought immeasurable grace and the greatest of blessings to all administrators academic staff support staff and students of the university. We all had higher morale to produce research academic and innovative works with good quality to continuously develop our society.

The studies of original recipes of Thai desserts were modified and developed by local Thai herb. There are eight kinds of Thai dessert were selected such as Ta – Ko Mao-Kang (Thai baked custard) Shung–Ha-Ya (Thai streamed custard) Toa-Pap Krob-Kim Ka-Nom-Tom Ka-Nom-Tein-Kaew and Kaow-Tung-Sa-Wey which were developed by dried sweet bael fruit Curcuma powder Mashed lemongrass and Mashed ginger. A result was found that Ta – ko substitution water chestnut from dried sweet bael fruit (marmelos) in level of bael fruit was 100 125 and 150 % by weight of water chestnut. The food expertises like substitution dried sweet bael fruit with 125 % in moderate level. The majority of consumer 85% accepted Ta –ko with 125% of dried sweet bael fruit. Mao-kang was added dried sweet bael fruit in levels of bael fruit was 10 20 and 30% by total weight. The food expertises like added sweet bael fruit with 20% in moderate level. The majority of consumer 95% accepted Maokang with 20 % of dried sweet bael fruit. Shung–ha-ya was added curcuma powder in levels of curcuma powder was 0.5 0.75 and 1% by total weight. The food expertises like added curcuma powder with 0.5% in moderate level. The majority of consumer 81% accepted shung–ha-ya with 0.5% of curcuma powder. Ka-nom-Toa-pap was added curcuma powder in levels of curcuma powder was 1 2 and 3% by total weight. The food expertises like added curcuma powder with 2% in moderate level. The majority of consumer 84% accepted ka-nom-Toa-papwith 2% of curcuma powder. Krob-kim was added mashed lemongrass in levels of mashed lemongrass was 6 8 and 10% by total weight. The food expertises like added mashed lemongrass with 10% in moderate level. The majority of consumer 94% accepted Krob-kim with 10% of mashed lemongrass. Ka-nom-Tom was added mashed lemongrass in levels of mashed lemongrass was 10 15 and 20% by total weight. The food expertises like added mashed lemongrass with 15% in moderate level. The majority of consumer 87% accepted Ka-nom-Tom with 15% of mashed lemongrass. Ka-nom-tein-kaew and kaow-tung-sa-wey was added mashed ginger in levels of mashed ginger was 4 8 and 12% by total weight. The food expertises like added mashed ginger 4% in two products. They like in moderate level. The majority of consumer 79 % accepted Ka-nom-tein-kaew and 93% accepted kaowtung-sa-wey with 4% mashed ginger.

The purpose of Malekcaboke Cookies is reciprocation malekcaboke in 4 levels : 25% 50% 75% and 100% of the weight of cashews nut in Refrigerates Cookies And study 4 levels : 25% 50% 75% and 100% of the weight of cashews nut and almond slide in Molded Cookies . The experiment is analyzed by Randomized Complete Block Design (RCBD) to evaluate the sensory quality in color odor taste texture (crispy) and overall preference. The method is tested by 9-Point Hedonic Scale from 60 subjects and analyzed by Analysis of Variance (ANOVA) at the confidence level of 95% and Duncan’s New Multiple Range Test (DMRT) The result of the study showed that 100% malekcaboke instead of cashews nut in Refrigerates Cookies is accept abled. The analysis showed that the color taste in statistically significant at the level of 95% And 75% malekcaboke instead of the weight of cashews nut and almond slide in Molded Cookies is accept abled. The analysis showed that the odor texture (crispy) and overall preference is statistically significant at the level of 95%