The purposes of this project were 1) to study the formula of Thong Ek (Gold Foil-Decoration) from Lotus Seed Flour 2) to study the formula of Thong Ek (Gold Foil-Decoration)from Lotus Seed Flour and Lotus Stamen and 3) to study the nutrition facts the antioxidantand the detection of microorganisms test in Thong Ek (Gold Foil-Decoration) from Lotus SeedFlour and Thong Ek (Gold Foil-Decoration) from Lotus Seed Flour and Lotus Stamen. Thestudy found that the highest score of sensory evaluation results from the Thong Ek (Gold Foil-Decoration) from Lotus Seed Flour was the formulation number 2. The highest average ofappearance color smell taste texture and over all of the participants’ satisfaction were8.52 8.48 8.52 8.60 8.54 and 8.60 respectively. The result of Duncan’s New Multiple RangeTest DMRT showed differences with statistical significance at the 0.05 level (p≤0.05) in all 3formula. The highest score of sensory evaluation results from the Thong Ek (Gold Foil-Decoration) from Lotus Seed Flour and Lotus Stamen was the formulation number 2 as well.The highest average of appearance color smell taste texture and over all of theparticipants’ satisfaction were 8.46 8.52 8.48 8.56 8.62 and 8.68 respectively. The result ofDuncan’s New Multiple Range Test DMRT showed differences with statistical significance at the0.05 level (p≤0.05) in all 3 formulations. In addition the nutrition fact test result in Thong Ek(Gold Foil-Decoration) from Lotus Seed Flour and Thong Ek (Gold Foil-Decoration) from LotusSeed Flour and Lotus Stamen - 100 g. in dry weight found that the amount of energy and fatdecreased. In contrary the amount of protein fiber and carbon increased. When analyzed bythe FRAP (umoles TE) and DPPH (mg AA) the antioxidant and Polyphenol (mg eq GA) in theThong Ek (Gold Foil-Decoration) from Lotus Seed Flour and Lotus Stamen increased withstatistical significance at the 0.05 level (p≤0.05). Finally the detection of microorganisms inThong Ek (Gold Foil-Decoration) from Lotus Seed Flour and Thong Ek (Gold Foil-Decoration)from Lotus Seed Flour and Lotus Stamen test result found the E.Coli less than 3 and noneSamonella SPP.

At present most human-related products contain a mixture of chemicals for inhibiting microorganisms polluting the environments and harming the users. The purpose of this research was to develop a product using banana and papaya peel extracts as replacers for the chemicals inhibiting microorganisms in heel cream. By extracting raw bananas and papaya peels with coconut oil the studying the efficacy of inhibition on E. coli S. aureus Aspergillus sp. and S. cerevisiae with Disk Diffusion method at the protein concentration were performed as follows: 25 50 100 and 150 micrograms per milliliter. The observation of clear zone to observer clear zone of inhibition. and the Turbidity method using light absorption at a length of 600 nm was also were shown the corresponding results of microbial inhibition. observed and showed the consistent results. Especially the papaya extract having the protein concentration at least of 150 micrograms per milliliter could inhibit all 4 microbe species but could not inhibit S. cerevisiae that indicated a good trend of no harm on human. When mixing the extract in the heel cream it was found that Heel cream containing banana extract papaya and both mixtures displayed the density of 0.9674 0.9103 and 0.8057 gram per cubic meter respectively. They could be stored at room temperature for more than 45 days and still maintained the properties of microbial inhibition by up to 80 percentages. When studying the satisfaction of consumers collected randomly from teenagers to elders at both sexes of 40 people more than 80 percentages of the customers were satisfied with the heel cream from all extracts. These all creams could make the feet soft and moisturized within 1 week. More suggestions were to improve the smell of heel cream products to be suitable for all age of consumers. Therefore this research could be concluded that banana and papaya peel extracts inhibiting microorganisms could be used as a heel cream for further continuously developing at the industrial level.

The objective of this research was to study formulas basic production process and nutrition value and consumer test of frozen Chaya vegetable cream soup. The results indicated that color aroma taste consistency and overall formulas 2 had scored higher than formulas 1 and formulas 3 (p≤0.05). Then formulas 2 was selected for the next step study. Comparison of old frozen Chaya vegetable cream soup formulas 2 and adjusted formulas 2 which according to expert advice by blending from 2 minutes to 4 minutes add unsalted butter add cooking cream and reduced pepper from 5 grams to 3 grams in terms of color aroma taste and overall liking are not different except the texture of the soup. Frozen Chaya vegetable cream soup has moisture 87.60% fat 1.45% crude fiber 1.84% ash 1.07% protein 1.11 % calcium 85.37 mg/kg iron 0.44 mg/kg potassium 128.34 mg/kg and total fiber 1.19 mg/kg. Frozen Chaya vegetable cream soup has light green color and cyanide substance still was 0.1 mg/kg which is safe for the consumer. Comparison of preference score between Frozen Chaya vegetable cream soup and non-frozen found that was no difference (p ≤ 0.05). The consumer test of them are female between 25-35 year old graduated bachelor degree a company employee and income 20001-25000 THB per month consumer from this group are satisfied with high scores for cream soup. The consumer is interested in frozen Chaya vegetable cream soup because this is a new product and price 45 THB is valuable. The consumer would like to have a frozen Chaya vegetable cream soup sole at the supermarket. The cost for the product per 1 cup is 19.07 THB and the sale price is 45 THB.

The tungsten carbide powder which recycled from the scarps of cemented tungsten carbide produces the purity of 99%. Using this tungsten carbide powder to manufacture a cutting tool and test its properties are the main objective of this work. Based on the standard SNMG 120408 the cutting tool with the dimension of 12.7x12.7x4.76 is fabricated. With the 100 hours of Ball milling grinding Cobalt mixing and sintering at 1430 °C the experimental result is impressive. At 15% of mixedcobalt the cutting tool with the hardness of 2031.6 HV be able to cut S45C steel in the feed rate of 0.2 meters per revolution and 45 m/min in the cutting speed. Besides that it provides the depth of cut of 0.25 mm and when it reaches the cutting distance of 4200 mm the surface roughness is 3.65 μm. In comparison with the cutting tool made of imported tungsten carbide powder which has a hardness of 1254 HV it turned out that our cutting tool has the equivalent quality in terms of hardness and wear resistance. Hence this work is considered to be a material development and a tungsten carbide cutting tool manufacture those would be the vital base to lead us to a commercial production.

This research aimed to investigate the suitable method to product osmotically dehydrated banana peels and determine its shelf life as well as consumer acceptation. It was found that the proper method was the slow osmotic dehydration process with 30 40 and 50% of syrup (sucrose solution). This method led to the highest appearance color and flavor scores as accessed by the consumer. Therefore the slow osmotic dehydration process was selected for further study relating to the ratio between salt and malic acid (3:2 3:3 and 2:3 of syrup weight). The result show that no differences in appearance color flavor and texture scores were found among treatments however the sample treated with salt and malic acid in the ratio of 3:3 obtained the highest taste score. Thus the suitable process to produce the osmotically dehydrated banana peels was slow process with salt and malic in the ratio 3:3. According to the shelf life study the sample (100g) packed in metallic foil still compiled with Thai community standard of fruit and vegetable products during 12 weeks of storage under 25-30 °C. In addition the consumers also accepted the selected osmotically banana peel product.