จำนวน Repository ( 2131 )

การเตรียมกระดาษคราฟท์จากผักตบชวา ใบสับปะรด และกาบกล้วย
การเตรียมกระดาษคราฟท์จากผักตบชวา ใบสับปะรด และกาบกล้วย

This research had a main purpose for studying the utilization of water hyacinth as the key component of paper production mixed with the agricultural waste as pineapple leaves and leaf sheath of banana tree. The paper pulps were prepared from 5 g/l NaOH at 90-95oC for 3 hours then bleaching with 5 g/l Hydrogen peroxide at 90-95oC for 30 minutes. The whole pulps were detached improvement with 5g/l Acramine 3187 before paper establishment production. Finally the strength of obtaining papers was consideration and competition to any craft paper type. As the results the appropriate ratio of paper was 70% water hyacinth (stem) 10% pineapple leaves and 20% leaf sheath of banana tree. It had 31.19 kN/m2 for bursting strength tearing strength as 309.17 mN and 0.49 mm thickness. The basis weight was 183±5 g/m2. The achieved paper was equivalent as KI craft paper. It was presented for packaging boxes and other procedures.

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การเพิ่มผลผลิตโดยการปรับปรุงการทำงานด้วยการเคลื่อนไหวพื้นฐานของมือ กรณีศึกษา สายการประกอบชิ้นส่วนอิเล็กทรอนิกส์
การเพิ่มผลผลิตโดยการปรับปรุงการทำงานด้วยการเคลื่อนไหวพื้นฐานของมือ กรณีศึกษา สายการประกอบชิ้นส่วนอิเล็กทรอนิกส์

The purpose of this research is to study productivity improvement at electronic parts’s assembly line finding the work stations with work station time longer than takt time. This research applied the 5W1H technique as a tool to problem analysis fundamental of hand motions to improve productivity. The study found that the assembly line consisted 15 work stations and a cycle time of 12.0 seconds which greater than the takt time which was 10.5 seconds. The work station time no.6 took longer than the takt time. The fundamental of hand motion technique was applied. By separating or eliminating the fundamental of hand motion did not affect the performance of the work stations. By being integrated the fundamental of hand motion with previous work station or next work station. As a result of research is the new cycle time of this production line is 10.0 seconds the production line capacity increased from 300 pieces per hour to 360 pieces per hour 20 percent increase

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การประเมินประสิทธิภาพการส่งข้อมูลของโพรโทคอลอาร์พีแอลในเครือข่ายเซ็นเซอร์ไร้สายภายใต้สภาพแวดล้อมจริง
การประเมินประสิทธิภาพการส่งข้อมูลของโพรโทคอลอาร์พีแอลในเครือข่ายเซ็นเซอร์ไร้สายภายใต้สภาพแวดล้อมจริง

This research is aimed to establish the small wireless sensor network under the real environment. The objectives this research is aimed to study the data transmission and evaluate the data transmission performance of RPL protocol in wireless sensor network. Four nodes of wireless sensor network have been installation and transmissions between nodes in single-hop and multi-hop have been simulation for testing and analyzing data from the network following the transmission performance index. The research found that the number of hop and building environment are the principle factor to the performance of RPL protocol this might be the major limit to implement the RPL protocol in wireless sensor network

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การประยุกต์ใช้น้ำเชื่อมจากมันแกวในผลิตภัณฑ์นมเปรี้ยวพร้อมดื่ม
การประยุกต์ใช้น้ำเชื่อมจากมันแกวในผลิตภัณฑ์นมเปรี้ยวพร้อมดื่ม

The objectives of this research were to prepare the syrup from the extracted yam bean and apply this syrup for adjusting the sweetness in the orange flavor drinking yogurt. The study made a yam bean extract concentrated by 3 difference heating methods; steaming boiling and boiled-evaporating. The results showed that a proper method was boiling yam bean extracted at a temperature of 90°C for one hour. The syrup was light brown color and not very strong smell of yam bean the total soluble solid was 20 °Brix and the non-reducing sugar content was 17.80 %. The drinking yogurt which was formulated using a ratio of set yogurt: orange juice (100%): yam bean syrup at 1:1:1 had the sensory properties (9-Point Hedonic Scale) higher than the ratio of 1:1:0.5 and 1:1:1.5 (p≤0.05). This drinking yogurt had a pH at 4.2 the total soluble solid was 15 °Brix protein was 1.75 % fat was 2.1% and non-reducing sugar content was 5.39 %. The microbiological properties passed quality standards (drinking yogurt) of Notification of the Ministry of Public Health No. 353 B.E 2556. The study of consumer acceptance on the drinking yoghurt with yam bean syrup showed that consumers had a preference for the product at like - most like level at 72 % acceptance on the product at 97 % and would buy this product at 76 %.

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การเลือกเส้นทางการขนส่งสินค้าที่เหมาะสม โดยการวิเคราะห์การตัดสินใจแบบหลายหลักเกณฑ์
การเลือกเส้นทางการขนส่งสินค้าที่เหมาะสม โดยการวิเคราะห์การตัดสินใจแบบหลายหลักเกณฑ์

The objective of this research is to propose method for optimization route selection by Analytic Hierarchy Process (AHP) and The Technique for Order Preference by Similarity to The Ideal Solution (TOPSIS) model. The model was applied to case study route selection from Laem Chabang Port in Chonburi to Bangpoo Industrial Estate in Samut Prakan based on the criteria: cost of transportation transit time risk of freight damaged risk of infrastructure and equipment and risk of other factors. AHP was used to determine the relative weight of criteria. Additionally TOPSIS was used to select the best alternative routes. The result showed that the AHP-TOPSIS model which is new approach for route selection flexible decrease discrepancy from weighting more efficient than one either AHP or TOPSIS and not too complicated models compared to the other methods in multiple criteria analysis.

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