The purposes of this research were developing for health Thai custard dessert (Khanom Maw Kaeng) by using the Jerusalem artichoke powder and cereal cream instead of coconut cream. By using Jerusalem artichoke powder 3 types and 3 levels at 2 % 4 % and 6% the result of sensory evaluation from 40 nutrition experts had showed that using Jerusalem artichoke powder at 2% and 4% had been no significant difference at P<.05. The testing of custard with 4% of Jerusalem artichoke powder was receiving the result from a hundred consumers by the overall liking test using 9-point hedonic scale a hundred consumers rated the products like moderately to very and 100% of consumers accepted the product. Hardness of product was being 319.72 firmness was being 230.83 cohesiveness was being 0.17 and difficulty of crunch was being 24.85. The result of a physical attributes; the facial color was being bright at L* 37.13 the color value of green to red was being a* 8.27 and blue to yellow was being b* 12.15. But the color of product was being bright at L* 46.52 the color value of green to red at a* 5.06 and blue to yellow at b* 14.34 and the results of chemical factor were being; relative humidity was being 37.71 protein was being 14.36 fat 3.21 Ash 0.79 dietary fiber 3.23 total dissolved solid was being 33.27 carbohydrate was being 40.70 and total energy was being 249.13 respectively.

Water Hyacinth Yarns and Their Transformed Materials Dyeing Machine for Developing Small and Medium-Sized Enterprises was a research project what an aim for producing a prototype dyeing machine. The machine was used at the small enterprise in Nakhon Prathom province. The dyeing machine was contributed by stainless steel. The outer dimension was 100 centimeters in height 130 centimeters in length and 90 centi-meters in width. The inner structure contains with perforate stainless steel drum. It had diameter as 80 centimeters with 90 centimeters length. The container capacity was 27 liters for the raw material as 10 kg of the dry Water Hyacinth Yarns or 5 kg of the dry Water Hyacinth roots. The machine was running test for reactive dyeing process at 80oC for 30 minutes. The machine was achieved for reduce time operation as 5 times and gas consumption as 2.38 times. The break-even point was 1.09 year and B/C as 2.22. Moreover it can solve the fuzzy yarns problem and the volatile smoke during the tradition dyeing. The knowledge was transferred to the stakeholders at the target area as “Chumchonjaksanpaktobchawha Bann klongnokkratum” enterprise in Nakhon Pra thom province. They were satisfied in this benefit in good to very good level.

The purposes of this research were to design and create dyed silk yarn and cotton yarn machine for community enterprises of Ban Na Pho woven group Na Pho district Buriram province. All materials were made of stainless steel and the principle of rotation of the yarn skein which was hung with spindle yarn inside the dye tank. Dyeing process began by mixing color tanks in the exterior size for diameter ๓๐๐ mm. Adjust the temperature inside the dye bag by the boiler was attached below. Using pump in dye tank for rotating the heat with stainless steel pipe in ๑๑/๒ inches and ๓ inches x ๑/๒ inches and the rectangular tank was ๖๐ cm. wide ๙๐ cm long and ๑๖๐ cm. high. It had ๕ mm. of plastic lid cover in front of and a channel that looked at the attachment of color yarn. The lid had ๒ levels adjustable lift spring lock and ๒-axis spindle yarn. It was triangular shaped drilled holes spray to ๑ mm. on the spindle with a diameter of ๑๕ cm. and ๖๐ cm. long rotating at ๑๐ rpm strength by using electric motor size ๐.๕ HP used ๒๒๐ volts. It could be rotated left and right with the gear ratios around ๒๐:๑ ๒ adjustable that were automatic with programming on the control box and simple pattern. the spray dyed paint had ๑ liter water pump to control pressure valve for opening and closing to dyed water flow regularly by the heat from the LPG gas with a head size of ๓๐ cm. and adjust the temperature up to ๑๒๐ Celsius degree. It was showed the temperature measurement of water dye with pressure gauge and temperature gauge. The efficiency of this dye can be dyed silk yarn and cotton yarn per ๕ kg. to ๑๐ kg. which was a medium-sized textile production to the local community enterprise and applied in the preparation of yarns before dying such as peeling glue and bleaching.

This research The study and development of contemporary product decoration for real wood identity in Thailand architecture. Study materials are made of product for durian shell And determine the appropriate form furnished house has many of the current medium. Products include standard tests to determine the standard of real wood identity in Thailand architecture l in the structure of furniture design. The research The study and development of contemporary product decoration for real wood identity in Thailand architecture.. vetiver from interviews with experts in the design. Conclusions regarding the manufacture and design of a study to determine specialists as appropriate. Researchers have taken a home furnishing is correct. Then residents of the residential-sized survey about home furnishing 200 who works as follows. Front of the house. The average was 4.85 most of the comforts average was 4.55 most security average is 4.75 most of the design value is 4.95 the overall satisfaction is at its greatest. The test standard furniture. The testing of materials furniture product decoration for real wood identity in Thailand architecture Static force acting on the basis of a test ride. The static force exerted on the backrest. In the test criteria. The static pressure test on the arm to the side and the force acting on the wing surface at the head. In the test criteria. The static pressure test on the press arm. In the test criteria. Criteria to test the force exerted on the seat and the backrest against the switch. In the test criteria. Force acting on the basis of the test. In passing the test. The impact tests and shock at the surface of the bracket. In the test criteria. Criteria for testing for the one side then drop free In the test criteria.

The development of processed pineapple product for export to promote extra income of high school students in Muang district Chaiyaphum province. The purpose of this research is to develop the quality of processed pineapple products which has been tested by Randomized Complete Block Design (RCBD) method at 95% trusted evaluated by 9 point Hedonic scale sensual quality tasting by 70 people compared the means difference by Duncan’s New Multiple Range Test (DMRT) and analyzed the results by the statisticcomputer software. The processed pineapple products are pineapple filling cookies instant pasteurized pineapple juice and chocolate coating dried pickled pineapple. These products are subjected to simple preparation and advantageous for high school students to earn extra income from the production. The chemical quality analysis of pineapple filling cookies consists of 15.6 percent of humidity 4.21 percent of protein 15.6 percent of fat 0.99 percent of ash 1.98 percent of fiber and 67.6 percent of carbohydrate. The total energy is 428 kilocalorie total microbe (TPC) is microbe<10 CFU/g or less than 1x103 colony per 1 gram of example. The storage lifetime extends up to 2 weeks from the production date. The instant pasteurized pineapple juice has total 57.6 kilocalories of energy 13.6 percent of carbohydrate 0.34 percent of protein 0.04 percent of fiber 0.39 percent of ash and 85.7 percent of humidity. The high level of humidity which contains individual liquid quantity in the product will increase the risk of spoilage from microbe. The total microbe (TPC) has microbe <10 CFU/g and specified the number of total microbe must be lessened than 1x103 colony per 1 gram of example. Conclusion the instant pasteurized pineapple juice can be stored at 8-10 degree Celsius for 2 weeks from the production date. The study of dried pickled pineapple physical quality indicates that color components are as followings; brightness (L*) equals 49.79 which is in high level color balance (a*) equals 11.44 which means the dried pineapple has yellow color tasty represents in green section and color balance (b*) equals 33.50. The procession of the product by coating chocolate onto dried pickled pineapple has 16 percent humidity of total weight. The total microbe (TPC) has microbe <10 CFU/g and specified the number of total (3) microbe must be lessened than 1x103 colony per 1 gram of example. Conclusion chocolate coating dried pickled pineapple can be stored at room temperature for 2 weeks from the production date. The research respondents have the most satisfaction for the study to apply the information to utilization in the mean of 4.80. Secondary the value compared to time and cost in the both mean of 4.50 which has the most total average mean in the high level of 4.33.