The objective of this research was presented a decision support making process for efficiency improvement of drinking water processing using retrofit technique for machine and equipment rehabilitate. This methodology was applied Analytic Hierarchy Process (AHP) for selecting an appropriate maintenance sub-contractor. To complete the research existing water purifying machine and tools were inspected to assess its capacity. Future capacity of the purifying machine was also identified. Consequently machine and tools such as water tank and water filter were inspected for retrofitting for the example water tank water filter water quality control and bottle packing. Finally the analytic hierarchy process was utilized to select the most appropriate maintenance sub-contractor. In this process both qualitative and quantitative processes were analysed. The result of this research has been found that this multicriteria decision making process could be used to support the decision making investment process of water purification retrofit unit at Faculty of Engineering Rajamangala University of Technology Phra Nakorn efficiently. Furthermore it could be reduced bias from decision makers while the decision was accepted by all stakeholders.

CO2 emission of rail transportation system plays more important role including the expansion of BTS route that consume the energy and emit CO2 gas more and more. The purpose of this research was to find out amount of CO2 emission from travelling by BTS train and determine specific CO2 emission per product in the form of gCO2e/passenger/km then forecasting on CO2 emission from BTS operations. Research process was initiated from collecting monthly data on ridership distance and electricity for 55 months continuously then regression analysis CUSUM and time series analysis were used for prediction and analysis of CO2 emission. The finding indicated that BTS’s specific CO2 emission was 24.7 gCO2e/passenger/km. Forecasting CO2 Emission from BTS result that Winters Exponential Smoothing Method is most accuracy then Double Exponential Smoothing Method Trend Analysis Method and Decomposition Method respectively. The result of these analysis could be used to calculate carbon footprint from staff travelling by BTS train and promote people to use public transport by government as sustainable transportation concept.

The objectives of this research are to develop the welding process of copper tube for refrigeration in air conditioner by using rotation brazing table. The key design is the use of rotary head for nitrogen and rotary head for cooling water in assembly jig nitrogen discharge to prevent the internal welding soot to remove the soot that may occur during welding from piping system and to cool down the profile quickly. The result of water cooling to prevent that damage due to the heat of welding. The result from designing and creating of rotation brazing table to substitute stationary welding found that there is the reduction of machine cost by 11.61% or 46000 Baht/machine reduction of usage space 8.75 square meters or 74375 Baht increase of productivity by 93.48% reduction of nitrogen consumption by 98.20% or 2593 Baht/month reduction of support tool in production 75000 Baht per one rotation brazing table reduction of tiredness from working by 30.24% or equal to 137 manual works per day and reduction of usage of consumable material that can cause of greenhouse gas in form of trash such as cloth glove 1.40 KgCo2 per year leather glove 12.5216 KgCo2 per year nitrogen gas 0.1784 TonCo2 per year and water 0.54 KgCo2 per year. All of these can support the competition and dynamic change of industrial air conditioner in the future sustainably.

The purposes of this research were to study the suitable volume of Jerusalem artichoke flour for stirred low-fat yoghurt production and to study their shelf life. A different level (0.00 1.80 and 3.60 % w/w skim milk) of Jerusalem artichoke flour was added to yoghurt milk. Samples of different treatments were analyzed for their pH titratable acidity viscosity total soluble solid total solid syneresis and 9 – point hedonic scale sensory test (color flavor taste texture and overall acceptability). It is found that stirred low-fat yoghurt with 3.60 % Jerusalem artichoke flour was the most suitable formula for stirred low-fat yoghurt production because its viscosity was similar to the commercial yoghurt and based on sensory test the optimum of 3.60 % Jerusalem artichoke flour in the yoghurt was ideal. Tester accepted yoghurt product in term of color and flavor as like very much and taste texture and overall acceptability as like moderately. Stirred low-fat yoghurt with 3.60 % Jerusalem artichoke flour maintained pH and microbiological qualities when stored at 10๐C for 15 days. The total count of lactic acid bacteria in the stirred low-fat yoghurt with 3.60 % Jerusalem artichoke flour was 7.87 log CFU/g (21 days).

The main purposes of setting up food vocational training guidelines for members of Cha-am Municipality Phetchaburi province are: 1) to study needs for food vocational training; 2) to compare different status among group members as well as opinion about food vocational training; and 3) to set up food vocational training guidelines for members of Cha-am Municipality Phetchaburi province. A total of 224 populations in the stud y consist of 5 groups of housewives who are members of food product processing group in Cha-am Municipality Phetchaburi province: Huay Sai Nue Chili Paste Elderly Group Huay Sai Tai Housewife Community Group Ban Yai Cha-am Dried Fish Chili Paste Elderly Group Ban Sapan Hin Group and Look Phra Mae Phosop Vocational group of Cha-am Market community. Tool used in the survey study are questionnaire and interview. Data are analyzed for percentage mean standard deviation F-test ANOVA (One-Way analysis of variance) and the Scheffe method for paired mean comparison. Results of the study show that members of Cha-am Municipal housewi fe community group need to have a place for group training for the duration of 3 days in March particularly in the morning section (09.00-12.00am) of Monday to Friday. They also need public relation of training through broadcasting tower self-application method site study tour and certificates ceremony. The benefit gained is harmony among group members. Training courses of their interest are chili paste making ready-to-drink juice and food processing respectively. Members with different status in group show statistical difference in opinion towar ds needs for food vocational training at significant level of 0.05.