This paper presents a design of the control system to control AC/DC converter. Algorithm of a control system design consists of the output voltage loop control used a fuzzy gain scheduling of PI control and the current loop control used a hysteresis control which is described in this paper. The evaluation of the proposed control system is used to control an isolated CUK AC/DC converter operation with a 250W load and a -48V output voltage. The system is achieved as the following; the tight output voltage both the steady state operation and the transient response a power factor is nearly unity and the waveform of input current is nearly sinusoidal. In addition the control system design is simple and uncomplicated

This research aims to study influence of factors on crisis communication in tourism and integrated marketing communication of entrepreneurs and foreign tourists. This study is quantitative research by survey using end-closed questionnaires with data collecting from 400 foreign tourists and 400 entrepreneurs. The statistics used for data analysis by descriptive analysis include Frequency Distributions Percentage Mean Standard deviation. And analyze The Linear structural equations modeling by LISREL. The research results showed that the foreign tourists expected that during the crisis Thailand should ensure the safety of tourists. The most suitable integrated marketing communication tool after crisis is country identities. From entrepreneurs’ side they also expected that the entrepreneur should be communicated directly with officer in charge during the crisis about sale promotion and changed tourism program for safety. Also the most suitable integrated marketing communication tool after the crisis is internet. The linear structural equation modeling of either group is consistent with the empirical data. Thailand reacted to the crisis occurred rapidly by using the two-way communication to provide information to tourists best describe crisis communication at 87 percent. On the other hand marketing promotion best describe integrated marketing communication at 74 percent.

The objective of this research was to study the effects of the processing method on colorant powder from Carissa carandas L. mixed with maltodextrin 3 levels (10 13 and 16 %). The physical properties and consumer acceptance on cotton ball cakes added colorant powder from Carissa carandas L. mixed with all maltodextrin were added at 15% on flour weight. Results from physical properties of cotton ball cakes added colorant powder from Carissa carandas L. mixed with maltodextrin at 10 % was found that the lowest lightness. But also the cotton ball cakes added colorant powder from Carissa carandas L. mixed with maltodextrin at 16 % was exhibited the highest redness and yellowness (p< 0.05) and water activity range from 0.92 to 0.93 (p> 0.05). However the cotton ball cakes added colorant powder from Carissa carandas L. mixed with maltodextrin at 13 % was showed that the highest hardness and chewiness (p< 0.05). Furthermore the colorant powder from Carissa carandas L. mixed with maltodextrin at 10 % was found the lowest adhesiveness (p< 0.05). In addition sensorial evaluation was accepted overall liking score in range 7.63-7.80 (like moderately to like very much. The produce colorant powder from Carissa carandas L. was added maltodextrin from 10 to 16 % (w/w) on (p>0.05).

The objective of this research was to study the effect of lycopene fortification from gac fruit (Momordica cochinchinensis Spreng) in different levels (1 1.5 2 %) compared with standard formula and addition of BHT 100 ppm on physical properties and consumer acceptance of chicken nuggets product. The analysis showed that the sensorial evaluation of nuggets chicken fortification at 2 % lycopene had accepted overall liking score in range like moderately to like very much (p>0.05) of chicken nuggets. Antioxidant activity using by DPPH and total phenol content were the highest (14.04% and 4.43 mgGAE/g) significantly. Furthermore also found that adding powder lycopene levels had the ability to retard oxidation activities similar BHT 100 ppm after storage at 4 C for a period of one month and inhibit the rancidity effective a 2-fold compared to control.

This abstract is aimed to study the problems and barriers in receiving the business administration students into co-operative education apprentice in accordance with the firms’ ideas on organizing and working processes qualifications knowledge and competence in the field of study. Population is the entrepreneurs or controllers who accept 180 fourth-year students of academic year 2255 to the internship programme. The data collection is using questionnaires. Statistics used in the data analysis are percentile means and stand deviation. The research results are as followed: 1. The problems and barriers on organizing and working process are at the high level. This implies that the firms are unable to coordinate with the institution to define and get the students ready before implementing.2. The problems and barriers on the qualifications of cooperative study students are at the high level. This implies that those students are unable to make decision to solve problems during internship. 3. The problems and barriers on knowledge and competence in their fields of study are at the high level. This implies that students are unable to communicate well both verbally and alphabetically in Thai and foreign languages.