Thailand is a well known country where jewelry is produced to export. The process of jewelry production needs many special skills and efficient machines. Moreover the preparation of plaster is also important in producing jewelry. This requires various stages and takes more time to do. However these problems can be eliminated by knowledge in engineering. Therefore this study aimed to develop the vacuum mixer for mixing Investment for jewelry production. The vacuum mixer consists of 12 Hp 220 volts ac electric motor with the gear which has 1:40 dimension. The whole body of the vacuum mixer is made of stainless steel. The pot for mixing the Investment is 21 em. wide and 31.5 em. high. The tub at the base for placing the pot is 29 em. wide and 21 em. high. This base is equipped with a 20 m3 per hour vacuum ventilator and a vibrating motor. This vacuum mixer is operated by the electric motor which transmits power into gear. Then the gears drive the belt to make the blade stiring the Investment and water in the pot until they are well mixed together. Then the mixture is forced to the tub at the base by the valve while the air is sucked up and the mixture of the Investment is cured until all bubbles are disappeared from the mixture. After experimenting the result revealed that the use of the vacuum mixer can reduce the steps in preparing the plaster from 8 steps to 4 steps. It can also save 52% of time allotted.

This research was aimed to study the qualification of Kluaynamthai Hospital’s Personnels in three aspects; nutrition knowledgeconsuming behaviorand nutritional status. The research was also to study the relationship of the three aspects. The Stratified Random Sample method was used. There were 236 samples. The tools used were questionnaires and the 2008 annual check up information of the sample group. The data were analyzed by using frequency percentile mean and standard deviation. The statistic used was Chi-square significant level at 0.01 – 0.05. The study revealed that 65.68 % of Kluaynamthai Hospital’s Personnels had very good nutrition knowledge and 26.69 % 6.78% 0.42% and 0.42% had nutrition knowledge at good moderate passing and not passing respectively. The average of 2.91 of the group had good consuming behavior and the frequency of good consuming behavior at 2.69. or 91.95 % of the group’s consuming behavior was less affected by mass media. 49.58% of the group had normal nutrition status while 35.59% and 14.58 % had over nutrition and below nutritional status respectively. The study of the relationship between the nutrition knowledge and the consuming behavior revealed that there was the significant relationship between the two variables at significant label of 0.05

This paper aimed to study the process of making instant Pad Thai powder by Spray Drying method. The appropriate temperature of hot gas and the quantity of Maltodextrin in processing instant Pad Thai powder by Spray Drying method were studied. Factorial in Completely Randomized Design (CRD) was used. The study found that the appropriate quantity of Maltodextrin was 20% and the appropriate temperature for in and out hot gas was 150/90 ºC. The color variation of the finishing instant Pad Thai powder was as follow: Bright colors L* 88.32 Red a* 0.99 Yellow b* 8.26. The color variation after cooking the product was: Bright colors L* 30.73 Red a* 3.08 Yellow b* 8.25. aw 0.22. The moisture of the powder was 1.24. Then the consumer satisfaction was studied by using 3 types of Pad Thai Noodles; Pad Thai Noodles with Instant pad Thai Powder Pad Thai Noodles with regular Pad Thai sauce and Pad Thai Noodles sold in general market. Randomized Complete Block Design RCBD was used. The study of the consumer satisfaction revealed that there was no difference between pad Thai Noodles made with Instant Pad Thai Powder and Pad Thai Noodles made with regular Pad Thai sauce at the statistical significance (p>0.05). The testers rated the overall taste of Pad Thai Noodles at 7.57. Next the researcher studied the expiration period of Instant Pad Thai Powder by packing the product in double vacuum foil and storage the product at 4 different temperatures 30 35 45 and 55 degree Celsius. Then the product was studied to evaluate the physical chemical microorganism and sensory property. The product kept at 55 ºC was the most different of the four storage products at p ≥ 0.05 with the highest level of consumer satisfaction at color = 7.33 smell = 7.30 taste = 7.90 texture = 7.57 and total = 7.40. The amount of microorganism yeast and fungus were at the safe level to comsume.

The objectives of the study were to find the arrival rate of applicants who applied to study at Rajamangala of Technology Pra Nakhon North Bangkok Campus the service rate of admission officers and to analyze queuing system in order to improve the admission system. The sample was 1722 technical students who applied to study in 10 divisions in 2007 and 2008. The plication date was collected every 10 minutes in each one-hour period from 09.00 am. to 16.00 pm. For 6 days. The study found that the distribution of the number of applicants was Poisson distribution. The highest arrival rate 1.29 student/min was at the second period and the lowest arrival rate 0.06 students/min was at the sixth period. The Distribution of service time at each station was exponential distribution. The highest service rate 0.67 min/student or 1.49 students/min was at the second station entering data into a computer. Queuing analysis in this study was series network. The analysis found that the highest expected number of applicants in the system 150 student/hour was at the first station in the second period and in the sixth period there was almost none. The highest expected number of applicants in the queuing system107.40 student/hour was at the first station in the second period The highest expected waiting time in the system.1.92 min/student and in the queuing system 1.37 min/student were at the first station. The probabilities of none of applicants in the system at the first the second and the third station in the sixth period were high 0.97 0.95 and 0.98 respectively. The proper value of the expected number of applicants in the system set in this study was not more than 60 student/hour and not less than 30 student/hour. The proper value of the waiting time in the system was not more than 1 min/student and not less than 0.5 min/student for stations for stations with more than one servers. The analysis found that at the first station one more server should be added in the second the third and the forth period and one less server should be reduced in the sixth period.

This study were to Analyze and synthesize the action plans for the study leave system of RMUTL. Research procedures include job analysis questionnaire data collection data analysis and operational plan syntheses. Sixty-three research samples are those who have already taken study leave and operating staff. The statistics used in analyzing the data are Chi-square T-test and One-way ANOVA. It is found that the fast service and in accordance with the rule should be improved. There are some people who do not know the rule and information of study leave. Most of the samples express a moderate satisfaction level. The highest satisfaction level is human resource development planning while the process of making contract is the least satisfaction Male shows higher satisfaction than female. The person who already study leave has higher satisfaction than the operating staff. Finally six action plans are outlined based on this study.