The purposes of this study were to 1) compare the perception on the organization culture of the personnel with different demographic personal background 2) compare the effectiveness of the Enterprise Resource Planning of the personnel with different demographic personal background and 3) study the relationship between the perception on the organization culture and the effectiveness of the enterprise resource planning.The results of the study revealed that in the overall1) The staff with the age difference perceived the organization culture differently while the staff’s genders marital statuses educational levels working periods and work departments showed no significance. 2) It was found that in the overall the staff with different ages perceived the effectiveness of the Enterprise Resource Planning differently but according to the staff’s educational levels positions and work departments showed no significant difference. 3) The personnel’s perception on the organization culture positively and highly related to the effectiveness of the Enterprise Resource Planning.

This research work presents the development of algorithms and programs used for classifying of white rice grains obtained from the camera by using image processing techniques. This procedure begins with improving input images converting color images to binary images by setting the threshold value automatically by using the Otsu’s method noise filter process image processing with structural elements that form a square determining the grain boundary by using the Canny’s operator determining the length of the grain by using the Euclidean’s method. Next the length results of the grains have been obtained from the decision process based on the Rice Standards of Thailand (RST) in order to receive the type solutions of tested white rice. From the testing results for 800 images it has been shown that in case of 500 images the developed program provided the mean absolute error of the grain length of 0.01 mm per grain. Moreover for testing of 300 images the developed program provided the separation accuracy of the grains up to 99.33% in term of the RST. This can be useful in determining the price of white rice in a rice mill with farmers.

The objectives were to study microbiological hazard of Khao kluk ka pi for school food service risk assessment and critical control points (CCP) according to HACCP principles.The production of Khao kluk ka pi had the improper hygienic practice. Thus TPC counts were found in shallots coriander and chilli at 1.9×106 3.2×107 and 5.9×106 cfu/g respectively and found E. coli in chopped coriander more than 1100 MPN/g. The TPC S. aureus C. perfringens Salmonella and V. parahaemolyticus were not detected in cooked ingredients. The number of TPC in Khao kluk ka pi held at ambient temperature for 0 2 4 and 6 hours were founed an increase from 1.2×106 cfu/g to 7.6×106 1.8×107 and 3.4×108 cfu/g respectively that was as a result of the uncooked ingredients and mixing process. The microbial numbers were increased when this food was held for a long time before serving. The CCP of Khao kluk ka pi production were indicated at the process of washing raw vegetables cooking process and holding cooked food at room temperature for a long time before serving.

The aim of this study was to develop a three-dimensional transient condition model to predict the heat transfer rate of a heat pipe heat exchanger. This paper presents the details of the calculated domains which consist of the wall wick and vapor core. They were numerically simulated using the finite element method. The heat transfer rate values obtained from the model simulation can be used to design heat pipe heat exchangers. The values obtained from the model calculation were then compared with the results from experiments and the differences were 10.3% 10.4% and 6.7% for the working fluids of distilled water ethanol and R134a respectively. The working fluids of distilled water ethanol and R134a obtained heat transfer rates of 627.3 watts 522.8 watts and 836.4 watts from the experiments respectively.

The objective of this research is to study how rotation speeds affect mechanical properties with friction welding between semi-solid metal 7075 aluminum alloys and semi-solid metal 356 aluminum alloys. The factor of interest is rotation speeds with different conditions at 800 1000 1200 1400 and 1600 rpm respectively. 1.8 millimeter for burn of length 30 seconds for welding time and clockwise rotation are set as a control constant condition for the entire experiment. After friction welding we found that different rotation speeds significantly affected mechanical properties of these alloys. At rotation speed 1400 rpm the maximum tensile strength is 122.24 MPa and the maximum hardness in welded zone is 140.5 HV. The microstructure size is 2.250 µm long and 2.144 µm wide. Its size in welded zone is practically small because of friction force. Moreover this friction force causes the mixture of MgZn2 and Mg2Si in welded zone.