This objective of this research is to study the development of the pararubber tapping knife in order to determine the optimum of the edge and oblique angle and to compare the efficiency of the electrical motor and Je-Bong knife. The product was manufactured by iron steel carbon S45C and AISI 5160 with 75-90 degree edge knife and 0-45 degrees oblique angle. The results can be concluded that the optimum condition of the edge knife oblique knife and the cutting force were 75 degree 45 degree and 3.51-51.42 N respectively. It was found that the cutting force was straightly increased form 0-51.42 N and then gradually decreased. The energy consumption of timber cutting was 0.00370 J/mm3. The quality of the rubber tap using electrical motor was 72.07% which was higher than 2.8 of Je-Bong knife. As the results this product shows the average of rubber timber which is 2.22 mm. in 22.51 s.

Moisture content has a marked influence on all aspects of paddy and rice quality. These issues also have significantly importance for rice industry and economy of Thailand. Many drying process such as spouted bed technique and fluidized bed technique are extremely studied in terms of instrument design and energy consumption. However these drying processes were not suitable for high economic rice. Because of these processes performed highly damaged kernels during drying process. The objective of this project we proposed the alternative drying system that perform low damaged paddy kernels. We also were design and fabrication drying system for paddy in terms of conveyer pipe. This machine have the performance including feed rate approximately 22.83 kg/hr. drying temperature 30-120ºC air velocity 0-1.5 m/s drying time 14.64-16.91 min and energy consumption 6.02 baht/hr. We improved our machine by drying the RD41 paddy at moisture content 28 (%w.b.). We also setup drying temperatures 40°C 45°C 50°C 55°C and 60°C with air velocities 0.7m/s 1.0m/s and 1.5m/s. We found that all drying temperatures have the final moisture content lower than 15 (%w.b.) and percentage of complete paddy after drying (HRY-paddy) more than 96%. For the kernels quality we found that HRY-Brown rice tend to increase with drying temperature increased. We also found that HRY-Unbroken kernels for polishing tend to decrease between drying temperature 40°C - 50°C for air velocities 0.7m/s and 1.5m/s. Therefore these results obtained can be such a high potential approach that can be used for further developing into rice economy and industry of Thailand.

The study on textured vegetable protein as crispy fish maw compensate in Crispy Fish Maw in Spicy Salad Bar. The purpose of study on processing spicy salad Bar. Study amount of textured vegetable protein The result of this the spicy salad bar that has 50 grams. Study amount of dried squid cashew nut and dried shrimpThe result of this spicy salad bar that has 50:50:30 grams The most panelists score in them of color flavor odor texture and overall because product is the nice color texture has weakest smell of dried squid. Study amount of dried chive onion powder and celery powder The result of this spicy salad bar that has 0.5:0.4:4 grams because product is the weakest smell. Study of Total Soluble Solids (TSS) of sauce in spicy salad bar at 85 Brix product had not very hardness and crumble. Study thickness of this the spicy salad bar at 1.5 centimeter product is the nice texture. So that compare market product with physical and chemical textured vegetable protein as crispy fish maw compensate in Crispy fish maw compensate in Crispy Fish Maw in Spicy Salad Bar. The physical water activity were as follow in the rage 0.41 which similar as market product and light brown. The analysis of product contained fat protein fiber and ash is height value as market product. And test about microorganisms (TPC) in product is less than 10 CPU/g and lower then benchmark (it must be lower than 1x10 ) CFU/g) and yeast and mold less than 10 CFU/g (it must be lower than 1x10 ) CFU/g) in 14 day. Acceptant the most consumers moderately.

This research is to study and develop writing aids for learning disabilities in children. These children usually have shot span attention. The writing disability can be detected in the early age such as children in pre-school or kindergarten but it will be amplifies when the children are in grade school. The research shows that these writing aids for learning disabilities in children can help children to be more focus and pay longer attention to the teacher. The main problem in learning disabilities in children is that these children don’t have the ability to tell the different between the letters that look similar to one another. After using these writing aids for learning disabilities in children and slowly teaching them step by step to the 5 year old and up children these children shows some improvement. These children spend longer time with writing aids for learning disabilities in children because of their light color and the sound that the aids make. The children seems to be enjoy using the aids and this can also help the teacher in the class room.

Research to develop the studying in the form of E-Book “Subject Fundamental of Drawing the structure of Paperboard Packaging” is done to evaluate the quality of the E-Book and the reaction of the students. The subjects for this research are 100 Undergraduate students and they are studying in the Packaging Design division in the Architectuer and Design department at the Rajamangala University of Technology Phra Nakhon. The title of this research is Package of Environmental Awareness Idea which is theory on Subject Fundamental of Drawing the structure of Paperboard Packaging. Therefore the lesson plant is divided in 7 plants. The results from the quality evaluation forms are very suitable as the researcher hypothesized. The analyzing in a book form was respectful at 3.91. The analyzing in an image form was the best at 4.15 and the last one in an E-Book form was very satisfactory at 3.78 The satisfaction questionnaires are suitable as the researcher assumed as well. The analyzing in a book was at 4.30 the image form was at 4.28 and the E-Book was 4.10 In conclusion quality and the satisfaction factor in this research are very sufficient in all forms; the book the images and the E-Book