The objective of this research was to find the suitable processes of carved-vegetables which packed in hermetically sealed container. Two vegetables were composed of carrot and pumpkin. There were carved into rose or leaf shape. An optimum ratio of 2 recipes of pickle solution were studied. The first one was a recipe which acidified with lactic acid (acidified-recipe) to pH <4.6. Another one was a recipe supplemented with preservative (preservative-added recipe). The results showed that an optimum ratio for acidified-recipe was composed of 7.23% vinegar 64.81% water 0.81% salt 27.00% sugar and 0.15% lactic acid which showed the final pH was 3.27. For preservative-added recipe an optimum ratio was composed of 27.03% vinegar 27.03% water 0.9% salt 45.05% sugar and 200 ppm sodium metabisulfite which showed the final pH was 3.39. Carrot pumpkin green papaya and cucumber were sanitized in peroxyacetic acid (80 mg/L 3 min). Radish was dipped in tap water for 3 min. Then all carved-vegetables were immersed in calcium chloride solution (0.5% 2 min) before preserved in acidified-recipe solution in plastic box with a lid and then stored at room temperature for 4 days. Equilibrium time pH and °Brix were studied. The results showed that pH and °Brix were decrease during 4 days storage and showed obviously tended to equilibrium. However carved-radish and cucumber were spoiled by microorganisms as a film on the surface of pickle solution and gas bubble was occurred inside a container on 4 days of the storage. Hence three carved-vegetables including carrot pumpkin and radish were used in the next experiment which preserved in preservative-added recipe. Treatment was compared with the same recipe without preservative as the control. All types of carved-vegetables had an equilibrium time for 7 days. Three parts of samples e.g. pickle solution carved-vegetables and mixed-sample showed pH lower than 4.6 and °Brix were gradually decreased during the storage. Shelf-life of all carved-vegetables stored in hermetically sealed container was up to 7 days. Total bacteria count E. coli yeast-mold were not exceeded than the standard limited by Ministry of Public Health and Staphylococcus aureus was not detected throughout 7 days of the storage.

This research aims to study the personal factors. Behavior and Marketing Communications on the behavior of the History tour of tourists in Bangkok Thailand. The hybrid research Is Quantitative Research 400 samples. Questionnaires were used to collect data. The statistics used in the analysis were percentage mean standard deviation. Chi-square test the level of statistical significance .05. And Qualitative Research In-depth interviews in finding consensus and conflict between management Museum. Marketers Museum Visitors to the museum and the results of quantitative research. The results showed that: 1) Most of the respondents aged 15-25 years old single female student with a bachelors degree. The average income per person is not more than 7000 baht monthly income of an average family 15000-30000 baht and living in Bangkok. 2) Most of the planned tour. Most holiday weekend. The main objective is to study the first year of the museum tour 1-2 times a tourism model is geared experience. Each tour takes 2-3 hours. 3) Behavioral marketing communications planning travel. Time to travel the main purpose of tourism the number of times in one year tourism model. The level of significance. 05. The results of the research showed. The most consistent hypothesis testing with quantitative research. Keywords : Marketing Communications Travel habits History Museum

Defrosting at evaporator panel is one of working cycles in freezer. Power consumption in defrosting does not meet the objective of using freezer therefore the approach to decrease power consumption in defrosting is one strategy for energy saving. Normally the cycle of defrosting in freezer is a constant time that specify by referring to the highest humidity period. With this control concept the problem of temperature exchange is not occurred from ice accumulation at evaporator panel but it makes the over necessity of defrosting process in the low humidity season and cause the unnecessary power usage in freezer. This research presents the control approach for defrosting by using the difference of the temperature at evaporator and the temperature at chilling area. By using this approach the defrosting process is operated depend on load and the fan is on or off relate to defrosting time. Test results demonstrate that about 12% of power can be saved by this control approach when compared to constant time control.

Sweet tamarind is a unique and economic plant of Phetchaboon province and it has already been geographical indication (GI) registered. One of its main problems is fungal degeneration which cannot be physically visible. This causes the consumer’s uncertainty on its quality especially sweet tamarind from small communities. This led to the study on the use of household heat to reduce fungal degeneration by steaming at 100oC for 50 60 70 and 80 minutes and drying in the hot air oven at 70oC for 3 hours. It was found that increasing the heat resulted in darkening the sweet tamarind color and heightening up its content moisture (p<0.05) statistical significance. Drying temperature at 60 70 and 80oC revealed the higher the heat the shorter the drying time and the sweet tamarind content was darker. In addition drying significantly decreased the moisture and preference score of sweet tamarind (p<0.05). The storage of sweet tamarind in mesh bag at ambient temperature revealed that the increase of the storage time resulted in a significant increase in the moisture of the sweet tamarind shell (p<0.05) and could preserve the tamarind for at least 12 weeks without the deterioration from the fungus.

This research is the study and design of the physical environment in response to applications for the elderly: a case study to improve the physical environment of the Center for Social Welfare Development elderly. Pathum Thani This study is to improve the physical environment of the Social Welfare Development Center for the elderly. Pathum Thani The benefits in terms of public education and find a style that suits the physical environment for the elderly which has a lot of current. The standard test for standards in the design of the physical environment in response to applications for the elderly. The study and design of the physical environment of the Social Welfare Development Center for the elderly. Pathumthani interview from design professionals. Concluded in the production and design of the model the researchers examined the experts as appropriate. The researcher has taken the form of physical environment of the area for correction. Then the residents living in the questionnaire about the usage patterns of 200 people which is as follows. The front living An average of 4.85 more convenience average of 4.55 more security average is 4.75 the design average is 4.95 the highest overall satisfaction is at the highest level. Then test the furniture Found that the test kit furniture The tests of static force acting on the seat. And static force acting on the backrest. In the qualifying test. Testing criteria of the static pressure exerted on the cantilever side and the wing stays static head. In the qualifying test. The tests of static force acts pressing down armrest. In the qualifying test. The tests of force exerted on the toggle switch and the force acting on the seat backrest. In the qualifying test. The force exerted on the test criteria. In passing the test Testing criteria regarding the impact on the seat cushion and the armrest. In the qualifying test. Testing criteria for lifting the one side and then released into freedom. In the qualifying test.