This research is designing and construction an apparatus of deflection of fixed end beam under uniformly distribution load. SolidWorks program is used for structure designing and CosmosWorks program is used for strength of structure analysis. Deflection and strain of beam were compared with the result of mathematical model according to function stress principal. Error of mathematical model result does not exceed 10%. Therefore this apparatus can be used as prototype and produced for education purpose.

Management of education that corresponds with community culture and creates awareness in cultural conservation must base on the study of human lifestyle and various dimensions of relationship between human and community; namely social structure plan body of knowledge mindset and method of knowledge transfer in the community. Thus the Textile and Fashion Knowledge Center was established to create achievement as an inspiration theme The core concepts of the framework was to be a self-learning center that developed social learning processes and created bandwagon effect that encouraged personal interest. It would create learning society increase motivation that encourages people to access knowledge source participate in educational processand learn on cultural basis.

This research examined the green packaging development from banana fiber for instant food products.The purposes wrer to construct approve and develop the sketch design; to develop banana fiber package prototypes that protect food products inside in order to eliminate packaging environment problems; and to save energy in package processing in the next decade.It was found that as for packaging design for instant banana food products such as stand-up pouchpaper box paper cupand zip lock paper bag the satisfaction of every factor was at a good level (4.12) and every packaging pattem conformed to the identity design in structural and graphical packaging As a result of studying structural packaging factorsthey were at an excellent satisfaction level in every packaging pattern including aesthetic and elegant packages(4.63) identity packages(4.56) and souvenir packages(4.53). The satisfaction for graphical packaging factors was at an excellent satisfaction level such as identity brand letters(4.65) and easier to recognize as follow.

This Research possesses the purposes that were 1) to study the state of collaboration in quality assurance of Faculty of Home Economic Technology2) to develop the quality assurance administration of the faculty. The tools have been employed in this research were the collection of 82 questionnaires about quality assurance administration and 5 interviews to specialist. The analysis of quantitative data has employed descriptive statistics using mean and standard deviation as the tool of measurement and the results were evaluated in 5 degree of evaluation form and data content analysis has also been performed. The results of this research could be summarized as follows. The major part of the respondents was female (73.17%). The average age was 31-40 years old (29.27%). The education background was Master jDegree with 11-15 years of work experience (45.13%). The respondent were lecturers of the institute (40.25%). in medium degree (42.69%). and have opined that the performance of quality assurance would assess the general work in medium degree (39.02%) and satisfied with quality assurance system in medium level (42.68%). The high degree of collaboration in quality assurance was that the faculty encouraged the collaboration in quality assurance (= 3.62) and the respondent of questionnaire and that the respondent of particlpated in involved task in order to reach the aim of the result (= 3.51) All the questions at collaboration in medium level (= 3.17). The result of developing the quality assurance adminstration of the faculty in research art and culture maintaining academic service and education field show that overa parts were in high level (= 3.49 3.43 3.42 and 3.41). The respondents confronted problems and obstacles in quality assurance and required the development in quality assurance by modifying method of administration with the aim that the participators could avoid the problems and could reduce load of administrative part of the task.

This research aims to develop food product from pineapple along with its packaging and to transfer pineapple processing technology to the Hubkapong Agricultural Cooperation Group Limited Khaoyai subdistrict Cha-am district Phetchaburi province. Results of the study showed that dehydrated pineapple and pineapple syrup could be processed to add more value and to extend shelf life. In dehydrated pineapple processing a study of different levels of sugar concentration (20 30 and 40%) indicated that concentration level of the beginning sugar concentration caused the increase of water loss and sugar level in the product. Concerning ratio of pineapple juice and water (1:1 1:1.25 and 1:1.5) and amount of pectin (0.25 0.50 and 0.75 %) in pineapple syrup processing it was found that the increased level of sugar caused the increase of total soluble solid in pineapple syrup. The increased level of pectin also affected the increase of viscosity of pineapple syrup. The processing technology was transferred through a training course for 40 members of Hubkapong Agricultural Cooperation Group Limited Khaoyai subdistrict Cha-am district Phetchaburi province. Results indicated that the finishing food products from pineapple of every groups were in good level with average score range of 4.00-4.36. The trainees regarded the training process as highly suitable (average score of 4.31) and the trainers as most suitable (average score of 4.66). The training materials apparatus document and venue and the training management aspects were regarded as highly suitable with average score of 4.16 and 4.10 respectively.