This research article aims to study of the atomizer nozzle pattern in the gas atomization process. The production of metal powder by using a gas atomization process. It is the most popular process. This process is used in various industry and engineering application. However there is lack of information on the production of various precious metal powders in the jewelry manufacturing industry both in the country and abroad. For this reasons the research team is interested in applying this process for the Thai jewelry manufacturing industry. Currently the jewelry industry is in a transitional period of manufacturing technology with an increased focus on powder metallurgy technology. The production of metal powder by using a gas atomization process consisting of the following 3 steps: melting making of atomized molten metal cooling and solidifying for solid particles under a controlled gas atmosphere. Factors affecting particle shape particle size and particle size distribution are consisting of inert gas type molten metal temperature and the configuration or pattern of the nozzle that are different characteristics. The results can be concluded that Close-Coupled Nozzle is the most suitable nozzle for production due to the highest productivity providing the smallest particle size and spherical granular shape. The information from this study will be useful for the Thai jewelry manufacturing industry.

The study of “Professional characteristics and Auditing Quality of the Quality Accounting Offices“ aims to study the professional characteristics affecting the auditors’ quality to test the influence of intelligent learning techniques and duty practices relationships and communication and organizational management skills and to test the influence of the personal characteristics of the auditors on the auditing quality. The data is collected from 168 samples and analyzed using descriptive statistics including frequency percentage mean and standard deviation and inferential statistics including Pearson Correlation Coefficient Analysis and Multiple Regression Analysis The study results showed that overall the auditors have a high level of professionalism and each level is at a high level. The professional characteristics on intelligent learning techniques and duty practices relationships and communication and organizational management skills have a relationship with the overall auditing quality. Each aspect of auditing quality including accuracy accountability clarity conciseness creativity integrity and timeliness is related to professional characteristics on intelligent learning techniques and duty practices relationships and communication and organizational management skills. In addition when considering the auditors opinion which comes from a sample group on the auditing quality of the quality accounting offices it is found that the auditors with different age education level and experiences have different opinions

This study investigated the effects of partial replacement of wheat flours with Hom Nil rice flour on the physicochemical characteristics antioxidant activities and sensory acceptance of chinese steam bread (Mantou). Mantou was made with wheat flours partially substituted with Hom Nil rice flour at the level of 0% 10% 20% and 30%. Colour parameters (lightness (L*) redness (a*) and yellowness (b*)) of Mantou were measured using a Hunter colorimeter and found that L* andb* values of Mantou decreased while a* value increased with increase in level of Hom Nil rice flour from 0 to 30%. Physical characteristics including hardness springiness and cohesiveness of Mantou were significantly affected with substitution due to the disruption of dough structure. The hardness of Mantou increased with the increasing of the Hom Nil rice flour substitution (0%-30%) in contrast with springiness and cohesiveness. The total phenolic/anthocyanin contents and antioxidant activities (DPPH FRAP and ABTS) of Mantou increased with increasing Hom Nil rice flour level up to 30%. These results suggested that the substitution of 20 % Hom Nil rice flour would produce healthy and acceptable Mantou with higher total phenolic/anthocyanin contents and antioxidant activities.

The purposes of this research were to explore 1) the characteristics of successful entrepreneur: case study of Pailin Couture and 2) the factors affecting of self- employed of students who study major in fashion clothing and textiles design faculty of home economics technology at RMUTP. Using mixed method research and divide the data into 2 parts: 1) collected data from the entrepreneur as a key informant by using structure interviews and analyze data by content analysis and 2) collected data from students whose are selected using purposive sampling technique using questionnaire and data was analyzed using frequency percentage mean and standard deviation. The finding was concluded as follows: Characteristics of successful entrepreneur consist of: 1) inspiration from clearly know themselves and led to career 2) have experience or preparation about finding a place to study work-in-study finding a team coaching and channel expansion 3) working approached were to maintain harmony conflict reduction and do not use the mood to work 4) problem solving solution was to find the cause of the problem and consciousness in solving problems 5) core concept in occupational was takes a shorter time to learn but take it to career quickly and have creative development 6) category of products or services was variety of clothing styles 7) recruitment must choose who had the knowledge and ability in work and 8) recommendations for the couture entrepreneur should have knowledge and skills such as product planning team building marketing plan and target group of business. The factors affecting of self-employed of students found that: expectations of parents after graduation was self-employed. Individual factors toward to self-employed were love to work independent interesting in self-employment and love to learn more. Job factors toward to highly self-employed were individual challenge extremely in use ability and interpersonal relation.

At the present the studies on the Mahachanok jam product is limited. The objective of this research was to study in the textural syneresis and sensory characteristics of Mahachanok jam from three types of geldings (pectin galactomannan and carrageenan) and different storage conditions (room temperature 4o C) for 1 month. It was found that the gel strength rupture strength and brittleness of the Mahachanok jam from carrageenan and galactomannan were higher than pectin (p≤0.05). When the jam was stored at 4oC jam from pectin had highest brittleness and jam from galactomannan had syneresis more than carrageenan and pectin (p≤0.05) respectively. The jam was stored at 4o C found that the syneresis was lower than stored at room temperature. For sensory evaluation the overall acceptance of Mahachanok jam from pectin and carrageenan were higher than galactomannan with the mean of like score between slight to moderate.