The objectives of this research were to determine the suitable times of pork slices drying using microwave followed by hot air and to find specific energy consumption during drying. The physical characteristic (color and hardness) and the sensory test of dried pork slices were also investigated. Pork slices with the sizes of 50x50x1.3 and 50x50x2.2 millimeters were dried using the microwave at the powers of 160 320 480 640 and 800 watts until the samples did not burn during drying. Then the samples were dried using hot air at a temperature of 110oC until the moistures of the samples were lower than 20% dry basis. Based on the experimental results it was found that the suitable times of the samples drying using microwave were 50-600 seconds which depended on the microwave powers and the pork thicknesses. In hot air drying period drying times of the samples with thicknesses of 1.3 and 2.2 millimeters were 30 and 45 minutes respectively. The microwave powers had no significant effect on the redness (a value) and yellowness (b value) of dried pork the hardness of dried pork and the specific energy consumption (P<0.05). The pork thicknesses had the significant effect on the lightness (L value) and yellowness (b value) of dried pork the hardness of dried pork and the specific energy consumption (P<0.05). Moreover sensory scores of the dried pork obtained from this research were close to those obtained from the local market.

The shrinkage of plastic was caused by the shape of the product and the type of plastic used in the injection. The plastic shrinkage difference was resulted from the temperature used in melting the injection speed mold cooling and different injection surroundings. These led to unknown exact value of plastic shrinkage and the trial and error work has been done. As a result of trial and error work the injection products were not in the determined size. This research aims to find the percentage of plastic shrinkage according to standard test ASTM D955 from (Amorphous Thermoplastic) (Acrylonitrile Butadiene Styrene ABS). The findings showed that square specimen size 60x60x2 mm measured from vertical perpendicular to flowing direction the shrinkage was at 0.86% the shrinkage was at 0.59% when measured from flowing direction and the thickness expanded at 20%. For the rectangular specimen size 12.7x127x3.2 mm measured from vertical perpendicular to flowing direction the expanding was at 0.16% the shrinkage was at 0.88% when measured from flowing direction and the thickness expanded at 14.86%. The circular specimen size 100x3.2 mm the shrinkage was at 1.26 when measured from vertical perpendicular to flowing direction the shrinkage measured from flowing direction was at 0.82% and the thickness expanded at 13.23%

The purpose of the study was to synthesize the element of educational management to develop graduates of mass communication in digital era according to the views of experts. The data were collected by an in-depth interview using structured interview about of mass communication education in social context and digital era from 16 experts who were academics and professionals in mass commmunication. Data analysis and synthesis by using data synthesis tables to classify elements of education. It was found that: There were three main elements and 28 minor ones of educational management forms as follows: (1) Curriculum: knowledge of mass communication perception of media contexts interdisciplinary knowledge writing and communication skill and the integration of contents. (2) Learning management: analysis thinking development critical thinking development creative thinking development communication skill flexible learning cooperative learning action learning experiential learning to build new paradigm development of morals and work ethics professional skills integration and content management media convergence and cross-platform media nurturing of volunteering spirit and social responsibility technology literacy skills technical visits to mass communication organization. (3) Learning environment: sufficient equipment updated technology work space sightseeing activity corner covered network and accessibility news and information cornerand student work exhibition corner.

This research aims to 1. Study the Tourists’ Satisfaction toward Amenities on Burmese temple’s in Lampang and 2. Study the opinion of community toward Amenities on Burmese temple’s in Lampang. The research population is 280 people by interviews and surveys. Research conducted between January 2017 to June 2017. From the history of Lampang. There is a temple built by the Burmese or a fine art form on architecture fabrication together with the Buddha’s appearance is a Burmese and in the past even a monk is a Burmese who has traveled to Thailand. As a result Lampang is another province. The temple is built in the beautiful Burmese architecture. Let’s learn to learn many. But it is not widely known The research found that The most popular tourist destinations are Wat Pa Fang Wat Si Chum Wat Si Rongmuang Wat Mon Poo Yak Wat Mon Cham Sin Wat Tha Ma O Wat Chai Mongkol is a measure of importance. Has a long history Value for conservation. The art of faith religion history. It has not been well managed and has not the potential to provide for Cultural Tourism. However after the Tourism Authority of Thailand launch campaign of 12 cities you Can’t Say No. Lampang is one of the provinces in the project. The researcher is expected that Lampang and the Tourism Authority of Thailand are cooperating to discuss and generate models of cultural activities for the development of touring sites in Lampang.

This research aims to study the appropriate drying condition and extraction solvent for extracting protein and antioxidants from the porcine placenta. Three levels of drying temperature were used in this study which were 50 60 and 70ºC the result shows that the best drying condition for porcine placenta was 70ºC for 4 hours because this condition provided the least drying time and the lowest moisture content of porcine placenta (3.80±3.36% dry basis). After that the fresh and dried porcine placenta were extracted by using three solvents which were deionized water (DI) phosphate buffered saline (PBS) and hexane. The efficiency of extraction was investigated by measuring the crude protein and antioxidant of the porcine placenta. It was found that there was no protein and antioxidant in fresh and dried porcine placenta extracted by hexane. However the protein was found as 0.05±0.01 and 0.04±0.01 mg of bovine serum albumin/100 mg fresh for fresh porcine placenta and 0.12±0.030 and 0.07±0.016 mg of bovine serum albumin/100 mg fresh for dried porcine placenta extracted by DI and PBS respectively. In additional the antioxidant was found as 1.13±0.03 and 1.29±0.04 mg of trolox/100 mg fresh for fresh porcine placenta and 3.37±0.02 and 3.59±0.01 mg of trolox/100 mg fresh for dried porcine placenta extracted using DI and PBS respectively.