จำนวน Repository ( 173 )

การพัฒนาผลิตภัณฑ์ขนมไทยเพื่ออุตสาหกรรมการส่งออก
การพัฒนาผลิตภัณฑ์ขนมไทยเพื่ออุตสาหกรรมการส่งออก

Development project of the dessert products for export industry aimed tyo develop to develop 5 kids of thai dessert recipes and process which consisted for cereal barinstant peanut paste powderintant fried banana flourkratong thong (Golden thai Pastry Cups) adapted for keeping longer and instant Kaanom Krok flour (Coconut Rice Cake). The result was found that cereal bar fron black sticky rice was developed by using 2% high fructose syrup and 12% glucose syrup that soluble solid of syrup was at 90 Brix The product tested was accpted moderately. Instant peanut powder dever recipe development made by Miss Suphannika Kosum was tested for sensory evaluation to compare with other peanut paste produced in maketplace. It was found that the product (coloursmelltastetextureand total impression) were 7.837.76 7.73 7.63 and 8.03 respectively.The product had hingh prefernce score. Instant fried banana flour recipe development was done by using rice flour to wheat ratio at 120:20 12.5% baking soda and 0.5% calcium choride. Water reuirement was 200 milliter Cups) was the most accepted because it was golden yellow and smooth and stir frying for 1.3 minutes. The pproduct was accepted at medium to high level.For instant Kanom Krour (Coconut Rice Cake) it was foumd that 3 recipes of them were singficantly different for texture likung at p<0.05. 100 and 90 gram of rice flour werw studied for producing Kanmon Krok. it was found that there was no statistically significant difference for overall liking attributes (p>0.05). Because of indifferent quanity of flour. Kanom Krok was sliggtly different. However Kanom Krok made by 90 gram rice flour rice was less firming when comprared to 100 gram rice flour and the product quantity obtained was also less. There was no statistically singficant difference for overall liking attributes. Tge reseaferred this knowledge and technology to the target private organisation. the frist time held on Thai Dessert Products Course in Lopbunce between 12-13 may 2008. the result of the technology transfer was found thay 80% of the participants satisfaction was accepted and affer yhe course was finished the target groups applied this knowledge and technology for their careers to increase community income.It is regarded that this project was accomploshed according to its success in the goal objectiver.

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การใช้ประโยชน์ของผงเต้าหู้เพื่ออุตสาหกรรมอาหารสุขภาพ
การใช้ประโยชน์ของผงเต้าหู้เพื่ออุตสาหกรรมอาหารสุขภาพ

Tofu powder is the product from ground dried tofu which can be used as an alternative protein source.pre-emulsion from the mixtures of tofu powder and oil were prepared.The effect of per-emulsion(4050 and 60 % of surimi weight) on the qualities of fish tofu were elucidated. The pre-emulsion could be added to fish tofu at 60% of surimi weight.The result of sensory test showed that overall acceptance from panelists of this fish tofu was signlficantly. When the pre-rmulsion was added to fish ball (506070 and 80% of surimi weight) the pre-emulion could be added to fish ball at 80 % of surimi weight.The result of sensory test showed that overall acceptance from panellsts of fish ball was significantly.

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การพัฒนาความสามารถในการทำงานเป็นทีม ให้แก่นักศึกษาคณะครุศาสตร์อุตสาหกรรมสาขาวิชาวิศวกรรมอิเล็กทรอนิกส์
การพัฒนาความสามารถในการทำงานเป็นทีม ให้แก่นักศึกษาคณะครุศาสตร์อุตสาหกรรมสาขาวิชาวิศวกรรมอิเล็กทรอนิกส์

The purpose of this research was to developing of teamwork ability for students of industrial education faculty major electronic engineering. By study was to team work ability for students. This research was developing questionnaire team cohesiveness inventory and teamwork inventory by Thurstone. The target population of the study was students of Rajamangala University of Technology Pha Nakon Faculty Industiral Education Major Electronic Engineering. The representative sample of 19 students were proportionally and simple random sampling by draw lots methods. Data were collected by means of questionnaires and analyzed by descriptive statistics presenting in form of tables. The findings of the study were that students major Electronic Engineering have team cohesiveness or teamwork. As students have thinking qualities of positive. The developing of teamwork ability decisive. The portion teamwork have qualities more than half good and developing teamwork must aspect support and to rest assured. And then aspect cooperate and used contradict in good.

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การพัฒนาความสามารถในการทำงานเป็นทีมให้แก่นักศึกษา คณะครุศาสตร์อุตสาหกรรม สาขาวิชาวิศวกรรมโยธา
การพัฒนาความสามารถในการทำงานเป็นทีมให้แก่นักศึกษา คณะครุศาสตร์อุตสาหกรรม สาขาวิชาวิศวกรรมโยธา

In ability development research in the team work for the student of Industry Education Faculty Major Civil engineering. The objective of research is to know the problem and education guideline for student being sacrifice and public spirit. The student should know how to live pith society and can work in team under the limits of educational problem and guideline of ability research development of 18 students by using the in influencing factor to team work namely in individual difference factor the result of team work the cause of team work conflict the leadership the problem of member in team work the result of research is the students do not still give and importance to the work 50-61 percentages approximately.

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สำรวจความต้องการครูช่างอุตสาหกรรมในประเทศไทย ช่วงปี พ.ศ. 2550-2554
สำรวจความต้องการครูช่างอุตสาหกรรมในประเทศไทย ช่วงปี พ.ศ. 2550-2554

This study aims to survey the trend of the demand of the industrial instructors of the wanted institutions and the producing organization especially for the Faculty of Industrial Education Rajamangala University of Technology Phra Nakhon so as to know exactly about the certain demand and to estimate the production of the industrial instructors sufficiently to their needs and upgrade their skill more efficiently including implementation plan and curriculum development. The population are administrators heads of the departments from the Office of Vocational Education Commission and the Administration Office of Private Education Enhancing Commission. 112 samples were drawn under sample procedure by using the purposive sampling. The tool used in this research is questionnaire concerning the demand situation of the industrial instructors in Thailand during 2007-2011 emphasis on the institutions using industrial instructors. Qualitative data were analyzed by using content analysis method whereas quantitative data were analyzed by statistics; frequency percentage and mean.The result is found that the demand of the industrial instructors in certificate level during 5 years (2007-2001) are the same. The department with highest demand is electronice and electricty (average;238 instructors/ year) next is auto-mechanics mechanics and maintenance metal and construction respectively. The overall demand of the industrial instructors in each department of certificate level is high (average; 3.51)and the department with highest average demand is metal (3.75) construction (3.69) respectively. The average demand of the industrial instructors in each field from the most to the least is plastic mold (4.03) mechanical drawing (3.08) respectively. The demand of the industrial instructors in higher diploma level during 3 years (2009-2011) are the same. The fields with highest demand are mechanics and electronics and electricity (average; 125 instructors/year next is electrical power (average; 116instructors/year) production technology (average; 63 instructors/year)and construction (average; 19 instructors/year) respectively. The overall demand of the industrial instructors in each department of higher diploma level is high (average; 3.51) and the department with highest average demand is electrical power (3.70) electronics (3.66) construction (3.33) respectively. The average demand of the industrial instructors in each field from the most to the least is air-conditioning (3.91) electrical appliance maintenance (3.85) electrical mechanics (3.84) mechanical technology (3.19) respectively.

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