Carbide Insert efficiency development of this research equivalent to standard insert type : SEKN1203AFTN. For the higher operating efficiency is the machining time by the tool life increased for rough machine of face milling machine. Flank designed to have a flow slot coolant flow rate of coolant to have a incrased convenient flow as a result the surface and cutting edges less heat. The machining ability is different compared to the unslot in flank. The flank slot reduces the contact and slot which to have coolant flow and friction force milling machining. As a result the milling time was 26.31% the vibration was reduced by 35% and the workpiece surface Roughness was reduced 62.79%. As a result to development the phototype product is performance in using and cutting edge increased. It can be apply in using Cement Tungsten Carbide in sustainable industries.

This research aims to develop the new product from a northern local fermented soy bean which were seasoning powder and furikake-rice seasoning and analyze to observe the nutritional chemical component and antioxidant of the products. The fermented soy bean was dried using hot air oven to achieve a required moisture content prior to apply to the new product. The best ratio of the dried fermented soybean powder was of 35%. The sensory test was used to evaluate the customer acceptance in these developed products. The results showed that the panelist moderately like the products with the overall acceptable score of 7 . 8 5±0 . 3 6 for the seasoning powder and 7 . 4 6±0 . 6 7 and 7 . 4 4±1 . 0 1 for furikake-rice seasoning in sesame-seaweed and garlic flavors respectively. The analysis of the nutritional values (protein fat and antioxidant) of the product were analyzed. The result showed that the seasoning powder has the highest values of nutritional values which were 43.80% 19.24% and 3.72 μmol TE/g for protein fat and antioxidant respectively. The furikake-rice seasoning sesame-seaweed have the values of protein fat and antioxidant of 2 9 . 9 0 %9.72% and 1.79 μmol TE/g respectively. The garlic flavor has the values of protein fat and antioxidant of 31.70% 20.51% 1.96 μmol TE/g respectively. The developed product would be continuously produced in a commercial product for the local community since the fermented soybean products have high amount of nutrition especially the protein content.

This research aimed to study the production of a biodegradable film from Jicama starch (Pachyrhizus erosus (L.) Urbar) for plant bag application. The film was prepared by dissolving Jicama starch in water to the concentration of 5 wt%. To study the effect of the glycerol content the glycerol was added at 6 levels; 0 10 20 30 40 50 and 60 wt%. The film was casted in a molded and dried at 60 oC for 24 h. After drying properties of films; thickness water activity (aw) solubility tensile strength (TS) elongation (%E) puncture strength and the degradation of the films were evaluated. The thickness of the films was in the range of 0.16-0.28 mm. The aw of films ranged from 0.36-0.49. The water vapor permeability water solubility and flexibility of the film increased with the increasing of glycerol content. Tensile and puncture strength of the starch films tended to increased when the glycerol content decrease. After the films were buried under the ground (8-10 cm depth) for 12 weeks they were degraded by 100%. The Jicama starch film with 40 wt% glycerol showed the best overall properties.

The development product of dried pickled passion fruit peel aimed to study appropriate production process of dried pickled passion fruit peel to study the preservation and examine the acceptance from the customers. The result showed that the appropriate way to produce dried pickled passion fruit peel was the 30% 40% and 50% of intensity in syrup. With the intensity of syrup started from 30% the appearance color and smell of final product got highest average score. Therefore the production should be slow pickled with 30% of syrup intensity. In terms of preservation there was no microorganism over Thai industrial standard institute of fruits and vegetables 161/2015. Finally most of the customers accepted this product

Development guideline local wisdom product of Pandanus Odortissimus Linn. Banramad Lanta Krabi a purpose (1) the study local wisdom product of Pandanus Odortissimus Linn. (2) Develop guideline product for handicraft demand with the customer (3) Develop guideline productBased on local wisdom. The collect information local wisdom product of Pandanus Odortissimus Linn. Banramad Lanta Krabi With the method of interview and develop product for handicraft demand with the customer. The sample is People interested product of Pandanus Odortissimus Linn. The research results (1) product of Pandanus Odortissimus Linn. Banramad Lanta Krabi has evolved from a product of mats used since the ancestors and inherit. Developed according to usage until the group Pandanus Odortissimus Linn. Banramad Lanta Krabi Since 1999 has developed products for sale In other product. Emphasize the fairness in the form of traditional wisdom and the productivity of its members group Pandanus Odortissimus Linn. Banramad Lanta Krabi (2) Develop guideline product for handicraft demand with the customer provide feedback on product variations results Most of the respondents were female 198 representing 80.77 % age range 51-60 years 102 persons or 38.46%. And give opinions aspect convenience on form bag (=4.6) pattern ( =4.5) and benefit ( =4.4)