The objective of this research was to study the optimal supersaturated temperature of palm sap powder by heating at 3 different temperatures (120 125 and 130 ºC). The initial sap contained moisture content pH and total soluble solid by 86.63% 6.84 and 15.5 ºBrix respectively. The result showed that the optimal supersaturated temperature of palm sap powder was found to be at 120 ºC. This powder had the yellow-light brown that contained L* a* and b* color value of 68.85 5.39 and 23.74 respectively. While the total soluble solid and Aw of this powder contained 84.84 ºBrix and 0.6 respectively. The sensorial evaluation was accepted in range of like moderately level (p≤0.05). The total microorganisms were 3.6x102 CFU/g and the yeast and molds were 10 CFU/g in which microbiological quality of this product was in standard of dried foods. This study pointed out that supersaturated technique can be utilized in palm sap powder production.

The purpose of this study 1) Study knowledge and attitude towards waste management to generate income: case study of community Phya Prasit Dusit District Bangkok. 2) Comparison knowledge and attitude towards waste management to generate income: case study of community Phya Prasit Dusit District Bangkok classified by gender age occupation education and monthly income. The samples in this research were 154 members. The study participants selected by simple random sampling. The test with 20 items and questionnaires of rating scales with 20 items were used as the research instrument. Percentages means standard deviation t-test for Independent sample F-test and Scheffe’s test and Scheffe’s test analysis were statistical method to analyze data. The results were as follows: 1. Knowledge towards waste management to generate income of community Members Phya Prasit was in high levels while attitude towards waste management to generate income of community members Phya Prasit was in relatively high levels. 2. Comparison of knowledge and attitudes towards waste management to Generate income o community members Phya Prasit Dusit Bangkok. Found that Community members Phya Prasit with different sex age occupation education and income per month were different knowledge towards waste management to generate Incomes. Statistically significant differences at the significance level of 0.05. The attitude towards waste management to generate income it was found that community members Phya Prasit with different sex age education and income per month different attitude towards waste management to generate incomes. Statistically significant differences at the significance level of 0.05.

The purposes of this research were to investigate the types of local foods of Praknamdaeng Community and the potential of local wisdom of the community’s traditional foods in the aspect of raw material resources production process commercial production wisdom transfer to collect the knowledge of food ingredients and cooking methods and to study nutritive values of 15 recipes (using INMUCAL-Nutrients program) in Praknamdaeng Community Amphawa Samutsongkhram. This research was conducted by in-depth interviews with 12 local food experts who have lived in six villages of Praknamdaeng Community. Two people per village were purposively selected. The research tools were interview forms a tape recorder and a camera. The data were analyzed by mean percentage and rating scales. The study revealed that 132 types of local foods were found and classified into three groups namely main dish (75%) dessert (15.15%) as well as preserved and processed foods (9.85%). As for the potential in raw material resources all types of traditional foods were at a high level (100%) and in the aspect of the potential in production process all kinds of the foods were also at a high level namely main dish (93.94%) preserved and processed foods (84.62%) and dessert (80%). Furthermore the potential in preserved and processed food’s commercial production was at a high level (53.85%) whereas the potential in dessert’s commercial production was at a moderate level (40%) and the potential in main dish was at a low level (52.53%). From the result of wisdom transfer all types of the foods were at a moderate level including dessert (100%) preserved and processed foods (100%) and main dish (67.67%). As a result of the collection of the knowledge of food ingredients and cooking methods the commonly used meat to cook main dishes were found in the local areas and consisted of cuttle fish tilapia long-whiskered catfish mullet sea catfish sea bass rock cod mackerel bream white bait nile tilapia shakehead fish giant tiger prawn banana shrimp jinga shrimp sea crab and salt mardi crab. Moreover the vegetable ingredients were phak plang (Bacella alba Linn.) cha-kram (seablite) luk sam sip (Asparagus race mosus willd) phak bia (rose moss) nam pung do (Azima sarmentosa Benth) and phak kom hin (Trianthema portulacastrum). Most dessert ingredients were coconut milk palm sugar and granulated sugar whereas the ingredients of preserved and processed foods were fishes shrimps and salt which were used to preserve foods; for example drying salting etc. In addition the findings showed that the main dishes’ cooking methods of six villages were curries with local vegetables including hot and sour soup with phak kom hin (Trianthema portulacastrum) hot and sour soup with cha-kram (seablite) hot and sour soup with phak plang (Bacella alba Linn.) hot and sour soup with tua tob tab (Derris trifoliate Lour.) hot and sour soup with yod prong thalee (queen sago leaf) hot and sour soup with sano (Sesbania javanica Mig.) flower kaeng liang (spicy herb soup) with phak kom hin (Trianthema portulacastrum) kaeng oom (dill soup) with nam pung do leaf and red curry with Nipa palm’s fruit. Nowadays the ready-made curry paste which is available in the market is normally used. If any vegetables used were bitter salty or astringent they would be boiled before cooking. Most of the desserts were boiled ones such as khanom tom (Thai coconut munchkins) khuay buat chi (banana in sweet coconut milk) buat fak thong (pumpkin in sweet coconut milk) green beans in light syrup soft sweet sticky rice pudding with young coconut meat and tapioca pearl pudding with young coconut meat. Due to lots of fishes all year-round most of the favorite preserved and processed foods in the community were sun-dried fish and deep-fried marinated fish. Due to study the nutritive values of 15 recipes of local foods of Praknamdaeng Community it was found that cha-kram red curry with cockle provided highest energy (2578.59 kcal) highest fat (196.29 g) highest iron (74.35 mg.) highest Vitamin B1 (0.70 mg) and highest Vitamin B2 (2.76 mg) respectively. Cha-kram Jam provided highest carbohydrate (347.76 g). Steamed tilapia curry in banana leaves with cha-kram provided highest protein (135.15 g) highest Vitamin C (65.65 mg) and highest Niacin (24.73 mg) respectively. Nam Pung Do scrambled egg provided highest Vitamin A (736 µg RE). According to sensory evaluation test on appearance color odor taste texture and preference of 15 recipes of Praknamdaeng’s local foods the result of taster acceptability test indicated that they highly liked every aspect of 13 recipes while steamed tilapia curry in banana leaves with cha-kram and Cha-kram Jam were accepted between a moderate level and a high level.

ECONOMICS VALUE ANALYSIS OF INVESTMENT POLYCYSTALLINE DIAMOND(PCD) CUTTING TOOLS BRAZING. The objective was to study the possible economic investment welding vacuum (High Vacuum Brazing Machine) Case Study JK Precision Seasons Ltd. to produce inserts with diamonds (Diamond Insert) and quality. reduce the cost of production The experiment storage costs during the production process inserts with diamond original method and process used welding machines vacuum (High Vacuum Brazing Machine) by the project matures in 10 years the life cycle of the equipment by the companys accounts. it can be concluded that the project Investment welding machines vacuum (High Vacuum Brazing Machine) is worth the investment. By comparison the production cost of current methods and using new welding machines vacuum (High Vacuum Brazing Machine) found that the cost of production when using welding machines vacuum (High Vacuum Brazing Machine) down 31 baht / piece the production process. down two steps and increased productivity in a new way. 72413 pieces / year When analyzing the cost of Economics found that the value equivalent’ contaminated current net (Net Present Value) Payback period (Payback Period) rate of return of the Project (Internal rate of Return) Previous year current net’ Baht 443902559 Baht rate of return of the project is the of 3172% summarized the’ value. The project studies the possible invest welding vacuum (High vacuum Brazing machine) is suitable for investment.

This research aims to develop the ceiling board mixed with coconut coir. The 5 ratios of gypsum plaster: coconut coir: sodium silicate: tap water are equal to 1 : 0 : 1: 0.03 1: 100: 1: 0.03 1: 150: 1: 0.03 1: 200: 1: 0.03 1: 250: 1: 0.03 และ 1: 300: 1: 0.03 by weight. The ceiling boards were produced by casting in normal temperature (30 – 35 degree of Celsius). The properties testing of ceiling board mixed with coconut coir followed the TIS 219-2009 standard (gypsum plasterboard) including: breaking load nail pull resistance deflection water absorption density and thermal conductivity coefficient. From the results 1 : 1 5 0 : 1: 0.03 is the most suitable ratio of ceiling board mixed with coconut coir. This developed ceiling boards can reduce the quantity of coconut coir waste and get the good thermal insulation ceiling board products