Development of fruit – confectionery products the leftover from fruit – canning factories in small business industry is the second – year continuous project. The aims were to study the product shelf life and to transfer production process to the community and private sectors. The result of shelf – life study indicated that the pH and water activity of Papaya Cream Guava Cream Pineapple Cream Mixed – flavoured fruit (yee) and Banana toffee were 3.78 3.62 3.20 3.48 3.57 3.92 and 0.97 0.97 0.91 0.60 0.51 0.58 respectively. At an 8-week period no microorganism – borne deterioration of the products was found;moreover they were accepted by the consumers. The target group of as participants as planned was trained for a 3 – day period to produce 5 fruit – confectionery products. The training evaluation revealed that the group considered management on instructors teaching materials and laboratories ‘much’ to ‘most appropriate’; whereas training operation was viewed ‘most appropriate’. At the project end it was found that 29.27% 29.27 and 28.05% of the target group made fruit – confectionery for family consumption and as a gift or a souvenir respectively; 9.76% put their products in stores for sale as a supplemental career; 3.65% transferred their knoeledge to others.

The purposes of the research were to create? and efficiency validation of computer assisted for the courses of practiced to wooden joint based standard 90/90 and analyse the leaning achievement of the student after by using computer assisted instruction. The subjects in the study were 17 first year diploma students enrolled in Rajamangala University of Technology Phra Nakhon. The Researcher using the experiment by let the students do until test before class And then study by using computer assisted instruction focused on practiced to basic turning. After that let students do the unit test again at the class and calculate to find out the efficiency of the computer assisted instruction and analyse the leaning achievement of students after study. The research result revealed that the efficiency of the computer assisted Instruction was efficient in standard 90/90 Moreover after learning achievement At significant level of 0.05