Water Hyacinth Yarns and Their Transformed Materials Dyeing Machine for Developing Small and Medium-Sized Enterprises was a research project what an aim for producing a prototype dyeing machine. The machine was used at the small enterprise in Nakhon Prathom province. The dyeing machine was contributed by stainless steel. The outer dimension was 100 centimeters in height 130 centimeters in length and 90 centi-meters in width. The inner structure contains with perforate stainless steel drum. It had diameter as 80 centimeters with 90 centimeters length. The container capacity was 27 liters for the raw material as 10 kg of the dry Water Hyacinth Yarns or 5 kg of the dry Water Hyacinth roots. The machine was running test for reactive dyeing process at 80oC for 30 minutes. The machine was achieved for reduce time operation as 5 times and gas consumption as 2.38 times. The break-even point was 1.09 year and B/C as 2.22. Moreover it can solve the fuzzy yarns problem and the volatile smoke during the tradition dyeing. The knowledge was transferred to the stakeholders at the target area as “Chumchonjaksanpaktobchawha Bann klongnokkratum” enterprise in Nakhon Pra thom province. They were satisfied in this benefit in good to very good level.

In the research on “The Costume Creative Design and Accessory Creative Design Green Eco Innovation for Asian Community” the purpose of the study was to create the product design on the costumes and accessories for working ladies and gentlemen. Its main sources were on Thai culture representative of the ASEAN cultures that were inspired by the culture and lifestyle of Thai people. This study has selected Thai population Thai culture Thai lifestyle Thai wisdom Thai basketry and fertility of the central region in Thailand. The samples were additionally selected from the weaving culture and fertility of the rice field in the middle of Thailand. The tools used were based on the descriptive analysis from the structure of basketry obtained from the central region of Thailand. The color analysis was based on the integrity of the rice paddy in the central plains as well as the pattern analysis was from Thai basketry and pattern of rice paddy in the central plains. The fabric used in the design was made of the natural fibers water hyacinth mixed with cotton at the ratio of 30: 70. On the product development the principles of 4P Marketing Strategy and the application of natural colors were carried to obtain the ladies’ costumes and accessory creative design and unique new handbag. From the results the analysis of basketry structure in the central region indicated after making a section for the shape as the balancing curve and circular shapes the lady costumes and accessory creative designs could be successfully fashioned.When analyzing for proper colors on the costumes and accessories the designs based on the fertility of the rice paddy in the central plains together with the cultural prosperity urbanized society and the nature were applied. The appropriate colors chosen to be yellow red and blue were from natural colors of Garcinia Rave and Indigo respectively. Therefore the products of costumes and accessory creative designs could be one innovative green textile that meets the needs of the consumers in the ASEAN communities who are concerning on the sustainable and environmental conservation.

Special Project Design evening dress with method bias striped fabric curt tracery.The objectives are to study method bias striped fabric curl tracery.And design and sewing evening dress with method bias striped fabric curl tracery.And to study on consumer satisfaction toward Design evening dress with method bias striped fabric curt tracery. The procedure has four phase. The first phase choose fabrics.The second phase Choose Size bias strip fabrics.The third phase design evening dress with method bias striped fabric curt tracery.The five phase to study on consumer satisfaction toward Design evening dress with method bias striped fabric curl tracery using questionnaires for 100 customers in customer group.The data analysis was then done through percentage and mean calculations. The result to choose fabrics proper with method bias striped fabric curt Tracery silk.Size proper with method bias striped fabric curt tracery to 1.5 centimeter. According to the resultit was found that the design evening dress with method bias striped fabric curl tracery. Appropriate template and has been choose 1 evening dress above the kneesleeveless.2 evening dress above the knee concave waist. 3 evening dress above the knee with arms. According to the consumer satisfaction survey. It was found that most were females (70 percent) who were below twenty-five year olf (62 percent)has below undergraduate educational level (69 percent) average monthly revenue 10001-15000 baht (36 percent).According to the customer satisfaction toward design evening dress with method bias striped fabric curl tracery. It was found that the satisfaction style 23 was in a very high level with total average 4.55 and 4.52It was found that the satisfaction style 1 was in high level with total average 4.46

This research is conducted in order to increase % yield of mango cannig. It is found that using 1800 ppm ethtlene solution can increase % yield up to 87.5% more than using calcium carbide which could reach 57.25% yield. Next mango canning process is analyzed. In sterilization process two temperature levels.are controlled:103 C for 15 minutes F=1 minute 107 C for 9 minutes F=1 minute physical property of the product is analyzed and found that both temperature levels give the identical results; statistical significance (p 0.05). Canned mango sterilized at 107 C for 9 minutes is selected. Chemical analysis indicates that total soluble solids content is 27.5 Brix pH = 4.6 dietary fiber = 0.43 grams for mango 100 grams

The purpose of this study is to study the basic khanom Moh recipe and the amount of Riceberry Flour added to khanom Moh Kaeng in 4 levels : 012 and 3 percent. The experiment is analyzed by Randomized Complete Block Design (RCBD) to evaluate the sensory quality in appearance color flavor taste texture and overall preference. The sensory evaluation is tested by 9-Point Hedonic Scale and evaluated by: teachers and fellow students of Food and Nutrition Program Facully of Home Economics Technology: Rajamangala University of Technology Phra Nakhon and analyzed by of Variance (ANOVA) and Duncan’s New Multiple Range Test (DMRT). The result of the study showed the most of gourmet like the levels of 2 percent the arerage preferences of Khanom Moh Kaeng appearance colorflavor and texture scores. Are in the moderate levels. The result showed that taste and overall scores. Are in the high levels.Showed that a appearance color flavor taste texture and overall preference is statistically significant at the (P0.05).