The plastic outlet problem is a rigid inflexible material. When assembling with a metal outlet set then it is usually not completely homogeneous. When used The outlet burns out quite often. And the plastic itself is less heat resistant. This allows the plastic to melt burn easily and conform to the upgrade of technology capabilities in precision mold manufacturing. And high complexity The researcher has foreseen the factors in making Developing the design and manufacturing of rubber plug molds economic opportunities for Natural Rubber Applications Therefore came up with the idea to develop the design and material selection. And the factors that affect the production is the mold and the process of forming. To help entrepreneurs to exchange knowledge and study the knowledge from this research to continue in the application of natural rubber to increase future value. From the results and experiments it was found that the study of the method of creating a prototype compression molding kit by using rubber forming techniques can be applied and used by various components of forming rubber can be used to develop forming Rubber plug sockets are possible and this process can produce prototypes from natural rubber.

Bakery Products Development from the Banana Pseudo-stems and Waste from Dried Banana Production at Ban Bang Ta Chom Community Enterprise Sing Buri Province for Sustainable Commerce. Research on bakery product development from paprika and bananas in Production of Dried Banana of Bang Ta Chom Housewife Community Enterprise Group Sing Buri province for sustainable commercialization in order to: 1. Develop bakery products from 4 types of Banana Pseudo-stems and Waste 2. study the formulas and production processes of bakery products from Banana Pseudo-stems and Waste 3. study the consumer test of bakery products from 4 types of Banana Pseudo-stems and Waste and 4. To transfer technology Little Bakery products from Banana Pseudo-stems and Waste then bring the shelf life in conditions ranging from 0-10 days and compare the physical properties. Chemical and microorganisms such as pH value color measurement and total number of microorganisms found that Khanom Jeen noodles stored in modified atmosphere conditions have longer shelf life than those stored. At normal atmospheric conditions and vacuum conditions. Chemical analysis results showed that the bakery products decreased their pH over time. With values between 4.31 ± 0.00 and 2.99 ± 0.01 and bakery products Stored at 100% carbon dioxide (CO2) modified atmosphere packed in a sealed nylon / PET vacuum plastic bag. Store at room temperature. Can be stored for up to 10 days and found that the total number of microbes increased when the storage life is longer But not over the standard of community products so the products are safe and not harmful to consumers. Consumer test results show that consumers like and are interested in buying bakery products that use 100 percent carbon dioxide (CO2) at 75 percent.

Young coconut shells are a byproduct after processing coconut juice which can be used to produce a solid-fuel. This fuel from the coconut shell is an alternative source instead of using firewood or charcoal made of timber in the natural forest. The solid-fuel from young coconut shells was prepared by using a wet glue powder as a binder then was compressed by using a briquette machine. The black coconut briquette was stable after exposure to the sun. The average of the briquette combustion rate was at 11.24 g /min. There is no eruption smut smoke and odor by using the young coconut shell briquette yo start a fire. To sum up a young coconut shell has a high potential as an alternative biomass material for producing a briquette especially for commercial. This solution can increase the reduction of haze weather in the sight of solid waste incineration and also global warming.

This study demonstrates a new concept of salted yolks processing using only the yolk directly with the egg white portion being further utilized. This salting process accelerated the salting time from 4 weeks for whole egg pickling to only 5 days. The results showed that the increasing of amount of salt and maltodextrin in the salt solution (20 and 26% of salt 10 and 20% of maltodextrin) and salting time (0-5 days) resulting in a decrease in the moisture content of the yolk as well as the increase in the amount of salt and fat content in salted yolk. These caused a lower in brightness (L*) and a yellow index (b*) while a higher red index (p<0.05) of salted yolk. Moreover salted yolk has higher hardness cohesiveness gumminess and chewiness while showed lower adhesiveness and springiness which the increasing of salt solution concentration and salting time (p<0.05). Pickling of egg yolks directly in a solution of 20% of sodium chloride mixed with 20% of maltodextrin resulted in the lowest salt content. The comparison of the chemical and physical quality for salted egg yolks this new separted yolk salting generated salted yolks of similar quality to those of commercial salted egg yolks which was produced using the traditional egg-shell method but lower in salt content (p<0.05). Thus this novel salting process can be a guideline for the development of an efficient low-salt egg yolk production method.

The purpose of this special project were to production of media for a campaign to clean the Cha-am beach area for Cha-am Municipality and to assess the satisfaction of the general public towards media by using the tool was online questionnaire to measure the satisfaction of the general public towards media and publicize for Cha-am Municipality with 200 samples. Frequency analysis mean deviation and percentage. Ecotourism media satisfaction at a high level.