A case study was conducted to design construct and test a thermosiphon economizer for increasing the temperature of feed water by using waste hot water. The simulation of the thermosiphon economizer (heat exchanger) for the establishment of the optimum size was performed using the thermos-economical method. The thermosyphon was made of a total of 80 copper tubes (outside diam.19.05 mm) with evaporative adiabatic and condensation lengths of 300 10 and 300 mm respectively. The working fluid was R-134a filling ratio was 50% by evaporative volume and the thermosiphon was arranged in a staggered form. In testing performance flow rate of the inlet hot water was set at 10 L/min and the controlled inlet temperature of cold water at 25oC. The average flow rate of the cold water was set at 5 7 and 10 L/min respectively. Results showed that the maximum of rate of heat transfer from the condenser section occurred at the flow rate of the cold water of 10 L/min. When test the inlet temperature of hot water of 4555 and 65 o C were used at the inlet volume flow rate of cold water of 10 L/min maximum heat transfer rates from the condenser 4626 8260 and 8790 W were achieved. Moreover the outlet temperature of the cold water which was initially 25o C changed to 311 34 and 37o C respectively. Therefore increasing the outlet feed water temperature reduced energy consumption. The effectiveness of the thermosiphon economizer with the inlet temperatures of hot water of 45 55 and 65o C was 0.47 0.48 and 0.49 respectively.

The objective of this research was to study the satisfactions of students attending Bachelor’s Degree in Home Economics Food Service Industry Program (2-year transfer program in cooperation with enterprises). To compare the satisfaction of teaching and learning genders exhibts and status before admission. To compare the satisfaction of work with the coporation genders exhibts and status before admission. The target population of this study is the students attending Bachelor’s Degree in Home Economics Food Service Industry Program (2- year transfer program in cooperation with enterprises) between 2013-2017 is 139 persons. This study use self-administered questionnaire. The statistical tools used in this study are Percentages Mean Standard Deviation t-test. The analysis of difference between the average satisfactions of teaching and learning not significantly different. The analysis of difference between status before admission satisfactions of teaching and learning not significantly different. The analysis of difference between the average satisfactions of work with the coporation significantly different. In the coordinator of the coaches. Environment and facilities And the benefits and benefits of the establishment. The analysis of difference between status before admission satisfactions of work with the coporation not significantly different. Teaching and Learning Approaches for Bachelor’s Degree in Home Economics Food Service Industry Program are 2 approaches: 1) Solutions for establishment of cooperation of enterprises. The establishment should cooperate with the educational institution. To get students to practice is to help the school. The establishment should cooperate with teachers and teachers. 2) The solution to create the cooperation of the school. Schools should establish relationships with establishments. The school should organize a seminar. And teachers to have a standard level in teaching as well. And develop the curriculum to meet the needs.

The objective of this research was to find the suitable processes of carved-vegetables which packed in hermetically sealed container. Two vegetables were composed of carrot and pumpkin. There were carved into rose or leaf shape. An optimum ratio of 2 recipes of pickle solution were studied. The first one was a recipe which acidified with lactic acid (acidified-recipe) to pH <4.6. Another one was a recipe supplemented with preservative (preservative-added recipe). The results showed that an optimum ratio for acidified-recipe was composed of 7.23% vinegar 64.81% water 0.81% salt 27.00% sugar and 0.15% lactic acid which showed the final pH was 3.27. For preservative-added recipe an optimum ratio was composed of 27.03% vinegar 27.03% water 0.9% salt 45.05% sugar and 200 ppm sodium metabisulfite which showed the final pH was 3.39. Carrot pumpkin green papaya and cucumber were sanitized in peroxyacetic acid (80 mg/L 3 min). Radish was dipped in tap water for 3 min. Then all carved-vegetables were immersed in calcium chloride solution (0.5% 2 min) before preserved in acidified-recipe solution in plastic box with a lid and then stored at room temperature for 4 days. Equilibrium time pH and °Brix were studied. The results showed that pH and °Brix were decrease during 4 days storage and showed obviously tended to equilibrium. However carved-radish and cucumber were spoiled by microorganisms as a film on the surface of pickle solution and gas bubble was occurred inside a container on 4 days of the storage. Hence three carved-vegetables including carrot pumpkin and radish were used in the next experiment which preserved in preservative-added recipe. Treatment was compared with the same recipe without preservative as the control. All types of carved-vegetables had an equilibrium time for 7 days. Three parts of samples e.g. pickle solution carved-vegetables and mixed-sample showed pH lower than 4.6 and °Brix were gradually decreased during the storage. Shelf-life of all carved-vegetables stored in hermetically sealed container was up to 7 days. Total bacteria count E. coli yeast-mold were not exceeded than the standard limited by Ministry of Public Health and Staphylococcus aureus was not detected throughout 7 days of the storage.

The research of strategic accounting information systems of technology and targeted industry groups to Thailand 4.0 was aimed at studying 1) strategic accounting information systems of technology and targeted industry groups to Thailand 4.0 and 2) factors related to strategic accounting information systems of technology and targeted industry groups to Thailand 4.0. The questionnaires were constructed as a research tool for collecting data from 400 entrepreneurs in technology and targeted industry groups. The data was statistically analyzed by frequency distribution percentage mean standard deviation and multiple classification analysis: MCA. The research findings indicated that most entrepreneurs in the technology and targeted industry groups were in food agriculture and biotechnology. Their capital to run business at the present time was between baht 1000001-1500000. The average number of employees was 4.75. They had income of baht 5000001-7500000 per year. Most of them employed companies or organizations to develop their own accounting information systems and their practicable period was 7.61 years. The capacity accounting information systems was totally at high level (  =3.64). Also the usability of accounting information systems was totally at high level (  =3.67) whose data collection was at  =4.00 data processing at  =3.66 data controlling at  =3.53 and information generation at  =3.51 respectively. The hypothesis testing results at statistical significance of 0.05 showed that the capacity of accounting information systems was the vital factor relating to data collection data processing data controlling and information generation and the annual income of entrepreneurs in strategic accounting information systems to Thailand 4.0 was related to data collection data processing and strategic accounting information systems to Thailand 4.0.

The study of silver metal used in the non-plated jewelry industry was found to be dull or black but it was a basic feature of silver. To react with air easily in Thailand. The hot weather must be maintained regularly. The concept that we can study the development of silver metal with resistance to tarnish to slow down will have a positive effect on the jewelry industry. The team has developed a concept to bring other elements to meet the potential. The element used here is palladium (Pd) because the palladium is in the same group as the nickel and platinum groups in the periodic table. It is a metal (Nobel Metal) which is very durable corrosion. Usually white is natural and when used to polish the skin is glistening and in most cases in the jewelry industry is often used as part of the alloy such as making the natural gold color close to the platinum. The authors performed the experiments by introducing silver metal with palladium in an appropriate ratio and tested it with artificial stone. And save the record. It is divided into 4 periods of 5-20 days in normal temperature. The results of the study showed that 92.5% copper 6.8% and 0.7% palladium had a shade of L value of 59% over 20 days. It can be used to produce silver jewelry at a lower tarnished rate. In the jewelry industry