The research objectives were (1) to study its traceability system and (2) study the relationship model of on the traceability process of the meat processing industry in Thailand to support the ASEAN Economic Community and (3) to determine the consistency of the empirical data. The variables used in this study were the transformation process as the independent variable; the supply chain production process and the certification process as the mediator variables; and the animal disease control traceability and supply chain of Halal meat-processing industry in Thailand to support the Economic Community Asia as dependent variables. Qualitative and quantitative mixed methods study was applied using the questionnaires to collect data from 510 meat sample operators in Thailand. The statistical methods used to analyze data were the frequency percentage average value standard deviation and structural equation model. The results revealed that the model was well consistent with the empirical data. Chi – Square (χ) value was 288.297 at the degrees of freedom (df) of 256 with the probability p-value equal to 0.081 and chi - square relative (χ22/df) of 1.126. The index of harmony (GFI) was equal to 0.965 and modified harmony index measuring (AGFI) was equal to 0.933 and the index measuring the comparative (CFI) equal to .965 with the accuracy in estimating the parameters (RMSEA) equal to 0.016. In addition the quality of transformation process the supply chain production process the certification process and the animal disease control traceability directly influenced on the traceability process of in the supply chain of Halal processed meat industry in

Khao’ Niao Dam is a grain which has anthocyanins pigment. Rice flours contained high protein content more than white grain and have higher water absorption. The white rice flour had higher swelling power and lower solubility than 6 rices flours. Amylose which content in the white rice flour is peak viscosity final viscosity setback and pasting temperature than the waxy rice flours. The objectives of this research were to formulate and determine the appropriate condition for sensory test on the rices powdered beverage products to consumers in terms of color flavor sweet taste viscosity and preference overall. Starting from the basic formula 3 formula is a formula that consists of Germinated brown rice drying were 23.33 % millet drying were 3.33% soybean powder were 6.67% powdered milk were 13.33% sugar were 33.33 % and cream powder were 20.00%. Acceptance scores of 7.60 and then to research the use of Germinated brown rice drying a substitute for cream powder in the manufacture of rice powder beverages into 3 levels such as 50 75 and 100% the amount of Germinated brown rice drying a substitute for cream powder 100 % has been the most acceptance. Then the ratio of rice flour 7 the appropriate type of beverage rice powdodor and viscosity of the beverage rice powder for 3 formulas were formulated with Black Glutinous flour were 10.00% the most acceptance. The study of soybean powder substitute millet powder in the manufacture of rice powder beverages to reduce the viscosity into 3 levels: 50 75 and 100%. The result showed that the suitable of soybean powder substitute millet powder were 100% and the most acceptance. This study used amount of soybean powder and milk powder substitutes sugar in the production of powdered rice beverage can be divided into 3 levels in the formula is 5 10 and 15% the result showed that the 10% of the soybean powder and 15% of milk powder substitutes sugar the most acceptance. Then study the temperature of water for rice powder beverages and the ratio of water to the rice powder beverages in the rice powder is 1:5. Nutritional value analysis of rice beverage product showed were 6.46% moisture 11.63% protein 7.34% fat 5.65% dietary fiber 1.47% ash and 67.45% carbohydrate and the shelf-life of rices powdered beverages which pack in aluminum foil bags was preserve products and store at 30 °C more than 6 weeks.

The objective of this research was presented a decision support making process for efficiency improvement of drinking water processing using retrofit technique for machine and equipment rehabilitate. This methodology was applied Analytic Hierarchy Process (AHP) for selecting an appropriate maintenance sub-contractor. To complete the research existing water purifying machine and tools were inspected to assess its capacity. Future capacity of the purifying machine was also identified. Consequently machine and tools such as water tank and water filter were inspected for retrofitting for the example water tank water filter water quality control and bottle packing. Finally the analytic hierarchy process was utilized to select the most appropriate maintenance sub-contractor. In this process both qualitative and quantitative processes were analysed. The result of this research has been found that this multicriteria decision making process could be used to support the decision making investment process of water purification retrofit unit at Faculty of Engineering Rajamangala University of Technology Phra Nakorn efficiently. Furthermore it could be reduced bias from decision makers while the decision was accepted by all stakeholders.

The research investigated the process of transporting raw materials for production and the safety of the meat processing industry to support the ASEAN Economic Community. The study objectives were (1) to study factors that influenced the process of transporting raw materials for production and the safety of the meat processing industry to support the ASEAN Economic Community and (2) to determine the consistency of a causal model influencing the process of transporting raw materials for production and the safety of the meat processing industry to support the ASEAN Economic Community. The variables used in this study were the independent variables the organization environment and the organization resources. The mediator variables were the supply chain cooperation equipment strength food quality and Halal sign. The dependent variable was the process standard of transporting raw materials for production and the safety of the meat processing industry to support the ASEAN Economic Community. The researchers used a mixed method of qualitative and quantitative study. Questionnaires were used to collect empirical data from 510 meat operator samples. The statistical methods used to analyze data were the frequency percentage mean standard deviation and the analysis on the structural equation model. The results revealed that the model was well consistent with the empirical data. The Chi – Square (2) value was 122.231 at the degrees of freedom (df) of 150. The chi - square relative (2/df) was 1.815 with the probability p-value equal to 0.953. The index of harmony (GFI) was equal to 0.980 and the modified harmony index measuring (AGFI) was equal to 0.938. The index measuring the comparative (CFI) was equal to 1.000 and the index root mean square of the section standard (SRMR) was 0.020 and the index error in estimation parameters (RMSEA) was equal to 0.000. Additionally the research results also showed that the organization environment organization resources the mediator variables; the supply chain cooperation equipment strength food quality and Halal sign positively influenced the process standard of transporting raw materials for production and the safety of the meat processing industry to support the ASEAN Economic Community.

The research on the process of supply chain management standard goods distribution and marketing of the meat processing industry in Thailand to support the ASEAN Economic Community was aimed (1) the process of supply chain management standards goods distribution and marketing of the meat processing industry in Thailand to support the ASEAN Economic Community and (2) to determine the consistency of a causal model that influenced the process of supply chain management standards goods distribution and marketing of the meat processing industry in Thailand to support the ASEAN Economic Community with the empirical data. The variables used in this study were the independent variables including the availability and the readiness of the entrepreneurs. The mediator variables were the raw material transportation management and safety standard. The dependent variable was the supply chain management standard goods distribution and marketing of the meat processing industry in Thailand to support the ASEAN Economic Community. The researchers used a mixed method of qualitative and quantitative study. Questionnaires were used to collect empirical data from 350 entrepreneurs of the meat processing industry in Thailand. The statistical methods used to analyze data were the frequency percentage mean standard deviation and the analysis on the structural equation model and qualitative research methodology. The results revealed that the model was well consistent with the empirical data. The Chi – Square (2) value was 288.294 at the degrees of freedom (df) of 256 with the probability p-value equal to 0.081. The chi - square relative (2/df) was 1.127 with index of harmony (GFI) equal to 0.975 AGFI = 0.951 RMSEA = 0.017 The results showed that (1) the availability of resources had a positive influence on the transportation of raw materials (2) the availability of resources had a positive influence on safety standards (3) the entrepreneur readiness had a positive influence on the transportation of raw materials (4) the entrepreneur readiness had a positive influence on safety standards (5) the transportation of raw materials had a positive influence on safety standards (6) the transportation of raw materials had a positive influence on the supply chain management distribution and marketing and (7) safety standards had a positive influence on the supply chain management distribution and marketing of halal meat processing industry in Thailand to support the ASEAN Economic Community. The findings suggested that the meat processing industry should focus on the supply chain management distribution and marketing by promoting personnel deeper understanding to develop halal food. The government should also support the halal food industry as well