Thai desserts have unique appearance and characteristic cause ingredient and processing. Thai desserts processing is very complicate which Thai dessert is decreased to produce and consume. Difficulty Thai desserts processing were surveyed and ranked. Top 5 of difficulty processing were Kanom Kasornlamjeak Kanom Krok Kanom Beaung Thai Kanom Thong Ekk and Kanom Jamongkut. Kanom Kasornlamjeak consists with wrap flour and filler which made from coconut. The process of wrap flour is complicate. Flour mixing time (20 30 and 40 min) was studied. Increasing mixing time improved wrap flour forming. The sensory evaluation result showed that Kanom Kasornlamjeak with flour mixing time 20 min got a good preference score from the panelists. Kanom Krok consists with rice flour and coconut milk. The characteristic of Kanom Krok is crispy flour and forming. The concentration of lime water (0.5 1.0 and 1.5%) was studied. Increasing lime water concentration increased crispiness and hardness of Kanom Krok. Kanome Krok with 1.0% lime water received the highest preference score. Kanom Beaung Thai consists with casing flour and filler. The important characteristic of Kanom Beaung is crispy casing flour. The concentration of lime water (0.5 1.0 and 1.5%) was studied. Increasing lime water concentration increased crispiness and hardness. The sensory evaluation result showed that casing flour with 1.0% lime water got a high preference score. Coconut milk and wheat flour are the important ingredients in Kanom Thong Ekk. They were mixed and stirred until smooth paste to press in a plastic mold. Cooking temperature; 60 65 and 70C were studied. Increasing temperature increased oil separation and gelation. Kanom Thong EKK with cooking temperture at 65C received the highest preference score.Kanom Jamongkut is a Thai dessert that the shape looks like a crown. Watermelon seeds are the most important ingredient which are coated with sugar syrup and composed to be a crown. The amount of watermelon seeds coated with sugar were studied which were 50 100 and 150 seeds per batch. Increasing watermelon seed per batch to coat it with sugar syrup it did not look like a crown. Sensory evaluation result showed that 50 watermelon seeds coated with sugar received highest preference score.

This study a knowledge formation research had objections to study (1) the basic information about the demand in occupational training by the retired of Rajamangala University of Technology in Bangkok and its vicinity and (2) the occupational training curriculum for the retired. The elderly that retired for Fiscal Year B.E. 2555 be affiliated with Rajamangala University of Technology in Bangkok and its vicinity such as Rajamangala University of Technology Thanyaburi Rajamangala University of Technology Krungthep Rajamangala University of Technology Tawan-ok Rajamangala University of Technology Phra Nakhon Rajamangala University of Technology Rattanakosin and Rajamangala University of Technology Suvarnabhumi Nontraburi Center were the population of this research. Sample consisted of 65. A questionnaire was used to collect data and statistical software was used to compute the percentage. The experimental results showed that the most of the respondents were not self- employed after retirement (9.385 %) but they wanted to be self- employed (69.25 %). The aims of training were adding new experience real-life applications and self- employment respectively. The training courses which the retired needed were “Dim sums” “Cookies” and “Thai crafts” respectively. The most of subjects wanted to make field trips at the interesting business (58.33 %) and take training courses about E-commerce (31.25 %) and marketing knowledge (10.41 %). The training courses would operate four days between 8.30 am and 16.30 pm and take three days for training activities and one day for field trip. Training locations were the faculty of Home Economics Technology Rajamangala University of Technology Phra Nakhon and the business respectively. For expense factors it would charge the cost of materials but not training fee. For the factors promoting to achievement the most of respondents wanted to have the distributors (39.85 %) the source of investment funds (22.91 %) and the counseling agencies (10.41 %). The retired of six universities were interested in 3 occupational training courses namely the culinary job training courses for “Dim sums” “Cookies” and “Flower works and Banana Leaf Crafting for business” respectively. The complete training curriculum was organized by developing structures and elements of the training curriculum which comprised principles objectives aims duration structures explanation of each subject training guidelines devices result measurement and evaluation model and curriculum application guidelines.

Ja Mongkut is a kind of Thai dessert which the process is complicated. The most important processes is roasted watermelon seeds with sucrose solution to make the sugar gains like a thorn shaped that spent about 180-240 minutes caused Ja Mongkut is not popular to produce and consume. Effect of sucrose concentration on the thorn shaped of Ja Mongkut was studied. The sucrose concentration (45 60 and 75 %) was sprayed on the watermelon seeds during roasting. Watermelon seeds were sprayed with high sucrose concentration spent 25-30 minutes to product the thorn shape but it had large sugar gain. Sensory evaluation showed that the watermelon seeds sprayed with 45% sucrose concentration obtained the highest appearance and overall acceptance.

The research on “A Study of Seasoning Watermelon shell Process ” had objectives of study to develop product of Watermelon shell jam from changing the prototype recipe of pineapple jam. The researchers altered the recipe by using Watermelon shell to replace 100 per cent pineapple texture in three recipes to be put additionally into water melon texture in three different content 20 per cent 30 per cent and 40 per cent of the total weight of Watermelon shell . The researcher studied about the process of making flavored Watermelon shell in order to study three types of appropriate and different processes of Watermelon shell including diced Watermelon shell chopped Watermelon shell and ground Watermelon shell in homogenous texture. From the study it was found that study of pineapple jam recipe was in prototype recipe; altering the recipe by using Watermelon shell to replace 100% pineapple texture. Then the researchers had tasting persons taste three basic recipes and found that tasting persons accepted recipe No. 2 in the total aspects of color scent flavor texture and fondness. The scores were 7.93?0.62 8.25?0.56 7.80?0.54 7.63?0.70 and 7.68?0.57 respectively; the fondness was from moderate level to much fondness. When variance was analyzed and statistical difference was searched it was found that total features of color scent flavor texture and fondness did not have significant difference at level of 0.05. From study it was found that study of process of making flavored Watermelon shell in three types including diced watermelon shell chopped watermelon shell and ground Watermelon shell in homogenous texture it was found that tasting persons accepted recipe No. 1 (diced Watermelon shell ) in total color scent flavor texture and fondness having mean value at 8.03?0.66 8.50?0.64 8.28?0.55 7.98?0.66 and 7.93?0.35 respectively in the level of moderate fondness to much fondness. When variance was analyzed and statistical difference was searched it was found that total features of color scent flavor texture and fondness had significant difference at level of 0.05.