The objective of this research is to study the suitable production process in the production of Pad Thai sauce Crispy rice noodle sauce (Mee krob) and three mixed flavors sauce (Sam-rod) by using pineapples juice as the main ingredient. To study the quality of this finished three sauce products from pineapples. And to study the consumer test of pineapple sauce products. The results of the development of a suitable recipe for Pad Thai sauce production. From the evaluation of the sensory quality of Pad Thai sauce (9 points Hedonic scale). It was found that panelist accepted the appropriate amount of pineapple juice in the production of Pad Thai sauce at 30 % in all attributes in terms of appearance color smell taste texture and overall liking with an average score of 8.08 7.83 7.93 8.15 8.05 and 8.13 respectively which was at a high level of preference. Sensory evaluation of crispy rice noodle it was found that 75% of pineapples accepted for the source production in terms of appearance color smell taste texture and overall liking. With an average score of 7.89 7.79 7.88 8.03 7.98 and 7.93 respectively which are in the high level. Sensory evaluation of three mixed flavor sauce. It was found that panelist accepted 100 % pineapple sauce using pineapple juice in terms of appearance color aroma taste texture and overall liking. With an average score of 8.35 8.04 8.25 8.22 8.15 and 8.24 respectively which is in the high level. The results of the study of the quality of Pad Thai sauce crispy rice noodle sauce and mixed three flavors sauce that use pineapple juice as the main ingredient found that increasing the amount of pineapple juice affects the pH value of the products. All 3 types of sauce with the pH value are in the acid range. The microbial quality of all 3 types of sauces has passed the standard of community product standards set by the Ministry of Industry. The results of the consumer test on pineapple sauce products. The majority of consumers are female. Most of them are between 19-29 years old and in the age of 40-49 years. In education the majority of consumers had a bachelors degree. Regarding marital status most of the respondents are married. In a career most of them have a daily occupation and government service/state enterprise. Most of the income of the consumer is less than 20000 baht. Consumers like the characteristics of 3 types of instant pineapples sauce products at the most like to most level. And most consumers are accepting all 3 types of pineapples sauce. If available most consumers buy because of the ease of use/ reduction of the process. The price of 3 kinds of ready-made sauce products from pineapples accepted by consumers at the price of 50 baht/bottle.

The objective of this project Photocopying Document Management System managed photocopying requirements of employees in Faculty of science. This system can used to track and manage photocopying tasks and store photocopying requirements. Moreover the system can summarize total number of paper usage and calculate statistic of user’s satisfaction. The Photocopy Document Management System is a web application which is developed by using PHP and MySQL. The overall of Photocopying Document Management System user’s satisfaction is at the greatest level which is the total average at 4.79 and the standard deviation at 0.12. the system can perform all of expectations.

This project aim to develop mobile application of activity notification and queue management. The aim of this project is to alert the patient’s activities via mobile devices. Caregiver can create activities to the patient’s mobile device. Also booking a queue in advance via mobile device before seeing doctors. There are no need to book a queue at the hospital. The patients’ medical records are collected via mobile devices which will reduce the time to collect data and data loss problems. The results of performance evaluations on mobile application of activity notification and queue management showed the overall average satisfaction score was 4.63 with a very satisfied level. It can be concluded that mobile application of activity notification and queue management can be used effectively.

The research aims to investigate the possibilities of crushed oyster shell (OS) not have to go through the process of burning as a substitution cement for concrete blocks. The cement was replaced with crushed oyster shell not process burning (OS) at 0% 10203040 and 50% by the weight of the binder. After that the concrete blocks were tested to determine the compressive strength and moisture absorbed of the concrete blocks cured for 7 142856 and 90 days The result showed that the compressive strength of the concrete blocks which replaced cement with OS (at the proportion of 10% by the weight of the binder) at 28 days had the compressive strength and water absorbed accordance with the TIS 58-2533 on non-load bearing concrete blocks.Moreover the concrete blocks which replaced cement with OS at the proportion of 20 % and 30 % had the compressive strength equivalent to 28 days compressive strength of TIS 58-2533 standard at 56 and 90 days respectively and decreased when the percentage in addition to OS in concrete blocks of 40 and 50 %. Tested results also showed that the water absorbed of concrete blocks increased when the percentage of replacement of OS in binder increased at 10 20 30 40 and 50%. The economical of concrete blocks it has manufactured unit cost is 2.60 baht. Whereas the concrete block containing crushed oyster shell at 10-30% it has manufactured unit cost at 2.12-2.44 baht respectively.

The objectives of this research were to determine the suitable times of pork slices drying using microwave followed by hot air and to find specific energy consumption during drying. The physical characteristic (color and hardness) and the sensory test of dried pork slices were also investigated. Pork slices with the sizes of 50x50x1.3 and 50x50x2.2 millimeters were dried using the microwave at the powers of 160 320 480 640 and 800 watts until the samples did not burn during drying. Then the samples were dried using hot air at a temperature of 110oC until the moistures of the samples were lower than 20% dry basis. Based on the experimental results it was found that the suitable times of the samples drying using microwave were 50-600 seconds which depended on the microwave powers and the pork thicknesses. In hot air drying period drying times of the samples with thicknesses of 1.3 and 2.2 millimeters were 30 and 45 minutes respectively. The microwave powers had no significant effect on the redness (a value) and yellowness (b value) of dried pork the hardness of dried pork and the specific energy consumption (P<0.05). The pork thicknesses had the significant effect on the lightness (L value) and yellowness (b value) of dried pork the hardness of dried pork and the specific energy consumption (P<0.05). Moreover sensory scores of the dried pork obtained from this research were close to those obtained from the local market.