The purposes of this research were 1) to study the school academic administration of Rajamangala University of Technology Isan 2) to study the correlation between the administrative factors of school academic administration and the university academic administration of Rajamangala University of Technology Isan 3) to study Factors Effecting on the Administration of Academic Affairs of Rajamangala University of Technology Isan 4) to analyze the multiple regression of Factors Effecting on the Administration of Academic Affairs of Rajamangala University of Technology Isan. The sample groups were Teachers and Administrator in Rajamangala University of Technology Isan. The sample groups were 402 Teachers and Administrators selected through Simple Sampling. The research instrument was a 5 level-rating scales questionnaire with the reliabilities of part 2 and 3 were 0.89 and 0.91 respectively. The statistical Techniques employed in data analysis were percentage mean standard deviation Pearson Product Moment Correlation Coefficient and Enter and stepwise Multiple Regression Analysis by using the Computer program. The results were as follows 1. A whole and each part of the University academic administration of Rajamangala University of Technology Isan were high level. 2. The positive relationship of the administrative factors and the school academic administration of Rajamangala University of Technology Isan were high level and significantly at 0.05 3. A whole factors and each part of the academic administration of Rajamangala University of Technology Isan were high level. 4. For the forecast of best factor Enter and stepwise Multiple Regression Analysis it was found that the budget management(x5) characteristics of teachers(x2) University atmosphere(x6) the relationship between University and community (x3) Performance of administrator(x1) and the readiness of University of administration at 0.05 level significance (x4). If showed a stepwise Multiple Regression (R) of 0.80 finally the forecast for the University academic administration was at 64.40 percent. The forecast equations for the University academic administration were as follows: Equation of raw score: Y^ = 0.121+0.234(x5) +0.228(x2)0.113(x6) +0.134(x3) +0.136(x1) +0.112(x4) Equation of standard score: Z^ = 0.297(x5) +0.187(x2) +0.160(x6) +0.163(x3) +0.139(x1) +0.133(x4)

The study of loss of the tensile stress of the steel bar by rust corrosion was proceeded by select the sample steel bars which be corroded to analyze the physical character and find the percentage of weight decrease. Then made the comparison with the steel bar – weight of Thai Industrial Standard 20-2543 (RB) and 24-2536 (DB) and tested the resistance of tensile force. The result found that the steel bar that had percentage of weight decrease at 1-2% would had percentage of tensile stress decreased at 9-15% and had percentage of stretch at 9-39%. When they were compared with the Thai Industrial Standard 20-2543 (RB) and 24-2536 (DB). Overall if the percentage of the weight of the steel bar was decreased at 1-2% the steel bar would can be used in building with unimportant structure such as ground slab by rub the rust off and had the sampling random for the strictly standard test

The objective of study was to design and development of spray drying technology for production of salt powder. The process design and build spray dryer that consisted of three parts: an atomizer a drying column and a dry powder collecting unit. The operation of a spray dryer was co-current flow. A drying column had diameter 0.5 m high 1.5 m and heater 15 kW with automatic temperature control PID 220 V AC power. The test used a saline solution. The inlet air temperature had 5 levels: 130 140 150 160 and 170 ?C. The inlet air velocity had 5 levels: 8 8.5 9 9.5 and 10 m/s. The results were a spray dryer be able to saline solution became salt powder with moisture content between 1.0 - 2.5 % (wet basis) which was in the standard of pure consumable salt (TIS 2086-2544) and can be classified at first class that moisture content had no more than 3 %

Dipping of Nile Tilapia (Oreochromis niloticus) fillets in the mixture solution of 2.0% sodium pyrophosphate and 0.5%sodium triphosphate and coating with 0.00.30.60.9 % chitosan solutions drained packed in polyethylene bags well sealed stored at 4๐C for 15 days were evaluated. The results showed the moisture of all sample did not statistically difference and quite constant during storage. The pH and TVB-N value increased with the storage period for all sample Coating with low concentration of chitosan resulted in lower pH fillets than higher concentration. The decreasing of pH resulted in decreasing of Water Holding Capacity (WHC) of the fillets. Increasing chitosan concentration increased pH and WHC. The oxidation of the samples revealed that the Thiobarbituric acid(TBA) of 0.3% chitosan was maximum and lower with increasing of chitosan concentration. Increasing of TBA may be because of acidity of chitosan solution activated fat hydrolysis. Nevertheless chitosan coating effectively inhibited growth of microorganism in the fillets.

The aim of this research was to study the influence of sucrose on the degradation of anthocyanins in makiang jam. Makiang flesh was prepared by three different methods. In the first method makiang flesh was mixed with sucrose at three different raitos (2:1 3:1 and 4:1) in the second method makiang flesh was soaked in sucrose solution (35 Brix) at three different ratios (1:1 1:1.5 and 1:2) and in the last method makiang flesh was prepared without addition of sucrose. After the jam processing makiang jams were stored at two different temperatures (the ambient temperature and 40 C) for 30 days to measure the degradation of anthocyanins. The results showed that the anthocyanins content in makiang jam decreased with increasing the storage time. The degradation of anthocyanins in makiang jam prepared by makiang flesh without addition of sucrose was higher than those prepared by mixing makiang flesh with sucrose or soaking makiang flesh in sucrose solution. Mixing makiang flesh with sucrose had lower anthocyanins degradation than soaking makiang flesh in sucrose solution. Makiang jam stored at the ambient temperature had lower anthocyanins degradation compared to those stored at 40 C.