The purpose of this project is to study and develop the products group basketry Detail Ratchaburi province. For evaluation and customer satisfaction in product are Usage patterns bag of woven bamboo. The researchers have collecting relevant information And interview 50 customers who come to shop for basketry detail products in Ratchaburi Province. Researchers verify the integrity of the research. Assessment and monitoring rating According to criteria set and points to a statistical method based on the analysis by the program Finished and presented in a table format to sort for which complete data. Research of this results and concluded that they should see to study and develop the products Group basketry detail in Ratchaburi province. To increase sales of bag products to be more interesting And convey the identity of Ratchaburi province. for generate income for the community in Yanghak Sub-district Pak the district Ratchaburi province. In a new Format that is different from the original format to suit. the needs of the group and identity of Ratchaburi province. product is haversack handbag sling bag and pencil bag.

Nata de coco rich in high dietary cellulose microfiber of low calories and thus suitable to be promoted as healthy drink is derived from bacterial fermentation of coconut water (an agricultural by-product). In this study the optimal amount of nata de coco to be added to mao juice was investigated. Nata de coco was produced by using Acetobacter xylinum TISTR 86 cultured at 30oC for 15 days in a plastic box containing culture medium which was composed of 92.5% coconut juice 0.5% ammonium sulfate 5.0% sucrose and 2.0% vinegar. Hedonic scale (1-9 point) sensory evaluation was used to select the optimal ratio of nata de coco from the 3 ratios of 5 10 and 15% to be added to mao juice. Based on taste and overall liking the most favorable mixture is to add nata de coco of 10% to mao juice. Finally the chemical physical and microorganism properties of mao juice with nata de coco in a 180 ml clear-glass bottle were measured after it was stored at room temperature for 1 month. This mixture product was found to beneficially contain fiber two times the amount of that of sole mao juice. The result suggests that these variable parameters of mixture product were accepted base on the Thai Community Product Standard (486/2547).

R & D PRECISION CO.LTD manufactures various types of work. Yet there were defects of work in previous working and the company was unable to deliver products to customers as required and some might have been destroyed. As the information referred to the waste detected each month from January 2014 to June 2014 it is found that the volume of defect rate was 9.56 percent resulting in losing cost of production and other business opportunities. This research aims to reduce waste in the production of high precision with lean concepts. The study starts from the analysis of employees working information by creating a value stream mapping. The study found that cylindrical grinding takes the longest time. Then the study explored and determined the root cause of the problem by using a Pareto Diagram together with a Fish-Bone Diagram to analyze the minor causes. It is found that most wastes are caused by measuring control especially for the work that has a shaft hole with thickness of 2.25 mm. Thus the study and experiment were conducted to determine the flow rate of the coolant for the work piece in the cylindrical grinding machine and a fixed value is the rate of decreasing the size of work speed of stone wheel and work type of coolant and type of grinding stones. The goal is to reduce waste by not less than five percent and to improve the process of reducing waste effectively which will affect the environment having lesser wastes from production. It also supports competitiveness and rapid change of industry manufacturing highprecision parts in the future even better.

The purposes of this research were to study the suitable volume of Jerusalem artichoke flour for stirred low-fat yoghurt production and to study their shelf life. A different level (0.00 1.80 and 3.60 % w/w skim milk) of Jerusalem artichoke flour was added to yoghurt milk. Samples of different treatments were analyzed for their pH titratable acidity viscosity total soluble solid total solid syneresis and 9 – point hedonic scale sensory test (color flavor taste texture and overall acceptability). It is found that stirred low-fat yoghurt with 3.60 % Jerusalem artichoke flour was the most suitable formula for stirred low-fat yoghurt production because its viscosity was similar to the commercial yoghurt and based on sensory test the optimum of 3.60 % Jerusalem artichoke flour in the yoghurt was ideal. Tester accepted yoghurt product in term of color and flavor as like very much and taste texture and overall acceptability as like moderately. Stirred low-fat yoghurt with 3.60 % Jerusalem artichoke flour maintained pH and microbiological qualities when stored at 10๐C for 15 days. The total count of lactic acid bacteria in the stirred low-fat yoghurt with 3.60 % Jerusalem artichoke flour was 7.87 log CFU/g (21 days).

The objective of this research to study the process of durian rind including of tart Danish pastry cookies Brownie and breadstick. To determine the quality of processed food products from Durian rind. To study consumer acceptance (Consumer test) on food products from durian rind. Bakery products used in the trial including tart Danish pastry cookies Brownie and breadstick. The substitution of wheat flour with durian peel powder products bakery substitute at 0 percent to 30 percent panelists recognized that the 0 percent to 10 percent except sample brownies that taste to recognize. However the replacement of 30 per cent on the amount of compensation increases. Make an example of a more solid texture. The panelists acknowledged the least clear. And not according to the way that it should be. However durian peel powder supplementation resulted in increased amount of fiber which is beneficial to the health of consumers. Acceptance testing of consumer substitution of wheat flour with durian peel powder products in bakeries 100 by means of random chance that the test of more than 80 percent of the product acceptance bakeries are replacement of wheat flour with durian rind powder. For bakery products technology transfer from Japan selected durian powder at the Faculty of Economics of Technology. Trainee There is satisfaction in all aspects of technology transfer.