This thesis is intended to design and develop packaging for aromatherapy products.The problems found in the area and observation are that the original packaging is made of plastic. Which plastics are materials that are not friendly to nature and are expensive Packaging is not unique. Can not separate the smell of each product smell. Because using all the same graphic packaging all smells And the graphics do not attract enough attention from consumers There is no floor to display products that are suitable and proportional.Is a major cause that requires the design and development of the structure and graphics on the packaging and the disply. The results of the research concluded that The packaging structure design has the highest level of satisfaction among the 3 experts.With an average of 4.58. The graphics on the packaging have the highest level of satisfaction among the 3 experts. With an average of 4.74. And the display has a high level of satisfaction among experts. With the average value of 4 and the satisfaction in the consumer packaging is the highest level With an average of 4.05. And the satisfaction in the consumer packaging is at the highest level With an average of 4.05 and consumers are satisfied with the most fragrant pillow packaging With the highest level of satisfaction with an average of 4.17. Followed by a large pack of soap With the highest level of satisfaction with an average of 4.12 and the third being small soap packaging With the highest level of satisfaction with an average of 4.12. The display has the highest level of consumer satisfaction at an average of 4.06

The purpose of this thesis is to design and develop packaging for educational products and to develop packaging products from processed Queen tomatoes from the Don Tum Subdistrict Community Enterprise. Nakhon Pathom To create identity for the product and to achieve the efficiency of the packaging for processed Queen tomato products from the Queen of Don Tum Subdistrict Community Enterprise Objectives 1. To design and develop the packaging structure. 2. To design the graphic packaging to be consistent with the organizations identity as well as to communicate clearly to the consumer. 3. To design the product display with the product that has developed the packaging. There are different forms of structure and graphics that do not go in the same direction therefore designing the packaging to be interconnected through the form of graphics and structures. By selecting the processed agricultural products from Queen Tomato of Don Tum Subdistrict Community Enterprise Nakhon Pathom Come to design 5 types namely fresh Queen tomato Dried tomato Fresh Queen tomato juice Queen Tomato Powder And tomato sauce for meat This step of the art thesis The researcher has interviewed entrepreneurs. Collect data to bring to the design development. By interviewing from experts in 3 aspects and preparing a satisfactory evaluation form for project design In order to study each type of design to produce the packaging model and collect statistical data for data analysis with the average percentage From the analysis of the efficiency of the study and development package of processed agricultural products from tomato Queen Of Don Tum Subdistrict Community Enterprise Nakhon Pathom Province Type A the results of the evaluation of packaging structure for processed agricultural products from Queen tomato of Don Tum Subdistrict Community Enterprise Nakhon Pathom province has an average of 4.75 which is in very good condition. Type B the graphic performance evaluation on the packaging for processed agricultural products from Queen tomato of Don Tum Subdistrict Community Enterprise Nakhon Pathom province has a mean value of 4.66 which is in very good condition. Type C The evaluation of the performance of exhibiting products for processed agricultural products from Queen tomato of Don Tum Subdistrict Community Enterprise Nakhon Pathom province the product has an average of 4.50 which is very good.

Development of Instant Thai Dessert Products from Rice Bran for Value Added of Thailand Economy Wastes. The purpose of this study was developing formula and prototype of Thai Dessert Products from Rice Bran for 4 products such as Khanom Bueng Thai Dried Rice Ball Khonom Chan and Look-Chub. The suitable condition for Khanom Bueng Thai was using Rice Bran flour as 60% and using Mung bean flour as 40%. The result of physical analysis showed that : products have hardness cripyness brown bright color flavor and taste suitable and chemical analysis the percentage of low moisture fat and crude fiber content have more than. The suitable condition for Dried Rice Ball was using Rice Bran powder in 100% for products and drying at 70 ๐C 90 mins. The result of physical analysis showed that : products have firmness texture brown bright color and chemical analysis the percentage of the moisture protein fat crude fiber ash and carbohydrate content 7.05 ± 0.00 7.05 ± 0.00 23.98 ± 0.00 5.25 ± 0.20 10.86 ± 0.00 and 32.26 ± 0.00 respective. The protein and crude fiber content have more than. The suitable condition for Khonom Chan was using Rice Bran flour as 25%. The result of physical analysis showed that : products have after steamed mealiness texture brown bright color and chemical analysis the percentage of the moisture protein fat crude fiber ash and carbohydrate content 4.40 ± 0.05 1.97 ± 0.02 11.18 ± 0.00 2.40 ± 0.06 2.00 ± 0.00 and 77.43 ± 0.00 respective. The protein and crude fiber content have more than. The suitable condition for Look-Chub was using Rice Bran powder as 50% and using Mung bean as 50%. The result of physical analysis showed that : products have after microwave 5 sec. mealiness texture brown bright color and chemical analysis the percentage of the moisture protein fat crude fiber ash and carbohydrate content 2.00 ± 0.70 4.39 ± 0.00 8.82 ± 0.15 2.44 ± 0.492.00 ± 0.71 and 80.35 ± 0.00 respective. The shelf life of 4 products in vacuum packaging (VP) have more than 4 months and consumer acceptability like very much product.

Product Development of Spicy Candied Banana Peels and Pseudo-stems from Waste of Dried Banana Production at Ban Bang Ta Chom Community Enterprise. The purpose of this study was developing formula and prototype of spicy candied from Banana Peels and Pseudo-stems waste of dried banana production for 3 products such as Banana Peels Spicy Candy Pseudo-stems Spicy Candy and Banana Peels and Pseudo-stems Gummy. The suitable condition for Banana Peels Spicy Candy was using banana peels as 20% after using tamarind sauce as 20% and fructose syrup as 20%. The result of physical analysis showed that : products have brown dark color flavor and taste sour and sweet and chemical analysis Total dietary fiber: TDF = 8.05 g : 100 and Total sugar = 66.82 g : 100 g The suitable condition for Pseudo-stems spicy candy was using Pseudo-stems as 20% after using tamarind sauce as 20% and fructose syrup as 20%. The result of physical analysis showed that : products have brown dark color flavor and taste sour and sweet and chemical analysis Total dietary fiber: TDF = 10.55 g : 100 g and Total sugar = 66.48 g : 100 g The suitable condition for Banana Peels and Pseudo-stems Gummy was using Banana Peels and Pseudo-stems as 15% after using flavored fruit juice as 75% and fructose syrup as 30%. The result of physical analysis showed that : products have brown light color flavor and taste sour and sweet and flexible texture chemical analysis Total dietary fiber: TDF = 18.91 g : 100 g and Total sugar = 40.85 g : 100 g The shelf life of 3 products in vacuum packaging (VP). The result of microorganism analysis less than standard for safe products. The consumer acceptability like extremely product and Interested in buying products.

This research is the study and design of the physical environment to cater for children with disabilities to use a case study: improving the environment. Children of disabled Pak Nonthaburi study to improve the environment. Children of disabled Pak In order to create jobs and public benefits in the form of a physical environment that is suitable for use for children with disabilities who have a lot of current. The standard test for standards in the design of the physical environment in response to applications for children with disabilities. The study and design of the physical environment of the orphanage for disabled children in Pak Kret. Nonthaburi Interview Design Specialist Concluded in the production and design of the model the researchers examined the experts as appropriate. The researcher has taken the form of physical environment of the area for correction. Then the residents living in the questionnaire about the usage patterns of 200 people which is as follows. The front living An average of 4.85 more convenience average of 4.55 more security average is 4.75 the design average is 4.95 the highest overall satisfaction is at the highest level. Then test the furniture Found that the test kit furniture The tests of static force acting on the seat. And static force acting on the backrest. In the qualifying test. Testing criteria of the static pressure exerted on the cantilever side and the wing stays static head. In the qualifying test. The tests of static force acts pressing down armrest. In the qualifying test. The tests of force exerted on the toggle switch and the force acting on the seat backrest. In the qualifying test. The force exerted on the test criteria. In passing the test Testing criteria regarding the impact on the seat cushion and the armrest. In the qualifying test. Testing criteria for lifting the one side and then released into freedom. In the qualifying test.