This research has objectives to study the production to find the proper size of steel wire mesh to test the properties and to study the implementation of high strength and thermal insulation cement-bonded fiberboard from coconut meal corncob fibers and steel wire mesh. The mixture ratio of cement-bonded fiberboard included Portland cement type1: sand: coconut meal fiber: corncob fiber: water: calcium chloride equal to 1: 0.2: 0.0125: 0.0375: 0.3: 0.03 by weight and 5 different sizes of steel wire mesh were reinforced. Casted by compression and sharking machine. Tested the properties follow the TIS.878-2537. From the results 1 mm of diameter and 1” of gab of steel wire mesh (? 1 mm # 1”) was the proper size to reinforce the cement-bonded fiberboard to get highest bending strength. Moreover this cement-bonded fiberboard can pass the required standard. The high strength and thermal insulation cement-bonded fiberboard from coconut meal corncob fibers and steel wire mesh has the possibility to construction as exterior building wall.

The objectives of this research are to study the production to find the proper ratio to test the physical mechanical properties and thermal conductivity to suggest the implementation and to transfer the technology of l ight-weight precast concrete wall panel product with aerated foam injection technique as core wall. The light-weight precast concrete wall panel product was produced by casting the mortar panels with M3 ratio (proper ratio) set up the steels and injecting the aerated foams. From the testing results followed the TIS.2226-2548 and TIS.878-2537 the general characteristic of light-weight precast concrete wall panel product was perfect. The properties of light-weight precast concrete wall panel product include 17.81 MPa of compressive strength no bending when installed in common behavior 11.38% of water absorption passed in type1 of hardness and impact test 1110.58 kg/m3 of density 9.18 MPa of bending strength and 0.186 watt/m.K of thermal insulation. This light-weight precast concrete wall panel product can use as the thermal insulation wall in building. the developing product can apply to register the petty patent.

This research aims to study the usage pumice rock fragments to develop paving block product for community. The mixture ratios of Portland cement type1: sand: quarry dust: pumice rock fragments: water that there are 6 ratios. The paving block samples are casted in 30 x 30 x 5 centimeter in dimension. The paving block sample testing follows the TIS 378-2531 on concrete flooring tiles. From the experiment bending strength and thermal conductivity of paving blocks with high quantity of pumice rock fragments are lower than paving blocks with low quantity of pumice rock fragments but the water absorption of paving blocks with high quantity of pumice rock fragments are higher. However all of pumice rock fragments paving block samples with lower than 1: 2: 2.4: 0.6: 0.6 of ratio can pass the standard and the surface temperature is lower than other covering materials about 2 degree Celsius.

This research aims to study how to use stones Pumice Products is interlocking block for community development. The mixture ratios of Portland cement type1: sand: quarry dust: pumice rock fragments: water that there are 5 ratios. The products were tested by the community TCPS 602-2547 (2004) (Thai): interlocking block. The results showed that interlocking block of stone pumice much a compressive strength and thermal conductivity under a block of stone pumice less. The water absorption is increased When a block of stone pumice much. The optimum ratio and the use of waste rock Pumice highest ratio of cement to stone dust on the stone Pumice water in a 10: 6.4: 0.6: 0.45 to 10: 6.1: 0.9. 0.45 by weight.

This research aims to 1) improve quality of processed herbal product by developing recipe and production procedures 2) develop packaging of processed herbal products in oder to add value exhibit uniqueness and response to customers’ need and 3) transfer technology and body of knowledge about improving products’ quality and developing packaging of processed herbal products. Results from developing of recipe and production procedure of kaffir lime in syrup show that period in boiling kaffir lime before sweetening in syrup has an effect on textures. The suitable period of 5 minutes for boiling kaffir lime results in reducing hardness of kaffir lime core increasing lightness and gaining the highest sensory scores from testers. The suitable amount of fructose syrup used in place of sugar in producing sweetened kaffir lime at 80 percent of sugar weight results in increasing lightness reducing hardness increasing value of red color (a*) and aw when compared with the control group and increasing quality of texture with the highest sensory scores from testers. Quality of microorganism appearance color ordor and texture of sweetened kaffir lime stored in tight-closed polypropylene (PP) bag at room temperature could be maintained for at least 24 days. Regarding satisfactory in packaging prototype it was found that customers were highly satisfied in both overall (4.48) and by aspect of packaging form (4.48) and packaging graphic (4.49). In terms of transferring the technology to a target group of 30 people it was found that trainees were highly satisfied with the technology transfer process (4.56). The highest satisfaction level by aspects was usefulness of service at 4.64 followed by service of staff trainers and service procedure at 4.58 4.57 and