A research was aimed to investigate appropriate procedures of cabinet drying of flour made from Toddy palm at 60 65 and 70 degree Celsius and employed it as an ingredient in 3 Thai traditional desserts - Kanom-Chun Kanom Num-dok-mai and Kanom Puy-fai respectively. The investigation emphasized on these effects on color and odor of the products. Palm flours at the level of 0% 10% 20% and 30% was added then physical and chemical properties consumer’s acceptance were investigated and their shelf-life of the products packed in polyvinyl chloride and double layer of polyvinyl chloride and polyethylene at room temperature was inspected every day. Drying temperature of 60 ?C and 10% flour addition in the formulation found to be the optimal condition and also produces best quality of the products accepted by consumers as in such conditions overall score of acceptance was statistically significantly highest ( P>0.05) with 7.73 7.95 and 7.62 average scores for Chun Kanom Num-dok-mai and Kanom Puy-fai consecutively. Proximate analysis of these products in terms of moisture ash fat fiber protein and carbohydrate revealed that they were statistically different ( P>0.05). When 100 consumers were asked to taste and rank their acceptances Kanom Puy-fai Kanom Num-dok-mai and Kanom Puy-fai was acceptable by 66 28 and 6 panels successively. However these products should not store for more than a day due to the fact that microbiologically total viable count would be exceeds specified standard by a day.

The objective of this research was to compare the effectiveness of water hyacinth and cootail for wastewater treatment by taking water sample from Klong Bangkhen-mai near King Mongkut’s University of Technology North Bangkok. The results showed that there was no diifference on water temperature changes in tanks between two plants. pH of water in coontail tanks was between pH 8.69 to pH 8.91 and pH of water in water hyacinth tanks was slightly increasing between pH 7.71 to pH 8.26. The more amount of coontail added the higher DO would be between 9.18 mg/L to 10.02 mg/L. Moreover COD of water was decreasing according to the amount of cootail addition and more effective than that in water hyacinth tank especially in 150 grams coontail tanks but TS in water hyacinth tanks was much more decreasing than that in coontail tanks. TS was between 21.73 mg/L to 25.91 mg/L. COD was between 45.30 mg/L to 48.34 mg/L.

These dissertation is discussed development of Automatic Provision Paper Machine. By apply suction roller in the paper provision paper of size A4 to as a set and suture package control by microcontroller AVR MEGA 1280. Which the machine has 8 layer each layer has 50 sheets use the time for provision 40 second per minute that 1 set has 8 sheets. From the results of the equipment. It have some problem form suction rollers system. May be caused equipment in each is different an size roller or stiffness of spring and errors. Sensor is detect camshaft at moving through the disturbance of the light surround area with too much ability to detect lower. Which the repair and amend it

The research aimed to study the processing of fish tofu from fresh water fish such as Pla Pluang Hin (Neolissochilus stracheyi) Pla Jad (Hypsibarbus malcolmi) and Pla Mum (Scanphiodonichthys acanthopterus) that are usually found in Bo-klue district Nan province. These three fresh water fish tofu were compared with tofu from Threadfin bream (Nemipterus hexodon) that was a commercial raw material of fish tofu. The fish tofus were experimented on 1) physical attributes 2) chemical compositions and 3) sensory preference. The physical attributes of color size amount of air bubble and firmness were studied. The results showed that lightness (L) of tofu from Pla Pluang Hin and Pla Jad was higher than Pla Mum and Threadfin bream. Threadfin bream tofu showed the highest redness (a*). There was not difference in the yellowness (b*) of all fish tofu. The sizes of the air bubbles in four fish tofu products were between 1.3 to 1.6 mm. which was 80% of air bubble amounts found in a square centimeter. The firmness of all fresh water fish tofu was lower than Threadfin bream tofu. The Percentage of moisture ash fat and protein contents were between 74.2 to 75.7 2.1 to 3.2 0.5 to 3.6 and 21.1 to 25.5 percent respectively. The sensory attribute acceptance of three types fresh water fish tofu were not significant to Threadfin bream tofu. The products were accepted at level of moderate to high preference.

This research had the objectives to 1) study of the achievement in electronic document system for using in Rajamangala University of Technology Phra Nakhon 2) study the factors what they affect to satisfaction for electronic document system in Rajamangala University of technology Phra Nakhon 3) suggestion an improvement plan for these achievement system to develop and improve the relevant systems. The official workers in Rajamangala University of Technology Phra Nakhon were concerned in electric document system as 238 persons. The analytical data were Frequency Percentage Mean Standard Deviation t-test analysis Reliability of questionaires and One Way Analysis of Variance. The results shown as the satisfactions level in efficiency system Information system quality control system and management system were very good. The comparison of 2 samples groups by t-test at 95% confidence as the group who need the hard copy documents and useless documents with t-test at. The results were not different in the efficiency level information technology system and data management. The results more than 2 sample groups were analyzed by ANOVA at 95 % confidence. The result showed the satisfaction in the present position working of the samples as the instructors document official or relevant official and the other official was not different whereas the satisfaction in information technology was different. In addition the satisfaction of electronic document system was not different for the official in general education and management duty.