Area status of the Pak Chong Subdistrict Administrative Organization Chom Bueng District Ratchaburi Province Able to demonstrate community capital and potential In dealing with the situation In the area consists of 3 parts: ( 1) The context of the area It is information that gives rise to an understanding of the history of the district. Economic topography Society culture and traditions Domination Community environment including And the target population in the area (2) development path It is information of the situation or problem of the area. Tasks or activities that meet Affected people Associated social capital And performance demonstrated by the time it has taken place and in this section it reflects the concepts and principles for developing or dealing with the status or problems of the area that are consistent with the vision and mission. Of the local government organization And (3) the capital and potential of the area Social capital is an intriguing background used to deal with the situation and problems of the area. ( 1) Person ( 2) Social group Community organizations ( 3) self-managing agencies and villages It is to bring the problems and needs of the people in the area as the ones in their work. And social capital in the area Co-think co-do Until the effect led to the change Both the normal situation And crisis To happen in the future keeping pace with the events Which shows the potential of the area in which In self-management.

Drying an agricultural product with hot air (HA) method causes a long drying time and results in high specific drying energy consumption (SEC). The dried product has high shrinkage percentage and low rehydration. Therefore this research aims to develop dried shiitake mushroom using belt-conveyor combined microwave-hot air drying method (MHB). The shiitake mushroom was dried by MHB at microwave power of 300 W 400 W 500 W and 600 W and air temperature of 65 oC with air velocity of 0.3 m/s and recycled air of 80% and by the HA drying method at air temperature of 65 oC. The samples were dried until their final moisture content less than 11.1% dry basis. The drying kinetics SEC of drying process and quality of dried shiitake mushroom were evaluated. The quality of dried product was considered in terms of color shrinkage rehydration texture water activity and microstructure. The results showed that the shiitake mushroom drying using MHB gave higher drying rate than that of HA drying method leading to short drying time and resulting in low SEC. The drying rate of un-blanched shiitake mushroom was higher than that of blanched shiitake mushroom. Dried shiitake mushroom from MHB drying gave lower values in shrinkage percentages and hardness but higher rehydration and larger pore size than that dried by HA drying. However the color values (L* +a* and +b*) of dried shiitake mushroom in all cases were not significantly different. Meanwhile dried shiitake mushroom from un-blanched case gave lower values in shrinkage percentage and hardness but higher values in all colors and rehydration and larger pore size than those of blanched case.

This research aims to develop the new product from a northern local fermented soy bean which were seasoning powder and furikake-rice seasoning and analyze to observe the nutritional chemical component and antioxidant of the products. The fermented soy bean was dried using hot air oven to achieve a required moisture content prior to apply to the new product. The best ratio of the dried fermented soybean powder was of 35%. The sensory test was used to evaluate the customer acceptance in these developed products. The results showed that the panelist moderately like the products with the overall acceptable score of 7 . 8 5±0 . 3 6 for the seasoning powder and 7 . 4 6±0 . 6 7 and 7 . 4 4±1 . 0 1 for furikake-rice seasoning in sesame-seaweed and garlic flavors respectively. The analysis of the nutritional values (protein fat and antioxidant) of the product were analyzed. The result showed that the seasoning powder has the highest values of nutritional values which were 43.80% 19.24% and 3.72 μmol TE/g for protein fat and antioxidant respectively. The furikake-rice seasoning sesame-seaweed have the values of protein fat and antioxidant of 2 9 . 9 0 %9.72% and 1.79 μmol TE/g respectively. The garlic flavor has the values of protein fat and antioxidant of 31.70% 20.51% 1.96 μmol TE/g respectively. The developed product would be continuously produced in a commercial product for the local community since the fermented soybean products have high amount of nutrition especially the protein content.

The development product of dried pickled passion fruit peel aimed to study appropriate production process of dried pickled passion fruit peel to study the preservation and examine the acceptance from the customers. The result showed that the appropriate way to produce dried pickled passion fruit peel was the 30% 40% and 50% of intensity in syrup. With the intensity of syrup started from 30% the appearance color and smell of final product got highest average score. Therefore the production should be slow pickled with 30% of syrup intensity. In terms of preservation there was no microorganism over Thai industrial standard institute of fruits and vegetables 161/2015. Finally most of the customers accepted this product

This research studies the basic project design and development of products from decorative Mauhom fabric. To environmental sustainability Of fabric form of the Mauhom store Thung Hong Phrae which aims to study theories about the identity and the identity of the province and the study of wisdom. The fabric Mauhom store Thung Hong Phrae to develop and promote products from decorative pots rag Horm waste from sewing. Environmental sustainability Of fabric stores Mauhom fabric Ban Thung Hong Phrae and product design and development from a Mauhom fabric the identity and the identity of the province. And industry standard The usable in everyday life. And export to the international market have had to carry out research by gathering information by reviewing the documents literary theory to guide the creation of the research. Creating a variable indicators include guidelines for conducting research on theory and research-related education. Explore the area of the store. And the manufacture of products from fabric scraps leftover Mauhom fabric. Ban Thung Hong Phrae Province as a case study. The variables in the design of the physical characteristics of the product design fabric Mauhom. The researchers then used the method of segmenting specific examples. Characterized by a separate group of qualified individuals who make a difference in the perception of the product form a decorative Mauhom fabric of the media reflects the uniqueness and identity. Phrae by a combination of modern style to modern design. And selecting a sample To find a representative sample of both groups. The group has a background in art to represent a group of 100 people who have been in the arts. The sampling in this group were selected using simple random sampling (Simple Random Sampling) by selecting a sample of students in the field of design. Then using a table of random numbers The sample has reached the required number. And that there is no basis for artistic research of 100 people by means of random sampling quota (Quota Sampling) to obtain the desired characteristics of the sample. Then accidental sampling (Accidental Sampling) to the full amount required at the point of data collection. The result is Both male and female respondents with a similar number. Most are employed an average age of 32 years the average income of 28000 baht respondents currently use a product developed by a very small Mauhom. Use some products Since the majority opinion that products from fabric pot without conventional Horm beautiful. And see if the product from a Mauhom is designed to provide a decorative functional and modern style more. Demand for products with a decorative fabric production. Doormat or in a furnished room. Lamps and picture frames from the dye pot Horm is patterned and multicolored rag has to be fabricated into various forms. And a bag of chips led by versatile tie dye pot comes Horm. Respondents commented on the color component to fall but the colors are appropriate in the design and development of products from fabric Mauhom. Opinion that the design of decorative fabric Hom pot should have a fabric material. And metal components Treatment should be decorated with embroidered and decorated by hand. Using stainless steel and wood structure. Designed to resemble the geometry to facilitate the production and standard shapes can be used to fine finishing to finishing it. Contemporary style designed to have an opinion of consumers and manufacturers are of the opinion that it is in the same form in the product. The variance from the Statistical Product 1 has different products and 2 are different products 3 products including the two have differences with 3 significant at 0.05 number. 3. Topics include the right shape the right of patterned woven from dyed. The suitability of the paint used on the products one is different with 2nd and 3rd. Significant at 0.05 Number 1 are beautiful and there is a difference of 3 topics including the appropriateness of the portion size the appropriateness of the materials used as components the appropriate functional analysis assessment. satisfaction of consumers with products of home furnishings. From a pot of fabric stores Mauhom Ban Thung Hong pot Phrae seen that overall consumer satisfaction with the product is quite good. The analysis assessed consumer satisfaction with products decorative fabric Mauhom. Shows that overall consumer satisfaction with the product is quite good. The clause in the satisfaction level of all products as well.