The purposes of the study of Thaitone colors using for bakery work: Buttercream case study were to examine the proper basic recipe of buttercream which used in the study of Thaitone mixing to examine the appropriate ratio of colors in mixing Thaitone colors for buttercream and to examine the acceptance of Thaitone colors using for bakery work. In terms of the entrepreneurs buttercream case study the experiment was planned by the Randomized complete block design (RCBD) at a 95 percent confidence level. The experiment was conducted to evaluate the sensory quality of appearance color odor taste texture and overall preference and compare the differences of the average by using the Duncan New Multiple Range Test (DMRT) and computer program. There were 30 participants for testing the taste with 5 – point hedonic scale method. The result showed that the third basic recipe of buttercream was accepted the most. The averages of appearance color odor taste texture and overall preference were 3.53 3.96 3.66 3.26 3.76 and 3.70 respectively. The result of physical testing revealed that it was stable insoluble and there was no expansion although at a 30- degree Celsius room temperature. According to the result of the study of the entrepreneur’s acceptance of Thaitone color buttercream it was found that Kulap color 45.47 17.44 and 2.67 were accepted the most from the entrepreneurs at the most level accounting for 35 percent. Chan color which its brightness was L*53.23 having a red-color value of a*2.16 and yellow-color value of b*26.01 was accepted the most from the entrepreneurs at the most level accounting for 45 percent. Also Namlai color which its brightness was L*45.39 having a red-color value of a*-19.03 and yellow-color value of b*-6.90 was accepted the most from the entrepreneurs at the most level accounting for 60 percent. According to the study of the entrepreneur’s acceptance of Thaitone color mixing guide for buttercream it was found that it could be applied with the bakery products in entrepreneur’s shops accounting for 100 percent. Moreover the Thaitone color buttercream mixing guide could be most productively applied in the bakery businesses accounting for 55 percent.

The objectives of the research on the application of dry ice in making chocolate mousse for the cold western dessert competition were to study the appropriate time for freezing chocolate mousse and test the physical quality of frozen chocolate mousse using randomized complete block design (RCBD) method at 95% reliability. The quality of senses sight color smell taste and texture and the overall preference were evaluated. The difference of mean was compared with by Duncan New Multiple Rang Test (DMRT) using a computer program to find the appropriate time to freeze chocolate mousse. 15 testers applied the 5 – point hedonic scale to test the product. Research results showed that the testers preferred the product that was frozen for 40 minutes the most. In terms of color smell taste and overall preference the mean was 4.50 4.41 4.00 4.35 4.25 and 4.21 respectively. The physical quality test results indicated that the texture of the mousse frozen for 30 minutes had the best hardness adhesion and flexibility 27.53 3.17 0.43 and 1.21 respectively. The product frozen at 40 minutes had the highest lightness (L*) yellowness (b*) and redness (a*) 40.15 13.03 and 22.31 respectively with the statistical significance (p≤0.05).

In this work solar erythemal ultraviolet radiation (EUV) which affects human skin and skin cancer was investigated at Songkhla province (7.2°N 100.6°E). EUV was converted to UV index then the data was used for model development and forecasting of hourly UV index using Artificial Neural Network (ANN). The ANN model has one input layer two hidden layers and one output layer. This input layer consists of extraterrestrial erythemal ultraviolet radiation solar zenith angle aerosol optical depth and cloud index which affect ultraviolet radiation and the output layer is hourly UV index. The results show that hourly UV index obtained from ANN and that from the measurement are in reasonable agreement with root mean square difference of 12.8% and mean bias difference of -2.4%. For forecasting of the hourly UV index the data for 7 days earlier was used for forecasting the next UV index for one day or nine-hour (08:00 am.-16:00 pm.). Multi-layer perceptron and back propagation algorithm were used in the model forecasting. The results show that the UV index from the model forecasting is reasonable agrees with UV index from measurement with root mean square difference of 17.0% and mean bias difference of 0.3%.

This research was resulted of the characterization of cement paste composites (CPC) blended with palmyra fiber ash and surface-treated on short SWNT prepared by an electroless plating process. The cement paste composites included cement 270 meshes of palmyra fiber ash and short SWNT. The design of experiment was divided into 3 conditions namely uncuring 28 and 56 days in distilled water. The properties of CPC were carried out in chemical composition physical mechanical mineral phase microstructure and statistical analysis. It was found that in the chemical compositions an amount of silicon dioxide aluminium oxide and ferric oxide were 51.53% which was rated in class C. The bulk densities of CPC series between PFA10 (C) and PFA5AgSWNT0.01 (G) cured 56-day distilled water were an increased 38%. Then the highest specific electrical resistivity of CPC series PFA5OSWNT0.03 (F) cured 56-day distilled water was 1.14±0.31 mega-ohm.mm. The highest compressive strength of CPC series PFA5AgSWNT0.01 (G) cured at 28-day distilled water was 25.45±2.00 MPa compared with the OPC (A) was an increased 5%. Which the bulk densities of CPC series between PFA10 (C) and PFA5AgSWNT0.01 (G) were statistical analyzed the mostly cured at significant difference α = 0.05. In addition CPC series PFA5AgSWNT0.01 (G) mainly contained calcite portlandite quartz dolomite and ettringite were caused increasing compressive strength. And the SEM microphotograph were also displayed the calcium silicate hydrate portlandite and ettringite. Consequently the PFA was used to ability pozzolanic material using for lightweight concrete of CPC.

The design and development of furniture products from hand-stitched to enhance local craftsmanship to a local level Of Baan Tham Mueang Cooperative Women Group Cho Hae Muang phrae Phrae. The objective is to study the theory about identity and identity of Phrae Province Study wisdom hand-stitched production process Of the Tham Muang Cooperative Womens Group Cho Hae Subdistrict Mueang District Phrae Province as well as developing and promoting the design of hand-woven products in accordance with the design guidelines. And upgrade to the international standard in the present time and to design and develop products from hand-made cloth to have the identity and identity of Phrae and industrial standards The research was conducted by collecting basic information by reviewing literature documents concepts and theories as a guideline for creating a research framework. The creation of variables indicators and research guidelines with concepts theories and research related to this study. To survey the area of Tham Mueang Cooperative Women Group Cho Hae Subdistrict Mueang District Phrae Province to use as a case study To study design variables through the physical characteristics of the product design from hand-stitched. The researcher therefore uses a specific sample selection method. By selecting groups that have qualifications that cause recognition of furniture product designs from hand-woven fabrics And choose a sample group To represent a group of users and product designers By using a simple random sampling method consisting of 100 people. The researcher used the quota sampling method to obtain the characteristics of the sample that wanted to communicate their identity and identity. Of Phrae Province In the analysis of evaluation of consumer satisfaction with furniture sets from hand-woven fabrics To upgrade the craftsmanship that is local to the international level Of Ban Tham Mueang Women Cooperative Group Cho Hae Subdistrict MueangDistrict Phrae Province In overall consumers are satisfied with the product at a good level