The purposes of this study were 1.The purpose is to study the consumption of noodles personnel Government Complex 80th December 5 2550. 2.To determine your satisfaction with the products of the noodle shops personnel Government Complex 80th December 5 2550. 3.To compare satisfaction with the products of the noodle shops personnel by sex age. Education level the average income per month sample used in the study. Customers noodle shop run by the Government Complex instruments used in the study was a questionnaire with the reliability ranged from 0.70 to 0.80. The statistics used to analyze the frequency percentage average standarddeviation and statistical t-test and F-test. Results found that consumers had a habit of consuming noodles. The factor affecting decision to consume any kind of noodles is the taste .The most popular type was pork noodles. Food most eaten with noodles were fresh vegetables. The number of people eating together was 4-6.The time most used for consumption was 11:01 - 13:00. The number of times consumed was 1-2 times per week. Each time most consumers consumed 1 bowl. Satisfaction difference were statistically significant at the 0.05 level by age and average income per month. Education did not affect difference in satisfaction.

The present research has the following objectives: 1) To examine the needs for short course training in home economics 2) To develop the short course curriculum in Home Economics in accordance to the needs of the members of Baan Pho Jaa Elderly Club and 3) To examine the satisfaction of the training in Home Economics for the members of Baan Pho Jaa Elderly Club Bang Namjuerd Muang District of Samutsakhorn Province. The samples selected for the research are the total number of 30 members of Baan Pho Jaa Elderly Club Bang Namjuerd Muang District of Samutsakhorn Province who have shown their interest in the program as well as had the capability to be trained. The research instrument is a questionnaire developed by the researcher and a training curriculum for the short course training in Home Economics. The data are analyzed in frequency and percentage. The findings are as follows: The members of Baan Pho Jaa Elderly Club showed the need to be trained in Home Economics with crispy rice noodle with spices tapioca dumpling with shiitake and salted duck egg with herbs respectively (43.33% 23.33% and 16.67%). The research developed the training curriculum accordingly using Taba’s instruction of curriculum development as consisting of 4 modules: i) an introduction to cooking ii) basic ingredients culinary instruments and cooking techniques iv) making crispy rice noodle with spices and v) package designing and calculating selling prices. The six-hour session of training took place at Baan Pho Jaa Medical Centre on Saturday – Sunday at 09.00 – 12.00 hrs and 13.00 – 16.00 hrs. The results of the training are as follows: i) the trainees showed an overall working skill at a good level ( X = 2.70) ii) the outcomes were evaluated and fell at a good level ( X = 2.83) and iii) the satisfaction of the trainees was considerably good ( X = 3.99).

The purpose of this research were to 1) study the production factors and efficiency of fireproof suit; 2) analyze the three line balancing models of fireproof suit; and 3) make comparison of production efficiency for fireproof suit’s manufacturing processes. A group of representative sample for assessments is 90 dressmakers of Creative Polymers Co. Ltd. The used tool for collecting data is the data recoding form consisting of production process list data recording date processing operation and duration of processing. Accordingly put the sewing line layout and make production test with the three line balancing models of fireproof suit then record all data and entry all data to SPSS program to average statistics on percentage and standard deviation. The research showed that the improvement of the three line processing models of fireproof suit comparing to the data of the three line balancing models are identified that C model increased from traditional production system 74.05 percentage B model increased from traditional production system 57.51 percentage then A model increased from traditional production system 48.53 percentage. The result showed that the fireproof suit’s production processing of Creative Polymers Co. Ltd. ought to take the C model in order to fasten production process and augment better quality. A minimum process of producing is amount of 110 steps with less time per one unit; minimum 177.41 minutes; with 30 workers; and 27 machines. The waste product of the three line processing models: A B and C model; not over 20 percentage during 8 hours of working. It shows that the c model has the least of waste product. The over operation that product has not much wasted not include in choosing the model for improving production efficiency and C model

The study on textured vegetable protein as crispy fish maw compensate in Crispy Fish Maw in Spicy Salad Bar. The purpose of study on processing spicy salad Bar. Study amount of textured vegetable protein The result of this the spicy salad bar that has 50 grams. Study amount of dried squid cashew nut and dried shrimpThe result of this spicy salad bar that has 50:50:30 grams The most panelists score in them of color flavor odor texture and overall because product is the nice color texture has weakest smell of dried squid. Study amount of dried chive onion powder and celery powder The result of this spicy salad bar that has 0.5:0.4:4 grams because product is the weakest smell. Study of Total Soluble Solids (TSS) of sauce in spicy salad bar at 85 Brix product had not very hardness and crumble. Study thickness of this the spicy salad bar at 1.5 centimeter product is the nice texture. So that compare market product with physical and chemical textured vegetable protein as crispy fish maw compensate in Crispy fish maw compensate in Crispy Fish Maw in Spicy Salad Bar. The physical water activity were as follow in the rage 0.41 which similar as market product and light brown. The analysis of product contained fat protein fiber and ash is height value as market product. And test about microorganisms (TPC) in product is less than 10 CPU/g and lower then benchmark (it must be lower than 1x10 ) CFU/g) and yeast and mold less than 10 CFU/g (it must be lower than 1x10 ) CFU/g) in 14 day. Acceptant the most consumers moderately.

This research is to study and develop packaging made of papaya stem fiber to improve marketing of community products. The study of papaya stem fiber is made of a waste product from agriculture. The main idea is to improve the environment friendly packaging for community products. Case study are Khon mask bamboo lamp Benjarong(ware is a kind of painted porcelain) fruit wine bottle small ceramic items and wooden boxes then take a satisfaction questionnaire in a character of papaya stem fiber as a product packaging. The study shows that papaya stem fiber both in the form of sheet met the standard making packaging. And it can be colored. The questionnaire states that all the case study items are working really well both in the term of form and function that the average is very high at 4.20.