This study is meant to help develops better facilities for Tungsten Carbide powder production process. The 10 kg-capacity machine used was able to produce 85 -95.49 percent purity Tungsten carbide powder. When measured most of the particle sizes and distribution between 0.03-350.00 !lm. which are considered large sized. More than that those tungsten carbide particles are contaminated by other kinds of metal especially Cobalt binder. We have tried to improve the Tungsten Carbide manufacturing processes by combining more steps including ball milling drying and screening. After 24-hours ball milling process the result showed that we were able to produce smaller Tungsten Carbide paliicles sizing from 0.025 to 30.00 ~lm. The obtained particles are also rounder and with 99.50 percent purity. They are also easier to grade. The Tungsten Carbide manufacturing technology yet needs a further development to eventually produce the desired hard material.

The objectives of this study were to dry Chaploo Leaves at 3 levels: 50 60 and 70C for 3 hours. It was found difference in the moisture values aw and color significantly (p<0.05). 60C is the best value. Then based on 3 formulas of Cereal Bar mixed with Chaploo leaves sensory evaluation in terms of color flavor taste texture and overall acceptable were conducted. Scores of nine levels (9-Point Hedonic Scale) was used for taste test. Factorials Randomized complete Block Design (RCBD) compared the differences of the measures Duncans New Multi Rank Test (DMRT) found that the scores for flavor taste texture and overall 3

The objective of cereal bar (Khao Mao Mee) development project is developing project is developing formula and production process.- to increase nutritive value and convenience in carrying comfortably. according to study of 3 basic formulas by randomized complete block design (RCBD)the results showed that the overall liking of like moderately (7.67)the study of hot air dried carrot at 70c by randomized complete block design (RCBD)...

This research examined the green packaging development from banana fiber for instant food products. The purposes of this study were (1) to construct approve and develop the sketch design (2) to develop banana fiber package prototypes that protect food products inside (3) to eliminate packaging environment problems prevent natural resource and save energy in package processing and (4) to design packaging for instant banana food products. Method and procedure of this study were divided into 2 categories: Part I Studying banana fiber properties data suitable for making packaging and Part II Studying consensus data to develop green packaging from banana fiber for instant food products using a questionnaire after testing packages such as stand-up pouch paper box paper cup and zip lock bag to survey the appropriateness and the suitability for practical green packaging for instant banana food products. The findings were as follows: (1) Satisfaction of every factors were good level and every packaging patterns conformed to the identity design in structural and graphical packaging. (2) As a result of studying structural packaging factors it indicated factors that had excellent satisfaction level in every packaging patterns were packaging with aesthetic and elegant ones identity packaging and souvenir packaging. The least satisfaction in every patterns were average in storage packaging because of its easier to biodegradation. (3) For studying graphical packaging factors it found that all of factors in every patterns had excellent satisfaction level such as identity brand alphabet and easier to recognize as follow.

Development Project of Application of germinated brown rice in Thai deserts aimed to develop 3 kinds of Thai dessert recipes and process which consisted of Bua loi Frozen Taohuay Lot Chong (A traditional Thai dessert consisting of rambutans in coconut sauce). The result was found that Bua loi Frozen from germinated brown rice was developed by using germinated brown rice and water for Pre-Gelatinization ratio at 2:3 and sticky rice was at 30 gram. Bua loi Frozen at -18 C was thaw in microwave at 70 power 2 minute. The product tested was accepted moderately. The result was found found that Taohuay from germinated brown rice was developed by using germinated brown rice and fresh milk ratio at 100:0 and stability was agar. Taohua tested was accepted moderately. It was found that the product was accepted and there was statistically significant difference at p< 0.05. Lot Chong from germinated brown rice was developed by using germinated brown rice 60 percent and Time for Pre-Gelatinization at 30 minute. Shelf Life Study of Bua loi Frozen at 4 mouth. Taohuay in refrigerator at 1 mouth the product was separate and Lot Chong in refrigerator at 2 week the product was rancid smell and decay to not accept from consumer.