The objective of this research was to study the optimal supersaturated temperature of palm sap powder by heating at 3 different temperatures (120 125 and 130 ºC). The initial sap contained moisture content pH and total soluble solid by 86.63% 6.84 and 15.5 ºBrix respectively. The result showed that the optimal supersaturated temperature of palm sap powder was found to be at 120 ºC. This powder had the yellow-light brown that contained L* a* and b* color value of 68.85 5.39 and 23.74 respectively. While the total soluble solid and Aw of this powder contained 84.84 ºBrix and 0.6 respectively. The sensorial evaluation was accepted in range of like moderately level (p≤0.05). The total microorganisms were 3.6x102 CFU/g and the yeast and molds were 10 CFU/g in which microbiological quality of this product was in standard of dried foods. This study pointed out that supersaturated technique can be utilized in palm sap powder production.

The research aimed at studying the relationship between change management process and the success of organizational development into learning organization of District Fisheries Offices in Roi Et Province. The sample was 66 officials determining sample size using Krejcie and Morgan table. The research instrument was a questionnaire. Statistical tools were percentage mean standard deviation one samples t-test and Pearson Product Moment Correlation. The research main findings revealed that; the success of organizational development into learning organization was at a high level change management process was at a high level and the relationship between change management process and the success of organizational development into learning organization was positive at the medium level (r= .53) which was statistically significant at the .01 level.

The study on decision making to attend the information and communication technology (ICT) personnel development program of the Office of the Permanent Secretary Ministry of Education was aimed to study motivating factors personal factors and relationship of motivating factors and decision making factors to attend the program. The data were collected through a questionnaire and analyzed by descriptive statistics frequency percentage mean and standard deviation. As for inferential statistics inferential statistics such as independent samples t-test analysis was applied to look for the difference between two groups; One-Way ANOVA for three or more and study of relationship between motivating and decision-making factors to attend the training using Pearsons Product Moment Correlative Coefficient. The study results showed that internal motivating factors concerning respect moderately affected the motivation on training. Desire for success special interest and work responsibility highly affected the motivation while external motivating factors such as the superintendent’s reliability the work progress and the organizational policies highly affected the training motivation. Regarding decision making factors training courses trainers audiovisual equipment training period training public relations and the benefits of the training highly affected every aspect of decision making. personal factors gender age educational level position and work experience did not affect the decision-making to attend the information and communication technology (ICT) personnel development program. Factors motivating the personnel to attend the ICT personnel development program including the superintendent’s reliability work progress and organizational policies positively correlated with the decision factors to attend the training for potential ICT personnel in all aspects. Also motivating factors regarding the desire for success and work responsibility had a negative relationship with the decision factors with the aspects of audiovisual equipment and public relations to participate the information and communication technology (ICT) personnel development program of the Office of the Permanent Secretary Ministry of Education. Concerning

The objectives of this study were to (1) evaluate physical and chemical properties of the commercial beverages from fruit and vegetable extracts (2) develop a beverage from butterfly pea and roselle extracts (3) analyze the shelf-life of this product and (4) determinate the consumer acceptance of the beverage from extracts of butterfly pea and roselle. The findings showed that the commercial beverages from fruit and vegetable extracts were clear and dark brown color 3.43-3.67 (pH) 16.50-35.00°Brix (total soluble solids) and low anthocyanin content. The optimum extraction of butterfly pea and roselle was boiling at 70+2°C and evaporation at vacuum pressure (72 millibar). This process resulted in the final anthocyanin content approximately 1366.98 and 4090.19 mg/l for butterfly pea and roselle extracts respectively. Then the butterfly pea and the roselle extracts were blended at various ratios. Based on sensory evaluators (n=50) the 50:50 blend was the most preferential with respect to overall acceptability (p≤0.05). The decrease in the anthocyanin content was observed during storage for 5 weeks. No Coliform bacteria E. coli Salmonella spp. and yeast and mould were found in all samples while the total plate counts were still accepted asconsidered for the standard set by the Ministry of Public Health. An acceptance test showed that consumers (n=100) absolutely accepted this product.

The objectives of this study were :1) to evaluate the basic information :2) to determine the operational status and problems and :3) to study the potential development guidelines for the operation of community enterprises of food processing groups in Samut Prakran Province. Samples selected by stratified random sampling technique were 112 members of community enterprises in Samut Prakran Province. These samples was drawn from the presidents of community enterprises of food processing in Samut Prakran Province which were assessed as the good level in potential operation. Data collection were done by using questionnaire technique while the data were analyzed with frequency percentage mean and standard deviation. The results revealed that the assessment of potential operation of the community enterprises of food processing groups 268 in Samut Prakran Province were at the good level of 114 the average level of 117 and the improvement level of 20. The community enterprises had strong intention to the strengthening of communities and the supportive system from the partite participation consisted of knowledge and developing budget. The overall of operational status was at a high level while the overall of operational problem was at a low level. The potential development guidelines for the operation of community enterprises of food processing groups in Samut Prakran Province were ;1) planning approach: making master plan for all sub-district ;2) organization structure approach: overall operation review with all of members ;3) personnel management approach: creating morale for work performance of personnel together ;4) marketing approach: producing products to meet market needs ;5) production approach: supporting the production knowledge by government sectors and ;6) accounting/ financial approach: making real income and expense accounts.