This special project aimed to develop art book Thai fantasy and evaluate the satisfaction of viewers to art books Thai fantasy. The data collected from 50 people who was interest Thai arts and Thai cultural. The statistic to analyze was frequency percentage mean and standard deviation. The results showed that the target group was satisfied with the art of Thai fantasy at the highest level. (𝒙̅=4.54 S.D.=0.50)

In this research we will study an algebraic structure CI-algebra. Then we apply the notion of topology on a CI-algebra and investigate some related properties.

The objectives of this research were to study the effect of hot air velocity on the changes of the moisture content and temperature of preserved tomatoes undergoing combined conveyor system and hot air drying. Specific energy consumption physical properties in term of color and shrinkage and sensory evaluation of dried preserved tomatoes were also investigated. The preserved cherry tomatoes were dried at a drying temperature of 80oc and hot air velocity of 2 and 4 m/s until the moisture contents of the preserved tomatoes were lower than 18% wet basis. The experimental results showed that the hot air velocity had effect on the changes of the moisture content and temperature of preserved tomatoes. Specific energy consumption total color difference shrinkage percentage and sensory evaluation results of dried preserved tomatoes of the hot air velocity of 2 and 4 m/s were not significantly different (P>0.05).Moreover the dried preserved tomatoes obtained from this research had significantly lower sensory scores in term of color and appearance than those obtained from the local market (P≤0.05). However sensory scores in term of flavor texture and overall preference of the dried preserved tomatoes obtained from this research and the local market were not significantly different (P>0.05).

This research aims to study the base formulation of Pad Thai noodle to study on type and quantity of modified starch in Instant Pad-Thai noodle. To study on the amount of Pad Thai sauce to supplement in Pad Thai noodle. To study on the quality of Instant Pad Thai noodle with Pad Thai source to design the optimal packaging for Instant Pad Thai noodle and to study of consumers acceptance of Instant Pad-Thai noodle with Pad Thai source. The results of this study showed that the optimal formula of Pad Thai noodle was 80 grams of rice starch 100 grams of tapioca and 300 grams of water. The color values of L * (brightness) a * (red) and b * (Yellow) was 64.13 ± 0.01 -0.92 ± 0.02 and 14.52 ± 0.02 respectively. This Pad-Thai noodle has a slightly yellowish white color with a moisture content of 5.31 ± 0.03 %. The optimum amount of modified starch used in the semi-finished fried Thai noodle formula by replacing the tapioca starch in the basic formula was modified starch 30 per 70 grams of tapioca starch. The modified formula of Pad Thai noodle has a slightly yellowish white color with L * (brightness) a * (red) and b * (yellow) equal to 62.82 ± 0.01 -1.10 ± 0.01 13.45 ± 0.01 respectively with a moisture content of 5.66 ± 0.11 %. The amount of Thai stir-fried sauce used in the semi-finished fried Thai noodle recipe by replacing the amount of water in the recipe was 80 grams of rice flour 70 grams of tapioca flour 30 grams of modified flour and 100 grams of Thai stir-fried sauce and 200 grams of water. The color of modified Pad-Thai noodle was L * (brightness) a * (red) and b * (yellow) equal to 43.67 ± 0.01 8.25 ± 0.02 and 22.42 ± 0.10 respectively with moisture content of 2.58 ± 1.36 %. The number of microorganisms was less than 10 CFU/g. The amount of yeast and mold was less than 10 CFU/g and E. coli content was less than 3 MPN /g. Semi-finished Thai stir-fried noodles with sauce were slightly brownish. The noodle was soft and sticky and had the smell of Pad Thai sauce. There was a taste of Thai stir-fried sauce added in the Pad Thai noodle was tear more difficult than the other commercial noodle.

This research Designing and Textile Materials Decorating for Apparels with Film Innovation. The objective is to study the use of film innovation and finishing materials for textiles. To design and decorate costume products with innovative films. This is a great way to showcase your knowledge and technology design and decorate your textiles for innovative costumes. The research instruments were 3 product designs and a satisfaction questionnaire for trainees. The samples used in the research were 12 randomly selected randomized individuals at the Faculty of Home Economics. Rajamangala University of Technology Phra Nakhon By analyzing data To find the average and average values. Summarize results in tabular form. And writing The tools used to collect data were: 1) three types of costume design namely jacket and skirt 2) three types of costume designs 3) On August 13 2018 at the Faculty of Home Economics Rajamangala University of Technology Phra Nakhon. 1) Film innovation The material is made of polymer. Chemical composition Polyvinyl alcohol It is a thermoplastic with special properties. Biodegradable And fire like paper. It can also be dissolved in water. The embroidery machine is easy to emboss but does not make the fabric thick or hard. Embroidery Machine And its easier to pull off than paper. When embroidered. When to use the costume can be washed normally. Because the film will react with the decomposition of the film with water. By soaking the warm water. Allow the film to dissolve for 15 minutes. 2) Design and decorate the costume products with innovative film. Then 3 innovative products were developed namely shirt jacket skirt. 3) Technology Transfer A workshop was held on August 13 2018 at the Faculty of Home Economics. Rajamangala University of Technology Phra Nakhon Most participants were satisfied at the highest level in all questions.