The objective of this research is to study the suitable factor level for the improvement of annealing furnace for rolled coils steel sheet. The experimenting has been performed to find suitable oxygen level by 5 annealing furnace experiment. The research has been started by collection the combustion. After that the burning adjustment by changing combustion technology with 5 levels of BGCV control valve open as 23% 40% 50% 75% and 100% has been implemented. The combustion adjustment data are recorded analyzed and compared with incomplete combustion value. The research result has been found that after improvement the combustion value. The percentage of oxygen level are improved to the better quality which standard at MV0-49% equal 2.5-4 O2% and MV50-100% equal 1.5-2.5 O2% conclusion 1 furnace as follows at the MV23.1% MV40% MV50% MV75% and MV100% level of oxygen as 2.5% 3% 3% 2% 1.5% and level of carbon monoxide as 0 ppm 2 ppm 2 ppm 2 ppm and 0 ppm respectively. Resulting of fuel energy consumption in the annealing process has been reduced around 225608 baht /year/furnace. Therefore it can depict that energy saving and annealing furnace efficiency improving are increased. The modified parameters will be applied to be the new standard reference values for the further engineer’s operational manual.

Carbide Insert efficiency development of this research equivalent to standard insert type : SEKN1203AFTN. For the higher operating efficiency is the machining time by the tool life increased for rough machine of face milling machine. Flank designed to have a flow slot coolant flow rate of coolant to have a incrased convenient flow as a result the surface and cutting edges less heat. The machining ability is different compared to the unslot in flank. The flank slot reduces the contact and slot which to have coolant flow and friction force milling machining. As a result the milling time was 26.31% the vibration was reduced by 35% and the workpiece surface Roughness was reduced 62.79%. As a result to development the phototype product is performance in using and cutting edge increased. It can be apply in using Cement Tungsten Carbide in sustainable industries.

The purpose of this research was to analyze carotenoid content anthocyanin content phenolic compound content and the antioxidant activity by 2 2-diphenyl-1-picrylhydrazyl scavenging capacity (DPPH) and 1 10-Phenantroline (Phen). In the 3 varieties of corn milk which were the Queen Ruby Siam strain (Purple corn milk) (White corn milk) Sweet strain (Yellow corn milk). It was found that the samples of 3 types of corn milk have total carotenoid content were 0.45+0.00 0.29+0.02 and 0.68+0.00mg/l respectively. Anthocyanin content measured by pH-differential method were 2.86+0.01 1.71+0.03 and 0.80+0.01 mg/l respectively. The total amount of phenolic compounds were 12.00+0.02 10.05+0.00 and 8.62+0.09 mg/l respectively. The ability to resist free radicals by DPPH method were equal to 96.50+0.10 47.10+0.01 and 60.91+0.08 respectively. The antioxidant activity using Phen method were 133.98+0.76 111.17+0.48 and 86.61+0.98 mg/l respectively.

These research objectives are to study the basic formulas of Khoo-Tu dessert (dried rice balls made from rice and coconut) and to study the volume of pineapple cores instead of coconut in Khoo-Tu. The test of Khoo-Tu dessert basic formulas by 9 - point hedonic scale method of 50 examiner laboratory the results show acceptance rated on a moderate scale (7). After that substituting coconut with pineapple core the amount of 0 25 50 75 and 100 of the weight coconuts.It was found that at 75% of the substitution level the tasters evaluated the greatest acceptance (p> 0.05). The basic formulas had a pH of 6.24 the Pineapple core formulas 5.94 (p> 0.05). Water Activity (aw)of Khoo-Tu the basic formula was 0.85 and the pineapple core formula was 0.90 (p> 0.05). The color value of the pineapple core Khoo-Tu was L * (brightness value) (37.31) b * (yellowness value) (9.45) rather than the basic formula Khoo-Tu (p> 0.05). The nutritional value of the pineapple core Khoo-Tu was 316 Kcals protein 2.71 % fat 8.86 % ash 0.52 % carbohydrates 56.3 % dietary fiber 3.99 % insoluble fiber 3.60 % and 0.39% of water-soluble dietary fiber that was found in the pineapple core Khoo-Tu to provide lower nutritional value than basic formula Khoo-Tu. The microbiological quality of basic formula and pineapple core formula was found that the total variable count fungi and bacillus serous were less than 10 colonies / 1 g sample and staphylococcus aurias were not found in both samples. The shelf life of rice (Room temperature) found that the basic recipe was 12 days and the pineapple core recipe It has a shelf life of 6 days. At chilled temperature (4 degrees Celsius) it was found that the basic formula and pineapple core formula had a shelf life of 25 days with all microorganisms less than 1 x 104 colonies/sample 1 gram fungus less than 100 colonies /1 gram sample and All microorganisms and fungi exceeded the standard on the 28th day.

The purposes of this research were: 1) to study the individual factors of consumers in Chonburi Province 2) to investigate the marketing mix factors used for purchasing decisions of traditional Chinese pastry cake products of consumers in Chonburi Province 3) to find out the purchase decisions of traditional Chinese pastry cake products of consumers in Chonburi Province 4) to examine factors affecting the purchase decisions of traditional Chinese pastry cake products of consumers in Chonburi Province and 5) to establish guidelines for the development of Chinese pastry cake products for consumers in Chonburi Province. The sample in this study included 400 consumers in Chonburi who chose to buy Chinese pastry cake products and 7 business owners who sold Chinese pastry cake products. The research instruments consisted of questionnaires and interviews. The data were analyzed by using statistical analyses: frequency percentage mean standard deviation chi-square and descriptive data analysis. The results can be summarized as follows: 1) Most of the consumers were female between the age of 31-40 running a private business with an average monthly income of 20001 - 30000 baht and 74% of the study sample reside in Chonburi Province. 2) Overall consumers’ attention for the marketing mix was at a high level. When considering each aspect of the marketing mix factors the results reported that customers’ attention for the marketing mix from the most to the least: location individual price customer service marketing promotion and products. 3) The consumers purchased pastries as gifts or souvenirs for other people. Most of them bought a mix of golden bean paste pie and pumpkin in syrup once a month (3 - 4 pieces about 201 - 500 baht each time). Most consumers bought those desserts for themselves. 4) Factors affecting Chonburi consumers’ purchase decisions for Chinese pastry cake products were as follows: 4.1) The individual factors affecting consumer’s purchase decisions involved gender age occupation and average monthly income. Those factors affected the purchase decisions of Chinese pastry cake products of consumers in Chonburi Province with statistically significant differences at the .05 level. The residence of the consumers however did not result in purchasing decisions of Chinese pastry cake products at the .05 level of significance. 4.2) Marketing mix factors affecting consumers’ purchasing behavior included products price distribution marketing promotion personal factors location and service with significant results at the .05 level. In addition to the guidelines on how to develop Chinese pastry cake products for consumers in Chonburi Province the business owners should improve the pastries to attract market demand. Packaging improvement should be a combination of modern and traditional styles. The price should be various based on the types of products. Also developing distribution channels through social media and the decoration of attractive storefronts with Chinese themes should be implemented. Moreover there should be advertising through social media. Employees should be trained on the product and customer service knowledge. The store must be easily accessible to common people using public transportation. The shop owners should focus on the quality of the customer service and customer satisfaction enhancement.