Molds manufacturing to produce chloroprene rubber product with carbon steel over time the mold surface will wear. From the original. The practice in the industry often uses surface coatings (Hard chrome method) or change materials to create molds. Therefore this research is to study the effect of corrosion or wear. To see the size of surface mold changed in the experiment. Based on a tolerance of 0.1 millimeters at the molding point and after molding in the actual work conditions of a 2-3 weeks sample and mold size measurement. At less than 10 times the permissible coordinate value is 0.01 millimeters. The experiment found that. The wear of carbon steel molds was formed with chloroprene rubber. It has a very small value when referenced to the tolerance coordinates which is not significantly reduced when the rubber specimen size is determined. The allowance range is 10 μm to 100 μm. Therefore the design of chloroprene rubber to make molds with carbon steel. It can help reduce production costs. Without replacing with corrosion-resistant materials or adding coatings.

The purposes of this research were : 1) the satisfaction of the training course of carved flowers and banana leaves and 2) the relationship between personal satisfaction in training courses of carved flowers and banana leaves. The samples the participants enrolled courses and spent about 80 hours in the Vocational Training Center Bangkok 10 300 engines used in the questionnaire. The statistics used for data analysis were frequency percentage mean standard deviation and the Chi-Square data were analyzed using a computer program. The results showed that: 1) Satisfaction of the participants in the training courses of study and work carved banana flower overall and participants were satisfied. The high level was the first two items in order from most to least find that the side with the highest average was the instructor and They followed by the courses and subjects offered. The resources were for teaching and the average minimum was the educating and the environment. and 2) The relationship between the individual factors of the respondents were satisfied with the training course of carved flowers and banana leaves. The results showed that age education occupation income up to a month. The correlation between the gender status source of admission and choose a date range no relationship. The statistical significance level. 05.

The purposes of this research were to study the base recipe of Macaron to study the type and amount of Sacha inchi nuts instead of using almond powder in the base formula of Macaron to study the filling taste nutrition value and consumer acceptance of Macaron products from Sacha inchi. Sensory evaluation with 9 points Hedonic scale found that the base recipe of Sophon (2014) consists of 26.09% almond powder 22.17% sugar 26.09% icing sugar 19.13% Albumin and 6.52% water has been accepted by the most panelists because this sample is crisper than the others. The result of using 3 types of Sacha inchi powders; raw nut baked nut and seed-based protein powders found that Sacha inchi seed-based protein powders instead of using almond powder was the most acceptance. Due to Sacha inchi seed-based protein powder was extraction some oil then the smell of the Sacha inchi nuts has decreased. Resulting in higher acceptance scores in terms of taste and overall preference. It was found that 75% of the Sacha inchi nut seed-based protein powders could be substituted for almond powder because the properties of the Macaronhas been accepted.In addition coffee taste is the types of filling which higher acceptance than vanilla and chocolate filling because coffee odor helps to deodorize the smell of Sacha inchi nut in the product. Results from consumer test the Macaron from Sacha inchi nut with coffee filling was accepted at the level of 86% in term of taste and delicious. For nutritional value replacement of Sacha inchi nut powder instead of almond powder in the Macaron could increase the amount of protein and also reduce the amount of fat.

The purpose of this study is to study a proper quantity of golden bean powder in 4 different levels: 25 50 75 and 100 of the amount of almond powder to study the amount of nutrients in a macaron which made of golden bean powder and to study the level of acceptance of using golden bean powder instead of almond powder in a macaron. The researchers investigated the appropriate amount of golden bean powder in the product by studying the ingredients used in the formulations included golden bean powder by French meringue technique. The researchers used a five-point hedonic scale product to observe sensory of product in appearance color smell taste texture and overall with a taste. The panelists were 40 students in the Department Faculty of Home Economics at Rajamangala University of Technology Phra Nakhon. The Randomized Complete Block Design (RCBD) method was used and compared average scores by Duncan New Multiple Rang Test (DMRT) method at 95% confidence interval. There were statistically significant differences in the levels of golden bean powder all sensory attributes (p< 0.05). Specifically the addition of 75% of golden bean powder had the highest level of acceptance for all sensory attributes with average scores: 4.50 4.42 4.27 4.42 4.27 and 4.42 respectively. The nutrition in macaron net weight 100 grams contain 383 kilocalories of Energy Protein 9.96 grams Carbohydrate 76 grams Sugar 62 grams and Fat 4.38 grams. Based on the comparison of the cost of the standard formula and the golden bean powder it found that the standard formula has a cost of 4.36 baht per 1 pair while the cost of gold bean powder is 2.4 baht per 1 pair. It shows that the golden bean powder will give lower energy than almond powder. Moreover golden bean powder can reduce production costs produce as much as 1 fold.

It is known that orange rind is often discarded as garbage. This research examines the production of carboxymethyl cellulose (CMC) from orange rind. Cellulose was extracted from orange rind (2.0 g) through alkalization. The cellulose was extracted using 1.0 M NaOH at 80 ± 5oC for 60 min. The maximum yield of cellulose was obtained under this condition. The extracted cellulose was then alkalized and etherified to CMC using NaOH and chloroacetic acid after bleaching with H2O2. The resulting CMC was characterized through Infrared spectroscopy to determine the functional group of CMC. The presence of carboxyl group (COO-) at a wavenumber of 1586 cm-1 in the IR spectrum confirmed the conversion of cellulose to CMC. The surface morphology was also carried out through the SEM technique and the elemental analysis was performed using an EDX method. In addition the resulting CMC product was coated as a film on banana to observe for various reactions.