The technology development has been continuing to solve the cost problem aiming to reduce work time to streamline the existing machines to be more efficient and productive including designing the devices to replace human labor. In present paper the author has an idea to develop and transform the old press machine which has faced the issues of the deteriorated helix core bunt motor when overloaded less productivity to hydraulic cylinder. This paper examined the development of the coconut oil pressing machine from old model to hydraulic cylinder system. In operating principles the developed machine uses the motor pumping the hydraulic oil into hydraulic pump the oil fuel was restricted by hydraulic pump to increase the pressure transmitted to the solenoid valve which is responsible for changing the direction of the oil flow resulting that the cylinder moves up and down under the control system. The cylinder presses the coconut pulp The study of the development of coconut oil press machine was initiated by drying the 3 kg coconut pulp in the sun to obtain the 0.2038 kg (or 160 ml) coconut oil. In this study the hydraulic cylinder presses 3 kg dried coconut pulp into 1.1858 kg (or 946 ml) coconut oil or accounted for 83.08% as compared the old machine. The payback period is within 29 days.

Activated carbon also called activated charcoal or activated coal is a form of carbon that has been processed to make it extremely porous and thus to have a very large surface area available for adsorption or chemical reactions. In this research studies environmental impacts of activated carbon production processes which produced from two types of agricultural by-products namely : coconut shells and palm-oil shells . SimaPro software is applied to evaluate the environmental impacts of both processes. The results have shown that the environmental impacts for the process using coconut shells as raw material is higher than that using palm –oil shells as raw material.

This research main objective is to design and develop products lamps and wooden plate made from coconut leaves for home decorating items. The research began by studies the style and quality of coconut leaves after that questionnaire interview and observation of the behavior of people in the community were the tools to conduct this research. Samutsongkram District is the sample and the population was acquired by sampling group. The analysis of the data showed that the average percentage of products used in home decor products such as lamps and wooden plate. The products are used to decorate the home. The house should take into account the nature of the product because it allows the access to nature and the lifetime of the product are breaking easily digested because it is made from natural materials.

The objectives of this research are to study three standard recipes of coconut milk ice cream and to study the optimal level of jaggery palm in production coconut milk ice cream which sugar partially substituted with jaggery palm at difference levels are 50% 70% and 100% and then the experiment was analyzed with Randomized Complete Block Design (RCBD) at the confidence level was at 95%. Sensory evaluation (appearance color flavor taste texture (smoothness) and overall liking) was tasted by sixty panels with 9-point hedonic scale and the differences of the mean scores were compared with using Duncan’s New Multiple Rang Test (DMRT) in SPSS program for selection the standard recipe and optimal level of jaggery palm. Finally consumer acceptance test on the coconut milk ice cream which sugar partially substituted with jaggery palm was tasted by one-hundred consumers with 5-point hedonic scale. The result showed that the third standard recipe and the 100% of jaggery palm are the most acceptable from panels in sensory evaluation. Afterwards physical properties were analyzed found that viscosity increased up to 705.86 cps 21.56 of overrun value together with 11.26 melting rate. Average score of appearance color flavor taste texture (smoothness) and overall liking are 4.45 4.41 4.33 4.37 4.46 and 4.51 respectively and 98% of consumer accepted using jaggery palm substituted for partial sugar in coconut milk ice cream.

This research has the purpose to study about the process of transforming of food products supplemented with five types of ripe durian having grade failure. It aims to study about quality of food products transformed from ripe durian having grade failure. It is the study about consumer test having effect towards food products transformed from ripe durian having grade failure and transferring of technology for developing of processed food product from ripe durian texture to the community. The experiment found that study of suitable quantity of pipe durian having grade failure in supplementing food products in 5 types by testing about acceptance of testers who were 40 instructors in Field of Food and Nutrition Field of Food Science and Nutrition and Field of Food Service Industry. The researcher used methods of giving scores of favor in type of 9-point hedonic scale. The researcher added ripe durian having grade failure into durian coconut milk at levels of 0 30 60 and 90 per cent of total ingredients. It was found that testers accepted the durian coconut milk at level of 90 per cent which was in much favor level. Coconut Custard in golden cup (dessert stuffed ingredient) was supplemented at level of 0 50 75 and 100 per cent of all cooked taro ingredient it was found that testers accepted such coconut custard at level of 100 per cent. Coconut Custard in golden cup pastry flour ingredient) was supplemented at level of 0 10 20 and 30 per cent of total ingredient. It was found that testers accepted such coconut custard at level of 30 per cent which was in level of moderate favor to much favor (7-8). Moose supplemented with ripe durian texture having grade failure at level of 0 10 20 and 30 per cent of total ingredient it was found that testers accepted the moose at level of 20 per cent which was in the level of moderate favor to much favor (7-8). Marshmallow supplemented with ripe durian texture having grade failure at level of 10 20 and 30 per cent of total ingredient it was found that testers accepted such marshmallow at level of 20 per cent; which was in level of moderate favor to much favor (7-8). Ancient toffee supplemented with ripe durian texture having grade failure at level of 0 20 40 and 60 per cent of total ingredient it was found that testers accepted the ancient toffee at level of 40 per cent which was in the most level which was in the much favor (8). When physical feature of food products supplemented with five types of ripe durian having grade failure was studied it was found that only one product of durian coconut milk had value of 88.933 cp or centipoises. Regarding nutritional value of processed food product with ripe durian having grade failure it was found that durian coconut milk supplemented with 100% ripe durian having grade failure had protein for 3.23 per cent fat for 8.58 per cent ash for 0.78 per cent fiber residue for 2.01 per cent and moisture quantity for 54.87 per cent. It was found that coconut custard in golden cup with stuffed pastry supplemented with ripe durian having grade failure for 100 per cent and coconut custard with pastry flour in golden cup with ripe durian having grade failure for 30 per cent had protein for 10.87 per cent fat for 18.67 per cent ash for 0.91 per cent fiber residue for 2.35 per cent and moisture quantity for 25.31 per cent. It was found that moose supplemented with 20% ripe durian having grade failure had protein for 3.67 per cent fat for 17.09 per cent ash for 0.55 per cent fiber residue for 1.45 per cent and moisture quantity for 62.26 per cent. It was found that marshmallow supplemented with 20% ripe durian having grade failure had protein for 5.89 per cent fat for 0.68 per cent ash for 0.28 per cent fiber residue for 0.56 per cent and moisture quantity for 41.64 per cent. It was found that ancient toffee supplemented with 40% ripe durian having grade failure had protein for 18.22 per cent fat for 23.11 per cent ash for 12.1 per cent fiber residue for 1.10 per cent and moisture quantity for 8.91 per cent. However supplementing with ripe durian having grade failure in five types of food product can be done but there should be realizing about chemical elements of the initial components for example moisture quantity and fat. These components may affect physical features such as smell taste and texture. These features have effect on product acceptance. From transfer of food product technology from ripe durian texture having grade failure at Faculty of Home Economics Technology Rajamangala University of Technology Phra Nakhon there were 40 receivers of technology transfer. Result of evaluation of satisfaction for 5 aspects of providing service including providing service of officials resource persons service providing process/step facilities and benefit from service receiving all these aspects obtained scores in much satisfaction level in every aspect.