The research was aimed to investigate the extent of participation and factors affecting personnel participation in public organization development (group 2). The population in this study were 1917 personnel working in public organizations (group 2). The researcher determined the sample size using Craig and Morgan method. The samples used in the study were 321 persons. In this research a self-constructed questionnaire was used as the instrument to collect data which then were analyzed using percentage mean and standard deviation Two-way ANOVA and Multiple Regression analysis. The research results were as follows. 1. The study on factors affecting personnel participation in public organization development (group 2) revealed that factor regarding attitude towards work participation was at high level with the average of 3.97; environmental factor in the organization towards organizational participation was at high level with the average of 3.93; motivation factor was at high level with the average of 3.85; communication factor was at high level with the average of 3.80; communication factor was at high level with an average of 3.80; and organizational culture factor was at a high level with an average of 3.79 2. Differences in terms of experiences and workplaces were not statistically significant and had no influence on the participation in the organizational development of personnel in public organizations. 3. Attitude factors did not statistically influence the participation in organizational development of personnel in public organizations. 4. Motivation and communication factors influenced the participation in organizational environment and organizational development of personnel in public organization (group 2) at the .05 level of significance totally predicted the dependable variables by 4.6 percent.

การพัฒนาผลิตภัณฑ์น้ำสลัดลดพลังงานจากข้าวหักไรซ์เบอรี่มีวัตถุประสงค์เพื่อศึกษาอัตราส่วนระหว่างน้ำมันรำข้าวและน้ำส้มสายชูที่เหมาะสมในสูตรน้ำสลัดจากข้าวหักไรซ์เบอรี่ เมื่อได้สูตรที่เหมาะสมจึงได้นำน้ำสลัดไปพัฒนาต่อเป็นน้ำสลัดลดพลังงานจากข้าวหักไรซ์เบอรี่ โดยใช้ซูคราโลสทดแทนน้ำตาลทราย โดยมีอัตราส่วนระดับความหวานของ น้ำตาลทราย : ซูคราโลสที่ระดับ 50:50 เป็นอัตราส่วนที่เหมาะสมที่สุด จากนั้นศึกษาคุณภาพทางกายภาพ พบว่า ผลิตภัณฑ์น้ำสลัดลดพลังงานจากข้าวหักไรว์เบอรี่มีสีม่วงอ่อนอมน้ำตาลแดงเล็กน้อย มีค่าความสว่าง (L*)32.91+ 0.02 ค่าสีแดง (a*) 14.92+ 0.45 และค่าสีเหลือง (b*) 13.05 + 0.46 ค่าปริมาณของแข็งที่ละลายน้ำได้ 28.31+ 0.05 (Brix) ค่าความคงตัว (Consistency) 15.88+ 0.00 cm คุณภาพทางเคมี มีค่า pH 3.19+ 0.01 และปริมาณกรดทั้งหมด ร้อยละ 0.87+ 0.00 ปริมาณเส้นใย 0.86 % คาร์โบไฮเดรต 25.99 ไขมัน 11.19 % โปรตีน 0.47 % ความชื้น 60.70% เถ้า 0.79% และ ค่าพลังงาน 3.35 Kcal/g ผลิตภัณฑ์น้ำสลัดจากข้าวหักไรซ์เบอรี่ที่ใช้ซูคราโลสทดแทนน้ำตาลทรายมีค่าการวิเคราะห์องค์ประกอบทางเคมีใกล้เคียงกับผลิตภัณฑ์น้ำสลัดจากข้าวหักไรซ์เบอรี่ที่ใช้น้ำตาล 100 % ผลิตภัณฑ์น้ำสลัดลดพลังงานจากข้าวหักไรซ์เบอรี่บรรจุขวดแก้วใสมีสภาวะการเก็บที่อุณหภูมิตู้เย็น (4+1องศาเซลเซียส) เป็นระยะเวลา 4 สัปดาห์

The objective of this study was to investigate the appropriate formulas and methods for the production of bamboo shoots. Total Method 3 was used to study the optimum amount of wheat flour at the concentrations of 5 10 and 15 percent. The tasting parameters of wheat flour were 15 percent. (Framing) and overall liking. Then a suitable amount of baking powder was added in the amount of 1 2 and 3 percent. The average leaf color flavor taste texture and overall preference were 7.50±1.14 7.67±0.80 7.77±0.86 7.57±0.97 and 7.97±0.67 respectively. Physical quality was found to be 52.42±0.02 L* 19.60±0.04 a* and 31.23±0.02 b*. The value of aw was 0.42±0.01. The crispness was 5.33±0.58. The hardness was 5.93±0.11. Based on the chemical quality survey it was found that moisture content was 2 . 2 7 ±0.77 protein content was 12.48±0.00 fat content was 22.47±1.72 the fiber content was 5 . 4 7 ±1.21 the ash content was 7 . 2 8±0.12 and the carbohydrate content was 50.02±0.00 packed in foil aluminum foil bags. With desiccant Preserved at room temperature for 6 weeks moisture content aw values color and texture were analyzed. Moisture content and aw values decrease and result in color values. Slow change the texture decreased slightly. But the product is still framed.

The objective of this thesis was to study the ratio of the black and white sticky rice in the recipe of non-fried rice cracker (Khao-tan) to develop syrup for product topping and to study the appropriate quantity of a cashew nuts for adding in the product. To study a physical and chemical nature of the product. To study the customers satisfaction in product. Firstly the appropriate ratio of the black and white sticky rice was studied. The result was the recipe that had 80% of white sticky rice and 20% of black sticky rice was voted to be the best. For the product topping that had a combination of glucose syrup and sugar was the best. Moreover the quantity of glucose syrup and sugar on product effects the customer’s satisfaction (color smell taste texture and the overall score). For the appropriate quantity of the cashew nut the formula 2 which has a 25% of cashew nuts was voted to be the best. Comparison of which non-cashew nuts and 25% cashew nuts formula the study revealed that the 25% cashew nuts formula had more nutrition (protein fat and fiber). Microbial population count <10 cfu/g. The product is able to keep in room temperature. The customer’s satisfaction reach to 94% in 25% cashew nuts formula.

The purpose of this research is to facilitate technology of limiting excess electricity from the source before supplying to the electrical appliances. The distribution of electricity by Metropolitan Electricity Authority (MEA) frequently exceeds the needs of households and factories due to the fact that the voltage has to be enough to send electricity to users who are located further at the end of the voltage grid lines. Most electrical appliances are designed to perform at optimum voltage of 220 Volt. The voltage optimization system controls the incoming voltage to fit the optimum voltage of electrical appliances which will reduce the overheating phenomenon and thus lengthen the lives of electrical appliances. It can save 8-14% of total energy being consumed and potentially reduce CO2 emission. This analysis system can be used for industries in the range of small to large companies. From the development of remote monitoring using a control via internet or 3G/4LTE the voltage optimization system showed practical power saving results of the reduced power usage and lengthen the lives of electrical appliances; that leads to reduction of emerging electricity resource eradication of natural resources increase the chance of marketing competition and energy sustainable