The purposes of the research were to develop the design and the package of fabric garlands and to survey the satisfaction from the sample group towards the products. The data were collected from 14 experts and sample group of 100 people. The instruments used in collecting data was a questionnaire. And the data was analyzed by frequency percentage and standard deviation. And the findings were : 1. The third design of the product was the most suitable and interesting for the products’ development. Because the beauty and the difference of those designs gave the garlands’ diversity. 2. The packages’ design could be more appropriate in square shape the color should be cream gold in ordinary or tracery style including the color of package’s fabric lining should be in cream. 3. For the satisfaction of the target group towards the product it was found that overall they were fond of the design at the highest level having mean of 4.24. They preferred the garlands’ loveliness at the highest level having mean of 4.26. And they liked the value and the usefulness of the product at the highest level having mean of 4.29.

The purposes of this research are : to transfer knowledge and brand creation technology being able to create increased value to products from textile waste; to promote profession and to increase income for community; to transfer technology and knowledge of creating of brand and packaging product promote utilization from textile waste from factory create new concept and develop profession to community for commercial manufacture creation of brand knowledge and packaging product development being beneficial to educational and research circle. The research was conducted by the study and data collection related to brand design. Data analysis was performed by 5 specialists to select 25 appropriate brands for packaging from textile waste cutting down to one brand for using with packaging product from textile waste. The most selected one was the first brand. The design of packaging product from textile waste was analyzed by 5 specialists to select 8 packaging products from textile waste. The groups of products 4 prototypes of each type was cut down to one prototype of each type to use in packaging product from textile waste. The results of data analysis found that the basic data of 100 respondents were mostly female total : 63 people (57.27%); 46 people (41.82%) aged 21-30 years; 58 people (52.73%) having Bachelor’s degree; 29 people (26.36%) being government officers and 58 people (52.73%) having monthly income of 10001-20000 Baht. The satisfaction of consumers towards packaging product divided into 7 lists in each type of packaging product having 8 types : type 1 : packaging product for bag having total mean at 4.22 satisfaction level at high level; type 2 : packaging product for hat having total mean at 4.21 satisfaction level at high level; type 3 : packaging product for lamp having total mean at 3.93 satisfaction level at high level; type 4 : packaging product for shoe having total mean at 4.21 satisfaction level at high level; type 5 : packaging product for cloth box having total mean at 4.27 satisfaction level at high level; type 6 : packaging product for bedspread having total mean at 4.17 satisfaction level at high level; type 7 : packaging product for carpet pad cushion backrest pillow tablet cloth having total mean at 4.31 satisfaction level at high level; type 8 : packaging product for wall drapery with wooden frame having total mean at 4.04 satisfaction level at high level and 8 types of packaging product having total mean at 4.17 satisfaction level at high level.

This research examined the green packaging development from banana fiber for instant food products.The purposes wrer to construct approve and develop the sketch design; to develop banana fiber package prototypes that protect food products inside in order to eliminate packaging environment problems; and to save energy in package processing in the next decade.It was found that as for packaging design for instant banana food products such as stand-up pouchpaper box paper cupand zip lock paper bag the satisfaction of every factor was at a good level (4.12) and every packaging pattem conformed to the identity design in structural and graphical packaging As a result of studying structural packaging factorsthey were at an excellent satisfaction level in every packaging pattern including aesthetic and elegant packages(4.63) identity packages(4.56) and souvenir packages(4.53). The satisfaction for graphical packaging factors was at an excellent satisfaction level such as identity brand letters(4.65) and easier to recognize as follow.

This research aims to develop food product from pineapple along with its packaging and to transfer pineapple processing technology to the Hubkapong Agricultural Cooperation Group Limited Khaoyai subdistrict Cha-am district Phetchaburi province. Results of the study showed that dehydrated pineapple and pineapple syrup could be processed to add more value and to extend shelf life. In dehydrated pineapple processing a study of different levels of sugar concentration (20 30 and 40%) indicated that concentration level of the beginning sugar concentration caused the increase of water loss and sugar level in the product. Concerning ratio of pineapple juice and water (1:1 1:1.25 and 1:1.5) and amount of pectin (0.25 0.50 and 0.75 %) in pineapple syrup processing it was found that the increased level of sugar caused the increase of total soluble solid in pineapple syrup. The increased level of pectin also affected the increase of viscosity of pineapple syrup. The processing technology was transferred through a training course for 40 members of Hubkapong Agricultural Cooperation Group Limited Khaoyai subdistrict Cha-am district Phetchaburi province. Results indicated that the finishing food products from pineapple of every groups were in good level with average score range of 4.00-4.36. The trainees regarded the training process as highly suitable (average score of 4.31) and the trainers as most suitable (average score of 4.66). The training materials apparatus document and venue and the training management aspects were regarded as highly suitable with average score of 4.16 and 4.10 respectively.

งานวิจัยนี้เรื่องการพัฒนากระดาษผักตบชวาเพื่องานบรรจุภัณฑ์ ได้แนวคิดจาการนำผักตบชวามาใช้ประโยชน์ แต่จากการศึกษาที่ผ่านมาพบว่าปริมาณเยื่อผักตบชวามีน้อยจึงมีแนวคิดที่จะเพิ่มปริมาณเยื่อด้วยวัสดุเหลือใช้จากการเกษตรเช่นสับปะรดและกล้วย การทดลองทำโดยการเตรียมเส้นใยด้วยโซเดียมไฮดรอกไซด์ปริมาณ 10 g/1 อุณหภูมิ 100 C เวลา 3 ชั่วโมง ฟอกเยื่อด้วยไฮโดรเจนเปอร์ออกไซดฺปริมาณ 5 g/1 อุณหภูมิ 90 C เวลา 30 นาที และเพิ่มคุณสมบัติด้านการกระจายเยื่อด้วยสารช่วยกระจายเยื่อ (Acramin) 5 g/1 และสารเพิ่มความแข็งแรง (น้ำถ่านกัมมันต์) 5%w/v จากการศึกษาพบว่า กระดาษที่มีคุณสมบัติเหมาะสมต่อการสำไปในงานบรรจุภัณฑ์ได้ องค์ประกอบดังนี้ ปริมาณเส้นใยฝักตบชวา 70 % เส้นใยสับปะรด 10 % เส้นใยกล้วย 20 % เพิ่ม คุณสมบัติด้านการกระจายตัวด้วย Acramin 5 g/1 เพิ่มความแข็งแรงด้วย น้ำถ่านกัมมันต์ 5 %w/v กระดาษที่ได้เที่ยมเท่าคุณสมบัติของกระดาษคราฟท์ K1 คือ ความหนา 0.537 มิลลิเมตร ความต้านทางแรงดันทะลุ 35.4 กิโลนิวตันต่อตารางเมตร ความคงทนต่อการฉีดขาด 356 มิลลินิวตัน น้ำหนัก 185 กรัมต่อตารางเมตร มีความเหมาะสมที่จะนำไปใช้งานเป็นกล่องสินค้าทั่วไป หรือกล่องสำเร็จรูป