A Study direction milling affecting surface roughness by the Taguchi method with a 10 mm. bite milling cutter the direction of milling is clockwise G41 and counter clockwise milling. G42 is intended to measure the milling direction of the workpiece by testing with brass and aluminum materials. By measuring the milling direction the feed rate is 100 mm / min the speed is 1500 rpm and the depth of milling is 3 mm. The clockwise and counterclockwise hands provide better surface roughness and from the test the factors that affect the roughness of the surface are brass and aluminum. The coefficient of variation in surface roughness of the test specimens was 4 factors namely feed rate of 80 100 and 120 mm/min speed of 1200 1500 and 1800 rpm. The 3 4 and 5 mm workpieces are machined and the milling direction is divided into two parts: G41 clockwise bite counterclockwise G42 brass and brass material testing. It is found that the correct direction for brass milling is the direction of machining G41 with a cutting speed of 1200 rpm. The feed rate is 120 mm/min. And the depth of bite is 4 mm. The surface roughness of the workpiece is minimal. The surface roughness is 0.84 ?m. The optimum direction for aluminum milling is G42 cutting direction. The cutting speed is 1200 m/min. The feed rate is 120 mm/min. And the depth of biting is 5 mm. The surface roughness of the workpiece is minimal. The surface roughness was 0.75 ?m.

Development of packaging from the shell and the rest use from processing industry jackfruit. The objective is to bring the debris to the jackfruit is the food. Use of design and manufacturing of sintered products scrap plywood sheet until Jack reached for the packaging of food or of use in everyday life to design and develop packaging started from the study data. Design of experiments to guide the experiment operation catalyst jackfruit plate compactor and a product design template packaging. By found that Shells components should be used. Skin of the jackfruit core of the jackfruit wood has the appropriate qualifications. The use of any part in the compression is having trouble procuring raw materials and unique features not suitable to adopt the actual properties of plywood scrap jackfruit is sticky but strong enough flexibility in the design and manufacture of packaging and the smell of jackfruit which is unique.

The purpose of this study was developing of jackfruit seeds for food production. Experiments consisted of marketing snacks food from cereal base and then studing physical analysis and consumer acceptability indicated of products. Result showed that physical and chemical analysis of jackfruit seeds as follows : Aw =0.99 ± 0.00 L* a* b* value 79.45 ± 0.01 0.04 ± 0.03 and 16.97 ± 0.74 respectively and percentage of moisture content 70.43 ± 0.07. The best formula of jackfruit seeds crispy mixed thai spicy was replaced with 100% jackfruit seeds. Product have brown gold colour be similar to product in markets low moisture food. The percentage of protein content 1.34 ± 0.07 fat content 1.20 ± 0.060 and crude fiber content 3.20 ± 0.17. The shelf life meagerly 2 months and consumer acceptability like moderately product. The best formula of jackfruit seeds with peeled mung bean in an instant kanom look-chub with 100% jackfruit seeds. Product have bright yellow colour be similar to product in markets. The percentage of moisture content 5.02 ± 0.05 protein content 0.82 ± 0.01 fat content 4.75 ± 0.03 crude fiber content 6.76 ± 0.76 ash content 2.04 ± 0.01 and carbohydrate content 80.61 ± 0.70. The shelf life meagerly 3 weeks and consumer acceptability like very much product. The best formula was jackfruit flour instead wheat flour in an instant crape powder product with 100% jackfruit seeds. Product have bright yellow colour. The percentage of moisture content 3.81 ± 0.09 protein content 0.74 ± 0.01 fat content 0.45 ± 0.02 crude fiber content 1.96 ± 0.57 ash content 5.69 ± 0.24 and carbohydrate content 87.33 ± 0.62. The shelf life meagerly 2 weeks and consumer acceptability like very much product. The best formula was cereal bar of jackfruit seeds product with 100% jackfruit seeds. Product have bright yellow colour Aw = 0.15 ± 0.01. and percentage of moisture content 1.95 ± 0.05. The shelf life meagerly 2 weeks and consumer acceptability like very much product.

การศึกษาวิธีการสกัดน้ำปรุงทิพย์จากดอกบัวบานโดยศึกษาดอกบัวทั้ง 4 ชนิด คือ ดอกบัวหลวง ดอกบัวตอง ดอกบังคู่ ดอกบัวฉลองขวัญ ซึ่งจะศึกษาหาดอกบัวที่มีประสิทธิภาพมากที่สุด เพื่อหาว่าในจำนวน 4 ชนิดนี้ ชนิดใดให้กลิ่น รสชาติที่ดีที่สุด จากการศึกษาต้องทำการสกัดดอกบัวทั้ง 4 ชนิด ด้วยการแช่เอทานอล ทิ้งไว้ 3 วันเมื่อครบ 3 วัน ใช้ผ้าขาวบางกรองเอาเฉพาะน้ำ โดยแยกกากทิ้ง น้ำไประเหยเอทานอล โดยใช้เครื่อง Buchi Rotavapor ใช้เวลาในการระเหยทั้งหมดตัวอย่างละ 2 ชั่วโมง เมื่อเรียบร้อยแล้วเก็บสารสกัดไว้ในขวดสีชา ปิดฝาให้สนิท ที่อุณภูมิ2-4 C ในส่วนของการเตรียม จะต้องทำการหั่นดอกบัวให้เป็นแบบลูกเต๋าขนาด 1 นิ้ว แล้วนำมาแยกใส่ภาชนะ โดยนำดอกบัวที่สกัดได้ทั้ง 4 ชนิด มาหยดลงในน้ำ โดยแบ่งจำนวนของผลิตภัณฑ์ที่มีส่วนผสมจากสารสกัดดอกบัวฉลองขวัญเป็น 0.11 0.22 0.33 และ0.44 ml. ตามลำดับ ทำเช่นเดียวกันทั้ง 4 ชนิด แล้วปิดฝาภาชนะให้มิดชิด เก็บไว้ในอุณหภูมิห้อง ทิ้งไว้ 3 วัน จึงมาตรวจดูว่าดอกบัวชนิดใดมีประสิทธิภาพที่ดีที่สุด จากผลผลการทดลองพบว่า ในจำนวนดอกบัวทั้ง 4 ชนิดนี้ ดอกบัวที่มีประสิทธิภาพด้าน สีกลิ่น รส และการยอมรับจากผู้บริโภคมากที่สุดได้มากที่สุดเรียงลำดับไปถึงน้อยที่สุด คือ ดอกบัวฉลองขวัญ ดอกบัวหลวง ดอกบัวตอง ดอกบังคู่ ตามลำดับ

This research Reducing Attrition Rate of RMUTP First-year Undergraduate Students Using the Pre-university Program was done to find out the relationship between the pre-university program and RMUTP attrition rate. In addition to the first objective this study aims to find the satisfaction of students toward the learning program. Using a mixed methodology qualitative and quantitative data were collected from students and subjects related to RMUTP pre-university program. In order to describe the research question those data were analyzed together. The results were as follows: 1. Rajamangala University of Technology Phra Nakhon has offered pre-university program for 3 years. This year there are 13 departments within 5 faculty offered the program. 2. A statistical analysis showed that 71.24 percent of the sample group was highly satisfied with the pre-university program. Twenty-seven percent was moderately satisfied with the pre-university program. Only 1.29 percent was less satisfied with the pre-university program. 3. The pre-university program is necessary and can influence students’ grade points. The sample group also suggested teaching subjects to be matched with the subject study in Semester 1. 4. During the past 4 year drop-out is still at the same number to all faculties regardless of the pre-university program. Therefore the cause of high drop-out number might come from other factors that cannot be cured by the pre-university program.