This research focuses on 1) designing packaging for dairy products to increase value for ecotourism in the Lower Central Region. 2) to promote and develop packaging in accordance with ecotourism. (Eco-tourism) Linking tourist attraction to community in the area to increase income. In the central region 3) to test the consumer satisfaction on the packaging of processed products from Province of Lower Central Thailand Has been developed to increase the value of the product. There are samples people are buying products for the Kao keat Community and art Kao Koet Royal Folk Arts and Crafts Center Phra Nakhon Si Ayutthaya Province. Design and development of specialist print design packaging design materials and methods: 1) questionnaire give feedback before drafting the sample for use as a draft design guideline. Packaging and quality evaluation forms packaging design 2) questionnaireSatisfaction survey for sample with the draft of the package products “Milk Kgaw Yacu Dessert Kgaw Yacu ” The analysis of the data uses a summary method consisting of the results of the lecture. Average and standard deviation The results are as follows. (1) The study on design and development of packaging for duckweed milk products to promote value added for ecotourism “Milk Kgaw Yacu Dessert Kgaw Yacu” have a lot of questions. Specialists pay attention to the form and material of the Product 1A packaging as a package. Dairy Products Ranked 112 peple accounting for 56%. Product 2 /LO-YACU1 43 people 21.5% and 77 product / LO-YACU2. 38.5 percent chose plastic materials 80 percent and quality assurance Professional Satisfaction Characteristics of the packaging. (2) Summarize the results of the selection of the overall development mod¬el from the packaging design survey 4 most “Milk Kgaw Yacu Dessert Kgaw Yacu ” products SET 1A-design 4 Mean = 3.81. Standard Deviation is 0.15 / Product 2 LO-YACU1.design 4 the average is 3.90 the standard deviation is 0.17 and Product 3 LO-YACU1 design 4 with an average value of 3.87 a standard deviation of 0.15.

The research of strategic accounting information systems of technology and targeted industry groups to Thailand 4.0 was aimed at studying 1) strategic accounting information systems of technology and targeted industry groups to Thailand 4.0 and 2) factors related to strategic accounting information systems of technology and targeted industry groups to Thailand 4.0. The questionnaires were constructed as a research tool for collecting data from 400 entrepreneurs in technology and targeted industry groups. The data was statistically analyzed by frequency distribution percentage mean standard deviation and multiple classification analysis: MCA. The research findings indicated that most entrepreneurs in the technology and targeted industry groups were in food agriculture and biotechnology. Their capital to run business at the present time was between baht 1000001-1500000. The average number of employees was 4.75. They had income of baht 5000001-7500000 per year. Most of them employed companies or organizations to develop their own accounting information systems and their practicable period was 7.61 years. The capacity accounting information systems was totally at high level ( =3.64). Also the usability of accounting information systems was totally at high level ( =3.67) whose data collection was at =4.00 data processing at =3.66 data controlling at =3.53 and information generation at =3.51 respectively. The hypothesis testing results at statistical significance of 0.05 showed that the capacity of accounting information systems was the vital factor relating to data collection data processing data controlling and information generation and the annual income of entrepreneurs in strategic accounting information systems to Thailand 4.0 was related to data collection data processing and strategic accounting information systems to Thailand 4.0.

Since the details in quasi-homogeneous region will be degraded from a conventional global image enhancement methods such as histogram equalization. This degradation causes from the saturation of the gray levels in equalization process. Then the local histogram equalization for each quasi-homogeneous region will be used in order to improve the details in the regions. To obtain the quasi-homogeneous regions the image can be segmented by using a watershed transform. The watershed transform is based on mathematical morphology; therefore the segmented regions can be effectively separated meaningful. Two adjacent regions in images which almost similar in gray levels can be separted by the watershed transform. In the color image enhancement three spectral bands are enhanced independently. Then all the three bands are assigned to each processed image in order to produce a color composite image. By the proposed algorithm the result images show the better perception on image details. Therefore the high efficiency of image classification can be obtained by using this color image.

The potential development the of processed meat products enhancing pineapple pulp left by juicing. Pattawia pineapple pulp used in research. Boil to extract the acid and sugar. The pulp looks like fresh pulp light yellow. The processed meat products used includecoarse ground pork sausage pork ball and Moo Yor. Pineapple pulp supplementation in coarse ground pork sausages could be supplemented by up to 15 percent. Pork balls can be supplemented up to 20 percent and Moo Yor can be added up to 10 percent. The addition of pineapple pulp to processed meat products resulted in an increase in crude fiber content in all 3 processed meat products. At the same time resulting in light processed meat products and has a reduced texture characteristics score which affects acceptance. Consumer acceptance test in The potential development the of processed meat products enhancing pineapple pulp left by juicing for 100 tester found that most testers are more than 80 percent acceptance in the product of The potential development the of processed meat products enhancing pineapple pulp left by juicing.

Bakery Products Development from the Banana Pseudo-stems and Waste from Dried Banana Production at Ban Bang Ta Chom Community Enterprise Sing Buri Province for Sustainable Commerce. Research on bakery product development from paprika and bananas in Production of Dried Banana of Bang Ta Chom Housewife Community Enterprise Group Sing Buri province for sustainable commercialization in order to: 1. Develop bakery products from 4 types of Banana Pseudo-stems and Waste 2. study the formulas and production processes of bakery products from Banana Pseudo-stems and Waste 3. study the consumer test of bakery products from 4 types of Banana Pseudo-stems and Waste and 4. To transfer technology Little Bakery products from Banana Pseudo-stems and Waste then bring the shelf life in conditions ranging from 0-10 days and compare the physical properties. Chemical and microorganisms such as pH value color measurement and total number of microorganisms found that Khanom Jeen noodles stored in modified atmosphere conditions have longer shelf life than those stored. At normal atmospheric conditions and vacuum conditions. Chemical analysis results showed that the bakery products decreased their pH over time. With values between 4.31 ± 0.00 and 2.99 ± 0.01 and bakery products Stored at 100% carbon dioxide (CO2) modified atmosphere packed in a sealed nylon / PET vacuum plastic bag. Store at room temperature. Can be stored for up to 10 days and found that the total number of microbes increased when the storage life is longer But not over the standard of community products so the products are safe and not harmful to consumers. Consumer test results show that consumers like and are interested in buying bakery products that use 100 percent carbon dioxide (CO2) at 75 percent.