The special project on Transformative Tray with Pedestal from Tinted Glass Design by Lego Technique has the objectives to study the design and procedure of the transformative tray with pedestal from tinted glass design by lego technique and to investigate the satisfaction of the target group towards the transformative tray with pedestal from tinted glass design by lego technique. The researchers conducted the study and collected the data related to a sketch design of the transformative tray with pedestal from tinted glass design by lego technique which can be modified into 3 ways a rice funnel tray a holy-water bowl tray and monks alms bowl tray. 5 experts will consider the structure of three trays and choose the lotus petal pattern a tray and the color of the lotus petals that the experts like and it must be most suitable. They also give a suggestion to design the transformative tray with pedestal from tinted glass design by lego technique. After that the suggestions were used to survey the satisfaction of the target groups 25 students from Home Economics Business Administration Faculty of Home Economics Technology Rajamangala University of Technology Phra Nakhon and 25 public people in 5 aspects a product materials utility price and distribution area. Then bring the data into the analysis by using frequency percentage and mean. The result of the analysis shows as follows. From the design and procedure of the transformative tray with pedestal from tinted glass design by lego technique it was found that most experts agree that all three tray are suitable size and proportions for the transformative tray with pedestal from tinted glass design by lego technique. A wooden tray should be used because the lotus petals are plump and delicate. Because the wood tray is strong and the tray should be embedded with glass for a match the colors should be contrasting colors to make the pattern stand out. There should not have additional decoration because the work is outstanding with the pattern of tinted glass. Suggestions for delicate work should be planned and should have a smooth glazing. Satisfaction of the target groups towards the transformative tray with pedestalfrom tinted glass design by lego technique: Satisfaction of 25 students from Home Economics Business Administration Faculty of Home Economics Technology Rajamangala University of Technology Phra Nakhon shows that the respondents were satisfied in the product with the neatness and the beauty of the products with an average of 4.48 at the highest level. Regarding the materials respondents were satisfied with the suitability of the materials used and the strength and durability of materials having an average of 4.48 at the highest level. Regarding the utility respondents were satisfied to use a product as a sacrifice item and as a learning media having the average of 4.56 at the highest level. Regarding the price the respondents were satisfied with the price of 10750 baht with an average of 4.32 at the highest level. Regarding of distribution the respondents were Satisfied in the Buddhist alms shop having an average of 4.60 at the highest level. Satisfaction of 25 public people shows that the respondents were satisfied in the product with the neatness and the beauty of the products with an average of 4.36 at the highest level. Regarding the materials respondents were satisfied with the suitability of the materials used having an average of 4.40 at the highest level. Regarding the utility respondents were satisfied to use a product as a sacrifice item having the average of 4.40 at the highest level. Regarding the price the respondents were satisfied with the price of 12300 baht with an average of 4.24 at the highest level. Regarding of distribution the respondents were Satisfied in the online shop having an average of 4.08 at the highest level.

The objective of this research was to develop ready- to- drink yogurt products from mixed fruits and vegetables. By starting with studying the stability level of basic yogurt formula In gelatin is added in 3 levels of basic yogurt products to be used as ingredients in fixed basic yogurts 2 4 and 6 percent with other components in the formula: Pasteurized milk natural flavored yogurt granulated sugar and gelatine Studies have shown that using basic formula yogurt with 4 percent stability is the right amount for making basic stable yogurt. Which the yogurt has 21 solids soluble in water white light yellow The texture of the yogurt is stable. After that mix yoghurt and fruit and vegetable juice to produce curdled milk. By studying the ratio of basic formula yogurt and fruit and vegetable juices in 3 different ratios namely 30:70 50:50 and 70: 30 percent. The quality test results showed that 50: 50 percent formulas had the pH 4. 37 the amount of solids that Soluble in 15 ◦Brix water and are the most accepted formulas. Analyzing the chemical composition thisreducedsugar drinking yoghurt from fruits and vegetables had moisture ash fat protein fiber protein and carbohydrate was found to be 86.81 ± 2.83 0.40 ± 0.32 0.37 ± 0.23 3.02 ± 0.77 0.14 ± 0. 26 and 9. 25 ± 0. 41. Stored at 4 ± 1 ° C for 15 days found that total microbial count yeast mold And coliforms do not exceed the standards set (Notification of the Ministry of Public Health 353/2013)

Study on white bean flour in place of wheat flour in Taiwan pineapple tart The objective is to study the basic recipe of Taiwanese pineapple tart. And study the amount of white bean flour in place of wheat flour in Taiwan pineapple tart. By studying the 3 basic recipes of Taiwanese pineapple tart flour. To get the recipe that the tastemakers accept the most And to study the amount of white bean flour instead of wheat flour in 5 levels of Taiwanese pineapple which are 0 percent (control formula) white bean flour instead of wheat flour in 25 percent Taiwanese pineapple tart 50 percent 75 percent and 100 percent. of all wheat flour. The randomized complete block design (RCBD) was used to plan the sensory qualities of appearance color smell taste texture and overall liking. With a 9-point Hedonic Scale tasting method using 40 tasting participants 2 repeated. Who is a teacher and students in the food and nutrition program Faculty of Home Economics Technology Rajamangala University of Technology Phra Nakhon Take the result to find the mean 𝑥̅ Analysis of Variance (ANOVA) and compare the difference of the mean by the method (Least Significant Difference (LSD). The results of white bean flour instead of wheat flour in Taiwan pineapple tart. The tasters accept 25 percent of the taste texture and overall liking. With an average 7.50 7.40 and 7.43 respectively At a moderate level. Regarding appearance and color tasters accepted 0 percent with an average of 7.30 and 7.35 respectively. At a moderate level. As for the smell The tasters accepted 50% with an average of 7.45. Ata moderate level. When used to analyze the variance compare the differences. Found that the appearance color smell taste texture and overall liking. There is a statistically significant difference at the level of 0.05.

The objectives of this study were to investigate the three basic tuiles recipes and to study the content of four types of wolffia dry in tuiles at 0% 2% 4% and6% of total ingredient weight. By planning randomized complete block design(RCBD) and evaluating sensory quality in appearance color odor taste texture (crispy) and overall preference with the use of testing methods for 9- Point Hedonic Scale. The study the basic formula for tuiles by allowing 40 tasters and the study this tuiles supplementaly with wolffia dry by allowing 80 testers to be undergraduates in food and nutrition Faculty of Home Economics Tecnology Rajamangkala University of Tecnology Phranakhon. Take average data(Mean) analyze variance (Analysis of Variance ANOVA) and compare differances mean values (Duncan’s New Multiple Test DMRT) The results of the 3 basic formulas of tuiles namely found that the tasting person accepted the formula 1 in appearance color taste texture (crispy) and overall preference. Average 8.02 7.95 8.08 7.93 and 8.13 respectively at the level medium to high level and the tasting person accepted the formula 3 in odor preference average of 7.70 at the level medium. When analyzed Variance and comparison of differences found that appearance color odor taste texture (crispy) and overall preference there are significant differences at the level of 0.05. The results of the study of the amount of tuiles supplementaly with wolffian dry in 4 formula found that the tasting person accepted the formula supplementaly 2% in color odor texture ( crispy) and overall preference average of 8. 15 7. 79 8. 28 and 8. 05 respectively at the level medium to high level and tasting person accepted the replace 0% in appearance and taste preference average of 8. 18 and 7. 88 at the level medium to high level. When analyzed variance and comparison of statistical differences found that appearance color odor taste texture ( crispy) and overall preference there are significant difference at the level of 0.05.

In this study the wind speed characteristic and evaluation of wind power generation at Samoeng district Chiang Mai were investigated using wind speed data and wind direction data during time of January 2011 to December 2011 and measured at a height of 20 40 and 80 m above ground level. It was found that the mean wind speed of 3.8 3.92 and 4.30 m/s. While the mean wind direction of 20.73% and indicating from the southwest. The mean of power density of 107 W/m2 the shape parameter (k) was 1.715 1.633 and 1.783 scale parameter (c) of 3.649 3.651 and 4.092 m/s the mean of wind shear coefficient was 0.19. The evaluation of wind energy for electricity generation by install the wind turbine of Nordex N50 from Germany and Vestas V90 from Denmark were capacity of 800 kW and 3 MW. It could produce annual electricity of 1761379 kWh and 3772400 kWh and the capacity factor show 25.13% and 14.35% respectively. Finally the results showed the northern area of Thailand was suitable for wind power development in further.