This research aims to study the important factors that affect the decision making in the manufacturing process development of industrial factories according to the Industry 4.0 concept and to create decision models. The model developed from applying Analytic Hierarchy Process (AHP) to this group of experts focuses on the most strategy and organization factors accounted for 28.3 percent followed by the smart factory accounted for 17.8 percent smart products accounted for 16.3 percent smart operations accounted for 13.1 percent employees accounted for 12.5 percent and the data-driven services accounted for 11.9 percent by the model test results with 3 factories. In conclusion this model can decide the way to improve the production process of industrial plants according to the Industry 4.0 concept that is suitable for the context and limitations of each industrial plant can be used for all types of industrial plants and will directly benefit the decision makers of industrial plants to improve the production process and develop into smart factory based on the Industry 4.0 concept.

This research is a study of the optimum heat temperature for baking sintered castings for burnout removal of EC 500 type ash wax from cast mortar. Improving jewelry casting process to reduce waste from silver jewelry production process. By studying the temperature of the mortar. To burn remove wax from the mortar and clean the gaps. Then try to bring silver water instead of metal casting. The results of a baked casing study using the EC500 housing prototype from the study showed that the EC500 wax material is melted from all solids to ash wax by heating at 850 ° C to burn. Remove ash wax which makes the cavity clean. When the casting was casted with 925 sterling silver the most complete workpiece after the improvement of the waste jewelry casting process was found to be 1 piece 1 percent 99 pieces or 99 percent.

The purpose of this research was to investigate the optimum heat temperature for the EC500 wax cured basecoat extrusion from all castings without waxing in the mortar. To reduce waste when the casting mortar through the casting process Silver Sterling 925 silver jewelry company Muang District Chiang Mai where the waste is caused by waxing outflow. The imperfections and leave waxing inside. Experiment with high temperature heat in mortar. And analyze the quality of work surface after casting with microscope. To find defects such as droplets and porosities caused by a range of temperatures. Temperature of baking mortar There is a difference from the conventional waxing mortar temperature. That is outflow of EC500 type wax. In the mortar to live. High heat The results of the 100 sample EC500 wax samples were tested at a temperature of 25 ° C. The mortar temperature was 700 ° C. 60 percent of waste was found the mortar was laid at 750 ° C 54 percent of waste was found. The mortar temperature was 800 ° C 32 percent waste was found the mortar temperature was 850° C Detecting 1 percent waste. The results of the study show that heat temperatures of up to 850 ° C can solve the problem of casting sterling silver alloys from the EC500 wax model. Finds the least waste.

The purposes of this research were to investigate anaerobic digestion of concentrated food waste in biogas production system at mesophilic temperature (37 C). The effect of grinding and pH controlled at 6.20 and 7.00 on methane production were also studied. It was found that the ability of mix bacteria which had initial concentration of 2100 mg/l for digesting concentrated food waste with grinding was higher than that without grinding because of the increase in surface area (about 1.37 time). In this system the optimum condition for bacteria growth was found at pH 7.00. Under optimal condition the digestion efficiency in term of chemical oxygen demand (COD) removal was 18.81% higher corresponding to an increase in methane production rate (19.10%) than other conditions

The study of vegetable-carved processing packed in hermetically sealed container for 5 types of plant e.g. carrot pumpkin radish green papaya and cucumber which carved into rose or leave shape and preserved in acidified-pickle (7.23% vinegar 64.81% water 0.81% salt 27.00% sugar and 0.15% lactic acid pH 3.27). The processing were conducted by sanitized carved-carrot pumpkin and radish in peroxyacetic acid solution (80 mg/l 3 min) or dipped in tap water (3 min) for green papaya and cucumber. Then all carved-vegetables were blanched in calcium chloride solution (0.5% 3 min) followed by preserved in acidified-pickle in plastic box with a lid and stored for 4 days at room temperature (25ºC). The results showed that pH and °Brix decreased during 4 days storage and showed obviously tended to equilibrium. However carved-radish and cucumber were spoiled by microorganisms as a film on the surface of pickle solution and gas bubble was occurred inside a container on 4th days of the storage. Hence carrot and pumpkin were used in the next experiment which preserved in preservative-added recipe (27.03% vinegar 27.03% water 0.9% salt 45.05% sugar and 200 ppm sodium metabisulfite pH 3.39) with hot-filled method in glass bottle. Treatment was compared with carved-vegetables preserved in acidified-pickle and kept at 4oC as the control. The pH of samples of pickle solution carved-vegetables and mixed-sample of both treatments showed lower than 4.6 and °Brix were gradually decreased during storage periods.The appearance of both treatments were maintain good and not different between treatments. Shelf-life of carved-carrot -pumpkin and -radish stored in hermetically sealed container was up to 7 days. Total bacteria count Escherichia coli yeast-molds were not exceeded than the standard limited by Ministry of Public Health and Staphylococcus aureus was not detected