The objective of this research is to increase the tool life of trimming process by surface coating technology. The procedure of this research consists of two sections. In the first section the friction coefficient was investigated with the ball on disk technique by using a tribometer. Steel ball was produced from cold work tool steel grade SKD11 (JIS) hardened to 60±2 HRC. Two types of surface coating namely AlCrN and TiAlN were conducted by PVD technique. Disk material used in this experiment was made by stainless steel JIS; SUS 304 of 2 mm thickness. For the second section the wear tests of trimming die were performed by using flat punch and inclined punch 45 degrees without surface coating as well as the inclined punch 45 degrees coated with AlCrN and TiAlN (PVD). Workpiece material used for the wear test was stainless steel JIS; SUS 304 of 2 mm thickness. Additionally the finite element analysis was carried out for explanation the deformation of the workpiece during trimming operation. Although the friction coefficient of the surface coating was higher than non-coating it could be extended the tool life ostensibly. As the result of FEM the inclined punch 45 degrees could be generated the long sheared surface more than the flat punch. This is due to the internal stress of workpiece that did not connect from the punch to the die so the crack propagation would be delayed. The inclined punch 45 degrees coated TiAlN has a highly durable which can be used up to 5000 strokes.

The objective of this research was studied the quality and consumer acceptance of corn milk with sugar coating process and pasturization by selected from three corn milk formula. The first formula was the most appropriate. Then pasteurized corn milk with 3 levels of total soluble solid; 9 10 and 11 Brix respectively. The suitable total soluble solid for pasteurized corn milk was 11 Brix. Physicochemical properties. The color values L * a * b * pH equals 74.95 21.03 34.41 and 07.16 respectively. Protein fat fiber moisture ash citric acid lactic acid and carbohydrates. Percent 2.28 1.48 2.22 68.48 0.26 0.14 0.24 and 25.18 respectively. An average sensory score of an appearance viscosity taste and overall liking from 30 panelists had significant (p 0.05) higher than other treatments. The optimum corn milk powder by coating sugar with the ratio of corn milk : sugar was 50 % (by volume/weight) of sugar was dried in tray dryer at 70 C. The color values L * a * b * were 39.89 -2.10 and 10.38 respectively. The sensory acceptance of corn milk from the market was significant (p 0.05) higher score than reconstituted corn milk powder.