Most of the current containers that we put food are made of plastic or foam boxes. After the use is finished the container becomes rubbish and will greatly affect the environment. Due to slow degradation Plus informal disposal And higher consumption The use of natural products is in great demand. Because it is beautiful and natural-looking pleasing to consumers Therefore the basic processes forming patterns were studied by rubber product molding techniques. Determine the material to be molded into the sample container. Design and build a small molding set. Provide binders used for the stabilization of natural materials. Experiment for forming and the Conclusion of the experiment From the results of operations and experiments it was found that the study of the prototype extrusion set Using a rubber molding technique Can be applied by various elements The process of rubber molding can be used in the development of natural container molding and the process can produce prototype containers from natural materials. Under the suitable size of the mold the area of the mold is smaller than the mold plate area of the machine or the size of the mold area the area of no more than 60-70% of the mold holder plate.

The aim of this study was to investigate the microbiological quality of milk-shaked drinks including Bacillus cereus Escherichia coli Salmonella spp. Staphylococcus aureus yeast and molds in unsealed containers sold in market fair roadside and stall around Mahasarakham university. The analytical results revealed that microbiological quality of 30 samples of milk-shaked drinks in unsealed containers that did not pass the criteria of department of medicine ministry of public health Thailand were 50 % of total samples. Bacteriological counts of Bacillus cereus Escherichia coli Salmonella spp. And Staphylococcus aureus of milk-based drinks that did not pass the criteria were 13.3 10 13.3 and 10% of total samples respectively. Yeasts and molds counts of milk-based drinks that did not pass the criteria were 3.3 and 30% of total samples respectively. Microbiological contamination of milk-shaked drinks was related to the hygiene of the shop and the supplier. It was found that the location of stall which high dust particles and animal carriers also contributed to the contamination of microorganisms. Moreover the hygiene of the supplier may cause the milk-shaked drinks to be contaminated with microorganisms.

The Research Shelf Life Extension of Kanom Jeen by Using Modified Atmosphere Packaging for Increasing the Competitiveness for Commercial: Case Study of Thap Luang Company. Study the use of modified conditions for extending the life of fermented rice noodle By using filling techniques under atmospheric conditions Divided into 7 levels which are normal conditions vacuum (vacuum) nitrogen gas (N2) 100 percent carbon dioxide (CO2) 100 percent nitrogen gas per carbon dioxide (N2: CO2) all 3 levels which are 60 percent. : 40 70:30 and 80:20 then to study the storage life of each condition from 0-15 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 show that ready-to-consume fermented rice noodle flour in all atmospheric modification conditions decreases pH over time. With values between 4.31 ± 0.00 to 2.99 ± 0.01 and fermented rice noodle flour stored at atmosphere modified with 100% carbon dioxide (CO2) gas packed in a sealed nylon / PET vacuum plastic bag. Store at room temperature. Can be stored for up to 12 days and found that the total number of microbes increased when the shelf life is longer but not exceeding the standard of community products (PhorChor. 500/2547 Knmhin) so the products are safe and not harmful to consumers. Consumer test results show that consumers like and are interested in buying Khanom Jeen products that use 100 percent carbon dioxide (CO2) at 75 percent.

Nowadays container of alcohol for warm food is produced from raw material of alloy mixture of tin chromium and manganese. When the container is heated with the flame temperature at 300 c which it is burned about 10 minutes. The container is transformed into trash that it’s difficult to disintegrate for destroying the environment. This reason is that the sawdust is taken for useful and alloy substitute. Manufacturing container from the sawdust on alloy with alcohol gel substitute for warm food the process of forming is essential that mold extrusion and compression mold are designed appropriate to size shape of workpiecesafedurablesuitable work including preparing forming sawdusttest for burningpreparing synchronizationdesign work and selecting material for mold. The result of project revealed that the burning was taken about 26 minutes per piece while metal container had 15 minutes. Furthermore sawdust container was about 73.33 percent and the temperature of combustion higher than metal container about 51.88 percent. Sawdust container costs 2.45 baht per cup and lower than 51.00 percent whereas metal container costs 5 baht per cup. The rate of precipitation into process of biodegradation container from sawdust and water showed that the rate of good biodegradation was depended on precipitation into process of biodegradation.

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