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.

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 objectives of this study were to 1) explore problems and needs on the product brand and packaging of the sewing and craft community enterprise 2) design brand and packaging to promote products of the sewing and craft community enterprise and 3) research consumers satisfaction on the brand and packaging of the sewing and craft community enterprise of Khao Kaeo Srisomboon Thung Saliam District Sukhothai Province. This is a mixed research consisting of qualitative and quantitative research. The qualitative study was executed through related document research and visiting the area for interviewing members of community enterprises to collect basic product information operated by the community enterprise which identified problems and demands for brand and packaging via structured interviews. Quantitative research scrutinized opinions through a survey approved by five experts assessing the suitability of the brand and packaging and the satisfaction of the consumer survey. The sample groups were 100 community enterprise tourist consumers. The data obtained were analyzed by using the frequency percentage mean presented in the form of a table. The results of the study revealed as follows. 1) There were five types of products including artificial flowers womens wears souvenirs jewelry accessories and household products. Each type of product was entirely fabricated with sewing techniques. The community enterprise was in need of a new logo to be beautifully outstandingly modernly designed to be easily remembered and reflected their unique sewing. The community enterprise name also had to be included to represent Sukhothai Province a needle and a thread reel which was different from the former one that did not have the community identification. Normally the community enterprise used a clear plastic bag to pack the products; however the use of such packaging resulted did not meet up with the Community Product Standards (NIA). Also it did not attract the attention and did not add extra value to the product. It was also unfriendly to the community environment. Therefore the community enterprise would like to develop a package which its cost was economic with more eye-catching design to help make the product more attractive in addition with the information such as the name of the community enterprise phone number QR code Facebook etc. displayed on the product tag label. 2) The experts had chosen the logo number 9 showing the symbol of flicking letters writing the Community Enterprise and the province names as well as a spool of thread and a sewing needle. As for the flower package most experts chose the package number 2 showing a white paper box with the handle and a clear plastic space. In terms of the women’s wear most chose number one pattern of a brown spun cloth bag with the community logo on while the souvenir packaging number three was mostly chosen for its glossy white paper bag branded with community enterprise logo and local woven pattern (stripes) on the bag. However the experts suggested using brown paper for the reason of its lower cost. In terms of jewelry packaging the experts had chosen the third style showing a rectangular shaped white paper box packaging with the printed logo on the top cover. The experts recommended changing the color of the packaging to be more attractive. Regarding the household products the experts selected packaging number two of a brown paper bag with the community logo and local woven pattern (stripes) on the bag. 3) Most respondents’ satisfaction with the brand and the packaging revealed that they were satisfied and impressed with the creativity at the highest level with an average of 4.47. In terms of artificial flower packaging design the satisfaction was high due to the design of the packaging structure and its easy handling at the average of 4.25. The satisfaction on the graphics design of the packaging which could fitly reflect the identity of Sukhothai was at the highest level at the average of 4.25. In terms of womens wear packaging satisfaction the respondents were pleased with the design of the packaging structure which could be easily carried or picked up gaining the average of 4.35. The respondents’ satisfaction with the graphic design of the colorful and beautiful packaging was in the average of 4.34. In terms of the jewelry packaging they were satisfied with the packaging structure and its easy handling at the average of 4.32. The respondents’ satisfaction with the graphic design in the overall was consistent at the highest level of the average at 4.37. Concerning the household product packaging they were satisfied with the design of the overall packaging structure at the average of 4. 25.Finally the respondents’ satisfaction was on the design of packaging graphics pictures decorative patterns beautifully appropriate in the average of 4. 24..

The research was to develop environmental packaging from composite materials hyacinth fiber rice husk and coconut fiber for temperature preservation to replace the use of foam packaging that cannot be degraded naturally. In the composite materials water hyacinth fiber rice husk and coconut fiber at the ratios 7: 1: 2 1 : 1 : 2 and 1: 1: 1 were extruded by heat using isocyanate glue as a solder and testing the physical and biological properties of composite materials as fiberboard. For testing of temperature preservation of the bio packaging heat transfer test to obtain the bio-packaging for the environment the composite materials of fiber water hyacinth rice husk and coconut fiber at the ratio of 7 : 1 : 2 was the most appropriate type. Since it had a density of 0.7 grams per cubic centimeter strength of 26.76 MPa moisture content of 3.8 percent ages and swelling of 26.63 percent ages. In dry condition at room temperature it could store heat for 2 hours and could retain the cold temperature as shown for the temperatures rising from 4 to 30.7 degree Celsius within 2 hours. This research therefore presents a new alternative method of natural fiber composite materials application for temperature preservation in order to reduce the use of foam containers and increase cost value to natural bio waste materials.