The objective of this research is to reduce waste in the production ceramics of Dadear Ceramics Factory in Lampang Province. The 7 quality control tools (7 QC Tools) were implemented including Check sheet Graph Pareto diagram and Fishbone diagram were used in analyze problem and solve the problems. It was found that most of the wastes come from burning ceramics process. The kilns and wheelbarrow has been used for a long time furthermore the equipment and parts were damaged from lack of maintenance. The non-standard of product arrangement method into the furnace were the cause of waste. Thus the researcher were improve wheelbarrow into the kilns and design a fixture to help worker to product arrangement. The results of the research which geathering data from quality inspection department. Then comparing data before the improvement (between September to December 2013) and after the improvement (between November 2014 to February 2015) the wastes are reduced from 8.97% to 0.29%. The result of improving is very efficiency because it can reduce the wastes to 8.68%.

At present a problem found in the soft candy producing process in the food producing department of Company Case Study is time-consuming roller washing process due to an ineffective washing process. A roller is washed one by one from a total of 10 roller (a set) in one machine. As a result the operation rates of other producing processes have been forced to delay. The objective of this research is to resolve the problem found in the process of roller washing by designing a machine for washing a set of roller per time. The research begins from examining design concepts of roller washing machine from patents and the current quantity of water and stream used for washing before conducting design of a new soft candy type roller washer machine. And eventually the efficiency of new roller washer machine is compared with current one. The findings indicate that the newly developed design can reduce washing period from 24.48 minutes/set to 5.56 minutes/set and increase operation time by 18.92 minutes or accounting for 77.28 percent. Meanwhile water quantity used in the process is reduced from 124.82 liters/set to 28.35 liters/set and stream quantity used in the process is also contracted from 0.83 kilogram/hour/set to 0.18 kilogram/hour/set. This reduction can save expenses equal to 28795 baht/year. As the budget for making new roller washer machine is 53000 baht and payback period is only 1.84 year.

Thai desserts have unique appearance and characteristic cause ingredient and processing. Thai desserts processing is very complicate which Thai dessert is decreased to produce and consume. Difficulty Thai desserts processing were surveyed and ranked. Top 5 of difficulty processing were Kanom Kasornlamjeak Kanom Krok Kanom Beaung Thai Kanom Thong Ekk and Kanom Jamongkut. Kanom Kasornlamjeak consists with wrap flour and filler which made from coconut. The process of wrap flour is complicate. Flour mixing time (20 30 and 40 min) was studied. Increasing mixing time improved wrap flour forming. The sensory evaluation result showed that Kanom Kasornlamjeak with flour mixing time 20 min got a good preference score from the panelists. Kanom Krok consists with rice flour and coconut milk. The characteristic of Kanom Krok is crispy flour and forming. The concentration of lime water (0.5 1.0 and 1.5%) was studied. Increasing lime water concentration increased crispiness and hardness of Kanom Krok. Kanome Krok with 1.0% lime water received the highest preference score. Kanom Beaung Thai consists with casing flour and filler. The important characteristic of Kanom Beaung is crispy casing flour. The concentration of lime water (0.5 1.0 and 1.5%) was studied. Increasing lime water concentration increased crispiness and hardness. The sensory evaluation result showed that casing flour with 1.0% lime water got a high preference score. Coconut milk and wheat flour are the important ingredients in Kanom Thong Ekk. They were mixed and stirred until smooth paste to press in a plastic mold. Cooking temperature; 60 65 and 70C were studied. Increasing temperature increased oil separation and gelation. Kanom Thong EKK with cooking temperture at 65C received the highest preference score.Kanom Jamongkut is a Thai dessert that the shape looks like a crown. Watermelon seeds are the most important ingredient which are coated with sugar syrup and composed to be a crown. The amount of watermelon seeds coated with sugar were studied which were 50 100 and 150 seeds per batch. Increasing watermelon seed per batch to coat it with sugar syrup it did not look like a crown. Sensory evaluation result showed that 50 watermelon seeds coated with sugar received highest preference score.

The purposes of the research were to create and efficiency validation of computer Assisted for the courses of practiced to reading Creating and Evaluating the Effectiveness of Computer Assisted Instruction Program Subject Manufacturing Processes Chapter 5-8. based standard 90/90 and analyses the leaning achievement of the student after by using computer assisted instruction . The subjects in the study were 25 first year. Diploma students enrolled in Rajamangala University of Technology Phra Nakhon. The Researcher using the experiment by let the students do until test before class And then study by using computer assisted instruction focused on practiced to basic turning . After that let students do the unit test again at the class and calculate to find out the efficiency of the computer assisted instruction. And analyzed the learning achievement of students after study. The research result revealed that the efficiency of the computer assisted Instruction was efficient in standard 90/90 Moreover after learning achievement at significant level of 0.05.

The purposes of the research were to create computer assisted intruction for Manufacturing process subject to find out the efficency validtion of computer assisted instruction based on the standard of 90/90 and to analyse the students learning achievament after using the computer assisted instrucion. The subjects the study were 17 first-year diploma enploma engineering students enrollong at Rajamangala University of Technology Phra Nakhon. The researcher made the experiment by having the students pretest. The they studied by using the computer assisted instruction foused on practiocing basic turning. After the students had studied and had posttest the efficency of the computer assisted instruction was calculated as well as leaning achievement was analysed. The research resilt revealed that the efficiency of the computer assisted instruction was at the standard of 90/90. Morever the learning achivement after using the computer assisted instruction was different at the singificant lavel of 0.05