The health care industry is one of the rapid growth industries in Thailand. Thai government has promoted and set a strategic policy to by “Medical Hub of Asia”since 2004. Therefore the chief executive officers of many hospitals have determined strategies to improve their service quality because of the global competition. Service competition. Service quality which refers to customer perceptions of the service process has been considered. Sansei Engineering can be the best tool for translating customer perceptions and emotions to the psychical desire attributes. This study conducted sansei engineering and service quality to analyze the relationships between service quality and customer’s emotion and feeling. The decision making trial and evaluation laboratory (DEMATEL) was employed to constructs the cause-effect relationship of criteria of the model that can be described complexity of causal relationships. The results show that tangible and empathy are the key factors that should be considered as the first priority for improving by public hospitals directors. Sponso Rajamangala University of Technology Phra Nakhon

Since the details in quasi-homogeneous region will be degraded from a conventional global image enhancement methods such as histogram equalization. This degradation causes from the saturation of the gray levels in equalization process. Then the local histogram equalization for each quasi-homogeneous region will be used in order to improve the details in the regions. To obtain the quasi-homogeneous regions the image can be segmented by using a watershed transform. The watershed transform is based on mathematical morphology; therefore the segmented regions can be effectively separated meaningful. Two adjacent regions in images which almost similar in gray levels can be separted by the watershed transform. In the color image enhancement three spectral bands are enhanced independently. Then all the three bands are assigned to each processed image in order to produce a color composite image. By the proposed algorithm the result images show the better perception on image details. Therefore the high efficiency of image classification can be obtained by using this color image.

Development of Instant Thai Dessert Products from Rice Bran for Value Added of Thailand Economy Wastes. The purpose of this study was developing formula and prototype of Thai Dessert Products from Rice Bran for 4 products such as Khanom Bueng Thai Dried Rice Ball Khonom Chan and Look-Chub. The suitable condition for Khanom Bueng Thai was using Rice Bran flour as 60% and using Mung bean flour as 40%. The result of physical analysis showed that : products have hardness cripyness brown bright color flavor and taste suitable and chemical analysis the percentage of low moisture fat and crude fiber content have more than. The suitable condition for Dried Rice Ball was using Rice Bran powder in 100% for products and drying at 70 ๐C 90 mins. The result of physical analysis showed that : products have firmness texture brown bright color and chemical analysis the percentage of the moisture protein fat crude fiber ash and carbohydrate content 7.05 ± 0.00 7.05 ± 0.00 23.98 ± 0.00 5.25 ± 0.20 10.86 ± 0.00 and 32.26 ± 0.00 respective. The protein and crude fiber content have more than. The suitable condition for Khonom Chan was using Rice Bran flour as 25%. The result of physical analysis showed that : products have after steamed mealiness texture brown bright color and chemical analysis the percentage of the moisture protein fat crude fiber ash and carbohydrate content 4.40 ± 0.05 1.97 ± 0.02 11.18 ± 0.00 2.40 ± 0.06 2.00 ± 0.00 and 77.43 ± 0.00 respective. The protein and crude fiber content have more than. The suitable condition for Look-Chub was using Rice Bran powder as 50% and using Mung bean as 50%. The result of physical analysis showed that : products have after microwave 5 sec. mealiness texture brown bright color and chemical analysis the percentage of the moisture protein fat crude fiber ash and carbohydrate content 2.00 ± 0.70 4.39 ± 0.00 8.82 ± 0.15 2.44 ± 0.492.00 ± 0.71 and 80.35 ± 0.00 respective. The shelf life of 4 products in vacuum packaging (VP) have more than 4 months and consumer acceptability like very much product.

Objectives of this study are (i) to investigate characteristics of a fuel injector and to establish the characteristic correlation for correcting the fuel injection rate calculated from the control signal of a fuel injector and (ii) to design and fabricate the fuel consumption monitoring system by measuring the control signal of fuel injector in conjunction with considering the obtained characteristic correlation to enhance accuracy of the measured fuel consumption rate. The characteristics of a fuel injector (maximum fuel injection rate of 270 cm3/min) e.g. engine speeds percentages of injector’s duty cycle and pressure differences between fuel rail and intake manifold were experimentally investigated on a test set in the laboratory. The study found that when the engine speed increased the fuel injection rate increased. When the percentages of infector’s duty cycle increased the increasing ratio was less than the one-to-one increasing ratio as a case of the ideal. Moreover when the pressure difference increased the fuel injection rate increased. After that the fuel consumption monitoring system was designed and fabricated based on the Arduino Mega 2560 microcontroller. Trip distance was measured by a GPS module. The real-time fuel consumption rate could be shown on a LCD display. All recorded data were stored onto a SD card for further data analysis. Finally the on-road-test validation was conducted by on the 2011 Mitsubishi Triton installed with the 4-cylinder gasoline engine with total displacement of 2351 cm3. It was found from that the average discrepancy of the measured fuel volume was ± 1.88% compared to the actual fuel volume obtained by measuring a decreasing volume of consumed fuel.

The results of the experiments were found that the temperature of the castings was higher than that of the silver alloys. The workpiece temperature is 500C the workpiece is good 26%. The workpiece is 74%. The temperature is 550C. The workpiece is 26%. The workpiece is 74%. The temperature is 600C. The workpiece is 40%. The workpiece is 60%. The workpiece is a fin. There are many factors that cause fins on the workpiece. Use of low-strength mortar In addition the use of excessive compression or heat transfer resulting in the expansion and shrinkage is not equal. This causes the cracking of the metal water to expand at a temperature of 650 ° C. The fine specimen 56% of the workpiece loses 44%. This temperature results in the smallest workpiece caused by the uneven surface. Cause of the cooling rate in each part of the casting is not equal. And at 700 degrees Celsius it is best to cast silver ornaments with pink color because the results show that the work is minimal. There are 70% good work piece 30%