The purpose of this project were to study floor lamp from indigo dyed fabric process of condominium. The researcher were interested in floor lamp from indigo dyed fabric product that could be used practically and beautiful. It were inspired by the mangrove tree root that grew out of the trunk to adhere. It made the mangrove tree root shape look like legs outstretched to suit for making it. The result of the floor lamp from indigo dyed fabric design were the shape obtained from the root of the mangrove to make the floor lamp from indigo dyed fabric design for use. It found that the floor lamp indigo dyed fabric could be used in residential condominium as well. There was a light that was not too dull or translucent when the light turned off. It would be beautiful when turned on to make the color and pattern more sharply.

This research aims to study the base formulation of Pad Thai noodle to study on type and quantity of modified starch in Instant Pad-Thai noodle. To study on the amount of Pad Thai sauce to supplement in Pad Thai noodle. To study on the quality of Instant Pad Thai noodle with Pad Thai source to design the optimal packaging for Instant Pad Thai noodle and to study of consumers acceptance of Instant Pad-Thai noodle with Pad Thai source. The results of this study showed that the optimal formula of Pad Thai noodle was 80 grams of rice starch 100 grams of tapioca and 300 grams of water. The color values of L * (brightness) a * (red) and b * (Yellow) was 64.13 ± 0.01 -0.92 ± 0.02 and 14.52 ± 0.02 respectively. This Pad-Thai noodle has a slightly yellowish white color with a moisture content of 5.31 ± 0.03 %. The optimum amount of modified starch used in the semi-finished fried Thai noodle formula by replacing the tapioca starch in the basic formula was modified starch 30 per 70 grams of tapioca starch. The modified formula of Pad Thai noodle has a slightly yellowish white color with L * (brightness) a * (red) and b * (yellow) equal to 62.82 ± 0.01 -1.10 ± 0.01 13.45 ± 0.01 respectively with a moisture content of 5.66 ± 0.11 %. The amount of Thai stir-fried sauce used in the semi-finished fried Thai noodle recipe by replacing the amount of water in the recipe was 80 grams of rice flour 70 grams of tapioca flour 30 grams of modified flour and 100 grams of Thai stir-fried sauce and 200 grams of water. The color of modified Pad-Thai noodle was L * (brightness) a * (red) and b * (yellow) equal to 43.67 ± 0.01 8.25 ± 0.02 and 22.42 ± 0.10 respectively with moisture content of 2.58 ± 1.36 %. The number of microorganisms was less than 10 CFU/g. The amount of yeast and mold was less than 10 CFU/g and E. coli content was less than 3 MPN /g. Semi-finished Thai stir-fried noodles with sauce were slightly brownish. The noodle was soft and sticky and had the smell of Pad Thai sauce. There was a taste of Thai stir-fried sauce added in the Pad Thai noodle was tear more difficult than the other commercial noodle.

Based on the research on creation of bas-relief molds for production of bas-reliefs made from boiled pineapple leafs conducted by Rachadasak Pengcum of which purpose was to help generate income for members of Pineapple Leaf Paper Community Enterprise Ban Pasang Wiwat Mueang District Chiang Rai Province it was found that the bas-reliefs need further improvements in terms of appearance and durability as well as the use of other natural raw materials to produce them. The researcher therefore has considered developing the previous research by applying other 3 valueless natural materials which include rice straw water hyacinth and banana stem skin to make bas-reliefs for different beautiful surfaces of the products. Also the quality of bas-reliefs has been comparatively investigated by surveying satisfactions of members of the Community Enterprise and visitors to the project towards the bas-reliefs made from rice straw water hyacinth and banana stem skin. The total period of questionnaire distribution was 3 months. There are 59 respondents administering the questionnaires most of whom (43 persons) are female which accounts for 72.88 per cent. The majority of the respondents (25 persons) obtained junior/senior secondary school diplomas or equivalent accounting for 42.37 per cent. 16 respondents or 27.12 percent are 60 years of age. As for satisfactions towards the bas-reliefs made from rice straw 89 times of “strongly agree” was selected whereas 126 times of “pretty much agree” 75 times of “fairly agree” and 5 times of “disagree” were marked by the respondents. Concerning the bas-reliefs made from water hyacinth 87 times of “strongly agree” was selected while 97 times of “pretty much agree” 110 times of “fairly agree” and 1 time of “disagree” were chosen. When asked about the bas-reliefs made from banana stem skin the respondents selected 77 times of “strongly agree” 99 times of “pretty much agree” 110 times of “fairly agree” and 8 times of “disagree”.

This project was to design and development of indigo dyeing bag for men. The objective were to study the pattern and type of bag in order to get a new one and allow consumers to choose more that it were a folk wisdom that had a long time. There was an own identity and the villagers occupation. Setting it inspired in the pattern design from the overlapping curves of mountains. The color tones used in the set of indigo dyed bag design were to use cool tones. The materials used to make the bag consist of indigo dyed fabric genuine bull leather zipper mesh fabric adhesive fabric elastic magnetic button lining and pincer string bag lock. The bag strap used nylon string fabric to strength. The opinion assessment to the backpacks chest bag waist bag and belt bag from the indigo dyed fabric in Sakon Nakhon province. The sample group responded the following questionnaire: Bringing the indigo fabric to make the suitable product was the most 59 percent. The suitable materials were the most 42 percent. The suitable product shape was the most 55 percent. The suitable colors were the most 64 percent. The durability usage was the most 52 percent

The objective of this research was to find the suitable processes of carved-vegetables which packed in hermetically sealed container. Two vegetables were composed of carrot and pumpkin. There were carved into rose or leaf shape. An optimum ratio of 2 recipes of pickle solution were studied. The first one was a recipe which acidified with lactic acid (acidified-recipe) to pH <4.6. Another one was a recipe supplemented with preservative (preservative-added recipe). The results showed that an optimum ratio for acidified-recipe was composed of 7.23% vinegar 64.81% water 0.81% salt 27.00% sugar and 0.15% lactic acid which showed the final pH was 3.27. For preservative-added recipe an optimum ratio was composed of 27.03% vinegar 27.03% water 0.9% salt 45.05% sugar and 200 ppm sodium metabisulfite which showed the final pH was 3.39. Carrot pumpkin green papaya and cucumber were sanitized in peroxyacetic acid (80 mg/L 3 min). Radish was dipped in tap water for 3 min. Then all carved-vegetables were immersed in calcium chloride solution (0.5% 2 min) before preserved in acidified-recipe solution in plastic box with a lid and then stored at room temperature for 4 days. Equilibrium time pH and °Brix were studied. The results showed that pH and °Brix were decrease 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 4 days of the storage. Hence three carved-vegetables including carrot pumpkin and radish were used in the next experiment which preserved in preservative-added recipe. Treatment was compared with the same recipe without preservative as the control. All types of carved-vegetables had an equilibrium time for 7 days. Three parts of samples e.g. pickle solution carved-vegetables and mixed-sample showed pH lower than 4.6 and °Brix were gradually decreased during the storage. Shelf-life of all carved-vegetables stored in hermetically sealed container was up to 7 days. Total bacteria count E. coli yeast-mold were not exceeded than the standard limited by Ministry of Public Health and Staphylococcus aureus was not detected throughout 7 days of the storage.