The purpose of this research to study the process of destruction of cyanide in cassava. Prior to use in product of Thai pastes and study use of cassava in Thai pastes production of 4 types in tha dang pastes roasted chili paste lohng reuua paste Tamarind chili paste. study physical properties and chemical properties of product and consumer test studies in cassava products affective. in order that transfer technology of development products to the community. The study process to destroy cyanide in cassava before to use in products of pastes. The steaming process in cassava is the low dose of cyanide 18.9 ppm. Studies using cassava to produce 4 types of pastes. The average score of tha dang pastes supplement of cassava 15 percentage in terms of appearance color taste texture and overall liking. The average score was 7.20.7.30.7.00.7.20 and 7.50. This is a preference at a moderate level. Sensory evaluation of roasted paste supplement of cassava 40 percent in terms of appearance color taste texture and overall liking. The average score was 7.86 8.05 7.79 7.86 7.71 and 7.79 This is a preference at a moderate level. Sensory evaluation of lohng reuua paste supplement of cassava 10 percent in terms of appearance color aroma taste texture and overall liking. The average score was 7.30 6.70 7.00 7.50 7.30 and 7.25. This is a preference small and medium-like. Sensory evaluation of tamarind paste supplement of cassava 20 percent in terms of appearance color aroma taste texture and overall liking. The average score was 7.40 7.15 7.15 7.20 7.20 and 7.50. there is a preference moderate inclination. When all 4 types of products were tested for physical chemical and microbiological. we found increasing the amount of cassava in products has affect the color of the products and increase of fat and fiber in the products. All 4 types of cassava products of biomass are no harmful by Thai Industrial Standards Institute. The study on consumer acceptance of the products cassava paste the 4 types. The consumers test responded to the questionnaire were female. The age of the respondents is 21-30year and occupation of the respondents are students. Most of the revenue will be at 10001-15000 baht. The consumers liking the product in rate like very much to like most and accept all 4 types of cassava products. Most consumers buy for storing themselves including buying as souvenirs. The price of products in consumers agree on the price of 35 baht.

This is an independent study on greenhouse gas emissions and ways to reduce them. A five-star resort in Koh Samui Surat Thani province has been used as a case study. The study used digital tools to gather information on activities that cause greenhouse gases and energy consumption at the resort. The calculation of carbon footprint is in line with the guidelines of the Thailand Greenhouse Gas Management Organization. Digital systems help data collection and carbon footprint analysis and this is best done at set intervals. For example digital systems can monitor power consumption every 15 minutes measured in real time. The carbon footprint maximum emission each day occurs between 2.00 and 4.00 pm the peak time of energy consumption. Use of electricity is the activity that produces the highest amount of greenhouse gases at a total volume of 4215.1 tonCO2-e per year or 88.12% of the total activity. LPG gas consumption produces the second largest volume of greenhouse gas emissions at 412.8 tonCO2-e per year or 8.63% of the total activity. From January to December 2017 the carbon footprint emission is 4783.5 tonCO2-e and the average emission per room night is 4.2 tonCO2-e. The study found that a 10% reduction in energy Consumption could reduce greenhouse gas emissions by 421.52 tonCO2-e per year or 0.4 tonCO2-e per room night.

The purpose of this study was studied the food consumption behavior and compared with food consumption behavior of monks in temples at Dusit district Bangkok by classified of age duration of lent worldly education level and nutritional status. The sample size was the monks of 389 people in temples at Dusit district. This research technique was the survey research by sampling that used Taro Yamane table. Researcher was made to analyze the data by finding of percentage mean standard deviation(SD)compared of the difference of mean using F-test and tested the difference by pair samples using Fisher’s least-significant difference method(LSD) that the statistical significance level was 0.05. The results were found: 1) the food consumption behavior of monks generally had food consumption behavior in moderate level. 2) The comparison of food consumption behavior was classified behavior as age duration of lent worldly education level and nutritional status that found the monks in temples at Dusit district about the differential age monks had the difference of consumption behavior the differential lent duration of monks had the difference of food consumption behavior the difference of worldly education level of monks had the difference of food consumption behavior while the difference of nutritional status of monks had not the difference of consumption behavior.

The objective of this research is to study the suitable production process in the production of Pad Thai sauce Crispy rice noodle sauce (Mee krob) and three mixed flavors sauce (Sam-rod) by using pineapples juice as the main ingredient. To study the quality of this finished three sauce products from pineapples. And to study the consumer test of pineapple sauce products. The results of the development of a suitable recipe for Pad Thai sauce production. From the evaluation of the sensory quality of Pad Thai sauce (9 points Hedonic scale). It was found that panelist accepted the appropriate amount of pineapple juice in the production of Pad Thai sauce at 30 % in all attributes in terms of appearance color smell taste texture and overall liking with an average score of 8.08 7.83 7.93 8.15 8.05 and 8.13 respectively which was at a high level of preference. Sensory evaluation of crispy rice noodle it was found that 75% of pineapples accepted for the source production in terms of appearance color smell taste texture and overall liking. With an average score of 7.89 7.79 7.88 8.03 7.98 and 7.93 respectively which are in the high level. Sensory evaluation of three mixed flavor sauce. It was found that panelist accepted 100 % pineapple sauce using pineapple juice in terms of appearance color aroma taste texture and overall liking. With an average score of 8.35 8.04 8.25 8.22 8.15 and 8.24 respectively which is in the high level. The results of the study of the quality of Pad Thai sauce crispy rice noodle sauce and mixed three flavors sauce that use pineapple juice as the main ingredient found that increasing the amount of pineapple juice affects the pH value of the products. All 3 types of sauce with the pH value are in the acid range. The microbial quality of all 3 types of sauces has passed the standard of community product standards set by the Ministry of Industry. The results of the consumer test on pineapple sauce products. The majority of consumers are female. Most of them are between 19-29 years old and in the age of 40-49 years. In education the majority of consumers had a bachelors degree. Regarding marital status most of the respondents are married. In a career most of them have a daily occupation and government service/state enterprise. Most of the income of the consumer is less than 20000 baht. Consumers like the characteristics of 3 types of instant pineapples sauce products at the most like to most level. And most consumers are accepting all 3 types of pineapples sauce. If available most consumers buy because of the ease of use/ reduction of the process. The price of 3 kinds of ready-made sauce products from pineapples accepted by consumers at the price of 50 baht/bottle.

The objective of this research improve the taxation process service KhunKaew Subdistrict Municipality Office. Quality Function Deployment: QFD is found that the standard of period operating time should be resolved by applying the principle of improving ECRS that reduce the working time of Property tax collection process. There are 6 steps of the testing process and finding the standard time with the 10-cycle times to find out about appropriate number of cycles using the Maytag table at 95% reliability and ±5% precision. The results are found that the appropriate of 13 sub-tasks number cycles times and no more than 10 cycles. Then use the average time to find out determining allowances time for determine standard time. The results after applying the ECRS principle to improve and solve problems in sub-work are found that it can reduce the number of sub-work from 13 works to 11 works and also can reduce the cycle time from 1168.88 seconds down to 633.68 seconds or 45.74%. There are reduce wasting of working process waiting times duplication of work. The result could be applied with another tax collection the similar methods and could be responses the customer requirements.