This research proposes a hidden Markov model for detecting machines with multiple fillers producing soft drink for quality control in order to reduce defective products. The proposed model is compared with a classical generalized estimating equations model (GEE). The monthly data the number of defective products the correctness and the time spending in correction were collected from a machine in a sample factory in Pratumthanee province. The two hidden states of the fillers are workable and unworkable. The states has a logistic distribution. The results show that the correctness of the filler error occurrence does not improve the probability of being in a unworkable state neither the period of time spending on correction. The current state seems to be the same as the previous state

The natural rubber with silica masterbatch was produced and used as based material in rubber compound modified from standard tread formulation given in ASTM E 1136. The reduction of mixing energy and rubber vulcanizate properties were investigated. Results indicate that in comparison with STR 5L compound the rubber with silica masterbatch i.e. fresh latex (FNRmSi) low viscosity natural rubber used 1.0 phr of hydrogen peroxide (LNR1mSi) and low viscosity natural rubber used 0.34 phr of hydrogen peroxide and 2.7 phr of potassium persulphate mixture (LNR2mSi) provides maximum mixing energy saving of 30.48% 33.37% and 37.20% respectively. The scorch time and cure time rise with increasing filler loading. The mechanical properties of LNR1mSi and LNR2mSi are similar to those STR5L compound whereas FNRmSi vulcanizate shows superior mechanical properties such as 300% modulus tear resistance abrasion resistance elongation at break and tensile strength. The homogenous distribution and interfacial interaction of silica filler and natural rubber matrix were enhanced by the self-assembled silica masterbatch as shown by the fracture surfaces morphology of the vulcanizate using a Scanning Electron Microscope (SEM). The silica masterbatch form has reduced the mixing power consumption and enhanced the mechanical properties.

This research aims to study influence of factors on crisis communication in tourism and integrated marketing communication of entrepreneurs and foreign tourists. This study is quantitative research by survey using end-closed questionnaires with data collecting from 400 foreign tourists and 400 entrepreneurs. The statistics used for data analysis by descriptive analysis include Frequency Distributions Percentage Mean Standard deviation. And analyze The Linear structural equations modeling by LISREL. The research results showed that the foreign tourists expected that during the crisis Thailand should ensure the safety of tourists. The most suitable integrated marketing communication tool after crisis is country identities. From entrepreneurs’ side they also expected that the entrepreneur should be communicated directly with officer in charge during the crisis about sale promotion and changed tourism program for safety. Also the most suitable integrated marketing communication tool after the crisis is internet. The linear structural equation modeling of either group is consistent with the empirical data. Thailand reacted to the crisis occurred rapidly by using the two-way communication to provide information to tourists best describe crisis communication at 87 percent. On the other hand marketing promotion best describe integrated marketing communication at 74 percent.

The optimum formula for production of mayonnaise was developed with different on main ingredients (Formula 1; sweetened condensed milk and UHT milk formula 2; egg yolk formula 3; white egg). The effect of tomato lycopene added on physicochemical and sensory properties of mayonnaise was investigated. Physicochemical properties results on formula development were found that the formula 1 had the highest in TBA value and consistency. While formula 2 had the highest in total acidity a* and b* and formula 3 had the lowest in TBA a* and b* but the highest in L*. In addition sensory evaluations were not significant different (p > 0.05) between the 3 developed formulas. Thus the mayonnaise formula 1 was selected to investigate the effect of tomato lycopene levels (0 3 6 and 9%) on physicochemical properties. The results were found that lycopene content a* and b* increased with high level of tomato lycopene while the consistency value was decrease. Furthermore the levels of tomato lycopene were not effect on pH total acidity TBA and L*. Sensory evaluation revealed that the 6 and 9 % of tomato lycopene added had the highest on flavor. Thus mayonnaise supplemented with 6% of tomato lycopene was selected to study the storage at ambient temperature for 9 weeks. The results were found that total acidity TBA and consistency were not significant on during storage. However the pH TBA L* a* and b* was increase.

The objective of this research was to study the effects of the processing method on colorant powder from Carissa carandas L. mixed with maltodextrin 3 levels (10 13 and 16 %). The physical properties and consumer acceptance on cotton ball cakes added colorant powder from Carissa carandas L. mixed with all maltodextrin were added at 15% on flour weight. Results from physical properties of cotton ball cakes added colorant powder from Carissa carandas L. mixed with maltodextrin at 10 % was found that the lowest lightness. But also the cotton ball cakes added colorant powder from Carissa carandas L. mixed with maltodextrin at 16 % was exhibited the highest redness and yellowness (p< 0.05) and water activity range from 0.92 to 0.93 (p> 0.05). However the cotton ball cakes added colorant powder from Carissa carandas L. mixed with maltodextrin at 13 % was showed that the highest hardness and chewiness (p< 0.05). Furthermore the colorant powder from Carissa carandas L. mixed with maltodextrin at 10 % was found the lowest adhesiveness (p< 0.05). In addition sensorial evaluation was accepted overall liking score in range 7.63-7.80 (like moderately to like very much. The produce colorant powder from Carissa carandas L. was added maltodextrin from 10 to 16 % (w/w) on (p>0.05).