The purpose ofthis research was to create and find out the efficiency ofthe Computer Assisted Instruction (CAl) on the topic TIG Welding Process to the standard 90/90. And the learning achievement was analyzed after using this CAl The subjects used in this research were the second -year engineering students Industrial Technology Department the Faculty of Engineering at Rajamangala University of Technology Phra Nakhon who enrolled in this subject. The experiment started at the students did the pre test on the topic TIG Welding Process before they studied this lesson. Then they studied this lessonbyusingCALAfterthattheydidthepost -testonthistopicagain.Theresult ofbothtests was calculated to find out the efficiency of the CAl and analyzed the students learning achievement. The finding revealed that the efficiency ofthe CAl was efficient reached to the standard 90/90. In addition the students learning achievement was increased at significant level of 0.05 after using the CAl.

The objectives of this research were to study the snack consumption behavior of vocational education students certificates level as relate to sex age education level income knowledge of snacks and to study relationship of different levels of knowledge of snacks to sex age and education level of vocational education students certificate level. Sample of 267 home economics students ages 16-18 years home in Kanchanaburi Suphanburi and Nakhonphathom were randomly selected by stratified random sampling. All data were colleted by questioners and analyzed through percentage mean standard education chi – square T – test and F – test. The results of this study indicated that the snack consumption behavior of vocational education certificate level studied in the western Region Vocational Education Institutes had medium level of knowledge about snack. Sex age education level and different income were not significantly related to snack consumption behavior. Different sex and age did not contribute to knowledge levels about snacks.

The purposes of the research were to create and efficiency validation of computer assisted for the courses of practiced disassembly and assembly fuel injection nozzles of Diesel Engine based standard 90/90 and analyse the learning achievement of the student after by using computer assisted instruction. The subjects in the study were 11 second year diploma students enrolled in Mechanical Power Department 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 disassembly and assembly fuel injection nozzles of Diesel Engine. 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 analyse 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 0.01.

This paper aimed to study the process of making instant Pad Thai powder by Spray Drying method. The appropriate temperature of hot gas and the quantity of Maltodextrin in processing instant Pad Thai powder by Spray Drying method were studied. Factorial in Completely Randomized Design (CRD) was used. The study found that the appropriate quantity of Maltodextrin was 20% and the appropriate temperature for in and out hot gas was 150/90 ºC. The color variation of the finishing instant Pad Thai powder was as follow: Bright colors L* 88.32 Red a* 0.99 Yellow b* 8.26. The color variation after cooking the product was: Bright colors L* 30.73 Red a* 3.08 Yellow b* 8.25. aw 0.22. The moisture of the powder was 1.24. Then the consumer satisfaction was studied by using 3 types of Pad Thai Noodles; Pad Thai Noodles with Instant pad Thai Powder Pad Thai Noodles with regular Pad Thai sauce and Pad Thai Noodles sold in general market. Randomized Complete Block Design RCBD was used. The study of the consumer satisfaction revealed that there was no difference between pad Thai Noodles made with Instant Pad Thai Powder and Pad Thai Noodles made with regular Pad Thai sauce at the statistical significance (p>0.05). The testers rated the overall taste of Pad Thai Noodles at 7.57. Next the researcher studied the expiration period of Instant Pad Thai Powder by packing the product in double vacuum foil and storage the product at 4 different temperatures 30 35 45 and 55 degree Celsius. Then the product was studied to evaluate the physical chemical microorganism and sensory property. The product kept at 55 ºC was the most different of the four storage products at p ≥ 0.05 with the highest level of consumer satisfaction at color = 7.33 smell = 7.30 taste = 7.90 texture = 7.57 and total = 7.40. The amount of microorganism yeast and fungus were at the safe level to comsume.

This research. Objective (1) to study the opinions of students on performance of the registration and processing. Promote academic and Registration Office. Rajamangala University of Technology Bangkok (2) to compare the views of students on performance of the registration and processing. Promote academic and Registration Office. Rajamangala University of Technology Bangkok by (gender age class year the Board the number of times to contact) of the students. The samples used in this study is the undergraduate representative to the event registration service and processing. Promote academic and Registration Office. Rajamangala University of Technology 400 Total capital is calculated using the formula provided by Yamane sample size is the confidence level and 95 per cent margin of error not exceeding 5 per cent on the tools used to collect information on the research questionnaire is created. The data was analysis using SPSS program for the result of average percentage standard deviation values. And test different ideas of students in the performance of the registration and processing. Distributions using a (t-test) and F values (F-test) Remuneration expressed the importance of statistics equal 0.05. The research found. (1) The sample with comments on the performance of the group. Registration and processing operations in the medium is equal to the average 3.28 (2) personal factors including gender age level of contact of the number of times the level of customer satisfaction performance for the registration and processing. Promote academic and Registration Office. Man~gement operations are not different as statistically significant level of 0.05.