Rajamangala University of Technology Phra Nakhon
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ขนมวาฟเฟิลเสริมเมล็ดเจีย
No full textโครงงานพิเศษ (คศ.บ.) -- มหาวิทยาลัยเทคโนโลยีราชมงคลพระนคร, 2563A study of waffle snacks with chia seeds was aimed at studying the basic recipe of waffle snacks. And to study the appropriate amount of chia seeds added in waffle snacks. The appropriate content of chia seeds added to The four levels were 0, 2, 3 and 4 percent of the total weight of the ingredients. By using the method of randomized complete block design or RCBD. This RCBD experimental plan will help assess the sensory quality in appearance (fluffy), color, smell, texture (Soft) and overall preference By using “9-Point Hedonic Scale” method experimental study used 80 people to test the flavor consist of lecturers and foods and nutrition students, Faculty of Home Economics Technology, Rajamangala University of Technology Phra Nakhon. The results were calculated the average, to analysis of variance (ANOVA), and compare the mean difference at the confidence level 0.05 by using the method of least significant difference (LSD) and Duncan’s New Multiple Rang Test (DMRT) analyzing by statistical package program. From studying the appropriate amount of chia seeds in waffle snacks., 4 levels were found that the taster accepted 3 percent of the total weight of the ingredients. in appearance (fluffy), color, smell, texture (Soft) and overall preference liking. With an average score 8.00 7.98 7.90 7.87 8.00 and 7.95 respectively Is at the level that I like very. When analyzing variance and compare the statistical differences,
in appearance (fluffy), color, smell, texture (Soft) and overall preference liking. There was a statistically significant difference at level 0.05Rajamangala University of Technology Phra Nakho
รูปแบบทรัพยากรมนุษย์ 2030 เพื่อพัฒนาสมรรถนะผู้ทำบัญชีของวิสาหกิจชุมชนขนาดกลางและขนาดย่อมชุมชน
Get PDFรายงานวิจัย -- มหาวิทยาลัยเทคโนโลยีราชมงคลพระนคร, 2563The purpose of the study was set to analyze the current situation of the competency of accountants model of small and micro community enterprise of central region in 2030.The study was examined through the perspective of a group of experts scrutinizing future feasibility the competency of accountants of of small and micro community enterprise of central region in 2030. The data were examined by delphi techniques with the data collected through the interviews and questionnaires from three different data collections. The data analysis was completed using median and consistency then confirmed the result with by the interquartile range calculation. It was found that the key components included 1. Knowledge and understanding of accounting and other fields 2. Experience skills and linking knowledge in many dimensions 3. Ethics 4. Soft skills of future forms of the competency of accountants model of small and micro community enterprise of central region in 2030 as examined and approved by the experts in all four skills for the feasibility of the future application.Rajamangala University of Technology Phra Nakho
รถไฟฟ้าแบบปรับนอนควบคุมด้วยอาดุยโน
Get PDFโครงงานพิเศษ (ค.อ.บ.) -- มหาวิทยาลัยเทคโนโลยีราชมงคลพระนคร, 2563The purpose of this project is to construct a horizontal electric train controlled
by the Arduino. For the cost that is cheaper than the market and users can be self -
reliant in daily life In which the car size is equal to the electric train that is sold in the
general market. The organizers can write an arduino program to control the movement
of the car from the joystick lever. The built weighing 25 kilograms is powered by a 12
volt battery that provides power to the circuit to control the direction of the car. The
car can support a maximum weight of 100 kilograms and can be adjusted to more than
160 degrees.
Experimental results Found that the operation of the electric train is adjustable,
controlled by Arduino Able to work according to objectives. This Arduino - style electric
train can adjust the sitting position to your desired position. The control to change
direction can be forced forward, backward, left, right turn from the lever from the
joystick as needed. As for the road characteristics, it can be used as smooth and sloping
roads.Rajamangala University of Technology Phra Nakho
การศึกษาแป้งถั่วขาวทดแทนแป้งสาลีในทาร์ตสับปะรดไต้หวัน
Get PDFโครงงานพิเศษ (คศ.บ.) -- มหาวิทยาลัยเทคโนโลยีราชมงคลพระนคร, 2562Study on white bean flour in place of wheat flour in Taiwan pineapple tart The objective is to study the basic recipe of Taiwanese pineapple tart. And study the amount of white bean flour in place of wheat flour in Taiwan pineapple tart. By studying the 3 basic recipes of Taiwanese pineapple tart flour. To get the recipe that the tastemakers accept the most And to study the amount of white bean flour instead of wheat flour in 5 levels of Taiwanese pineapple, which are 0 percent (control formula), white bean flour instead of wheat flour in 25 percent Taiwanese pineapple tart, 50 percent, 75 percent and 100 percent. of all wheat flour. The randomized complete block design (RCBD) was used to plan the sensory qualities of appearance, color, smell, taste, texture and overall liking. With a 9-point Hedonic Scale tasting method using 40 tasting participants, 2 repeated. Who is a teacher and students in the food and nutrition program Faculty of Home Economics Technology Rajamangala University of Technology Phra Nakhon Take the result to find the mean ̅ Analysis of Variance (ANOVA) and compare the difference of the mean by the method (Least Significant Difference (LSD). The results of white bean flour instead of wheat flour in Taiwan pineapple tart. The tasters accept 25 percent of the taste, texture and overall liking. With an average 7.50, 7.40 and 7.43, respectively, At a moderate level. Regarding appearance and color, tasters accepted 0 percent with an average of 7.30 and 7.35 respectively. At a moderate level. As for the smell The tasters accepted 50% with an average of 7.45. Ata moderate level. When used to analyze the variance, compare the differences. Found that the appearance, color, smell, taste, texture and overall liking. There is a statistically significant difference at the level of 0.05.Rajamangala University of Technology Phra Nakho
การพัฒนาผลิตภัณฑ์สเปรดขนมปังจากปลายข้าวไรซ์เบอรี่เสริมควินัว
Get PDFโครงงานพิเศษ (วท.บ.) -- มหาวิทยาลัยเทคโนโลยีราชมงคลพระนคร, 2562This research aims to (1) Study the Improved the spreading feature on the bread of products (2) Study the Increase nutrition by using quinoa in products (3) Study the shelf life of products. the study indicated that When improving spreading characteristics on the bread by using different levels of corn starch in 3 levels Include 2, 3 and 4 % From the results, Found that Sensory evaluation results (9 point-hedonic scale). recipe that highest score in terms of overall liking was the 3% at 7.98 points. For the physical properties of the developed product showed that this lightness (L*) redness (a*) and yellowness (b*) were 23.19, 7.23 and 2.83 respectively while a viscosity of 96,436 cp. When Study the Increase nutrition by using quinoa in the product in 3 levels Include 1, 3 and 5 % From the results, Found that Sensory evaluation results (9 point-hedonic scale). recipe that highest score in terms of overall liking was the 5% at 8.14 points. For the physical properties of the developed product showed that this lightness (L*) redness (a*) and yellowness (b*) were 24.32, 7.59 and 3.69 respectively with viscosity of 184,800 cp. In terms of chemical composition, it was found to consist of moisture, protein, fat, coarse fiber, ash and carbohydrates. 49.64, 3.83, 4.13, 1.81, 1.56 and 39.03 % respectively. When stored at temperature 4±1 ๐C 1 week found that Can be stored for 4 weeks to be safe for consumers According to (peanut butter community product standard)Rajamangala University of Technology Phra Nakho
การพัฒนาต้นแบบเครื่องยนต์ที่ใช้น้ำมันดีเซลและแอลพีจีเป็นเชื้อเพลิงสำหรับการเกษตร
Get PDFวารสารวิชาการและวิจัย มทร.พระนคร, ปีที่ 15, ฉบับที่ 2 (ก.ค.-ธ.ค. 2564), หน้า 50-62According to the research entitled “the innovative engine prototype powered by diesel and LPG as fuel for agricultural” in 2019, the problems found while using the engine were as follows: the accumulated heat in the auxiliary combustion chamber reached 300 C in case of gasoline engine use and a lot of black smoke in the exhaust was found at the speed higher than 1,800 rpm in case of a diesel engine use. In order to extend the research and solve two foresaid problems, the objectives of this study were 1) to develop an auxiliary combustion chamber for cooling, 2) to develop a scalable gas-air mixing device, and 3) to compare diesel and LPG consumption rates, by modifying a small diesel engine, Yanmar version TF120DI to install LPG fuel systems and ignition system. In addition, a gas-air mixing device was modified while an auxiliary combustion chamber was developed to reduce the compression ratio to the same level as the gasoline engine for replacing the position of the original diesel fuel injector. This method could support LPG fueling only whose function was characterized by the function of a gasoline engine. The auxiliary combustion chamber could be removed and then installed a diesel injector to return using diesel fuel. From an experiment to compare the modified engine operating as a gasoline engine, it was found that the temperature of the auxiliary combustion chamber and the temperature of the engine cylinder head of Honda GX160 were measured at the maximum speed of 182 C and 186 C respectively. It was found that carbon monoxide content was 0.41 % and 1,315 ppm hydrocarbons. When used as a diesel engine, it was found that the black smoke was exhausted at 1.5 %, which was similar to the diesel engine before the modification. From the experiment of using the power engine for pumping water with an Irrigation propeller pump with the diameter of 8 inch at a constant engine speed of 1,000 rpm, it was found that the average diesel usage was 0.65 kg/hr or about 0.77 L/hr with the cost of 21.00 Baht/hr, and if using LPG as fuel, the average LPG consumption was 0.57 kg/hr with the cost of 13.71 Baht/hr, which could save up to 34.71 % of costs.Rajamangala University of Technology Phra Nakho
การพัฒนาและประเมินผลเครื่องอบแห้งแบบปั๊มความร้อนขนาดเล็กสำหรับกล้วยน้ำว้าสไลด์
Get PDFวารสารวิชาการและวิจัย มทร.พระนคร, ปีที่ 15, ฉบับที่ 1 (ม.ค.-มิ.ย. 2564), หน้า 179-192The purposes of this research were to develop and to test performance of mini heat pump dryer
for slice banana. Drying chamber of 0.48×0.47×0.39 m3 was designed and it could contain three trays. The three trays had dimension of 0.33×0.409 m2. A blower with 174.6 W motor of air condition was modify and could adjust flow rates of three levels for air cycle system in dryer. The air system had bypass air at evaporator. The refrigerant of R-134a and four main parts were used in the heat pump system. The four main parts were a 497 W hermetic compressor, a 1,800 W condenser, an expansion valve and a 1,300 W evaporator. Experiments for test performance of the mini heat pump dryer used close loop air system, an evaporator bypass air of 60 %, a temperature of 60 oC and various flow rates of 0.117, 0.128 and 0.140 m3/s. Slide bananas of 400-500 g had an initial moisture content of 244-281 %dry basis and were dried until final moisture content lower than 6.24±0.007 %dry basis. It was found that the flow rates of 0.117, 0.128 and 0.140 m3/s had coefficients of performance (COPh) of 3.32±0.066, 3.88±0.031 and 4.24±0.08, respectively and had specific moisture extraction rates (SMER) of 184.5±11.85, 186.2±8.17 and 200.1±21.34 g/kWh, respectively. The flow rate at 0.140 m3/s was the best condition because it had high specific moisture extraction rate.Rajamangala University of Technology Phra Nakho
การพัฒนาผลิตภัณฑ์สินค้าที่ระลึกจากผ้าทอพื้นเมืองสุโขทัยสำหรับกลุ่มวิสาหกิจ ชุมชนเย็บผ้าและศิลปะประดิษฐ์จากผ้าตำบลเขาแก้วศรีสมบูรณ์ อำเภอทุ่งเสลี่ยม จังหวัดสุโขทัย
Get PDFรายงานวิจัย -- มหาวิทยาลัยเทคโนโลยีราชมงคลพระนคร, 2563This research was aimed to study 1) the needs on souvenir products from Sukhothai local fabrics, 2) design and development of souvenir products from Sukhothai local fabrics, 3) the satisfaction of the development of souvenir products from Sukhothai local fabrics having been developed, and 4) publicize research work of sewing groups and fabric crafts of Khao Kaeo Srisomboon Community Enterprise in Thung Saliam, Sukhothai Province. The results of the research were as follows.
The survey of souvenir products from Sukhothai local woven fabrics, sewing community enterprise and fabric crafts from Khao Kaew Srisomboon, Thung Saliam District, Sukhothai revealed that the respondents had needs to develop souvenir products from Sukhothai local fabrics, namely, rag dolls or toys, pillows, and office supplies, respectively.
The souvenir design and development of Sukhothai local fabrics were meant to be unique and had been proved by five experts and the results of the evaluation of the overall opinion on the satisfaction were at the highest level as follows. As for office supplies, type 1, type 2, and type 3 possessed a mean of 3.79, 3.80, and 3.83, respectively. In relation to the pillow products, type 1, type 2, and type 3 had an average of 3.81, 3.75 and 3.76, respectively. Finally, the products of rag dolls in the shape of the elephant, mother and baby turtles, fish keychain had a mean of 3.81, 3.80 and 3.82.
Regarding the satisfaction on the development of souvenir products from Sukhothai local fabrics had been verified by five experts. The results of the overall opinion on the satisfaction were at the highest level as follows. The office products type 1, type 2 and type 3 had a mean of 3.77, 3.78 and 3.78. 2. In relation to the pillow products, type 1, type 2, and type 3 had an average of 3.75, 3.71 and 3.73. Finally, the products of rag dolls in the shape of the elephant, mother and baby turtles, fish keychain had a mean of 3.77, 3.78 and 3.78.
Concerning the dissemination of research work to the community enterprise of Khao Kaeo Srisomboon sewing groups and fabric crafts in Thung Saliam District, Sukhothai Province to the target group of 30 people, the satisfaction on the research project on the souvenir product development from Sukhothai local fabrics revealed the highest satisfaction score on the curriculum in terms of the designs, materials, equipment, facilities, value and utility.Rajamangala University of Technology Phra Nakho
การพัฒนาผลิตภัณฑ์ของตกแต่งบ้านจากผ้าทอด้วยเทคนิคโอริงามิ กลุ่มวิสาหกิจชุมชน เย็บผ้าและศิลปะประดิษฐ์ ตำบลเขาแก้วศรีสมบูรณ์ อำเภอทุ่งเสลี่ยม จังหวัดสุโขทัย
Get PDFรายงานวิจัย -- มหาวิทยาลัยเทคโนโลยีราชมงคลพระนคร, 2563Research on the development of home decoration products from woven fabric with origami technique. Sewing and Craft Community Enterprise Group Khao Kaew Srisomboon District, Thung Saliam, Sukhothai Province. The objectivity of this project is to study the pattern, design and the Development of home decoration products from woven fabric with the origami technique also to propagate product development technology in various forms for interested persons or trader of the textile type in Sukhothai Province, Then we did a satisfaction survey for the satisfaction level from 30 persons of the target group, The collected data were analyzed using frequency, percentage and mean with the following analysis results.
Satisfaction towards the propagating product development technology to the development of home decoration products from woven fabric with origami technique. Sewing and Craft Community Enterprise Group Khao Kaew Srisomboon District, Thung Saliam, Sukhothai Province. The average score of 4.80 which is at the highest level, In terms of content, most respondents were satisfied with the appropriateness of the training time. The average score of 4.86 which is at the highest level, For the lecturer, the majority of respondents were satisfied with their ability to impart of knowledge. The average score of 4.89 which is at the highest level, For facilities was found that most of the respondents were satisfied with media/training materials are up to date and ready for useRajamangala University of Technology Phra Nakho
การศึกษาความต้องการของการเปิดหลักสูตรวิชาการคิดและการแก้ปัญหา
Get PDFรายงานวิจัย -- มหาวิทยาลัยเทคโนโลยีราชมงคลพระนคร, 2563The study of the requirements for opening thinking and problem solving course uses a questionnaire method from a sample of 160 people from all 9 faculties. Using a QR code questionnaire/link with students of Rajamangala University of technology Phra Nakhon. To analyze the basic statistical results (percentage, mean, standard deviation). The research results were found that the student’s opinion on the teaching of thinking and problem solving course had a total average of 4.10 (high opinion level). By means of descending mean as follows problem solving had the highest average value at 4.26, followed by creativity thinking, future thinking, applied thinking, critical thinking, analytical thinking, strategic thinking, analogy thinking, integration thinking, synthetic thinking, conceptual thinking and critical thinking.Rajamangala University of Technology Phra Nakho