Rajamangala University of Technology Phra Nakhon
Intellectual Repository at Rajamangala University of Technology Phra NakhonNot a member yet
3647 research outputs found
Sort by
การผลิตไข่เค็มแดงชนิดเค็มน้อยด้วยเกลือและมอลโตเด็กซ์ตริน
Get PDFโครงงานพิเศษ (วท.บ.) -- มหาวิทยาลัยเทคโนโลยีราชมงคลพระนคร, 2564This study demonstrates a new concept of salted yolks processing using only the yolk directly, with the egg white portion being further utilized. This salting process accelerated the salting time from 4 weeks for whole egg pickling to only 5 days. The results showed that the increasing of amount of salt and maltodextrin in the salt solution (20 and 26% of salt, 10 and 20% of maltodextrin) and salting time (0-5 days), resulting in a decrease in the moisture content of the yolk as well as the increase in the amount of salt and fat content in salted yolk. These caused a lower in brightness (L*) and a yellow index (b*), while a higher red index (p<0.05) of salted yolk. Moreover, salted yolk has higher hardness, cohesiveness, gumminess and chewiness, while showed lower adhesiveness and springiness which the increasing of salt solution concentration and salting time (p<0.05). Pickling of egg yolks directly in a solution of 20% of sodium chloride mixed with 20% of maltodextrin resulted in the lowest salt content. The comparison of the chemical and physical quality for salted egg yolks, this new separted yolk salting generated salted yolks of similar quality to those of commercial salted egg yolks which was produced using the traditional egg-shell method but lower in salt content (p<0.05). Thus, this novel salting process can be a guideline for the development of an efficient low-salt egg yolk production method.Rajamangala University of Technology Phra Nakho
ขนมแก่นตะวันลดพลังงาน
Get PDFโครงงานพิเศษ (คศ.บ.) -- มหาวิทยาลัยเทคโนโลยีราชมงคลพระนคร, 2564Study on Energy – Reducing Jerusalem Artichoke Dessert The objective is to study the basic recipe of Jerusalem Artichoke dessert. And to study the level of sugar consumption in the 5 formulas of Jerusalem Artichoke 0% 25% 50% 75% and 100% By planning a randomized complete block design (RCBD) experiment, the sensory quality in terms of appearance, color, smell, taste, texture, and overall preferences was assessed by a (9 - point preference-scoring tasting method. Hedonic Scale) by a taster of 40 and 80 Who is a student in Food and Nutrition Faculty of Home Economics Technology Rajamangala University of Technology Phra Nakhon And bringthe information obtained To find the mean (x ̅) analyze the variance (Analysis of Variance, ANOVA) and compare the mean difference by means of Least significant Difference (LSD) and Duncan's New Multiple Range Test (DMRT). The results were analyzed by a statistical package.
From studying the basic recipe of Jerusalem Artichoke Dessert The tasters accepted the basic recipe of Jerusalem Artichoke Dessert, the second formula, in terms of appearance, color, smell, taste, texture and overall preferences. The average score was 8.07, 8.08, 7.85, 7.93, 7.98 and 7.98, which were in the medium to high preference level. When it was analyzed the variance and compared the statistical differences. It was found that the appearance, color, taste and texture The difference was statistically significant at 0.05 level. And overall preferences There was no significant difference at the 0.05 level.
From the study of reducing sugar content in Jerusalem Artichoke Dessert Energy - reducing Taster accepted the recipe 75% for appearance, color, flavor, texture and overall preference. With an average score of 8.05 7.93 7.55 7.82 and 7.83 In the level of moderate to very favorable As for the smell The tasters accepted the recipe 50% with an average score of 7.52 being moderate. When the variance was analyzed and statistical differences were compared. It was found that the appearance, color, smell, taste, texture and overall preference. There was a statistically significant difference at the 0.05 level.Rajamangala University of Technology Phra Nakho
แรงจูงใจและหลักธรรมาภิบาลมีผลต่อประสิทธิภาพ การปฏิบัติงานของพนักงานในหน่วยงานรัฐวิสาหกิจ
Get PDFการค้นคว้าอิสระ (บธ.ม.) -- มหาวิทยาลัยเทคโนโลยีราชมงคลพระนคร, 2563The purposes of this research were to compare the differences of the
individual characteristics with performance of employees in state- owned enterprises.
To study motivation affecting the work efficiency of the employees in the state
enterprise unit. To study the principles of good governance affecting the work
efficiency of employees in state enterprise agencies. To study of motivation and good
governance principles affecting the efficiency of work performance of employees in
state enterprise units
The sample used in this study was 56 employees of state enterprise
organizations in Thailand. 370 people, by distributing questionnaires as data for data
collection. The statistics used for data analysis were frequency, percentage, mean, and
standard deviation t-test f-test (One Way ANOVA). The relationships were used in
Pearson 's correlation analysis. Multiple linear regression analysis.
The analysis results showed that personal characteristics such as gender,
age, education level Income per month, job position, job duration. There are no
significant differences in the efficiency of the performance of the employees in state
enterprise units. Motivation affects the efficiency of work performance (quality of work)
of employees in state enterprise units at a moderate level. Motivation affects the
efficiency of work performance (quantity of work) of employees in state enterprise units
at a moderate level. Motivation affects the efficiency of work performance (time) of
employees in state enterprise units at a moderate level. Motivation affects the efficiency
of work performance (operating cost) of employees in state enterprise units at
a moderate level. Good governance affects work efficiency (quality of work) of
employees in state enterprises are at a high level. Good governance affects work
efficiency (the quantity of work) of the employees in the state enterprise department is
at a medium level. Good governance affects work efficiency (time) of the employees in
the state enterprise department was at a medium level. Good governance affects work
efficiency (operating expenses) of employees in state enterprise departments are at
a medium level. Motivation and good governance principles affect work efficiency
(quality of work) of employees in state enterprises are at a high level. Motivation and
good governance principles affect work efficiency (the amount of work) of employees in
state enterprise departments at a medium level. Motivation and good governance affect
the efficiency of work (time) of employees in the department at a moderate level.
Motivation and good governance principles affect work efficiency (operating expenses)
of employees in state enterprises at a medium level. With a statistical significance of
0.05 .Rajamangala University of Technology Phra Nako
การออกแบบพานพุ่มเปลี่ยนรูปจากกระจกเกรียบด้วยเทคนิคเลโก้
Get PDFโครงงานพิเศษ (คศ.บ.) -- มหาวิทยาลัยเทคโนโลยีราชมงคลพระนคร, 2562The special project on Transformative Tray with Pedestal from Tinted Glass Design by Lego Technique has the objectives to study the design and procedure of the transformative tray with pedestal from tinted glass design by lego technique and to investigate the satisfaction of the target group towards the transformative tray with pedestal from tinted glass design by lego technique. The researchers conducted the study and collected the data related to a sketch design of the transformative tray with pedestal from tinted glass design by lego technique which can be modified into 3 ways a rice funnel tray, a holy-water bowl tray and monk's alms bowl tray. 5 experts will consider the structure of three trays and choose the lotus petal pattern,
a tray and the color of the lotus petals that the experts like and it must be most suitable. They also give a suggestion to design the transformative tray with pedestal from tinted glass design by lego technique. After that, the suggestions were used to survey the satisfaction of the target groups 25 students from Home Economics Business Administration, Faculty of Home Economics Technology, Rajamangala University of Technology Phra Nakhon and 25 public people in 5 aspects a product, materials, utility, price and distribution area. Then, bring the data into the analysis by using frequency, percentage and mean. The result of the analysis shows as follows.
From the design and procedure of the transformative tray with pedestal from tinted glass design by lego technique, it was found that most experts agree that all three tray are suitable size and proportions for the transformative tray with pedestal from tinted glass design by lego technique. A wooden tray should be used because the lotus petals are plump and delicate. Because the wood tray is strong and the tray should be embedded with glass for a match, the colors should be contrasting colors to make the pattern stand out. There should not have additional decoration because the work is outstanding with the pattern of tinted glass. Suggestions for
delicate work should be planned and should have a smooth glazing. Satisfaction of the target groups towards the transformative tray with pedestalfrom tinted glass design by lego technique: Satisfaction of 25 students from Home Economics Business Administration, Faculty of Home Economics Technology, Rajamangala University of Technology Phra Nakhon shows that the respondents were satisfied in the product with the neatness and the beauty of the products, with an average of 4.48 at the highest level. Regarding the materials, respondents were
satisfied with the suitability of the materials used and the strength and durability of materials having an average of 4.48 at the highest level. Regarding the utility, respondents were satisfied to use a product as a sacrifice item and as a learning media having the average of 4.56 at the highest level. Regarding the price, the respondents were satisfied with the price of 10,750 baht, with an average of 4.32 at the highest level. Regarding of distribution, the respondents were Satisfied in the Buddhist alms shop, having an average of 4.60 at the highest level. Satisfaction of 25 public people shows that the respondents were satisfied in the product with the neatness and the beauty of the products, with an average of 4.36 at the highest level. Regarding the materials, respondents were satisfied with the suitability of the materials used having an average of 4.40 at the highest level. Regarding the utility, respondents were satisfied to use a product as a sacrifice item having the average of 4.40 at the highest level. Regarding the price, the respondents were satisfied with the price of 12,300 baht, with an average of 4.24 at the highest level. Regarding of distribution, the respondents were Satisfied in the online shop, having an average of 4.08 at the highest level.Rajamangala University of Technology Phra Nakho
ลักษณะรูปแบบหัวพ่นอะตอมไมซ์ในกระบวนการอะตอมไมเซชันด้วยก๊าซ
Get PDFวารสารวิชาการและวิจัย มทร.พระนคร, ปีที่ 15, ฉบับที่ 2 (ก.ค.-ธ.ค. 2564), หน้า 180-193This research article aims to study of the atomizer nozzle pattern in the gas atomization process. The production of metal powder by using a gas atomization process. It is the most popular process. This process is used in various industry and engineering application. However, there is lack of information on the production of various precious metal powders in the jewelry manufacturing industry both in the country and abroad. For this reasons, the research team is interested in applying this process for the Thai jewelry manufacturing industry. Currently, the jewelry industry is in a transitional period of manufacturing technology with an increased focus on powder metallurgy technology. The production of metal powder by using a gas atomization process consisting of the following 3 steps: melting, making of atomized molten metal, cooling and solidifying for solid particles under a controlled gas atmosphere. Factors affecting particle shape, particle size, and particle size distribution are consisting of inert gas type, molten metal temperature, and the configuration or pattern of the nozzle that are different characteristics. The results can be concluded that Close-Coupled Nozzle is the most suitable nozzle for production due to the highest productivity providing the smallest particle size and spherical granular shape. The information from this study will be useful for the Thai jewelry manufacturing industry.Rajamangala University of Technology Phra Nakho
การพัฒนาศักยภาพผลิตภัณฑ์อาหารเพื่อผู้สูงอายุจากส่วนเหลือทิ้งหลังการเก็บเกี่ยวผักหวานป่าของกลุ่มเกษตรกร จังหวัดสระบุรีสู่เชิงพาณิชย์อย่างยั่งยืน
Get PDFรายงานวิจัย -- มหาวิทยาลัยเทคโนโลยีราชมงคลพระนคร, 2563Potential development of food products for the elderly from the residue after harvesting of the farmer group. Saraburi province towards sustainable commercialization Is intended to 1. Study of the residual waste after harvesting of Pak Wan Pa of the farmers group. Saraburi was developed into a pastry product. Thai snacks and snacks Thai food Processed meats And packaging for the elderly towards sustainable commercialization Of farmers group Saraburi 2. To study the quality of baked goods Thai snacks and snacks Thai food Processed meats And packaging for the elderly to be commercially sustainable by removing the residue after harvesting the sweet wild vegetables of the farmers group. Saraburi 3. To study consumer acceptance (Consumer test) towards baked goods. Thai snacks and snacks, Thai food, processed meats and packaging for the elderly to sustainable commercialization from farmers 'group of farmers' left behind after harvesting. Saraburi Province and 4. To transfer technology to develop potential food products for the elderly from the leftovers after harvesting of the farmer group. Saraburi province towards sustainable commercialization In the study of consumer acceptance of fat-substituted buttercakes, it was found that the appearance aspect was most satisfied. Accounted for 44 percent. Colors were the most satisfied. Accounted for 53 percent. Flavor (butter) was the most satisfied. Accounted for 58 percent. Flavor (butter) was the most satisfied. 46 percent of the taste was the most satisfied. Accounted for 58 percent. The texture (softness) was the most satisfied. They accounted for 53 percent, and overall liking was the most satisfied. Representing 55 percent of Vietnamese pork products Can add boiled sweet parsnips at 4 percent with the most liking scores. Physical quality Has a texture, has a good fit, is not harsh Flexible Chemical quality was found to have protein content. Coarse fiber content than other products on the market. It can be stored in a vacuum PE plastic bag at 4-7 degrees Celsius for 15 days. Able to add fresh sweet pea at 2%. The panelists rated the taste the most. Physical quality Found to be the most crispy when using microwave technology And chemical quality was found to have more coarse fiber content. And has a lower amount of fat, carbohydrate and energy than other products in the market It can be stored by packing in a zip lock foil bag. And seal the bag for a period of 25 days. Consumers accept the product. Which is good for the health of consumersdegrees Celsius. It was found that the shelf life was 6 days, along with 49% of consumers who liked it very much, bought 81% of the product and accepted 89% of the product. Type 4 Red Curry, Pa Wan Pa, Roasted Chicken Breast Method 1 Boiled Brine 1 The method was the most suitable method for preparing wild sweet berry leaves with a pH of 5.07oBrix value at 9.90oBrix, salt value at 7.70. The panelists rated a moderate preference. And to study the changes between the storage of products of red curry leaves, Pak Wan Pa, grilled chicken breast Keep at temperature.Rajamangala University of Technology Phra Nakho
การพัฒนาผลิตภัณฑ์อาหารจากข้าวไทยของวิสาหกิจชุมชนบ้านโฉนดชุมชนคลองโยง-ลานตากฟ้า จังหวัดนครปฐม
Get PDFรายงานวิจัย -- มหาวิทยาลัยเทคโนโลยีราชมงคลพระนคร, 2563The product development of gluten-free Bake goods with Thai rice. The rice used in research is the product of the Baan Chanode community enterprise of Khlong Yong - Lan Tak Fa Community such as Nakhonchaisri brown rice and black rice. It is processed into rice flour as a substitute for wheat flour to make gluten-free pastry product, contains cookies products, Tuile cookies and tart dough.
Product development of gluten-free pastries with Thai rice with Nakhonchaisri brown rice and black rice can be made into a gluten-free product. Products that contain more fiber. They have a natural color of rice at the same time, it resulted in a lower product's texture characteristic score. Which affects acceptance
The proper packaging is beautiful, the respondents rated it on a very satisfactory level.
Consumer acceptance testing The development of gluten-free pastries made with 3 Thai rice, of 100 people, found that most of the testers, more than 80%, accepted the product development of gluten-free pastries with Thai rice.
Product development of Thai rice snacks. The rice such as Nakhonchaisri brown rice and Jubilee black rice from Bann Chanode community enterprise, Khlong Yong-Lan Tak Fa community are used in this research. Nakhonchaisri brown rice to make pop rice and Jubilee black rice to milled in rice flour for substitute wheat flour. The snack products include Nakhonchaisri brown rice cereal bar, Jubilee black rice Thai crispy pancake and Jubilee black rice scone.
The Nakhonchaisri brown rice and Jubilee black rice for Product development of Thai rice snacks increase of dietary fiber has some colorant from rice is raw material, meanwhile decrease in texture attribute which affects acceptance.
The packaging design of product development of Thai rice snacks. The respondents gave a very satisfactory rating so the package is beautiful.
Consumer acceptance testing The development of 3 products of Thai rice snack for 100 tasters, found that most of the testers, more than 80%, accepted the product development of Thai rice snacks.Rajamangala University of Technology Phra Nakho
แนวทางการพัฒนาคุณภาพชีวิตและอาชีพเสริมของประชาชนในชุมชนตำบลด่านทับตะโก อำเภอจอมบึง จังหวัดราชบุรี
Get PDFรายงานวิจัย -- มหาวิทยาลัยเทคโนโลยีราชมงคลพระนคร, 2563This research article aims to present guidelines for promoting career development and quality of life of people in Dan Thap Tako Sub-District Community, Chom Bueng District, Ratchaburi Province. This is a mixed method research by distributing a questionnaire with a confidence value of .8. with the sample using the Yamane sample table. A sample of 254 people was obtained. Out of a total population of 750 people, the statistics used in the data analysis were frequency, percentage, mean, standard deviation. and in-depth interviews with 15 key informants selected by specific type, using descriptive and essay content analysis techniques.
This results of the revealed that 1) the need for occupational development of the people in the community, Dan Thap Tako Subdistrict Overall, it's at a high level. When considering each item, it was found that They have debt problems, lack of money, want to add extra income for their families and communities, and need help creating new products that meet standards. at a high level 2) Factors for training for occupational development of people in Dan Thap Tako sub-district community overall,
it's at a high level. When considering each item, it was found that There must be a sufficient budget to support have and need a stable job There is a career that will definitely make money, and 3) Guidelines for occupational development and quality of life of people in Dan Thap Tako sub-district community, Chom Bueng district, Ratchaburi province. People have guidelines for occupational development of people in Dan Thap Tako sub-district community overall, it's at the highest level. When considering each item, it was found that people in the community wanted to have love and unity with each other in order to generate income. and a stable and sustainable career With management 1) Personnel, group members should be dispatched to attend training sessions, with speakers and experts in product creation to provide knowledge and increase knowledge skills to members. Training skills for professional development
groups to be able to create new products It's beautiful and can be standardized. 2) Budget should support sufficient budget. 3) Material or equipment the materials and equipment needed to create the product should be supported. use of materials and equipment There are materials and equipment to practice creating various products that can be put to practical use. To develop product works to be The most modern and efficient 4) the management aspect to be able to create beautiful product processing that meets the needs of the market and get standard products achieve efficiency and effectivenessRajamangala University of Technology Phra Nakho
การออกแบบลวดลายพิมพ์ที่สะท้อนอัตลักษณ์ภูมิปัญญาผ้าจกไท-ยวน สู่การเพิ่มมูลค่าสินค้าทางการท่องเที่ยว
Get PDFรายงานวิจัย -- มหาวิทยาลัยเทคโนโลยีราชมงคลพระนคร, 2564Printing Design Reflects of Identity Wisdom Pha Jok Tai-Yuan Weaving for Toward Value Added on Tourism Products that reflects the identity of the wisdom of the capital provinces and to design a product from the souvenir provinces to add value to the travel groups with a trademark of the broad trade, a trademark of the brown trade, an application of the transmitters of the transmitters
Data analysis uses descriptive data analysis in combination with statistical data to analyze pattern data and use the data obtained to develop patterns that reflect the identity of Pha Jok Tai-Yuan, Ratchaburi, together with the survey of satisfaction of the sample consisting of entrepreneurs. design of fashion and fabric motifs. The number of five people includes consumers and tourists in the Kubua community at Wat Kholong Suwankhiri. Ratchaburi City (100 people) with printed patterns and souvenirs developed to increase the value of tourist goods
The study found that the Pha Jok Tai-Yuan pattern in Ratchaburi province has unique patterns that can be divided into two groups: the main pattern and the assembly pattern. The two groups are applied to the design of the modern but unique pattern of the Pha Jok Tai-Yuan pattern in Ratchaburi province. The souvenir product from the sample satisfaction survey found that the samples were satisfied with the development of prints and product patterns. The development of patterns can reflect the identity of the pattern is average overall satisfaction ̅ = 4.28 . To promote the tourism of the community and the development of local products to inherit the wisdom of local products to be produced as souvenir products to help the community earn more revenue from selling products.Rajamangala University of Technology Phra Nakho
ปัจจัยและแรงจูงใจในการพัฒนาความก้าวหน้าในสายอาชีพของอาจารย์ มหาวิทยาลัยเทคโนโลยีราชมงคลพระนคร
Get PDFรายงานวิจัย -- มหาวิทยาลัยเทคโนโลยีราชมงคลพระนคร, 2563This objectives of this research were to 1) study the factors for the development of teachers’career advancement. Rajamangala University of Technology Phra Nakhon 2) To study the motivation for career advancement development of teachers of Rajamangala University of Technology Phra Nakhon. It is a quantitative research by quantitative survey. and qualitative interviews Data were collected from a sample group of 324 teachers in Rajamangala University of Technology Phra Nakhon. Use questionnaires and interviews as tools to collect data. The statistics used for analysis were frequency, percentage, mean, and standard deviation.
The results of the study from the sample group showed that 1) most of the personal factors were female, aged 41–50 years, single status, master's degree. have an average monthly income of more than 45,000 baht 2) Environmental factors within the organization such as job content, rewards, and career advancement opportunities. learning opportunity Academic Seminar for Teacher's Career Development Fairness in salary assessments academic work position and fair returns; and 3) There should be guidelines for developing teacher career progression. Consisting of rewards and job security at a high level The organization shall assure employees that assessments are consistent with pre-declared methods. Executives who assess fair salaries and ensure that all teachers are treated equally, including consistent treatment of employees. Fair management, the real professionals in the organization have the majorty of the management term. Must have good governance, credibility and professional management. supervisors and colleagues who are transparent and do not take advantage There is only a plan to encourage teachers to enter academic positions. But it does not support it seriously and does not support it in practice. not policy By facilitating the reduction of teaching hours and allowing free time to complete academic work. The problems and obstacles found were that there was no real promotion for teachers to enter academic positions. There is bullying at different faculties in the university. High-level executives must have good governance in all aspets of work.must not be biased No bias and no partisans. in order not to create divisions like the present Lack of motivation to work because of the lack of transparency and unfairness at the level of middle-level executives and doing the wrong thing at the faculty level There is no transparency in the operation. Salary Assessment consideration of merit Faculty Management System on campus Standard and fair, authenticity like the old days. because the new generation lacks technical experience To manage the work correctly and up to the standard not conductive to work The management is inexperienced and the work is partisan and unfair. The teachers are bored. In working with and for guidelines for the development of teacher career advancement. There must be a serious professional development plan in the academic field. There is a practicality There is real support, reduced teaching hours, giving opportunities to do academic work in a concrete way. in the development of the teacher's career advancement There must be a serious professional development plan in the academic field. There is a practicality There is real support, reduced teaching hours, giving opportunities to do academic work in a concrete way. There must be impartiality and fairness in the administration of all departments. and support all faculty members equally There is a mentor to help in doing academic work clearly, seriously supporting. and should have competent management and have good governance in working more than it is There is still not as much as it should be to organize the subjects taught. The opening of cource in different faculities must be clear and transparent. Not helpful to their peers It must be accurate and allow students to choose to register for free electives on their own. Not for professional branches to arrange for students to study in baskets. Because of unfair selection of subjects, the partisan system should have’s a budget to support and equipment. In doing academic work and contributing in terms of time for teachers to have time to do academic work by reducing the teaching hours in a concrete way and do not deduct teaching points But there is an agreement to submit academic work in the later semester after the teaching hours have been reduced. Opportunity to use vacation days or permission to do academic work without control and signing of official duties conducive to truly academic achievements But there must be an agreement to submit academic work in the next semester.Rajamangala University of Technology Phra Nakho