Rajamangala University of Technology Phra Nakhon
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ความสัมพันธ์ระหว่างการกำกับดูแลกิจการและความรับผิดชอบต่อสังคมกับความสามารถในการทำกำไรของบริษัทจดทะเบียนในตลาดหลักทรัพย์แห่งประเทศไทย กลุ่มเกษตรและอุตสาหกรรมอาหาร
Get PDFการค้นคว้าอิสระ (บธ.ม.) -- มหาวิทยาลัยเทคโนโลยีราชมงคลพระนคร, 2564This research aimed to study the relationship between Corporate Governance, Social Responsibility, and Profitability of 56 companies related to the agriculture and food industry and listed on the Stock Exchange of Thailand. Data was collected for 2015 to 2020 and analyzed using descriptive statistics such as frequency, percentage, mean, and standard deviation. Likewise, this research also used inferential statistics, including Pearson’s Correlation Analysis and Multiple Regression Analysis.
The findings were Corporate Governance; Proportion of Independent Director (PID) had positively correlated with Profitability, including the Return on Total Assets (ROA), the Return on Equity (ROE), and the Gross Profit Margin (GPM). The correlations were statistically significant at 0.01 and 0.05 levels. Besides, Corporate Social Responsibility; the Environmental, Social and Governance (ESG), and the Disclosure of Corporate Social Responsibility Activity (DCSRA) had also positively correlated with Profitability, including the Return on Total Assets (ROA), the Return on Equity (ROE) and the Gross Profit Margin (GPM). The correlations were statistically significant at 0.01 and 0.05 levels.Rajamangala University of Technology Phra Nakho
การบริหารสินค้าคงคลังด้วยระบบโลจิสติกส์ ที่ส่งผลกระทบต่อผลการดำเนินงานของ องค์กร(BSC)และความยั่งยืนขององค์กรในอุตสาหกรรมชิ้นส่วนยานยนต์
Get PDFการค้นคว้าอิสระ (บธ.ม.) -- มหาวิทยาลัยเทคโนโลยีราชมงคลพระนคร, 2564The objectives of this study were to investigate inventory management with logistics systems affecting balanced scorecard (BSC) and to study the balanced scorecard (BSC) affecting organizational sustainability. The population used in this study was under the supervision of the Thai Auto Parts Manufacturers Association. A questionnaire was used as a research instrument for collecting data from accounting executives, accounting staff, and other related line staff. Data were analyzed using descriptive statistics such as mean, standard deviation, and percentage, and inferential statistics including Pearson's Correlation Coefficient and Multiple Regression Analysis.
The major findings indicated that 1) Inventory management with a logistic system positively effected operating results. 2) The performance of the organization had a positive effect on the sustainability of the organization. The study showed that agencies or organizations that rely on inventory storage manage their warehouses better when the logistics system plays a role in managing various systems within the warehouse. Organizations do not have to store excess inventory resulting in liquidity. Reduced Inventory costs also result in lower total costs. The selling price can be set lower than the competitors. Businesses earn more profits, which positively affects the balanced scorecard (BSC) in all four organization perspectives. When the balanced scorecard (BSC) continues to improve, the organization will grow sustainably.Rajamangala University of Technology Phra Nakho
การออกแบบและผลิตเสื้อสตรีโดยกระบวนการแปลงวัสดุเหลือใช้เป็นผลิตภัณฑ์ใหม่
Get PDFรายงานวิจัย -- มหาวิทยาลัยเทคโนโลยีราชมงคลพระนคร, 2564Nowadays, fashion industry affects the environment around the world and from that
situation, many fashion designers pay attention to the process of designing by upcycling.
Researchers are interested to study the knowledge of fashion up cycling for creating
my own up cycling project, including 5 looks of women’s wear by using the upcycling method
combining with quilting techniques. In addition, then, the 5 up cycling women- clothes are
evaluated by 50 assessors about fashionable design and wearable design for forecasting the
potential of making clothes by using up cycling methods for wearing in the real life.
From the result of the knowledge’ s fashion up cycling and the evaluation, there is
possibility of making different designs from the old clothes into the new clothes and many
people think the upcycling clothes can be wearable and fashionable.Rajamangala University of Technology Phra Nakho
การพัฒนาเครื่องแขวนไทยด้วยดินปั้นผสานฟลอรัลโฟมและสีสันจากแรงบันดาลใจลวดลายกระเบื้องเคลือบวัดพระเชตุพนวิมลมังคลารามราชวรมหาวิหาร
Get PDFวิทยานิพนธ์ (คศ.ม.) -- มหาวิทยาลัยเทคโนโลยีราชมงคลพระนคร, 2564The study entitled " The Development of Thai floral chandelier from clay, floral foam
and colors inspired by the glazed Tiles Pattern of Wat Phra Chettuphon Wimonmangkhlaram
Ratchaworamahawihan." aims to develop clay formulas made of floral foam and colors, to
design Thai floral chandelier with which were inspired from Wat Phra Chettuphon
Wimonmangkhlaram Ratchaworamahawihan glazed tile patterns, and to investigate their
satisfaction. The research process can be divided into as follows: combining three different
floral foam and colors, asking the experts to evaluate their satisfaction on floral form quality,
making hanging products according to the chosen patterns, and finally examining general
public satisfaction on Thai floral chandelier with data were collected by a questionnaire to
investigate the general public satisfaction and then analyzed by statistical analysis. The results
of the study can be summarized: 1) The results of the clay recipe showed that most experts
had the highest satisfaction on recipe 3 mixed with poster colors (x ̅ = 4.67). 2) The results of
the study on the design of Thai hanging products, the experts Strongly agreed with "Sketch
Design-B" that it was the most suitable because of beautiful patterns, unique of Thai hanging
products as well as retaining the tradition and contemporary than any other designs. 3 )
According to the results of the study obtained from the target group, the results showed a high
satisfaction on the product (x ̅ = 4.27), followed by the material (x ̅ =4.30), and the usefulness
(x ̅ = 4.23) and the distribution location (x ̅ = 4.43)Rajamangala University of Technology Phra Nakho
การศึกษาอายุวันของไข่ไก่ที่มีผลต่อผลิตภัณฑ์ปันจ์เค้ก
No full textโครงงานพิเศษ (คศ.บ.) -- มหาวิทยาลัยเทคโนโลยีราชมงคลพระนคร, 2562The objectives of the research on the different egg age affecting the sponge cake were to study the appropriate different egg age to bake the sponge cake and examine the physical and chemical qualities of the sponge cake. The density of the different age cake was measures using the randomized complete block design (RCBD) method at 95% reliability. The quality of senses, sight, color, smell, taste, and texture, and the overall preference were evaluated. The difference of mean was compared with by Duncan New Multiple Rang Test (DMRT) using a computer program to find the appropriate different egg age to bake the sponge cake. 30 testers applied the 5- point hedonic scale to test the product.
Research results showed that the testers preferred the egg age at 9 days the most. Ln terms of taste, texture and overall preference, the mean was 3.70, 3.67 and 4.00 respectively. The physical quality test results indicated that the texture of the one-day egg age had the best adhesion and flexibility, 0.54 and 0.94 respectively. The egg age at 12 days had the highest lightness (L*), yellowness (b*), and redness (a*), 50.61, 4.71 and 23.99 respectively with the statistical significance (p).≤ 0.05Rajamangala University of Technology Phra Nako
การพัฒนาผลิตภัณฑ์ข้าวตังเห็ดนางฟ้า
Get PDFโครงงานพิเศษ (วท.บ.) -- มหาวิทยาลัยเทคโนโลยีราชมงคลพระนคร, 2562This special project. The objective is to study the basic formulas and processes of rice crust production. Study the suitable amount of mushrooms in the production of rice crust. Study the suitable flavor in the production of rice crust Phoenix Mushroom. and study the quality changes during storage of Rice crust Phoenix Mushroom. from the study of the basic formula and the production process of rice crust, the sensory evaluation results from 50 tasting testers. Found that formula 2 contains a mixture of steamed rice (Rice, Sao Hai), steamed rice (Thai jasmine rice) and salt. The highest average rating. Study the suitable amount of mushrooms in the production of rice crust. Found that the formula with the amount of mushrooms: steamed rice, 30% : 70% The highest average rating. The brightness (L*), red (a*) and yellow (b*) were 58.17±0.42, 9.23±0.10 and 23.04±0.03 respectively. The aw value is 0.48±0.01. The moisture content is 2.60±0.01 percent. Study the suitable flavor in the production of rice crust Phoenix Mushroom. From the sensory tests of 3 flavors : Tom Yum flavors, chilli flavors and pizza flavors showed that taste testers rated their liking for appearance, color, aroma, flavor, taste, texture (Crispness) and overall liking Of the rice crust with the highest chilli flavor. Quality analysis chemical, moisture, protein, fat, ash, fiber, carbohydrate and peroxide values equal to 2.35±0.12, 7.23±0.85, 15.71±0.20, 2.85±0.02, 7.16±0.67, 64.70±0.01 and 0.93±0.06 respectively. Study the quality changes during storage of rice crust Phoenix Mushroom. It was found that the brightness (L*), red (a*) and yellow (b*) increased from week 2 to week 6. The hardness value increases every week, causing the breakage value to decrease. Moisture content not more than 4.0% and peroxide value not more than 30 mg. Equivalent Not exceeding the standards set by the industrial products. Therefore, Phoenix Mushroom Rice Crust Products (chilli flavor). Therefore can be stored for more than 6 weeksRajamangala University of Technology Phra Nakho
อินโฟกราฟิกการให้บริการวันสต็อปเซอร์วิสมหาวิทยาลัยเทคโนโลยีราชมงคลพระนคร
Get PDFโครงงานพิเศษ (ทล.บ.) -- มหาวิทยาลัยเทคโนโลยีราชมงคลพระนคร, 2562The objectives of this study were to produce One Stop Service infographic and study the satisfaction of One Stop Service infographic of Rajamangala University of Technology Phra Nakhon (RMUTP). The data was corrected from 102 students. Data was analyzed by percentage, average, and standard deviation. The results showed as follows: the satisfaction of One Stop Service infographic of RMUTP was at high level (̅=3.95)Rajamangala University of Technology Phra Nakho
การวิเคราะห์ศักยภาพพลังงานลมและข้อมูลลมรายปีบริเวณพื้นที่ อำเภอสะเมิง จังหวัดเชียงใหม่
Get PDFวารสารวิชาการและวิจัย มทร.พระนคร, ปีที่ 15, ฉบับที่ 2 (ก.ค.- ธ.ค. 2564), หน้า 169-179In this study, the wind speed characteristic and evaluation of wind power generation at Samoeng district, Chiang Mai were investigated using wind speed data and wind direction data, during time of January 2011 to December 2011 and measured at a height of 20, 40 and 80 m above ground level. It was found that the mean wind speed of 3.8, 3.92 and 4.30 m/s. While the mean wind direction of 20.73% and indicating from the southwest. The mean of power density of 107 W/m2, the shape parameter (k) was 1.715 1.633 and 1.783, scale parameter (c) of 3.649, 3.651 and 4.092 m/s, the mean of wind shear coefficient was 0.19. The evaluation of wind energy for electricity generation by install the wind turbine of Nordex N50 from Germany and Vestas V90 from Denmark were capacity of 800 kW and 3 MW. It could produce annual electricity of 1,761,379 kWh and 3,772,400 kWh, and the capacity factor show 25.13% and 14.35%, respectively. Finally, the results showed the northern area of Thailand was suitable for wind power development in further.Rajamangala University of Technology Phra Nakho
ผลของแรงต้านอากาศต่อการตกของกรวยกระดาษด้วยเทคนิคการวิเคราะห์วิดีโออัตราเร็วสูง
Get PDFวารสารวิชาการและวิจัย มทร.พระนคร, ปีที่ 15, ฉบับที่ 2 (ก.ค.-ธ.ค. 2564), หน้า 146-157This research was aimed to study of the effect of dragging force on paper cone falling by using the high-speed video analysis technique. Four different sizes of paper cones, ranged from 3.00-5.70 centimeter were used. The cones, having the same mass of 12 g and falling from 2.50 meters height, were recorded for 240 frames per second and then were analyzed using the Tracker Video Analysis software. The results showed that (1) all four different sizes of paper cones were not freely fall with the Earth's gravity, due to indirect proportion with time of theirs speeds. The terminal speed of two large cones having diameter of 5.00 and 5.70 centimeters were 4.42±0.03 and 3.97±0.04 meters per second, respectively. Only 0.87% of these experimental values were different from the theoretical ones. (2) The theoretical trajectory of these cones falling, using the terminal speed from the experimental, agrees with the theoretical ones. (3) The experimental drag force showed a second order function of the paper cone’s speed. The evaluated drag force, during terminal area, is approximately equal to the cone weight. Thus, this technique can help students and teachers to visualize simple physics phenomena and relate them to the physics principles learnt in the classroomRajamangala University of Technology Phra Nakho
สมบัติทางเคมีกายภาพ ทางกล และทางความร้อนของฟิล์มบริโภคได้จากแป้งมันเลือด
Get PDFวารสารวิชาการและวิจัย มทร.พระนคร, ปีที่ 15, ฉบับที่ 2 (ก.ค.-ธ.ค. 2564), หน้า 24-39Man Lueat (Dioscorea alata) flour is a biopolymer material that can be formed into an edible film. It can be contacted directly with food, consumed and naturally biodegraded. The aims of this research were to study the effect of physicochemical, mechanical and thermal properties of edible film from Man Lueat flour. The film forming solution was prepared by Man Lueat flour at 4% w/w. The glycerol was used as a plasticizer. It was studied at 3 different levels; 30 40 and 50% w/w of Man Lueat flour. The film forming solutions were formed using the solution casting method and dried at 50 °C for 16 h. Results showed that the glycerol content at different levels of the edible film from Man Lueat flour had no effect on the thickness, color, transparency and elongation at break. However, the moisture content, water solubility, swelling property and water vapor permeability of the film tended to increase when increasing the glycerol content. In contrast, the Young’s modulus and tensile strength of films tended to decrease significantly, when the glycerol content increased. Thermal properties were found that decomposition temperature of films occurred 2 stage; the first stage occurs between 50 to 130 ° C and the second stage occurs between 263 to 315 ° C. The analysis of FT-IR showed that the different levels of glycerol affected the structure of the film (3278 cm-1). Therefore, the edible film from Man Lueat flour can be applied as a food packaging material to protect the quality of food products.Rajamangala University of Technology Phra Nakho