Wittayasara: Integration Apply Engineering and Industrial Technology

Improvement of the Production Process for Mangosteen-Based Products: A Case Study of the Ban Plai Khlong Community Enterprise, Mueang District, Chanthaburi Province

Benjamas Netiworaruksa — 2025-12-23

The Ban Plai Khlong Community produces a variety of mangosteen-based products. This research focuses on the production process of mangosteen chili paste, which currently cannot meet market demand during high-order periods such as the New Year festival and OTOP product fairs. The objective of this study is to analyze and improve the production process of mangosteen chili paste using process flowcharts, the ECRS technique, and Tecnomatix Plant Simulation software to compare production scenarios and identify the most efficient process. Based on the fishbone diagram analysis, the main cause of production delays was found to be manual stirring. Therefore, an improvement was proposed by introducing a mechanical stirrer to replace manual labor. The study was conducted on a production batch of 200 jars of mangosteen chili paste. The results revealed that although the number of production activities remained unchanged, the total production time was reduced by 3.33 hours, representing a 10.21% decrease. Additionally, labor requirements during the stirring stage were reduced by two workers (66.67%), saving labor costs by 1,000 baht. Labor productivity increased by 8.33%, while workers experienced reduced fatigue and physical strain during stirring. The break-even analysis indicated that the investment in the new equipment could be recovered within one year.

A Battery Electric Vehicle Modification Supply Chain Model: A Case Study in Northern Part of Thailand

Pimpika Supawong — 2025-12-23

This study aims to presents a supply chain model for converting internal combustion engine (ICE) vehicles into battery electric vehicles (BEVs) in Northern Thailand. Data were collected from conversion garages, EV service centers, and parts storage facilities. Currently, WPEV in Lamphun is the only remaining garage offering conversion services, as most others have ceased operations due to high logistics costs. This research proposed a centralized supply chain model utilizing a mathematical optimization approach combined with a genetic algorithm to determine the optimal distribution center location. The data used in this study were collected from EV conversion garages and electric vehicle service centers in eight provinces of Northern Thailand. The findings indicate that GWM CCC Auto Chiang Mai is the most suitable location to serve as the central distribution hub for materials and equipment. The analysis yielded the lowest total cost of 325.0 Baht. The cost of setting up a distribution center is assigned a synthetic value of 10.0 Baht. This is done for the purpose of preliminary simulation and analysis. In reality, however, such costs may reach tens or even hundreds of thousands Baht, depending on the context and current economic conditions. It aligns with the design objective of minimizing logistics costs.

Application of AppSheet for Improving the Material Withdrawal and Disbursement Process in a Metal Mold Department: A Case Study of an Automotive Parts Manufacturing Company, Krathum Baen District, Samut Sakhon Province

Worathep Treewichit — 2025-12-23

This research aimed to: 1) apply AppSheet to develop a material requisition and dispensing system for a metal mold department; and 2) determine the efficiency of the material requisition and dispensing process in the metal mold department. Data analysis revealed an inefficient material requisition and dispensing system. The researchers analyzed the causes using process flow diagrams and the "why-why" principle, applying AppSheet to the material requisition and dispensing system. The results showed that: 1) the application of AppSheet effectively improved the efficiency of the material requisition and dispensing system; and 2) the efficiency of the material requisition and dispensing process in the metal mold department was reduced. Before improvement, the system consisted of 8 steps taking 1,295 seconds. After improvement using AppSheet, the process was reduced to 7 steps taking 605 seconds, a decrease of 1 step or 12.50%, resulting in a 690 second reduction in material requisition and dispensing time, or a 53.28% reduction.

The preparation and property study of clay slip from sedimentation pond muddy clay of Mae Moh mine for ceramic production

sucheewan inthung — 2025-12-23

The aim of this study was to analyze the development of clay slip for trial ceramic production using mud from the settling pond at the Mae Moh mine in Lampang Province mixed with Lampang white clay in a ratio of 30% muddy clay and 70% Lampang white clay, using sodium silicate as the dispersing agent (0.2% by weight). The result of XRD analysis showed the muddy clay was composed of quartz, muscovite, and kaolinite and had a chemical composition of SiO₂ Al₂O₃, CaO, Fe₂O₃, K₂O, MgO, Na₂O, P₂O₅ and SO₃. After preparing the clay slip, slip tests were performed. The clay slip was found to have a specific gravity of 1.67 m/s², with a flow rate of 15 seconds per volume of 300 milliliters. Next it was molded into test pieces and fired at temperatures of 1100, 1200 and 1250 ^oC to test for fire resistance. It was found that the pieces showed fire resistance up to 1250 ^oC and had strength of 23.53 MPa. The pieces had a water absorption of 2.47% and shrinkage after burning of 10%. Then experiments were carried out to form a small cup product with patterns on the outside surface. After shaping, the biscuits were fired at 750 °C, followed by a clear glaze and fired again at 1250°C. The resulting product was found to have a smooth texture, light brown color, even surface, standard shape, and no distortions.

Ergonomic Risk Assessment of Workers in the Thai Custard Production Process: A Case Study in Mueang District, Phetchaburi Province

Alongkorn Chatmuangpak — 2025-12-23

Phetchaburi Custard Pudding is a product of local wisdom. It has a unique taste from the quality of raw materials. The production process is passed down from generation to generation. Reducing the risk of work-related injuries of employees is a part of product development. This research aims to assess the ergonomic risk of Phetchaburi Custard Pudding production postures. It is survey research by defining the area in Mueang District, Phetchaburi Province. The sample group consisted of employees in the Phetchaburi Custard Pudding production process using the random sampling and volunteering principles. The research instruments were questionnaires for collecting general data with an index of Item-Objective Congruence (IOC) of 0.8, RULA (Rapid Upper Limp Assessment) and REBA (Rapid Entire Body Assessment). The results of the general data research found that 73.68 percent were female, with an average age of 40.18 years (S.D. = 11.72), and an average working experience of 7.16 years (S.D. = 6.85). The results of the ergonomic risk assessment of the Khanom Mo Kaeng pouring posture of 10 people, with the results of RULA (Rapid Upper Limp Assessment) having a final score of 3 - 4, which is at risk level 2, should be further studied, monitored, and improved, accounting for 70 percent, and REBA (Rapid Entire Body Assessment) having a final score of 4 - 7, level 3: should be further analyzed and should be improved, accounting for 50 percent, which both methods have risks and should be further analyzed and improved as well.