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Item type: Item , Item type: Item , Item type: Item , การเพิ่มผลผลิตในกระบวนการผลิตขนมถั่วตุ้บตั๊บ(มหาวิทยาลัยสงขลานครินทร์, 2009) สุรศักดิ์ ขุนทองThe main objective of this research was to increase the productivity of peanut candy bar processing 10%, by improving the efficiency of raw material, labor and machine to higher than 5 %. Peanut candy bar plant was at Kokpho District, Pattani Province. The study covered from January 2008 to March 2009. According to the present information on the working conditions, unit cost, production time, and process analysis in the present, it was found that the main problems of production processes were waste and loss. The causes of the loss were raw materials and inappropriate processing methods. The researcher decided to improve production processes by reducing usage of non-value added materials and creating hydraulic cutting machine to use in the process. After improving, the raw material productivity was increased by 10.41 %, whereas the labor and machine productivity were increased by 7.59% and 5.38%, respectively. At the same time, the improvement was raised the total productivity of the plant by 12.24%, the total capacity was increased 9,320 units per month and production value was increased 74,560 baht per month.Item type: Item , ความสามารถในการใช้ฉลากโภชนาการของผู้บริโภคในอำเภอหาดใหญ่ จังหวัดสงขลา(มหาวิทยาลัยสงขลานครินทร์, 0209) ษญานิศ สุนทรนนท์; สงวน ลือเกียรติบัณฑิตThe purpose of this research was to determine the abilities to use nutrition labels among consumers in Hat-Yai, Songkhla Province. The data were collected from 8 groups of subjects including 98 diabetes, 132 hypertension patients, 49 hyperlipidemia patients, 63 pregnant women, 311 students in grade 12, 286 third year vocational students, 537 parents of school children and 384 housewives. The questionnaire by Peampan Nukeaw (2005) was employed to assess the abilities to use nutrition labels.More than 80% of subjects in all groups except for diabetes and housewives were able to identify the nutrition label from 4 types of labels shown in the questionnaires. About 64.6% of diabetes and 62.2% of housewives were able to do so. More than 80% of subjects in grade 12 students, pregnant women, third year vocational students and parents of school children knew the implication of the labels, while hypertension patients (66.2%) knew least. More than 60% of pregnant women and grade 12 students knew the usefulness of the nutrition label better than the other groups, while less than 40% of subjects in the other groups knew the usefulness of nutrition label. Three chronic disease groups and housewives showed inadequate levels on basic knowledge on nutrition label, ability for nutrition calculation and product selection for patients with chronic diseases with the score less than 2, 1 and 1.5 points out of 3, respectively. While the basic nutrition knowledge and ability to search information on the labels were at the moderate levels with the score about 2.5 points out of 4, and the skill to compare nutrition among brands were at the moderate levels with the score about 1.7 points out of 3. Grade 12 students, third year vocational students and parents of school children had the moderate to good levels in all variables with the scores more than 2 points out of 3 and 2.5 points out of 4, except for the ability for nutrition calculation and product selection for patients with chronic diseases. The skill on these two variables were at the low levels with the score less than or equivalent to 1.5 points out of 3. The abilities of pregnant women on all variables were at the moderate-good levels. The strongest predictors of nutrition knowledge were education (diploma and higher levels) (B-0.280) followed by education (grade 7-12 or vocational certificate) (ẞ=0.239), age (B =-0.147) and gender (B=-0.093). The strongest predictors of basic knowledge on the nutrition label were nutrition knowledge (B-0.374) followed by age (B=-0.212), education (diploma and higher levels) (B-0.086) and age (ẞ=-0.074). The strongest predictors of ability for information searching on the nutrition label were nutrition knowledge (ẞß= 0.462) followed by basic knowledge on nutrition label (B=0.126) and education (diploma and higher levels) (B=0.072). Factors affecting the ability for nutrition calculation were ability to search for information on the nutrition label (B=0.215), age (ẞ=-0.208), nutrition knowledge (ẞ=0.135), education (diploma and higher levels) (B=0.074), and basic nutrition knowledge (ẞ=0.059). The ability to search for information on the nutrition label (B=0.367), nutrition knowledge (ẞ=0.170) and gender (ẞ=-0.049) influenced the skill to compare nutrition among brands. The ability to search for information (ẞ=0.316), basic knowledge on the nutrition label (B-0.100) and education (grade 7-12 or vocational certificate) (B=-0.085) influenced the ability for product selection for patients with chronic diseases. In conclusion, chronic disease groups and housewives showed inadequate levels on the abilities to use nutrition labels. Therefore these groups should be target of educational effort by the concerned institute. The basic knowledge on the nutrition label, nutrition knowledge and ability for information searching on the nutrition label were factors affecting the other abilities such as the ability for nutrition calculation, the skill to compare nutrition among brands and product selection for patients with chronic diseases. The basic knowledge on nutrition label should be included in the formal lesson of primary or secondary school.Item type: Item , การลดเวลาในการหยุดเครื่อง SLITTER สำหรับโรงงานผลิตกระป๋อง(มหาวิทยาลัยสงขลานครินทร์, 2007) สุนทร จันทร์ประทุม; กลางเดือน โพชนาThe main objective of this research study was to reduce downtime of slitter machine which is used for cutting the metal sheet into required sizes in a can manufacturing process. The study began with can manufacturing process analysis and data collection to figure out time losses of each machine in the overall manufacturing process. From collected data, it was suggested that most of time losing was dued to machine stopping while can production switching to the other size, hence slitter machine was selected as a vehicle study. After conducting of mechanic brainstorming for improvement the problem by KAIZEN apply initiative to reduce machine set up time. Using of new work procedure and machine modification then implement with 2 staffs work time study, it was proved that before improvement we spent 720 minutes to stop slitter for changing size of can production while after improving the downtime was reduced to be 529 minutes or 191 minutes less ,26.52 percent. As a result, productivity was improved and operator is able to reduce daily maintenance time before starting production for 8 minutes from 15 minutes or 53 percent while lubrication oil consumption was also reduced 2 liters a month with a value of 156 Baht per month and there is no need to stock spare parts of slitter machine which have to import from aboard with the value of 42,901 Baht annually. To comply with ISO9001:2000, the improved working method was established as a standard operation procedure for the company. The satisfactory result was given by this research study was able to implement in factory of Crown Food Packaging (Thailand) Group. It can be used as a guideline of further study in the relevance research and solving this kind of problem in similar industries.