The purposes of this research were 1) to study personal factors and family factors of High school students at Prakhanongpittayalai School. 2 ) To study food consumption patterns of high school students at Phrakhanongpittayalai School according to the new normal. 3) Comparison of food consumption patterns according to the new normal of high school students at Phrakhanongpittayalai School classified by personal factors. 4) Comparison of food consumption patterns according to the new normal of high school students at Phrakhanongpittayalai School classified by family factors. The sample was obtained by random sampling of 300 students from high school students at Phrakhanongpittayalai School and using online questionnaires as a research tool. The data were analyzed by using frequency percentage mean standard deviation t-test and one-way analysis of variance. The results revealed that 1) most of the samples are female age 18 years old studying in Mathayom 6 earning between 100- 150 baht per day. The housing types are townhouse apartment or flat. The number of family members is more than 3 people. The education level of their parents is lower than a Bachelors degree and work as employees with an average family income of 15000 – 30000 baht per month. 2 ) Food consumption patterns of high school students at Prakanongpittayalai School according to the new normal found that the overall level was at a high level. When considering each aspect it was found that the aspect with the highest mean was the perception of food consumption according to the new normal followed by the aspect of food consumption characteristics of the family according to the new normal and the least aspect was the food type selection according to the new normal. 3) Comparing dietary patterns of high school students at Prakanongpittayalai School according to the new normal classified by personal factors it was found that gender age educational level parental income per day and housing characteristics were significantly differed in opinions on consumption patterns at the . 05 level. 4) Comparison of dietary patterns according to the new normal classified by family factors found that the occupations of parents and the average family income per month haddifferent effects on the new normal dietary patterns of high school students at Phrakhanongppittayalai School. There was a statistically significant difference at the .05 level except for the number of family members and their parents’ education were not statistically different at the .05 level.

This 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 96436 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 184800 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)

This research is to test the fatigue endurance of the material by using end bending of specimen. The testing material is S45C steel and forming to the standard size for testing. The specimens with a diameter of 8 mm required a different bending moment. It was found that the large bending moment affects the fatigue of the specimen. The specimen quickly damaged due to the high bending stress and there were a small number of load cycles. If the bending moment acting on the specimen was reduced to the bending stress decreased and the number of load cycles increasing. It was shown that the bending stress and the magnitude of the bending moment affected the fatigue of the material. Also the appearance of damage marks of the specimen will have a flaw around the fracture surface. Then the flaw will be enlarged until the specimen will be damaged by fracture.

This study aims to study the recipes and development of Shogun fish sausage products by studying the use of fat substitutes in Shogun fish sausage products. Study the nutritional value of Shogun fish sausage products and study the shelf life of fat-reducing Shogun fish sausage products. The results of the evaluation of the liking of the fish sausage in 3 formulas with a 9 points Hedonic scale method by 50panelist. The first accept to recipe of Wilasinee (2011) that it had sugar and soy sauce more than any other recipe. As a result the taste panelist gave more points than recipes 2 and 3 so they chose recipe 1 as the basis for the study of fat substitution with invading powder mixed with xanthan gum in the fish sausage. Amount 3 levels: 50 percent 75% and 100% of total fat content. It was found that the panelist accepted a recipe that replaced 100% of fat in terms of color smell and taste. In the part it was found that the panelist accepted the recipe at 75% more than because the fish sausage also had a soft texture from some fats but when thinking of benefits that will be gained from fat substitution with invading powder mixed with xanthan gum in the fish sausage. As a result it selected the level of recipe that uses all the fat substitutes to develop as a fat-reducing fish sausage when bring developed sausages to study nutritional value and compared to the basic recipe it was found that protein content and humidity. It’s not different but the amount of fat is less than basic recipe and fiber content is greater than the basic recipe. That result of the use of invading powder mixed with xanthan gum to replace the fat that is the ingredient in the fish sausage product. Then a study was conducted to assess the shelf life. After frying the sausage with a vacuum frying machine and packed with vacuum aluminum foil bag for 4 weeks and then analyzed for chemical and microbial analysis. It found that the quality is in according the community product standard fish sausage (Standard No. 104/2555).