The development product of dried pickled passion fruit peel aimed to study appropriate production process of dried pickled passion fruit peel to study the preservation and examine the acceptance from the customers. The result showed that the appropriate way to produce dried pickled passion fruit peel was the 30% 40% and 50% of intensity in syrup. With the intensity of syrup started from 30% the appearance color and smell of final product got highest average score. Therefore the production should be slow pickled with 30% of syrup intensity. In terms of preservation there was no microorganism over Thai industrial standard institute of fruits and vegetables 161/2015. Finally most of the customers accepted this product

The objective of this research is to study and find the relationship between Role Perception of conservation Fruits and Vegetable Carving with individual variables including gender educational level and experiences of fruits and vegetable carving Contributing factor including knowledge of fruit and vegetable carving Opinion towards fruit and vegetable carving and participating in fruit and vegetable carvings conservation activities. The research sample were randomly selected 249 of Bachelors degree students of Home Economics Technology Faculty from Rajamangala University of Technology Phra Nakorn Rajamangala University of Technology Krungthep and Rajamangala University of Technology Thanyaburi. The research methods were questionnaires and collected data were analyzed by using descriptive and inferential statistics. The study found that The Role Perception of conservation Fruits and Vegetable Carving is at high level The opinion towards fruit and vegetable carving and participating in fruit and vegetable carvings conservation activities is in relation to The Role Perception of conservation Fruits and Vegetable Carving The Statistically significant were at a level of 0.05. The knowledge of fruit and vegetable carving was not related to The Role Perception of conservation Fruits and Vegetable Carving.

The purpose of this research aimed to 1) study the basic data for the development of specialized professional course on vegetable and fruit carving 2) design and examine the quality of specialized profession course on vegetable and fruit carving 3) try out specialized profession course on vegetable and fruit carving and 4) improve and revise specialized profession course on vegetable and fruit carving. The samples were 3 key respondents and 20 attendees. The instruments included an indepth interview form and evaluation form. The data was analyzed by descriptive and inferential statistics. The findings revealed that the current patterns used for teaching carving (2019) included fruits for consumption perforated leaves grooved leaves closed-carpel roses dahlia zinnia and plumeria for decoration and food works. The most popular kinds of vegetables and fruits for carving were cantaloupes long cucumbers and carrots. The most popular pattern was rose. The duration for vegetable and fruit carving per 1 piece was 5 minutes. The results of course design and quality examination showed the highest IOC (0.82). For course try-out the values of evaluator confidence index came out as follows i.e. RAI of Unit Plan 1 = 0.85 RAI of Unit Plan 2 = 0.94 RAI of Unit Plan 3 = 0.92 RAI of Unit Plan 4 = 0.89 RAI of Unit Plan 5 time 1 = 0.82 and RAI of Unit Plan 5 time 2 = 0.79; implying that skill evaluation action and carvings went in the same direction.

The objective of this research to study the basic formulas of tamarind paste products. The results of the study were as follows. The evaluated for likeness as 9-point hedonic scale by an untrained 50 member panel. Consumers rate the taste of tamarind paste at a very like level (8). Subsequently Tamarind substitution of 25 50 and 75% by weight of tamarind was found at the level of 75% substitution. Basic tamarind paste has a pH value of 4.20. Tamarind with karanda of 4.49 (p <0.05). Basic tamarind paste has water activity (aw) of 0.81 and tamarind with karanda of 0.83 (p> 0.05). The color of the basic tamarind paste was L * (brightness) (37.0) a * (redness) (5.26) b * (yellow) (12.28) (P> 0.05) The chemical compositions of tamarind with karnda were 237 kilocalories of total energy 10.7 percent of protein 11.5 percent of fat 10.7 percent of ash 4.77 percent of carbohydrates 23.7 percent of dietary fiber 5.20 percent of moisture 49.3 percent Iron content 1.71% total phenolic compounds 1.49 mg / g gallic acid and antioxidant activity 4.6

The purposes of this research were to : 1) knowledge 2) attitude 3) vegetables and fruits consumption Behavior 4) the relationship between knowledge and consumption of vegetables and fruits Behavior and 5) the relationship between the attitude of junior high school students Srinakharinwirot University Demonstration School (secondary). The samples junior high school students School University Srinakharinwirot (secondary education) were studying into 2nd semester 2017 academic year 268 people used the questionnaire. The statistics used for data analysis were frequency percentage mean standard deviation and the Chi-Square. The results showed that to : 1) most students have no knowledge of the consumption of fruits and vegetables at a good level 2) attitude to the consumption of vegetables and fruits of students were moderating 3) most students have been a habit of consuming vegetables and stir occasionally the consumption of leave stems the fresh fruit consumption was often an apple banana orange grape mango guava strawberry and pineapple were the reason. Consumption of vegetables was delicious and fruit consumption because was delicious the food choices breakfast of steamed boiled and poached. Lunch fried food and dinner choices eat steamed boiled and poached. For snacks breakfast and afternoon snacks were eating oranges and grapes .The consumption of vegetables in one day less than 4 ladles and fruit consumption in one day less than 3 parts 4) the relationship between knowledge consumption of vegetables and fruit to the consumption of vegetables and fruits found that the relationship between the frequency of consumption of processed foods such as vegetables pickled dried and the frequency of consumption of fruit compote. The frequency of consumption of fruits and stir. There was no relationship between and 5) the relationship between attitudes in the consumption of vegetables and fruits with the consumption of vegetables and fruits found that the relationship between the frequency of consumption of fresh vegetables fruit pickle consumption frequency. The reason for vegetables and for the consumption of fruit and what kind of fruit consumption. Statistically significant was at the .05 level. There were no relationship.