This research aims to 1) To analyze the situation of logistics and supply chain of healthy ready to eat meals that sold via online. 2) To study a framework of logistics and supply chain development in value added healthy ready meals that sold via online. 3) To practically benefit in making money from online business in the future which Thailand is entering the digital society according to the policy of Thailand 4.0. The researcher has a desire that this study will contribute to supporting the use of digital technology in business for creating alternatives decisions and system management together with the development of the product category. Hence this enables building long-term competitive advantage for entrepreneurs and reduces the complexity from the use of digital technology which plays a role in in Thailands infrastructure and logistics and supply chain management. In this qualitative research the study sample includes seven full-time or parttime entrepreneurs selling healthy ready meals that sold via online in Bangkok and vicinities. Data collection is conducted through interviews. The study found that the locations of six online healthy ready meals sellers are in Bangkok and one in Sumutprakarn. Four sellers provide delivery service in Bangkok and vicinities and three only in Bangkok. Six sellers provide food ordering channel via Line Application five via Facebook three via phone call two via Instagram and one via a specific food ordering application. Three sellers have more than 21 menus while two other sellers have 8-14 and 15-21 menus. There is no seller whose menus are less than 7. Most of the payment methods which six sellers provide are through bank transfer two sellers by cash and two sellers by credit/debit cards respectively. This research can be concluded based on the objectives of this research as follows. 1) Situation of popular online health products. Health-conscious consumers are becoming more interested in food consumption. The suitable calorie intakes are calculated each day and non-toxic ingredients and safe cooking methods are used. It is found that food delivered directly to consumers must have the appropriate supply chain with logistics activity management in order to be consistent with product category and consumers who are of working age that have no time to cook or eat at a restaurant. Some people think it is impossible to cook as their work is too busy. Therefore they decide to order food online for convenience while they can still take care of health. 2) In studying the framework it is important to pay attention to raw materials coordinating with suppliers of raw material method and workspace of the cook delivery to customers customer relationship management and 3) Practical benefits in making money from online business in the future which Thailand is entering the digital society according to the policy of Thailand 4.0. Therefore consumer behavior has changed and it is possible to use technology that is the driving force of the food business the technological development along with logistics management and supply chain management in quality preservation cooking of ingredients transportation and after-sales service. The use of technology can shorten the supply chain because the manufacturer can directly deal with the customer. It can solve the problem or improve the ability of the business directly which will add value and enhance competitiveness. As a result the business will be growing and competitive in the long run. Suggestions for online food entrepreneurs are the risk of miscommunication and careless transportation that ignores customer details which can cause loss of customers despite not the food quality. Therefore entrepreneurs need to manage supply chain quality thoroughly. Moreover the online healthy food entrepreneurs should regularly monitor the quality of raw materials to build credibility so that customers will make the purchase decision once they know the product and then repeat purchase in the future.

Since the details in quasi-homogeneous region will be degraded from a conventional global image enhancement methods such as histogram equalization. This degradation causes from the saturation of the gray levels in equalization process. Then the local histogram equalization for each quasi-homogeneous region will be used in order to improve the details in the regions. To obtain the quasi-homogeneous regions the image can be segmented by using a watershed transform. The watershed transform is based on mathematical morphology; therefore the segmented regions can be effectively separated meaningful. Two adjacent regions in images which almost similar in gray levels can be separted by the watershed transform. In the color image enhancement three spectral bands are enhanced independently. Then all the three bands are assigned to each processed image in order to produce a color composite image. By the proposed algorithm the result images show the better perception on image details. Therefore the high efficiency of image classification can be obtained by using this color image.

The research on opinions and demands of viewers digital TV via applications has objectives as follows 1. to study the opinions and needs of users who view digital TV via application; 2. to study the opinions and needs of the management from agencies organizations public sector private sector state enterprises and scholars involving in television media industry; 3. to establish guidelines for developing appropriate program format for digital TV application. The researcher used mixed research methodologies by combining two methodologies qualitative research and quantitative together. Both methodologies were used in conducting this research simultaneously in a single period. Data of both methodologies was collected and analyzed separately whereas the results were combined and interpreted. Then the results were discussed by comparing the similarity and difference of both methodologies. The qualitative research methods consisted of document review observation and in-depth interview. The quantitative research methods consisted of questionnaire from sample groups and statistical analysis. Research results revealed that according to opinions and demands of viewers digital TV via applications (most people downloaded digital TV viewing application on Android platform) the most watched channel is channel 8; on average they watched digital TV 5 days per week with minimum 3 hours of viewing time; the types of program that people watch regularly were dramas which they can watch offline afterwards. Overall the users had positive attitude towards their experience in using digital TV application with average score totalling 3.96. The factor that received the highest score was the convenience of using digital TV application which received average scores totalling 3.96 (agree). The second highest score which totalled 3.85 (agree) was usefulness. Usage protocol received 3.79 scores (agree) and service received 3.56 scores (agree). The most important factor according to the sample groups when choosing digital TV application was quality. Features format and structure were then considered respectively. As for the opinions of the management from agencies organizations public sector private sector state enterprises and scholars involving in television media industry they wished to see constant development in digital TV programs that would keep up with the ever changing technology as well as marketing factors relating to advertising incomes and other incomes.

The objective of this thesis is to study 1) To study the selection of standard formulas for recipes of Gub Dessert 2) to study the amount of stevia that used to replace some white sugar in the Gub Dessert products 3) to study physical properties. Carbohydrate content and sweetness in the product of sweets that use stevia water in the replacement of some white sugar and 4) to study the consumer acceptance of Gub which uses stevia instead of some white sugar By using the original recipe of Gub 2 recipes then the recipes derived from the study of the original Gub pastry was used to use stevia water to replace some 4 levels of sugar: 45:55 50:50 55:45 and 60:40 Accepting tests by sensory testers 45 food and nutrition experts sensory evaluation results showed that the use of stevia water to sugar in the ratio of 60:40 was the most accepted. With a significant difference (p≤.05) using the original formula and the modified formula to test the carbohydrate and sweetness values. It was found that the carbohydrate values in the basic formulas were 60.84 grams higher than the modified formula. The sweetness of the basic formula is 92 brix which is higher than the formula and the formula 4 ratio 60:40 which is the most accepted. Going to test the acceptance of 100 consumers with the 9-Point Hedonic Scale preference rating method. Most consumers had a high liking. 2 aspects. The following aspects are the texture and the taste and are at the acceptable level like moderate 4 aspects namely the composition in the mixture. Overall inclination in terms of benefits to health odor and appearance and 89 percent’s accepted Gub Dessert product.

Product development of jelly ready meal from stevia. The purpose of study and processing in jelly ready meal from stevia. The resulfs showed that formulation 3 because had springiness and softness appropriante. Quantity used of stevia 4 gram had sensibility in color order and flavor for stevia and add apple green flavor was 0.5 percentage because can reduce the specific odor of stevia. The physical respective (aw) = 0.54 ± 0.01 and attributes were as follows : L* a* b* value 65.81 ± 0.87 -0.38 ± 0.12 14.02 ± 1.04. The chemical analysis of jelly ready meal from stevia compare with basic product attributes were as follows : protein crud fiber and ash have more than basic product but less valuable moisture content and total sugar = 10.45 ± 0.00 percentage reducing sugar = 14.36 ± 0.00 percentage dietary fiber = 22.10 ± 0.00 percentage energy value 3120 ± 0.00 calorie/gram. The microorganism (TPC) yeast and mold according to the standard. The consumer accept products like very much and interested to buy product are at 79.76 percentage