The purposes of this research were : 1. To study the personal factors of tourists 2. To The objective of this study was to investigate 1) personal factors of tourists 2) the decision making of purchasing One Tambon One Product (OTOP) and 3) the relationship between personal factors of tourists purchasing/ ever purchase OTOP in Nontaburi floating market and the decision making of purchasing products. Data collection were from 400 tourists in Koh Kred Floating Market Sainoi Floating Market and Wat Yaisawangarom Flaoting Market. Purposive selection used were frequency and percentage. Chi-square test and Contingency Coefficient at statistically significant level were 0.05. SPSS was used in this analysis. The result found that most tourists were women 31 - 40 years old Government officers were the most married bachelor degree and monthly income 10001 - 20000 baht. The decision making of purchasing products were from quality. Raw materials through primary processing were chosen because they were tasty. Non-alcohol drink purchase was from the benefits motivation purchase was from quality and product purchase was from indication labels. The relationship between personal factors and Thai motivation occupation related with reason of purchasing food products selling style and monthly income related with purchasing non-alcohol drinks. Educational levels related with 6 aspects except non-alcohol drinks. Marital status did not relate with purchasing One Tambon One Product in Nonthaburi Floating Market of Thai tourists at statistically significant level was 0.05.

The purposes of this research is to study factors related to health food consumption behavior of undergraduate students in Rajabhat university of Bangkok metropolis. This resasearch was intended to investigate 1) to study the personal factors family factors and marketing mix factors of undergraduate students in Rajabhat University of Bangkok metropolis. 2) to study health food consumption behavior of undergraduate students in Rajabhat University of Bangkok metropolis. 3) to study the relationship between personality factors family factors and marketing mix factors health food consumption behavior of undergraduate students in Rajabhat University of Bangkok metropolis. By using the questionnaire collects data from 400 sampled. The data were analyzed by frequency percentage mean standard deviation Chi-square and Pearson’s Praduct Correration Coefficient define the statistical significance level .05 Most of respondents were females age between 18-20 years old studying the first year of Food industry and service faculty of management science Most are residential style living houses for rent. Their monthly average incomes were in the range 3001-5000 Baht. Family factors most parents graduating grade 6 or 7. General contractor with a career average monthly income of a family is in the range of 20001-30000 Baht and the number of family members is in the range of 4-5 people Marketing mix factors found that products based on healthy food labels identify the product date clear. Health food with quality certificates and standards according to the requirements of Ministry of public health and a health food-shaped luxury with the convenient packaging and consumption. Health food consumption behavior healthy food choices for side consider buying from “FDA” food cleanliness and neatness of the food packaging. To study the relationship between personality factors family factors and marketing mix factors health food consumption behavior of Undergraduate students in Rajabhat University of Bangkok metropolis. The results found that 1) For personal factors their age and average income significantly related of health food consumption behavior. Form healthy dietary pattern 2) Disciplines and universities are significantly related to health food consumption behavior the attitude to food health side. 3) A study of the father significantly related to health food consumption behaviorsided type of health food. 4) Dietary characteristics of the familysignificantly related to health food consumption behavior sided type of food for health: healthy food consumption patterns. Selection of food for health and food newsinformationawareness health. 5) The marketing mix collateral overview of health dietary patternhealthy food choices for sideshealthy food attitude towards the sideand cognitive health food news statistically significant at the .01

A Comparison Efficiency of Cafeteria Wastewater Treatment with EM Produced by Banana Watermelon and Guava Case Study : Rajamangala University of Technology Phra Nakhon Cafeteria ( North Bangkok Campus) has the objective to compare the efficiency of wastewater treatment by using the EM microbe for the Cafeteria that has no waste water treatment system. The treatment solution was leavening agent EM : Molasses : Fruits : Water in the ratio 1 : 1 : 2 : 20 liters (as an experimental group) and leavening agent EM : Molasses : Water in the ratio 1 : 2 : 20 liters (as a control group). respectively and mixed each solution set in wastewater treatment ratio of 1 : 1000 (EM 1 part : wastewater 1000 part) . In the experiment use the 10 liters of wastewater sampling and added the EM microbe solution every 3 days 10 ml per a day and daily for 3 weeks. Collecting the wastewater every 7 day. Parameters in this experiment are BOD COD SS Oil and Grease pH Color and Odor. The comparison showed that the EM made from watermelon can reduce the BOD and SS of wastewater is the best. And adapt the most of pH to pH 7. The EM make from guava can reduce the COD Oil and Grease is the best. The results were in the standards of sewage release of the building type B. In the 1st 2nd and 3rd week the BOD COD SS Oil and Grease and pH from the waste water treatment with EM microbe that make from Banana Watermelon and Guava ( as a Experimental group) and molasses (as a Control group) only are statistically different at the .05 level. By the way the Color and Odor of the waste water analysis before and after treatment with EM microbe 4 species still have yellow color and bad smell.

The purposes of the research were to study the process of making bai Sri Phrom from rice-straw paper and to investigate the participants’ satisfaction on the product. By studying and collecting the information related the title the researchers drew 3 sketch-designs of the product which were commented from 5 experts. The chosen design was used to make Bai Sri Phrom and determined the product satisfaction from 50 to the participants. Data were analyzed statistically by frequency percentage and mean. And the results of the study were found as follows :Most of the experts chosen the sketch C. Owing to properly making the product fine proportion and elaborate composition. For the participants’ satisfaction on the product it was found that as a whole the product’s material were satisfied at high level with the mean value of 3.91. The product creativity was satisfied at the highest level with the mean value of 4.32. The delicacy of the product was satisfied at high level with the mean value of 4.18. The Product’s utilization was appropriate for instructional media at the highest level with the mean value of 4.42. The product prize of more than Bht 5000 was satisfied at high level with the mean value of 4.10. And product should be sold at the artificial-flower shop. lt was satisfied at the highest level with the mean value of 4.60.

The fresh moonflower (FM) was dried in hot air oven at 50 C 48 hours as the dried moonflower (DM) 7.37 %. Then DM was extracted by ethanol concentration 95% and using the evaporator to evaporate ethanol solution. This study aimed to study the process which extract phenolic compounds (PC) from FM and formulate PC in pasteurized milk. From the results PC was 68.11±1.44 μg/ml. The final formula of pasteurized milk was added PC 1g /200 ml and was pasteurized at 72 °C 15 s. The (L*) 85.91±0.07 (b *) -1.92±0.06 (a *) 17.13±0.24 pH 6.58±0.00 total soluble solid 12 ˚Brix. It could be stored at 4 C for 7 days.