This research aimed to develop and study efficiency and effectiveness index of Vocational Course to ASEAN as well as to study level of satisfaction and work process skills of students who study V 33102 Vocational Course to ASEAN. The samples in this research were 65 Twelfth Grade students who enrolled in second semester of academic year 2012 at Soponsirirat School under the Secondary Education Service Area office 8 Ratchaburi province. The samples were selected by Purposive Sampling from two classes of Twelfth Grade students. Research tools consisted of curriculum lesson plans achievement test students’ satisfaction survey questionnaire and evaluation form of students’ work process skills. Data were statistically analyzed for Percentage Means and Standard Deviation. Results revealed that Curriculum and lesson plans of Vocational Course to ASEAN for Twelfth Grade students had higher efficiency than the standard of 80/80 (85.75/87.30). Effectiveness index was also higher than the standard of 0.50 (0.80). Students’ satisfaction in instruction was in the highest level and students’ working skills were also at very good level. This means that the course is suitable and could be adopted to prepare students for ASEAN Economic Community in every school under the Secondary Educational Service Area Office.

This research has four main purposes. The first is to explore food consumption behavior of housewives in Engineering Regiment of Burachat Camp Ratchaburi province. The second the third and the fourth are to study relations between basic individual factors environmental factors and nutritional knowledge and food consumption behaviors respectively. A group of 245 20-59 year-old housewives living in Engineering Regiment of Burachat Camp Ratchaburi was sampled with stratified random sampling approach. Data were gathered through questionnaire and statistically analyzed for percentage mean standard deviation and Pearson Correlation Coefficient. The study found that most respondents were in the age group of 31 and 40 years old (52.65%) with lower than bachelor degree education (72.65%) two children (64.49%) and average monthly income of 8001 to 13000 baht (42.86%). Environmental factors were in medium level (71.43%) and nutritional knowledge were quite good at 34.69%. Finally overall food consumption behavior was in medium level at 49.80%. According to the results of correlations between basic individual factors environmental factors and nutritional knowledge and food consumption behaviors it was found that environmental factors had significant relations to food consumption behavior (p<0.05).

This research aims to rank popularity in pursuing higher-education in the field of Home Economics of 11th grade students in Bangkok Metropolitan area and to survey level of basic knowledge in Home Economics motivation and channel in receiving information for higher education. The sample group consisted of 400 students in 11th grade in Bangkok Metropolitan. The tool employed was an opinion questionnaire. The study found that the sample group ranked Kasetsart University as the highest popular university followed by Suan Dusit Rajabhat University Srinakharinwirot University Rajamangala University of Technology Phra Nakhon Suan Sunantha Rajabhat University Rajamangala University of Technology Thanyaburi Rajamangala University of Technology Krungthe and Phranakhon Rajabhat University respectively. Most of the respondents had high level of knowledge in Home Economics particularly about Food and Nutrition. Regarding motivation the sample group gave importance to courses offered in terms of institutional aspect students’ requirement in terms of personal aspect and future career in terms of inherent individual factor. Concerning channel of information most respondents chose to gain information through guidance teacher and website of the universities which the samples considered as most reliable.

This article presents texture analysis of crispy snack products by using Acoustic Emission (AE) to measure sound that occurred when the products were chewed or broken. This technique has currently gained great interest from food scientists. A sound emitted from food was found to be related with microstructure and crispness. Measurement of sound emitted from food when it was chewed consists of three main steps: 1) Apply force on piece of food with a texture analyzer; 2) Detect sound signal with an acoustic envelop detector; and 3) Interpret the collected data of mechanical force and acoustic emission.

Thai Local Herbs Snack Product (TLHSP) is very popular and has increase tendency the target group in worldwide such as children teenager and adult which live in metropolis. The aim was 1.) to study the formular and condition to produce TLHSP by extruder machine 2.) to study the type and quantity of Thai Local Herbs which was added 3.) to study the shelf-life and type of package to keep TLHSP. The study used CRD to design the method and has a stable variable is 1% CaCo3and varies 2 variables are the ratio between a speed of single screw at 3 levels such as 250 300 and 350 rpm and moisture content of raw material at 3 levels such as 15 17.5 and 20. And this research study about the level of grinded sugar (GS) at 3 levels such as 0 3 and 6 g. which at 3 g. the TLHSP had well scores of 7 to 8 (like moderately to like very much; used 9 Points Hedonic Scale method for the sensory test) the characteristic for color was 7.37+ 0.01 texture in crisp was 7.33+ 0.01 and overall acceptance was 7.70+ 0.01. Especially odor was 7.63+ 0.01 and taste was 7.38+ 0.03 there were significant differences (p<0.05) with 0 and 6% grinded sugar. TLHSP was well accepted by consumers with 88.00% (By the Central Location Test for questionnaire paper survey). Almost 70% were female 88% had 18-27 years-old 81% were student and 56% hadincome cash < 5001 baht/ months. This study used the extrusion technology to produceTLHSP which the fixed specification fallow as; a speed of single screw was 300 rpm Barrel temperature was 134-165 ˚C 380 Volt 85 amp a diameter in front of machine was 2 mm. a speed of blade 95 rpm and had 2 pieces. And the capacity was 14.4 kg/hr. Therefore aw0.34±0.02 Lightness 60.41 ± 0.16 %extended ratio1.69±0.01 %bulk density 0.15± 0.001. Chemical Properties for %moisture6.60±0.16 %protein 7.88±0.16