The research objective is to utilize the waste water at 12ºC to 20ºC in exchange with the process water at the temperature of 29ºC. After entering the heat exchanger the process water will have the reduced temperature of 19ºC and then will be delivered to the cooler so the temperature of the process water will further be reduced to 15ºC to involve in the production process. Consequently the cooler’s energy use is lower. Since the common coolers used in these days have problems about the clogged system caused by shrimp residue the cleanup of the system is difficult and the maintenance cost is high. With this problem the research and development of the new heat exchanger is carried out resulting to the Shell and Tube Heat Exchanger type with the angled lid and the waste water flow control pads allowing the water alternatingly running through the lower part and upper part of each pad. The process water will flow in the 6 sets of the stainless tubes with 2 mm. thickness ½ inch diameter and 6 meter length. The space between the set is 5 centimeters for exchanging heat with the waste water flowing outside the tubes. The study conclusion is that the new heat exchanger can reduce the temperature of the process water to 19ºC so it can save the electricity cost of the cooler for 886485 baht per year and make the cleanup easier without taking off the equipment parts thus lowering the maintenance cost as well.

การพัฒนาผลิตภัณฑ์น้ำสลัดลดพลังงานจากข้าวหักไรซ์เบอรี่มีวัตถุประสงค์เพื่อศึกษาอัตราส่วนระหว่างน้ำมันรำข้าวและน้ำส้มสายชูที่เหมาะสมในสูตรน้ำสลัดจากข้าวหักไรซ์เบอรี่ เมื่อได้สูตรที่เหมาะสมจึงได้นำน้ำสลัดไปพัฒนาต่อเป็นน้ำสลัดลดพลังงานจากข้าวหักไรซ์เบอรี่ โดยใช้ซูคราโลสทดแทนน้ำตาลทราย โดยมีอัตราส่วนระดับความหวานของ น้ำตาลทราย : ซูคราโลสที่ระดับ 50:50 เป็นอัตราส่วนที่เหมาะสมที่สุด จากนั้นศึกษาคุณภาพทางกายภาพ พบว่า ผลิตภัณฑ์น้ำสลัดลดพลังงานจากข้าวหักไรว์เบอรี่มีสีม่วงอ่อนอมน้ำตาลแดงเล็กน้อย มีค่าความสว่าง (L*)32.91+ 0.02 ค่าสีแดง (a*) 14.92+ 0.45 และค่าสีเหลือง (b*) 13.05 + 0.46 ค่าปริมาณของแข็งที่ละลายน้ำได้ 28.31+ 0.05 (Brix) ค่าความคงตัว (Consistency) 15.88+ 0.00 cm คุณภาพทางเคมี มีค่า pH 3.19+ 0.01 และปริมาณกรดทั้งหมด ร้อยละ 0.87+ 0.00 ปริมาณเส้นใย 0.86 % คาร์โบไฮเดรต 25.99 ไขมัน 11.19 % โปรตีน 0.47 % ความชื้น 60.70% เถ้า 0.79% และ ค่าพลังงาน 3.35 Kcal/g ผลิตภัณฑ์น้ำสลัดจากข้าวหักไรซ์เบอรี่ที่ใช้ซูคราโลสทดแทนน้ำตาลทรายมีค่าการวิเคราะห์องค์ประกอบทางเคมีใกล้เคียงกับผลิตภัณฑ์น้ำสลัดจากข้าวหักไรซ์เบอรี่ที่ใช้น้ำตาล 100 % ผลิตภัณฑ์น้ำสลัดลดพลังงานจากข้าวหักไรซ์เบอรี่บรรจุขวดแก้วใสมีสภาวะการเก็บที่อุณหภูมิตู้เย็น (4+1องศาเซลเซียส) เป็นระยะเวลา 4 สัปดาห์

This study aims to study the buying habits of tomato juice with students to study. Mixture Marketing Influencing consumer behavior to buy tomato juice of bachelor’s degree. To determine the relationship between the individual factors on the consumer behavior to buy tomato juice of bachelor’sdegree. And to compare the marketing mix Factors Influencing consumer behavior to buy tomato juice of bachelor’s degree 4 year coures faculty of home economics Technology Rajamangala University of Technology Phra Nakhon. By personal factors The sample of students 316 person The instrument was a questionnaire The statistics include freq percentage The mean standard deviation cost t-test F-test and Chi - Square (.𝑥2) The study indicated that Most consumers were female. 21 years The Year 4 Department of Food and Nutrition The average income per month. THB 5001-8000 Consumer behavior is found The most commonly purchased brand Doi Kham. The reason for the skin Intended to drink Bought formula 99-100% tetracaine-load pack (box) small (200 ml) at convenience stores / retailers. The study of factors that influence the buying habits of students drinking tomato juice with overall high level. The relationship between the individual factors on the consumer behavior to buy tomato juice of bachelor’s degree. Top Reasons to buy A sex relationships And year level The purpose of buying a sex relationships and the average income per month The type of tomato juice a popular buy. Correlated with the grade level and subject to the frequency of purchase. The size of the package purchased In relation to the subject The comparison factor influencing the buying habits of college students found that tomato juice with no gender influence the purchasing behavior of tomato juice. Products and influence the price level in both disciplines and the average income per month. The distribution of influence grade level. And the average income per month For the promotion influencing the level of the year.

The purpose of this research is to improve the physical and mechanicalqualities of natural rubber latex tiles. Water: surfactant: surfactant: 1: 2.75: 0.03: 0.30:0.03: 0.04 by weight and added with natural latex. In the ratio of Portland Cement Type 1: Natural Latex is 1: 0 1: 0.025 1: 0.05 1: 0.075 and 1: 0.10. Formed with compression presses at normal temperatures it was found that the optimum amount of natural latex For concrete reinforced concrete tiles the ratio is 1: 0.025. The tests in accordance with Thai Industrial Standard TIS 535-2556 are tested in 4 aspects. Dimensional stress test Water absorption test And waterproofness testing The value has passed the benchmark. And low thermal conductivity. Increasing the insulation of the roof as well. Can be used as a prototype product tile concrete roof natural latex. To produce commercially And there can be many local latex or rubber latex. To be more useful and valuable.

The purposes of this research are (1) to study the marketing components that influence fish sauce buying behavior of consumers in The Central Region and (2) to study the influence of viral marketing (word-of-mouth marketing) on buying behavior of consumers in The Central Region. The instrument used in the study is a questionnaire. The data are analyzed by using frequency percentage mean standard deviation T-Test and F-Test The results of the research are as follows: The subjects chose fish sauce by looking at the expiry date and bought 1 to 3 bottles of 700 ml. fish sauce at the price of 21 to 30 baht and often found that the color of authentic fish sauce would change. The majority of subjects were greatly influenced by television advertising and sale promotion of ‘buy 1 get 1 free’ at points of sale for the buying of fish sauce in The Central Region. The monthly expense of consumers buying fish sauce in The Central Region was between 5000 and 10000 baht. Fish sauce buying behavior of subjects for various age groups education levels occupations and average incomes showed significant difference at the 0.05 level. Price and sale promotion were related to fish sauce buying behavior at a significant level of 0.05.