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.

The development and process of Sangyod rice powder into twist stick” aims at studying the quantity of Sangyod rice flour substitute for wheat flour into twist stick product 50% 75% and 100% by weight of wheat flour. Design the experimental by RCBD (Randomized Complete Block Design) for the nutritional value of twist stick product. The quality of senses; color smell criteria taste texture (crumbliness) and overall appreciation were evaluated and given up to 9 points (9-point hedonic scale) by 30 experimenters and duplicate an examination. The average was computed and the variance was analyzed by ANOVA. Difference of averages were compared by LSD (Least Significant Difference)

A Synthesis of research on garment industry compiles dissertations theses reports onthe garment industry from 2000 to 2010 through Thai research databases for 11 years.The objectives of this research are including a brief overview of the knowledge gained from the findings and recommendations of the research related to the garment industry. There are 49 stories from 21 institutions and organizations. This researchsynthesized into three parts: the basic information of the project how to conduct research and the results of this research which can be divided into three groups knowledge areas of personnel management and processes and the development of the garment industry. Research has shown that the synthesis of engineering or Technical Education focus on the system design production management within the organization. Including studying to design a system and undertake experiment . Some thesis of management field associated with the garment industry by focusing on logistics or chain through the simulation of information which the researcher conducted by interviewing with the questions and scenarios in different situations. This might approach the possibility to solve the problem in apparel industry. There are alsosuggestions for improvement and capacity for the Thai apparel industry. The results of the research can be done in the course of training to develop personnel to provide effective and responsive in order to reach the needs of both enterprises and employees in the garment industry. The compilation these theses dissertations Independent reports and research have led to the development of the garment industry. Moreover planning the work to achieve efficiency and competitiveness in the global market has made it widely available on the ASEAN community.

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