These research objectives are to study the basic formulas of Khoo-Tu dessert (dried rice balls made from rice and coconut) and to study the volume of pineapple cores instead of coconut in Khoo-Tu. The test of Khoo-Tu dessert basic formulas by 9 - point hedonic scale method of 50 examiner laboratory the results show acceptance rated on a moderate scale (7). After that substituting coconut with pineapple core the amount of 0 25 50 75 and 100 of the weight coconuts.It was found that at 75% of the substitution level the tasters evaluated the greatest acceptance (p> 0.05). The basic formulas had a pH of 6.24 the Pineapple core formulas 5.94 (p> 0.05). Water Activity (aw)of Khoo-Tu the basic formula was 0.85 and the pineapple core formula was 0.90 (p> 0.05). The color value of the pineapple core Khoo-Tu was L * (brightness value) (37.31) b * (yellowness value) (9.45) rather than the basic formula Khoo-Tu (p> 0.05). The nutritional value of the pineapple core Khoo-Tu was 316 Kcals protein 2.71 % fat 8.86 % ash 0.52 % carbohydrates 56.3 % dietary fiber 3.99 % insoluble fiber 3.60 % and 0.39% of water-soluble dietary fiber that was found in the pineapple core Khoo-Tu to provide lower nutritional value than basic formula Khoo-Tu. The microbiological quality of basic formula and pineapple core formula was found that the total variable count fungi and bacillus serous were less than 10 colonies / 1 g sample and staphylococcus aurias were not found in both samples. The shelf life of rice (Room temperature) found that the basic recipe was 12 days and the pineapple core recipe It has a shelf life of 6 days. At chilled temperature (4 degrees Celsius) it was found that the basic formula and pineapple core formula had a shelf life of 25 days with all microorganisms less than 1 x 104 colonies/sample 1 gram fungus less than 100 colonies /1 gram sample and All microorganisms and fungi exceeded the standard on the 28th day.

This research has the following objectives: 1) To study the basic data of freshman orientation activities. 2) To determine conditions and problems of organizing freshman orientation activities within the Faculty of Home Economics Technology Rajamangala University of Technology Phra Nakhon. 3) To find guidelines for organizing creative freshman orientation activities within the Faculty of Home Economics Technology Rajamangala University of Technology Phra Nakhon. The sample were students in the Faculty of Home Economics Technology Rajamangala University of Technology Phra Nakhon who were studying in 1st–4th year of a Bachelors degree academic year 2020. The sample were calculated based on the Taro Yamane method and selected by stratified sampling obtained a total of 305 students. The research tool was a questionnaire. The statistics used in the study were frequency percentage mean and standard deviation. The statistical data was analyzed by using a computer program. The research results indicated the basic data from general information as follows: 1) The word of command by the Head of The National Council for Peace and Order on measures to prevent and solve the problems of quarrels among students 2) the announcement of the Office of the Higher Education Commission on organizing freshman orientation activities and cheer meetings in higher education institutions 3) student manuals rules regulations and announcements of Rajamangala University of Technology Phra Nakorn related for the use as the basic data for researching were found that both government policies and university policies focus on supervising the organization of freshman orientation activities to be in good order and legally in the scope of Thai morals and manners. The overall condition of organizing freshman orientation activities within the Faculty of Home Economics Technology was at a high level. The overall problems of organizing freshman orientation activities within the Faculty of Home Economics Technology were at a low level. For the model of organizing creative freshman orientation activities within the Faculty of Home Economics Technology Rajamangala University of Technology Phra Nakhon it should be proceeded as follows: 1) Operational planning – There should be student activities planning in every academic year and a manual for organizing freshman orientation activities. 2) The process of organizing freshman orientation activities: The implementation results should be reviewed mutually with students of all programs. 3) Organizers: Organizers should be supervised in proper dressing / personality / attitudes for organizing freshman orientation activities. 4) Facilities for organizing activities: There should be adequate facilities for all participants to be able to access convenience and useful services. 5) Quality of organizing freshman orientation activities: Activities organized should be consistent with the objectives of freshman orientation activities.

The purpose of this research were to explore factors affecting success of medium size chain restaurant entrepreneurs and to present the keys success of medium size chain restaurant entrepreneurs. This research was mix methods research. The data of qualitative research were collected by In-depth Interview with two chain restaurant experts one president of the Thai Franchise & License Association three medium size chain restaurant entrepreneurs and six individual medium size chain restaurant customers. The data of quantitative research were collected by the questionnaire to 400 Thai medium size chain restaurant customers. Statistics for data analysis included frequency percentage average standard deviation and exploratory factor analysis (EFA). The results of this search showed that the factors affecting success of the medium size chain restaurant entrepreneurs were as follows 1) The factors affecting success of medium size chain restaurant entrepreneurs in management which included strategic planning good organization structure for chain restaurant clearly and defining the system well trained staff owned style of management and set share value. 2) The factors affecting success of medium size chain restaurant entrepreneurs in how to meet customer needs which included quality of service essential of social responsibility customer satisfaction in food quality right location and attractive promotion.

research included 3 different basic recipes of Belgium Waffles. The findings indicated that the first basic recipe of Belgium Waffles was recognized by the tasters at the highest level of preference. Then the researcher selected the first basic recipe to study from the different amounts of whey protein added including 5% 10% and 15%. From the study found that the optimum amount of whey protein to be added in Belgium Waffles was the recipe with 10% added with at the average preference score both texture and overall of 7.63±0.00 7.73±1.01. Moreover Belgium Waffles added with whey protein had more nutritional values in its nutrients than the basic recipes with 10.55 g of protein and 45.97 g of carbohydrate decreased from the basic recipes and also provided 396.81 kcal of energy per 100 g weight. In addition Belgium Waffles with added whey protein was recognized by 98% of the consumers. The factors of product recognition were novelty beneficial for the body easiness to eat and the new options for people who enjoy eating snacks or desserts. From the study on Belgium Waffles with added whey protein with 40 g pack size at a price of 30 baht/piece there were(3) 97% of the consumers who were interested in buying Belgium Waffles added with whey protein.

จากการทดลองวิจัยพบว่าดินเป็นชั้นคุณภาพ A4 ประเภทของดินทรายแป้ง (Silty Soils) ผลการขึ้นรูปตามอัตราส่วนของ ดินลูกรัง – พลาสติก-ทราย ดินลูกรังและทรายที่ไมมีเรซินเป็นตัวประสานไมสามารถขึ้นรูปได้ และ ดินลูกรังและทรายที่มีเรซิน น้อยกว่า 20 % ไม่สามารถขึ้นรูปได้เนื่องจากปริมาณตัวประสานไมสามารถยึดเกาะกันระหว่างมวลกับพลาสติก กำลังอัดของ คอมโพสิตพรุน ขนาด 1 CM. สามารรับกำลังอัดตำสุดที่สามารขึ้นรูปและทดสอบได้อยู่ที 0.67 Ksc. และสูงสุดอยู่ที 6.37 Ksc. กำลังอัด คอมโพสิตพรุน ขนาด 2 CM. สามารรับกำลังอัดตำสุดที่สามารขึ้นรูปและทดสอบได้อยู่ที 2.1 Ksc. และสูงสุดอยู่ที 79.1Ksc.คอมโพสิตพรุน ขนาด 3 CM. สามารรับกำลังอัดตำสุดที่สามารขึ้นรูปและทดสอบได้อยู่ที 6.77 Ksc. และสูงสุดอยู่ที 132.03Ksc.คอมโพสิตพรุนขนาด 4 CM. สามารรับกำลังอัดตำสุดที่สามารขึ้นรูปและทดสอบได้อยู่ที 4.6 Ksc. และสูงสุดอยู่ที 138.17Ksc. คอมโพสิตพรุน 5 CM. สามารรับกำลังอัดตำสุดที่สามารขึ้นรูปและทดสอบได้อยู่ที 22.3 Ksc. และสูงสุดอยู่ที 143.20 Ksc.ความสามารถในการดูน้ำความชื่นลดลงตามปริมาณเรซิ่นที่เพิ่มขึ้นตำสุดที่สามารขึ้นรูปและทดสอบได้อยู่ที 0.0%. และสูงสุดอยู่ที 20.02% อ๊อกซีเจนในน้ำ (Dissolved) ของดินคอมโพสิตพรุน ทุกขนาก มีค่ามากกว่า 3 ปลอดภัย นำไปใช้เป็นวัสดุเพิ่มค่า อ๊อกซีเจนในน้ำเลียงสัตว์น้ำได้ อัลคาไลนิตี้ (Total alkalinity) kH ค่าทีน้อยทีสุดได้สูงสุดอยู่ที่ 238 มิลิกรัมต่อลิตร สูงสุดอยู่ที 549 มิลิกรัมต่อลิตร ทุกอัตราส่วนไม่สามารถ ลดค่าแอมโมเนีย (Ammonium) ให้ได้ตามมาตราฐาน ค่า ไนไตรท์ (Nitrite) ทุกอัตราส่วนสามารถ ลด ได้ตามมาตราฐาน ค่า PH กรด-ด่าง (PH indicator strips) เป็นตามมาตราฐาน 6.50-8.50 ค่าอยู่ที่ 7 – 9 ดังนั้นการเลื่อกใช้งานให้เหมาะกับคุณสมบัตของวัสดุแต่ละขนาดและอัตราส่วนผสม