The objective of this research is to study the combustion behavior of a gas-saving burner S-10 using computational fluid dynamics (CFD). The simulation model was created using Fluent 6.3 in 3D-model of the same size of the burner. LPG pressure of 4 psi was released for this study. The combustion behavior was shown in temperature contour and velocity vector. The CFD results were verified by measuring the temperature around the burner head with a vessel. From the study it was found that the CFD’s results of flow velocity and combustion temperature distributions were validated with the experimental values. The CFD’s result errors were less than 10.35% and 11.87% comparing with the velocity and temperature measurement respectively. The fluid flow and combustion behaviors can be described by this CFD model. Moreover the CFD model of the gas-saving burner S-10 can be applied to improve the thermal efficiency of the burner in the future.

The objective of this research is to study the combustion characteristic of a low-pressure vertical port burner using computational fluid dynamics (CFD). The simulation model was created using Fluent 6.3 in 3D-model of the same size of the burner. The CFD results were verified by measuring the temperature around the burner head and a vessel. Moreover the results of conventional vertical port burner having the swirl angle of 90o and the inclination angle of 90o (CB-S90I90) and two swirl port burners (SB) being SB-S90I13 and SB-S30I90 were compared. The temperatures obtained from CFD and experiments were similar which the error was less than 9%. From the CFD’s results the temperature and heat flux of the SB-S90I13 burner were higher than those of the CB-S90I90 burner. The maximum temperature and heat flux of SB-S90I13 burner were 1445 K and 5291 W/m2 respectively. It was implied that the combustion characteristic and heat transfer to the vessel of SB-S90I13 burner was better than that of CB-S90I90 burner. It was resulted that the thermal efficiency of SB-S90I13 burner was better than that of CB-S90I90 burner which was the percentage energy saving of 6.93%.

The development product of dried pickled passion fruit peel aimed to study appropriate production process of dried pickled passion fruit peel to study the preservation and examine the acceptance from the customers. The result showed that the appropriate way to produce dried pickled passion fruit peel was the 30% 40% and 50% of intensity in syrup. With the intensity of syrup started from 30% the appearance color and smell of final product got highest average score. Therefore the production should be slow pickled with 30% of syrup intensity. In terms of preservation there was no microorganism over Thai industrial standard institute of fruits and vegetables 161/2015. Finally most of the customers accepted this product

The objectives of this quantitative research were 1) to study consumer behavior to select Bangkok restaurants receiving Bib Gourmand awarded by Michelin 2) to compare decision-making to select Bangkok restaurants receiving Bib Gourmand awarded by Michelin classified by demographic characteristics and 3) to study the relationship between service marketing mix factors and the decision-making process affecting the decision to select Bangkok restaurants receiving Bib Gourmand awarded by Michelin. The sample of this study consisted of 400 Thai consumers with at least once experience to use the service of Bangkok restaurants receiving Bib Gourmand awarded by Michelin. A questionnaire was used as a research instrument to collect data. Data collected were analyzed by statistics including frequency percentage mean standard deviation t-test and F-test one-way analysis of variance and the Pearson’s correlation coefficient. The results of this research indicated that most of the respondents were female between 20-30 years worked as a private company employee graduated with a Bachelors degree or equivalent earned an average monthly income of 15000-25000 baht and had a single status. In terms of consumer behavior most of the respondents have known Bib Gourmand by Michelin award. The most popular restaurant was Krua Apsorn (Sam Sen). The average duration of waiting for each service was 11-30 minutes. An influential person for purchase decision was oneself. They used the service for dinner during Saturday – Sunday. The frequency of using the service was about once per month and the average cost per person was 101-400 baht per time. Service marketing mix factors affecting the decision to select Bangkok restaurants receiving Bib ourmand awarded by Michelin for both overall and individual aspects were at a high level. Decision-making process affecting the decision to select Bangkok restaurants receiving Bib Gourmand awarded by Michelin for both overall and individual aspects were at a high level. In terms of comparing demographic characteristics the respondents with different age occupation monthly income and marital status had different decision to select Bangkok restaurants receiving Bib Gourmand awarded by Michelin with a statistical significance level of 0.05. In addition service marketing mix factors were moderately positively related with the decision-making process affecting the decision to select Bangkok restaurants receiving Bib Gourmand awarded by Michelin. When individual aspects were considered six factors including product place promotion people process and physical evidence were moderately related with the decision-making process. However price was related with the decision-making process at a low level.

The purpose of this research the study of the potential of Suphanburi area for planting investment. In which the researcher has studied the soil data set that is different in each area of Suphanburi. That is quite diverse if divided by each district in Suphanburi province themselves from the basic information report in Suphanburi and the agricultural information of Suphanburi for the year 2017 when comparing with the soil set of Suphanburi it can be seen that the cultivation is quite comprehensive all. The researcher created a model. Mathematical model to calculate production costs and forecasting of plants suitable for cultivation According to the potential of Suphanburi area. In the form of a website for ease of use as much as possible.