Journal of Engineering Technology Access (JETA) (Online)

The factors affecting the demand of tourists for travel Nakee Cave, Phu Langka National Park, Nakhon Phanom Province

2024-02-15T15:59:44+07:00

This research aims to 1) study the demographic factors affecting the demand of tourists to travel to Nakee Cave. Phu Langka National Park Nakhon Phanom Province 2) study the composition of tourist attractions That affects the needs of tourists to travel to Nakee Cave. Phu Langka National Park Nakhon Phanom Province by studying the sample of Thai tourists who traveled to Nakee Cave Phu Langka National Park Nakhon Phanom Province, 370 people used the questionnaire.

The study found that Demographic factors, most tourists were male, 55%, female, 45%, mostly in the age range of 31-40 years old, were married. Most of the domicile is in Nakhon Phanom province. bachelor's degree has a civil service career Which has an average monthly income 15,000 -20,000 baht. Most tourists travel to Nakee Cave by private car. by the nature of traveling as a group of friends During public holidays/festivals

The study found that on the composition of tourist attractions affecting the needs of tourists to travel to Nakee Cave in all 5 As found that 1) Attraction aspect of tourist attraction was at the highest level ( = 4.51) 2) The ability to access tourist attractions (Accessibilities) is at a high level ( = 4.28) 3) The amenities of tourist attractions (Amenities) are at a moderate level ( = 3.15) 4) The accommodation in the tourist area. (Accommodation) at a moderate level ( = 3.17) 5) Awareness at a high level ( = 4.42) at a high level

การพัฒนากระบวนลดความชื้นข้าวกล้องงอกด้วยเครื่องอบแห้งแบบถังหมุนโดยใช้รังสีอินฟราเรดร่วมกับลมร้อน

2024-06-17T09:29:31+07:00

The objective of this research is to development of drying process germinated brown rice with rotary dryer using infrared ray combine hot air. The rotary drum has a length of 4.8 meters and a diameter of 0.8 meters. The moisture reduction process is divided into two steps: the first step involves using infrared radiation, fueled by LPG, and the second step involves using hot air generated from the combustion of the infrared burner. The experiment uses paddy rice of the Khao Dawk Mali 105 variety, Feed rate was about 350 kg/hr. The infrared radiation wavelengths used in the experiment are 2.58, 2.83, and 3.14 micrometers, and the drying process is conducted over 1, 2, and 3 cycles. The results show that the moisture content can be reduced from 34.47, 35.69, and 33.48 % wb. To 22.17, 27.05, and 27.42% wb. After three drying cycles. Additionally, it was found that at an infrared wavelength of 2.58 micrometers, the germinated brown rice had a lower breakage rate compared to other wavelengths, with a breakage percentage of only 1.81 %, and maintained good quality. The analysis of specific heat energy consumption indicated that the infrared wavelength of 2.58 micrometers required higher heat energy compared to other wavelengths.