This research was study the optimum condition for chitosan film forming from preparing the chitosan solution 2% (w/w) that added with acetic acid 1% (w/w). The solution viscosity was adjusted by glycerol at 15 30 and 45 % (w/w) and Tween 10% (w/w). From the experimental results in case of the chitosan solution that adding with glycerol 45 % (w/w) Tween 10% (w/w) and drying which final moisture content at 23 % (d.b.) affected the highest viscosity of the chitosan film that compared with other condition. The ultimate tensile strength of chitosan film was 4.14 MPa. For banana storage testing the banana was wrapped with chitosan film for 10 days at room temperature the first five days the color of banana peel was yellow normally after that the peel was slightly increased with dark color. The total soluble solid of the banana was in the range of 19-28 Brix.

The purposes of this research were to develop and to test performance of mini heat pump dryer for slice banana. Drying chamber of 0.48×0.47×0.39 m3 was designed and it could contain three trays. The three trays had dimension of 0.33×0.409 m2. A blower with 174.6 W motor of air condition was modify and could adjust flow rates of three levels for air cycle system in dryer. The air system had bypass air at evaporator. The refrigerant of R-134a and four main parts were used in the heat pump system. The four main parts were a 497 W hermetic compressor a 1800 W condenser an expansion valve and a 1300 W evaporator. Experiments for test performance of the mini heat pump dryer used close loop air system an evaporator bypass air of 60 % a temperature of 60 oC and various flow rates of 0.117 0.128 and 0.140 m3/s. Slide bananas of 400-500 g had an initial moisture content of 244-281 %dry basis and were dried until final moisture content lower than 6.24±0.007 %dry basis. It was found that the flow rates of 0.117 0.128 and 0.140 m3/s had coefficients of performance (COPh) of 3.32±0.066 3.88±0.031 and 4.24±0.08 respectively and had specific moisture extraction rates (SMER) of 184.5±11.85 186.2±8.17 and 200.1±21.34 g/kWh respectively. The flow rate at 0.140 m3/s was the best condition because it had high specific moisture extraction rate.

The objective of this research was to study the effect of substitution of wheat flour with Cavendish banana flour on specific volume density antioxidant activity and the sensory acceptance of bread using Cavendish banana flour instead of wheat flour as 0% (control) 10% 20% and 30% of the total flour weight. It was found that an increasing amount of Cavendish banana flour caused the darker of the bread appearance and the specific volume of the bread decreased from 4.22 to 2.69 cm3/g while the bread density increased from 0.24 to 0.37 g/cm3. The total phenolic content and antioxidant activity of the bread made of Cavendish banana flour instead of wheat flour were significantly greater than the control bread (p<0.05). Also the sensory acceptance scores by panelists in terms of appearance color aroma taste texture and overall acceptance of bread using 10-30% of Cavendish banana flour content were not significantly different compared to the control bread (p>0.05) . Therefore the bread using 30% Cavendish banana flour gave the highest amount of total phenolic compounds and antioxidant activity with well accepted by consumers.

The purpose of this study is to develop video media and find the effectiveness of practical fruits vegetable carving and banana leaf teaching to be efficient according to the criteria 80/80 and to study the students satisfaction towards video media of practical fruits vegetable carving and banana leaf teaching. The sample group used were 35 2nd-year undergraduate students Department of Home Economics Business Administration Faculty of Home Economics Technology from the Rajamangala University of Technology. Then divided into groups to estimate assessment form was used for media quality as well as student performance assessment form and also satisfaction assessment form was used data were analyzed using descriptive statistics and Inferential statistics. The results showed that video media of practical teaching fruits vegetable carving and banana leaf from 4 videos including 1. Vegetable carving 2. Fruits scooping and peeling 3. Petal folding from banana leaf and 4.Making ware from banana leaves. The overall media quality in terms of content is very good with an average score of 4.80 and a standards deviation of 0.18 The overall video quality is in very good condition an average score of 4.62 and a standards deviation of 0.42 which is effective 81.57/89.55 every performance exceeds the threshold which performs above the set regulative specified criteria of 80/80 the students satisfaction towards video media of practical teaching fruits vegetable carving and banana leaf overall all subjects were in the highest criteria with an average of 4.72 and standards deviation 0.48

Bakery Products Development from the Banana Pseudo-stems and Waste from Dried Banana Production at Ban Bang Ta Chom Community Enterprise Sing Buri Province for Sustainable Commerce. Research on bakery product development from paprika and bananas in Production of Dried Banana of Bang Ta Chom Housewife Community Enterprise Group Sing Buri province for sustainable commercialization in order to: 1. Develop bakery products from 4 types of Banana Pseudo-stems and Waste 2. study the formulas and production processes of bakery products from Banana Pseudo-stems and Waste 3. study the consumer test of bakery products from 4 types of Banana Pseudo-stems and Waste and 4. To transfer technology Little Bakery products from Banana Pseudo-stems and Waste then bring the shelf life in conditions ranging from 0-10 days and compare the physical properties. Chemical and microorganisms such as pH value color measurement and total number of microorganisms found that Khanom Jeen noodles stored in modified atmosphere conditions have longer shelf life than those stored. At normal atmospheric conditions and vacuum conditions. Chemical analysis results showed that the bakery products decreased their pH over time. With values between 4.31 ± 0.00 and 2.99 ± 0.01 and bakery products Stored at 100% carbon dioxide (CO2) modified atmosphere packed in a sealed nylon / PET vacuum plastic bag. Store at room temperature. Can be stored for up to 10 days and found that the total number of microbes increased when the storage life is longer But not over the standard of community products so the products are safe and not harmful to consumers. Consumer test results show that consumers like and are interested in buying bakery products that use 100 percent carbon dioxide (CO2) at 75 percent.