The results of the using of toddy palm pulp powder form added to steamed buns using ratios of 0 10 20 and 30 %. It was found that from the sensory quality measurements of steamed buns by supplemented toddy palm pulp powder was 10%. As the results of chemical quality analysis of 10% steamed buns by supplemented toddy palm pulp powder was found that the total energy content was 296.25 calories per100g. the moisture ash protein fat and carbohydrate was 39.64 0.69 5.33 5.70 and 55.38 % respectively. The results of physical quality analysis of 10% steamed buns by supplemented toddy palm pulp powder showed that water activity (aw) 77.38 brightness (L*) 10.27 red (a*) 36.25 yellow (b*) 3421.50 respectively Hardness 0.85 g force Springiness 86.25 % Chewiness 1314 g force and Cohesiveness 46.09%. From consumer acceptance testing of 40 testers 90 % of them accepted in this product.

This research aimed to study the production of a biodegradable film from Jicama starch (Pachyrhizus erosus (L.) Urbar) for plant bag application. The film was prepared by dissolving Jicama starch in water to the concentration of 5 wt%. To study the effect of the glycerol content the glycerol was added at 6 levels; 0 10 20 30 40 50 and 60 wt%. The film was casted in a molded and dried at 60 oC for 24 h. After drying properties of films; thickness water activity (aw) solubility tensile strength (TS) elongation (%E) puncture strength and the degradation of the films were evaluated. The thickness of the films was in the range of 0.16-0.28 mm. The aw of films ranged from 0.36-0.49. The water vapor permeability water solubility and flexibility of the film increased with the increasing of glycerol content. Tensile and puncture strength of the starch films tended to increased when the glycerol content decrease. After the films were buried under the ground (8-10 cm depth) for 12 weeks they were degraded by 100%. The Jicama starch film with 40 wt% glycerol showed the best overall properties.

The Research Shelf Life Extension of Kanom Jeen by Using Modified Atmosphere Packaging for Increasing the Competitiveness for Commercial: Case Study of Thap Luang Company. Study the use of modified conditions for extending the life of fermented rice noodle By using filling techniques under atmospheric conditions Divided into 7 levels which are normal conditions vacuum (vacuum) nitrogen gas (N2) 100 percent carbon dioxide (CO2) 100 percent nitrogen gas per carbon dioxide (N2: CO2) all 3 levels which are 60 percent. : 40 70:30 and 80:20 then to study the storage life of each condition from 0-15 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 show that ready-to-consume fermented rice noodle flour in all atmospheric modification conditions decreases pH over time. With values between 4.31 ± 0.00 to 2.99 ± 0.01 and fermented rice noodle flour stored at atmosphere modified with 100% carbon dioxide (CO2) gas packed in a sealed nylon / PET vacuum plastic bag. Store at room temperature. Can be stored for up to 12 days and found that the total number of microbes increased when the shelf life is longer but not exceeding the standard of community products (PhorChor. 500/2547 Knmhin) so the products are safe and not harmful to consumers. Consumer test results show that consumers like and are interested in buying Khanom Jeen products that use 100 percent carbon dioxide (CO2) at 75 percent.

The objective is to produce the biomass pellet fuel from coffee silverskin and spent of coffee grounds. To study the percentage of cassava powder as binder was mixed at 5 10 15 and 20% by weight and the best condition was chosen. Then to study the ratio of coffee silverskin and spent of coffee grounds was 5 ratios (100 : 0 75 : 25 50 : 50 25 : 75 and 0 : 100) on propertied of biomass pellet fuel. Characteristics and properties of raw materials and biomass pellet fuel were analyzed. The results found that the highest property of the biomass pellet fuel was 20% of cassava powder as binder. The biomass pellet from spent coffee grounds as main component was higher quality than coffee silverskin. The biomass pellet from spent coffee grounds was the maximum fuel property. The bulk density was 0.9699 􀁳 0.0045 g/ cubic cm shatter index was 92.6510 ± 0.2102% heating value was 17.2772 ± 0.0319 MJ/kg and heat utilization efficiency was 16.59 ± 0.02%. The results from the part of coffee silverskin and spent of coffee grounds ratio showed that the best ratio from 2 raw materials was 25 : 75 that gave the highest quality. The heating value was 17.1544 ± 0.017 MJ/kg and heat utilization efficiency was 16.48 ± 0.01%. In addition the study also discovered that the biomass pellet had moisture contents in the levels acceptable under biomass standards. Thus in summary the coffee silverskin and spent coffee grounds had physical property and fuel property according to the standardization to be made into biomass pellet fuel. It considered to be one of alternative fuels in country permanently.

Study to process of vegetable and fruit tablet which study about 2 types such as banana and kale. The first step; drying banana and kale by thermal processing with hot air oven at 605C for 30 min. Next grinded dried banana (DB) and dried kale(DK) to become powder size 80 mesh Aw 0.270.26 0.290.31 and 0.330.28. After that mixed %DB 25 %DK 37 %DC 37 %grinded sugar 32 %thickness agent 4 and %lubricant agent 2. The physical of V&FT has thickness 1.50.02 mm. diameter 10.03 cm. and weight 2.60.05 g. The resulted about sensory test was accepted by the panelists with the score above 7 (like moderately; 7.320.52) and was accepted all characteristic of V&FT. And V&FT was not found microorganisms that cause food to be rotten.