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.

This research aim to develop a product for women dressing from waste woven fabrics. Community Enterprise Group Sewing and fabric art Khao Kaeo Srisomboon Subdistrict Thung Saliam District Sukhothai with a purpose study the patterns of women dress. Design and develop a model for women dress from the modern waste cloth that can be used in daily life efficiently and transfer technology to develop products for women dress from different forms of woven fabrics to interested parties or textile entrepreneurs in Sukhothai Province to develop and promote creative economic products of the community. The research results were summarized as follows. 1. Design and develop a pattern for women dress from waste woven fabrics Resulting in a modern product form It can be used effectively in daily life. The research team designed the product of the dress with the idea of using art and culture combined with the use of waste cloth from the design process to create a contemporary product that looks modern suitable for the gender and age of the users. Including product use opportunities as well which the community can make and generate income is another way in this research There has been a development of a pattern for a womans dress outfit from leftover woven fabrics. Thai art conservation Which the community can make and generate income including the community the design and development of sewing is a prototype product. Cloak hats bags and shoes totaling 4 products 5 prototypes total 20 prototypes and selecting one prototype for transmission. 2. Transmitting product development technology for women dress from waste woven fabrics community enterprise groups Sewing and fabric art Khao Kaeo Srisomboon Subdistrict Thung Saliam District Sukhothai Carrying out knowledge transfer By organizing theoretical and practical training sessions for 2 days of knowledge transfer 30 participants from 6 to 7 August 2020 at the community enterprise group Sewing and fabric art Khao Kaeo Srisomboon Subdistrict Thung Saliam District Sukhothai Project participants gain knowledge on waste fabric processing learn about product development processes design and sewing and take action and develop products. As the researchers have prepared the device The results were assessed by using a questionnaire on the satisfaction of the trainees. There were 3 lecturers: Assistant Professor Saowaluck Kongka Chuiwan Kritaporn Chooseng and Ajarn Mallika Chongchit. 3. Satisfaction with technology transfer curriculum product development womens dress from waste woven fabrics 1) General information of the target group of female gender accounted for 100.00 percent most age 41-50 years old 50.00 percent. Secondary education Representing 63.33 percen They are housewives accounting for 33.33%. Monthly income is 5000-10000 baht 33.33%. Experience in sewing and dressing. Most of them used to do distribution as a career. Representing 73.33 percent 2) ask the satisfaction of the trainees. It is a question that asks about satisfaction with the course. It is divided into 6 aspects which are content aspects of the course. In design material material and equipment Facilities and value and utility found that the target audience Most are most satisfied in all aspects.

Potential development of food products for the elderly from the residue after harvesting of the farmer group. Saraburi province towards sustainable commercialization Is intended to 1. Study of the residual waste after harvesting of Pak Wan Pa of the farmers group. Saraburi was developed into a pastry product. Thai snacks and snacks Thai food Processed meats And packaging for the elderly towards sustainable commercialization Of farmers group Saraburi 2. To study the quality of baked goods Thai snacks and snacks Thai food Processed meats And packaging for the elderly to be commercially sustainable by removing the residue after harvesting the sweet wild vegetables of the farmers group. Saraburi 3. To study consumer acceptance (Consumer test) towards baked goods. Thai snacks and snacks Thai food processed meats and packaging for the elderly to sustainable commercialization from farmers group of farmers left behind after harvesting. Saraburi Province and 4. To transfer technology to develop potential food products for the elderly from the leftovers after harvesting of the farmer group. Saraburi province towards sustainable commercialization In the study of consumer acceptance of fat-substituted buttercakes it was found that the appearance aspect was most satisfied. Accounted for 44 percent. Colors were the most satisfied. Accounted for 53 percent. Flavor (butter) was the most satisfied. Accounted for 58 percent. Flavor (butter) was the most satisfied. 46 percent of the taste was the most satisfied. Accounted for 58 percent. The texture (softness) was the most satisfied. They accounted for 53 percent and overall liking was the most satisfied. Representing 55 percent of Vietnamese pork products Can add boiled sweet parsnips at 4 percent with the most liking scores. Physical quality Has a texture has a good fit is not harsh Flexible Chemical quality was found to have protein content. Coarse fiber content than other products on the market. It can be stored in a vacuum PE plastic bag at 4-7 degrees Celsius for 15 days. Able to add fresh sweet pea at 2%. The panelists rated the taste the most. Physical quality Found to be the most crispy when using microwave technology And chemical quality was found to have more coarse fiber content. And has a lower amount of fat carbohydrate and energy than other products in the market It can be stored by packing in a zip lock foil bag. And seal the bag for a period of 25 days. Consumers accept the product. Which is good for the health of consumersdegrees Celsius. It was found that the shelf life was 6 days along with 49% of consumers who liked it very much bought 81% of the product and accepted 89% of the product. Type 4 Red Curry Pa Wan Pa Roasted Chicken Breast Method 1 Boiled Brine 1 The method was the most suitable method for preparing wild sweet berry leaves with a pH of 5.07oBrix value at 9.90oBrix salt value at 7.70. The panelists rated a moderate preference. And to study the changes between the storage of products of red curry leaves Pak Wan Pa grilled chicken breast Keep at temperature.

Develop a prototype of the smart bin for supporting solid waste management at the source. The objective is to develop the functionality of the smart bin to meet the requirements of users. A body design of the smart bin prototype made from plastic with a lid size 25 cm. x 36 cm. x 48 cm. the total volume of the smart bin was 31.5 kg and using ARM STM32F4 series micro controller to control the functions of the smart bin. There is a sensor to measure the temperature and humidity. Ultrasonic level sensor Infrared distance measuring sensor and weight sensor with load cell data display controlling the opening and closing of the smart bin by servo motor. A Smart bin prototype can show the amount of waste. Moreover the level of waste and the weight of the waste inside were showed. The smart bin was showed relative temperature and humidity values inside a bin. The optimum distance to the reflective object of the sensor for opening and closing the smart bin was in the range of 20-50 cm. The Smart bin lid provided approximately 7-9 seconds to maintain the status to lid open representing an average time of 7.4±0.9 seconds. This research will help promote waste management at the source and effectively benefits to solve the problem of waste accumulation in place.

This research study analyzes the problem of waste water from the burning of palm trees which are used as fuel for power generation of palm ash. It is used to ferment biogas as a fuel for power generation where a large amount of wastewater from the gas digester is completed. The wastewater is then pumped out of the gas digester. Biological in large quantities Therefore to study the analysis of wastewater to find a method for designing a wastewater treatment system from high voltage systems from the corona discharge principle when adding ozone it is necessary to analyze the chemical effects of the wastewater according to the standard values of the Department of Industrial Works.