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.

This research was concentrated on characterized mechanical properties and adjusted compatibility of poly (lactic acid) (PLA) with thermoplastic starch (TPS) as biodegradable polymers composites. PLA was blended with TPS at the proportion of 10 20 30 50 and 70 wt% as well as 2 phr chain extender by an internal mixer at 200°C. The blended materials were then injection molded at 230°C. Tensile testing showed that as the amount of TPS increase the elongation at break tended to increase but the tensile strength and modulus tended to decrease. The morphology was investigated by scanning electron microscope. It was found that distinct phase between PLA and TPS was observed. Yet adding the chain extender clearly improved the compatibility between PLA and TPS. The blended materials were also analyzed by differential scanning calorimetry method to study thermal properties. It was found that as the amount of TPS increased the glass transition temperature (Tg) melting temperature (Tm) and cold crystallization temperature (Tcc) deceased. Additionally chain extenders did not affect thermal properties. The thermal stability of the composites decreased when increasing the amount of TPS because of the degradation of TPS in PLA. However when heated at 100ºC for 1 hr the PLA sample bent while TPS did not bend. When PLA was mixed with TPS the composite was bent according to adding TPS.

The objectives of this research were to construct a jar oven for the production of roasted chicken using heat from far-infrared radiation and to find the amount of electricity and specific energy consumption used in the production of roasted chicken. The physical properties in terms of color softness cooking yield and water holding capacity of roasted chicken were also investigated. By using far-infrared radiation at electrical power levels of 1000 1200 and 1400 watts to roast marinated chicken which had an initial mass of about 1650 grams until the mass of the roasted chicken had a lower than 1220 grams. From the experimental results it was found that the production of roasted chicken at far- infrared radiation with a high electrical power level requires significantly less electricity and specific energy consumption than that with low electrical power level (P≤0.05). Roasted chicken breasts with far-infrared radiation at 1400 watts had significantly higher lightness (L value) but lower redness (a value) and yellowness (b value) than those of 1000 watts (P≤0.05). However lightness (L value) yellowness (b value) and redness (a value) of the roasted chicken breast with far-infrared radiation at 1200 watts were not significantly different from those at 1000 and 1400 watts (P>0.05). The shear force and water holding capacity of roasted chicken were significantly increased when the electrical power levels of far-infrared radiation increased (P≤0.05). Moreover the electrical power levels of far-infrared radiation (1000 1200 and 1400 watts) did not significantly affect the cooking yield of roasted chicken (P>0.05).Sponso

This research aimed to study consumer demand for food truck consumption decisions and to study food truck investment guidelines a case study: Huai Khwang Chatuchak and Lat Phrao. of 400 persons was a questionnaire. The statistics used were frequency percentage standard deviation. t-test F-test และ Chi-Square (𝑥2) The study found that Most of the consumers are female aged 21-30 years with a bachelors degree. Occupation student / student The cost of using the service per time 101-500 baht frequency for using the service 2-3 times / week The results of the study of consumer demand factors in making decisions on food truck consumption were found that the overall level was at a high level which was found to be the most cost factor. (𝑥̅ = 4.36) Followed by economic factors (𝑥̅ = 4.35) The results of the relationship between demographic factors and food truck service behavior in Bangkok showed that age affected the behavior of choosing to use food trucks in terms of expenses. Times you use food truck service And the frequency of using food truck service The status affects the behavior of choosing to use the food truck service on the cost of each time you use the food truck service. The educational level influenced the behavior of choosing to use the food truck service in terms of the cost of each service used and the frequency of using the service. Occupations affect the behavior of choosing to use food trucks as well as the costs of each time using food trucks. And information sources that affect the decision to use the food truck service Occupational income affects the behavior of choosing to use food truck services on the expenses of each time using food truck services. And the frequency of using food truck service Statistically significant at the 0.05 level.

The Development and Design Cold Bag’s Product from Rice Husk and Waste of Rice Berry and Black Rice Production. It is intended to bring rice husk in process to produce food in order to take advantage of the product design process and create a cooling pouch Master product for everyday use such as treating the refrigerant of a vaccine or medical medicine. Maintaining the temperature of breast milk is a source of design and development of refrigeration bag products. There are research methods starting from the study of the design of experiments. To be a guide to the implementation of the rice husk to bring out the cold storage plate and bring out the design of the product. The result of the master experiment with cold storage plates. Found that Paddy Husk has the right qualities due to the Density= 0.76 g./cm3 Moisture Absorption= 6.25% cracking resistance Modulus of Rupture: MOR= 7.690 MPa. and Modulus of Elasticity: MOE= 1064.77 MPa. which has a qualified property than Paddy husk from black rice. If you touch the water for a long time it has to absorb water and the inflation inside the skin which is inferior to the rice husk properties. The researchers put the extruded sheets from rice to a cold storage material in the pocket designed with a modern shape a material made of nylon fabric. On-off with zipper there is a strap and a box for inserting the pocket side. The bag has a compression plate from the surface of the 5 side rice to help protect the cold and reduce the use of synthetic chemicals which is environmental friendly.