The objective of this research project is to transfer the knowledge and skills of making extirpative orchids from mulberry -pulp paper for decorating home or souvenir to the housewives of Department of Veterinary and the third agricultural division Department of Veterinary Thai Army and the interested people at Amphoe Mae Rim in Changwat Chaing MaL This project processes these activities as follow: 1. Studying basic data of designing and making orchids for many kinds of ornaments 2. Surveying the need to train from target population 3. Making the training course 4. Making prototypes for the training course 5. Preparing media and documents for this course 6. To train the target group and 7. To evaluate the training course and methodology. The sampled population of this process transferring the knowledge and skills of making extirpative orchids from mulberry -pulp paper includes the housewives of Department of Veterinary and the third agricultural division Department of Veterinary Thai Army and the interested people at Amphoe Mae Rim in Changwat Chaing Mai (88 adult persons sampling by completely random sampling method). Research instruments are the training course the questionnaire for evaluating the training course and the training procedures. Descriptive analyses (percentage and mean) are conducted to this work.The results of this work show that all of trainees are women (100%) age between 40 49 years (31.82%) and most of trainees were housewives (73.87%). Evaluation of the training course and methodology finds that objectives structures contents and activities of this course are more suitable level. The opinions about materials and documents using for this course and the training room are more and the most suitable level. The training procedures are the most suitable level. The assessment of expert (preparing to lecture the knowledge about contents of the course the skillful making of products. and ability to transfer the knowledge to answer the questions and to give advice) are the most suitable level. The comment from trainees is they continuously want to train courses that could actually bring back the knowledge and skills to do the occupation.

This research aims to 1) develop pork roll product from cultivated banana flesh and banana flour for vegetarian food business; 2) develop suitable and unique packaging for food product using cultivated banana flesh and banana flour instead of meat; and 3) transfer technology in developing food product using cultivated banana flesh and banana flour instead of meat for vegetarian food business. Regarding suitable amount of banana flour used in place of isolated soy protein in pre-emulsion preparation from 4 levels of banana flour used at 0 10 15 and 20 percent it was found that increasing amount of banana flour used in place of isolated soy protein caused significant increase of L* value in the product (p<0.05). Moreover hardness and flexibility in texture profile of the product were not significantly different from the control product (p>0.05). In terms of sensory evaluation tasters gave the highest score for meat-emulated reducedemulsion product that used banana flour in place of isolated soy protein at 15 percent. For packaging of pork roll product it was found that Model-A package was the most suitable with recommendations to add tight-closed material to prevent contamination from outside and to print expiry date as well as food safety certified sign. Furthermore consumers’ overall satisfactory in packaging model was found to be highest at the mean of 4.31. Finally transferring of technology in a form of training workshop in developing food product from banana flour for vegetarian food business for Ban Lak Khon Bakery Housewife Community Enterprise and entrepreneurs in Nonthaburi province showed that post-training test scores were significantly higher than pre-training scores at .05 level. This indicated that technological transfer in a form of real-practice workshop provided increasing knowledge in developing food product from banana flour for vegetarian food business. Moreover it was also found that trainees were highly satisfied in both overall service (mean of 4.85) and by-aspect: servicing staff (4.93) procedure/steps (4.87) trainers (4.83) and usefulness of service (4.75) respectively.

This research is to develop and experiment the hybrid solar dryer by using cultivated banana as the ingredient in the experiment. The objective is to design create and test the hybrid solar dryer that using heat energy with infrared heater. The result from the experiment of drying cultivated banana at night-time by using heat energy from infrared heater is found that at night-time experiment cultivated bananas moisture is decrease more than at day-times experiment for 61.25 %. The temperature inside the hybrid solar dryer at night when using heat energy from infrared heater is at 49.1-55.0°C. Using heat from sunlight together with infrared heater cause the cultivated bananas moisture to decrease better approximately 27 % when compare to drying with heat energy by only sunlight.

The purpose of this research is to develop a hot air dryer using waste heat from a200 liter kiln for drying bananas and to investigate its drying performance. The main parts of the dryer consist of the drying chamber that has dimensions 0.71x0.83x.091 m3 the air circulation system and a heat exchanger which receives waste heat from the exhaust tube and kiln surface. The dryer was developed by designing a drying chamber on the top of a 200 liter kiln to reduce heat lost in the structure and an exhaust gas heat exchanger was developed using groups of copper tubes for increasing then heat transferred to the air. The drying performances were analyzed by measuring specific drying rates and specific energy consumption. Experiments were performed under different temperatures of 60 70 and 80℃ And at a constant velocity of 1.8 ms-1. Eucalyptus was selected as the heat source. Thirty kg of peeled bananas were prepared at an initial moisture content of 241.19±31.50% dry basis and were dried until to final moisture content of 48.47±10.46% dry basis. All experiments were carried out in duplicate. For temperatures of 60 70 and 80 ℃ the ave age specific drying rates were 0.085±0.0004 0.114±0.0009 and 0.1277±0.010 kg water h-1kesolid-1 and the average specific energy consumptions were 1.42±0.055 1.21±0.355 and 1.04±0.074 MJ/kg water respectively. Some dried bananas had burned at a temperature of 80℃ so at temperature of 70 ℃ was the optimal condition in this experiment. This produced good color a high specific drying rate and low specific energy consumption.

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.