The study of Crispy Lotus-Stem bakesby drying oven. The purpises of this study were to create create crispy lotus-stem recipe and the production process of crispy lotus-stem by drying oven. This study was to quantify amount of lotus-stem and Stabilizing agent that appropriate to produces crispy lotus-stem. Was conducted in 3 recipes (depend on ratio (%) of quantity lotus-stem: Stabilizing agent) are following 1) 95:5 2) 95:5 and 3) 95:5. Our study found that the ratio of lotus-stem: Tapiocastarch which appropriate to produces crispy lotus-stem were 95:5.Moreover this ratio was accepted mostly and after tasted the water activity aw values= 0.349the Crispyness values= 1753 and the Spectrophotometer values = (L*) 34.39(a*) 4.12 and (b*) 8.31 the chemical analysis found that fiber = 31.89% protein = 3.87% fat = 23.98% moisture = 2.65% and ash = 4.35% The study of temperature and duration to bake crispy lotus-stem by drying oven at 60 70 and 80 degree Our showed the appropriate temperature and duration to bake crispy lotus-stem by drying oven was 1 hour 30 minutes crispy Lotus-stem products by Drying Oven can Keep at room temperature degree Celsius for a period of 30 days.

The study on baked crispy okra sheets (Hit 9701 species) by using a hot air dryer. The objective of this study was to investigate the okra sheets formula and manufacturing procees by hot air dryers with 3 methods; pouring finely blended okra onto the inside tray pouring finely blended okra onto the outside tray and pouring finely blended okra into an aluminum block. It was found that pouring finely blended okra into an aluminum block resulted in the least crack in the dried sheet with the rectangular shape remaining intact. After the forming method is decided on a study was conducted on the temperature to bake okra at 3 levels namely 70 80 and 90 C.It was found that baking okra at 80 C for 4.5 hours was suitable the baking and crispy okra sheets ended up with the lightness(L*) of 49.75 the green (a*) was-2.53 and yellowness (b*) of 23.71. The moisture content was at 5.07 % water activity content was 0.27 The hardness was 5.01 N and the crispness was 4.67. The results of chemical analysis showed that the carbohydrate content was 76.34% crude fibers was 10.72% ash content was 8.24% moisture content was 4.24% and fat content was 0.46%. From the study on the bacteriological quality it was found that the crispy okra sheet products can be stored at room temperature for 28 days.