Purpose of this Using dried bananas to replace in Kanom Thong Muan the objective is to study the basic formula for Kanom Thong Muan in 3 formula and to study Using dried bananas to replace in Kanom Thong Muan were basic formula replace 20% 40% and60% By planning randomized complete block design (RCBD) and evaluating sensory quality in appearance (thin consistent) color odor taste texture (crumbly) and overall preference with the use of tasting methods for 9-Point Hedonic Scale. The study the basic formula for Kanom Thong Muan By allowing 40 tasters and the study this Using dried bananas to replace in Kanom Thong Muan By allowing 80 tasters to be undergraduates in foods and nutrition Faculty of Home Economics Technology Rajamangala University of Technology Phranakhon. Take average data (Mean) analyze variance (Analysis of Variance ANOVA) and compare different mean values (Duncan’s New Multiple Test DMRT) The results of the 3 basic formulas of Kanom Thong Muan namely formula 1 formula 2 formula 3 found that the tasting person accepted the formula 1 in appearance (thin consistent) color odor taste texture (crumbly) and overall preference. Average 8.20 7.90 7.85 8.05 8.30 and 8.15 respectively when analyzed Variance and comparison of differences found that appearance (thin consistent) color odor taste texture (crumbly) and overall preference There are significant differences at the level of 0.05. The results of the study of the amount of dried bananas that replaced sugar in 4 formula found that the tasting person accepted the formula replace 20% in appearance (thin consistent) color odor taste texture (crumbly) and overall preference average of 8.09 8.00 7.80 7.83 8.09 and 8.00 respectively when analyzed (3) Variance and comparison of statistical differences found that appearance (thin consistent) color odor taste texture (crumbly) and overall preference There are significant differences at the level of 0.05.

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.

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 purposes of this research were to develop and to test performance of mini heat pump dryer for slice banana. Drying chamber of 0.48×0.47×0.39 m3 was designed and it could contain three trays. The three trays had dimension of 0.33×0.409 m2. A blower with 174.6 W motor of air condition was modify and could adjust flow rates of three levels for air cycle system in dryer. The air system had bypass air at evaporator. The refrigerant of R-134a and four main parts were used in the heat pump system. The four main parts were a 497 W hermetic compressor a 1800 W condenser an expansion valve and a 1300 W evaporator. Experiments for test performance of the mini heat pump dryer used close loop air system an evaporator bypass air of 60 % a temperature of 60 oC and various flow rates of 0.117 0.128 and 0.140 m3/s. Slide bananas of 400-500 g had an initial moisture content of 244-281 %dry basis and were dried until final moisture content lower than 6.24±0.007 %dry basis. It was found that the flow rates of 0.117 0.128 and 0.140 m3/s had coefficients of performance (COPh) of 3.32±0.066 3.88±0.031 and 4.24±0.08 respectively and had specific moisture extraction rates (SMER) of 184.5±11.85 186.2±8.17 and 200.1±21.34 g/kWh respectively. The flow rate at 0.140 m3/s was the best condition because it had high specific moisture extraction rate.

The objective of this research was to study the effect of substitution of wheat flour with Cavendish banana flour on specific volume density antioxidant activity and the sensory acceptance of bread using Cavendish banana flour instead of wheat flour as 0% (control) 10% 20% and 30% of the total flour weight. It was found that an increasing amount of Cavendish banana flour caused the darker of the bread appearance and the specific volume of the bread decreased from 4.22 to 2.69 cm3/g while the bread density increased from 0.24 to 0.37 g/cm3. The total phenolic content and antioxidant activity of the bread made of Cavendish banana flour instead of wheat flour were significantly greater than the control bread (p<0.05). Also the sensory acceptance scores by panelists in terms of appearance color aroma taste texture and overall acceptance of bread using 10-30% of Cavendish banana flour content were not significantly different compared to the control bread (p>0.05) . Therefore the bread using 30% Cavendish banana flour gave the highest amount of total phenolic compounds and antioxidant activity with well accepted by consumers.