The purpose of this research was to construct an appropriate forecasting model for the export quantity of frozen and chilled chicken using three time series analysis methods including Box-Jenkins method Holt’s exponential smoothing method and damped trend exponential smoothing method. Time series data from the website of the Office of Industrial Economics with total 130 months during January 2004 to October 2014 were used and they were divided into two series. Fristly 120 months from January 2004 to December 2013 were used to build the forecasting models and lastly 10 months from January until October 2014 were used to compare the forecasting methods accuracies via the criteria of the lowest mean absolute percentage error and root mean squared error. Research findings indicated that all forecasting methods that had been studied damped trend exponential smoothing method were the most accurate method and showed the forecasting model as where m represented the number of periods to forecast ahead with the starting value was January 2014 (m = 1).

This research aimed to investigate the suitable method to product osmotically dehydrated banana peels and determine its shelf life as well as consumer acceptation. It was found that the proper method was the slow osmotic dehydration process with 30 40 and 50% of syrup (sucrose solution). This method led to the highest appearance color and flavor scores as accessed by the consumer. Therefore the slow osmotic dehydration process was selected for further study relating to the ratio between salt and malic acid (3:2 3:3 and 2:3 of syrup weight). The result show that no differences in appearance color flavor and texture scores were found among treatments however the sample treated with salt and malic acid in the ratio of 3:3 obtained the highest taste score. Thus the suitable process to produce the osmotically dehydrated banana peels was slow process with salt and malic in the ratio 3:3. According to the shelf life study the sample (100g) packed in metallic foil still compiled with Thai community standard of fruit and vegetable products during 12 weeks of storage under 25-30 °C. In addition the consumers also accepted the selected osmotically banana peel product.