3.1 To study consumer snacking habits in relation to seasoned fried banana and taro chips in order to develop new seasonings for these products, and to specify which sensory attributes drive consumer acceptances and preferences.
3.2 To optimize seasoning coating level and process parameters for seasoned fried banana and taro chips coated by both nonelectrostatic and electrostatic coatings.
3.3 To determine the feasibility study of electrostatic coating application for Thai snacks by utilizing the superiority of electrostatic coating in seasoning application for seasoned fried banana and taro chips based on consumer perspectives (preference and acceptance), coating efficiency improvement regarding adhesion, percent amount of coating improvement and dust reduction.
3.4 To determine the physical properties of seasonings applied on seasoned fried banana and taro chips that affect the coating efficiency of both nonelectrostatic and electrostatic coatings.
