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Other Innovations

Process development of healthy snack products from germinated brown rice flour and banana flour using the extrusion process

คณะอุตสาหกรรมอาหาร

Process development of healthy snack products from germinated brown rice flour and banana flour using the extrusion process

This study aimed to develop a formula and production process for snacks made from germinated brown rice flour and banana flour using the extrusion process. The results indicated that both germinated brown rice flour and banana flour could be effectively used as the main raw materials for snack production via extrusion. The proportion of flour in the formula and production conditions, such as moisture content of the raw materials, barrel temperature, and screw speed, significantly influenced the nutritional value, bioactive compound levels, and antioxidant activity of the final products.

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Composite High-Pressure Tanks for CNG  and Hydrogen (H₂)

คณะวิศวกรรมศาสตร์

Composite High-Pressure Tanks for CNG and Hydrogen (H₂)

A high-pressure gas storage tank made from composite materials, including carbon fiber, resin, and plastic, is designed for storing compressed natural gas (CNG) or hydrogen. This type of tank is classified as a Type IV high-pressure vessel. In this research, it is designed to operate at a pressure of 250 bar for the transportation of compressed natural gas.

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Development of the intelligent indicator label for monitoring rancidity of deep fried foods

คณะวิศวกรรมศาสตร์

Development of the intelligent indicator label for monitoring rancidity of deep fried foods

The production process of the food rancidity indicator label consists of three main steps: 1) preparation of the indicator solution, 2) preparation of the cellulose solution, and 3) formation of the sheet. The indicator solution includes bromothymol blue and methyl red, which act as indicators. The cellulose solution consists of hydroxypropyl methylcellulose, carboxymethyl cellulose, sodium hydroxide, polyethylene glycol 400, and the indicator solution. For the sheet formation, the cellulose solution was mixed with natural latex to increase flexibility and impart hydrophobic properties. After drying, the invention appears as a thin, dark blue label. When exposed to volatile compounds from rancid food, the label changes color from dark blue to green, and then to yellow, corresponding to the increasing amount of volatile compounds from the rancid food.

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