This research focuses on the development of a 3D-printed spectrophotometer. The device was designed using AutoCAD, ensuring durability, low cost, and portability. It is intended for measuring the amount of formaldehyde in fresh seafood.
เทคนิคในการตรวจวัดความเข้มข้นฟอร์มาลดีไฮด์ในอาหารทะเลสด เช่น UV-Vis Spectrophotometry เป็นเทคนิคที่ใช้วัดค่าการดูดกลืนแสงของสารและใช้ในการวิเคราะห์ความเข้มข้นของสารในสารละลาย ข้อจำกัดของเทคนิคนี้คือราคาแพง และไม่สะดวกในการใช้งานภาคสนาม จึงมีการพัตนาและสร้างสเปกโตรโฟโตมิเตอร์แบบพิมพ์ 3 มิติ เพื่อตรวจวัดความเข้มข้นฟอร์มาลดีไฮด์ในอาหารทะเลสด ซึ่งมีความสำคัญในการลดต้นทุน พกพาสะดวก และใช้งานง่ายในภาคสนาม
คณะอุตสาหกรรมอาหาร
This study aims to investigate the co-encapsulation technique of vitamin C and coenzyme Q10 within liposomes to enhance their stability and encapsulation efficiency and evaluate their antioxidant activity and release behavior under simulated gastrointestinal conditions. Liposomes were prepared using the High-Speed Homogenization Method, and their characteristics, including particle size, zeta potential, encapsulation efficiency, and antioxidant activity, were analyzed using DPPH, ABTS, and FRAP assays. The results demonstrated that co-encapsulation significantly improved the stability of vitamin C and coenzyme Q10 compared to single encapsulation. The liposomes exhibited high encapsulation efficiency and maintained strong antioxidant activity. The release profile under simulated gastrointestinal conditions also indicated a sustained and controlled release. These findings highlight the potential of the co-encapsulation technique in enhancing the efficacy of functional bioactive compounds, making it applicable to the food and nutraceutical industries.
คณะอุตสาหกรรมอาหาร
This research aims to develop plant-based Thai traditional sausage(Sai oua) using young jackfruit as the main raw material. To be an alternative to replace meat by studying the development of formula, changes in physical and physical chemistry during the preservation of the product, young jackfruit has dominant properties of meat-like fibres and can absorb the smell and taste of spices well. The results of the study found that young jackfruit that have been boiled at 100 degrees Celsius for 30 minutes have the fibre closest to cooked chicken. In addition, the study of changes during storage at different temperatures found that the colour and Water Activity (Aw) have changed slightly. While the pH value (pH) decreased and the value of Thiobarbituric Acid Reactive Substances (T-BARS) increased. In terms of texture, it was found that the toughness increased and the elasticity decreased. Compared to the control formula, this study suggests that young jackfruit is a suitable raw material for the production of fillings from plants.
คณะเทคโนโลยีการเกษตร
The project focuses on designing and creating Art Toy Mascots that reflect the identities of the 12 departments in the Faculty of Agricultural Technology. It combines the concepts of art and agricultural technology to promote better understanding and easy recognition of each department. The project utilizes creative design and artistic toy production techniques.