Induction Heating Machine (IHM) is a crucial device in the jewelry industry, utilizing electromagnetic fields to generate heat and join precious metals. This research focuses on developing a Dual Coil Induction Heating Machine (Dual Coil IHM) to enhance production efficiency and reduce costs in jewelry factories using Electromagnetic Analysis (EMA) through Ansys Maxwell software. The research process began with testing a single-coil IHM under real operating conditions and using EMA to analyze the generated magnetic flux density (B). Subsequently, dual-coil configurations in Parallel and Series arrangements were designed and compared. The experimental results revealed that the series dual coil produced a higher magnetic flux and allowed for optimizing current (I), frequency (f), number of coil turns (N), and coil spacing (d) for better manufacturing performance. The findings indicate that the series dual-coil IHM can double production capacity compared to the conventional single-coil model. Furthermore, EMA technology minimizes physical testing, reduces errors, and enhances precision in designing industrial machinery for the jewelry manufacturing sector.
1.ข้อจำกัดของเครื่องทำความร้อนแบบเหนี่ยวนำขดลวดเดี่ยว 2.ความต้องการเพิ่มประสิทธิภาพการผลิตและลดต้นทุน 3.การประยุกต์ใช้เทคโนโลยีการจำลองทางแม่เหล็กไฟฟ้า (EMA) 4.แนวโน้มการเติบโตของอุตสาหกรรมเครื่องประดับในประเทศไทย 5.การพัฒนาองค์ความรู้ด้านเทคโนโลยีการผลิต
คณะอุตสาหกรรมอาหาร
Fish gelatin is increasingly recognized as an alternative source of gelatin, but its use has been limited due to weak gelling properties. To address these issues, the effect of furcellaran, a gelling agent, was examined at various levels (25-100% FG substitution) on the structural and physicochemical properties of FG gels. As the amount of FUR increased to 25%, the FG/FUR gel showed improved hardness and gel strength (P<0.05). Additionally, increasing FUR levels led to higher gelling and melting points, showing a dose-dependent relationship. Microstructural analysis revealed that adding FUR created a denser gel network with smaller gaps. SAXS scattering intensities also increased as FUR concentration rose. Overall, adding FUR improved the gelling properties of FG without negatively affecting springiness and syneresis, enhancing gel strength and gelling temperature.
คณะอุตสาหกรรมอาหาร
Plant-based refers to food or products that are primarily made from plants. It can be divided into two categories: one is food that comes entirely from plants and does not include any animal products, and the other is food that contains small amounts of animal products, such as products that contain milk and eggs in limited quantities, which may also be considered part of the definition of plant-based. Plant-based meat products that closely resemble real meat and attract consumers are considered a relatively new innovation. Although tofu, tempeh, and seitan have been around for a long time, recent discoveries have led to the production of plant-based meat products that provide a sensory experience, making it difficult for consumers to distinguish between real meat and plant-based meat. Furthermore, the development of plant-based food products must prioritize quality and safety to maximize consumer benefits. Textured Vegetable Protein (TVP) is a plant-based protein made from soybeans using an extruder. It is used as a primary ingredient in the production of plant-based food products due to several advantages. These include: • High Protein Content: TVP is made from soybeans with the fat extracted, resulting in a high protein content. • Texture: When rehydrated, TVP has a texture that closely resembles meat. • Versatility: TVP has a neutral flavor, allowing it to easily absorb the flavors of various seasonings and sauces. • Cost-Effectiveness: Compared to other protein sources, TVP is relatively inexpensive while providing desirable characteristics. These benefits make TVP an attractive option in the production of plant-based foods. This study focuses on developing TVP into a plant-based crab cake and investigating the shelf life of the product in a tightly sealed container under refrigeration. It also analyzes the hygiene and cleanliness of the production process and how these factors affect the presence or growth of microorganisms that may pose a risk to consumers, referencing the cold food safety standards of Thailand. Finally, recommendations for cleaning operational areas will be provided to establishments as a guideline for developing preliminary food safety procedures in laboratory settings.
คณะเทคโนโลยีสารสนเทศ
This thesis aims to present the development of a metaverse project for the KMITL Lifelong Learning Center (KLLC) and KMITL Data Management Center (KDMC) for Public Relations at King Mongkut's Institute of Technology Ladkrabang, with the main goal of creating a metaverse prototype to promote learning and public relations through virtual reality technology for students, staff, and external individuals. In this project, the developers have created a metaverse system to simulate a virtual experience for users at the KMITL Lifelong Learning Center (KLLC) and KMITL Data Management Center (KDMC) for Public Relations at King Mongkut's Institute of Technology Ladkrabang. Users will be able to access the system through a web application developed with Unity, which is the tool used to create the metaverse system. The design allows users to visit and interact with various locations within the building to promote public relations in a more widespread virtual format. The developers used Maya and Unity software to create a metaverse system for modeling 3D objects and managing various functions, providing users with a realistic and novel experience. This project is expected to promote learning and the dissemination of information in an easily accessible modern format, creating opportunities for education and learning for those who cannot travel to see the actual locations. This makes metaverse technology an important tool for effectively developing learning and engagement in the digital age.