During the recent years, PM2.5 concentration is rising above the safety exposure limit in Thailand. PM2.5 could have originated from various sources such as exhaust fumes, open air burning, wildfire, etc. This concludes that all cities or places would have different PM source contributions. Most studies regarding the PM source findings were done based on chemical analysis. Our research team would like to predict the PM sources physically by nanostructures analysis. These methods would require the PM dust to be collected in a limited amount of time and dry. The use of paper filters may cause contamination from filter material which may cause errors in result evaluation. Our team suggests using Electrostatic Precipitator (ESP) where electrostatics is used to capture PM dust. This research mainly focuses on designing and building the ESP system for PM collection whereas the requirement is to collect at least 100 mg of PM dust within 1 day which would be adequate for nanostructure analysis. The study revealed that the customized ESP system could achieve of up to 80% collecting efficiency (which is more than the commercial ESP that we previously used), there’s a also a parametric study of relationships between flow velocity and collecting efficiency where collecting efficiency is inversely proportional to flow velocity. The suggested air velocity is not to exceed 2 m/s. However, there’re still more room for improvement of the ESP system for PM collection such as the convenience of PM collection process which resulted from the ESP construction geometry and sizes.
มลพิษทางอากาศนั้นส่งผลกระทบโดยตรงต่อสิ่งแวดล้อมและสุขภาพของสิ่งมีชีวิตทั้งในระยะสั้นและระยะยาว มลพิษทางอากาศนั้นสามารถจำแนกได้เป็นหลายกลุ่ม นั่นคือ มลพิษในรูปแบบสถานะแก๊ส ได้แก่ แก๊สโอโซน แก๊สไนโตรเจนออกไซค์ เป็นต้น และ มลพิษในรูปแบบของแข็ง ได้แก่ ฝุ่นละอองต่างๆ ซึ่งจะถูกจำแนกด้วยขนาดเป็นหลัก ในที่นี้ ฝุ่นละอองขนาดเล็ก (Particulate Matter) ตัวย่อ “PM” จะเป็นประเด็นสำคัญของงานวิจัยนี้เนื่องด้วยในปัจจุบัน สถานการณ์ฝุ่น PM2.5 ใน ประเทศไทยโดยเฉพาะภาคกลางและภาคเหนือ มีแนวโน้มที่จะรุนแรงขึ้นในฤดูหนาวของทุกปี
คณะอุตสาหกรรมอาหาร
Coffee is a critical agricultural commodity to be used to produce a premium beverage to serve people worldwide. Coffee microbiome turned to be an essential tool to improve the bean quality through the natural fermentation. Therefore, understanding the microbial diversities could create the final product's better quality. This study investigated the natural microbial consortium during the wet process fermentation of coffee onsite in Thailand to characterize the microorganisms involved in correlation toward the biochemical characteristics and metabolic attributes. Roasting is another important step in developing the complex flavor/ aroma that make coffee to be enjoyable. During the roasting process, the beans undergo many complex and alternatively change in the physicochemical properties from the gained substances in the fermentation process. The changing in the formation of the substances responsible for the sensory qualities, physicochemical/ aroma attributes as well as the health benefits of the final product. Using the starter culture could also develop the distinguished characteristics of coffee (Research collaboration with Van Hart company)
วิทยาเขตชุมพรเขตรอุดมศักดิ์
Abstract: Banana French Fries This project aimed to study and develop the product Banana French Fries, which is a snack made by frying bananas in a form similar to French fries, in order to add value to bananas and create new choices for consumers. The experiment consisted of selecting suitable banana varieties, developing a coating formula, and testing the taste of samples. The results of the study found that Nam Wa bananas are the most suitable for making banana French fries because they have a firm texture and naturally sweet taste. The best coating formula consists of wheat flour, eggs, and milk, which provide longer crispiness. The taste test found that most consumers gave a very good response and were satisfied with the taste and texture. This project shows that banana French fries are a product with potential to be developed as a healthy snack and can be further developed into a commercial product in the future.
คณะวิศวกรรมศาสตร์
This research project focuses on the design and development of a Manual Control Robot using Load Cell technology to enhance precision and reduce the time required for robot control. The use of automation robots in industries still presents challenges due to the complexity of programming and control. Therefore, developing a manual control system that responds to force input in all directions can significantly improve the efficiency of robots, making them more suitable for tasks requiring precise and intricate control. The study integrates Load Cell sensors, an HX711 amplifier circuit, and an Arduino UNO R3 to develop a control module that translates user-applied forces into commands for an RV-7FRL-D industrial robotic arm. Additionally, MATLAB is utilized for processing Load Cell data to analyze and optimize the robot’s movement accuracy. The results demonstrate that the developed system effectively reduces robot setup time while simplifying and improving control flexibility. This project represents a crucial step in enhancing the capabilities of industrial robots, allowing for seamless human-robot interaction through a manual control system that directly responds to user-applied forces.