Designing advanced printed circuit boards for industrial applications involves a variety of steps and methods depending on each company. From what I have learned, I have used Cadence Allegro to design printed circuit boards. This internship was designed on a variety of boards with varying levels of difficulty. Learning in this internship could not be learned in detail within the university. I had to work with many departments within Analog Devices (Thailand) Company. This design was assisted by a mentor who took care of and taught me the work, allowing me to complete the co-operative successfully.
โครงงานนี้ออกแบบมาเพื่อศึกษา หาประสบการณ์ในการทำงานและการใช้ชีวิตวัยทำงาน โดยเป็นการทำโครงการสหกิจศึกษาเพื่อเรียนรู้ถึงกระบวนการทำงานของแผนก Global Hardware Development ของ บริษัท Analog Devices (Thailand) และได้ทดลองปฏิบัติงานจริงในโรงงานอุตสาหกรรม กระบวนการทุกอย่างตั้งแต่เริ่มแรกจนกระทั่งออกมาเป็นผลิตภัณฑ์สำหรับการทดสอบ IC ใน Final Test และ ทดสอบ wafer ใน Wafer Sort โดยฝ่ายที่เข้าไปทำสหกิจในบริษัทคือ PCB Layout Design และได้ออกแบบผ่านโปรแกรม Cadence Allegro
คณะอุตสาหกรรมอาหาร
The consumption of plant-based products has been gaining popularity as consumers become more health-conscious and aware of environmental impacts. The food industry has been developing meat analogs with properties similar to conventional meat. This study investigates the chemical and physical properties of chickpea-based meat analog burgers and hybrid burgers containing both chickpeas and pork, using the sous-vide cooking method. This technique helps maintain food quality in terms of texture, moisture retention, and nutritional value. The experiment examined various properties of both types of burgers, including cooking loss, water holding capacity, shear force, pH value, and color analysis. Additionally, sensory evaluation was conducted to assess taste, texture, and overall consumer preference. The findings will provide insights into the optimal sous-vide conditions for producing plant-based and hybrid burgers with desirable quality characteristics that meet the needs of health-conscious consumers. This study serves as a valuable guideline for the food industry in developing high-nutritional-value alternative protein products while reducing meat consumption. By incorporating plant-based ingredients, it helps minimize environmental impact and promotes sustainability in food production. The research is significant in both food science and the development of healthier, competitive food products for the future market.
คณะอุตสาหกรรมอาหาร
The reuse of cooking oil in food preparation leads to oil degradation and the formation of harmful compounds due to oxidation. This study focuses on enhancing the stability of used palm oil through ultrasound-assisted infusion with three varieties of banana blossoms: Kluai Khai, Kluai Hom, and Kluai Nam Wa, which are rich in phenolic compounds and antioxidants. The research investigates the restoration of used palm oil by infusing dried and powdered banana blossoms using ultrasonic treatment at different temperatures and durations. The quality of the infused oil was evaluated through physical (water activity, moisture content, and color), chemical (peroxide value, acid value, and Thio barbituric acid reactive substances), and antioxidant activity (DPPH, ABTS, and FRAP) analyses.
คณะวิทยาศาสตร์
A smartphone-based colorimetric sensor for quantitative detection of pyridoxine (Vitamin B6, VB-6) in functional drink samples has been realized by developing double layer hydrogel. Electrostatic interaction initiates the cross-linking and produces double layer hydrogel.