Air Quality Monitoring System with External Device Controlling Capability is the equipment which measures and records the climatic data with the capability to control external devices (e.g. blower fan or air purifier) to rectify the surrounding atmosphere according to the air quality at the moment and other users' pre-defined conditions.
ปัญหาของสภาพอากาศในปัจจุบันต้องการอุปกรณ์ที่ไม่เพียงแต่วัดคุณภาพของอากาศ แต่ต้องมีความสามารถในการแก้ไขสภาพอากาศโดยรอบในกรณีที่คุณภาพของอากาศไม่เหมาะสม
คณะเทคโนโลยีการเกษตร
Threadfin breams is an economically important fish that can be found in fisheries in both the Gulf of Thailand and Andaman Sea and is cheap. In addition, the consumption of raw fish as sashimi is increasingly popular in Thailand. Therefore, it is necessary to promote its consumption to increase its value. This study investigated the preservation of threadfin breams (N. furcosus) for raw or sashimi consumption. The preservation of threadfin breams consisted of Ikejime (K) and cold seawater (S) methods, and the preservation of the fish by Gutting (G) and whole (W) and storing for 3 days on ice (I) or in a refrigerator (F). The freshness quality of threadfin breams was evaluated by sensory, physicochemical (TVB-N, TMA-N and pH), freshness index (Ki-value) and microbiological methods. It was found that after being stored for 3 days, the KGF group of threadfin breams had the highest overall sensory score, which was 8.36±0.80 points, and the KWI, SWI and SWF groups of threadfin breams had the lowest overall sensory scores, which were 8.13±0.77, 8.13±0.77 and 8.13±0.81 points, respectively. And the overall sensory scores of all experimental groups of fish increased significantly (p<0.05). The TVB-N value of threadfin breams in KGF group had the lowest TVB-N value, which was 1.37±0.93 mg nitrogen/100 g sample. The threadfin breams in SGI group had the highest TVB-N value, which was 2.36±1.15 mg nitrogen/100 g sample. The TVB-N of fish in all experimental groups increased significantly (p<0.05). The TMA-N value of threadfin breams in KGF group had the lowest TMA-N value, which was 1.56±0.88 mg nitrogen/100 g sample. The threadfin breams in SWF group had the highest TMA-N value, which was 2.17±1.22 mg nitrogen/100 g sample. The TMA-N of fish in all experimental groups increased significantly (p<0.05). The pH value of threadfin breams in KGF group had the lowest pH value, which was 6.40±0.12. The threadfin breams in SWF group had the highest pH value, which was 6.78±0.25. The pH of fish in all experimental groups increased significantly (p<0.05). Ki value The threadfin breams in KGF group had the lowest Ki value, which was 9.05±0.73%. The threadfin breams in KWI group had the highest Ki value, which was 12.88±4.19%. The Ki value of all experimental groups of fish increased without statistical significance (p>0.05). In terms of freshness quality in microbiology, it was found that in all experimental groups, Salmonella spp., S. aureus, B. cereus, C. perfringens and E. coli were found in all experimental groups of threadfin breams. All types of microorganisms in all groups of threadfin breams increased with statistical significance (p<0.05). When compared with the freshness quality criteria in terms of sensory, chemical, physical, freshness index and microbiology, it was found that all groups of threadfin breams were very fresh and suitable for raw consumption during the preservation and storage for 3 days. After 3 days of storage, the threadfin breams should be consumed cooked because the freshness quality of the fish is not suitable for raw consumption due to the increase in various parameters. The increase in various parameters is due to the deterioration of the fish and the activities of microorganisms. Therefore, threadfin breams is suitable to promote raw consumption within 3 days of storage. In addition, fish preservation, especially by Ikejime method, then cutting open the belly and storing in the refrigerator, can help improve the freshness of the fish. The results of this study can be used to develop techniques for preserving fish after capture for fishermen and can promote the increase in the value of threadfin breams in the future.
คณะอุตสาหกรรมอาหาร
The study investigated the extraction of astaxanthin-rich oil from shrimp waste biomass, a valuable byproduct rich in functional lipids and proteins. Wet rendering has long been an inexpensive method to extract oil, however the high temperatures and long cooking times negatively affect the amount of astaxanthin. On the other hand, the study looked into employing deep eutectic solvent as a green solvent and combining a wet rendering process with high-shear homogenization and high-frequency ultrasound-assisted extractions. DES-UAE at 60% amplitude and wet rendering at 60 °C were found to be the ideal conditions, as were DES-HAE at 13,000 rpm and wet rendering at 60 °C. With a notable increase in oil yields of 16.80% and 20.12%, respectively, and improved oil quality (lower acid and peroxide values) in comparison to the conventional wet rendering, experimental validation validated the effectiveness of the DES-HAE and DES-UAE procedures. DES-UAE notably raised the amount of astaxanthin. This study demonstrates that DES-HAE and DES-UAE are quicker, lower-temperature substitutes for obtaining premium, astaxanthin-rich shrimp oil, resulting in more effective use of this priceless byproduct.
คณะบริหารธุรกิจ
In the digital era, Artificial Intelligence (AI) plays a crucial role in developing smart cities and enhancing business operations. Among AI-driven technologies, AI Vision Analytics has gained significant attention for Access Control Systems (ACS) and Consumer Behavior Analytics. This research focuses on integrating AI Access Control and AI Video Analytics to examine factors influencing Technology Adoption Behavior using the UTAUT2 (Unified Theory of Acceptance and Use of Technology 2) framework. Key factors assessed include Trust in Technology, Effort Expectancy, Social Influence, and Performance Expectancy, which impact users’ willingness to adopt AI-driven security and analytics solutions. The study also includes a real-world implementation of AI Vision Analytics at KMITL EXPO, where an AI-powered Access Control System and AI Video Analytics are deployed. The collected data is analyzed to identify trends in AI adoption for business management and security enhancement. The findings provide valuable insights for businesses and organizations to optimize AI Vision Analytics for enhancing security management and digital marketing strategies.