This research focuses on the design and development of a prototype Artificial Intelligence of Things (AIoT) system for monitoring and controlling irrigation using weather information. The system consists of four main components: 1) Weather Station – This component includes various sensors such as air temperature, relative humidity, wind speed, and sunlight duration, among others, to collect real-time weather data. 2) Controller Unit – This unit is equipped with machine learning algorithms or models to estimate the reference evapotranspiration (ETo) and calculate the plant’s water requirement by integrating the crop coefficient (Kc) with other plant-related data. This enables the system to determine the optimal irrigation amount based on plant needs automatically. 3) User Interface (UI) and Display – This section allows farmers or users to input relevant information, such as plant type, soil type, irrigation system type, number of water emitters, planting distance, and growth stages. It also provides a display for monitoring and interaction with the system. 4) Irrigation Unit – This component is responsible for controlling the water supply and managing the irrigation emitters to ensure efficient water distribution based on the calculated requirements.
การเปลี่ยนแปลงสภาพอากาศของโลกทวีความรุนแรงขึ้นอย่างต่อเนื่อง สถานการณ์ดังกล่าวส่งผลกระทบ โดยตรงต่อภาคการเกษตร โดยเฉพาะในประเทศไทยที่มีแนวโน้มเผชิญกับปัญหาการขาดแคลนน้ำและความ ผันผวนของปริมาณน้ำฝน ซึ่งส่งผลต่อทั้งปริมาณและคุณภาพของผลผลิตทางการเกษตรโดยตรง ทั้งนี้ การบริหารจัดการน้ำในภาคเกษตรกรรมของประเทศไทยยังคงเผชิญกับข้อจำกัดหลายประการ เกษตรกรส่วนใหญ่ยังคงพึ่งพาประสบการณ์ส่วนตัวในการให้น้ำพืช ซึ่งอาจนำไปสู่การใช้น้ำที่ไม่มีประสิทธิภาพ เช่น การให้น้ำมากเกินความจำเป็นหรือน้อยเกินไปจนส่งผลกระทบต่อผลผลิต หรืออาจนำไปสู่ปัญหา เช่น การแตกใบอ่อน การร่วงของดอก และมีผลผลิตที่ไม่ได้คุณภาพ (Togneri et al., 2023) ในขณะที่ข้อมูลทาง วิชาการที่สามารถช่วยให้การบริหารจัดการน้ำมีความแม่นยำขึ้น เช่น ค่าอัตราการใช้น้ำของพืชอ้างอิง (Evapotranspiration: ETo) และค่าสัมประสิทธิ์พืช (Kc) กลับเข้าถึงได้ยาก เนื่องจากมีความซับซ้อนในการ คำนวณ อีกทั้งข้อมูลที่มีอยู่มักเป็นข้อมูลเฉลี่ยรายจังหวัดซึ่งไม่สามารถนำไปใช้ได้อย่างมีประสิทธิภาพในระดับ ฟาร์ม โครงการนี้จึงมุ่งเน้นไปที่การพัฒนาระบบปัญญาประดิษฐ์สำหรับการติดตามและควบคุมการให้น้ำพืชอัจฉริยะ โดยอิงข้อมูลสภาพอากาศซึ่งจะช่วยแก้ไขข้อจำกัดของเกษตรกรไทยในการเข้าถึงข้อมูลที่ ถูกต้องและการบริหารจัดการน้ำที่แม่นยำ
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.
คณะสถาปัตยกรรม ศิลปะและการออกแบบ
The forest firefighting suit consists of the following components and uses: The forest firefighting suit is designed and developed to be suitable for the behavior of the officers and the conditions of the work area, consisting of a shirt and pants. The material used in the sewing of the suit is aramid fabric, which has the property of being able to prevent the spread of fire, to prevent the officers from burning while performing their duties in the event that the forest fire spreads close to them, which is different from the current suits that cannot prevent fires. The shirt is designed with a mesh on the side of the body to release internal heat so that air can circulate well. The sleeves at the elbows have a support point to prevent contact with the ground or obstacles. The collar has a slot for a portable fan and a fan air circulation channel on the back, which can be turned on while performing forest firefighting duties, helping to prevent the body temperature from getting too hot, reducing the risk of heatstroke. When the fan battery runs out, it can be removed for charging and put back in when needed. The pants are designed with mesh on the inside or in blind spots to release internal heat so that air can circulate well. The pants at the knees have a support point to prevent contact with the ground or obstacles. The forest firefighting suit, consisting of a shirt and pants, has been designed and developed to be able to be produced domestically, reducing imports from abroad
คณะเทคโนโลยีการเกษตร
Rice is a salt-sensitive crop. The objective of this study was to evaluate the effect of salinity at flowering stage on physiological traits and yield of landrace rice. The experiment design was 4*10 Factorial in RCBD with 4 replications. Factor A was four salinity levels: control, 6, 12 and 16 dS/m; Factor B was 10 rice varieties. Data were collected on physiological traits and grain yield. The results showed that increasing salinity level decreased rice yield. The highest yield reduction was found when the rice received salt stress at 16 dS/m. In addition, rice varieties showed different yield performance when exposed to salt stress. In this found that Hom Yai variety had the lowest yield reduction when grown at 16 dS/m salinity level and did not differ from salt tolerant check variety.