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.
Sustainability and Waste Utilization: Upcycling shrimp byproducts into valuable oil helps ensure that seafood manufacturing is waste-free. Potential for Nutraceutical & Functional Food Applications
คณะวิทยาศาสตร์
This study aimed to investigate the effectiveness of extracts from moringa seeds, roselle seeds, and tamarind seeds as coagulants to improve water quality in surface water sources. Extracts from these seeds serve as environmentally friendly coagulants and provide alternative options for enhancing surface water quality. The turbidity of surface water sources ranged between 14 and 24 NTU. The coagulation process used the Jar Test method, where the moringa seed, roselle seed, and tamarind seed extracts functioned as both primary coagulants and coagulant aids. In the preparation process, the seeds were finely ground and extracted using a 0.5-M sodium chloride (NaCl) solution. These extracts were then applied as coagulants to reduce turbidity and enhance water quality, with each concentration tested in 300 ml of water. The results indicated that the most effective way to remove turbidity using 2,000 mg/L of moringa seed extract, achieving a turbidity reduction of approximately 73.19% at a cost of 0.0309 baht per 300 ml of water. Followed by Tamarind seed extract, with a concentration of 4,000 mg/L, followed with a turbidity reduction of approximately 56.75% at a cost of 0.0933 baht per 300 ml. Lastly, roselle seed extract at 6,000 mg/L achieved a turbidity reduction of approximately 32.67% at a cost of 0.0567 baht per 300 ml of water.
คณะวิทยาศาสตร์
The purpose of this study was to examine and analyze the factors influencing household energy expenditures in Thailand. With sample group of 57,600 households. The findings reveal that the majority of the sample population is male, with an average age of 54.31 years, and most are married. The majority have an education level of primary or secondary school and are primarily Own-account worker (without employee), Private company employee or engaged in other job. In terms of social characteristics, the average household size is 2.71 people. Most residences are located in the Central, Northeastern, and Northern regions with similar proportions, followed by the Southern region and Bangkok, respectively. Most type of dwelling in detached houses, with materials of construction being cement or brick, followed by half concrete and wood. Regarding tenure, almost own dwelling and land, with an average of 2.88 rooms per household. Electricity is available in all households, with an average of 2.30 vehicles per household and an average of 22 electrical appliances per household. Regarding economic characteristics, most respondents have government/state enterprise welfare and receive benefits from the government programs. The majority have never borrow money from government funds. The average communication services of respondents amount to 788.46 THB, while the average household debt stands at 4,760.74 THB. At a significance level of 0.05, the factors influencing household energy expenditures in Thailand include gender, education level, marital status, job, household size, residential region, type of dwelling, material of construction, tenure, number of rooms, number of vehicles, number of electrical appliances, welfare of medical services, receive benefits from the government programs, borrow money from government funds, communication services, and household debt. However, age does not affect household energy expenditures in Thailand. The results of multiple linear regression analysis indicate that six quantitative independent variables—communication services, number of household electrical appliances, number of vehicles in the household, household debt, number of rooms, and household size—explain variations in household energy expenditures, with an Adjusted R Square value of 0.561.
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.