This research aims to develop an automatic gemstone color sorting machine to overcome the limitations of manual color sorting, which can be restricted by speed and accuracy. This study applies deep learning technology to analyze and classify gemstone colors precisely, developing an algorithm capable of accurately detecting and categorizing color shades. An automated conveyor system was also designed to efficiently transport gemstones through the color sorting process, allowing for continuous operation. The sorting machine works by capturing high-resolution images of the gemstones, processing them with software to classify color shades, and directing each gemstone to its designated position on the automated conveyor. Experimental results demonstrate that the automated color sorting machine, integrated with the conveyor system, achieves high speed and accuracy, significantly reducing labor costs and enhancing the efficiency of gemstone color sorting.
ปัจจุบันการตรวจสอบเฉดสีของพลอยถือเป็นขั้นตอนสำคัญในการประเมินคุณภาพ ทั้งในกระบวนการผลิตและการค้าขาย อย่างไรก็ตามการตรวจสอบเฉดสีที่ดำเนินการโดยมนุษย์นั้นมีข้อจำกัดหลายประการ ซึ่งหนึ่งในนั้นเป็นเรื่องความสามารถในการแยกเฉดสีที่ซับซ้อน ซึ่งอาจทำให้การตรวจสอบใช้เวลานาน และมีความแม่นยำต่ำ จากปัญหาดังกล่าว จึงได้พัฒนาแนวคิดในการสร้างเครื่องคัดแยกเฉดสีพลอยอัตโนมัติ โดยใช้ระบบ Computer Vision ร่วมกับระบบอัตโนมัติในการวิเคราะห์เฉดสีของพลอย เพื่อลดข้อจำกัดของการตรวจสอบด้วยมนุษย์ เพิ่มความแม่นยำและประสิทธิภาพในการทำงาน รวมถึงทำให้กระบวนการตรวจสอบเป็นไปอย่างรวดเร็วและมีมาตรฐานของเฉดสี GIA (Gemological Institute of America)
คณะเทคโนโลยีการเกษตร
The research aims to develop chili Thai commercial varieties for resistance to anthracnose and Pepper yellow leaf curl virus disease. The varieties allowing farmer to reduce the use of chemical pesticides for disease and pest control, also increases productivity and lowers production costs for farmers. The development new varieties are under studied of undergraduate, master's, and doctoral students by using conventional and molecular plant breeding. The new chili varieties were released to farmer and commercial companies for development for Thai commercial seed industry.
วิทยาลัยนวัตกรรมการผลิตขั้นสูง
Smart Agriculture has rapidly developed in recent years, particularly with the integration of robotics and automation technologies to improve production efficiency and reduce costs, thereby enhancing the quality of current agricultural practices. A key innovation in this area is the rail-based robotic arm, designed to enhance work efficiency using a rail system with high precision and effectiveness. The application of this robotic arm covers various processes, such as planting, sorting, maintenance, harvesting, and resource management, allowing continuous operation and reducing human labor in repetitive and high-risk tasks. Studies have shown that the use of rail-based robotic arms in agriculture can significantly improve work efficiency, reduce production costs, and effectively mitigate environmental impact. By using robots in agricultural processes, it is possible to reduce contamination, lower the risk of crop damage, and make agriculture more sustainable. Additionally, it can increase accuracy in operations on limited spaces or farms with diverse crops. From these findings, it can be concluded that adopting rail-based robotic arm technology in agriculture not only enhances long-term production efficiency but also promotes sustainable agriculture and maximizes resource use, meeting future agricultural demands
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.