CO Breathalyzer with Voice Response is the device to measured the level of CO residual in a person's lung who consume tobacco. Measuring residual CO in human breath can identify the tobacco addiction level instead of measuring nicotine in blood.
เพื่อทดแทนการนำเข้าจากต่างประเทศ
คณะเทคโนโลยีการเกษตร
This project involves the development of a plant care system for dormitories using IoT (Internet of Things). The system is implemented through programming on an ESP-32 board and controlled via sensors for automated watering. The commands are operated through smartphones, supporting both iOS and Android. It is expected that this project will make plant care in dormitories easier and more convenient.
คณะอุตสาหกรรมอาหาร
Oral disintegrating films (ODFs) can dissolve in the mouth instantly upon contact with saliva, without the need for water. This study aimed to investigate the effect of sorbitol concentration on the properties of oral disintegrating films containing Capsicum Oleoresin extract, which has properties that stimulate saliva secretion, making swallowing easier. The film was developed to address difficulties in swallowing, especially for individuals with dysphagia. The films were prepared using different concentrations of sorbitol and tested for rheological properties, mechanical properties, moisture content, free water content, thickness, disintegration time, contact angle, color, and antioxidant activity. The results indicated that sorbitol played a key role in increasing the flexibility and reducing the brittleness of the films. Additionally, an optimal concentration of sorbitol helped maintain the stability of the Capsicum extract and enhanced its efficacy in stimulating saliva secretion, thereby making swallowing more convenient and reducing oral friction. The films developed in this study demonstrate potential as an alternative for individuals with swallowing difficulties.
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.