The Public park project : Ancient Sea Park. This's a new park in Aangsila Chonburi make for learn and travel in concept The sea in 65 million years ago.
สวนเเห่งนี้เกิดจากความรู้เกี่ยวกับสิ่งมีชีวิตในท้องทะเลเมื่อ65ล้านปีก่อน ที่คนส่วนใหญ่รู้จักเพียงไดโนเสาร์ที่อยู่บนบกแต่ไม่คุ้นเคยกับสัตว์ดึกดำบรรพ์ใต้ท้องทะเล รวมกับอ่างศิลา เป็นพื้นที่ ที่มีสถานศึกษาบริเวณรอบพื้นที่ รวมทั้งสถานที่ท่องเที่ยว จึงได้เกิดเป็นสวนสาธารณะเเห่งนี้
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.
คณะวิศวกรรมศาสตร์
This thesis project was conducted to identify the optimal conditions for producing concentrated butterfly pea juice using vacuum evaporation to preserve key compounds in butterfly pea flowers, such as anthocyanins—natural pigments with high antioxidant properties. The study applies a Box-Behnken Design, a statistical method that facilitates analysis of multiple factors. The research focuses on the ratio of dried butterfly pea flowers to water, extraction temperature, and evaporation temperature, each of which has a direct effect on the preservation of key compounds, color, aroma, and flavor. The results indicate that using a dried flower-to-water ratio of 1:15, an extraction temperature of 60°C, and an evaporation temperature of 40°C under low pressure can minimize the loss of essential compounds and best retain the properties of the concentrated butterfly pea juice. Findings from this research provide a foundation for developing an industrial production process for concentrated butterfly pea juice and enhance the potential for creating new products from butterfly pea flowers.
คณะครุศาสตร์อุตสาหกรรมและเทคโนโลยี
Crispy Rice-berry Snack is a product made from broken rice-berry rice that has been processed into a snack that is thin and crispy, bite-sized. Broken rice-berry rice is cooked, finely ground, and mixed with other ingredients to increase its nutritional value, such as adding plant seeds, adding plant protein nutrients, and then forming it into sheets using heat. The resulting product is a thin sheet, purple-brown in color, crispy, and has the smell of the ingredients used in the production process. It does not contain sugar or sweeteners. It is used as a snack with tea or coffee. Crispy Rice-berry Waffle is a product that contains complete nutrients, including carbohydrates, protein, and fat, which are derived from the ingredients in the production formula.