Expanding from a public park design project to a campus design on an area of over 50 rai in Ang Sila Subdistrict, Mueang District, Chonburi Province, to serve as both an educational institution and a place for relaxation and learning for the surrounding people.
การพัฒนาพื้นที่แห่งนี้ให้กลายเป็นCampus Park เพื่อเป็นพื้นที่พักผ่อนและแลกเปลี่ยนความรู้เกี่ยวกับระบบนิเวศชายหาดของจังหวัดชลบุรี
คณะอุตสาหกรรมอาหาร
This study aims to investigate the encapsulation of anthocyanins in water-in-oil-in-water (W/O/W) emulsions and their spray-drying process to enhance anthocyanin stability against external factors such as light, temperature, and pH changes. The W/O/W emulsion was prepared using suitable surfactants and dried using a spray dryer at an inlet temperature of 120–140°C and an outlet temperature not lower than 80°C. The results showed that the composition ratios of water, oil, and surfactants significantly influenced the physical and chemical properties of the emulsion, as well as the encapsulation efficiency of anthocyanins. The spray-dried W/O/W emulsion demonstrated effective anthocyanin retention and improved long-term stability, making it applicable for food and health-related products.
คณะวิทยาศาสตร์
Developing a Smart Farming Simulation Utilizing LoRa Communication and Presenting Knowledge on LoRa Communication System Components
คณะวิศวกรรมศาสตร์
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