Coffee is a critical agricultural commodity to be used to produce a premium beverage to serve people worldwide. Coffee microbiome turned to be an essential tool to improve the bean quality through the natural fermentation. Therefore, understanding the microbial diversities could create the final product's better quality. This study investigated the natural microbial consortium during the wet process fermentation of coffee onsite in Thailand to characterize the microorganisms involved in correlation toward the biochemical characteristics and metabolic attributes. Roasting is another important step in developing the complex flavor/ aroma that make coffee to be enjoyable. During the roasting process, the beans undergo many complex and alternatively change in the physicochemical properties from the gained substances in the fermentation process. The changing in the formation of the substances responsible for the sensory qualities, physicochemical/ aroma attributes as well as the health benefits of the final product. Using the starter culture could also develop the distinguished characteristics of coffee (Research collaboration with Van Hart company)
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คณะวิศวกรรมศาสตร์
This research focuses on the development of a 3D-printed spectrophotometer. The device was designed using AutoCAD, ensuring durability, low cost, and portability. It is intended for measuring the amount of formaldehyde in fresh seafood.
คณะวิศวกรรมศาสตร์
The Thai Sign Language Generation System aims to create a comprehensive 3D modeling and animation platform that translates Thai sentences into dynamic and accurate representations of Thai Sign Language (TSL) gestures. This project enhances communication for the Thai deaf community by leveraging a landmark-based approach using a Vector Quantized Variational Autoencoder (VQVAE) and a Large Language Model (LLM) for sign language generation. The system first trains a VQVAE encoder using landmark data extracted from sign videos, allowing it to learn compact latent representations of TSL gestures. These encoded representations are then used to generate additional landmark-based sign sequences, effectively expanding the training dataset using the BigSign ThaiPBS dataset. Once the dataset is augmented, an LLM is trained to output accurate landmark sequences from Thai text inputs, which are then used to animate a 3D model in Blender, ensuring fluid and natural TSL gestures. The project is implemented using Python, incorporating MediaPipe for landmark extraction, OpenCV for real-time image processing, and Blender’s Python API for 3D animation. By integrating AI, VQVAE-based encoding, and LLM-driven landmark generation, this system aspires to bridge the communication gap between written Thai text and expressive TSL gestures, providing the Thai deaf community with an interactive, real-time sign language animation platform.
คณะอุตสาหกรรมอาหาร
This research aims to develop plant-based Thai traditional sausage(Sai oua) using young jackfruit as the main raw material. To be an alternative to replace meat by studying the development of formula, changes in physical and physical chemistry during the preservation of the product, young jackfruit has dominant properties of meat-like fibres and can absorb the smell and taste of spices well. The results of the study found that young jackfruit that have been boiled at 100 degrees Celsius for 30 minutes have the fibre closest to cooked chicken. In addition, the study of changes during storage at different temperatures found that the colour and Water Activity (Aw) have changed slightly. While the pH value (pH) decreased and the value of Thiobarbituric Acid Reactive Substances (T-BARS) increased. In terms of texture, it was found that the toughness increased and the elasticity decreased. Compared to the control formula, this study suggests that young jackfruit is a suitable raw material for the production of fillings from plants.