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 project focuses on the development of an automatic license plate recognition system that supports both standard and special license plates in Thailand. By utilizing Machine Learning technology, the system enhances the efficiency of license plate reading. It can process data from both images and videos. Users can register and subscribe to the service, allowing them to send data for processing through RESTful API, WebSocket, and registered IP cameras.
วิทยาเขตชุมพรเขตรอุดมศักดิ์
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คณะอุตสาหกรรมอาหาร
This research focuses on the development of mango powder using the foam-mat drying method, which is an effective technique for preserving the quality of fruit and vegetable products. Hydroxypropyl Methylcellulose (HPMC) was used as a foaming agent. The study evaluated the effects of HPMC on the chemical and physical properties, antioxidant activity, and shelf life of mango powder. The findings indicated that HPMC plays a crucial role in improving the foam stability before drying and enhancing the quality of the dried powder. This research provides a valuable approach to adding value to substandard mango yields and reducing agricultural waste. It also contributes to the development of high-nutritional processed food products with extended shelf life.