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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คณะอุตสาหกรรมอาหาร
This study focuses on formula development and properties analysis of collagen-fortified kombucha jelly in terms of taste, appearance, and benefits to create a novel product that meets the needs of the health and beauty beverage market. Sensory testing was conducted to evaluate the quality and consumer satisfaction.
คณะวิศวกรรมศาสตร์
This project aims to propose a design for a red offal processing room in a pork processing plant that processes 500 pigs per day or 80 pigs per hour. Each pig weighs approximately 105 kilograms, with 3.47% of the weight consisting of red offal. The process involves separating liver, gall bladder, heart, lungs, spleen, and kidneys as required. These parts are then chilled in cold water to reduce their temperature to below 7°C before packaging and sealing. Sorting is based on the number of pieces and weight, depending on the type of product. The processing times of sorting chilling and packaging vary depending on the product's type and size. The design was developed using data collected from the current production line and referenced standards. The room layout was planned using Systematic Layout Planning (SLP) principles to analyze activity relationships within the room and define functional areas. Equipment sizes and the required number of operators were calculated to ensure optimal use of space. The red offal processing room was designed with an area of 56 square meters. After the layout design was completed, a 3D model was created using SketchUp 2024, and the workflow and operations were simulated and analyzed using Flexsim 2024
คณะสถาปัตยกรรม ศิลปะและการออกแบบ
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