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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คณะสถาปัตยกรรม ศิลปะและการออกแบบ
This project aims to study the load transfer in timber building structures by analyzing weight distribution across key structural components such as beams, columns, and floors, as well as the load-bearing behavior of wood under different conditions. The research incorporates structural calculations and modeling to examine load transfer patterns. Additionally, it enhances skills in design, analysis, and teamwork, providing practical knowledge applicable to real-world construction projects.
คณะวิศวกรรมศาสตร์
The railway brake system usually uses compressed air brake system which uses high-pressure air to press the brake shoe on the surface of the wheel to reduce the speed of the train. Repeated friction generates heat at the contact surface, increasing thermal stress on the cast iron brake shoe. The purpose of this study is to investigate the thermal stress on a prototype of cast iron brake shoe using the finite element method compare the analytical results to the actual brake shoe and redesign a brake shoe prototype to reduce thermal stress. Based on the results of the thermal stress study using the finite element method, it has shown that the location of the thermal stress on the prototype brake shoe according to the location of the crack on the real brake shoe. The brake shoe's design which includes single notch in the center of brake shoe which is can help to reduce thermal stress. The results from this study should be validated with the results from the field test to evaluate both of thermal distribution and braking efficiency in term of braking distances as well.
คณะอุตสาหกรรมอาหาร
This research aimed to isolate and culture four strains of lactic acid bacteria (LAB) isolated from fermented foods. The antimicrobial activity of the lactic acid bacteria was studied using the agar spot method and the antibiotic resistance properties of the lactic acid bacteria were studied using the agar overlay diffusion method. The results showed that each strain of lactic acid bacteria had different levels of antimicrobial activity and antibiotic resistance, which are safety properties of probiotic microorganisms.