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
A high-pressure gas storage tank made from composite materials, including carbon fiber, resin, and plastic, is designed for storing compressed natural gas (CNG) or hydrogen. This type of tank is classified as a Type IV high-pressure vessel. In this research, it is designed to operate at a pressure of 250 bar for the transportation of compressed natural gas.
วิทยาเขตชุมพรเขตรอุดมศักดิ์
Study on Parasites in Blackchin Tilapia and Value-Added Processing Parasites play a crucial role in affecting fish health and the balance of marine ecosystems. The study of parasites in fish is essential for assessing fish population status and their impact on the ecosystem. This research focuses on a preliminary survey of parasites in Blackchin Tilapia (Sarotherodon melanotheron) found in the waters of Chumphon Province to determine whether this species carries parasitic infections. The findings will provide valuable insights for managing marine resources and developing strategies for processing Blackchin Tilapia into food products to help control its population in the ecosystem. One of the value-added processing approaches for Blackchin Tilapia is the "Nai Hoi Hua Fu" product. This product involves deep-frying the fish to achieve a crispy and fluffy texture before mixing it with mango salad to enhance its flavor and make it more appealing. This processing method not only adds value to the fish but also serves as a practical solution for managing the Blackchin Tilapia population, which may impact the ecosystem. The study results indicate that no parasitic infections were found in either the internal or external organs of the sampled fish, suggesting that the marine environment in the study area is favorable for fish health. However, continuous research is recommended to monitor long-term ecological changes and evaluate the impact of Blackchin Tilapia on ecosystem balance to ensure sustainable resource management.
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.