This research aims to investigate the adulteration of Khao Dawk Mali 105 rice based on storage age using Near-Infrared Spectroscopy (NIRS) with Fourier Transform Near-Infrared Spectroscopy (FT-NIR) in the wavenumber range of 12,500 – 4,000 cm-1 (800 – 2,500 nm). Storage duration significantly impacts the quality of cooked rice. This research is divided into two parts: 1) to investigate the feasibility of separating rice according to storage age (1, 2, and 3 years) using the best model created by an Ensemble method combined with Second Derivative, which achieved an accuracy of 96.3%. 2) To investigate adulteration based on storage age by adulterating at 0% (all 2- and 3-year-old rice), 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90%, and 100% (all 1-year-old rice). The best model was created using Gaussian Process Regression (GPR) combined with Smoothing + Multiplicative Scatter Correction (MSC), with coefficients of determination (r²), root mean square error of prediction (RMSEP), bias, and prediction ability (RPD) values of 0.92, 8.6%, 0.9%, and 3.6 respectively. This demonstrates that the adulteration model can be applied to separate rice by storage age (1, 2, and 3 years). Additionally, the color values of rice with different storage ages show differences in L* and b* values.
โรงงานผู้ผลิตข้าวพบปัญหาการปลอมปนของข้าวสารที่มีอายุการเก็บรักษาต่างกัน โดยทั่วไปการคัดแยกการปลอมปนจะใช้วิธีมาตรฐานโดยการหุงข้าว จากนั้นนำข้าวหุงสุกไปวัดเนื้อสัมผัสเพื่อแยกอายุของข้าว ซึ่งใช้เวลาและเป็นการทำลายตัวอย่างและเกิดความล่าช้าในการตรวจสอบคุณภาพข้าวสาร งานวิจัยนี้ใช้เทคนิคเนียร์อินฟราเรดสเปกโทรสโกปี (Near-Infrared Spectroscopy, NIRS) ในการตรวจสอบการปลอมปนของข้าวสารพันธุ์ขาวดอกมะลิ 105 (KDML 105) ที่อายุการเก็บรักษาต่างกันเพื่อแก้ไขปัญหาดังกล่าว
วิทยาเขตชุมพรเขตรอุดมศักดิ์
Abstract: Banana French Fries This project aimed to study and develop the product Banana French Fries, which is a snack made by frying bananas in a form similar to French fries, in order to add value to bananas and create new choices for consumers. The experiment consisted of selecting suitable banana varieties, developing a coating formula, and testing the taste of samples. The results of the study found that Nam Wa bananas are the most suitable for making banana French fries because they have a firm texture and naturally sweet taste. The best coating formula consists of wheat flour, eggs, and milk, which provide longer crispiness. The taste test found that most consumers gave a very good response and were satisfied with the taste and texture. This project shows that banana French fries are a product with potential to be developed as a healthy snack and can be further developed into a commercial product in the future.
คณะวิศวกรรมศาสตร์
This thesis presents the application of deep learning for object classification. The selected deep learning architectures studied include Convolutional Neural Networks (CNN) and ResNet18. It covers data preparation, feature extraction, parameter tuning for accuracy comparison, and performance evaluation of the selected models. The aim is to propose an efficient model for use in devices that assist visually impaired individuals in classifying indoor objects and providing sound alerts.
คณะศิลปศาสตร์
Board games are becoming a popular way to connect people, especially in cafés and social spaces. Meanwhile, Thailand’s diverse tourism—rich in nature, culture, and regional charm—attracts visitors worldwide. We combine the thrill of travel with board games to showcase hidden gems in a fun and educational way, leading to the creation of “C(4)ulture Adventure Board Game.”