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คณะเทคโนโลยีการเกษตร
Threadfin breams is an economically important fish that can be found in fisheries in both the Gulf of Thailand and Andaman Sea and is cheap. In addition, the consumption of raw fish as sashimi is increasingly popular in Thailand. Therefore, it is necessary to promote its consumption to increase its value. This study investigated the preservation of threadfin breams (N. furcosus) for raw or sashimi consumption. The preservation of threadfin breams consisted of Ikejime (K) and cold seawater (S) methods, and the preservation of the fish by Gutting (G) and whole (W) and storing for 3 days on ice (I) or in a refrigerator (F). The freshness quality of threadfin breams was evaluated by sensory, physicochemical (TVB-N, TMA-N and pH), freshness index (Ki-value) and microbiological methods. It was found that after being stored for 3 days, the KGF group of threadfin breams had the highest overall sensory score, which was 8.36±0.80 points, and the KWI, SWI and SWF groups of threadfin breams had the lowest overall sensory scores, which were 8.13±0.77, 8.13±0.77 and 8.13±0.81 points, respectively. And the overall sensory scores of all experimental groups of fish increased significantly (p<0.05). The TVB-N value of threadfin breams in KGF group had the lowest TVB-N value, which was 1.37±0.93 mg nitrogen/100 g sample. The threadfin breams in SGI group had the highest TVB-N value, which was 2.36±1.15 mg nitrogen/100 g sample. The TVB-N of fish in all experimental groups increased significantly (p<0.05). The TMA-N value of threadfin breams in KGF group had the lowest TMA-N value, which was 1.56±0.88 mg nitrogen/100 g sample. The threadfin breams in SWF group had the highest TMA-N value, which was 2.17±1.22 mg nitrogen/100 g sample. The TMA-N of fish in all experimental groups increased significantly (p<0.05). The pH value of threadfin breams in KGF group had the lowest pH value, which was 6.40±0.12. The threadfin breams in SWF group had the highest pH value, which was 6.78±0.25. The pH of fish in all experimental groups increased significantly (p<0.05). Ki value The threadfin breams in KGF group had the lowest Ki value, which was 9.05±0.73%. The threadfin breams in KWI group had the highest Ki value, which was 12.88±4.19%. The Ki value of all experimental groups of fish increased without statistical significance (p>0.05). In terms of freshness quality in microbiology, it was found that in all experimental groups, Salmonella spp., S. aureus, B. cereus, C. perfringens and E. coli were found in all experimental groups of threadfin breams. All types of microorganisms in all groups of threadfin breams increased with statistical significance (p<0.05). When compared with the freshness quality criteria in terms of sensory, chemical, physical, freshness index and microbiology, it was found that all groups of threadfin breams were very fresh and suitable for raw consumption during the preservation and storage for 3 days. After 3 days of storage, the threadfin breams should be consumed cooked because the freshness quality of the fish is not suitable for raw consumption due to the increase in various parameters. The increase in various parameters is due to the deterioration of the fish and the activities of microorganisms. Therefore, threadfin breams is suitable to promote raw consumption within 3 days of storage. In addition, fish preservation, especially by Ikejime method, then cutting open the belly and storing in the refrigerator, can help improve the freshness of the fish. The results of this study can be used to develop techniques for preserving fish after capture for fishermen and can promote the increase in the value of threadfin breams in the future.
คณะวิศวกรรมศาสตร์
In Thailand, the quantity of old tires has been increasing annually, posing a significant environmental challenge due to their non-biodegradable material. However, old tires contain an internal porous structure, which suggests their potential application as sound-absorbing materials. Porosity is a key characteristic that enables materials to trap sound waves, making them effective for noise reduction. Therefore, this study aims to investigate and develop sound-absorbing materials from old tire rubber powder. The methodology involved mixing old tire powder with fresh latex at a ratio of 1:2, followed by drying at a temperature of 120°C for four hours. Subsequently, the physical properties influencing sound absorption, including density, porosity, and water absorption, were analyzed. The results indicated that the sound-absorbing material produced from old tire rubber powder showed a density of 0.96 g/cm³, a porosity value of 0.45, and a water absorption of 11.03%. Therefore, the findings suggest that old tire rubber powder has the potential to be effectively utilized as a sound-absorbing material.
คณะเทคโนโลยีการเกษตร
The design site of 22 hectares of agricultural land in this area is located in Tatata District, Iglenburg Province. The design concept of this area aims to encourage farmers and communities to earn income from the agricultural products produced in this area, and emphasizes that this area is a "living market", which can not only create food from a variety of crops, but also establish a balanced ecosystem and promote biodiversity in this area. The market will become a sustainable market area, which is not only beneficial to society in promoting economy, but also beneficial to the environment. The area will serve as a social and learning center, where community members can fully exchange agricultural information and experience and stimulate the economy in the community in another way.