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.
เปลี่ยนจากการบริโภคมันฝรั่งจากเดิมให้มีความแตกต่างจากปกติให้ลูกค้ากลุ่มใหม่ได้รับประทานผลิตภัณฑ์รูปแบบใหม่จากล้วยและได้ช่วยให้เกษตรกรได้มีรายได้ในส่วนนี้ด้วย
วิทยาลัยนวัตกรรมการผลิตขั้นสูง
The offline evaluation system for Thai-language large language models (LLMs) is designed to enable experts to efficiently test and assess various LLMs without relying on external services. This enhances the flexibility in selecting LLMs that best suit organizational needs or expert systems (ES). The system operates on personal computers, ensuring data security by eliminating concerns about external data storage. Additionally, it supports model testing and development using Retrieval-Augmented Generation (RAG), allowing access to domain-specific knowledge for accurate, energy-efficient processing. This ensures that the models can perform optimally and effectively meet the demands of organizations and expert systems.
คณะเทคโนโลยีการเกษตร
This experiment aimed to study the suitable types of polymers for coating with chlorophyll extract and the quality of cucumber seeds after coating. The experiment was planned using a Completely Randomized Design (CRD) with four replications, consisting of five methods involving seeds coated with different types of polymers: Polyvinylpyrrolidone, Sodium Alginate, Carboxy Methyl Cellulose, and Hydroxypropyl Methylcellulose, each polymer being coated alongside chlorophyll, with uncoated seeds serving as the control method. The coating substance was prepared by extracting chlorophyll from mango leaves, then mixed with each type of polymer at a concentration of 1%, using an 8% concentration of chlorophyll extract. The properties of each coating method, such as pH and viscosity of the coating substance, were examined before coating the cucumber seeds with a rotary disk coater model RRC150 at a coating rate of 1,100 milliliters per 1 kilogram of seeds. Subsequently, the seeds were dried to reach the initial moisture level using a hot air blower, and seed quality was assessed in various aspects, including seed moisture, germination rate under laboratory conditions, germination index, and seed fluorescence under a portable ultraviolet light illuminator, as well as light emission spectrum analysis using a Spectrophotometer. The experiment found that each type of polymer could be used to form a film together with chlorophyll, which had appropriate pH and viscosity for the coating without affecting seed quality and showed fluorescence on the seed surface both under portable ultraviolet light and spectral emission analysis with a Spectrophotometer. Using HPMC as the film-forming agent with chlorophyll was the most suitable method, enhancing seed fluorescence efficiency.
คณะสถาปัตยกรรม ศิลปะและการออกแบบ
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