Multipurpose cleaner from Stemona (Stemonaceae) effectively cleans all surfaces,removes insects and stains, and is safe and eco-friendly
น้ำยาทำความสะอาดในตลาดมักมีสารเคมีที่เป็นอันตราย โครงงานนี้จึงศึกษาและพัฒนาน้ำยาทำความสะอาดอเนกประสงค์ที่ปลอดภัย ใช้งานได้หลากหลาย และเป็นมิตรกับสิ่งแวดล้อม
คณะวิทยาศาสตร์
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คณะอุตสาหกรรมอาหาร
Plant-based refers to food or products that are primarily made from plants. It can be divided into two categories: one is food that comes entirely from plants and does not include any animal products, and the other is food that contains small amounts of animal products, such as products that contain milk and eggs in limited quantities, which may also be considered part of the definition of plant-based. Plant-based meat products that closely resemble real meat and attract consumers are considered a relatively new innovation. Although tofu, tempeh, and seitan have been around for a long time, recent discoveries have led to the production of plant-based meat products that provide a sensory experience, making it difficult for consumers to distinguish between real meat and plant-based meat. Furthermore, the development of plant-based food products must prioritize quality and safety to maximize consumer benefits. Textured Vegetable Protein (TVP) is a plant-based protein made from soybeans using an extruder. It is used as a primary ingredient in the production of plant-based food products due to several advantages. These include: • High Protein Content: TVP is made from soybeans with the fat extracted, resulting in a high protein content. • Texture: When rehydrated, TVP has a texture that closely resembles meat. • Versatility: TVP has a neutral flavor, allowing it to easily absorb the flavors of various seasonings and sauces. • Cost-Effectiveness: Compared to other protein sources, TVP is relatively inexpensive while providing desirable characteristics. These benefits make TVP an attractive option in the production of plant-based foods. This study focuses on developing TVP into a plant-based crab cake and investigating the shelf life of the product in a tightly sealed container under refrigeration. It also analyzes the hygiene and cleanliness of the production process and how these factors affect the presence or growth of microorganisms that may pose a risk to consumers, referencing the cold food safety standards of Thailand. Finally, recommendations for cleaning operational areas will be provided to establishments as a guideline for developing preliminary food safety procedures in laboratory settings.
คณะเทคโนโลยีสารสนเทศ
This report is part of applying the knowledge gained from studying machine learning models and methods for developing a predictive model to identify customers likely to cancel their credit card services with a bank. The project was carried out during an internship at a financial institution, where the creator developed a model to predict customers likely to churn from their credit card services using real customer data through the organization's system. The focus was on building a model that can accurately predict customer churn by selecting features that are appropriate for the prediction model and the unique characteristics of the credit card industry data to ensure the highest possible accuracy and efficiency. This report also covers the integration of the model into the development of a website, which allows related departments to conveniently use the prediction model. Users can upload data for prediction and receive model results instantly. In addition, a dashboard has been created to present insights from the model's predictions, such as identifying high-risk customers likely to cancel services, as well as other important analytical information for strategic decision-making. This will help support more efficient marketing planning and customer retention efforts within the organization.