This artwork was created based on the universal concepts of global warming and post-apocalyptic world, which has caused disturbances and chaos in ecosystems, leading to the extinction of many living beings on Earth due to human actions. Repairing and restoring this world may therefore be a false hope, connected to my personal experience of losing loved ones and the sorrow from setting high hope, through the artistic process using Animation Art and Sound Art.
ข้าพเจ้าต้องการแสดงถึงปัญหาและสิ่งที่มนุษย์ได้ทิ้งเศษซากไว้ให้ผู้อื่นรับผลกระทบแทนตน เพื่อให้ตระหนักรู้ถึงความสำคัญในการเปลี่ยนแปลงการดำรงชีวิต เพื่อการดำรงอยู่ของสิ่งมีชีวิตทั่วโลก และข้าพเจ้าได้เชื่อมโยงประสบการณ์ส่วนตัวลงไปเพื่อเป็นการแสดงความรู้สึกร่วมซึ่งล้วนเป็นความทุกข์ออกไปให้ผู้อื่นได้รับทราบไม่มากก็น้อยเพื่อแบ่งเบาความทุกข์นี้ไปจากข้าพเจ้า
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.
คณะเทคโนโลยีการเกษตร
Durian is a crucial economic crop of Thailand and one of the most exported agricultural products in the world. However, producing high-quality durian requires maintaining the health of durian trees, ensuring they remain strong and disease-free to optimize productivity and minimize potential damage to both the tree and its fruit. Among the various diseases affecting durian, foliar diseases are among the most common and rapidly spreading, directly impacting tree growth and fruit quality. Therefore, monitoring and controlling leaf diseases is essential for preserving durian quality. This study aims to apply image analysis technology combined with artificial intelligence (AI) to classify diseases in durian leaves, enabling farmers to diagnose diseases independently without relying on experts. The classification includes three categories: healthy leaves (H), leaves infected with anthracnose (A), and leaves affected by algal spot (S). To develop the classification model, convolutional neural network (CNN) algorithms—ResNet-50, GoogleNet, and AlexNet—were employed. Experimental results indicate that the classification accuracy of ResNet-50, GoogleNet, and AlexNet is 93.57%, 93.95%, and 68.69%, respectively.
คณะเทคโนโลยีการเกษตร
This study aimed to evaluate the optimal edible coating formulation for 'Namdokmai Sithong' mangoes by incorporating 10% gum arabic (GA) with mangosteen peel extract (MPE) at varying concentrations (1%, 3%, and 5%), compared to a control treatment (distilled water). The coated fruits were stored at room temperature for 14 days, and their physicochemical properties were assessed. The findings indicate that the application of GA (10%) combined with MPE effectively mitigated color changes in mango flesh, suppressed disease incidence, and preserved fruit firmness. Additionally, the coating significantly delayed alterations in total soluble solids (TSS), titratable acidity (TA), vitamin C content, carotenoid levels, and phenolic compounds. Among the tested formulations, GA (10%) + MPE (1%) exhibited the highest efficacy in extending shelf life, maintaining fruit quality, and enhancing surface gloss.