This project aims to develop seafood dipping sauce and Jaew sauce in solid cube form to address the limitations of liquid sauces, which can be difficult to carry and prone to spillage, as well as powdered sauces, which may lose their texture and authentic flavor. The research and development process focuses on utilizing distinct ingredients and innovative production techniques to enhance the quality and functionality of the product. The primary objective of this project is to introduce an innovative solution that improves the convenience of consumption and transportation while preserving the original taste and quality of traditional dipping sauces. The expected outcome is a novel dipping sauce product in solid cube form that is easy to carry, minimizes the risk of spillage, and holds potential for commercial development in the food industry.
โครงงานนี้มีที่มาจากความต้องการนวัตกรรมที่เพิ่มความสะดวกในการบริโภคและขนส่งน้ำจิ้ม พร้อมทั้งรักษาคุณภาพและรสชาติดั้งเดิมให้ใกล้เคียงต้นตำรับมากที่สุด
คณะวิทยาศาสตร์
This special project aims to develop and compare the performance of gold price prediction models using quantitative variables and news text data. The study incorporates nine key predictors, including Brent crude oil prices, WTI crude oil prices, silver prices, platinum prices, the U.S. Federal Reserve's policy interest rate, the Nikkei 225 index, the Dow Jones Industrial Average, the S&P 500 index, and daily news articles from Bangkok Business News. Relevant news data will be processed using Natural Language Processing (NLP) techniques and integrated with three predictive models: Gradient Boosting, Machine Learning Models, and Regression Analysis. The model performance will be evaluated using three key metrics: Root Mean Square Error (RMSE), Mean Absolute Error (MAE), and the Coefficient of Determination (R*). This research aims to develop a predictive model that effectively utilizes both quantitative variables and news data to enhance gold price forecasting, providing valuable insights for investors and analysts.
คณะวิศวกรรมศาสตร์
The production process of the food rancidity indicator label consists of three main steps: 1) preparation of the indicator solution, 2) preparation of the cellulose solution, and 3) formation of the sheet. The indicator solution includes bromothymol blue and methyl red, which act as indicators. The cellulose solution consists of hydroxypropyl methylcellulose, carboxymethyl cellulose, sodium hydroxide, polyethylene glycol 400, and the indicator solution. For the sheet formation, the cellulose solution was mixed with natural latex to increase flexibility and impart hydrophobic properties. After drying, the invention appears as a thin, dark blue label. When exposed to volatile compounds from rancid food, the label changes color from dark blue to green, and then to yellow, corresponding to the increasing amount of volatile compounds from the rancid food.
คณะสถาปัตยกรรม ศิลปะและการออกแบบ
A commercial architecture consists of a community mall and home offices. The project’s main concept concerns the lack of activities around the given site. The project tackles the main issues of underdevelopment by aiming to bring back the liveliness of the local people back by integrating work-life symbolism and natural spaces, resulting in an interesting design.