Interior Architecture Design Project: A Halal Restaurant Integrating the Culture of Songkhla, Thailand
สร้างเอกลักษณ์เด่นเเก่สงขลาทางด้านอาหาร
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.
วิทยาลัยนวัตกรรมการผลิตขั้นสูง
Induction Heating Machine (IHM) is a crucial device in the jewelry industry, utilizing electromagnetic fields to generate heat and join precious metals. This research focuses on developing a Dual Coil Induction Heating Machine (Dual Coil IHM) to enhance production efficiency and reduce costs in jewelry factories using Electromagnetic Analysis (EMA) through Ansys Maxwell software. The research process began with testing a single-coil IHM under real operating conditions and using EMA to analyze the generated magnetic flux density (B). Subsequently, dual-coil configurations in Parallel and Series arrangements were designed and compared. The experimental results revealed that the series dual coil produced a higher magnetic flux and allowed for optimizing current (I), frequency (f), number of coil turns (N), and coil spacing (d) for better manufacturing performance. The findings indicate that the series dual-coil IHM can double production capacity compared to the conventional single-coil model. Furthermore, EMA technology minimizes physical testing, reduces errors, and enhances precision in designing industrial machinery for the jewelry manufacturing sector.
คณะอุตสาหกรรมอาหาร
Tepache is a traditional Mexican fermented beverage commonly made using pineapple peels, which naturally contain sugars and the enzyme bromelain. These components contribute to its distinctive aroma and unique flavor. This project aims to develop a health-enhancing tepache by fermenting pineapple peels with probiotic yeast and lactic acid bacteria. Additionally, prebiotics, including inulin and xylo-oligosaccharides, are incorporated as nutrients to support probiotic growth. The resulting synbiotic tepache promotes gut microbiota balance, exhibits antioxidant properties, and enhances the immune system, making it a functional and beneficial beverage for consumers.