Design and Development of a Remote Battery Management System This research focuses on the design and development of a battery management system that enables remote monitoring and control, allowing users to customize battery cell properties as needed. The system is specifically designed for use with graphene battery cells and can be effectively applied to alternative energy systems for residential use.
1. เพิ่มประสิทธิภาพการจัดการพลังงาน – ระบบบริหารจัดการแบตเตอรี่ที่สามารถควบคุมและมอนิเตอร์ระยะไกลช่วยให้สามารถจัดการพลังงานได้อย่างมีประสิทธิภาพ ลดการสูญเสียพลังงาน และเพิ่มอายุการใช้งานของแบตเตอรี่ 2. รองรับเทคโนโลยีแบตเตอรี่กราฟีน – แบตเตอรี่กราฟีนมีศักยภาพสูงในการเก็บพลังงานและมีอายุการใช้งานยาวนาน โครงการนี้ช่วยทดสอบและพัฒนาการนำแบตเตอรี่กราฟีนไปใช้ในระบบพลังงานทางเลือก 3. เพิ่มความสะดวกและความปลอดภัยในการใช้งาน – การควบคุมและมอนิเตอร์แบตเตอรี่จากระยะไกลช่วยลดความเสี่ยงจากการเกิดปัญหาทางเทคนิค เช่น การชาร์จไฟเกินหรืออุณหภูมิสูงเกินไป ทำให้ระบบมีความปลอดภัยมากขึ้น 4. ส่งเสริมการพัฒนาเทคโนโลยีภายในประเทศ – โครงการนี้ช่วยสนับสนุนการพัฒนาเทคโนโลยีแบตเตอรี่และระบบบริหารจัดการพลังงานภายในประเทศ ลดการพึ่งพาเทคโนโลยีจากต่างประเทศ และเพิ่มขีดความสามารถในการแข่งขันด้านพลังงาน
คณะเทคโนโลยีการเกษตร
Threadfin breams is an economically important fish that can be found in fisheries in both the Gulf of Thailand and Andaman Sea and is cheap. In addition, the consumption of raw fish as sashimi is increasingly popular in Thailand. Therefore, it is necessary to promote its consumption to increase its value. This study investigated the preservation of threadfin breams (N. furcosus) for raw or sashimi consumption. The preservation of threadfin breams consisted of Ikejime (K) and cold seawater (S) methods, and the preservation of the fish by Gutting (G) and whole (W) and storing for 3 days on ice (I) or in a refrigerator (F). The freshness quality of threadfin breams was evaluated by sensory, physicochemical (TVB-N, TMA-N and pH), freshness index (Ki-value) and microbiological methods. It was found that after being stored for 3 days, the KGF group of threadfin breams had the highest overall sensory score, which was 8.36±0.80 points, and the KWI, SWI and SWF groups of threadfin breams had the lowest overall sensory scores, which were 8.13±0.77, 8.13±0.77 and 8.13±0.81 points, respectively. And the overall sensory scores of all experimental groups of fish increased significantly (p<0.05). The TVB-N value of threadfin breams in KGF group had the lowest TVB-N value, which was 1.37±0.93 mg nitrogen/100 g sample. The threadfin breams in SGI group had the highest TVB-N value, which was 2.36±1.15 mg nitrogen/100 g sample. The TVB-N of fish in all experimental groups increased significantly (p<0.05). The TMA-N value of threadfin breams in KGF group had the lowest TMA-N value, which was 1.56±0.88 mg nitrogen/100 g sample. The threadfin breams in SWF group had the highest TMA-N value, which was 2.17±1.22 mg nitrogen/100 g sample. The TMA-N of fish in all experimental groups increased significantly (p<0.05). The pH value of threadfin breams in KGF group had the lowest pH value, which was 6.40±0.12. The threadfin breams in SWF group had the highest pH value, which was 6.78±0.25. The pH of fish in all experimental groups increased significantly (p<0.05). Ki value The threadfin breams in KGF group had the lowest Ki value, which was 9.05±0.73%. The threadfin breams in KWI group had the highest Ki value, which was 12.88±4.19%. The Ki value of all experimental groups of fish increased without statistical significance (p>0.05). In terms of freshness quality in microbiology, it was found that in all experimental groups, Salmonella spp., S. aureus, B. cereus, C. perfringens and E. coli were found in all experimental groups of threadfin breams. All types of microorganisms in all groups of threadfin breams increased with statistical significance (p<0.05). When compared with the freshness quality criteria in terms of sensory, chemical, physical, freshness index and microbiology, it was found that all groups of threadfin breams were very fresh and suitable for raw consumption during the preservation and storage for 3 days. After 3 days of storage, the threadfin breams should be consumed cooked because the freshness quality of the fish is not suitable for raw consumption due to the increase in various parameters. The increase in various parameters is due to the deterioration of the fish and the activities of microorganisms. Therefore, threadfin breams is suitable to promote raw consumption within 3 days of storage. In addition, fish preservation, especially by Ikejime method, then cutting open the belly and storing in the refrigerator, can help improve the freshness of the fish. The results of this study can be used to develop techniques for preserving fish after capture for fishermen and can promote the increase in the value of threadfin breams in the future.
คณะอุตสาหกรรมอาหาร
The reuse of cooking oil in food preparation leads to oil degradation and the formation of harmful compounds due to oxidation. This study focuses on enhancing the stability of used palm oil through ultrasound-assisted infusion with three varieties of banana blossoms: Kluai Khai, Kluai Hom, and Kluai Nam Wa, which are rich in phenolic compounds and antioxidants. The research investigates the restoration of used palm oil by infusing dried and powdered banana blossoms using ultrasonic treatment at different temperatures and durations. The quality of the infused oil was evaluated through physical (water activity, moisture content, and color), chemical (peroxide value, acid value, and Thio barbituric acid reactive substances), and antioxidant activity (DPPH, ABTS, and FRAP) analyses.
คณะวิทยาศาสตร์
This research will begin with a review of literature and related studies to examine existing technologies and methods for hand gesture recognition and their applications in controlling electronic devices such as drones, robots, and gaming systems. Subsequently, a hand gesture recognition system will be designed and developed using machine learning and computer vision techniques, with a focus on creating an algorithm that operates quickly and accurately, making it suitable for real-time control. The developed system will be tested and refined using various simulated scenarios to evaluate its efficiency and accuracy in diverse environments. Additionally, a user-friendly interface will be developed to ensure accessibility for all user groups. The research will also incorporate qualitative studies to gather feedback from both novice users and experts, which will contribute to further system improvements, ensuring it effectively meets user needs. Ultimately, the findings of this research will lead to the development of a functional prototype for gesture-based control, which can be applied in industries and entertainment. This will contribute to advancements in innovation and new technologies in the future.