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ในปัจจุบันยังมีการใช้สารเคมีเป็นจำนวนมากในการควบคุมและจัดการกับโรคพืช เนื่องจากประสิทธิภาพในการควบคุมโรคพืชโดยชีววิธียังไม่สามารถเทียบเคียงสารเคมีได้ หากแต่การใช้สารเคมีก็มีผลกระทบทั้งต่อสิ่งแวดล้อม ต่อตัวเกษตรกร และผู้บริโภค การได้มาซึ่งจุลินทรีย์ปฏิปักษ์ที่มีประสิทธิภาพในการควบคุมโรคพืชจึงเป็นการส่งเสริมการควบคุมโรคพืชโดยชีววิธี อีกทั้งประเทศไทยเป็นประเทศที่มีความหลากหลายทางชีวภาพเป็นอย่างมาก เป็นแหล่งอาศัยของจุลินทรีย์มากมาย คณะผู้จัดทำจึงมีวัตถุประสงค์ที่จะแยกเชื้อจุลินทรีย์จากธรรมชาติและนำมาคัดเลือกเชื้อจุลินทรีย์ที่มีฤทธิ์ปฏิปักษ์ต่อเชื้อสาเหตุโรค 3 ชนิดที่สนใจ ได้แก่ เชื้อราสาเหตุโรครากเน่าโคนเน่าของทุเรียน เชื้อราสาเหตุสาเหตุโรคใบจุดสีน้ำตาลของข้าว และเชื้อแบคทีเรียสาเหตุโรคแคงเกอร์ของพืชตระกูลส้ม
คณะอุตสาหกรรมอาหาร
The study investigated the extraction of astaxanthin-rich oil from shrimp waste biomass, a valuable byproduct rich in functional lipids and proteins. Wet rendering has long been an inexpensive method to extract oil, however the high temperatures and long cooking times negatively affect the amount of astaxanthin. On the other hand, the study looked into employing deep eutectic solvent as a green solvent and combining a wet rendering process with high-shear homogenization and high-frequency ultrasound-assisted extractions. DES-UAE at 60% amplitude and wet rendering at 60 °C were found to be the ideal conditions, as were DES-HAE at 13,000 rpm and wet rendering at 60 °C. With a notable increase in oil yields of 16.80% and 20.12%, respectively, and improved oil quality (lower acid and peroxide values) in comparison to the conventional wet rendering, experimental validation validated the effectiveness of the DES-HAE and DES-UAE procedures. DES-UAE notably raised the amount of astaxanthin. This study demonstrates that DES-HAE and DES-UAE are quicker, lower-temperature substitutes for obtaining premium, astaxanthin-rich shrimp oil, resulting in more effective use of this priceless byproduct.
คณะอุตสาหกรรมอาหาร
Bio-calcium powders were extracted from Asian sea bass bone by heat-treated alkaline with fat removal and bleaching supplementary method. Cereal bars (CBs) were fortified with produced bio-calcium at 3 levels: (1) increased calcium (IS-Ca; calcium ≥10% Thai RDI), (2) good source of calcium (GS-Ca; calcium ≥15% Thai RDI), and (3) high calcium (H-Ca; calcium ≥30% Thai RDI) which were consistent with the notification of the Ministry of Public Health, Thailand: No. 445; Nutrition claim issued in B.E. 2023. Moisture content, water activity, color, calcium content and FTIR analysis of bio-calcium powders were measured. Dimension, color, water activity, pH and texture of fortified CBs were determined. Produced bio-calcium could be classified as a dried food with light yellow-white color. Calcium contents in bio-calcium powder was 23.4% (w/w). Dimension, weight and color except b* and ΔE* values of fortified CBs were not different (P > 0.05) from those of the control. Fortifying of bio-calcium resulted in harder texture CBs. An increase of fortified bio-calcium amounts decreased carbohydrate and fat but increased of protein, ash and calcium in the fortified CBs. Shelf life of CBs was to be shorten by fortification of bio-calcium powder because of the increment of moisture, water activity and pH. Yield of bio-calcium production was 40.30%. Production cost of bio-calcium was approximately 7,416 Bth/kg while cost of fortified CBs increased almost 2-3 times compared to the control. Calcium contents in IS-Ca (921.12 mg/100g), GS-Ca (1,287.10 mg/100g) and H-Ca (2,639.70 mg/100g) cereal bars could be claimed as increased calcium, good source of calcium and high calcium, respectively. In conclusion, production of cereal bar fortified with Asian sea bass bone bio-calcium powder as a fortified food was possible. However, checking the remained hazardous reagents in bio-calcium powder must be carried out before using in food products and analysis of calcium bioavailability, sensory acceptance and shelf life of the developed products should be determined in further studies.
คณะครุศาสตร์อุตสาหกรรมและเทคโนโลยี
The Research aims to create Computer Assisted Instruction (CAI) on Kitchen Design for Residence for 20 undergraduate students at the Interior Environmental Design Division, School of Industrial Education and Technology, King Mongkut’s Institute of Technology Ladkrabang. This CAI is a self-learning program for Interior environmental design courses focused on kitchen design for residences. The program is designed to interact with students to create learner engagement and improve learning achievement by providing course content and end-of-chapter quizzes. The research hypothesis is CAI: Interior Environmental Design: Kitchen design for residence affects learners’ learning achievement and students' knowledge toward learning by this CAI. The Development testing (DT) with E1/E2 is the criterion for this instructional media to examine learning achievement. The research findings indicate that CAI is an effective instructional media, scoring 71.50/89.00, which meets the criteria of 80/80, demonstrating students’ learning achievement. Students achieved higher scores than before by using Computer-Assisted Instruction (CAI).