Here, We Luckier in Love Everyday". Introducing you a Lakshmi 2025 Edition. Amidst the buzz of the mall, take charge of your love destiny—because fate is so last season.
พระแม่ลักษมี เทพีเเห่งความเจริญรุ่งเรืองในศาสนาฮินดู โดยนอกจากจะเป็นเทพีเเห่งความรุ่งเรืองแล้ว ในไทยยังนับถือพระแม่ในฐานะเทพเจ้าเเห่งความรักจนเกิดปรากฏการรณ์ I Told พระแม่ หรือ I Told Lakshmi จากเหตุผลดังกล่าว จึงนำมาสู่การประยุกษ์ใช้ลักษณะดังกล่าวมาออกแบบ และผลิตเป็นเครื่องทำนายโชคชะตาเพื่อเสริมสร้างความพึงพอใจของลูกค้า รวมไปถึงการสร้างพฤติกรรมผู้บริโภคของลุกค้า
คณะวิศวกรรมศาสตร์
This research aims to investigate the adulteration of Khao Dawk Mali 105 rice based on storage age using Near-Infrared Spectroscopy (NIRS) with Fourier Transform Near-Infrared Spectroscopy (FT-NIR) in the wavenumber range of 12,500 – 4,000 cm-1 (800 – 2,500 nm). Storage duration significantly impacts the quality of cooked rice. This research is divided into two parts: 1) to investigate the feasibility of separating rice according to storage age (1, 2, and 3 years) using the best model created by an Ensemble method combined with Second Derivative, which achieved an accuracy of 96.3%. 2) To investigate adulteration based on storage age by adulterating at 0% (all 2- and 3-year-old rice), 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90%, and 100% (all 1-year-old rice). The best model was created using Gaussian Process Regression (GPR) combined with Smoothing + Multiplicative Scatter Correction (MSC), with coefficients of determination (r²), root mean square error of prediction (RMSEP), bias, and prediction ability (RPD) values of 0.92, 8.6%, 0.9%, and 3.6 respectively. This demonstrates that the adulteration model can be applied to separate rice by storage age (1, 2, and 3 years). Additionally, the color values of rice with different storage ages show differences in L* and b* values.
วิทยาเขตชุมพรเขตรอุดมศักดิ์
Traditional Thong Yip dessert, or locally known as Khee Man dessert, is a dessert made from flour made from yellow rice.
คณะอุตสาหกรรมอาหาร
In the development of high protein jasmine rice products, hydrocolloids, HPMC at 0, 0.25, 0.5 and 1% w/v and MD at 10% w/v were used. This hydrocolloid contained 30% w/v dissolved protein and was coated with raw jasmine rice. It was found that different amounts of HPMC affected the adhesion of proteins in rice. Then, the hydrocolloid with the best adhesion, 0.25% w/v, was used to find the optimum amount for coating rice at ratios of 1:3 and 1:5, which affected protein content, texture, color, water retention and sensory acceptability.