Direct Arc Plasma Generator with Six Nozzles, Applications of Plasma Technology and Progress in Nuclear Fusion and Thailand Tokamak-1 (TT1) Development
เทคโนโลยีพลาสมาเป็นนวัตกรรมที่สำคัญในอุตสาหกรรมการผลิต อิเล็กทรอนิกส์ และการแพทย์ โดยช่วยเพิ่มประสิทธิภาพและคุณภาพของผลิตภัณฑ์ อีกทั้งยังมีบทบาทสำคัญในพลังงานสะอาด เช่น โทคามัค ซึ่งใช้พลาสมาในการสร้างปฏิกิริยาฟิวชันเพื่อผลิตพลังงานจากไฮโดรเจนอย่างยั่งยืน โทคามัคมีศักยภาพในการลดการพึ่งพาเชื้อเพลิงฟอสซิลและแก้ไขปัญหาการเปลี่ยนแปลงสภาพภูมิอากาศ ทำให้เป็นกุญแจสำคัญสู่พลังงานแห่งอนาคต
คณะวิศวกรรมศาสตร์
Currently, lithium batteries are widely used in electronic devices and electric vehicles, making the estimation of their State of Health (SOH) crucial. Accurate SOH estimation helps extend battery lifespan, reduce maintenance costs, and prevent safety issues such as overheating or explosions. This project aims to study and analyze mathematical models of batteries and develop SOH estimation techniques using Neural Networks to enhance accuracy and evaluation speed. The experiment involved collecting charge and discharge data from three lithium battery cells under controlled temperature conditions while maintaining a constant current. The current, voltage, and time data were recorded and analyzed to determine the battery capacity for each cycle. These data were then used to train a Neural Network model. The results demonstrated an effective method for predicting battery health status. The outcomes of this project can contribute to the development of a Battery Management System (BMS) that improves battery efficiency and longevity. Additionally, it provides a foundation for applying artificial intelligence techniques in the energy sector effectively.
คณะอุตสาหกรรมอาหาร
The consumption of plant-based products has been gaining popularity as consumers become more health-conscious and aware of environmental impacts. The food industry has been developing meat analogs with properties similar to conventional meat. This study investigates the chemical and physical properties of chickpea-based meat analog burgers and hybrid burgers containing both chickpeas and pork, using the sous-vide cooking method. This technique helps maintain food quality in terms of texture, moisture retention, and nutritional value. The experiment examined various properties of both types of burgers, including cooking loss, water holding capacity, shear force, pH value, and color analysis. Additionally, sensory evaluation was conducted to assess taste, texture, and overall consumer preference. The findings will provide insights into the optimal sous-vide conditions for producing plant-based and hybrid burgers with desirable quality characteristics that meet the needs of health-conscious consumers. This study serves as a valuable guideline for the food industry in developing high-nutritional-value alternative protein products while reducing meat consumption. By incorporating plant-based ingredients, it helps minimize environmental impact and promotes sustainability in food production. The research is significant in both food science and the development of healthier, competitive food products for the future market.
คณะอุตสาหกรรมอาหาร
This research aimed to isolate and culture four strains of lactic acid bacteria (LAB) isolated from fermented foods. The antimicrobial activity of the lactic acid bacteria was studied using the agar spot method and the antibiotic resistance properties of the lactic acid bacteria were studied using the agar overlay diffusion method. The results showed that each strain of lactic acid bacteria had different levels of antimicrobial activity and antibiotic resistance, which are safety properties of probiotic microorganisms.