The Department of Engineering Education at KMITL offers courses in power electronics laboratory practices, which require the use of expensive imported training kits. This results in a loss of national revenue due to the purchase of these imported kits. Therefore, the developers propose a power electronics training kit that offers equivalent or superior functionality to the imported ones while being more cost-effective, making it suitable for student experiments.
การเรียนการสอนรายวิชาอิเล็กทรอนิกส์กำลังในปัจจุบัน มีการใช้การจำลองการทำงานด้วยโปรแกรมคอมพิวเตอร์ เนื่องจากขาดแคลนชุดทดลองจริง ซึ่งการทดลองกับอุปกรณ์จริงยังมีจำเป็นเป็นอย่างยิ่ง ดังนั้นจึงมีการริเริ่มในการสร้างด้วยตนเองเพื่อให้สามารถนำมาใช้ในการเรียนการสอนได้
คณะศิลปศาสตร์
"Niyom Thai" represents health-centric footwear adorned with traditional Thai patterns, embodying an innovative approach to sustainable development tailored to the current needs of local communities. These shoes utilize natural materials to mitigate fatigue and integrate safety technologies, including location tracking via a mobile application and heart rate monitoring. This addresses the aspects of convenience and well-being in both daily life and travel
คณะอุตสาหกรรมอาหาร
Most rice is consumed as cooked, milled rice, but a small portion is also ground into flour or separated into a starch fraction and used by the food industry as a gluten-free ingredient. This study aims to find out if different types of rice flour and starch, such as white and colored rice, could be used in industry. This study employs green modification techniques to slow down the digestion process by combining polyphenols with starch. Our initial study found that the raw colored rice has a lower glycemic index than other types of rice, such as brown or white rice. Another study that looked at how the quality of colored rice flour was changed by different methods also discovered that out of the six green methods (annealing, heat moisture treatment, ultrasound, pregelatinization, wet-microwave, and dry-microwave). It found that ultrasound improved the polyphenol bioaccessibility in the rice flour and reduced the digestion rate. The pregelatinization process led to the flour having high solubility and an estimated glycemic index. Different techniques affected the flour/starch quality in different ways. Therefore, for further industrial application, it could also be easier to select the method for food product based on their required techno-functional quality of flour/starch. In addition to the modification techniques, this study showed that the high bioaccessible polyphenol content and high polyphenol content in rice greatly slowed down the rate of digestion. This study also open for further exploring the possibility of using high polyphenol agricultural waste to modify starch and flour in a sustainable manner.
คณะเทคโนโลยีการเกษตร
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