The development of a fruit spoilage detection system originates from the need to reduce agricultural product losses, a global issue affecting both the agricultural and food distribution industries. Spoiled fruit can negatively impact product quality and result in significant economic losses. The primary goal of this system is to assist in screening and removing unsuitable fruit from the supply chain, thereby preserving product quality and meeting consumer demands for fresh produce. The system was designed to simulate the sorting process by utilizing images as a key factor in detecting spoiled fruit. Experimental results demonstrated high efficiency and rapid prediction capabilities, highlighting the system’s potential for practical applications.
ระบบตรวจจับผลไม้เน่ามีที่มาจากความต้องการในการลดการสูญเสียผลผลิตทางการเกษตร ซึ่งเป็นปัญหาที่เกิดขึ้นทั่วโลกโดยเฉพาะในอุตสาหกรรมการเกษตรและการจัดจําหน่ายอาหาร ผลไม้ที่เน่าเสียจะส่งผลกระทบต่อคุณภาพของผลิตภัณฑ์และสามารถก่อให้เกิดความสูญเสียทางเศรษฐกิจได้อย่างมาก การพัฒนาระบบตรวจจับผลไม้เน่าจึงมีเป้าหมายเพื่อช่วยในการคัดกรองและแยกผลไม้ที่ไม่เหมาะสมออกจากกระบวนการจัดส่ง เพื่อรักษาคุณภาพของสินค้าและตอบสนองต่อความต้องการของผู้บริโภคที่ต้องการผลไม้สดใหม่
คณะสถาปัตยกรรม ศิลปะและการออกแบบ
The thesis artwork titled “The Red Mist” presents a narrative adapted from a short story of the same name by Assistant Professor Chatnarong Wisutkul in 2003. The story is set in a future world where people's greed and selfishness have led to a war, forcing them to rely on "breathing machines" to survive in the "red toxic mist." Phakin, a 15-year-old boy, embarks on a journey with a group of refugees. As they pass through abandoned cities, they encounter a boy without a breathing machine who has recently lost his father. Phakin decides to help him, despite objections from others. The boy tries to end his life by shutting off his breathing machine, and when Phakin intervenes to save him, he collapses from inhaling the toxic air. Witnessing Phakin's selfless act, the others are moved and join forces to save both of them. Phakin demonstrates that in difficult times, humans must cooperate and help each other rather than being divided and selfish.
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.
คณะเทคโนโลยีการเกษตร
The design of Dreamscape Park, a public park covering an area of 50 rai, is based on the concept of ART. The design focuses on preserving green spaces while enhancing functionality to cater to people of all ages. The park features a landmark in the form of a water pond shaped like a drop of ink and a medium-sized amphitheater for various activities. Additional relaxation areas include a café, chill-out seating, outdoor activity zones, and sports facilities such as a basketball court, a takraw court, and walking/running paths around the park. There are also pet zones, children's play areas, gardens at various points, and accessible pathways throughout the area. Users can enjoy a peaceful environment and engage in activities according to their preferences.