Smart Agriculture has rapidly developed in recent years, particularly with the integration of robotics and automation technologies to improve production efficiency and reduce costs, thereby enhancing the quality of current agricultural practices. A key innovation in this area is the rail-based robotic arm, designed to enhance work efficiency using a rail system with high precision and effectiveness. The application of this robotic arm covers various processes, such as planting, sorting, maintenance, harvesting, and resource management, allowing continuous operation and reducing human labor in repetitive and high-risk tasks. Studies have shown that the use of rail-based robotic arms in agriculture can significantly improve work efficiency, reduce production costs, and effectively mitigate environmental impact. By using robots in agricultural processes, it is possible to reduce contamination, lower the risk of crop damage, and make agriculture more sustainable. Additionally, it can increase accuracy in operations on limited spaces or farms with diverse crops. From these findings, it can be concluded that adopting rail-based robotic arm technology in agriculture not only enhances long-term production efficiency but also promotes sustainable agriculture and maximizes resource use, meeting future agricultural demands
ประเทศไทยเป็นประเทศเกษตรกรรม การที่จะนำเทคโนโลยีเข้ามาช่วยพัฒนาระบบการเกษตรกรรม ให้มีความทันสมัย มีประสิทธิภาพ เพื่อช่วยยกระดับอุตสาหกรรมการเกษตรของไทยนั้น เป็นสิ่งที่มีความสำคัญมาก เราจึงได้พัฒนา “เเขนกลระบบรางเพื่อการเกษตรอัฉริยะ” โดยเทคโนโลยีนี้ช่วยลดการใช้แรงงานคน เพิ่มความแม่นยำในการทำงาน และสามารถทำงานได้ตลอดเวลาไม่หยุดพัก นอกจากนี้ยังช่วยลดต้นทุนการผลิตและเพิ่มผลผลิต ทำให้เกษตรกรสามารถแข่งขันในตลาดโลกได้ดียิ่งขึ้น และช่วยพัฒนาความยั่งยืนในภาคการเกษตรของประเทศไทย
คณะเทคโนโลยีการเกษตร
"Eco Mango Pack: Eco-friendly Packaging for a Sustainable Future" focuses on developing innovative packaging for Nam Dok Mai mangoes, considering fruit safety, shelf life, and environmental impact. The selected materials include a box made from coconut husk, and dry water hyacinth stems have been utilized as internal cushioning to enhance shock resistance. Additionally, dried coffee grounds are incorporated into the packaging to extend the mango's shelf life. The design also takes into account the needs of small-scale farmers, making the packaging suitable for community enterprise production and reducing production costs. This project aims to add value to Thai agricultural products, support the circular economy concept, and promote the use of environmentally friendly materials in the packaging industry.
วิทยาลัยนวัตกรรมการผลิตขั้นสูง
A child manikin for Cardiopulmonary Resuscitation (CPR) training includes the trachea mechanism, neck mechanism, lung mechanism, heart pump mechanism, artificial skin, and sensor system. All components work together to function similar to a real child. It can be used to practice heart pumping and resuscitation. The manikin has been designed and verified by resuscitation experts. It has a system to evaluate the accuracy of the training and display the results on the computer for real-time monitoring.
คณะอุตสาหกรรมอาหาร
Plant-based refers to food or products that are primarily made from plants. It can be divided into two categories: one is food that comes entirely from plants and does not include any animal products, and the other is food that contains small amounts of animal products, such as products that contain milk and eggs in limited quantities, which may also be considered part of the definition of plant-based. Plant-based meat products that closely resemble real meat and attract consumers are considered a relatively new innovation. Although tofu, tempeh, and seitan have been around for a long time, recent discoveries have led to the production of plant-based meat products that provide a sensory experience, making it difficult for consumers to distinguish between real meat and plant-based meat. Furthermore, the development of plant-based food products must prioritize quality and safety to maximize consumer benefits. Textured Vegetable Protein (TVP) is a plant-based protein made from soybeans using an extruder. It is used as a primary ingredient in the production of plant-based food products due to several advantages. These include: • High Protein Content: TVP is made from soybeans with the fat extracted, resulting in a high protein content. • Texture: When rehydrated, TVP has a texture that closely resembles meat. • Versatility: TVP has a neutral flavor, allowing it to easily absorb the flavors of various seasonings and sauces. • Cost-Effectiveness: Compared to other protein sources, TVP is relatively inexpensive while providing desirable characteristics. These benefits make TVP an attractive option in the production of plant-based foods. This study focuses on developing TVP into a plant-based crab cake and investigating the shelf life of the product in a tightly sealed container under refrigeration. It also analyzes the hygiene and cleanliness of the production process and how these factors affect the presence or growth of microorganisms that may pose a risk to consumers, referencing the cold food safety standards of Thailand. Finally, recommendations for cleaning operational areas will be provided to establishments as a guideline for developing preliminary food safety procedures in laboratory settings.