Stirling engine is the external heated engine that heat is sup-plied externally to the heater part of the engine. Thus, Stirling cycle engine can be employed with various sources of renewable energy such as biomass, biofuel, solar energy, geothermal energy, recovery heat, and waste. The integration of gasifier, burner, and heat engine as a power system offers more fuel choices of each local area with potential resources resulting independent from shortage and cost fluctuation of fossil fuel. This research aims to investigate the integration of the Stirling engine with a wood pellet gasifier for electric power generation. Biomass can be controlled to have continuously combustion with ultra-low toxic emission. Stirling engine, therefore, is a promising alternative in small-scale-electricity production. Even though many biomass-powered Stirling engines were successfully constructed and marketed but these engines and the use of biomass resources as fuel for power generation are quite new concepts in some developing countries. Especially, the capital cost of this engine is high and unaffordable for installation compared to other power systems. Therefore, this research aims to the study attractive and feasibility of the compact Stirling engine with green energy.
เนื่องจากความต้องการพลังงานที่มีมากขึ้น แต่เชื้อเพลิงฟอสซิลซึ่งเป็นแหล่งพลังงานหลักมีอยู่อย่างจำกัดและเป็นสาเหตุหนึ่งของมลพิษและภาวะโลกร้อน ดังนั้นพลังงานทางเลือกจึงเป็นกุญแจสำคัญเพื่อความยั่งยืนด้านพลังงาน ประเทศไทยมีศักยภาพของพลังงานชีวมวลจากเกษตรกรรม ดังนั้นการพัฒนาระบบผลิตไฟฟ้าที่มลพิษต่ำและสามารถใช้ได้กับแหล่งพลังงานทดแทนจึงจำเป็นอย่างยิ่ง โดยเฉพาะเครื่องยนต์สเตอร์ลิงซึ่งมีโครงสร้างชิ้นส่วนไม่ซับซ้อน ปราศจากการสันดาปภายในเครื่องยนต์จึงเป็นเครื่องยนต์ที่มีศักยภาพผลิตไฟฟ้าด้วยพลังงานสะอาดและเป็นมิตรกับสิ่งแวดล้อมและความสำเร็จของโรงไฟฟ้าเครื่องยนต์สเตอร์ลิง ในประเทศไทย เพื่อคนไทย
คณะวิศวกรรมศาสตร์
This cooperative education project aims to enhance speed and facilitate the verification process for stock issuance, transfers, distributions, and receipts in the warehouse. The primary focus is to address issues related to wasted time and delays in operational processes. Through analysis, it was found that SAP, the current system, involves complex processes requiring specialized expertise. Although the company has developed the iWarehouse system to improve efficiency, delays and procedural complexity persist. To resolve these challenges, Power BI was utilized to visualize data related to stock issuance, transfers, distributions, and receipts, allowing warehouse staff to work more efficiently by minimizing waste and accelerating processes. Additionally, Power Automate was integrated to automate the processing of received stock numbers from emails, reducing errors and delays caused by manual data entry. The results of this improvement indicate a significant increase in employee efficiency and a noticeable reduction in wasted time. Upon project completion, the findings and development approach will be provided to the company for further enhancement.
คณะวิทยาศาสตร์
This project aims to investigate and develop an energy storage system utilizing solar energy sources through the integration of solar cell technology and Graphene Quantum Dot Battery, representing a novel approach to enhancing energy storage efficiency and prolonging the lifespan of renewable energy systems. The selection of graphene and quantum dots as materials for battery development is attributed to their exceptional properties, including high electrical conductivity, charge storage capacity, efficient energy transfer, and enhanced stability.
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.