The forest firefighting suit consists of the following components and uses: The forest firefighting suit is designed and developed to be suitable for the behavior of the officers and the conditions of the work area, consisting of a shirt and pants. The material used in the sewing of the suit is aramid fabric, which has the property of being able to prevent the spread of fire, to prevent the officers from burning while performing their duties in the event that the forest fire spreads close to them, which is different from the current suits that cannot prevent fires. The shirt is designed with a mesh on the side of the body to release internal heat so that air can circulate well. The sleeves at the elbows have a support point to prevent contact with the ground or obstacles. The collar has a slot for a portable fan and a fan air circulation channel on the back, which can be turned on while performing forest firefighting duties, helping to prevent the body temperature from getting too hot, reducing the risk of heatstroke. When the fan battery runs out, it can be removed for charging and put back in when needed. The pants are designed with mesh on the inside or in blind spots to release internal heat so that air can circulate well. The pants at the knees have a support point to prevent contact with the ground or obstacles. The forest firefighting suit, consisting of a shirt and pants, has been designed and developed to be able to be produced domestically, reducing imports from abroad
ปัญหาไฟป่าที่ทวีความรุนแรงขึ้นเรื่อย ๆ ส่งผลกระทบในหลายๆด้านโดยเฉพาะผู้ที่พักอาศัยบริเวณใกล้ไฟป่าต้องเผชิญกับปัญหาด้านสุขภาพที่เกิดจากฝุ่น PM2.5 ประกอบกับทางภาครัฐยังขาดแคลนบุคลากรเจ้าหน้าที่ ที่มีความชำนาญในการดับไฟป่า รวมถึงยังขาดชุดดับไฟป่าที่เป็นชุดสามารถกันไฟได้เหมาะสมต่อการดับไฟ เนื่องจากในปัจจุบันชุดที่เจ้าหน้าที่อุทยาน และเจ้าหน้าที่ศูนย์ดับไฟป่า สวมใส่ในการปฏิบัติหน้าที่นั้นเป็นชุดลายพลาง กางเกงกับเสื้อแบบทั่วไป ไม่สามารถปกป้อง หรือกันไฟเมื่อไฟมาถึงระยะประชิดตัวได้ในระดับที่เหมาะสม ซึ่งสาเหตุนี้ส่งผลให้เจ้าหน้าที่บางรายได้รับอันตรายถึงขั้นไฟคลอกได้ ผู้วิจัยจึงได้เล็งเห็นถึงความสำคัญในการออกแบบและพัฒนาชุดดับไฟป่า เพื่อให้เจ้าหน้าที่อุทยาน และเจ้าหน้าที่ศูนย์ดับไฟป่า สามารถสวมใส่ปฏิบัติหน้าที่ได้อย่างปลอดภัย ช่วยลดอุปสรรคในการดับไฟป่าและปฏิบัติหน้าที่ได้อย่างเต็มประสิทธิภาพมากยิ่งขึ้น
คณะเทคโนโลยีสารสนเทศ
KinderForest : Puzzle Building Game with VR Technology is designed to utilize Virtual Reality (VR) technology with the primary aim of promoting creative problem-solving skills and basic practical application abilities among players. This project presents the game in an Augmented Virtual Reality (AR VR) format, emphasizing physical engagement of players during gameplay while fostering creativity and fundamental application skills. The project team has chosen to utilize Unreal Engine 5.1 and Oculus Quest 2 virtual reality glasses to develop the game in the form of augmented virtual reality technology. Within the game, there will be various levels that require creative thinking and different approaches to pass. Time constraints will be a crucial element in completing missions and progressing through these levels. Players will physically move their bodies in response to in-game movements. Each level will present unique challenges that will necessitate both physical movement and problem-solving skills. The game will provide different rewards based on the outcomes of mission completion, and players will be informed of their results once they have successfully passed a level.
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.
คณะวิศวกรรมศาสตร์
This research aims to investigate the adulteration of Khao Dawk Mali 105 rice based on storage age using Near-Infrared Spectroscopy (NIRS) with Fourier Transform Near-Infrared Spectroscopy (FT-NIR) in the wavenumber range of 12,500 – 4,000 cm-1 (800 – 2,500 nm). Storage duration significantly impacts the quality of cooked rice. This research is divided into two parts: 1) to investigate the feasibility of separating rice according to storage age (1, 2, and 3 years) using the best model created by an Ensemble method combined with Second Derivative, which achieved an accuracy of 96.3%. 2) To investigate adulteration based on storage age by adulterating at 0% (all 2- and 3-year-old rice), 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90%, and 100% (all 1-year-old rice). The best model was created using Gaussian Process Regression (GPR) combined with Smoothing + Multiplicative Scatter Correction (MSC), with coefficients of determination (r²), root mean square error of prediction (RMSEP), bias, and prediction ability (RPD) values of 0.92, 8.6%, 0.9%, and 3.6 respectively. This demonstrates that the adulteration model can be applied to separate rice by storage age (1, 2, and 3 years). Additionally, the color values of rice with different storage ages show differences in L* and b* values.