Fish gelatin is increasingly recognized as an alternative source of gelatin, but its use has been limited due to weak gelling properties. To address these issues, the effect of furcellaran, a gelling agent, was examined at various levels (25-100% FG substitution) on the structural and physicochemical properties of FG gels. As the amount of FUR increased to 25%, the FG/FUR gel showed improved hardness and gel strength (P<0.05). Additionally, increasing FUR levels led to higher gelling and melting points, showing a dose-dependent relationship. Microstructural analysis revealed that adding FUR created a denser gel network with smaller gaps. SAXS scattering intensities also increased as FUR concentration rose. Overall, adding FUR improved the gelling properties of FG without negatively affecting springiness and syneresis, enhancing gel strength and gelling temperature.
The limitations of fish gelatin (FG) in terms of weak gelling properties, low gel strength, and inability to set at room temperature. By investigating the impact of furcellaran (FUR), a gelling agent, the study offers a solution to enhance FG’s functional properties, making it a more viable alternative to traditional animal-based gelatin. The findings suggest that FUR improves the texture, gel strength, and thermal stability of FG, which is crucial for a wide range of applications in the food and pharmaceutical industries. This could lead to the development of more sustainable, plant-based gelling agents, offering ethical and environmental benefits. Additionally, the study enhances the understanding of the molecular interactions between FG and FUR, providing a foundation for further innovations in gelation technology and the creation of improved, multifunctional gel-based products.
คณะวิทยาศาสตร์
Efficient logistics management requires the development of advanced tools to streamline delivery operations. This study aims to optimize vehicle routes for an animal feed store and develop a web-based application for route planning. The research compares two optimization methods: the Branch and Bound Method and Clustering with the Branch and Bound Method. These methods are evaluated against the store’s existing delivery route by analyzing differences in average travel distance across three dependent groups using Repeated Measures ANOVA. The findings reveal a statistically significant difference in average daily travel distances among the three methods at a 0.05 significance level. The Branch and Bound Method yields the shortest average daily travel distance. Additionally, pairwise comparisons of total daily travel distances using the Paired t-test confirm that the Branch and Bound Method produces the most efficient route with statistical significance at 0.05 level. Implementing this method can reduce total travel distance by 957.51, representing a 30.88% reduction, which translates into fuel cost savings of 2,579.45 THB per month. Based on these results, the Branch and Bound Method was selected for implementation in a web-based application. The application features an intuitive user interface, product inventory management, and optimized daily delivery route recommendations for the case study store. Following development, the web application was deployed and tested in real-world operations. The results demonstrate that it effectively provides map-based route recommendations, ensuring ease of use and accessibility on standard mobile devices.
คณะวิทยาศาสตร์
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คณะสถาปัตยกรรม ศิลปะและการออกแบบ
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