The railway brake system usually uses compressed air brake system which uses high-pressure air to press the brake shoe on the surface of the wheel to reduce the speed of the train. Repeated friction generates heat at the contact surface, increasing thermal stress on the cast iron brake shoe. The purpose of this study is to investigate the thermal stress on a prototype of cast iron brake shoe using the finite element method compare the analytical results to the actual brake shoe and redesign a brake shoe prototype to reduce thermal stress. Based on the results of the thermal stress study using the finite element method, it has shown that the location of the thermal stress on the prototype brake shoe according to the location of the crack on the real brake shoe. The brake shoe's design which includes single notch in the center of brake shoe which is can help to reduce thermal stress. The results from this study should be validated with the results from the field test to evaluate both of thermal distribution and braking efficiency in term of braking distances as well.
ระบบเบรกของรถไฟนิยมใช้ระบบเบรกแบบลมอัด โดยใช้อากาศแรงดันสูงกดแท่งห้ามล้อไปสัมผัสกับผิวของล้อเพื่อลดความเร็วของรถไฟ เมื่อเกิดการเสียดสีกันซ้ำ ๆ จึงเกิดความร้อนขึ้นบริเวณผิวสัมผัส ทำให้เกิดความเค้นสะสมเนื่องจากความร้อนบนแท่งห้ามล้อวัสดุเหล็กหล่อ งานวิจัยนี้จึงมีวัตถุประสงค์เพื่อศึกษาความเค้นเนื่องจากความร้อน (Thermal stress) บนแท่งห้ามล้อวัสดุเหล็กหล่อรูปแบบต้นแบบด้วยระเบียบวิธีไฟไนต์เอลิเมนต์เพื่อเปรียบเทียบผลการวิเคราะห์ที่ได้กับแท่งห้ามล้อชิ้นงานจริง และออกแบบแท่งห้ามล้อวัสดุเหล็กหล่อในรูปแบบใหม่เพื่อลดความเค้นเนื่องจากความร้อนที่เกิดขึ้น
คณะสถาปัตยกรรม ศิลปะและการออกแบบ
Design a graphic concept for a vending machine and its surrounding area (5x6 meters) featuring INGU skincare products
คณะเทคโนโลยีสารสนเทศ
Facial Expression Recognition (FER) has attracted considerable attention in fields such as healthcare, customer service, and behavior analysis. However, challenges remain in developing a robust system capable of adapting to various environments and dynamic situations. In this study, the researchers introduced an Ensemble Learning approach to merge outputs from multiple models trained in specific conditions, allowing the system to retain old information while efficiently learning new data. This technique is advantageous in terms of training time and resource usage, as it reduces the need to retrain a new model entirely when faced with new conditions. Instead, new specialized models can be added to the Ensemble system with minimal resource requirements. The study explores two main approaches to Ensemble Learning: averaging outputs from dedicated models trained under specific scenarios and using Mixture of Experts (MoE), a technique that combines multiple models each specialized in different situations. Experimental results showed that Mixture of Experts (MoE) performs more effectively than the Averaging Ensemble method for emotion classification in all scenarios. The MoE system achieved an average accuracy of 84.41% on the CK+ dataset, 54.20% on Oulu-CASIA, and 61.66% on RAVDESS, surpassing the 71.64%, 44.99%, and 57.60% achieved by Averaging Ensemble in these datasets, respectively. These results demonstrate MoE’s ability to accurately select the model specialized for each specific scenario, enhancing the system’s capacity to handle more complex environments.
คณะครุศาสตร์อุตสาหกรรมและเทคโนโลยี
Crispy Rice-berry Snack is a product made from broken rice-berry rice that has been processed into a snack that is thin and crispy, bite-sized. Broken rice-berry rice is cooked, finely ground, and mixed with other ingredients to increase its nutritional value, such as adding plant seeds, adding plant protein nutrients, and then forming it into sheets using heat. The resulting product is a thin sheet, purple-brown in color, crispy, and has the smell of the ingredients used in the production process. It does not contain sugar or sweeteners. It is used as a snack with tea or coffee. Crispy Rice-berry Waffle is a product that contains complete nutrients, including carbohydrates, protein, and fat, which are derived from the ingredients in the production formula.