Recent Science and Technology

Results of Implementing the Online Reporting System for Oxygen Enrichment in Aquaculture Using Solar-Powered Energy for Cage Fish Farming

2026-05-01T13:13:48+07:00

Fish farming in ponds is popular due to its effective environmental control, whereas cage farming in rivers and canals faces challenges due to unregulated flowing water. Despite this, many farmers prefer cage farming due to lower costs and the absence of pond space expenses. A major issue in cage farming is low oxygen levels at night, which can lead to oxygen deprivation, reduced growth, or even mortality. However, oxygen parameters are not the only factors influencing fish health and growth. Other elements, such as fish density, feed quality, disease management, and water temperature, also significantly impact fish performance. To address the issue of oxygen deficiency, an advanced oxygen enrichment system was developed, utilizing solar-powered electricity to maintain optimal oxygen levels. The system automatically activates when oxygen levels drop, releasing pressurized air to maintain stability. It is equipped with sensors for real-time monitoring and uses stored solar energy to operate continuously, reducing operational costs and ensuring sustainability. The system's main features include solar panels for energy generation, battery storage for nighttime operation, and automated oxygen release when levels fall below a set threshold. After one year of operation, the system maintained an average oxygen level of 8.2 ppm and proved reliable, average power output of 300 W. These results showed that the system provides a stable environment for fish growth, thereby improving efficiency and reducing the risk of oxygen deprivation. This approach offers a cost-effective, sustainable solution for river cage farming, enhancing fish health and overall productivity. Nonetheless, optimizing other factors like fish stocking density, nutritional input, and disease management practices are also essential for achieving the best outcomes in cage aquaculture.

Effects of Flour Type and Longan Addition on the Quality of Longan-Fortified Baked Crackers

2026-05-01T13:13:46+07:00

Khao Griab, a popular fried snack in Thailand, is typically made from deep-fried crackers. However, deep-fried foods are known for their high oil content, which is linked to metabolic disorders. This research aimed to develop a baked version of ‘Khao Griab’ as a healthier alternative by modifying the traditional production process, substituting baking for frying. Three types of commercial flour/starch were compared: tapioca starch (TS), glutinous rice flour (GRF), and non-glutinous rice flour (NGRF). The moisture content of the crackers ranged from 0.80% to 2.36%, with water activity values between 0.133 and 0.287. The expansion ratios of the three cracker samples ranged from 21.67% to 56.67%, with NGRF-based crackers showing the lowest expansion, followed by GRF and TS. Crackers made from NGRF were the least hard, while those made from TS were slightly harder, and GRF-based crackers exhibited the highest hardness. The TS-based crackers had the highest L* value and the lowest b* value, whereas NGRF-based crackers had the lowest L* value and the highest redness (+a*) and yellowness (+b*). Sensory evaluation indicated that TS-based crackers achieved higher scores across all attributes, establishing TS as the preferred base for fortification with 5–15% longan. Hardness increased with higher longan levels, and the 10% longan-fortified TS cracker was identified as the optimal formulation based on both sensory acceptance and nutritional improvement. A 30 g serving of longan-fortified baked crackers provides 120 kcal, with percent Daily Values (%DV) of 1% for fat and 2% for sodium—both lower than those of commercial products.

The First Record of Elysia Species from the Mangrove Ecosystem of the Kamphuan Canal, Ranong Province, Thailand

2026-05-01T13:13:45+07:00

One of the most fascinating organisms inhabiting mangrove ecosystems is the sacoglossan sea slug of the genus Elysia. Although Elysia species are globally distributed, their diversity and distribution within mangrove ecosystems, particularly in Thailand, remain understudied. This study reports the first recorded occurrence of E. bangtawaensis and E. leucolegnote in the Kamphuan mangrove forest, Ranong Province, Thailand. Both species were found inhabiting small tide pools and footprints in areas where gaps in the mangrove canopy allowed light gap to reach the forest floor. The specimens showed comparable size ranges to those reported in previous studies, which have documented their distribution in Thailand, including the Gulf of Thailand (Chumphon, Surat Thani, Nakhon Si Thammarat, and Pattani) and the Andaman Sea (Phang Nga, Krabi, and Trang). However, no previous records have been reported from Ranong Province. Organic matter contents were analyzed in areas with and without the presence of these species. Significantly higher organic matter levels were observed in habitats where Elysia species were found (p < 0.05), suggesting a positive correlation between habitat quality and species occurrence. The presence of Elysia in this mangrove ecosystem indicates that the Kamphuan mangrove forest provides favorable environmental conditions for Elysia species. This study represents the first record of E. bangtawaensis and E. leucolegnote in Ranong Province, expanding the known distribution range of the genus Elysia in Thailand and providing baseline data for future biodiversity and conservation research.

Comparative Analysis of Activated Carbon Derived from Coconut Shell and Oil Palm Biomass at Various Carbonization Temperatures

2026-05-01T13:13:43+07:00

This study compared the optimal conditions for producing activated carbon from coconut shell and oil palm biomass via chemical activation using 70% H₂SO₄. Carbonization was conducted at 400, 500, and 600 °C for 2 h. At 600 °C, partial combustion occurred in both precursors, leading to ash formation, whereas no such effects were observed at 400 °C and 500 °C. Therefore, activated carbons obtained at 400 °C and 500 °C were further characterized using Fourier Transform Infrared (FTIR) Spectroscopy, Scanning Electron Microscopy (SEM), and Brunauer–Emmett–Teller (BET) surface area analysis. FTIR spectra of both coconut shell and palm-derived samples showed broad O–H stretching bands around 3440–3450 cm^-1 and peaks at 1610–1630 cm^-1 corresponding to C=O and C=C stretching vibrations. Notably, the palm-based sample carbonized at 500 °C displayed slight variations in its FTIR spectra compared with the other three conditions. Consistently, SEM images revealed that the P500 sample exhibited distinct surface morphologies compared with the others. BET analysis further indicated that the specific surface areas of C400, C500, P400, and P500 were 342.82, 322.67, 196.93, and 208.13 m²/g, respectively, demonstrating that coconut shell–derived carbons developed substantially higher surface areas than palm-based carbons. The high surface areas and well-developed porosity of these activated carbons suggest their suitability for applications in wastewater treatment, heavy metal and organic pollutant adsorption, and potential use as adsorbents in catalysis or separation processes.

Design and Development of Work Chairs Using Quality Function Deployment, Analytic Hierarchy Process, and Ergonomic Techniques

2026-05-01T13:13:41+07:00

Low back pain is a health issue that arises from risk factors such as an improperly sized desk and chair, as well as prolonged sitting at work. Therefore, to reduce the risk of low back pain, the Quality Function Deployment (QFD) technique has been applied to design work chairs, along with the Analytic hierarchy process (AHP) and ergonomics techniques, because the lack of application of QFD techniques alongside AHP and ergonomics is notable. The objective is to design and develop work chairs that meet the users’ needs. QFP is a structured product development methodology that focuses on listening to the customer’s voice and converting these needs into technical specifications that lead to product improvement. The AHP technique is then used to score the importance of technical requirements, and the ergonomics principle is applied, using relevant body proportions as data for designing and developing work chairs. The sample group consisted of 90 office workers. The results showed that the most important technical requirements, which are guidelines for designing and developing work chairs, include the materials selection, with a weight of 33.37%, followed by adjustable height, applying the principles of ergonomics, appropriate sizes and shapes, and having a stable and strong structure. The results of applying QFD techniques together with AHP and ergonomics resulted in users being more satisfied with the work chairs. Before the improvement, the satisfaction score was 2.96 points, and after the improvement, the satisfaction score increased to 4.04 points. The findings demonstrated that using ergonomic principles in the design and development of tools and equipment resulted in instruments that are well-suited to the proportions of the human body.

Influence of Garlic Marinade on Maillard Reaction and Polycyclic Aromatic Hydrocarbon Formation in Grilled Chicken

2026-05-01T13:13:39+07:00

Garlic, a common ingredient in Thai cuisine, is a natural source of antioxidants and may influence chemical reactions during cooking, such as the Maillard reaction and the formation of polycyclic aromatic hydrocarbons (PAHs), which are potential carcinogens. This study investigated the effect of garlic-containing marinades on these processes in grilled chicken. Marinades with 8%, 15%, and 26% garlic were prepared, and chicken breasts were marinated for 12 hours. A non-marinated sample served as the control. All samples were grilled on a hotplate at 350 °C for 10 minutes. Antioxidant activity of the marinades and marinated chicken was assessed using DPPH assay (2,2-diphenyl-1-picrylhydrazyl) and ABTS assay (2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid), and total phenolic content was measured. The Maillard reaction was evaluated through color change and melanoidin absorbance, while 16 PAHs were quantified using Gas Chromatography–Mass Spectrometry. The results showed that higher garlic concentrations enhanced the antioxidant activity of the marinades but did not significantly affect Maillard reaction markers or PAH formation. The limited PAH levels observed are likely due to the grilling method—specifically, the use of a hotplate heat source, its temperature, and the cooking duration—which may not induce substantial PAH production. These findings suggest that garlic enhances antioxidant properties in marinades but may have limited impact on PAH mitigation under the cooking conditions used.

Integrated Analysis of Climatic, Topographic and Geospatial Factors Affecting Durian Yield in Chanthaburi Province, Thailand

2026-05-01T13:13:37+07:00

Durian (Durio zibethinus) cultivation in Chanthaburi Province plays a pivotal role in Thailand’s fruit economy, yet it faces increasing vulnerability due to climate variability and topographic constraints. This study aimed to investigate the relationships between climatic factors and durian yield through an integrated analytical framework incorporating statistical analysis, time-series forecasting, and geospatial techniques. Climatic variables including temperature, rainfall, humidity, and solar radiation were collected from meteorological stations across the province from 2014 to 2024. Agricultural data were retrieved from the Office of Agricultural Economics, including cultivated area and total yield per district. Pearson correlation and multiple linear regression analyses were employed to quantify the influence of climatic parameters on yield. Results indicated that minimum and maximum temperatures, rainfall, and perennial area were significant predictors. The regression model achieved high explanatory power (R² = 0.935), while NDVI-based spatial analysis from Sentinel-2 imagery revealed a strong negative correlation (r = –0.920) between vegetation health and cultivated area and a weak positive correlation with yield (r = 0.263), suggesting ecological limitations to expansion under climate stress. Forecasting results for the period 2025–2030 indicated a gradual decline in durian yield, despite the continued expansion of cultivated areas. These findings underscore the complex interplay between climatic variability and spatial cultivation patterns in determining durian productivity. Furthermore, the results highlight the effectiveness of integrating statistical modeling and geospatial analysis as a robust framework for monitoring, evaluating, and supporting data-driven decision-making in agricultural systems.

Effects of Protein- and Carbohydrate-Based Foaming Agents on Foam Stability and Microstructure in Freeze-Dried Coffee

2026-05-01T13:13:35+07:00

The development of high-quality instant coffee products is essential for increasing market accessibility and economic value for local coffee producers. This study investigates the effect of various foaming agents including maltodextrin, whey protein isolate, and egg white powder on the foam stability and microstructure of coffee extracts processed via foam-mat freeze drying. Coffee extract prepared from roasted Arabica beans sourced from Plang Yai community in Chiang Mai, Thailand, was combined with ten different formulations of foaming agents ranging from 0 – 10% (w/w) and evaluated through foam stability testing and scanning electron microscopy (SEM). The control group consisted of a sole coffee extract without foaming agents added. The results showed that egg white powder was the most effective foaming agent, yielding stable foams and uniform pore structures, particularly at concentrations above 5%. While maltodextrin and whey protein isolate alone did not produce stable foams, they enhanced structural stability when used in combination with egg white powder. SEM imaging further confirmed that the optimal formulations exhibited well-developed porous networks, crucial for drying efficiency and product rehydration. The highest foam stability (96.1%) was achieved with a balanced formulation of all three agents. These findings confirm the synergistic interaction between proteins and carbohydrates in foam stabilization, offering a robust method for producing premium instant coffee. The integration of this approach enables smallholder enterprises to expand product lines while maintaining quality, enhancing the economic sustainability of coffee farming communities.

Effects of Avocado Puree as a Fat Replacer on the Quality Characteristics of Gluten-Free Brownies

2026-05-01T13:13:34+07:00

Avocado is categorized as a superfruit owing to its elevated concentration of monounsaturated fatty acids, which may help reduce LDL cholesterol. It is beneficial both for direct consumption and for use in nutritious food products. The aim of this research was to maximize the replacement of butter with avocado to produce a gluten-free brownie product with a lower lipid content than conventional products. The research studied the effects of three avocado ripeness levels (AR; 50%, 75%, and 100%) and butter-to-avocado puree ratios (Butter/AP; 50:50, 25:75, and 0:100) on the quality of gluten-free brownies, resulting in nine formulations. Sensory evaluation indicated that the formulation prepared with 100% avocado ripeness and a butter-to-avocado puree ratio of 25:75 achieved the highest overall liking score (7.72), classified as “like very much” on a 9-point hedonic scale (p < 0.05). The brownie height was 5.25 cm, and its redness value (a*) was 8.33, yellowness value (b*) was 8.13, and lightness value (L*) was 15.18, with a specific volume of 1.49 cm³/g. Compared to the control brownie prepared with 100% butter (17.12 g/100 g) and without avocado puree, the developed brownie showed a 43.79% reduction in fat content and a 16.03% reduction in energy. The results demonstrate that replacing butter with avocado can enhance the nutritional profile of gluten-free brownies, offering benefits for individuals with health concerns and providing a suitable alternative for those with cardiovascular disease, obesity, or gluten intolerance.

An Integrated Lean-Visual-Green (LVG) Model for Warehouse Layout Optimization and Carbon Footprint Reduction: A Case Study in the Food Products Industry

2026-05-01T13:13:32+07:00

In modern industrial logistics, managing warehouses presents a key challenge-enhancing operational efficiency while minimizing environmental impact. However, existing studies on lean and green warehouse practices often address these dimensions separately, with limited integration into a unified framework applicable in real industrial contexts. This study proposes an integrated Lean–Visual–Green (LVG) model that combines waste reduction, visual control, and environmental impact assessment into a single analytical approach. Unlike conventional lean–green models, the LVG framework incorporates visual management to enhance operational clarity and support layout decision-making. A before–after comparative design was applied in a finished-goods warehouse in the food products industry with 81 stock-keeping units (SKUs). One year of historical data was analyzed to develop a Product Utilization Index (PUI), which was used for ABC classification and warehouse layout redesign. Following implementation, forklift travel distance decreased from 3,519,647.28 to 1,385,685.20 meters per year (-60.63%), with a corresponding reduction in CO₂ emissions from 35,372.49 to 13,926.11 kgCO₂ per year. The results demonstrated that the LVG model provides a practical and integrative approach for improving warehouse efficiency and reducing environmental impact through data-driven layout optimization.

Land Use Changes after the Construction of the Xesalalong Reservoir: A Case Study of Three Villages in Thapangthong District, Savannakhet Province, Lao PDR

2026-05-01T13:13:30+07:00

This study analyzed land use changes in three villages: Thongpang, Maiphosi, and Kouthi in Thapangthong District, Savannakhet Province, Lao PDR, following the construction of the Xesalalong Reservoir. Land use was classified into six categories: agricultural land (paddy fields and other agricultural land), water area, forest land, built-up land, roads, and cultural land, using Google Earth imagery combined with GIS analysis and field surveys. The total study area covered 6,653 ha. Between 2014 and 2024, agricultural land expanded substantially by 947.94 ha (+14.25%), driven primarily by paddy field expansion (+875.51 ha, +13.16%), which was the dominant form of land use change. Water area grew by 200.02 ha (+3.01%), built-up land by 40.36 ha (+0.61%), and cultural land by 7.74 ha (+0.12%). In contrast, forest land declined substantially by 1,193.65 ha (-17.94%), while roads decreased slightly by 2.41 ha (-0.04%). The overall classification accuracy was 81.5% with a Kappa coefficient of 0.76. The annual change rate indicated agricultural land expansion at +1.42% per year, contrasted with forest loss at –1.79% per year. These results demonstrate that reservoir construction and water management facilitated agricultural expansion, particularly paddy cultivation, while reducing forest cover. The findings highlight trade-offs between human land use and natural ecosystems and provide spatial evidence to support sustainable land and water management planning in rural Lao communities.

A Solar Powered Ultrasonic Water Level Monitoring System with IoT Type for Small-Scale Agricultural Water Management

2026-05-01T13:13:29+07:00

This research aims to develop and evaluate the performance of an ultrasonic water level meter prototype by applying solar power and an IoT network communication system to support the management of small water resources in community-level agricultural areas. The prototype is designed to be low-cost to implement non-contact measurements and to be able to transmit real-time data to a central server and display results on a mobile application. There are 5 units that have been installed in agricultural areas in lower northeastern Thailand to create a network of water databases reflecting the situation from multiple sources simultaneously. Laboratory testing results showed an average measurement error of 1.36%, which was within acceptable limits while field testing with five agencies, totaling 20 times, indicated an average success rate of 90.2%, with the water level measurement accuracy at 92.5%, ease of installation and practical use at 100%, and data transmission continuity and power durability at 88.3%. These results confirm the potential of combining low-cost sensor technologies, renewable energy, and IoT to create a collaborative water management network prototype across multiple water bodies, and this prototype is practical and field-ready.

Performance Enhancement of PVT-Porous Dryer under Humid Tropical Conditions

2026-05-01T13:13:27+07:00

Drying remains one of the most energy-intensive processes in agriculture and food industries, accounting for significant energy costs and often compromising product quality under humid tropical conditions. This research investigates a photovoltaic–thermal (PVT) porous dryer designed to enhance drying efficiency and energy performance for kaffir lime leaves. The system integrates a 150 W photovoltaic panel with a double-pass solar collector and porous materials onto the absorber of three porosities (0.96, 0.97, and 0.98). Experiments were conducted under tropical conditions, with measurements of temperature distribution, moisture ratio (MR), drying rate (DR), and specific energy consumption (SEC). Data analysis employed two-way ANOVA and Tukey’s HSD tests to evaluate statistical significance. Results indicated that drying occurred predominantly in the falling-rate period governed by internal diffusion. The incorporation of porous absorbers improved drying kinetics, reducing MR by 20–32% and increasing DR by 45–50% compared to the situation without porous material. Energy analysis revealed a 30–34% reduction in SEC, with the lowest value of 20.22 MJ/kg achieved at 0.96 porosity, corresponding to a 33.3% improvement. Statistical validation confirmed significant effects of airflow velocity (p < 0.05) and porosity (p < 0.01), identifying 0.96 as the optimal balance between air resistance and thermal contact. In conclusion, the PVT-porous dryer demonstrates strong potential as a sustainable and energy-efficient drying technology for herbal and agricultural products. Its ability to enhance drying rates while lowering energy consumption makes it particularly suitable for tropical regions where solar energy is abundant yet variable.

Effects of Azolla microphylla and Effective Microorganisms on Rice Production in Cement Pots for Small-Scale Farming

2026-05-12T18:07:16+07:00

Azolla is a nitrogen-fixing aquatic fern that can potentially reduce the use of synthetic nitrogen fertilizer in rice production, while effective microorganisms (EM) are widely promoted to enhance crop growth. This study evaluated the effects of Azolla microphylla and EM on rice production in 1-m- diameter cement pots under chemical fertilizer (CF) and chicken manure (CM) fertilization systems. Two experiments were conducted using glutinous rice cultivar ‘Sakhon Nakhon’ in Loei Province, Thailand. Treatments included A. microphylla grown before transplanting (BA) or after transplanting (A), with or without EM application. Results showed that A. microphylla grown in BA significantly increased tiller number, plant height, and panicle number in both CF and CM experiments. Grain weight/hill and yield/pot tended to be highest in treatments with A. microphylla grown BA, although differences were not always statistically significant. One crop of A. microphylla grown A and two crops grown BA reduced the requirement for chemical nitrogen fertilizer. EM application to the water showed no positive effects on rice growth or yield. These results indicate that integrating A. microphylla, particularly when grown prior to transplanting, is a practical and beneficial strategy for small-scale rice production in cement pots, whereas EM application under these conditions is not recommended.

Production and Quality Evaluation of Dried Banana Stem Flavored with Miang-Kham Sauce

2026-05-12T18:07:14+07:00

The production and quality evaluation of dried banana stem (BS) flavored with Miang-kham sauce (MS) were investigated. This research was focusing on three aspects. Firstly, conduct an evaluation of the effect of herbal ingredients on the quality of MS. Four treatments were studied, including 1) Control-MS, 2) Nutmeg-MS, 3) Ginger-MS, and 4) Nutmeg/Ginger-MS. It was found that nutmeg and ginger contributed to the color quality by significantly (p<0.05) decreasing the brightness (L*) value, redness (a*) value, and yellowness (b*) values. Additionally, the type of herb was found to have significant influence on the preference of the panelists. The highest sensory evaluation score was recorded for Ginger-MS: “Like Very Much” in color (8.00) and “Liking Extremely” in other characteristics, aroma (8.23), taste (8.73), texture (8.63), and overall acceptability (8.70). Second, find a suitable preparation method of BS. Acid immersion (acetic acid solvent) co-operated with the steaming or boiling method was chosen for the designation of seven different treatments. Results showed that the steaming or boiling method had significantly (p<0.05) lower color (brightness (L*), redness (a*), and yellowness (b*)) and Whiteness Index than the combination method. The 1.0% w/w acetic acid immersion co-operated with the steaming method (1.0AIS) and was the appropriate treatment. Finally, determine the appropriate concentration of MS on dried BS quality in the drying process, hot air dryer at 65°C. Using four different Ginger-MS concentration: 0%, 20.00%, 25.00%, and 33.33%. The result presented that 33.33% Ginger-MS was the optimal concentration, with the dried BS yielding 23.60%. Dried-Ginger-MS-BS had a moisture content and water activity that did not exceed the standard limit specified in Thai Community Product Standard “Dried Fruit and Vegetable” 136/2015. The liking mean score of sensory acceptability was described as “Like Extremely” in all characteristics. The investigation from this research provided a guideline for the potential to produce the BS flavored with MS for a healthy dried food product high in dietary fiber. Nevertheless, further research should investigate strategies for appropriate packaging method and product shelf life.