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ผศ.ดร.ประชิด สระโมฬี ร่วมกับศูนย์บริการวิชาการ มหาวิทยาลัยวลัยลักษณ์ ลงพื้นที่บริการให้คำปรึกษาแก่ผู้ประกอบการที่ทำผลิตภัณฑ์อาหารทะเลแปรรูป กลุ่มบ้านเรือปู แพปูอภิวรรณ

Asst. Prof. Dr. Prachit Saramoli together with the Academic Service Center Walailak University Go to the area to provide advice to entrepreneurs who make processed seafood products. Ban Ruea Pu Group, Pae Pu Apiwan

     On July 27, 2023, Assistant Professor Dr. Prachit Samolee, School of Engineering and Technology, together with Assistant Professor Dr. Amornsak Sawasdee, Academic Service Center Walailak University Visited the area to drive mission work with society (Social engagement) under the project to design and develop molds for producing new-look crab joists. Go to the area to provide advice to entrepreneurs who make processed seafood products. Ban Ruea Pu Group, Pae Pu Apiwan Village No. 1, Pak Nakhon Subdistrict, Mueang District, Nakhon Si Thammarat Province We were aware of the need to develop a new look for the mold. To improve and raise the level of production ability Both quality and quantity It can reduce costs, save time, and reduce work steps. Reduce production labor

    The process of developing a prototype of a new type of mold It was developed from the original process of using rope to tie the strands of jopu into balls. This method will take a long time to complete the bundle. Then take each crab strand tied into balls and steam it until cooked. Once the rope is removed from the hole, there must be another process of removing the rope. It took about 1.30 minutes per rope to tie and unwrap. Later, an aluminum mold was used. which looks like a half circle When rolling the crab noodles, place them and press them into this half-circle space. This causes the lines of Pu Jo to be divided into children. It takes approximately 25. 50 seconds/line In this project, we have designed and developed a crab jog model that can reduce production time and achieve the properties of size, symmetry, and firmness of the crab jog. By using the AutoCAD program that students learned in the course PEP63-201 Engineering Drawing (Engineering Drawing II), they designed the mold to have a semi-circular shape that is symmetrical on both sides. When the lines of the crab are placed and pressed down, they will divide. The crabs turn out to be exactly the same size. The printed version has a more beautiful appearance. That is, the resulting crab cakes have the same symmetrical size on all sides. The texture is firmer. It takes about 17 seconds per line in the production process, which saves production time and reduces labor usage in production.

     Nakhon Si Thammarat Province is a province that has a border with the sea coast. and fisheries products are the main products that generate income for people in coastal areas. Group gatherings to create additional careers that are consistent with the local context are becoming more common in the coastal areas of Nakhon Si Thammarat Province. This is due to support from the government, private sector and various development organizations. In the past, having come to do expansion activities has resulted in products that are already available for sale and are in the process of being developed to create sales points. However, there is still a need to upgrade the format of various products. A survey of the needs of a sample of fishermen in the area found that Coastal fishing communities are in need of knowledge and technology to upgrade their processing. Creating new products that respond to community identity Designing and developing a mold for molding this new look of Pujo. Therefore, there is a goal of upgrading the quality of existing products to meet standards. Increase production ability including the development of fisheries products The local identity is contemporary, clean, and certified products. Build confidence among consumers and increase the opportunity to sell products to coastal fishing communities even more.

ผศ.ดร.ประชิด สระโมฬี ร่วมกับศูนย์บริการวิชาการ มหาวิทยาลัยวลัยลักษณ์ ลงพื้นที่บริการให้คำปรึกษาแก่ผู้ประกอบการที่ทำผลิตภัณฑ์อาหารทะเลแปรรูป กลุ่มบ้านเรือปู แพปูอภิวรรณ
ผศ.ดร.ประชิด สระโมฬี ร่วมกับศูนย์บริการวิชาการ มหาวิทยาลัยวลัยลักษณ์ ลงพื้นที่บริการให้คำปรึกษาแก่ผู้ประกอบการที่ทำผลิตภัณฑ์อาหารทะเลแปรรูป กลุ่มบ้านเรือปู แพปูอภิวรรณ
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