การออกแบบและพัฒนาเครื่องทอดจิ้งหรีดแบบควบคุมอุณหภูมิอัตโนมัติ

Abstract

This research aimed to develop an automatic temperature-controlled cricket fryer to improve production efficiency, reduce labor dependency, and ensure consistent fried cricket quality. The prototype was fabricated from 304 stainless steel in accordance with food safety standards and integrated with an Arduino-based temperature control system and an automated robotic arm. Frying experiments were conducted at temperatures of 140, 160, 180, and 200 °C for durations of 4, 6, and 8 minutes to determine the optimal frying conditions for fried cricket products. The experimental results demonstrated that frying at 200 °C for 4 minutes produced color characteristics most like farmer-produced and commercially available products. Color evaluation using the CIE L* a* b* system and ΔE analysis indicated minimal color differences compared with the reference products, confirming the effectiveness of the developed fryer in controlling product color quality. In terms of texture, Texture Profile Analysis (TPA) showed that frying at 160 °C for 4 minutes resulted in crispness characteristics comparable to those of farmer-produced products. The hardness value of the fried cricket product was 101.82 ± 14.09 N, while the farmer-produced product exhibited a hardness value of 106.06 ± 12.83 N. The chewiness values were 2.03 ± 2.21 and 2.94 ± 0.60 for the developed and farmer-produced products, respectively, with no significant difference observed between the samples. Performance evaluation revealed that the automatic temperature-controlled fryer reduced the frying time per cycle to 5 minutes and 20 seconds, whereas manual frying by farmers required an average of 8 minutes and 20 seconds per cycle. As a result, the production capacity increased from 1.44 kg/h to 2.25 kg/furthermore, engineering economic analysis indicated that the developed fryer could produce approximately 240 cups of fried crickets per day at an average production cost of 9.07 baht per cup. At a selling price of 20 baht per cup, the system could generate an estimated net profit of approximately 2,115 baht per day. The economic feasibility assessment also revealed a payback period of approximately 9-10 days, highlighting the potential of the developed fryer to improve production efficiency and enhance commercial value.

In conclusion, the automatic temperature-controlled cricket fryer could increase production capacity, reduce labor requirements, and maintain product quality in terms of color and texture comparable to farmer-produced and commercial products. Moreover, the developed system demonstrated strong potential for application in community enterprises and commercial-scale production.