Improving the Production Efficiency of Pickled Garlic Seasoning by Using a PLC System to Control Temperature, Time and Fuel. Displayed with the Internet of Things System

Abstract

This research aims to improve the production efficiency of pickled garlic seasoning water for the Nivet Pickled Garlic Community Enterprise in Chiang Mai Province. The enterprise has encountered a major issue with its traditional boiling method, which relies on the producers’ experience to estimate the boiling duration. This results in inconsistent color quality of the seasoning water, affecting both the appearance and shelf life of the pickled garlic in each production batch. Inconsistencies in quality may lead to the disposal of entire batches, increasing production costs and causing significant losses. To address this problem, the study emphasizes the importance of ensuring the community enterprise can produce high-quality and consistent seasoning water. The researcher implemented a Programmable Logic Controller (PLC) system by designing and installing an automated temperature control system with a timer for fuel activation and deactivation, integrated with the Internet of Things (IoT). Additionally, a durable boiling pot was designed to withstand high heat and resist corrosion from the ingredients used in the seasoning water. The results showed that the new production process reduced the production time by 15.38%, lowered production costs by 16.15%, and completely eliminated waste from substandard seasoning water (0%). Furthermore, production volume increased by 50%, the boiling pot’s lifespan was extended by more than one year, and the return on investment was achieved within three months. These improvements enhanced production efficiency and reduced costs, thereby increasing the community enterprise’s income and improving product quality. This contributes to a sustainable competitive advantage in the market.