Development of a Semi-automatic Seasoning Dispersion Control System for Fried Cassava Chips for Ban Khao Kloy Fried Cassava Community Enterprise in Songkhla Province
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Abstract
This research aims to develop a control system for coating seasoning dispersion for fried cassava to solve the problem of uneven coating that causes inconsistent product quality. This results in higher costs and reduced revenue for the Ban Khao Kloi Community Enterprise Group in Songkhla Province. The system, designed using food-grade materials in accordance with GMP standards, consists of a rotating drum powered by a 220-volt, 4,500-rpm AC motor and a geared motor with a ratio of 10:1–40:1, controlled by a 3-way selector switch. A high-pressure fan and air ducts are also installed, controlled by a microcontroller to precisely determine the time and frequency. Experimental results showed that the weight of the raw materials and the mixing time affect the thoroughness of the coating. 35 grams of seasoning powder is used for 0.5 kilograms in 5 minutes, and 140 grams for 2 kilograms in 11 minutes. The system can automatically spray and stop working according to the settings. In practice, it can reduce seasoning powder usage by 25–30% and breakage of fried cassava chips by 10–15% at a production volume of 2 kilograms. The results indicate that this system reduces raw material loss and improves product quality. and improve production efficiency, which is a development approach that helps create sustainable income for local communities.
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Copyright belongs to Srinakharinwirot University Engineering Journal
References
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