การพัฒนาเครื่องทอดเมล็ดมะม่วงหิมพานต์ด้วยกระบวนการออกแบบใบกวนและระบบตรวจจับสีของการทอดที่เหมาะสม

Amnad Tongtib; Apisak  Phromfaiy; Prapon  Ruttanatri; Chawalit  Khanakornsuksan

Authors

Amnad Tongtib Faculty of Industrial Technology, Uttaradit Rajabhat University, Uttaradit, Thailand
Apisak Phromfaiy Faculty of Industrial Technology, Uttaradit Rajabhat University, Uttaradit, Thailand
Prapon Ruttanatri Faculty of Education, Chiang Mai University, Chiang Mai, Thailand
Chawalit Khanakornsuksan Faculty of Agriculture at Kamphaeng Saen, Kasetsart University Kamphaeng Saen Campus, Nakhon Pathom, Thailand

Keywords:

Frying Machine, Cashew Nuts, Design, Agitator, Color Detection System

Abstract

Background and Objectives: Frying cashew nuts requires experienced workers to stir the nuts in hot oil to maintain the nut temperature in the frying pan and to determine when to stop the process based on the desired nut color, hence reducing the risk of poor-tasting products. The objective of this research was therefore to develop a cashew nut fryer by designing a suitable agitator arrangement and integrating a color detection system to monitor the color of the nuts.

Methodology: A model that can be used to simulate the agitator to determine the fluid distribution pattern was devised. Then, the appropriate agitator rotational speed for frying was determined by calculating the coefficient of variation. The color measurement system was developed and utilized to capture the nut color in CIE L*a*b* color space to classify the level of fried cashew nuts from the images collected during the frying process.

Main Results: Installing an additional agitator beneath the main agitator and adjusting its orientation angle relative to the main agitator axis, bringing it closer to the pan surface, could improve the fluid distribution around the center of the pan. The results from testing the prototype show that the coefficient of variation at all five agitator rotation speeds dropped below 30 percent within the first minute. The color measurement system results indicate that the a* and b* values tended to increase as frying progressed toward completion, while the L* value tended to decrease.

Conclusions: The additional agitator improved fluid distribution across the pan. The coefficient of variation from testing on the prototype was below 30 percent within the first minute at all agitator rotation speeds. The color measurement system successfully classified the fried cashew nuts into three levels: beginning, medium, and proper frying. When cashew nuts were fried with the aid of the temperature control system and color detection system, the recommended frying time was found to be 8 minutes, resulting in a suitable product color for consumption.

Practical Application: The results from this research can be applied to other fryers or stirring machines that require product classification based on color.

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