STUDY AND DESIGN OF SESAME PEELING MACHINE

A Sesame Peeling Machine was designed and constructed to study the effect of variable in process on complete dehusk sesames and broken sesames. The machine consisted of 4 main components : frame cylinder sieve rotating drum with fabric belt motor .The 6 levels of speed ( 340 , 380 , 420 , 460 , 500 and 540 rpm ) and soaking period ( 10 , 30 and 60 minutes ) were the variables considered in the experiment. The results shown that drum speed and soaking period had significant effect on complete dehusk sesames and broken sesames. The best condition is drum speed of 380 rpm and soaking period of 30 minutes which give 78.67 % of complete dehusk sesames and 4.67 % of broken sesames.

By Jitsukhontha Pattanapichian, Paricharti Srisane, Pongsasakdi Narongkatnupol

1

Semi Automatic Cutting Young Coconut Machine

This Project was studied and designed Semi Automatic Cutting Young Coconut Machine for small industry. The machine consists of 7 main parts: 1. frame 50  60  173 cm. (W  L  H), 2. supported young coconut before cutting unit, 3. supported young coconut after cutting unit, 4. fixed stainless steel knife 0.6  35  15 cm. (W  L  H), 5. coconut juice inlet, 6. compression unit, 7. pneumatic system.The young coconut was placed on supporter. Then, the operator pressed the switches that control the compression unit. The compression unit that mouthed with pneumatic cylinder was moved down to compress coconut. Then, the fixed stainless steel knife will cut and separate the coconut in to two parts. The experimentation is found that the machine which set the pressure of air compressor at 8.5 bar and the velocity of compression unit is 35 – 45 cm/sec can work at 100% cutting efficiency and product rate is 1.60 – 1.85 sec/nut.

By
Aekpongsa Cheewitsopon
Surapojana Taosaimoon

The Design of Automatic Tamarind Block Compress Machine

This research was conducted to design and develop Automatic Tamarind Block Compressed Machine in order to speed up the blocking process of tamarind industry. The blocking started first with fixing volume of tamarind lump to reach required weight that was measured by average density of each lump. This research also designed the simulated machine for blocking 250 g in size of 3  7  10 cm tamarind lump. The flow mechanic and control system of the prototype was pneumatics, using 2 air cylinders continuously working together after feeding the lump into the system. From the test, it was found that the simulation was able to block 4 lumps of tamarind in a minute time. Therefore , it could process 1920 lumps , totaling 480 kg tamarind. The blocks coming out were smooth, sharp cut and perfect whilst weight error around 12.9% in average.

By
Chanrawee Chotisiri
Duangratana Chaiwatanamathin
Weerachai Siri-ong-adying

Soybean Milk Powder by Spouted Vortex Bed Dryer with Inert Particles

This experiment study in the optimum condition for soybean milk powder was produced by spouted vortex – bed dryer with inert particles.Important factors to study were air inlet temperatures (100,120 and 140oC ) and concentration levels showed in percent solid soybean milk (6,8 and 12 % ) to test at constant airflow rate (2.2 m3/min).Soybean milk powder product was analyzed in terms of the percent solid by weight of dried powder ,moisture content ,color and average particle size.

Result showed that air inlet temperature effected to product moisture content,whiteness and lightness of dried powder .The low inlet temperature resulted to the high moisture content ,high whiteness and high lightness. The concentration (percent solid soybean milk) effected to the whiteness and the liquid stuck inside the wall of drying chamber. The low concentration level resulted to the high whiteness and without problem about liquid feed stuck inside drying chamber .Particle size in product had no significant difference range from 452-499 micron and yellowness of dried powder had narrow range from 12-14.2 .Thermal utilization was 59.50 % of total heat input. The heat transfer coefficient (h) was 24.70 W/m2k. The optimum condition for produce soybean milk powder by spouted vortex- bed is inlet temperature 100oC and concentration level at 6% solid soybean milk.

By

Nualparn Buranasri

Warangkana Wiboulayajirapongsa

Somyod Kanchanajitakorn

The Prototype of Dried-Tomato Square Cutting Machine

This project aimed to design and stimulates the dried tomato square cutting machine which was economical and efficient for food industry. There were 2 steps, Design and Stimulate, using Impact force and Rolling system, and Performance Test. The parameter was the base-roller revolution driven by motor, adjusted by current inverter. The test was to compare the cutting efficiency with base-roller revolution by statistic method. The result showed that the dried tomato square cutting machine cut the dried tomato into 1.0 centimeter in width and between 0.5 to 1.0 centimeter in length square. At the optimum base-roller revolution, 12 round per minute performed 80.54 percent average efficiency and 165.4 kilograms per month average cutting rate.

By

Kritaya Chantarasarn

Thawatchai Yomyati

Hathairatana Watcharophas

The Experimental Dehusker for Black Pepper Beans was Design and Fabricated

The experimental Dehusker for black pepper beans was design and fabricated. The machine is composed of 3-main parts : 1 ) rotating plate (made of perforated metal sheet) 2) station plate 3) bin. The beans were filled in the bin where they were between two plates. When rotating plate was rotated, rubbing would been occurred and dehusked the beans. The experiments were evaluated the effect of variables in process on complete dehusk beans, incomplete dehusk beans and broken beans. Four levels of rotating plate speed (85, 130 and 175 rpm) and dehusk period (3, 5 , 7, 9 and 11 min) were the variables considered in the experimentsThe results shown that rotating plate speed and dehusk period had significant effect on complete dehusk beans , incomplete dehusk beans and broken beans. High rotating plate speed and dehusk period resulted in more complete dehusk beans, less incomplete dehusk beans and higher broken beans. Moreover, statistical analyses showed that the interaction of rotating plate speed and dehusk period had significantly affected on the same results. A good combination of process variables in dehusking is rotating plate speed of 175 rpm and 9 minutes dehusk period. At this process gave 52.50% of complete dehusk beans, 15.23% of incomplete dehusk beans and 32.27% broken beans.

By

Jirasanta Jongjarernkamon

Sureeratana Lerdawassadatrakul

Anucha Homjantara

Feeding Free Flowing Solid or Semi-Solid Food in Canning Process

A prototype automatic filling machine was developed for feeding free flowing solid or semi-solid food in canning process. The machine consists of 2 main systems: a food feeder and a can conveyer. Food was conveyed from hopper by screw conveyer and distributed in the feeding holes around a rotating feeding plate. The can was conveyed to a finned can holding plate which rotated synchronously with the feeding plate, allowing food to be discharged by gravity from the feeding hole into a can. The amount of food was controlled by volume of the feeding holes while can size could be changed by changing the hole diameter. The machine was driven by 3 1/4-HP motors. Cho-goy was used for filling tests. It was filled uniformly with a filling speed of 320 can/min. The machine was easy to be operated and cleaned, could be fitted in the processing line substituting manual feed.

By

Samakara Rakmae

Sumeth Ponpakdee

Roungtipaya Tapaneeyasilapa

Computer Program Thermal Process Calculation of Food

The finite differences method with energy balance approach was used for developing heat transfer model in a cylindrical and sphere objects. The object were divided into small volume elements and energy balance equations were developed for each volume element and solved for center temperature under infinite and finite heat transfer coefficient condition. The model for cylinder with infinite heat transfer coefficient was applied for develop a computer program for calculate Fo value when a can temperature history was given or calculate processing time when target Fo value was given. Another application was a computer program for calculating center temperature of fruit and vegetable during cooling under finite heat transfer coefficient condition. The model was validate using carrot and guava cooled in water bath with constant and variable water temperature. The experimental temperature agreed well with temperatures predicted by the models.

By

Dumkerng Toprasertpongsa

Wanintorn Wirojanawaranuraksa

Oranuch Panthamaisee

Effect of Heat on Qualities of 2 Tuna Varities

This research was to study effect of heat (from 90 to 120 degree Celsius) on qualities of Skipjack and Longtail tuna. The qualities of interest were texture , color , water holding capacity and sensory quality. Only the change of sensory quality of Longtail tuna has a first order reaction rate and kinetics parameter, Z values , of color , hardness, fish flavor and cook flavor were found to be 29.07 , 21.83 , 17.06 and 31.31 degree Celsius respectively with the average value of 24.8 degree Celsius. The experimental Z values of sensory attributes were fed in the computer program for calculating the qualities retention of tuna after thermally processed at retort temperature of 90 to 120 degree Celsius. The effect of Fo and can size were also investigated. The optimum retort temperature for maximizing quality retention of canned tuna was from 100 to 115 degree Celsius while Fo and can size had minor influence on the optimum processing temperature.

By

Konokduan Cherdareegij

Kittinunta Piyapanthawongsa

Supawan Peerajitra

Effect of Polyphosphate and Temperatures on Physical Properties of Black Tiger Shrimp

Unshelled Black Tiger shrimps (Penaeus monodon Febricius) soaking in the solutions containing various levels of Sodium tripolyphosphate (STPP 0%, 2%, 4% and 6%) combined with NaCl 3% and cooking at different final center temperatures were evaluated for cooking loss, expressional water, water holding capacity, moisture content, L*(lightness), a*(redness) and sensory qualities. STPP improved yield by reducing cooking loss, increasing moisture after cooked and increasing water holding capacity. The central temperatures after cooking had an influence on water retention in shrimps. The higher the temperature, the higher the water loss and led in lower moisture content and lower water holding capacity. The effect of STPP for reducing water loss tended to be more obvious when shrimp was cooked at higher final center temperature. Soaking in STPP increased L* and decrease a* of cooked shrimps. STPP also influenced on sensory qualities by reducing redness, hardness of cooked shrimps and resulted in increasing overall likeness.

By

Kiattisakdi Chatrasathitayutha

Preecha Tungmanotharm

Watcharin Ongkaathchatra

Calculate the Efficiencies of the Main Devices in Fruit Juice Process Line

This program was developed by Visual Basic 6.0 to calculate the efficiencies of the main devices in fruit juice process line which are boiler, retort and plate heat exchanger. The efficiency that was calculated by this program can analyze the using energy of the devices and to find the solution to increase the efficiency.In part of boiler, the program will consists of the percent of excess air, percent of carbon-dioxide gas, heat loss from flue gas, heat loss form surface boiler, heat loss form blow down, boiler efficiency and the calculation of boiler efficiency when has support devices which are economizer, preheater and deaerator. In the last section will show the graph of comparative between the proper efficiency and the other important variable. The program in the part of retort consists of 1) to find heat value using in the period that air replaced by steam 2) to calculate the heat value using in retort, the heat value from the heat exchanger in the retort and the heat value from blow down 3) to calculate the energy produced by air pump and the efficiency of motor. In the part of plate heat exchanger, this program is to calculate the efficiency of the device and to calculate the proper temperature compared with mass flow rate of hot steam and cool water to gain the expected efficiency of the machine.

By

Thawashin Yarnsroi

Supattra Penhphiban

Weerawarn Pathamakajornpongsa

Study Sorption Isotherm of Three Varieties of Sweet Tamarinds

This research aims to study sorption isotherm of three varieties of sweet tamarinds, namely Srichompu, Seethong and Khuntee. By using a gravimetric method at 36, 45 and 60 C over a range of relative humidity from 30 – 90 %. The sorption isotherm of Seethong was the highest for all of temperature and relative humidity. Furthermore, the higher temperature, the lower sorption isotherm.

By

Jatupon Yangsoong

Sununta Somwan

Duangjai Losingha

Density and Viscosity in Pineapple Juice and Passion Fruit Juice as a Function of Concentration and Temperature

This research aims to study the effects of temperature and concentration on the density and viscosity of pineapple juice and passion fruit juice. Pineapple juice and passion fruit juice were experimentally evaluated for viscosity (using Brookfield Rotating Spindle) and density (using Pycnometer). The viscosities and densities of pineapple juice were determined at concentrations of between 10 – 60.8 0Brix and temperature of between 5 and 72 0C. The viscosities and densities of passion fruit juice were determined at concentrations of between 7 – 13.8 0Brix and same range of temperature. Pineapple juice behave as Newtonian liquids. But passion fruit juice behave as Non-Newtonian liquids. In addition , the results were analyzed to obtain this property as functions of temperature and concentrate in mathematics models.Viscosity’s equation of pineapple juice was refer from Arrhenius relationship. Viscosity’s equation of passion fruit juice was refer from Power Law Model And Densities, equation was refer from least-squares method.The density of pine apple juice’s equation was  = 1030.7912-0.4643T+2.8199C+0.0284C2,R2 = 0.9971.The density of passion fruit juice’s equation was  = 1040.2378-0.4606T-2.1939C+0.2962C2,R2 = 0.9855.The viscosity of pineapple juice’s equation was  = 0.7981exp(6.8942T-0.0293C +0.00187C2),R2 = 0.9396. The Power law index of passion fruit’s equation was n = -0.1352+0.0473C+0.0083T-0.00002T2,R2 = 0.9363.The consistency index of passion fruit’s equation was k = 2.5437+ 0.0019T-0.6870C+0.0485C2, R2 = 0.9669.

By

Natthakool Tachawitayawatana

Peerada Thunwarachara

Hngungruthai Supruegtaveechai

Designing the Method for Calculating the Proportion of 3 Ingredients

When packaged instant food which consists of two or more ingredients is in equilibrium, it will change physically, chemically and microbiologically, if its proportion is improper. As a result, the product’s quality will be reduced and unacceptable.

The objective of this research was to study a predicting equation and to design a method for calculating a proper proportion of a product to solve the problem mentioned above. Due to the method design and the calculation of the proper proportion of the ingredients (anchovy, peanut and raisin) by using Lang and Steinberg’s method, which bases on water sorption isotherm graph and on the sensory test of the experiment, the water activity range of the product whose quality was acceptable was 0.3273-0.5286. In addition, it was found that, with the proportion of anchovy: peanut, 5:5 g., the proper proportion range of raisin, that made the product’s quality acceptable, was 1.37-8.38 g.

By

Karun Suksonghong

Nitiya Sirisarpya

Natradao Adisornphanthakul