Development and Improvement of a Vacuum Fryer and a Centrifugal Deoiling Machine for Deep-Fried Split-Gill Mushroom Production

Worapong Boonchouytan; Nantapong Pongpiriyadecha; Nutjired Kheowsakul

doi:10.46604/aiti.2024.13935

Authors

Worapong Boonchouytan Department of Industrial Engineering, Rajamankala University of Technology Srvijaya, Songkhla, Thailand
Nantapong Pongpiriyadecha Department of Mechanical Power Technology, Rajamankala University of Technology Srvijaya, Songkhla, Thailand
Nutjired Kheowsakul Program in Electrical Engineering, Rajamankala University of Technology Srvijaya, Songkhla, Thailand

DOI:

https://doi.org/10.46604/aiti.2024.13935

Keywords:

deep-fried mushrooms, vacuum frying, deoiling, production process

Abstract

This study aims to develop a vacuum fryer and a centrifugal deoiling machine for producing deep-fried split-gill mushrooms. The vacuum fryer prototype includes a fryer, oil heater, vacuum pump, and control system, while the deoiling machine features a steel frame, external barrel, centrifugal barrel, and transmission unit. Tests are conducted by frying split-gill mushrooms at 60, 80, and 100 ℃ for 5, 10, and 15 minutes. The deoiling machine removes oil at three rotational speeds (100, 300, and 500 rpm) and deoiling times (1, 3, and 5 minutes). Results show that the ideal frying condition is 80 ℃ for 10 minutes, and the optimal deoiling is achieved in 5 minutes at 500 rpm.

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