The Development of an Oil Splashing Machine for Fried Food of Household

Abstract

The purposes of this research were to development of the oil splashing machine-fried foods of household and examine effect to the time of fried food. The sample three kids for fried of pork, chicken and beef for testing the water activity, fat quantity and peroxide value at seven, fifteen and thirty days. The research finding development important ingredient the machine base is square round head with was area 0.029 m², centrifuge container with volume 4.082x10^-3 m³ and motor power 0.30 kW (5,500 rpm). With testing speed control system at 3,500, 4,000 and 4,500 rpm. And finding fried food effect on time to three type water activity value 0.86 the fried food of storage in the refrigerator temperature at 20 - 25 ^oC specified period. The fried pork, chicken and beef analysis at 4,500 rpm finding 0.49, 0.51 and 0.53, 0.46, 0.48 and 0.50, and 0.50, 0.52 and 0.54. meq activity oxygen/kg-sample of peroxide value. The compare all fried food 30 days follow peroxide value and in accordance with the standards of community product. The results analysis fried chicken lowest peroxide value with kept for most days.