Development of the Oil Splashing Machine for Fried Food

Abstract

The objectives of this research were to: 1) develop an oil splashing machine for fried food, 2) study the efficiency of the development of an oil splashing machine for fried food, and 3) study the satisfaction of the development of an oil splashing machine for fried food. The study was based on measuring the residual oil in fried food such as fried chicken, banana chips, potato chips, and fried meatballs. The informants were merchants selling fried foods and teachers of Saraphi Technical College, totaling 30 persons derived by purposive sampling. The research tools included an evaluation form for the experts on the development of oil splashing machine for fried food, a recording form for an efficiency study of the oil splashing machine for fried food and a user-satisfaction form on the oil splashing machine for fried food. Data were analyzed using statistics i.e., percentage, mean, and standard deviation.

The research results showed that: 1) the experts rated the development of the oil splashing machine for fried food at a high level, 2) the efficiency finding showed the amount of the oil splash as follows: the highest amount was 13 grams (4.06 percent) followed by fried potatoes with the increase amount of the splashed oil by 7 grams (2.45 percent), fried chicken with the increase amount of the splashed oil by 1.79 grams (0.93 percent) and fried meatballs with the increase amount of the splashed oil by 2 grams (0.5%), and 3) the overall satisfaction of the development of the oil splashing machine for fried food was at a high level.