Development and Improvement of Centrifugal Deoiling Machine for Crispy Deep-Fried Split-Gill Mushroom Production
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Abstract
The objectives of this study were to design and build a centrifugal deoiling machine for crispy deep-fried split-gill mushroom (Schizophyllum commune) production and to conduct the performance test for the developed machine. The machine consists of 4 main components which are 1) a 360 × 360 × 560 mm steel frame; 2) an external barrel with a diameter of 360 mm and a height of 370 mm with drain holes; 3) a centrifugal barrel with a diameter of 250 mm and a height of 200 mm; and 4) a transmission unit driven by 500W 24V DC brushless motor with adjustable speed of 0-1000 rpm. The deoiling performance test was conducted at 3 deoiling durations (1, 3 and 5 minutes) and 3 rotational speeds (100, 300 and 500 rpm). The results showed that increase in the rotational speed and deoiling duration resulted in decrease in oil content in the crispy deep-fried mushrooms. The crispy deep-fried mushrooms showed highest oil content of 4.4% in the experiment performed at a rotational speed of 500 rpm for 5 minutes. This deoiling machine has a maximum capacity of 3 kilograms of crispy deep-fried mushrooms and cycle time of 10 minutes which is equivalent to a maximum production capacity of 18 kilograms per hour.
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