Development of a Vacuum Fryer for Processing Hybrid Catfish Products
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Abstract
This study aims to develop a 5-kilogram vacuum fryer as a prototype for community-level food processing to enhance the value of hybrid catfish. Traditional frying methods in local communities lacked precise temperature and time controls, relying solely on experience and intuition. This research investigated the optimal frying temperature and duration that influenced the water activity of vacuum-fried hybrid catfish. The first factor was frying temperature. The second factor was frying duration. A total of nine experimental conditions were tested per round, with three rounds of replication. The findings revealed that the optimal frying condition for hybrid catfish was 160°C for 3 minutes. The only factor that significantly affected water activity was frying duration. The average water activity was 0.44, which complies with the Community Product Standard No.106/2553 and the Community Product Standard No.301/2553. The overall efficiency of the vacuum fryer was 92.59%. To further enhance product marketability and consumer appeal, a sealed aluminum-lid can was introduced as innovative packaging. This packaging solution aligned with modern consumer preferences for ready-to-eat and convenient food products, thereby increasing the potential profit margin by approximately 160 - 180 baht per kilogram. The vacuum fryer developed for processing hybrid catfish required a budget of 244,100 baht, and the breakeven point was reached at a production volume of 999 kilograms.
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Articles published in Journal of Industrial Technology Ubon Ratchathani Rajabhat University both hard copy and electronically are belonged to the Journal.
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