DESIGN AND DEVELOPMENT OF BANANA FILLED WITH TAMARIND SEMI-AUTOMATIC FRYNG MACHINE WITH TEMPERATURE CONTROL

Abstract

          This research aimed to design and develop the banana filled with tamarind semi-automatic frying machine with temperature control, and to find the appropriate temperature and time for banana frying process by the Banana Filled with Tamarind Community Enterprise in Phetchabun Province. In this research, the color and the crispness of a banana with tamarind-stuffed after the frying process was measured. The study was designed to have nine experiments and analyzed the data with a statistical program. The results showed that the banana filled with tamarind semi-automatic fryer used 2.8 kW heater to generate heat that could control the temperatures. The stirring blade used a 25 W motor and the pan lifting unit used a 60 W motor as a driving force. There were three ranges of temperature sets: 140, 150, and 160 degrees Celsius. The result of banana crisps color measurement after fried at 140 degrees Celsius, that was the lowest temperature in this experiment, the color was brighter but oily than fried at 150 and 160 degrees Celsius. Moreover, the test on banana crispness after being fried at 140 and 150 degrees Celsius revealed that they took more time, had less crisps, and were oily. However, the test at 160 degrees Celsius consumed less time with more perfect crisps and the product was not oily. In addition, frying banana filled with tamarind at 160 degrees Celsius was the appropriate temperature that was related to the crispness of the banana after frying which also could reduce the waste by up to 20 percent compared to the other two temperature sets.