Encrusting machine
1999
Wutichai Pullarpwiwat | Apichai Srisamorntong | Yongyut Plubjapo | Nitipong Mutapat | Prapasri SingratKasetsart Univ., Bangkok (Thailand). Faculty of Engineering. Dept. of Food Engineering)
Prototype of encrusting machine was designied, constructed and performance tested for capacity. The encrusting machine was very simply designed based on screw conveyor of 2 hoppers for casing and filling feeders. The casing formular recipe was 1200 grams of wheat flour (all purpose type) mixing with clean and clear water 1200 grams. The filling was made from 2800 grams steamed dehusked mung bean halves, after fine crushing it was mixed with 950 clean and clear water. The moisture content of fixed percentage ingredients of flour casing and mung bean filling was 42 and 70 percent respectively. The velocity of casing, filling and finished encrusting product was 7.6 cm/min, 10 cm/min and 10 cm/min respectively. The volume flow rate of casing, filling and product was 117.65 cubic cm/min, 41.55 cubic cm/min and 196.35 cubic cm/min respectively.
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Эту запись предоставил Kasetsart University