E3S Web Conf.
Volume 187, 2020The 13th Thai Society of Agricultural Engineering International Conference (TSAE 2020)
|Number of page(s)||7|
|Section||Postharvest and Food Engineering|
|Published online||08 September 2020|
Design and performance testing of liquid separation fryer
Maejo University, Faculty of Engineering and Agro-Industry, Agricultural Engineering Program, 63 Chiangmai-Phrao Road, Nonghan, Sansai, Chiangmai, 50290, Thailand
* Corresponding author: email@example.com
This study presents a liquid separation fryer using the principle of heat transfer between different liquids, oil, and water, to be used as a hot and cold fluid in the frying process, respectively. It causes small pieces of food to fall into the water zone, causing no burns, which causes the fried oil not to be black and smokeless while cooking. This study was comparing the efficiency of the frying results between the liquid separation fryer with the conventional frying pans at the same process is 180°C of oil temperature, use the polar test set to measure the quality of the oil. The results found that the number of frying process in liquid separation fryer has 27 times more than regarding the amount of an extreme in used by conventional frying pans. From the prototype experiment, the fuel frying rate was reduced by 16.79%, causing the production cost to decrease by 20.6%. The production volume was more than 20.1% than the conventional pan; because of this, the liquid separation fryer has a temperature-controlled to save the amount of gas used.
© The Authors, published by EDP Sciences, 2020
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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