ENGINEERING JOURNAL CHIANG MAI UNIVERSITY

Volume 26, No. 02, Month AUGUST, Year 2019, Pages 157 - 166

Development of the semi-automatic forming of sago with pork filling balls machine

Sunan Parnsakhorn, Jaturong Langkapin, Charoenphon Sombathom and Apisit Makmuang

Abstract Download PDF

This research focused on developing semi-automatic forming of sago with pork filling balls machine in order to produce spherical sago balls, reduce production time and labor cost. This machine was developed for industrial and semi-industrial production scales. The prototype consisted of main frame, flour filling unit, sago filling unit, sago forming unit and two power transmission units. The power transmission units were 1.0 horsepower for flour filling unit and 0.5 horsepower for sago forming unit. The machine operation started from filling sago powder and filling pork into the container. Subsequently, the sago powder and the pork filling were compressed through a double-layer pipe where the outer layer conveyed dough and the filling was in the inner pipe. The results showed that the optimal ratio of starch and water was 1:1. Later, the filling and dough were delivered to sago forming unit, which was designed into two pieces of semi-circular mold of 28-mm diameter to press and compress sago ball into spherical shape. The research found that the most efficient speed of the forming unit was 15 rpm and the production rate was 1,842 balls per hour. The working capacity of the machine was 1,481 balls per hour with 20 percent damage. The increasing of sago forming speed to 20 rpm and 25 rpm reduced the actual capacity of the machine to 1,048 and 328 balls per hour, respectively. Power consumption of the machine was 0.88 kWh. Lastly, the engineering economic analysis showed that the payback period was 60 days.

Keywords

Sago pork, Sago pork forming machine, Flour, Prototype, Working capacity

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