INTERNATIONAL JOURNAL OF AGRICULTURAL TECHNOLOGY

Volume 15, No. 02, Month MARCH, Year 2019, Pages 359 - 374

Design and experimental verification of a small sized machine for making vietnamese fresh bun rice noodle

Son, T. D. and Naoki, U.

Abstract Download PDF

Fresh Bun is the quintessence of Vietnamese cuisine. Nowadays in Vietnamese, fresh Bun has been produced by specialized production lines in factories. In other Asian countries, Bun is mostly imported from Vietnam and Thailand in a dried form. Customers prefer fresh Bun over dried one due to its different taste and combination with other cooking ingredients. In order to produce fresh Bun directly in restaurants and hotels, the Bun making machine must be small enough and have suitable power consumption to be installed and operated in these environments, while having the same quality as Bun produced by the industry. The proposed design therefore has the following technical specifications: Length: 1000 mm, Width: 500 mm, Height: 1350 mm, main materials: Stainless steel 316 (SUS 316), Bun’s diameter: 1.5 mm; 2.0 mm; 2.5 mm, Elasticity: 5000 - 5500 Pa, Color: White, Capacity: 20 Kg/hour. The machine has been built and experimentally verified, and the fresh Bun produced by the machine has the same quality with the industrially produced Bun.

Keywords

Bun, swelling factor, screw extruder

---