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Development and Improvement of a Vacuum Fryer and a Centrifugal Deoiling Machine for Deep-Fried Split-Gill Mushroom Production
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This study aims to develop a vacuum fryer and a centrifugal deoiling machine for producing deep-fried split-gill mushrooms. The vacuum fryer prototype includes a fryer, oil heater, vacuum pump, and control system, while the deoiling machine features a steel frame, external barrel, centrifugal barrel, and transmission unit. Tests are conducted by frying split-gill mushrooms at 60, 80, and 100 ℃ for 5, 10, and 15 minutes. The deoiling machine removes oil at three rotational speeds (100, 300, and 500 rpm) and deoiling times (1, 3, and 5 minutes). Results show that the ideal frying condition is 80 ℃ for 10 minutes, and the optimal deoiling is achieved in 5 minutes at 500 rpm.
Taiwan Association of Engineering and Technology Innovation
Title: Development and Improvement of a Vacuum Fryer and a Centrifugal Deoiling Machine for Deep-Fried Split-Gill Mushroom Production
Description:
This study aims to develop a vacuum fryer and a centrifugal deoiling machine for producing deep-fried split-gill mushrooms.
The vacuum fryer prototype includes a fryer, oil heater, vacuum pump, and control system, while the deoiling machine features a steel frame, external barrel, centrifugal barrel, and transmission unit.
Tests are conducted by frying split-gill mushrooms at 60, 80, and 100 ℃ for 5, 10, and 15 minutes.
The deoiling machine removes oil at three rotational speeds (100, 300, and 500 rpm) and deoiling times (1, 3, and 5 minutes).
Results show that the ideal frying condition is 80 ℃ for 10 minutes, and the optimal deoiling is achieved in 5 minutes at 500 rpm.
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