Automatic halva production band and prototype development


AKKURT A. , Celep G. S. , KURT A. , BAŞAK H. , ŞAHİN İ. , YAVUZCAN H. G.

JOURNAL OF FOOD PROCESS ENGINEERING, cilt.41, 2018 (SCI İndekslerine Giren Dergi) identifier identifier

  • Cilt numarası: 41 Konu: 6
  • Basım Tarihi: 2018
  • Doi Numarası: 10.1111/jfpe.12823
  • Dergi Adı: JOURNAL OF FOOD PROCESS ENGINEERING

Özet

Modernization in the food sector have been promoting the use of advanced technology. Halva is usually produced according to the conventional methods. A new technique for halva production applications is put into practice and a system prototype equipped with automation technology was manufactured. System can perform mixing, kneading, shaping, cutting, and cooling of halva without hand touch. Airflow used for cooling can control the temperature, conveyor belt speed, guillotine cutting time, shovels, and the mixing time. Cooling tunnel calculations and pipeline analysis were carried out to reduce the center point temperature of production line whose working fluid temperature is approximately 80 degrees C and the production band which is 19 x 45 x 78 mm and 80g of mass, to 34.9 and 39.1 degrees C (cooling at similar to 416 and 597s, respectively). Halva production process which takes 12-15hr by traditional methods, is reduced to 10-20 min with the designed new cooling system.