UNIVERSITI MALAYSIA PAHANG

BORANG PENGESAHAN STATUS TESIS

JUDUL: DESIGN AND DEVELOPMENT OF VACUUM FRUIT FRYING

MACHINE FOR SMI AND SME APPLICATION

SESI PENGAJIAN: 2009/2010

Saya, AHMAD BAKRI BIN ABDUL AZIZ (851223-03-5215)

(HURUF BESAR)

mengaku membenarkan tesis (Sarjana Muda / Sarjana / Doktor Falsafah)* ini disimpan di perpustakaan

dengan syarat-syarat kegunaan seperti berikut:

1. Tesis ini adalah hakmilik Universiti Malaysia Pahang (UMP).

2. Perpustakaan dibenarkan membuat salinan untuk tujuan pengajian sahaja.

3. Perpustakaan dibenarkan membuat salinan tesis ini sebagai bahan pertukaran antara institusi

pengajian tinggi.

4. **Sila tandakan (√)

SULIT (Mengandungi maklumat yang berdarjah keselamatan atau

kepentingan Malaysia seperti yang termaktub di dalam AKTA

RAHSIA RASMI 1972)

TERHAD (Mengandungi maklumat TERHAD yang telah ditentukan oleh

organisasi / badan di mana penyelidikan dijalankan)

TIDAK TERHAD

Disahkan oleh:

_________________________ __________________________

(TANDATANGAN PENULIS) (TANDATANGAN PENYELIA)

Alamat Tetap:

2743, KAMPUNG CHERODAK MR ROSDI BIN DAUD

18500 MACHANG (Nama Penyelia)

KELANTAN

Tarikh: 23 NOVEMBER 2009 Tarikh: 26 NOVEMBER 2009

CATATAN: * Potong yang tidak berkenaan.

** Jika tesis ini SULIT atau TERHAD, sila lampirkan surat daripada pihak berkuasa/organisasi

berkenaan dengan menyatakan sekali tempoh tesis ini perlu dikelaskan sebagai SULIT atau TERHAD.

Tesis dimaksudkan sebagai tesis bagi Ijazah Doktor Falsafah dan Sarjana secara Penyelidikan, atau disertasi

bagi pengajian secara kerja kursus dan penyelidikan, atau Laporan Projek Sarjana Muda (PSM).

√

DESIGN AND DEVELOPMENT OF VACUUM FRUIT FRYING MACHINE FOR SMI AND SME

APPLICATION

AHMAD BAKRI BIN ABDUL AZIZ

BACHELOR OF ENGINEERING

UNIVERSITI MALAYSIA PAHANG

DESIGN AND DEVELOPMENT OF VACUUM FRUIT FRYING MACHINE FOR SMI AND SME APPLICATION

AHMAD BAKRI BIN ABDUL AZIZ

Thesis submitted in fulfillment of the requirementsFor the award of the degree of

Bachelor of Mechanical Engineering

Faculty of Mechanical Engineering UNIVERSITI MALAYSIA PAHANG

NOVEMBER 2009

UNIVERSITI MALAYSIA PAHANG

FACULTY OF MECHANICAL ENGINEERING

We certify that the project entitled “(Design and development of vacuum fruit frying machine

for smi and sme application)” Is written by (Ahmad Bakri Bin Abdul Aziz.) We have

examined the final copy of this project and in our opinion; it is fully adequate in terms of

scope and quality for the award of the degree of Bachelor of Engineering. We herewith

recommend that it be accepted in partial fulfillment of the requirements for the degree of

Bachelor of Mechanical Engineering with Automotive Engineering.

(Mr Rosdi Daud)

Examiner Signature

ii

SUPERVISOR’S DECLARATION

I hereby declare that I have checked this project and in my opinion, this project is adequate

in terms of scope and quality for the award of the degree of Bachelor of Mechanical

Engineering

Signature

Name of Supervisor: ROSDI DAUD

Position: Lecturer

Date:

iii

STUDENT’S DECLARATION

I hereby declare that the work in this project is my own except for quotations and

summaries which have been duly acknowledged. The project has not been accepted for any

degree and is not concurrently submitted for award of other degree.

Signature

Name: AHMAD BAKRI ABDUL AZIZ

ID Number: MA07100

Date:

viii

TABLE OF CONTENTS

Page

TITLE PAGE i

SUPERVISOR’S DECLARATION ii

STUDENT’S DECLARATION iii

ACKNOWLEDGEMENT iv

ABSTRACT v

ABSTRAK vi

TABLE OF CONTENTS vii

LIST OF TABLES xi

LIST OF FIGURES xii

LIST OF SYMBOLS xiv

LIST OF ABBREVIATIONS xv

LIST OF APPENDICIES xvi

CHAPTER 1 INTRODUCTION

1.1 Background 1

1.2 Problem Statement 2

1.3 Project Objectives 3

1.4 Scope 3

1.5 Conclusion 3

ix

CHAPTER 2 LITERATURE REVIEW

2.1 Frying 4

2.2 Vacuum 5

2.3 Vacuum Frying 6

2.3.1 Vacuum Frying Setup 7

2.4 Product Characteristic in Frying 9

2.4.1 Shrinkage 92.4.2 Color 112.4.3 Texture 122.4.4 Moisture Loss 14

CHAPTER 3 METHODOLOGY

3.1 Introduction 17

3.2 Flow Chart 18

3.3 Several Early Alternative Designs 20

3.3.1 Design 1 213.3.2 Design 2 223.3.3 Design 3 24

3.4 Designs Evaluations 25

3.5 Solid work Model 25

3.6 Part of Vacuum Frying 27

3.7 Bill of Material 28

3.8 Material That Used for Makes Vessel 28

3.8.1 Stainless Steel Grade 316L 28

3.9 Material Properties 29

3.9.1 Corrosion Resistance 293.9.2 Welding and Machining 293.9.1 Hot and Cold Working 30

x

CHAPTER 4 RESULT AND DISCUSSION

4.1 Introduction 30

4.2 Specification 30

4.3 Calculation 31

4.3.1 Heating the Liquid 314.3.2 Heating the Tank Material 314.3.3 Heat Loss from Tank Sides 324.3.4 Total Heat Requirement 32

4.4 Analysis 33

4.4.1 Heat Flux Analysis 334.4.2 Strength Analysis 36

4.5 Fabrication 37

4.6 Finish Product 38

4.7 Outcome Product from Vacuum Frying Machine 40

4.8 Results of Frying 41

4.9 Discussion 42

CHAPTER 5 CONCLUSION AND RECOMMENDATIONS

5.1 Introduction 42

5.2 Recommendation for Future Research 43

xi

LIST OF TABLES

Table No. Title Page

2.1 Effect of frying time on the texture of potato chips fried under different operating conditions 13

2.2 Comparison of texture value of potato chips fried under atmosphericand vacuum conditions 14

4.1 Results of frying experiments 41

xii

LIST OF FIGURES

Figure No. Title Page

2.1 Schematic of the vacuum frying system 7

2.2 Flow diagram of vacuum frying process 8

2.3 Shrinkage in volume of potato chips and function of frying time 10

2.4 Comparison color of potato chips fried under vacuum pressure and atmosphere pressure 12

3.1 Project flow chart 18

3.2 Design 1 21

3.3 Design 2 22

3.4 Design 2 23

3.5 Design 3 24

3.6 Front view 25

3.7 Back view 26

3.8 Top view 26

3.9 Transparent view 26

3.10 Part of vacuum frying 27

3.11 Dimension of the vacuum frying 27

3.12 Bill of material 28

3.13 Flow in ejector 30

4.1 Using stainless steel 304 34

4.2 Using stainless steel 316 35

xiii

4.3 Stress von misses 36

4.4 Rolling machine 37

4.5 TIG welding 37

4.6 Basket in vessel 38

4.7 Vessel 38

4.8 Vacuum frying 39

4.9 Full assemble 39

4.10 After 3 minute frying 40

4.11 After 1 minute frying 40

xiv

LIST OF SYMBOLS

L length

Mass

Volume

Density

Efficiency

Radius

Diameter

Modulus of elascity

Specific heat

Area

u Heat transfer coefficient

Q Heat transfer

q Heat flux

T Temperature

t Time

Vo Volume of the sample

Sv Degree of shrinkage in volume

xv

LIST OF ABBREVIATIONS

AISI American Iron and Steel Institute

ASTM American Society for Testing and Materials

CAD Computer Aided Design

FEA Finite Element Control

xvi

LIST OF APPENDICIES

APPENDIX Title Page

A Gantt Chart for FYP 1 45

B Gantt Chart for FYP 2 46