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Development and fabrication of pineapple rolled tart machine


Citation

Pua, Ming Yee and Shamsudin, Rosnah and Hamzah, Azman and Endan, Johari (2011) Development and fabrication of pineapple rolled tart machine. American Journal of Food Technology, 6 (6). pp. 513-530. ISSN 1557-4571; ESSN: 1557-458X

Abstract

A pineapple rolled tart machine is required in the manufacturing of pineapple rolled tart. In this research, a machine that would reduce processing time and operating cost and that would be affordable for small-scale industries was designed. The machine was tested at different screw rotating speeds and dough formulations. The rolled tart throughput rates were significantly increased (p<0.05) with screw rotating speeds and butter percentages of dough. However, it was significantly decreased (p<0.01) with sugar and corn flour percentages. The hardness of baked tart and the hardness and stickiness of unbaked tarts were not significantly different between various screw rotating speeds and manual method. It was found that the rolled tart produced by this machine was acceptable in texture and mouth feel. The maximum and minimum rates for the standard dough formula were 4320 and 720 pieces h-1.


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Additional Metadata

Item Type: Article
Divisions: Faculty of Engineering
DOI Number: https://doi.org/10.3923/ajft.2011.513.530
Publisher: Academic Journals
Keywords: Operating cost; Pineapple rolled tart; Screw rotating speed; Texture; Throughput rate
Depositing User: Nabilah Mustapa
Date Deposited: 18 Dec 2015 05:38
Last Modified: 18 Dec 2015 05:38
Altmetrics: http://www.altmetric.com/details.php?domain=psasir.upm.edu.my&doi=10.3923/ajft.2011.513.530
URI: http://psasir.upm.edu.my/id/eprint/22996
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