Evaluation of main factors that affect frying efficiency during gari production using a mechanical stirrer technique

Abstract

Frying is a unit process operation during gari production and is mostly performed by using mechanical-assisted stirrer technique (MAST). The factors' affecting the frying effciency of MAST is not clear. The current study focuses on the evaluation of main factors affecting frying effciency during gari production using MAST. The MAST consists of a pan of dimension support 560 by 120 mm, rotating shaft, bevel gear, pulley, belt, heating chamber, stirrer, bearing sand, and electric motor. The main factors considered were stirring speeds (30, 45, 60 rpm), and heating time (10, 15, 20 minutes), following traditional method, and used as control. The performance evaluation investigated on the machine includes effciency, loss and sensory properties of gari, using standard methods. The results showed that the MAST produces good sensory qualities of gari, promotes higher effciency (94.50%) and lower loss (4.13%) at stirring rate and heating time of 45 rpm and 20 minutes respectively. Whereas, the samples stirred using traditional method have effciency and loss of 85.23% and 8.69%, respectively. It is hoped that the information on the factors affecting the frying effciency during gari production using MAST is useful for the food industry.