Design and development of an automated soy chaap making machine. (22nd July 2021)

• Record Type: Journal Article
• Authors: Mathangi, Raja Sekhar; Mangaraj, Shukadev
• Other Names: Pandiselvam Ravi guestEditor.; Kothakota Anjineyulu guestEditor.
• Is Part Of: Journal of food process engineering. Volume 45:Number 6(2022)
• Page Start: n/a
• Page End: n/a
• Publication Date: 2021-07-22
• Subjects: Food industry and trade -- Periodicals; Food -- Analysis -- Periodicals; 664.005
• DOI: 10.1111/jfpe.13812
• Languages: English
• ISSNs: 0145-8876

Abstract

Abstract: Soy chaap is a novel textured soy protein, gaining popularity as the best plant‐based protein. Presently, few entrepreneurs are practicing manual techniques to prepare soy chaap using non‐scientific and inappropriate food standards. So far, no machine is available in the public domain for producing quality soy chaap. Therefore, an automated soy chaap making machine was designed and developed, which works based on the principle of simultaneous pulling, rotation, and longitudinal movement of the skewer. It consists of a gluten extractor, dough sheeter cum cutter, and soy chaap wrapping machine. The gluten extractor comprises two helical screws that develop the dough and separates the gluten. The dough sheeter cum cutter is fabricated to transform the dough into the sheet of a dimension required for the wrapping on the next machine. Finally, the soy chaap wrapping machine is used to wrap the sheet on the skewer to develop soy chaap, which is operated by a microcontroller. The developed machine was tested, and the capacity of the machine was found 5 kg/hr (89% efficiency). The energy requirement per hour for producing soy chaap in frozen and canned form was 2.632 and 3.824 kWh, respectively. The machine's total cost was 3, 895.45 USD having the cost of production for frozen and canned chaap was found to be 1.35 and 1.75 USD per kg. The developed machine would be a boon for the micro, small, and medium enterprises and others to produce quality soy chaap while getting a better economic return. Practical Applications: The present work can extend the utilization of the soybean in developing a novel product. It produces high‐quality soy chaap with high capacity by reducing dependency on inefficient and unhygienic manual methods. This machine development lays a pavement in setting up the micro, small, and medium enterprises and creates employment opportunities. Abstract :