Development Of Roll Pineapple Tart Machine

Alias, Siti Nur Wafa (2019) Development Of Roll Pineapple Tart Machine. Project Report. UTeM, Melaka, Malaysia. (Submitted)

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Abstract

In mass production of roll pineapple tart, a machine is required in the production line. Current roll pineapple tart machine is not automated. The machine only used to extrude the dough and the other process are being conducted by an operator and manually handled. The main purpose of this project is to develop and fabricate a roll pineapple tarts machine in order to increase the efficiency of production and solve other problems arise since there is still no automated roll pineapple tart machine in the market. In this project, an automated Roll Pineapple Tart machine will be developed to increase the production rate and designed with the capacity that is suitable for the small-scale food industry. The developed machine is using two piston ram extruder to extrude tart dough and pineapple jam, a conveyor is used to connect all the part of the machine including the roller part to produce a complete roll pineapple tart at the end of the process. The machine will produce 100 pieces of roll pineapple tart at the end of one cycle of the running machine. This is due to the customer demand identified from the questionnaire that has been distributed to bakeries that sell roll pineapple tart. The design process of the machine is using the Mechanical Design Process which involving Quality Functional Deployment and House of Quality. The design process is used to select the best design in order to generate conceptual design. Then, the development of the machine involves the activities of components purchasing, mechanical fabrication, electro-pneumatic installation, testing, machine repairing, and Programmable Logic Controller programming. After the testing, the results of the time taken for the developed machine was increased to 59.59% as o be compared to the manually handled roll pineapple tart making process. Some improvement can be done in order to produce a better shape of the tart and shorten the time taken for the production.

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