Abstract
This research is focused on the development of a control system for the keropok keping drying machine by using programmable logic controller (PLC) as the controller. The control panel and human machine interface (HMI) were developed for the machine. Experimental study was conducted to validate the HMI speed data by the control panel speed display. The evaluation of the duty cycle (%) and current flow (amp) effect to the motor and fan speed were also conducted. The results showed that around 1 - 30 % and 1 - 3 % differences of the speed readings were recorded by the HMI for the motor and fan respectively. The percentage difference needs to be controlled as small as possible to ensure the HMI speed readings are more accurate. The linearity of the current flow curve to all duty cycle can be observed. The flow (amp) increases when the speed of dryer motor and fan increases. The development of the control system is expected to improve the operation of the keropok keping drying machine.
Highlights
Keropok keping is a dried crispy food product relatively popular in Malaysia and South-East Asian countries
By using the Control Panel (CP) and secondly by using the Human Machine Interface (HMI) which is assisted by an external controller
The inputs signal can be specified by the user to the controller through the control panel (CP) or human machine interface (HMI)
Summary
Keropok keping is a dried crispy food product relatively popular in Malaysia and South-East Asian countries. In Malaysia, the keropok keping industry is widely operated in coastal areas in the state of Terengganu, Kelantan, Johor, Kedah and some parts of Pahang due to high seafood supply, high temperature and windy area that contribute to the sustainability of the industries [3]. Ingredients for making of the keropok keping are starch or sago flour, fish, squid, prawn or shrimp and a little of seasoning such as pepper, garlic, salt, sugar and monosodium glutamate (MSG). The dough is formed into a cylindrical shape with a diameter around 6 to 10 cm and is cooked by boiling or steaming. The cooked dough is drained, cooled and cut into the thin slices with thickness around 3 mm and is dried under the sunlight [2]
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