Studies on Mechanization of Yukwa Making

유과 제조의 기계화 연구

  • Shin, Dong-Hwa (Department of Food Science and Technology, Chonbuk National University) ;
  • Choi, Ung (Department of Food Science and Technology, Chonbuk National University)
  • 신동화 (전북대학교 식품공학과) ;
  • 최웅 (전북대학교 식품공학과)
  • Published : 1991.04.01


Whipping and bandaekee making process were known to a bottle neck for yukwa(deep-fat fried waxy rice snack) making process. For mechanization of the process, a machine was designed and manufactured with conveyer. Some functions of the machine were compared. The continuous whipping and bandaekee making machine was developed by modification of chopper. The chopper was substituted with specially designed plates and die. The newly designed plates were suitable for continuous whipping of dough and making bandaekee without showing any quality different at the final stage. The width and thickness of bandaekee could be controlled by speed of conveyer. The proper conveyer speed was 87.3 mm/sec when amount of extrudate of dough was 221.8 g/sec (MW 51%) from chopper. A shape of knife and plate among components of chopper was not seriously influenced on whipping effect. Expectable thickness of bandaekee for good quality was $3.0{\sim}3.5\;mm$. The number of passing through the chopper was not effected on yukwa quality·but no whipping showed bulky volume with too soft texture.