Open AccessImprovement of a hot water producing system in a chili sauce
Author(s) -
Warachit Phayom,
Jakkaphan Bamrungcharoen
Publication year - 2021
Publication title -
iop conference series: materials science and engineering
Language(s) - English
Resource type - Journals
ISSN - 1757-8981
DOI - 10.1088/1757-899x/1137/1/012001
Subject(s) - upgrade , environmental science , stove , water transfer , production (economics) , transfer (computing) , water cooling , waste management , environmental engineering , engineering , water resource management , computer science , macroeconomics , economics , operating system , mechanical engineering , parallel computing
In Udon Thani Province (Thailand), Mahachai Food is a small-sized food processor that manufactures and distributes chili sauce to the local market. The manufacturer is faced with various problems in its production facility. A significant problem was in its hot water system. The system required workers to transfer hot water by buckets. Also, its energy costs were quite high. Thus, this research aims to upgrade the manufacturer’s hot water production system. In doing so, the investigator designed vessels and LPG stoves that preheated the water by solar flat plate collectors and implemented a water transfer system using a pipe system. The results are as follows: 1) Water transfer required only one-third of the original time. This reduced the need for workers from four persons to just one. It also helped increase safety in the workplace since the potential of human exposure to hot water was greatly reduced. 2) The efficiency of the hot water producing system was increased. 3) The cost of energy-producing hot water was reduced.