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Development of Soymilk Making Machinery (2018-19)

M A Hoque
Farm Machinery & Postharvest Process Engineering Division, BARI, Gazipur

M A Hossain
Farm Machinery & Postharvest Process Engineering Division, BARI, Gazipur

M Mubarak Ali
Farm Machinery & Postharvest Process Engineering Division, BARI, Gazipur Bangladesh

Abstract/ Executive Summary:

Soybean provides a cheaper and high protein rich substitute to animal protein. In Bangladesh, uses of soybean for these food items are restricted due to unavailability of suitable machines. The design of the soymilk production and pasteurization plant would assist in increasing soybean in human consumption. The experiment was conducted to develop soymilk making machinery to increase consumption of soybean as human foods during 2018-19. A blender and a pasteurizing unit was designed and developed for making soymilk. Capacity of the blender and pasteurizing unit was 2 liters and 6 liters, respectively. The operational time 50 seconds was selected with 69.69% blending efficiency to prepare soymilk for each batch. Time for heating the interlayer water up to 100 0C was 39 to 41 minutes. Time for reaching milk temperature up to 100 0C required five minutes only. The soymilk was prepared with 20 minutes pasteurizing. The experiment will be continuing in the next year to improve the machine performance and finalize the soymilk making parameters.

Keywords: soymilk production, Pasteurization, Blending efficiency, Protein substitute

Location: FMPE Divisional workshop, BARI, Gazipur

Start Date: 01-07-2018

End Date: 30-06-2019

Program Area: Postharvest and Agro-processing

Commodity: Grinding machine, Soybean

Objectives:

To develop soymilk making machinery to increase consumption of soybean as human foods.

Methodology:

A set of soyamilk machine was designed. Some factors were taken into consideration in order to design the machines. The design parameters considered were feed rate, power requirement, shaft speed of the blander and hopper capacity etc. An orthographic projection was drawn with SolidWorks 2016 Software. Small type prototype was targeted to develop with locally available stainless-steel material and single phase electric motor which will be easily functional by the progressive farmers and small entrepreneurs. A pasteurizing heater is an important part which was design as well as blender part. The schematic model of the blender and the pasteurizing heater were drawn. The machines were then fabricated according to drawing in FMPE Divisional workshop as per design with available local materials during 2018-19. Machine components: A mini plant was constructed using stainless steel materials and it is made of the following components: i) Blending unit: This unit is made up of the following sub-component parts: outer casing, hopper, delivery tube, blending chamber, blending blade, shaft, pulley, V-belt and 0.25hp electric motor. The specification of the blender unit of the soymilk maker are doe. The blender unit was operated with 0.20 kW electric motor having 6000 rpm operating speed. The blender was designed for continuous feeding and operation. Two liter per batch could feed. The weight of the blender unit was 16.26 kg. ii) Pasteurization unit: This unit is made up of the following sub-component parts: inner casing, outer casing (water jacket), milk inlet and outlet valves, water inlet and draining valves, external casing. The specification of the pasteurizing unit of the soymilk maker is shown in Table 2. The pasteurizing unit prepared with two cylinders. The inner cylinder was to keep the soymilk and outer cylinder was to keep the hot water. Capacity of the inner cylinder is 6 liters. The space between the cylinders was filled with water which was heated with a 2000 W electric heater. The temperature of the water was monitored with a sensor (200±1 ⁰C) which was connected with a control box. The weight of pasteurizing unit was 28 kg. Mode of operations of the machine: The blending blade was fixed on the vertical shaft inside the blending chamber. Soaked and dehulled grain of soybean was feed inside the blending chamber. Water was also feed with bean. The power source was then switched on for blending operation. The milk outlet valve was opened for out flow of extracted milk to the pasteurization chamber from the blending machine. This is the raw soyamilk. The water tank was then mounted on the pasteurizing heating machine. The boiling tank was filled with water to the required level. The milk was fed into the machine through the hopper. The temperature of the water was monitored through the temperature gauge. The hot water was hold inside the pasteurizer for the required time. The pasteurizer outlet valve was open for outflow of the milk. The water jacket outlet valve was open for draining of the used water. Performance test of the soya milk was done at FMPE Divisional workshop, BARI, Gazipur. Preparation of Soybean Milk: The whole soybeans were washed and soaked in water (1:3) at room temperature (25±5 °C) for 8 hours in normal water and husk was separated from the bean by pressing the bean followed by washing with water. The beans were then ground in blender for various time. The ratio of beans to water was 1:5 (w/v). The resulted suspension was filtered. And then the suspension insert in pasteurization unit. The outer temperature was more than 100 ⁰C and inner temperature was 100 ⁰C. The liquid was kept for 20 minutes. Hot suspension was come out by outlet. This suspension was cooled and became soymilk. The process of soymilk preparation is done as per predesigned flow diagram. Determination of machine blending efficiency: This is the measure of the degree by which the grains are reduced in size and was determined.

Source of Information: Annual Research Report 2018-2019, BARI, Gazipur, Bangladesh

Article Link (Online Journal):

Funding Source:

1.

Budget:

Total Budget (Tk.) :

Achievement/Findings:

A blender and a pasteurizing unit were designed and developed for making soymilk. Capacity of the blender and pasteurizing unit was 2 liters and 6 liters, respectively. The operational time 50 seconds was selected with 69.69% blending efficiency to prepare soymilk for each batch. Times for heating the interlayer water up to 100 ⁰C were 39 to 41 minutes. Time for reaching milk temperature up to 100 ⁰C was five minutes. The soymilk was prepared with 20 minutes pasteurization. The experiment will be continuing in the next year to improve the machine performance and finalize the soymilk making parameters.

Knowledge Management: Report/Proceedings