Controlled Vacuum Fryer

A design project report

submitted in partial fulfillment of
the requirements for the award of the degree of
BACHELOR OF TECHNOLOGY
in
Mechanical Engineering
from
APJ Abdul Kalam Technological University

Submitted By
Inzamam K (MEA15ME046)
Arjun P (MEA15ME027)
Jishnu V (MEA15ME053)

MEA Engineering College

Department of Mechanical Engineering
Vengoor P.O, Perinthalmanna, Malappuram, Kerala-679325
NOV 2017
—–

Department of Mechanical Engineering

MEA ENGINEERING COLLEGE
PERINTHALMANNA-679325

Certificate

This is to certify that the design project report entitled “Controlled Vacuum Fryer”
is a bonafide record of the work done by Inzamam K (MEA15ME046), Arjun P
(MEA15ME027), Jishnu V (MEA15ME053) under our supervision and guidance.
The report has been submitted in partial fulfillment of the requirement for award of the
Degree of Bachelor of Technology in Mechanical Engineering from the APJ Abdul
Kalam Technological University for the year 2017.

Mr Shafeeque P. Mr Saif V. Kassim.

Head Of the Department (Project co-ordinators)
Dept.of Mechanical Engineering Assistant Professors
MEA Engineering College Dept.of Mechanical Engineering
MEA Engineering College
 Acknowledgements
An endeavor over a long period may be successful only with advice and guidance of many
well wishers. We take this opportunity to express our gratitude to all who encouraged
me to complete this mini project. We would like to express our deep sense of gratitude
to our resepcted Principal Dr. Rajin M Linus for his inspiration and for creating
an atmosphere in the college to do the design project.

We would like to thank Mr Shafeeque P , Head of the Department, Mechanical

Engineering for providing permission and facilities to conduct the mini project in a
systematic way. We’re highly indebted to Mr Saif V Kassim., Asst. Professor in
Mechanical Engineering for guiding me and giving timely advices, suggestions and
whole hearted moral support in the succesful completion of this design project.

Our sincere thanks to design project co-ordinators Mr Saif V Kassim.and Mr Irshad

Ali. (Asst. Professors in Mechanical Engineering) for their wholehearted moral
support in completion of this design project.

Last but not least, We would like to thank all the teaching and non-teaching staff and
our friends who have helped us in every possible way in the completion of our design
project.

Inzamam K (MEA15ME046) DATE:

Arjun P (MEA15ME027)
Jishnu V (MEA15ME053)

ii
 Abstract

THE VACUUM FRYER is an advanced device which employs a deep fry process, along
with principles applied to improve the quality, uniformity and safety of the object sub-
jected to the frying process , also to enhance and extend the life span of the frying
liquid(oil) without burnout or formation of acrylamide.

The expected outcome of the proposed system is ; Identical,less hazardous and burn-free
fried objects that were subjected to the vacuum frying process. The process invokes in
the thermal,thermodynamic,chemical and mechanical aspects of the surrounding, frying
fluid, object being fried and the enclosed chamber used to contain the system alto-
gether.By subjecting the objects to vacuum frying the user can increase the lifespan of
the frying liquid around 40 times more than the lifespan obtained during normal at-
mosphere frying,thus the device will be extremely helpful for mass fry producers to cut
their cost at a greater level. There are no safety hazards while using the device fried
objects thus makes it the best way to produce enormous amount of the same.
Contents

Acknowledgements ii

Abstract iii

Contents iv
0.0.1 Abbreviation List . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1

1 INTRODUCTION 2
1.0.0.1 Mind Map . . . . . . . . . . . . . . . . . . . . . . . . . . 3

2 OBJECTIVE 4

3 SYSTEM DESIGN 5
3.1 System Development . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
3.2 Working Configuration . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
3.2.1 Operation Steps . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
3.2.2 Product Features . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7
3.2.3 Project Constraints . . . . . . . . . . . . . . . . . . . . . . . . . . 7
3.3 Functional Requirements . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
3.3.0.1 Connection Flow Diagram . . . . . . . . . . . . . . . . . 9
3.3.0.2 Illustration . . . . . . . . . . . . . . . . . . . . . . . . . . 10
3.3.0.3 Illustration of output . . . . . . . . . . . . . . . . . . . . 11
3.3.0.4 Machine Principle . . . . . . . . . . . . . . . . . . . . . . 12
3.4 Non functional Requirements . . . . . . . . . . . . . . . . . . . . . . . . . 13
3.5 Marketing . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13

4 CONCLUSION AND FUTURE WORK 14

REFERENCES 15

iv
Contents 1

0.0.1 Abbreviation List

Abbreviation Description

CVF Controlled Vacuum Fryer

ASME American Society for Mechanical Engineers

IEEE Institution for Electrical and Electronics Engi-

neers

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CHAPTER 1

INTRODUCTION

“fried means well cooked”

As the quote explains the reason for fried objects to be the most desired and anticipated
food type is the flavour, state of cook percentage and the tongue soothing texture of
taste it offers.

The Vacuum fryer project proposal is purely based on the need for an efficient frying
devices in-order to replace the traditional normal atmospheric frying methods, which
creates portions of acrylamide when the temperature fed to the frying fluid is not regu-
lated properly.

Acrylamide is an carbon-compound which in fact posses a serious threat concerned over

its consumption, researches has revealed that the intake of this may lead to various
heart and kidney diseases which will cost the users life. The health hazard in using
the normal atmospheric fried object is very much hideous, the user is unaware of the
formation of such compounds and unknowingly utilizes the same burned out frying oil
again and again which leads to several safety concerns over their health.

The necessity of a product which can be suited to fry different objects without the
formation of such unfavourable compounds lead us to discover the ample opportunity to
restrict the formation of the acrylamide and output a safe product with natural flavour
un-wiped.

The enclosed chamber used for the frying system is equipped with temperature regula-
tor,while heating the oil a smaller boiling point (around 130 degree Celsius) is set by
clearing out the air that is by lowering the atmospheric pressure below the vacuum level.
Decreasing pressure helps directly in decreasing the boiling point of the oil used.

2
Chapter 1 INTRODUCTION 3

1.0.0.1 Mind Map

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CHAPTER 2

OBJECTIVE

• To fry several food items without the formation of acrylamide in the frying fluid.

• To increase lifespan of the oil being chosen as the frying fluid, without causing any
kind of health hazards.

• To reduce the human-effort in mass production of fried objects.

• To serve safe, identical and perfect cooked fried products with their own natural
flavour preserved and unaltered even after the frying process.

• The extended lifespan of the frying fluid provides the manufacturer with less ex-
penses being spend to get the raw material.Thereby cutting down the raw material
cost which paves way to the profit.

• Mass producers(fried food) can now also be sure about their product quality and
safety as all the products are output identically.

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CHAPTER 3

SYSTEM DESIGN

The CVF is designed to avail a novel method of deep frying process with less human
effort and high productivity. The system consist of– An enclosing chamber, Internal
cylindrical vessel to accommodate the frying object, Vacuum pump to evacuate the air
inside the vessel , temperature controlled ignition knobs to heat the oil , inert bottom
portion to contain the frying oil and carry out the process. The designing aspects
concentrate on grouping the whole parts into a single system of a medium size range.

3.1 System Development

• Scope

The product obtained from the CVF process often preserves the natural texture, odour
,flavours etc of the input object which is subjected to deep frying. In a world with
anticipation and concerns over the food safety along with the desire to enjoy fried food
the demand for such a product carrying out the fry process with less safety hazard is
very high and posses extreme scope in the current scenario.

• Feasibility

The product posses an expensive initial cost to fabricate and manufacture the component
parts and then to assemble them accordingly, but once it is in running condition the cost
is cut down at an enormous rate, thus fetching excellent earnings for customers opting
for large scale production or mass production units by utilizing CVF device.

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Chapter 3 SYSTEM DESIGN 6

3.2 Working Configuration

The Vacuum Fryer machine works on the principle that ’by reducing the pressure the
boiling point also is decreased’.The vessel or chamber is of a specially designed structure
which allocates the exhaustion of the air with the aid of a vacuum pump(low power).The
arrangements are made inside the chamber to create a thermally active region in-order
to heat the frying fluid.A sieved movable cylinder is installed within the chamber to
accommodate the frying objects , which can be controlled (rotated) externally with the
handle connected to its free-shaft.The oil is filled at the inner bottom end of the outer
cylindrical chamber.Underneath which,the heating probes/stoves are provided to heat
the oil. An adhesive pipe is connected to the later end of the chamber, which is provided
to exhaust out the air out of the system with the help of the vacuum pump.

3.2.1 Operation Steps

• The food stuff need to be fried is enclosed into a specialized pressure vessel con-
taining a deep fryer system.

• The chamber/vessel is connected to a vacumm pump.

• With the help of the pump, the chamber gets de-pressurised.

• Food stuff is immersed into the frying liquid within the vessel with the help of the
rotating handle.

• The instant inner cylindrical container position is left unchanges for the required
time to complete the fry process.

• After completion of frying process, the rotating handle is used to retreive the inner
cylinderto the normal position.

• The vesssel is re-pressurised again in quick time.

• The fried object is collected from the container and left for centrifugal spinning
process to eliminate mere amount of oil absorbed by the fried objects.

• products are ready to be served or packed.

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Chapter 3 SYSTEM DESIGN 7

3.2.2 Product Features

• Low moisture content in the output.

• Longer shelf life of the output.

• Energy efficient process (running condition).

• Natural flavour preserved outputs.

• Extremely beneficial for some objects with intense odour such as durian.

• Can be used to fry high sugar contained fruits and vegetables.

• Low water and humid activities inside the chamber.

• Easy to handle.

• The fat absorption rate of the output is much lower when compared to products
obtained from normal atmospheric frying.

3.2.3 Project Constraints

• The device requires lowering of pressure to reach vacuum level,an enclosed con-
tainer depressurized can be very dangerous if not handled properly.

• The obtained products are depressurized and then pressurized instantly during the
fry process.

• A lack of design for small scale production.

• There is high risk when working on vessel with internal pressure over the general
vessels with atmospheric vessel.

• This technology is not suited for food products that are already not suited for
normal (at atmospheric pressure) deep frying.

• Investment cost is much higher than normal frying process.

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Chapter 3 SYSTEM DESIGN 8

3.3 Functional Requirements

This section includes the requirements that specify all the fundamental actions of the
proposed system.

• Specialized thermal chamber.

• sieved cylindrical container

• Vacuum pump

• Controlled ignition knobs

• Condenser/chiller

• Frying fluid

• Source of ignition

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Chapter 3 SYSTEM DESIGN 9

3.3.0.1 Connection Flow Diagram

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Chapter 3 SYSTEM DESIGN 10

3.3.0.2 Illustration

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Chapter 3 SYSTEM DESIGN 11

3.3.0.3 Illustration of output

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Chapter 3 SYSTEM DESIGN 12

3.3.0.4 Machine Principle

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Chapter 3 SYSTEM DESIGN 13

3.4 Non functional Requirements

The requirements in this section provide a detailed specification of the user interaction
with the machine/device. Long handle is allocated to comfort the users , the rotation
of the handle determines the position of the sieved container which is used to accommo-
date the to be fried objects.All the parts are integrated to the system to minimize the
complexity of the device.A centrifugal spinner can be used to drain out the excess oil
absorbed by the output to make it more perfect.

3.5 Marketing

The product marketing strategy is purely based on the type of customers, as the initial
cost of the product is just above economy. The scope of the product lye around the
demand of the product within the large production units and branded and automated
food stores.

• Large scale production centered design.

• Less safety and health hazards.

• Quality output and natural texture preserved.

• Very less cost during running condition.

• Integrated design viable for digitization.

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CHAPTER 4

CONCLUSION AND FUTURE WORK

The product requires certain amenities to complete its fabrication, but the constructions
methodology’s are quite easy to acquire.The project idea is feasible at all dimensions,
characteristic analyzing and evaluation of the same has made the idea more conve-
nient for the observers. The future development of the SYSTEM is concerned over the
innovative and creative up-gradation aroused in the technological field, especially in au-
tomation section which deals with the digitization of several mechanical process. Our
future intention is in creating a portable vacuum fryer which can be used for small scale
production. The project team along the guides are researching over the possibility of
such a system which is affordable economically and posses high mobility ,portability and
less in size range.

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 REFERENCES

1.ASME-Heat Transfer to Foods: Ensuring Safety and Creating Microstructure-Peter J.

Fryer and S. Bakalis, Jan 20, 2012.

2. ASME-Stress Concentration Factors of Cross-Bores in Thick Walled Cylinders and

Blocks-Ricky D. Dixon, Daniel T. Peters and Jan G. M. Keltjens, May 05, 2004

3.IEEE-Study of Intensification of Vaporization by Decompression to the Vacuum (IVDV)

as an environment-friendly process on the expansion of maize.Rachelle Mrad Richard G.
Maroun Nicolas Louka, 12 March 2015

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