Developing Shallot Chemical Mixer through Mutually Incorporated Technology Transfer Technique


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This research aim developing shallot chemical mixer through mutually incorporated technology transfer technique. In comparison between innovation and manual labor, it is found that the diffusion of the machine is minimal or barely increases speed and results in safety when mixing. In term of manual labor, the diffusion process causes delay when mixing and most importantly it may lead to health concerns. As for the value of bruising of the shallot, both techniques show slow bruising value and for electricity value, the motor has a 220 V 50 Hz alternate current electricity pressure. Shallots which weigh 25 kilograms consume 0.4 current A, it could be noticed that in 1 day, 5 hours of chemical mixing- in this case shallot, it requires energy in the amount of0.44 KWh. Taking the calculated value of the rate of power used multiply by the unit of operating electricity, which each household will use less than 150 units per month, since unit 0-150 is at 1.8047 Baht, the example of electricity fee paid daily and monthly will be shown. As for the use of shallot mixture at 25 kilograms using 5 hours, the result is 1,500 kilogram of electricity at 3.97 Baht and 45,000 kilogram per month, which calculates to 23.82 Baht of electricity fee. Comparing this to manual labor of 1 day mixing, the result is 2,000 kilogram at 200 Baht expense; the chemical mixer is therefore cheaper and able to give more accurate portion of the input.It is found that the training plan and manual guiding how to use the iron threshing machine, the learners has progressed in their knowledge at the level of 72.05% and satisfaction producers in terms of its characteristic is very high and the overall overview of the operating of the prototype is very high (x=4.33).



Edited by:

Ruangdet Wongla




G. Intuwong, "Developing Shallot Chemical Mixer through Mutually Incorporated Technology Transfer Technique", Applied Mechanics and Materials, Vol. 886, pp. 175-181, 2019

Online since:

January 2019





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