[ Papers ]

Journal of the Korean Society of Manufacturing Technology Engineers - Vol. 28, No. 1, pp.9-16

ISSN: 2508-5107 (Online)

Print publication date 15 Feb 2019

Received 07 Jan 2019 Revised 19 Jan 2019 Accepted 22 Jan 2019

DOI: https://doi.org/10.7735/ksmte.2019.28.1.9

Performance Analysis of the Prototype Ice Cream Sandwich Enveloping System

Jung Duck So^a^{, *}

aDepartment of Mechanical Systems Engineering, Jeonju University, 303, Cheonjam-ro, Wansan-gu, Jeonju, Jeonbuk-do, 55069, Korea

Correspondence to: ^*Tel.: +82-63-220-2712 Fax: +82-63-220-2056 E-mail address: jungdso@jj.ac.kr (Jung Duck So).

Abstract

The Prototype Ice Cream Sandwich Enveloping System was manufactured with an automated sequential control procedure to envelop an ice cream sandwich made of softened ice cream and two slices of bread, which would be ready-to-serve as a deep-fried dessert. The prototype discharge softened ice cream on a slice of bread and sandwiched it with another slice. The automated system would then envelope the sandwich utilizing four air presses and four cavity molds. Performance was evaluated with a sample size of 120 slices of bread and softened ice cream. This system enveloped a row of four ice cream sandwiches at a time and was capable of enveloping more than eight ice cream sandwiches per minute at an efficiency of 94%. Weight of softened ice cream discharged on a sandwich ranged 45±3 g. The failure of enveloping ice cream sandwiches was due to horizontally positioned and protruding slices of bread.

Keywords:

Fried ice cream, Softened ice cream, Ice cream sandwich, Enveloping system, Sliced bread, Automation

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