Design and Development of the Fermented Fish Chopper Machine using the Design of Experiments Method

Abstract

The objective of this research is to design and develop a fermented fish chopper machine to provide support to community enterprises in Phetchabun province in Thailand. A full factorial design of experiments was employed for the purpose of evaluating and optimizing manufacturing parameters. The experiment involved varying the knife chopping speed, the chopping block speed, and the press distance of the knife from 250 to 280 rpm, 50 to 70 rpm, and 1 to 3 mm, respectively. The Analysis of Variance (ANOVA) was employed to analyze the variation in the experimental data. The main effects and interaction effects were found to be significant (p < 0.05), indicating their influence on chopping time. The results demonstrated the optimal operating conditions for minimizing chopping time and improving machine performance.