The present invention generally relates to a food processing apparatus and more particularly to an apparatus for dispensing and frying semi-solid batter globules.
BACKGROUND
Ready-to-eat products have wide popularity among users. The production method of such food products includes methods of preparation of raw material, which may be in the form of batter or paste, and methods of cooking the prepared raw material. For instance, boondi, a savoury type of ready-to-eat product, is generally prepared by dispersing chickpeas flour batter globules by manually tapping the sieve over the frying pan that contains hot oil. This method is labour intensive and time consuming. Further, the manual operation is dependent upon the skills of the labourer, which in most cases results in an inconsistency in size of the boondi.
Presently, many food-processing apparatuses are available for producing the ready-to-eat products automatically and that overcome the above deficiencies of manual preparation.
By way of an example, IN Patent 289860 describes a device for continuous production of boondi and other traditional deep fat fried product. The device consists of a solenoid coupled to the one end of a vertical rod through a pin. The other end of the vertical connected to a sieve, meant for forming boondi or any traditional fried product, through a split pin, one end of the sieve attached to the main frame through a hinge. The device is also provided with a timer used for varying the ON/OFF time of magnetization of the solenoid, which gives impact to the sieve against the stationary rod.
By way of another example, IN Patent Application 1577/MUM/2011 describes an apparatus for preparing boondi. The apparatus comprises an inlet for receiving slurry of gram flour and water. The apparatus also comprises a pump for lifting the slurry of gram flour and water received through the inlet at a predetermined height through a piping arrangement. The apparatus further comprises a sieve system consisting of at least one sieve having plurality of round openings. An outlet of the piping arrangement is placed over the at least one sieve so that when the slurry falls down on the sieve, the slurry takes ball shape. The apparatus also

comprises a heat exchanger system having an inlet to receive cold oil, an outlet to provide hot oil and a heating means for heating the cold oil. The apparatus also comprises a first frying mechanism for partially frying the ball shaped slurry and a second frying mechanism for fully frying the partially fried boondi from the first frying mechanism. The first frying mechanism is in fluid communication with the outlet of the heat exchanger system. The first frying mechanism comprises a small tank to store the hot oil for frying purpose. The second frying mechanism is in fluid communication with the inlet and outlet of heat exchanger system so that there is continuous flow of hot oil across the first and second frying mechanism. The apparatus further comprises a filtering mechanism for separating fried boondi from the second frying mechanism.
However, in such existing apparatus the sieve is attached with the machine in a fixed manner. Due to this, the globules of only fixed shape and size are obtained. Moreover, positioning of the sieve is fixed at a predefined height. As such, the tapping height of the sieve in these machines cannot be changed, and therefore such machines do not allow a user to produce boondi with variations in its shape and size.
Thus, there is need for such food processing apparatus that overcomes at least the above-mentioned deficiencies.
SUMMARY OF THE INVENTION
This summary is provided to introduce a selection of concepts in a simplified format that are further described in the detailed description of the invention. This summary is not intended to identify key or essential inventive concepts of the claimed subject matter, nor is it intended for determining the scope of the claimed subject matter.
In accordance with the purposes of the subject matter, the present invention as embodied and broadly described herein comprises an apparatus for dispensing and frying semi-solid batter globules.
In accordance with an embodiment, the apparatus for dispensing and frying semi-solid batter globules comprises a frame and a hopper assembly. The hopper assembly is vertically mounted on the frame to supply a semi-solid batter. The apparatus further comprises a reciprocating motion generator mounted on the frame to generate a linear harmonic reciprocating motion.

Further, the apparatus comprises an adjustable sieve assembly removably mounted on the frame and in fluid communication with the hopper assembly. The adjustable sieve assembly receives the semi-solid batter from the hopper assembly. The adjustable sieve assembly is further operably connected with the reciprocating motion generator for dispensing the semi-solid batter in a pattern defined by the linear harmonic reciprocating motion. The adjustable sieve assembly dispenses the semi-solid batter in the form of semi¬solid batter globules at a dispensing rate defined by the linear harmonic reciprocating motion.
Further, the adjustable sieve assembly comprises a sieve plate having a plurality of openings of predetermined dimension. The adjustable sieve assembly further comprises a sieve handle having a plurality of apertures so that the adjustable sieve assembly is removably mounted at a plurality of mounting positions on the frame. The mounting positons provide a predetermined altitude for mounting the adjustable sieve assembly. The predetermined altitude defines a dimension of the semi-solid batter globules dispensed by the adjustable sieve assembly.
The advantages of the present subject matter include, but not limited to, automatic and uniform dispersion of the batter globules at a predefined rate. This results in elimination of manual labour. Further, globules can be obtained in different shapes and sizes. Moreover, the apparatus can function at various operational speed so as to allow preparation of processed food as per the requirement. Thus, the time taken for preparation of the processed food is also comparatively less. These and other aspects, as well as advantages, will be more clearly understood from the following description taken in conjugation with the accompanying drawings.
BRIEF DESCRIPTION OF THE ACCOMPANYING DRAWINGS
To further clarify advantages and aspects of the invention, a more particular description of the invention will be rendered by reference to specific embodiments thereof, which is illustrated in the appended drawings. It is appreciated that these drawings depict only typical embodiments of the invention and are therefore not to be considered limiting of its scope. The invention will be described and explained with additional specificity and detail with the accompanying drawings in accordance with various embodiments of the invention, wherein:

Figure 1 illustrates an apparatus for dispensing and frying semi-solid batter globules in accordance with an embodiment of the present subject matter.
Figure 2a illustrates a side view of a frame of the apparatus, in accordance with the embodiment of the present subject matter.
Figure 2b illustrates a top view of the frame of the apparatus, in accordance with the embodiment of the present subject matter.
Figure 2c illustrates a front view of the frame of the apparatus, in accordance with the embodiment of the present subject matter.
Figure 3a illustrates a hopper assembly of the apparatus as illustrated in Figure 1, in accordance with the embodiment of the present subject matter.
Figure 3b illustrates a schematic view of the dimensions of a hopper of the hopper assembly as illustrated in Figure 3 a, in accordance with the embodiment of the present subject matter.
Figure 4 illustrates a reciprocating motion generator of the apparatus as described in Figure 1, in accordance with the embodiment of the present subject matter.
Figure 5 illustrates an adjustable sieve assembly of the apparatus, in accordance with the embodiment of the present subject matter.
Figures 6 to 9 illustrates different bar graphs and a scatter line plot obtained on analysis of an experiment performed on the apparatus in accordance with the embodiment of the present subject matter.
It may be noted that to the extent possible, like reference numerals may have been used to represent like elements in the drawings. Further, those of ordinary skill in the art will appreciate that elements in the drawings are illustrated for simplicity and may not have been necessarily drawn to scale. For example, the dimensions of some of the elements in the drawings may be exaggerated relative to other elements to help to improve understanding of aspects of the invention. Furthermore, one or more elements may have been represented in the drawings by conventional symbols, and the drawings may show only those specific details that are pertinent to understanding the embodiments of the invention so as not to

obscure the drawings with details that will be readily apparent to those of ordinary skill in the art having benefit of the description herein.
DETAILED DESCRIPTION
It should be understood at the outset that although illustrative implementations of the embodiments of the present disclosure are illustrated below, the present invention may be implemented using any number of techniques, whether currently known or in existence. The present disclosure should in no way be limited to the illustrative implementations, drawings, and techniques illustrated below, including the exemplary design and implementation illustrated and described herein.
The terminology and structure employed herein is for describing, teaching and illuminating some embodiments and their specific features and elements and does not limit, restrict or reduce the scope of the invention.
More specifically, any terms used herein such as but not limited to “includes,” “comprises,” “has,” “consists,” and grammatical variants thereof do not specify an exact limitation or restriction and certainly do not exclude the possible addition of one or more features or elements, unless otherwise stated, and furthermore must not be taken to exclude the possible removal of one or more of the listed features and elements, unless otherwise stated with the limiting language “must comprise” or “needs to include.”
Whether or not a certain feature or element was limited to being used only once, either way, it may still be referred to as “one or more features” or “one or more elements” or “at least one feature” or “at least one element.” Furthermore, the use of the terms “one or more” or “at least one” feature or element do not preclude there being none of that feature or element, unless otherwise specified by limiting language such as “there needs to be one or more . . . ” or “one or more element is required.”
Unless otherwise defined, all terms, and especially any technical and/or scientific terms, used herein may be taken to have the same meaning as commonly understood by one having an ordinary skill in the art.
Reference is made herein to some “embodiments.” It should be understood that an embodiment is an example of a possible implementation of any features and/or elements. Some embodiments have been described for the purpose of illuminating one or more of the
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potential ways in which the specific features and/or elements of the invention fulfill the requirements of uniqueness, utility, and non-obviousness.
Although one or more features and/or elements may be described herein in the context of only a single embodiment, or alternatively in the context of more than one embodiment, or further alternatively in the context of all embodiments, the features and/or elements may instead be provided separately or in any appropriate combination or not at all. Conversely, any features and/or elements described in the context of separate embodiments may alternatively be realized as existing together in the context of a single embodiment.
In accordance with an embodiment, an apparatus to dispense and fry semi-solid batter globules (hereinafter interchangeably referred as “apparatus”) is disclosed. The apparatus may be used for automatic dispensing of semi-solid batter comprising a mixture of raw food in the form of semi-solid batter globules. In an embodiment, at each metal-to-metal contact surface present in the apparatus a rubber cushions are provided in order avoid noisy operation as well as reduced wear and tear.
Further, the apparatus also incorporates a frying unit to produce marketable food products from raw food ingredients for easy preparation.
Figure 1 illustrates an apparatus (100) to dispense and fry semi-solid batter globules (hereinafter interchangeably referred as “globules”), in accordance with an embodiment of the present subject matter. The apparatus (100) comprises a frame (102), a hopper assembly (104), a reciprocating motion generator (106), and an adjustable sieve assembly (108).
The frame (102) acts as a housing to accommodate or support the various units/assemblies of the apparatus (100) along with any food material/product put in the apparatus (100) for processing. Therefore, the frame (102) is made of any suitable material that can withstand high weight/load of the apparatus (100). Examples of such material include, but not limited to, mild steel and alloy steel 250.
Now, Figure 2a, Figure 2b, and Figure 2c illustrates a side view (200), a top view (202) and a front view (204) of the frame (102) of the apparatus (100) respectively. In an example, ‘L’ shaped angles made up of mild steel and of size 35 mm x 35 mm x 5 mm (l x b x t) are used for fabrication of the frame having dimensions as 650 mm x 450 mm x 750 mm (l x b x h).
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Further, the hopper assembly (104) is vertically mounted on the frame (102) in a fixed manner. The hopper assembly (104) can be fixed on the frame (102) by means of a handle (112) supporting the hopper assembly (104). Various mounting means in the form of joints, but not limiting to, bolted joint, welding, rivet, cotter joints, etc., may be used to fix the handle (112) on the frame (102).
Furthermore, the hopper assembly (104) supplies a semi-solid batter (hereinafter interchangeably referred as “batter”). The batter may be a mixture of one or more ingredients that becomes edible or suitable for human consumption after processing such as frying. In an example, the batter is a mixture of chickpea flour and water to prepare a sweet dish such as boondi after frying.
Furthermore, the reciprocating motion generator (106) is fixedly mounted on the frame (102) to generate a linear harmonic reciprocating motion.
Furthermore, the adjustable sieve assembly (108) is removably mounted on the frame (102) and in fluid communication with the hopper assembly (104). The adjustable sieve assembly (108) receives the batter from the hopper assembly (104). The adjustable sieve assembly (108) is further operably connected with the reciprocating motion generator (106) for dispensing the batter in a pattern defined by the linear harmonic reciprocating motion. The adjustable sieve assembly (108) dispenses the batter in the form of globules at a dispensing rate defined by the linear harmonic reciprocating motion. In an implementation, the dispensing rate achieved can be in the range of 55kg/hr to 60 kg/hr.
Furthermore, the apparatus (100) comprises a frying mechanism (110) to fry the globules. The frying mechanism (110) is in fluid communication with the adjustable sieve assembly (108). The frying mechanism (110) includes a frying unit, a frying pan, a frying ladle, and frying mediums. Examples of frying units may include, but not limited to, a gas stove, a frying unit comprising of heat exchanges, air fryers, etc. The frying mechanism (110) also comprises frying mediums heated at a certain temperature to produce processed food products as a result of frying. Examples of frying mediums include, but not limited to, edible oils, which may comprise of desi-ghee, mustard oil, olive oil, refined soya bean oil, dalda, coconut oil, sesame oil, groundnut oil, etc., depending upon the taste of the consumer. As such, when the globules being dispensed from the adjustable sieve assembly (108) is exposed to the hot frying medium present in the frying pan placed on the fried unit are processed into
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final processed product, which may be further used for human consumption or for preparation of dishes.
Figure 3a illustrates the hopper assembly (104) in accordance with the embodiment. The hopper assembly (104) includes a hopper (300) and a flow control mechanism (302). In an implementation, the hopper has a conical shape. The hopper has a first orifice (304) arranged at top of the conical shape and a second orifice (306) arranged at bottom of the conical shape. The first and second orifices (304, 306) have different dimensions. The first orifice (304) is adapted to receive the batter from a supply unit (not shown in the figure).
Further, dimensions of the hopper (300) are selected to provide optimum storage and high dispensing capacity of the batter. Referring to Figure 3b, the dimensions of the hopper (300) can be determined by using two right-angled triangles (310). For the sake of brevity and clarity, only one right-angle triangle is illustrated. The sides of the right-angled triangle indicate height and half the width of the top of the hopper (300). The depth of the hopper (300) is illustrated by the height ‘h’ of the right angled triangle and the radius ‘r’ of the first orifice of the hopper (300) can be determined by the base of the right angled triangle. In an example, the hopper (300) has an apex angle of 40°.
Furthermore, the flow control mechanism (302) is arranged at the second orifice (306) of the hopper (300). The flow control mechanism (302) is adapted to control a flow rate of dispensing the batter into the adjustable sieve assembly (108). The flow control mechanism (302) includes a valve (not shown in the figure) and a handle (not shown in the figure) to operate the valve. Examples of the valve include, but not limited to, a ball valve, a butterfly valve, a gate valve, a plug valve, etc. In operation, the valve is initially in closed position thereby preventing any flow of batter while being loaded into the hopper (300). The valve can then be moved to various open positions such as fully open, partially open, etc., by the handle. These open positions of the valve control the flow rate of dispensing the batter thereby allowing dispensing of the batter from the hopper (300) into the adjustable sieve assembly (108) by virtue of gravity.
Furthermore, the hopper assembly (104) comprises a cover (308) removably mounted
on the first orifice (304). The cover (308) helps in avoiding contamination of the batter and
enables in maintaining the consistency of the batter stored in the hopper (300). In an example,
the hopper assembly (104) is made of a food grade material, such as stainless steel SS304 and
of a predefined thickness to avoid corrosion that may occur on exposure to the surrounding
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environment. In an example, the thickness of the stainless steel used for hopper assembly (104) is 3 mm. The hopper assembly (104) has a ratio of the height of the hopper (300) to a diameter of the first orifice (304) is 0.7284.
Figure 4 illustrates the reciprocating motion generator (106) in accordance with the embodiment of the present subject matter. The reciprocating motion generator (106) comprises a motor (400) and a slider crank (402). The slider crank (402) is operably connected with the motor (400) through a motor shaft (404). The slider crank (402) converts a rotational motion of the motor shaft (404) into the linear harmonic reciprocating motion. The slider crank (402) is further operably connected to the adjustable sieve assembly (108).
The motor (400) operates the apparatus (100) to dispense the globules. The motor (400) is fixedly mounted on the frame (102). In an implementation, the motor (400) may be mounted in the middle of the frame (102). Examples of the motor (400) include, but not limited to, a single phase AC induction motor, a two phase servomotor, and a single-phase synchronous motor. The motor (400) further comprises a moving part (not shown in the figure) i.e., a rotor and a motor shaft (404) connected to the rotor. The rotor turns the motor shaft (404) to deliver the mechanical power. The motor shaft (404) then transfers the rotating motion to the slider crank (402) to generate a linear harmonic reciprocating motion. The slider crank (402) further comprises a connecting rod, pins, bearings, crank pin, bearing sheet, etc., for operably connecting with the motor shaft (404) and the adjustable sieve assembly (108).
Further, a reduction gearbox (406) is mounted on the motor shaft (404) for controlling the operational speed of the motor shaft (404). The varying operational speeds of the motor shaft (404) control the linear harmonic reciprocating motion of the slider crank (402). In an example, a single phase alternating current motor having power value of 0.5 hp and speed of 1425 rpm was used to operate the apparatus (100). In such example, the reduction gearbox (406) comprising worm gears with gear teeth ratio of 1:15 are used to reduce the speed from 1425 rpm to 95 rpm to operate the slider crank (402).
Therefore, in operation, the linear harmonic reciprocating motion of the slider crank (402) provides jerk to the adjustable sieve assembly (108). The jerk may be in the form of vertical vibrations. These vertical vibrations provide required amount of tapping to the adjustable sieve assembly (108) and produce uniform distribution of the globules in a pattern
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defined by the linear harmonic reciprocating motion. In an example, the pattern may be in the form of, but not limited to, an oval pattern.
In an implementation, the slider crank (402) may be mounted on the frame (102) by means of a secondary frame (not shown in the figure). In an example, the secondary frame may be mounted using vertical supports on the frame (102). Further, the connecting rod of the slider crank (402) connects with the secondary frame at a small end and with the crank at big end. The dimensions of the secondary frame are based on the motor (400) and a stroke length of the connecting rod. In an example, the stroke length is 100 mm and therefore the dimension of the secondary frame is 150 mm. In addition, the secondary frame has a dimension 250mm x 250 mm. In such example, fabrication of the secondary frame is done using a square pipe of dimension 20mm x 20mm.
Figure 5 illustrates the adjustable sieve assembly (108) in accordance with the embodiment of the present subject matter. The adjustable sieve assembly (108) comprises a sieve plate (500) and a sieve handle (502). The sieve plate (500) has a plurality of openings (504) of predetermined dimension. The predetermined dimension of the openings (504) enables to dispense the globules in a predetermined shape. In an example, the dimensions of plurality of openings (504) of 3 mm, 4 mm and 5 mm of the sieves plates was used to obtain boondi of various sizes. The sieve plate (500) has a diameter 150 mm.
Further, in accordance with embodiment, the sieve handle (502) has a plurality of apertures (506). The apertures (506) enable mounting of the adjustable sieve assembly (108) at a plurality of mounting positions on the frame (102). In an example, the sieve handle of 500 mm length was used for mounting the sieve assembly on the frame. The predetermined altitudes were kept as 20 cm, 30 cm, 40 cm and 50 cm.
The mounting positons are located on the frame (102) to provide a predetermined altitude to the adjustable sieve assembly (108). The predetermined altitude defines the dimension of the globules dispensed by the adjustable sieve assembly (108). As would be understood, the predetermined altitude would directly affect the sphericity of the globules since the velocity of release of globules from the sieve plate until the impact of the globules is inversely proportional to the predetermined altitude. Thus, it can be observed that higher the altitude, the smaller is the shape.
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In operation, the batter is introduced through the first orifice (304) into the hopper assembly (104). As soon as the motor (400) is turned on, the motor shaft (404) rotates the slider crank (402) and in turn, the adjustable sieve assembly (108) will start producing vibrational motion due to the conversion of rotary motion of the motor shaft (404) to linear harmonic reciprocating motion. The flow control mechanism (302) present at the second orifice (306) of the hopper assembly (104) is opened manually, which allows the batter to drop directly into the sieve plate (500). The sieve plate (500) containing perforations of certain dimensions will then dispense the globules in a pattern defined by the motion of the adjustable sieve assembly (108) as a resultant of the linear harmonic reciprocating motion in into the frying mechanism (110) for frying.
An experiment was conducted on the apparatus (100) in accordance with various embodiments of the present subject matter to dispense and fry boondi. Following is the experimental result and comparative analysis with respect to fried boondi obtained by manual boondi making machine and by the apparatus (100) in accordance with the present invention.
1.1 Comparative analysis of fried boondi made by manual boondi making machine and by the apparatus of the present invention
In one example, comparison of proximate nutritional composition and physical properties of boondi prepared by manual method and prepared by the apparatus (100) is graphically represented. Figure 6 illustrates, by way of a bar graph (600), the comparative representation of the average moisture, fat, protein, ash and carbohydrate content of boondi prepared manually and prepared by using the apparatus (100).
The moisture content of manually prepared boondi was 25.2% while, the moisture content was 29.1% for boondi prepared by using the apparatus (100). The fat content for manually prepared boondi was 28.8% as compared to fat content of 25.8% for Boondi obtained by apparatus (100).Similarly, the protein content for the former was 21.7% while, the protein content for the latter. Further, the ash content for manually prepared boondi and the boondi prepared by the apparatus (100) was 1.95% and 1.90% and the carbohydrates content was 22.35% and 20.1% respectively.
The percentage variation in the nutritional composition of manually prepared boondi with boondi prepared by the apparatus (100) for moisture content, fat content, protein
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content, ash content and carbohydrates content so obtained is 15.4%, 10.4%, 6.4%, 2.5% and 10% respectively.
It can be concluded from comparative analysis that, there is no significant difference in proximate nutritional composition of boondi prepared by manual method and prepared by using the apparatus (100).
By way of bar graph (700), Figure 7 shows the comparative analysis of average values of size, sphericity and water activity of fried boondi prepared manually and prepared by the apparatus (100). It is evident that the size, sphericity and water activity values so obtained are more or less similar in both cases for manually prepared boondi and boondi prepared by using the apparatus (100).
The size of boondi prepared manually and prepared by apparatus (100) was 5.58 mm and 5.72 mm. The sphericity of manually prepared boondi was 0.88 and that prepared by the apparatus (100) was 0.76, which is little bit less as compared to the manually prepared boondi. The water activity of the former and latter was 0.855 and 0.818 respectively.
Further, Figure 8 illustrates by way of bar graph (800) comparative representation of average values of colour and bulk density of boondi prepared manually and prepared by the apparatus (100).
The colour values of L*, a* and b* for manually prepared boondi were 53.12, 1.42 and 33.85 respectively and the same values for the boondi prepared by apparatus (100) were similar to that of manually prepared boondi and were around 51.9, 1.34, and 32.33.
The bulk density of boondi prepared manually and prepared by the apparatus (100) were 279 kg/m3 and 299 kg/m3 respectively.
The percentage variation of physico-chemical properties such as size, sphericity, water activity, colour values L*, a*, b*, bulk density of boondi prepared manually boondi prepared by the apparatus (100) was 3%, 14%, 4%, 2%, 6%, 4% and 7% respectively.
It can be concluded from comparative analysis that the physical properties such as size, sphericity, colour, water activity and bulk density of boondi prepared manually and prepared by using the apparatus (100) is almost similar.
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1.2 Effect of dropping height of batter globules in oil on shape and size of boondi obtained by the apparatus of the present invention
In the same experiment the effect of dropping height of batter globules on shape of fried boondi was studied.
Table 1 depicts the sphericity of boondi prepared from different dropping heights of batter globules in oil such as 20 cm, 30 cm, 40 cm and 50 cm. Average sphericity value was considered for each dropping height of batter globules in oil.
The sphericity of boondi was 0.45 for 50 cm dropping height of batter globules in oil. As dropping height decreases to 40 cm, the value of sphericity increases to 0.56. The sphericity of boondi was 0.69 for dropping height of 30 cm. As the dropping height decreases to 20 cm, the sphericity value increases to 0.76.
As dropping height increases from 20 cm, value of sphericity decreases rapidly. A sphericity value 0.76 was maximum at 20 cm dropping height.
It can be concluded that, the dropping height significantly affects the sphericity of boondi. The decreasing dropping height of batter globules in oil increases the sphericity of boondi particles.
Table 1: Effect of dropping height of batter globules on shape of fried boondi particles

Sr. No.
1 2 Dropping Height �
mm �
mm �
mm Sphericity Average Sphericity

50 cm 6.4 2.4 2.1 0.49 0.45

7.9 3.1 2.4 0.49

8.4 4.1 1.2 0.41

8.3 3.8 1.8 0.46

7.6 2.6 2.4 0.47

6.6 2.0 1.8 0.43

7.8 3.2 1.8 0.45

8.0 3.8 1.9 0.48

6.5 3.1 1.0 0.41

7.5 3.2 1.8 0.46

40 cm 7.2 3.2 2.2 0.51 0.56

6.8 3.9 1.9 0.54

7.6 4.2 2.3 0.55

6.5 3.9 2.0 0.56

6.9 4.0 3.1 0.63

6.0 3.3 1.7 0.53

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7.4 4.2 2.1 0.54

6.9 3.8 2.0 0.54

5.5 3.8 1.7 0.59

6.8 4.0 2.7 0.61

3 30 cm 6.4 4.3 3.4 0.70 0.69

5.9 4.1 2.9 0.69

6.3 4.7 2.7 0.68

5.5 3.4 3.1 0.70

6.7 4.0 3.8 0.69

5.7 36. 3.4 0.72

6.2 5.0 3.3 0.75

6.4 4.0 2.8 0.64

6.8 4.1 2.9 0.63

6.3 4.1 3.4 0.70

4 20 cm 6.4 5.3 4.1 0.80 0.76

6.1 4.7 3.5 0.76

6.7 4.4 3.8 0.71

6.4 4.2 2.9 0.66

6.2 4.7 3.8 0.78

6.0 4.2 3.7 0.75

6.4 4.6 4.2 0.77

6.7 5.0 4.2 0.79

6.5 5.4 3.7 0.78

5.9 4.8 3.8 0.80

Figure 9 illustrates by way of a scatter line plot (900) a comparative representation of the effect of dropping height of batter globules into oil on the sphericity of boondi particles. It can be concluded from the experimental result that as dropping height of batter globules into the oil decreases, the sphericity of boondi particles increases. Thus, the resultant boondi obtained from the apparatus (100) as compared to that prepared with the manual method was uniformly fried and shaped. The rate of production and quantity of boondi prepared using the apparatus (100) in the same duration was high as compared to that obtained manually. Moreover, there is significant reduction in human intervention due to the substantial automation of the apparatus (100).
While certain present preferred embodiments of the invention have been illustrated and described herein, it is to be understood that the invention is not limited thereto. Clearly, the invention may be otherwise variously embodied, and practiced within the scope of the claims that follow.

We claim:

An apparatus (100) to dispense and fry semi-solid batter globules, the apparatus (100)
comprising:
a frame (102);
a hopper assembly (104) vertically mounted on the frame (102) to supply a semi-solid batter;
a reciprocating motion generator (106) mounted on the frame (102) to generate a linear harmonic reciprocating motion; and
an adjustable sieve assembly (108) removably mounted on the frame (102) and in fluid communication with the hopper assembly (104) to receive the semi-solid batter from the hopper assembly (104), wherein the adjustable sieve assembly (108) is operably connected with the reciprocating motion generator (106) to dispense the semi-solid batter in a pattern defined by the linear harmonic reciprocating motion, the semi-solid batter being dispensed in form of semi-solid batter globules.
2. The apparatus (100) as claimed in claim 1, wherein the adjustable sieve assembly (108) dispenses the semi-solid batter globules at a dispensing rate defined by the linear harmonic reciprocating motion.
3. The apparatus (100) as claimed in claim 2, wherein the dispensing rate is in the range of55kg/hrto60kg/hr.
4. The apparatus (100) as claimed in claim 1, wherein the adjustable sieve assembly (108) comprises:
a sieve plate (500) having a plurality of openings (504) of predetermined dimension to dispense the semi-solid batter globules having a predetermined shape; and
a sieve handle (502) having a plurality of apertures (506) to removably mount the adjustable sieve assembly at a plurality of mounting positions on the frame, wherein each of the mounting positons is arranged to provide a predetermined altitude for mounting the adjustable sieve assembly.

5. The apparatus (100) as claimed in claim 4, wherein a dimension of the semi-solid batter globules dispensed by the adjustable sieve assembly (108) is defined by the predetermined altitude.
6. The apparatus (100) as claimed in claim 1, wherein the hopper assembly (104) comprises:
a hopper (200) having a first orifice (304) and a second orifice (306), the first orifice (304) and the second orifice (306) having different dimensions, wherein the first orifice is adapted to receive the semi-solid batter; and
a flow control mechanism (302) arranged at the second orifice (306) of the hopper, the flow control mechanism (302) adapted to control a flow rate of dispensing the semi-solid batter into the adjustable sieve assembly (108).
7. The apparatus (100) as claimed in claim 6, wherein the hopper assembly (104) further comprises a cover (308) removably mounted on the first orifice (304) of the hopper (300).
8. The apparatus (100) as claimed in claim 1, wherein the reciprocating motion generator (106) comprises:
a motor (400); and
a slider crank (402) operably connected with the motor (400) through a motor shaft (404) to convert a rotational motion of the motor shaft (404) into the linear harmonic reciprocating motion;
9. The apparatus (100) as claimed in claim 8, wherein the reciprocating motion generator (106) further comprises a reduction gearbox (406) mounted on the motor shaft (404) to control the operational speed of the motor shaft (404).
10. The apparatus (100) as claimed in claim 1, further comprises a frying mechanism (110) to fry the semi-solid batter globules, the frying mechanism (110) being in fluid communication with the adjustable sieve assembly (108).