Effects of Soymilk Concentration on Production Efficiency of Tofu Manufacturing Process

• Main Authors: YEH, KUN-TUNG, 葉坤桐
• Other Authors: CHEN, BO-CHING
• Format: Others
• Language: zh-TW
• Published: 2019
• Online Access: http://ndltd.ncl.edu.tw/handle/4gu662

碩士 === 南華大學 === 科技學院永續綠色科技碩士學位學程 === 107 === 　　The soymilk concentration used in the process of tofu manufacturing will result in different economic benefits, time efficiency and the fluency of manufacturing process. Therefore, it is necessary to establish optimal soymilk concentration for the cost-benefit analysis in the tofu manufacturing process. In this study, four soymilk concentrations of 10%, 11%, 12%, and 13% were used in the standard tofu manufacturing process. Energy consumption rate, time efficiency, and production efficiency were obtained in each process. Results of the present study showed that the highest energy consumption rate, longest working hours, and highest productivity occurred at the soymilk concentration of 10%however, the lowest energy consumption rate, shortest working hours, and lowest productivity was obtained at the soymilk concentration of 13%. Results of this study can be used as a reference for saving the operating cost of tofu manufacturing enterprise.