RESEARCH, DESIGN, AND FABRICATION OF AN AUTOMATIC BLACK GARLIC FERMENTER WITH A CAPACITY OF 10 KG PER BATCH

The purpose of this study is to develop a black garlic fermentation process by selecting appropriate technical parameters in the fermentation machine, including temperature, humidity, and fermentation time. Additionally, the study aims to research, design, and fabricate an automatic black garlic fermenter with a capacity of 10 kg per batch. The quality of the black garlic is evaluated based on sensory criteria: color, aroma, taste, softness, and clove shape. The machine is designed based on the principle of heat generation combined with steam-based humidity control. The fermentation chamber is designed using Inventor 2018 software and monitored via the Blynk application (version 2.0) installed on a smartphone to adjust the technical parameters accordingly. Sensory evaluation results show that the black garlic fermented for 30 days meets consumer preferences. Moreover, machine testing indicates that the fermenter can operate with a capacity of 10 kg per batch, meets occupational safety standards, achieves 80% efficiency, produces output consistent with preset parameters, and operates stably, accurately, and in accordance with the specified technical requirements.