IMPROVING THE EFFICIENCY OF PINEAPPLE PASTE PRODUCTION FOR THE COMMUNITY ENTERPRISE GROUP OF BAN MO MUSHROOM FARMS

Abstract

The Ban Mo Mushroom Farm Community Enterprise Group is an organization with expertise in pineapple-based product processing, particularly pineapple paste. However, the current production process faces challenges in the drying stage, which is time-consuming and inefficient due to slow heat dissipation. This issue results in production losses and delays in the overall workflow.  This study focuses on improving the cooling process for pineapple paste by developing a new approach that reduces cooling time, enhances heat dissipation efficiency, and lowers production costs. The aim is to accelerate the production process, minimize insect contamination, and simplify product storage. The expected outcome is an overall improvement in production efficiency, a reduction in waste, and the enhancement of the group's capacity to sustainably develop its business operations.