Design Of Casava Slicer Machine For Improving Casava Chips Industry (original) (raw)

DEVELOPMENT OF AN ELECTRICALLY OPERATED CASSAVA SLICING MACHINE

Labor input in manual cassava chips processing is very high and product quality is low. This paper presents the design and construction of an electrically operated cassava slicing machine that requires only one person to operate. Efficiency, portability, ease of operation, corrosion prevention of slicing component of the machine, force required to slice a cassava tuber, capacity of 10 kg/min and uniformity in the size of the cassava chips were considered in the design and fabrication of the machine. The performance of the machine was evaluated with cassava of average length and diameter of 253 mm and 60 mm respectively at an average speed of 154 rpm. The machine produced 5.3 kg of chips of 10 mm length and 60 mm diameter in 1 minute. The efficiency of the machine was 95.6% with respect to the quantity of the input cassava. The chips were found to be well chipped to the designed thickness, shape and of generally similar size. Galvanized steel sheets were used in the cutting section to avoid corrosion of components. The machine is portable and easy to operate which can be adopted for cassava processing in a medium size industry.

Cassava chips quality as influenced by cultivar, blanching time and slice thickness

African Journal of Food, Agriculture, Nutrition and Development, 2016

Cassava forms part of diets in Kenya with both the roots and leaves being consumed as food. The short shelf-life of 72 hours and cyanogenic glucosides limit the extent of utilization. Currently, fried cassava chips and crisps are increasingly being consumed as snacks; and fried cassava chips are produced by street processors. The quality and safety of these products is not known, therefore, the current study was to establish the influence of cassava cultivar, blanching time and slice thickness on quality of fried cassava chips. Moisture, vitamin C and cyanide content in the raw cassava cultivars were determined before processing. The three raw cassava cultivars coded as MH95/0183, MM96/2480 and Fumba chai were washed, peeled and sliced into thickness of 6 mm, 10 mm and 20 mm. Equal groups of the slices were blanched at 95 0 C for 0 minutes, 5 minutes and 10 minutes each and then subjected to frying temperature of 170 0 C. The physico-chemical and sensory properties of fried cassava chips were determined. Dry matter content, vitamin C content and cyanide levels significantly (p < 0.05) differed among the three raw cultivars except in MH95/0183 and MM96/2480. A strong positive relationship (r = 0.98) existed between moisture and cyanide contents in the raw cultivars. Mean cyanide levels in the three roots was: 37.04 mg/kg, 16.37 mg/kg and 48.48 mg/kg in MH95/0183, MM96/2480 and Fumba chai, respectively. Dry matter content was 36.79 %, 37.69 % and 30.42 % in MH95/0183, MM96/2480 and Fumba chai. The physico-chemical and sensory properties significantly (p < 0.05) differed within and across the cultivars as affected by processing conditions. Mean cyanide range was 1.4-11 mg/kg, oil content ranged 3.78-18.48 % and vitamin C content ranged 7.59-50.48 mg/100 g. Significant (p < 0.05) relationship (r = 0.707) existed between slice thickness and the redness color parameter. Cultivar, slice thickness and blanching time form important yardsticks in processing fried cassava chips. Proper choice of these parameters is, therefore, important in processing quality and safe cassava fries. Slice thickness of 6 mm combined with long blanching time of 10 minutes result in fried cassava chips with low and acceptable cyanide content as well as satisfactory consumer preference based on color, texture, oiliness and overall acceptability.

Design of Versatile Cassava Shredding Machine for Food Processing Industries

International Journal of Innovative Research and Development

Agriculture is central to economic growth and development in Nigeria. Although, Nigeria is an oil-rich nation, agriculture remains an important economic sector that serves as a major source of raw material, food and foreign exchange and it employs over 70% of the labour force. (Liverpool-Tasie et al., 2011). Cassava is an important crop that has great potential to support agricultural growth in Nigeria due to its wide range of uses, from human consumption to industrial applications (CMP 2006). Africa produces 40-50% of the global cassava output (FAO, 2004; Nang'ayo et al., 2007) and Nigeria is the leading producer of cassava globally (Othman, 2011). Demand for cassava derivatives such as starch, garri (a type of processed cassava), tapioca etc, have doubled over the last two decades (Nweke, 2004). Therefore, there is a need for the design and fabrication of a shredding machine that will enhance the processing of cassava to its derivatives. Shredding is a size reduction process (Brennan 1981). Therefore, shredding has potentials to improve cassava products quality, even though the process is not widely used in cassava processing. Reducing the size of the tubers to be processed into a food product which require fermentation and drying has been recognized as an effective method of reducing process time and improving the product quality (Jeon 1992). Cassava shreds known within the eastern parts of Nigeria as Ighu, Nsisa, Ijapu or Abacha are local delicacies. It is made from peeled and shredded cassava tubers, after steaming and fermentation for about 24hours. The product is then washed and eaten as a snack or made into a main meal or dried for storage. Cassava shredding is still done manually. The mechanization of cassava shredding introduces changes in the quality characteristics of the slices produced. This can enhance the agricultural performance of farmers in Niger Delta, since the machine eliminates the drudgery involved in processing cassava tubers into its derivatives that can be packaged and even exported as semi-finished products for further processing. The development of agriculture is the

Development of a Reciprocating Motion Cassava Slicing Machine

Nigeria Agricultural Journal, 2021

The development of cassava reciprocating slicing machine was achieved using locally sourced materials that is affordable and effective. Although hand slicing is the cheapest form of slicing operation, but it has posed to be labour intensive, time-wasting, and hazardous. This necessitated the design and development of a cassava slicing machine. The machine's capacity for boiled and unboiled cassava root was calculated as 22.8kg/hr, with an average slicing time of 0.005hr for boiled and 0.00455hr for unboiled cassava root. The machine has low labour requirements and power consumption. The cassava reciprocating slicing machine use electric motor of 0.75kw (1hp) rating, with a speed of 99rpm. The machine is made with stainless steel for the slicing section and other components with mild steel and has an overall efficiency of 91.05%. The machine reduces drudgery and also enhances mass production of cassava chips, implying more profit.

Development and Performance Evaluation of Cassava Slicing Machine

IJSES, 2024

The lack of postharvest technology has been a major factor contributing to the low production of cassava in Ethiopia. However, efforts are being made to address this issue by developing a cassava slicer to enhance cassava production and productivity. The development of a cassava-slicing machine using corrosion-resistant material has proven to be effective and efficient. Cassava roots degrade within 48 hours after harvest, making it necessary to process them into a dried product to prolong shelf life. Hand slicing is the cheapest method but is labor-intensive, time-consuming, and dangerous. Therefore, the development and performance evaluation of an electrically powered cassava slicing machine became necessary. The objective of the study was to transfer power from a 2.5 hp single-phase electrical motor to a circular slicer disc using a shaft mounted on a frame made of milled steel. The performance of the prototype was evaluated based on parameters such as machine capacity, slicing efficiency, and slicing damage. The developed cassava slicing machine demonstrated a slicing capacity of 982.45 kgh-1., slicing efficiency of 87%, and damaged slices at 9.78% at a slicing disc speed of 500 rpm and feed rate of 11 kgmin-1. The impact of speed on slicing capacity, efficiency, and damage was significant at P < 0.05 level according to ANOVA results. Overall, the development of this cassava-slicing machine is a significant step towards improving cassava production in Ethiopia by addressing postharvest challenges effectively and efficiently.

DEVELOPMENT OF AN ELECTRICALLY OPERATED CASSAVA PEELING AND SLICING MACHINE

The development and construction of an electrically operated cassava peeling and slicing machine was described in this paper. The objective was to design, construct and test an electrically operated machine that will peel and slice cassava root into chips, to aid the processes of drying, pelletizing and storage. The methodology adopted includes; design, construction, calculation, specification, assembly of component parts and performance test. The machine was able to Peel and slice cassava to fairly similar sizes. Performance test reveals that 7 kg of cassava tuber was peeled and chipped in one minute, which shows that, the machine developed can significantly reduce the cost of labour and time wastage associated with traditional processing of cassava tubers into dried cassava pellets, and finished products, such as; garri, and cassava flour. The machine has a capacity of 6.72 kg/min, with peeling and chipping efficiency of 66.2% and 84.0% respectively. The flesh loss of the peeled tuber was 8.52%, while overall machine efficiency obtained as 82.4%. The machine is recommended for use by small scale industries and by cassava farmers in the rural areas. It has an overall cost of N46100 ($150). The machine can easily be operated by an individual and maintained, by using warm water to wash the component parts, and sharpening of the chipping disc when required.

DEVELOPMENT AND EVALUATION OF A CASSAVA CHIPPING MACHINE

A developed cassava chipping machine was evaluated using two chipping disc (knife and groove) at the machine speed of 300,350, 400 and 450rpm. Chips of 3-5mm was considered well chipped. The results show that the knife chipping disk has higher chipping efficiency, while the groove has higher machine capacity. The overall mean performances were 74.91% (+18.86) and 451.35 (+49.59)kg/hr for chipping efficiency and machine capacity respectively. The optimum chipping efficiency was observed in the range of 300-400rpm. Analysis of variance shows no significant difference in chipping efficiency with speed but with chipping disk type at 5% level. The machine is simple to operate and maintain without special tool and compact for small and medium scale farming.

Studies on the Production and Utilization of Dried Cassava Chips as Human Food

2013

Cassava (Manihot esculenta Crantz) is a major staple food in tropical countries. Nigeria is the world’s largest producer of cassava, with the potential for higher production. Cassava tubers cannot be stored for long in the fresh form because they are highly perishable. Thus, it is necessary to develop other means of utilizing the surpluses. Drying of cassava naturally in the sun or artificially in ovens is practiced to improve the shelf life of the tuber and reduce post-harvest losses. The roots, after peeling and washing, are chipped into smaller sizes for faster drying. Cassava chips are mostly used in the production of starch and animal feeds. The need to expand the utilization base of dried cassava chips has prompted different studies on the utilization/conversion of cassava chips into various food products such as gari, fufu, and lafun for human consumption. This chapter reviews studies on the conversion of cassava chips into different food products. The proximate composition, ...

Cassava processing and its food application: A review

The Pharma Innovation Journal, 2022

Cassava is the most important tropical tuberous crop widely used in in many countries Nigeria, Thailand and Indonesia are the top cassava producing countries. It is a versatile root vegetable that is widely consumed in several parts of the world. It contains many nutrients which found health benefit, high in calorie, and vitamin C that act as an antioxidant which support collagen production and enhance immunity. Its roots are the major source of starch and dietary energy, it is also known to be the highest producer of carbohydrates among stable crops. In current scenario, new food application of cassava as a flour in gluten-free or gluten reduced products (e.g., bread, biscuit, muffins etc). This review highlights the utilization and application of cassava as flour and starch in industrial scale.