Design and Performance Evaluation of a Cassava Peeling Machine for Food Processing

Abstract

The study focuses on the design and performance evaluation of a cassava peeling machine, with the primary objective of mitigating labor-intensive tasks and enhancing the efficiency of processing cassava into different food products. The machine consist of a peeling chamber using a perforated stainless-steel plate as an abrasive surface, an integrated water system, a structured support frame, and a 1hp electric motor as its power source. Evaluation was based on the effect of peeling drum utilization, encompassing different cassava root mass variations (5, 10, 15, and 20kg) and residence time on key performance indicators (proportion by weight, peeling efficiency and throughput capacity). The machine exhibited commendable performance and was operated at a reduced speed achieved through a reduction gear mechanism, resulting in an average peeling efficiency of 87%. The machine's average throughput capacity stood at 105.10 kg/hr, and the average proportion by weight was 0.86 kg across all cassava root varieties (TMS 30572, TME 419 and TMS 30555). The introduction of a water system into the machine design facilitated the cleansing of peeled cassava roots, rendering them more amenable to subsequent processing and also contributing to heightened cassava root moisture content, which in turn bolstered peeling efficiency.