Cassava Peeling Machine Research Articles

Perancangan Mesin Pengupas Singkong dengan Metodologi NIDA-QFD untuk Industri Keripik Singkong ABC Banyuwangi

Banyuwangi produces potential cassava chips. However, due to slow manual stripping, production capacity is low, market demand is high, and product quality decreases. This study develops an optimized peeling machine using NIDA-QFD to meet user needs and increase innovation. Experimental design model and 5 alternative actions of cassava peeling machine. ABC Banyuwangi Industry with 10 respondents, including owners and employees, was given intervention in the action decision. NIDA-QFD developed a cassava peeling machine design that is efficient and minimizes risk. Alternative 3 was chosen, with user body dimensions (height 110-180 cm), using sturdy materials (steel angle profile, stainless steel plate), and having 5 peeling rolls (diameter 80 mm, length 910 mm) for an effective and efficient stripping process. The 220 volt 1/2 PK AC drive system ensures the roll rotates with optimal speed and torque. The cassava skin remover is made of stainless steel which is rust-resistant and easy to clean, so it is feasible to overcome the problem of manual peeling of cassava and opportunities for progress in the cassava chips industry.

Development and Optimization of Cassava (Manihot Esculenta) Peeling Machine

The conventional cassava peeling methods are inefficient, time-consuming, and labor-intensive This study aimed to create an enhanced cassava peeling machine with minimal flesh loss. The machine design includes components like a hopper, shafts, bearings, an electric motor, and a v belt connected to a pulley that drives the brush-equipped shaft. This locally sourced and fabricated machine, designed for 50kg of cassava tubers, was tested at operational speeds of 380, 420, and 460 rpm and retention times of 4, 6, and 8 minutes, optimizing the effects of machine speeds and peeling times on peeling efficiency using I-optimal Response Surface Experimental Design with a mean separation at P<0.05. Results pertaining to tuber properties, such as angle of repose, peel thickness, moisture content, peel penetration force, bulk density, and coefficient of friction, were utilized in the machine's design. The machine achieved maximum peeling efficiency of 74% at a speed of 380m/s when operated for 6 minutes. At this optimal efficiency, the machine reached an optimal throughput capacity of 171.4kg/h, with a 21% flesh loss, a peeling weight proportion of 25.8%, and minimal tuber damage (3.3%). The desirability, which signifies the extent to which these optimal values align with the optimization goal, was 0.83 (83%). In essence, this machine significantly advances cassava peeling mechanization.

Optimizing Engineered Products for Their Social Impacts on Multiple Stakeholders

Abstract Engineered products are often optimized based on engineering requirements, user requirements, cost, and performance. This strategy is well suited for most applications, but products designed specifically to improve the lives of users and communities would benefit from an approach that helps engineers optimize a product based also on its social impacts. This paper introduces several optimization problem formulations adapted from multi-stakeholder strategies in the economics and business management literature. Each optimization problem formulation optimizes a product’s social impact according to the ideology and principles inherent to the adapted multi-stakeholder strategy. A case study is presented for a cassava peeling machine that is being developed for farmers in the Brazilian Amazon. Finally, the resulting peeler design configurations and social impacts are discussed to illustrate the advantages and disadvantages of each strategy.

Why cassava processors will patronize mechanized cassava peeling machine service

Cassava peeling machines are available but are inaccessible and prohibitively expensive, especially for small-scale processors to acquire. This paper examines the perception and willingness of smallholder cassava processors to pay for cassava peeling machine services using data from 300 cassava processors in the Bono East Region of Ghana. A perception index from a 5-point Likert Scale and Cragg’s Double Hurdle model were the methods of analysis. The results revealed a perception index of 2.54 and this implies that cassava processors have neutral perception about the cassava peeling machine service. Also, it was found that majority of the processors (75.33%) are not aware of existence of the cassava peeling machine. In addition, we find that 99.63% of the cassava processors are willing to patronize the services of the cassava peeling machine. Moreover, cassava processors are willing to pay an average amount of GH₵ 4.21 for a 50 kg bag of cassava peeled using the services of the cassava peeling machine. Furthermore, the study revealed that factors such as educational level, quantity produced per processing cycle and the dependence on cassava processing as the main source of income positively and significantly influenced willingness to pay for the services. Finally, the amount processors were willing to pay was influenced by educational level, household size, source of income, perception about machine’s complications and group membership. The study recommends that investors consider installing cassava peeling machines to provide commercial cassava peeling services in processing areas. While generating income to investors, it will contribute to reducing postharvest losses during cassava processing. Future efforts should focus on raising awareness about the availability and benefits of commercialization of mechanized peeling of cassava.

Design and Build a Cassava Peeling Machine to Increase Productivity

Cassava (Manihotesculenta) is an agricultural commodity widely used to meet various human needs and increase production. Cassava peeling requires technological improvements, including the peeling process. The L-shaped iron, which is shaped at a right angle, functions as a blade that will rotate and slice the material's surface continuously along with the rotation of the peeling cylinder. This research stage includes functional, structural, and testing approaches. The test parameters on the machine prototype are material mass, percentage of damage due to stripping, rate of unpeeled skin, and stripping efficiency. The smallest weight value and the one with the most significant weight value have a large difference in power value, namely 5.83 Watts. This occurs due to the large voltage and electric current deals, which initially peeling cassava with a diameter of 48 mm were only 4.49 volts and 3.3 amperes, which increased when peeling cassava weighing 52 mm. The current value required was 4.8 volts and 4.3 amperes.

Evaluation of Cassava Peeling Machine using Dimensional Analysis Technique

Cassava processing for various products requires an efficient peeling process. However, peeling – the first step in its processing – has been considered laborious and time-consuming; hence, the need for full mechanization. Several mechanical peeling approaches have been exploited by researchers toward achieving ideal peeling. In this study, an innovative abrasive cassava peeling machine, combining chemical and mechanical peeling methods, was used for the experiment using TMS 30572 and TME 419 cassava cultivars. The physical and technological characteristics of the motion of the roots within the peeling compartment were subjected to analysis. Model equations based on dimensional analysis were adopted to predict the functionalities between cassava and the peeler variables. The following cassava roots properties were established: distal diameter (TME 419: 15.20-26.50 mm; TME 30572: 10.20-35.10 mm), peel thickness (TME 419: 1.60-4 mm; TME 30572: 1.80-4 mm) and moisture content (TME 419: 59.20-61.18%; TME 30572: 58.40-60.40%). The machine’s peeling efficiency (μ), mechanical damage (λ), peel retention (P) and throughput capacity (η) were 62.02-86.45%, 1.26-2.90%, 8.26-11.63%, 900-1,210.5 kg/h, respectively, for both cultivars. A linear relationship was found between the machine speed, velocity of conveyance and peeling time. The study revealed that the machine resulted in the careful removal of the cassava peels achieving good peeling efficiency at a speed of 1,600 rpm < Nt < 2,600 rpm depending on the variety. It is recommended for peeling operations in cassava processing factories.

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

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.

Physical and mechanical properties of cassava (Manihot esculenta Crantz) cultivars: Implications for the design of mechanical peeling machines

AbstractThe data on physical and mechanical properties of short and long‐duration cassava cultivars are limited to design an efficient continuous type peeling machine for small‐scale processing. Short duration cultivars included Sree Jaya, Sree Vijaya, and Sree Swarna, as well as long duration cultivars included M‐4, Sree Athulya, Sree Suvarna, H‐226, Sree Raksha, Sree Pavithra, and Sree Vishakam, were investigated. The moisture content, girth, proximal diameter, middle diameter, cylindricity, and tuber surface taper angle were the highest for long‐duration cultivar H‐226. The maximum length was observed in the short‐duration cultivar Sree Swarna. The periderm thickness was the highest for Sree Suvarna, whereas the highest proximal cortex thickness, middle cortex thickness, and distal cortex thickness were observed in Sree Athulya, Sree Vijaya, and M‐4 cultivar, respectively. The highest bulk density, true density, and porosity were observed in the long‐duration cultivars; Sree Raksha, Sree Athulya, and Sree Suvarna, respectively. The highest hardness, shear force, and rupture force were recorded for cassava peelings in the cultivar Sree Athulya. Similarly for cassava flesh, the highest hardness, shear force, and rupture forces were recorded in the Sree Suvarna cultivar. A strong positive correlation for true density with bulk density and proximal diameter and moisture content with cylindricity and middle‐end diameter was found from the multivariate correlation analysis. Statistical analysis showed that the reported physical and mechanical properties of the cultivars were highly significant (p <.01).Practical ApplicationsEngineering properties such as physical and mechanical properties are important for designing machines, storage structures, and processes. Cassava tuber peeling by the manual method is time‐consuming, labor‐intensive, and has a low capacity. Thus, the design of a peeling machine for small‐scale processing becomes important. The physical and mechanical characteristics of cassava flesh and peelings are critical design considerations for developing peeling machines for small‐scale processing. The physical and mechanical properties investigated here would provide technical and scientific data for designing continuous shearing type cassava peeling machine units such as tuber feeder length, peeling knife selection, peeling knife angle, and adjustable spring with required tension for holding rotary type peeling knife.

Dynamic Analysis of Fatigue Life Prediction on the Shafts of a Modern Cassava Peeling Machine for Safe and Economic Use

The durability of a machine structure is based on its mechanical performance through its entire service life. To avoid structural failures in machines, it is a standard design practice that machines be analyzed based on the types of loading (static and fatigue) associated with it in order to design safe and dependable machine structures. These types of analyses are performed with the purpose of estimating the behavior of the mechanical parts under specific operational conditions. The aim of this research is to investigate the effect of different loading to the maximum load on the redesigned shafts of an existing cassava peeling machine capable of peeling at least one (10) tons of cassava tubers with different weight, size or shape per day to ascertain the effects on the bending moment, shear force, deflection angle, shear stress and bending stress, and evaluate if there is need to reduce or increase the thickness of the shafts to a standard considered to be safe and economical. The three shafts of the cassava peeling machine have been carefully analyzed to check for their fatigue life under different loading conditions. From the analysis, with stress values of 48.640MPa, 49.1289MPa, 3.06089MPa and shaft diameter values of 34.6799mm, 34.7955mm, 13.7941mm evaluated from the reduced stress diagrams and ideal diameter diagrams for abrasive cylinder shaft, peeling cylinder shaft, and retainer shaft respectively, gave positive results because none of stress values were greater than reduced stresses (calculated stress value from Tresca’s theory) on the respective shafts. Therefore, a standard steel shaft of 35mm diameter is appropriate for manufacturing of the machine and also safe and economical.

Design, construction, and performance evaluation of an innovative cassava peeling machine

Postharvest processing of cassava requires peeling as a unit operation, and it has been well documented that peeling is a major challenge of cassava processing. This study presents a recently developed cassava peeling machine made from locally available engineering materials. The machine has a capacity of 8 tonnes/day with the dual role of peeling and recycling of fruit water used in the peeling process for washing/mild pretreatment. The peeling machine utilizes an abrasive peeling surface inscribed with indented 1.2 mm stainless steel of 770 mm height with 2,450 mm diameter, a concrete based cavity, fruit water recovery tank, water pump, and the transmission system. The configuration resulted in careful removal of the tuber peels achieving > 90 per cent flesh recovery at an average rotational speed of 1,600 rpm < Nt <2,600 rpm. The average peeling efficiency of the machine was 58.6–85.75 per cent depending on the maturity, age, and variety of cassava. The cost of a single unit in Nigeria was estimated at US$1,230.

Development of a Motorized Rotary Cassava Peeling Machine

Development of a Motorized Rotary Cassava Peeling Machine

Enzyme-Assisted Mechanical Peeling of Cassava Tubers

In this study, the effect of enzymatic pre-treatment and the size of cassava tubers on mechanical peeling was examined. Cassava tubers were sorted based on their mass as small, medium and large. Viscozyme® L and an abrasive cassava peeling machine was used for the enzymatic pre-treatment and the mechanical peeling, respectively. Response surface methodology (RSM) was used to investigate the effect of the enzyme dose (0.5–1.9 mL g−1), incubation time (1.5–6 h), peeling time (1.5–4.5 min) and size of the tubers (small, medium and large) on the peeling process. Peeled surface area (PSA) and peel loss (PL) were measured as main responses in RSM. Results showed that the PSA and PL were significantly (p &lt; 0.05) influenced by the enzyme dose, incubation time and peeling time. The size of tubers only had a significant impact on the PSA. The optimum operating conditions for different sizes of tubers were found and validated. Under optimum conditions, the PSA of the large tubers (89.52%) was significantly higher than the PSA of the medium and small tubers (p &lt; 0.05). Application of enzymatic pre-treatment can improve the mechanical peeling process especially for larger cassava tubers.

Razvoj abrazivne multi roler mašine za ljuštenje Cassava krtola

A simple to operate, maintain and affordable multi-roller abrasive cassava peeling machine comprising a feed section, peeling chamber, abrasive surface, tuber discharge chute and waste peel chute was designed, fabricated and evaluated. The machine development was based on engineering standards and specification while considering crop, machine and operational factors to include the physical and mechanical properties of cassava tubers, abrasive property of peeling surface, material and speed of the machine. The machine was evaluated for performance with commonly used varieties NR 8082, 8083, 8208, 09/0581 and UMUCAS 38 having moisture content of 63.33%, 64.50%, 65.40%, 63.50% and 84.33% respectively. The performance evaluation results at a roller speed of 360rpm showed peeling efficiency of 91%, throughput capacity of 2.17kg/min, and a proportion by weight of peel of 0.9%. The cassava peeling machine fabricated, eliminated the drudgery, loss of time and tuber flesh encountered in manual peeling with better product quality when compared with the existing machines.

Performance of Cassava Peeling Machines in Nigeria: a Review of Literature

A review is done on the indigenous cassava peeling machines made in Nigeria. Cassava is a very important cash crop that can be processed into more than a thousand products. One of the most important unit operations in cassava processing is peeling and its importance can never be overemphasized. Some of the other unit operations in cassava processing have already been successfully mechanized. To all engineers who have been involved in equipment design of cassava globally, cassava peeler has remained a serious problem to them. This study presents the functionalities, prospects, performance assessments and limitations in some of the indigenous cassava peeling machine. Some of the machines that have been made are the knife edge type peeler, double and single gang peeler, automated peeler, etc. Evaluated in this paper are there unique advantages and functional parameters, such as the speed of the machine, output size, efficiency of peeling and tuber loss. The machines have an operational speed ranging from 40 to 700rpm, output capacity ranging from 10.4 to 725kg/h, peeling efficiency ranging from 48.8 to 92.0% and tuber loss ranging from 2.5 to 42%. Peeling efficiency decreases as the speed of all the machines evaluated increase. There was also an increase in the loss of tuber and output capacity as the speed of the machines increases. With an improved cassava peeling process, there is a possibility that cassava cultivation will be encouraged and other uses of cassava will be harnessed. Part of what will be affected are better product quality as there will be minimum loss in tubers and an increased processing time.

Freeze–Thaw Pre-Treatment of Cassava Tubers to Improve Efficiency of Mechanical Peeling

The effect of a freeze–thaw pre-treatment (FTP) on the peeling process of cassava tubers was investigated in this study. The length and weight of the cassava tubers varied from 200 to 280 mm and 500 to 900 g, respectively. A prototype abrasive cassava peeling machine was used. The operational parameters were the rotational speed of the brushes (550–1150 rpm), peeling time (1–5 min), thawing temperature (50–90 °C), and incubation time of the thawing treatment (0–120 s). Response surface methodology was applied to optimize FTP to improve the peeling process of cassava tubers. Peeled surface area and peel loss were measured as the responses. Results revealed that the peeled surface area and peel loss were significantly influenced by the rotational speed of the brushes, peeling time, and the incubation time of the thawing treatment (p &lt; 0.05). Under optimal peeling conditions, with a rotational speed of 1000 rpm, a peeling time of 3.4 min, a thawing temperature of 59 °C, and an incubation time of 90 s, the peeled surface and the peel loss were approximately 99.5 and 19%, respectively. The results show that the use of FTP can improve cassava peeling by softening the peels and increasing the peeled surface area.

DEVELOPMENT OF CASSAVA PEELING MACHINE USING AN ABRASIVE MECHANISM

Cassava, a household name in Nigeria because of its importance in the food supply matrix of the populace. A multipurpose crop that serves as source of food for man, animals and raw materials for industry. The need to appropriate the enormous potentials inherent in cassava necessitated the development of an abrasive cassava peeling machine. The machine consists of the process, support and control unit and it evaluation was based on the effect of drum fill and residence time on performance indices investigated. The machine performed well when operated at reduced speed achieved by using a reduction gear to obtain 74% highest peeling efficiency, 31 kg/hr machine capacity and 5% minimum flesh loss for 10-50% drum fill and 20-30 minutes residence time.

Comparative analysis of type 3 and type 4 cassava peeling machines

Cassava peeling has become the major problem of cassava processing worldwide. This is attributed to the irregularity in shape, size and thickness across different varieties of cassava tubers. The aim of this research work is to compare the peeling performance of type 3 cassava peeling machine with two (2) abrasive peeling tools and type 4 cassava peeling machine with four (4) abrasive peeling tools. The machines were evaluated at four (4) different speeds; (80rev/min, 90rev/min, 100rev/min, and 110rev/min) with 5HP electric motor. Cassava tubers of average mass of 0.72kg, 0.74kg, 0.76kg, 0.78kg and 0.80kg were used for the experiment. The results of the properties evaluated for type 3 and type 4 peelers at 80 rev/min are; mass of peeled cassava (80% and 86%), mass of cassava peels (16% and 18%), mass of cassava flesh loss (2.06% and 2.16%), mass of unpeeled cassava (0.85% and 0.75%), peeling efficiency (85% and 90%), mechanical damage (0.046kg/kg and 0.065kg/kg), throughput capacity (1141kg/h and 1262kg/h) respectively. The performance of type 4 peeler was generally better than type 3 peeler with regards to properties evaluated, except for the percentage flesh loss and mechanical damage which were better with type 3 peeler. Keywords: Abrasive, Varieties, Throughput, Processing, Peeler

Influence of Some Physical Properties of Cassava Tubers on Mechanical Compressive Cracking force of TMS 30572 and TMS 4(2)1425 Cassava Varieties

The influence of some physical properties of cassava tubers on the mechanical compressive cracking force of TMS 30572 and TMS 4(2)1425 cassava varieties were investigated. 1200 tubers were freshly harvested from the Teaching and Research Farm of the Obafemi Awolowo University, Ile-Ife, Nigeria. Each of the cassava cultivars was about 1.5 years old. The tubers were cleaned and sliced into different lengths ranging from 25 – 150 mm in steps of 25 mm. Slices of a particular length were sorted into 8 diameter groups: 21 – 30, 31 – 40, 41 – 50, 51 – 60, 61 – 70, 71 – 80, 81 – 90, and 91 – 100 mm, for each variety. The compressive cracking force of the sliced tubers was determined using an adapted Tensometer. The mechanical compressive cracking force required to break the tubers of the two cassava varieties (TMS 30572 and TMS 4(2)1425) increases with increase in length and peel thickness of tubers while it decreases with increase in diameter of tubers. Thus, these physical properties must be given a serious attention in the design and development of cassava peeling machine.

Design and Fabrication of a Cassava Peeling Machine

Cassava (Manihot esculenta crantz) is one of the alternative sources for low cost carbohydrates and is considered as one of the major crops in the Philippines, Nigeria and Brazil. It is a perishable root crop and easily deteriorates. Hence, the processing of the cassava after harvest is necessary to extend the shelf life of root tubers. This study is therefore on the design and construction of an effective labour less motorized machine of 970mm × 770mm × 1380mm in dimension for the frame, the barrel is 600mm in diameter and 920mm long with a total volume of 0.260m3 for the peeling operation of cassava tubers in rural areas. Locally available materials such as hard wood (mansonia) is used for the barrel, mild steel for the frame were used in constructing the machine. The machine was tested for soaked and un-soaked cassava, 20kg feed per loading per trial. During testing, the maximum length of tubers to feed is 150mm for peeling and the largest diameter of tuber peeled is 70mm. The average peeling efficiency was 80.1%

Relação entre os fatores de influência no projeto e a estrutura funcional de uma descascadora de mandioca

Tipicamente, a mandioca é comercializada na forma in natura, o que requer o descasque manual para posterior consumo humano. Atualmente, é crescente a comercialização da mandioca sem casca, pré-cozida e congelada, no entanto, o beneficiamento é realizado de forma artesanal. Este artigo trata do estudo da operação de retirada da casca e da entrecasca da mandioca, assim como dos demais fatores envolvidos, necessários à construção da base de conhecimentos requeridos para a definição conceitual da estrutura funcional, que expressa um equipamento a ser desenvolvido, destinado a este fim. Assim, o trabalho se delimita às fases iniciais do processo de projeto de produtos industriais. Nesse contexto, o objetivo é verificar se existe relação entre os fatores de influência na operação de descasque e a estrutura funcional de uma descascadora de mandioca. A metodologia empregada baseia-se no modelo de referência para o processo de desenvolvimento de máquinas agrícolas, com foco nas atividades concernentes às fases de projeto informacional e conceitual. Os resultados obtidos definem que a análise da operação de descasque, o conhecimento do sistema de cultivo e do processo operacional, as interferências e limites, os requisitos energéticos, o clima, ambiente e a planta são fatores de influência determinantes para a definição completa da estrutura funcional do equipamento. A função global "retirar a casca e a entrecasca da mandioca" se desdobra em quatro funções parciais, as quais decompõem-se em treze funções elementares. Destas, dez funções derivam-se diretamente dos fatores de influência identificados inicialmente. Com isso, verifica-se a existência de relação entre os fatores de influência no projeto e a estrutura funcional do descascador de mandioca, demonstrando dependência entre as definições feitas no início da fase de projeto informacional e as atividades da fase de projeto conceitual, responsáveis pela definição linguística do funcionamento do equipamento e de suas interdependências.