Complete Material Cost #3,000
Order for Complete Material now
Abstract
The study examined design and fabrication of Garri frying machine. The appropriate materials were selected to ensure durability of the project and to achieve efficiency. The cylindrical shape Aluminium was selected for the fabrication of the frying pan. Aluminium was selected because it can conduct and desipate heat faster than stainless steel. Fibre glass is selected because of its ability to conduct heat energy. A given quantity of cassava mash (4kg) was fried and the final product gave 2.11kg after 25mins. In grit processing, frying is the most critical unit operation. We conclude that the best product was with a moisture content of 50%. It saves time and does not cause caking of the cassava mash. Based on the finding of the study we recommended that the succeeding policy stay essential, hard work ought to be done to accept as well as disseminate the design and effort should be made to adapt this prototype for large-scale processing of gari. We also recommend that frying cylinder be increased by twice its length for a maximum frying efficiency of about 98%.
Table of Content
Title Page i
Declaration iii
Certification iv
Dedication v
Acknowledgement vi
Abstract vii
Table of Content viii
CHAPTER ONE 1
INTRODUCTION 1
1.1 Background of the Study 1
1.2 Statement of the Problems 3
1.3 Aim and Objective of the Project 3
1.4 Scope and Limitation of the study 4
1.5 Significance of the Study 4
CHAPTER TWO 5
LITERATURE REVIEW 5
CHAPTER THREE 15
METHODOLOGY 15
3.1 Material Selection 15
3.2 Design Analysis 16
TIME REQUIRED FOR THE DRYING (RATE OF EVAPORATION) 16
HEAT TRANSFER 17
3.3 Performance Evaluation 17
THE EFFECT OF THE SHAFT SPEED ON THE FRYING PROCESS 19
FRYING CHAMBER/PAN 20
Rotating Shaft and Paddle 21
FIBERGLASS 21
FRAME SUPPORT 21
ELECTRIC MOTOR 22
BLOWER 22
Discharge Port 23
CONTROL PANEL 24
THE EXTERNAL COMPONENTS 24
ELECTRICAL COMPONENTS 25
3.4 Fabrication Techniques for Parts 25
CHAPTER FOUR 26
RESULT AND DISSCUSSION 26
4.1 Result 27
4.2 Discussion 28
CHAPTER FIVE 30
CONCLUSION AND RECOMMEDATION 30
5.1 Conclusion 30
5.2 Recommedation 31
References 32
CHAPTER ONE
INTRODUCTION
1.1 Background of the Study
Design in relation to food processing is the application of engineering knowledge, creativity and technical perception to produce machine or equipment for food processing. Researchers have confirmed that after rice, wheat and maize, the fourth most staple food in the world especially common to the African people is Cassava (Manihot esculenta) (IFAD/FAO, 2000). Several local products can be derived from cassava depending on how they are processed. These include cassava flour (garri), “lafun”, “fufu”, chips/ pellets and industrial products like starch and alcohol (RAIDS/ IFAD, 1991).
Gari, a processed fermented product from cassava tubers, is consumed in Nigeria as well as in most countries of the West Africa coast and in Brazil. Garri can be described as a free flowing particulate product consisting of cassava particles, that have been dried and gelatinized (Akinnuli, Osueke, Ikubanni, Agboola and Adediran, 2015). The nutritional value of gari is carbohydrates which symbolizes that it is an energy giving food. The preparation of gari is done according to village processing techniques. Made from cassava tubers (also called cassava roots), gari can be described to be a fine to coarse granular flour that may be of different texture which are peeled after harvesting (Akinnuli, Osueke, Ikubanni, Agboola and Adediran, 2015).
The harvested cassava tubers will be later washed to remove pebbles from it to make it good for eating. After the washing, it will be grated, packed into sacks and starch squeezed out of it. It will be left to ferment for some few days and then fried either along with or without palm oil known as red oil. Some parts of the sub-Saharan Africa popularly refer to it as garri or gali (Edem, 2001).
Many years ago, garri is fried by women in shallow earthen-ware cast-iron pans (agbada, Nigerian Ibo) over a wood fire. Female use spatula-like paddles of wood or calabash half sections to press the sieved mash against the hot surface of the frying pan, while continuously turning it to avoid cake production. The operator who sits beside the fire during frying process faces challenges base on the heat produced from the wood fire, inspired researchers (Ogbuka, Chime, and Fidelis, 2018).
In the developing world, most especially in West Africa, gari serves a daily meal to so many people in that there are several ways in which it can be prepared for meal. For instance, some people can determine to soak it in cold water on a very hot day before taking it; or some other people can prefer to soak it in hot water to make meal called “Eba” which will be taken along with soup depending on the choice of individual (Ayatse, 2000). However, there are different types of gari based on the processing methods, its grain size and the region of Africa where it was produced. In Nigeria, the Standards Organization of Nigeria (SON) classified gari into three major categories which are (i) extra fine grain gari, where more than 80% of the grain passes through a sieve of less than 350 micrometer aperture; (ii) fine grain gari in which more than 80% of the grains pass through the sieve of less than 1000 micrometer aperture; (iii) coarse grain gari, where not less than 80% of grains passes through a sieve of 1400 micrometer or less than 20% of weight passes through a sieve of 1000 micrometer aperture; and (iv) extra coarse grain gari in which not less than 20% of grain is retained on a sieve of 1400 micrometer aperture (SON, 2000). Also based on the fermentation length of days and whether palm oil is added or not, we have the red gari- which is also called the “Bendel gari”.
The aluminum frying pan is located inside mild steel and the distance between the frying pan and mild steel is reinforced using fiberglass to prevent the escape of heat from the frying chamber. A blower of one horse power is used to blow/fan the charcoal chamber, to heat up the ignited charcoal and to avoid the nuisance of smoke. An exhaust pipe is connected to the charcoal chamber, to remove smoke from the charcoal chamber. The system has good electrical connections that sense the quantity of heat in use to the temperature gauge allows the operator to vary heat during frying and permits the machine to automatically turn off when there is excess current and load.
After frying, the discharge port is opened to allow the fried gari to leave the machine; another batch of cassava mash is introduced into the machine by the operator who monitors the entire process. These components are allcontained in a control box.
1.2 Statement of the Problems
Innovation is well-defined merely for instance an idea that is recent, scheme, or process. Conversely, innovation is over and over again similarly observed as the use of improved way out that encounter novel necessities, tacit desires, otherwise prevailing market desires. In Nigeria for instance, quality mechanized garri processing plants are few, and as a result engineers and manufactures in Nigeria are seeking for improvement in already existing models. Hence, the Study is carried out to design and construct garri frying machine.
The main purpose of this project is to design and fabrication a garri frying machine.
1.3 Aim and Objective of the Project
The specific objectives are as follows;
i. To reduce cost and promote simplicity in garri frying machine.
ii. To improve efficiency and safety of garri frying machine.
iii. Design an economical garri frying machine using electricity.
1.4 Scope and Limitation of the study
The garification process (garri frying), is not a straight forward drying process (Igbeka, 1995). The product is first cooked with the moisture in it and then dehydrated. The sieved cassava grit is spread thinly in the pan 3-5kg per batch, the paddle helps to stir the garri constantly to prevent the food produce from getting burnt, until frying is complete, when it reaches a temperature of 80 to 85oC, the rapid heating partially gelatinize the garri, which is dried during the operation of frying; the moisture content of dewatered and sieved cassava mash is between 40 to 45% which has to be reduced to 10-12% moisture content in a time of 15 minutes.
A mechanical “garifier” or a mechanized system of frying and drying, usually takes the form of an aluminum drum or trough, paddles fixed to a steel shaft and rotating on the axis of the drum, the rotating paddles sweep the gelatinizing mesh from the trough wall to prevent sticking and burning and at the same time to move the material through the chamber to the discharge port, or outlet.
1.5 Significance of the Study
i. The design and construction of garri frying machine will be a beneficial to student, lecturer, health centers and the public.
ii. Hence they technician through repairs will contribute to environmental protectors.
iii. Local garri processing industries will benefit if the project is developed, it will be utilize for preservation of mobile drugs.
iv. Entre society will benefit, if the locally produced garri frying machine is mass produced for commercialization; it will be required for commercialize quantity of Garri frying.
Complete Material Cost #3,000