DEVELOPMENT OF A CASSAVA MASH SIEVING MACHINE FOR GARI PROCESSING OPERATIONS

  • Type: Project
  • Department: Mechanical Engineering
  • Project ID: MCE0283
  • Access Fee: ₦5,000 ($14)
  • Pages: 20 Pages
  • Format: Microsoft Word
  • Views: 433
  • Report This work

For more Info, call us on
+234 8130 686 500
or
+234 8093 423 853

Limited or poor food separation techniques into fine particles for further processing cause post-harvest losses of food crops and initiates the problem of food and nutritional insecurity in Nigeria. In order to solve this problem, food crops need to be processed into a lasting and nutritious consumable form through the use of mechanization. Different materials in powder form or solid form are separated by using two-level screening machines. This machine can be used in different industries like mining, chemical, food and in metallurgical industries to separate components into their respective sizes. In this research, an easily operated and user friendly sieving machine was developed to sieve cassava mash flour in a process plant.  The cassava mash sieving machine consists of two screens of sizes 1.25 mm and 1 mm respectively placed to separate the cassava mash into sieve size. The components part of the machine were designed and a detailed material selection analysis was done. The machine runs on a single phase 1.01 kW electric motor at a speed of 1080 RPM. The overall efficiency of the machine was obtained as 87%.

Keywords:  mesh size, sieving machine, cassava mash, design analysis, process plant.

DEVELOPMENT OF A CASSAVA MASH SIEVING MACHINE FOR GARI PROCESSING OPERATIONS
For more Info, call us on
+234 8130 686 500
or
+234 8093 423 853

Share This
  • Type: Project
  • Department: Mechanical Engineering
  • Project ID: MCE0283
  • Access Fee: ₦5,000 ($14)
  • Pages: 20 Pages
  • Format: Microsoft Word
  • Views: 433
Payment Instruction
Bank payment for Nigerians, Make a payment of ₦ 5,000 to

Bank GTBANK
gtbank
Account Name Obiaks Business Venture
Account Number 0211074565

Bitcoin: Make a payment of 0.0005 to

Bitcoin(Btc)

btc wallet
Copy to clipboard Copy text

500
Leave a comment...

    Details

    Type Project
    Department Mechanical Engineering
    Project ID MCE0283
    Fee ₦5,000 ($14)
    No of Pages 20 Pages
    Format Microsoft Word

    Related Works

    Abstract Gari is a very important staple food made from cassava and is eaten in many parts of Africa. Gari has a granular nature and may contain different sizes of grains ranging from as small as 1 mm to as large as 6 mm. Depending on where and how gari is going to be eaten, specific particle sizes are desirable. The market value of gari is... Continue Reading
    Cassava is produced in a large quantity in Nigeria. One of the products emerging  from its processing has turned out to be a major staple food in the nation, which is ‘garri’.  Due to insufficient and inadequate processing equipment; cassava has been susceptible to  wastage and ‘garri’ production has been reduced in scale, thereby... Continue Reading
    Cassava is produced in a large quantity in Nigeria. One of the products emerging  from its processing has turned out to be a major staple food in the nation, which is ‘garri’.  Due to insufficient and inadequate processing equipment; cassava has been susceptible to  wastage and ‘garri’ production has been reduced in scale, thereby... Continue Reading
    ABSTRACT   The study explored the potentials of substituting breadfruit into cassava to obtain gari analogue of which proximate and mineral compositions were evaluated. A portion of matured but unripe breadfruit ( Artocarpus altilis ) and mature cassava tubers were co-fermented (100:0, 0:100, 80:20, 70:30, and 60: 40 Cassava to Breadfruit) to... Continue Reading
    ABSTRACT The study explored the potentials of substituting breadfruit into cassava to obtain gari analogue of which proximate and mineral compositions were evaluated. A portion of matured but unripe breadfruit ( Artocarpus altilis ) and mature cassava tubers were co-fermented (100:0, 0:100, 80:20, 70:30, and 60: 40 Cassava to Breadfruit) to obtain... Continue Reading
    CHAPTER ONE 1.0 INTRODUCTION 1.1 BACKGROUND Cassava which is known biologically as “manihotesculentacrantz” is a crop which has many varieties. Cassava, is a perennial woody shrub in the Euphorbiaceous (Spurge family) native to South America, but now grown in tropical and sub-tropical areas... Continue Reading
    ABSTRACT The production of cassava flour by the method of traditional processing method (sun drying) and modern processing method (oven drying) was carried out using cassava sliced cubes or peeled cassava. Indeed, the traditional Nigeria techniques of... Continue Reading
    ABSTRACT The production of cassava flour by the method of traditional processing method (sun drying) and modern processing method (oven drying) was carried out using cassava sliced cubes or peeled cassava. Indeed, the traditional Nigeria techniques of... Continue Reading
    ABSTRACT The production of cassava flour by the method of traditional processing method (sun drying) and modern processing method (oven drying) was carried out using cassava sliced cubes or peeled cassava. Indeed, the traditional Nigeria techniques of cassava flour production was studied with a view of achieving same product mechanically. Result... Continue Reading
    ABSTRACT The motorized cassava peeling machine is a type of cassava peeling method that is adopted to reduce drudgery. In cassava peeling operations. This method, unlike the manual peeling method which consumes a lot of human power with subsequent low output produces or peels a large amount of cassava tubers within a small specific of time and... Continue Reading
    Call Us
    whatsappWhatsApp Us