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FABRICATION OF VAGETABLE SLICING MACHINE

CHAPTER 1

  • BACKGROUND OF THE STUDY

Vegetables are defined as herbaceous plants or a part of a plant that is eaten whole or in part (Welbaum, 2015). Over the years, world vegetable production has increased. For example, there was over four times an increase in world vegetable production from 1970 until 2009 (FAO, 2011). The increase has largely been a result of prolonged technological advancement. On a large scale, vegetables are produced to suit the supermarkets and some food industries for example those which do canning. The major problem arises in reducing the size of the vegetable for it to be easily consumed by the customer. Cutting and slicing have prevailed over a long period of time and several methods have been used to carry out the special tasks. Traditional methods made use of knives and other machines devised for those purposes. These methods have posed to be tiresome and great time-consuming tasks especially in our busy lives. 46 Proceedings of the International Conference on Industrial Engineering and Operations Management Pilsen, Czech Republic, July 23-26, 2019 © IEOM Society International Throughout the industrial era revolution, automated machines have gradually become a vital component of human life daily. Compared to their manual counterparts, automated machines have continuously saved most of the people’s time to carry out a certain task and this enhancement has greatly led to a more and more competitive and faster way of doing things. In the late 90’s, automation was the main focal point of design (Tony, et al., 2014), and the engineering field tremendously worked night and day to bring about significant improvements to modern automated products (Talapatra, 2013). Kitchen equipment is a necessity for commercial kitchen areas these days. Modern kitchen equipment is in great need in the worldwide market because of its absolute efficiency, and durability and they are very reliable (Naveen, 2016). Consequently, the problem confronting the study is the fabrication of a vegetable slicing machine.

  

  • STATEMENT OF THE PROBLEM

 Manual cutting and slicing of vegetables has proved to be very time-consuming and is prone to the risk of contamination of the food leading to high rates of foodborne diseases. The existing vegetable cutters and slicers have been designed based on different criteria. The technology of slicing and cutting vegetables has dated since long back around the 1970s (Jiang, 2013). Traditional methods of cutting and slicing vegetables have been used for a long back, people cut and or slice their vegetables using knives. This method is regarded as the cheapest one as it does not require sophisticated mechanisms to carry out. Complications arise when evaluating the accidents associated with this method, people tend to accidentally cut themselves whilst trying to make suitable cuts and slices. The structure of the slicer can be split into either horizontal or vertical depending on the shaft and the bearing orientation (Zhou, 2003). Typical cuts such as the brunoise, macedoine, etc. require highly skilled personnel to carry and if not, one is most likely to injure himself. Due to these complications, this has led to a reduction in productivity e.g. within food industry and more money will be required to train the required labour. The major disadvantage of the method comes due to great time consumption.

  • OBJECTIVE OF THE STUDY

  1. To design a vegetable cutter and slicer that operates automatically
  2. To design a machine that eliminates contaminants on the vegetables
  3. To come up with a machine that is easy to assemble and disassemble
  •  SIGNIFICANCE OF THE STUDY

The study shall be of immense significance to the food industries as well as mitigate the setbacks experienced in the use of the manual process in the slicing of vegetables.

It shall also serve as a prototype for further policy developments.

  •  SCOPE OF THE STUDY

The study focuses on the fabrication of a vegetable slicing machine

  • LIMITATION OF THE STUDY

The study was confronted with logistics constraints

  • DEFINITION OF TERMS

Vegetables include carrots, rape vegetables, tomatoes, cabbage, potatoes, cauliflower, and others, they take part in the contribution of water amount in the body as well as several vitamins and some minerals which assist to maintain body weight and healthy skin. (FAO, 2013). They can also be referred to as fresh components of plants which, either if raw, cooked, canned, or processed in some other way, give adequate human nutrition.

1. Cutting As referred to in the context of the project, cutting refers to the removal of something from something larger by using a sharp object such as a knife or blade. The final product is the exact required shape of the vegetable even with the dimensions attained to almost perfection, for example, a brunoise cut measures exactly 1/8’ x1/8’ x1/8’. This clearly implies that a cut is derived from a slice, the thickness of the slice will determine also the thickness of the cut. One of the most relevant factors during the cutting operation is the type of cutting tool used (Jiang, et al., 2011). Implying that the sharpness of the blades or the knife can affect the storage life of the vegetables. Blunt knives tend to harm the tissue layers of the vegetable (Allende & Gill, 2012).

2. Slicing Slicing is the cutting of food into thin, relatively broad slices, reducing the size of the vegetable into smaller and thin pieces of the original vegetable, the process is usually carried out by the use of knives or blades and the shape of the slice is simple as compared to that of a cut. The main difference between a cut and a slice as referred to the context of this project is that a cut is the required shape of the vegetable while a slice is simply a thin dividend of the original vegetable

Attached Files

FABRICATION OF VAGETABLE SLICING MACHINE-.docx
HAEMOLYTIC ACTIVITY AND STREPTOMYCIN SUSCEPTIBILITY PROFILE OF BACTERIAL ISOLATES ASSOCIATED WITH NASAL SECRETION
HYPOTENSIVE ACTIVITY AND TOXICOLOGICAL PROFILE OF STEM BARK EXTRACT OF SYZYGIUM GUINEENSE (Willd, D.C. Myrtaceae) IN LABORATORY ANIMALS

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