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Design And Construction Of Gari Frying Machine
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1.2OBJECTIVE OF THE PROJECT
The main objective of this project is to design and construct a functional and cheap batch process gari frying machine
1.3CONDITIONS NECESSARY
To achieve the above objectives, the following conditions must be met:
- Adequate agitation and processing in order to achieve uniform heat circulation.
- Ensure that the final product is cooked and dehydrated
- Avoidance of caking of the cassava mash.
1.4SCOPE OF THE PROJECT
The
garification process (gari 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 gari 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 gari, 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.
CHAPTER ONE -- [Total Page(s) 3]
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