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Fabrication Of Yam Pounding Machine
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3.2.4 RESISTING FORCE ON THE BEATER
Considering the cylindrical trough in which the beater rotates,
During operation, there is a force equal at all points of the beater which is due to pressure
Hence,
Pressure Pb = Ïgh
= 256.62 x 9.81 x 0.2
= 503.48N/m2
But the force due to this pressure is
Force,
Fp = Pressure x area of beater
= 503.48 x 0.027
= 135931N
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ABSRACT - [ Total Page(s): 1 ]ABSTRACTThe aim of this research work is based on the design and development of a motorized yam pounder for pounding yam. This research was considered because of the importance of pounded yam in Africa particularly in Nigerian and because of the time and energy wasted using the traditional mortal and pestle method of yam pounding. The research work aimed at eliminating the labour involved in traditional method of pounding. Through this improvement, the possibility of food contaminating by sweati ... Continue reading---
TABLE OF CONTENTS - [ Total Page(s): 1 ]TABLE OF CONTENTSTitle page Declaration Dedication Certification Acknowledgements Abstract Table of Contents CHAPTER ONE1.0 INTRODUCTION 1.1 Historical Background 1.1.1Major Cultivated Species 1.1.2 National Value 1.2 Problem Statement 1.3 Justification of Project 1.4 Aims and Objectives CHAPTER TWO2.0 LITERATURE REVIEW 2.1.1 Agronomic Characteristics of ... Continue reading---
CHAPTER ONE - [ Total Page(s): 2 ]CHAPTER ONE1.0 INTRODUCTIONYam is another crop cultivated across Nigeria. It is a seasonal crop and very difficult to preserve as it tends to rot. Nearly all Nigerians consume yam on regular basis and in large quantities particularly the Yoruba tribe in Nigeria. Nature allows yam to form a bond when it pounded or beaten in a mortar, it is then consumed as a meal with a choice soup. Pounded yam is a staple food consumed by the indigenous process of pounding yam is very laborious. It require ... Continue reading---
CHAPTER TWO - [ Total Page(s): 4 ] ... Continue reading---
CHAPTER FOUR - [ Total Page(s): 3 ]4.2.2 POUNDING EFFICIENCYThere is the need for careful consideration of the traditional way of yam pounding, time and the manpower required in carrying out the operation. If it takes a minimum of 1-2hours to pound about 20kg of yam manually coupled with its unhygienic mode of operation, then it will take about 15minutes to pound the same quantity of yam with greater output and greater quality.Hence, the general productivity per hour for the machine can be calculated thus:In 15minutes, 20kg of ya ... Continue reading---
CHAPTER FIVE - [ Total Page(s): 1 ]CHAPTER FIVE5.0 CONCLUSION AND RECOMMENDATIONSIn this chapter, conclusion and recommendations are drawn from the previous chapters of this work.5.1 CONCLUSIONAlthough, there may be other possible challenges which this machine can solve such as in the pounding of fufu, however it is gratifying to know that it has been proven to perform its function satisfactorily.It is pertinent to add here that issues of the materials used for this fabrication may not be adjudged as the best in the m ... Continue reading---
REFRENCES - [ Total Page(s): 1 ]REFERENCESAkissoe, N., D.J. Hounhouigan, C., Mestres and M. Nago, (2003), How Blanching and Drying affect the colour and functional characteristics of yam (Dioscorea cayenensis Rotandata) Flour Food Chem, 82:257-264.Asiedu, J.J. (1992), Processing of Tropical Corps Technological Approach. Macmillan Publishing Co, Inc. London, pp. 249-261.Asiedu, J.J. (1992), Processing of Tropical Corps 1st edition, Vikas Publishing House Limited.Avid, P. (1945), Ball and Roller Bearing Engineering, S.H. Burbank ... Continue reading---
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ABSRACT - [ Total Page(s): 1 ]ABSTRACTThe aim of this research work is based on the design and development of a motorized yam pounder for pounding yam. This research was considered because of the importance of pounded yam in Africa particularly in Nigerian and because of the time and energy wasted using the traditional mortal and pestle method of yam pounding. The research work aimed at eliminating the labour involved in traditional method of pounding. Through this improvement, the possibility of food contaminating by sweati ... Continue reading---