DESIGN OF A MODIFIED HAND OPERATED PINEAPPLE JUICE .

UNIVERSITY OF NAIROBISCHOOL OF ENGINEERINGDEPARTMENT OF ENVIRONMENTAL AND BIOSYSTEMS ENGINEERINGFEB 540: ENGINEERING DESIGN PROJECT2014/2015 ACADEMIC YEARPROJECTPROJECT TITLE:TITLE:DESIGN OF A MODIFIED HAND OPERATEDPINEAPPLEPINEAPPLE JUICEJUICE EXTRACTIONEXTRACTION MACHINE.MACHINE.CANDIDATE NAME: OGOLA ZADOCK OLECHECANDIDATE No.: F21/35968/2010SUPERVISOR’S NAME: ENG. Joackim MutuaCANDIDATE NAME: OGOLA ZADOCK OLECHECANDIDATE No.: OLECHEMutuaCANDIDATE NAME:OGOLACANDIDATE No.: F21/35968/2010AReport Submittedin Partialfor the Requirements of the DegreeSUPERVISOR’SNAME:ENG.FulfillmentJoackim Mutuaof Bachelor of Science in Environmental and Biosystems Engineering, of theUniversityOf Nairobiin Partial Fulfillment for the Requirements of the DegreeAReport SubmittedASubmittedin inPartialFulfillmentandfor theRequirementsof the Degreeof ReportBachelorof ScienceEnvironmentalBiosystemsEngineering,of Engineering,of theUniversity Of Nairobi.University Of NairobiMay 2015MAY, 2015F21/35968/2010Page iMAY, 2015

DeclarationI declare that this project is my work and has not been submitted for award of a degree in anyUniversity.Signature: . Date: OGOLA ZADOCK OLECHEThis report has been submitted for examination with my approval as a University supervisor.Signature: Date: Eng.Joackim MutuaF21/35968/2010Page ii

DedicationI dedicate this project to my beloved Parents, my siblings and friends for their kindness andsupport throughout my undergraduate study.F21/35968/2010Page iii

AcknowledgementI thank God for seeing me through the five years in campus and having given me good health,mental and physical strength as an undergraduate at the University of Nairobi.Special thanks also go to Eng. Joackim Mutua for his guidance and intellectual support.My gratitude also goes to the able EBE technical staff especially Mr.Wamutitufor the proficientguidance throughout this project.I would also like to thank our chairman Prof. Eng. Ayub N. Gitau, the entire staff and studentfraternity of the department of Environmental and Biosystems Engineering for their support.F21/35968/2010Page iv

List of TablesTable 1:ways of reducing the storage temperature . 14Table 2: Optimum storage conditions for fresh fruits and vegetables . 15Table 3: Recommended life value of bearings. 36F21/35968/2010Page v

List of figuresFigure 1: Study area . 4Figure 2: Pineapple fruit . 8Figure 3: Different forms of pineapple fruit preparation . 9Figure 4: refrigeration . 14Figure 5: Continuous screw expeller press . 17Figure 6: Centrifuge . 18Figure 7: Plunger-type press . 18Figure 8: Roller type press (cane juice) . 19Figure 9: Basket press . 20Figure 10: Rack and clothe press . 21Figure 11: Machine design. 29Figure 12: Components of the design . 31Figure 13: Housing design . 32Figure 14: Hopper design. 33F21/35968/2010Page vi

List of equationsEquation 1: Screw pitch . 23Equation 2: Clearance at both ends . 24Equation 3: Diameter of screw shaft . 24Equation 4: Processing capacity . 25F21/35968/2010Page vii

List of Acronyms and AbbreviationsCA – Controlled AtmosphereRPM – Revolutions per minuteBEME - Bill of Engineering Measurement and EvaluationF21/35968/2010Page viii

AbstractHarvested pineapple may go bad before they can be consumed, due to lack of appropriatetechnology and infrastructure. Up to 25% of the fruit is estimated to be lost before it reaches themarket, because of poor handling and storage after harvest. Designing a juice extraction machinewill ensure minimal wastage of the pineapples after harvesting and during transportation, sincethe pineapples will be processed to juiceFruit juice extraction involves pressing of the fruit in order to get juice. The extraction processinvolves crushing squeezing and pressing of the whole fruit to obtain juice and reduce thebulkiness of the fruit to liquid and pulp. Hand extraction of juice is slow and tedious and also nothygienic. Using a machine for extraction is time saving, efficient, and has increased capacity andreduction in spoilage and waste. The various processes involved in fruit processing include;sorting, washing, pressing, slicing, crushing, extraction and pasteurization (heat treatment).A manual operated juice extractor was designed and evaluated at the Department of AgriculturalEngineering, Federal College of Agriculture, Akure, Ondo State Nigeria. This manually operatedjuice extractor was designed to save time, improve efficiency, increase capacity and reduction inspoilage and waste. The results showed that the machine produced efficiencies of 83.36 and85.38% and extraction capacity was 1.23 kg/hr.The design modification presented in this paper is aimed at complementing the performance ofcontinuous screw expeller.F21/35968/2010Page ix

Table of ContentsDeclaration . iiDedication . iiiAcknowledgement . ivList of Tables . vList of figures . viList of equations. viiList of Acronyms and Abbreviations . viiiChapter one . 1Introduction . 11.0.1.1.Background . 11.2.Statement of problem and problem analysis . 21.2.1.Problem statement . 21.2.2.Problem Analysis . 21.3.Site analysis and inventory . 31.4.Justification . 51.5.Overall objectives . 61.5.1.Specific objectives . 6Statement of scope . 61.6.Chapter two . 72.0.Literature review and theoretical frame work . 72.1.Literature review . 72.1.1.Pineapple farming . 72.1.2.Pineapple description . 82.1.3.Pineapple processing . 102.2.Pineapple lost after harvesting . 112.3.The major technologies for reducing losses . 132.3.1.Gentle handling . 132.3.2.Temperature control/ Refrigeration. 142.3.3.Juice Extraction . 162.4.2.5.Machine design . 22Theoretical Frame work . 23F21/35968/2010Page x

2.5.1.Design of screw conveyor . 232.5.2.Design of screw shaft . 242.5.3.Design of the capacity of the juice extractor . 25Chapter three . 263.0.Design Methodology . 263.1. Desk study. 263.2. Field study. 263.3. Design of a modified hand operated pineapple juice extraction machine. 273.3.1. Design considerations . 273.3.2. Working principle of the machine design . 273.3.3. Design specifications . 283.3.4. Design diagram . 293.3.5. Components of the design . 303.4. Design analysis . 323.4.1. Housing design. 323.4.2. Hopper design . 323.4.3. The main frame . 343.3.4. Shaft design . 343.3.5. Bearing selection . 35Chapter four . 374.0.Design calculations, Results and Discussion . 374.1. Design Calculations . 374.1.1. Design of the screw conveyor . 374.1.2. Design of screw shaft . 384.1.3. Design of the capacity of the juice extractor . 394.2. Discussion . 414.2.1. Discussion of the results . 414.2.1. Effectiveness of the Project’s Machine Design . 41Chapter five. 445.0.Conclusion and Recommendations . 445.1. Conclusion . 445.2. Recommendation . 45F21/35968/2010Page xi

6.0.References . 467.0.Appendices. 48Appendix A . 48Pineapple coring and chopping machine . 48Appendix B . 50Appendix C . 51Work programme (Ghant chart) . 51F21/35968/2010Page xii

Chapter one1.0.Introduction1.1.BackgroundThailand, Philippines, Brazil and China are the main pineapple producers in the world, supplyingearly 50 % of the total output. Historians believe that the pineapple originated in Brazil in SouthAmerica. It was imported to Europe later. It is also believed that Christopher Columbus and hiscrew members were probably the first few people from the European continent to have tasted thefruit. Kenya appears in the list of other important producers. Together with India, Nigeria,Indonesia, México and Costa Rica, Kenya forms the remaining 50% of pineapple producers.(Medina 2005)You can grow your own pineapple by planting the top of the pineapple in soil, which may takeabout two years to produce fruit. In Kenya pineapple production in is entirely on plantations andis both capital and input intensive, it takes a sixth place in the top seven fruits (bananas, citrusfruits, mangos, avocado, passion fruit, pineapples and pawpaw) in Kenya in terms of area andtotal production. Total pineapple growth in Kenya over the 1992-2000 year period was 60%, thisgrowth figures mainly relate on different technology and production systems.Kenya is known for bulk processing which requires high capital cost and high input. Pineappleprocessing involves a series of operations; peeling, slicing and coring before juice extraction,which might be quite expensive limiting the small scale farmer.F21/35968/2010Page 1

1.2.Statement of problem and problem analysis1.2.1.Problem statementHarvested pineapple may go bad before they can be consumed, due to lack of technology andinfrastructure. This in the long run reduces production, because farmers are reluctant to increasethe input for most of the pineapple end up as waste.Most of the pineapple is harvested when ripe and ready to consume, the farmers are expected toconsume them within seven days after harvesting. Up to 25% of the fruit is estimated to be lostbefore it reaches the market, because of poor handling and storage after harvest. (Pineapple postharvest operations, 2005 FAO, 2004)1.2.2.Problem AnalysisIn the country, there exists a pineapple processing plant in Del Monte Kenya Limited locatednear Thika Town, which is capital intensive. This plant limits the small scale farmer for itrequires high startup capital and a large amount of pineapple input.In this project a manual operated pineapple processing machine was designed, it will be used toprocess the harvested pineapple to juice. There will be m

FEB 540: ENGINEERING DESIGN PROJECT 2014/2015 ACADEMIC YEAR . F21/35968/2010 Page ii Declaration I declare that this project is my work and has not been submitted for award of a degree in any University.