Design And Construction Of A Process Based, Semi Automatic Garri Frying Machine

ABSTRACT

This project studies the traditional method of frying processed cassava called “gari” in Nigerian national language and finds out the possible ways of mechanizing the system to achieve advantageous improvements over the existing method; such expected improvements are likely to come over considerable factors like maximum drying time, rate of feed, temperature control, cheap source of energy, scope of maintenance and safety precautions. The ability to meet the above demands requires an approach towards the general procedure in machine design that will in a way make it which includes recognition of needs, synthesis, materials selection, design of components, modification, detailed drawings and construction. The standard of the project is justified because comprehensive information was gathered in the area of interested study which is the stages in gari production. Furthermore, all the components of the machine were designed using computer aided design. In general, there are twenty nine parts that made the functional block of the machine excluding the electrical control. We computed the calculation analysis of the machine where the efficiency was arrived at seventy percent.

TABLE OF CONTENTS

COVER PAGE

TITLE PAGE

APPROVAL PAGE

DEDICATION

ACKNOWELDGEMENT

ABSTRACT

CHAPTER ONE

• INTRODUCTION
• BACKGROUND OF THE PROJECT
• PROBLEM STATEMENT
• OBJECTIVE OF THE PROJECT
• ADVANTAGES OF THE PROJECT
• SIGNIFICANCE OF THE PROJECT
• SCOPE OF THE PROJECT
• PROBLEM/LIMITATION OF THE PROJECT

CHAPTER TWO

LITERATURE REVIEW

• OVERVIEW OF THE STUDY
• REVIEW OF PREVIOUS DEVELOPMENTS IN GARI FRYING MACHINES
• GARRI FRYING MECHANIZED METHODS
• THE GARI FRYING PROCESS (GARIFICATION)
• THE FIRING SYSTEM OF GARI FRYING MACHINE
• REVIEW OF THE PROPOSED WORK.

CHAPTER THREE

METHODOLOGY

• COMPONENTS AND MATERIALS SELECTION CHAPTER FOUR

CHAPTER FOUR

4.0      RESULT, CHARACTERIZATION OF GARI FRYER AND DISCUSSION

• RESULT
• CHARACTERIZATION OF GARI FRYER
• DISCUSSION

CHAPTER FIVE

• CONCLUSION
• RECOMMENDATION
• REFERENCES

CHAPTER ONE

1.0                                                        INTRODUCTION

1.1                                         BACKGROUND OF THE PROJECT

Gari frying is the most critical unit operation in the processing of cassava into gari. It is also a combination of simultaneous cooking and drying processes. Gari is a processed fermented product from cassava and is consumed in Nigeria as well as in most countries of the West African coast and in Brazil.

Though a dehydrating process, gari frying is not a straightforward drying process. The product is first cooked with the moisture in it and then dehydrated. The heat intensity during frying affects the quality of the product. The moisture content of dewatered and sieved cassava mash is between 50 to 65% which has to be reduced to 12% after the frying operation. At the end of the frying operation, the product is still hot and a little bit damp, it is then left to cool and dry in a cool dry shade until the moisture content is reduced to 12%. At the villages, gari is fried in shallow iron pans, or in the more traditional areas in earthenware pans, over an open wood fire.

A mechanized system of frying and drying usually appear in the form of a stainless steel drum with rotary conveyor and paddles fixed along the conveyor to a slower rotation in the same axis of the drum.

As has been stated earlier, traditionally, gari is fried by women in shallow earthenware of cast-iron pans (agbada) over a wood fire. The operator sits sideways by the fireplace while frying, and this brings discomfort due to heat and the sitting posture.

Thus, there arose the need for innovations and improvements to alleviate the problems encountered by these women. Also, while frying, a piece of calabash used to press the mash against the hot surface of the pan must be scraped quickly and stirred constantly to keep the material moving to prevent it from burning until frying is completed. The process takes 30 – 35 minutes, with the moisture content of the final product reduced to about 18%. This is a problem is commercial production. To produce gari at a fast rate and eliminate the problems of the traditional method, the need arise for a mechanized continuous process fryer. However, earlier design on gari production plants did not produce the desired and acceptable cassava product for the consumers, because the designers of those plants did not take into account the specification of the existing local technology.

1.2                                   PROBLEM STATEMENT

Manual and traditional method of frying garri involves much labour, time wasting exposes the labourer to sickness due to much heat that is involved and at the same time produces lesser garri. This problem led to a way of semi-automating the garry frying process.The problem statement therefore is to identify a means of designing a continuous process gari frying machine that will achieve the following;

1. Produce the desired and acceptable cassava product for the
2. Produce gari in commercial quantity at a faster
3. Be an environmental/ operational friendly

1.3                                    OBJECTIVE OF STUDY

The primary objective of this study is to come up with a sound continuous process of gari frying machine, based on the following points noted from previous research:

• Avoidance of caking of the cassava
• Adequate agitation and processing achieve uniform heat circulation.
• Ensure that the final product is cooked and

1.4                           ADVANTAGES OF THE PROJECT

This project was fabricated in the department of mechanical engineering department for educational purposes which at the end of the work will improved the economic growth of the community, welfare and job creation.

1.5                                                SIGNIFICANCE OF STUDY

The major essence of this project is to develop a system that will eliminate the time consuming, uncomfortable and health hazards posed to the operator of the village technique of gari frying, and at the same time simulating this village technique in order to obtain a good quality gari. This study is thus significant in the sense that it will bridge the gap between the existing traditional technology and the emerging modern technology, merging the advantages of both to produce a desirable, affordable, available and acceptable product.

1.6                                  SCOPE OF THE PROJECT

Production of garri (edible processed and granulated form of cassava) and sustaining the production process has become so laborious, time consuming, and predisposes one to some form of danger, especially as it concerns the hot fire that one is disposed to during the process. In west African tradition, where this garri serves as one of the major staple food in the sense that it can be taken soaked in water, or served with soup in the form of “eba”, is produced mainly by women. They do this by frying it over a wood fire in a shallow-ware cast iron pans (Agbada). For even circulation of heat that comes from that wood fire via the iron pans, they use spatula – like paddles of wood or calabash on the hot surface, where placed the granules for processing, to vigorously turn to avoid caking. This process brings about great discomfort as the processor (the woman) will have to sit sideways, just close to the frying fire from the wood. It is against this backdrop that this work seeks to establish a mechanized method of garri processing which is design innovation and sustainability analysis of garri frying machine. This mechanized method appears in form of machine with stainless steel drum, rotary conveyor and paddles fixed along the conveyor to a slower rotation in the same axis of the drum.

1.7                  PROBLEM/LIMITATION OF THE PROJECT

Problems that limit the production of this machine are the cost of producing it is high. For this reason poor farmers will find it too difficult to have it. Another limitation to the production of this product is the noise that it emit, it causes noise pollution compare to the traditional method of frying garri.