Project report on Hand operated juicer for domestic

purpose.
Submitted:
In the partial fulfillment of the award of the Diploma in
Mechanical Engineering.
By:
Name of the students:
1.Avadhesh Kumar Tiwari ,Membership no.UP00111493
2.Beer Pal, Membership no.UP00111494
3.Briendra Prasad Sonkar, Membership no.UP00111216

Under Guidence of
Er. Arvind Kishore H.O.D Mechanical Engg. Year 2016.

1
S.No. Name Membership Course
No.
1 Avadhesh Kumar Membership no. Mechanical
Tiwari UP00111493 Engg. Part-2
2 Beer Pal Membership no. Mechanical
UP00111494 Engg. Part-2
3 Briendra Prasad Membership no. Mechanical
Sonkar UP00111216 Engg. Part-2
APPROVED BY :-
Er. Arvind Kishore
Course Technical Mechanical Engg. Part-2
H.O.D
AICTE Institution Mechanical Engg. Lucknow
S.I.M.T
S.I.M.T, Lucknow

2
 Proforma-B (synopsis)
TITLE :-
It has been observed that the people need fresh juice for
health purpose. Fruit juice is available in packing or open
in the market. It is not advisable to use the open fruit juice
for health point of view so that the need of hand operated
juicer is required to the people for domestic use.

3
Prepare d By-
1.Avadhesh Kumar Tiwari ,Membership no.UP00111493
2.Beer Pal, Membership no.UP00111494
3.Briendra Prasad Sonkar, Membership no.UP00111216

Approved By
Er. Arvind Kishore
H.O.D Mechanical Engg.
S.I.M.T, Lucknow

4
 AKNOWLEDGEMENT
Any project completion successful work is not only
individual work perseverance and diligence but also a
lot of guidance help and cooperation of our well wisher
words are insufficient to record my deep sense of
gratitude in my work which lead to purposeful
completion of project work.
I have no words to express my thanks to Sri
ARVIND KISHORE HOD MECH .ENGG SIMT his
very knowledge deep in sight and tireless spared no
pains in supervising our assignment to an abundant
conclusion. They have thankful to them for solving all
quires and problems very kindly and patiently.
. Avadhesh Kumar Tiwari

5
 Certificate
This is to Certified that this project on Hand operated
juicer for domestic purpose.has been prepared by
Avadhesh Kumar Tiwari ,Membership no.UP00111493
is partially fulfillment to the award of Diploma in
Mechanical Engg.
This project is record of student own
work carried out by them. Under my supervision and
guidance. In my knowledge this project has not been
submitted for the award of any Diploma.
I recommended this project to the award
oh this Diploma.
Er. Arvind Kishore
H.O.D Mechanical Engg.
S.I.M.T Lucknow

Content
6
S. No. Description Page No.
1 INTRODUCTION 9
2 LITERATURE REVIEW 14

3 OBJECTIVE 24

4 PLANNING 29

5 DRAWING 54

6 ESTIMATION 68

7 CONCLUSION 73

7
The Council of Engineering &
Technology (India)

Project report
ON

8
The Council of Engineering &
Technology (India)

INTRODUCTION

9
 INTRODUCTION
The idea of designing machinery to improve the process of
making Gari from cassava was introduced to the Got Juice?
team by the Christian Reformed World Relief Committee. The
CRWRC is undertaking the creation of a cassava farm in
northern Uganda, which will allow the native people to produce
and sell large quantities of Gari made from locally grown
cassava. Cassava is a root crop native to Central America, but
now grown throughout Africa and parts of Southeast Asia as
well. The variety of tuber is similar to a potato in both physical
and nutritional characteristics. Unlike a potato, however,
cassava has a thick, coarse skin. The plant is drought resistant
and grows well in poor soils; making it an ideal crop for both
wet and dry climates. A negative characteristic of cassava is the
tendency to spoil rapidly once the cassava is peeled and
exposed to air. The peeled cassava begins to spoil within 24-48
hours of exposure to air.1 One way to keep the cassava from
spoiling is to make the interior flesh into Gari. spoilage
10
problem because the product can be stored for up to two years
if kept dry.
Several juice extractors developed for fruits such as citrus,
juicer, and pineapple are unsuitable for cashew, because of their
low efficiency of extraction and poor quality of the juice
produced, when used for cashew juice extraction (Famuyiwa,
1983). The need for a special extractor for cashew apple stems
from its total succulence, lack of distinct peel, absence of seed
within the juicy pulp, high tannin content and corrosive action
when in contact with mild steel. This paper reports the
development of a manually operated cashew juice extractor.
The fruit fruit is a specialised type of berry known to botanists
as hesperidia. It has a soft, pithy central axis surrounded by 10-
15 segments containing pulp and juice. Enclosing the segments
is a leathery, oily rind that has a white spongy inner part and a
harder, fruit coloured outer part

11
containing many glands that secrete oil. The segment juice
contains sugar; several organic acids (chiefly citric acid) many
other components; which give it a distinctive flavour; and high
amounts of vitamins A, B and C.
The components of the fruit juice extractor may be broadly
classified into the goblet and mechanically operated unit. The
goblet consists of the following components: a bearing, a
bearing support, impeller shaft, a dynamic seal, small sharp
blades attached to the impeller. However, the mechanically
operated unit consists of two bearings, two bearing supports, a
pair of level gears, two pinions, a gear shaft and a handle. The
bearings allow for free rotation of the shafts. The bearing
supports hold the bearings in position and the dynamic seal
prevents leakage of the juice. The operator turns the handle and
the motion is transmitted to the pinion through the pinion shaft
and then to the gear which transmits it to the gear shaft and
thence to the impeller shaft. Motion is transmitted from the
mechanical unit to the goblet in impeller shaft by means of an

12
Oldham coupling. The blades at the top of the impeller shaft
rotate in the fruit which has been cut and placed on it, thereby
extracting juice from it.

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The Council of Engineering &
Technology (India)

LITERATURE REVIEW

14
 LITERATURE REVIEW
History
Juicer belongs to family Anacardiaceae and the genus Juice.
There are several species of genus Juice that bear edible fruit.
The majority of trees that are commonly known as juicer
belong to the specie, Juice indica. Juice originates from
tropical Asia, with larger number of species found in Borneo,
Java, Sumatra, and the Malay Peninsula. The mostcultivated
Juice species, M. indica (juicer), originates from India and
Myanmar (Bally, 2006). Juicer has turned out be naturalized,
adapted and is cultivated throughout the tropics and subtropics.
Its spread and naturalization have occurred in line with the
spread of human populations, and as such, juicer plays a
significant role in the diet and cuisine of many diverse cultures.
There are over 1,000 named juicer varieties throughout the
world, Juice is a perennial, evergreen, and branching tree
which can grow to a height of 30-40 m tall. The trees can

15
flower after 5-7 years but grafted and propagated trees which
are generally smaller can flower after 3-4 years (Ploetz et al,
1994). Juicer can grow on a wide range of soils (optimal pH
5.57.5.) and are relatively tolerant to drought. They are also
tolerant to low temperatures (0 C - frost), optimum growth
temperatures (2427 C) and a wide range of rainfall (annual
4003600 mm) conditions (Bally, 2006). The canopy is
normally oval, elongated or dome shaped. The juvenile period
of seedling trees can range from 3 to 7 years. The root system
consists of long, vigorous taproot and abundant surface feeder
roots. Its adaptation throughout the world makes its existence
evident in Ghana especially in the northern part of Ghana
where rainfall is once a year followed by a period of drought
and the juicer flourishes very well in these regions. Even
though the juicer trees are all over Ghana, commercial
productions are found in two typical agro ecological zones.
They are the Northern Ghana around Tamale and Southern
Ghana around Greater Accra, Eastern and Volta Regions
16
(FAO, 2009). Ghana has immense comparative advantage for
the cultivation of juicer because most of the lands of the coastal
savannah, northern Ashanti, the transitional zones of Ashanti
and Brong Ahafo regions, the northern Volta region, and the
whole of Northern, Upper East and Upper West regions are
suitable for juicer production that meet international quality
specification. These areas have abundant moisture and hot
temperatures that are favorable for large-scale production of
juicer. As a tree crop that flourishes best in areas of moderate
rainfall and high light intensity, the savannah areas are the most
excellent for juicer. GNA further highlighted that agronomists
have argued that, Ghana with a better comparative advantage in
Africa with regards to precipitation, soil and proximity could
become an important producer within a few years if the nation
pays attention to that industry (GNA, 2008).
The flowers
Juicer flowers are born on terminal inflorescences (panicles)
that are broadly conical and can be put up to 60cm long on
17
some varieties. Inflorescences usually have primary, secondary
and tertiary pubescent, cymose branches that are Pale green to
pink or red and bear hundreds of flowers. The juicer has two
flower forms, hermaphrodite and male, with both forms
occurring on the same inflorescence. The ratio of
hermaphrodite to male flowers on an inflorescence varies with
variety and season and is influenced by the temperature during
inflorescence development.
Nutritional and health benefits
Juicers are an extremely nutritious and contain carbohydrates,
proteins, fats, minerals, vitamins: vitamin A (beta carotene),
B1, B2, and vitamin C (ascorbic acid) (Bally, 2006).These
nutrients no doubt play a crucial role in human nutrition thus
the health of the individual. For instance, deficiency in vitamin
A can lead to reversible night blindness and keratinization of
normal mucous tissue of the eye, lungs skin and other
ectodermic tissues. Lack of vitamin B1 can cause beriberi
(edema and heart hypertrophy). Again deficient in
18
vitamin C which is a vitamin for humans and primates results
in scurvy (Van Camp et al., 2009). Juicers also make important
seasonal contributions to the diet of many countries in
the tropics especially African countries that primarily have a
starch (carbohydrates)-based diet. Ripe juicers fruits are rich
sources of vitamin A and are used to treat vitamin A
deficiencies such as night blindness. Also drinks made from the
infusion of fresh juicer leaves has been used to treat diabetes
and dried juicer seed ground into powder is used to
treat diarrhea. Diarrhea and throat disorders are treated by
bubbling the bark extracts mixed with water (Bally, 2006).
Some other uses of the juicer includes its use in agro forestry
and environmental practices such as livestock shelter, home
gardens, fence post, wind breaks and animal foods. Other uses
include: flavorings in which its puree is used to give flavor to
many foods such as drinks, ice cream, wines, teas etc., honey
(from its nectar), making leaf vegetables from boiled young
leaves and used for tannin/dye (Martin et al.1998).
19
 Processing of Juicer
According to GNA (2008), the major producing countries of
juicers include India, Mexico, Pakistan, Brazil, Indonesia,
China, Haiti, the Philippines, Madagascar and Tanzania. The
production of juicer globally currently stands at about 25
million tons of fresh fruits and 290,000-processed juicer pulp,
puree and juice. Africa out of this produces only 2.5 million
tons (about 10%) of fresh fruits and 11 per cent of processed
juicer. Ghana's current Production is reported to have increased
from about 1,200 tons in 2007 to about 2,000 in2008. The
varieties of juiceres that are grown in Ghana include Kent,
Keitt, Palmer, Haden, Tommy Atkins, Irwin, Sensation, Julie,
and the local variety (GEPC, 2005). Juiceres are processed at
two stages of maturity. Green fruit is used to make chutney,
pickles, curries and dehydrated products. The green fruit should
be freshly picked from the tree. Fruit that is bruised, damaged,
or that has prematurely fallen to the ground should not be used.

20
Ripe juiceres are processed as canned and frozen slices, pure,
juices, nectar and various dried products. Juiceres are processed
into many other products for home use and by
cottage industry. (FAO, 1995) Juicer, which is a highly
demanding economic crop on the international market was left
rotten on farms in Ghana annually because the country did not
have processing plants for juicer. Juicer has huge export
earnings that could enhance Ghanas Gross Domestic Product.
Ghana could add value to its juicer, and package the fruit well
for export. (GNA, 2012) The juicer processing presents many
problems as far as industrialization and market expansion is
concerned. The trees are alternate bearing and the fruit has a
short storage life these factors make it difficult to process the
crop in a continuous and regular way. The large number of
varieties with their various attributes and deficiencies affects
the quality and uniformity of processed products.The lack of
simple, reliable methods for determining the stage of maturity
of varieties for processing also affects the quality of the
21
finished products. Many of the processed products require
peeled or peeled and sliced fruit. The lack of mechanized
equipment for the peeling of ripe juiceres is a serious
bottleneck for increasing the production of these products.
A significant problem in developing mechanized equipment is
the large number of varieties available and their different sizes
and shapes. The cost of processed juicer products is also too
expensive for the general population in the areas where most
juiceres are grown. There is, however, a considerable export
potential to developed countries but in these countries the
processed juicer products must compete with established
processed fruits of high quality and relatively low cost. (FAO,
1995) juiceres expected to be harvested from more than 4,000
acres of land in parts of the Norther Region stand the risk of
going bad due to the lack of local and foreign processing
companies to buy the produce. Strenuous efforts being made by
the Export Development and Agricultural Investment Fund
(EDAIF) to attract prospective processors to buy and process
22
the juicer into juice for local consumption and for export
is also not yielding any results.
(Doudu, 2013)

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The Council of Engineering &
Technology (India)

OBJECTIVE

24
 OBJECTIVE
The aim of this project is to design and construct a manually
operated juice extractor that will extract juice from the fruit
using available local materials.
It is required to construct a manually operated household fruit
juice extractor to be portable and used in extraction of juice. It
is also required to be cheap and easily manufactured. It can be
easily operated and its efficiency is very high. The dimensions
are 160mm diameter and 350mm height. The machine
combines the actions of chopping and beating, often by
macerating. It consists of two main parts a goblet and a
manually operated mechanical unit. The manually operated
mechanical unit consists of a pair of bevel gears, two bearings
and two shafts. The bevel gear casing was constructed using
2mm thickness of mild steel sheet. The bearings were then put
into position. Afterwards, the shafts were fastened the bevel
gear and passed through the bearings. The handle was then
welded to the horizontal shaft. Similarly, the goblet was formed
25
using 1mm thickness of mild steel sheet. Small sharpened
blades were then made and fixed onto the impeller shaft. A
bearing was then fixed underneath and a shaft pass Through.
A dynamic seal was put between the shaft, bearings and goblet
to prevent leakage. The connection between the gear casing and
goblet was done by means of an Oldham coupling designed for
misalignment. The machine can extract the juice of about 180-
220 fruits per hour.
The Food and Agricultural Organization (FAO) describes the
loss of foods in the post-harvest system as not new since it has
always been a problem for humankind. Post-harvest losses of
fruits and vegetables are more severe in developing countries
than in well developed countries. The recent rapid increasing
populations in the poorest countries in which there is already
food scarcity requires ways and means to conserve mankind's
food supply in order to alleviate hunger and malnutrition. This
project is focused on the design, construction and testing of
fruit juice extractor. The design consists of major
26
components like the screw conveyor, a motor, frame, hopper,
extraction chamber, juice outlet, waste outlet, perforated
drum and bearings. The project was carried out by constructing
the machine in the Agricultural Engineering workshop based on
theoretical design work. Materials for the construction of the
juice extractor were obtained locally. The major material used
is stainless steel because the food safety aspect of the machine
was taken into consideration. After construction, the machine
was tested using the Keitt variety of . This is due to its large
size, relatively low fiber content and firm juicy flesh. The
machine was found to be easy to operate, repair and maintain
and this makes it suitable for local production. It operates on a
2.5 horse power single phase motor, an efficiency of 60%, and
an extraction loss percentage of 11.1% and a production output
of 17.8 liters per hour. Therefore, the machine is very efficient.
The capacity of the machine was determined, the efficiency of
the machine at different speeds was found out and the optimum
operating speed of the machine was ascertained.
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Objective
The main objective of this project is to design, construct and
test a fruit juice extraction machine.
Specific Objectives
The specific objectives of this project are to:
Determine the capacity of the machine.
Find out the efficiency of the machine at different speeds.
Ascertain the optimum operating speed of the machine.
Specific Objectives
The specific objectives of this project are to:
Determine the capacity of the machine.
Find out the efficiency of the machine at different speeds.
Ascertain the optimum operating speed of the machine.

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The Council of Engineering &
Technology (India)

PLANNING AND DESIGNING

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The materials used in the construction of the fruit juice
extractor were all obtained locally. Some materials used in the
construction are listed as follows:
Stainless steel sheets
Stainless steel rods
Stainless steel mesh
Mild steel angle iron
Pillow bearing
Cast iron pulley
Bolts and nuts
Welding electrodes
Cutting disc
Grinding disc
Concept
A machine was designed for small scale fruit juice extraction.
In operation, the screw conveyor conveys and the screw blade
presses the fruit fruits against a drum perforated on the inside.
The extraction chamber consists of a perforated

30
cylindrical drum which houses a uniform diameter and equal-
pitch screw conveyor. The perforated drum is essentially a
cylindrical drum on which series of perforated holes were
drilled in an orderly manner. The perforations are roughened in
the internal surface of the drum to form an abrasive surface for
tearing the fruit mesocarp and enhance the flow of juice. In
operation, as the shaft rotates at its required speed, the screw
blades press the fruit fruits against the roughened/abrasive
drum surface in such a way that the fruit mesocarp is softened.
The extraction is actually achieved by the action of the screw
blades in pressing the macerated mesocarp against the
roughened/abrasive internal surface of the perforated
cylindrical drum along the line of travel. More extraction takes
place at the far end of the drum when the outlet valve of the
pulp remains shut. The pulp that has been conveyed to that end
is pressed by the rotating action of the auger against the wall.
The juice extracted drops on the collector and is drained

31
through the juice channel into the juice outlet from where it is
collected while the residual waste is collected at the waste
outlet. The machine consists of the following major
components: hopper, extraction chamber, juice outlet, waste
outlet, frame, electric motor and motor stand. Other
components included screw shaft, the juice collector and the
top cover.
In designing the machine, design consideration included: high
juice yield, high extraction efficiency, low extraction loss and
cost of construction materials. Other considerations included
the auger speed, capacity of the machine, total power
requirement and the inlet velocity of the material Consideration
was also made for a strong main frame to ensure structural
stability and strong support for the machine.
Shaft speed of the juice extractor
Length of shaft (L) = 0.6604m
Diameter of Shaft (D) = 0.03m
Moment of Inertia (I) = 39.97 x 10-9m4
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According to the American Society of Mechanical Engineers
(ASME) code for the design of transmission shafts, the
maximum permissible working stress in tension or compression
may be taken as 112MPa for shafts without allowance for
keyways and 84Mpa for shafts with allowance for keyways (A
Textbook on machine design by R. S. Khurmi and J. K.Gupta) .
Modulus of elasticity (E) = 84MPa
Weight per meter = 5.51kg/m
Shaft mass (m) = 5.51kg/m x 0.6604m = 3.63kg
Cq = Stiffness coefficient
Nc = Critical Speed
=3
.
Where Cq = Stiffness coefficient
=
= (0.03)

33
= 0.00282743348
= = 0.6604
=3(84 102)(39.76 102)(0.6604)
(0.002). (0.6604)
= 1897820.3/
=

= 1897820.3
3.63
= 723
Applying a safety factor of 25%, the actual speed =
22 723= 542.

34
Design capacity of the juice extractor
The capacity of a screw conveyor depends on the screw diameter,
screw pitch, speed of the screw and the loading efficiency of the
cross sectional area of the screw. The capacity of screw
conveyor with a continuous screw: (Akowuah, 2012)
=4(2 2)
Where,
Cs = Capacity processed, m3/s
Pa = Average Screw Pitch = 0.0762m
N = Shaft Speed = 542rpm
D = Outer diameter of shaft = 26 inches = 0.6604m
d = Inner diameter of shaft = 0m
Therefore,
= (0.6604) 0.0762
542
60= 0.3/
= 0.3/
Density of fruit () = 978kg/

35
 =

=0.3978kg
=293.5999
= 8.155555 10/
Driving power of the loaded screw conveyor
The driving power of the loaded screw conveyor is given by:
P = PH + PN + Pst
Where,
PH = Power necessary for the progress of the material
(kilowatt)
PN = Driving power of the screw conveyor at no load
(kilowatt)
Pst = Power requirement for the inclination of the conveyor
(kilowatt).
Power necessary for the progress of the material, PH:

36
For a length L of the screw conveyor (feeder), the power PH in
kilo watts is the product of the mass flow rate of the material
by the length L and an artificial friction coefficient , also
called the progress resistance coefficient. PH = Im.L. .g / 3600
(kilowatt) = Im.L. / 367 (kilowatt)
Where,
Im = Mass flow rate in t/hr
= Progress resistance coefficient = 2
Drive power of the screw conveyor at no load =PN: This power
requirement is very low and is proportional to the nominal
diameter and length of the screw.
PN = D.L / 20 (Kilowatt)
Where,
D = Nominal diameter of screw in meter = 0.6604m
L = Length of screw conveyor in meter
=(0.03)(0.6604)20= 0.001
This power requirement will be the product of the mass flow
rate by the height H and the
37
acceleration due to gravity g.
Pst = Im.H.g / 3600
Where g = 9.81=()(9.81)
3600 =/367
power requirement:
The total power requirement is the sum total of the above items
P = (Im (.L + H) / 367) + (D.L /20) (Kilowatt)
= (8.155552778 10)
(0.381) + ((2)(0.6604))
367 + (0.03)(0.6604)20=0.09kW
Design of screw conveyor
The screw conveyor is the main component and most
functional unit of the extraction
chamber. The screw IS designed to have equal pitch steps. This
is to ensure the efficient
compression of the fruit against the perforated surface to
produce juice. The screw pitch was
designed using the expression in the equation below as:
38
44( )
Where,
Ps = screw pitch,
V = inlet velocity of raw material,
D = outside diameter of screw,
d = is the inside diameter of screw,
L = length of the screw shaft,
N = shaft speed.
Given,
Ps = 0.0762m
V =?
D = 0.03m
d=0
L = 0.6604m
N=542rpm
Therefore from,
s=4/
/ 4( )

39
 =(0)(4)( )4
=(0.0762m ) 4 (0.03) 54260
4(0.03)(0.6604m)
= 0.006/
CONCEPTUAL DESIGN

40
41
The shaft was machined and a keyway created on it using the
lathe machine. Circular disks were cut and then welded to the
shaft to form the auger. A base collector was made under the
perforated sieve and a channel created through it for juice
drainage. The base collector was slanted at an angle for easy
juice flow during extraction. An outlet was created below the
bearing. A gate was placed over the outlet to control the flow of
substance out of it. A hopper of dimensions 3x3 inches was
created and welded to the perforated sieve. A hole was then
created to allow flow of material from the hopper to the auger.
The machine was then assembled using bearing to hold the
shaft at both end and the appropriate bolts and nuts were
tightened to create a solid structure. The fruit juice extraction
machine was tested using freshly harvested Keitt variety of
fruit. This is due to its large size, relatively low fiber content
and firm juicy flesh. The fruits were washed, cut and the peels,
mesocarp and seeds were weighed for both big and small
fruits.
42
This helped to determine the size range of fruits used for the
experiment. Fruites used for the test ranged from 0.32 0.58kg
in weight. Specific weights of 1.4kg were taken each time an
input is to be made. The time for extraction, weight of extracted
juice and fruit pulp were then determined after extraction. This
helped to calculate the various wastages at the various speeds,
hence, the efficiency of the machine at various speeds. The
time and amount of juice extracted per each speed were
recorded. Different speeds ranging from 300rpm to 600rpm
were used in the test of the machine with the help of a variable
speed motor and a tachometer for speed measurement.
CAPACITY OF MACHINE
A mass of 1.4kg of fruit mesocarp was used during each test at
the various speeds. At 500rpm, an input of 1.4kg of fruit
mesocarp produced juice equivalent to 620 milliliters within
125 seconds. Therefore, the machine has capacity of 40kg/h.
The capacity of this machine has an effect on the amount of
work that can be done in a day and how commercially the
43
machine can be used. As machinery capacity increases, the
number of hours required to complete an operation naturally
declines.

44
There are several reasons that caring applies to the design of
Gari making machines. First of all, food is a necessity of life,
yet many places around the world lack this resource. Designing
a machine that increases the production of a staple food at low
cost demonstrates caring for the people who will benefit
from the product. Additionally, there are many safety concerns
with the current cassava production process. To protect the men
and women operating the machines, safety was emphasized
throughout the design. Stewardship is another applicable design
norm. This project provides an excellent opportunity to use a
few resources to produce a product that can help many people.
Creating a machine that facilitates the production of food for
many people is fulfilling the mandate given in Proverbs 3:27:
Do not withhold good from those who deserve it, when it is in
your power to act (NIV). Cultural appropriateness is a third
important design consideration. Because societal structure in
most parts of rural Africa differs significantly from American
structure, the design must account for the key differences. The
45
most important distinction is the machine operator. Based on
the experience and observations of team members and others
who have spent time in developing countries, women are likely
to be the primary operators of this product; therefore, female
preferences must be a primary consideration in the design.
Similarly, if the machines break at any time the chances of
proper repair are low, while any unattached parts are likely to
be stolen. For these reasons, the machines must be robust, yet
have parts that are not easy to remove. Finally, the design must
be simple enough to manufacture in Uganda, which
means that both machines must use resources available in
eastern Africa.
Physical Considerations
An additional set of design considerations are the physical
aspects of the design such as materials used, power sources,
ease of use, and reparability.
Materials Used

46
Among the physical considerations for the design is choosing
the materials from which the machine will be constructed. The
most important aspect to these designs is the availability of the
materials in Uganda. The machine will be designed so that all
the parts can be manufactured in Uganda, thus using materials
that are readily available is essential. The durability of the
machines is also important. The operating environment has the
potential to be harsh, with extreme heat and humidity. These
conditions necessitate the selection of corrosion resistant
materials. Additionally, the machines will be used for many
years and by many different operators, so the materials used
must withstand prolonged heavy use.
Power Sources
There are two options to power the machines: manually or with
an engine. Because the cost of fuel is increasing dramatically,
avoiding dependence on an expendable resource becomes
important. In addition, some areas where the machine is used
may not have easy access to a hydrocarbon fuel. For this
47
reason the machine has been designed to have two power
options: human powered or a small gasoline engine. Allowing
for both power sources will enable the machines to be used
both in areas that do not have access to an engine or to a
hydrocarbon fuel, and also allow the machine to be useful in
areas that do have the combustible resources. Ease of Use Ease
of use is another essential physical consideration. The machines
must be designed so different operators can easily operate
them. In order to ensure ease of use, an operational manual will
be provided along with the specifications to build the machines.
These manuals will with written in a fashion to allow non-
English speaking people to build and operate the machines.
Also, the machines were designed to resemble to current
process so that the transition between the two goes smoothly.
Reparability
The reparability of the final machines is also a significant
consideration in the design process. This issue is closely linked

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with the cultural appropriateness consideration addressed in the
ethics section 10
Design Alternatives and Analysis
As mentioned earlier in the report, Got Juice? will focus on the
grinding and pressing steps of the Gari making process. Got
Juice? will also consider the transport mechanism between the
two steps.
Grinding
In the first step, peeled and washed cassava is ground into
small particles, roughly the size of coarse corn meal. Five
alternative solutions have been identified for this process
including a spinning
blade, a motorized mortar and pestle, a hammer mill, spinning
cylinder and a spinning disk.
Spinning Blade
The cassava could be chopped using a spinning blade, similar
to the one This is the concept used in many domestic food

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processors, where the food is thrown around a container by a
blade until the final product is well chopped. Some of the
advantages and disadvantages for this mechanism are listed
below. A disadvantage of this option is its difficulty to control
particle size. number of experiments were performed with a
standard spinning blade food processor and the particle size
varied greatly. Additionally, there are numerous safety concerns
with a spinning blade. These two factors eliminated the
spinning blade from consideration.
Juice Extraction:
Juice extraction is the next operation that will be performed on
the cassava. In this stage, the goal is to remove the majority of
the moisture in a short time. The amount of juice that remains
after the pressing operation directly impacts the drying stage.
The length of the roasting process is dependent on the amount
of moisture retained by the ground cassava. Common practice
is to remove approximately80% of the moisture from the

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cassava in the pressing stage. Five possible solutions were
identified for this stage: large rollers, a centrifuge, a screw
press, vacuum chamber, or a hydraulic press
Rollers would be rotating about a central axis and cassava
would be placed on a conveyor and forced between them. The
rollers would be close together and apply a large load on the
cassava. The surface could be slanted, causing the juice to flow
away from the cassava. Another alternative would be to create
a flat surface with small holes allowing removal of the juice.
This would allow the juice to drain out when weight was
applied. A discussion with former food processing engineers
from Hillcrest Christian Reformed Church revealed that large
rollers require a significant amount of power to press the
cassava while pulling the pieces through the rollers. This force
would be larger than what could be produced by human-power
and therefore did not meet the goals identified earlier. This
design also lacks efficiency. For these reasons large rollers was

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Not chosen as the final design for the pressing stage.
Centrifuge An alternative to the rollers is to develop a
centrifuge that would spin the ground cassava rapidly to
separate the juice from the cassava. The sides of the cylinder
would be designed to allow moisture to leave while keeping
ground cassava inside. The centrifuge would be run until the
ground cassava achieved moisture content below a desired
level. After doing several experiments with centrifuges as
outlined in Appendix G, the necessary force to remove an
adequate amount of moisture was found to be unachievable
using human-generated power of about 400 rpm. Screw Press
Pressing the cassava with a screw press, similar to the existing
system, would be another option to remove the juice from the
cassava . This process would place ground cassava into burlap
sacks, and then place the sacks into the press. The press would
then be used to squeeze out the juice which would be collected.

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The current process requires that the cassava be left in the
screw press over night to remove the necessary amount of
moisture. Since speed is significant in the scope of the pressing
part of the project, this idea was not chosen as a final design.
Vacuum Chamber Alternatively, a vacuum chamber could be
used to suck the juice out. This would be the opposite of the
centrifuge, using pressure to pull, rather than push, the juice
out. As with the centrifuge, the sides of the chamber would be
designed to allow moisture to pass through, but separate the
ground cassava. To make this process work, a large air
compressor would have to be incorporated into the design
which would complicate the design. This would contradict the
scope as well as make the project much more expensive.

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The Council of Engineering &
Technology (India)

DRAWING

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 The Council of Engineering &
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1 ESTIMATION AND COSTING

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The design is simple, so that the maintenance of the
machine can be done with ease. The goblet should always
be washed and dried after use. Any repair work on the
impeller can be done with ease of access to the impeller.
The goblet can easily be removed from the lower member.
The goblet should also be periodically checked for leakage.
Bearings should be lubricated periodically or whenever
there is no grease in them. Easy access to the bearings is
provided. Equally, the bevel gear should also be lubricated
whenever dry to ensure longevity.
Cost analysis
Cost evaluation depends on the current market price and
cost of labour. Market prices are never uniform and tend to
rise sharply and unpredictably. Labour costs also vary
considerably. This depends on the workshop size, efficiency
and reliability of the personnel needed to perform some of
the work. Based on the above, a correct analysis is difficult.

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Cost evaluation for commercial production involves
consideration of protracted economic principles and
characteristics such as direct cost, indirect cost, overhead
cost and so on. This was done by estimating production of a
single component which gives an insight into commercial
production. The table below shows approximate labour and
material costs for production of a manually operated
household fruit juice extractor.
Labour cost
Cutting, bonding, machining, welding Rs 229 Fitting, painting
Rs2289
Total
The total cost for the production approximates to Rs2289 as
computed from table 1 for material cost and the labour cost.
The total cost per item for large-scale production would be less
than this amount stated above.
Cost of labour
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It is the expected that a technician would collect as pay during
the period of fabrication excluding the costs of materials, the
sum of Rs 457 per day. An estimated five working day period
would be required, and this translates to Rs2289
Overhead costs
This includes all other costs that may not be wholly accounted
for, e.g. power used in machine operations, tax for production
and marketing the juice extractor, transportation, etc. Other
costs, which include welding, risk allowance, depreciation, etc.,
are estimated at Rs229 per unit for the juice extractor.
Summary of Total cost=Rs 2975 is required to fabricate this
machine.

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 UNIT COST Rs

Rs

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 The Council of Engineering &
Technology (India)

CONCLUSION AND REFERENCE

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The fruit juice extractor has been designed and constructed
using scientific and engineering principles. The machine has a
diameter of 160mmm and a height of 350mm. The juice
extraction is achieved by means of small sharpened blades on a
shaft which rotates with the aid of the bevel drive. The rotation
is achieved by turning the handle. The project has made it
possible to extract juice from fruit fruits easily and faster. The
machine is of a unique type and is readily available to those
that are interested at an affordable price.

A machine that is used for the extraction of fruit juice was

designed, constructed and tested. All the materials needed in
the construction were obtained locally. Therefore this machine
can be produced easily in a local setting. The machine was
found to be easy to operate, repair and maintain and this makes
it suitable for local production. It operates on a 2.5 horse power
single phase motor, a capacity of 40kg/h, efficiency of 60% and
an extraction loss percentage of 11.1%. An improvement in the
design of the screw conveyor of the can improve the
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efficiency of machine increasing its juice yield and reducing
losses. The capacity of the machine was determined, the
efficiency of the machine at different speeds was found out and
the optimum operating speed of the machine was ascertained.
REFERENCES
[1] The Encyclopedia Britannica, 2010.
[2] The Encyclopedia Americana, Grolier, 2006.
[3] The Encyclopedia of How it Works, A and W
Publishers, New York.
[4] Higgins & Morrow, Maintenance and Engineers
Handbook.
[5] Perry & Chilton, Chemical Engineers
Handbook.
[6] Tyler G. Hicks, Standard Handbook of
Engineering Calculations.
[7] Ijohah K. Monica, Design and construction of a
manually operated

75
corking machine for small scale fruit drink
business, Makurdi.

[8] Igu Akachukwu et al., Practical gear design

(unpublished).
[9] Peter Fellow & Ann Hampton, Small scale food
processing A guide
to appropriate equipment. London, 1992.
[10] Attah I Ogaba, Design and construction of 3
tons multipurpose screw
jack, Makurdi. 1995.
[11] Robert H. Perry & Cecil H. Chilton, Chemical
Engineers
Handbook, 1974.
[12] Tyongbea Emmanuel Ier, Design of a paint
mixer, Makurdi, 1995.
Proceedings of the World Congress on Engineering 2012 Vol
IIIWCE 2012, July 4 - 6, 2012, London, U.K.

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ISBN:

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