International Journal of Agriculture Sciences

ISSN: 0975-3710&E-ISSN: 0975-9107, Volume 10, Issue 5, 2018, pp.-5393-5396.

Available online at http://www.bioinfopublication.org/jouarchive.php?opt=&jouid=BPJ0000217

Review Article
COMPREHENSIVE REVIEW OF FRUITS AND VEGETABLES SLICING

SHETE Y.V., CHAMPAWAT P.S., MUDGAL V.D. AND JAIN S.K.

Department of Processing and Food Engineering, College of Technology and Engineering, Maharana Pratap University of Agriculture and Technology, Udaipur, 313001,
Rajasthan.
*Corresponding Author: Email-sheteyogesh13@gmail.com

Received: March 09, 2018; Revised: March 11, 2018; Accepted: March 13, 2018; Published: March 15, 2018

Abstract- The processing of fruits and vegetables for industrial or human use involves different operations. Slicing is a major one and cannot be neglected. Out of
various operations several operations have been mechanized. However, fruits and vegetables slicing has remained as a problem in food industry. This study presents
the features, prospects, performance evaluations and limitations of some slicing machines with different features. Their advantages and operational parameters such as
speed, capacity, slicing efficiency and losses were considered. The operating parameters of the machines like speed, output capacity, slicing efficiency and loss were
ranged from 40-500 rpm; 10.4-600 kg/h; 52.3-96.0% and 3.2-47.7 % respectively. As machine speed increased, the output capacity and loss increased while slicing
efficiency decreased. Mechanization of slicing process has the potential of encouraging growth in all the stages of processing and product quality. The improved fruits
and vegetables slicing process will affect the product quality, processing efficiency, minimum loss of fruits and vegetables.
Keywords- Fruits and vegetables processing, slicing, slicing machines
Citation: Shete Y.V., et al., (2018) Comprehensive Review of Fruits and Vegetables Slicing. International Journal of Agriculture Sciences, ISSN: 0975-3710 & E-ISSN:
0975-9107, Volume 10, Issue 5, pp.-5393-5396.
Copyright: Copyright©2018 Shete Y.V., et al., This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits
unrestricted use, distribution and reproduction in any medium, provided the original author and source are credited.
Academic Editor / Reviewer: Chandra Vijay Singh

Introduction Fruit and vegetable processing industry in India

India's favorable climate creates availability all kind of fresh fruits and vegetables.
It ranks second after China in fruit and vegetable production and plays key role in
world market. As per National Horticulture Database published by National
Horticulture Board, during 2014-15 India produced 86.602 million metric tonnes of
fruits and 169.478 million metric tonnes of vegetables. Among the fruits, the
country ranks first in production of Bananas, Papayas and Mangoes. The vast
production base gives big chance for export. But, as compare to other worldwide
producers, India contributes very less in export and processing, so there is very
large scope for India to develop new market [1].
Scenario of fruit and vegetable processing industry of India
India produces 9.54% of the total fruit production of the world [1]. In spite of the
India’s high fruit production it is very worrying to know that India processes just 2%
of the total fruit production with very big loss of around 35%. Indian Fruit
Processing Industry seems to be in its primary stage and growing at a very slow
speed. Only 20% of the production of processed fruits is being exported. India’s
share of exports of fresh fruits and processed fruit products is quite lower when we
compare the same with other major fruit producers of the world, i.e., China, Brazil,
USA, Italy, Spain, Mexico, Iran, Philippines, Turkey and Thailand [2].The
horticultural crops produced in the country, approximately 60% is consumed by
the local population and only about 40% of the produce is channeled through the
regulated markets for the consumption of urban population in the cities [2]. In
India, minimum infrastructural facilities are lacking even in the regulated markets.
The horticulture produce suffer significant post harvest losses due to lack of
adequate post harvest and marketing infrastructure viz. Processing units,
packaging and grading facilities, cold storage facility, refrigerated transport
vehicles/ containers, storage and phytosanitary facilities etc [3].
Fruits and vegetables are perishable in nature and there is a need to process
fruits in order to increase their storage or shelf-life significantly. In fruit processing
value addition to the fruits and vegetables is done with number of preservation
techniques. Canning, drying, freezing, candying are the different methods to
preserve and process the horticulture produce. There are various forms of
processed fruits such as canned, frozen, dried and juiced are available [4]. In
recent decades, substantial changes in the patterns of production, consumption,
and trade in Indian agriculture are take place from the production of food grains to
high value agricultural commodities such as horticulture, dairy and processed food
products. Exports of traditional commodities such as rice, sugar, tea, coffee,
tobacco changed by new high value products etc. Thus, during the 2000s, the
growth rate in value of exports of rice, sugar, marine products, tea, etc. declined
while high value exports(fruits and vegetables, floriculture, meat, processed fruit
juices) grew by about 18 percent annually [5,6].
Manual slicing of fruits and vegetables
Knife cutting is most preferred way of slicing any food material in kitchen. There is
some important regarding the different types of knives used as per the purpose
explained by [7]. Knife is a device used for cutting and slicing vegetables and
other items. It is commonly made up of a blade and a handle. The blade is a sharp
surface with pointed edge used for the slicing and cutting, while the handle which
is normally made of plastic or wood, is used as a support in holding the straight
end of the blade. There are different types of knives, some of which are:
Cheese knife: These are knives commonly used for cutting cheeses on a
cheeseboard. Steak knife: This is a type of knife for cutting steaks (i.e. a thick slice
of good quality beef), end with a special type of blade. Bread knife: This type of
knife is generally applicable for cutting and slicing breads at different sizes. Also,

International Journal of Agriculture Sciences

ISSN: 0975-3710&E-ISSN: 0975-9107, Volume 10, Issue 5, 2018
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 Comprehensive Review of Fruits and Vegetables Slicing
this bread knife uses a serrated blade as its blade. Carving knife: This is a large
sharp knife used for cutting vegetables and cooked meats.
Limitations of manual slicing of fruits and vegetables
The kitchen knife method remains a primitive way of producing fruits and
vegetables slices and cannot support large quantities needed in small, medium
and large scale industries. The problems associated with this method are fatigue,
low speed which leads to poor output and low income generation, too many, hand
injury, non-uniformity of slice thickness, high production time and energy
wastage[8].Presently, slicing of ginger is done mostly by women and children
manually using knives. This poses danger to individual for injuries are usually
inflicted while slicing the ginger fingers with sharp knives when holding the palm
[9]. Knife slicing results in minimal deformation and rupture of the fruits cell wall
also poses danger to operators finger by inflicting the injury while slicing and
produces slices of non-uniform size, shape, thickness [10,11].
Manually operated mechanical slicing of fruits and vegetables
Size reduction reduces the time and energy required for drying. Slicing and dicing
are the two main pulverizing types which has been practiced as per the
requirement of the processed products [12,13]. There is a big demand in the
international market for such value added products [14,15]. Many researchers
took efforts to develop manually operated mechanical slicers or slicing tools which
were comfortable than knife cutting [7,16,17]. Kartika and Arahanth (2011)
developed the vegetable slicerby taking the problems of local chips manufacturers
regarding the slicing of banana and potato [17]. Obeng (2004) compared the
mechanical slicing method with traditional knife cutting method. He stated that the
mechanised slicer took 5-7 seconds to slice a plantain, the traditional method of
cutting with a sharp knife took 40-80 seconds per finger of plantain [18].
Kamaldeen and Awagu (2013) solved the problems encountered in slicing of
tomatoes, a tomato slicer has been developed which is capable of slicing up to
hundred tomatoes at a time [16].
Power operated slicing of fruits and vegetables
In the 1990s, the need for mechanical slicers was felt and efforts started to
actualize it with the contributions of many researchers [19-23]. The power
operated machines with different slicing mechanisms were developed by various
researchers like pineapple slicer [24]; lemon slicer [25]; ginger slicer [26,27];
potato slicer [28]; yam slicer [29,30]; multi-crop slicer [31,32].
Slicing mechanism in developed slicing machines
Many mechanisms have been devised for the mechanized slicing of different
capacities. These include the rotary blades, serrated blades, motorized
reciprocating principle with fixed blades, stationary cutting blade and two revolving
impellers, pneumatic cylinder piston with reciprocating motion, stationery cutters
and rotating centralizing/locating slit plate concept. All these efforts have yielded
the next mentioned machines: motorized ginger slicer machines, banana slicer,
motorized plantain slicer machines, multi-crop slicing machines, pineapple slicing
machine, potato slicers, yam slicers and lemon slicing machines with different
slicing mechanisms.
Discussion on performances of the different developed slicing machines
Ginger splitting machine developed with two revolving impellers of speed 240 rpm
carry the ginger and pressed against the stationary blade have efficiency of
82.09% and capacity of 67.51 kg when we compare this work with another
developed motorized ginger rhizome splitting machine having impellers with speed
216 rpm and serrated blade results were capacity increases to 128.33 kg and the
efficiency got decreased to 72.97% [33,34].
Ginger slicers developed with stationary blade and rotary blades having close
results i.e. efficiencies were 77 and 82% respectively and capacities were 120 kg
and 81 kg respectively [35,27]. Cassava chipping machines developed with rotary
slicing unit with pulley and belt having efficiencies of 78 and 69-87 for respective
speeds 450 rpm and 300-400 rpm. The speed shows direct effect on capacity i.e.
433.5 kg and 209 kg respectively [36,37]. Banana slicers developed with rotating
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disc on which cutting blades were mounted and operating with pulley belt
mechanism resulted there efficiencies 94, 80, 74% respectively with capacities
100, 52 and 120 kg at operating speeds 360, 350 and 75 rpm respectively
[11,38,39]. Multi-crop slicing machine developed with rotary slicer blade resulted
that the efficiency was 96%, capacity was 135.7 kg and machine speed was 41
rpm [31]. From all above developed machines and their respective performances it
seen that the efficiency and capacity of all machines were nearly same but the
machine speed were different which ranges from 40 to 450 rpm.
Engineering properties of fruits and vegetables affecting mechanized
slicing/ cutting
The moisture content and the cross sectional areas have significant influence on
the cutting energy. The cutting energy is directly proportional to the cross sectional
area and inversely proportional to the moisture content [40]. Other parameters
influencing cutting are the cutting velocity, shear angle of cut and bevel angle of
the knife. The engineering properties of fruits and vegetables affecting
mechanized slicing were described by various researchers in their respective
works. Several researchers like, Jiang, 2013; Ugwuoke et al., 2014; Malomo et al.,
2014; Onifade, 2016; Daniel et al., 2017, made appreciable attempt son
establishing some of the properties of fruits and vegetables that affects its
processing as well as in the design of fruits and vegetables handling and
processing equipment [41-45]. The important engineering properties mentioned in
the [Table-1] below:
Table-1 Some physical and mechanical properties of the fruits and vegetables for
development of slicer machine
No. Physical properties Mechanical properties
1 Roundness/shape Rolling resistance
2 Weight Shear stress
3 Diameter Cutting force
4 Length Rupture force
5 Width Strength properties
6 Thickness Penetration force
7 Coefficient of friction Breaking strength
8 Angle of repose Breaking energy
9 Moisture content Breaking deformation
Crop parameters and operational parameters affecting mechanized slicing/
cutting
The crop parameters may include: crop variety, maturity of crop/age, weight of the
fruit, fruit diameter, length of fruit, fruit shape, peel thickness, moisture content,
frictional resistance of the fruit, static and dynamic component of fruit shear
strength, etc. The machine operational parameters are: peripheral speed of slicing
disc, speed of the shaft, speed of conveyor, diameter of the slicing disc, length of
slicing blade, size and type of fruit guide/monitor, feed rate or loading rate, slicing
mechanism and metering mechanism.
Material used for the fabrication of fruits and vegetables slicing machines
Material selection is crucially important process in terms of design and fabrication.
Corrosion is one of the main criteria that need to be taken into consideration when
it comes into choosing the right material for food processing industry. The proper
material chose will not only able to avoid corrosion problem but also able reduce
the development cost [46]. Stainless steel is a type of steel that will not stain,
corrode, or rust as easily as ordinary steel. It is also called corrosion-resistant
steel or CRES when the alloy type and grade are not detailed, particularly in the
aviation industry. Stainless steel does in fact suffer from certain types of corrosion
in some environments. It is important and care must be taken to select a correct
grade that will be suitable for the application especially for food processing
equipment. Corrosion can cause a variety of problems, depending on the
applications. The components of the various cutting machines made by using
stainless steel are slicing/cutting blades, slicing unit/slicing cylinder because these
parts always exposed to wet environment during the operation Welding process is
easily applied on stainless steel by using TIG (Tungsten Inert Gas) welding
machine. Mild steel was used in fabrication of some of the machine components
and parts that are not exposed to the food directly. Mild steel is a carbon steel
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 Shete Y.V., Champawat P.S., Mudgal V.D. and Jain S. K.
typically with not more than 0.25% of carbon and cheaper steel compare to the
rest of steel types in the family [46]. Uncoated mild steel can easily form corrosion.
Therefore, all surfaces for the frame are coated with oil paint. The components
that are made of mild steel include body frame, stand, rotating shaft, and the
gearing system in the machine. Aluminum was used by many researchers for the
outer parts of slicing machine. One of the main reasons why aluminum is selected
as a main material is corrosion and chemical reaction resistance [46]. Coating
protection of the surface is not necessary for the aluminum has a good surface.
This gives another reason why aluminum is chosen for this application. The
different components of NCAM plantain slicing machine was made up of different
food grade material. The hopper was made up of stainless steel with 2 mm
thickness, slicing disc was made from stainless steel, frame was made from 40 x
40 mm angle iron, frame cover was made from mild steel sheet of 2 mm thickness
and shaft was made from mild steel rod with length 358 mm and 30mm diameter
[8]. Some researchers also gave the details about material used for each
component of machine as frame cover, cutter housing and its shutter, frame,
cutter shaft, cutter blade were made up of mild steel. Blades were made up of SS
410. Feeder box, push plate attachment were made up of aluminium. Pulleys were
made up of cast iron. Mild steel was used where water is not supposed to be in
contact frequently. Stainless steel (SS 304) was used to fabricate the other parts
where water is frequently used. Aluminum and timber was used as frame
[47,27,28,11].
Table- 2 Material used for the fabrication of fruits and vegetables slicing
No. Food grade material Non-food grade material
1 Stainless steel Angle iron, Cast iron
2 SS 410 Mild steel
3 SS 304 Aluminium
Conclusions
The following conclusions can be drawn from this review of fruits and vegetables
slicing machines.
i. The machines developed so far face problems of high material losses and
moderate slicing efficiency, meaning that the slicesare not uniform.
ii. Aside of the manual operated ones, the operating speeds of the other
slicing machines ranged from 40-480 rpm only the expectance of lemon
slicer with 10-14 rpm.
iii. The slicing efficiency varies with operating speed in every machine but also
the operating speed is depends on type of fruits and vegetables, their
texture and slicing mechanism.
iv. The highest slicing efficiency was 96% for multi-crop slicing machine and
highest capacity was 433.5 kg/h for the cassava chipping machine.
v. Slicing efficiency decreased while material loss and output capacity
increased with increase in operating rotational speed.
vi. The banana slicer with 100 kg/h capacity with 94% slicing efficiency may be
recommended for industrial use.
vii. From the reviewed machines it is clear that the cassava chipping machines,
plantain slicing machine, ginger slicing machines are developed by most of
the researchers but there is need to focus on the slicing machines for fruits
like mango, pineapple, apple with different texture and size, shape.
Application of review
i. It is recommended that further research work on fruits and vegetables and
operational machine parameters that affect slicing should be encouraged and the
data used in developing new slicing machines. ii. With little modification, some of
the slicing machines may be commercialized for industrial use. iii. The need for an
in-depth study of the engineering properties of the fruits and vegetables with
emphasis on the influence of age, variety and maturity should be considered. iv.
Greater attention should be given to the power operated slicers in future research
efforts to complete the demand of small scale processors and farmers those who
wants to process their own products. v. Modeling of the slicing process, taking into
consideration the above parameters, will go a long way at designing an
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appropriate slicing machine. vi. Mechanizing of the slicing process should be
aimed for small, medium and large scale operations. viii. With mechanization of
slicing machine, high quality products, high processing efficiency, minimum
material loss and high slicing efficiency of about 90 % should be aimed at.
Review Category: Fruits and vegetables processing
Acknowledgement / Funding: Author thankful to College of Technology and
Engineering, Maharana Pratap University of Agriculture and Technology, Udaipur,
313001, Rajasthan
*Research Guide or Chairperson of research: Dr P. S. Champawat
University: Maharana Pratap University of Agriculture and Technology, Udaipur,
313001, Rajasthan
Research project name or number: Process Standardization of Mechanized
Ginger Candy Production
Author Contributions: All author equally contributed
Author statement: All authors read, reviewed, agree and approved the final
manuscript
Conflict of Interest: None declared
Ethical approval: This article does not contain any studies with human
participants or animals performed by any of the authors.
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