Cassava Chips Slicing and Drying Machine

College of Engineering
BS Mechanical Engineering
CASSAVA CHIPS SLICING AND DRYING MACHINE
A Design Project
Presented to the Faculty of the College of Engineering
LAGUNA UNIVERSITY
Laguna Sports Complex, Bubukal Santa Cruz, 4009, Laguna
In Partial Fulfillment of the Requirements for the Degree

Bachelor of Science in Mechanical Engineering (BSME)
by
Manalang, Gian Mae R.

Martin, Ma. Victoria N.
Toleco, Cris Ann Joy A.
January 2023
i
APPROVAL SHEET
This Design Project entitled, “CASSAVA CHIPS SLICING AND

DRYING MACHINE” prepared and submitted by GIAN MAE R. MANALANG,
MA. VICTORIA N. MARTIN, and CRIS ANN JOY A. TOLECO in partial
fulfillment of the course requirements for the degree of BACHELOR OF
SCIENCE IN MECHANICAL ENGINEERING (BSME), has been examined and
recommended for acceptance and approval for Oral Examination.
ENGR. ROMEO D. SOLITARIO JR.

Adviser
Approved by the Committee of Oral Examination on December 28, 2022,

with a grade of ____.
ENGR. MIKO ANDERSON P. YJARES

Chair
ENGR. CHARLIE L. HERNANDEZ ENGR. JOHN CARLO P. BAJARO

Member Member
Accepted as partial fulfillment of the course requirements for the degree

in BACHELOR OF SCIENCE in MECHANICAL ENGINEERING.
ENGR. VON ERIC A. DAMIREZ

Dean, College of Engineering
Date: December 28, 2022
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ABSTRACT
The researchers designed and fabricated cassava chip slicing and drying
machines to improve the traditional method of slicing and drying. The project
study, Cassava Chips Slicing, and Drying Machine were designed to help the
local cassava chips producers. It targeted small and medium enterprises to
sustain production as the equipment makes the slicing and drying possible even
during the rainy season. Also, the study was designed and developed to shorten
the drying time of cassava chips from several days to avoid over and under dry,
thus lessening the risk of fungal attack. Specific objectives were (1) To
determine the performance of cassava chips slicing and drying machine in
terms of (a) Slicing Efficiency, (b) Drying Rate, and (c) Safety. Then (2) To
design a four-bladed circular bed plate that can slice cassava into chips with 1
mm thickness. Lastly, (3) To design a load cell that will determine if the moisture
content of dried cassava has reached 14-17%.
It is composed of two chambers; the upper chamber is the slicing
components and electrical supply and the lower chamber is the drying machine
with a load cell inside. The slicing chamber can hold up to 1 - 2 kg of peeled
cassava and the drying chamber can hold two trays with 1kg of sliced cassava,
it has a temperature sensor to monitor the air temperature circulating the
chamber and a load cell to monitor the weight changes that represented the
moisture content. Based on the testing conducted, it reveals that using the
cassava chips slicing machine the slicing efficiency averaged resulted with 91%
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compared to traditional, and using the cassava chips drying machine resulted
in 20 minutes at 60°C the 1 kg of sliced cassava reaching the final moisture
content of 17 % from its initial moisture content of 45% compared to traditional
drying of almost 2 days. This machine can be beneficial as it was tested and
evaluated as “Highly Acceptable” in terms of safety during the research study.
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ACKNOWLEDGMENT
The completion of this research could not have been possible without the
participation and assistance of various individuals whose names may not all be
enumerated. However, the researchers would like to express their
immeasurable appreciation and a deep sense of thanks to those people,
particularly the following:
First and foremost, we would like to thank God Almighty for giving us the
strength, knowledge, ability, and opportunity to undertake this research study
and to persevere and complete it satisfactorily. Without his blessings, this
achievement would not have been possible.
We take pride in acknowledging the insightful guidance of our thesis
adviser, Engr. Romeo D. Solitario, our Thesis Adviser, for sparing his valuable
time whenever we approached him despite being busy with his schedule.
To Mr. John Aldrin Estrada for assisting us during the fabrication and
construction of our prototype.
To their Research Coordinator, Engr. Joebert S. Melendrez, for his
constant supervision, long patience, endless effort, and immense knowledge.
To all Mechanical Engineering Professors, for sharing their knowledge and
experience in the field of engineering helping in completing the research, and
for giving their endless support.
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To all respondents from Nagcarlan, Laguna for their worthy support, honest
and cooperative responses, and extra time for all the survey questionnaires
solicited in this research.
To all our classmates, BSME- 4 IRREGULAR, and Thesis mates, for
sharing information that helped us somehow in doing some part of our research
paper. To our supportive parents, relatives, and colleagues for encouraging,
trusting, and providing also who in one way or another shared their support
either morally, financially, spiritually, emotionally, and physically, thank you.
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DEDICATION
I would like to dedicate this project study to all those people who gave me
strength, courage, inspiration, knowledge, and wisdom while working on this
study.
To our Almighty God for always believing and showing his fruitful help and
countless love for us and for providing me with knowledge and guidance to
complete this study.
I am grateful to my uncle Francisco Ramos and aunt Josephine Ramos
for their unwavering love, support, wisdom, and selfless sacrifices. Thank you
for always educating me, for always encouraging me to put up my best effort in
everything, and for giving me the courage and strength to finish my study.
To my beloved mother Teresa, my aunt Lerma and Tessie in heaven, this
is for all of you I know you are happy in there and I hope that I made you all
proud.
To my grandmother Filomena Ramos who shared her words of advice and
encouragement to finish this study and for her continuous courage and support.
To my sister Iya, and my cousins the Tagudin brothers thank both of you
for helping me throughout this study and in my college life, no words can
describe how I am thankful for having the two of you.
To relatives, mentors, and classmates, who have shared their words of
advice and encouragement to finish this study.
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To my thesis mates as well as my friends Bek and Cris there aren’t enough
words to express how grateful I am to have all of you at my side during this
process. This kind of success is dedicated to all of you. Thank you very much.
And to Almighty God who never left us from the problems we have encountered
while conducting this research.
To my friends Airah Camille, Green na Baka, Joel, Lyca, and Meddy, who
became the ray of sunshine of my darkest life you’ve supported me passed this
thesis and uncountable problems in my life, and I know that you are struggling
too but still there to give me a hand, also a big thanks to all of you for having
faith on me, wonderful memories, and lessons that we shared, I will treasure
and I will never forget each moment with all of you.
To my boyfriend Jerico Juarez who didn't leave my side once during the
procedure, and when I was about to give up, he gave me courage and hope.
Thank you for always supporting me and for the hatid sundo supremacy.
To our very humble and supportive Thesis Adviser, Engr. Romeo D.
Solitario, to the Dean of the College of Engineering, Engr. Paul Lasangre Cruz
and to all the Mechanical Engineer Professors, thank you for sharing your
knowledge, for all the life lessons you’ve taught me, and for the guidance
throughout my college journey.
All of you are the reason for the success of this project study. Thank you
and God Bless!
G.M.R.M
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DEDICATION
There is no shortcut to success, in every achievement I made in my journey
I am thankful to our Almighty God, all praises and glory for everything I am
thankful for the everyday provision of strength, wisdom, hope, and inspiration.
To those people who are always around me, I am grateful for their guidance
Most especially to my parent, Joselito Martin and Miriam Martin. For their
unwavering love, prayers, support, and sacrifices for educating and preparing
me for my future and for giving me words of encouragement and strength in
fulfilling this research work.
To my loving family my nephews, Samuel Jan and Fall Josan who became
my source of joy and hope whenever I feel tired and hopeless.
To my siblings Josan, Emmanuel, and his wife Jo anna, my aunt Veronica
McLaughlin, Marilyn Martin, and my Grandmother Teresita Martin who was
there for me and support my study financially.
To my friends, relatives, and churchmates especially Airah Camille Garcia
who always gives me words of encouragement whenever they see me and for
always offering a helping hand whenever I need them.
To my two-guardian angel my Grandfather Cenon Martin and my
Grandmother Natividad Nabo who just passed away recently, this is for you I
know you are happy and praying for me there in heaven.
To my boyfriend, Joel Tejano Jr. thank you for being there for me and doing
what you can to help me finish my study you are part of my journey.
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To my college friends, BSME Irregular thank you for the strong faith that
you influenced me no matter how hard our course is because we stand that
someday we will achieve the success we want to be.
To my thesis mates, Cris and Gian, for all the hard work, understanding,
efforts, and sacrifices to make this project study possible and successful.
and God Bless!
M.V.N.M
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DEDICATION
I would like to dedicate this study to all those people who gave me
strength, courage, inspiration, knowledge, and wisdom while working on this
study.
First, I give all praises to our Almighty God for providing me with
knowledge and guidance to complete this study.
To my first love, my mother, Clarissa Toleco for giving me unconditional
love, support, knowledge, and sacrifices for educating me and for being with
me all the time, for reminding me every time to give my best in everything and
that its okay to fail but do not give up and also for giving me words of
encouragement and strength in fulfilling this research work;
To my siblings Ate Cham for financial support, tender loving care, for giving
me the advice to continue pursuing my goals regardless of how hard and
uncertain it is, and to Ate Cara for being my best buddy in school, for the
support, knowledge, unconditional love and for motivating me to finish this
study;
To my Grandfather Olong, Daddy Impin, and Papa Sony in heaven, for the
guidance and trust they gave to me. I hope that I made you all proud.
To all of my aunt, Lola, and two cousins, Tita Ching, Lola Glory, Keith, and
Chen for their unwavering love, prayers, and support;
To my thesis mates, Rhia and Gian, for all the hard work, understanding,
efforts, and sacrifices to make this project study possible and successful.
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To all of my friends BSME-4B LSPU, Green na Baka, 470 family, Ate
Micah, Ate Cy, Jaycel, Cj, Era, Myrvien, Airah Camille, and BSME classmates,
thank you for all the support, faith, wonderful memories, and lessons that we
shared, I will treasure each moment with all of you;
and God Bless!
C.A.J.T
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TABLE OF CONTENTS
Title Page i
Approval Sheet ii
Abstract iii
Acknowledgment v
Dedication vii
Table of Contents xiii
List of Tables xvi
List of Figures xvii
CHAPTER I. INTRODUCTION
Background of the Study 3
Objectives of the Study 5
Significance of the Study 5
Scope and Delimitation 6
Theoretical / Conceptual Framework 7
Operational Definition of Terms 10
CHAPTER II. REVIEW OF RELATED LITERATURES AND STUDIES

Foreign Literature and Studies 12
Local Literature and Studies 27
Synthesis 31
CHAPTER III. METHODOLOGY

General Method Used 35
Procedure 40
CHAPTER IV. RESULTS AND DISCUSSIONS

Developed System 54
Verification and Testing Results 69
xiii
CHAPTER V. ECONOMIC STUDY
Project Cost 73
Comparison of best Alternatives 73
Engineering Economy Assumptions 73
Minimum Alternative Rate of Return 73
Cost–Benefit Analysis 74
Internal Rate of Return 74
Payback/Payout Period 75
CHAPTER VI. SUMMARY, CONCLUSIONS, AND RECOMMENDATIONS

Summary 77
Conclusions 79
Recommendations 79
REFERENCES 80
APPENDICES 84
Appendix A: Design Computation 85
Appendix B: Factor of safety 101
Appendix C: User’s Manual 102
Appendix D: Memorandum of Agreement 104
Appendix E: Letter for the Respondents 105
Appendix F: Letter for Request of Data 106
Appendix G: Thesis Advising Form 107
Appendix H: Thesis Advising Monitoring Form 108
Appendix I: Thesis Adviser Evaluation Form 111
Appendix J: Qualification Standard Form for Editor 112
Appendix K: Editor Evaluation Form 113
Appendix L: Qualifications Standard Form for Research Adviser 114
Appendix M: Permission Letter 116
Appendix N: Letter for the Evaluator 117
Appendix O: Student Research Recommendation Form 118
Appendix P: Research Title Justification 119
xiv
Appendix Q: Bill of Materials 122
Appendix R: Economic Study 124
Appendix S: Determination of the Drying Rate 130
Appendix T: Total Moisture Remained from Sliced Cassava 133
Appendix U: Survey Result 140
Curriculum Vitae of the Researcher(s) 141
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LIST OF TABLES
Table Description Page No.

1 List of National Seed Industry Council (NSIC) Registered 13
Cassava Varieties
2 Physical and Mechanical Properties of Cassava 14
3 The Volume of Production for Selected Crops, Philippines, 29
January-March: 2016-2017 and April-June: 2016-2017 (In
metric tons)
4 The volume of Production for Cassava by Region January- 30
March: 2016-2017 and April-June: 2016-2017 (In metric tons)
5 List of Banana and Cassava Chips Manufacturers with 38
Updated Business Permits
6 Requirements Specification of the Cassava Chips Slicing and 46
Drying Machine
7 Summary of Computations 54
8 Level of performance of slicing and drying machine 64
9 Testing of Performance of Slicer in terms of Slicing Efficiency 69
10 Testing of Performance of Dryer in terms of Drying Rate 72
11 The rate of return, payback period, and benefit/cost ratio for 75
the fabrication of the proposed system.
12 Analysis for Rentals 76
13 Factor of Safety 101
14 Bill of Materials 109
15 Level of Performance of Cassava Chips Slicing and Drying 127
Machine in terms of Safety
xvi
LIST OF FIGURES
Figure Description Page
1 Research Paradigm of the Study 8
2 Effect of 4R-based fertilizer application on cassava fresh root 16
yield at four locations in the Philippines using three varieties,
2015-2016. Error bars indicate the standard error of the
mean.
3 Schematic view of the hot air oven 17
4 Development Of Low Cost Batch Drier To Enhance Value 18
Chain Cassava Chips Production
5 Development of an Electrically Operated Cassava Peeling 21
and Slicing
6 Designing and Constructing a Cassava Slicing Machine for 22
Household Use
7 Fruit Slicer Machine 24
8 Slicing of cassava using the manual slicer 27
9 Distribution of Cassava Production by Region, April-June: 29
2017
10 Design Project Model 36
11 Schematic Flow Diagram of Cassava Chips Slicing Machine 41
12 Schematic Flow Diagram of Cassava Chips Drying Machine 42
13 Flow Chart of Cassava Chips Drying Machine 44
14 Circuit Diagram of Cassava Chips Slicing and Drying 45
Machine
15 Left Side View of the Cassava Chips Slicing and Drying 56
Machine
16 Right Side View of the Cassava Chips Slicing and Drying 57
Machine
17 Front View of the Cassava Chips Slicing and Drying Machine 57
18 Top View of the Cassava Chips Slicing and Drying Machine 58
19 Exploded View of the Machine 59
20 Parts by Parts View of the Cassava Chips Slicing and Drying 60
Machine
21 Isometric View of the Cassava Chips Slicing and Drying 61
Machine
22 3D View of the Cassava Chips Slicing and Drying Machine 61
23 Sliced Cassava 69
24 Trial 1 of Testing the Performance of Slicer in terms of Slicing 70
Efficiency
Efficiency
Efficiency
27 Average result of slicing time and efficiency 71
28 Before and After Drying of Cassava Chips 72
29 Schematic diagram of design calculation of Torque 85
30 Schematic diagram of design calculation of the size of the 86
motor
31 Schematic diagram of design calculation of speed of the 86
slicer
32 Schematic Diagram of Cassava Chips Dryer 91
33 Schematic Diagram of Cassava Chips Dryer 95
xvii
CHAPTER I
INTRODUCTION
Cassava is the most widely grown root crop in the Philippines, growing in
tropical and subtropical areas and accounting for roughly half of all root crops.
It is also highly perishable in its natural harvest. They are high in essential
nutrients that have a health-protective effect. Cassava is a primary source of
nutrients and energy, ranking third among agricultural plants in terms of low-
cost carbohydrates. Cassava was considered one of the country's primary
crops by the Department of Agriculture (DA) because of its economic and
highest industrial potential, in addition to many processed food items and
animal feeds. It's also high in vitamin C, thiamine, riboflavin, and niacin. The
leaves, which are also edible if a person cooks them or dries them in the sun,
can contain up to 25% protein, particularly in the tropics [1].
Cassava production is higher in Asia, Latin America, and the Caribbean.
Cassava is utilized for food consumption and can be input for processing into
industrial products which contribute to waste. Next to maize, wheat, and potato,
cassava is the fourth source of starch in the world. To produce a ton of starch,
four tons of root crops are needed. Cassava production reached 817.09
thousand metric tons in the second quarter of 2017 [2].
Northern Mindanao recorded the highest production with 171.56 thousand
metric tons, accounting for 36.9 percent of total cassava production this quarter.
This was followed by Autonomous Region in Muslim Mindanao (ARMM) with a
1
21.2 percent share and Cagayan Valley with a 10.5 percent share. Now, here
in South Luzon Nagcarlan, Laguna they also produce a large amount of
cassava chips products to supply in different stores. Making chips out of
cassava is a difficult procedure. The outside, inedible portions of the cassava
are carefully peeled away, as are the portions that carry the majority of the toxic
components. Once the cassava has been peeled, it will go through a process
called chipping, which involves slicing the cassava into thin sheets. The
cassava can be dried more quickly and the product manufacturing is sped up
by thinly slicing the cassava. The said procedure above requires a lot of
manpower from start to end [1].
Food consumption trends have shifted over time as the food economy has
expanded, affecting the plans of food producers. The snacking phenomenon
has only recently emerged, and it varies by country. Because of their various
activities, consumers prefer to eat many smaller snacks throughout the day
rather than three full meals. In a financially prosperous society, snacks that are
easy to buy, store, and eat on the go are required, causing the chips market to
have promising growth prospects. Chips' popularity as a snack food is rapidly
increasing [3].
Researchers started the idea of improving the process of making cassava
chips by proposing a machine that the work of two or more people can finish by
one operator machine that ensures safety in the work area. This machine is the
Cassava Chips Slicing and Drying Machine with just one piece of equipment
the two major processes which are slicing and drying of making cassava chips
2
can be done using this machine with a monitored temperature and moisture
content.
Background of the Study
Cassava is one of the important root crops in the Philippines because of its
many uses. The most basic type of chip is simply cooked and salted, but
manufacturers can add a wide range of seasonings such as herbs, spices,
cheese, or artificial additives. Aside from being used as food, and feed
ingredients, cassava is also used in the manufacture of industrial products. It is
also used as raw material in the production of ethanol. Moreover, cassava can
be processed into different food products with higher economic value. The
demand for cassava as raw material for industrial uses dramatically increased
[4].
In the Philippines, 35% of cassava production is used for human
consumption, 31% for industry, and 33% for animal feed. Cassava is currently
used for fresh roots and traditional food products, dried cassava pieces/chips,
and starch and glucose. Cassava roots are traditionally boiled or steamed as a
rice and maize extender. Cassava-dried chips are mostly used by feed millers.
Cassava products include fried/sticks made from fresh roots, baked, puffed, and
steamed/boiled products made from cassava flour and dried pieces, and dried
cubes. Chip machines are in high demand these days, as chips become more
popular. The chip industry in the Philippines is growing in importance as a result
of the food consumption trend that favors consumers who prefer eating on the
3
go. In Nagcarlan, Laguna, the chip-making industry currently uses the
traditional or manual method of slicing cassava. Manpower is required to
increase as the demand for chips increases in the production of chips using a
manual method of slicing [3].
Local vendors in Laguna sliced the cassava by hand using cutter blades,
and knives are manipulated by hand, resulting in inconsistent thicknesses and
hand injuries among those who cut it. It takes two to four hours to slice the
cassava to make cassava chips. It demonstrates a significant risk of injury when
a mechanical component operates in production. Cassava peeling is
traditionally done manually with a stationary or table-mounted knife or blade.
However, there are other ways to peel cassava, such as using chemical,
mechanical, or machine methods. Peeling and slicing are essential steps in the
processing of cassava, as are washing, grating, pulverizing, dewatering,
screening, pelletizing, and drying [5].
The additional complication of sun drying is the lower drying efficiency due
to the reflection of sunlight from the white chips. Oven drying of cassava roots
has been studied as an alternative to sun drying [6].
Several studies are trying to find the potential of cassava chip production
with a slicing machine and many studies have examined drying machines with
an oven. However, to the best of the researcher’s knowledge and belief, no
studies have focused on combining the cassava chips slicing machine and the
drying machine.
4
Because of this problem with the existing methods, the researchers
conducted a study on the Design and Fabrication of a Cassava Chips Slicing
and Drying Machine. This machine is constructed at a low cost to increase
production and also reduce the slicing and drying time.
Objectives of the Study
The general objective of this study is to design and fabricate a Cassava Chips
Slicing and Drying Machine that produces sliced cassava.
In line with this, the project aims to achieve the following specific objectives:
• To determine the performance of cassava chips slicing and drying machine
in terms of:
a. Slicing Efficiency
b. Drying Rate
c. Safety
• To design a four-bladed circular bed plate that can slice cassava into chips
with 1 mm thickness.
• To design a load cell that will determine if the moisture content of dried
cassava has reached 14-17%.
Significance of the study
This research paper envisions this study to design and fabricate the cassava
chips slicing and drying machine to produce more sliced cassava and improve
5
the drying rate of the chips. This study will bring benefits and diverse sets of
ideas that will be useful to the following:
• In the global context – The study will give a significant solution for cutting
and drying cassava chips, reducing the time required to produce and dry the
chips without doing the traditional work. The manufacturing business meets
the quality of its drying rate, making it competitive for global export.
• In an economic context – The study will establish or develop a machine that
will benefit small businesses, as well as spread improved cassava
technology to farmers, allowing them to increase production faster and more
effectively.
• In the environmental context - The study will be environmentally friendly in
terms of not using and avoiding burning any harmful toxic materials.
• In the societal context – The study will benefit the workers and farmers in a
small or big cassava chip manufacturing business since their job will be
simpler without the need for traditional work, they will not be injured, and
they will be able to spend more time with their family and or community.
Scope and Delimitation
The study includes the design and fabrication of a cassava chip slicing and
drying machine that can be useful for cassava chip production. Furthermore,
the study aims to determine the performance of the cassava chips machine in
terms of slicing efficiency, drying rate, and safety. Also, to design a load cell
that will determine if the cassava already reaches the 14-17% moisture content.
6
The scope of the slicing machine is can automate the cutting process of
cassava using four bladed circular bed plates with 1mm thickness in four
feeders that carry cassava of 2.8-3 inches in diameter with an equal length and
a maximum load of 2 kg. The scope of the drying machine is can reduce the
moisture content from 45% to 17% of the dried cassava. The drying machine
has only two trays that can occupy 1 kg per load of sliced cassava when the
desired moisture content reaches it alerts the operator by an alarm system.
Although the project has its advantages, it also has limitations; It does not
cover peeling, washing, and adding flavors of cassava chips. The variety of
cassava used by the researcher is the UPL Cv-2 (Lakan 1) because this variety
has the majority of cassava growers in Laguna and most of the manufacturers
of cassava chips used it as a raw material [7]. There are times that cassava
tubers edge is hard to cut or slice due to the maturity of cassava stored in the
market. The operator receives the sliced and dried cassava manually from the
collector tray. The machine must have at least one operator and this study will
be conducted at Nagcarlan, Laguna. Its purpose is to develop a machine that
will make this possible an effective, safe, and convenient way to cut and dry
cassava chips.
Conceptual Framework
The project description was determined through its proper function. To
successfully achieve the desired outcome of this study, certain procedures,
7
requirements, and ideas were carefully discussed to conceptualize the project’s
design and development. After long deliberation and brainstorming, one thought
was agreed upon which resulted in one concept.
The study was guided by the IPO (Input, Process, and Output) to give a
clearer perspective of the study, as shown:
Input Process Output
Knowledge
Requirements Design and
1. Design and Fabrication of
• Machine Design
Drawing Cassava Slicing
• Heat Transfer
• Machine and Drying
2. Computation Machine
Elements
• Thermodynamics 3. Constructing • Sliced
the Prototype
Raw Material Cassava
• Peeled Cassava 4. Fabrication Chips
• Blade
Material Selection • Welding • Slicing
• Blade • Machining efficiency of
• Exhaust Fan • Main Frame 94.67%
• Shaft
• Wiper Motor 5. Testing • Drying rate
• Chain and of 1.03
Sprocket 6. Evaluation kg/hour
• Weight Sensor
• Heating Coil 7. Production of
• 17%
• Blower Sliced and
Dried Cassava moisture
• Microcontroller content of
• Temperature Chips from
Developed dried
Sensor
Machine cassava
• Digital Monitor
chips
• Power Supply
• Frame
• Tray/ Mesh
• Switch
Figure 1. Research Paradigm of the Study
8
Frame 1 represents the input variables of the study, which include the
knowledge required needed to construct the machine, the raw materials, and
the materials chosen for the machine. The machine's primary mover is a wiper
motor for the slicing machine. It also includes the blades used to cut the
cassava. The drying machine's heating elements, including the heating coil, fan,
power supply, temperature sensor, and weight sensor, utilize angle bars from
the prototype's frame and material selection.
Frame 2 represents the process phase that covers the development of
the cassava chips slicing and drying machine. It consists of design and drawing
computation, construction, and fabrication. It also includes prototype testing,
evaluation, and lastly the production of sliced and dried cassava chips from the
developed machine.
Frame 3 represents the output which is the cassava chips slicing and
drying machine completed design and product of the project. Compare to the
existing slicing and drying machine, the machine has the specification of four
rectangular blades in a bedplate that is rotating. A feeder that can hold 1-2
kilograms of cassava. A wiper motor with 50-80 rpm and a blower that
distributes the hot air in the system. The cassava chips slicing and drying
machine can be made with the use of Frame 1 and Frame 2.
9
Operational Definition of Terms
The following terms and concepts are defined operationally for further
understanding.
• Arduino Uno
It is a microcontroller that is responsible for reading the input of the drying
machine produce. This microcontroller reads the temperature circulation inside
the drying machine and the changes in moisture content of the cassava and the
data read by the arduino are shown on the digital monitor.
• Blade
The slicer consists of a four-bladed circular bed plate that is used to slice
cassava into thin chips with a specific thickness of 1 mm.
• Blower
It is used to circulate air and heat inside the dryer. It is a mechanism located at
the left and right sides which is opposite to the direction of the heating coils.
• Dryer
Is a machine that converts electrical energy into heat energy using a resistive
heating coil to execute the hot air-drying process. The air is then transported
across the heating coil using a fan to balance the circulation inside the drier with
the help of an intake and exhaust to improve the drying procedure.
• Heating Coils
It converts electrical current into heat energy, which provides a high
temperature within the drying machine to reduce the cassava's moisture content
from 45% to 17% desired moisture level.
10
• Heat Transfer
The process that happens inside the drying chamber is due to the temperature
gradient caused by the heating coil. The temperature difference was caused by
the flow of heat coming from the source. The flow of heat was absorbed by the
sliced cassava, which is the moisture content of cassava is reduced.
• Insulator
A material responsible to lessen the sudden heat loss inside the cassava chips
dryer. It is placed outside of the wall of the drying chamber.
• Temperature Sensor
It is a device that receives a stimulus and responds with an electrical signal. It
requires a physical quantity and converts it into a signal suitable for processing
(e.g., optical, electrical, mechanical). Nowadays common sensors convert the
measurement of physical phenomena into an electrical signal.
• Weight sensor
It is a device that monitors the weight of cassava within the drying machine and
displays changes in the moisture content of cassava-based on its weight.
• Wiper motor
It is an electrical motor that converts electrical energy into mechanical energy.
It will serve as the prime mover of the slicer that makes the shaft rotates the
blades.
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CHAPTER II
REVIEW OF RELATED LITERATURES AND STUDIES
This chapter presents the literature and studies intended to provide the
background of this study. Facts are gathered from books, periodicals,
unpublished research papers, and internet sources to investigate widely held
views and values.
Foreign Literature and Studies
Traditional Method
The disadvantages of sun drying include inconsistent drying due to
weather dependence, long drying times (2-6 days), and exposure of the
material to insects and pests. An additional complication of sun drying is the
lower drying efficiency due to the reflection of sunlight from the white chips.
Oven drying of cassava roots has therefore been explored as an alternative to
sun drying [6].
Cassava Chips
Cassava chips are pieces of dried, sliced, or chipped roots not exceeding
6cm in length with a starch content of 70% or more. The method of processing
the chips consists essentially of preparing the roots, slicing, and then drying the
slices until they have a storable moisture content of about 12%. Cassava roots
12
when processed into chips and pellets can be used in compounding animal feed
for cattle, sheep, pigs, poultry, and goats [8].
List of Recommended Cassava Varieties
Table 1. List of National Seed Industry Council (NSIC) Registered Cassava

Varieties [9]
Variety Potential Starch Dry HCN
Yield Content Matter Content
(MT/ha) (%) Content
(%)
UPL-Ca1 (Datu 1) 30-40 21.4 33.8 Moderate
UPL-Ca2 (Lakan 1) 35-45 25.0 36.4 Low
UPL-Ca3 (Sultan 1) 40-50 20.9 33.5 Moderate
UPL-Ca4 (Vassorinha) 25-35 21.4 33.8 Moderate
UPL-Ca5 (Sultan 2) 25-35 21.1 33.6 High
VC-1 (CMC-323-52) 40.8 21.4 33.8 Moderate
VC-2 (CMC-40) 40.2 20.3 33.0 Low
VC-3 (CM-3590-1) 30.0 20.9 33.5 Moderate
PSB Cv-9 (CM-4014) 32.9 21.4 33.8 Moderate
PSB Cv-10 (Mcol 1684) 41.5 21.1 33.5 High
PSB Cv-11 (Lakan 2) 25.0 21.8 34.1 Low
PSB Cv-12 (Lakan 3) 24.1 21.5 33.9 Low
PSB Cv-13 (CMP 62-15) 26.4 22.8 34.8 Low
PSB Cv-14 (CMP 21-15) 29.4 20.3 33.4 Moderate
PSB Cv-15 (Lakan 4) 24.0 21.9 34.2 Low
PSB Cv-16 (CMP 32-10) 33.6 20.8 33.4 Low
PSB Cv-17 (Sultan 3) 39.3 18.9 32.0 Moderate
PSB Cv-19 (SM 803-1) 32.3 22.9 34.9 Moderate
NSIC Cv-21 (SM 818-1) 28.2 27.6 38.4 Moderate
NSIC Cv-22 (KU 50) 31.3 27.0 38.0 Moderate
NSIC Cv-23 (QMR 33-12-3) 26.1 28.5 38.9 Moderate
NSIC Cv-24 (QMR 33-12-7) 24.1 27.2 38.0 Moderate
NSIC Cv-25 (Sultan 6) 40.7 26.8 37.6 Moderate
NSIC Cv-27 (Datu 2) 30.7 22.8 34.8 Moderate
NSIC Cv-28 (QMR 36-05-59) 36.9 27.6 38.3 Low
NSIC Cv-29 (Rajah 1) 29.1 30.1 40.1 Low
NSIC Cv-30 (Rayong 5) 32.4 29.4 40.1 Low
NSIC Cv-31 (Rajah 2) 32.4 29.4 40.1 Low
13
NSIC Cv-32 (CM 9165-17) 30.9 29.6 39.3 Low
NSIC Cv-34 (CM 9175-25) 37.2 30.6 40.4 Moderate
NSIC Cv-35 (CMR 37-24-1) 31.5 32.8 42.9 Moderate
NSIC Cv-36 (CMR 36-62-03) 42.3 29.1 39.0 Moderate
NSIC Cv-38 (SM 2065-2) 34.0 28.2 38.5 Moderate
NSIC Cv-39 (Rajah 3) 32.3 27.8 39.2 Low
NSIC Cv-42 (Rajah 4) 33.4 28.1 38.5 Low
NSIC Cv-43 (LSU-Cv21) 38.2 26.9 39.8 Moderate
NSIC Cv-46 (VSU-Cv24) 42.8 26.4 39.5 Moderate
NSIC Cv-48 (Rayong 72) 31.5 30.2 39.6 Moderate
Table 2: Physical and Mechanical Properties of Cassava

Physical Properties Mechanical Properties
Dimension: Length, width, thickness, and Hardness
diameter
Shape Compressive strength
Weight Compressive stress
Density Shear strength
Porosity Tensile strength
Volume Coefficient of expansion
Surface area Impact resistance
Angle of repose Shear resistance
Specific gravity Compressibility
Drag coefficient Elasticity
Moisture content Cutting Force
Static coefficient of friction Bending Strength
Sliding coefficient of friction Deformation
14
Mechanical properties are those that influence how an agricultural material
behaves when subjected to a force. Mechanical qualities such as hardness,
compressive strength, impact, and shear resistance, as illustrated in Table 1,
influence a variety of agricultural productivity. Data on these attributes can be
used to design equipment for handling, grinding, storage, transportation, and
food processing. The shearing stress and specific shearing energy rise as the
knife bevel angle increases from 20 to 40 degrees. It was also shown that the
maximum cutting shear stress and force increased with tuber age due to an
increase in density and starch content [10].
The minimum moisture content of each cassava tuber was 45% and a
maximum of 70% [11]. The control over the drying atmosphere and improved
quality control to lower contamination make oven drying more effective than
traditional sun drying, despite its higher cost. The chip size, loading density, and
beginning moisture all affect how quickly the chips dry out. To make cassava
chips in an oven, the air temperature should be between 45 and 165°C. So
drying cassava chips in an oven is highly advised. Dried cassava chips must
meet the following standards to be marketable: starch content must be at least
68–70%, final moisture content must be between 14–17%, fiber content must
be at most 5%, and sand content must be at most 3% [12].
15
Figure 2. Effect of 4R-based fertilizer application on cassava fresh root yield at

four locations in the Philippines using three varieties, 2015-2016. Error bars
indicate the standard error of the mean.
Chain and Sprocket
“Wise Greeks”, That sprocket is a toothed wheel that is designed to engage
with something that will be pulled over the wheel as the wheel rotates. These
wheels look a great deal like gears, but unlike gears, they are not designed to
have meshed with other gears. The basic design of this simple mechanical
device has been used around the world for a quite long time [13].
16
Drying
Cassava chips dried in a hot air oven for 800 minutes (at 60 degrees
Celsius) and about 300 minutes (at 120°C). The drying rate of the FC cassava
chips was greatly enhanced by increasing the fan speed (0.5–1.3 m/s) and
temperature (50–70 ° C). This is because heat and mass transmission is
increased at high temperatures and fan speeds, and moisture loss is excessive
[12].
Figure 3. Schematic view of the hot air oven: 1-Temperature display, 2-fan
speed display, 3-ON/OFF button, 4-Air flap, 5-axial fan, 6-base stand, 7-air flap
display, 8-control knob (for temperature, fan speed, and air flap levels), 9-
drying trays, 10-oven door.
The drying characteristics of the FC cassava chips were investigated in a
hot air oven at three (3) different temperatures (50 °𝐶 , 60°𝐶 , and 70°𝐶 ) and fan
speed (0.5, 0.9, and 1.3 m/s) levels. The results showed that an increase in
temperature and fan speed reduced the drying time. The least drying time was
660 min. The drying of the FC cassava chips at each temperature and fan speed
17
showed a brief constant rate drying period and a significant falling rate period
[14].
Drying is the process to eliminate water or other liquid from solid material
till an adequate low value of moisture is achieved. According to several authors,
the word drying is used to portray the process of water removal on the
disclosure of the sun, whereas dehydration is the artificial drying conceded out
in controlled conditions [9].
Figure 4. Development Of Low Cost Batch Drier To Enhance Value Chain

Cassava Chips Production
Standard methods and technology have been employed in the design and
construction of the dryer. The capacity of the dryer is 4kg per loading. The
drying rate is a function of the chemical composition of the cultivars; the drying
time is a function of the moisture content and surface area of the chips. It was
18
observed from the cassava dries significantly chips at an interval of 1hr the
moisture content reduces to an appreciable level. This is a plus for a design that
works on the electrical system working at an efficiency of 80%. It could be
concluded that the system could be improved upon with the efficiently run fans
and insulation system within the design. From the result obtained from the
performance evaluation, cassava chips with an initial moisture content of 69.2%
were successfully reduced to 13.8% a stable shelf life which will make the chips
to be stored for a longer period. The actual time taken is 5 hrs. instead of the
calculated 6 hrs. This was achieved due to the ease of regulating the heat
produced by the heater and even circulation through the installed fan speed.
The working efficiency of the dryer was found to be 80% which could be
improved upon. The dried cassava chips produced were of high quality in terms
of color and aroma because the process was fast and free from contaminations
resulting from smoke, dust, fermentation processes, and other contaminants
from the atmosphere as a result of the source of power used (electricity) which
does not produce either of the contaminants [9].
Blower
Blowers are mechanical and electro-mechanical devices used to induce
gas flow through ducting, electronics chassis, process stacks, etc. wherever
flow is needed for exhausting, aspirating, cooling, ventilating, conveying, and
so on. See also Fans. Key specifications include the intended application,
blower type, and port design, as well as the parameters of flow capacity,
19
electrical ratings, and dimensions. Blowers cool electronic enclosures, induced
drafts in boilers, increase airflow in engines and are configured in a variety of
designs such as centrifugal flow or rotary lobe styles [15].
Slicing
At a higher speed, the sizes of cassava chips tend to reduce in thickness
due to the high revolution of the cutting blade. When the speed is low, the size
of chips tends to increase in thickness. There is the tendency of repeated
chipping of already chipped cassava at high speed before it leaves the chipping
chamber unlike at lower speed which might have resulted in lower chip
thickness at a higher speed [16].
The chip shape should allow air and moisture to pass through the mass for
effective drying readily. Moreover, even though the surface area of the two
samples was arbitrarily controlled, the circular chip's total surface area seemed
higher than that of the rectangular chip. the latter had a higher lateral surface
area than the former; thus, the exposure to the airflow of the rectangular chip
was relatively higher, leading to the enhancement of the moisture evaporation
rate [12].
Developed and evaluated the slicer machine’s potential for slicing potatoes
and bananas in terms of slicing capacity, broken percentage, and uniform
slicing. They found that the average slicing capacity for bananas and potatoes
was around 6878 kg/hr. and 918 kg/hr., respectively. Therefore, they stated that
20
sliced products by slicing machines are far superior to manual slicing in terms
of quality and quantity [17].
Figure 5. Development of an Electrically Operated Cassava Peeling and Slicing
The performance test revealed that 7 kg of cassava tuber was peeled and
chipped in one minute, demonstrating that the machine developed can
significantly reduce the cost of manpower and time consumption related to
traditional cassava tuber processing in dried cassava pellets and finished
products such as garri and cassava flour. The machinery produces a capacity
of 6.72 kg/min at a machine speed of 1150 rpm and an efficiency of 66.2 % for
peeling and 84.0 % for chipping. The flesh loss of the peeled tuber was 8.52%,
whereas the overall machine efficiency obtained was 82.4%. Small-scale
companies and cassava cultivators in rural areas are encouraged to adopt the
machine. They concluded that an electrically operated cassava peeling and
chipping machine was successfully designed and constructed, and it was found
21
to be effective and efficient. With a designed power requirement of 1.11HP, the
dual-purpose cassava processing machine is unique in that it combines peeling
and chipping into a single unit [5].
Figure 6. Designing and Constructing a Cassava Slicing Machine for

Household Use
Similar findings were reported in a study designing and constructing an
electrically operated cassava slicing machine that could achieve the minimum
capacity of 10 kg/min and uniformity in slicing cassava roots 253 mm in length
and 60 mm in diameter on average. The findings revealed that at the rotational
speed of 154 rpm, the slicer developed could yield 5.3 kg of slices 10 mm in
length and 60 mm in diameter in 1 min with the machine efficiency reaching
95.6% [18].
22
Cassava chips on the market now lack standardization and cannot be
neatly piled into cylindrical containers. The goals of this project are to determine
the various dimensions of cassava chips generated with varying thicknesses
and to construct stackable chips for mass production. Cassava tubers were
picked, rinsed, peeled, and sliced from fresh cassava tubers. The thickness
measurements employed were 1.0 mm, 1.5 mm, 1.75 mm, and 2.0 mm, with a
controlled sample measuring 1.27 mm. It was then fried in a deep fat fryer
at 170°𝐶. Different numbers of slices (10, 20, 30, and 40) were fried
simultaneously for each thickness investigated. The results revealed that there
are six different forms of fried chips formed throughout the frying process.
Finally, the thickness of the slice and the number of slices fried at the same time
affect the shape of the fried chip [19].
Electric Motor
The electronic motor is a motor that provides mechanical energy to
machines, and most are fuel-powered motors that can withstand high loads. As
fuel becomes a requirement for others, resulting in the loss of resources, AC
electric motors come to the rescue, as they do not require fuel. The electric
current in the rotor required to produce torque is obtained by electromagnetic
induction from the magnetic field of the stator winding in an AC electric motor.
Electric motors are extraordinarily efficient, according to Chris Woodford's
study, transforming roughly 85 percent of entering electrical energy into
meaningful outgoing mechanical labor [8].
23
Figure 7. Fruit Slicer Machine
The researchers conducted preliminary tests to determine the optimal
machine speed. A tachometer was used to ensure that the operating speed was
correct. It was discovered that the machine cannot be operated above 50 rpm
because it pushed samples rather than slicing, implying that a rotational speed
of less than 50 rpm is sufficient for machine operation. The materials collected
from the machine outlet were separated into two groups: sliced material and
un-sliced material. An electronic balance was used to determine the mass of
each category. Each test run's time was recorded using a stopwatch [20].
Heat Transfer
“The transfer of heat normally from a high-temperature object to a lower-
temperature object. Heat transfer changes the internal energy of both systems
involved according to the First Law of Thermodynamics“ [21].
24
Insulator
Thermal insulation materials are chosen to reduce heat flow across a
medium, and they can be made of single or multiple materials. The selection of
thermal insulation material is based on its thermal conductivity, thermal mass,
the temperature of indoor and outdoor spaces, durability, cost, and other
factors. The thermal conductivity affects the heat flow at a steady-state
condition. For a transient condition, the specific heat also affects the heat flow
by absorbing and storing the heat in the form of sensible heat. The preferred
thermal insulations are materials with high thermal capacity and low thermal
conductivity [22].
Insulating materials are those materials that prevent or reduce various
modes of heat transfer (conduction, convection, and radiation) from the outside
to the inside or vice versa, whether the environment temperature is high or low.
Thermal insulation refers to all isolators’ systems and processes that reduce
the heat exchange between inside and outside. Thus, the use of thermal
insulation materials reduces heat transfer. The most important thermal
insulators are glass wool, cork, polyurethane, and other polymeric materials as
well as evacuated panels. It should refer here that air is one of the best thermal
insulators due to its low coefficient of thermal conductivity (0.025 W/m.K) and
availability everywhere.
The literature discussed is determining the meaning and capability of the
materials that will be used in the design prototype. It further explains in
25
functions, standards, limits, and condition of insulation that is needed in a
specific machine or prototype [23].
Shaft
A shaft is the component of a mechanical device that transmits rotational
motion and power. It is integral to any mechanical system in which power is
transmitted from a prime mover, such as an electric motor or an engine, to other
rotating parts of the system. To transfer the power, the various members such
as pulleys, gears, etc., are mounted on it [8].
Weight Sensor
Present a method for utilizing filtering algorithms to improve sensor
accuracy. Low-pass filtering and the Kalman algorithm, two well-known
electrical engineering approaches, are used to correct the real-time measured
weight under different temperatures to determine moisture content during the
food drying process. The results of an experiment with pineapples as the food
material demonstrated the efficiency of the program, despite its simple design
and ease of implementation. The concept and demonstration presented in this
work can be used by medium enterprises (SMEs), and the proposed system is
scalable for constructing weight sensor systems that operate in a heat-drying
cabinet [24].
26
Microcontroller
The microcontroller is an important component of a measuring and control
system, and biosystems engineering makes extensive use of measurement and
control systems. In the digital era, they are omnipresent and vital, being used
to collect data (measure) and automate processes (control). The control bus
communicates between the CPU and system components such as read and
write signals, the system clock signal, and system interrupts. Finally, in a
microcontroller, clock/counter/timer signals are utilized to coordinate operations
among components [25].
Local Literature and Studies
Cassava
Figure 8. Slicing of cassava using the manual slicer
Researchers conducted a verbal interview, as they discussed cassava
chips manufacturers in Nagcarlan, Laguna stated that they manually sliced the
27
cassava into chips using blades and weigh it afterward with the use of a
weighing scale device. After weighing the sliced cassava per basket, they fried
it directly in the heat produced by the woods. According to the owner of the
factory, during the frying process, they encountered a problem in which the
cassava chips sticks together and caused some of the cassava to be
overcooked. This problem occurs because the manufacturers directly fried the
cassava chips without drying process before frying.
Cassava can adapt to different climatic conditions and weather, survive
long periods of drought, and have a flexible schedule which is considered a
food security crop. The development cassava industry in developing countries
like the Philippines could contribute to the nutrition security problem and
improve the well-being of the poorest sector of the world population. The
Department of Agriculture has selected cassava as one of the important raw
materials to achieve food sufficiency in the country [26].
Cassava is one of the important root crops in the Philippines because of its
many uses. Aside from being used as food, and feed ingredients, cassava is
also used in the manufacture of industrial products. It is also used as raw
material in the production of ethanol. Moreover, cassava can be processed into
different food products with higher economic value. The demand for cassava
as raw material for industrial uses dramatically increased [4].
28
Figure 9. Distribution of Cassava Production by Region, April-June: 2017
Table 3. The Volume of Production for Selected Crops, Philippines,

January-March: 2016-2017 and April-June: 2016-2017 (In metric tons)
Production Percent
Crop January-March April-June Change
2016 2017 2016 𝟐𝟎𝟏𝟕𝒑 Jan-Mar Apr-Jun
Mungbean 7,348 7,367 22,136 23,394 0.3 5.7
Peanut 11,044 12,049 8,105 8,492 9.1 4.8
Cabbage 32,308 31,916 22,356 23,158 (1.2) 3.6
Eggplant 76,360 78,764 94,725 99,487 3.1 5.0
Tomato 87,681 91,258 68,202 72,191 4.1 5.8
Garlic 6,820 7,032 649 720 3.1 10.9
Onion 84,191 129,412 29,047 45,692 53.7 57.3
Bermuda 59,253 102,103 28,013 44,619 72.3 59.3
Native 24,939 27,309 1,034 1,073 9.5 3.8
Sweet
Potato 113,366 112,236 154,313 158,821 (1.0) 2.9
Cassava 581,046 590,665 789,831 817,085 1.7 3.5
29
Table 4. The volume of Production for Cassava by Region January-March:

2016-2017 and April-June: 2016-2017 (In metric tons)
Production Percent
Crop January-March April-June Change
Jan- Apr-
2016 2017 2016 𝟐𝟎𝟏𝟕𝒑
Mar Jun
PHILIPPINES 581,046 590,665 789,831 817,085 1.7 3.5
National Capital
Region - - - - - -
CAR 680 589 8,672 11,591 (13.5) 33.7

Ilocos Region 5,283 5,893 3,197 3,360 11.5 5.1
Cagayan Valley 101,997 97,709 62,265 67,864 (4.2) 9.0
Central Luzon 4,819 4,819 4,705 4,877 (0.0) 3.7
CALABARZON 14,530 14,696 18,294 15,917 1.1 (13.0)
MIMAROPA 2,579 2,819 9,209 9,403 9.3 2.1
Bicol Region 31,999 28,677 43,682 39,023 (10.4) (10.7)
Western Visayas 7,027 6,859 12,504 11,557 (2.4) (7.6)
Central Visayas 33,332 36,104 5,393 8,101 8.3 50.2
Eastern Visayas 23,043 23,451 20,014 19,980 1.8 (0.2)
Zamboanga
Peninsula 6,418 7,978 19,956 24,984 24.3 25.2
Northern Mindanao 182,878 189,406 317,457 334,318 3.6 5.3

Davao Region 4,677 4,762 8,726 7,298 1.8 (16.4)
SOCCSKSARGEN 45,332 47,526 16,188 17,265 4.8 6.7
Caraga 1,979 1,813 7,325 6,443 (8.4) (12.0)
ARMM 98,111 100,436 219,768 221,312 2.4 0.7
NIR 16,359 17,127 12,477 13,794 4.7 10.6
The gains in output could be attributed to more areas planted in Bukidnon
due to sustained demand for food, feeds, and industrial uses and in Isabela and
30
Quirino resulting in continuous technical, financial, and marketing assistance
from San Miguel Corporation (SMC). Northern Mindanao, the top-producing
region with 334.32 thousand metric tons shared 40.9 percent of the country’s
total cassava production. The other leading producers were Autonomous
Region in Muslim Mindanao (ARMM) with 27.1 percent and Cagayan Valley
with 8.3 percent shown in Figure 9 [2].
SYNTHESIS
Electric motors are extraordinarily efficient and can transform roughly 85
percent of entering electrical energy into meaningful outgoing mechanical labor
[20]. Likewise, an electric motor or an engine act as the prime mover of the
mechanical system in which it can convert electrical energy to mechanical
energy to create motion. An example of a mechanical system in their study is
the shaft, it is the component of a mechanical device that transmits rotational
motion and power [8]. In addition, the machine cannot be operated above 50
rpm because it pushed samples rather than slicing, implying that a rotational
speed of less than 50 rpm is sufficient for a machine operation. Both authors
revealed that the electric motor, shaft, and motor speed with a maximum of 50
rpm are the components and parameters needed in constructing and designing
a machine [20]. An existing study entitled “Dual-Crop Slicing Machine” used a
¾ shaft diameter stainless steel connected to the electric motor to produce 2
mm thick sliced banana and cassava chips.
31
Since the cutting of cassava is done using a knife or blade, the factory
workers randomly hand-processed the cassava which results in hand injuries.
The vendors especially in Laguna sliced the cassava by hand using cutter
blades, and knives are manipulated by hand, resulting in inconsistent
thicknesses and hand injuries among those who cut it. It takes two to four hours
to slice the cassava to make cassava chips. It demonstrates a significant risk of
injury when a mechanical component operates in production [15]. The
limitations attributed to the traditional manual hand-slicing methods have led to
great difficulty in meeting the high rate of chip demand by both medium and
large-scale chip-producing industries [27]. The development of cassava
reciprocating slicing machines was achieved using locally sourced materials
that are affordable and effective. The machine's capacity was calculated as
22.8kg/hr and has an overall efficiency of 91.05%. The machine has low labor
requirements and power consumption compared to the traditional method [28].
The machine developed can significantly reduce the cost of manpower and time
consumption related to traditional cassava tuber processing in dried cassava
with a machine chipping efficiency of 84.0%. They concluded that an electrically
operated cassava peeling and chipping machine was successfully designed
and constructed, and it was found to be effective and efficient [5].
The disadvantages of sun drying include inconsistent drying due to weather
dependence, long drying times (2-6 days), and exposure of the material to
insects and pests. An additional complication of sun drying is the lower drying
efficiency due to the reflection of sunlight from the white chips. Oven drying of
32
cassava roots has therefore been explored as an alternative to sun drying [4].
To contradict the traditional method of sun drying, the study on Cassava chips
dried in a hot air oven for 800 minutes (at 60 °𝐶 ) and about 300 minutes (at
120°𝐶 ). The drying rate of the FC cassava chips was greatly enhanced by
increasing the fan speed (0.5–1.3 m/s) and temperature (50–70°𝐶 ). This is
because heat and mass transmission is increased at high temperatures and fan
speeds, and moisture loss is excessive [12]. The drying characteristics of the
FC cassava chips were investigated in a hot air oven at three (3) different
temperatures (50, 60, and 70°𝐶 ) and fan speeds (0.5, 0.9, and 1.3 m/s) levels.
The results showed that an increase in temperature and fan speed reduced the
drying time [10]. Cassava tubers were picked, rinsed, peeled, and sliced from
fresh cassava tubers. The thickness measurements employed were 1.0 mm,
1.5 mm, 1.75 mm, and 2.0 mm, [15]. The minimum moisture content of each
cassava tuber was 45% and a maximum of 70%. Maximum peeling efficiency
was obtained at the minimum speed of 50rpm [9]. In addition to that the cabinet
dryer is more effective than sun drying in terms of quality and safetiness. In the
cabinet dryer, it took only 24 hours to dry from a moisture content of 49.01%
compared to sun drying which took 48 hours to dry. The concept and
demonstration presented in this work can be used by medium enterprises
(SMEs), and the proposed system is scalable for constructing weight sensor
systems that operate in a heat-drying cabinet [17]. The casing should have
insulation of galvanized iron and foam to prevent or stop the flow of heat out of
33
the dryer based on a study of “Four Blades Banana Chips Slicing And Drying
Machine” [15]. Weight sensors are used to measure real-time weight under
different temperatures to determine moisture content during the food drying
process [24].
This problem has been proved to greatly affect workers in cassava
processing or operations and in light of the study undertaken there is also a
high probability that these problems affect the whole production.
34
CHAPTER III
METHODOLOGY
This chapter presents the summary of the entire design process and
discusses the General method used, the procedures, and the links concerning
the methodology, which primarily focuses on data gathering, materials, and the
techniques that were used by the researchers to develop the project study and
to enlighten the readers on the process involved in the project.
General Method Use
Research Design
The researchers of this study used a developmental research design. A
developmental research design is seen as a research methodology whose
research aim is to establish an empirical basis for the creation of instructional
and non-instructional products and tools and new or enhanced models that
govern development. In other words, developmental research is considered one
of the most fundamental research methodologies employed when developing
instructional materials to facilitate instruction.
The researchers collected information and ideas from different studies and
existing machines related to Cassava Chips Slicing and Drying Machines
considering and analyzing their efficiency, capacity, materials used, and the
quality that will be produced as output.
35
The researchers patterned the proposed study according to the
recommendations of other existing similar products to provide innovations and
improvements. This study aims to be a time-efficient, cost-effective and
productive machine.
The researchers used this method for gathering information and ideas.
The researchers analyzed the parts that needed some enhancement with the
help of this method. Additionally, the material gained broadens people's
knowledge and comprehension of the subject.
Identifying the Research Problem
Data Gathering
Analyzing and Designing
Construction of Design
Testing and Revisions
Evaluation of the Finished Product
Finalization
Figure 10. Design Project Model
36
Figure 10 represents the research method to be used by the researcher for
the study. It aims to evaluate the processes to be used and arranged to properly
execute the study. The process starts by identifying the research problem. This
is the first step in making research where the researcher needs to develop a
research problem or objectives to know the focus of the study. To be
familiarized, the researchers need to gather a lot of information on the data-
gathering procedure. After that, the gathered data and information must be
analyzed by the researcher to help them in making the design. When the design
has already finished the construction of the design will start. After the
construction of the machine, this will undergo testing and revision to fully
evaluate the machine and finalize the project.
Research Locale
The research was conducted in Nagcarlan, Laguna, where a small-scale
manufacturer of cassava chips is located. The researchers chose the location
because it has a high concentration of cassava production. Researchers
acquired data from the Business Permits and Licensing Office (BPLO) located
at the Municipality of Nagcarlan, Laguna. Based on the records of BPLO, there
are only eleven registered chip manufacturers in Nagcarlan, Laguna area.
37
Table 5. List of Banana and Cassava Chips Manufacturers with Updated

Business Permits
BUSINESS OWNER BUSINESS NAME BUSINESS ADDRESS
Rowena P. Consebido Ker Food Mfg. Brgy. Silangan Ilaya
Aloha M. Bueno Aloha-Moja Kemp Mfg. Brgy. Silangan Ilaya
Lucena Gensaya Cena’s Food Product Brgy. Yucos
Jenny Magracia Marjen Food Product Brgy. Abo
Joey Magbatoc Jvm Food Product Trdg. Brgy. Abo
Silvestre Colombres Jhulenes Food Product Brgy. Abo
Choco Butiog Food Brgy. Abo

Jake Butiog
Product
Amy Dorado Amy’s Espasol Brgy. Bambang
Perlita Consebido Yhe-Yhe’s Food Mfg. Brgy. Silangan Ilaya
Susana Peralta Susan Grace’s Fp Brgy. Silangan Ilaya
Adela S. Veran Asv Graces Mfg. Brgy. Silangan Ilaya
Population of the Study
The study was designed for small-scale chip manufacturers in Nagcarlan,
Laguna. Researchers used the purposive sampling technique also referred to
as a judgmental or expert sample, which is a type of nonprobability sample. The
main objective of a purposive sample is to produce a sample that can be
logically assumed to be representative of the population. The respondent of the
study was 10 workers of a cassava chips manufacturer in Nagcarlan, Laguna.
38
Data Collection Procedure
The researchers prepared a set of survey questionnaires for the cassava
chip-making operator and the manufacturing owner. The questionnaire was
presented to Engr. Manuel E. Mendoza for validation and asked for the
permission of the dean and research coordinator of the College of Engineering
to proceed with conducting the survey. Request letters addressed to the owner
of cassava chips producer to ask for approval to survey their working area in
Nagcarlan, Laguna. Once approved, the survey questionnaire was discussed
with the respondents to gather the information needed.
The researchers addressed the confidentiality of all the information and
answers of the respondents. The data collected was evaluated and served as
the basis for the researchers to proceed with their study.
Research Instrument
A questionnaire is the research tool used in this study to gain insights from
the respondents about the use of Slicing and Drying Machines for producing
Cassava Chips. The survey questionnaire was given by the researchers which
enables them to determine the performance of using a Cassava Chips Slicing
and Drying Machine compared to the existing machine. The research
instrument allowed the study to carry out the quantitative approach effectively
with the use of statistics for data interpretation.
39
Procedure
1) Requirements Specification
Cassava chips Slicing and Drying machine helps people who work in the
manufacturing business producing cassava chips to lessen their manpower in
manually slicing and drying the machine. It consists of a slicer with a four-bladed
circular bed plate that functions as the four outside feeders that have a hold of
1-2 kg. Which will the cassava cuts in the same length and diameter when it
puts in the feeder this gives a sliced chip result with 1 mm thickness this slicer
is positioned at the top area, and the bottom part is where the dryer machine is
located. The dryer machine consists of a weight sensor to digitally monitor the
changes in weight for all the cassava chips that have been placed in the two
trays of the oven, the weight that has been monitored will be the representation
of the moisture content of cassava to achieve the desired moisture content of
45% to 17%. The heating element used in the dryer is the two pieces of 1000
W heating coil and two fans to spread the heat inside the dryer. The
disadvantage is when the chips are ready to remove from the dryer the hand of
the operator is exposed to heat which is why the protection gloves are part of
the materials. The size of cassava is limited to only 2.8 - 3 inches in diameter
with an equal length.
40
PROCESS FLOW
PEELED CASSAVA
FOUR FEEDERS
FOUR-BLADED
CIRCULAR BED PLATE
SHAFT
WIPER
MOTOR CHAINS & SLICED CASSAVA
SPROCKET
24V POWER SUPPLY
Figure 11. Schematic Flow Diagram of Cassava Chips Slicing Machine
Figure 11 represents the schematic flow diagram of how cassava will be
turned into chipped. First, the slicing machine is powered by a 24V power supply
to function the wiper motor with a speed of 50-80 rpm. Second, this will convert
into mechanical energy and the chains and sprocket runs to the shaft. Third,
41
the shaft rotates the blade to function, fourth four peeled cassavas with a
diameter of 2.8-3 inches and an equal length go through the feeder.
12 V POWER SUPPLY FANS SLICED CASSAVA
WEIGHT SENSOR
HEATING COIL
ARDUINO WITH BUCK

CONVERTER
DRYING MACHINE
BUTTONS
SOLID STATE RELAY
LCD
BUZZER LED
DHT22 (TEMPERATURE
AND HUMIDITY SENSOR)
Figure 12. Schematic Flow Diagram of Cassava Chips Drying Machine
Figure 12 represents the general system of how cassava will be turned into
dry chipped. When the slicing process is done the operator will prepare the
collected slice of cassava and be ready to transfer it to the drying machine. The
42
system flow is: First, the sliced cassava will be placed into two trays of dryer
that consist of 1-2 kg sliced cassava. Second, there is a button for the
temperature that ranges from 50-70°C. Third, the drying machine consists of
two 2400 rpm blowers and two 1000W heating coils that will supply and spread
the heat inside the drying machine. Fourth, during the changes of cassava
chips, the tray is monitored with a weight sensor and will be read by Arduino
Uno which is a microcontroller that shows the changes in moisture content,
temperature, and relative humidity in an LCD, when the sliced cassava reaches
the 17% moisture content the buzzer will alert the operator. Fifth, the Led light
represents that the heater is on. Sixth and the drying machine is powered by a
12V power supply that uses a buck converter that decreases the voltage from
the input to the output. Lastly, in switching on/off the machine researchers use
SSR.
43
44
Figure 13. Flow Chart of Cassava Chips Drying Machine

45
Figure 14. Circuit Diagram of Cassava Chips Slicing and Drying Machine
Table 6. Requirements Specification of the Cassava Chips Slicing and

Drying Machine
Marketing
Requirement Engineering Requirement Justification
1,3,5 Fabrication Requirements The electrical motor, feeder,

I. In general, the slicing and blades, chain, sprocket,
drying of cassava chips weight sensor, temperature
machine should consist sensor, heating coil, fan, and
of a prime mover, four frame are the main
feeders, a four-bladed processing unit for slicing
circular bed plate, a and drying which will help to
mesh tray collector, and attain a good quality dried
a drying chamber. cassava chip.
1,2,4,5 II. The slicing and drying A closed frame is used in the
machine shall be made machine to protect the
with a closed frame that cassava chip output from
can withstand the load or bacteria, maintain the fixed
support the machine arrangement of the
during operation. components, and protect the
users of the machine.
3, 4 III. The machine is closed To ensure the safety of the
and constructed with operator and the product.
stainless steel food
grade.
1,3 Performance Requirement To make it easier for the
I. The drying machine used users to monitor the changes
a weight sensor and in cassava chips inside the
temperature sensor for dryer it is programmed using
monitoring the cassava Arduino to make sure the
chip output. quality of the output.
2,5 II. The prime mover to be The power supply and wiper
used is the power supply motor is used for industrial
and the wiper motor. purposes. The power supply
converts electric current from
a source to the correct
voltage to power the load
and the wiper motor is a
motor that converts
electricity to mechanical
work.
46
4 Safety, Workmanship, and The rotating mechanism and

Finish digital alarm of the machine
I. The noise level should generate a sound that can
conform with the affect the community, the
provisions given in the sound generation
occupational safety and mechanism of machinery
health standard. should be understood.
1,4,5 II. The rotating component To ensure that the machine
and heating area must is safe and smooth to
be properly attached. All operate for the operator and
the parts shall be the product.
provided with a cover.
1,4 III. The external part of the To help ensure the safety of
slicing and drying the user/customer, the
machine shall be free capability of the operator,
from sharp edges and and prevent damage to the
heat surfaces that may machine.
injure the operator.
4 IV. The projected machine To help ensure the safety of
shall have manual and the user/customer, the
operation precautions. capability of the operator,
and to prevent damage to the
machine.
1,4,5 V. The slicer and dryer To prevent the
shall be free from user/customer from injury
manufacturing defects and bigger damage to the
that may cause damage machine.
to the operation.
1,4,5 VI. There shall be hand To prevent the operator from
gloves and protective any harm when putting the
devices provided for the product inside the drying
operator to use during chamber.
the operation.
Marketing Requirements
1 The machine should be simple and easy to operate.
2 The machine should have a low cost but have high slicing
efficiency and drying rate.
3 The machine should produce quality dried cassava chips.
4 The machine should have safety procedures and operation.
5 The machine should have high durability and availability.
47
Table 6 shows the requirements specification of the cassava chips slicing
and drying machine. The marketing requirement described an approach to the
quality of the cassava chips slicing and drying machine to be competitive and
profitable. The engineering requirements provide an approach to address the
needs of the marketing requirement, which is divided into three parts which are
Fabrication Requirements, Performance Requirements, and Safety,
Workmanship, and Finish requirement.
The first division of engineering requirements is the fabrication
requirements. I. In general, the slicing and drying of cassava chips machine
should consist of a prime mover, four feeders, a four-bladed circular bed plate,
a mesh tray collector, and a drying chamber. It addresses identified marketing
requirements that include 1 (The machine should be portable and easy to
operate), 3 (The machine should produce quality dried cassava chips), and 5
(The machine should have high durability and availability). The justification for
providing this engineering requirement is such that the electrical motor, feeder,
blades, chain, sprocket, weight sensor, temperature sensor, heating coil, fan,
and frame are the main processing unit for slicing and drying it will help to attain
a good quality dried cassava chip. II, the slicing and drying machine shall be
made with a closed frame that can withstand the load or support the machine
during operation. It addresses identified marketing requirements that include 1
(The machine should be portable and easy to operate.), 2 (The machine should
have a low cost but have high slicing efficiency and drying rate), 4 (The machine
should have safety procedures and operation), 5 (The machine should have
48
high durability and availability). The justification for providing this engineering
requirement is such that a closed frame is used in the machine to protect the
cassava chip output from bacteria, maintain the fixed arrangement of the
components, and protect the users of the machine. III, the machine is closed
and constructed with stainless steel food grade. It addresses identified
marketing requirements that include 3 (The machine should produce quality
dried cassava chips), 4 (The machine should have safety procedures and
operation). The justification for providing this engineering requirement is to
ensure the safety of the operator and the product.
The second division of engineering requirements describes an approach to
performance requirements. I, the drying machine used a weight sensor and
temperature sensor for monitoring the cassava chip output. It addresses
identified marketing requirements that include 1(The machine should be simple
and easy to operate), and 3 (The machine should produce quality dried cassava
chips). The justification for providing this engineering requirement is to make it
easier for the users to monitor the changes of cassava chips inside the dryer it
is programmed using arduino to make sure the quality of the output. II, the prime
mover to be used is the power supply and the wiper motor. It addresses
identified marketing requirements that include 2 (The machine should have a
low cost but have high slicing efficiency and drying rate). The justification for
providing this engineering requirement is that the power supply and wiper motor
is used for industrial purposes. The power supply converts electric current from
49
a source to the correct voltage to power the load and the wiper motor is a motor
that converts electricity to mechanical work.
The third engineering requirement describes an approach to Safety,
Workmanship, and Finish. I. The noise level should conform with the provisions
given in the occupational safety and health standard. It addresses identified
marketing requirements that include 4 (The machine should have safety
procedures and operation). The justification for providing this engineering
requirement is such that the rotating mechanism and digital alarm of the
machine generate a sound that can affect the community, the sound generation
mechanism of machinery should be understood. II, the rotating component and
heating area must be properly attached. All the parts shall be provided with a
cover. It addresses identified marketing requirements that include 1 (The
machine should be simple and easy to operate), 4 (The machine should have
safety procedures and operation), and 5 (The machine should have high
durability and availability). The justification for providing this engineering
requirement is to ensure that the machine is safe and smooth to operate for the
operator and the product. III, the external part of the slicing and drying machine
shall be free from sharp edges and heat surfaces that may injure the operator.
It addresses identified marketing requirements that include 1 (The machine
should be simple and easy to operate), and 4 (The machine should have safety
procedures and operation). The justification for providing this engineering
requirement is to help ensure the safety of the user/customer, and the capability
of the operator, and prevent damage to the machine. IV, the projected machine
50
shall have manual and operation precautions. It addresses identified marketing
requirements that include 4 (The machine should have safety procedures and
operation). The justification for providing this engineering requirement is to help
ensure the safety of the user/customer, and the capability of the operator, and
prevent damage to the machine. V, the slicer and dryer shall be free from
manufacturing defects that may cause damage to the operation. It addresses
identified marketing requirements that include 1 (The machine should be simple
and easy to operate), 4 (The machine should have safety procedures and
operation), and 5 (The machine should have high durability and availability).
The justification for providing this engineering requirement is to prevent the
user/customer from injury and bigger damage to the machine. VI, there shall be
hand gloves and protective devices provided for the operator to use during the
operation. It addresses identified marketing requirements that include 1 (The
machine should be simple and easy to operate), 4 (The machine should have
safety procedures and operation), and 5 (The machine should have high
durability and availability). The justification for providing this engineering
requirement is such that to prevent the operator from any harm when putting
the product inside the drying chamber.
2) Design
a. The design of the cassava chips slicing and drying machine is improved
by the traditional method of making cassava that is fully manpower and
required large time production to produce cassava chips, the production
51
is no safety guarantee for bacteria when it comes to sun drying and the
knife tool as slicer expose the worker in a hand injury. The study was
conducted to figure out the appropriate strategy for cassava chips and
also to help farmers and small business owners in terms of income.
b. To meet the design requirement, the design should have a component
like a motor with the required torque and speed to produce a good quality
and reach the needed capacity of production for the slicer, and for the
dryer to achieve acceptable dried cassava with a 17% moisture content
it should have a heating coil for the heat supplied and a fan to spread the
heat. To add automation to the machine a weight sensor component is
placed inside the drying chamber to digitally monitor the changes in
weight of chips that are placed on the two (2) trays the weight changes
are calculated in a program from the start to the end of the drying process
where in the monitor will display the actual moisture content of cassava.
c. To provide a general framework of design, the researchers must
understand the thesis title, the research problem, the research
objectives, and the design of the proposed project study to create a
broad framework of design. The researchers are aware of the availability
of the appropriate materials to be employed, and they determine the data
that will be analyzed and interpreted once they have gathered all the
information they needed.
d. To be able to meet the appropriate materials needed in machine
fabrication, researchers must understand the mechanical properties of
52
the materials as well as their function when picking appropriate
materials. The design and fabrication of cassava chips slicing and drying
machine are a semi-automated machine that was designed and
developed to slice and dry cassava chips. The weight sensor and
temperature sensor that are visualized digitally on a monitor were
selected by the researchers as programmable materials. The motor is
positioned at the top of the dryer to prevent vibration, preserve the quality
of the product, and ensure the operator's safety. This machine needs
stainless steel that is of the food grade type to avoid any rust that might
affect the cassava chips.
e. The design is created using Sketchup to make the prototype, and all
perspectives of the design such as exploded view, isometric view, front
view, right side view, left side view, and top view must be presented in
constructing the prototype. Aside from design perspectives, one of the
most significant aspects of prototyping is design computation.
Computational design is the use of computational methodologies in the
design process, to improve that process by encoding design decisions
in a computer language. You encode the design by employing a
computational design approach, and each step in generating the
prototype requires particular parameters.
53
CHAPTER IV
RESULTS AND DISCUSSIONS
The Developed System
The concept of the Cassava Chips Slicing and Drying Machine is to enhance
the traditional ways of processing cassava chips in just one machine where it
can slice and dry the chips at the same time, this also has a feature of digitally
monitoring the moisture content changes through the weight sensor that is
directly connected to the two trays of the dryer. Each unit is tested and observed
according to its description and expected results before and after integration.
These results will be used later on in drawing conclusions and
recommendations.
a) Design Computation
This is the process of designing the immediate layout of the
proposed project. Also in this stage, the dimensions of the component of
the project were identified through computations. Principles of Machine
Design, Machine Elements, and Heat Transfer were used in this stage.
Table 7. Summary of Computations

PARAMETERS FORMULA VALUES
Force on the slicer F = ma F = 19.62 N
Torque T = Fr 0.1869 N-m
54
Power Output 𝑃 = 2𝜋𝑇𝑁 P = 58.72 W
𝐷𝑠𝑝𝑟𝑜𝑐𝑘𝑒𝑡 1
Speed of the slicer 𝑁𝑠𝑙𝑖𝑐𝑒𝑟 = 𝑁𝑚𝑜𝑡𝑜𝑟 ( ) Nslicer = 50 rpm
𝑆𝑦
Maximum shear stress 𝑆𝑠𝑚𝑎𝑥 = S𝑠𝑚𝑎𝑥 = 69 MPa
2𝑁
Sprocket Pitch 𝑃 PD = 4.43 𝑐𝑚
PD = 180
sin ( )
𝑁
Maximum center-to- Total Solution Width – 30.48 cm

center distance Clearance Radius 1 –
Clearance Radius 2
Chain Length 𝑁1 + 𝑁2 (𝑁1 − 𝑁2 )2 L = 96.52cm

𝐿 = 2𝐶 + +
2 40𝐶
Center to Center 𝑃 C = 7.62 cm
𝐶= [2𝐿 − (𝑁 + 𝑛) + √(2𝐿
Distance 8
− (𝑁 + 𝑛)2
8
− 2 (𝑁 − 𝑛)2 ]
𝜋
Slicing Efficiency 𝑂𝑢𝑡𝑝𝑢𝑡 94.67%
Efficiency = 𝑥 100%
𝐼𝑛𝑝𝑢𝑡
Velocity 𝜋𝐷𝑁 𝑚
V= 15.9593
60 𝑠
The volume flow rate of 𝑄𝑎 = AV m3

air Qa = 0.8087
s
Mass of air 𝑚𝑎 = 𝜌𝑎 𝑄𝑎 kg
ma = 0.8060
s
Capacity of fan 𝑚𝑎 𝑉1 0.70 𝑚3 /𝑠
Capacity of the heater 𝑄ℎ = 𝑚𝑎 (ℎ2 − ℎ1 ) Qh = 0.8380 kW
Drying rate 𝑀𝑖 − 𝑀𝑑 kg
𝑅𝑑 = 1.03
𝑡 hr
Moisture content 𝑊𝑤 𝑴𝑪 = 𝟏𝟔. 𝟔𝟕%

𝑀𝐶 = 𝑥 100%
𝑊𝑓
55
𝐼𝑀𝐶 − 𝑇𝑀𝐶
Drying efficiency 𝐼𝑀𝐶 − 𝐴𝑀𝐶 99.64%
b) CAD Design
I. Side view
Figure 15. Left Side View of the Cassava Chips Slicing and Drying Machine
56
Figure 16. Right Side View of the Cassava Chips Slicing and Drying Machine
II. Front view
Figure 17. Front View of the Cassava Chips Slicing and Drying Machine
57
III. Top view
Figure 18. Top View of the Cassava Chips Slicing and Drying Machine
58
IV. Exploded view
Figure 19. Exploded View of the Machine
59
V. Parts by parts
VI.
Blower
Figure 20. Parts by Parts View of the Cassava Chips Slicing and Drying
Machine
60
IV. Isometric view
Figure 21. Isometric View of the Cassava Chips Slicing and Drying Machine
VII. 3d view
Figure 22. 3D View of the Cassava Chips Slicing and Drying Machine
61
Survey Result
a) Valid/checked survey instruments

SURVEY QUESTIONNAIRE
Name: _____________________________________________________________
Address: __________________________________________________________
Gender: ________________________________________ Age: ______________
Instruction: Evaluate the project by rating the following description. Kindly check
(/) your answer in the space provided:
Rating Equivalent
4 Highly Acceptable
3 Acceptable
2 Undecided
1 Unacceptable
LEVEL OF PERFORMANCE OF CASSAVA CHIP SLICING AND DRYING

MACHINE
SAFETY 4 3 2 1
1. The prototype is safe to use.
2. The machines have a user manual and

operating precautions.
3. The rotating or sharp objects are provided

with a cover or guard.
4. The machine's noise and vibration levels are

balanced and stable during operation.
5. The slicer's outer surface is free of sharp

edges and hot surfaces that could injure the
operator.
Recommendation(s): _________________________________________________
_____________________
Checked by: Engr. Manuel E. Mendoza Signature
62
b) Letters for the respondents
63
c) Survey Result and Computations
This section discusses all relevant data and results gathered during the
testing of the Design and Fabrication of the Cassava Chips Slicing and Drying
Machine.
Table 8. Level of Performance of Slicing and Drying Machine.

SAFETY
Criteria
Standard Verbal
The Cassava Chips Slicing Mean Remarks
Deviation Interpretation
and Drying Machine
Strongly Highly
1. is safe to use 3.70 0.64
Agree Acceptable
2. has a user manual and Strongly Highly

3.80 0.40
operating precautions Agree Acceptable
3. sharp objects are provided Strongly Highly

3.70 0.64
with a cover or guard Agree Acceptable
4. noise and vibration levels

Strongly Highly
are balanced and stable 3.60 0.49
Agree Acceptable
during the operation
5. slicer’s outer surface is free

of sharp edges and hot Strongly Highly
3.50 0.50
surfaces that could injure the Agree Acceptable
operator
Weighted Average 3.66 0.30 Strongly Highly
Agree Acceptable
Legend:
1.0 – 1.74 - Strongly Disagree – Strongly Unacceptable
1.75 – 2.49 - Disagree – Unacceptable
2.50 – 3.24 - Agree – Acceptable
3.25 – 4.0 - Strongly Agree – Highly Acceptable
64
Table 8 shows the summary of the performance of the prototype of the
machine from the clientele’s perspective. For safety, Criteria 1 obtained a mean
of 3.70, a standard deviation of 0.64, and verbal interpretation of “Strongly
Agree” and a remark of “Highly Acceptable”. Criteria 2 obtained a mean of 3.80,
a standard deviation of 0.40, and a verbal interpretation of “Strongly Agree” and
a remark of “Highly Acceptable”. Criteria 3 obtained a mean of 3.70, a standard
deviation of 0.64, and verbal interpretation of “Strongly Agree” and a remark of
“Highly Acceptable”. Criteria 4 obtained a mean of 3.60, a standard deviation of
0.49, and verbal interpretation of “Strongly Agree” and a remark of “Highly
Acceptable”. Criteria 5 obtained a mean of 3.50, a standard deviation of 0.50
and a verbal interpretation of “Strongly Agree” and a remark of “Highly
Acceptable”.
65
d) Survey documents
66
67
68
Verification and Testing Result
Table 9. Testing of Performance of Slicer in terms of Slicing Efficiency

Input Output Bites Time Efficiency
Trial
(kg) (kg) (kg) (seconds) (%)
1 0.986 0.014 23 98.6
1 1 0.992 0.008 20 99.2
1 0.995 0.005 21 99.5
1.25 1.20 0.05 25 96
2 1.50 1.47 0.03 30 98
1.75 1.71 0.04 40 97.7
2 1.84 0.16 60 92
3 2 1.80 0.20 30 90
2 1.82 0.18 40 91
Average 1.5 1.42 0.08 32.1 95.8
Figure 23. Sliced Cassava
Table 9 shows the efficiency of the slicing machine. Properly sliced
cassava refers to the sliced cassava that is good enough for the cassava chips.
During Trial 1, 0.991 kg of cassava was sliced, and the efficiency was 99.1 %.
In trial 2, 1.46 kg were sliced, and the efficiency was 97.23 %. In the 3rd trial,
69
1.82 kg of cassava was sliced and the efficiency was 91%. The average
efficiency of slicing 1.82 kg of cassava was 91%.
Trial 1
0.009, 0%
Input (kg)
0.991, 50% 1, 50% Output (kg)

Bites (kg)
Figure 24. Trial 1 of Testing the Performance of Slicer in terms of Slicing

Efficiency
Trial 2
0.04, 1%
Input (kg)
1.46, 49% 1.5, 50% Output (kg)

Bites (kg)

Efficiency
70
Trial 3
0.18, 5%
Input (kg)
2, 50% Output (kg)
1.82, 45%
Bites (kg)

Efficiency
Results
120
99.1 97.23
100 91
80
60
43.33
40 31.67
21.33
20
0
Trial 1 Trial 2 Trial 3
Average Efficiency (%) 99.1 97.23 91
Average Time (seconds) 21.33 31.67 43.33
Average Efficiency (%) Average Time (seconds)
Figure 27. Average result of slicing time and efficiency
71
Table 10. Testing of Performance of Dryer in terms of Drying Rate
Final
Trial Temperature Input Time Output Moisture
Content
1 60 °C 1 kg 20 min 0.660 kg 16.67%
2 60 °C 1 kg 21 min 0.658 kg 16.72%
3 60 °C 1 kg 20 min 0.655 kg 16.64%
4 60 °C 1 kg 25 min 0.661 kg 16.79%
5 60 °C 1 kg 22 min 0.657 kg 16.74%
Average 60 °C 1 kg 21.80 min 0.658 kg 16.71%
Figure 28. Before and After Drying of Cassava Chips
Table 10 corresponds to a series of 5 trials at an average time of 21.80
minutes with a temperature achieved during testing at 60°C. The temperature
on the dryer is suited to remove the moisture content from 45% and reach the
desired moisture content remaining at 17% based on the related studies. The
proponents determined the weights after using a weighing scale. From trials 1–
5 with the same initial weight and temperature the average percentage of
moisture content remained is 16.71% and the moisture content removed is
28.29%.
72
CHAPTER V
ECONOMIC STUDY
Project Cost
The total cost of the proposed machine was computed by adding all the
materials costs used in fabrication. The cost for the fabrication of the Cassava
Chips Slicing and Drying Machine is Php 131,245 per unit.
Comparison of Best Alternatives (at least three, whichever is applicable)
The project study of the researchers was to produce one (1) unit in one
year. This was based on the time frame of the fabrication of the machine. The
machine will be used for both sales and rentals.
Engineering Economy Assumptions
The researchers' project study was to produce (1) prototype in 1 year. This
assumption of the number of units that can be produced is based on the time
consumed in fabrication and the research assume putting the machine on sale.
Minimum Alternative Rate of Return
The minimum alternative rate of return or hurdle rate was the minimum rate
of return on a project. According to Contemporary Engineering Economics (4 th
Edition). The typical hurdle rate in the Philippines was 12% per year. Since the
73
computed value was equal to the hurdle rate in one system, therefore the
investment was acceptable.
Cost-Benefit Analysis
The benefit of this study was mostly cassava chips factories. The business
owners of cassava chip makers will use this machine without considering big
expenses. As shown in table 9, the payback period that the investment will be
recovered is two and half years and is not a long time for businesses to gain
their money back. To determine the benefit and cost analysis of the system, the
researchers first assume, the researcher assumes all costs and benefits
associated with the project. The researchers assigned economic value for the
direct material cost and the prices of the tools that were used in fabrication. The
result of the benefit-cost ratio shown in the table was greater than one, and then
the project is justified. According to Sta. Maria (1998), B/C is greater than or
equal to one indicating that the project is economically acceptable.
Internal Rate of Return
To determine the internal rate return of investments, the researchers
assumed to earn not less than 12% of the capital. The investment capital was
Php 106,532.00 for the system. The total annual cost, total revenue, net annual
profit, and internal rate of return was calculated. Since the computed value of
the internal rate of return on investment exceeded the hurdle rate, the
investment is justified.
74
Payback/Payout Period
To determine the payback on investments, the researchers assume that
the project will require not more than five years, recovering the original
investment and spending Php 106,531.00. The payback/payout period was
calculated and it will take two and half years to recover the investment. Since
the researchers assume the acceptable payback is less than five years, the
project is justified.
Table 11. The rate of return, payback period, and benefit/cost ratio for the
fabrication of the proposed system.
PARAMETERS AMOUNT
Material Cost Php 30,315.00
Labor Cost Php 13,000.00
Operation Cost Php 87,930.00
Annual Cost Php 131,245.00
Annual Revenue/Benefits Php 149, 143.40
Net Annual Profit Php 42,614.00
A. Payback Period 2.5 years
B. Benefit-Cost Analysis 1.99
C. Cost-Benefit Analysis 0.15
D. Rate of Return 12%
Note. See Appendix J for calculations.
The table above shows the parameters that were needed in case the
machine will be used for sales.
75
The values shown in the table above included the payback period in years
and the rate of return in percentage. The benefit/cost analysis was also
computed to determine the profit of the system when used in sales.
Table 12. Analysis for Rentals

PARAMETERS AMOUNT
Project Cost Php 30,315.00
Renting Cost Php 151,200.00
Maintenance Cost Php 29, 190.00
Annual Profit Php 15, 749.00
The table above shows the computations per unit and the maintenance
cost per unit the benefit/cost analysis was also computed to determine the profit
of the system used in rentals.
Conclusion: The researchers recommended sales over rentals, the result of
the economy based on the computation made by the researchers, it is more
economical to purchase the Cassava Chip Slicing and Drying Machine since
the computed amount for the annual profit of the machine will be sold is Php
42, 615.00 while the annual profit if the machine will rent is Php 15, 749.00.
76
CHAPTER VI
SUMMARY, CONCLUSIONS, AND RECOMMENDATIONS
This chapter deals with the outcome of the researcher’s project study, the
conclusions, and recommendations made after a thorough study.
Summary
Developing the project study “Cassava Chips Slicing and Drying Machine”
gave the researchers a good opportunity to establish functional ideas and to
apply their ability and knowledge. The main idea of this project was to design
and fabricate a simple and functional slicing and drying machine that is suitable
for small to medium Cassava Chips producers in Laguna. The design project
can slice an average of 1.5 kg of cassava for an average time of 32.1 seconds
and can dry 1 kg for averaging of 21.80 minutes. This exhibits that the machine
that has been sliced and dried by machine is safe for human consumption. It
has the major components: chain and sprocket, electric motor, shafts, blades,
microcontroller, heating coil, blower, exhaust fan, weight sensor, and
temperature sensor. The researchers conducted a survey in Nagcarlan, Laguna
which results in the majority of highly accepted in safety as it met the acceptable
value considered the output safe. The researchers also figured out the
objectives and useful benefits of the prototype in possible beneficiaries in terms
of increase in profit and ease of operation and production.
77
Findings
After the research, data gathering, and testing, the following was derived
that corresponds to the objectives of the study.
1. The researchers determined the performance of the slicing and drying
machine based on the test conducted:
• The slicing machine can slice an average of 1-2 kg of cassava in an
average time of 32.1 seconds, and
• The average drying time is 21.80 minutes.
• The slicing efficiency was achieved at the rate of 94.67% and the
drying rate was 1.03 kg/hr.
• The researchers conducted a survey in which the respondents
assessed the prototype in terms of safety which has an average
mean of 3.66 which is Strongly Agree and Highly Acceptable.
2. The researchers design a load cell to determine the desired moisture
content of sliced cassava.
• Researchers conducted a comparison test in which the theoretical
data of cassava from 45% to 17% achieved by the load cell is 99.64%
accurate to the actual moisture content of 16.9% using a moisture
meter.
78
Conclusions
From the result of the researchers’ project design, the following
conclusions were formulated.
1. Based on the performance test conducted by the researchers:
• The prototype’s temperature control is functional and reliable.
• In conclusion, the prototype is Highly Acceptable for safety
2. Based on the load cell that is designed by the researcher.
• Researchers concluded that it is effective and functional for users
that avoid the possible over dry of cassava and reach accurately its
desired moisture content.
Recommendations
The following are the recommendations of the researchers based on the
summary and conclusions to improve the study:
1. The feeder should have different sizes from small to large size of
cassava.
2. Future researchers should use stainless steel for the upper frames’
braces of the slicing machine to ensure its long life and to avoid
contamination in the food process.
3. The sizes of the blade's thickness should be adjustable to be available
on a different variety of cassava that has a different output thickness.
79
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83
APPENDICES
84
APPENDIX A
Design Computation
3
The prototype was designed with 4 inches shaft diameter based on a study
of “Dual-Crop Slicing Machine” [3].
3
Shaft Diameter = in.
4
𝐷
Radius =
2
3
Radius = in. ÷ 2
4
0.0254 𝑚
Radius = 0.375 in 𝑥
1 𝑖𝑛
Radius = 0.009525 m
F = ma
𝑚
F = (2 kg) (9.81 )
𝑠2
F = 19.62 N Figure 29. Schematic diagram of

design calculation of Torque
Solve for the Torque: (Machine Elements in Mechanical Design 6th Edition
by Robert L. Mott)
T = Fr
Where:
T = Torque on the slicer
F = Force required to turn the slicer
85
r = radius of the shaft
T = 19.62 N (0.009525 m)
T = 0.1869 N-m
Solving for the size of the motor: (Machine Elements in Mechanical Design
6th Edition by Robert L. Mott)
𝑃 = 2𝜋𝑇𝑁
Where:
T = Torque on the slicer
N = Speed of the slicer Figure 30. Schematic diagram of design

calculation of the size of the motor
P = Power of motor
𝑃 = 2(𝜋)(0.1869 𝑁 − 𝑚)(50 𝑟𝑝𝑚)
𝑷 = 𝟓𝟖. 𝟕𝟐 𝑾
Solving for the speed of the slicer: (Faires)
• Motor Speed = 50 rpm
• Sprocket 1 = 2.4 in
• Sprocket 2 = 2.4 in
𝑁𝑠𝑙𝑖𝑐𝑒𝑟 = 𝑁𝑚𝑜𝑡𝑜𝑟 ( )
2.4 𝑖𝑛 Figure 31. Schematic diagram of design
𝑁𝑠𝑙𝑖𝑐𝑒𝑟 = 50 𝑟𝑝𝑚 ( ) calculation of speed of the slicer
2.4 𝑖𝑛
𝑁𝑠𝑙𝑖𝑐𝑒𝑟 = 50 𝑟𝑝𝑚
86
𝑁𝑚𝑜𝑡𝑜𝑟 50 rpm
= = 1: 1 Speed Ratio
𝑁𝑠𝑙𝑖𝑐𝑒𝑟 50 rpm
Based on maximum shear stress theory (MSST)
(Machine Elements in Mechanical Design 6th Edition by Robert L. Mott)
𝑆𝑦
𝑆𝑠𝑚𝑎𝑥 =
2𝑁
Where:
𝑆𝑠𝑚𝑎𝑥 = maximum shear stress
𝑆𝑦 = yield stress of stainless steel, 207 Mpa
N = Factor of Safety, 1.5 (by Faires)
207 𝑀𝑃𝑎
𝑆𝑠𝑚𝑎𝑥 =
2 (1.5)
𝑺𝒔𝒎𝒂𝒙 = 𝟔𝟗 𝑴𝑷𝒂
Linear Chain Speed (Faires)
𝐷 𝑃𝑁𝑡 𝑛
𝑉𝑚 = 𝜋 ( ) 𝑛 = fpm
12 12
Where,
P = pitch = 0.50 in
𝑁𝑡 = number of teeth = 14 T
n = rpm = 50 rpm
𝑃𝑁𝑡 𝑛
𝑉𝑚 =
12
87
(0.5 𝑖𝑛)(14)(50 𝑟𝑝𝑚)(1𝑓𝑡)
𝑉𝑚 =
12 𝑖𝑛
𝑉𝑚 = 29.1667 𝑓𝑝𝑚
Rated Power (Faires)
100 Nts 𝟏.𝟓

Hp = 𝐾𝑟 ( ) p0.8
𝑛
Where,
𝑁𝑡𝑠 = number of teeth on the smaller sprocket
n = rpm of smaller sprocket
P = chain pitch
𝐾𝑟 = chain number
100 Nts 𝟏.𝟓

Hp = 𝐾𝑟 ( ) p0.8
𝑛
100 (14) 𝟏.𝟓

Hp = 3.4 ( ) 0.5 in 0.8
50 𝑟𝑝𝑚
Hp = 289.329
Determination of Chain Length:
Sprocket Pitch: (by Faires)
Where,
P = Pitch No.
N = No. of Teeth
P = 0.50 in (based on specs.)
88
N = 14T (based on specs.)
𝑃
PD = 180
sin ( )
𝑁
0.50 𝑖𝑛.
PD = 180
sin ( )
14
2.54 𝑐𝑚
PD = 1.744 𝑖𝑛 x 1 𝑖𝑛
PD = 4.43 cm
Maximum center-to-center distance available:
Clearance 1 = 2.4 in
Clearance 2 = 2.4 in
Total Solution Width = 14.4 in
Maximum center-to-center distance
= Total Solution Width - Clearance Radius 1 – Clearance Radius 2
2.4 𝑖𝑛 2.4 𝑖𝑛
= 14.4 𝑖𝑛 − −
2 2
2.54 𝑐𝑚
= 12 𝑖𝑛𝑐ℎ𝑒𝑠 x 1 𝑖𝑛
=30.48 cm
Chain Length in Pitches:
N = 14 Teeth (sprocket 1)
N = 14 Teeth (sprocket 2)
C = 12 inches
P = 0.50 inches
89
𝑁1 + 𝑁2 (𝑁1 − 𝑁2 )2
𝐿 = 2𝐶 + +
2 40𝐶
14 + 14 (14 − 14)2
𝐿 = 2(12) + +
2 40(12)
2.54 𝑐𝑚
𝐿 = 38 𝑖𝑛𝑐ℎ𝑒𝑠 x 1 𝑖𝑛
𝑳 = 𝟗𝟔. 𝟓𝟐 𝒄𝒎
Center to Center Distance in Inches:
C = Center-to-Center Distance
Chain Length (L) = 38 inches
The pitch of Chain (P) = 0.50 inches
Number of Teeth on Sprocket 1 = 14 Teeth
Number of Teeth on Sprocket 2 = 14 Teeth
𝑃 8
𝐶= [2𝐿 − (𝑁 + 𝑛) + √(2𝐿 − (𝑁 + 𝑛)2 − 2 (𝑁 − 𝑛)2 ]
8 𝜋
0.50 8
𝐶= [2(38) − (14 + 14) + √(2(38) − (14 + 14))2 − 2 (14 − 14)2 ]
8 𝜋
2.54 𝑐𝑚
𝐶 = 3 𝑖𝑛𝑐ℎ𝑒𝑠 x 1 𝑖𝑛
𝑪 = 𝟕. 𝟔𝟐 𝒄𝒎
Slicing Efficiency
Where,
Average Input = 1.5 kg
Average Output = 1.42 kg
90
𝑂𝑢𝑡𝑝𝑢𝑡
Efficiency = 𝑥 100%
𝐼𝑛𝑝𝑢𝑡
1.42 𝑘𝑔
= 𝑥 100%
1.5 𝑘𝑔
= 94.67%
Drying Computation
A. Determination of Capacity of Heater (Refrigeration and Air-
Conditioning 3rd Edition by Hipolito B. Sta. Maria)
𝑇1 = 27 °C 𝑇2 = 60 °C
𝑅𝐻1 = 71% 𝑅𝐻2 = 62%
1 2 3
Cassava Chips
RH 4
Dryer
Figure 32. Schematic Diagram of Cassava Chips Dryer
Solving for properties from point 1 and point 2
According to Average Monthly Temperature, Rainfall, and Humidity in
Manila (November 20, 2021) https://www.tripsavvy.com/weather-and-
climate-in-manila-5069876
The annual mean temperature is 27 °C average, based on the
average temperature each month in the Philippines.
Therefore, properties at point 1:
𝑇1 = 27 °C
91
𝑅𝐻1 = 71%
By using a Psychrometric calculator based on ASHRAE Fundamentals (SI)
𝑊1 = 0.0159
ℎ1 = 67.5 𝑘𝐽/𝑘𝑔
Properties at point 2:
𝑇2 = 60 °C
𝑅𝐻2 = 62%
By using a Psychrometric calculator based on ASHRAE Fundamentals (SI)
2017 Chapter 1.
ℎ2 = 66.46 𝑘𝐽/𝑘𝑔
Solving for the mass of air based on Blower-Heater Specifications,
Where:
D = Diameter of the blower = 10 in = 0.254 m
N = Speed of the blower-heater = 1200 rpm
For velocity,
𝜋𝐷𝑁 𝜋 (0.254 𝑚)(1200 𝑟𝑝𝑚)

V= =
60 60 𝑠
𝒎
V = 15.9593
𝒔
For the volume flow rate of air (𝑄𝑎 )
𝑄𝑎 = AV
92
𝜋 𝑚
𝑄𝑎 = (0.254 𝑚)2 (15.96 )
4 𝑠
𝒎𝟑
𝑸𝒂 = 𝟎. 𝟖𝟎𝟖𝟕
𝒔
For the density of air at point 1
Interpolation:
Temperature Density
26 °C 0.9968 kg/𝑚3
26.6 °C 𝜌𝑎
27 °C 0.9965 kg/𝑚3
By Interpolation,
𝝆𝒂 = 𝟎. 𝟗𝟗𝟔𝟔 𝐤𝐠/𝒎𝟑
Solving for the mass of air
𝑚𝑎 = 𝜌𝑎 𝑄𝑎
𝑘𝑔 𝑚3
𝑚𝑎 = (0.9966 ) (0.8087 )
𝑚3 𝑠
At point 1:
𝑊1 𝑃𝑡
𝑃𝑆1 =
0.622 + 𝑊1
(0.0159)(101.325)
𝑃𝑆1 =
0.622 + 0.0159
𝑃𝑆1 = 2.53
93
𝑅𝑎 𝑇1
𝑉1 =
𝑃𝑎
𝑅𝑎 𝑇1
𝑉1 =
𝑃𝑡 − 𝑃𝑆1
(0.287)(27 + 273)
𝑉1 =
101.325 − 2.53
𝒎𝟑
𝑽𝟏 = 𝟎. 𝟖𝟕𝟐𝟎
𝒌𝒈
Solving for the capacity of Fan
The capacity of the Fan = 𝑚𝑎 𝑉1
= (0.806 kg/s) (0.872 𝑚3 /𝑘𝑔)
= 0.70 𝒎𝟑 /𝒔
Solving for the capacity of the Heater
𝑄ℎ = 𝑚𝑎 (ℎ2 − ℎ1 )
𝑘𝑔
𝑄ℎ = 0.8060 (67.5 − 66.46)𝑘𝐽/𝑘𝑔
𝑠
𝑸𝒉 = 𝟎. 𝟖𝟑𝟖𝟎 𝒌𝑾
Since two blower-heater used
𝑄ℎ = (0.8380 𝑘𝑊)(2)
𝑸𝒉 = 𝟏. 𝟔𝟕𝟔 𝒌𝑾
94
C. Determine the Drying Rate
Solve for the Drying Rate,
Initial mass = 1 kg
Final mass = 0.658 kg
Drying time = 20 mins.
𝑀𝑖 − 𝑀𝑑
𝑅𝑑 = (Engineering Fundamentals, Ch. 6)
𝑡
1 𝑘𝑔 − 0.658 𝑘𝑔
𝑅𝑑 =
1 ℎ𝑟
20 𝑚𝑖𝑛𝑠 (60 𝑚𝑖𝑛𝑠)
𝒌𝒈
𝑫𝒓𝒚𝒊𝒏𝒈 𝑹𝒂𝒕𝒆 = 𝟏. 𝟎𝟑
𝒉𝒓
Determination of Capacity of Heater (Based on the thermometer of the
researcher)
𝑇1 = 29.6 °C 𝑇2 = 30.5 °C
𝑅𝐻1 = 68% 𝑅𝐻2 = 64%
1 2 3
Cassava Chips
RH 4
Dryer
Figure 33. Schematic Diagram of Cassava Chips Dryer
Solving for properties from point 1 and point 2
𝑇1 = 29.6 °C
𝑅𝐻1 = 68%
95
By using a Psychrometric Chart
𝑊1 = 0.0178
ℎ1 = 75.32 𝑘𝐽/𝑘𝑔
Properties at point 2:
𝑇2 = 30.5 °C
𝑅𝐻2 = 64%
By using a Psychrometric Chart
ℎ2 = 75.8 𝑘𝐽/𝑘𝑔
Solving for the mass of air based on Blower-Heater Specifications,
Where:
D = Diameter of the blower = 10 in = 0.254 m
N = Speed of the blower-heater = 1200 rpm
For velocity,
𝜋𝐷𝑁 𝜋 (0.254 𝑚)(1200 𝑟𝑝𝑚)

V= =
60 60 𝑠
𝒎
V = 15.9593
𝒔
For the volume flow rate of air (𝑄𝑎 )
𝑄𝑎 = AV
𝜋 𝑚
𝑄𝑎 = (0.254 𝑚)2 (15.96 )
4 𝑠
96
𝒎𝟑
𝑸𝒂 = 𝟎. 𝟖𝟎𝟖𝟕
𝒔
For the density of air at point 1
Interpolation:
Temperature Density
29 °C 0.9960 kg/𝑚3
29.6 °C 𝜌𝑎
30 °C 0.9957 kg/𝑚3
By Interpolation,
𝝆𝒂 = 𝟎. 𝟗𝟗𝟓𝟖 𝐤𝐠/𝒎𝟑
Solving for the mass of air
𝑚𝑎 = 𝜌𝑎 𝑄𝑎
𝑘𝑔 𝑚3
𝑚𝑎 = (0.9958 ) (0.8087 )
𝑚3 𝑠
𝑘𝑔
𝑚𝑎 = 0.8053
𝑠
At point 1:
𝑊1 𝑃𝑡
𝑃𝑆1 =
0.622 + 𝑊1
(0.0178)(101.325)𝑘𝑃𝑎
𝑃𝑆1 =
0.622 + 0.0178
𝑃𝑆1 = 2.82 𝑘𝑃𝑎
97
𝑅𝑎 𝑇1
𝑉1 =
𝑃𝑎
𝑅𝑎 𝑇1
𝑉1 =
𝑃𝑡 − 𝑃𝑆1
(0.287)(29.6 + 273)
𝑉1 =
101.325 − 2.82
𝒎𝟑
𝑽𝟏 = 𝟎. 𝟖𝟓𝟒
𝒌𝒈
At Point 2:
Solving for the capacity of Fan
The capacity of the Fan = 𝑚𝑎 𝑉1
= (0.8053 kg/s) (0.854 𝑚3 /𝑘𝑔)
= 0.69 𝒎𝟑 /𝒔
Solving for the capacity of the Heater
𝑄ℎ = 𝑚𝑎 (ℎ2 − ℎ1 )
𝑘𝑔
𝑄ℎ = 0.8053 (75.8 − 75.3)𝑘𝐽/𝑘𝑔
𝑠
𝑸𝒉 = 𝟎. 𝟒𝟎𝟑 𝒌𝑾
Since two blower-heater used
𝑄ℎ = (0.403 𝑘𝑊)(2)
𝑸𝒉 = 𝟎. 𝟖𝟎𝟔 𝒌𝑾
98
D. Determination of Total Moisture Remained from Sliced Cassava
Based on Researchers Trial no. 1
Initial Weight, 𝑊𝑖 = 1𝑘𝑔
Initial Moisture Content, 𝑀𝐶 = 45%
Final Weight, 𝑊𝑓 = 0.66 𝑘𝑔
Solve for Dry weight,
𝑊𝑑 = 𝐼𝑛𝑝𝑢𝑡 − 𝐼𝑛𝑖𝑡𝑖𝑎𝑙 𝑀𝑜𝑖𝑠𝑡𝑢𝑟𝑒 𝐶𝑜𝑛𝑡𝑒𝑛𝑡
𝑊𝑑 = 1𝑘𝑔 − 45 %
𝑊𝑑 = 1𝑘𝑔 − .45 𝑘𝑔
𝑊𝑑 = 0.55 𝑘𝑔
Solve for Initial Water Weight,
𝑊𝑤
Initial Water Weight =
𝑊𝑤 +𝑊𝑑
17 (0.55 𝑘𝑔) = 100 𝑊𝑤 − 17 𝑊𝑤
17 (0.55 𝑘𝑔) 83 𝑊𝑤
=
83 83
𝑊𝑤 = 0.11265 𝑘𝑔
Solve for Total Weight,
𝑇𝑜𝑡𝑎𝑙 𝑊𝑒𝑖𝑔ℎ𝑡 = 𝐷𝑟𝑦 𝑊𝑒𝑖𝑔ℎ𝑡 + 𝑊𝑎𝑡𝑒𝑟 𝑊𝑒𝑖𝑔ℎ𝑡
𝑊𝑇 = 𝑊𝑑 + 𝑊𝑤
99
𝑊𝑇 = 0.55 𝑘𝑔 + 0.11265 𝑘𝑔
𝑊𝑇 = 0. 66265 𝑘𝑔
Solve for Total Water Weight remained,
𝑊𝑤 = 𝑊𝑓 − 𝑊𝑑
𝑊𝑤 = 0.66𝑘𝑔 − 0.55𝑘𝑔
𝑊𝑤 = 0.110 𝑘𝑔
Solve for Moisture Content,
𝑊𝑤
𝑀𝐶 = 𝑥 100%
𝑊𝑓
0.110𝑘𝑔
𝑀𝐶 = 𝑥 100%
0.66𝑘𝑔
𝑴𝑪 = 𝟏𝟔. 𝟔𝟕%
SOLVE FOR DRYING EFFICIENCY
𝐼𝑛𝑖𝑡𝑖𝑎𝑙 𝑀𝑜𝑖𝑠𝑡𝑢𝑟𝑒 𝐶𝑜𝑛𝑡𝑒𝑛𝑡−𝑇ℎ𝑒𝑜𝑟𝑒𝑡𝑖𝑐𝑎𝑙 𝑀𝑜𝑖𝑠𝑡𝑢𝑟𝑒 𝐶𝑜𝑛𝑡𝑒𝑛𝑡

Drying Efficiency =
𝐼𝑛𝑖𝑡𝑖𝑎𝑙 𝑀𝑜𝑖𝑠𝑡𝑢𝑟𝑒 𝐶𝑜𝑛𝑡𝑒𝑛𝑡−𝐴𝑐𝑡𝑢𝑎𝑙 𝑀𝑜𝑖𝑠𝑡𝑢𝑟𝑒 𝐶𝑜𝑛𝑡𝑒𝑛𝑡
45−17
Drying Efficiency = 𝑥 100%
45 −16.9
Drying Efficiency = 99.64%
100
APPENDIX B
Table 13. FACTOR OF SAFETY (FAIRES)

STEEL, CAST IRON,
BRITTLE TIMBER
DUCTILE METALS
METALS
KIND OF LOAD
Based on Based on Based on Ultimate
Ultimate Yield Strength
Strength Strength
The dead load, N = 3-4 1.5-2 5-6 7
Repeated, one 6 3 7-8 10

direction, gradual (mild
shock), * N =
Repeated, reversed, 8 4 10-12 15

gradual (mild shock), *
N=
Shock, * N = 10-15 5-7 15-20 20
101
APPENDIX C
USER’S MANUAL (SLICING)
1) Clean the slicer and make sure there are no remains from the previous
operation.
2) Close the slicer door.
3) Plug the device into a 220V socket.
4) Put the four peeled cassava with equal lengths in the feeder.
5) Put on the cover of the feeder.
6) Then turn on the switch button labeled “SLICER” to turn the slicer on.
7) When the slicing is done, open the slicer door and collect the sliced
cassava using a collector tray.
USER’S MANUAL (DRYING)
1) Turn on the device by flipping the switch labeled “DRYER”.
2) Put the sliced cassava in the drying trays. Make sure the cassava is
evenly spread to ensure even dryness of the output.
3) Open the door of the drying chamber.
4) Press button B and then put the trays in the drying chamber to reset the
weight sensor.
5) Press button A and close the door of the drying chamber.
6) Wait for the cassava to dry at 20 mins at 60°C. The details of drying will
be displayed on the LCD.
102
7) Wait for the cassava to dry. The details of drying will be displayed on
the LCD.
8) Once the cassava is dried, the buzzer will turn on to alert the user. Press
any button to turn off the buzzer.
9) Open the drying chamber door to let some of the heat out.
10) Turn off the device by flipping the switch labeled “DRYER”.
11) Take out the cassava trays. Make sure to wear mittens to avoid skin
burns.
WARNINGS:
Electrical Hazard
Hot Surface
Sharp Object, Be Careful
SPECS:
50-80 RPM, Hp (Wiper Motor)
220V
24V Power Supply
12V Power Supply
Arduino Uno (Microcontroller)
DHT22 For Temperature and RH Sensor
1000W x 2 Heating Coil
103
APPENDIX D
MEMORANDUM OF AGREEMENT
104
APPENDIX E
LETTER FOR THE RESPONDENT
105
APPENDIX F
LETTER FOR REQUEST OF DATA
106
APPENDIX G
THESIS ADVISING FORM
107
APPENDIX H
Thesis Advising Monitoring Form
108
109
110
APPENDIX I
Thesis Adviser Evaluation Form
111
APPENDIX J
Qualification Standard Form for Editor
112
APPENDIX K
Editor Evaluation Form
113
APPENDIX L
Qualifications Standard Form for Research Adviser
114
115
APPENDIX M
Permission Letter
116
APPENDIX N
LETTER FOR THE EVALUATOR
117
APPENDIX O
Student Research Recommendation Form
118
APPENDIX P
Research Title Justification
119
120
121
APPENDIX Q
Table 14. Bill of Materials

Material Specification Quantity Unit Price Amount
Frame
Alluminum Angel Bar 1”x1”x1/16” 2 pcs P 400.00 P 800.00
Steel Angel Bar 1”x1”x3/16” 4 pcs P 350.00 P 1 400.00
Flat Bar 1”x3/16” 1 pc P 200.00 P 200.00
Square Bar 3/16” 1 pc P 150.00 P 150.00
1mm Stainless Sheet 1mm 1 pc P 4450.00 P 4450.00
0.7mm Stainless Sheet 0.7mm 1 pc P 1000.00 P 1100.00
Slicer
Switch 16A/250VAC 1 pc P 55.00 P 55.00

20A/125VAC
Red Indicator
Light 4 Pin
ON/OFF DPST
Rocker switch
24V Power Supply 480W 1 pc P 4000.00 P 4000.00
24V Wiper Motor 240W 1 pc P 6150.00 P 6160.00
Chain 428 Series 1 pc P 200.00 P 200.00

Chain
Sprocket 14T 2 pcs P 150.00 P 300.00
Pillow Block ½” 2 pcs P 250.00 P 500.00
Shafting ½” 1 pc P 500.00 P 500.00
Dryer
Arduino Uno Arduino uno r3 1 pc P 500.00 P 500.00
122
Buck Converter DC-DC Buck 1 pc P 50.00 P 75.00

Converter
LM2596S
SSR 40A 1 pc P 550.00 P 550.00
Weight Sensor 20 kg 1 pc P 525.00 P 525.00
Temperature and DHT22 1 pc P 400.00 P 400.00

Humidity Sensor
Buzzer 4216 1 pc P 80.00 P 80.00

Piezoelectric
Buzzer
LCD 16x2 IIC LCD 1 pc P 270.00 P 270.00
LED 5mm Red LED 1 pc P 5.00 P 5.00
Push Button Tactile 3 pcs P 30.00 P 90.00

12x12mm
Switch 16A/250VAC 1 pc P 70.00 P 70.00

20A/125VAC
Red Indicator
Light 4 Pin
ON/OFF DPST
Rocker switch
12V Power Supply 200W 1 pc P 4000.00 P 4000.00
Blower 80W 2 pcs P 400.00 P 800.00
Exhaust Fan 12V 1 pc P 185.00 P 185.00
Heating Coil 1000W 2 pcs P 900.00 P 1800.00
Alluminum mesh screen 18x16 1 pc P 550.00 P 550.00
Insulation Foam 3’x4’x1/2” 2 pcs P 300.00 P 600.00
Miscellaneous 3, 350.00
Material Cost 30, 315.00
Labor Cost 13, 000.00
Total Cost 46, 665.00
Presented in Table 14 are the materials used by the researchers in

fabricating the “Cassava Chips Slicing and Drying Machine”.
123
APPENDIX R
ECONOMIC STUDY
Project Cost per unit
The material cost is (in Php) P 30, 315.00
The Labor Cost is (in Php)
Welding P 5, 000
Assembly P 3, 000
Program P 5, 000
Total Labor Cost P 13, 000
Power Consumption
Wiper motor = 192W
Heater = 2000W
Fans = 21.6W
Arduino and other components = 1W
Total Power Requirement = 2214.6 W
Operational Cost
• Electric Bill
Consumption of electricity of Drying Machine for 24 hours of operation for 6
months only.
PHP 11.54 per kW/h from MERALCO electric bill as of April 2017
124
12.768 hrs x 2.0226 kW x 11.54 kW-hr= 298.02 kW-hr
Note. In every 4 hours of operation, the heater is on only for 1.64 hours, and
the rest of the time the fans and arduino are only running.
13.3 𝑚𝑖𝑛𝑢𝑡𝑒𝑠 𝑊ℎ𝑒𝑛 ℎ𝑒𝑎𝑡𝑒𝑟 𝑖𝑠 𝑜𝑛

=
25 𝑚𝑖𝑛𝑢𝑡𝑒𝑠 24 ℎ𝑜𝑢𝑟𝑠
When the heater is on in 24 hours of operation = 12.768 hours
Where: (Researchers Trials)
Drying Time = 20 minutes
Preheat = 5 minutes
When the heater is on = 13.3 minutes
𝐏 𝟐𝟗𝟖.𝟎𝟐 𝐱 𝟏𝟖𝟎 𝐝𝐚𝐲𝐬

= P 53,643.6
𝐲𝐞𝐚𝐫
Consumption of electricity of Slicing Machine for 24 hours of operation for
6 months only.
24 hours x 0.192 kW x 11.54 kW-hr=53.18 kW-hr
𝐏 𝟓𝟑.𝟏𝟖 𝐱 𝟏𝟖𝟎 𝐝𝐚𝐲𝐬

= P9,572.4
𝒚𝒆𝒂𝒓
Total Operational Cost = P 63, 216
Annual Cost
The total project cost of the unit = Material Cost + Labor Cost +
Operation Cost
Total project cost of unit = 30,315 + 13,000 + 63, 216
𝐮𝐧𝐢𝐭
Total Cost (1 unit in 1 year) = 106, 531
𝒚𝒆𝒂𝒓
125
Selling cost
Selling cost = Project cost (1 + in); where i = 12%
= 106, 531 [1 + (1) (0.12)]
𝐮𝐧𝐢𝐭𝐬
= 119, 314.72
𝒚𝒆𝒂𝒓
Annual Revenue
Annual Revenue = Selling cost (1 unit)
= P 119,314.72 (1 unit)
𝐩𝐞𝐫 𝐮𝐧𝐢𝐭
= P 119, 314.72
𝒚𝒆𝒂𝒓
For Investment
Since the annual cost is, P 106, 531
Make the investment of, P 106, 532
Net Annual Profit
Net Annual Profit = Annual Revenue - Annual Cost

unit unit
= 119, 314.72 − 106, 531
𝑦𝑒𝑎𝑟 𝑦𝑒𝑎𝑟
𝐮𝐧𝐢𝐭
= 12783.72
𝒚𝒆𝒂𝒓
Rate of Return
Net Annual Profit

Rate of Return = x 100%
Investment
12783.72
= x 100%
106,532
= 12%
126
Payback period
𝐈𝐧𝐯𝐞𝐬𝐭𝐦𝐞𝐧𝐭
Payback period =
𝐍𝐞𝐭 𝐀𝐧𝐧𝐮𝐚𝐥 𝐏𝐫𝐨𝐟𝐢𝐭
𝟏𝟎𝟔,𝟓𝟑𝟐
=
𝟏𝟐𝟕𝟖𝟑.𝟕𝟐
= 2.5 years
For Present Worth Annuity
𝐏
Annuity = 𝟏−(𝟏 + 𝒊)−𝒏
𝒊
𝟏𝟎𝟔,𝟓𝟑𝟐
= 𝟏−(𝟏 + 𝟎.𝟒)−𝟐.𝟓
𝟎.𝟒
= 74, 917.1698
Benefit Cost Analysis
Annual Revenue
Benefit Cost Analysis =
Annuity
𝟏𝟒𝟗,𝟏𝟒𝟑.𝟒
=
𝟕𝟒,𝟗𝟏𝟕.𝟏𝟔𝟗𝟖
= 1.99; Since 1.99 > 1, the project is justified
According to Hipolito Sta. Maria (2004), the Benefit Cost Analysis is said to
be justified if the benefit cost is greater than 1.
For Rentals
𝟏𝟎𝟔,𝟓𝟑𝟏
Project cost = = P 106, 531.00 per unit
𝟏 𝐮𝐧𝐢𝐭
127
• The researchers considered only 6 months of renting the Cassava Chips
Slicing and Drying Machine.
• The researchers considered the renting cost of the unit will be P350.00
for every 70 kg of cassava or P 3.00 per kilo of cassava for 6 hours of
operation. The amount is based on the cassava manufacturers in
Nagcarlan, Laguna.
𝐏𝟖𝟒𝟎.𝟎𝟎 𝟏𝟖𝟎 𝐝𝐚𝐲𝐬

Renting cost per unit = ×
𝐝𝐚𝐲 𝐲𝐞𝐚𝐫
𝐫𝐞𝐧𝐭
= 𝐏 𝟏𝟓𝟏, 𝟐𝟎𝟎. 𝟎𝟎 𝒅𝒂𝒚
Maintenance:
Annually
Wiper Motor P 6350.00

Fans P450
Gears P 390.00
Blades P 200
Wirings P 200
Purchase of Cassava for four (4) kg. P 120

30.00 per kilo x 4 kg of Cassava
Total amount of purchasing Cassava = P 120 (180 days)
𝐏 𝟐𝟏,𝟔𝟎𝟎
=
𝒉𝒂𝒍𝒇 𝒚𝒆𝒂𝒓
Maintenance cost per unit = P 29, 190
128
Annual Profit per unit
Annual Profit per unit = Renting cost - Unit Cost - Maintenance cost
=151, 200 - 106, 531 - 29, 190
= P 15, 749.00 per unit
Cost benefit analysis
Benefits − Disbenefits
Cost-benefit analysis =
Project Cost
151,200 − 106,531 − 29,190

=
106,531
= 0.15; Since 0.15<1, the project is justified.
Based on the book of Hipolito Sta. Maria 2004, the Cost Benefit Analysis
is said to be justified if the cost benefit ratio is less than 1. Since the computed
c/b is less than 1, the said study is justified.
A Comparative Analysis between Sales and Rentals
𝐔𝐬𝐢𝐧𝐠 𝐁𝐞𝐧𝐞𝐟𝐢𝐭
Sales over Rentals ( )
𝐂𝐨𝐬𝐭 𝐀𝐧𝐚𝐥𝐲𝐬𝐢𝐬
1.99
B/C of Sales over Rentals = = 13.27
0.15
0.15
B/C of Rentals over Sales = = 0.07
1.99
Conclusion
The researchers recommended that sales are preferred over rentals due
to the high maintenance cost
129
APPENDIX S
Determination of the Drying Rate
Solve for the Drying Rate,
For Trial 2:
Initial mass (𝑀𝑖 ) = 1 kg
Final mass (𝑀𝑑 ) = 0.658 kg
Drying time (t) = 20 mins.
𝑡
1 𝑘𝑔 − 0.658 𝑘𝑔
𝑅𝑑 =
1 ℎ𝑟
𝒌𝒈
𝑫𝒓𝒚𝒊𝒏𝒈 𝑹𝒂𝒕𝒆 = 𝟏. 𝟎𝟐𝟔
𝒉𝒓
For Trial 3:
𝑡
1 𝑘𝑔 − 0.655 𝑘𝑔
𝑅𝑑 =
1 ℎ𝑟
130
𝒌𝒈
𝑫𝒓𝒚𝒊𝒏𝒈 𝑹𝒂𝒕𝒆 = 𝟏. 𝟎𝟑𝟓
𝒉𝒓
For Trial 4:
𝑡
1 𝑘𝑔 − 0.661 𝑘𝑔
𝑅𝑑 =
1 ℎ𝑟
𝒌𝒈
𝑫𝒓𝒚𝒊𝒏𝒈 𝑹𝒂𝒕𝒆 = 𝟏. 𝟎𝟏𝟕
𝒉𝒓
For Trial 5:
𝑡
1 𝑘𝑔 − 0.657 𝑘𝑔
𝑅𝑑 =
1 ℎ𝑟
𝒌𝒈
𝑫𝒓𝒚𝒊𝒏𝒈 𝑹𝒂𝒕𝒆 = 𝟏. 𝟎𝟐𝟗
𝒉𝒓
131
For the Drying Rate Average,
𝑇1 + 𝑇2 + 𝑇3 + 𝑇4 + 𝑇5
𝐷𝑟𝑦𝑖𝑛𝑔 𝑅𝑎𝑡𝑒 𝐴𝑣𝑎𝑟𝑎𝑔𝑒 =
5
𝑘𝑔
(1.020 + 1.026 + 1.035 + 1.017 + 1.029)
𝐷𝑟𝑦𝑖𝑛𝑔 𝑅𝑎𝑡𝑒 𝐴𝑣𝑎𝑟𝑎𝑔𝑒 = ℎ𝑟
5
𝑘𝑔
5.127
𝐷𝑟𝑦𝑖𝑛𝑔 𝑅𝑎𝑡𝑒 𝐴𝑣𝑎𝑟𝑎𝑔𝑒 = ℎ𝑟
5
𝒌𝒈
𝑫𝒓𝒚𝒊𝒏𝒈 𝑹𝒂𝒕𝒆 𝑨𝒗𝒆𝒓𝒂𝒈𝒆 = 𝟏. 𝟎𝟐𝟓𝟒
𝒉𝒓
132
APPENDIX T
Determination of Total Moisture Remained from Sliced Cassava
𝑊𝑑 = 1𝑘𝑔 − 45 %
𝑊𝑑 = 1𝑘𝑔 − .45 𝑘𝑔
𝑊𝑑 = 0.55 𝑘𝑔
𝑊𝑤
𝑊𝑤 +𝑊𝑑
17 (0.55 𝑘𝑔) = 100 𝑊𝑤 − 17 𝑊𝑤
17 (0.55 𝑘𝑔) 83 𝑊𝑤
=
83 83
𝑊𝑤 = 0.11265 𝑘𝑔
133
𝑊𝑇 = 0.55 𝑘𝑔 + 0.11265 𝑘𝑔
𝑊𝑇 = 0. 66265 𝑘𝑔
𝑊𝑤 = 0.658𝑘𝑔 − 0.55𝑘𝑔
𝑊𝑤 = 0.108 𝑘𝑔
𝑊𝑤
𝑀𝐶 = 𝑥 100%
𝑊𝑓
0.108𝑘𝑔
𝑀𝐶 = 𝑥 100%
0.658𝑘𝑔
𝑴𝑪 = 𝟏𝟔. 𝟒𝟏%
134
𝑊𝑑 = 1𝑘𝑔 − 45 %
𝑊𝑑 = 1𝑘𝑔 − .45 𝑘𝑔
𝑊𝑑 = 0.55 𝑘𝑔
𝑊𝑤
𝑊𝑤 +𝑊𝑑
17 (0.55 𝑘𝑔) = 100 𝑊𝑤 − 17 𝑊𝑤
17 (0.55 𝑘𝑔) 83 𝑊𝑤
=
83 83
𝑊𝑤 = 0.11265 𝑘𝑔
𝑊𝑇 = 0.55 𝑘𝑔 + 0.11265 𝑘𝑔
𝑊𝑇 = 0. 66265 𝑘𝑔
𝑊𝑤 = 0.655𝑘𝑔 − 0.55𝑘𝑔
135
𝑊𝑤 = 0.105 𝑘𝑔
𝑊𝑤
𝑀𝐶 = 𝑥 100%
𝑊𝑓
0.109𝑘𝑔
𝑀𝐶 = 𝑥 100%
0.655𝑘𝑔
𝑴𝑪 = 𝟏𝟔. 𝟔𝟒%
𝑊𝑑 = 1𝑘𝑔 − 45 %
𝑊𝑑 = 1𝑘𝑔 − .45 𝑘𝑔
𝑊𝑑 = 0.55 𝑘𝑔
𝑤𝑊
Initial Water Weight = 𝑊 +𝑊
𝑤 𝑑
17 (0.55 𝑘𝑔) = 100 𝑊𝑤 − 17 𝑊𝑤
136
17 (0.55 𝑘𝑔) 83 𝑊𝑤
=
83 83
𝑊𝑤 = 0.11265 𝑘𝑔
𝑊𝑇 = 0.55 𝑘𝑔 + 0.11265 𝑘𝑔
𝑊𝑇 = 0. 66265 𝑘𝑔
𝑊𝑤 = 0.661𝑘𝑔 − 0.55𝑘𝑔
𝑊𝑤 = 0.111 𝑘𝑔
𝑊𝑤
𝑀𝐶 = 𝑥 100%
𝑊𝑓
0.111𝑘𝑔
𝑀𝐶 = 𝑥 100%
0.661𝑘𝑔
𝑴𝑪 = 𝟏𝟔. 𝟕𝟗%
137
𝑊𝑑 = 1𝑘𝑔 − 45 %
𝑊𝑑 = 1𝑘𝑔 − .45 𝑘𝑔
𝑊𝑑 = 0.55 𝑘𝑔
𝑊𝑤
𝑊𝑤 +𝑊𝑑
17 (0.55 𝑘𝑔) = 100 𝑊𝑤 − 17 𝑊𝑤
17 (0.55 𝑘𝑔) 83 𝑊𝑤
=
83 83
𝑊𝑤 = 0.11265 𝑘𝑔
𝑊𝑇 = 0.55 𝑘𝑔 + 0.11265 𝑘𝑔
𝑊𝑇 = 0. 66265 𝑘𝑔
138
𝑊𝑤 = 0.657𝑘𝑔 − 0.55𝑘𝑔
𝑊𝑤 = 0.107 𝑘𝑔
𝑊𝑤
𝑀𝐶 = 𝑥 100%
𝑊𝑓
0.107𝑘𝑔
𝑀𝐶 = 𝑥 100%
0.657𝑘𝑔
𝑴𝑪 = 𝟏𝟔. 𝟐𝟗%
139
APPENDIX U
SURVEY RESULT
Table 15. LEVEL OF PERFORMANCE OF CASSAVA CHIPS SLICING AND
DRYING MACHINE IN TERMS OF SAFETY
RESPONDENT 1 2 3 4 5 MEAN
1 4 4 4 4 4 4
2 4 4 4 3 3 3.60
3 3 4 3 3 4 3.40
4 4 3 4 3 3 3.40
5 4 4 4 4 4 4
6 4 4 2 4 3 3.40
7 4 4 4 4 4 4
8 2 3 4 4 3 3.20
9 4 4 4 4 4 4
10 4 4 4 3 3 3.60
MEAN 3.70 3.80 3.70 3.60 3.50 3.66
SD 0.64 0.40 0.64 0.49 0.50 0.30
140
CURRICULUM VITAE OF THE RESEARCHERS
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College of Engineering

CASSAVA CHIPS SLICING AND DRYING MACHINE

In Partial Fulfillment of the Requirements for the Degree

Manalang, Gian Mae R.

This Design Project entitled, “CASSAVA CHIPS SLICING AND

ENGR. ROMEO D. SOLITARIO JR.

Approved by the Committee of Oral Examination on December 28, 2022,

ENGR. MIKO ANDERSON P. YJARES

ENGR. CHARLIE L. HERNANDEZ ENGR. JOHN CARLO P. BAJARO

Accepted as partial fulfillment of the course requirements for the degree

ENGR. VON ERIC A. DAMIREZ

local cassava chips producers. It targeted small and medium enterprises to

determine the performance of cassava chips slicing and drying machine in

content of dried cassava has reached 14-17%.

It is composed of two chambers; the upper chamber is the slicing

it has a temperature sensor to monitor the air temperature circulating the

in 20 minutes at 60°C the 1 kg of sliced cassava reaching the final moisture

content of 17 % from its initial moisture content of 45% compared to traditional

evaluated as “Highly Acceptable” in terms of safety during the research study.

enumerated. However, the researchers would like to express their

immeasurable appreciation and a deep sense of thanks to those people,

particularly the following:

strength, knowledge, ability, and opportunity to undertake this research study

and to persevere and complete it satisfactorily. Without his blessings, this

achievement would not have been possible.

We take pride in acknowledging the insightful guidance of our thesis

construction of our prototype.

To their Research Coordinator, Engr. Joebert S. Melendrez, for his

constant supervision, long patience, endless effort, and immense knowledge.

To all Mechanical Engineering Professors, for sharing their knowledge and

experience in the field of engineering helping in completing the research, and

for giving their endless support.

solicited in this research.

To all our classmates, BSME- 4 IRREGULAR, and Thesis mates, for

paper. To our supportive parents, relatives, and colleagues for encouraging,

either morally, financially, spiritually, emotionally, and physically, thank you.

strength, courage, inspiration, knowledge, and wisdom while working on this

complete this study.

I am grateful to my uncle Francisco Ramos and aunt Josephine Ramos

To my beloved mother Teresa, my aunt Lerma and Tessie in heaven, this

To my grandmother Filomena Ramos who shared her words of advice and

describe how I am thankful for having the two of you.

To relatives, mentors, and classmates, who have shared their words of

advice and encouragement to finish this study.

while conducting this research.

and I will never forget each moment with all of you.

To our very humble and supportive Thesis Adviser, Engr. Romeo D.

throughout my college journey.

and God Bless!

There is no shortcut to success, in every achievement I made in my journey

me for my future and for giving me words of encouragement and strength in

fulfilling this research work.

my source of joy and hope whenever I feel tired and hopeless.

To my siblings Josan, Emmanuel, and his wife Jo anna, my aunt Veronica

McLaughlin, Marilyn Martin, and my Grandmother Teresita Martin who was

there for me and support my study financially.

To my friends, relatives, and churchmates especially Airah Camille Garcia

always offering a helping hand whenever I need them.

To my two-guardian angel my Grandfather Cenon Martin and my

know you are happy and praying for me there in heaven.

someday we will achieve the success we want to be.

To our very humble and supportive Thesis Adviser, Engr. Romeo D.

throughout my college journey.

and God Bless!