MAKERERE UNIVERSITY

DEVELOPMENT OF A MANUAL PINEAPPLE PEELING, SLICING, AND

CORING MACHINE FOR SMALL-SCALE FRUIT PROCESSORS
IN UGANDA

BY
TUHAISE GILBERT
REG.NO. 18/U/15117/PS

A DISSERTATION SUBMITTED TO THE DEPARTMENT OF AGRICULTURAL

AND BIOSYSTEMS ENGINEERING IN PARTIAL FULFILLMENT OF THE REQUIREMENTS

FOR THE AWARD OF THE DEGREE OF BACHELOR OF SCIENCE IN

AGRICULTURAL ENGINEERING OF MAKERERE UNIVERSITY

JANUARY, 2023
i
ii
 DEDICATION

I dedicate this project to my beloved Parents, my siblings, and my friends for their kindness and support
throughout my undergraduate study.

iii
 ACKNOWLEDGEMENT

With deep appreciation, I thank God for seeing me through the four years at campus and having given
me good health, and mental and physical strength as an undergraduate at Makerere University.

Special thanks also go to my supervisors Dr. Balimusi Hussein and Dr. Robert Kambugu for all the
guidance they offered to me during the entire period of this project. I thank my supervisors for the words
of wisdom and encouragement they offered which enabled me to complete this project, may God richly
bless you.
I truly thank the projects coordinator Dr. Peter Tumutegyereize for all the guidance and pieces of advice
he offered, these enable me to utilize my potential toward completing this project, and may the good Lord
surely bless you.
I gratefully extend my appreciation to Mr. Andrew Otim, a fabricator at the Kabanyoro engineering
workshop for the great work, hospitality, and intellectual support he rendered to me toward completing
this project. I thank Mr. Andrew for the time and advice he offered to me, may God surely bless you.
I extend my appreciation to everyone who contributed directly or indirectly to the success of my design
project, most especially to my course-mates who continually critiqued my design until I came up with the
final design, may God richly bless you.
I sincerely thank my parents who offered me the necessary support to succeed in this project, may the
good Lord bless you abundantly.
Lastly, my gratitude also goes to all members of the Department of Agricultural and Bio-systems
Engineering at Makerere University for all your efforts towards making us (the students) succeed. I
generously thank the department for the great mentorship offered to us since we joined Makerere
University.

iv
 TABLE OF CONTENT

DECLARATION ................................................................................................ERROR! BOOKMARK NOT DEFINED.

APPROVAL ......................................................................................................ERROR! BOOKMARK NOT DEFINED.

DEDICATION ....................................................................................................................................................... III

ACKNOWLEDGEMENT ........................................................................................................................................ IV

LIST OF FIGURES ................................................................................................................................................ VII

LIST OF TABLES ................................................................................................................................................. VIII

LIST OF SYMBOLS................................................................................................................................................ IX

ABSTRACT ........................................................................................................................................................... X

1. CHAPTER ONE - INTRODUCTION ................................................................................................................... 1

1.1 BACKGROUND ................................................................................................................................................ 1
1.2 PROBLEM STATEMENT...................................................................................................................................... 2
1.3 RESEARCH OBJECTIVES ..................................................................................................................................... 2
1.3.1 MAIN OBJECTIVE OF THE STUDY ....................................................................................................................... 2
1.3.2 SPECIFIC OBJECTIVES OF THE STUDY .................................................................................................................. 2
1.4 JUSTIFICATION ................................................................................................................................................ 2
1.5 SCOPE OF THE STUDY ....................................................................................................................................... 3
2. CHAPTER TWO – LITERATURE REVIEW AND THEORETICAL FRAMEWORK ...................................................... 4
2.1. LITERATURE REVIEW ....................................................................................................................................... 4
2.1.1. PINEAPPLE PRODUCTION ............................................................................................................................... 4
2.1.2 PINEAPPLE DESCRIPTION ................................................................................................................................ 7
2.1.3 VALUE ADDITION.......................................................................................................................................... 8
2.2 PROCESSING OF DRIED PINEAPPLES...................................................................................................................... 9
2.3 PEELING, SLICING, AND CORING OPERATION .........................................................................................................11
2.3.1 AUTOMATED PINEAPPLE PEELING AND SLICING MACHINE .....................................................................................11
2.3.1.1 METHOD OF OPERATING THE AUTOMATED PINEAPPLE PEELING AND SLICING MACHINE............................................11
2.3.2 PINEAPPLE PEELER AND CORING MACHINE ........................................................................................................13
3. CHAPTER THREE – METHODOLOGY .............................................................................................................15
3.1 Introduction .................................................................................................................................................15
3.2 Design considerations for the manual pineapple peeling, slicing, and coring machine ................................15
3.3 Prototype of a manually operated pineapple peeling, slicing, and coring machine .....................................15

v
3.3.1 Baseplate ................................................................................................................................................16
3.3.2 Juice collecting funnel .............................................................................................................................16
3.3.3 Core remover shaft .................................................................................................................................17
3.3.4 Slicing plate ............................................................................................................................................17
3.3.5 Central shaft ...........................................................................................................................................18
3.3.6 Handle ....................................................................................................................................................18
3.3.7 Machine frame .......................................................................................................................................18
3.4 PERFORMANCE INDICES.............................................................................................................................19
3.4.1 Slicing efficiency .....................................................................................................................................19
3.4.2 Throughput capacity ...............................................................................................................................20
4. CHAPTER FOUR - RESULTS AND DISCUSSION ...............................................................................................21
4.1 COMPONENT DESIGN ................................................................................................................................21
4.1.1 Baseplate ................................................................................................................................................21
4.1.2 Juice collecting funnel .............................................................................................................................21
4.1.3 Design of the machine stands .................................................................................................................22
4.2 FABRICATION OF THE PINEAPPLE PEELING, CORING AND SLICING MACHINE ..............................................23
4.2.1 Cutting .......................................................................................................................................................24
4.2.2 Punching.................................................................................................................................................24
4.2.3 Welding ..................................................................................................................................................24
4.3 PERFORMANCE TESTING ............................................................................................................................24
4.3.1 Statistical analysis of the results ..............................................................................................................26
4.3.2 Discussion of results ...............................................................................................................................26
5. CHAPTER FIVE - CONCLUSION AND RECOMMENDATIONS ............................................................................27
5.1 Conclusion .................................................................................................................................................27
5.2 RECOMMENDATION .......................................................................................................................................27
6. REFERENCES ...................................................................................................................................................28
7. APPENDICES ................................................................................................................................................31

vi
 LIST OF FIGURES
FIGURE 2. 1 TOTAL ORGANIC AGRICULTURAL LAND AND NUMBER OF PRODUCERS IN EAC COUNTRIES ........................................................ 5
FIGURE 2. 2 MAP OF UGANDA SHOWING MAIN PINEAPPLE GROWING AREAS ........................................................................................... 6
FIGURE 2. 3 MAJOR PARTS OF A PINEAPPLE..................................................................................................................................... 7
FIGURE 2. 4 DIFFERENT FORMS OF PINEAPPLE CONSUMPTION; FRESH (LEFT) AND DRIED (RIGHT) .................................................................. 8
FIGURE 2. 5 FARMERS AT THE NTUNGAMO IP USING A SOLAR-DRIER TO DRY ORGANIC PINEAPPLE ................................................................. 9
FIGURE 2. 6 DRIED AND PACKED PINEAPPLE SLICES FROM A SOLAR DRYER .............................................................................................. 10
FIGURE 2. 7 PINEAPPLE SLICES PRODUCED USING RW DRYER ............................................................................................................. 10
FIGURE 2. 8 2D DRAWING OF AUTOMATED PINEAPPLE PEELING AND SLICING MACHINE ......................................................................... 12
FIGURE 2. 9 CONSTRUCTION AND WORKING .................................................................................................................................. 14
FIGURE 3. 1 ASSEMBLY OF THE PROTOTYPE ................................................................................................................................... 16
FIGURE 7. 1 ASSEMBLY OF A MANUAL PINEAPPLE SLICING MACHINE .................................................................................................... 31
FIGURE 7. 2 PRODUCTION DRAWINGS OF A MACHINE FLAME .............................................................................................................. 32
FIGURE 7. 3 PRODUCTION DRAWINGS FOR A TEE HANDLE ................................................................................................................. 33
FIGURE 7. 4 PRODUCTION DRAWINGS FOR THE COLLECTING FUNNEL ................................................................................................... 34
FIGURE 7. 5 PRODUCTION DRAWINGS FOR THE SLICING PLATE ............................................................................................................ 35
FIGURE 7. 6 MACHINE STAND FRAME........................................................................................................................................... 37
FIGURE 7. 7 (A). ASSEMBLING THE MACHINE, AND (B). SHARPENING THE SLICING PLATE USING A FILE ON THE BASEPLATE OF A PILLAR DRILLING
MACHINE. ..................................................................................................................................................................... 37
FIGURE 7. 8 MACHINE HANDLE AND THE SLICING PLATE .................................................................................................................... 38
FIGURE 7. 9(A). PINEAPPLE SAMPLES (B) TESTING OF THE MACHINE ................................................................................................. 39
FIGURE 7. 10 PRODUCED PINEAPPLE SLICES .................................................................................................................................. 39

vii
 LIST OF TABLES
TABLE 2. 1 TOTAL AREA OF ORGANIC AGRICULTURAL LAND (HA) AND NUMBER OF PRODUCERS AMONG COUNTRIES OF THE EAC .. ERROR! BOOKMARK
NOT DEFINED.
TABLE 2. 2 COMPONENTS OF THE AUTOMATED PINEAPPLE PEELING AND SLICING MACHINE ....................................................................... 12
TABLE 4. 1 RESULTS OF SLICING OPERATION USING HAND KNIFE ......................................................................................................... 25
TABLE 4. 2 RESULTS OF SLICING OPERATION USING THE MACHINE ....................................................................................................... 25
TABLE 4. 3 ZSTATISTICAL DATA ANALYSIS...................................................................................................................................... 26
TABLE 7. 1 BILL OF QUANTITIES FOR PROJECT ...................................................................................................................... 36

viii
 LIST OF SYMBOLS

EAC East African Community

MSD Musculoskeletal Disorders
NOGAMU National Organic Agriculture Movement in Uganda
RWDT Refractive Window Dryer Technology
SME Small and Medium Entrepreneurs
EU European Union
OA Organic Agriculture
RW Refractive Window
Kg/hr Kilograms per hour
hp Horse Power
IP Innovation Platform
m Meter
mm Millimeter
MT Metric tons
% Percentage
o
C Degrees Celsius

ix
 ABSTRACT

Pineapple is an important horticultural crop commonly grown in many tropical countries such as Uganda
as a source of income. In a good production season, pineapples are preserved for off-season consumption
by drying. Before drying, pineapples are prepared by washing, peeling, and then slicing. Small-scale
pineapple processors use hand knives for slicing pineapples which makes them produce uneven slices due
to unavoidable human error. Uneven slices lead to non-uniform drying of pineapples, which affects the
overall color of the product since thin slices dry faster than thick slices hence compromising the quality
of the product.

This project undertook to develop a manually operated pineapple peeling, slicing, and coring machine that
can handle different varieties of pineapple and is capable of producing slices of uniform circular shapes.

A performance test of the machine was carried out using pineapples of smooth Cayenne variety. It was tested for
its ability to peel pineapples, slice pineapples to uniform thickness, and remove the central core. The slicing
efficiency and throughput capacity of the pineapple slicer were also evaluated. The average time to peel, slice,
and core one pineapple was 37 seconds. The slicing efficiency of the machine ranged between 71.5% and
80.0%, and the average slicing efficiency of the machine was 74.7%. The throughput capacity of the
machine ranged between 74.7 kg/hr and 95.2 kg/hr, the average throughput capacity of the machine was
83.5 kg/hr. According to the obtained results, it is evident that the fabricated pineapple slicer is more
efficient compared to using a hand knife thus will increase production for the small pineapple processors.

Keywords: Pineapple slicing, manually operated, machine, uniform slice thickness

x
1. CHAPTER ONE : INTRODUCTION
1.1 Background
Uganda is one of the developing countries benefitting from the growing global organic market,
through the export of organic fruits. Uganda has the second largest number of Organic farmers in
the World, after India; and has the largest area under organic agriculture in Africa (Willer et al.,
2014). In tropical countries like Uganda, organic pineapple production is practiced as part of
organic agriculture (OA) systems that are particularly suitable for small-scale farmers(Tenywa et
al., 2018). Most of the pineapples produced in Uganda are for the local and a small portion of
neighboring countries, mainly Kenya and some other countries in the European Union and the
Middle East (Chongtham, 2010).

Pineapple processing in form of dried fruit slices is also done often by exporters who buy fresh
pineapples from farmers. Dehydration is effective for the preservation of pineapples for off-season
consumption and also enhances the production of products of greater economic value that can
compete in both local and international markets (Kyomugisha et al., 2019). Drying improves food
stability by reducing the water activity of a product, which inhibits microbial, enzymatic, and
chemical deterioration of fruits such as pineapple (Wilhelm et al., 2005). Drying also helps to
stabilize the price of pineapple at suitable values, especially during a good production season
(Ponkham et al., 2012). Before drying, pineapples undergo a series of operations which include
cleaning the fruits peeling the fruits, and slicing them fruits into desired thickness. Small-scale
food processors in Uganda dealing in the drying of pineapples using different technologies i.e.,
RWDT and solar dryers use hand knives for peeling, slicing, and coring pineapples aiming to
achieve uniform thicknesses, however, this is not attainable when using hand knives due to
unavoidable human error. A manual pineapple peeling, slicing, and coring machine will be
designed and fabricated to simplify the activities involved in drying pineapples using different
technologies.

1
1.2 Problem statement
In Uganda especially with small-scale pineapple fruit processors, the traditional peeling and slicing
method is still used, whereby the fruit skin is peeled-off and sliced using bare hands and a knife.
This peeling process involves drudgery and leads to low productivity, poor hygiene, and uneven
slices due to unavoidable human error as well as low productivity (Npoa-sharks, 2009).

For example, pineapple processors at Kangulumira horticulture and vanilla co-operative society
Ltd face the challenge of using hand knives to slice large amounts of pineapple because they lack
an affordable machine to accomplish the task. Uneven slices lead to non-uniform drying of
pineapples which affects the overall color of the product due to variation in the extent of drying
hence compromising the quality of the product. The available industrial slicing machines such as
the automated pineapple peeling and slicing machines are too expensive to be afforded by small-
scale processors in Uganda. Due to these reasons, there is a need to develop a “Manual Pineapple
Peeling, slicing and coring machine” that is affordable by small-scale processors in Uganda.

1.3 Research objectives

1.3.1 Main objective of the study
To design, construct and test the performance of a manual pineapple peeling, slicing, and coring
machine for small-scale processors in Uganda.

1.3.2 Specific objectives of the study

1. To design the components of a manual pineapple peeling, slicing, and coring machine.
2. To fabricate a manual pineapple peeling, slicing, and coring machine
3. To test the performance of a manual pineapple peeling, slicing, and coring machine.

1.4 Justification
Manual slicing using hand knives is labor-intensive when dealing with large amounts of
pineapples. In addition, it’s tiresome and time-consuming and pineapple slices dry at varying rates.
Industrial, household and small business equipment are of high cost for its safety, functionality
and other facilities provided. A cost-effective device with respect to performance which should
reaches to customer place. The need identified here is the requirement of a peeling, slicing &
coring machine for Ugandan households, small business to cut the pineapple easily with less effort.

2
The customer needs are gathered from the target market by conducting interviews. The important
criteria to be considered for the concept generation are extracted from the data collected.
Therefore, the designed manual pineapple peeling and slicing machine will be helpful in a way
that, small-scale fruit processors in Uganda can produce uniform pineapple slices with less
drudgery, in a shorter time, and with a reduced risk of injuries.

1.5 Scope of the study

The study is focused on the design and construction of a manually operated pineapple peeling,
slicing, and coring machine capable of producing slices of uniform thickness and evaluating its
efficiency.

3
2. CHAPTER TWO : LITERATURE REVIEW AND
THEORETICAL FRAMEWORK
2.1. Literature review
2.1.1. Pineapple production
In Uganda, organic farming systems are particularly suitable for small-scale farmers since they
rely on local resources and build on indigenous knowledge (Wilhelm et al., 2005). The pineapple
is a perennial herbaceous plant with shallow roots. The stem carries thick and prickly trough-
shaped leaves grouped in a rosette formation, from which the inflorescence emerges supported by
a stalk. There are several pineapple species, including ‘Comosus’, which contains all the cultivars
currently planted. The most popular variety is the ‘Cayenne’, whose leaves are much less thorny.
The other varieties are Queen, Spanish, Abacaxi, and Perolera (Adabe et al., 2016). Pineapple
(Ananas comosus) is the most economically significant plant in the Bromeliaceae family. It is
consumed as fresh and dried fruit and has been found to have high nutritional and medicinal value.

However, in Uganda, although fruits are among the country’s prioritized crops, organic production
and access to markets continue to be constrained. The growth of organic agricultural land in
Uganda and access to organic agricultural products in markets is closely associated with the
National Organic Agriculture Movement in Uganda (NOGAMU), which was established in 2001.
There has been a steady increase in certified land and the number of organic farmers respectively
from 2002/2003, reaching a peak in 2007/2008 and Uganda has got various pineapple growing
districts as shown in Figure 2.2. More export companies have been acquiring organic status each
year and hence more farmers and certified land (Namuwoza and Tushemereirwe, 2010). In Africa
as well as in the East African Community (EAC), Uganda has the largest organic area (240,197ha),
and the highest number of organic producers (190,552) as shown in Figure 2.1 (FiBL and IFOAM,
2016). Organic agriculture requires less financial input and relies more on the available natural
and human resources, which can be afforded by small-holder farmers (Kwikiriza, 2016).

4
 300000

250000

200000

150000

100000

50000

0
Burundi Kenya Tanzani a Uganda Rwanda

Area (ha) No. producers

Figure 2. 1 Total organic agricultural land and number of producers in EAC countries

Source: FiBL and IFOAM (2016)

5
Figure 2. 2 Map of Uganda showing main pineapple growing areas

Source: Tenywa et al. (2018)

6
2.1.2 Pineapple description
Pineapple is an edible multi-fruit consisting of coalesced berries that can grow in a temperature
range of 18.3-45oC. Pineapple is the second harvest of importance after bananas, contributing to
over 20 % of the world’s production of tropical fruits. The weight percent composition of pineapple
is Pulp (33%), core (6 %), peel (41%), and crown (20 %) (Nyamwaro et al., 2018).

From the outside, the skin of the pineapple has dark green color and some thorns like a leaf. On
top of the fruit, there is a crown-like structure. Some people recognized it as the trademark for
pineapple since it is the only one in the world that has that feature. It has got various parts as shown
in (Figure 2.3). The skin itself is thick and a lot of force is needed to peel it(Npoa-sharks, 2009).

Pineapple is a vital source of sugars, organic acids, essential minerals, vitamins, and fiber for
human nutrition. Its fruits are also rich in health-promoting antioxidants such as ascorbic acid,
flavonoids, and carotenoid compounds. The chemical composition of pineapple (sugars, organic
acids, minerals, fiber, aromatic compounds, vitamins, amino acids, flavonoids, carotenoids, etc.)
depends greatly on the variety. Fresh fruit has small but substantial amounts of vitamin A, and
flavonoid pigments such as ß -carotene, xanthin, lutein, and ß-cryptoxanthin(Assumi & Jha, 2021)

Figure 2. 3 Major parts of a pineapple

Source: Assumi & Jha (2021)

7
Changes in the maturation stage of pineapple are evident when the peel color turns from green to
yellow at the base of the fruit. Pineapple is a non-climacteric fruit and can be harvested as soon as
it is ready for consumption. Changes in chemical composition occur when half of the peel turns
yellow. Chlorophyll, carotenes, xanthophylls, and anthocyanins are the main pigments found in
pineapples. Their presence changes the external color of the fruit from green, green-yellow, or
yellow, to a mixture of yellow and purple with or without the green (Gortner, 1967).

The vernicle of pineapple is ready is smell it, when ripe it releases a very sweet aroma from the
base. To smell this aroma, the pineapple should be at room temperature. It is recommended to
choose a pineapple that feels heavy, indicating that it contains a lot of pulp and juice. It is
prepared and sold on roadsides as a snack, and nearly 70% of the pineapple is consumed as fresh
fruit in producing countries. Pineapple is consumed as fresh or dried fruit as shown in (Figure
2.4) and has high nutritional and medicinal value (Adabe et al., 2016).

Figure 2. 4 Different forms of pineapple consumption; fresh (left) and dried (right)

Source: (Gortner, 1967).

2.1.3 Value addition

In Uganda, most smallholder farmers form cooperative groups which enable them to get steady
markets for their produce. The cooperative groups also guide farmers on the desired quality of
pineapples and also provide some agricultural extension services to farmers. Through value
addition, farmers get high profits due to reduced post-harvest losses.

8
Pineapple processors in Uganda perform the drying of pineapples, packaging, labeling, and selling
of products in local and export markets according to Nyamwaro et al. (2018). Pineapple processors
in Uganda widely use solar dryers, however, there is a drying technology new in Uganda called
Refractance Window drying technology capable of producing products of superior quality
compared to the solar dryer. RWDT takes a shorter drying time of about an hour or two depending
on the thickness of the food material being dried, unlike solar dryer which takes about 2 to 3 days
depending on the thickness the of food material (Nindo and Tang, 2007), though food processors
have not yet adopted to RWDT. Being highly perishable, fruits need to be processed into various
value-added products to increase shelf life, reducing post-harvest losses (Manzar and Rejaul,
2015).

2.2 Processing of dried pineapples

Pineapples are mainly dried in form of slices for easy handling and better presentation. Pineapples
are washed, peeled, and then sliced into the desired shape during processing. The triangular shape
is the commonly produced shape by small-scale pineapple processors and a ring shape is
commonly used for the industrial processing of pineapple (Ponkham et al., 2012), pineapple slices
are then dried. Most pineapple processors in Uganda for example in districts of Mukono,
Ntungamo, Kayunga, and Luwero commonly use solar dryers to dry their pineapples. Figure 2.5
shows farmers at the Ntungamo IP using a Solar-drier to dry organic pineapple.

Figure 2. 5 Farmers at the Ntungamo IP using a Solar-drier to dry organic pineapple

Source: Nyamwaro et al. (2018)

9
After the drying process, the dried pineapple slices are well packed in airtight packaging material.
Drying gives the product a long shelf life if proper packing and storage are provided. According
to Nyamwaro et al. (2018), the final moisture content of the dried pineapple is about 5%. Dried
and packed pineapple slices from a solar dryer are shown in Figure 2.6.

Figure 2. 6 Dried and packed pineapple slices from a solar dryer

Source: Nyamwaro et al. (2018)

However, the available new drying technologies for example RWDT, produce products of superior
quality to the solar dryer. Pineapple slices produced using an RW dryer are shown in Figure 2.7.

Figure 2. 7 Pineapple slices produced using RW dryer

Source: Photograph taken at MUARIK on 2nd February (2022)

10
2.3 Peeling, Slicing, and coring operation
Peeling is one of the most important preparatory steps in the processing of some of the fruits and vegetables
meant for canning freezing and dehydration. At the beginning of the fruit processing industries, only hand
peeling was practiced several methods, machinery and equipment have been developed since then. The
various machinery are discussed below (Engineering, 2017)

2.3.1 Automated pineapple peeling and slicing machine

The automated pineapple peeling and slicing machine consists of six major parts namely; motor,
pneumatic cylinder, solenoid valve, lead screw, microcontroller, and proximity sensor. The
machine was designed with a DC motor for providing the rotational motion of the lead screw. The
automated pineapple peeling and slicing machines were designed with two types of pneumatic
cylinders. One type of pneumatic cylinder was provided with a lead screw arrangement and is used
for removing the core and skin of the pineapple. The other type of pneumatic cylinder was provided
with a linkage system and cutting blade. The machine was designed to have a solenoid valve for
controlling the supply of air to the pneumatic cylinder ( Prakasha et al., 2017).

The machine was designed to have a lead screw (also known as a power screw) for translating
radial motion into linear motion to the push plate, the movement of the screw is controlled by a
microcontroller. Two proximity sensors were placed on both sides of the lead screw to sense the
object without any physical contact ( Prakasha et al., 2017).

2.3.1.1 Method of operating the automated pineapple peeling and slicing machine
When the low-pressure atmospheric air enters the compressor, it is compressed to high pressure.
High-pressure compressed air is then passed into a solenoid valve which controls the supply of air
into the pneumatic cylinder.

When the solenoid valve opens, air enters the pneumatic cylinder connected to the cutting cylinder
which is provided with a motor and lead screw. Due to the motion of air into the pneumatic
cylinder, extraction and retraction processes takes place.

11
During the extraction process the cutting cylinder moves forward and hits the pineapple and starts
peeling of pineapple, while during the retraction process, the skin of the pineapple was to be placed
at the outside of the cutting cylinder whereas the core of the pineapple was to be placed at the
inside of the cutting cylinder as shown in Figure 2.8. Components of the automated pineapple
peeling and slicing machines are shown in Table 2.2.

Figure 2. 8 2D Drawing of Automated Pineapple Peeling and Slicing Machine

Source: Prakasha et al, (2017)

Table 2. 1 Components of the automated pineapple peeling and slicing machine

S. NO Part Name S. NO Part Name

1 Pneumatic cylinder 6 Slot

2 Solenoid valve 7 Cutting cylinder

3 Motor 8 Proximity sensor

4 Lead screw setup 10 Pineapple

5 Pushing plate

Source: Prakasha et al. (2017)

12
The automated pineapple peeling and slicing Machine shown in Figure 2.8 above, is expensive to
procure by the small-scale pineapple processor and it has high maintenance and repair costs in case
of any breakdown.

2.3.2 Pineapple peeler and coring machine

The pineapple peeler and coring machine is a machine that automatically can cut and peel the
pineapple to form a cylindrical shape pulp of pineapple. The automatic pineapple peeler and
coring machine will peel the whole outer skin of the pineapple and at the same time, the core of
the pineapple also will be removed. Pineapple pulp is used to produce juice, flavor, pineapple
cocktail, pineapple jam, and canned pineapple pulp. The main advantage of the automatic
pineapple peeler and coring machine is the machine can process the pineapple with automatic
operation. An automatic pineapple peeler and coring machine can do all the processes required
to produce the pineapple pulp, which means the outer skin and core of the pineapple can be
removed by the machine (Shinde et al., 2017)

By using the automatic pineapple peeler and coring machine the production time and the labor
cost can be reduced. The automatic pineapple peeler and coring machine can be used for small
and medium entrepreneurs.
2.3.2.1 Construction and working
In an automatic pineapple peeler and coring machine, the machine has a pineapple holder. The
machine has two cylindrical blades to peel the skin and core of the pineapple and 5/2 solenoid
valves to control the up-and-down motion of the pineapple. In this construction, three pneumatic
cylinders were used to move the pineapple for peeling operation through a cutter, and the system
is fully controlled by using a PIC microcontroller it shown in the systematic Figure 2.9

13
Figure 2. 9 Construction and working
Source: Shinde et al., (2017)

14
3. CHAPTER THREE : METHODOLOGY
3.1 Introduction
This chapter will contain the design considerations, equations that will be employed to aid in the
design of the different components and material selection for different components, and
performance testing of a manual pineapple peeling, slicing, and coring machine.

3.2 Design considerations for the manual pineapple peeling, slicing, and
coring machine
The following factors were considered during the design of the machine

i. Ease of operation
ii. Physical and chemical properties of pineapple
iii. Reliability
iv. Safety of operation
v. Cost of construction

3.3 Prototype of a manually operated pineapple peeling, slicing, and coring

machine
A prototype of a manually operated pineapple peeling, slicing, and coring machine shown in
Figure 3.1 was designed using Solid Edge V20 software.

15
 Figure 3. 1 Assembly of the Prototype

3.3.1 Baseplate
This plate provides a platform for the slicing and coring operation of the pineapple. The baseplate is
perforated with multiple simple holes of 8 mm in diameter. The size of the baseplate was designed by
considering a fresh pineapple not exceeding a height of 160 mm and a diameter of 110 mm. The baseplate
was entirely made from a food-grade stainless steel plate of 1.5mm thickness. The baseplate was designed
to provide the working area for the slicing operation. The area of the baseplate was determined using
Equation 3-1 shown below.

Area = L*W 3-1

Where;

L is the length of the baseplate

W is the width of the baseplate

3.3.2 Juice collecting funnel

The juice-collecting funnel is composed of a pyramid frustum and a cylindrical tube at the bottom. The
collecting funnel was designed for guiding juice produced from the pineapple into the collecting container
placed below the funnel outlet. The juice-collecting funnel was designed based on the size of the baseplate.
The juice-collecting funnel was entirely made from a food-grade stainless steel plate of 1.5mm thickness.

16
The juice-collecting funnel has two basic components, the shape of a pyramid frustum, and a cylindrical
tube.

The volume of pyramid frustum (V1) was determined using Equation 3-3 shown below.

h
V1 = × ( A1 + A 2 + √(A1 A2 ) ) 3-3
3

Where;

h is the height of the frustum

A1 is an area at the top of the frustum

A2 is an area at the bottom of the frustum

The volume of the cylindrical tube (V2) was determined using Equations 3-4 shown below.

V2 = πr 2 l 3-4

Where;

r is the radius of the cylindrical tube

𝑙 is the length of the cylindrical tube.

The overall volume of the juice collecting tube (V) is determined by the summation of the volume cuboid,
pyramid frustum, and cylindrical tube as shown in Equation 3-5.

V = V1 + V2 3-5

3.3.3 Core remover shaft

The core remover was designed based on the diameter of the pineapple core. The core remover was made
using a food-grade stainless steel tube of 25mm diameter and was designed to have slits for aiding in
removing the core from the tube after cutting. The core remover was designed to have a length of 220mm.

3.3.4 Slicing plate

The slicing tool was designed to slice the pineapple into slices of uniform thicknesses. The slicing plate
was made from a stainless-steel plate of 7 cm diameter which was fixed on the end of a pipe in a helical
way. The open end of the ring is well-sharpened and has a gap of 1.5 cm between them forming a groove
for cutting the pineapple rings (Singh et al., 2013).

17
3.3.5 Central shaft
The central shaft was designed based on the diameter of the pineapple core remover. The central shaft was
made using a food-grade stainless steel tube of 26mm diameter and was designed to have a length of
200mm.

3.3.6 Handle
The pineapple slicer was designed to have a handle to enable the operator to exert the necessary force
required to slice the pineapple. The Tee-handle was designed from a 35mm diameter stainless steel tube.

3.3.7 Machine frame

The purpose of the machine frame is to provide support for attaching other components of the machine.
The machine frame was designed to position the baseplate at a height of 685mm from the floor. The
machine frame was designed to have four stands. The stands were designed to be strong enough to withstand
the buckling effect due to the loading of the equipment.

The critical load Pe required to buckle the fixed-pinned column is given by Euler’s buckling formula.
Consider a hollow square column of length L, Cross-section moment of inertia I, having young’s modulus
E, fixed on one end and free on the other end. The critical compression force, Pe at which the column
buckles is given by Equation 3-7 (Hearn, 1997).

π2 EI
e= 3-7
(kL)2

Where;

Pe is the crippling load (maximum load)

E is young’s modulus

L is the length of the stand (the length of the slicer stands was selected based on the ergonomic reason)

I is the cross-section moment of inertia

K is the column effective length factor whose value depends on the condition of end support of the
column, whereby if;

• Both ends pinned k = 1

• Both ends fixed k = 0.5
• One fixed and the other end is free k = 2

18
But for this pineapple slicing machine, one end of the stand is fixed and the other is free, therefore k = 2.
The critical compression force Pe can also be determined using Equation 3-8 (Ikpoza et al., 2021).

Pe = Wx + Wy 3-8

Where;

Wx is the pineapple weight inclusive of the slicing tool

Wy is the average human effort exerted by hand which is given as 12.38N (Ikpoza et al., 2021).

The cross-section moment of inertia of the machine stand was determined using Equation 3-9 (Gere, 2004).

bh3
I= 3-9
12

Where;

b is the width of the cross-section

h is the height of the cross-section

Note: For a square column, b = h.

Therefore;
b4
I=
12

3.4 PERFORMANCE INDICES

A performance test of the machine was carried out using pineapples of smooth Cayenne variety. It was
tested for its ability to peel pineapples, slice pineapples to uniform thickness, and remove the central core.
The slicing efficiency and throughput capacity of the pineapple slicer were also evaluated.

3.4.1 Slicing efficiency

This was determined using Equations 3-12 (Agbetoye and Balogun, 2009).

𝑊2 − 𝑊3
𝐴 = 𝑋 100% 3-12
𝑊2

Where;
Α = Efficiency of slicing, %
W2 = Weight of all sliced material, kg
W3 = Weight of damaged sliced material (slices which deviated from the design slice thickness), kg

19
3.4.2 Throughput capacity
This was determined using Equation 3-13 (Agbetoye and Balogun, 2009).

𝑊𝑆
𝑆𝑐 = 3-13
𝑇

Where;
Sc = Throughput capacity, kg/hr
WS = Weight of sliced material, kg
T = Time taken, hours

20
4. CHAPTER FOUR : RESULTS AND DISCUSSION
4.1 COMPONENT DESIGN
4.1.1 Baseplate
The area of the baseplate (A) was determined from Equation 3-1. The baseplate is 300 mm long and 300
mm wide.

A = L*W

A = 0.3*0.3

A = 0.09m2

Therefore, the area of the baseplate is 0.09 m2.

The baseplate was patterned with simple holes of 8 mm diameter with 9 holes along the length and 8 holes
along the width of the plate. All holes are equally spaced with a gap of 3 mm. The holes were made using
a pillar drill machine, using an 8mm drill bit tool.

Total number of simple holes = 9*8

= 72 holes

4.1.2 Juice collecting funnel

The volume of pyramid frustum (V1) was determined using Equation 3-3.

h
V1 = × ( A1 + A 2 + √(A1 A2 ) )
3

Where;

h = 150mm

The area at the top of the frustum (A1)

A1 = L*W

A1 = 0.3*0.30

A1 = 0.09 m2

21
The area at the bottom of the frustum (A2)

A2 = L*W

A2 = 0.09*0.09

A2 = 8.1 x 10−3 m2

Volume of pyramid frustum (V2)

h
V1 = 3
× ( A1 + A 2 + √(A1 A2 ) )

0.15
𝑡ℎ𝑒 𝑡ℎ𝑒 𝑉1 = 3
× (0.09 + 8.1 x 10−3 + √(0.09 ∗ 8.1 x 10−3 ) )

V1 = 6.255 x 10-3 m3

The volume of a cylindrical tube (V2) was determined using Equations 3-4. The radius of the tube is 16.5
mm and has a length of 200 mm.

V2 = πr 2 l

V2 = π*0.01652*0.2

V2 = 1.04 X 10−2 m3

The overall volume of the juice collecting tube (V) was determined from Equation 3-5.

V = V1 + V2

V = 6.255 x 10-3 + 1.04 x 10-2

V = 0.01666m3

4.1.3 Design of the machine stands

The machine stands were designed from a square hollow section of dimensions 30 mm by 30 mm.
The manual pineapple peeling, slicing and coring machine was designed for slicing pineapples not
exceeding 2 kg in mass and the mass of the slicing plate is 986 g.

Wx = (2 + 0.986) *9.81 = 29.293 N

Therefore, Wx = 29.293 N and Wy = 12.38 N.

22
The critical compression force Pe was determined using Equation 3-8.

Pe = Wx + Wy

Pe = 29.293 + 12.38

Pe = 41.673 N

From Equation 3-7, a moment of inertia was determined

(KL)2 ∗ Pe
I=
π2 E

22 ∗ 0.82 ∗ 41.673
I=
π2 ∗ 200x109

I = 5.4046x10−11 m4

From Equation 3-9, the dimensions of the stand were determined

b4
I=
12

−11
b4
5.4046 x 10 =
12

b = 5.046 x 10−3 m

b = 5.046 mm

However, it should be noted that a stainless-steel square pipe with the calculated dimension of
5.046 mm could not readily be obtained. Therefore, a stainless hollow square pipe of 30 mm by
30 mm area was considered for the fabrication of the stands.

4.2 FABRICATION OF THE PINEAPPLE PEELING, CORING AND

SLICING MACHINE
Since the machine was made of a specific size and shape, and of different materials, different
methods of fabrication were employed to size and join component parts. These included;

23
4.2.1 Cutting
The cutting of a metal workpiece is a common fabrication technique in which the material is cut
into smaller sections. 25 Cutting can be used as a first step in a much larger fabrication process.
The old days of sawing have been superseded by modern forms of cutting that utilize state-of-the-
art machinery for example grinders.

4.2.2 Punching
Punch presses are mechanical devices or machines used to punch or create holes in metals. These
holes can be used to hold nuts while joining different parts.

4.2.3 Welding
One of the more common fabrication processes, welding is the art of joining two or more pieces
of metal together utilizing a combination of heat and pressure. Metals can vary in shape or size.
The three main types of welding procedures are Stick or Arc Welding, MIG Welding, and TIG
Welding. Spot welding and stud welding are two other versatile welding applications used in
industrial metal fabrication shops

4.3 PERFORMANCE TESTING

The pineapple samples used during machine testing were purchased from a local market in Gayaza
village in the Nangabo sub-county in the Wakiso district. The samples were prepared by washing.
The machine was tested by three different pineapple processors. Each operator was given two
pineapples, one pineapple for slicing using a hand knife and the other when using the fabricated
manual pineapple peeling, slicing, and coring machine.

During machine testing, circular pineapple slices were produced and the machine was therefore
tested for slicing efficiency and throughput capacity as tabulated in Table 4.1, Table 4.2, and Table
4.3

24
Table 4. 1 Results of slicing operation using hand knife

Number Duration of peeling Weight of all Weight of Slicing Throughput

of Runs and slicing a sliced damaged slices Efficiency (%) Capacity (kg/hr)
pineapple material (g) (g)
(Seconds)
1 82 839 345 58.88 36.83
2 69 823 332 59.66 42.94
3 71 865 366 57.69 43.86
Mean 74.0 842.3 347.7 58.73 40.98
Value

Table 4. 2 Results of slicing operation using the machine

Number Duration of Weight of all Weight of Slicing Throughput

of Runs slicing a sliced damaged slices (g) Efficiency Capacity (kg/hr)
pineapple material (g) (%)
(Seconds)

1 34 899 256 71.5 95.2

2 42 871 174 80.0 74.7

3 35 806 222 72.5 82.9

Mean 37.0 858.7 217.3 74.7 83.5

Value

25
4.3.1 Statistical analysis of the results
Table 4. 3 Statistical data analysis

TREATMENT OBSERVED SLICING TREATMENT TREATMENT

EFFICIENCY (%) TOTAL MEAN

r1 r2 r3
HAND KNIFE (T1) 58.88 59.66 57.69 176.23 58.74333333
PINEAPPLE SLICER 71.5 80 72.5 224 74.66666667
MACHINE (T2)
Grand Total (G) 400.23

4.3.2 Discussion of results

From Table 4-1, the time taken to slice one pineapple at a time from run 1 to 3 when using a hand
knife, ranged between 69 seconds and 82 seconds. The average time to slice one pineapple using
a hand knife was 74 seconds. The slicing efficiency when using a hand knife ranged between
57.69% and 59.66% and the average slicing efficiency was 58.73%. The throughput capacity when
using a hand knife ranged between 36.83 kg/hr and 43.86 kg/hr, and the average throughput
capacity was 40.98 kg/hr. From Table 4-2, the time taken to slice one pineapple at a time from run
1 to 3 when using the fabricated manual pineapple slicing machine, ranged between 34 seconds
and 42 seconds. The average time to slice one pineapple using the fabricated pineapple-slicing
machine was 37 seconds. The slicing efficiency when using the fabricated pineapple slicing
machine ranged between 71.5% and 80.0%, and the average slicing efficiency of the machine was
74.7%. The throughput capacity of the fabricated pineapple slicing machine ranged between 74.7
kg. hr and 95.2 kg/hr, the average throughput capacity of the machine was 83.5kg/hr.

26
5. CHAPTER FIVE : CONCLUSION AND RECOMMENDATIONS
5.1 Conclusion
A manual pineapple peeling, slicing, and coring machine for producing even pineapple slices to
enhance a uniform drying rate of the product was designed, fabricated, and tested for performance.
All parts in contact with the food material were made of food-grade stainless material to avoid
contaminations due to corrosion and rust. The fabricated manual pineapple-slicing machine is easy
to use, has low or no operating costs and is easy to assemble and disassemble. The machine was
intentionally designed specifically for small-scale pineapple processors dealing in pineapple
drying. The designed machine has the potential to improve the quality of dried pineapple since it
will enable pineapple processors to produce uniform slices, hence achieving a uniform drying rate
due to even slice thickness. The machine was tested and found to averagely produce 74.7% target
slice thickness according to the arrangement of the slicing blades, and an average throughput
capacity of 83.5 kg/hr. According to the obtained results in Table 4.3, it is evident that the
fabricated pineapple peeling, slicing, and coring machine is more efficient compared to using a
hand knife.

5.2 Recommendation
The project can be automated. At present, have used stainless steel material as it is non-reactive
to food. In the future, some model components can be done using plastic which reduces the cost
as well as the weight of the machine.

The designed machine handles one pineapple at a time. More studies need to be made to increase
the number of pineapples that can be sliced to increase the throughput capacity of the machine.

There is a need to improve the slicing efficiency of the machine by reducing the percentage of
damaged slices.

27
6. REFERENCES
Adabe, K. E., Hind, S., & Maïga, A. (2016). Production and processing of pineapple. In PRO-AGRO
Collection.

Assumi, S. R., & Jha, A. K. (2021). Pineapple (Ananas comosus L. Merr.). May.

Chongtham, I. R., de Neergaard, A. and Pillot, D. (2010) ‘Assessment of the strategies of organic fruit
production and fruit drying in Uganda’, Journal of Agriculture and Rural Development in the Tropics and
Subtropics, 111(1), pp. 23–34.

Engineering, A. P. (2017). SEMI-AUTOMATIC PINEAPPLE PEELING MACHINE SEMI-

AUTOMATIC PINEAPPLE PEELING MACHINE Bachelor of Technology In Food Engineering.

FiBL and IFOAM (2016). The World of Organic Agriculture: Statistics and Emerging Trends, 2016, West
Germany, Bonn.

Gortner, W.A., G.G. Dull, and B.H. Krauss. (1967). Fruit development, maturation, ripening, and
senescence.

Hearn, E. J. (1997) ‘ A Textbook of Mechanics of materials 2’.

Ikpoza, E., Usiobaifo, E.J. and Erhunmwun, I.D. (2021) ‘OF SCIENCE AND ENVIRONMENTAL Design
and Fabrication of a Manually Operated Vegetable Leaf Slicing Machine’.J.Appl.Sci.Environ.Manage.
Vol.25 (2) 195-198 February 2021

Krishna Prakasha Vinay B U Shivakumar, M. U. M. (2017). Automated Pineapple Peeling and Slicing
Machine. Ijcesr, 4, 12–15. http://troindia.in/journal/ijcesr/vol4iss4/12-15.pdf

Kyomugisha, H., Ernst-August, N. and Johnny, M. (2019) ‘Market channel options for smallholders in dual
markets: A case of organic pineapple farmers in Uganda’, Journal of Development and Agricultural
Economics, 11(8), pp. 186–196. doi: 10.5897/jdae2019.1067.

Kwikiriza, N., Mugisha, J., Kledal, R., Karantininis, K. and Namuwoza, C. (2016). Tracing
Uganda’s Global Primary Organic Pineapple Value Chain, African Crop Science Journal, vol 24,
no 1, pp 15-33.

Manzar, H. and Rejaul, H.B. (2015) ‘International Journal of Recent Scientific Post Harvest Handling Of
Pineapples : A Key Role To Minimize The Post-harvest losses.

28
Namuwoza, C. and Tushemerirwe, H. (2011). Uganda: Country Report. Willer and Kilcher (Eds.).
The World of Organic Agriculture: Statistics and Emerging Trends, 2011, IFOAM, Bonn.

Nindo, C. I., & Tang, J. (2007). Refractance window dehydration technology: A novel contact drying
method. Drying Technology, 25(1), 37–48. https://doi.org/10.1080/07373930601152673

Npoa-sharks, P. (2009). No 主観的健康感を中心とした在宅高齢者における 健康関連指標に関する

共分散構造分析Title. Journal of the American Chemical Society, 123(10), 2176–2181.

Nyamwaro, S.O., Tenywa, M.M., Kalibwani, R., Mugabo, J., Buruchara, R. and Oluwole, F. (2018)
‘Volume 2 No : 18 ( 2018 ) Innovation Opportunities in Sorghum Production in Uganda’, 2(April), pp. 1–
20.

Obayopo, S.O., Taiwo, K.A., Owolarafe, O.K. and Adio, S.A. (2012) ‘Development of a plantain slicing
device’, (1999), pp. 0–7. DOI: 10.1007/s13197-012-0654-7.

Ponkham, K., Meeso, N., Soponronnarit, S., & Siriamornpun, S. (2012). Modeling of combined far-
infrared radiation and air drying of a ring shaped-pineapple with/without shrinkage. Food and Bioproducts
Processing, 90(2), 155–164. https://doi.org/10.1016/j.fbp.2011.02.008

Prakasha, K., Mahadev, U.M., Vinay, B.U. and Shivakumar, M. U. M. (2017) ‘Automated Pineapple Peeling
and Slicing Machine’, Ijcesr, (4), pp. 12–15. Available at: http://troindia.in/journal/ijcesr/vol4iss4/12-15.pdf.

Shinde, B. G., Viraj, P., Ankit, B., Vishal, S., Asif, T., & Abhishek, E. (2017). Design and Development
Pineapple Peeler and Coring. International Research Journal of Engineering and Technology(IRJET), 4(5),
728–730. https://www.irjet.net/archives/V4/i5/IRJET-V4I5143.pdf

Singh, V., Verma, D. K., Singh, G., & Engineering, F. P. (2013). Popular Kheti. 2(2), 21–24.

Tenywa, M. M., Nyamwaro, S. O., Kalibwani, R., Buruchara, R., & Oluwole, F. (2018). Volume 2 No : 18
( 2018 ) Innovation Opportunities in Sorghum Production in Uganda. 2(April), 1–20.

The, M., & Harvest, P. (n.d.). International Journal of Recent Scientific POST HARVEST HANDLING
OF PINEAPPLES : A KEY ROLE TO MINIMIZE THE POST.

Tumushabe, G., Naluwayiro, R. and Mugyenyi, O. (2006). The status of organic agriculture production and
trade in Uganda. Background Study to an Integrated Assessment of the Subsector, ACODE.

29
Uganda Bureau of Statistics (UBS) (2009) Uganda Census of Agriculture 2008/09. Uganda,
Kampala.

Wilhelm, L. R., Suter, D. A. and Brusewitz, G. H. (2005) Introduction : Problem-Solving Tools.

Willer, H., Lernoud, J. and Schlatter, B. 2014. Current statistics on organic agriculture worldwide: Organic
area, producers and market. The World of Organic Agriculture 46(46):34.

30
7. APPENDICES
Appendix 1: Engineering drawings

Figure 7. 1 Assembly of a manual pineapple slicing machine

31
Figure 7. 2 Production drawings of a machine flame

32
Figure 7. 3 Production drawings for a Tee handle

33
Figure 7. 4 Production drawings for the collecting funnel

34
Figure 7. 5 Production drawings for the slicing plate

35
Appendix 2: Bill of quantities

Table 7. 1 Bill of quantities for the project

No Item Quantity Total cost (Ugx)

1 Stainless steel hallows square pipe (1.5mm 1m (25mm by 70,000
thickness) 25mm)
2 Stainless steel pipe (25mm diameter, 1mm 0.6m 45,000
thickness)
3 Stainless steel pipe (15mm diameter, 1mm 0.7mm 20,000
thickness)
4 stainless steel hollow section (30mm by 30mm, 580mm 160,000
1.5mm thickness
5 Stainless steel welding electrodes 1 packet 30,000
6 M10 Bolt 2 2,000
7 Welding electrodes 10 electrodes @ugx 5,000
500
8 Stainless sheet (1.5mm thickness) 1 sheet (0.8mm by 70,000
0.7mm)
9 Pineapples 12 12,000
10 Transport 50,000
11 Printing 30,000
12 Labor 200,000
Total 694,000

36
Appendix 3: Fabrication

Figure 7. 6 Machine stand frame

(a) (b)

Figure 7. 7 (a). Assembling the machine, and (b). sharpening the slicing plate using a file on
the baseplate of a pillar drilling machine.

37
Figure 7. 8 Machine handle and the slicing plate

38
Appendix 4: Machine testing

(a) (b)

Figure 7. 9(a). Pineapple samples (b) Testing of the machine

Figure 7. 10 Produced pineapple slices

39