OUTLINE OF RESEARCH WORK
On
“DESIGN AND DEVELOPMENT OF HAND OPERATED PINEAPPLE PEELING MACHINE”
Submitted By
Mr. Deshmukh Yash Vilas (EN-2020/024) Mr. Dhole Harsh Shravan (EN-2020/025) Mr. Patil Vijendra Yogesh (EN-2020/059) Miss. Khade Tanuja Dattatraya (EN-2020/081)
Under The Guidance of Prof. D. S. Mondhe
Submitted To
DEPARTMENT OF PROCESSING AND FOOD ENGINEERING K.K. WAGH COLLEGE OF AGRICULTERAL ENGINEERING AND
TECHNOLOGY, NASHIK - 422001
AFFILIATED TO
MAHATMA PHULE KRISHI VIDYAPEETH RAHURI – 413722
(2023-2024)
INDEX
Chapter No. Contents Page No.
1 Introduction 1
2 Review of Literature 4
3 Materials and Methods 6
4 References 8
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CHAPTER I INTRODUCTION
1.1. Theory
Fruits and vegetables are highly perishable, spoiled primarily due to biochemical changes (enzymatic and/or by the activity of bacteria, yeast and moulds). Microbial activities are controlled or destroyed in order to preserve the fruits and vegetables. In the tropical countries, post-harvest losses in fruits and vegetables are one of the most processing problems.
Pineapple (Ananas comosus) is a tropical plant with edible multiple fruit consisting of coalesced berries, and the most economically significant plant in the Bromeliaceae family.
Sharpness of cutting instrument is a fundamentally important parameter in all cutting applications and strongly influences the forces generated and energy required during the cutting operation, and the surface finish or quality of the cut surface.
The pineapple (Ananas comosus) is really the third biggest native fruit in the world behind banana & citrus. This is a tasty crop with a strong orientation as well as a strong nutritious value. That was one of India's largest commercial tropical fruits. Pineapple has been a strong great source of vitamin A and B and quite high in folic acid and nutrients such as potassium, magnesium, calcium and titanium. It is indeed a number of quality of polysaccharides, a proteolytic juice. Besides being consumed raw, the fruit might well be dried and cooked in various ways. Pineapples are eaten as a fruit or included in the processing of jams, jelly and lettuce. The pineapple peeler has become a device that might eventually cut along with slice through pineapple it into tubular pineapple pulp. Pineapple appears to have been the internal substance of the pineapple between both the external skin as well as the middle.
The sensation of the tongue being cut or irritated by the eyes of a pineapple is caused by an enzyme called bromelain. Bromelain is a mixture of proteolytic enzymes found in the fruit and stem of the pineapple. When consumed, bromelain can break down proteins, including those found in the tissues of the mouth, which can lead to the sensation of irritation or discomfort.
Pineapple, a tropical fruit known for its sweet and tangy flavour, is cultivated primarily in tropical and subtropical regions worldwide. In India, pineapple cultivation is prominent in the state of Maharashtra, among other regions. The harvesting season usually falls between May-August. Maharashtra contributes significantly to India's pineapple production, with its favourable climatic conditions and agricultural practices supporting the growth of this delicious
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fruit. According to National Horticulture India is the fifth largest producer of pineapple with an annual output of about 1.2 million tonnes.
The pineapple had become one of the main fruit items that generate profit in the market due its nutritional benefits. In every processing industry peeling process is done manually by the workers. The manual peeling process is done by bare hands and knifes just like we are doing at home. Peeling is one of the most crucial parts in processing of a pineapple and it needs lot of force and muscle usage due to its thick skin, also there is chance for human drudgery.
Peeling is one of the most crucial parts in processing of pineapple and it needs lot of force and muscle usage due to its thick skin, also there is chance for human drudgery. Peeling is one main pre-processing steps carried out manually at most processing plants. Manual processing demands high labour involvement and pulp wastage and make the entire process lengthier and inefficient. Manual process cannot ensure uniformity and quality of the final product. In order to address this problem, the producers are of the view that the peeling process needs to be mechanized appropriately. Therefore, the objective of the study will be to design a suitable machine that would ensure efficiency, quality and uniformity of the pineapple peeling process.
1.2. Need of the Project
The Hand operated pineapple peeling and Pineapple eye removing machine is designed to streamline the peeling process. It aims to reduce manual effort, minimizing the need for skilled labour while ensuring efficient and consistent peeling results along with pineapple eye removal which causes itching in throat if consumed excessively. Manual peeling of pineapples is time-consuming, leading to increased labour costs and inconsistencies in the peeling process.
This machine will address these challenges by offering a solution that is both efficient and cost- effective.
There is a need to develop a compact and user-friendly pineapple peeling machine which efficiently removes pineapple eyes. This will not only reduce the labour costs associated with manual peeling but also significantly decrease the time required to peel pineapples on the farm or in food processing units.
The objective is to create a hand-operated pineapple peeling machine that offers quick, accurate, and consistent peeling results along with removal of pineapple eyes, thereby improving efficiency and reducing the overall time and labour required for pineapple peeling.
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Objectives
The following objectives will be selected for development of hand operated pineapple peeling and machine:
1. To design the hand operated pineapple peeling machine.
2. To develop the hand operated pineapple peeling machine.
3. To evaluate the performance of hand operated pineapple peeling machine.
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CHAPTER II
REVIEW OF LITERATURE
2.1. Properties of Pineapple Fruit
Shamsudin R. (2023) explores the engineering properties of the pineapple fruit variety MD2, highlighting its physical dimensions and best-fit mass models. The research provides measurements for attributes like length, thickness, width, geometric mean diameter (Dg), arithmetic mean diameter (Da), and circumference. Additionally, aspects such as aspect ratio, mass, volume, surface area, sphericity, and projected areas are detailed.
2.2. Design of machine
Somra, A. (2023) introduces a hand-operated pineapple peeling machine tailored for cottage industries to alleviate the time-consuming and labour-intensive manual peeling process.
The machine efficiently removes the core of the pineapple, allowing a worker to peel twenty pineapples in one hour. The design underwent static simulation to assess the cutting blade's strength. Results showed a peeling time of 191 seconds per pineapple and a weight loss of 35.5% during peeling.
Jongyingcharoen, J.S. et al (2022) presents a continuous pineapple-peeling machine designed for small to medium-sized enterprises. The machine features four main units: cutting, gripping, peeling, and pneumatic control, with V-shaped grippers and a tubular knife for efficient peeling. The prototype achieves a peeling capacity of 530 fruits per hour with 98.2%
effectiveness.
Madhankumar S. et al (2021) focuses on developing a pineapple peeling device aimed at small and medium-sized businesses to streamline pineapple processing. The device incorporates a cylindrical blade to efficiently strip the pineapple flesh, addressing ergonomic concerns. It removes leaves, cores, and outer surfaces of pineapples. The process involves securing the pineapple in the machine holder, then using a cutter to remove ends and bases before extracting the surface with the cylindrical knife. The device is operated using dual pneumatic tubes and comprises mechanical and electrical components.
Anjali, A.V. et al (2019) discusses the development of a semi-mechanical pineapple peeling machine to address labour-intensive manual peeling. It consists of two motors, a cutting blade, and a diameter adjustment system. One motor controls blade movement while the other rotates the pineapple. The stainless-steel blade adapts to pineapple shapes, resulting in efficient
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peeling. The machine achieves high efficiency (99.3%), minimal material loss (1.69%), and a processing capacity of 305.5kg/hr.
Siriwardhana, P.G.A.L. et al (2018) addresses the inefficiencies in manual pineapple peeling processes in small to medium-scale fruit processing companies in Sri Lanka. The study aimed to design a machine to streamline the pineapple peeling process by reducing time, labor, and meat wastage. In the conventional method, it takes 60 seconds to peel one pineapple with the involvement of one employee. In contrast, their designed machine can peel a pineapple in just 20 seconds with one operator.
Mshana, J.S. et al (2018) introduces a new prototype of a pineapple peeling machine aimed at improving volumetric efficiency in pineapple processing. Recognizing the inefficiencies in both manual and mechanized pineapple peeling methods in third-world countries, the team developed a novel approach to the peeling process. The machine features two toothed cutters fixed perpendicular to each other, producing a continuous ribbon-shaped chip during peeling.
Abdul Vahid P et al (2017) focuses on addressing the time-consuming and labour- intensive nature of manual pineapple peeling, the team designed an economical and easy-to- operate machine to streamline the process which achieved a high efficiency rate of 99.3% and a material loss of only 1.69% along with capacity to peel approximately 305.5kg of pineapple per hour, demonstrating its effectiveness in enhancing the pineapple peeling process.
Singh, V. et al (2013) shows that manual peeling and slicing of pineapples are laborious tasks, prompting the need for efficient peeler-cum-slicer devices. This designed device features a slicing plate with a 7 cm diameter and a 2.5 cm core diameter, allowing for the removal of the core and the production of uniformly thick pineapple rings in one motion. It operates by hand, providing easy operation and enabling skilled workers to process twenty pineapples per hour. The device boasts high peeling efficiency (97.2%) and minimal wastage (5.3%).
2.3. Ergonomic Design Intervention
Kumar, P. (2014) focuses on ergonomic design interventions for pineapple peeling tasks in small fruit processing units. While similar in focus to the pineapple study, it emphasizes the practical application of these engineering properties for optimizing pineapple peeling machinery. The study delves into measurements like dimensions, mass models, and volume- based determinations, highlighting the importance of these findings for enhancing machinery development and optimization tasks related to pineapple processing.
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CHAPTER III
MATERIALS & METHODS
This chapter will deal with material requirement and methods that will be used for design and development of the hand operated pineapple peeling machine.
The hand operated pineapple peeling machine will be designed and developed in the department of Processing and food Engineering, K. K. Wagh College of Agriculture Engineering & Technology, Nashik, with help of guide and workshop staff. The experimentation will be carried out as per objectives in sequence.
2.4. Components of machine
The following points outline the essential components needed for hand operated pineapple peeling machine
1. Main Frame 2. Blades 3. Steel flat bar 4. Threaded rod 5. Metal sheets
6. Stainless Steel helical compression spring 7. Peeler blade
8. V head peeler blade 9. Handle
10. Clip Spring
2.5. Requirement
The following points outline the requirements for development of hand operated pineapple peeling machine
1. Measuring tools 2. Hammer
3. Files and rasps 4. Spanners 5. Cutting Tools 6. Welding machine 7. Drilling machine 8. Bench vice
7 2.6. Methodology
The design of the hand operated pineapple peeling machine will be created using CAD- Software.
The methodology will outline the systematic approach and procedures employed in the design, development, and testing of the hand operated pineapple peeling machine.
Fig. No. 3.1: Systematic procedure
2.7. Operation of Hand operated pineapple peeling machine
The operation of a hand operated pineapple peeling machine will begin with the Pineapple End Cutting Unit. In this unit, the ends of the pineapple are cut off using two sharp blades. Downward force is exerted on the pineapple by a wooden or metal plank to ensure a clean cut. Following this, the pineapple moves onto a slope made of strong metal sheeting. This slope will guide the pineapple into the Peeling Unit.
In the Peeling Unit, the pineapple's rind will be peeled off. This process will also involve the removal of the pineapple eyes. To achieve this, a peeler and a V-head peeler blade will be employed. These tools will work together to ensure that the pineapple is thoroughly peeled and free from any remaining eyes or rind. The machine is designed to handle the pineapple efficiently, ensuring minimal waste and a high-quality peeled product.
Fig. No. 3.2: Operation procedure of hand operated pineapple peeling machine
Fig No. 3.3: Hand operated pineapple peeling Process
Design Development Testing Evaluation Analysis
Pineapple end
cutting unit Slope Peeling and Pineapple Eye removal
Final Peeled Pinapple
Pineapple
Pineapple end cutting
unit
End Cut Pineapple
Peeling and eye removal
Peeled Pineapple
Pineapple eye Removed
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CHAPTER IV REFERENCES
Abdul Vahid, P., Anjali, A.V., Anjitha, P.K., Arunkrishnan, A., Neethu, K.P. and Mathew, S.M., 2017. Development and Performance Evaluation of a semi-automatic pineapple peeling machine (Doctoral dissertation, Department of Post-Harvest Technology and Agricultural Processing).
Anjali, A.V., Anjitha, P.K., Neethu, K.P., Arunkrishnan, A., Vahid, P.A. and Mathew, S.M., 2019. Development and performance evaluation of a semi-automatic pineapple peeling machine. International Journal of Current Microbiology and Applied Sciences, 8(11), pp.325-332.
Jongyingcharoen, J.S. and Cheevitsopon, E., 2022. Design and development of continuous pineapple-peeling machine. Agriculture and Natural Resources, 56(5), pp.979-986.
Kumar, P., 2014. Ergonomic design intervention for pineapple peeling task in small fruit processing unit.
Madhankumar, S., Suryakumar, H., Sabarish, R., Suresh, M. and Farook, A.U., 2021, February. Fabrication of pineapple peeling machine using pneumatic solenoid valve.
In IOP Conference Series: Materials Science and Engineering (Vol. 1059, No. 1, p.
012038). IOP Publishing.
Mshana, J.S., Ngaile, G. and Singh, A.N., 2018. A new prototype of a pineapple peeling machine. Tanzania Journal of Engineering and Technology, 19(2).
Shamsudin, R., Hasfalina, C.M., Ariffin, S.H., Mohd-Ghani, S.N.A. and Azmi, N.S., 2023.
Some Engineering Properties of Pineapple Fruit. The Eurasia Proceedings of Science Technology Engineering and Mathematics, 23, pp.269-281.
Singh, V., Verma, D.K. and Singh, G., 2013. Development of pineapple peeler-cum- slicer. Pop. Kheti, 1(2), pp.21-24.
Siriwardhana, P.G.A.L. and Wijewardane, D.C., 2018. Machine for the Pineapple Peeling Process.
Somra, A., Kumawat, L., Kumar, R., Sebastian, S. and Bhadoria, P.B.S., 2023.
Development and testing of pineapple peeling machine suitable for cottage industries.
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SCHEDULE OF RESEARCH PROJECT
Sr. No. Work to be Done Date
1 ORW Presentation 22/04/2024
2 ORW Report Submission 24/04/2024
3 Conduction of Research work 25/04/2024 to 20/05/2024 4 Sensory Analysis/ Physiochemical
Analysis/ Performance Evaluation 21/05/2024 to 25/05/2024
5 Report Writing 26/05/2024 to 31/05/2024
6 Final presentation 01/06/2024
7 Report Submission 02/06/2024
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ADVISORY COMMITTEE
Dr. H.V. Deshmukh (Principal)
Sr. No. Name Designation Signature
1 Prof. D. S. Mondhe Project Guide 2 Prof. G. D. Patil Committee Member
