Download complete project materials on Fabrication Of Yam Pounding Machine from chapter one to five with references
ABSTRACT
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The aim of this research work is based on the design and development of a motorized yam pounder for pounding yam. This research was considered because of the importance of pounded yam in Africa particularly in Nigerian and because of the time and energy wasted using the traditional mortal and pestle method of yam pounding.
The research work aimed at eliminating the labour involved in traditional method of pounding. Through this improvement, the possibility of food contaminating by sweating while pounding will be control. This project work sought to design a yam pounder that pounds yam right from the peeled cooked stage in a pounding bowl with the help of an electric motor that transmit power through rotary motion together with the help of shaft.
The pounding blades function at the pestle. The machine is to be operated by electricity and it consists of shaft, electric motor, yam beaters or pounding blades, bowl and the frame. Metal Rod for shaft; 0.30mm, Angle Bar for Frame; 40O, Stainless Steel Sheet; 0.2mm, Flat Mild (Pan); 2mm (Thickness), Prime mover; 1horse power, Bolts and Nuts; M8, Belt; V-belt, V-35, Screws; Cap Screw.
Low cost materials were used so as to make the machine affordable for average. Nigerian homes, thereby improving the standard of living. In order to avoid food contamination stainless material were also incorporated for smooth and clean pounding before consumption.
TABLE OF CONTENTS
Title page
Declaration
Dedication
Certification
Acknowledgements
Abstract
Table of Contents
CHAPTER ONE
1.0 INTRODUCTION
1.1 Historical Background
1.1.1Major Cultivated Species
1.1.2 National Value
1.2 Problem Statement
1.3 Justification of Project
1.4 Aims and Objectives
CHAPTER TWO
2.0 LITERATURE REVIEW
2.1.1 Agronomic Characteristics of Yam
2.1.2 Nutritional Composition of Yam
2.1.3 Utilization and Processing of Yam
2.1.4 Yam Selection and Weighing
2.2 Types of Yam Pounding
2.2.1 Manual Pounding
2.2.2 Stirring and Blending Type Pounder
CHAPTER THREE
3.0 DESIGN ANALYSIS, CALCULATION, MATERIAL
SELECTION AND COST ANALYSIS
3.1 Design Analysis
3.1.1 Component/Part Design
3.1.2 Power Transmission
3.1.3 The Pulley
3.1.4 Belt Length and Tension
3.2 Design Calculation
3.2.1 Volume of Bowl
3.2.2 Mass of (Blade) Beater
3.2.3 Tangential Force on the Beater
3.2.4 Resisting Force on the Beater
3.2.5 Determination of the Crushing Force and Power Requirement
3.2.6 Shaft Design
3.3 Material Selection
3.3.1 Bearing Design and Selection
3.3.2 Belt Selection
3.4 Cost Analysis
CHAPTER FOUR
4.0 FABRICATION AND TESTING
4.1 Manufacturing Processes
4.1.1 Tools used during the Construction
4.1.2 Operation carried out
4.1.3 The Frame
4.1.4 The Shaft
4.1.5 The Sitting
4.1.6 Assembly
4.1.7 Mode of Operation
4.2 Testing and Evaluation of Efficiency
4.2.1 Result and Discussion
4.2.2 Pounding Efficiency
CHAPTER FIVE
5.0 CONCLUSION AND RECOMMENDATIONS
5.1 Conclusion
5.2 Recommendations
References
Appendices
CHAPTER ONE
1.0 INTRODUCTION
Yam is another crop cultivated across Nigeria. It is a seasonal crop and very difficult to preserve as it tends to rot. Nearly all Nigerians consume yam on regular basis and in large quantities particularly the Yoruba tribe in Nigeria.
Nature allows yam to form a bond when it pounded or beaten in a mortar, it is then consumed as a meal with a choice soup. Pounded yam is a staple food consumed by the indigenous process of pounding yam is very laborious. It requires physical pounding by one or more people.
Depending on the quantity in the mortar, in a bid to reduce the labour involved in yam pounding came the manufacturing of Herbert mixer, the Kenwood mixer and Hammer mill in early 1975. These intended yam pounders failed due to some limitations in their operational functions.
The Herbert and Kenwood mixers had almost the same operational principle and they had been identified for poor pounding due to the flapping (moving up and down) of their stirrer or mixer which is keyed to the electric rotating shaft. In addition to the poor pounding of both pounders, the Herbert mixer was found to heat excessively and as a result, the machine has to be stopped intermittently for cooling purpose.
1.1 HISTORICAL BACKGROUND
Yam belongs to the class of carbohydrate type of food and had been one of the oldest recipes known to man. It has been a major food crop in many of the African/Caribbean’s countries such as Ghana, Ethiopia, Benin Republic and Nigeria in particular. Also, in some other parts of the world like Brazil, India, Oceania and Latin American, yam is a major source of food.
The word “yam” was derived from the wolof word “nyam” which is a Portuguese name meaning “to taste”. Also, in other African language, it can mean “to eat” e.g. in Hausa “nyam”. This perennial herbaceous crop is of different species such as white yam (dioscorea-rotundata) yellow yam (dioscorea-Acayenensis), water yam (dioscorea alata) and trifoliate yam (dioscorea-dumentorum).
The fruit of yam consists of a membranaceous, three-wing capsule. The yam family is mostly of the weak-stemmed vines with large, under ground food storage organs-tuber-rhizomes.
Yam has found its use in the preparation of steroid hormones by syntax synthesis of cortisone from yam extract. Also, its lower glycemic index than potatoes product accounts for its more sustainable energy and better protection against obesity and diabetes.
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