Design and fabrication of a cassava peeling machine

Please use this identifier to cite or link to this item: http://ir.library.ui.edu.ng/handle/123456789/1748

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DC Field	Value	Language
dc.contributor.author	Akintunde, B. O.	-
dc.contributor.author	Oyawale, F. A.	-
dc.contributor.author	Tunde-Akintunde, T. Y.	-
dc.date.accessioned	2018-10-10T10:56:50Z	-
dc.date.available	2018-10-10T10:56:50Z	-
dc.date.issued	2005	-
dc.identifier.issn	0189-7241	-
dc.identifier.other	Nigerian Food Journal 23, pp. 231-238	-
dc.identifier.other	ui_art_akintunde_design_2005	-
dc.identifier.uri	http://ir.library.ui.edu.ng/handle/123456789/1748	-
dc.description.abstract	The varying shapes and sizes of cassava tubers have made cassava peeling to be one of the major problems in the mechanization of cassava processing. A cassava peeling machine was designed and constructed. The design parameters include a power requirement of 0.36hp belt tensions of 349.7 and 1807.5N and shaft diameter of 35mm. Its main component is a peeling chamber, which consists of two perforated drums rotating in the opposite direction. The machine had an average capacity of 44.50kg/hr, an average peeling efficiency of 83% and all average percent flesh loss of 5.38%.	en_US
dc.language.iso	en	en_US
dc.publisher	Nigerian Institute of Food Science and Technology	en_US
dc.subject	cassava	en_US
dc.subject	peeling	en_US
dc.subject	peeling efficiency	en_US
dc.title	Design and fabrication of a cassava peeling machine	en_US
dc.type	Article	en_US
Appears in Collections:	scholarly works

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