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.contributor.authorAkintunde, B. O.-
dc.contributor.authorOyawale, F. A.-
dc.contributor.authorTunde-Akintunde, T. Y.-
dc.date.accessioned2018-10-10T10:56:50Z-
dc.date.available2018-10-10T10:56:50Z-
dc.date.issued2005-
dc.identifier.issn0189-7241-
dc.identifier.otherNigerian Food Journal 23, pp. 231-238-
dc.identifier.otherui_art_akintunde_design_2005-
dc.identifier.urihttp://ir.library.ui.edu.ng/handle/123456789/1748-
dc.description.abstractThe 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.isoenen_US
dc.publisherNigerian Institute of Food Science and Technologyen_US
dc.subjectcassavaen_US
dc.subjectpeelingen_US
dc.subjectpeeling efficiencyen_US
dc.titleDesign and fabrication of a cassava peeling machineen_US
dc.typeArticleen_US
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