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DESIGN FABRICATION AND EVALUATION OF MANUALLY OPERATED MORINGA PODS PEELER

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CHAPTER 1 INTRODUCTION 1.1 BACKGROUND OF THE STUDY Moringa oleifera is the most widely cultivated species of monogeneric family, the Moringaceae, which is indigenous to south Asia, where it grows in the Himalayan foothills from north-eastern Pakistan to Northern West Bengal, India (Sharma, et al., 2011). This plant grows most commonly in hot tropical regions like the Philippines or India. It has low demand for soil nutrients and water which makes its production and management easy. This plant is well known as a miracle plant because of the claims that both of its leaves and fruit are one of the most nutritious foods. This plant is usually present in Southeast-Asian cuisine and very popular among Filipinos as they include its leaves or fruit or sometimes both as ingredients for pinakbet or baradibud. Malunggay fruit, also known as moringa pods or drumsticks, are prepared as a culinary vegetable, often cut into shorter lengths and stewed in curries and soups. It has delicate sweet flavour with a hint of bittersweet aftertaste. Some say that it is best stewed with other vegetables while in some Asian regions; they usually incorporate the pods with curry. Peeling and preparing the pods before cooking needs time and effort to do so. To increase the speed of peeling of moringa pods by incorporating mechanical engineering principles, the researcher propose a machine for peeling moringa pods. Hence, the design, fabrication and evaluation of manually operated moringa pods peeler is envisioned

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1.2 OBJECTIVES OF THE STUDY The main objective of this study is to design, fabricate and evaluate the manually operated moringa pods peeler. Specifically, this study aims: 1. to reduce the amount of time used in peeling the moringa pods 2. to maintain the uniformity of the appearance of the peeled moringa pods 3. to determine the capacity of the machine to peel the moringa pods in terms of kilogram of moringa pods being peeled per hour of operation

1.3 SIGNIFICANCE OF THE STUDY The study will be beneficial for common culinary use especially in household by ensuring time efficient preparation for moringa pods. It will also give insight for more uses of moringa pods that requires it to be peeled. The study will also be beneficial to the proprietor by means of further utilization of engineering knowledge. The study also benefits the future researchers by serving as reference for further studies.

1.4 SCOPE AND DELIMITATION OF THE STUDY The scope of study focuses on the designing, fabricating and testing of manually operated moringa pods peeler within the grounds of Pangasinan State University Metalwork Center. The process of designing, fabricating and testing will undergo during

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the academic year 2019-2020. This study have the following limitations to be considered: the young moringa pods, which generally have diameter of 1.7 centimeters to 2 centimeters, should be used in this study; the young moringa pods should have the ends removed and; the young moringa pods should be cut into shorter pieces with lengths of 10 centimeters to 15 centimeters

1.5 DEFINITION OF TERMS For the purpose of better understanding, the terms are defined within the context of the study. Moringa Pods – are trilobed capsules, and are frequently referred to as pods which are green and in some varieties have some reddish color when immature and pendulous, brown, triangular, splitting lengthwise into three parts when dry Peeler/Peeling machine – a machine used for removing inedible or undesirable material to increase the overall quality and/or appearance of a product.

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CHAPTER 2 REVIEW OF RELATED LITERATURE AND STUDY This chapter presents the concept and theories that helped in guiding the researcher throughout the study. 2.1 RELATED LITERATURES

Moringa Pods Moringa is a drought tolerant, medium-sized, evergreen tree that prefers warm, frost-free climates to flourish. Its tender leaves and twigs can be harvested at any time from a well-established, 1.5 to 2 meters tall plant. Taller plants bear cream-white, small size flowers in clusters throughout the season, which subsequently develop into long slender dark-green, three-sided, edible seedpods with tapering ends. Fresh greens and tender seed pods are used extensively in the cooking in Asia, Africa, and Caribbean cuisine. Only tender growing tips and young leaves employed as greens in the cooking. However, mature leaves, dried, powdered and can be stored for extended periods to be used in the recipes (akin to dried fenugreek leaves-kasoori methi, in India and Pakistan). Moringa pods and greens feature in the recipes on a regular basis in many Asian traditions. In the Philippines (malunggay), where they marketed all around the season, its leaves are used liberally in soups, stews with fish, prawns, and poultry.

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Machine Design Mechanical Design or Machine Design is one of the important branches of Engineering Design. To understand what exactly machine design or mechanical design is let us consider the example of the gear box of the car. The gear box transmits the motion and the power of the engine to the wheels of the vehicle. The gearbox comprises group of gears which are subjected to not only motion but also the load of the vehicle. For the gears to run at desired speeds and take desired loads it is important that they should be designed. During designing various calculations are performed considering desired speeds and loads and finally the gear of particular material and specific dimensions that can take all loads and that can be manufactured at least possible cost giving optimum performance is designed. In similar fashion all the components of the car, including engine, have to be designed so that they optimally meet all the functional requirements at lowest possible cost. This whole process of designing is called as machine design or mechanical design.

Mise en Place Mise en place is a French term for having all your ingredients measured, cut, peeled, sliced, grated, etc. before you start cooking. Pans are prepared. Mixing bowls, tools and equipment set out. It is a technique chefs use to assemble meals so quickly and effortlessly. In a restaurant setting, mise en place is absolutely vital. Having ingredients and supplies prepped and ready ensures that the cooking process goes seamlessly. The

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chef doesn't have to pause in the middle of cooking to pick up more arugula at the grocery store. It helps ensure quality and consistency in cooking. But mise en place can benefit chefs at home, too. If you've ever made a recipe without reading it first, you know that sometimes things move very quickly. Not having the ingredients ready to go can even ruin the recipe or affect the outcome.

2.2 RELATED STUDIES Development of Pineapple Peeler-cum-Slicer Manually peeling and slicing of pineapple is a time consuming and labour intensive process. Pine apple peeler and slicer are required for reducing the size, obtaining uniform thick slices, proper shape finishing and further processing of pineapple quickly. In our study, 20 Kew varieties of pineapples were purchased from the market and their diameters were measured. The pineapples were then cut by a stainless steel knife and the thickness of the peel and diameter of central core were also measured. The values were then averaged out to determine the dimensions of peeler–cumslicer, we planned to design. The quality and status of equipment used for peeling and cutting is critical in fresh-cut processing operations. Sharpest cutting tools will extend product shelf-life and enhance the surface finishing. A peeler-cum-slicer was designed with slicing plate of diameter 7 cm and core diameter of 2.5 cm. It removes the core and produces pineapple rings of uniform

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thickness & diameter in a single motion. This is a hand operated peeler cum slicer which works satisfactorily with easy operation. Twenty numbers of pineapple fruits can easily be peeled and sliced by skilled worker in one hour with this designed device. The designed peeler-cum-slicer has also proved to have high peeling efficiency (97.2 %) with less wastage percentage (5.3%)....