DESIGN ANI) FABRICATION OF A GARRI FRYING MACHINE

BY

IHEANACHO GOODNESS GOZIE

MOUAU/09/14445

DEPARTMENT OF AGRICULTURAL AND BIORESOURCES

ENGINEERING

COLLEGE OF ENGINEERING AND ENGINEERING TECHNOLOGY

MICHAEL OKPARA UNiVERSITY OF AGRICULTURE, UMUDIKE

DECEMBER, 2014
 DESIGN AND FABRICATION OF A GARRI FRYING MACHINE

BY

IHEANACHO GOODNESS GOZIE

MOUAU/09/14445

A PROJECT WORK SUBMITTED IN PARTIAL FULFILLMENT OF THE

REQUIREMENTS FOR THE AWARD OF BACHELOR OF
ENGINERRING (B.ENG.) IN AGRICULTURAL AND BIORESOURCES
ENGINEERING

DEPARTMENT OF AGRICULTURAL AND BIORESOURCES

ENGINEERING
COLLEGE OF ENGINEERING AND ENGiNEERING TECHNOLOGY

MICHAEL OKPARA UNIVERSITY OF AGRICULTURE, UMUDIKE

DECEMBER, 2014
 DECLARATION

I hereby declare that this project work" design and fabrication of garri frying machine was
done by me and that it is a record of my research work.

It has not been presented before in aiiy previous application for bachelor degree in
engineering. All the source of information which is not originated by me were duly
acknowledge by means of reference.

09
IHEANACHO GOODNESS GOZIE DATE
 CERTIFICATION

This project titled "Design and Fabrication of Garri Frying Machines" by Iheanacho Goodness

Gozie with the matric number MOUAU/09/14445 meets the regulation governing the award of

Bachelors Degree in Agricultural and Bioresources Engineering, in the College of Engineering

and Engineering Technology, Michael Okpara University of Agriculture, Urnudike and approved

for its contribution to knowledge and literary presentation.

EngrCU .Orji Date

Project Supervisor

Engr. (Dr). A. B. Eke!: Date

Head of Department

Engr. (ProJ. G. 1. Nwandikonz Date

External &aininer

L
 DEDICATION

Ihis work is dedicated to the Lord Almighty

iv
 ACKNOWLEDGEMENT

With a deep sense of respect and gratitude, I want to say thanks to my parents who sponsored

my five years of study, and also to Almighty God who kept me alive through my years of stud. I

appreciate my Iricnd and relatives for there moral support. I express my sinccrc appreciation to

my lectures who impacted the knowledge into me and my supervisor Engr. Oiji who guided me

through the project.

My sincere appreciation also goes to everyone that has been by me all this while. Big thanks!!!
 TABLE OF CONTENTS

Title page - - - - - - -
Declaration - - - - - ii
Certification - - - - - - - iii
Dedication - - - - '- - iv
Acknowledgement - - - - v
Table of contents - - - - vi-vii
List of Table - - - - - - - - viii
List of Figures - - - - - xi
Abstract - - - - - x
CHAPTER ONE: INTRODUCTION
I.1 Background of Study -
1.2 Statement of Problem - - - - 2
1.3 Objective of Study - - - - 3
1.4 Justification - - - 3
1.5 Scope of Study- - - - - - - 3

CHAPTER TWO: LITERATURE REVIEW - - - 4

2.1 Garri Frying Machine - - - - - 4
2.2 Brief History of Cassava - - - 4
2.3 Garrification Process - - - 5
2.4 Cassava processing and utilization - - - 6
2.5 The Unibadan Garri Fryer - - - 8
2.6 Newell Dunford model of Garri Fryer - - - - 9
2.7 Brazilian model of Garri Fryer - - - - - 10

CHAPTER THREE: MATERIALS AND METHOD - - 12

3.1 Conception of the Machine - - - 12
3.2 Design Consideration - - - - - 12
3.3 Design Analysis! Theoretical Considerations- - - - 12
3.3.1 Shaft Considerations - - - - - - 13
3.3.2 Mechanical Factors - - - - - - 13
3.3.3 Economical Factors and Safety Considerations - - 13
3.3.4 Materials Consideration - - - 14
3.4 Design Calculations and Selection of Machine Components- - 14
3.4.1 I-lopper design - - - - 14
3.4.2 Cylinder size - - - - - 15
3.4.3 Volume of Cassava Mash in the Cylinder - 15
3.4.5. Heat required for the Drying - - 16
3.4.6. Determination of belt length - - - 16

vi
3.4.7 Speed of Pulley - - - - - - - 17
3.4.8 Shaft design - - - - - 17
3.4.9 Torque on shaft - - - - 18
3.4.10 Power required for rotating shall - - - - 18
3.4. 11 Determining Shaft Diameter - - - - - 19
3.5 I)cscription of Machine Components - - - - - 21
3.6 Machine Description - - - - - - - 22
3.7 Performance Evaluation - - - 22
3.8 Variation in Quantity of Mash with Time of Frying - - 23
3.9 Determination of Quantity of Charcoal Required - 23
3.9.1 Change in Moisture Content with Time - - - 24

CHAPTER FOUR: RESULT AND DISCUSSION - - 25

4.1 Result of Experiments- - - - 25
4.2 Determination of the Quantity of Charcoal Required- 26
4.3 Determination of the Quantity of Charcoal Required- - - 27
4.4 Determination of Throughput Capacity and Functional Efficiency - 27

CHAPTER FIVE: CONCLUSION/RECOMMENDATION - - - 29

5.1 Conclusion - - - - - - - - 29
5.2 Recommendation - - - - - - - 29

REFERENCES

VII
 LIST OF TABLE

Table 2:4: Production Levels of Cassava in Nigeria and other major

Cassava Producing Countries (IITA 1990) - - - 8

Table 4.1: Showing the relationship between the Mass of cassava

mash and Frying time - - - - 25

Table 4. 1 . 1 Change in moisture content of 9kg cassava mash with time- - 26

Table 4.2: The Relationship between the Mass of Charcoal and the

Time taken to raise the trough Temperature 60°c - 26

 LIST OF FIGURES

Fig 2.3: Burnt, White and Creamy Garri

Fig. 3.4.6: Open Belt Drive- - - - - - 17

Figure 3.4.11: Isometric view of Garri Frying Machine - - - - 20

ix
 ABSTRACT
ihe g' ftyi ig iiuicli inc Was designed and fuhnculed bused on a Ilordabi lily, elliciency and
Portability of the machine. The machine is made of mild steel for its affordability. The machine
has a speed of 40 rpm. The shaft rotates in such a way to avoid starch gelatinization or cooking
of the cassava. The shaft is powered by an electric motor of 1 hore power. The garri frying
machine makes use of charcoal which is readily available. In this project, charcoal mass of 2kg,
4kg, and 6kg was used in performance evaluation and testing. Three different masses of cassava
was analyzed (5kg, 7kg, 10kg), with a moisture content of 3 8.6%. The performance and through
put capacity was calculated. The test performance gave 60% efficiency and a through put
capacity of 28.2kg.
 CHAP'I'ER ONE

IN'I'ROD U C lION

1.1 Background of Study

Garri is a fine grain produced from tuberous roots of cassava. It is the major staple

food for West African nations. An average family of six produces approximately 50kg of garri

per month. This quantity requires about.400 cassava roots. Garri frying is the most critical

unit operation in processing cassava into garri, this is because its dehydration process is not a

straight lrward process (I ITA, 1990). Ihe product is lirst cooked with the moisture in ii and

then dehydrated.

Garri is creamy-white granular flour with a slightly fermented flavor and a slightly

sour taste made &om !rmcntcd, gelatinized fresh cassava tubers. It is the most developed and

storable commodity from cassava and is widely consumed in Nigeria, Brazil as well as in

most countries of West African coast. Research shows that cassava occupies 70% of all

cultivated lands within the south east tegion of Nigeria. It is estimated to be the most

cultivated plant and is planted by both peasant and commercial farmers (Asagbai,2003). The

preparation of garri from cassava has basically been done according to local processing

techniques. In the last three decades, a lot of research has been carried out to mechanize some

aspects of the unit operations involved in garri production. These include peeling, washing of

tubers, grating, dewatering, fermentation, sieving, frying and cooling. Some equipment has

been designed to aid the large scale processing of cassava. They include gratcrs, peeling

machines, dewatering machines, sifters and pulverizers for dried cassava mash.
1.2 Stateiiient of I'roljlcni

It has been quite difficult to mechanize the garri frying operation .This is because the

operation was not well understood by many designers and manufacturers. Some had

erroneously assumed garri frying lb be the same as dehydration, while others had taken it to

be roasting. Drying solid means the removal of some amount of water or other liquid from the

solid material to reduce the content or residual liquid to an acceptable low values. It is usually

the hun! step in a series of processing and handling operations and the product from a dryer is

often ready for final packaging. Drying is then a relative term and means a reduction in

moisture content from an initial value to some acceptable final value. Cassava has about 60%

water content while final garri is between 10-15% [Egb(1987j. Garri frying is also known

as galTi cation.

Garri frying is a stressful task. In manual garri frying, the smoke and vapour emission

causes discomfort to the worker. The studious nature of garri processing makes large scale

garri production less attractive and discouraging to young people. The statement of problem

therefore is to identify a means of designing a batch process garri frying machine that will

achieve the following;

1. Produce the desired and acceptable cassava product for the consumer.

2. Produce garri in commercial quantity at a faster rate.

3. Be an environmental! operational friendly machine

1.3 Objective of Study

The major objective of the study is:

1. To design and fabricate a garri frying machine with a good level of efficiency

2. l'o determine the performance of the garri frying machine

1.4 Justi!icatioii

The major essence of this project is to develop a system that will eliminate the lime

consuming, uncomfortable and health hazards posed to the operator of the village technique

of garri frying, and at the same time simulating this village technique in order to obtain a good

quality garri. This study is thus significant in the sense that it will bridge the gap between the

existing traditional technology and the emerging modern technology, using the advantages of

both to produce a desirable, affordable, available and acceptable product.

1.5 Scope of Study

With the aid of modern science and advancement in technology the garri processing

steps could be mechanized. This project will focus more on mechanizing the garri frying

method.
 CHAPTER TWO

LITERATURE REVIEW

2.1 Gain Frying Machine

Earlier design on garri production plants did not produce the desired and acceptable

cassava product for the consumers. The designers of those plants did not take into account the

specifications of the existing local technology. Traditionally, garri is fried by women in

shallow earthenware, cast-iron pans (Agbada, Nigerian Ibo) over a wood fire. Women use

spatula-like paddles of wood or calabash sections to press the sieved mash against the hot

surface of the frying pan and turn it vigorously to avoid caking. The operator sits sideways by

the fireplace while frying. The discomfort due to heat and the sitting posture of the operator

have been of concern to researchers.

2.2 Brief History of Cassava

Oguleye (2002) identified two main species of cassava, manihot pamata (bitter

cassava) and n-ianihotAipi (sweet cassava). This classification is based on the level of hydro

cynic acid present in the roots.

Archaeological evidence shows that cassava originated from Latin America (Brazil,

niexicocic) where there was evidence of early existence from artefacts. Hanks 2003 traced its

debut into Africa in the 16t1 century at the mouth of congo river. It is now grown in most sub-

tropical regions of Africa.

In recent times there has been increased research on cassava which has revealed

numerous economic value of cassava which includes: production of ethanol, production of

cassava flour, starch and also production of bio-fuels from cassava.

4
2.3 Garrification Process

Prior to the garri frying stage, cassava is fermented and sieved. Cassava mash is

produced after several processing operations, which include peeling of the tubers, grating,

de watering, fermentation and sifting.

1) 1-larvesting: 1-lere the cassava root is uprooted from the ground and are detached from

the stems

2) Peeling: The bark of the cassava is gently removed in other to expose the whitish

starchy endocarp inside

3) Washing: The already pillcd cassava is washed to remove dirt and sand

4) Grating: This process involves crushing the already pilled cassava.

5) Dc-watering- This is the act of removing water from grounded cassava marsh

6) Cassava marsh screening

7) Frying of dry marsh

8) Cooling: Here the fried garri is spread outside to lose more moisture through

evaporation.

Garri is usually classified by its particle size:

i. Extra-fine: passes through 0.25 mm to 0.5 mm aperture sieve

ii. Fine: passes through 0.5 mm to 1 mm aperture sieve

iii. Coarse: passes through 1 mm to 1.25 mm aperture sieve

iv. Extra coarse: passes through 1.25 mm to 2.0 mm aperture sieve.

S
 Ilie SiZe of galTi particles dC1)Ci)ds on thc degree oF gelatinization. 'Flic recommended

garri particle ranges between fine and coarse (11'l'A 1990).'Fhe quality of garri is also graded

by color of the garri after the frying process. Burnt garri has low market demand while the

white and creamy coloured garri are the most preferred

The mash that is subjected to drying should be properly dc-watered in other to

enhance the rate of frying and prevent excessive gelatinization.

Fig 2.3: Burnt, white and creamy garri

2.4 Cassava processing and utilization

Cassava is a very versatile commodity with numerous uses and by-products. Each

component of the plant can be valuable to its cultivator. The leaves may be fed to livestock as

a protein feed supplement. The stem is used for plant propagation and grafting. The roots are

typically processed for human and industrial consumption.

6
 In Nigeria, the consumption pattern varies according to ecological zones. Garri, a

roasted granule is the dominant product and is widely accepted in both rural and urban areas.

It can be consumed without any additives, or consumed with a variety of additives such as

sugar, groundnut, fish, meat and stew. FuJ'u and Akpu, a fermented wet paste from cassava is

also widely consumed throughout the country especially in the southern zones.

Estimates of industrial use of cassava suggest that approximately sixteen percent of

cassava root production was utilized as an industrial raw material in 2001 in Nigeria (Igbeka

J.0 1995). Ten percent was used as chips in animal feed, five percent was processed into a

syrup concentrate for soft drinks and less than one percent was processed into high quality

cassava flour used in biscuits and confectionary, dextrin pre-gelled starch for adhesives,

starch and hydrolysates for pharmaceuticals, and seasonings (Jackson et al (1981).

Cassava processing operations in Nigeria can be described at 5 levels of capacity. The

common terms used to describe these capacity levels are household (or cottage), micro, small,

medium and large. Household level processing typically does not employ any outside labour.

The household consumes virtually all of the processed products and sells a small amount to

raise income for additional household needs. At present, most Nigerian processors fall within

this category.

At the micro processing capacity the employment of one or two units of labour may

take place while processing a variety of cassava products. This enterprise typically uses batch

processing. Batch processing may take four hours pci day and this would be sufficient for the

owner/operator.

Nigeria has a few cassava processors in this category of operation. The small and

medium processing operations typically employ three to ten workers at present.

7
'I'able 2:4 Production Levels of Cassava in Nigeria and other major Cassava Producing
Countries
Country Harvested Area (x160Ha) Production Levels (MT) Yield kgi016Ha
1998 1999 2000 '1998 1999 2000 1998 1999 2000

World Total 101,175 104812 100.619 158,620 169,062 172.737 1.568 1.613 1,717
Nigeria 16.856 19,200 19,200 30,409 32,69( 32.69! 1,804 1,703 1,70!
Brazil L913 9.391 10.687 19.809 20.892 22.960 1.998 2,112 2,152
'lThailand 5.527 6.659 7,068 15,591 16.507 19.049 2,389 2.479 2,695
Th'dnesia .31 8.500 8,500 14,728 16.347 16.347 1956 1,923 1,923
Congo . 13.750 12,710 6,855 16,500 16.500 15,959 1.200 1,298 2,328
Ghana 3,933 4063 4,063 7,172 7,845 7,845 1,821 1,931 1,931
India 1.531 1,563 1,563 5,868 5,800 .8,800 3,833 3,711 3,711
Tanzania 4.331 4,375 5,301 6,193 7,182 5,758 1,430 1,642 1,086
Uganda 2.138 2,344 2,388 2,285 3.300 4,965 1,069 1,408 2,080
Mo2arnbiqu 5 344 5,988 5,'OOO 5,639 5,353 4,543 889 894 929
Others 23.316 29,519 30,014 34,426 36,603 36.713 1,216 1.240 1,223

(IITA 1990)

A lot of work has been done on mechanization of the garri production stages. This also

includes the frying of garri. This stage is stressful and involves lots of drudgery. Some example

of existing garri fryer includes:

2.5 The Uniljadaii Carri Fryer

(University ol' Ibadan) improved garri fryer (Igbeka, 1995) is, made of a uireplace oven

with a chimney and a frying pan. The frying pan which is 200cm x 60cm x 10cm is designed to

have trapezoidal shape with its side inclined at 60° to the horizontal. The inclination of the sides

allows for gradual gravitational flow of garri down the sides of the fryer. It is made from a 4mm

thick black steel sheet, which is not easily corroded and does not turn black afler heating. The

frying pan has an opening or chute on one side for discharging the finished product into a

receiving pan. The frying pan sits on a rectangular fireplace built of clay which is 60cm high and

has an opening on one side of the breath or width from where firewood is fed into the oven,

while the other width carries the chimney. There are two small

8
ventilation openings on one side of the length. The wall thickness of the fireplace is 22.5cm

and the effective volume of the heating chamber of the fireplace is 0.72m3. It can use up to

20kg of wood as source of heat. The structure is housed under a shed made of corrugated iron

sheets. The flyer is operated by two people sitting on both ends of the fireplace without

ventilation. The Uni-Ibadan garri fryer is 85% efficient [Akinbolade . ,l986J. The

limitation of this garri fryer is that, its processes are not fully mechanized. The turning of the

cassava mash is still done manually by two operators sitting at both ends of the fryer. Details

of the construction can bc obtained in Egba (1987).

Field tests amongst gari producers showed that the improved models had the following

advantages over the village fryer:

a) The nuisance of smoke was totally eliminated.

b) Sweating by the operator was drastically reduced

2.6 Newell Dunford model of Garri Fryer

This was the first equipment designed jointly by the Newell Dunford Company in

London and the Federal Institute of Industrial Research (FIIRO), Oshodi in Nigeria. It is a

garri producing plant of which the fryer is just one of the components. In the frying section,

heat from a gas fire is controlled and regulated by thermostats at various points in the process.

The fryer structure is a circular stainless steel, heated from outside with the fryers curve

linearly lined internally.

9
The Newel! Dunford Model garri fryer has low efficiency 50% (Ahmed 1992), the

limitation of this machine are;

1. The machine is operated by gas regulated by therrnostatt This is expensive for rural

farmers to purchase.

2. The garri produced by Newell Dunford Model garri fryer is roasted instead of being

fried. This lead to low market demand.

2.7 Brazilian model of Garri Fryer

The Brazilian model fryer consists of a semi-circular steel plate and operates on a

batch process drying. At the top, the plate has a large ring gear . It is mashed to an inner

annulus which is coirnected to a vertical shaft with large steel paddles. A specific batch of

sieved cassava mash is dropped into the circular plate and the eccentric paddles shift the mass

circularly to produce a dry product. An automatic gate is opened at the side of the plate and

the dried product falls into a funnel by gravity.

This model is designed and manufactured in Brazil. It seems to be better than the

Newell Dunford model, and the product obtained from it is similar to gari in Nigeria, even

though it is not exactly the same. It has an efficiency of 95% according to Ahmed

(1992).and was able to handle large quantity of garri compared to rural garri frying method

(Egba 1987).

The limitation of this flyer is that its product looked more like dried garri than fried garri,and

also frying was not evenly spread within a given batch.

10
 From previous reviews it was observed that temperature regulation and timing affects
x
the output of garri. The newell dunford model made use of gas cylinder and gear mechanism

which will be more expensive for most farmers to afford and maintain. Mechanizing rural

garri frying method, by fabricating an efficient and affordable machine will help create

employment to the teaming youth. This machine will reduce drudgery and produce garri at

good quantity and quality.

11
 CHAPTER THREE

MATERIALS AND METHOD

3.1 Conception of the Machine

The machine is conceptualized to be a batch process which consists of a solid frame

made of an angle iron of adequate thickness for stability, a hopper that will hold a reasonable

amount of the material before refilling, a sluice gate, shaft with wooden paddles attached to it,

ball bearings for power transmission, anelcetric motor (prime mover), a charcoal tray and a

discharge outlet.

3.2 Design Consideration

The following were taken into consideration in the design of the garri frying machine;

(i) The ability to fry effectively without gelatinization

(ii) Affordability of the machine.

(iii)Ergonomics of the machine

(iv) Efficient power utilization to reduce power loss

3.3 Design Analysis! Theoretical Considerations

The main system to be considered in the design of the machine are; the hopper size,

the shaft design on the basis of strength, the cylinder size, the volume of cassava mash in the

cylinder , the quantity of heat required, the belt length, also important in the designing of this

garri frying machine arc the material considerations.

12
3.3.1 Shaft Considerations

As far as the design and fabrication of the garri frying machine is concerned, the

shaft performs the major part of the frying operation, and it is coupled with wooden flying

paddles, also attached to a bearing on both ends.

The related factors are;

a) The shall diameter

b) The rotating speed of the shaft

3.3.2 Mechanical Factors

i. Strength, rigidity and simplicity of materials of construction

ii. Portability of the machine

iii. The shaft should be rigid enough to withstand combined bending and tensional

stresses to which it is been subjcted during operation.

iv. Easy inspection, serviceability, and maintainability of the machine.

v. Durability of the machine.

vi. Acoustic factor

3.3.3 Economical Factors and Safety Considerations

The economic factors considered in the garri frying machine were;

a) Availability and the cost of its construction and materials.

b) Fabrication methods employed in its construction.

c) Efficiency of fry

13
3.3.4 Materials Consideration

The material consideration required in the effective design of this machine includes

the moisture content of the material, coefficient of friction of the mash and also the density of

cassava mash which was obtained from literature

3.4 Design Calculations and Selection of Machine Components

3.4.1 i1O1)per design

Volume of 12600cm3(assumed) cassava mash is needed to pass through the hopper in five

times

Volume of hopper =-x BH (1)

V11 = Volume of the hopper,

B = Base area of the hopper,

H = height of the hopper

But,B=LW (2)

L = length of the base = 41cm

W = width of the base =33cm

B41x33cm 1353cm 13.53m

Substituting (13.53 m) into equation (2)

V11 = x 1353x 29 = 13O79cm3 O.O13O79ni3

3

N=-"-- (3)
vh

N = number of times the mash passes through the hopper

V = volume of mash that passes through the hopper,

V11 = volume of mash in the hopper

14
 0.0126
N= 0.0130 79

The garri mash passes Stimes through the hopper.

3.4.2 Cylinder size

The cylinder was sized using the postulates that necessary space (evaporation space) is

required above the mash in the cylinder; space is necessary to demonstrate frying process and

Length that loud themash within a specified time.

Vc 1tr2 h (4)
v = cylinder volume
R = cylinder radius
L = cylinder length
v =3.142 X (0.1)2 X1.24 0039in3

3.4.3 Volume of Cassava Mashin the Cylinder

Assuming the cassava mash in the cylinder is one- third volume of thin cylinder

V fll C (5)

Where;

V 1 =volume of mash in the cylinder

V = volume of the cylinder

Vx 0.039 0.013m3

3.4.4 Mass of cassava in the cylinder

Vm
(6)

p density of cassava mash 1509kg/m3

15
v =volurne of the cylinder =O.013m3

rn =1509 x0.013 =19.61kg

3.4.5. 1-leat required for the Drying

Q=MCAT (7)

Where, Q= quantity of heat required

M= mass of cassava mash in the cylinder

C specific heat capacity= 1 .59j/kg°c

AT temperature = 60°c

Q= 19.61 x 1.59 x60 =1871.5w

3.4.6. Determination of belt length

L 2c ±0/2(D1 ± D2 ) ± (j + D,) (8)

4C
C=2(DI+D2)

C = 2(0.06 + 0.15)

C =0.42m

Then L = 2(0.42) + 3.142/2 (0.06 + 0.15 ) -I- ( 0.15 — 0.06)/4 (0.42)

=0.84 + 1.57(0.2 1) + 0.0532

=L23m

16
 4

Fig. 3.4.6: Open Belt Drive

3.4.7 Speed of Pu1liy

- 3.1420.06x1440
4.524m/s
60 60

- 1tD2N 2 - 3.142x0.06x40 - 7.536

- O.126m/s
60 60 60

3.4.8 Shaft design

The shaft in question is the transmission shaft (susceptible to twisting as well as

bending). It has a wooden paddle attached to it, two bearings mounted on it. However, for

calculation purposes both strength will be equated so as to find diameter.

Consequently, it is assumed that the shaft is subjected to twisting moment or torque

only. Thus, the diameter of the shaft is obtained by using torsion equation

Tr
i.e. -=- (Khurmi and Gupta, 2002) (9)
Jr

Where:

17
T twisting moment acting upon the shaft

J polar moment of inertia of the shaft about the axis of rotation

r torsional shear stress

r = distance from the neutral axis to the outermost fiber d/2 (where'd' is the diameter of the

shaft) for solid shaft, polar moment of inertia,

J=--xd4 (10)
32

Then, equation (10) will be;

T= —xrxd3
if

16

3.4.9 Torque on shaft

For twisting moment (T), power tiansmitted (watts) by the shaft is given as;

P =(Khurmi and Gupta, 2002) (12)

60

p x60
Then, T (13)
2,rN

T = twisting moment in N-m

N = speed of the shaft in rpm

3.4.10 Power required for rotating shaft

p 27rNT
(14)
60

601' - 60x746 44760

27rN 2 x3.142x40 251

T= 178.32

TXN
Hp=
9550

18
 178.32 x40
— —0.746hp
9550

0.74 x 746 = 0.56kw

3.4.11 Deterniining Shaft Diameter

32T 2t4
(15)
ird 4 d

According to American society of mechanical engineers (ASME) code for design

transmission shaft, the maximum permissible stress is 56rnpa without allowance of key ways

d3 =!
itt
d = V16 x 178.32/3.142 x 56
2853.12
—162.1
175.95
V162.1 = 2.8 3cm

19
 Charcoal
tray

Figure 3.4.11: Isometric view of garri frying machine

20
3.5 Description of Machine Components

In the design and fabrication of garri fryer there are essential components which

should be considered such as the .hopper, frying cylinder, the frying paddles and the heat

source which is the charcoal chambers.

The Hopper: Hopper is commonly found in industrial machines, and its basic

function is to feed raw materials into the machine. Hopper can come in different

shapes depending on the type of the raw material in use; its passage equally may be

big or small such that water or solid materials may pass to the machine. The nature of

food material we are fig 3.4.11presently handling lead to the selection of a square

type hopper. The hopper material used was mild steel, because mild steel is cheaper

and readily available. The hopper is positioned above the cylinder and is welded on

top of the cylinder .this enableds filling to be achieved by gravity.

The trough: The trough is part of the machine that conducts heat used for frying the

sieved particle over a selected time. It is made with a mild steel material which

generates heat from the charcoal underneath the cylindrical fryer fig 3.4.11

The frying paddle: The frying paddle is made of calabash.The calabash is cut into

sizes and attached to the shaft alternately in such a way the garri marsh moves

forward and backward until the garri is done.fig 3.4.11

The discharge chute: This is an outlet for the fried garri. it has a sluice gate which is

used to close the outlet during the frying operation.

- Charcoal tray: This is located under the trough .It holds charcoal, which is the source

ofheat.Fig3.4.11

21.
 The moisture content of the cassava mash was determined by gravimetric method. A

known mass of the mash was placed in an oven at 110 degrees for 8 hours. The final weight

was taken when the product has cooled down inside a desiccator; the moisture content was

obtained using the wet basis method:

Mc _w0 f x 1OO (1)

Where

Mc = Moisture content (wet basis)in %

W0 = Weight of wet mash in (kg)

W1 = Weight of dried mash in (kg)

3.8 Variation in Quantity of Mash with Time of Frying

The first experiment was done by 'arying the quantity of mash with frying time.

The cassava mash is divided into three batches 5kg, 7kg, 9kg, its initial moisture content was

38.6%. The first batch was put into the frying cylinder, and a stop watch is used to check the

time it takes to fry.

3.9 Determination of Quantity of Charcoal Required

This second experiment was conducted to determine the quantity of charcoal required to

turn the cassava marsh into fried garri. The adequate temperature required to get a good

quality garri is 60° EgbaN. C. (1987).

23
in other to determine the quantity of charcoal required, a varying mass of charcoal (2kg, 4kg,

7kg) was used to determine the mass of charcoal that will be able to raise the trough to the

required temperature.

3.9.1 Change in Moisture Content with Time

In this third experiment ,5kg of cassava marsh was introduced into the frying cylinder and the

moisture content of the mash was checked at an interval or 5 minutes until the cassava marsh

turned into garri and has a constant moisture, which is the final moisture content.

24
--

ChAPTER FOUR

RESULT AND DISCUSSION

4.1 Result of Experiments

Variation of Cassava Marsh with Frying Time

At the end of the experiment it was observed that 5kg cassava marsh fried to a good quality

of garri at 12 minutes. When 10kg of cassava mash was introduced it fried to quality garri at

1 5 minutes, and when the 9kg was introduced into the fryer, it took 1 8minutes to fry to good

(hal ily tr1,1

TabLe 4.1: Showing the relationship between the Mass of cassava mash and Frying time

Mass of cassava mash (kg) Frying time (mins)

5 12

7 15

9 18

From the experiment it was observed that an increased in cassava mash lead to an increase in

the time required to fry the cassava mash to good quality garri.

Change in Moisture Content of Mash with Time

The 9kg cassava mash was used for this experiment. The moisture content was determined

at intervals of Smins, until it turned to garri at a final moisture content of 11.8% in l8rnins.

Below is the tabulated result of the experiment.

25
1'able 4.1.1 Change in moisture content of 9kg cassava mash with time

Time (mins) Moisture Content (%)

0 38.6

5 27.8

10 20.3

15 16.5

18 11.8

4.2 Determination of the Quantity of Charcoal Required

In this experiment varying mass of charcoal was used to raise the trough to the

required temperature which is 60°c

The result of the experiment is tabulated below;

Table 4.2: The l(clationshi between the Mass of Charcoal and the Time taken to raise
the trough Temperature 60 c

Mass of charcoal (kg) Time taken to raise the trough

temperature to 60°c (miiis)

2 30

4 20

6 15

26
4.3 Determination of the Quantity of Charcoal Required

From the result of the experiment above, 6kg of charcoal was able to heat up the trough to a

temperature of 60°c at a faster rate. Therefore, 6kg charcoal is the most appropriate charcoal

quantity to be used.

4.4 Determination of Throughput Capacity and Functional Efficiency

The experiment was done to determine the functional efficiency and throughput capacity of

the machine, putting into consideration the results from the previous experiments.

The machine speed was set to 40rpm required speed( igbeka J.0 1995), and 6kg charcoal

was used as a source of heat for frying the cassava mash of 9kg, with initial moisture content

of 38.6% was poured into the frying trough preheated to 60°c. This was done intermittently

(using the village technique) 3kg of mash was poured into the fryer and fried for two minute,

and another 3kg added and fried for two minutes before finally adding the remaining 3kg.

This helps in prevention of burning and formation of cake or lumps.

The cassava mash was moved forward and backward intermittently with the aid of the control

box connected to the electric motor.

27
The throughput capacity is given as:

Total quantity handled (cassava mash)

total time taken
= 21/45= O.47x60

28.2kg/hr

Initial moisture content of cassava = 38.60%

Final moisture content 11.8%

Quantity of moisture removed = 38.6 — 11.8

=26.8

work done
efficiency = x 100
time
= 26.8 100
x-=. 59.6 =60%
45 1

28
 CHAPTER FIVE

CONCUJSION/RECOMMENDATION

5.1 Conclusion

The performance of the garri fryer was evaluated at National Root Crop Research Institute.

The optimum speed of the machine is 40rpm. The average mass of charcoal used as a source

of heat was 6kg. Throughput capacity was determined to be 28.2kg/hr with 60% efficiency.

•5.2 Rccoinmcndation

The machine performed satisfactorily during the period of operation with minimum

breakdown. It reduced drudgery, labour, and time of operation and also eliminates smoke

during operation. The machine is rccommcnded for adoption and commercialization to meet

the need of garri processors.

29
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