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The document outlines the design of an automated vegetable cutter and slicer aimed at reducing labor costs, enhancing safety, and minimizing contamination in food preparation. It highlights the challenges associated with manual slicing, including time consumption and injury risks, and presents objectives for developing a multifunctional machine that can handle various vegetables. The project aims to improve efficiency and safety in the food industry by automating the cutting process.

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Joka Tinashe
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3 views

project

The document outlines the design of an automated vegetable cutter and slicer aimed at reducing labor costs, enhancing safety, and minimizing contamination in food preparation. It highlights the challenges associated with manual slicing, including time consumption and injury risks, and presents objectives for developing a multifunctional machine that can handle various vegetables. The project aims to improve efficiency and safety in the food industry by automating the cutting process.

Uploaded by

Joka Tinashe
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
You are on page 1/ 4

TITLE: DESIGN OF AN AUTOMATED VEGETABLE CUTTER AND SLICER

Chapter 1: Introduction

1.1 Introduction
The background, problem statement, purpose, goals, research questions, rationale, intended
project structure, and chapter summary are all included in this chapter.

1.2 Background of the study


Vegetables are classified as herbaceous plants or parts of plants that are consumed whole or
in part (Welbaum, 2015). From 1970 to 2009, for instance, the world's vegetable production
increased by more than four times (FAO, 2011). This increase was primarily due to long-term
technological advancements. Vegetables are produced on a large scale for supermarkets and
certain food industries, such as those that can.
The main challenge is to make the vegetable smaller so that the client can eat it more simply.
Cutting and slicing have been popular for a long time, and various techniques have been
employed to complete the unique jobs. Knives and other devices designed for that purpose
were used in traditional procedures. These techniques have created time-consuming and
exhausting jobs, particularly in our hectic lifestyles.
Originally manual machines have continuously evolved into semi-automated and then fully
automatic machines. Even though it's a convenient and time-consuming task in our hectic
life, manual vegetable slicing and cutting is nevertheless common in a variety of settings,
including small-scale food companies, some restaurants, and some educational institutions. A
machine or equipment that cuts and/or slices fruits and vegetables for direct consumption or
canning with little to no human labor is called an automated vegetable cutter and slicer.
Webster (2017). The majority of human intervention is eliminated by automation, which is
advantageous in vegetable cutters and slicers in particular since there is less contamination.
Because the cutter and slicer blades are vary in shape and size, the customer can choose the
size of the cuts and slices they want.
Different criteria were used in the design of the current vegetable cutters and slicers.
According to Jiang (2013), the technology for slicing and chopping vegetables dates back to
the 1970s. Since ancient times, humans have cut and/or sliced their veggies using traditional
methods. Such methods include blades. Because it does not require complex mechanics to
operate, this method is said to be the least expensive. People frequently cut themselves when
attempting to create appropriate cuts and slices, which presents challenges when assessing the
accidents related to this technique. Depending on the shaft and bearing position, the slicer's
structure can be divided into horizontal and vertical sections (Zhou, 2003). Common cuts like
bruises, macedoines. must be carried by highly qualified individuals; otherwise, one runs the
risk of becoming hurt. These issues have resulted in decreased production, for example in the
food business, and increased costs for labour training. The method's significant time
consumption is its main drawback.
This project aims to develop a multifunctional, automated vegetable slicing machine.
Developing a small, practical, safe, and easy-to-use automatic vegetable slicing machine that
can handle a range of duties is the aim of this project.

1.3 Problem statement


Manually operated vegetable slicers and cutters have resulted in time-consuming, labour-
intensive activities and increased contamination hazards. Even though many people
appreciate the knife work, preparing big quantities of fruit and vegetables takes time. Another
crucial factor in the commercial food business is quality. For many hours, humans cannot
consistently chop vegetables because our steady hand may falter. Humans can also injure
others by being negligent.
1.4 Aim
The project intends to develop and produce an automated vegetable cutting machine that
lowers labor costs in food production, enhances handling capabilities for a variety of
vegetables, and increases safety features to prevent users from harm.
1.5 Objectives
 To develop an automatic vegetable cutter and slicer machine
 To develop a machine that uses both AC and DC current
 To develop a machine that is easy to assemble and disassemble
 A machine that minimises the number of contaminants on the vegetables

1.6 Justification
Every contaminated surface that people encounter in their daily lives has a significant
potential for transferring dangerous bacteria to their hands, and infected hands are more likely
to spread illnesses to both the individual and other people. Therefore, automating the
equipment will limit the amount of interaction between the operator and the vegetables. Also
every kind of vegetable, including those that are readily available locally, will be cut and
sliced as part of the design. This is advantageous since even in rural areas, the design will be
seen acceptable. Traditional veggies that are not recognized by the machines now in use will
be cut and sliced as part of the design.
1.7 Chapter summary
This chapter provided an explanation of the introduction of the project. Objectives has been
developed from every issue statement. Along with its significance, the project's goal is to
assess the machine's output in cutting potatoes, carrots, rape and onions by determining its
cutting efficiency and throughput capacity at various working speeds. The next chapter will
be reviewing literature pertaining to the project at hand.

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