Design and Development of Mango (<i>Mangifera Indica.</i> L) Fruit Peeler Machine

Alemu Girma Tura

doi:doi:10.11648/j.ijfsb.20200503.13

| Peer-Reviewed

Design and Development of Mango (Mangifera Indica. L) Fruit Peeler Machine

Alemu Girma Tura

Published in International Journal of Food Science and Biotechnology (Volume 5, Issue 3)

Received: 22 September 2020 Accepted: 14 October 2020 Published: 30 October 2020

Views: Downloads:

Download PDF

Share This Article

Twitter
Linked In
Facebook

Abstract

Mango fruit is the most popular fruit on the planet and most likely fruit cultivation grown in Ethiopia. The peeling of the mango is one process that is done traditionally and time-consuming. Not only this but also, during peeling, there is the loss of pulp within seed and peel. A process of peeling is removing the peel from mango pulp which is commonly done manually which results in a waste of time, low and fewer quality products and hand hurt. To make the peeling process easy, a peeler machine was designed and developed. The peeler machine consists of the frames, spur gears, sample shaft, blade shaft, screw shaft, blade, and handling which has been made of locally sourced materials to making it cost-effective. After the design of the peeler machine, the efficiency of the developed prototype was carried out by using mango fruit. The abstract focused on designing and developing an effective peeler machine for both commercial and household use with the main objective of improves the hygiene of any mango product processes, increase supply of mango fruit in restaurants, reduce environmental waste and may reduce the highest cost of processed mango product in market.

Published in	International Journal of Food Science and Biotechnology (Volume 5, Issue 3)
DOI	10.11648/j.ijfsb.20200503.13
Page(s)	39-44
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2024. Published by Science Publishing Group

Keywords

Design, Machine, Mango, Peeler, Process

References

[1]	Ajila CM, Bhat SG, and Prasada Rao UJS. 2007a. Valuable components of raw and ripe peels from two Indian mango varieties. Food Chem 102, 1006–11.
[2]	Al-Juamilyetal. 2007. Peeling performance of a fruit and vegetable solar drying system in Iraq. Desalination, 209: 163-170.
[3]	Arumugam, R., & Manikandan, M. 2011. Fermentation of Pretreated Hydrolyzates of Banana and Mango Fruit Wastes for Ethanol Production. ASIAN J. EXP. BIOL. SCI., 2 (2), 246–256.
[4]	Bandyopadhyay, K., And, C. C., & Bhattacharyya, S. (2014). Fortification of Mango Peel and Kernel Powder in Cookies Formulation. Journal of Academia and Industrial Research, 2 (12), 661–664.
[5]	Castro-vargas, H. I., Vivas, D. B., Barbosa, J. O., Johanna, S., Medina, M., Aristizabal, F., & Parada-alfonso, F. 2019. Bioactive Phenolic Compounds from the Agroindustrial Waste of Colombian Mango Cultivars ‘Sugar Mango’ and ‘Tommy Atkins’-An Alternative for Their Use and Valorization. Antioxidants, 1–19. https://doi.org/10.3390/antiox8020041.
[6]	Cheung, W. M., Newnes, L. B., Mileham, A. R., Marsh, R., Lanham, J. D. 2011. Cost estimation in classification and methodology review. Journal of Manufacturing Science and Engineering. 5 (2). pp. 122-142.
[7]	D. Więcek and D. Więcek. 2017. “Production Costs of Machine Elements Estimated in the Design Phase”, in Intelligent Systems in Production Engineering and Maintenance – ISPEM. Advances in Intelligent Systems and Computing, vol. 637.
[8]	Gurumeenakshi, G., Varadharaju, N., & Rajeswari, R. 2019. Quality Analysis of Mango Fruit Waste for Utilization in Food Products. International Journal of Current Microbiology and Applied Sciences, 8 (03), 20–27.
[9]	Mauchand, M., Siadat, A., Bernard, A., Perry, N. 2008. Proposal for tool-based method of product cost estimation during conceptual design, Journal of Engineering Design 19, 159-172.
[10]	Mulatu Wakjira. 2010. Harvesting and drying of fruits in Ethiopia, Department of Horticulture and Plant Sciences, College of Agriculture and Veterinary.
[11]	Niazi, A., Dai, J. S., Balabani, S., Seneviratne, L. 2006. Product cost estimation: technique classification and methodology review. Journal of Manufacturing Science and Engineering, 128, 563-575.
[12]	Pino JA, Mesa J, Muòoz Y, Marta MP, and Marbot R. 2005. Volatile components from mango (Mangifera indica L.) cultivars. J Agric Food Chem 53, 2213–23.
[13]	Sriram Sridharan. 2004. Mechanical Design and Analysis of a Discrete Variable Transmission System for Transmission Based Actuators. Masters Theses at University of Tennessee Knoxvil.
[14]	Syed Zameer Hussain, S. Javare Gowda and S. C. Mandhar. 2004. Comparative Evaluation Of Manual And Mechanical Raw Mango Peeling in Indian J. Agric. Res., 38 (2): 106–110.
[15]	Tu, Y. L., Xie S. Q. and Fung, R. Y. K., (2007), “Product Development Cost Estimation in Mass Customization”, IEEE Transactions on Engineering Management, Vol. 54, No. 1, 2007, pp. 29-40.

Cite This Article

Plain Text BibTeX RIS

APA Style

Alemu Girma Tura. (2020). Design and Development of Mango (Mangifera Indica. L) Fruit Peeler Machine. International Journal of Food Science and Biotechnology, 5(3), 39-44. https://doi.org/10.11648/j.ijfsb.20200503.13

Copy | Download

ACS Style

Alemu Girma Tura. Design and Development of Mango (Mangifera Indica. L) Fruit Peeler Machine. Int. J. Food Sci. Biotechnol. 2020, 5(3), 39-44. doi: 10.11648/j.ijfsb.20200503.13

Copy | Download

AMA Style

Alemu Girma Tura. Design and Development of Mango (Mangifera Indica. L) Fruit Peeler Machine. Int J Food Sci Biotechnol. 2020;5(3):39-44. doi: 10.11648/j.ijfsb.20200503.13

Copy | Download

@article{10.11648/j.ijfsb.20200503.13,
  author = {Alemu Girma Tura},
  title = {Design and Development of Mango (Mangifera Indica. L) Fruit Peeler Machine},
  journal = {International Journal of Food Science and Biotechnology},
  volume = {5},
  number = {3},
  pages = {39-44},
  doi = {10.11648/j.ijfsb.20200503.13},
  url = {https://doi.org/10.11648/j.ijfsb.20200503.13},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijfsb.20200503.13},
  abstract = {Mango fruit is the most popular fruit on the planet and most likely fruit cultivation grown in Ethiopia. The peeling of the mango is one process that is done traditionally and time-consuming. Not only this but also, during peeling, there is the loss of pulp within seed and peel. A process of peeling is removing the peel from mango pulp which is commonly done manually which results in a waste of time, low and fewer quality products and hand hurt. To make the peeling process easy, a peeler machine was designed and developed. The peeler machine consists of the frames, spur gears, sample shaft, blade shaft, screw shaft, blade, and handling which has been made of locally sourced materials to making it cost-effective. After the design of the peeler machine, the efficiency of the developed prototype was carried out by using mango fruit. The abstract focused on designing and developing an effective peeler machine for both commercial and household use with the main objective of improves the hygiene of any mango product processes, increase supply of mango fruit in restaurants, reduce environmental waste and may reduce the highest cost of processed mango product in market.},
 year = {2020}
}

Copy | Download

TY - JOUR
T1 - Design and Development of Mango (Mangifera Indica. L) Fruit Peeler Machine
AU - Alemu Girma Tura
Y1 - 2020/10/30
PY - 2020
N1 - https://doi.org/10.11648/j.ijfsb.20200503.13
DO - 10.11648/j.ijfsb.20200503.13
T2 - International Journal of Food Science and Biotechnology
JF - International Journal of Food Science and Biotechnology
JO - International Journal of Food Science and Biotechnology
SP - 39
EP - 44
PB - Science Publishing Group
SN - 2578-9643
UR - https://doi.org/10.11648/j.ijfsb.20200503.13
AB - Mango fruit is the most popular fruit on the planet and most likely fruit cultivation grown in Ethiopia. The peeling of the mango is one process that is done traditionally and time-consuming. Not only this but also, during peeling, there is the loss of pulp within seed and peel. A process of peeling is removing the peel from mango pulp which is commonly done manually which results in a waste of time, low and fewer quality products and hand hurt. To make the peeling process easy, a peeler machine was designed and developed. The peeler machine consists of the frames, spur gears, sample shaft, blade shaft, screw shaft, blade, and handling which has been made of locally sourced materials to making it cost-effective. After the design of the peeler machine, the efficiency of the developed prototype was carried out by using mango fruit. The abstract focused on designing and developing an effective peeler machine for both commercial and household use with the main objective of improves the hygiene of any mango product processes, increase supply of mango fruit in restaurants, reduce environmental waste and may reduce the highest cost of processed mango product in market.
VL - 5
IS - 3
ER -

Copy | Download

Author Information

Alemu Girma Tura

Department of Food Process Engineering, Wolkite University, Wolkite, Ethiopia

Download PDF

Sections

Plain Text BibTeX RIS

APA Style

Alemu Girma Tura. (2020). Design and Development of Mango (Mangifera Indica. L) Fruit Peeler Machine. International Journal of Food Science and Biotechnology, 5(3), 39-44. https://doi.org/10.11648/j.ijfsb.20200503.13

Copy | Download

ACS Style

Alemu Girma Tura. Design and Development of Mango (Mangifera Indica. L) Fruit Peeler Machine. Int. J. Food Sci. Biotechnol. 2020, 5(3), 39-44. doi: 10.11648/j.ijfsb.20200503.13

Copy | Download

AMA Style

Alemu Girma Tura. Design and Development of Mango (Mangifera Indica. L) Fruit Peeler Machine. Int J Food Sci Biotechnol. 2020;5(3):39-44. doi: 10.11648/j.ijfsb.20200503.13

Copy | Download

@article{10.11648/j.ijfsb.20200503.13,
  author = {Alemu Girma Tura},
  title = {Design and Development of Mango (Mangifera Indica. L) Fruit Peeler Machine},
  journal = {International Journal of Food Science and Biotechnology},
  volume = {5},
  number = {3},
  pages = {39-44},
  doi = {10.11648/j.ijfsb.20200503.13},
  url = {https://doi.org/10.11648/j.ijfsb.20200503.13},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijfsb.20200503.13},
  abstract = {Mango fruit is the most popular fruit on the planet and most likely fruit cultivation grown in Ethiopia. The peeling of the mango is one process that is done traditionally and time-consuming. Not only this but also, during peeling, there is the loss of pulp within seed and peel. A process of peeling is removing the peel from mango pulp which is commonly done manually which results in a waste of time, low and fewer quality products and hand hurt. To make the peeling process easy, a peeler machine was designed and developed. The peeler machine consists of the frames, spur gears, sample shaft, blade shaft, screw shaft, blade, and handling which has been made of locally sourced materials to making it cost-effective. After the design of the peeler machine, the efficiency of the developed prototype was carried out by using mango fruit. The abstract focused on designing and developing an effective peeler machine for both commercial and household use with the main objective of improves the hygiene of any mango product processes, increase supply of mango fruit in restaurants, reduce environmental waste and may reduce the highest cost of processed mango product in market.},
 year = {2020}
}

Copy | Download