Optimization of the design parameters of a plate-type hand-operated root crop chipping machine

Date

1985

Abstract

An experimental set-up patterned after an IRRI-designed hand operated root crop chipping machine was designed and tested to determine its optimum design parameters. The selection of the parameters was based on the minimum force required for chipping as affected by the chipping plate angle, blade bevel angle and the thickness of the chips. The effect of the chipping plate speed on the chipping force was also investigated. The set-up essentially consists of a chipping plate where the chipping blade is attached, a hopper which also serves as the counter-cutting edge, an electric motor for driving the machine at constant speed and a metal frame for varying the angle of the chipping plate. The desired speed of the chipping plate was achieved through a set of reduction pulleys. The speed of the chipping plate was varied by changing the pulley of the electrical motor. Tests with sweet potato and cassava revealed that the chipping force was largely affected by the thickness of the chips, followed by the blade bevel angle and was least affected by the chipping plate angle. It was also observed that there was a reduction in the chipping forces as the speed of the chipping plate and the rake angle were increased. From the computed values of the chipping force based on the Box-Behnken model, a blade bevel angle of 30°-35°, plate angle of 90° and chip thickness from 2.0-3.0 mm for sweet potato are recommended for minimum chipping force. For cassava, a blade bevel angle of 15 °C, chipping plate angle of 90° and chip thickness from 2.0-3.0 mm for sweet potato are recommended for minimum chipping force. For cassava, a blade bevel angle of 15 °, chipping plate angle of 90 ° and chip thickness from 2.0-2.5mm are recommended. Drying experiment for the chips was also conducted, and it was observed, as in the experiments of Jeon (1968) and Lescano (1982), that the rate of drying for thinner chips is significantly faster than that of the thicker chips at a drying temperature of 90 °C.

Document Type

Master Thesis

Language

English

Location

UPLB Main Library Special Collections Section (USCS)

Call Number

LG 995 1985 A2 L66

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