Journal of Engineering and Applied Sciences
ISSN: Online 1818-7803ISSN: Print 1816-949x
Abstract
Most families prefer size reduction of vegetables traditionally, using hand knives on chopping boards in soup making. Advancing from this old method, an affordable low cost slicer was conceived and developed. The unit, a 1.1 kW motorized vegetable slicer with input and output speed of 920 and 62 rpm, respectively was used to slice five different vegetables effectively. Sliced vegetable sizes ranges and estimated operating capacities of 4.6 to 0.7, 13.5 to 1.4, 17.1 to 0.6, 14.7 to 0.5 and 0.6 to 0.2 cm and 1.8, 0.773, 0.3545, 0.2739 and 0.2526 kg/min were observed for water leaf, ugwu, cucumber, cabbage and garlic, respectively. High hygienic vegetables slices were obtained with no potent threat of cut to the fingers and hands as do occur in the use of the old method. Such, threats could lead to transference of ailment via. contact from products to the operator and consumer. Vividly this method is better, hygienic, faster and safer the traditional method. Timeliness of processing is enhanced, preventing spoilage as well as improving the quality and the general hygiene of final vegetable product ready for consumption. This machine could easily be deployed in the fast food business to serve the community.
How to cite this article:
E.S.A Ajisegiri, T.M.A, Olayanju, I.A. Ola and A.C. Ogunniyi. Development of a Low Power and Speed Hygienic Vegetable Slicer.
DOI: https://doi.org/10.36478/jeasci.2019.8067.8071
URL: https://www.makhillpublications.co/view-article/1816-949x/jeasci.2019.8067.8071