The document details the design and fabrication of a food processing machine aimed at preparing hygienic snacks like bajji for street vendors. It includes an abstract, objectives, methodology, and results from modeling and analysis conducted using CATIA V5 and ANSYS software. The project highlights improved hygiene and efficiency in food preparation while reducing human effort and maintenance costs.

1. DESIGN AND DEVELOPMENT OF
FOOD PROCEESING MACHINE
By
M. Siva Prasanth (15021D0403)
M.Tech (CAD/CAM)
Department of Mechanical Engineering
UCEK (A), JNTU - KAKINADA
Under the guidance of
Dr. D. Linga Raju
Assistant Professor

2. CONTENT
• Abstract
• Aim and Objectives
• Introduction
• Literature Review
• Methodology
• Working Procedure
• Applications
• Conclusion
• References

3. Abstract
 In this present situation, people feeling very difficult to eat food outside due to less
hygienic conditions. Particularly in street edible stalls. Here we developed a food
processing machine. This machine prepares a food (breakfast and snacks) like
bajji, punugu…etc. The machine assembly includes sliding operation and worm
wheel mechanism. The machine comprises base stand and top stand. Here the
base stand includes stove and oil pan. The top stand includes circular base stand,
constant plate, batter bowl with gear and worm gear with handle…etc. Initially, a
constant plate is fixed to a circular base stand, whereby the circular base further
connected to a top stand and this complete setup is sliding on the base stand.
Here the top stand moving from one position to another position with the help of
pulling a handle. Further the batter bowl placed on top of an oil pan (looking like
cantilever beam) and the handle further attached to the front view of the top stand
with a bearing. The mechanism of the machine includes a worm gear teeth
connected to an outer side gear of the batter bowl, both gears are contacted by
worm wheel mechanism. It can use to rotate the batter bowl over the constant
plate in the horizontal direction to resulting in extruding dough or batter and to be
dipped into the oil pan. We developed a 3d model and simulation by using CATIA
V5 software and done analysis in Ansys 14.5 software. We fabricated the machine
and got good results. Within a short time get more food in a hygienic manner.
 Key Words: Batter Bowl, Worm, Worm Gear, Handle, Worm wheel mechanism,
Burner, Constant Plate, Top Stand, Base Stand, Burner, Catia and Ansys.

4. Optimal Design
Generate Draft
Check the Possibility with respect to its Application
Generation of 3D Model in Catia V5
Simulation
Structural, Thermal and Modal Analysis in Ansys to
find out Natural Frequency and Mode shapes
Aim and Objective

5. Introduction
 Bajjis are the most ordered food item in our
country. This food is mostly available in Indian
street edible stalls and restaurants....etc.
 People feeling difficult to make bajji for breakfast
and snacks…etc. in a hygienic manner.
 Ex: bajji, ulli bajji, punugu, pesara punugu…etc.
 These kind of foods are not hygienic today. We
developed a machine to make the above foods in a
hygienic.

6. Literature Review
 John H Schulz, William E Krause 1 US1444041A machine –
regulate – feeding of die - Doughnut- Extrusion process.
 Lunsford Joseph 3 US2595865A hopper- Dough Cutter-
Series of Rollers- Dies- Different Shapes- Receiving –
Sheeting Dough- Fry.
 Forsyth Galen E 5 US29668440 A Hopper- Funnel Shape-
dropped – hot oil- regular intervals- conveyor system- Turned
over – Rectangle Shaped oil pan- Delivered out.
 Amos M. Fester 6 APP NO: 729089 Rectangular cooking
vessel – liquid cooking medium- tank include heating
element- varying volume requirement- propulsion pump – to
move the doughnut- extrusion.

7.  B. Kayis and P.A. Iskander (Applied Ergonomics) 7 Designed
– 3d Model- it contains cuboids, sphere cylinder - properties
attached to the joints- evaluate the design.
 H. M. A Hussein (Science Direct) 8 development - blanking
die design- drafting techniques – Catia V5- Desine completed.
 Ahmad Zainal, Nur Rashid1, Mazlan1, Mohd Faruq1,
Muhammad Zahir1 Taufik1(IOSR-JMCE) 10 – Designed –
electrical car- Catia V5- structural analysis- apply load – find
deflection- Max stress and strain values.
 D. R. Parhi, Manoj Kumar Muni and Chinmaya Sahu 14
(ICITSEM-2016)- analysis- cantilever beam- applied – find –
natural frequencies- mode shapes.
 Pankaj P. Gohil1, And Salim A. Channiwala 19 performance
analysis - Conventional LPG cooking stove- find out- thermal
efficiency.

8. Studied Various Mechanisms for a
Suitable Application for Optimal
Design
Studied Type of materials to resist Loading and
Temperature Conditions
Initially Rough Sketch on paper, later Aid
Modeling and Simulation in Catia V5
Software
Did Structural and Modal
Analysis in Ansys Software
Methodolog
y

9. Components
 Bowl
 Plate
 Gear
 Pinion
 Handle
 Pedal
 Fabrication of Supporting stand to keep batter
storage box
 Gas heating stove along with Dosa pan and oil pan
 Nuts and bolts

10. Working Principle

11. 3-D Modeling

12. 3-D Modeling

13. Simulation

14. Fabricated Machine

15. Structural Analysis with load and temp with out
cantilever(Total Deformation)

16. Equivalent elastic strain

17. Equivalent Stress

18. Structural Analysis with load, cantilever and
temperature (Total Deformation)

19. Equivalent elastic strain

20. Equivalent Stress

21. Stress/ Strain/
Deformation
With load and with
cantilever beam
(Max)
With load and
without cantilever
beam
(Max)
Total Deformation 0.09051 mm 0.093031 mm
Equivalent Elastic
Strain
3.229e^-5 mm 7.8613e^-5 mm
Equivalent Stress 5.7733 MPa 10.944 Mpa
Case 1
Case 2
Stress/ Strain/
Deformation
With load,
cantilever beam
and Temperature
(Max)
With load and
without cantilever
beam and
Temperature
(Max)
Total Deformation 0.53964 mm 0.48927 mm
Equivalent Elastic
Strain
0.012689 mm 0.012652 mm
Equivalent Stress 2458.3 MPa 2457.8 MPa

22. Modal Analysis

23. Applications
 Street edible stalls.
 Restaurants.
 Hostels.
 Functions and parties.

24. Conclusion
 The project is an idea of how food processing technology has
developed to reduce the human affords to get a hygienic food
and how food processing machines are being replaced by a
conventional process. The idea implemented here is to get
more hygienic food with in a short period of time.
 The main importance of this machine is to reduce the
human affords to get a hygienic food especially for Street
edible stalls. At the same time it requires less maintenance
which would increase the income as money spend on
maintenance and time will be saved.
 Finally, we got the results of total deformation,
equivalent maximum stress and equivalent strain values in all
the cases from minimum to maximum like deformation
(0.093031-0.53964mm), Equivalent maximum stress
(2457.8-10.944 MPa), equivalent strain (0.000032- 0.012652
MPa). These values are negligible. We applied a patent (APP
NO: 201741014982). It is published in Indian patent official
journal (IPO INDIA). My design is successfully worked it out.

25. References
 John H Schulz, William E Krause Machine for making doughnuts or other
bakery products US1444041A. Publication Date 1923-02-06. Grant Date 1923-
02-06.
 Inventor: Joseph C Lunsford, Doughnut forming machine, US2595865A,
Publication date: 1952-05-06, Grant date: 1952-05-06.
 Forsyth Galen E, Doughnut Making Machine, APP NO: US29668440 A,
Publication Date 1958-08-08.
 Amos. M. Fester, Automatic Doughnut Making Machine, APP NO: 729089,
Grant Date: 1978-04-04.
 B. Kayis, B.A. Iskander, A Three Dimension Human Model for the IBM/CATIA
system, Applied Ergonomics 1994 2(6) 395-397.
 H.M.A Hussein, Computer Aided Blanking Die Design using CATIA,
International Conference on Manufacturing of Light Weight Components- Manu
light 2014, Elsevier publications, Science Direct. Procedia CIRP 18 ( 2014 ) 96
– 101
 Ahmad Zainal Taufik1, Nur Rashid1, Mazlan1, Mohd Faruq1, Muhammad Zahir,
Electric car chassis design and analysis by using CATIA V5 R19, IOSR Journal
of Mechanical and Civil Engineering (IOSR-JMCE) e-ISSN: 2278-1684,p-ISSN:
2320-334X, Volume 11, Issue 4 Ver. III (Jul- Aug. 2014), PP 56-59.
 D. R. Parhi, Manoj Kumar Muni And Chinmaya Sahu, DIAGNOSIS OF
CRACKS IN STRCTURES USING FEA ANALYSIS, International Science
Press: India, Vol. 4 • No. 1 • 2012 • ISSN: 0975-3176 • Pp. 27-42.
 Pankaj P. Gohil1,* And Salim A. Channiwala, Experimental Investigation Of
Performance Of Conventional Lpg Cooking Stove, Fundamental J. Thermal
Science And Engineering, Vol. 1, Issue 1, 2011, Pages 25-34 Published Online
At Http://Www.Frdint.Com/

26.  Drafting Modeling Simulation Analysis and
calculations are done successfully.
 Applied utility patent rights at Chennai
 Application no: 201741014982
 Published in IPO journal
Patent Publication