FABRICATION OF VEGETABLES CLEANING AND CUTTING MACHINE Guided by: Indrakumar R Padwani (B.E Mechanical, M.B.A Marketing, PGDCA)

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GUJARAT TECHNOLOGICAL UNIVERSITY
GOVERNMENT POLYTECHNIC, GODHRA
A Project Report
On
“ FABRICATION OF VEGETABLES CLEANING AND CUTTING
MACHINE”
Diploma of
(Mechanical Engineering)
(Diploma – III, Semester – IV)
Name of Student Enrollment No.
Joshi Poojan M. 166180319518
Suthar Ronak M. 186180319054
Patel Yogesh R. 186180319543
Damor Jaya J. 196180319011
Baman Lokendra I. 186180319001
Guide HOD
Prof. I.R. Padwani Prof. S.M.Gandhi
Department of Mechanical Engineering
GOVERNMENT POLYTECHNIC, GODHRA
(Affiliated to GTU – Approved by AICTE)
Academic year
(2020-2021)

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GOVERNMENT POLYTECHNIC GODHRA
(Affiliated to GTU – Approved by AICTE)
CERTIFICATE
This is to certify that the project report entitled Design and Fabrication of
Vegetables Cleaning and Cutting machine being submitted by
Name of Student Enrollment No.
Joshi Poojan M. 166180319518
Suthar Ronak M. 186180319054
Patel Yogesh R. 186180319543
Damor Jaya J. 196180319011
Baman Lokendra I. 186180319001
In partial fulfilment for the award of the Diploma in Mechanical Engineering to
the Government Polytechnic - Godhra is a record of benefited work carried out
under my guidance and supervision.
Project Guide Head of Department
Prof. I.R.Padwani Prof. S.M.Gandhi

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INDEX
Sr.No. Content Page
no.
1 Acknowledgment 4
2 Abstract 5
3 Objectives 6
4 Introduction 7
5 background 10
6 Literature Review 11
7 Design 15
8 Required Components 17
9 Methodology 21
10 Working 22
11 Estimation and costing 23
12 Work plan 24
13 Productivity and Result 25
14 Conclusion 26
15 References 27

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ACKNOWLEDGMENT
I would like to gratefully acknowledge all those who showed their support and
contribution to this project work.
I am very much thankful to Mr. I.R.Padwani, my dissertation guide, for his
contribution and effective guidance through positive criticism at every step of
my work and for extensive patience with continuous support for the completion
of this project. I would like to take this opportunity to show my gratitude to him.
I also gratefully acknowledge the generous support of Mr. S.M.GANDHI, Head
of Mechanical Engineering Department, leading to the completion of this
project.
I would like to render heartiest thanks to all the staff members of mechanical
engineering department; GOVERNMENT POLYTECHNIC, GODHRA who
have cooperated directly or indirectly in completing this valuable work.
I also would like to wholeheartedly express my gratitude to all my friends for
providing me their untiring support in the project& compilation of this work.
Last but not least; I would like to thank each and every member of my family for
their continuous support and encouragement throughout the whole duration of
my studies.
Joshi Poojan M.
(166180319518)

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ABSTRACT
The main objective of the project is to manufacture of vegetable
cutting and washing machine, with simple design, that saves
time and that is of affordable cost and efficient during the
process of size reduction of vegetables. Vegetable cutting is
important for nourishment in all houses and cafes.
The purpose of our report is to design and fabricate the
prototype of washing and cutting machine. It is aimed at
providing a base for the commercial production of a washing
and cutting machine, using locally available raw materials at a
relatively low cost.
The present work focuses on design and development of an
improved version of a multipurpose vegetable machine that
takes care of the problems mentioned above. This machine
comes with various contacting parts that is made of steel, The
shafts, discs, blades and bushings are made using stainless steel
that is easy to clean and hence hygienic. A positive outcome of
the first prototype promises for commercial production in the
near future.

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OBJECTIVES
• The main objective of this project is to,
• To design a vegetable cutter and cleaning that operates
automatically
• Provide an alternative to the existing automated system
mainly, targeting the financial factor.
• Use simple design and mechanisms, thereby eliminating
the difficulties associated with traditional method.
• To eliminate the contamination of vegetables.
• The objectives of this study were to develop a fruit
washing machine that can enhance the fruit quality and to
determine the machine efficiency.

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CHAPTER - 1
INTRODUCTION

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CHAPTER - 1
INTRODUCTION
1.1 Introduction
India's diverse climate ensures availability of all varieties of
fresh fruits & vegetables. It ranks second in fruits and
vegetables production in the world, after China. In India only
3% work force had find employment in agro processing sector.
Fruit and vegetable processing main objectives is to supply
safe, nutritious and acceptable food to consumers throughout
the year. Generally, the size of food materials is often reduced
during processing for many unit operations which are drying,
boiling or steaming and frying or roasting. Slicing of crops
before drying reduces the drying time by exposing more surface
area to the air. The preservation of almost all processed root
and tuber crop products depends slicing. Crops are often sliced
before cooking and steaming, either for direct consumption or
as one step in a processing system. The process of cutting or
slicing the crops gives rise to faster processing. Crops are
commonly sliced and prepared by frying in hot oil or roasting.
This practice of roasting food items without slicing the product

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takes longer time than when they are sliced. Slicing as unit
operations helps in preparation of the raw material for further
processing like cleaning, trimming, peeling followed by
cooking, canning or freezing. Processing (canning, drying,
freezing, and preparation of juices, jams, and jellies) increases
the shelf life of fruits and vegetables
Washing
Vegetable are highly perishable FAO (1995), reported that over
23 % of most perishable fruits are lost during their journey
through the agricultural food chain due to spoilage,
physiological decay, water loss and mechanical damage. These
occur during harvesting, transportation, processing and
packaging. These losses have been estimated to be more than
50% in the tropics and sub tropics. Washing fresh produce (also
known as surface treatment) can reduce the overall potential for
microbial food safety hazards. This is an important step since
most microbial contamination is on the surface of fruits. If
pathogens are not removed, inactivated, or otherwise
controlled, they can spread to surrounding produce, potentially
contaminating a greater proportion of the produce. (FDA,
1998)

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In recent research, Bai et al (2006) mentioned that use of high
pressurized sprays causes damages to the fruit surface.
Pressurized sprays at 560 kPa were more effective than those
at 210 kPa in pest removal, but also damaged the fruit surface
but sprays at 420 kPa were as effective and did not cause injury.
Furthermore, increasing the pressure to 840 kPa did not
significantly increase efficiency but reduced the fruits quality
as it caused damages to the fruits.
Cutting
As referred to the context of the project, cutting refers to the
removal of something from something larger by using a sharp
object such as a knife and blade. The final product is the exact
required shape of the vegetable even with the dimensions
attained to almost perfection, for example a brunoise cut
measures exactly 1/8’ x1/8’ x1/8’. This clearly implies that a
cut is derived from a slice, the thickness of the slice will
determine also the thickness of the cut. One of the most relevant
factors during the cutting operation is the type of cutting tool
used (Jiang, et al., 2011). Implying that the sharpness of the
blades or the knife can affect the storage life of the vegetables.
Blunt knives tend to harm the tissue layers of the vegetable.

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Vegetables are defined as an herbaceous plant or a part of a
plant that is eaten whole or in part (Welbaum, 2015). Over the
years, world vegetable production has increased. For example,
there was over four times increase in world vegetable
production from 1970 until 2009 (FAO, 2011). The increase
has largely been as a result of a prolonged technological
advancement. On a large scale, vegetables are produced to suit
the supermarkets and some food industries for example those
which do canning. The major problem arises on reducing the
size of the vegetable for it to be easily consumed by the
customer. Cutting and slicing have prevailed for over a long
period of time and several methods have been used to carry out
the special tasks. Traditional methods made use of knives and
other machines devised for those purposes. These methods
have posed to be tiresome and great time-consuming tasks
especially in our busy lives.
Throughout the industrial era revolution, automated machines
have gradually become a vital component of human life daily.
Compared to their manual counterparts, automated machines
have continuously saved most of the people’s time to carry out
a certain task and this enhancement has greatly led to a more
and more competitive and faster way of doing things. In the late

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90’s, automation was the main focal point of design (Tony, et
al., 2014), the engineering field tremendously worked night and
day to bring about significant improvements to modern
automated products (Talapatra, 2013). Kitchen equipment is
being a necessity to commercial kitchen areas these days.
Modern kitchen equipment is in a great need in the worldwide
market because of their absolute efficiency, durability and they
are very reliable (Naveen, 2016).

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CHAPTER – 3
BACKGROUND

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CHAPTER – 3
BACKGROUND
The purpose of cutting fruits or vegetables is to aid in
standardization and to facilitate processing. The slices
produced by traditional methods are not uniform and this may
result in non-uniform drying or infected dried slices. With
technological advancement, there is progressive increase in
awareness of the importance of using mechanical devices to
slice agricultural produce. Due to high demand for root and
tuber crops for various domestic uses, it became imperative that
cutting machine to cutting these crops be developed.
Traditional methods cutting and washing is time consuming,
tedious and unhygienic for processing.
To overcome this problem, many fruit or vegetable machines
are designed and developed. For operating these machines
requires less human power with less time. At present most
existing machine system have the disadvantage of low
efficiency, high cost and complexity. The machine available in
market is not economically afforded for the small enterprises.
It is significant to develop time efficient and low cost fruit and
vegetable cutting and washing unit machine for vegetables. The

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main aim of this project is to develop a compact, safe and easy
use fruit and vegetable slicing for small scale enterprises. The
phase of the new machine start with the research of existing
slicer to understand the functioning, reliability, durability, and
mechanism.

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CHAPTER – 4
LITERATURE REVIEW

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CHAPTER – 4
LITERATURE REVIEW
[1] Gunjal A.V.et al. (2016), Robotization was the wrath of the
designing scene. The arrangement includes a container game
plan and the weight square is impelled by a pneumatic chamber,
and has a responding movement along the vertical length of
packaging, while the cutting lattice stays fixed. The air supply
to the chamber is constrained by a solenoid activated DCV,
which is constrained by a Timing circuit. The section of Lemon
into the network mechanical assembly is controlled utilizing a
pneumatic chamber alongside a Double bar system. Variable
weight setting for cutting distinctive Lemon is done by the
Timing circuit. The proposed work is profited by pneumatic
force, which is abundant.
[2] Tilekar J.S. et al. (2017), The fundamental objective of our
gathering is to build up an organic product shaper and shaper
system that is physically worked more, which is little in size

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and can work without the utilization of any electrical worked
equipment. Our instrument remarkably structured with a
balanced shaft instrument making competent to arrive at an
organic product at various statures, the gadget is additionally
outfitted with a topped funnel that gets and picked the natural
product. Every part of this instrument is structured
ergonomically to lessen exhaustion, push and require least
measure of strain. For model, a portion of the current cutters
and shaper are extremely huge, gauging many pounds and
along these lines costly to buy and keep up. Organic product
shaper with productively system will create through this
venture what's more, will meet client necessity and can help
individuals effectively cut and pick neighborhood organic
product, for example, mango, coconuts and Drumsticks and so
forth.
[3] BalajiB.a et al. (2017) Cutting vegetables are a risky and
tedious assignment in our bustling life. The related troubles like
time imperative, tainting, and so on make it really hard for any
individual dealing with the job. Manual cutting of vegetables is
as yet common, in lodgings, and even in cafés. This framework
is predominantly intended to diminish the human exertion and
time. This undertaking is planned for taking care of above

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expressed issues by presenting an uncommon item named
computerized vegetable cutting framework.
[4] Tony Thomas.A et al. (2014), The arrangement includes a
container course of action and the weight square is activated by
a pneumatic chamber, and has a reciprocatory movement along
the vertical length of packaging, while the cutting matrix stays
fixed. The air supply to the chamber is constrained by a
solenoid impelled DCV, which is constrained by a
microcontroller. The section of vegetable into the matrix device
is controlled utilizing a pneumatic chamber alongside a solitary
bar system. The vegetables are fed through slanted cylinder. A
plate is put at the base of the contraption to gather the vegetable
pieces subsequent to handling. Variable weight setting for
cutting various vegetables is done by the microcontroller. The
proposed work is profited by pneumatic force, which is
inexhaustible.
[5] Thomas Alias et al. (2019), This paper shows the sequential
advancement of mechanical stripping and furthermore features
on new idea of vegetable peeler which would be the essential
prerequisite under breakdown upkeep. The motivation behind
our paper is to plan and manufacture the model of stripping and
cutting machine. It is planned for giving a base to the business

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creation of a stripping and cutting machine, utilizing locally
accessible crude materials at a moderately minimal effort. The
machine establishes a drum, rough based stripping and cutting
segment.
[6] Aung KoLatt et al. (2019), The generation of potato is more
in the rustic region of Myanmar. The electrically worked
gadgetis intended to cut the crude potatoes into meagre cuts of
thickness 3 mm roughly, appropriate for singing and heating as
potato chips. From the test, the limit of component is 4.3 kg of
potato every moment. Locally and effectively accessible
materials like cast iron, mellow steel and tempered steel are
utilized for the development of potato cutting machine. This
machine permits in its straightforwardness of structure and
unobtrusive expense with the capacity to create meagre
uniform cuts of the potatoes for the chips maker with the
assistance of electric force framework.
[7] Kamaldeen O. et al. (2016), The improved tomato cutting
machine was built and the assessment of both old and new
cutting machines were completed. The outcomes from the
assessment were looked at utilizing t-test investigation. The
outcomes show that there is a huge accomplishment on the
recently created tomato cutting machine as far as cutting

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productivity while regarding limit, there is no critical contrast.
The cutting productivity and yield limit of recently created
slicer was 90.10 % and 3.79 kg/hr. separately. While that of old
isolating machine 66.07 % and 3.48 kg/hr respectively.
[8] Adesoji Olaniyan et al (2014) A fruit washing machine was
designed and fabricated taking into consideration the techno-
economic status of the micro, small and medium scale fruit
farmers who are the intended users of the machine.
Considerations also included high washing capacity and
efficiency and the desire to make the construction materials of
stainless steel to ensure the quality of the washed product.
Other consideration was a strong main frame as support to
ensure structural stability of the machine. The machine was
designed for ergonomic value, safety and ease of operation and
maintenance by incorporating guards around the moving parts
and components. Rollers were also incorporated in the design
to ensure easy movement of the machine. The machine was
tested using 50 samples of orange for the washing operation.
During the testing, the belt conveying mechanism was such that
the fruits were conveyed under high jet spray pressure in order
to get rid of the attached foreign materials. The test result
showed that the washing capacity was 0.0163 tonnes/h or 16.3

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kg/h and washing efficiency was 62.5 %. Powered by a 1 hp
single phase gear electric motor, the machine has a production
cost of USD 300 while all the construction materials were
available locally.
(9) Dang Hoang Minh (2020) et al Loam soil often sticks to
fruit and vegetable, once they are harvested from the field in
developing countries due mainly to agricultural farming habits.
Subsequently prior to be sold on the market and used by people,
it is obligatory to clean soil particle from their surface.
Although they can be washed by hand, this manner seems to be
common only in family. For the medium-size businesses or
restaurant, it is truly required to have a mechanical washer.
Baring in mind the existing washing concepts, in this paper, a
multi-functional fruit and vegetable washer was proposed. This
new-type washer used a combination of horizontal shaking and
rotation yielded by slider-crank mechanism with spring to clean
the sample. The first prototype was successfully manufactured
and its performance was evaluated by washing different types
of vegetables including water spinach, bok choy, and carrot.
Indeed, these vegetable were visually free of soil particle, once
they had been machined-washed. A positive outcome of the

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first prototype promises for commercial production in the near
future.

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CHAPTER – 5
DESIGN
Fig. 5.1 diagram for vegetable machine

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3D- Diagram
Fig. 5.1 3D- diagram for vegetable machine

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CHAPTER – 6
REQUIRED COMPONENTS

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CHAPTER – 6
REQUIRED COMPONENTS
A. Motor The main source of power transmission system is
electric motor, one pulley is mounted on motor shaft and
another pulley is mounted on driven shaft. Driven shaft
supported by two housing block and it is mounted on the frame.
Power is transmitted from driving shaft to driven shaft using
belt.
B. belt mechanism Belt transmits the power from one shaft to
other shaft. The material of the belt is most important, because
the life time of the felt depends on the material quality.

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C. Shaft Shaft is rotating part of the machine which is of
470mm length and the diameter of the shaft is about 18mm, in
which a driven pulley of 295mm and two chain sprockets of
100mm is fixed. The shaft is driven by the main motor by using
a V belt drive. D. PVC pipe hopper PVC pipe hopper is
designed using creo4.0. The diameter of the hopper is about 3
inch. The cutting blades are inserted inside the hopper and the
blades are perpendicular to the piston. The main purpose of this
hopper is to feed the vegetables into the blades and to reduce
the size of the vegetables.
D. Pulley Pulley is a wheel on a shaft that is used to support
movement and used to transmit power, here two V Grooved
pulleys made of cast iron. The main purpose of using V-
grooved pulley instead of flat pulley is to increase the
efficiency and to minimize the losses and to prevent slippage.

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F. Frame Frame is stationary part of the machine in which the
entire weight or load of the other components is acting on it. At
the top of the frame motor and shafts are placed and various
other parts are either welded or clamped within the frame.
H. Cutting blades Cutting blades are mounted on a cylindrical
PVC pipes use to cut the vegetable into pieces. Blade are
mounted on the cylindrical PVC pipe at equal distance at an
angle. The material used in cutting blades is stainless steel. The
thickness of the blades are about 0.3mm.

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I. Nozzle Nozzle which is spray water on vegetable joint to pipe
and pump.
J. Battery battery made by lead which 12 volts and 7 Ah. It is
stored power.
K. Pump pump made by plastic material which pumping water
from tank and spray to the vegetable. Pump operates on DC
current. It is 12 volts DC pump.

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Table for components
Sr.No. Component Specification Material Qty.
1 Motor 12 volt, DC Copper 2
2 Belt Flat Rubber 1
3 Pipe 1 inch PVC 2
4 Nozzle - Plastic 3
5 Pump 12 volt Plastic 1
6 Roller 3inch Cast iron 4
7 Bearing 2 inch steel 4
8 Shaft 1 inch Mild steel 2
9 Pulley 3 inch Cast iron 2
10 Blade 0.3 mm Stainless
steel
1

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CHAPTER – 7
METHODOLOGY
Fig. 7.1 Methodology chart

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CHAPTER – 8
WORKING

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CHAPTER – 8
WORKING
The machine was designed to vegetable which are fed into the
washing chamber through the hopper. The sprinklers spray
water on the fruits while travelling through the conveyor belt at
a specific speed. This is to ensure that the fruits are are
thoroughly cleaned to the required standard. The machine was
powered by DC geared electric motor of 50 rpm with a power
transmission efficiency of 90 %.The washing systems is aided
by the sprinklers which spray water at high pressure spray
across and along the conveying belt over the fruits to be
washed. In operation, the fruits lie still on the surface of belt
conveyor without relative motion between the product and the
conveyor belt. In this way, there will generally be no damage
to the fruits until the fruits arrive to the dryer sheet in which the
washed fruits are discharged into a tray. Then it will be passed
to the cutting chamber. In cutting chamber blade rotates and
cuts vegetable from tray.

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CHAPTER – 9
ETIMATION AND COSTING

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CHAPTER – 9
ETIMATION AND COSTING
Sr.No. Component Price
1 Motor 1900
2 Belt 400
3 Pipe 180
4 Nozzle 70
5 Pump 500
6 Roller 800
7 Bearings 1000
8 Shaft 250
9 Pulley 280
10 Blade 70
11 Mild Steel Angle 1450
12 Mild Steel Sheet 1250
13 Battery 950
14 Cable 120
15 Switches 120
16 Water tank 260
17 Labour cost 1500
18 Other expenses 700
Total 11800

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GOVERNMENT POLYTECHNIC, GODHRA
MECHANICAL ENGINEERING DEPARTMENT
NAME OF PROJECT: DESIGN AND FABRICATION OF VEGETABLES
CLEANING AND CUTTING MACHINE
WORK PLAN FOR PROJECT
Stage Stage Name JULY AUG SEP OCT NOV DEC JAN FEB MAR APRIL
1 Market Survey for project
2 Project selection
3 Details collection
4 Literature survey
5 Problem Definition
6 Data collection
7 evaluation
8 Calculation
9 Design and Development
10 Market survey for
components
11 Purchase of components
12 Machining and welding
13 Assembling
14 Testing of project
15 Implementation
16 Taking data
17 Documentation
18 Project Submission
19 Presentation

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PRODUCTIVITY AND RESULT
Velocity of conveyor belt
V = Distance travelled in cm/ Time (sec)
= 76/7 = 10.85 cm/sec
Data taken from project for cutting and cleaning potatoes
Sr.No. No.of pieces cut Time ( sec)
1 1 40
2 3 70
3 6 150
Average for cutting vegetable = 40+70+150/1+3+6
260/10 = 26 sec
Size of of vegetables and fruits are different, not a same so, it
will take not a same time to complete a process.
As per taking data reading we complete process for one piece
for cutting taking 26 second.

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CONCLUSION
The study examined the effect of pressurized sprays and
conveyor belts on vegetable. Washing as a unit operation in
fruit processing is of high necessity and very important in any
vegetable process industries. From the test carried out on the
machine the following salient points can be concluded that the
water pressure was able to remove the foreign materials
attached to fruits and also reduce the heat built up in the fruits
by cooling. The steady slow speed of the geared electric motor
enhances the thorough washing of the fruits. The use of water
proof belt for the conveyor belt is strongly recommended as this
will not absorb moisture as well as reducing the load on the
conveyor belt. Cutting also done fast using high speed motor.
Whole system for vegetable which is reduce man power and
human effort.

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REFERENCES
1] Balaji B., Hari Narayanan U., Jagadeesh Shanmugam H., Karthikeyan R. and
Selvan T.A. “Automatic Vegetable Cutting System” International Journal of
Innovative and Emerging Research in Engineering Volume 4, Special Issue 1,
NCIAR2k17.
[2] Kamlesh Pradhan, Amar Dandale, AkshayDhenge, Prof. Ritesh Banpurkar4
“Review Paper on Semi-Automatic Chips Machine” International Research
Journal of Engineering and Technology (IRJET), Volume: 04, Issue: 03.
[3] Badadal Raghavendra. R, S. B. Naik “Experimental determination of cutting
force required for severing fruit stalks”, IJIRST –International Journal for
Innovative Research in Science & Technology| Volume 1, Issue 8, January 2015.
[4] Roshan M. Hatwar, Kunal Rahandale, Mohan G. Trivedi, “Concept, Design
and Development of Semi- Automated Potato Slicing Machine”, International
Journal for Scientific Research & Development, vol. 4, Issue 02, 2016.
[5] Gunjal A.V., Shinde K.L., Sonawane R.V., Dike A.P., Gujrathi T.V., Bhane
A.B. “Automatic Pneumatic Operated Lemon Cutting Machine” International
Journal of Emerging Tec
[6] Ashaolu, M. O. 1989. Design and construction of a cassava chipping machine.
Unpublished M.Sc. Thesis, Department of Agricultural Engineering, University
of Ibadan, Ibadan, Nigeria.
[7] Bai, J. 2006. Effect of a high-pressure hot water washing treatment on fruit
quality, insects, and disease in apples and pears. Part II. Effect of different
washing condition on fruit quality of ‘d’Anjou’ pears. Postharvest Biology and
Technology 40, 216–220.

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