scholarly journals Development of the juice extraction equipment: physico-mathematical model of the processes

2021 ◽  
Vol 1 (11 (109)) ◽  
pp. 14-24
Author(s):  
Yevgeniy Medvedkov ◽  
Aigerim Nazymbekova ◽  
Dinara Tlevlessova ◽  
Mikhail Shaprov ◽  
Ainura Kairbayeva
Keyword(s):  
Extraction Efficiency ◽  
Screw Conveyor ◽  
Productivity Analysis ◽  
Conveyor System ◽  
Component Design ◽  
Small Fruit ◽  
Filter Screen ◽  
Juice Yield ◽  
Juice Extraction ◽  
Productivity Indicators

Multifruit juicers are designed, constructed and improved to be able to process pineapples, oranges and watermelons efficiently. Little juice manufacturers need both a small and efficient device for juice extraction for being economically concurrent compared to big corporations. The authors of the represented paper aim to present the experimental device for juice extraction, its effectiveness, and functional. This device was created using the compressive and compressive shear forces conveyed by an auger conveyor system as a working power. The juicer consists of a hopper, a screw conveyor shaft, a filter screen, a juice outlet, gearbox housing, and a motor. The analysis of the component design enabled the authors to use the data in order to identify the sizes, manufacture and assemble the machine. The authors have made a lot of tests to detect the efficiency and functionality of the presented device. Tests of the device productivity were carried out using watermelons loaded into the device both peeled and unpeeled. Percentage of juice yield, juice extraction efficiency and extraction losses were used as performance indicators. Productivity analysis results revealed that a fruit type and peel condition reliably influenced productivity indicators at the value of 1 %. The percentage of juice yield from peeled and unpeeled watermelons constituted 89.5 % and 89.7 %, respectively. Extraction efficiency constituted 96.6 % for peeled watermelons and 97.1 % for unpeeled ones. Extraction losses amounted to 2.9 % and 2.6 % correspondingly. The proposed device is easy to use and maintain, therefore, it will perfectly suit the needs of small fruit juice manufacturers and can help to get economic efficiency to the small manufacture

scholarly journals Productivity Indicators and Challenges in New Zealand Workplaces

1970 ◽  
Author(s):  
Felicity Lamm ◽  
Claire Massey ◽  
Martin Perry
Keyword(s):  
New Zealand ◽  
Case Studies ◽  
Value Added ◽  
Business Case ◽  
Productivity Analysis ◽  
High Performing ◽  
Workplace Productivity ◽  
Workforce Productivity ◽  
Productivity Indicators ◽  
Practice Efficiency

As part of a government initiative, the Department of Labour’s Workplace Productivity Working Group has been charged with the task of stimulating debate and broadening the discourse on workplace productivity. The Department of Labour has also supported research into how New Zealand businesses are responding to the productivity challenges they face. The paper presents findings from two studies that were part of this research agenda. In particular, the paper reports on the experiences of individual business case studies, (predominantly SMEs), of introducing and maintaining initiatives designed to raise workforce productivity. Analysis of the data reveals a number of key themes: catalysts and drivers for change; distinctive characteristics of high performing firms; differing characteristics of the case studies; and barriers to introducing productivity initiatives and some solutions. The findings also indicated that in practice, efficiency increased both though innovation and a realignment of activities, with higher value added than those conducted in the past. However, there is an inherent tension with these and other similar studies that cannot easily be resolved. On one hand, employers are striving to obtain increased worker performance and gain more productivity while on the other hand they are driving their employers to wok longer, harder and more effectively often in extremely hazardous conditions. Thus, it would appear that efforts to increase productivity can have contradictory results.

scholarly journals Milling Machine and Cleaning Egg Cleaning Reballs Automatically Completed With the Screw Conveyor System and Auto Washer

2019 ◽  
Vol 2 (1) ◽  
Author(s):  
Fajar Septiawan Dwi Angoro ◽  
Aisyah Nur Khalifah ◽  
Syahrul Gunawan ◽  
Dandy Syah Putra ◽  
Fakhriyah Qothrun Nada ◽  
...  
Keyword(s):  
Mass Production ◽  
Direct Contact ◽  
Input Power ◽  
Screw Conveyor ◽  
Milling Machine ◽  
Conveyor System ◽  
Long Time ◽  
Productivity Process ◽  
Dc Electric Motor ◽  
Selection Of

Milling Machine And Cleaning Egg Cleaning Reballs Automatically Completed With The Screw Conveyor System And Auto Washer is made with the aim of increasing productivity and the effectiveness of the production of SME quail egg satay in Surabaya. Egg peeler This semi automatic quail is designed as simply as possible to make it easier mass production and easy maintenance. This machine is added screw conveyor system which is covered with sponge and machine walls, there is a polisher made from stainless which serves as a boiled egg quail peeler. The addition of an auto water washer on this machine uses a hose connected with a water tap to be able to clean automatically when the engine have started working on peeling boiled eggs. Material in direct contact with eggs using stainless steel type 430 SS foodgrade with 3mm thick to maintain the level of hygiene of the production process. Then the system the drive on this machine uses a DC electric motor with a power of ½ PK which transmitted by pulleys and V-belts to reduce input power to more smooth round. Selection of the ½ PK motor is intended for rotation in this engine can be smoother and softer, not too fast so the egg doesn't break. Dimension machine made measuring 110 cm x 65 cm x 52 cm with stripping capacity 1200 quail eggs / hour. Features that have this machine can improve the productivity process of SME quail eggs is threefold, so that the problem of SMEs is quail egg satay for stripping and cleaning the eggs takes a long time to complete.

scholarly journals Design and Construction of a Motorized Citrus Juice Extractor

2018 ◽  
Vol 3 (2) ◽  
Author(s):  
Oluwaseun O Martins ◽  
Bukola O Bolaji ◽  
Oluwole H Adeyemi ◽  
Olawale M Sanusi
Keyword(s):  
Stainless Steel ◽  
Performance Evaluation ◽  
Mild Steel ◽  
Extraction Efficiency ◽  
Power Transmission ◽  
Extraction Capacity ◽  
Citrus Juice ◽  
Medium Scale ◽  
Juice Extraction ◽  
Processing Plants

This paper presents the design, construction and performance evaluation of a locally fabricated motorized citrus juice extractor for small and medium scale industry. The fabrication materials for the machine comprises of stainless steel aluminum alloy which is used for the construction of the hopper, compression chamber and collector or receiver. The presser and perforated cylindrical sieve was formed using stainless steel sheet. The power shaft was machined from stainless steel solid shaft; mild steel angle bar was used for the main frame while the transmission pulleys were machined from mild steel material. In selection of materials for the machine critical properties such as toxicity, corrosion and pitting resistance were considered. For power transmission, 4 HP electric motor, V-belt and cast iron ball bearings were used. The performance evaluation of the machine shows that the machine extraction capacity and extraction efficiency are significantly affected by the prime mover speed in revolution per minutes (rpm). The machine efficiency is found to be 84.54 %, average juice extraction capacity is 10.92 cm3/sec or 39.312 lit/h at 600 rpm and the machine capacity is 38.89 kg/h. The production cost of the machine is about N117,800.00  (326 USD) this cost compared with the imported GG-0.5 model of similar capacity which cost about 3150 USD makes the machine considerably acquirable for use by both small and medium scale citrus juice processing plants in Nigeria.  Keywords— Design, Extraction efficiency, Fabrication, Juice extractor, Performance evaluation.

Juice Attributes of Ontario-Grown Culinary (Dessert) Apples for Cider

2021 ◽  
Author(s):  
John A. Cline ◽  
Derek Plotkowski ◽  
Amanda Beneff
Keyword(s):  
Extraction Efficiency ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Lack Of Information ◽  
Solids Concentration ◽  
Juice Extraction ◽  
Apple Cultivars ◽  
Yeast Assimilable Nitrogen ◽  
Assimilable Nitrogen ◽  
Soluble Solids Concentration

Continued interest in the commercial production of cider in Ontario has revealed there is a lack of information available to apple producers and cidermakers on the juice attributes of culinary dessert apple for making cider and how they may vary from orchard to orchard. A two-year study was conducted to characterize the juice characteristics of 18 common culinary dessert apple cultivars grown at several locations in Ontario. Juice was assayed for soluble solids concentration, pH, titratable acidity (TA), juice extraction efficiency, yeast assimilable nitrogen (YAN), polyphenols and soluble solids-to-TA ratio. Significant differences among cultivars were observed for all parameters, which varied by orchard and year, except juice extraction efficiency. These data underly the importance of assaying juice every growing season prior to fermentation. Cidermakers should focus on juice characteristics from culinary apples that are more difficult to alter (with amendments), and use juice with lower pH, higher TA and polyphenols, and moderate to higher YAN to optimize cider quality and flavour. Overall, this study will inform cidermakers of which culinary apple cultivars might be preferable for fermentation as well as how they might be blended to optimize cider quality. Notwithstanding annual and orchard variation, cultivars that meet these criteria include Cortland, Crimson Crisp, Honeycrisp, Jonagold, McIntosh and Northern Spy. If making cider from Ambrosia, Crispin, Empire, Fuji, Gala, Golden Delicious or Idared, cidermakers should expect to blend the juice from these cultivars to create a more fully balanced juice prior to fermentation.

Optimization of an Enzyme Assisted Process for Juice Extraction and Clarification from Litchis (Litchi Chinensis Sonn.)

2007 ◽  
Vol 3 (2) ◽  
Author(s):  
Narendra Singh Shah ◽  
Nirankar Nath
Keyword(s):  
Apparent Viscosity ◽  
Desirability Function ◽  
Hydrolytic Enzymes ◽  
Enzymatic Treatment ◽  
Soluble Solids ◽  
Enzyme Treatment ◽  
Optimum Process ◽  
Process Conditions ◽  
Juice Yield ◽  
Juice Extraction

Litchi pulp was treated with various concentration levels of hydrolytic enzymes viz. pectinase (0-0.133%w/w), cellulase (0-0.266%w/w) and hemicellulase (0-0.20%w/w) for different durations (30-150 min) at 45°C. The effect of enzyme treatment conditions was studied on yield, clarity, apparent viscosity and total soluble solids (TSS) of juice obtained from the pulp. The optimum process conditions were determined by employing a second order central composite rotatable design in combination with response surface methodology. Yield, clarity and TSS of juice were found to increase and apparent viscosity was found to decrease significantly by enzymatic treatment. The optimum conditions for enzymatic treatment of pulp obtained after a 2 sided desirability function with the responses juice yield, clarity and TSS to be maximized and viscosity to be minimized were 0.076% (w/w) pectinase, 0.138% (w/w) cellulase, 0.107% (w/w) hemicellulase and incubation time of 106.5 min. The predicted values for juice yield, clarity, viscosity and TSS under optimized conditions were 77.19%, 93.53%, 1.359mPa s and 19.68°brix which showed a good agreement with the experimental values under same set of conditions.

Optimization of an Enzyme Assisted Process for Juice Extraction and Clarification from Litchis (Litchi Chinensis Sonn.)

2007 ◽  
Vol 3 (3) ◽  
Author(s):  
Narendra Shah
Keyword(s):  
Apparent Viscosity ◽  
Desirability Function ◽  
Hydrolytic Enzymes ◽  
Enzymatic Treatment ◽  
Soluble Solids ◽  
Enzyme Treatment ◽  
Optimum Process ◽  
Process Conditions ◽  
Juice Yield ◽  
Juice Extraction

Litchi pulp was treated with various concentration levels of hydrolytic enzymes viz. pectinase (0-0.133%w/w), cellulase (0-0.266%w/w) and hemicellulase (0-0.20%w/w) for different durations (30-150 min) at 45°C. The effect of enzyme treatment conditions was studied on yield, clarity, apparent viscosity and total soluble solids (TSS) of juice obtained from the pulp. The optimum process conditions were determined by employing a second order central composite rotatable design in combination with response surface methodology. Yield, clarity and TSS of juice were found to increase and apparent viscosity was found to decrease significantly by enzymatic treatment. The optimum conditions for enzymatic treatment of pulp obtained after a 2 sided desirability function with the responses juice yield, clarity and TSS to be maximized and viscosity to be minimized were 0.076% (w/w) pectinase, 0.138% (w/w) cellulase, 0.107% (w/w) hemicellulase and incubation time of 106.5 min. The predicted values for juice yield, clarity, viscosity and TSS under optimized conditions were 77.19 %, 93.53%, 1.359mPa s and 19.68°brix which showed a good agreement with the experimental values under the same set of conditions.

scholarly journals Utilization of Cooking-type ‘Saba’ Banana in the Development of Ready-to-Drink Juice with Improved Quality and Nutritional Properties

Beverages ◽  
2019 ◽  
Vol 5 (2) ◽  
pp. 31
Author(s):  
Robles ◽  
Castillo-Israel ◽  
Lizardo
Keyword(s):  
Titratable Acidity ◽  
The Philippines ◽  
Fruit Crops ◽  
Nutritional Properties ◽  
Physico Chemical ◽  
Juice Yield ◽  
Juice Extraction ◽  
Pectinase Enzyme ◽  
Potassium 40 ◽  
Banana Cultivar

The ‘Saba’ banana cultivar is one of the most abundantly grown fruit crops in the Philippines. However, large postharvest losses were posed due to the rapid deterioration and challenges in marketing. This study was conducted to develop a ready-to-drink (RTD) beverage using the cooking-type banana cultivar [Musa acuminata × balbisiana Colla (ABB Group) ‘Saba’]. The pulp was subjected to treatment with α-amylase and pectinase enzyme concentrations ranging from 0.25% to 1.00% to facilitate juice extraction. The effect of α-amylase and pectinase enzyme combinations on juice yield, color and clarity was determined. The highest juice yield (69.83%) and clarity (72.56% by transmittance at 660 nm) were achieved using 1.00% α-amylase: 1.00% pectinase and 0.5% α-amylase: 1.00% pectinase enzyme treatments, respectively. The juice treated with 0.5% α-amylase: 1.00% pectinase was used in the formulation of the RTD beverage. Physico-chemical and sensory properties of the product were analyzed. The developed RTD ‘Saba’ juice with acceptable sensory characteristics had 11.45 cP viscosity, 0.33% titratable acidity, 5.38% protein, 1660 ppm potassium, 40 ppm sodium and 460 ppm calcium. Results showed that the cooking-type banana cultivar ‘Saba’ can be utilized in the development of the RTD beverage with enhanced sensory and nutritional quality.

scholarly journals Development and Performance Evaluation of a Manually-Operated Multipurpose Fruit Juice Extractor

2018 ◽  
Vol 3 (1) ◽  
Author(s):  
Michael M Odewole ◽  
Kehinde J Falua ◽  
Semiu O Adebisi ◽  
Kabir O Abdullahi
Keyword(s):  
Performance Evaluation ◽  
Extraction Efficiency ◽  
Fruit Juice ◽  
Sweet Orange ◽  
Outer Cylinder ◽  
Extraction Capacity ◽  
Extraction Chamber ◽  
Juice Yield ◽  
Structural Frame ◽  
Juice Content

A simply and manually-operated multipurpose fruit juice extractor was designed, constructed and its performance was evaluated in terms of juice yield, extraction efficiency, juice content, extraction loss and extraction capacity. The machine has two major parts which are: the extraction chamber and the structural frame. The extraction chamber is made of stainless steel and consists of a turning handle (f24.5 x 400mm), screw rod (f32 x 620 mm), compression plate (f100 mm), perforated inner cylinder (f115 x 180 mm), non-perforated outer cylinder (f120 x 180 mm) and discharge pipe. The structural frame (350 mm x 415 mm x 60 mm) is made of mild steel of U-channel section. The machine basically works on the principle of transmission of compressive force to rupture the juice cells of the fruit for the liberation of juice. Sweet orange, watermelon, red apple, green apple, pineapple, lime, lemon and grape were used for the performance evaluation process. Results obtained showed that pineapple had the highest values of juice yield (68.74%),juice content (66.40%), extraction capacity (92.85 g/min) and extraction efficiency (82.99%) while sweet orange and lime had the lowest extraction loss and extraction capacity of 1.67% and  29.81 (g/min) respectively.

scholarly journals OPTIMIZATION OF THE AQUEOUS EXTRACT PROCESS FROM MANGOSTEEN PEEL FOR DYEING SILK

2018 ◽  
Vol 54 (4B) ◽  
pp. 94
Author(s):  
Hong Phuong Pham Thi
Keyword(s):  
Aqueous Extract ◽  
Extraction Efficiency ◽  
Extraction Process ◽  
Extraction Temperature ◽  
Color Fastness ◽  
Silk Fabric ◽  
Color Strength ◽  
Water Solvent ◽  
Mangosteen Peel ◽  
Juice Extraction

This research studied the juice extraction process from mangosteen peel with water solvent and the paramesters influencing on extraction process such as extraction temperature, extraction time and extraction ratio, and evaluating the juice of extract by determining extraction efficiency, color saturation of fabric and color fastness of silk fabric. The research results showed that the juice extracted from mangosteen peel can be used to dye silk fabric with high color strength and fastness. And the results of research will bring the efficiency of environmental, economy and society; and will meet urgent demands today.

Development of a Small Scale Sugarcane Juice Extractor Using a Screw Pressing System

2011 ◽  
Vol 367 ◽  
pp. 699-709
Author(s):  
A.M. Olaniyan ◽  
O. O. Babatunde
Keyword(s):  
Single Phase ◽  
Economic Status ◽  
Sugarcane Juice ◽  
Small Scale ◽  
Prime Mover ◽  
Screw Pressing ◽  
Juice Yield ◽  
Juice Extraction ◽  
Extraction Unit ◽  
Low Costs

A small scale sugarcane juice extractor using a screw pressing system was designed, constructed and tested. Consideration was given to the techno-economic status of the micro and small scale sugarcane farmers and juice processors who are the intended users of the machine. The functional parts of the machine included grating unit, extraction unit, prime mover, pulley, transmission belts, bearings and frame. The machine was tested with two varieties of sugarcane each at three levels of moisture content and results showed that average grating efficiency and juice yield of 87.8 % and 2.5 % respectively were obtained. Powered by a 3 hp single-phase electric motor, the machine was constructed with materials being available locally at affordable costs. A cottage sugarcane juice extraction plant based on this technology could provide employment and at the same time produce sugarcane juice and bagasse at low costs for sugar and biofuel industries. An improvement in the design, analysis and optimization of the worm shaft and press cage is expected to improve the juice yield and extraction efficiency; hence, this is highly recommended.

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