Proceedings of the International Conference on Industrial Engineering and Operations Management

Bandung, Indonesia, March 6-8, 2018

Towards Sustainable Society: Design of Food Waste

Recycling Machine
Shada Bennbaia Aseel Wazwaz Alaa Abujarbou
Sb1209176@qu.edu.qa aw1403927@qu.edu.qa aa1304940@qu.edu.qa

Dr. Galal M. Abdella Dr.Farayi Musharavati

gmg5005@qu.edu.qa farayi@qu.edu.qa

Industrial and Mechanical Engineering Department

Qatar University, Doha, Qatar

Abstract
Qatar is one of the top 10 countries in the world in terms of per capita food waste; which ranges from 584
to 657 kilograms per year. The combination of high food consumption rate and very low food waste
recycle rate, results in mountains of food dumped into landfills where they get burned and therefore
produce harmful gases. In this paper, we are introducing a practical solution for every household to
recycle the food waste instead of sending it to the landfill. The solution is to design an eco-friendly
machine that converts food waste to fertilizer. The use of recycled food waste as compost improves the
soil health and structure, increases drought resistance and reduces the need for supplemental water,
fertilizers and pesticides. The composting process is fully automated, it consists of several steps under
controlled environmental conditions (i.e. temperature, humidity) to fasten the process. A mechanism is
designed to reduce food waste volume by over two-thirds. Also, experiments were conducted to figure out
the best conditions of temperature, moisture content and the bulking agent that would result in a high-
quality homemade fertilizer within hours. The aesthetics aspect was considered by designing an elegant
and socially accepted machine with a suitable size to be placed in any kitchen.
Keywords: Recycle, Composting, Food Waste, Design, sustainability

1. Introduction
Food waste is becoming a critical global problem due to the continuous increase in the world population.
Figure 1, shows that If food wastage were a country, it would be the third largest emitting country in the world
(WRI’S Climate Data Explorer). It is stated that one-third of the food produced in the world for human
consumption every year — approximately 1.3 billion tons — gets lost or wasted (UN reports). While in Qatar,
around 3,002 tons of domestic waste is generated on a daily basis (ministry of development planning and
statistics reports, in 2015). Aside from the social, economic, and moral implications of that waste—in a
world where an estimated 805 million people go to bed hungry each night—the environmental implications
of food waste to climate change is catastrophic. Thus, there is an urgent need to take appropriate actions to
reduce food waste burden by adopting new combating practices. The benefits for the environment and
agriculture are represented in protecting the quality of groundwater and reinstating the structure of soil after the
natural soil. In addition, disposing food waste into the landfill can cause the organic matter to react with other
materials and create toxic mixtures (Risse and faucette, 2006). Thus, recycling food waste to compost is
preferred more. Moreover, composting food waste will reduce the volume of the disposed waste and the
disposal cost (A Guide to Composting Yard & Food Waste, 2013). In addition, it has a big environmental
benefit, which is the absence of synthetic chemical fertilizers in compost. Thus, with all the benefits that the
compost we get when recycling food waste holds makes it healthier for human usage than the man-made
compost sold in the market.

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Proceedings of the International Conference on Industrial Engineering and Operations Management
Bandung, Indonesia, March 6-8, 2018

Figure 1. GHGs Statistics from the UN report (WRI’S Climate Data Explorer)

Qatar generated 8,000 tons of solid waste daily in 2012. With an annual growth rate of roughly 4.2%, this number is
predicted to reach 19,000 tons per day in 2032. Most of the food waste in Qatar ended up in landfills. “Composting
in Qatar is mainly done at the Domestic Solid Waste Management Centre (DSWMC) in Mesaieed, which houses the
largest composting facility in the country and one of the largest in the world. The waste that enters the plant initially
goes through anaerobic fermentation, which produces biogas that can power the facility’s gas engine and generators,
followed by aerobic treatment which yields the final product”. Moreover, in the coming years Qatar is more likely to
increase noticeably the solid waste as the country plans to host the World Cup in 2022. Qatar has a goal to sustain
local waste generation at 1.6 kg per capita per day, which will possibly encourage the efforts to recycle and reuse
waste. Where “composting can also be an attractive source of income” (Valarini, 2009). However, the factors effects
the process of composting is briefly described in the following lines.
1- Material factor: The Carbon and Nitrogen levels differ with different organic material. The ideal
combination of C: N ratio is between 25:1 and 30:1, if it was higher than 30:1 the heat production will slow
down and the decomposition will get slower (Smith and Friend, n.d.) “The C/N content of organic materials
varies not only with the type of organic matter, but also with different samples of the same matter.” the
higher the content of carbon in used materials, the more matter will be needed of high-nitrogen (Swarthout,
1993).
2- Air factor: A key environmental factor is the proper aeration. Many microorganisms, including aerobic
bacteria, need oxygen. They need oxygen to produce energy, grow quickly, and consume more materials…
Natural aeration occurs when air warmed by the composting process rises through the pile, bringing in
fresh air from the surroundings (Smith and Friend, n.d.). The absence of oxygen will cause odors and make
the process slower that can be fasten by adding cornstalks to deliver oxygen cost (A Guide to Composting
Yard & Food Waste, 2013). In aerobic composting the target is maintain 8% or greater of oxygen level
(Anon, 2017).
3- Moisture Factor: The materials need to constantly have the moisture level of a damp sponge in order for
the microbes to break down everything in the compost pile while too much moisture will slow down the
decomposition (Anon, 2017).The moisture content should be in the range of 40-60% by weight. A lower
moisture levels will limit bacterial activity, and a higher level will likely make the process anaerobic and
foul smelling (Smith and Friend, n.d.). However, “there is no universally applicable optimum moisture
content for composting materials. This is because each material has unique physical, chemical, and
biological characteristics, and these affect the relationship between moisture content and its corollary
factors water availability, particle size, porosity, and permeability.” (Makan, 2013).
4- Temperature Factor: Rapid decomposition’s temperatures is between 90º and 140ºF, Lower temperatures
signal a slowing in the composting process while high temperatures greater than 140º F reduce the activity
of most organisms. The mixture should be rotated constantly so the materials can always get into the warm
center (A Guide to Composting Yard & Food Waste, 2013). “Decomposition occurs most rapidly during
the thermophilic stage of composting (40-60°C)” they also added “U.S. Environmental Protection Agency
specify that to achieve a significant reduction of pathogens during composting, the compost should be
maintained at minimum operating conditions of 40°C for five days, with temperatures exceeding 55°C for

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Proceedings of the International Conference on Industrial Engineering and Operations Management
Bandung, Indonesia, March 6-8, 2018

at least four hours of this period. Most species of microorganisms cannot survive at temperatures above 60-
65°C” (Trautmann, 1996).
5- Particle size: The more surface the easier it is for microorganisms to work and decompose the organic
waste that is because activity occurs at the interface of particle surfaces and air. With smaller pieces of
materials, microorganisms are able to generate sufficient heat and digest (Smith and Friend, n.d.). To
accomplish this, the practitioner should need to go through some process, which are shredding, chipping,
chopping, or cutting composted materials (A Guide to Composting Yard & Food Waste, 2013).

In the market, there are a number of food waste recycling machines; they all do the same job of turning food waste
into compost. For examples, ZERA Food Recycler, The FoodCycler™ and Earth System Organic Waste fertilizer
maker.
Table 1. Comparison between Similar machines characteristics in the market (Zera food recycler, 2017. Food
Recycler, 2017. Erth system, 2017)

Specifications ZERA FOOD CYCLER EARTH SYSTEM

Capacity 3.5 kg 1 kg 2 kg

Food waste volume

Reduced by 70% Reduced by 90% Reduced by 85%
reduction

Recyclable food All types except hard All types except hard
All types
waste types bones/shells bones/shells

Process time 24 hours 2-6 hours 24 hours

Additive Coir and baking soda No additive No additive

Consumed power 6KWh per cycle 1KWh per cycle Not motioned

Dimensions 28*56*86 cm 38*33*44.5 cm 50*44*61 cm

Weight 53.8 kg 10 kg 17 kg

Automation Fully automated Fully automated Fully automated

Control panel and
control Control panel Control panel
mobile App
Price 1199 $ 394 $ 580

The aim of this work is to reduce the amount of wasted food at households in Qatar. The Objectives are:
- Explore the current used practices.
- Study the intended customers (Households) via conducting a survey.
- Design a solution to the problem.
- Build a prototype of the solution.
- Use behavioral science tools to raise the awareness of food waste reduction among people.

This paper will present the machine design process including the customer requirements, design specifications,
internal and external constraints, technical risk management, and cost-benefit analysis. Three alternative designs will
be proposed and evaluated to obtain the final design of the food waste recycling machine.

2. Methodology definition
2.1 Engineering design process
The engineering solution will be deployed using the illustrated steps in figure 2. The first phase requires the
identification of the need and the definition of the problem. Then, find the global optimum solution, after that,
constraints and criteria of success will be identified. Accordingly, within the identified constraints, solutions and

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Proceedings of the International Conference on Industrial Engineering and Operations Management
Bandung, Indonesia, March 6-8, 2018

ideas will be generated. Therefore, a literature review and benchmarking will be conducted to have an insight of the
existing technologies.
In the second phase “Synthesis and Analysis”, the three potential design solutions will be analyzed and an
evaluation matrix will be used to choose the best solution. In the third phase “Communication”, a final design
solution will be documented to discuss the final design in details. Issues like material, dimensions, tolerances, and
sketches will be included. In addition, sensitivity analysis will be done through computer simulation (Solid works)
to help in constructing the prototype. In the fourth phase “Construct the Solution”, a prototype will be constructed
from the previously provided document. Finally, the prototype will be tested to determine whether the product is
meeting the design specification.

Figure 2. Design Process of Food waste recycling Machine

2.2 Customers identification

Customers are important because they play a significant role in the success of organizations. In any project,
there are two types of customers: external customers and internal customers. The external customers provide the
revenue stream because they are usually the end-user of the provided service or product. In our project, there are
many potential customers to our proposed food waste recycling machine such as restaurants, school cafeterias,
universities’ food court, etc. However, our intended customers are the households. Thus, our design tends to meet
their requirements.
2.3 Understanding customers’ needs
The first step in any new product development is to find out what customers want and what they are prepared
to pay for. If the new product is not better than existing alternatives in some way, then it will be difficult to compete
and to generate a return on investment. Thus, any feature that is added, it must be valued by the customer. A survey
was conducted and reviews for similar product were analyzed.

2.4 Customers’ feedback/ survey

To begin with, everyone agreed on recycling food-waste in general rather than dumping it to landfills, which
indicated that people are interested in helping the environment and find solutions to recycle their food-waste. Then
when we asked about turning food waste into compost to use in gardening the majority 94% of people liked the idea,
and 79% of people liked the idea of having a food-waste composting machine at home. This helps us to know that
there are customers willing to buy our product and use it in their residence. We asked about the approximate food
waste amount they throw daily it is important because it helps in the machine design as we can estimate the amount
of food-waste recycled per cycle. Moreover, 53% of people did not mind if the machine was not fully automatic but
28% did mind and the rest did not care. The reason of asking such question is to determine the level of automation
for the proposed machine.
Since the main goal of our project is to design, build, and use a machine in Qatar, we asked the people if they
would buy the machine if it was made in Qatar, 86% said yes.

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Finally, when asked if they would buy a machine that costs 300$ or more, 48% of the people agreed, 46% did not
and the rest did not care. So, knowing that people are willing to buy our machine will promote our responsibility to
make this machine efficient, elegant and produce good compost to convince the majority of people to buy it.
2.5 List of customer needs
To set the preferences for the requirements, 200 reviews were analyzed and the total number of individuals
who mentioned this need or requirement were counted. Accordingly, the most mentioned need will have a higher
priority. The priority is an integer on 1 to 10 scale, based on the customer feedback.

Table 2. List of Customer Needs

Customer Need Number of Reviews Priority
Easy to use and to harvest compost. 100 5
Get the compost as fast as possible. 85 4.25
Take a lot of scraps. 50 2.5
Worth the money. 95 4.75
It doesn’t stink or smells 160 8
Don’t attract flies or maggots 150 7.5
Not flimsy door mechanism. 112 5.6
Nice design. 45 2.25
Easy to tumble (i.e. turn) when it is full. 88 4.4

2.6 Product design specifications

Quality Function Deployment is used to translate customer needs into specifications. Furthermore, Table 3 is
representing the design specifications for the proposed food waste recycling machine. It is important to note that the
priorities of customer driven specifications were set using house of quality and the priorities of the benchmarking
and group decision driven specifications were set relatively by the team members.
The used scoring to set the priority:
- Design Requirements that got above 50 point from HOQ will get “High” priority.
- Design Requirements that got above 30 point from HOQ will get “Moderate” priority.
- Design Requirements that got below 30 point from HOQ will get “Low” priority.

Table 3. Product Design Specifications for Food Waste Recycling Machine

Design Requirement &
Priority Metric Target Target Basis Verification
Objectives
Functional Performance
Prototype Testing
High Fast Composting process hours ≤ 30 hr Benchmarking and lab
Experiments
Amount of recycled food
Moderate kg ≤ 1.5 kg Customer feedback Design
waste per cycle
Prototype Testing
The reduced volume of the
Low % difference 70 % Group decision and lab
food waste
Experiments
Automatic control rather
High Yes/No Yes Customer feedback Design
than mechanical
Compost any form of food Prototype Testing
Moderate except bones, meat, Yes/No Yes Group decision and lab
chicken. Experiments
Safety
Low Warning labels Yes/No Yes Group decsison Prototype Testing
Will not burn or electrocute
Moderate Yes/No Yes Group decsison Prototype Testing
user
Ergonomics

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Proceedings of the International Conference on Industrial Engineering and Operations Management
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High Easily acessible Yes/No Yes Customer feedback Prototype Testing

Use Sound level

Moderate Will not create noise dB(A) ≤ 75 Group decsison meter to test the
protoype
High Oderless Yes/No Yes Customer feedback Prototype Testing
Geometric Limitations
Moderate Size of the machine cm x cm 45 H, 40L, 25 W Benchmarking Design
Aesthetic
Attractive design to
Low Yes/No Yes Group Decision Survey
encourage recycling
Cost
Bill of materials +
estimated
Moderate Suitable Price QR 1500 Customer feedback
manufacturing
costs
Applicable codes and standards
Study of
Moderate Meet industry standards Yes/No Yes Group Decision regulations and
Standards

2.7 Product design constraints

Every project has constraints and limitations. These are the applicable constraints for this project:
- Realistic External Constraints: Economical, Environmental, Health and Safety, Manufacturability, Political,
Social, Sustainability, Ethical.
- Internal Constraints:
1. There should be a separate chamber to collect the final compost.
2. The composting process should be finished in not more 24 hours
3. The machine should be fully automated
4. The volume of the collecting food waste chamber should be adequate according to the amount of food that will
be placed in it.

2.8 The product design standards

- Ethical Codes and standards by “National Society of Professional Engineers, Code of Ethics for Engineers”.
- Guidelines for Compost Quality by “National Standards of Canada CAN/BNQ 0413-200, Canadian council of
Ministers of the environment”
- Minimum practical wall thickness by “ASME BPV Code Sec, VIII D.1”

2.9 Food waste characterization in Qatar:

The management of the feedstocks depends on the type of the food waste. Because, the various physical and
chemical properties can affect significantly the final product (i.e. compost) characteristics and it can influence odor
production. Due to the lack access of data in Qatar, a regional characterization study was taken.
According to food and agriculture organization of the united nations (2011), the estimated amounts of food
waste at household levels in North Africa, west and central Asia are shown in figure 3. It will be assumed that
Qatar’s food waste will have similar percentage.

2.10 Assumptions of Food waste amounts:

According to environmental reports from ministry of development planning and statistics (2015) in Qatar, the
daily per capita domestic waste generation is 1.23 kg. Also, they stated that the average family consists of 5
members. So, the daily waste production for a regular family equals 6.15 kg/day. However, a study of waste
management in Qatar revealed that the amount of organic food waste is about 60% of the total domestic waste
(Ahmed, 2016). Thus, it can be assumed that the amount of wasted food by typical family is 60% of 6.15 which
equals 3.69 kg/day

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Proceedings of the International Conference on Industrial Engineering and Operations Management
Bandung, Indonesia, March 6-8, 2018

Figure 3. Assumed types and percentages of food waste Figure 4. Household’s waste types in Qatar

3 Developing design solution:

3.1 The conceptual design:
Functions of the machine:
- Reduce the volume of the food waste by 80%.
- Compost any form of food except bones, meat and chicken.
- Provide warning labels to ensure that customers are using the machine safely.
- Quite working to avoid noise problem to the user.
- Have an attractive design to encourage recycling.

Figure 5. The machine’s conceptual Design

3.2 The generated design alternatives based on three engineering principles:
- Alternative 1 (Principle of Inclusivity): most food waste recycling machines can’t process bones, so we
wanted to introduce an alternative which can. This alternative uses high performance two-shaft shredders that
are able to cut very hard materials. This would allow for a more universal and convenient solution for the users.

- Alternative 2 (Principle of Automation): this alternative eliminates any manual operations that the user would
have to carry out, and involves automatic features and controls that would make the food recycling process
easier for the user and allows for a much more enjoyable experience.

- Alternative 3 (Principle of Sustainability): this alternative doesn’t require a power source, and is completely
powered by solar energy. The solar energy generates the electricity required for carrying out all the machines
processes. This alternative is considered efficient and cost aware.

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Proceedings of the International Conference on Industrial Engineering and Operations Management
Bandung, Indonesia, March 6-8, 2018

Figure 6. Alternative 1 Figure 7. Alternative 2 Figure 8. Alternative 3

Table 4. Comparison between the three design alternatives

Alternative A Alternative B Alternative C
1 Feeding mechanism Top/vertical Top/vertical Top/vertical
Appropriate
2 Indoors Indoors Outdoors
environment
3 Power supply Required Required Not required
 All food items including  All food items except for  All food items except for
Food types it can bones bones bones
4
process  All food containers except  All food containers  All food containers
for plastic except for plastic except for plastic
Automatic lid that opens Automatic spiral panels that Manual lid that opens
5 Inlet design
upwards slide outwards upwards
Outer shell material
6 Acrylic Acrylic High-performance plastic
(body)
Movement of
7 Horizontal (right and left) Vertical (downwards) Vertical (downwards)
material
Mixing chamber
8 Horizontal Vertical Vertical
orientation
Shredding using a two-shaft Shredding using individual Grinding using a one-piece
9 Cutting mechanism
shredder sharp convex blades continuous spiral blade
using a rotating rod using a rotating rod
(Shear Mixing mechanism, i.e. (Diffusion mixing using a rotating rod
involves thorough mechanism, i.e. slow blending (Convection mixing
10 Mixing mechanism
incorporation of material mechanism, so after a long mechanism, i.e. gross
passing along forced slip time the mixture will be movement of particles)
planes in a mixer) homogenous)
11 Heating mechanism Convection using heating gun Convection using heating coil Convection using
12 Automation level Semi-automatic Fully automatic Semi-automatic
Sensors for temperature,
Sensors for temperature and Sensors for temperature and
Measuring features moisture, and proximity.
13 moisture. moisture.
(sensors) (Contactless sensor and
(measuring temp. of Air) (Contact and measure food)
measure food)
Advanced touch screen
14 Control panel Simple buttons (on/off) LCD screen and buttons
technology
Five: Four: Four:
1- Electrical components 1- Electrical components 1- Electrical components
chamber chamber chamber
Number of 2- Motor chamber 2- Motor chamber 2- Motor chamber
15
chambers
3- Mixing chamber 3- Mixing and cutting 3- Mixing and cutting
4- Cutting chamber chamber chamber
5- Collecting chamber 4- Collecting chamber 4- Collecting chamber

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3.3 The alternatives design evaluation process

The criteria used to evaluate the three alternatives are:
1- Performance: as it is the product’s main operating characteristics such as process speed and effectiveness.
2- Features: the additional characteristics that enhance the appeal of the product and attract the customers
 .
3- Sustainability: to reducing any harmful impact on the environment and reducing the economic impact of high-
energy costs.
4- Automation: it is important as it reduces the process time, reduce human error, and increase safety.
5- Control: it is important because the machine will be used is houses it should be user friendly and easy to
control.

Each criterion has a weight from 1-5 where 1 refers to less importance and 5 refers to highest importance. The
weight of each criterion is assigned based on the designer’s experience.
Relative scoring method used to score the alternatives from 1 to 5

Table 5. Evaluation matrix

Alternatives scores
Criteria Weight Justification
Alternative 1 Alternative 2 Alternative 3
Alternative 1 has the best shredding
mechanism, which enhance the
performance. Alternative 3 has the
Performance 3 5 4 2
lowest score, as its performance is
slower due to lower energy
consumption.
Alternative 2 has the highest score as
it has attractive features as the touch
screen for control and feedback,
Features 3 3 5 2
alternative 3 has an LCD screen for
feedback only and alternative 1 has
no feedback feature.
Alternative 3 is the only design that
Sustainability 3 1 1 5
use sustainable energy (solar power)
Alternative 2 is fully automated
Automation 4 4 5 4 while alternatives 1 and 3 are semi-
automated
Alternative 2 has the highest score as
its control is easier to use by
customer, it can be controlled by the
attached touch screen or by the
Control 4 3 5 4
mobile App. Alternative 3 is the
second and alternative 1 has the
lowest score because its only
controllability is on and off buttons
Results 65 78 63

Alternatives 1 and 3 got close results with a difference of only 2 points, which make them on the same level. While
Alternative 2, which is the one, designed based on the automation principle got the highest score with a deference of
13 points compared to the second highest score. Thus, it is reasonable to choose the alternative design 3 as the best
design solution.

4 Final design main components:

Through an intense research process of existing technologies and designs, we were able to develop the
following machine components and characteristics.

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4.1 Material Selection

Stainless steel was selected to design the blades, shaft and chamber. Because it has low density (i.e. light), it’s
strong (i.e. young’s modulus 203 GPa) and it noted for excellent welding characteristics and formability. Along with
that, it has a good corrosion resistance as the operating conditions such as the humidity level (55%) may cause
corrosion. Also, it is important to note that stainless steel is 100% recyclable with no degradation (British Stainless-
Steel Association).

4.2 Design the Chamber

The machine is going to cycle once every 5 days at the end of the week (Extreme Case). Then, the maximum
amount that the chamber should take = 3.69 × 5 =18.45 kg. Also, from (INFOODS density database, 2012), that
the average density of food waste is about 1 g/ml. 10 cm clearance was added for other design considerations. There
is a minimum thickness required to ensure that any vessel is sufficiently rigid to withstand its own weight and any
incidental loads. The ASME BPV Code Sec VIII D.1 specifies that a minimum wall thickness of a diameter of 30
cm is 1.5 mm. although stainless steel has a high corrosion resistance, a 0.5 mm allowance will be including. Thus,
thickness = 2.0 mm.

4.3 Design the Cutting and Mixing Hand

The optimal cutting blade design is the one that provide maximum contact with feed ingredient and hence
maximize the amount of the processed materials (Saravacos & Kostaropoulos,2002). Also, the blade with linear
edge shape will use less force than the other blades (i.e. the sharpest one). Thus, the finer a cutting blade and the
narrower a wedge angle, the finer is the cut (Debao & McMurray,2011). Accordingly, a tilted multi-level blade with
fine geometry was developed (Figure 9). The blades are replaceable to enhance the maintainability of the design.
Performance factors in Cutting mechanism differ from mixing mechanism. So, an additional part was added to the
design to enhance mixing process as the fine blades are not efficient in mixing.

Figure 9. Mixing and Cutting Hand Design using SolidWorks

4.4 Design the Shaft
The main function of the mixing shaft is to hold the blades which are used to mix the food waste during the
composting process. Thus, it should be designed to withstand the torsional and shearing stresses. Also, two bearings
are suggested to support radial loads and hence reduce unnecessarily vibrations.

4.5 Design of the Motor

From solid mechanics calculations, the maximum torque on the shaft = 89 N.M and the required speed is 56
rpm which was determined by reverse engineering by taking Panasonic chopper as a reference. By doing the proper
conversion and following equation this equation Power = Torque(N/m) × ω (rad/s), motor was sized. But, it is
important to note that the maximum efficiency of exiting motors is about 75% U.S. (Department of Energy, 2014).
Power Output
So, the actual required power input will equal to ,which was found 700 Watt.
η Motor

4.6 Design of Heating System

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Heating rods have been chosen for the final design of the machine because it suits the orientation of the
machine, it is safer compared to the heating gun and the heating coil because it has low possibility of causing
hazards (i.e. less risk).

4.7 Validation of the Design

To validate the design, finite elements test using Solidworks software was applied. The results from the
software matched our calculations. However, it is recommended to apply dynamic deflection test (i.e. dynamic test)
because the accumulated energy which is resulted by the movements of the parts during mixing stage may cause
failure. The revealed information from the dynamic test may give an insight about the reliability of the parts and
hence the reliability of the machine.

Figure 10. Stress analysis of Figure 11. Stress analysis of Figure 12. Stress analysis of
the mixing hand a cutting blade the chamber

4.8 Integrated Machine Design

Figures 13, 14 and 15 are showing the different views of the 3D model of the food waste recycling machine.

Figure 13. Oblique View Figure 14. Top View Figure 15. Front View

4.9 Control System

The proposed machine is automated as the critical factors like the temperature and moisture level will be
controlled. Also, the opening lid will be controlled via proximately sensor. In order to do that Arduino
microcontroller is going to be used. An initial simulated circuit design was created using TinkerCad Software to
validate the system. In this circuit, analog and digital pins were used. Also, information from the technical data sheet
for the sensors was used to get the calibration.

4.10 Display Design (Touch Screen User Interface Design)

Based on Donald Norman’s Book, the Design of Everyday Things, (Norman, 2002) these are the user interface
principles that have been applied to design the user interface of the touch screen that control the machine:

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1. Visibility: Good visibility indicates that it should obvious for the user what the control is used for. The
controls on the touch screen allows the user to turn on, turn off or stop the machine to add more food waste.
the function of each control is written on their touch buttons as shown in figure16.

2. Affordance: It means that it should be obvious how to operate a control. The user should know how to use a
control just by looking at it. To design the touch screen with high affordance the touch buttons looks like real
buttons with 3D design.

3. Feedback: Indicated that once the user has used a control, the system should clearly communicate what has
just been accomplished. The feedback on the touch screen consists of four parts. First, when starting the
machine, it shows on the screen that the machine started processing the food waste. Second, if the user
pressed the pause button after 15 minutes of starting the machine it will be shown on the screen that the
machine cannot be opened until it finishes the composting process. Third, when turning off button is pressed a
conformance message will appear on the screen to ask the user if he is sure want to turn off the machine, if the
user confirms turning off a feedback message will appear on the screen to inform the user that the he will not
be able to open the machine until it cools down. Lastly, when the machine finish composting the food waste a
message appear on the screen along with a peeping sound to notify the user that he can pull out the compost
container. The temperature degree inside the machine will be always shown on the screen.

For children protection, turning the machine on and off or pause it, requires the user to enter a small four
numbers password.

Figure 16. Touch screen user interface design Figure 17. Touch screen display after clicking on

5. Conclusion
All in all, this paper aim is to show the importance of recycling food waste and helping the environment by
building a machine that converts food waste into compost. The machine is completely manufactured in Qatar. This
food waste recycler machine is to be built and used at home safely. The design methodology and the engineering
solutions that will be used in this project were explained in the engineering design process. Followed by the
identifying the customers, knowing their needs and taking their feedbacks, which are considered important since our
purpose is to satisfy the customer’s needs. Furthermore, a quality function deployment was used to translate
customer needs into design specifications. In addition, the external and internal constraints and the design standards
were identified. Moreover, the conceptual design for the machine, the design alternatives, alternatives evaluation,
and the machine’s final design all were discussed briefly and shown in detail in this paper. Since the world is
seeking sustainability, our machine aims to lessen the food waste that is thrown into the landfills, which pollute the
environment by recycling the food waste and turning it, in less than 24 hours, to compost that can be used in
fertilizing the soil to plant healthy and organic food, and contributing in creating a safe and sustainable world.

© IEOM Society International 2506

Proceedings of the International Conference on Industrial Engineering and Operations Management
Bandung, Indonesia, March 6-8, 2018

Acknowledgement:
We want to express our sincere gratitude to Eng. Mohamed Mohamed for guiding and helping us throughout the
project. Also, we would like to thank Dr. Samer Gowid for his continuous efforts and support.

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© IEOM Society International 2508