Slide 1: Cover Page
Project Title: DESIGN AND FABRICATION OF A MULTI‐SLICING MACHINE
Students:
o OLANREWAJU TOBILOBA GABRIEL (F/HD/22/3440036)
o IMHANWALE AIGBEBEWEN EMMANUEL (F/HD/22/3440051)
o OGUNLANA DAVID (F/HD/22/3440065)
o KAREEM TESLIM (F/HD/22/3440078)
Institution: YABA COLLEGE OF TECHNOLOGY, YABA, LAGOS
Department: SCHOOL OF ENGINEERING, MECHANICAL ENGINEERING
DEPARTMENT
Supervisor: Engr A.J. Bakri
Date: February 2025
Slide 2: Problem Statement & Introduction
Problem Statement:
o Traditional slicing methods for staple foods (e.g., plantain, yam) are labor-
intensive, time-consuming, and prone to inconsistencies, leading to higher waste
and safety concerns.
Introduction:
o The project addresses the need for an efficient, safe, and user-friendly multi-
slicing machine that enhances processing efficiency and reduces labor costs in
food processing.
Slide 3: Aim and Objectives
Aim:
o To design, fabricate, and evaluate a multi-slicing machine that improves
efficiency in slicing staple foods, reduces labor, and enhances food safety.
Objectives:
1. Develop a machine capable of uniformly slicing various staple foods.
2. Evaluate the performance in terms of slicing time and yield.
3. Optimize design parameters based on performance tests.
4. Ensure ease of operation, maintenance, and safety.
Slide 4: Literature Review
(Table Format)
Author & Title Research Findings Research Gap
Year
ACF (2014) Design, Fabrication and Demonstrated Limited analysis on
Performance Evaluation of improved slicing yield variations across
a Multi-Slicing Machine efficiency and foods
performance
Adeoye et al. Performance Evaluation of Provided performance Limited focus on
(2013) a Multi-Crop Slicing metrics for slicing machine versatility and
Machine different crops safety
Akinsanmi et Design and Development Showed effective Lacked integration of
al. (2015) of a Multi-Crop Slicing slicing for tubers user-friendly features
Machine for Root and
Tuber Crops
Oyejide et al. Design and Development Enhanced slicing Adaptability for staple
(2018) of a Multi-Crop Slicing efficiency in vegetable foods (e.g., plantain,
Machine for Leafy Greens processing yam) remains to be
explored
Slide 5: Methodology
Design & Fabrication:
o Use of mild steel for the frame and high-carbon steel for the dice blade.
o Integration of a 1 HP, 3-phase induction motor (1440 RPM) to drive the slicing
mechanism.
Fabrication Process:
o Marking, cutting, joining (welding and mechanical fastening), and finishing.
Performance Testing:
o Evaluated slicing time, yield percentage, and overall efficiency on staple foods
(yam, potato, carrot, plantain).
Slide 6: Concept
Conceptual Framework:
o The machine consists of a feed hopper, a rotating square barrel, and a dice blade
that slices food uniformly.
Working Principle:
o Food is loaded into the hopper and fed into the rotating mechanism; as the square
barrel rotates, it forces the food against the stationary dice blade, producing
uniform slices.
Safety & Efficiency:
o Safety features include a protective cover, safety switches, and an emergency stop
button.
Slide 7: Materials
Key Materials & Components:
o Frame: Mild steel and angle iron for structural integrity.
o Dice Blade: High-carbon steel for durability and precision.
o Electric Motor: 1 HP, 1440 RPM 3-phase induction motor.
o Other Components: Connecting rods, pilot bearings, nuts, bolts, covers, and
safety switches.
Justification:
o Selected for strength, ease of fabrication, food-grade quality, and cost-
effectiveness.
Slide 8: Results
Performance Test Data (Extracted from Document):
o Yam:
Slicing Time: 8 seconds
Yield: ~58.10%
o Potato:
Slicing Time: 13–14 seconds
Yield: ~63.78%
o Carrot:
Slicing Time: 9 seconds
Yield: ~72.92%
o Plantain:
Slicing Time: 4 seconds
Yield: ~41.67%
Visualization:
o Data presented in tables and graphs (e.g., “Staple Food vs. Slicing Time” chart).
Slide 9: Discussion
Interpretation of Results:
o The machine performs effectively with significant variations in yield across
different staple foods.
o Yam and potato processing indicate efficient slicing with acceptable waste levels,
whereas plantain slicing revealed higher waste due to the soft skin.
Implications:
o Results highlight the potential for optimizing blade design and feeding
mechanisms to reduce waste further.
Future Considerations:
o Incorporate additional automation, enhanced safety features, and adaptability for a
broader range of food items.
Slide 10: Conclusion
Summary of Findings:
o The multi-slicing machine successfully meets its aim of efficient and uniform
slicing, reducing labor intensity and enhancing food safety.
Concluding Remarks:
o The design and fabrication process, supported by performance testing, confirm the
viability of the machine for small-scale food processing.
Recommendations:
o Promote adoption in local industries, consider mass production to reduce unit
cost, and explore further improvements in automation and safety.
