Development Of Fabricated Laboratory Scale Extruder Machine For The Production Of Rice-Like Grains From Cassava (Manihot Esculenta Crantz) Dough
How to Cite?
Richelle Mae D. Mendoza-Olpot, Kevin F. Yaptenco, "Development Of Fabricated Laboratory Scale Extruder Machine For The Production Of Rice-Like Grains From Cassava (Manihot Esculenta Crantz) Dough," International Journal of Engineering Trends and Technology, vol. 70, no. 3, pp. 75-84, 2022. Crossref, https://doi.org/10.14445/22315381/IJETT-V70I1P209
Developing a laboratory scale extruder machine in producing rice-like grains from cassava dough was done to enhance the efficiency, recovery, and profitability in contrast to manual batch production using a pasta maker. Three screw speeds (40 rpm, 50 rpm, and 60 rpm) were evaluated to determine the optimum performance of the machine. The optimum performance was based on the result of the machine capacity and the physical properties of grains (size, width, shape, color, and hardness).
The fabricated extruder machine has an efficiency that ranges from 88.38% to 93.86%, with an overall cassava dough recovery of 78.13%. Thus, the efficiency was enhanced by 2.33% to 8.67%, while the overall dough recovery was improved by 160.43% based on the capacity and throughput using the fabricated extruder machine in comparison with 86.37% efficiency and 30% overall recovery of the manual operation using pasta press. The optimum performance of the machine is at 40 rpm screw speed with desirability of 91.7%.
Furthermore, the economic analysis and value engineering of the machine showed that the machine is economically viable with an Internal Rate of Return of 45.87% for a period of 10 years and demonstrated a performance value that was greater than the cost of machine fabrication.
extrusion, single screw extruder, cassava, ricelike grains.
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