This aim is achieved through the following objectives: This machine is capable of automating the cutting process increasing efficiency and enhancing the hygiene of slicing vegetable for both domestic and commercial consumption.ġ.2 Aim and Objectives The aim of this project is to design and fabricate a Modified Vegetable Slicing Machine. Some certain factors such as safety, power consumption, economic value and efficiency of cut have greatly informed the modification of this machine to meet up with present demand. The machine consists of two cutting blades, a vegetable feeder (hopper), a slicing/processing chamber, two electric motors, and a discharge unit. The vegetable slicing machine has being utilized in reducing the varying sizes of vegetables. The invent of the slicing technology has made the size reduction of the vegetables more efficient. The increased consumption of vegetables either domestically or commercially has greatly influenced the variations in the slicing technology, with the basic principle of the action of shearing by blades and other types of cutters remaining the same.
But with the advent of time, technology advances has being seen to be on an increase hence efforts were being made to eradicate the inefficiencies posed by the use of knives which are evident in the time wastage and injuries incurred during its use. The slicing process from time immemorial has involved the use of knives. One of the processes commonly used is the slicing process. Certain processes such as cutting, slicing, mincing and pulping has being utilized to ensure the size reduction of these products. Reducing its size either for further processing or to improve the eating quality or suitability for direct food consumption becomes very necessary. The variations in the sizes in which these products are obtained have made it expedient for certain reduction techniques to be to be utilized. The processing requirements and fresh market life are also different for Differences in the structure, size, shape, and rigidity of the individual cells are dependent on the class of vegetable (Odior and others,Ģ009).
The classification of vegetables can be done based on different criteria some of which are by edible parts into root (e.g., potatoes and carrots), stem (asparagus and celery), leaf(lettuce and spinach), immature flower bud (broccoli and Brussels sprouts ), and fruit (tomatoes and cucumbers (Neidhardt, 2008). The perishable nature of the fresh produce has confined the international trade in these products in the processed form. Vegetables can be perishable when fresh but able to be preserved using a number of processing method such as blanching, dehydrating, canning, freezing, fermenting and pickling, and irradiating (Gave, 2008). The increase in its consumption can be accounted for by the increased health consciousness of the consumers. Consumption of vegetables has increased significantly. Vegetables which are excellent sources of certain vitamins and minerals and often the main source of dietary fiber consist of a large group of plants consumed as food globally (Gave, 2008).
Thus, to guarantee access to food, reduce rural-urban migration and encourage sustainable development, the processing of agricultural products like vegetables into more valuable products must be promoted and encouraged. Majority of Nigerians live in the rural areas and are predominantly engaged in agriculture. Nigeria has rich and favorable climatic zones making her suitable for the cultivation and production of a wide variety of vegetables.
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