Cutting Machine Manufacturing Design Process
https://doi.org/10.35877/454RI.asci2314
Keywords:
Machine Cutter Potato, Process Manufacture, Capacity
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Abstract
On development, technology created For make it easy work man. In the process of making potato sticks , the cutting process is still done manually using simple cutting tools and human power. This counts less effective in terms of time, security, as well as capacity Which generated. Therefore it is necessary to make a potato stick cutting machine to help produce potatoes. So that this thesis takes the theme "Design Build a Potato Stick Cutting Machine ” which will focus on the process manufacture of the machine. Machine manufacturing process made based on terms of time, cost, and materials used. In the process of making this machine there is a number of component Which need made through process machining, welding, painting, as well as assembly. So that results end process manufacture obtained the value of time and cost of making a potato stick cutting machine and the capacity of tool the.
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References
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Cerit, İ., & Demirkol, O. (2021). Application of thiol compounds to reduce acrylamide levels and increase antioxidant activity of French fries. Lwt, 143, 111165. https://doi.org/https://doi.org/10.1016/j.lwt.2021.111165
Chávez, J., Osorio, F., Altamirano, E., Raymundo, C., & Dominguez, F. (2020). Lean production management model for SME waste reduction in the processed food sector in Peru. Advances in Manufacturing, Production Management and Process Control: Proceedings of the AHFE 2019 International Conference on Human Aspects of Advanced Manufacturing, and the AHFE International Conference on Advanced Production Management and Process Con, 53–62. Springer. https://doi.org/https://doi.org/10.1007/978-3-030-20494-5_5
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El-Sayed, A. A., El-Maaty, S. M. A., & Abdelhady, M. M. (2023). Acrylamide reduction in potato chips as functional food product via application of enzymes, baker’s yeast, and green tea powder. Scientific African, 20, e01698. https://doi.org/https://doi.org/10.1016/j.sciaf.2023.e01698
Ethica, S. N., Iriyanto, S., Sukowiyono, S., Khuriyati, S. F., Sulisyaningtyas, A. R., Hidayati, N., & Hersoelistyorini, W. (2020). Prospecting postharvest processing of agricultural and social forest products at Gerlang Village, Central Java. IOP Conference Series: Earth and Environmental Science, 594(1), 12003. IOP Publishing. https://doi.org/10.1088/1755-1315/594/1/012003
Faiz, A., Mantari, M., Roslan, M. S., Indarah, M. E. R., Anuar, M. I., Mahadi, M. N., & Mohamad, M. A. (2021). Semi-automatic potato peeler and cutter: An initial development. Multidisciplinary Applied Research and Innovation, 2(1), 277–283.
Fauster, T., Schlossnikl, D., Rath, F., Ostermeier, R., Teufel, F., Toepfl, S., & Jaeger, H. (2018). Impact of pulsed electric field (PEF) pretreatment on process performance of industrial French fries production. Journal of Food Engineering, 235, 16–22. https://doi.org/https://doi.org/10.1016/j.jfoodeng.2018.04.023
Haverkort, A. J., Linnemann, A. R., Struik, P. C., & Wiskerke, J. S. C. (2023). On Processing Potato 2. Survey of Products, Processes and Operations in Manufacturing. Potato Research, 66(2), 339–383. https://doi.org/https://doi.org/10.1007/s11540-022-09563-y
Hill, K., Ostermeier, R., Töpfl, S., & Heinz, V. (2022). Pulsed electric fields in the potato industry. Pulsed Electric Fields Technology for the Food Industry: Fundamentals and Applications, 325–335. https://doi.org/https://doi.org/10.1007/978-3-030-70586-2_9
Khrameshin, R., Enders, M., & Khrameshin, A. (2019). Modeling of operating modes of the module of cleaning the vacuum-sorting-drying machine during the production of frozen semi-products from the potato. Norwegian Journal of Development of the International Science, (26–2), 6–9.
Kumari, A., Bhattacharya, B., Agarwal, T., Paul, V., & Chakkaravarthi, S. (2022). Integrated approach towards acrylamide reduction in potato-based snacks: A critical review. Food Research International, 156, 111172. https://doi.org/https://doi.org/10.1016/j.foodres.2022.111172
Licciardello, F., Lombardo, S., Rizzo, V., Pitino, I., Pandino, G., Strano, M. G., … Mauromicale, G. (2018). Integrated agronomical and technological approach for the quality maintenance of ready-to-fry potato sticks during refrigerated storage. Postharvest Biology and Technology, 136, 23–30. https://doi.org/https://doi.org/10.1016/j.postharvbio.2017.10.001
Lima, A., Abreu, T., & Figueiredo, S. (2021). Water and wastewater optimization in a food processing industry using water pinch technology. Sustainable Water Resources Management, 7, 1–13. https://doi.org/https://doi.org/10.1007/s40899-021-00560-6
Meng, Z., Wang, T., Malik, A. U., & Wang, Q. (2022). Exogenous isoleucine can confer browning resistance on fresh-cut potato by suppressing polyphenol oxidase activity and improving the antioxidant capacity. Postharvest Biology and Technology, 184, 111772.
Ostermeier, R., Hill, K., Dingis, A., Töpfl, S., & Jäger, H. (2021). Influence of pulsed electric field (PEF) and ultrasound treatment on the frying behavior and quality of potato chips. Innovative Food Science & Emerging Technologies, 67, 102553. https://doi.org/https://doi.org/10.1016/j.ifset.2020.102553
Rizzo, V., Amoroso, L., Licciardello, F., Mazzaglia, A., Muratore, G., Restuccia, C., … Mauromicale, G. (2018). The effect of sous vide packaging with rosemary essential oil on storage quality of fresh-cut potato. Lwt, 94, 111–118. https://doi.org/https://doi.org/10.1016/j.lwt.2018.04.033
Sapuan, S. Z., Hassan, M. F., & Sebari, M. M. (2020). Innovation of Cakar Ayam Shaping Machine for Small-Medium Enterprise (SME) Company. Journal of Design for Sustainable and Environment, 2(1). https://doi.org/http://fazpublishing.com/jdse/index.php/jdse/article/view/15
Shravani, C., Krishna, G. R., Bollam, H. L., Vatambeti, R., & Saikumar, K. (2022). A novel approach for implementing conventional LBIST by high execution microprocessors. 2022 4th International Conference on Smart Systems and Inventive Technology (ICSSIT), 804–809. IEEE.
Silva, G., Ñañez, R., Zavaleta, D., Burgos, V., Kim, S., Ruiz, G., … Nakamatsu, J. (2022). Eco-friendly additive construction: Analysis of the printability of earthen-based matrices stabilized with potato starch gel and sisal fibers. Construction and Building Materials, 347, 128556.
Ştefan, A. E., Gologan, D., Leavitt, M. O., Muşat, S., Pleşea, I. E., Stan, L. G. R., … Militaru, M. (2020). Tissue microarrays–brief history, techniques and clinical future. Romanian Journal of Morphology and Embryology, 61(4), 1077. https://doi.org/https://doi.org/10.47162%2FRJME.61.4.10
Sugiyanto, D., Pangestu, R. A., Chan, Y., & Uyun, A. S. (2022). Design and performance testing of semi-automatic machine for potato peeler-cutter. Jurnal Teknik Pertanian Lampung, 11(2), 325–338.
Talodhikar, V., & Potdukhe, P. A. (2019). Design, experimentation and performance testing of innovative potato processor. International Journal of Research in Advent Technology, 7(4S), 667–668.
Tikuneh, D. B., & Beri, A. F. (2023). Design, manufacture, and performance evaluation of a single-axle tractor-operated potato digger elevator. Cogent Engineering, 10(2), 2251744. https://doi.org/https://doi.org/10.1080/23311916.2023.2251744
Tiwari, P., Thakur, M., Joshi, A., Raigond, P., & Arora, B. (2022). Development of Iron fortified potato fries through Vacuum assisted processing strategies. Journal of Food Science and Technology, 59(12), 4644–4652. https://doi.org/https://doi.org/10.1007/s13197-022-05543-9
Waghmare, R., Suryawanshi, D., & Karadbhajne, S. (2023). Designing 3D printable food based on fruit and vegetable products—Opportunities and challenges. Journal of Food Science and Technology, 60(5), 1447–1460. https://doi.org/https://doi.org/10.1007/s13197-022-05386-4
WIN, D. R. H. H., THEIN, D. R. M., & THAW, M. G. A. M. I. N. (2019). Design of Power Transmission System and Dicer Blade of Potato Slicing Machine.
Yi, J., Hou, C., Bi, J., Zhao, Y., Peng, J., & Liu, C. (2018). Novel combined freeze-drying and instant controlled pressure drop drying for restructured carrot-potato chips: optimized by response surface method. Journal of Food Quality, 2018, 1–13. https://doi.org/https://doi.org/10.1155/2018/6157697
Ansah, F. A., Amodio, M. L., De Chiara, M. L. V., & Colelli, G. (2018). Effects of equipments and processing conditions on quality of fresh-cut produce. Journal of Agricultural Engineering, 49(3), 139–150. https://doi.org/https://doi.org/10.4081/jae.2018.827
Cerit, İ., & Demirkol, O. (2021). Application of thiol compounds to reduce acrylamide levels and increase antioxidant activity of French fries. Lwt, 143, 111165. https://doi.org/https://doi.org/10.1016/j.lwt.2021.111165
Chávez, J., Osorio, F., Altamirano, E., Raymundo, C., & Dominguez, F. (2020). Lean production management model for SME waste reduction in the processed food sector in Peru. Advances in Manufacturing, Production Management and Process Control: Proceedings of the AHFE 2019 International Conference on Human Aspects of Advanced Manufacturing, and the AHFE International Conference on Advanced Production Management and Process Con, 53–62. Springer. https://doi.org/https://doi.org/10.1007/978-3-030-20494-5_5
Dehghannya, J., & Ngadi, M. (2021). Recent advances in microstructure characterization of fried foods: Different frying techniques and process modeling. Trends in Food Science & Technology, 116, 786–801. https://doi.org/https://doi.org/10.1016/j.tifs.2021.03.033
El-Sayed, A. A., El-Maaty, S. M. A., & Abdelhady, M. M. (2023). Acrylamide reduction in potato chips as functional food product via application of enzymes, baker’s yeast, and green tea powder. Scientific African, 20, e01698. https://doi.org/https://doi.org/10.1016/j.sciaf.2023.e01698
Ethica, S. N., Iriyanto, S., Sukowiyono, S., Khuriyati, S. F., Sulisyaningtyas, A. R., Hidayati, N., & Hersoelistyorini, W. (2020). Prospecting postharvest processing of agricultural and social forest products at Gerlang Village, Central Java. IOP Conference Series: Earth and Environmental Science, 594(1), 12003. IOP Publishing. https://doi.org/10.1088/1755-1315/594/1/012003
Faiz, A., Mantari, M., Roslan, M. S., Indarah, M. E. R., Anuar, M. I., Mahadi, M. N., & Mohamad, M. A. (2021). Semi-automatic potato peeler and cutter: An initial development. Multidisciplinary Applied Research and Innovation, 2(1), 277–283.
Fauster, T., Schlossnikl, D., Rath, F., Ostermeier, R., Teufel, F., Toepfl, S., & Jaeger, H. (2018). Impact of pulsed electric field (PEF) pretreatment on process performance of industrial French fries production. Journal of Food Engineering, 235, 16–22. https://doi.org/https://doi.org/10.1016/j.jfoodeng.2018.04.023
Haverkort, A. J., Linnemann, A. R., Struik, P. C., & Wiskerke, J. S. C. (2023). On Processing Potato 2. Survey of Products, Processes and Operations in Manufacturing. Potato Research, 66(2), 339–383. https://doi.org/https://doi.org/10.1007/s11540-022-09563-y
Hill, K., Ostermeier, R., Töpfl, S., & Heinz, V. (2022). Pulsed electric fields in the potato industry. Pulsed Electric Fields Technology for the Food Industry: Fundamentals and Applications, 325–335. https://doi.org/https://doi.org/10.1007/978-3-030-70586-2_9
Khrameshin, R., Enders, M., & Khrameshin, A. (2019). Modeling of operating modes of the module of cleaning the vacuum-sorting-drying machine during the production of frozen semi-products from the potato. Norwegian Journal of Development of the International Science, (26–2), 6–9.
Kumari, A., Bhattacharya, B., Agarwal, T., Paul, V., & Chakkaravarthi, S. (2022). Integrated approach towards acrylamide reduction in potato-based snacks: A critical review. Food Research International, 156, 111172. https://doi.org/https://doi.org/10.1016/j.foodres.2022.111172
Licciardello, F., Lombardo, S., Rizzo, V., Pitino, I., Pandino, G., Strano, M. G., … Mauromicale, G. (2018). Integrated agronomical and technological approach for the quality maintenance of ready-to-fry potato sticks during refrigerated storage. Postharvest Biology and Technology, 136, 23–30. https://doi.org/https://doi.org/10.1016/j.postharvbio.2017.10.001
Lima, A., Abreu, T., & Figueiredo, S. (2021). Water and wastewater optimization in a food processing industry using water pinch technology. Sustainable Water Resources Management, 7, 1–13. https://doi.org/https://doi.org/10.1007/s40899-021-00560-6
Meng, Z., Wang, T., Malik, A. U., & Wang, Q. (2022). Exogenous isoleucine can confer browning resistance on fresh-cut potato by suppressing polyphenol oxidase activity and improving the antioxidant capacity. Postharvest Biology and Technology, 184, 111772.
Ostermeier, R., Hill, K., Dingis, A., Töpfl, S., & Jäger, H. (2021). Influence of pulsed electric field (PEF) and ultrasound treatment on the frying behavior and quality of potato chips. Innovative Food Science & Emerging Technologies, 67, 102553. https://doi.org/https://doi.org/10.1016/j.ifset.2020.102553
Rizzo, V., Amoroso, L., Licciardello, F., Mazzaglia, A., Muratore, G., Restuccia, C., … Mauromicale, G. (2018). The effect of sous vide packaging with rosemary essential oil on storage quality of fresh-cut potato. Lwt, 94, 111–118. https://doi.org/https://doi.org/10.1016/j.lwt.2018.04.033
Sapuan, S. Z., Hassan, M. F., & Sebari, M. M. (2020). Innovation of Cakar Ayam Shaping Machine for Small-Medium Enterprise (SME) Company. Journal of Design for Sustainable and Environment, 2(1). https://doi.org/http://fazpublishing.com/jdse/index.php/jdse/article/view/15
Shravani, C., Krishna, G. R., Bollam, H. L., Vatambeti, R., & Saikumar, K. (2022). A novel approach for implementing conventional LBIST by high execution microprocessors. 2022 4th International Conference on Smart Systems and Inventive Technology (ICSSIT), 804–809. IEEE.
Silva, G., Ñañez, R., Zavaleta, D., Burgos, V., Kim, S., Ruiz, G., … Nakamatsu, J. (2022). Eco-friendly additive construction: Analysis of the printability of earthen-based matrices stabilized with potato starch gel and sisal fibers. Construction and Building Materials, 347, 128556.
Ştefan, A. E., Gologan, D., Leavitt, M. O., Muşat, S., Pleşea, I. E., Stan, L. G. R., … Militaru, M. (2020). Tissue microarrays–brief history, techniques and clinical future. Romanian Journal of Morphology and Embryology, 61(4), 1077. https://doi.org/https://doi.org/10.47162%2FRJME.61.4.10
Sugiyanto, D., Pangestu, R. A., Chan, Y., & Uyun, A. S. (2022). Design and performance testing of semi-automatic machine for potato peeler-cutter. Jurnal Teknik Pertanian Lampung, 11(2), 325–338.
Talodhikar, V., & Potdukhe, P. A. (2019). Design, experimentation and performance testing of innovative potato processor. International Journal of Research in Advent Technology, 7(4S), 667–668.
Tikuneh, D. B., & Beri, A. F. (2023). Design, manufacture, and performance evaluation of a single-axle tractor-operated potato digger elevator. Cogent Engineering, 10(2), 2251744. https://doi.org/https://doi.org/10.1080/23311916.2023.2251744
Tiwari, P., Thakur, M., Joshi, A., Raigond, P., & Arora, B. (2022). Development of Iron fortified potato fries through Vacuum assisted processing strategies. Journal of Food Science and Technology, 59(12), 4644–4652. https://doi.org/https://doi.org/10.1007/s13197-022-05543-9
Waghmare, R., Suryawanshi, D., & Karadbhajne, S. (2023). Designing 3D printable food based on fruit and vegetable products—Opportunities and challenges. Journal of Food Science and Technology, 60(5), 1447–1460. https://doi.org/https://doi.org/10.1007/s13197-022-05386-4
WIN, D. R. H. H., THEIN, D. R. M., & THAW, M. G. A. M. I. N. (2019). Design of Power Transmission System and Dicer Blade of Potato Slicing Machine.
Yi, J., Hou, C., Bi, J., Zhao, Y., Peng, J., & Liu, C. (2018). Novel combined freeze-drying and instant controlled pressure drop drying for restructured carrot-potato chips: optimized by response surface method. Journal of Food Quality, 2018, 1–13. https://doi.org/https://doi.org/10.1155/2018/6157697
Published
2023-12-31
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How to Cite
Mikhael Sianipar, B., Pradana, S., Prayitno, S., & Hadi Suryo, T. (2023). Cutting Machine Manufacturing Design Process. Journal of Applied Science, Engineering, Technology, and Education, 5(2), 240-255. https://doi.org/10.35877/454RI.asci2314
Copyright (c) 2023 Binsar Mikhael Sianipar, Sigit Pradana, Sugeng Prayitno, Taufik Hadi Suryo (Author)
This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.
