Chapter 4

RESULTS AND DISCUSSION

This chapter presents the detailed structure, technical design, technical

description and its parts, and the projects design capabilities and limitations. It

also represents the discussion of data and results significant to the procedure

stated in the previous chapter.

4.1 Technical Description of the Project

The machine has been fabricated with the help of a designed drawing.

Components’ measurements have been calculated, based accordingly to

manufacturer’s standards. All parts, except for motor, are stainless steel 304.

The components of the machine are listed and described below.

 Feeding Hopper

A feeding hopper has been made for crop inlet. It has an opening, four

sides, and an inlet to the auger screw.

 Metal sheets have been sheared to produce four panels; two panels with

dimensions of inxin and another two panels with dimensions of inxin. All panels

will be welded to each other forming a hollowed trapezoidal prism.

 Power Unit

A motor has been purchased with specification based on calculation. It is

a 1.5 hp 3-phase AC motor with Variable Frequency Drive that can reduce the

voltage to reduce the speed of the motor.

 Auger Screw
 Auger screw is the major part of the juice extractor that is responsible to

conveying crops from one point to another point. It is a screw with a shaft of

different diameters and tooth of a fixed outer diameter but different pitches. It has

been done through calculation and fabrication. The depth and the pitches have

been adjusted according to average mango seed size. From scratch, a 17 inch

shaft has been divided to three parts: 1.5 inch diameter, 3 inch long with pitch of

inches; an increasing diameter of 1.5 to 3 inches, 7 inches long with pitch of

inches; and 3 inch diameter, 4 inch long with pitch of inches.

Auger screw has started from a shaft that has been re-faced, tapered and

bored through lathe machine. Also, 7 plates with a thickness of 5 mm have been

cut with fixed outer diameter of 4 in and varying inner diameter. They have been

formed and welded together with the shaft to produce an auger screw with teeth

of different pitches.

 Sieve

Sieve is the cover of the shaft and a critical part also for it is the part

responsible for compression. It has a thickness of 2 mm with a length of inch that

has been calculated through stress analysis considering its holes which is

intended for juice extraction.

A metal sheet has been sheared, punched and rolled to produce a

cylindrical metal with 4.5 inches diameter. Other metal sheets have been

sheared to produce metal strips (width of in and thickness of mm) that are

intended to enforce the sieve and to give more compressive strength on the

weak spots.

 Waste Outlet

Waste outlet is where the wastes products like peels and seeds exit. This has

been fabricated with no calculations since its dimensions in x in x in are based on

the waste products of the machine. Metal sheets have been sheared, folded and

welded to form an outlet with a slope for the wastes to flow freely into the exit.

 Cake Stopper

Cake stopper has been fabricated to add more compression to the crops

fed. It has a thickness of in, small diameter of in, and large diameter of in. It has a

hole at the middle for it can be installed to the shaft but not intended to be
attached so that it will not rotate with the shaft, moreover, can be slide freely

considering seed sizes. Metal sheets have been sheared, rolled and welded to

form a short cylinder.

 Juice Outlet

Juice outlet is where the extracted juice exits. This has been fabricated

with no calculations since its dimensions in x in x in are based on the juice output

of the machine. Metal sheets have been sheared, folded and welded to form an

outlet with a slope for the juice to flow freely into the exit.

 Frame
 The frame is the skeleton of the whole machine and has been designed

according to sizes of other components and the center distance of the pulleys. It

is a in x in x in, just perfect to stronghold the whole machine.

Metal angle bars have been cut according to design and have been welded to

form a hollowed rectangular prism. Wheels also have been attached right after

the frame has been finished.

ASSEMBLY PROCEDURE:

1. All components and accessories have been gathered.

2. All accessories and essentials like bearings, pulleys and motor have been set

into place for other adjustments with other components.

3. The lower sieve has been installed to the frame.

4. The cake stopper and enclosures have been inserted to the shaft of the auger

screw with the bearings installed to the desired place.

5. The upper sieve has been installed.

6. Motor has been installed at the bottom and the sheaves have been attached to

the auger screw and motor shaft. Belt has been placed and tensioned.

7. Covers with the hopper have been installed to the whole frame.

4.2 Technical Specifications and Costing

4.2.1 Machine Capabilities and Limitations

The research project is a continuous juice extractor designed for small to

medium scale operations. It extracts juice from various fruits and vegetables

while separating the peels, seeds and other residual pomace. The juice extractor

can run continuously and process one type of crop per batch. The machine is

easy to use: it only requires simple set up, depending of what type of crop will be

processed. After that, the user simply has to feed the crop for extraction, and can

keep feeding for as long as needed.

The machine, however, cannot process oil-bearing fruits such as olives,

and starchy fruits such as banana because the machine extracts juice through

squeezing, not by pressing, which is done with a different screw profile. The

machine also cannot process hard shelled fruits and vegetables such as nuts,

coconuts and the likes, as it might pose hazard and mechanical failure if hard

pieces get stuck into rotating parts. The machine also cannot process very large

fruits such as watermelon and pineapple due to the feeding hopper size

restriction. Large fruits shall be cut to size of at most 4 inches long to ensure

smooth operation.
 4.2.2 Machine Costing

The juice extractor proved to be lesser in terms of cost, as compared to

other juice extractors of similar scale and capacity. The commercially available

juicers ranges from P200,000 to P300,000 based on the inquiries made by the

proponents with various machine fabricators. However, the juice extractor made

by the researchers costs roughly around P80,000. Appendix table A.1 shows the

breakdown of the cost of fabricating the machine.

4.3 Test Results

 Manual Torque Testing

Machine loaded with 5kg of mango fruits

Torque Damage to Auger Wobbles/Misalignment Loose

(N-mm) Screw s Connections

Trial 1 5633.9   

9
Trial 2 5698.2   

2
Trial 3 5859.4   

From the test conducted, there were no impairments, misalignments and

loose connections seen. This infers that the machine can be safely operated at

moderate torque. However, damages are expected if the machine is operated

beyond the maximum allowable torque.

  Overload Testing

Motor working 8 hours

Working temperature Exceeded working

temperature
Trial 1 
Trial 2 
Trial 3 

The motor was operated and its temperature was monitored for 8 hours.

The temperature of the motor did not exceed the tolerable working temperature

for the duration of the test. Therefore, it can be concluded that the machine can

be safely used for 8 hours without overloading.

Mass Capacity Testing

Trial 1:

Mass of Feed Time of Mass Capacity

Sample(g) Extraction (mins) (g/min)

Calamansi 10000 15.87 630.12
Crimson Sweet
10500 18.10 580.11
Watermelon
Mango 10000 17.98 556.17
Pineapple 10000 19.37 516.26
Beetroot 10000 17.54 570.13
Carrot 10000 17.02 587.54
Ampalaya 10000 18.12 551.88

Trial 2:
 Mass of Feed Time of Mass Capacity

Sample(g) Extraction (mins) (g/min)

Calamansi 10000 15.96 626.57
Crimson Sweet
10500 17.81 589.56
Watermelon
Mango 10000 18.75 533.33
Pineapple 10000 20.14 496.52
Beetroot 10000 17.18 582.07
Carrot 10000 18.89 529.38
Ampalaya 10000 17.79 562.11

Trial 3:

Mass of Feed Time of Mass Capacity

Sample(g) Extraction (mins) (g/min)

Calamansi 10000 16.10 621.12
Crimson Sweet
10500 18.21 576.61
Watermelon
Mango 10000 17.77 562.75
Pineapple 10000 20.83 480.08
Beetroot 10000 17.63 567.21
Carrot 10000 18.88 529.66
Ampalaya 10000 18.56 538.79

The data gathered shows the mass capacity of different fruits used in the

test. It can be seen that the machine processed calamansi quickest compared to

other fruits, because of its size and that it can be squeezed easily. The time of

extraction depends on the characteristics of the fruit being processed, its size,

texture, juice content, hardness/softness, etc. The result shows how long these

fruits’ juice can be extracted.

4.3 Evaluation Results

 The parameters needed; feed mass, waste mass, juice mass, juice

volume and time, have been measured. Parameters gathered are listed below:

Trial 1:

Mass of Mass of
Mass of Juice Time of
Density Juice Residual
Feed Content Extraction
(g/mL) Extracted Waste
Sample(g) (x) (mins)
(g) (g)
Calamansi 10000 0.600 2037.96 7775.34 0.225 15.87
Crimson

Sweet
10500 0.945 9261.16 1117.78 0.896 18.10
Watermelo

n
Mango 10000 0.480 3720.34 5941.16 0.3984 17.98
Pineapple 10000 0.700 5722.37 3953.30 0.609 19.37
Beetroot 10000 0.575 4830.86 4950.88 0.5 17.54
Carrot 10000 0.540 4290.71 5510.86 0.45 17.02
Ampalaya 10000 0.250 1187.76 8661.65 0.125 18.12

Trial 2:

Mass of Mass of
Mass of Juice Time of
Density Juice Residual
Feed Content Extraction
(g/mL) Extracted Waste
Sample(g) (x) (mins)
(g) (g)
Calamansi 10000 0.600 2094.43 7736.38 0.225 15.96
Crimson 10500 0.945 9177.45 1193.08 0.896 17.81

Sweet

Watermelo
 n
Mango 10000 0.480 3712.68 5939.70 0.3984 18.75
Pineapple 10000 0.700 5738.29 3962.30 0.609 20.14
Beetroot 10000 0.575 4722.62 5028.00 0.5 17.18
Carrot 10000 0.540 4239.29 5493.51 0.45 18.89
Ampalaya 10000 0.250 1210.26 8639.97 0.125 17.79

Trial 3:

Mass of Mass of
Mass of Juice Time of
Density Juice Residual
Feed Content Extraction
(g/mL) Extracted Waste
Sample(g) (x) (mins)
(g) (g)
Calamansi 10000 0.600 2024.37 7749.71 0.225 16.10
Crimson

Sweet
10500 0.945 9318.00 1063.38 0.896 18.21
Watermelo

n
Mango 10000 0.480 3667.90 6048.55 0.3984 17.77
Pineapple 10000 0.700 5624.90 3996.50 0.609 20.83
Beetroot 10000 0.575 4770.77 5065.66 0.5 17.63
Carrot 10000 0.540 4185.70 5532.02 0.45 18.88
Ampalaya 10000 0.250 1098.05 8755.87 0.125 18.56

After measuring every parameter to consider, the following data has been

computed.

Trial 1:

Juice
Juice Yield ( Juice Extraction
Extraction
J y) Extraction ( J E) Loss ( E L)
Rate (L/hr)
 Calamansi 20.77% 90.58% 1.87% 12.84
Crimson

Sweet 89.23% 98.44% 1.15% 32.48

Watermelon
Mango 38.51% 93.38% 3.38% 25.86
Pineapple 59.14% 93.96% 3.24% 25.32
Beetroot 49.39% 96.62% 2.18% 28.75
Carrot 43.78% 95.35% 1.98% 28.00
Ampalaya 12.06% 95.02% 1.51% 15.73

Trial 2:

Juice
Juice Yield ( Juice Extraction
Extraction
J y) Extraction ( J E) Loss ( E L)
Rate (L/hr)
Calamansi 21.30% 93.09% 1.69% 13.12
Crimson

Sweet 88.50% 97.55% 1.23% 32.72

Watermelon
Mango 38.46% 93.19% 3.48% 24.75
Pineapple 59.15% 94.22% 2.99% 24.42
Beetroot 48.43% 94.45% 2.49% 28.69
Carrot 43.56% 94.21% 2.67% 24.94
Ampalaya 12.29% 96.82% 1.50% 16.33

Trial 3:

Juice Yield ( Juice Extraction Juice

 Extraction
J y) Extraction ( J E) Loss ( E L)
Rate (L/hr)
Calamansi 20.71% 89.97% 2.26% 12.57
Crimson

Sweet 89.76% 99.04% 1.13% 32.49

Watermelon
Mango 37.75% 92.07% 2.84% 25.80
Pineapple 58.46% 92.36% 3.79% 23.14
Beetroot 48.50% 95.42% 1.64% 28.23
Carrot 43.07% 93.02% 2.82% 24.64
Ampalaya 11.14% 87.84% 1.46% 14.20

Also, the average results have been computed.

Average Average Average Juice

Average Juice
Juice Yield ( Extraction Extraction
Extraction ( J E)
J y) Loss ( E L) Rate (L/hr)
Calamansi 20.93% 91.21% 1.94% 12.85
Crimson

Sweet 89.16% 98.34% 1.17% 32.57

Watermelon
Mango 38.24% 92.88% 3.23% 25.47
Pineapple 58.92% 93.52% 3.34% 24.30
Beetroot 48.77% 95.49% 2.10% 28.56
Carrot 43.47% 94.19% 2.49% 25.86
Ampalaya 11.83% 93.23% 1.49% 15.42
 As seen on the table, Juice yields have reasonable data since they are

near to the x values or juice content of the fruits and vegetables; calamansi,

watermelon, mango, pineapple, beetroot, carrot and ampalaya have a juice

content of 0.225, 0.896, 0.3984, 0.609, 0.5, 0.45, and 0.125 respectively. It

means that the machine has a great efficiency because the actual total juice

content and the actual juice yield from the machine have a very little difference. It

is justified by the numbers above for the Juice extraction for every fruits and

vegetables is always 90% and above. Also the machine has an amazing speed

for it can produce so much juice volume in just one hour (refer on the Table

above). However, the machine is not very perfect for it also has losses that we

can’t eliminate but definitely, has been lessened.

Moreover, inspecting the seeds, especially the calamansi seeds and

mango seeds, they are not damaged nor squeezed. Definitely, it will not affect

the taste of the finished products. To prove it, the researchers have done a

survey to 50 students not only from COE but also from other colleges (CIT,

CAFA, COS, CIE).

Very
Satisfied Not Satisfied
Satisfied
Abegail Camocamo 1

Aby Villaruel 1

Adrian Costelo 1

Alliah Ceralvo 1

Almira Ona 1
 Andrea Belen 1

Andrew Ed Colocado 1

Andrian Buco 1

Angelica Borbon 1

Anilyn Deyerso 1

Anne Basagre 1

Aram Acuna 1

Ayrin Divino 1

Bobby De Vera 1

Cherry Mae Padecio 1

Christian Daniel Matutina 1

Clarice Joyce Orense 1

Dave Diagsay 1

Dexter Fernandez 1

Ellen Mhae Moyano 1

Emily Soriao 1

Flora Mae Estopa 1

Gerald Bitoca 1

Gian Carlo Cerillo 1

Jairo Perez 1

Jane Paulino 1

Jasper Alegarbes 1
 Jerelle Largo 1

John Bernard Dela Torre 1

Jommel Esmabe 1

Jonard Villaruel 1

Joshua Manalo 1

JY Caneda 1

Karen Mae Leonor 1

Kenjiro Pascua 1

Krisyle Lou Climaco 1

Liane Grace Pega 1

Mameng Simbulan 1

Maynard Tolete 1

Myra Vares 1

Patrick Illorin 1

Philip Leomar Villamor 1

Rica Marie Lee 1

Richellemae Guteza 1

Romel Lobres 1

Rommel Sebastian
1
Mirabuenos

Rose Lyn Gonzales 1

Sheila Marie Tuy 1

 Willard German 1

Zaira Mikaella Regencia 1

It was found out that every fruits and vegetables have a good taste,

no bitterness except for Ampalaya. 33 students voted very satisfied, 14

students voted satisfied and 3 students voted not satisfied. Based on the

data, it is 94% of the students surveyed have been satisfied by the

finished products.