TY  - JOUR
T1  - Development of a Low Power and Speed Hygienic Vegetable Slicer
AU - Ola, I.A. AU - Ajisegiri, E.S.A AU - Olayanju, T.M.A, AU - Ogunniyi, A.C. 
JO  - Journal of Engineering and Applied Sciences
VL  - 14
IS  - 21
SP  - 8067
EP  - 8071
PY  - 2019
DA  - 2001/08/19
SN  - 1816-949x
DO  - jeasci.2019.8067.8071
UR  - https://makhillpublications.co/view-article.php?doi=jeasci.2019.8067.8071
KW  - fast food
KW  -hygiene
KW  -cuisines
KW  -Slicer
KW  -sliced lengths
KW  -vegetable
AB  - Most families prefer size reduction of vegetables traditionally, using hand knives on chopping boards
in soup making. Advancing from this old method, an affordable low cost slicer was conceived and developed.
The unit, a 1.1 kW motorized vegetable slicer with input and output speed of 920 and 62 rpm, respectively was
used to slice five different vegetables effectively. Sliced vegetable sizes ranges and estimated operating
capacities of 4.6 to 0.7, 13.5 to 1.4, 17.1 to 0.6, 14.7 to 0.5 and 0.6 to 0.2 cm and 1.8, 0.773, 0.3545,
0.2739 and 0.2526 kg/min were observed for water leaf, ugwu, cucumber, cabbage and garlic, respectively. High
hygienic vegetables slices were obtained with no potent threat of cut to the fingers and hands as do occur in
the use of the old method. Such, threats could lead to transference of ailment via. contact from products to the
operator and consumer. Vividly this method is better, hygienic, faster and safer the traditional method.
Timeliness of processing is enhanced, preventing spoilage as well as improving the quality and the general
hygiene of final vegetable product ready for consumption. This machine could easily be deployed in the fast
food business to serve the community.
ER  -