VISVESVARAYA TECHNOLOGICAL UNIVERSITY Jnana Sangama

VISVESVARAYA TECHNOLOGICAL UNIVERSITY

Jnana Sangama, Belagavi-590018

A KSCST (41st series) Sponsored Project report

on

“DESIGN AND FABRICATION OF TENDER COCONUT AND

MATURED COCONUT PROCESSING UNIT”

In partial fulfilment of the requirement for the award of degree of

BACHELOR OF ENGINEERING IN MECHANICAL ENGINEERING

Submitted by

RANGEGOWDA N G 1KI14ME082

SIDDESH S 1KI14ME096

SRINIVASA K M 1KI14ME099

PRAVEEN K S 1KI14ME078

Under the guidance of

Mr. Manjunath Channappagoudra M.Tech

Assistant Professor

Dept. of Mechanical Engineering

KIT, Tiptur

DEPARTMENT OF MECHANICAL ENGINEERING

KALPATARU INSTITUTE OF TECHNOLOGY

TIPTUR-572202

2017-2018

KALPATARU INSTITUTE OF TECHNOLOGY

TIPTUR-572202

DEPARTMENT OF MECHANICAL ENGINEERING

CERTIFICATE

This is to certify that the project report on “DESIGN AND FABRICATION OF

TENDER COCONUT AND MATURED COCONUT PROCESSING UNIT” has

been successfully carried out by RANGEGOWDA N G (1KI14ME082), SIDDESH S

(1KI14ME096), SRINIVASA K M (1KI14ME099),PRAVEEN K S (1KI14ME078),

at KIT, Tiptur in partial fulfilment of the requirement for the award of BACHELOR

OF ENGINEERING, IN MECHANICAL ENGINEERING during the academic year

2017-2018. It is certified that all corrections suggested have been incorporated in the

report.

Signature of Guide Signature of HOD

……………………… ………………………

Mr. Manjunath Channappagoudra. M.Tech Dr. Viswanatha B.M. M Tech, Ph..D

Assistant professor Professor and HOD

Dept. of Mechanical Engg. Dept. of Mechanical Engg.

K.I.T, Tiptur. K.I.T, Tiptur

Principal

………………………

Dr. Nandeeshaiah. ME, Ph.D

Principal

K.I.T, Tiptur

i

ACKNOWLEDGEMENT

We consider this a privilege to express a few words of gratitude to all those who guided

and inspired us for the successful completion of our project work.

Our delightful thank to our guide Mr. Manjunath Channappagoudra, Assistant

Professor for his excellent guidance throughout our project and for his valuable

suggestions.

We also extend immense thanks to our Head of the Department, Dr. Viswanatha B.M. for

extending all facilities throughout our project work.

We would like to thank Dr. Nandeeshaiah, Principal of KIT, Tiptur, for providing an

excellent academic environment in this institution.

We express our deep sense of gratitude to Kalpataru Institute of Technology, Tiptur that

has provided us an opportunity in ful-filing our most cherished desire of reaching our

goal.

We express our deep sense of gratitude to Karnataka State Council for Science and

Technology (KSCST), Indian Institute of Science, Bangalore for selecting our project

under Student Project Programme (SPP) – 41st series and providing financial support to

complete our project work.

Project Associates:

Praveen K S 1KI14ME078

Rangegowda N G 1KI14ME082

Siddesh S 1KI14ME096

Srinivasa K M 1KI14ME099

ii

ABSTRACT

The world is presently confronted with a lot of health issues even having modern

sophisticated technologies. Blood pressure, Kidney stones, Mal nourishment, Gallbladder

diseases are the major and unavoidable health issues as on today irrespective of age

group. In this regard there is a lot of scope to search for solutions which are feasible and

promising better health. In this view organic coconut products namely Virgin coconut oil,

Tender coconut mint cooler, Tender coconut green chilly cooler and Tender coconut tea

will give the harmonic health benefits for the human being. From the exhaustive literature

associated with human health issues it has given constructive hopes to have healthier life

with inventing identical solution. Hence the project is aimed to design, development and

fabrication of machine to resolve the health issues with some extent. The new approach

with sincere effort may give positive signs towards healthier life for human kind. The

defined objectives of the project are not only for health aspects, it will also encourage the

coconut formers, unskilled people and unemployed people to have their own jobs with

good profit in turn their annual economy.

iii

CONTENTS

Particulars Page no.

Acknowledgement i

Abstract ii

List of figures vi

List of table viii

Acronyms and abbreviations ix

Chapter 1 Introduction 1

1.1 History of coconut tree 2

1.2 Importance of coconut tree and its products 4

1.2.1 Health benefits of VCO 4

1.2.2 VCO as a versatile product 5

1.2.3 Nutritional benefits of TCW 6

1.3 Problem identification and definition 8

Chapter 2 Literature Review 10

2.1 Objectives of project work 14

Chapter 3 Materials and Methodology 15

3.1 Materials 15

3.1.1 SS 304(Food grade) 15

3.1.2 Hydraulic jack 15

3.1.3 Steel vacuum base coconut scrapper 16

3.1.4 Food thermometer 17

iv

3.1.5 Instant cooler 17

3.2 Methodology 18

Chapter 4 VCO Production Process 21

4.1 Pre-processing stage 21

4.1.1 Selection/Harvesting 21

4.1.2 Husking 23

4.2 Processing stage 23

4.2.1 Handling coconut water 23

4.2.2 Selection of coconut kernels for processing 25

4.2.3 Removal of the coconut kernel 25

4.2.4 Drying of freshly comminuted kernel 27

4.2.5 Virgin coconut oil extraction 28

Chapter 5 Design Details and Fabrication 29

5.1 Design drawing details of parts 29

5.2 Assembly views 32

5.3 Fabricated model 34

Chapter 6 Outcomes of the Project work 36

6.1 Comparisons of conventional method versus

our fabricated machine 36

6.2 Tender coconut products 36

6.2.1 Tender coconut mint cooler 36

6.2.2 Tender coconut green chilly cooler 38

6.2.3 Tender coconut mango flavoured 39

6.2.4 Tender coconut orange flavoured 41

v

6.2.5 Average profit forecasting of TCW products 41

6.3 Calculations for VCO 42

6.4 Cost of the project 43

Chapter 7 Conclusion 44

References 45

vi

LIST OF FIGURES

Fig. No. Description Page no.

1 Coconut tree 3

2 Problem identification and solutions 8

3 Hydraulic jack 15

4 Steel vacuum base coconut scrapper 15

5 Food thermometer 16

6 Instant cooler 17

7 Method of extracting TCW 18

8 Method of extracting VCO 18

9 Process flow 19

10 Good, mature coconuts 20

11 Over mature coconuts with germination growth 21

12 Husked coconuts with the eye still covered by

a portion of husk 22

13 Splitting of coconuts 23

14 Left, good coconut kernel for processing. Middle,

discoulred kernel for rejection. Right, kernel with

haustorium. 24

15 Grating of coconut kernel 25

16 Process flow of VCO extraction 27

17 a- i Design drawings of the parts 30

18 a-d Assembly view of TCW extracting machine 31

vii

19 a-d Assembly view of VCO extracting machine 32

20 a-b Fabricated model of TCW extracting machine 34

21 a-b Fabricated model of VCO extracting machine 35

22 Packed tender coconut mint cooler 37

23 Packed tender coconut green chilly cooler 38

24 Packed tender coconut mango flavoured 40

25 Packed tender coconut orange flavoured 41

viii

LIST OF TABLE

Table no. Description Page no.

1 Comparisons of conventional method versus our

fabricated machine 36

2 Ingredients for tender coconut mint cooler 37

3 Ingredients for tender coconut green chilly cooler 38

4 Ingredients for tender coconut mango flavoured 39

5 Ingredients for tender coconut orange flavoured 41

6 Cost of the project 43

ix

ABBREVIATIONS

ASTM American society for testing and materials

DCN Desiccated coconut

Ltr Litre

Rs Rupees

SS Stainless steel

TCW Tender coconut water

VCO Virgin coconut oil

Design and fabrication of tender coconut and matured coconut processing unit 2017-18

Department of Mechanical engineering, KIT, Tiptur-572201. Page 1

Chapter 1

INTRODUCTION

The tender coconut water(TCW) and virgin coconut oil(VCO) are recommendable

to the people of almost every age. They have high nutritional value and most of the

doctors recommend both tender coconut water and virgin coconut oil to their patients.

The calorie and the sugar content of tender coconut water is also very low. So it does not

have any bad effect on human health. It acts as tonic that reduces the fatigue in an instant.

The tender coconut water is considered as the healthiest drink because of its high vitamin

and protein content. VCO is also considered unique in the sense that it is the only oil with

multi-functional uses: It is the only oil which one can eat as a food supplement or

functional food, use for cooking, apply to the hair and skin as a moisturizer and

conditioner, and use as a major ingredient in skin care products or as carrier oil in

aromatherapy and massage oils.

On an average, street hawker sells at about 100 green coconuts per day. The

conventional way of cutting the coconut is done by the sharp knife and the task is done by

the expertise and anybody cannot do it. In the conventional way, cutting the top portion of

the coconut and the time required for the operation is more than 1 Minute. Hence the

waiting time for the customer is more and attraction of the customer is less. Now a day

the process of chopping the green coconut is very tedious and chances of causing the

accident are more. Utmost care and skill is required to chop the coconut in traditional

way. To compare “our invention” with traditional method, ours is safest.

Today the industrial sector in India is hit badly due to lack of power and improper

management in small scale production. This is the basic reason for the developing a

virgin coconut oil extraction machine. Extraction machine refers both to manual and

economically as a mode of daily commuting aspects as well as the use of virgin oil in a

commercial activity, which is the natural oil obtained from fresh coconut by various

extraction methods as well as being efficient in operation and durable. In this project

fabrication of virgin oil extraction machine using simple designs and mechanism is

carried out.

Our main objective is to fabricate a low-cost hydraulic coconut punching and

shearing machine for tender coconut in which we punch the hole and cut the coconut into



two halves and ready to sell the coconut to customer and anyone can chop and have a sip

of coconut water and with the same machine we can also extract the virgin coconut

oil(VCO) from the matured coconut.

1.1 History of coconut tree

Coconut palm (Cocos nucifera) can be found throughout the tropics and in many

islands in the Pacific as it is the tropics most common plant. Its history is complex and

has played a major role in both human and ecological survival. The origins and its

dissemination have undergone much debate and there are many theories as to how

coconuts arrived to the Pacific but what becomes clear is the capacity for coconuts to

survive and colonize new areas. It starts from the beginning of the nut whose resiliency

has the strength to withstand some of the world’s worst case scenarios and the palms

ability to adapt to many different environments. Humans have also played a major role in

cocos dispersal because of its ability to provide many different resources like food and

water. It has often been referred to as the “tree of life” or the “tree of heaven”.

During the Ice Ages, between 8,000 and 14,000 years ago, an extensive land area

now known as Malesia, was inundated by rising sea levels. As the shallow continental

shelf between the present-day Malay Peninsula, Sumatra, Borneo and Mindanao was

submerged, drinking water sources would have been contaminated and the cultivation of

crops in low-lying areas forced to higher ground. Among those the coconut palm was one

of the few plants that could tolerate a degree of salinity, and tender-nuts became a source

of pure, sweet drinking water for the human beings in the area. Selection for increased

water content, early germination and other characteristics that are now recognized as

signs of domestication was consistently applied for a long time, over a large area and on

each generation of coconut palms by every generation of people.

According to Western records Cocos nucifera was first reported in 545 AD by an

Egyptian, Cosmos, who saw them in Sri Lanka and India. Marco Polo had also seen them

in 1280 in Indonesia. Vasco de Gamma travelled the route around the tip of Africa to

India in 1498 and only reported seeing “coquos” when he visited Malindi in Kenya.

Christopher Columbus incorrectly identified coconut palms while visiting the Caribbean

in the 1490s. McCormack (2005) states that in 1549 Diego Corenco evidently introduced

the first coconut palm into Puerto Rico. Recent studies of early Spanish records indicate



that coconut palm naturally travelled to the America by ancient voyagers or by floating

across the ocean by strong currents.

Cocos nucifera, also known as coconut palm, comes from the family Arecaceae

(palm) which consists of 4000 species of large monocotyledonous plants. The plant has

many has many uses and has been a common resource for food crops and ornamental

aesthetics. Coconut palms are pan tropical, meaning they can be found in most tropical

and sub-tropical regions. Most palms have a single segmented flexible trunk with an

average height of 65-72 feet but can reach up to 100 ft. while cultivated plants generally

extend to about 20-50ft. During the first 40 years palms can grow about 12-20 inches a

year. The trunk is anchored by many roots which prefer loose sandy soils, yet are very

resilient to strong winds of cyclonic strength. Palms have one of the largest leaves,

fronds, which are pinnately compound that sprout spirally from the apex of the trunk.

There can be up to 30 leaves on one tree, each frond averages at about 20 ft long, leaves

produce about 200 leaflet per year, the average lifespan of one frond is up to 3 years.

Typically, one frond is lost and formed every month developing about 12-14 fronds per

year. Coconut palms do not begin to produce fruit until they reach about five years old

and can continue to produce for about 50 years.

India has emerged as the largest producer of coconut in the world with a production

of 15729.75 million nuts per annum and accounts to 26.9 per cent of the world’s

production. In India 90 per cent of the production comes from southern states, of which

the major contribution from Kerala (45%), Tamil Nadu (28%), Karnataka (11%) and

Andhra Pradesh (9%). Coconut is used in the preparation of beverages, desserts, sweets

and commonly used in most of the Indian culinary preparations. At national level, the

consumption of coconut as tender coconut is less than 10 per cent of the total production.

Coconut production is 1635 million nuts in Karnataka (Kretchmer and Bose, 2009). [19]

Fig.1 shows the picture of coconut tree.

Fig.1 Coconut tree



1.2 Importance of coconut tree and its products

The coconut palm (Cocos nucifera) is a tropical tree species which once was the first

major estate crop, extending over large uniform areas, but is now mainly grown and

harvested by small farmers. In addition to the production of vegetable oil for industrial

uses from cosmetics and explosives to bio-fuels and health and wellness products, it is

also a fiber crop, a food and beverage crop, and a visual amenity palm for tourist hotels,

golf courses and city parks and village gardens throughout the tropics. From its natural

habitat on the shoreline of uninhabited oceanic islands to inland locations on the fringes

of deserts and the foothills of mountain ranges, it can provide every necessity for survival

of castaways, subsistence consumption, local markets and international trade.

The coconut has provided critical sustenance for countless tropical coast-dwellers

over many millennia before becoming, during more than a century, the primary source of

vegetable oil in many temperate industrial countries. The remarkable diversity of its

products, derived from coconut fruit, i.e. juice, edible kernel, oil, shell, fiber and peaty

cortex; plus, building material from the frond and trunk; edible "heart-of-palm" from the

growing point; sap (toddy) to drink and provide sugar, and fuel from the bunch stalks, all

of these provide the rationale for the title “The Tree of Life” respectfully bestowed upon

this palm. Industrial uses further include the separation of glycerin and fatty acids, the

production of soaps, detergents and bio-diesel, and coco methyl ester (CME) for mixture

with regular diesel.

1.2.1 Health benefits of VCO

Virgin coconut oil is considered a nutraceutical, i.e. a substance that nourishes and

also protects and heals. Studies have suggested the following.

The medium chain (C8 –C12) fats in coconut oil are similar in structure to the fats

in mother’s milk that gives babies immunity from disease and have similar effects

(Kabara 2000).

Coconut oil possesses anti-inflammatory, anti-microbial and antioxidant

properties that work together to protect the arteries from atherosclerosis and the

heart from cardiovascular disease (Fife 2004).

It is cholesterol-free, trans-fat free and heart-healthy (Verallo-Rowell 2005).

It boosts the immune system (Dayrit 2005).



It protects against heart disease by increasing high density lipoprotein which

collects the excess or unused cholesterol in the body for excretion in the liver

(Blackburn et al. 1989 cited in Dayrit 2005).

Monolaurin, which is formed by the body when coconut oil is ingested, provides

protection against infectious diseases caused by lipid-coated microorganisms

(Kabara 2000). Diseases caused by such pathogens are not ordinarily cured by

known antibiotics.

It is digested easily without the need for bile and goes direct to the liver for

conversion into energy (Dayrit 2005).

It stimulates metabolism, boosts energy and prevents deposition of fats, thereby

helping to prevent obesity (Dayrit 2003).

It improves the nutritional value of food by increasing the absorption of vitamins,

minerals and amino acids (Fife 2004).

It inhibits the action of cancer-forming substances (Lim-Syliangco 1987).

1.2.2 VCO as a versatile product

VCO is a unique and versatile coconut product for the reasons given below.

a) It has multi-functional uses as discussed above, thereby providing flexibility in

marketing.

b) Technologies are available for it to be processed at different scales of operation.

VCO can be produced at home even without any specialized equipment or it can

be produced in large-scale commercial plant operations.

c) Other functional food products can be processed together with it, depending on

the type of technology applied, thereby maximizing the utilization of coconut

kernel and increasing the economic viability of the operation. For the dry process

of VCO manufacture, high dietary fiber coconut flour can be produced as a co-

product. For the wet process (coconut milk route), low fat desiccated coconut

(DCN) or another type of VCO and coconut flour can be produced as co-products.

d) With minimal additional investment, VCO production can easily be integrated

with an existing coconut milk or desiccated coconut processing plant. Production

of VCO can be integrated with an existing DCN plant with just the addition of a

high pressure expeller and filter press. It can also be integrated with an existing

coconut milk plant with the addition of fermentation equipment (modified natural



fermentation process) or the addition of a three phase centrifuge (centrifuge

process).

e) Lower quality VCO can still be used for processing other downstream products

such as bath soaps and massage oils, thereby preventing any waste.

f) It is one of the highest valued coconut products in the world market.

1.2.3 Nutritional benefits of tender coconut water

The water of fresh tender coconut which is the liquid endosperm is the most

nutritious wholesome beverage that the nature has provided for the people of the tropics

to fight the sultry heat. According to Ayurveda "It is unctuous, sweet, increasing semen,

promoting digestion and clearing the urinary path."

Some of the medicinal properties of T.C.W. reported are:

Makes an excellent oral rehydration sports beverage - replaces electrolytes from

exercise, heat stress and illness

Aids in exercise performance

Natural isotonic beverage – contains the same level of electrolytes found in human

blood

Has 15 times the amount of potassium as most sports and energy drinks (264 mg vs

12.5 mg /100 ml)

Reduces problems for infants suffering from intestinal disturbances

Cardio protective: helps regular blood pressure (due to high potassium); improves

circulation

Reduces swelling in hands and feet

Prevents abnormal blood clotting

Aids in kidney function including those with kidney stones; Nutritional support for

those with urinary tract/bladder problems

Helps balance blood sugar in diabetics



Improves digestion

Reported by some people to reverse cataracts

Contains nutrients that feed friendly gut bacteria

Helps relieve constipation or diarrhea

Possesses anti-aging properties

Nutritional support for healthy skin: restores strength and elasticity to skin; reduces

age spots; reduces wrinkles and sagging

Regulates the functioning of the intestine which promotes smoother, more hydrated

skin

Enhances healing of wounds and lesions

Supports good vision and provides nutritional support in those who have a tendency

towards glaucoma

Contains potent antioxidants

Nutritionally supports immune function

Provides nutrients important in preventing osteoporosis

1.3 Problem identification and definition







will give the harmonic health benefits for the human being. From the exhaustive

literature associated with human health issues had given constructive hopes to have

healthier life with inventing identical solution. Hence project aimed to design,

development and fabrication of machine to resolve the health issues with some extent.



Almost every TCW seller uses the traditional way to extract coconut water. They use

a sharp knife to make a hole at top of tender coconut. This requires a skill and lot of

efforts to make the hole. As it requires lots of efforts, it reduces the efficiency. It also

causes the shoulder pain to the seller. To overcome this problem, we have designed a

machine which will easily extract the coconut water with less human efforts. The machine

will be level operated and it does not require any kind of special skills. It can also be used

to cut off the coconut into two halves. The virgin coconut oil is also extracted from the

same set up by changing the adjustments in the machine. In this work hydraulic jack is

used as intermediate power source between human and work process. The Fig.2 shows

the flow chart of problem identification and solution.

Fig.2 Problem identification and solutions

Problem identification and solution



Chapter 2

LITERATURE REVIEW

Manisha DebMandal, Shyamapada Mandal [1] The coconut palm (cocos nucifera) is

found all over the globe, where it has minglade into the lives of local people. It provides

almost all the requirements of humans such as food, drink, firewood, medicines, domestic

utensils etc. Because of these reasons, it has been called the “Tree of heaven” and “Tree

of Life”.

Edward Chan and Craig Elevitch [2] The coconut is native to coastal areas of South East Asian

countries such as Malaysia, Indonesia, Philippines and Westward towards the Coastal India, Sri

Lanka, East Africa and tropical islands such as Seychelles, Andaman and Mauritius. In their

regions, the palms were able to establish themselves on sandy and coralline coasts. Coconut palm

can either be an introduction or even possibly a native to Pacific coasts of Central America.

T. Roshni et al., [3] A power operated coconut punch-cum-splitter was developed for

extracting coconut water and coconut meat. The equipment mainly consists of screw rod,

channel section, tapered roller bearing, pulleys, movable tray, and supporting frame,

cutting blade, punch and electric motor. The nut of the screw rod was rotated with an

electric motor and the drive was transmitted with a belt and pulley system. The tender

coconut was placed on the top of the screw rod in natural rest position and was raised to

press against either the punch or the blade fixed above the screw rod. The average energy

requirement for punching and splitting of the selected range were found to be 11.74 kJ

and 12.13 kJ.

S. Yahya and I. Mohd Zainal [4] The processed green coconut water increased the

availability of coconut water and the producers sell it at reasonable price. The present

investigation was undertaken with a view to preserve green coconut water which will be

easily transported and increase availability all over the country. Producers cultivate the

coconut (Cocos nucifera L.) for its kernel of water and soft jelly; both these have health

and nutritional benefits which consumers like. The water and kernel are known to build

body muscles of thin and emaciated individuals, cure sore throats and relieve stomach

ulcers. Consumption of coconuts helps diabetic sufferers and those with kidney ailments.

K.Balachandar et al., [5] Automation plays a vital role in major things in day to day life.

It is not only applicable in automotive industries. The necessary of automation is to



reduce the human effort and to save time. Here the tender coconut opening in easiest way

is proposed. But most of the people cut the coconuts manually. But it is more difficult and

skilled persons required. A common problem that many people are facing is punching and

splitting the coconut. The existing (traditional) tools used are unsafe, messy and also

needs skill and training. The risk of injury is also too high. There are some machines for

pairing coconut, but until now no tool exists to punch a hole and split it open. This

necessitates the development of a cutting and punching coconut. The selected concept

mainly consists of punch operated by a lever and torsion spring mechanism. When the

coconut has to be punched the operator places the coconut on the top of the machine in

natural rest position and the lever is raised and pressed against the tender coconut to

punch a hole. For cutting, the coconut is placed in the rest position and the lever is raised

& operated to cut the coconut to extract the cut.

Prof. S. M. Fulmali1, Prof. A. A. Bhoyar [6] This machine is mainly design to cut the

coconut and to make the hole in coconut with the help of various tools like cutting blade,

hole making tool. The important thing about this machine is that it reduces the time of

cutting the coconut, along with the coconut the various fruits can be cut out on these

machines. The two operations can be done simultaneously there is no any extra

attachment is required for performing the operations. The cost of the developed machine

is very less so that it can be used in small restaurants and shops. This will definitely

improve the productivity.

H. Rajanikanth, Prof. Reddy Naik. J [7] This project is mainly design to cut and punch

the coconut by using the compressor. This necessitates the development of a punch-cum-

splitter for punching and splitting the tender coconut. The present work focuses on the

development of a manually operated coconut punch-cum-splitter for extracting coconut

water and coconut meat. In this direction, customer needs statement was translated to the

concept; by concept generation. The best concept was selected using pugh matrix and

concept scoring matrix. The selected concept mainly consists of punch operated by a

lever and torsion spring mechanism. When the tender coconut has to be punched, the

operator places the tender coconut on the top of the holding mechanism in natural rest

position and the lever is raised and pressed against the tender coconut to punch a hole.

For splitting, the tender coconut is placed in the rest position and the lever is raised &

operated to split the tender coconut to extract the meat. The selected concept is further

analyzed in terms of its functionality and cost.



Satip Rattanapaskorn and Kiattisak Roonprasang [8] The purpose of this research is

to design, fabricate, test, and evaluate the prototype of a semi-automatic young coconut

fruit cutting machine. The design concept is that fruit cutting is accomplished by

pneumatic press on a young coconut sitting on a sharp knife in a vertical plane. The

machine consists of 5 main parts: 1) machine frame, 2) cutting base, 3) knife set, 4)

pneumatic system, and 5) tanks receiving coconut juice and cut fruits. The machine parts

contacting edible parts of the fruit are made of food-grade stainless steel. In operation, a

young coconut is placed on the cutting base and the pneumatic control is switched on.

The coconut is automatically moved to the pressing unit and cut in half by a knife set. The

coconut juice flows down to the tank while the cut fruits are separated and moved into the

other tank. The machine is found to operate safely without damage to the fruits.

Jarimopas and Kuson [9] Later designed and constructed a young coconut fruit opening

machine. The operating system was like a lathe machine which consisted of a fruit holder,

a height control mechanism, a knife and its feed controller, and a power transmission

system. During operation, the small stainless steel knife slowly penetrated through the

husk and shell of the turning fruit in a direction perpendicular to its surface, thus resulting

in a circular opening at the top of the fruit.

Ravindra Kumar Agarwal and SJD Basco [10] Virgin coconut oil is a new highly

value added version of coconut oil in health food markets. Extraction of virgin coconut

oil from coconut kernel is a major influential step for their commercialization. There are

many extraction methods, among which cold and hot extraction are conventional

extraction processes. The hot extractions carried out by pressing the clean, ground and

fresh coconut, to yield coconut milk followed by heating at high temperature that could

remove the useful micronutrient. In cold process, extraction of coconut oil takes place

through destabilization of coconut milk emulsion without heating such as fermentation,

chilling and thawing, or centrifugation, enzymatic treatment. Hot extraction processes has

been provide better yield than cold extraction processes. In cold extraction processes

there are various methods.

Marina AM et al., [11] Virgin coconut oil (VCO) is growing in popularity as functional

food oil and the public awareness of it is increasing. It is expected that VCO will

experience a dramatic growth in the market. The introduction of VCO has open up new

research that basically reveals new things besides what has already been known on



commercial coconut oil. Various methods like Solvent extraction method, dry method and

wet methods are available for extraction of virgin coconut oil from coconut kernel.

Espino TM (2006) Product Development [12] Virgin coconut oil has received much

attention as a “healthiest oil in the world”, due to its rich amount of medium chain fatty

acids especially 48-53 % of lauric acid that could augment the metabolism, immunity,

digestibility and ensure the sound serum lipid profile contributing to the healthy survival.

Asian and pacific coconut community [13] VCO is oil derived from the fresh and

mature kernel (12 months old from pollination) of the coconut (Cocos nucifera L.) by

mechanical or natural means with or without the application of heat, which does not lead

to alteration of the nature of the oil. VCO has not undergone chemical refining, bleaching

or deodorizing and suitable for consumption in the natural state without the need for

further processing and it is consists mainly of medium chain triglycerides, which are

resistant to oxidation and the fatty acids present in VCO are distinct from animal fats,

which contain mainly of long chain saturated fatty acids. Virgin coconut oil is colorless,

free of sediment with natural fresh coconut scent. It is free from rancid odor or taste.

FSSAI [14] Virgin coconut oil is suitable for human consumption in its natural state

without refining. Beside other standards one important proposal is that, no additives may

be added to Virgin coconut oil.

Mansor TST et al., [15] VCO is extracted from fresh and mature kernel of the coconut

by natural and mechanical means with or without the use of heat and without undertaking

chemical treatment and refining procedure therefore, retaining the sensory and functional

characteristics of fresh coconut.

D. D. Bawalan [16] The purest type of coconut oil, virgin coconut oil (VCO), was

introduced to the world market at the end of the 20th century. It is considered one of the

products of great value derived from the fresh coconut. VCO processing technologies can

be generally categorized into fresh-dry process and fresh-wet process. The term fresh-wet

is for the VCO process in which the VCO is obtained from the coconut milk by a variety

of means after it has been extracted from freshly comminuted coconut kernel. The term

fresh-dry on the other hand, is for the VCO process where VCO is obtained directly from

the fresh coconut kernel which requires drying of the kernel in comminuted form before

the extraction of oil.



D. D. Bawalan & K. R. Chapman [17] Under the fresh-dry technologies is the low

pressure oil extraction method. This method is common among micro- and village-scale

industries and works on the principle that oil from seeds or nuts can be extracted using

low pressure at about 460 psi provided that the moisture content of the material is within

the range of 10–13%.

2.1 Objectives of project work







will give the harmonic health benefits for the human being. From the exhaustive literature

associated with human health issues had given constructive hopes to have healthier life

with inventing identical solution. Hence project aimed to design, development and

fabrication of machine to resolve the health issues with some extent. The new approach

with sincere effort may give positive signs towards healthier life for human kind. The

following objectives are framed with constructive hopes, however these objectives are not

only for health aspects, it will also encourage the coconut formers, unskilled people and

unemployed people to have their own jobs with good profit in turn their annual economy.

To design, development and fabrication of tender coconut and matured coconut

processing unit.

To prepare tender coconut based organic products.

Extraction of virgin coconut oil from newly designed tender coconut and matured

coconut processing unit.

Assessment of cost and profit of the produced coconut based products.



Chapter 3

MATERIALS AND METHODOLOGY

3.1 Materials

3.1.1 SS 304 (Food grade)

SS 304 is used for making of

a) Rods

b) Tray

c) Die

d) Cutter

e) Punch and

f) Cylinder

Grade 304 is the standard “18/8” austenitic stainless, it is the most versatile and most

widely used stainless steel, available in the widest range of products, forms and finishes.

It has excellent forming and welding characteristics. Very good in a wide range of

atmospheric environments and many corrosive media. Subject to pitting and crevice

corrosion in warm chloride environments, and to stress corrosion cracking above about

60°C. Considered resistant to pitting corrosion in potable water with up to about 200mg/L

chlorides at ambient temperatures, reducing to about 150mg/L at 60°C. [18]

3.1.2 Hydraulic jack

In this work hydraulic jack is used as intermediate power source between human

and work process. The Fig.3 shows the hydraulic jack used in our project.

Specifications:

Titan Hydraulic Jack

5 Ton capacity

Minimum Height 225 mm

Maximum Height 460 mm



Fig.3 Hydraulic jack

3.1.3 Steel vacuum base coconut scrapper

For the production of virgin coconut oil, the coconut powder is taken from fresh

and mature kernel by using Steel Vacuum Base Coconut Scrapper. The Fig.4 shows Steel

Vacuum Base Coconut Scrapper.

The details of steel Vacuum Base Coconut Scrapper

Stainless steel radical blades for easy scrapping.

Compact and non-skid design.

Hand driven rotor.

Colour: Black.

Material: Stainless Steel.

Fig.4 Steel vacuum base coconut scrapper



3.1.4 Food thermometer

For the production of virgin coconut oil the coconut powder must be heated up to

550C, to measure the temperature we are using digital food thermometer as shown in

Fig.5.The details are listed below.

Digital thermometer with stainless steel sensor probe.

Simple LCD Display for easy reading.

Measures in Fahrenheit and Celsius.

Batteries included.

Fig.5 Food thermometer

3.1.5 Instant cooler

For the instant cooling of tender coconut water the instant cooler is used. Fig. 6 shows

the instant cooler. The instant cooler is consisting of two parts namely

a) Ice box

b) SS TCW container

Capacity of ice box = 8 ltr

Capacity of TCW container =2.25 ltr

Volume of ice can be placed inside the box= (Capacity of ice box) – (Capacity of TCW

container)



Volume of ice can be placed inside the box= 8-2.25

= 5.75 litre

Fig.6 Instant cooler

3.2 Methodology

The tender coconut and matured coconuts will be used to extract the tender

coconut water and virgin coconut oil respectively. Tender coconut and matured coconut

processing unit was designed using solid edge software and drafted drawings are

considered for fabrication of machine. Designed machine is planned to fabricate with

food grade SS 304 material as per ASTM standards. In the first step, tender coconut

water will be taken from the extracting machine then it is passed to instant cooler to retain

its original properties. Similarly in the second step, virgin coconut oil will be extract from

the same machine followed by filtration later produced TCW and VCW will be processed

and tested as per ASTM standards to have various health benefit products.Fig.7 show the

schematic representation of extracting TCW from tender coconut.Fig.8 shows the

schematic representation of extracting VCO from the matured coconut by replacing cutter

and punching tool by punch and cylinder.Fig.9 shows the overall process of our project

work.



Fig.7 Method of extracting TCW

Fig.8 Method of extracting VCO



Fig.9 Process flow



Chapter 4

VCO PRODUCTION PROCESS

4.1 Pre-processing stage

4.1.1 Selection/harvesting

The fresh coconut kernel, as the raw material for processing VCO, requires special

handling and control to ensure the production of high quality VCO. Fresh coconut kernel

is a low acid substance with high moisture and nutrient contents. This makes it

susceptible to microbial attack and contamination. While still on the tree or as a whole

harvested mature nut (with or without husk) and as long as there are no cracks and the

‘soft eye’ of the nut is not damaged, the coconut kernel is edible and sterile,

uncontaminated by any microorganism. However, once the nut is opened or the shell is

cracked (in the case of husked nuts), the kernel is then susceptible to attack and

deterioration by airborne microorganisms. When this happens, the nut is no longer

suitable for food processing.

Coconuts are allowed to fall naturally at maturity and are collected off the ground.

Since coconuts do not fall naturally from the tree unless they are mature or over-mature,

on-farm selection of coconuts for VCO processing consists of segregating the good

mature nuts (Figure 10) from the over mature nuts with signs of germination or growth

(Figure 11). The prevalence of germinating nuts is quite common, since fallen coconuts

are not collected daily.

Fig.10 Good, mature coconuts



Fig.11 Over mature coconuts with germination growth

Selection of the nuts for VCO processing starts at the farm when the nuts are collected.

For VCO production, only sound, fully mature nuts (12–13 months old) should be

selected as these have the highest oil content and the lowest moisture content. Nuts with

cracks, or a damaged soft eye or germination growth exceeding 1 cm must be discarded.

it is difficult to get a batch of ungerminated nuts. One compromise is that if germinated

nuts cannot be avoided, only nuts with a maximum germination growth of one centimetre

should be accepted for VCO production.

Generally speaking, the maturity of whole unhusked coconuts can be determined by the

indicators described below.

• Colour of the husk – mature nuts at 12–13 months old are light brown or yellowish

brown; those at 10–11 months are green with a tinge of yellow. Immature nuts less than

ten months old are generally green except for those varieties that have golden nuts (e.g.

Sri Lankan golden king, Malaysian red dwarf).

• Colour of the shell – another indication of the maturity of the nut is the colour and the

hardness of the shell. Mature coconuts have a hard, brown shell.

• The sound that the nut makes when it is shaken – immature nuts do not make a noise

when shaken because the cavity is completely full of water. Mature nuts make a sloshing

sound when shaken (Ranasinghe, Cataoan and Patterson 1980).



Over-mature nuts (above 13 months old), especially those which have already

germinated, impart an off-flavor and oily taste to coconut products so they should be

discarded. Likewise, the oil content of the kernel starts to decline once the haustorium

(creamy, spongy tissue that fills a germinating nut) is formed. Aside from oil yield, the oil

quality also deteriorates as the haustorium grows bigger.

4.1.2 Husking

Guidelines for husking coconuts

• If possible, do the husking early in the morning or in a shady area so the husked nuts

are not exposed to direct sunlight.

• Cover the pile of husked nuts as a protection from direct sunlight. Exposure of husked

nuts to direct sunlight for more than an hour will cause the shell to crack.

• If the coconuts are not to be processed within two days from the time of husking, keep

the eye of the nut adequately covered by leaving a portion of the husk attached to it

during husking (Figure 12).

Fig.12 Husked coconuts with the eye still covered by a portion of husk

4.2 Processing stage

4.2.1 Handling coconut water

The proper handling of coconut water is important because it spoils and ferments very

fast once the nut is split.

Guidelines for handling coconut water



• Split the coconuts above the ground and put a receptacle underneath for the coconut

water (Figure 13).

• Do not split the coconuts at too high a level above the coconut water receptacle

because there will be a tendency for the water to splash on the floor.

• If the coconut water is not to be used in VCO processing or is not be further

processed, remove it at intervals from the splitting area and dispose of it in dedicated

septic tanks to prevent the generation of a foul odor in the process area. Do not

dispose of large quantities of coconut water directly into drains or a sewage system, or

into a creek, a river or the sea without proper treatment. Coconut water is considered a

major pollutant because of its high biochemical oxygen demand (BOD5) or biological

oxygen demand. This amounts to 14,000–15,000 mg/ liter (Sison 1976).

• Immediately wash the floor with water if coconut water gets spilled on it. Spilled

coconut water on the floor if not immediately cleaned will attract flies and become a

source of contamination (Bawalan and Chapman 2006). It will also destroy the

cement surface of the floor (if there are no tiles) since fermented coconut water

becomes very acidic.

Fig.13 Splitting of coconuts



4.2.2 Selection of coconut kernels for processing

Quality control on the fresh coconut kernel should be done after splitting the nuts

to ensure that only fresh, unspoiled coconut flesh is further processed (Figure 14). The

kernel should be firm in texture and white/opaque in colour. Coconut kernel with a

soft texture, slimy surface or discolouration should be segregated and discarded.

Likewise, kernel from nuts with big haustorium or germination growth is soft and thin

and has a rancid smell. Hence, it must be discarded as it will destroy the quality of the

whole batch.

As a general rule, coconuts for food products should be processed within four

hours from the time the shell is broken or the nut is split.

Fig.14 Left, good coconut kernel for processing. Middle, discoloured kernel for

rejection. Right, kernel with haustorium.

There are three options for utilizing split coconuts that fail the quality control for

VCO processing. These are:

• convert them into copra by sun drying.

• use them as animal feed, e.g. for chickens and pigs.

• process them for second grade VCO using the modified natural fermentation process

and use the resulting coconut oil for making soap and other downstream products.

4.2.3 Removal of the coconut kernel and particle size reduction

Whatever method is used to remove the coconut kernel from the shell and reduce

the particle size of the flesh, all parts of the processing equipment that come into

contact with the coconut kernel should preferably be made of food-grade stainless



steel, which is preferable, or plastic containers. Grating of coconut kernel shown in

fig.15.

Fig.15 Grating of coconut kernel

This step needs to be done in as short a time as possible to prevent bacterial

contamination

Guidelines for manual grating of coconuts

• Before starting to grate, wash the grater blade thoroughly with soap and water. Use

hot water for the last rinse.

• Manual grating should not be done while one is sitting on the ground/floor, but if

there is no alternative, sit a clean cement floor.

• Use a clean container (stainless steel or white plastic basin) as a receptacle for the

grated coconut kernel.

• Do not place any split coconuts on the ground.

Guidelines for motorized grating

• Ensure that the blades and housing of the grater are thoroughly cleaned with soap

and water before starting the operation. Make certain that no soap residue is left on



the surface by thoroughly rinsing with water. Use hot/boiling water for the last rinse

to sanitize.

• Avoid touching the grated kernel with bare hands. Use a stainless steel ladle when

removing the grated flesh that adheres to the surface of the grater housing.

• Make certain that only highly skilled operators do motorized grating. The rotating

metal blades of the grater may cause injury if the grater is handled by unskilled or

untrained workers.

• Clean the grater blades and housing immediately after each use. Use a pressurized

water hose if necessary to dislodge fine coconut kernel particles. Make certain that

there is not a speck of coconut left adhering to the grater head.

4.2.4 Drying of freshly comminuted kernel

Drying of the freshly comminuted kernel is the most critical step in the fresh-dry

process. Delay in drying or the use of improper drying techniques produces second

grade VCO.

• Dry the coconut kernel within four hours of splitting the nut. Beyond four hours, the

nut will yield yellow or pink oil due to microbial attack. The risk is much higher in

kernels of small particle size (as in this case) because more surface area of the kernel

is exposed.

• Dry the comminuted kernel at the appropriate temperature (70–75°C) to prevent it

from being burned or scorched. High temperature and improper drying techniques

result in unacceptable pale yellow coconut oil with a burnt odour. If the drying

temperature is too low, bacterial contamination may occur which also results in

unacceptable yellow-coloured oil (Bawalan and Chapman 2006).

• Do not overload the dryer. Just load the amount of grated/shredded/milled coconut

kernel according to the specified processing capacity. Overloading the dryer can cause

deterioration of the kernel that is not reached by heat and may also result in yellow-

coloured oil.

• Dry the comminuted kernel to the right moisture content as specified in the type of

VCO fresh dry processing technology that is used (e.g. 10–12% for the low pressure

method, 3–4% for the high pressure expeller and fresh-dry centrifuge process).



4.2.5 Virgin coconut oil extraction

After drying the coconut powder, the Virgin coconut oil is extracted from the

dried powder by using VCO extracting machine. The machine is operated with the

hydraulic jack of capacity 5ton.The Fig.16 shows the overall process flow of VCO

extraction.

Fig.16 Process flow of VCO extraction



Chapter 5

DESIGN DETAILS AND FABRICATION

5.1 Design drawing details of parts

All the design drafting’s of the parts of tender coconut and mature coconut

processing unit are done by using SOLID EDGE software. The fig.17 shows the design

drawings of the individual parts.

All the dimensions are in mm

(a)

(b) (c)



(d) (e)

(f)



(g) (h)

(i)

Fig.17 Design drawings of the parts (a) Die (b) Lower/upper plate (c) Middle plate

(d)punch (e) Cylinder (f) Cylinder holder (g) Cutter (h) Supporting bar (i) Punching

tool.



5.2 Assembly views

The assembly views of TCW and VCO extracting machine are shown in the fig.18

and fig.19 respectively.

All dimensions are in mm

(a)

(b) (c)



(d)

Fig.18 Assembly view of TCW extracting machine (a) Sectional view of TCW unit

(b) Front view of TCWunit (c) Side view of TCW unit (d) Isometric view of TCW

unit

(a)



(b) (c)

(d)

Fig.19 Assembly view of VCO extracting machine (a) Sectional view of VCO unit (b)

Front view of VCO unit (c) Side view of VCO unit (d) Isometric unit of VCO unit.



5.3 Fabricated model

The model of TCW and VCO extracting machine is fabricated as per the design

drawings shown in the chapter 5. The fig.20 and fig.21 shows the pictures of the

fabricated model of TCW and VCO extracting machine respectively.

(a) (b)

(c)

Fig.20 Fabricated model of TCW extracting machine (a) Initial stage of extracting

TCW in the fabricated model (b) Working stage of extracting TCW in the

fabricated model (c) Complete TCW extracting plant photo



(a)

(b)

Fig.21 Fabricated model of VCO extracting machine (a) Initial stage of extracting

VCO in the fabricated model (b) Working stage of extracting VCO in the fabricated

model.



Chapter 6

OUTCOMES OF THE PROJECT

6.1 Comparisons of conventional method versus our fabricated

machine

The fabrication and calculation related to mechanism as well as bill of material has

been carried out for coconut water extraction machine. The total system is divided into

two units:

Power input to hydraulic jack: Effort is applied to hydraulic jack lever by hand.

Power input to machine: Power is inputted to machine by hydraulic jack.

Output of machine: punch the hole in coconut and splitting of coconut into two

parts.

The comparison of conventional method of extracting TCW and extracting of TCW by

our fabricated machine is shown in the below table 1.

Table 1 Comparisons of conventional method versus our fabricated machine

Conventional method Fabricated machine

More effort is required Less effort is required

Skilled person is required No skilled person is required

Accident possibility No accident possibility

Time required for cutting=20sec Time required for cutting= 10 sec

Time required for splitting= 30 sec Time required for splitting= 15sec

6.2 Tender coconut products

After extracting the TCW from the TCW extracting machine different types of

tender coconut products are prepared by adding the different ingredients. The details of

the products which we are prepared are discussed below.

6.2.1 Tender coconut mint cooler

Tender coconut mint cooler can be prepared by adding the ingredients to the

tender coconut water. The details of ingredients which are added to the tender coconut



water to make tender coconut mint cooler are shown in table 2. After the preparation of

the tender coconut mint cooler it is packed by using the food grade bottles as shown in the

fig.22.

Table 2 Ingredients for tender coconut mint cooler

Ingredients Quantity

Tender coconut water 200 ml

Mint leaves 3 leaves

Lemon 5ml

Honey 5ml

Fig.22 Packed tender coconut mint cooler

The cost estimation of the tender coconut mint cooler is explained below:

Extraction of tender coconut water per hour = 6 liters

Number of working hours per day = 8 hours

Extraction of tender coconut water per day = 8 X 6

= 48 liters/day

The capacity of the bottle used for package = 200ml

Number of bottles can be prepared per day = 240

Cost of tender coconut water for 200ml = 25 Rs.

Cost of ingredients to make 200 ml tender coconut mint cooler = 3 Rs.

Cost of 200 ml food grade empty bottle = 4 Rs.



Cost of labor and transportation = 3 Rs.

Total production cost = 35 rupees/bottle

Selling price per bottle = 40 rupees

Profit = Sales cost – Total production cost

= 40 – 35

= 5 rupees/bottle

Profit per day = 240 X 5

= 1200 rupees/day

6.2.2 Tender coconut green chilly cooler

Tender coconut green chilly cooler can be prepared by adding the ingredients to

the tender coconut water. The details of ingredients which are added to the tender coconut

water to make tender coconut green chilly cooler are shown in table 3. After the

preparation of the tender coconut green chilly cooler it is packed by using the food grade

bottles as shown in the fig.23.

Table 3 Ingredients for tender coconut green chilly cooler



Green chilly 1

Lemon 5ml

Ginger 1-2 grams

Fig.23 Packed tender coconut green chilly cooler



The cost estimation of the tender coconut green chilly cooler is explained below:




= 48 liters/day




Cost of ingredients to make 200 ml tender coconut mint cooler = 4 Rs.






= 40 – 36

= 4 rupees/bottle


= 960 rupees/day

6.2.3 Tender coconut mango flavoured

Tender coconut mango flavoured can be prepared by adding the mango flavoured

glucose powder to the tender coconut water. The details of amount of mango flavored

added to the tender coconut water to make tender coconut mango flavored are shown in

table 4. After the preparation of the tender coconut mango flavoured it is packed by using

the food grade bottles as shown in the fig.24.

Table 4 Ingredients for tender coconut mango flavored



Mango flavoured glucose powder 10 grams



Fig.24 Packed tender coconut mango flavoured

The cost estimation of the tender coconut mango flavoured is explained below:




= 48 liters/day




Cost for 10 grams of mango flavoured glucose powder

= 3 Rs.






= 40 – 35

= 5 rupees/bottle


= 1200 rupees/day



6.2.4 Tender coconut orange flavoured

Tender coconut orange flavoured is prepared by adding the orange flavoured

glucose powder to the tender coconut water. The details of amount of orange flavored

added to the tender coconut water to make tender coconut orange flavored are shown in

table 5. After the preparation of the tender coconut orange flavoured it is packed by using

the food grade bottles as shown in the fig.25.

Table 5 Ingredients for tender coconut orange flavored



Orange flavoured glucose powder 10 grams

Fig.25 Packed tender coconut orange flavoured

The cost estimation of the tender coconut orange flavoured is as same as that of

the tender coconut mango flavoured explained in 7.2.3.

6.2.5 Average profit forecasting of TCW products

Average profit = 1200+960+1200+1200

4

= 1140 rupees/day

= 34200 rupees/month

= 410400 rupees/year



6.3 Calculations for virgin coconut oil

Amount of grated coconut powder required to get 1kg of dried coconut powder

= 2kg

Number of coconuts required to obtain the 2kg of grated coconut powder

= 6

Amount of Virgin coconut oil obtained from 1kg of dried coconut powder

= 460gms.

Amount of Virgin coconut oil obtained from 1kg of dried coconut powder in

litres = 434ml

Time required to process 1kg of dried coconut powder = 2 minutes

Approximate working hour per day = 8 hrs

Amount of dry coconut powder can be processed per day = (8X60)/2

= 240 kg

Amount of VCO can be extracted per day = 240X434

=104160 ml

=104.16 litre

Cost per liter of VCO = 600 Rs.

Total sales revenue of VCO per day = 104 X 600

= 62400 Rs.

Number of coconuts required per day = (240 X 2) X (6/2)

= 1440

Cost per coconut = 25 Rs

Total cost of the coconuts required per day = 1440 X 25

=36000 Rs.

Drying and labour cost per day = 10000 Rs.

Maintenance cost per day = 2000 Rs.

Total expenditure per day = 36000 + 10000 + 2000

=48000 Rs.



Profit per day = (Sales revenue of VCO per day) – (Total expenditure per day)

= 62400 – 48000

= 14400 rupees/day

6.4 Cost of the project

Table 6 Cost of the project

Sl. No Particulars Amount(Rs)

1 Materials/Consumables Food grade SS304 10000.00

2 Bottle neck hydraulic jack 1000.00

3 Instant cooler 2000.00

4 Labour/Fabrication 8000.00

5 Travel 1000.00

6 Report 1500.00

7 Miscellaneous 1000.00

Total 24500.00



Chapter 7

CONCLUSION

The defined project with newly designed processing unit may support and provide

the organic based products to the people of the nation with no adulterants. In this aspect

unskilled people can also make the business with newly designed processing unit as

machine operation is simple and with fewer penalties on time. The higher benefits in

health and economy can be archived by producing various coconut products in larger

quantities with designed processing unit. The coconut based products production will be

the key solution to improve the coconut growers’ economy followed by nation economy

with providing empowerment for the rural people.

1) The project carried out by us is helpful for street hawkers and make the task

easier for them.

2) This project greatly reduced the operation time as compared to conventional

method.

3) By the implementation of this machine new entrepreneur can easily purchase and

start his or her business.

4) This machine is mainly design to cut the coconut and to make the hole in coconut

with the help of various tools like cutting blade, hole making tool. The important

thing about this machine is that it reduces the time of cutting the coconut, along

with the coconut the various fruits can be cut out on these machines.

5) The two operations can be done simultaneously there is no any extra attachment

is required for performing the operations. The cost of the developed machine is

very less so that it can be used in small restaurants and shops. This will definitely

improve the productivity of coconut in all parts of the country and various new

applications can be generated in future.



REFERENCES

[1] Manisha DebMandal, Shyamapada Mandal” Coconut (Cocos nucifera L.: Arecaceae):

In health promotion and disease prevention”,Asian Pacific journal of tropical medicine.

[2] Edward Chan and Craig Elevitch “Cocos Nucifera(coconut) Arecaceae(palm

family)”,Species profile of Pacific Island Agroforestry,April 2006,ver. 2. 1.

[3] T. Roshni, J. Jippu, C. S. Ratheesh, J. Sachin and K. L. Sreevisakh “Development of a

Household Coconut Punch-cum-Splitter”, Agricultural Engineering International: the

CIGR Ejournal. Manuscript 1188. Vol. XI. May, 2009.

[4] S. Yahya and I. Mohd Zainal “Design and performance of young coconut shaping

machine” J. Trop. Agric. and Fd. Sc. 42(1) (2014): 19 – 28.

[5] K.Balachandar , K.Chaithanya , S.Balamurugan , Ch.Vijay kumar “Design and

fabrication of tender coconut cutting machine”, Volume - 2, Issue - 3, Mar – 2018.

[6] Prof. S. M. Fulmali1, Prof. A. A. Bhoyar2 “development of multipurpose coconut

cutting machine” [2] Nov2015.

[7] H. Rajanikanth, Prof. Reddy Naik. J “Product Design and Development of Tender

Coconut Punching and Splitting Machine” November 2015.

[8] Satip Rattanapaskorn and Kiattisak Roonprasang “Design and development of semi-

automatic cutting machine for young coconuts” 1(Special Issue), 1-6, 10 November 2008.

[9] B. Jarimopas and P. Kuson, “A young coconut fruit opening machine”, J. Biosystems

Eng., 2007, 98, 185-191.

[10] Ravindra Kumar Agarwal and SJD Basco “Extraction Processes of Virgin Coconut

Oil”, Volume 4 Issue 2 – 2017.

[11] Marina AM, Che Man YB, Amin I (2009) “Virgin coconut oil: emerging functional

food oil. Trends in Food Science and Technology”, 20 (10): 481-487.

[12] Espino TM (2006) Product Development, “Challenges and Prospects: Functional

Coconut Food Products. Improving the Investment Climate in Emerging Nontraditional

Coconut Products”, 110.



[13] APCC (Asian and pacific coconut community) quality standard for virgin coconut

(2009) oil.

[14] FSSAI (2016) proposes draft amendments related to Fats, Oils and Fat Emulsions.

[15] Mansor TST, Che Man YB, Shuhaimi M, Abdul Afiq MJ, d Ku Nurul FKM

“physicochemical properties of virgin coconut oil extracted from different processing

methods”, International Food Research Journal 19 (3): 837 -845,2012.

[16] D. D. Bawalan, “Process Manual for Virgin Coconut Oil, its Products and By-

products for Pacific Island Countries and Territories”,2011.

[17] Divina D. Bawalan Keith R. Chapman, “Virgin Coconut Oil production manual for

micro- and village-scale processing”, February 2006.

[18] “Stainless Steel Grade Datasheets”, Published by Atlas Steels Technical Department

in August 2013.

[19] Geeta Dandin, “Therapeutic Benefits of Value Added Tender Coconut (Cocos

Nucifera) Products”, July, 2013.

Project Associates Bio-Data

1. Name : RANGEGOWDA N G

USN No :1KI14ME082

Email id: [email protected]

Mobile No:+91 99648 07833

2. Name: SIDDESH S

USN No: 1KI14ME096


Mobile No: +91 89045 72204

3. Name: SRINIVASA K M

USN No: 1KI14ME099


Mobile No: +91 95383 52670

4. Name: PRAVEEN K S

USN No: 1KI14ME078


Mobile No: +919482920310

mailto:[email protected]




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VISVESVARAYA TECHNOLOGICAL UNIVERSITY Jnana Sangama