PERFORMANCE EVALUATION OF A SMALL SCALE MECHANICAL

CASSAVA DRYER FROM VARYING THICKNESS OF CASSAVA CHIPS

______________

A Project Study

Presented to the Faculty

Of the Mechanical Engineering Department
School of Engineering and Architecture
Saint Louis University

_____________

In Partial Fulfillment
Of the Requirements for the Degree
Bachelor of Science in Mechanical Engineering

______________

By:

Engr. Raymundo D. Bravo

Bragado Jr., Carlos A.

Cagaoan, Michelle M.
Cotinguey, Kevin L.
Dalaten, Khariz L.
Ducusin, Julius D.
Garcia, Lian Edgar A.
Lesino, Kristine Joy P.
Rico, Ivan Kent P.
Rimando, Stephen Job M.
Sabong, Edwin S.

April 2018
i
 INDORSEMENT

This research study entitled, “PERFORMANCE EVALUATION OF A SMALL

SCALE CASSAVA DRYER”, prepared and submitted by Bragado Jr., Carlos
A., Cagaoan, Michelle M., Cotinguey, Kevin L., Dalaten, Khariz L., Ducusin,
Julius D., Garcia, Lian Edgar A., Lesino, Kristine Joy P., Rico, Ivan Kent P.,
Rimando, Stephen Job M., Sabong, Edwin S. in partial fulfillment of the degree
of BACHELOR OF SCIENCE IN MECHANICAL ENGINEERING has been
examined and recommended for acceptance and approval for proposal defense.

ENGR. RAYMUNDO D. BRAVO

Faculty Research Promoter

Members of the Panel

Engr. Michael D. Carulla

Panel Member

Engr. Alfon V. Gatchallan

Panel Member

Engr. Geneross D. Padua

Panel Member

Engr. Caroline M. Bautista - Moncada

Undergraduate Research Coordinator

ii
 SAINT LOUIS UNIVERSITY
School of Engineering and Architecture
Mechanical Engineering Department

APPROVAL SHEET

This is to certify that Bragado Jr., Carlos A., Cagaoan, Michelle M.,
Cotinguey, Kevin L., Dalaten, Khariz L., Ducusin, Julius D., Garcia, Lian
Edgar A., Lesino, Kristine Joy P., Rico, Ivan Kent P., Rimando, Stephen Job
M., Sabong, Edwin S. have completed the research entitled “Performance
evaluation of a small scale Mechanical Cassava Dryer from varying thickness of
cassava chips” this

27th day of April 2018

Otto Hahn Building, Saint Louis University- Baguio

Engr. Raymundo D. Bravo

Promoter

________________________________________________________________

Members of the Panel

Engr. Michael D. Carulla

Panel Member

Engr. Alfon V. Gatchallan

Panel Member

Engr. Geneross D. Padua

Panel Member
iii
 ACKNOWLEDGEMENT

We the researchers would like to express our sincerest gratitude to our Almighty
Father for his endless guidance and blessings. To our promoter, Engr.
Raymundo Bravo for his trust and motivation to our team. Also, for our instructors
who provided us ideas and to our panels who have given us suggestions that
improved our study. To our family, for their understanding, unending support and
comfort whenever we have struggles in our life. To our University who provided
our learning ground, thank you.

iv
 Table of Contents

Title Page…………………………………………………………………………………i

Indorsement……………………………………………………………………… …...ii

Approval Sheet………………………………………………………………………...iii

Acknowledgement…………………………………………………………………….iv

Table of Contents……………………………………………………………………...v

Chapter 1: The Problem and Its Setting

Background of Study……………………………………………….............................1

Statement of the Problem………………………………………………………………6

Conceptual Framework…………………………………………………………………7

Scope and Delimitations..……………………………………………………….……10

Constraints of the Study………………………………………………………………10

Significance of the Study……………………………………………………………...11

Definition of Terms…………………………………………………………………….12

Chapter 2: Research Design and Methodology………………………………...13

Research Design………………………………………………………………………13

Locale of the Study…………………………………………………………………….13

Data Gathering Tools………………………………………………………………….13

v
Data Gathering Procedure……………………………………………………………14

Treatment of Data……………………………………………………………………..15

Chapter 3: PROJECT DESIGN, CONSTRUCTION AND TESTING…...………16

Overview of the Proposed Project…………………………………………...……...16

Complete Block Diagram……………………………………………………………..17

Schematic Diagram…………………………………………………………………...18

Picture of the Project with Parts……………………………………………………...20

Test Results…………………………………………………………………………….22

Bill of Materials…………………………………………………………………………24

CHAPTER 4: SUMMARY, CONCLUSION, AND RECOMMENDATIONS……..25

Summary……………………………………………………………………………….25

Conclusion……………………………………………………………………………...26

Recommendations…………………………………………………………………….26

BIBLIOGRAPHY………………………………………………………………………27

APPENDICES………………………………………………………………………….29

CURRICULUM VITAE………………………………………………………………...52

vi
 Chapter 1

The Problem and its Setting

Background of Study

Various agricultural food products are processed by drying the raw product to

obtain its dried counterpart and cassava is one of the agricultural products which

are commonly dried to obtain a second commercial food product. The raw

agricultural product is subjected to a heat source that removes the desired

amount of moisture from the raw product until it has reached its desired dry

condition. The most common method of drying, originally is by placing the

product outdoors with the sun as the source of heat. However, this method of

drying is not reliable nor time efficient. For example, laying out the food products

in the sun at all times subjects the product to the risk of defilement of the product,

can also cause molds that reduces the quality of the product. Furthermore the

amount of heat available for drying the food products in the sun cannot be

regulated, resulting in an unknown and uncontrollable amount of drying time.

Cassavas (Manihot Utilisima), are the major root and tubers grown at

more than eight countries of the humid region in the world. As noted by Cock

(1985) cassavas are a good source of calories for almost every household.

According to Torres (2016) on Philippine Star’s article, Philippine cassava

production up 27% in Q4, the cassava has become a primary or a secondary co-

staple food for more than 500 million people worlwide. Cassavas which is
1
abundant in the Philippines, could also be made into flour as an alternative to the

ever increasing value of imported wheat flour.

According to the Food and Agricultural Organization of the United Nations

(FAO, 1998), the cassava has the reputation of being the most perishable root

and tuber plant having only 2-3 days of storage life. Therefore it is frequently sold

as a processed product wherein the cassava is peeled, cut into chips, soaked in

water, and then dehydrated. From this process the cassava’s storage life would

be increased from 2-3 days to a few several months. As described by Alonge and

Adeyemi (2010), Drying is a process that helps reduce the moisture content of

cassava chips to storable moisture content and determine the shelf life of the

cassava chips. The effort made by farmers to get these chips to safe moisture

level for storage using the old method of drying such as open-sun drying is

ineffective, that leads to drudgery and huge losses.

To be able to design an efficient and affordable cassava dryer many

factors are needed to be considered like thickness of the slices, quantity of chips

per unit area of drying, air temperature and relative humidity, and wind speed

(FAO, 1998).

There are different references which state the ideal thickness for drying

the slices of cassava chips. The ideal geometry for natural drying of a cassava

chip is a bar of 5cm x 1cm x 1cm (Cock, 1985). The book of Ravindran,

Processing of Cassava into Dried Chips (1995), states otherwise that the best

thickness of cassava chips for drying is 2mm. For Hansethsuk (2003), when
2
drying cassava it should be chopped into small pieces about 5 x 0.5 x 0.2 cm.

According to International Journal of Innovation and Applied Studies, the major

market for cassava granules for animal feeds which is the B-Meg requires sizes

of 8-12mm. From Montangac and other’s article, Processing Techniques to

Reduce Toxicity and Antinutrients of Cassava for Use as a Staple Food (2009),

10mm cassava chip slices compared to 2mm cassava chip slices have less

percent cyanide retention which is safer for human consumption.

For laying out the cassava chips on concrete floors the concentration

should not exceed 10-15 kg/m2 (FAO, 1998) or it should be exactly 12 kg/m 2, and

for laying out cassava chips on trays the concentration of cassava chips should

not exceed 30 kg/m2(Ravindran, 1995).

The ideal drying temperature of cassava chips when using a solar

collector reaches an average of 65 °C-75°C and when using a hot-house the

temperatures will range from 40°C-60°C. For faster drying the relative humidity of

the air should be less than 65% when drying the cassava chips. The more wind

that passes through the cassava chips would also help it dry faster (FAO, 1998).

Drying temperatures of below 55°C compared to 70°C holds less percent cyanide

retention when drying cassava chips making it safer for human consumption

because linamarase activity is inhibited when temperature is above 55°C and,

therefore, linamarin starts to accumulate in dried cassava. (Mantangac et al.,

2009).

3
 The cassava chip is said to be dry if the moisture content is equal to or

less than 13-15% or if they are easily crumbled but too hard to be crumbled by

hand (FAO, 1998). However, others state that the cassava chips should have a

moisture content of 14% (Ravindran, 1995) or a moisture content of less than 8%

(Hansethsuk, 2003). According to International Journal of Innovation and Applied

Studies, B-meg requires a moisture content at 13 percent.

A processing machinery which has a simple dryer has a drying time

ranging from 14-18 hours (FAO, 1998). If the cassava chips are being sun dried

during sunny, dry weather it would take 1-3 days to dry (Ravindran, 1995).

The existing cassava drying structure is composed primarily of

polyethylene transparent sheeting fastened to timber. It has a simple foundation

made of concrete with a dirt floor in the center. The polyethylene sheeting is

sealed to the concrete at the base of the structure. There are small sections of

vents, made of aluminum wire mesh, located where the structure’s walls meet

the roof. The cassava is spread over two-tiered tables inside the structure to dry.

The tables are made of more plastic sheeting and timber, and are fastened to the

structure. The structure is essentially sealed from the outside with the exception

of the vents near the top of the walls. This arrangement restricts airflow over the

cassava within the structure and therefore limits drying by natural convection.

Ideally, the cassava should be dried to sufficiently low moisture content in less

than 48 hours. This would result in a white colored product, which is considered

desirable by both local markets and by the food processing industry. Instead, the

4
current structure produces a product that is only occasionally fully dried in the

desired 48 hour period and the product is often discolored. (Thanh, 1978).

From a news article, a cassava dryer made by PhilMech is a mechanical

cassava dryer. It is a conveyer belt type of cassava dryer wherein it has 5

conveyer belts and axial fans that blow hot air under the conveyer belts. The

cassava that passes the final conveyer belt is said to have a moisture content of

13%. The mechanical cassava dryer structure is said to dry 1000 kg of

granulated cassava for 100 minutes or an hour and 30 minutes. (De Leon, 2014).

From this however, backyard farmers could not afford such a big machine. Also,

the farmers would sell the cassavas cheaper in the market if they sell their

cassavas unprocessed instead of selling dried cassava chips.

5
Statement of the Problem

The aim of this study was a cassava dryer design that should be energy

efficient and administers hasty drying to avoid spoilage. Since the traditional way

of drying cassava chips, solar drying, is unreliable and inconsistent due to

inclement weather conditions, uncontrolled environment, and limited time of

sunlight.

The following questions are to be answered:

1. What is the optimal thickness of the slices, air temperature inside the dryer,

and relative humidity of air in the dryer?

H1: The thickness of the slices is approximately 8-12 mm; the temperature range

falls between 50 °C-55°C and the relative humidity of air is less than 65%.

2. What is the time needed to reach the ideal moisture content of cassava chips

in the designed dryer?

H2: The designed dryer would take approximately 2-3 hours before reaching the

ideal moisture content.

3. What is more efficient between solar drying and the designed dryer in terms of

moisture content removal at a given time?

H3: The designed dryer is more efficient in terms of moisture content removal at

a given time.

6
Conceptual Framework

On the research paradigm, the input or the independent variables are the

thickness of the slices, ambient air temperature, heat produced inside the dryer,

and fan speed. These variables will test at what conditions the cassava dryer will

be at its most efficient and will greatly affect the output design of the cassava

dryer.

The dependent variables is the moisture content of the cassava chips. The

process will also involve the type of the material, weight of the material to be

used in the design of the dryer, and evaluation in terms of its cost. The drying of

cassava should be energy efficient and administers hasty drying to avoid

spoilage. Also, the type of material should last long and at the same time

performs well during operations.

The control variables include the heat input from the coil, design of the

dryer, the kind of cassava to be dried, and location where the cassava dryer will

be operated because of the difference in humidity and altitude in that location.

Another is the weather and climate while operating the cassava dryer because of

the atmospheric temperature surrounding the cassava dryer.

The probable output process will be the design of the project with the use

of theoretical formulas in heat transfer and air conditioning and distinguish the

performance of the cassava dryer by increasing its efficiency by varying the

dryer’s geometry, specification of the materials, and the probable costs of the

7
proposed project. The conceptual framework of the study is diagrammatically

represented on the figure below.

8
 INPUT

 Weight and thickness of the cassava

 Time for drying

PROCESS

 Determining the best thickness of cassava chips to be used

in the cassava dryer.
 Determining if the designed dryer will perform better than sun
drying.

OUTPUT

 The best thickness of cassava chips to be used in cassava dryer.

 The conclusion if the designed mechanical dryer is better than
sun drying.

FIG.1. PARADIGM OF THE STUDY

9
Scope and Delimitation

The main focus of this study is the design of a cassava dryer. The factors to

be considered when designing the cassava dryer will be limited to the thickness of the

cassava chips to be dried, the temperature range, time of drying. The prototype would

be operated here on Baguio due to practical reasons of transportation and resources.

The researchers will not consider the economic analysis of the cassava dryer. The

study will not measure the toxic property of the cassava, cyanide, but the researchers

will be taking measures to ensure that the cyanide content in the cassava will be

minimal. The study also would not consider the kind of cassava and where it was

grown, and the storage life after drying cassava chips.

Constraints of the study

The materials needed for the design of the cassava dryer are accessible and

are readily available from hardware stores. The calculated cost of the project is

considered to be economical and that the expenses will later be divided among the

researchers.

The study for the efficiency of the cassava dryer will be performed in a controlled

environment. The thickness of the slices, air temperature and relative humidity of air in

the dryer will be established. Some uncontrolled factors that may affect the result of the

study are also to be considered, which includes the location, weather, and climate the

cassava dryer will be operated.

10
 The design of the cassava chips dryer will be accomplished before the year

2017 ends. The construction proper of the dryer will begin by January 2018. There will

be no problem in the supply of the cassava for it is an annual crop. The cassava will be

bought in the market not considering its source. The whole study must be accomplished

on or before May 2018, which gives the researchers an ample time to perform and test

the efficiency of the cassava dryer and able to analyze the results.

Significance of the Study

This study have the intention of helping cassava farmers by providing a cassava dryer

that reduces the moisture content of the cassava chips at a fast pace which will give

farmers an alternative to gain income. The thickness is the primary variable which will

be changed to know if the cassava dryer will provide a reliable, stable, and consistent

drying in a controlled environment. Also, to diminish the cyanide content of the cassava

which is one of the problem of the cassava farmers in the country.

11
Definition of Terms:

 Natural convection – transfers heat without the use of a medium to move a

fluid.

 Moisture Content dry basis- is the ratio of the weight of water removed over the
weight of dry cassava in percentage.
 Efficiency – is the ratio of heat required to vaporize the moisture over the heat

supplied to the dryer in percentage.

 Relative humidity – is the ratio of the partial pressure of water vapor to the

equilibrium vapor pressure of water at a given temperature and pressure.

 Linamarin - 95% of total cyanogen content

12
 Chapter 2

Research Design and Methodology

Research Design

The study is a quantitative research design since the researchers found and

computed necessary data depending on numerical figures to come up with a

conclusion. The conclusion reflects on generalizations on the ideal thickness of cassava

chips, time span of drying, air temperature, and relative humidity of air that is in line with

the design.

Locale of the Study

The dryer was operated in Saint Louis University, Baguio City during clear sunny

weather wherein the relative humidity of air is low. Therefore, it would take less energy

to reduce the relative humidity to be lower than 65% relative humidity before entering

the dryer. Also, for practical reasons of transportation.

Data Gathering Tools

The study used kitchen knives which would cut the cassava into chips with

uniform thickness and a steel caliper to measure its thickness. A triple beam balance

was used to measure the weight of the wet cassava chips and dry cassava chips. A

thermometer was used to measure the temperature on each tray. A timer was used to

follow the time interval needed. A digital thermo-hydrometer was used to measure the

temperature and relative humidity outside the dryer. Finally, the dryer which was used to

dry the cassava chips.

13
Data Gathering Procedure

The cassavas were peeled, soaked in water, and cut into chips with almost

uniform thickness (1-2mm, 4mm, and 8mm). The wet cassava chips were then weighed

on a triple beam balance. Thermometers were then placed on each tray inside the dryer

and the digital thermo-hygrometer was placed outside the cassava dryer. The cassava

dryer was preheated to 50-55 °C temperature. After reading the preheated dryer

temperature on each tray, the researchers placed 100 grams of cassava chips of almost

uniform thickness on each tray. In 30 minute time intervals, the weight of the cassava,

time, and temperature will be recorded until the weight of the cassava is almost uniform

which indicates lowest moisture content attainable.

The purpose of this chapter is to describe the research design and methodology,

population and locale of the study, data gathering tools, data gathering procedure, and

treatment of data.

14
Treatment of Data

Moisture content (wet basis) at any time of drying (grams of water per gram of

solid) will be computed with the equation:

Where mw is the sample weight (grams) at time t depending on time-interval,

md is the solid weight (final weight in grams). This equation was taken from

Pornpraipech and other’s journal, Effect of Temperature and Shape on Drying

Performance of Cassava Chips (2017).

The excel data analysis was used to treat the designed dryer’s data using

ANOVA Single Factor and t-Test: Two-Sample Assuming Unequal Variances.

15
 CHAPTER 3

PROJECT DESIGN, CONSTRUCTION AND TESTING

OVERVIEW OF THE OPERATION OF THE PROJECT

The fan will force the air to flow through the heating coil, wherein, the heat

transferred from the coil to the air will circulate in the dryer. The circulating air inside the

dryer will come in contact with the cassava chips that were distributed equally to the

three trays. Since the circulating air is hot and dry it will cause the moisture in the

cassava to vaporize. Furthermore, the vaporized moisture from the cassava chips will

rise to the exhaust due to the air inside the dryer having lighter density than the ambient

air.

16
COMPLETE BLOCK DIAGRAMS

EXHAUST
AIR .

TRAY 3

TRAY 2

TRAY 1

HEATING FORCED OUTDOOR

COIL DRAFT FAN AIR, INTAKE

AC
MAIN
SUPPLY

17
SCHEMATIC DIAGRAMS

DRAWING 1: ISOMETRIC VIEW

18
 DRAWING 2: FRONT VIEW

DRAWING 3: SIDE VIEW AND TOP VIEW

19
PICTURE OF THE PROJECTS WITH PARTS

PICTURE 1 AND 2: FRAME OF CASSAVA DRYER

PICTURE 3: INLET FAN

20
PICTURE 4: CASSAVA DRYER TRAYS

PICTURE 5: EXHAUST DUCT

21
 PICTURE 6: HEATING COIL

TEST RESULTS

MASS OF CASSAVA CHIPS AFTER DRYING

The mass of 8mm cassava chips after drying has an average of 52.3 grams.

4mm cassava chips averaged 44.03 grams, while the mass of 1-2mm cassava chips

averaged a mass of 45.1 grams. These data will be used for computing for the initial

moisture content of the cassava chips.

TEMPERATURE

The temperatures in each tray were recorded before and after the cassava chips

were placed inside the dryer. In all the tests, tray 1 ranges from a temperature of 53.2°C

– 57.8°C, tray 2 averaged a ranges from of 51.2°C – 54.5°C, and tray 3 ranges from a

temperature of 50°C.-53.2°C. This shows that the dryer is efficient in terms of

22
temperature because the ideal temperature inside the dryer should be ranging from

50°C -55°C.

MOISTURE CONTENT

The ideal moisture content of 14% was attained by the 8mm thickness at a time

of 180-210 mins. and 270-300 mins. for tray 1 and tray 2, respectively. Tray 3 failed to

attain the ideal moisture at the given time of 360mins.

Cassava chips with 4mm thickness attained the ideal moisture at a time of 90-

120 mins. and 120-150 mins. for tray 1 and tray 2, respectively. Tray 3 has failed to

attain the ideal moisture at a given time of 240 mins.

Cassava chips with 1-2mm thickness attained the ideal moisture at a time of 30-

60 mins. for tray 1 and 2 while tray 3 attained the ideal moisture at a time of 60-90 mins.

ANOVA SINGLE FACTOR TEST

Six ANOVA Single Factor tests were used to test if there was any significant

difference between the trays considering the following factors; mass and moisture in

relation with the time of drying. The test shows that there is no significant differences

between the obtained results from tray 1, 2 and 3.

T-TEST: TWO-SAMPLE ASSUMING UNEQUAL VARIANCE, BASED ON MOISTURE

CONTENT

T-test was used to determine if there is a significant difference between the

conventional sun drying from the mechanical drying. The results from the test shows

23
that there is a significant difference in terms of moisture content at a specific drying

time.

BILL OF MATERIALS

The materials and supplies used amounted to ₱1575.00. The total transportation

fee used was ₱57.00. Fabrication of cassava dryer and cassava crop amounted to

₱5375.00. The total cost of the project was ₱7007.00. The specifics of the bills could be

seen in Appendix A, Table 19: BILL OF MATERIALS.

24
 CHAPTER 4

SUMMARY, CONCLUSION AND RECOMMENDATIONS

SUMMARY

This study was conducted to determine the ideal thickness for drying cassava

chips and evaluate the performance of the mechanical cassava dryer with sun drying.

Three varying thickness of cassava chips 8mm, 4mm, and 1-2mm weighing 100 grams

per tray for the mechanical dryer, and 100 grams per perforated tray for sun drying were

used and tested. The cassava crop were first soaked in water and sliced accordingly to

their desired thickness. Each sizes were tested using the designed mechanical dryer

and sun drying. For every 30 minutes, the samples for each method were weighed until

it became nearly constant. Parameters such as temperature and relative humidity were

also measured and then the moisture content was computed using the formula in the

treatment of data. ANOVA TEST was used to determine if there is a significant

difference between the trays 1, 2, and 3. T-test was used to compare mechanical drying

from sun drying. All thickness in tray 1 and 2 was recorded to have met the desired

drying using the mechanical dryer with the specific time given.

The present study is a step towards more researches for improving mechanical

dryers that is efficient, more economical, and could provide information on the cassava

industry and farming and can open to other crops that can be subjected to drying using

the designed mechanical dryer.

25
CONCLUSION

The optimal thickness of the slices is 8 mm because the researchers could dry

greater amounts of cassava chips with a limited tray area without having to sacrifice the

drying time. The temperature inside the dryer is desirable because it ranges from 50°C-

57°C which is in line with the desired temperature in the background of the study.

Relative humidity inside the dryer is also desirable as it is much lower than 65% RH.

Drying the cassava chips takes at least 3 hours to dry to achieve the desired moisture

content. It is concluded that the mechanical dryer is more efficient in terms of attaining

the desirable moisture content at a given time which was proved by data analysis using

T-Test: two-sample assuming unequal variance.

RECOMMENDATIONS

The mechanical dryer is designed vertically layered and with one heating

element at the bottom thus, to have an equal distribution of heat we would like to

suggest to install a heating element per layer or a heating coil that passes through all

the trays. A removable tray could also be used for easy gathering of the cassava chips

and cassava dryer rollers for easy transportation. An installation of induced fan in the

exhaust to prevent re circulation of wet air could also be considered. In the slicing

process, the researchers recommend to use a slicer in order to produce equal thickness

of cassava chips.

26
 BIBLIOGRAPHY

Adekoyeni, O., Bello, E.K, etal. Performance Evaluation of an

Automated Combined Cassava Grater/Slicer: International

International Invention, 2014.

Alonge, A. & Adeyemi, A. (2010), Performance Evaluation of A Small

Scale Cassava Chips Dryer, 2010.

Anon. 1984. Agroanalysis Fundacao Getulio Vargas, Vol.3(10),

Oct. 1984

Calica, G. & Ceynas, J., Quality of Granulated Cassava Products in

Isabela and South Cotabato, Philippines. International Journal

Of Innovation & Applied Studies, Vol.13, No.1, September 2015,

pp.78-84

De Leon, D. A. (2014, November 16). PhilMech develops mechanical dryer for

cassava. Retrieved April 4, 2018, from https://businessmirror.com.ph/philmech-

develops-mechanical-dryer-for- cassava/

27
Gomez, G. and Valdivieso, M. 1984. Effects of sun drying on a

concrete floor and oven drying on trays on the elimination

of cyanide from cassava whole root chips. Journal of Food

Technology 19:703-710. Processing of Roots and Tubes,

Food & Agriculture Organization of the United Nations

(FAO), 2017.

Pornpraipech, P., Khusakul, M., Singklin, R., Sarabhorn, P.,

& Areeprasert, C. (2017). Agriculture and Natural Resources.

Effect of Temperature and Shape on Drying

Performance of Cassava Chips, 402-409.

Thanh, N.C. and Lohani, B.N. 1978. Cassava chipping and drying

in Thailand In: Weber, E.J.; Cock, J.H. and Chouinard, A.,

eds. Workshop on cassava harvesting and processing, Cali,

Columbia 1978. Proceedings. Ottaw. Canada IDRC-114e. pp.

21-25.

Wheatley C. & Ospina B., Processing of Cassava Tuber Meals & Chips.

Roots, Tubes, Plant & Bananas in animal feeding, 2010.

28
 APPENDICES

Appendices A

TEST RESULTS

TABLE 1: WEIGHT OF 8 mm CASSAVA CHIPS EVERY 30 MINUTES

TIME TRAY 1 TRAY 2 TRAY 3
(MINUTES) (grams) (grams) (grams)
0 100 100 100

30 80.6 90.5 93.9

60 76.1 82.5 88.9

90 69.5 75.9 82.7

120 64.5 71.1 78.1

150 60.5 67 74.4

180 57 63.5 70.5

210 54.2 60.6 67.8

240 52 58.2 65.4

270 50.4 56.1 63.2

300 49.1 54.4 61.1

330 47.9 52.9 59.4

360 47.6 51.7 57.8

TABLE 2: WEIGHT OF 4 mm CASSAVA CHIPS EVERY 30 MINUTES

TIME TRAY 1 TRAY 2 TRAY 3
(MINUTES) (grams) (grams) (grams)
0 100 100 100

30 77.1 82.5 86

60 61 68.1 74.2

29
 90 52.4 57.7 65.1

120 46.3 50.7 59.1

150 42.7 46 54.6

180 41.5 43.5 52

210 40.6 42.1 50.4

240 40.4 41.8 49.9

TABLE 3: WEIGHT OF 1-2 mm CASSAVA CHIPS EVERY 30 MINUTES

TIME TRAY 1 TRAY 2 TRAY 3
(MINUTES) (grams) (grams) (grams)
0 100 100 100

30 56.1 62.5 69.9

60 45.4 48.4 55

90 44.4 46.6 49.7

120 44.2 45.4 47.5

150 43.9 44.9 46.5

TABLE 4: WEIGHT OF 1-2, 4, AND 8 mm CASSAVA CHIPS EVERY 30 MINUTES

(SUN DRIED)

TIME (MINUTES) 4mm 8mm 1-2mm

0 100 100 100
30 91.3 94.1 80.6
60 83.7 89.5 70.6
90 75.2 84.9 61.9
120 65 83.6 57.1
150 63.4 81.3 55

30
 180 62.1 79.1 53.6
210 60.2 77.4 52.8
240 58.8 75.1 51.3
270 57.3 73.1 50.7
300 55.9 72.5 49.7
330 53.4 70.9 49
360 52.4 68.7 48.4

TABLE 5: TEMPERATURE AT EACH TRAY USING 8 mm CASSAVA CHIPS

TRAY 1 TRAY 2 TRAY 3

Temperature
Before After Before After Before After
Temp @ 30 mins. 50 56 48 52 48 48

Temp @ 60 mins. 56 54 52 50 50 50

Temp @ 90 mins. 56 54 50 52 50 48

Temp @ 120 mins. 52 56 52 54 50 52

Temp @ 150 mins. 54 58 54 58 50 50

Temp @ 180 mins. 52 58 52 52 52 50

Temp @ 210 mins. 58 58 54 52 50 50

Temp @ 240 mins. 54 52 50 50 50 50

Temp @ 270 mins. 58 58 52 54 50 50

Temp @ 300 mins. 54 56 50 54 50 52

Temp @ 330 mins. 58 54 52 52 50 48

Temp @ 360 mins. 58 56 52 54 50 52

Humidity Inside: 22%

Humidity Outside: 52%

31
TABLE 6: TEMPERATURE AT EACH TRAY USING 4 mm CASSAVA CHIPS

TRAY 1 TRAY 2 TRAY 3

Temperature
Before After Before After Before After

Temp @ 30 mins.
52 56 50 52 48 50
Temp @ 60 mins.
52 58 50 54 50 52
Temp @ 90 mins.
54 58 54 54 50 52
Temp @ 120 mins.
52 56 52 54 52 54
Temp @ 150 mins.
54 58 52 58 52 54
Temp @ 180 mins.
54 58 52 54 50 52
Temp @ 210 mins.
56 60 52 58 52 54
Temp @ 240 mins.
56 58 52 52 52 50
Humidity Inside: 22%

Humidity Outside: 52%

TABLE 7: TEMPERATURE AT EACH TRAY USING 1-2 mm CASSAVA CHIPS

TRAY 1 TRAY 2 TRAY 3
Temperature
Before After Before After Before After

Temp @ 30 mins. 52 52 52 50 50 48

Temp @ 60 mins. 52 54 50 50 48 50

Temp @ 90 mins. 52 52 52 50 50 50

Temp @ 120 mins. 50 50 48 50 48 52

Temp @ 150 mins. 50 58 48 56 48 50

32
Humidity Inside: 30%

Humidity Outside: 43%

TABLE 8: MOISTURE CONTENT (WET BASIS) OF 8 mm CASSAVA CHIPS EVERY

30 MINUTES
TIME TRAY 1 TRAY 2 TRAY 3
(MINUTES) (%) (%) (%)
0 52.4 52.4 52.4

30 40.94 47.4 49.31

60 37.45 42.3 46.56

90 31.51 37.29 42.44

120 26.20 33.05 39.05

150 21.32 28.96 36.02

180 16.49 25.04 32.48

210 12.18 21.45 29.79

240 8.46 18.21 27.22

270 5.56 15.15 24.68

300 3.05 12.5 22.09

330 0.63 10.02 19.87

360 0 7.93 17.65

33
TABLE 9: MOISTURE CONTENT (WET BASIS) OF 4 mm CASSAVA CHIPS EVERY
30 MINUTES
TIME TRAY 1 TRAY 2 TRAY 3
(MINUTES) (%) (%) (%)
0 59.6 59.6 59.6

30 47.6 51.03 53.02

60 33.77 40.68 45.55

90 22.9 29.98 37.94

120 12.74 20.32 31.64

150 5.39 12.17 26.01

180 2.65 7.13 22.31

210 0.49 4.04 19.84

240 0 3.35 19.04

TABLE 10: MOISTURE CONTENT (WET BASIS) OF 1-2 mm CASSAVA CHIPS

EVERY 30 MINUTES
TIME TRAY 1 TRAY 2 TRAY 3
(MINUTES) (%) (%) (%)
0 56.1 56.1 56.1

30 27.5 29.76 37.2

60 3.3 9.3 20.18

90 1.13 5.79 11.67

120 0.67 3.3 7.58

150 0 2.23 5.59

34
TABLE 11: MOISTURE CONTENT (WET BASIS) OF 8 mm CASSAVA CHIPS EVERY
30 MINUTES (SUN DRIED)

8mm(MC)
%
52.4
49.42
46.82
43.93
43.06
41.45
39.82
38.5
36.62
34.88
34.34
32.86
30.71

TABLE 12: ANOVA SINGLE FACTOR BASED ON MASS FOR TRAY 1,2, AND 3

(8mm)

SUMMARY
Groups Count Sum Average Variance
Column 1 13 809.4 62.26153846 245.4675641
Column 2 13 884.4 68.03076923 233.735641
Column 3 13 963.2 74.09230769 189.1557692

ANOVA
Source of P-
Variation SS df MS F value F crit
Between
Groups 909.9712821 2 454.985641 2.042251208 0.1445 3.259446
Within
Groups 8020.307692 36 222.7863248

Total 8930.278974 38

35
 TABLE 13: ANOVA SINGLE FACTOR BASED ON MASS FOR TRAY 1,2, AND 3

(4mm)

SUMMARY
Groups Count Sum Average Variance
Column 1 9 502 55.77777778 422.5594
Column 2 9 532.4 59.15555556 422.1403
Column 3 9 591.3 65.7 312.4225

ANOVA
Source of
Variation SS df MS F P-value F crit
Between
Groups 458.0689 2 229.0344444 0.593804 0.560134 3.402826
Within
Groups 9256.978 24 385.7074074

Total 9715.047 26

TABLE 14: ANOVA SINGLE FACTOR BASED ON MASS FOR TRAY 1,2, AND 3 (1-

2mm)

SUMMARY
Groups Count Sum Average Variance
Column 1 6 334 55.66666667 493.5826667
Column 2 6 347.8 57.96666667 467.3466667
Column 3 6 368.6 61.43333333 431.0546667

ANOVA
Source of
Variation SS df MS F P-value F crit
Between
Groups 101.1244 2 50.56222222 0.108971559 0.897459 3.68232
Within
Groups 6959.92 15 463.9946667

Total 7061.044 17

36
TABLE 15: ANOVA SINGLE FACTOR BASED ON MOISTURE FOR TRAY 1,2, AND

3 (8mm)

SUMMARY
Groups Count Sum Average Variance
Column 1 13 256.19 19.70692308 286.8290897
Column 2 13 351.7 27.05384615 213.022209
Column 3 13 439.56 33.81230769 132.7300859

ANOVA
Source of
Variation SS df MS F P-value F crit
Between
Groups 1294.002 2 647.0012385 3.068385764 0.058822 3.259446
Within
Groups 7590.977 36 210.8604615

Total 8884.979 38
TABLE 16: ANOVA SINGLE FACTOR BASED ON MOISTURE FOR TRAY 1,2, AND

3 (4mm)

SUMMARY
Groups Count Sum Average Variance
Column 1 9 185.14 20.57111111 484.1037111
Column 2 9 228.3 25.36666667 444.75825
Column 3 9 314.95 34.99444444 223.4399028

ANOVA
Source of
Variation SS df MS F P-value F crit
Between
Groups 971.172 2 485.5860037 1.264215616 0.300605 3.402826
Within
Groups 9218.415 24 384.1006213

Total 10189.59 26

37
TABLE 17: ANOVA SINGLE FACTOR BASED ON MOISTURE FOR TRAY 1,2, AND

3 (1-2mm)

SUMMARY
Groups Count Sum Average Variance
Column 1 6 88.7 14.78333 520.9588
Column 2 6 106.48 17.74667 455.8159
Column 3 6 138.32 23.05333 394.8877

ANOVA

Source of
Variation SS df MS F P-value F crit

Between Groups 210.6699111 2 105.335 0.230381 0.79699 3.68232

Within Groups 6858.3124 15 457.2208

Total 7068.982311 17

38
TABLE 18: T-TEST: TWO-SAMPLE ASSUMING UNEQUAL VARIANCE, BASED ON

MOISTURE CONTENT (SUN DRYING VS. MECHANICAL DRYING)

t-Test: Two-Sample Assuming

Unequal Variances

Variable
Variable 1 2
Mean 19.70692308 40.37
Variance 286.8290897 43.61505
Observations 13 13
Hypothesized Mean Difference 0
Df 16
t Stat -4.098431129
P(T<=t) one-tail 0.000419656
t Critical one-tail 1.745883676
P(T<=t) two-tail 0.000839312
t Critical two-tail 2.119905299

39
TABLE 19: BILL OF MATERIALS

BUDGET ITEM PARTICULARS ESTIMATED

COST

I. Materials &
Supplies

2.1.3. Electric stove coil ₱500.00

2.1.4. Fan (220V) ₱300.00

2.1.5. Insulator ₱260.00

2.1.6. Spray Paint ₱415.00

2.1.7. Thinner ₱60.00

2.1.8. Paint brush ₱40.00

₱1575.00

II. Travel/
Transportatio
n

2.1. Trip from 2.1.1. Taxi Fare ₱57.00

Top Ace to
SLU Gate-4.

III. Others

3.1.1. Cassava crop ( ₱35.00/kg*5kg) ₱175.00

3.2.1. Fabrication of Cassava Dryer ₱5200.00

₱5375.00

PROPOSED 5000.00 ₱7007.00

BUDGET

40
APPENDICES B

GRAPH 1: MASS VS. DRYING TIME FOR 8MM CASSAVA CHIPS

120 100
93.9
90.5 88.9
100 80.6 82.5 82.7 78.1
76.1 75.9 71.1 74.4 70.5
80 69.5 64.5 67 67.8 65.4
60.5 63.5 60.6 58.2 63.2 61.1 59.4 57.8
57 54.2 52 56.1 54.4 52.9 51.7
50.4 49.1 47.9 47.6
60
40
20
0
0 50 100 150 200 250 300 350 400

TRAY 1 TRAY 2 TRAY 3

GRAPH 2: MASS VS. DRYING TIME FOR 4MM CASSAVA CHIPS

120 100
100 86
82.5
77.1 74.2
80 68.1 65.1
61 57.7 59.1 54.6
52.4 50.7
46.3 46 52 50.4 49.9
60 42.7 43.5
41.5 42.1
40.6 41.8
40.4
40
20
0
0 50 100 150 200 250 300

TRAY 1 TRAY 2 TRAY 3

41
 GRAPH 3: MASS VS. DRYING TIME FOR 1-2MM CASSAVA CHIPS

120 100
100
69.9
80 62.5
56.1 55 49.7
48.4
45.4 46.6
44.4 47.5
45.4
44.2 46.5
44.9
43.9
60
40
20
0
0 20 40 60 80 100 120 140 160

TRAY 1 TRAY 2 TRAY 3

GRAPH 4: MOISTURE CONTENT VS. DRYING TIME FOR 8MM CASSAVA

CHIPS

60 52.4 49.31
47.4 46.56
50 40.94 42.3 42.44 39.05
37.45 37.29 36.02
40 31.51 33.05 28.96 32.48 29.79
26.2 25.04 27.22
30 21.32 21.45 18.21 24.68 22.09 19.87
16.49 17.65
20 13 13 13 13 13 13 13 12.18
13 13 15.15
13 12.513 10.02
13 13 13 13
8.46 5.56 7.93
10 3.05 0.63 0
0
0 50 100 150 200 250 300 350 400 450

TRAY 1 TRAY 2 TRAY 3 IDEAL

42
 GRAPH 5: MOISTURE CONTENT VS. DRYING TIME FOR 4MM CASSAVA

CHIPS

80
59.6
53.02
51.03
60 47.6 45.55
40.68 37.94
33.77 29.98 31.64
40 26.01
22.9 20.32 22.31 19.84 19.04
13 13 13 13 13
12.74 13
12.17 13 13 13 13 13
20 5.39 7.13 4.04 3.35
2.65 0.49 0
0
0 50 100 150 200 250 300 350

TRAY 1 TRAY 2 TRAY 3 IDEAL

GRAPH 6: MOISTURE CONTENT VS. DRYING TIME FOR 1-2MM CASSAVA

CHIPS

60 56.1
50
37.2
40 29.76
27.5
30 20.18
20 13 13 13
9.3
13
11.67 13 13 13 13
5.79 7.58 5.59
10 3.3 1.13 3.3
0.67 2.23
0
0
0 50 100 150 200 250

TRAY 1 TRAY 2 TRAY 3 IDEAL

43
 GRAPH 7: TEMPERATURE INSIDE THE DRYER VS. TIME OF DRYING FOR

8MM CASSAVA CHIPS

58
56 56 56 56 56
56
54 54 54 54 54 54 54 54 54 54
54
52 52 52 52 52 52 52 52 52
52
50 50 50 50 50 50
50
48 48 48
48

46
0 50 100 150 200 250 300 350 400

TRAY 1 TRAY 2 TRAY 3

GRAPH 8: TEMPERATURE INSIDE THE DRYER VS. TIME OF DRYING FOR

4MM CASSAVA CHIPS

57 56 56 56 56 56 56 56 56
56
55 54 54 54 54 54 54
54
53 52 52 52 52 52
52
51 50 50
50
49
0 50 100 150 200 250 300

TRAY 1 TRAY 2 TRAY 3

44
 GRAPH 9: TEMPERATURE INSIDE THE DRYER VS. TIME OF DRYING FOR

1-2MM CASSAVA CHIPS

57 56
56
55 54
54
53 52 52
52
51 50 50 50 50 50
50
49 48 48
48
47
0 20 40 60 80 100 120 140 160

TRAY 1 TRAY 2 TRAY 3

45
APPENDICES C: Experimentation and Data Gathering Process

46
47
48
49
CURRICULUM VITAE

50
CARLOS A. BRAGADO JR.
#126 BHD Compound, T.Alonzo, Baguio City
09071434238
carlos_bragdo@yahoo.com

Objective:
To apply for a company that provides great opportunity and concern for people, provides good
and effective training for me to develop and utilize my skills.

Educational Background:
San Vicente National High School - 2013
Saint Louis University-BS Mechanical Engineering - 2018

Trainings and Seminars Attended:

Maintenance of Mini Hydro Turbine Parts - 2017
Mechanical Design and Installation of Horizontal Francis Turbine - 2017
Asset Management - 2017
Mechanical Engineering Labor Laws – 2018

Skills and Qualifications:

1. Good team working skills.
2. Ability to communicate clearly and effectively.
3. I have self – motivation and also motivate others to achieve common goals.
4. Having the ability of being creative.
5. Ability to do work effectively and efficiently within a given period of time.

Character References:
Engr. Wilmar Morillo - Electrical Engineer
Saint Louis University
09053439511

Dr. Romel Medina – OB Gyne

Saint Louis University
09154183000

Engr. Jaimie Junel Lazarte Bacay – Mechanical Engineer

Saint Louis University
09478596910

51