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PRODUCT SALER USING ROBOTIC ARM

Chapter I

The Problem and Its Background

This chapter shows the information on the background study, the

statement of the problem, its significance, objectives, scope and delimitation.

Introduction

Heat sealing is the process of sealing one thermoplastic to another similar

thermoplastic using heat and pressure. The direct contact method of

heat sealing utilizes a constantly heated die or sealing bar to apply heat to a

specific contact area or path to seal or weld the thermoplastics together.

And also heat sealing is process to achieve the hermetic closure of a

package by applying heat and pressure on two polymer films for a specified dwell

time. The heat sealing process has been used in packaging of a wide spectrum

of products, in particular for food packaging. During the past two decades, heat

sealing machinery has been developed for very high speed line production which

requires very precise process condition and material optimization.

Heat seal process conditions, including temperature, dwell time, and

pressure as well as film characteristics such as molecular weight, molecular

weight distribution, long and short chain branching are the key factors that control

the final quality of the joint. The final package integrity ultimately depends on the

seal quality. The seal protects the product from environmental influences and

provides a barrier against oxygen to prevent spoilage of product and thus

increases shelf life.

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The importance of quality sealing is depends on time, If the time is enough

it will result to good sealed packaging, if too much time the plastic will burnt.

In this project the automation of sealing process occurred, with the help of

conveyor, sensors, and the display all of this controlled of Arduino Uno.

Theoretical Framework

In the theoretical framework, we will present the relevant theory chosen to

analyse our research question. This section is devoted to discussing the major

changes from the manual process that can be found in the small company.

In this study we use a conveyor, to transfer the product where in the

company like NUTRISNACK FOOD CORPORATION they claimed that they use

automatic sealer but then still use the manual at the same time.

Upon interviewing the workers they also said that they don’t have

counter they manually count the finish product to the box and transfer it to the

warehouse.

 Automatic sealing
 Automatic tube type  With Circuitry
& Manually sealing  Automatically shut
 No Counter down when no product
detected.
 Display Counter

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Figure 1.1 shows the main comparisons between the existing and proposed

project.

Conceptual Framework

Proposed and Existing System

It shows that the existing system from Nutritive Snack Food Corporation.

Existing System:

Figure 1.2

Figure 1.2 shows the existing scenario on Nutritive Snack Corporation they have

automatic sealer with cutting. This existing automatic device from Nutritive Snack

Corp. produce also defect product also known as ‘reject’ that is why they operate

a manual sealer for those reject one.

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1.3 Proposed System

Figure 1.3

Figure 1.3 shows the proposed system of an Automated Dry Snack Sealer. It has

a conveyor unlike to the existing tube type, at the other end of conveyor is where

the sealer is located. The design project has a jaw type sealer the upper part of

bar sealer is pulled by the servo whenever there’s object being detected. All of

this process are powered by Arduino Uno.

Statement of the Problem

We all want the good packaging on our food, where everyone will enjoy

consuming their food we wonder how it processed without any defects,

But today even we living in the modern world technology there still companies

operate manual sealing process and produces weak and poor sealed packaging,

Poor sealed may cause problem both to the consumer and company.

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For the consumer it might cause to food poisoning, which could result in lost

revenue, lost business and further damage to the quality of company's

reputation.

To solve this, we the researcher proposed this project Automated Dry Snack

Sealer for those small companies who made snack that still rely on the manual

sealing packaging to prevent those hazardous and contamination and it will

benefits not only the company but also the consumer.

Paradigm of the Study

INPUT PROCESS OUTPUT


The product will
be placed on the The conveyor will After sealing the
conveyor. stop, the product will conveyor will
be seal. start again and
the product will
fall to the box.

Figure 1.4

Figure 1.4 shows that the flowchart on how the Automated Dry Snack Sealer

The process starts with the product placed on the conveyor, and then the it will

stop the product will be seal, and it will fall in the box when the conveyor will

continue to move.

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Significance of the Study

This proposed device will hopefully serve and be beneficial to the following:

To the End Users: Time is very important in industry, as this device may help to

consume time very well. It can also minimize the errors, a common occurrence

while on the process of sealing.

To the Researchers: We, the proponent developed this project with our

knowledge and ideas. In our research on the development of this device, we

have learned the limitations and function of this device.

To the Future Researchers: For the future researcher who will look information

from our device will benefit very well, We make sure that all the parts are

available and also the researcher only used Arduino IDE ( Integrated

Development Environment) the widely used programming software for education.

Scope and Delimitation of the Study

Scope

This study covers only the innovation of Impulse sealer instead of manual

process which is you need to exert force, this device is design for dry snacks

only, It has also a counter to represent the numbers of product that being sealed.

Delimitation

The proposed project is designed only to seal the plastic bag with dry snack

inside. The device will automatically shut down when there is no object being

detected. This title for demonstrating automatic sealing process and


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helps the company to prevent poor and weak sealed.

Definition of terms

 Printed Circuit Board (PCB) – and electronic circuit consisting of thin

strips of a conducting material such as copper, which have been etched

from a layer fixed to a flat insulating sheet called a printed circuit board,

and to which integrated circuits and other components are attached.

 Conveyor - Conveyor systems are an emphatic piece of technology

which are basically mechanical handling machines used to transport

materials from one spot to another.

 Seal - a device or substance that is used to join two things together so as

to prevent them from coming apart or to prevent anything from passing

between them.

 Packaging- the presentation of a person, product, or action in a particular

way.

 Impulse sealer - is a tool used to seal all different types of packaging,


from polyethylene and polypropylene bags to thermoplastic packages.

They are sometimes also known as heat sealers.

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CHAPTER II

Review of Related Literature and Studies

This chapter discusses Literature and studies to give information to the


readers how the proponents conceptualized this study. Related studies locally and
from foreign countries are included to support the concept of the study.

FOREIGN LITERATURES

SEALING TECHNOLOGY
Russ Pimblett - FTL Technology.
MAY 2017
To summarize, sealing in the food industry is not simply a matter of regulatory

compliance. A unique set of requirements of a regulatory and technical nature

must be addressed. Foremost must be safety. Ultimately, any shortcuts taken

when selecting sealing products and seal suppliers potentially put at risk the

consumer and food production operatives. Ensuring that products are traceable,

compliant and used in the correct manner can significantly reduce risk. It all helps

to ensure the safety and longevity of products and food production alike.

https://www.ftl.technology/products

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What is Impulse Sealer


Jennifer Gigantino
July 05, 2017
How They Work

An impulse sealer works by sending a short burst of electricity through a wire,


which turns the electrical energy into heat energy. That heat then flows into the
sealer's jaw, which is pressed against the sides of the bag to melt them together.
The packaging is then sealed permanently, until broken.

Manual Sealers

Impulse sealers can be divided into two categories: manual and automatic
sealers. Manual sealers are operated by a human user, who must physically
place a bag in the jaws of the sealer and push them closed, then remove the
sealed bag. These are generally the size of a stapler and sit on a table or
desktop for use.

Automatic Sealers

Conversely, automatic impulse sealers do not require a person to operate them.


They are designed to continuously seal packages, and can be programmed to
seal different materials that require different temperatures and sealing times. It is
crucial that automatic impulse sealers be programmed correctly, because too
short of a sealing time can result in a weak seal and too long can result in a burnt
package.

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Common Problems Sealing on Horizontal Flow Wrappers

In this article we continue our discussion of common problems that occur on


horizontal flow wrapping machinery, focusing this time on the crimpers and the
sealing function. It can be difficult to identify the true root cause of sealing
problems, so it makes sense to ask a few questions and identify the what, where
and when before proceeding.

What is the problem? Weak seals? Fracturing? Leakers? Etc. Where does it
occur? Leading or trailing seal? Every package? Every wrapper? Etc. When did it
first occur? When does it happen now? With all films? With all products? At all
line speeds? Etc. During initial set up we want to identify improper adjustments,
machine problems, processing inconsistencies, crimper design deficiencies or
any other issue that may be hindering or preventing the desired results. When
the problem occurs after some period of running with no difficulties our objective
is to find out what changed. Every situation is unique, and there are many factors
that serve to determine the best procedure, but we have attempted to present the
following solutions in a practical sequence, beginning with the more likely
possibilities. We also describe most solutions in broad strokes, since space does
not permit a detailed description of every procedure and adjustment.

1) PROBLEM- There is fracturing in the fin fold area of the endseal on most
packages. The fin fold area, with its doubled film thickness (four layers of
film vs. two on the rest of the endseal), is the most common location for
seal problems.
2) The packages look fine, but there are leaks in the fin fold area on the
endseal.
3) PROBLEM- The end seal is splitting or leaking, but only on some of the
packages.
4) Problem- A seal quality problem (film splitting, distortion, leaking seals,
etc.) occurs on a wrapper that had been running fine up to that point.

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5) PROBLEM- One wrapper is a regular problem…..more difficult to set up


and in regular need of readjustment in order to get good seals. Let’s
assume that the film and crimpers are the same as you’re using on your
other wrappers on that line.

FOREIGN STUDY

UNIVERSITÉ DE MONTRÉAL
ÉCOLE POLYTECHNIQUE DE MONTRÉAL
CONTROL AND OPTIMIZATION OF SEALING LAYER IN FILMS
NAJARZADEH Zahra

Heat sealing

The process to achieve the hermetic closure of a package by applying heat and
pressure on two polymer films for a specified dwell time. The heat sealing
process has been used in packaging of a wide spectrum of products, in particular
for food packaging. During the past two decades, heat sealing machinery has
been developed for very high speed line production which requires very precise
process condition and material optimization. Heat seal process conditions,
including temperature, dwell time, and pressure as well as film characteristics
such as molecular weight, molecular weight distribution, long and short chain
branching are the key factors that control the final quality of the joint.

2.1 Heat seal process

Heat sealing is bonding two polymer surfaces while applying heat and pressure
for a certain period of time. In heat sealing the surfaces are forced into intimate
contact while they are in at least a partially molten state (Theller, 1989). There
are several methods of heat sealing. The main differences between the common

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types of seal methods are in how they supply the energy and/or pressure to the
sealant in the seal area. In impulse-sealing, heat is supplied by sending an
electrical impulse into a resistant wire or ribbon. In dielectric sealing which is
specified for polar sealants, energy is provided by an alternating electrical field
which heats up polar sealants. In laser sealing energy is provided by laser
radiation and the sealing area absorbs heat from the laser light. In ultrasonic
sealing energy is provided by friction of the sealants due to ultrasonic vibrations.
Cold sealing is when the seal is achieved without heat and only by adding
mechanical pressure. It is the alternative for heat sensitive products (Selke et al.,
2004). Conductance sealers, also named as conductive sealer or heated bar
sealer, are the most common type of heat sealers in commercial usages. This
system typically consist of two metal jaws, one or both of which are electrically
heated. (See Figure 2-1) Two films are brought into intimate contact by heated
jaws and thus are bonded. The bar sealing is the subject of this study which uses
the least expensive equipment compared to others, and it is the most preferred
technique.

Seal strength

Seal strength is the required force to separate the two sealed adherents.
Measurement of seal strength between thin films is generally done using T-peel
tests. As illustrated in Figure 2-4, the two legs of a test specimen are pulled at a
certain rate and a force/width versus extension curve is obtained. Seal strength is
defined as the average force per unit width of seal required to separate
progressively two adhered specimens in T-peel test.

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2 Heat seal process parameters Heat seal process parameters are the conditions of
heat sealing. Temperature, dwell time, and pressure are recognized as the most
important seal process variables (Gardon, 1963a, 1963b; Stokes, 1989). The adjustment
of these three parameters controls the final seal properties.

Local Literature

https://mrfunanimous.wordpress.com/2013/01/31/junkfood-nostalgia-pinoy-classic-chichirya/

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LOCAL STUDY

DEPARTMENT OF SCIENCE AND TECHNOLOGY

CALABARZON REGION

FOOD SAFETY

Safety is a basic requirement of food quality. Food contamination and poisoning


can occur at any stage from farm to fork. Rapid urbanization and globalization of
food manufacturing and trade increase the likelihood of incidents involving
contaminated and adulterated food. Hundreds of people in our local area fall ill
every year and many suffer death as a result of consuming unsafe food.

In this regard, Food Safety has been one of the flagship programs of DOST
CALABARZON. This program aims to provide technical assistance to the SMEs in
the region. Realizing the expanse of this task, DOST strategized to augment its
manpower by developing Food Safety Team (FST) from the different provinces of
the region.

Effect of bar sealing parameter on OPP/MCPP heat seal


strength

Received 21 July 2007; accepted in revised


form 4 October 2007
Department of Thermal-Fluid, Faculty of Mechanical Engineering

The effect of bar sealing parameters on the heat seal strength of oriented
polypropylene (OPP)/metallic cast polypropylene (MCPP) laminate film was
investigated. Based on the results obtained from the parametric study, a bar
sealing process window was developed. All points drop within the process

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window are combinations of platen temperature and dwell time that produce
acceptable heat seal. Optimum combinations are indicated by the lower border of
the window. The plateau initiation temperature, Tpi of OPP/MCPP laminate film
used in the present study occurred before the final melting temperature, Tmf of
the sealant material. The highest achievable heat seal strength was at the
plateau region, and the corresponding failure modes were delaminating, tearing
or combine failure modes (delaminating and tearing). Minimum pressure level of
1.25 bars is necessary to bring the laminate interface into intimate contact in
order to effect sealing.

Synthesis:

Sealing process is very important in order to make our food fresh and safe,
company who made products has an accountability to their consumer if there are
problem with their sealed products. Based on their study UNIVERSITÉ DE
MONTRÉALÉCOLE POLYTECHNIQUE DE MONTRÉAL.
In order to make a good quality of sealed products it need a pressure and
enough time. Also there are different types of plastic that they discuss and it
requires a different temperature as well as time. Poor sealed has an effect on our
food like a blogger said that the food with weak packaging has a tensile
characteristic. In this project we use bar shape sealer, Also from UNIVERSITÉ
DE MONTRÉALÉCOLE POLYTECHNIQUE DE MONTRÉAL state that they do
a T-peel test which is very applicable to our device to test the final product if the
output of our device is good.

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Chapter III

Research Design and Methodology

This chapter explains the research design and locale, the respondents of the

study, research methodology, data tools and gatherings procedure, and

statistical computation.

Research Design

The project study focus on the making of proposed title. The design project is

dependent to the installed Arduino UNO and other components. In this project

the purpose of the whole project is for demonstrating the process of automatic

sealing using robotic arm that actually happened nowadays in companies here in

the Philippines.

Research Locale

The research was made, located #58 Gen. Luis (Nutritive Snack Food

Corporation). Surveys and interviews were made on the stated areas knowing

that people has knowledge or familiar with our project.

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Respondents of the Study

Respondents are specified by their gender, age bracket, and by their status.

This is for us to know more about their understanding in our project study. We

only do the randomly sampling techniques, it means random workers from

Nutritive Snack Food Corporation response in our survey whether they are

knowledgeable or not.

Research Methodology

The project used a descriptive and experimental research methods. The

researchers described, analysed and explained the concepts regarding Arduino

Theory or basis in connection of circuit in sealer.

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Data Gathering Procedure

 Brainstorming

This helps us to come up with all the ideas that we had. Every

participant must contribute both in concept and design. When problem

arise, solution must be given through intensive freewheeling group

discussion. Analysis, discussion, or criticism of the aired ideas is allowed

only when the brainstorming session is over and evaluation session

begins.

 Library Visit

o This method helped the proponents to gather information in

developing the proposed project. Through finding similar studies

that have been made. Given with their books, journals, newspaper

and magazines that was related in our studies, we had gathered all

the necessary information needed in our study. This is the library

that we visited: St. John Technological College of the Philippines.

 Internet Research

o Internet Research is the practice of using Internet information. We

collect some of the reliable information available online in order to

familiarize some ideas and technical terms related in our study.

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Research Instrument

 Survey

o By conducting survey in Quezon City, We, The researchers were

able to gather information and opinions through our questionnaires

that we’d prepared.

Experimentation

After collecting of data, this must be applied. The researchers use this

method to determine the ability of the proposed device in performing its function.

The researchers must apply the trial and error method to make the device work

properly and to be aware on its efficiency, accuracy and reliability.

Population and Description of Respondents

We, the researchers conducted a survey at SJTCP. There are 42

respondents who filled-up the survey sheet since we only do a randomly

sampling techniques. Statistical Treatment of Data Frequency and Percentage

Distribution with all the gathered data, this is used to determine the percentage

for data profiling. This includes the number of respondents, and their responses.

Formula:

P= F/N ×100
Where
N = total number of respondents
P = percentage
F = number of respondent’s response X100 = constant multiplier

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CHAPTER IV

Presentation, Analysis, and Interpretation of Data

This chapter shows the result of the respondent’s responses, its analysis, and

interpretation.

Demographic Result for Funfair Operator

Table 4.1

Gender Frequency Percentage

Male 10 50%

Female 10 50%

Total 20 100%

Based on the survey, there are more males than females answered our survey at

SJTCP.

15 GENDER
10 10
10

0
Male Female
Male Female

Graph 4.1

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Table 4.2

Age Frequency Percentage

25 years old and below 6 30%

26-30 years old 2 10%

31-35 years old 4 20%

36-40 years old 5 25%

41-45 years old 1 10%

46-50 years old 1 10%

51-56 years old 1 10%

Total 10 100%

Based on the survey, it only shows that the average age of from 25-18 below

years old took 30% of the total respondents.

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Age Bracket
35%
30%
30%
25%
25%
20%
20%

15%
10% 10% 10% 10%
10%

5%
0%
0%
25-below 26-30 31-35 36-40 41-45 46-50 51-56 56-above
Series 1 30% 10% 20% 25% 10% 10% 10% 0%
Axis Title

25-below 26-30 31-35 36-40 41-45 46-50 51-56 56-above

Graph 4.2

Table 4.3

STATUS Frequency Percentage

Single 10 50%

Marriage 9 45%

Separated 1 5%

Widow 0 0

Total 20 100%

The result of the survey shows that there are more single operators than married.

It covers the 50% of the total respondents.

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Question no. 1

Are you aware in impulse sealer used in snack?

Table 4.6

Question No. 1

Scale Frequency Percentage

Aware 17 85%

Neutral 3 15%

Not Aware - -

Total 20 100%

Graph 4.6

Question No. 1

2%
15%

85%

Agree Neutral Disagree

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From the total number of respondent 85%, Aware, 15% Neutral said the

they aware in terms of popularity of impulse sealer.

Question No. 2

Are you aware to the sealing process?

Table 4.7

Question No.2

Scale Frequency Percentage

Awareness 18% 90%

Neutral 2 10%

Not Aware - -

Total 20 100%

Graph 4.7

Question no.2
28%

12%

59%

Aware Neutral Not Aware

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Graph 4.7 shows that most of respondent 90% says that they are familiar with

the said device.

Question 3

Are you aware to the automated sealer machine?

Table 4.8

Question No.3

Scale Frequency Percentage

Aware 20 100%

Neutral - -

Not Aware - -

Total 20 100%

Graph 4.8

Question No. 3
0%

100%

Agree Neutral Diagree

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Graph 4.8 shows that 100% of respondent says that they are aware of

automated sealing process.

Question 4.

Are you aware that sealing is important?

Table 4.8

Question No.4

Scale Frequency Percentage

Agree 20 100%

Neutral - -

Disagree - -

Total 20 100%

Graph 4.8

Question 4.
0%

100%

Aware Neutral Not Aware

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Graph 4.8 shows that 100% of the respondent says that they’re aware about the

importance of sealing process

Question 5.

Are you aware on the B.O products?

Table 4.9

Question No.5

Scale Frequency Percentage

Aware 20 100%

Neutral - -

Not Aware - -

Total 20 100%

Question No. 5
0%

100%

Aware Neutral Not Aware

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Graph 4.9

Graph 4.9 shows that 100% of the respondent says that they aware to the Back

Order products.

B. Understanding

6. Do you believe that automated snack sealer will be more productive than

human?

Table 4.10

Question No.6

Scale Frequency Percentage

Agree 12 60%

Neutral 8 40%

Disagree

Total 20 100%

Graph 4.10

Question No.6
0%

40%

60%

Agree Neutral Disagree

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Graph 4.10 shows that 90% of the respondent says that it would be more

productive than human while 10% are in neutral.

Question No. 7

Do you believe that automated snack sealer has a clean output?

Table 4.10

Question No.7

Scale Frequency Percentage

Agree 15 75%

Neutral 5 25%

Disagree - -

Total 20 100%

Graph 4.10

Question No. 7
0%

25%

85%

Agree Neutral Disagree

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Graph 4.10 shows that 85% of the respondent says that Automatic Dry Snack

Sealer has a clean output.

Question No. 8

Do you believe that automated snack sealer will benefits the owner?

Table 4.11

Question No.8

Scale Frequency Percentage

Agree 18 90%

Neutral 2 10%

Disagree - -

Total 20 100%

Graph 4.11

Question No.8
0%

10%

90%

Agree Neutral Disagree

Graph 4.11 shows that all of the respondent with the percentage of 90% believe

that this device will give more benefit to the company owner.

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Question No. 9

Do you believe that automatic snack sealer is safe to use?

Table 4.12

Question No.9

Scale Frequency Percentage

I believe 20% 100%

Neutral - -

I don’t believe - -

Total 20 100%

Graph 4.12

Question No.9
0%

100%

Agree Neutral Disagree

Graph 4.12 , in this graph shows that 100% of the respondent believe that sealer

is safe to use.

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Question No. 10

Do you believe that automatic snack sealer is effective?

Table 4.13

Question No.10

Scale Frequency Percentage

Agree 19 95%

Neutral 1 5%

Disagree - -

Total 20 100%

Sales
5%0%

95%

Agree Neutral Disagree

Graph 4.13

Graph 4.13, 95% of the respondent says that the project is effective.

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C. Participation

Question No. 11

Have you already encounter poor sealed snack?

Table 4.14

Question No.10

Scale Frequency Percentage

Agree 19 95%

Neutral 1 5%

Disagree - -

Total 20 100%

Graph 4.14

Question No. 11
5%
0%

95%

Agree Neutral Disagree

Graph 4.14 95% of the respondent agreed about encountering the poor sealed

snack.

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Question No. 12

Did you tried the manual impulse sealer?

Table 4.15

Question No.12

Scale Frequency Percentage

Agree 13 65%

Neutral 5 25%

Disagree 2 10%

Total 20 100%

Graph 4.15

Question No. 12

10%

25%

65%

Agree Neutral Dissagree

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Graph 4.15 shows that majority of the respondent 65% says that they tried the

manual sealer. 10% says that they are not while 25% of respondent sure if they

tried sealer.

Question No. 13

This device will be more effective and efficient to the company.

Table 4.16

Question No.13

Scale Frequency Percentage

Agree 18 90%

Neutral 1 5%

Disagree 1 5%

Total 20 100%

Graph 4.17

Question No.13
5% 5%

90%

Agree Neutral Disagree

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Graph 4.17 90% of respondent believe that this device is more effective and

efficient to the company, 5% disagree and in neutral.

Question No. 14

Do you agree that this device will 100% sealed the snack?

Table 4.18

Question No.14

Scale Frequency Percentage

Agree 16 80%

Neutral 4 20%

Disagree - -

Total 20 100%

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Graph 4.18

Question No, 14
0%

20%

80%

Agree Neutral Disagree

Graph 4.18 shows that 80% of the respondent are said that this device can

100% sealed and 20% are in neutral.

Question No. 15

Are you agree about putting additional features such as counter and automatic

shutdown is good idea? Table 4.19

Question No.14

Scale Frequency Percentage

Agree 20 100%

Neutral - -

Disagree - -

Total 20 100%

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Graph 4.20

Question No. 15
0%

100%

Agree Neutral Disagree

Graph 4.20 show that 100% of respondent are agreed to add features of the

device.

Sample and Sampling Technique

The proponents used convenience Data Sampling which means that

no specific pattern is involved during the data gathering. The researchers

did not consider selecting subjects that are representative of the entire

population, hence, no sampling size will determine the number of

respondents. Surveys are handed out to those who is there during the

survey. Respondents were given enough time to respond and answer

honestly and effectively for every question.

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Data Gathering Instruments

The research instruments uses a questionnaire in gathering

the data to answer the specific problem of the study to what things should

be integrated in the device to enhance and broaden its usage. Questions

are formulated based on how the respondents perceive the device. It is

used to obtain their views and insight for the improvement of the study.

Statistical Treatment of Data

Frequency Count. This was used in organizing the change of data

which facilitated statistical results for analysing them. This was a method by

which the number of respondents’’ responses were determined.

Percentage Technique. These involves identifying the total number

of respondents then counting the total number of responses within each

data point or grouping of data point; and then diving the data point by the

total number of items group and multiply by 100.

Formula:

𝐹
𝑃= × 100
𝑁

Where

N = total number of respondents

P = percentage

F = number of respondent’s response

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X100 = constant multiplier

Weighted Mean. The weighted mean is similar to the arithmetic mean

where instead of each of the data points contributed equally to the final

average, some data points contributed more than the others. This is used

to find the extent of response of the respondents.

Formula:

Σ𝑓𝑥
𝑊𝑥 =
𝑁

Where:

Wx = weighted mean value

Σ = summation

f = number of respondent’s responses

x = scale

N = total number of respondents

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Chapter V

Summary of Findings, Conclusions, and Recommendations

This chapter provides the summary of findings, conclusion, and

recommendations for our proposed project.

Summary of Findings

The reason why we choose this title project is to demonstrate the process of

sealing in plastic with dry snack on it. We, the proponents used what we learned

on this subject specifically in Arduino, where the whole programmed was

uploaded. We the researchers did a randomly sampling techniques where in it

only one shot surveys questionnaires simply because the time is limited.

Performing a survey on the companies that related to our study would take for us

so long to accomplish this project because the workers has only 15mins break.

All in all this device is working and produces good and quality output.

Conclusions

With all of the findings from the information and data gathered, we’d came up

with the following conclusions;

 We the proponent conclude that this device is more is need to

implement into small company.

 The researcher conclude that this device is safe to used

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 The proponents, conclude that this device is effective.

 We conclude that this device can seal without any defect.

 The researchers conclude that this device can seal different types of

dry snacks like chips, candies, mallows, peanuts etc.

Recommendations

 The researchers recommend to handle the device with care to avoid

any issue on the system.

 The proponents recommend to add more features and design such as

cover.

 The researchers recommend to change the colour of the device.

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APPENDIX A

5
2

Project Description

1. Sealer Section

2. Circuit Box

3. Conveyor

4. Servo Motor

5. IR sensor

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APPENDIX B

User’s Manual

1. Plug the power Supply

2. Push the button to start

Then the robotic arm will move as well as the conveyor and start the

process.

Bill of Materials

MATERIAL COSTING
ITEM QTY UNIT AMOUNT
PRICE
AC/DC 1PC 100 100
ADAPTER Pesos
M/F JUMPER 2 PCS 30 60 Php
IR SENSOR 2 PCS 70 140 Php
6V GEARED 2 PCS 130 260 Php
MOTOR
WIRE 2M 5 10Php TOTAL : 4,616 Pesos
5MM 4PCS 50 200Php
BEARING
SHOE GLUE 15 PCS 10 150Php
GLUE STICK 8 PCS 8 64 Php
L2310 DC 1 PCS 70 70Php
MOTOR
CONTROL
UNIVERAL 1PC 70 70Php
PCB& HEAT
SINK
RC2 SWITCH 1PC 15 15Php
NICHROME 1 ROLL 50 50Php
WIRE
HI-TEMP 1PC 150 150Php
PAINT
GLUE GUN 1PC 45 45Php
ARDUINO 1PC 400 400Php.
MEGA2560
BELT 4PCS 42 168Php.
SOLID 10 5 50Php.
WIRES YARDS
ROBOTIC 1 1650 1650PhP.
ARM
Miscellaneous 964PhP.

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Schematic Diagram

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Division of Labor

Project management is a process. In order for you to succeed, there must

be planning, organizing, leading, innovating, control and evaluation. We

surpassed all the difficulties by distributing each and every task within the

given time table. Each member has been given responsibilities to work on

their assignments.

 Project Research

o De Leon, Jordan, Liquido, Mallete

 Proposal Presentation

o De Leon, Jordan, Liquido, Mallete

 Documentation

o Mallete

 Purchasing of Materials

o De Leon, Jordan, Wilbert,Mallete

 Hardware

o De Leon, , Liquido

 Software

o Jordan

 Prototype

o De Leon, Jordan, Liquido, Mallete

 Defense Presentation

o Mallete, Torres, Jordan, Liquido

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 WORK TIME TABLE (SEPTEMBER TO OCTOBER)

WORK TIME TABLE (SEPTEMBER to OCTOBER)

Activities September October

Project Research

Proposal Presentation

Documentation

Purchasing of Materials

Hardware

Software Prototype

Defense

Legend

De Leon

Mallete

Jordan

Liquido

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MALLETE, GRACIELLA MAE C.


#21 Walters Road Brgy. Nagkaisang Nayon Novaliches
Quezon City
Contact No.: 09062809451
Email: graciellamaemallete@gmail.com

______________________________________________________________________
_______

I. Personal Information

 Age: 19
 Sex: F
 Date of Birth: August 23, 1998
 Place of Birth: Quezon City
 Civil Status: Single
 Height: 5’5”
 Weight: 45kg
 Religion: Roman Catholic
 Citizenship: Filipino
 Father’s Name: Benjamin Mallete
 Occupation: Chief Mechanic/Driver
 Mother’s Name: Juvy Mallete
 Occupation : Businesswoman/Vendor

II. Education Attainment


Elementary
Nagkaisang Nayon Elementary School
2005-2011

Secondary
Novaliches High School
2011-2015

Tertiary
St. John Technological College of the Philippines
2015-Present

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JORDAN, CHRISTIAN CEDRIC G.


162 Sitio Ruby Fairview Quezon City
Contact No.: 09489653917
Email: Jordanliezl@yahoo.com

______________________________________________________________________
________

III. Personal Information

 Age: 19
 Sex: Male
 Date of Birth: September 6 1999
 Place of Birth: East Ave Medical Center
 Civil Status: Single
 Height: 5’4”
 Weight: 55kg
 Religion: Roman Catholic
 Citizenship: Filipino
 Father’s Name: Flavio Jordan
 Occupation: OFW
 Mother’s Name: Liezl Jordan
 Occupation: House Wife

IV. Education Attainment


Elementary
Fairlane Elementary School
2005-2011

Secondary
North Fairview High School
2011-2015

Tertiary
St. John Technological College of the Philippines
2015-Present

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LIQUIDO, WILBERT
5 STAR IND COMPLEX DELA CRUZ QST. NOVALICHES
QUEZON CITY
Contact No.:09488839143

______________________________________________________________________
________

V. Personal Information

 Age: 21
 Sex: Male
 Date of Birth: Nov. 8 1997
 Place of Birth: Quezon City
 Civil Status: Single
 Height: 5’5”
 Weight: 67kg
 Religion: Roman Catholic
 Citizenship: Filipino
 Father’s Name: William Flores Liquido
 Occupation: Welder
 Mother’s Name: Judith Gamil Liquido
 Occupation: House Wife

VI. Education Attainment


Elementary
Caybiga Elementary School
2005-2011

Secondary
Caybiga High School
2010-2014

Tertiary
St. John Technological College of the Philippines
2015-Present

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DE LEON, RAYMOND L.
135 Lower Gulod Sauyo Nova. Q.C
09396197704
raymonddeleon8@gmail.com

______________________________________________________________________

I. Personal Information

 Age: 21
 Sex: Male
 Date of Birth: Sept. 24 1998
 Place of Birth: Manila
 Civil Status: Single
 Height: 5’5”
 Weight: 67kg
 Religion: Muslim
 Citizenship: Filipino
 Father’s Name: Jose Rommel De Leon
 Occupation: OFW
 Mother’s Name: Vida De Leon
 Occupation: House Wife

II. Education Attainment


Elementary
Sauyo Elementary School
2005-2011

Secondary
Sauyo High School
2010-2014

Tertiary
St. John Technological College of the Philippines
2015-Present

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