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New York Science Journal 2016;9(6) http://www.sciencepub.net/newyork
7
Development and Evaluation of a Multipurpose Juice Extractor
Aremu, Ademola. K. and Ogunlade, Clement A.
Department of Agricultural and Environmental Engineering, University of Ibadan, Nigeria
ademolaomooroye@gmail.com
Abstract: A portable multipurpose extractor was developed for extracting juice from some tropical fruits
(pineapple, orange and watermelon). The machine was fabricated using locally available materials (basically
stainless steel); the main functional parts of the machine include a cylindrical drum (30cm length x 20cm diameter),
screw rod (28cm long), sieve and a hopper (10.2 x 6.4 x 7.5 cm). The machine was evaluated in accordance with
standard evaluation methods. Three test trials were carried out each with varying sieve opening diameter (0.5, 1, 1.5
and 2 mm) for both peeled and unpeeled fruits. The time taken for juice extraction, mass of juice extracted, mass of
fruits and residual wastes were recorded and used to obtain the juice yield, extraction efficiency and losses. Peeled
and unpeeled orange, pineapple and watermelon have the highest juice yield and extraction efficiency of 45, 46.5,
and 50.8, 60.1, 55.3, 47.6 and 67.4, 50.8, 31.8, 46.3 and 38.2, 52.2 respectively. Highest juice yield and extraction
efficiency was obtained with 2mm diameter sieve. The sieve diameter had a significant effect on the percent juice
yield, extraction efficiency and extraction loss of the machine.
[Aremu, A. K., Ogunlade, C. A. Development and Evaluation of a Multipurpose Juice Extractor. N Y Sci J
2016;9(6):7-14]. ISSN 1554-0200 (print); ISSN 2375-723X (online). http://www.sciencepub.net/newyork. 2.
doi:10.7537/marsnys09061602.
Keywords: Tropical Fruits, Juice Extractor, Extraction Efficiency, Juice Yield, Extraction Loss
1. Introduction
Fruits are important components of human diet
because of the large contents of vitamins A, B, C and
minerals like Calcium and Iron, which meets daily
nutrients requirements and good health. Most fruits
are seasonal in availability and highly perishable in
natural states and fresh forms because of their high
water content (70-90%) which aids chemical
deterioration (Taylor, 1998) however, adequate
storage and processing technology of these fruits into
forms that can easily be stored, preserved, packaged or
consumed is essential as it will play an important role
in contributing to self-sufficiency in food production.
Nigeria as a developing country is fast
attaining technological advancement to meet the ever
increasing demands of her teeming population. The
country is so blessed with various fruits yet; fruit juice
or modernized juice extractors are still being imported
while those produced in the country are expensive and
cannot be afforded by peasant farmers and rural
dwellers.
Fruit juice extraction methods in time past is
crude, people apply pressure with hand and mouth
during squeezing of the fruit in order to get the juice
out of the fruit (for citrus and cashew) and other
methods like peeling and eating raw (for fruits like
pineapple, pawpaw and watermelon). These methods
are primitive and consume both time and energy and
the production is very low. Fruit juice production in
rural and urban areas is essential to enable local
farmers produce high quality and quantity of juice and
reduce wastage of fresh fruits therefore, there is need
for agricultural and food engineers, to produce
affordable machines that will extract juice from fruits
in their raw forms. The main objective of this research
was to design, construct and evaluate a portable
multipurpose juice extractor for use in both urban and
rural areas.
2. Material and Methods
Design Analyses and Calculations
Factors considered in the design of the juice
extractor include flexibility, simplicity, availability
and choice of material of construction (stainless steel
was used being a food contact surface), cost, ease of
maintenance and aesthetics.
The modulus of elasticity of orange fruits ranges
from 121 to 195 Pa (Pallotino et al., 2014), coefficient
of friction of orange on steel is 20.20 (Sharifi et al.,
2007). It was assumed that adults of average power
0.075 kW will conveniently operate the machine at a
speed of 60 rpm. Force (F) is applied to the fruits at a
distance (X) from the rotating plate to the end
(stationary plate) as shown in Figure 1:
Figure 1: Analysis of Force applied to the fruits
New York Science Journal 2016;9(6) http://www.sciencepub.net/newyork
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The turning moment transmitted by the shaft is
given as:
= (1)
T is the turning moment (202.5 Nm), F is the
force (675N; CCOHS (2015) and Reinhold (1986)
reported that where a worker can support his body or
feet against a firm structure, a force of 675N can be
developed) and X is the distance at which the fruits
will be compressed and extracted (0.3m).
The pressure required to compress and rupture
fruits based on maximum applicable load is given as:
=
(2)
Where: P is the pressure developed to rupture
fruits (2683 N/m2), A is the cross sectional area
(0.2516 m2). Power required to compress fruits
and extract juice on maximum applicable load (P) is
given as:
= 2 (3)
Where: N is the speed (60rpm), T is the turning
moment (202.5Nm).
The average force developed to operate the
machine (675N) is greater than average burst force
418.9 N reported by Churchill et al., (1980) hence, the
machine will easily extract juice out of the fruits.
Design of Shaft
i. Shaft Criterion: the extractor shaft is to be
designed on the basis of torsional load only which
involves analyses of strength and rigidity. The
required diameter for a solid shaft having torsional
load only was obtained from ASME code equation
(Hall et al., 1980):
=
(4)
Where: S is the allowable stress (55MPa for shaft
without keyway), D is the shaft diameter (27mm), T is
the Torque (63Nm).
ii. Torsional Deflection: the design of shaft for
torsional rigidity is based on permissible angle of twist
for steel 30 (Surrender, 1979). For limiting the twisting
to the given limit, the angle of twist (rad) is given as:
Ø=
(5)
Where: Ø is the angle of twist (30), T is the
Torque, D is the diameter of shaft permissible for
torsional deflection (25mm), G is the modulus of
rigidity of shaft material (80GN/m2) and J is the
polar moment of inertia for shaft section given as:
=
(for a circular shaft) (6)
Substituting for D in equations (5) and (6),
=
Ø (7)
Thus, for both stress and twist to be within
permissible limit, a stainless steel shaft of 28mm was
used.
Design of the Extraction Chamber
This chamber was designed on basis of internal
pressure. The housing is treated as thin walled
cylinder then, using the standard stress (stiffness)
analysis to thin walled pressure vessels (Surrender,
1979), the maximum shear stress is given as:
ƴ=
(8)
where: ƴ is the maximum shear stress the
cylinder will be subjected to at failure by yield (for
steel, ultimate yield stress with a factor of safety of 2
is 70 MN/m2), P is the internal Pressure of cylinder
(35MN/m2), r is the internal radius of cylinder (0.2m),
t is the thickness of cylinder (12.5 mm).
The various machine parts, materials used for
construction, processes and reasons for choice of
material is presented in Table 1.
Table 1: Machine Parts and Material Selection
S/NO Machine Parts
Material
recommended Reasons Processes involved
1 Cylindrical Drum Stainless Steel
Does not discolor food, High strength and
rigidity, Resistance to pitting and easily
machined.
Cutting, Rolling and
welding.
2 Juice Presser Stainless Steel
Does not cause food discoloration, Good
Corrosion resistance, Easily machined. Cutting and welding
3
Perforated
Screen(Filter) Stainless Steel
Does not discolor food and a good
corrosion resistance.
Cutting, Punching
and Welding.
Bolt And Nut Mild Steel Can withstand bending and shear forces.
Machining
operation.
5 Juice Collector Plastic
Does not discolor food, Does not corrode
and very cheap.
6
Machine Base/
Stand Square Pipe Very cheap and light Cutting, Welding
New York Science Journal 2016;9(6) http://www.sciencepub.net/newyork
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Principle of Operation of the Juice
Extractor
The fruits are fed into the hopper and the screw
rod is turned manually which rotates in the cylinder
drum, conveys and compresses the fruits. The cylinder
has an opening at the base to allow the passage of the
juice with mesh steel plate to sieve the suspension.
The juice extracted is filtered through the sieve into
the collector bin.
The exploded and isometric design of extraction
drum and screw-rod handle is presented in Figures 1,
2 and 3 respectively
Sample Preparation and Performance
Evaluation of the Machine
Tropical fruits (orange, pineapple and
watermelon) were procured from Bodija International
market in Ibadan, Oyo State Nigeria. The fruits were
cleaned and sorted, the fruits were divided into two
samples each, the first samples were peeled while the
second samples were unpeeled. The machine
performance test was carried out by feeding known
mass of peeled and unpeeled fruits through the hopper
into the cylindrical drum where crushing, compression
and extraction of juice takes place; the machine was
operated until the materials fed into the machine are
completely extracted. The time taken for extraction,
mass of fruit fed into the machine, mass of juice
extracted and mass of residual waste were recorded.
The juice constant of the fruit (in decimal) was
also calculated and recorded. Each experiment was
replicated three times for both peeled and unpeeled
pineapple, orange and water melon using the four set
of sieves. Plate 1a and b shows the juice extraction
process from peeled orange and the extracted orange
juice. The following indices described by Tressler and
Joslyn (1961) and reported by Oguntuyi (2013),
Kasozi and Kasisira (2005), Abulude et al. (2007),
Samaila et al. (2008), Aye and Abugh (2012) were
used to calculate the juice yield, extraction efficiency
and extraction loss of the machine while the juice
constant was obtained from the ratio of sum of masses
of juice extracted and juice in chaff to the mass of
fruit fed in as presented in Equation 4. The mass of
juice in chaff was determined using the method of
ASAE (1983) as applied by Oje (1993), Oyeleke and
Olaniyan (2007), Aviara et al. (2008), Olaniyan
(2010), Adebayo et al. (2014), Olaniyan and
Obajemihi (2014).
a) Juice yield, JY, % = ×
(9)
b) Extraction Efficiency, % = ×
× (10)
c) Extraction Loss % = ×{()}
(11)
d) Juice Constant, X = ( )
(12)
Where: WJE is Mass of juice extracted in grams,
WRW is the Mass of residual waste in grams, WFS is
the Mass of fed sample in grams, X is the juice
constant of fruits in decimal
(a)
(b)
Plate 1: a-Juice Extraction from Peeled Orange; b-
Extracted Orange Juice
3. Results
A portable multi-purpose juice extractor was
developed and evaluated using four different sieves
with varying mesh diameter (0.5mm, 1.0mm, 1.5mm,
2.0mm). The juice constants for peeled and unpeeled
pineapple, orange and water melon were respectively
found to be 0.8 and 0.78, 0.78 and 0.76, and 0.91 and
0.88. Each experiment was replicated three times for
both peeled and unpeeled pine apple, orange and
water melon, the average percent juice yield,
extraction efficiency and extraction loss for peeled
and unpeeled pineapple, orange and water melon are
presented in Table 2.
New York Science Journal 2016;9(6) http://www.sciencepub.net/newyork
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Figure 1: Exploded view of the Machine
Figure 2: Isometric View of the Extraction Drum
Figure 3: Isometric View of the Screw-Rod and the Handle
KEY
1- END PLATE
2- CYLINDER DRUM
3- HOPPER
4- INTERNAL SCREW PLATE
5- HAND LEVER/ SCREW
6- SEAT/ FRAME
1
2 3
4
5
6
New York Science Journal 2016;9(6) http://www.sciencepub.net/newyork
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Table 2: Average Machine Performance Index
4. Discussions
Sieve diameter had significant effects on the
performance of the machine, highest juice yield was
obtained for peeled orange using 2.0 mm sieve
diameter while sieve diameter 0.5 mm shows the
highest juice yield for unpeeled orange, 1.5 mm shows
the highest juice yield for peeled pineapple while the
highest juice yield was obtained for unpeeled
pineapple using 2.0 mm diameter, 2.0 mm sieve
diameter shows the highest juice for both peeled and
unpeeled watermelon. The effect of sieve diameter on
the percent extraction efficiency and juice yield of the
portable multi-purpose juice extractor is presented in
Figures 4 and 5.
Regression equations obtained for the juice yield
and extraction efficiency for sieves 1, 2, 3 and 4 as
presented below:
i. Regression equations for juice yield of the
machine using sieves 1, 2, 3 and 4 respectively:
= 1.246 + 40.251 (= 78.5) (13)
= 0.9083 + 40.976 (= 77.3) (14)
= 1.0614 + 40.257 (= 79.6) (15)
= 0.6654 + 41.176 (= 81.5) (16)
ii. Regression equations for extraction efficiency of
the machine using sieves 1, 2, 3 and 4
respectively:
= 0.6654 + 41.176 (= 87.4) (17)
= 0.6654 + 41.176 (= 79.9) (18)
= 0.6654 + 41.176 (= 75.1) (19)
= 0.6654 + 41.176 (= 89.3) (20)
Where: y is the percent juice yield, x is the sieve
diameter (mm) and e is the percent extraction
efficiency.
New York Science Journal 2016;9(6) http://www.sciencepub.net/newyork
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Figure 4: Effects of Sieve Diameter on Percent Extraction Efficiency
Figure 5: Effects of Sieve Diameter on Percent Juice Yield
Moreover, maximum juice yield for peeled and
unpeeled orange, pineapple and watermelon was
obtained to be 45 and 46.5, 55.3 and 47.6, 31.8 and
46.3 % respectively and the optimum extraction
efficiency for peeled and unpeeled orange, pineapple
and watermelon was obtained to be 50.8 and 60.1,
67.4 and 50.8, 37.9 and 52.2 % respectively while the
highest extraction loss obtained for peeled and
unpeeled orange, pineapple and watermelon was 10.86
and 3.0, 5.77 and 4.22, 10.6 and 6.7 % respectively.
New York Science Journal 2016;9(6) http://www.sciencepub.net/newyork
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The values obtained for juice extraction and extraction
efficiency are slightly lowered than findings reported
by Aviara et al. (2013) for a multi-purpose juice
extractor having a percentage juice yield for peeled
and unpeeled pineapple, orange and watermelon of
79.1 and 68.7 %, 77 and 69.2%, and 89.5 and 89.7 %
respectively; extraction efficiency of 96.9 %, 94.3 %
and 96.6% for peeled pineapple, oranges and
watermelon and their respective unpeeled value of
83.6 %, 84.2 % and 97.1 %; and extraction loss of
peeled and unpeeled fruits of 2.1 and 2.7 %
(pineapple), 2.1 and 2.5% (orange), and 2.9 and 2.6 %
(watermelon), this may be due to mechanized multi-
purpose juice extractor used by Aviara et al. (2013).
Moreover, Adebayo et al. (2014) reported an
extraction efficiency of 87.5% and extraction loss of
12.5% for a portable motorized pineapple juice
extractor, Raji and Olofin (2011) reported extraction
efficiencies of 97.9 and 98.9% for leaf and protein
using a motorized leaf protein extraction machine,
Olaniyan (2010) reported 41.6 and 57.4% juice yield
and extraction efficiency for a small scale orange juice
extractor, Oyeleke and Olaniyan,(2007) reported
maximum juice yields of 76, 83.3, 82.75, 96 and
71.4% for orange, grape, tangerine, watermelon and
pineapple respectively with corresponding extraction
efficiency of 86.3, 95.2, 94.1, 98 and 81.3%, Olaniyan
and Obajemihi (2014) reported average juice yield,
extraction efficiency and extraction loss of 34.56,
55.14 and 10.15% respectively for a small scale
mango juice extractor.
5.0 Conclusions
A multi-purpose juice extractor was developed
and evaluated using orange, watermelon and
pineapple in both peeled and unpeeled form.
Extensive tests were performed to determine the
extraction efficiency, juice yield and extraction loss of
the machine. However, the following conclusions
were drawn:
1. Maximum juice yield for peeled and unpeeled
orange, pineapple and watermelon was obtained to
be 45 and 46.5, 55.3 and 47.6, 31.8 and 46.3 %
respectively.
2. Highest extraction efficiency for peeled and
unpeeled orange, pineapple and watermelon was
obtained to be 50.8 and 60.1, 67.4 and 50.8, 37.9
and 52.2 % respectively.
3. Sieve diameter had an effect on the percent juice
yield, extraction efficiency and extraction loss of
the machine.
4. The machine is cost-effective, simple to operate
and maintain, it is therefore recommended for
small local fruit processors and rural dwellers.
Acknowledgements:
Authors are grateful to the Department of
Agricultural and Environmental Engineering, Faculty
of Technology, University of Ibadan, Nigeria for
support to carry out this work.
Corresponding Author:
Dr. AREMU, Ademola K.
Department of Agricultural and Environmental
Engineering,
Faculty of Technology,
University of Ibadan, Nigeria
E-mail: ademolaomooroye@gmail.com
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5/29/2016
