ABSTRACT
The project involved preliminary studies of the traditional method of frying garri. Other parameters like moisture content were determined from the literature review. In the design, a concept that consist of three model was designed for and there as follows. The first concept was designed to be a batch process machine with it outlet at the bottom of the fryer. The second concept was modeled based on how a concrete mixer works. The handle is tilted to discharge the product. The third concept is a continuous process machine. The second concept was select for detailed design. the machine consist of the frying chamber, heater, the paddles, shaft, electric motor. The heat content of the fried garri, heat loss by convection, and heat loss by radiation were calculated. The force analysis on the shaft was determine through shear stress and bending moment. The machine which was fabricated using locally sourced standard material.
Four Performance test was carried out with a cassava mash of weight 1kg, 1.5kg, 2kg and 3kg. The time for frying 1Kg, 1.5Kg, 2Kg and 3Kg were determined as 8, 10, 13, 15 minutes respectively in the first test. The second test with different speed produced frying time of 10, 12, 14, 17 minutes respectively. The second test had so many lumps because the speed was not adequate to stir the cassava mash even though the heat supply was constant with the first test.
The time of frying was less than the time of frying for traditional fryer. The garri frying machine was fabricated from locally sourced materials. The machine is highly efficient and is easy to operate by the farmers and the garri produced has a good texture and fit for consumption. This machine is recommended to the farmers.
