DESIGN AND CONSTRUCTION OF A DUAL OPERATED GAS-FIRED MEAT ROASTING MACHINE

• OJO, O. T

  Federal University of Technology, Akure, Ondo State, Nigeria

• AWOPETU, O. O

  Federal University of Technology, Akure, Ondo State, Nigeria

• DANLADI, S. T

  Federal University of Technology, Akure, Ondo State, Nigeria

• FATORISA, O. M

  Federal University of Technology, Akure, Ondo State, Nigeria

Food roasting is a technique used for transforming raw food into edible and tasty form, accompanied with change or alteration in the appearance, taste, aroma, shape, or colour of the end product. Thus, this research focuses on the development of a dual operated gas-fired meat roasting machine, with components which include; heating pan, burner, shaft, cover grill, gears, electric motor, power control system and machine frame. The design analysis of machine components was done using appropriate design models. Solidworks CAD software was used to model the design. The simulation of the design was done using ANSYS software. Fabrication of the designed machine was done using appropriate manufacturing techniques. Simulation stress distribution along the structural frame shows that maximum stress experienced on the machine frame is 55.56 MPa. The yield strength of the material for the frame (Plain Carbon Steel) is 220.6 MPa, an indication that the structural beam is capable of bearing the stress imposed on it without failure. Similarly, maximum deformation experienced is 28.23 mm. The maximum deflection from neutral position is negligible in size and cannot cause failure. Simulation results of heat analysis showed that the temperature experienced on the grill is between 340 K (67 ^oC), and 350 K (77 ^oC), while the temperature at the burner is 451 K (178 ^oC). While evaluating the developed meat roasting machine, it was noted that weight of meat sample after roasting 500 g meat was 257 g and the total roasting time was 30 minutes. In order to guarantee the safety of roasted meat produced from the machine, microbial analysis test was done. Two samples were analyzed with sample 1 having a Total Viable Coliform Count of 24 CFU/100 ml and sample 2 with Total Viable Coliform Count of 26 CFU/100 ml. These results indicated that the two samples do not exceed the permissible limit for total viable coliform count in meat, which is typically set at ?100 CFU/g, thus making the roasted meat safe for consumption.

1. OJO, O. T, Federal University of Technology, Akure, Ondo State, Nigeria

   Industrial and Production Engineering Department

2. AWOPETU, O. O, Federal University of Technology, Akure, Ondo State, Nigeria

   Industrial and Production Engineering Department

3. DANLADI, S. T, Federal University of Technology, Akure, Ondo State, Nigeria

   Mechanical Engineering Department, 

4. FATORISA, O. M, Federal University of Technology, Akure, Ondo State, Nigeria

   Mechanical Engineering Department

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