University of Batangas

College of Engineering

Mechanical Engineering Department

DESIGN AND DEVELOPMENT OF

AUTONOMATED CHICKEN SLICING MACHINE

In Partial Fulfillment for the

Requirements in the Subject
ME30 – ME PROJECT STUDY 2

Submitted By:

Dinglasan, Karl Anthony A.

Cuevas, Junix Jhenvo A.

Falogme, Anthony M.

Bejasa, Sheena Gae.

Fod, Mohamed A.

Comia, Abegail H.

November 2020

1
 APPROVAL SHEET

The Research Study entitled, “Design and Development of Autonomated Chicken

Slicing Machine” prepared and submitted by Karl Anthony A. Dinglasan, Junix Jhenvo
A. Cuevas, Anthony M. Falogme, Sheena Gae Bejasa, Mohamed A. Fod, and Abegail
H. Comia, in partial fulfillment of the course requirements for the degree Bachelor of
Science in Mechanical Engineering, has been examined and is recommended for
acceptance and approval upon oral examination.

_________________________________

Engr. Gilbert M. Mendoza, ECE, ME

Research Adviser

Approved by the panel of Oral Examination with the grade of _______.

_________________________________
Dr. Henry I. Cabatay, REE
Chairman

_____________________________ _____________________________
Engr. Amiel Roy Pillazar, ME Engr. Ma. Elena Carag, ME
Panelist Panelist

Accepted and approved in partial fulfillment of the requirements for the degree

Bachelor of Science in Mechanical Engineering.

Date: _________________________________
Dr. Henry I. Cabatay, REE
Dean, College of Engineering

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 ACKNOWLEDGEMENT

The fulfilment of this study would have been impossible without the great

concern, bighearted assistance, encouragement and inspiration of some persons whose

kind thoughts and words the researchers would always cherish and treasure. To them,

the researchers owe a big debt of gratitude.

The researchers highly appreciate the efforts, advices, encouragement and

inspiration of their thesis adviser, Engr. Gilbert Mendoza.

Gratitude to the researchers’ friends, relatives and families who showed concern

and support throughout the research process. Praises to the researchers’ parents who

gave them the encouragement, motivation and undying support.

To GOD ALMIGHTY who deserves all thanksgiving and praises for giving the

researchers the wisdom to finish the work and for His everlasting help which made them

survive all difficulties. They offer all of these to You.

Karl

Junix

Anthony

Sheena

Abi

Fod

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 DEDICATION

This worthwhile endeavour, in which the researchers willingly invested so much of their

time and effort, is devotedly dedicated:

To our God Almighty,

for the divine guidance, strength and wisdom given to us;

To our families,

For the undying love, understanding and for financial support;

To our research adviser,

for the patience and support and;

To our dear friends,

For their everlasting support and engagement;

We dedicate this work with

sincerity from the bottom of our hearts….

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 ABSTRACT

This study evaluates the performance between manual cutting and autonomated

cutting of chicken meat. The researchers tested the functionality, production rate,

efficiency, quality and accuracy and precision of the machine. Survey questionnaires

were also conducted with ten respondents consisting of five consumers and five chicken

vendors. Based on the survey, it shows that autonomated chicken slicing machine is

safer, more efficient, and timesaving compared to manual cutting of chicken. The

researchers conclude that the autonomated chicken slicing machine can reduce

worker’s workload, increase production rate, and produce quality chicken cut-ups.

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 TABLE OF CONTENTS

Title Page……………....…………………………………………..........………..……………1

Approval Sheet………………………………………..…......………………………..……....2

Acknowledgement……………......……………………….....……………………………….3

Dedication…………………………………………………………...……………………….…4

Abstract……………………………………………………………........................................5

CHAPTER 1: INTRODUCTION

1.1 Background of the Study……………………………………………….10

1.2 Statement of the objectives………..……………….………………….11

1.3 Hypothesis…….……………..……………………………………...……12

1.4 Conceptual Framework………..………………………………………..12

1.5 Assumptions…………………………………………..………………….14

1.6 Scope and Limitations of the Study………………………………….14

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 1.7 Definition of Terms…...…………………........................……..………14

CHAPTER 2: REVIEW OF RELATED LITERATURE AND STUDIES

2.1 Review of Related Literature…………………………………….…..16

2.2 Review of Related Studies…….............…………………………..…19

2.3 Synthesis…………..………...………………………………...………....23

CHAPTER 3: METHODOLOGY

3.1 Research Method…………………………………………………….…..26

3.2 Subject of the Study….……………………………..……........……….27

3.3 Sampling Techniques Used……..…………………...………………..27

3.4 Research Instrument Used…………………………………………….27

3.4.1 Document
Reviews……………………………………………27

3.4.2 Questionnaires..………………….........………………………28

3.4.3 Checklist……………………............…………………………. 28

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 3.5 Design Procedure……………………………….……………………… 28

3.6 Statistical Treatment…………………........………………...………… 30

Chapter 4: RESULT AND DISCUSSION

4.1 Determination of Design Concept…………………......………......…32

4.1.1 Hardware Design………………………………......………….32

4.1.2 Electro – Mechanical Design………………………………...34

4.1.3 Design Concept………………………………………………..35

4.2 Testing……………………………………………………………………..40

4.2.1 Functionality Test…………………………………………......40

4.2.2 Production Rate and Efficiency……………...........……….42

4.2.3 Quality…………………………………….............…………….42

4.2.4 Accuracy and Precision…………………………….…..……44

4.3 T-test for Independent sample………………………………………...45

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CHAPTER 5: SUMMARY OF FINDINGS, CONCLUSION AND RECOMMENDATION

5.1 Knowledge Application…………………………………………...…….47

5.2 Conclusion……………..................……………………………………..49

5.3 Recommendation………………………………………………………..50

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 CHAPTER 1

INTRODUCTION

1.1 Background of the Study

Poultry are domesticated birds kept by humans primarily for the production of

meat or eggs for food. It includes chickens, turkeys, ducks, geese, etc. Chickens by far

are the most popular poultry raised today. Its production is based on raising fast-

growing chickens, to meet the increasing demand for chicken meat in the market. The

growth in chicken demand has been faster than other meats due to its affordability,

lower fat content, and the absence of cultural and religious hindrances. In addition,

chicken is the preferred meat in fast food outlets, which is a sector experiencing fast

expansion throughout any country, one of which is the Philippines.

According to Berkhout (2020), the Philippine broiler industry is composed of 20%

backyard (fewer than 1,000 birds) and 80% commercial farms. There are approximately

588 registered poultry farms and 175 meat processors located throughout the

country. Also, the Philippine Statistic Authority claimed that dressed chicken production

in the Philippines surged 40% over a decade, growing from 1 million MT in 2009 to 1.4

million MT in 2018. Which is then, according to Sanchez (2019), in the year 2025, the

poultry consumption per capita in the Philippines is expected to amount to about 13.1

kilograms per person annually. Therefore, the outlook for the Philippine chicken industry

appears optimistic because the demand for chicken products is expected to increase.

Fresh and quality chicken meat are of great importance to ensure consumer

satisfaction. According to Duk Gam Wool et al (2018), skilled workers can handwork

500 chickens each day based on an eight-hour work schedule per day. However,

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manual processing of chicken has drawbacks such as high risk of accidents, chicken

meat quality and sanitary issues. And also, high demand of chicken meat is expected,

and to be able to provide for this upcoming increase of demand, chicken production

time must be lessened without sacrificing the chicken meat quality. Due to these

drawbacks, it is necessary to design a tool which will help the workers do their task

much faster and much hygienic.

The main objective of this project is to design and develop an autonomated

chicken slicing machine that increases its production rate while providing the consumers

quality chicken.

1.2 STATEMENT OF THE OBJECTIVES

The main objective of this project is to design and development an autonomated

chicken slicing machine. Specifically, it aims to:

1. Design and develop a Chicken Slicing Machine considering:

a.) Material Selection

b.) Component Selection

2. Evaluate the performance of the machine in terms of the following:

a.) Functionality

b.) Production rate

c.) Efficiency

d.) Quality of output

e.) Accuracy and Precision

3. Develop an operation and maintenance manual for the chicken slicing

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 machine.

1.3 HYPOTHESIS

This study tries to test the null hypothesis that there is no significant difference in

chicken-cutting speed between human and the autonomated chicken slicing machine.

1.4 CONCEPTUAL FRAMEWORK

This study focuses on the design and development of autonomated chicken slicing

machine. It involves the conceptualization and design of the machine. The design

considers the input and the output of the study as well as the processes and procedures

that are involved in each operation.

Figure 1. Research Paradigm of the Study

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INPUT

Input includes the software, hardware and knowledge requirements for the

design and fabrication of the autonomated chicken slicing machine. The software

requirement uses SketchUp for the design measurement and layout of the internals and

externals of the machine. The hardware requirement includes the materials to be used

to fabricate the machine. Lastly is the knowledge requirement, it includes the acquired

knowledge of the subjects taken by the researchers, so as to guide them for the

computational analysis for the design and layout of the machine. Knowledge from

specific course or subject that is relevant for this research, subjects like Machine

Elements, Machine Design, etc.

PROCESS

The processes in the design and fabrication of the autonomated chicken slicing

machine includes data gathering and the design layout through computations for the

development of the machine. It also includes fabrication of the machine, as well as its

operation and its test evaluation.

OUTPUT

Through the various processes done, the conceptualized data output is an

autonomated chicken slicing machine. Which will essentially be used as an alternative

to manual cutting of chicken.

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FEEDBACK

This is the adjustment phase, where the machines’ output is to be evaluated in

case of undesirable outcome.

1.5 ASSUMPTIONS

This study is anchored in the assumption that people will be satisfied with the

sizes and number slice produced by the machine. Moreover, people will feel

comfortable and convenient using this machine rather than manually doing the process.

1.6 SCOPE AND LIMITATIONS OF THE STUDY

This project study focuses on the design and development of an Autonomated

Chicken Slicing Machine. The machine has the following features:

 The machine can be operated by one user.

 The machine can be used to reduce worker workload.

 The machine can cut a whole chicken into four portions, two breast parts and two

thigh parts.

 The machine is accurate enough to produce quality chicken cut ups.

1.7 DEFINITION OF TERMS

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 Carbon Steel - it has a high tensile strength, used to make cutting tools, blades,

punches, dies, springs, and high-strength wire. Defined by Metalex: Experts in

Metal, retrieved from http://www.metalex.co.uk/carbon-steel-uses/ .

 Stainless Steel – it is an iron and chromium alloy. It has an excellent corrosion

resistance, high strength and attractive appearance. Defined by Unified Alloys,

retrieved from https://www.unifiedalloys.com/blog/what-is-stainless-steel/ .

 Solenoid Valve – is a control unit which, when electrically energized or de-

energized, either shut off or allow fluid flow. It is used wherever fluid flow has to

be controlled automatically. Defined by Omega Engineering, retrieved from

https://www.omega.com/en-us/resources/valves-technical-principles .

 Pneumatic Cylinders – is a mechanical device that convert the energy of

compressed air to linear motion. Defined by Tameson, retrieved from

https://tameson.com/pneumatic-cylinders.html .

 Acrylic Glass – is also known as Plexiglass, it is a transparent thermoplastic often

used in sheet form as a lightweight or shatter-resistant alternative to glass.

Defined by Ace Hardware, retrieved from

https://www.acehardware.com/departments/building-supplies/windows-and-

doors/glass-and-acrylic-sheets .

 Pressure Gauge – is an instrument which is used to measure a condition of a

fluid that is specified by the force that the fluid would exert, when at rest, on a

unit area, such as pounds per square inch or newtons per square centimeter.

Defined by Britannica, retrieved from

https://www.britannica.com/technology/pressure-gauge .

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 CHAPTER 2

REVIEW OF RELATED LITERATURE AND STUDIES

This chapter includes the ideas, finished thesis, generalization and conclusions,

methodologies and others. Those that were included in this chapter helps in

familiarizing information that are relevant and similar to the present study.

2.1 REVIEW OF RELATED LITERATURE

According to Longdom Group SA, poultry farming is the raising of domesticated

birds such as chickens for the purpose of farming meat or eggs for food. Poultry are

farmed in great numbers with chickens being the most numerous and branch of animal

husbandry concerned with the raising of domestic fowl. Poultry are raised primarily for

eggs and meat. Poultry production requires regular control of excrement, and in many

parts of the world, production operations, especially larger operations, need to comply

with environmental regulations and protections. Different from mammalian excrement, in

poultry urine and feces are excreted as combined manure, and the result is both wetter

and higher in concentrated nitrogen.

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 According Tessa R. Salazar (2016), the Philippines is one of the fastest growing

in the world as meat eaters. It includes the statistics on the top 10 of the fastest growing

meat consuming nations, of which the Philippines has one of the highest continuing

growth rates. Compound manual growth rate from 2011 to 2021 was predicted to be

over 30 percent a year for pork, chicken and beef.

Historically, the FAO (Food and Agriculture Organization) statistics of UN, 1986,

per capita consumption of meat was less than 15 kilograms per person per year. Now

it’s 35 kg per person per year, and it’s continuing to grow. Where does this put the

Philippines internationally? In the United Kingdom it’s over 80 kg per person per year, in

the United States, you’re looking at something like 115 kg per person per year. But

consider that even 35 kg is half a pig, or 23 chickens. It’s a lot of animals per person in

that respect.

Slicing machines include many different models and it may be difficult to choose

the right one at first glance. If you want to gain the sharpest result when slicing food,

you should take into account every single detail of the machine you are about to

purchase. Slicing machine is used constantly in delis and grocery stores, but cafeterias,

buffets, catering businesses, and other food service establishments also use them. You

can slice and chip meats, cheeses, and produce with your machine, making it extremely

versatile. Since slicers are used so often for a variety of foods, it's important to

understand how to clean them. Eventually, your slicer will wear out and you'll need to

replace it with a new one.

Several slicing and chipping machines have been designed and tested in various

developing countries especially the Caribbean and South East Asian countries as

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reported by Clarke (1987). Various types of machines are manufactured from small

hand-operated batch-types to large automatic continuous operation models. Some are

petrol, diesel or electric motor operated. There are cassava chippers, tomato slicers,

okra slicers and other root and vegetable choppers. Ukatu and Aboaba (1996)

designed, constructed and evaluated a machine for slicing yam and it was reported that

the machine’s thickness of slice can be varied from 2 mm to 20 mm and the slicing

efficiency ranged from 82 to 93% and the rate of work is 45 slices per minute.

Raji and Igbeka (1994) designed, fabricated and tested a pedal-operated

chipping and slicing machine for tubers and it was reported that the machine performed

satisfactorily with production of slices of uniform thickness ranging from 1 mm to 13mm

thickness and a throughput of about 376 kg/h at an efficiency of about 83%.

Based on the research of Larin et al, a manually operated pineapple peeler and

slicer was designed, constructed and evaluated whether it is economical for household

and commercial uses. The main components of the machine include, power screw with

peeler blade assembly base, holder and rotating handle. Results showed that the

capacity of the developed pineapple peeler and slicer was significantly higher compared

with the traditional method of using kitchen knife. The designed machine has a capacity

of 681.33 g/min using the pineapple size which ranged from small, medium and large.

The machine could peel and slice pineapple faster than the traditional method. Thus,

with large pineapple the machine displayed the highest mean capacity and with the

small pineapple the machine displayed the lowest mean time consumed in peeling and

slicing. A significant interaction was observed between the machine and the size of

pineapple. Moreover, the efficiency of the machine was twice better than the traditional

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method of slicing the pineapple. A total cost of PhP2,535.00 was used in fabricating the

pineapple peeler and slicer. The use of the designed pineapple peeler and slicer is

recommended for household and commercial uses

2.2 REVIEW OF RELATED STUDIES

According to Duk Gam Wool et. al (2018), chicken is one of the most popular

meats consumed by humans and its consumption in Korea has increased by 4%

annually on average. This increase is due to the global trend of replacing beef and pork

consumption with chicken, which is leaner and lower in fat than other meats.

Chicken meat is one of the most important sources of animal protein that needs

to be consumed for physical and mental development for a healthy and balanced diet

(Inci et al., 2014). According to data from the World Agricultural Outlook 2015 published

by the OECD-FAO, average chicken meat is consumed per person annually as follows:

43.2 kg in the US, 18.1 kg in the EU, 30.1 kg in Canada, 10.1 kg in China and 22.9 kg in

Russia. In Turkey, chicken meat consumption (19.3 kg) is more than the average

consumption in the EU (OECD, 2015).

The chickens used in the experiment were No. 10 Korean chickens (950–1,050

g) that were divided into right and left sides from the center after removing wings, feet,

and neck as shown in Figure 1. Chicken slicing processing companies regularly perform

pre-processing that slices wings, feet, and neck from the chicken and divides the body

into two from the center before slicing the chicken into further pieces. After this, workers

19
put 20 to 25 chicken pieces in a pack, to make the total weight of the chicken pieces

constant, and distribute them to chicken franchises.

Figure 1. Chicken used in experiment

For the sanitation purposes, a stainless-steel blade is necessary to be use in

slicing process. Based on the research of Qing-xue Huang et. Al, the aim is to improve

the plate shearing section quality and metal yield by means of optimal blade clearance

adjustment model of rolling-slice shear and accurate calculation of the maximum

shearing force, as well as for the system optimization design, structure optimization

design to provide important basis. A 3500 mm rolling shear of a large stainless-steel

factory was taken as the test object, and the blade clearance under different influence

factors of the clearance value and the shearing section were tested. The optimized

production accumulated data regression analysis and the rolling shear process of

stainless-steel shear test. The test results show that the optimal blade clearance

adjustment module is a comprehensive function, which include steel plate thickness,

material, temperature and shear plate volume. The shear stress at starting stage with

the relative penetration depth increases affected by the above factors, and the fracture

peak decreases rapidly after being slice into the roll phase constant.

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 The torque measurement results during slicing are shown in Figure 2, in which

the maximum torque value was 1.322 kgf·m when the transverse blade rotating speed

was 18.8 m/s and the tray feed speed was 0.050 m/s, and the minimum torque value

was 0.813 kgf·m when the transverse blade rotating speed was 28.9 m/s and the tray

feed speed is 0.022 m/s. Thus, the maximum power required for slicing was 3.5 PS.

This study selected a 5 PS DC motor (Hysoung, NA) as the power supply source

considering the measurement error, overload, and safety factor.

Figure 2. Slicing torque comparison in accordance with change of the transverse

blade speed and the tray feed speed

Due to the linear or angular speed requirement in the operation, speed reducers

are necessary to achieve the desired speed. Before choosing any reducer,

specifications must be collected to properly size and install the unit: torque, speed,

horsepower, reducer efficiency, service factor, mounting position, connection variables,

21
and life required. In some applications the amount of backlash, transmission error,

torsional rigidity, and moment of inertia are also important.

The wide variety of mechanical speed reducing devices includes pulleys,

sprockets, gears, and friction drives. There are also electrical products that can change

the motor speed. This discussion will focus on enclosed-drive speed reducers, also

known as gear drives and gearboxes, which have two main configurations: in-line and

right angle. Each can be achieved using different types of gearing. In-line models are

commonly made up of helical or spur gears, planetary gears, cycloidal mechanisms, or

harmonic wave generators. Planetary designs generally provide the highest torque in

the smallest package. Cycloidal and harmonic drives offer compact designs in higher

ratios, while helical and spur reducers are generally the most economical. All are fairly

efficient.

Regarding previous studies on chicken slicing device developments, Heck (2006)

proposed a chicken slicing device for boneless chicken breast by image processing

using a digital speech interpolation scanner according to the meat use purpose and

slicing the breast to a preferred thickness and shape using a water jet. However, their

study is for the slicing processing of boneless chickens, which is different from the

present study that aims to slice chicken meat with bones. Regarding studies on slicing

process devices for chicken with bones, chicken slicing devices can be found that use

blades, a press, and a band saw. In the blade method, chickens that are fed in the

transverse direction are slice by a blade. However, since chickens are not fixed during

slicing, the slicing performance and processing work efficiency are degraded and

uniform slicing is difficult (Kang, 2002).

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 In the press method, chickens are damaged by the press during the slicing

processing, and slicing performance is unsatisfactory (Kang, 2011). In the band-saw

slicing devices, there is a work safety risk and slicing chickens with bones is difficult

(Kang, 2013). However, commercialized chicken slicing devices are not readily

available. Thus, this study develops an automatic chicken slicing device that slices

chicken into the desired number of slices. In addition, the slicing performance and work

efficiency of the developed device and weight uniformity of the slice pieces are analyzed

to evaluate the device performance.

As a result, the optimal slicing conditions with the smallest chicken loss rate were

0.05 m/s feed speed and 18.8 m/s and 16.4 m/s for the traverse and longitudinal blades,

respectively. The processing ran at 55.3 chickens per hour and the chicken pieces were

more uniform when using the device than for hand-work processed pieces.

2.3 SYNTHESIS

The demand of chicken meat is gradually increasing from all over the world.

Philippines ranked 10 in the fastest growing meat consuming nation specially the

chicken. To meet the demand, we propose to have an autonomated chicken slicing

machine to help chicken vendor to do their work easily compare to handwork and to

lessen the risk of accident when slicing the chicken into different parts. For an

experienced chicken vendor, it is not necessary to develop a chicken slicing machine

because the conventional way is not that hard and not time consuming for them. Having

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an autonomated machine can slice chicken without doing so much effort and can

increase the production rate because rendered work and consumed time by the workers

are lessen.

Based on the past researches about slicing machine, Winston (2009) affirmed

the value of having a slicing machine. He emphasized the importance of slicing machine

to increase the efficiency and production rate in slicing process. Many contradicts that

slicing machine is not necessary to everyday work in commercial and household use.

The difference of our research to the existing slicing machine is that this slicing machine

is intended for whole dressed chicken. This can be used for household and commercial

slicing of chicken. The main focus of this machine is to slice a chicken using stainless-

steel blades encaged inside the machine before the process. This machine will

influence the variations in the slicing technology.

Many tests will be conducted to know the efficiency and quality of the output

sliced chickens. Based on the result of other slicers, efficiency may range from 75% to

90% and the quality of cut can range around 1mm to 25mm thick. Slicing machine are

commonly used for delis and grocery stores, but can also be used for cafeterias,

buffets, catering businesses, and other food service establishments. This machine is

proposed intended to be use in public markets; chicken vendors can use this to lessen

their work and the risk of accident.

There is existing machine that is used to remove bones in chicken. In this

research, chicken will be sliced with bones. The position of chicken is not fixed, so the

slicing process is difficult. This can also affect the performance and efficiency of the

slicing process. A stainless blade will be used for sanitation purposes and the thickness

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will be based on how hard the chicken will be cut. The preferred cut of the consumers

just like in the public markets will be followed by our design. There will a comparison

between manual cutting and machine cutting of chicken to make sure that the machine

could follow the preferred cut of the consumers. For better performance and efficiency,

adjustments and modifications will be done in the design.

The problem about worker’s safety, the unhygienic method of slicing and quality

of the chicken meat may be solved by developing a chicken slicing machine. The health

and safety of the chicken vendor, the quality of chicken and safety of the costumer are

better compared to conventional way of slicing. The slicing is more efficient compare to

the conventional way of slicing. Thus, this proves that the development of an

autonomated chicken slicing machine is necessary for domestic and commercial use.

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 CHAPTER III

METHODOLOGY

This chapter includes the research methodology of the dissertation. In this part, the

researchers outline the method of research used, subjects of the study, sampling

techniques used, research instrument used, procedure and statistical treatment.

3.1 RESEARCH METHOD

This research uses developmental research design. According to Richey (1994),

Developmental research design is defined as the systematic study of designing,

developing, and evaluating instructional programs, processes, and products that must

meet criteria of internal consistency and effectiveness. And is particularly important in

the field of instructional technology. The most common types of developmental research

involve situations in which the machine development process is analyzed and

described, and the final product is evaluated.

The function of a research design is to ensure that the data gathered effectively

address the research problem logically. In social sciences research, data gathering is

relevant to the research problem generally entails specifying the type of product needed

to test a theory, to evaluate a machine, or to accurately describe and assess meaning

related to an observable phenomenon.

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3.2 SUBJECT OF THE STUDY

The subjects of the study are selected chicken shops, and public market within

the province of Batangas. The main target of this research is the public market for this is

where the production of chicken is at most.

3.3 SAMPLING TECHNIQUES USED

Purposive sampling will be used in this study so that we could make use of all the

data efficiently. The respondents were selected based on the judgement on who has the

best qualified answer. The sets of respondents will be coming from the chicken meat

vendors at Bauan Public Market.

3.4 RESEARCH INSTRUMENT USED

This comprises the methods of collecting data to gather enough information

regarding this study, including document revies, survey questionnaires and checklist.

3.4.1 DOCUMENT REVIEWS

For this research, the main instrument used is the past document of the previous

graduates. Their research and case study along with the other documents available in

the library became the patent of this research. We also gathered information from

internet websites which are commonly used nowadays.

27
3.4.2 QUESTIONNAIRES

For this research, the researchers provided a set of question related to the topic

for the purpose of improvement. These questions were selected and processed

carefully for these will be a collective data gathering from a possible user.

3.4.3 CHECKLIST

For a better result of this research, the researchers made a list of equipment,

materials, tools and devices to be used in this project. Proper selection of materials to

be used is the key for an ergonomic machine.

3.5 DESIGN PROCEDURE

This proposed project discusses the design and functions being developed which

will be beneficial for the consumers and vendors. The proponents utilized the

Development and Design of Autonomated Chicken Slicing Machine that will focus on

producing a safer and faster tool of slicing chicken meat into four portions.

A. Pre-Design Stage

During the pre-design stage, the design project passed through different phases

to comply with the purpose and objectives of the project. The proponents included at

this stage are the problem identification, data gathering for the principles and knowledge

needed to be implemented. Production of hygienic slicing machine for commercial

consumption, a faster and uniform slice are the parameters set in to this project. Also,

28
on the pre-design stage, the characteristics of chicken were also studied. Proper

evaluation of the chicken slicing machine is also identified through research and

principles implemented in to the project.

B. Design Stage

This phase of the project where the proper materials to be used was identified.

The principles and functions of materials to be used was also studied for better and

efficient performance of the machine. A material that is capable of handling food

products that would not affect the food product and its quality is identified. Design and

layout are also identified in this stage. The proponents distinct the capabilities of the

researcher to Develop and Design a machine that is capable of performing desired task.

Minimization of unhygienic and harmful accidents are also studied for better and safer

slicing of meat. Optimizing the functionality with its ability to slice chicken into parts are

also studied.

C. Development Stage

And the last stage, testing and simulation of the machine is initiated for proper

results comparison into theoretical analyzation to actual analyzation. Development and

fabrication of the machine is also done at this stage. Series of multiple tests and

revisions on the machine is done to meet the expected functionality and scope of the

project. These trials involved chicken meat, the proper sanitized blade and bin for a safe

food consuming. The researchers also deployed the machine through the market area

for proper testing and functionality test for data gathering. Efficiency and time

effectiveness were also tested.

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 To test the functionality of the Chicken Slicing Machine, the following procedures

were taken.

1. The researchers conducted proper testing and functionality test for data

gathering.

2. Comparison of manual slicing to automated slicing machine was also studied for

efficiency test.

3. To test the reliability, accuracy, and precision of the machine to slice uniformly

through series of tests.

3.6 Statistical Treatment

After the experiment results were obtain from Client’s process line, the data were

treated using t-test for independent samples

x́ 1−x́ 2
t=
SS 1+ SS 2
√( n1 +n2−2 )( 1 1
+
n1 n 2 )
Where:

T = the t-test

x1 = the mean of group 1

x2 = the mean of group 2

SS1 = the sum of squares of group 1

30
SS2 = the sum of squares of group 2

ꞃ1 = number of observations in group 1

ꞃ2 = number of observations in group 2

31
 CHAPTER IV

RESULT AND DISCUSSION

This chapter shows the hardware and software design of the system, testing

results, effectiveness of the system and the development of the project proposal.

4.1 Determination of design concept

This research used the Software Development Life Cycle (SDLC) in determining

the design for the machine. SDLC provides a series of steps to be followed to design

and develop a software product efficiently. The design concept was used to improve the

quality of the machine and the overall development process.

4.1.1 Hardware Design

The researchers used a simple block representation for each module to the

whole hardware linked to illustrate the relationships between all the components used.

The schematic diagrams formulated by the researcher shows the operation to be used.

32
 PROCESS FLOW CHART DIAGRAM:

2 SV SV SV
AC - ON PG RB1 - ON HOLD B2 HOLD B3 RB1 - RESET
2 PC LARGE PC HORIZONTAL PC

Figure 4.1.1: Process Flow Chart Diagram

LEGEND:

AC – Air Compressor PC – Pneumatic Cylinder

PG – Pressure Gauge B2 – Button 2

RB1 – Reset Button 1 B3 – Button 3

SV – Solenoid Valve

From the figure 4.1.1, the first thing to do to operate the machine is to plug in the

air compressor and the machine. Wait for the air compressor to build up enough

pressure that will be supplied to the machine. Set the pressure gauge (PG) to its

operating pressure. This pressure gauge is connected to an air compressor that can

give up to 6 bars. When the chicken is in place, reset button 1(RB1) can be press to

open the 2 solenoid valves (SV) and operate the 2 pneumatic cylinders (PC) placed in

both sides of the machine. This will drop the first blade all the way through the bottom of

the machine. The reset button will stay on until the process of cutting is done. The

second blade can be operated by pressing and holding the button 2 (B2). The button 2

33
will open the solenoid valve (SV) and operate the large pneumatic cylinder (PC) that is

placed in the middle of the machine. The second blade will cut the chicken but it will

retract immediately when the button 2 (B2) is released. After the cutting process, button

3 (B3) will be press and hold to push the chicken in the storage bin. The last solenoid

valve (SV) will be open and operate the horizontal pneumatic cylinder (PC). Pusher will

retract immediately after releasing the button 3 (B3). After all of this process reset

button 1 (RB1) can be reset to pull the first blade back to its initial position.

4.1.2 Electro – Mechanical Design

For the software part, the researchers created a step-by-step problem-solving

procedure by which a problem can be solved or a decision made. By means of a

flowchart, the researchers presented the graphical flow of the process to better

understand all the process in the program.

34
 Figure 4.1.2: Logic Chart Diagram

LEGEND:

AC – Air Compressor PC – Pneumatic Cylinder

PG – Pressure Gauge B2 – Button 2

RB1 – Reset Button 1 B3 – Button 3

SV – Solenoid Valve

In the figure 4.1.2 shows the process of the flow of the logic diagram. First is to

plug in the air compressor and the machine. Then, turn on the air compressor. Set the

machine’s pressure gauge to operating pressure of 4 to 6 bar. When the reset button 1

is pressed, it will send signal to solenoid valves 1 and 2 and open a path for air to enter

the pneumatic cylinders 1 and 2. Press and hold Button 2 and it will send a signal to

solenoid valve 3 and open a path for air to enter the large pneumatic cylinder 3. Press

35
and hold button 3 and it will send a signal to solenoid valve 4 and open a path for air to

enter the horizontal pneumatic cylinder 4. Turn the reset button 1 to close the solenoid

valve.

4.1.3 Design Concept

The researchers applied the necessary knowledge to develop and design an

autonomated chicken slicing machine that may lessen the labor and the time needed to

slice or cut a whole chicken into four parts. We developed a chicken slicing machine

because the poultry is the most progressive animal enterprise today. There are simple

parts that were used to develop the chicken slicing machine like pneumatic cylinders,

mechanical valve or solenoid valve, blades, pusher, etc.

Proposed Design:

 Average mass of chicken is 2 kilograms.

m
V=
ρ

2 kg
V=
kg
1150 3
m

V chicken =1.739 x 10−3 m 3

V chicken =106.12091¿ 3

 Chicken Dimensions

L=8∈¿

36
 W =5∈¿

We proposed an area of chopping board to be 225∈¿2 ¿.

Proportion to consider:

L=W

A=LW

L=15∈¿

 With a height of machine guard to be more than in 10∈¿.

1
Let h=10 ∈¿
16

V =LWH

V =2264.06¿ 3

V chopping area > V chicken

Based on the estimated chicken dimension, L=8∈¿ and W =5∈¿ we

design a blade which is longer than the said dimension to scale up various sizes

but still can fit through the area of chopping board.

Blade Length=13 inches

 Cylinder Specification

Force
Pressure=
Power Factor

Power Factor= Area of Bore

*Considering 50% Factor of Safety

37
 F
P=
PE(1.5)

 Force required to cut a chicken based on previous trials is 480 N , using a bore of

58 mm.

F=490 N

B=58 mm

490 N
P=
582
π( )(1.5)
4

P=0.1236 MPa

Pressure required per cylinder is 0.1236 MPa.

No .of Cylinders=4

4 x 0.1236 MPa=0.4944 MPa

Approximately 0.5 MPa ¿

Therefore, we chose to have an air compressor that can provide 1 MPa for

efficiency consideration and a longer time of usage.

38
 Figure 4.1.3a: Isometric View with Label

Figure 4.1.3b: Isometric View with Dimensions

39
FRONT VIEW

REAR VIEW

TOP VIEW

40
 LEFT SIDE VIEW RIGHT SIDE VIEW

Figure 4.1.3c: Two-Dimensional View

4.2 Testing

The researcher tests the functionality, production rate, efficiency, quality, and

accuracy and precision.

4.2.1 Functionality test

In order to test the functionality of the machine, the researcher considered

various components that met the requirements for evaluation of the machine.

41
 TRIAL RESET BLADE1 BUTTON BLADE2 BUTTON PUSHER

BUTTON1 2 3
1 F F F NF F F

2 F F F NF F F

3 F F F F F F

4 F F F F F F

5 F F F F F F

% 100 100 100 60 100 100

OVER-ALL

PERFORMANCE 93%
Table 4.2.1: Functionality Test

*Legend: F – Functioning

NF – Not Functioning

As shown in table 4.2.1, the over-all functionality of the autonomated chicken

slicing machine drops at 93.33%. Most of the components of the machine is functioning

100% except for blade 2. The problem in the second blade in the first two trials is that

the blade cannot cut the chicken all the way through. Various problem occurs in the

second blade, it is not sharp enough and the pressure needed is not enough to cut the

chicken because after the first blade drops, the pressure in the air compressor

decreases. In the first two trials, the maximum pressure that the air compressor can

produce is 4 bar which is not enough to operate the machine properly.

4.2.2 Production Rate and Efficiency

42
 In order to test the productivity and to compare which method is more efficient,

the researcher took the time when cutting a whole chicken into 4 parts.

TRIAL MANUAL MACHINE Air Compressor’s Pressure

1 25s 6s 4 bar
2 18s 5s 4 bar
3 17s 4s 6 bar
4 10s 4s 6 bar
5 14s 4s 6 bar
AVERAGE 16.8s 4.6s
Table 4.2.2: Production Rate Test

Time Difference: Time Ratio:

16.8 s
16.8 s−4.6 s=12.2 s =3.65
4.6 s

As shown in the table 4.2.2, the average time of manual cutting of chicken is

16.8s while the autonomated chicken slicing machine is 4.6s. The chicken slicing

machine is 12.2s faster and can produce 3.65 more than manual cutting.

4.2.3 Quality

In developing the machine, the researchers conducted a survey to know how

consumers and vendors rate the quality of the machine and if the machine met the

expectations of respondents. The researchers conducted this survey to 5 consumers

and 5 vendors.

QUESTIONS 5 4 3 2 1

Excellent Very Good Fair Poor

Good

43
 1. The blade used in the machine IIIIIII III
2. The process of cutting the I IIIII IIII

chicken
3. The quality of the sliced chicken IIIIIIII II
4. The accuracy and the precision I IIII IIIII

of the machine
5. The safety of the operator II IIIIIII I
TOTAL 2 26 21 1
Table 4.2.3a: Quality Test

QUESTIONS YES NO
1. Do you think Autonomated Cutting Machine is safer than IIIIIIII II

Manual Cutting?
2. Will you prefer Autonomated Cutting Machine than Manual IIIIIIII II

Cutting?
3. Did you find the Machine more efficient than Manual IIIIIIII II

Cutting?
4. Will you prefer to use Autonomated Cutting Machine in the IIIIIIIII I

future?
5. Are you satisfied with the output of the Autonomated IIIIIIIII I

Cutting Machine?
6. Do you find that the Autonomated Cutting Machine saves IIIIIIIII I

time than Manual Cutting

TOTAL 51 9
Table 4.2.3b: Quality Test

Based on the result of the survey, the blade, quality and process of the machine

has been rated as very good while accuracy and precision and safety has been rated as

good. The over-all rate of the quality based on the respondents is very good. Most of

the respondents was satisfied with the output of the machine. They agree that the

machine is safer, efficient and saves time compare to manual cutting. They prefer to

use the Autonomated Cutting Machine in the future.

44
4.2.4 Accuracy and Precision

Based on the five trials that the researchers did, the researchers observed that

the cutting of chicken is not accurate but precise. The slices in different trials cannot

meet the desired cut in the middle of the chicken, but the slices are close to each other.

4.3 T-test for Independent sample

The researchers conducted several components testing to come up with the

exact ideas to build the proposed system.

T-test for SLICING CHICKEN:

NO. OF MANUAL(s) AUTONOMATED(s) DIFFERENCE(s)

TRIALS
1 25 6 19

2 18 5 13

3 17 4 13

4 10 4 6

45
 5 14 4 10

Table 4.3: Chicken Slicing Comparison between Manual Process and

Autonomated Process.

In Table 4.3, the researchers clearly show the comparison between the manual

process and the autonomated process of slicing chicken, it can be seen that the

autonomated process is faster than the manual way, and there is a big difference

between their values.

NULL HYPOTHESIS: There is no significant difference between manual and

slicing machine.

α =0.05 ∑ x 1=84 ∑ x 2=23

df =n1 +n2−2 x́ 1=16.8 x 2=4.6

df =5+5−2 ∑ ¿¿ ∑ ¿¿

df =8 n1 =n2=5

SS1=∑ x 12−¿ ¿ SS2=∑ x 22−¿ ¿ ¿

(84 )2 (23)2
SS1=1534− SS2=109−
5 5

SS1=122.8 SS2=3.2

46
 x 1−x 2
t computed =
SS1 + SS2 1 1
√ ( )( + )
n1 +n2−2 n1 n2

16.8−4.6
t computed = Reject Region
122.8+3.2 1 1
√ (
5+5−2
)( + )
5 5

t computed =4.86 t 0.05=1.860

t computed > t tabular - 4.86

Therefore, Reject the null hypothesis, there is a significant difference between

manual and the slicing machine.

CHAPTER 5

SUMMARY OF FINDINGS, CONCLUSION AND RECOMMENDATION

5.1 KNOWLEDGE APPLICATION

The researchers used the System Development Life Cycle (SDLC) which

involves steps like planning, designing, developing and maintaining. During the planning

stage, the researchers discussed their previous courses taken that are essential in the

development of the machine, including machine design. After planning, the researchers

decided to create a lay-out of the machine. During this stage, the design of the machine

was completed, including the materials to be used for its parts. As well as its purpose to

help market vendors to do their tasks easier, cleaner and much faster. After creating its

47
design, the researchers started the fabrication of the machine. And during this stage,

progress was seen and has been discussed along with the processes the machine will

undertake.

The major components of the Autonomated Chicken Slicing Machine basically

consist of two blades, four pneumatic cylinders and three operating switches. The

blades are cross-designed to cut the chicken into four portions, two breast parts and two

thigh parts. There are four pneumatic cylinders, two of which is for the horizontal

operating blade, one for the vertical operating blade and the other one for the pusher.

Three operating switches are installed to be pressed successively, first of which is the

horizontal operating blade, next is the vertical operating blade and the last switch for the

pusher. The deployment stage includes different tests to be conducted to determine the

effectiveness of the machine and its components. It includes functionality test and T-test

for independent variables. The researchers created a user manual for the operation,

maintenance and safety of the machine, which includes step-by-step instructions to

lessen the hassle of the user, and to prevent unnecessary accidents during the cutting

process.

FUNCTIONALITY

The test for the functionality of the machine starts with safely plugging the main

socket into the electric outlet. After plugging the machine, an air compressor is attached

and checked to be maintained at 6 bar before the cutting procedure. The cutting

procedure will begin once the air compressor reads 6 bar. The first switch to be pressed

is the horizontal operating button, this will cut the chicken into 2 portions, the upper and

48
lower part. The second switch to be pressed is the vertical operating button, which will

cut the chicken into two portions, making it two breast parts and two thigh parts. And the

last switch to be pressed is for the pusher, which will push the chicken into its bucket.

These switches must be pressed successively. Each of these buttons were checked

and tested for five times, and has performed its function five times out of five trials. The

horizontal blade (Blade 1) was tested five times, and worked five times out of five trials.

The vertical blade (Blade 2) was tested five times, and worked three times out of five

trials. After the test, the researchers therefore conclude that the functionality of the

machine is at 93%.

T-TEST AND INDEPENDENT SAMPLE

The researchers gathered the needed information regarding the chicken cutting

procedures manually and using the autonomated chicken cutting machine.

NO OF TRIALS MANUAL (s) AUTONOMATED (s) DIFFERENCE (s)

1 25 6 19
2 18 5 13
3 17 4 13
4 10 4 6
5 14 4 10
Table 5.1: T-Test of Chicken Cutting

Table 5.0 shows the comparison between manual chicken cutting process and

autonomated chicken cutting process. It can be seen that there is an enormous

difference between the values. Therefore, the researchers rejected the null hypothesis,

49
there is a significant difference between the speed of manual chicken cutting process

and autonomated chicken cutting process.

5.1 CONCLUSION

Over the years, the traditional process of slicing chicken meat has always been

slow, tedious, time consuming and in some cases unhygienic. The possibility of

mechanizing the process of chicken meat slicing becomes very necessary. The

machine shows that there is always be an alternative way to increase the productivity

when we are capable and take the challenges to innovate the human-helpful-hand

machine. A chicken slicing machine was therefore designed to improve the process of

slicing meat for both domestic and commercial use. Based on the findings of the study,

the following conclusions are drawn: the autonomated chicken cutting machine can

reduce worker’s workload, increase production rate, and produce quality chicken cut-

ups.

5.3 RECOMMENDATION

The newly built Autonomated Chicken Slicing Machine will be of great help in

chicken meat market vendors. Based from the findings and conclusions, the

researchers recommend the following to improve the features and capabilities of the

Autonomated Chicken Slicing Machine: to make the cutting process hassle-free, the

researchers recommend to make the machine fully automatic, it is also recommended

to install conveyor belts that will bring the chicken to its cutting position to make it safer.

50
51