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1 Abstract
The women of village self help group lack the efficient tools and education to develop a better means
of processing THR ( Anganwadi Nutritious Food Mix) products. The current processes are physically exhausting
and time demanding, taking several hours to complete. Women consume their products as well as sell them at the
local markets. THR ( Anganwadi Nutritious Food Mix) is becoming internationally known as a skin care product
used for moisturizing. In order to help African women establish fair-trade Shea Yeleen International, a non-profit
organization, was founded. This project seeks to develop a better means of mixing using a manually operated
machine. After thoroughly researching, designing and experimenting, a final machine was developed optimizing
the mixing process. The mixing time was successfully reduced form several hours to thirty minutes. All other
engineering and customer design requirements were met.

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 1.INTRODUCTION

A blender really will simplify blending soups – speedily, easily and to a good, smooth,
uniform texture – and it can happily cope with as much as 1 liter of liquid at a time. Food processors
are not always good for blending small quantities, so if you want a small amount of mayonnaise,
hollandaise, breadcrumbs, pesto or anything else that needs some quick, brief blending, user will
find a blender does a better job. Between handheld blender and food processor, with a hand-held
blender user have to do a little more work. In the goblet of a full-blown blender the ingredients are
pulverized at the press of a button in seconds; with the hand-held version user have to manipulate it
into the corners of bowls and pans to make sure the blades are reaching all the parts they need to.
Food processor can chop 450 g of onions in seconds and will therefore save masses of time. It can
also chop other vegetables, fruits and nuts. With a special attachment, by the food processors, user
can deal with cucumbers, apples, cabbages, potatoes and whatever needs to be sliced evenly and
precisely. It can be even chosen thick or thin slices.
What we already know, is that ergonomics is the adaptation of items to the user and to his
needs and physical requirements. Every object can be better or worse ergonomically user- friendly,
and our task is to adjust the hand blender to the user and all of the device’s dimensions to a woman's
arm.
What is also known to us is that it is difficult to take time for cleaning, especially of
household appliances that have a lot of parts and assemblies. If we can choose between time spent
on cleaning the devices and free time for oneself, we want to choose the second.
In addition to the survey we also did a research about women in kitchen. The kitchen is an
essential place of our life. The family, friends or relatives are often together in this room. Everybody
uses this place, of course each one according to their own habits. There are a lot of differences in the
kitchen between genders. Women and women differ in their conduct in the kitchen, which is
reflected in the use of devices.

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Project assignment and overview

When developing a new device for a certain part of the populace, we must take into account various
factors. At the beginning, we have to get to know the consumer. This we try to achieve with a set of
questionnaires and a research about today's woman in kitchen.
Second, we have to study the modern hand blenders, which is the device most similar to the product
we will be developing. In this context we have the complete technical background, ergonomics ...
Probably most importantly, we must also assure that (all) the technical dewomands and functions set
forth by the BSH Company are fulfilled:

Objectives :
- Electrically driven (could be Pedal powered )
- Perforwomances of basic functions of the product (blending and roasting of food) should be
excellent.
- Ease of cleaning; round shapes, no sharp edges, indentations, hidden corners.
- Easy and intuitive handling of the device.
- The size of the device should be compact to the size of the devices on the market.
- Ergonomic shape to should provide optimum and well balanced handling.
- Tools for different operations (blending, roasting …) should be designed into few (preferably
one) adaptable multipurpose tool.
- The fully functional tool must consist of one or maximum two parts.

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 - The device should fulfil all security standards (e.g. safe engaging, sharp blades hidden).
Source: EGPR, Handblender for women, dr.Marko Uplaznik, 18.2.2010.

It is of course very likely that we will not be able to satisfy the whole (rather extensive) list of
demands. Household appliances have been designed before and are being optimized for certain goal
audience even now, as every big producer of these devices is trying to do its best to get its share of
the market. Our goal is to go and try to come up with the best solutions that our resources and our
time together on this project provide.

Methodology

COMMUNICATION

PLANNING

MODELING

CONSTRUCTION

DEPLOY

Figure 1.1: Waterfall Model

We have decided to complete the project in simple waterfall model

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Communication Phase
Communication phase includes:
 Discussion of topic with guide
 Actual farm visit and understanding various farming method
 Literature survey
 Problem identification
 Analysis of problem
 Concept development
 Discussing various certainties and uncertainties

PLANNING PHASE
Planning phase includes:
 Process planning
 Raw material planning
 Force analysis
 Process scheduling

Modeling Phase
Modeling phase includes:
 Design of various components
 CAD modeling of components
 Assembly model of component
 Prototype model making

Construction and Testing

Construction phase includes:
 Selection of proper manufacturing methods
 Working as per process scheduling and plan
 Testing of equipment on field

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  Error analysis
 Repair if any

Deployment
 Comparing the project with the designed output
 Preparation of testing results
 Preparation of project report
 Final submission of project

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 2 Literature Survey

The flow of spherical particles in a tumbling blender is investigated using discrete element methods
(DEM). Simulations are performed on a collection of particles that are mono-disperse and bi-disperse in
size. The mono-disperse system is primarily used to assess the quality of mixing as a function of fill
level and time. Results reveal that radial convection is faster than axial dispersion transport. This slow
dispersive process hinders mixing performance in this geometry. We also find that both axial dispersion
and radial convection worsen as the blender fill level is increased. This trend is corroborated by recent
laboratory experiments performed in an identical geometry. Particle velocity profiles indicate that the
flow is composed of two regions: i) a high velocity layer cascading atop ii) a nearly ‘solid body’ rotation
region. Segregating mechanisms are investigated using bi-disperse systems, which show that small
particles segregate in pockets at both extremes of the axis of rotation. [1]

Granular mixing is a vital operation in food, chemical, and pharmaceutical industries. Although the
tumbling blender is by far the most common device used to mix grains, surprisingly little is known about
mixing or segregation in these devices. In this paper, we report the first fully three-dimensional particle
dynamics simulations of granular dynamics in two standard industrial tumbling blender geometries: the
double-cone and the V-blender. Simulations for both monodisperse and bidisperse (segregating) grain
sizes are performed and compared with experiment. Mixing and transport patterns are studied, and we
find in both tumblers that the dominant mixing mechanism, azimuthal convection, contends against the
dominant bottleneck, axial dispersion. The dynamics of blending, on the other hand, differs dramatically
between the two tumblers: flow in the double-cone is nearly continuous and steady, while flow in the V-
blender is intermittent and consists of two very distinct processes.[2]

Noncohesive granular materials in slowly rotated containers mix by discrete avalanches; such a process
can be described mathematically as a mapping of avalanching wedges. A natural decomposition is thus
proposed: a geometrical part consisting of a mapping wedge → wedge, which captures large-scale
aspects of the problem; a dynamical part confined to the avalanche itself, which captures details
emanating from differences in size/density/morphology. Both viewpoints are developed and
comparisons with experiments are used to verify the predictions of the models. In this article, we

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develop a model of granular mixing and show how to extend the model in order that it may: (1) handle
complicated geometries, (2) be applicable for 3-D mixers, (3) rapidly test mixing enhancement
strategies, and (4) incorporate differences in particle properties. In addition, an optimal fill level is
determined for several 2-D mixing geometries, and a novel hybrid - geometrical/dynamical -
computational technique is proposed. By merging the geometrical and dynamical viewpoints, this
technique reduces the computational time of a typical molecular-dynamics-type simulation by a factor of
15. The ultimate goal is to provide fundamental understanding and tools for the rational design and
optimization of granular mixing devices.[3]

We know different ways of processing food and for every way we can have different tools. The
variety of tools gives us the variety of functions that one kitchen appliance contains. But in today’s
fast world we want to have as little appliances and as little tools as we can to process a great variety
of food, that’s why we are trying to combine different ways of processing to be done with a single
and simple kitchen appliance and only few tools for it. Here we are gathering data about the existing
functions, so we can fill the need to minimize the tools we need and make the process of preparing
food simple and quick.

2.1 Definitions of functions

First, we researched definitions of the food processing functions and concluded that some of
them are alike and could be achieved with the same tool. For that purpose we gathered the basic
functions in three combinations that could each have one tool.

Cutting:
Mixing:  cutting
 kneading  crushing
 mixing  chopping
 whipping  slicing
 grinding
Process description:
Different ingredients have
Process description:
to be combined in a single
One or more ingredients
uniform mixture without
have to be processed in a
chopping any of them in the
way that they consist of
process.
smaller particles.
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Type of food:
Type of food:
Soft, powdery, liquid
Hard or semi-hard
 Combined functions

Blending:
 pureeing
 crushing
 meshing

Process description:
Different ingredients have
to be combined in a single
homogenous mixture in a
way that some of them are
cut in the process so the
mixture is smooth.

Type of food:
Semi-hard or soft or liquid

Overview of some existing appliances and their tools

2.1.1 Hand blenders

An immersion blender is a kitchen appliance to blend ingredients or puree food in the container in
which they are being prepared. They may be used for pureeing soups and emulsifying sauces. Some
can be used while a pan is on the stove.

1. Main tool:  blender stick

 cuts and blends the food
 for making puree, blending soups, spreads, crushing ice and soft food
 to use in an separate vessel (sometimes directly in the cooking pot on the stove)

2. Whipping whisks:
 mixing ingredients (powdery, liquid, very soft) without cutting them
 for whipping cream, whisking milk, mixing the mixture for backing…
 to use in an separate vessel always

3. Cutting blade:

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  to cut hard food, chop vegetables, meat, nuts
 needs pre-cut food (depends on the size of the food)
 comes with some instructions about how to cut, how long and how to prepare different types
of food
 always in a specific vessel for chopping

4. Grinding and slicing:

 different plate-knives for different sort of slicing and grinding
 specially designed container for processing food
 dishwasher safe (except for the container)
 has lots of parts to assemble
5. Kneading:
 new from Braun in the year 2009.

 kneads dough on the base of max. 250 g of flour.

Figure 1: Attachments of handheld blender

Blenders

A blender is a kitchen appliance used to mix ingredients or puree food. Blenders are also used to

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 prepare emulsions, such as mayonnaise, and cream soups. The term typically refers to a stationary,
upright electrical device. Can be more powerful than hand blender.

Figure 2: Blender

Mixers

A mixer is a kitchen appliance intended for mixing, folding, beating, and whipping food
ingredients. Mixers come in two major variations, hand mixers and stand mixers.

1. Main tool: whisks or wire whips

 mixing ingredients without cutting them
 whipping or beating cream
 separate vessel (for all tools)

2. Dough hook for kneading.

3. It can have the blender stick

Figure 3: Mixer Gorenje

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 3.DESIGN AND COMPONENTS

In our project, we will be designing a product, similar to a standard hand blender. Therefore, we
performed an analysis of the existing device, the basic construction, materials, the procedures, with
which the parts are produced... The technical date will serve as a basis for our own device.

The machine should be such that it should be adopted by the farmers who produce the corn in
small scale. It should be cost effective, which separates the corn seeds from its stem which
every individual farmer needs in their periodical agricultural activities. Machine is portable so
that it can be easily transported from one place to another. Bigger corn deseeding machine
have disadvantages like higher cost and bulkier in size.

Design procedure
Before we proceed to the process of manufacturing, it’s necessary to have some knowledge about the
project design essential to design the project before starting the manufacturing. Maximum cost of
producing a part of product is established originally by the designer.

Design procedure:

When a new product or their elements are to be designed, a designer may proceed as follows:
 Make a detailed statement of the problems completely; it should be as clear as possible & also of
the purpose
 for which the machine is to be designed.
 Make selection of the possible mechanism which will give the desire motion.
 Determine the forces acting on it and energy transmitted by each element of the machine
 Select the material best suited for each element of the machine.
 Determine the allowable or design stress considering all the factors that affect the strength of the
machine part
 Identify the importance and necessary and application of the machine
 Problems with existing requirement of the machine productivity and demand.

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The method of mixing used by women in Village self help group is to mix by hand. Most often the

container holding the paste is placed on the ground, and women stand over the bucket and bend at the

waste. Not only is mixing by hand tiresome and time consuming, but the bending can cause strain on the

back, making the process only suitable for younger women. In order to ensure an efficient development

of all aspects of the project the mixer was separated into three main components: blades, container, and

power source/transmission.

Blade Concept Designs

Proof of Concept Testing

The first step in selecting a blade design was proof of concept testing. For this, five different

blade designs were constructed and tested by a visual inspection of mixing food coloring into a mixture

of flour and water. From this testing, the helical blade inspired by an auger and the hollow blade

inspired by kitchen mixers were found to be inadequate. More information about blade selection can be

found in Appendix B.

Scale Reduction Testing

During the months of January and February, more testing was performed. Scale models of the

three best performing blade designs from the proof of concept testing were produced. This was done so

that they could be tested with the limited supply of actual shea paste that was available. After testing, it

was found that the asymmetrical blades were able to extract oil most efficiently. More information on

scale reduction testing can be found in Appendix C.

Power Source Concepts

There were two main power source. i.e Electrically and pedal powered

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 4. WORKING

CONSTRUCTION:

 The Blender fabricated in pillar shaped sturdy body, having top cover. Our specially designed
center pivoted fan like blade gives the best blending results due to Three dimensional action.
Thus every particle comes equally in contact with the heating zone and being roasted equally.
 In conventional Roasters the heating is achieved through the Jacket filled with special purpose
heating oil which is heated through Electrically operated oil immersed heaters. The heating
temperature is controlled through digital temperature controller which can be achieved up to 250
Deg. C. The production with conventional electrically heated roaster has been affected due to
recent power crises, the cost of the generator power with high electrical load is defiantly not
affordable. Considering these problems we will develope the Roasters with LPG (Gas) heating
arrangements.

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WORKING:

The machine is Mixer & Roaster (with Heating system). This Mixer cum Roaster Machine is in
Capacities ranging upto 100 kgs. The Roaster Machine can be used for roasting various types of
products like Onion, Coriander, Coconut, Spices, for removing moisture and increasing shell life of
Powder, Chemicals etc. with special types of valves. The same machine can be used for preparation of
Snacks foods such as IDLE / UPMA / GULABJAMUN Premix including heating of oil, and deep frying
of components such as Dhaniya, Mustered, Ground nuts, Mirchi, Kadipatta in oil. In these products the
moisture evaporation is more and drip age of condensed water in product is not acceptable. Keeping the
heating system off the same machine can be used for mixing any type of Powders, Spices powders,
Pickles etc. The Mixer machine can be used for blending various types of products in Powder, like,
Chilley, clove, Feenel, Black Peeper, Cardamom, Turmeric, dry Ginger etc.

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 5.ADVANTAGES, DISADVANTAGES & APPLICATION

Advantages:

 Homogenous mixing

 Improves Hygienic condition – Minimum hand contamination, avoids dusting of Material

 Reduction in Labour cost.

 Compact Size as compare to blender cum roaster available in market.

Disadvantages:

 Requires more maintenance.

Application:

 Roasting various types of products like Onion, Coriander, Coconut, Spices, for removing moisture
and increasing shell life of Powder

 Preparation of Snacks foods such as IDLE / UPMA / GULABJAMUN Premix including heating of
oil, and deep frying of components such as Dhaniya, Mustered, Ground nuts, Mirchi, Kadipatta in
oil

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 6.Expected Conclusions
The functions of the blander cum roaster differ from model to model which depends on
how many different attachments the device has. We can see on the market that hand blenders are
already capable of performing all the functions that a multi-functional appliance has, but on a
smaller scale. The success of a function and the amount of food that a function can process
depends on a motor power and quality of the tool. The variety of functions that one needs brings us
many different tools, which means lots of different parts to assemble and clean. This is
unacceptable for the lifestyle of a modern woman, so our product design process should be
oriented towards the simplification of the tools and producing only few tools

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 REFERANCES

 P. E. Arratia, N.-h. Duong, F. J. Muzzio, P. Godbole, and S. Reynolds, "A study of the mixing
and segregation mechanisms in the Bohle Tote blender via DEM simulations," Powder
Technology, vol. 164, pp. 50-57, 5/4/ 2006.
 M. Moakher, T. Shinbrot, and F. J. Muzzio, "Experimentally validated computations of flow,
mixing and segregation of non-cohesive grains in 3D tumbling blenders," Powder Technology,
vol. 109, pp. 58-71, 2000.
 J. McCarthy, T. Shinbrot, G. Metcalfe, J. E. Wolf, and J. M. Ottino, "Mixing of granular
materials in slowly rotated containers," AIChE Journal, vol. 42, pp. 3351-3363, 1996.
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