Design, Fabrication, and Optimization Studies of a Groundnut Kneader
Nigeria's small-scale oil extraction remains a significant bottleneck. In this study, an improved groundnut kneader was designed, fabricated, and evaluated based on groundnut oil extraction. Also, some pertinent parameters of the developed kneading machine including machine speed, finger numbers, and water temperature were successfully optimized. The result of the study revealed that the highest number of fingers (F3) produced the highest machine efficiency of 78.39% and maximum output capacity of 17.97 kg/h while the lowest efficiency of 69.74% and the lowest output capacity of 10.79 kg/h were recorded at the lowest number of fingers (F1). The highest oil yield of 38.84% was obtained at the water temperature of 60°С, while the lowest groundnut oil yield of 33.7% was recorded at 40°С. The optimum machine efficiency, output capacity, and yield of 80.9%, 19.98 kg/h, and 19.73% were obtained when the machine speed, water temperature, and the number of fingers were 400 rpm, 60°С, F3 for speed, water temperature, and the number of fingers respectively. The results indicated that as the speed (rpm), water temperature (°С) and fingers were increased the responses such as efficiency (%), oil yield (%), and output capacity (kg/h) were increased. From the performance evaluation of the kneader, it was observed that all the evaluated factors are significant at p ≤ 0.05. Finger number, water temperature, and speed significantly impact kneader oil yield, efficiency, and output capacity; modelling equations were valid and show no significant difference between the statistical and experimental values.
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