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Design and Fabrication of Milk Churner Final Project

Thank you for the summary. I appreciate you taking the time to understand the key points and provide a concise overview.

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Ibrahim Abdu
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571 views17 pages

Design and Fabrication of Milk Churner Final Project

Thank you for the summary. I appreciate you taking the time to understand the key points and provide a concise overview.

Uploaded by

Ibrahim Abdu
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd
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Design and fabrication

of milk churner

By:
Ibrahim Abdu
Ibsa Gelan
Advisor: Mufid Siraj
Yosef Estifanos
Mr. Shewarega Habtamu
(PhD candidate)
Outline
Introduction And Literature Review

Objective

Materials and Method

Result and Discussion

Conclusion

Recommendation
Introduction and literature
review
• Churning converts oil-in-water (O/W) to water-in-oil
(W/O).

• Butter Churner separates butterfat from the buttermilk.


butter Butter milk

• End products are butter and buttermilk.

• The butter churning process can be batch or


continuous.
Cont’d. . .
• Butter usually can be made from Cream
(separated from milk) or Soured milk.
Literature Review
Swinging

Dash

Rotating
Factors Affecting Churning
• Temperature

• Sweetness or Sourness of Cream

• Fat Composition

• Effect of Acidity

• Effect of angular velocity

• Effect of viscosity of the cream


Objective
• The general objective of this project is to design
and fabricate milk churner.
Specific Objectives
1. Design stirrer and volume of electrically
operated butter churner.
2. Evaluate and compare the performance of
fabricated and traditional butter churner.
3. Analyze the cost of milk churner fabrication.
Materials and Method
Table 1: Components of the milk churner
No. Part name Specification Material of Quantity
construction

1 Container Volume: 20 liters Thin sheet metal 1


2 Bearings Number: 2 stainless steel 2
3 Motor Power: 130W iron, nickel, and cobalt 1

4 Shaft Length:45 cm Iron 1


Diameter:8mm

5 Flat head Length:38cm Thin sheet metal 1


Width:24

6 Stand Height: Mild steel 1


Length:
Width:

7 Valve   Stainless steel 1


8 Blade   Stainless steel 3
9 Hopper lead Length: Transparent fiber glass 1
Width: sheet

10 Electrode 30 pieces   30
11 Grinding disk 1 piece   1
12 Cutting disk 3 pieces   3
13 Rivet 50 pieces   50
Methodology
• The intended milk churner is working in batch
wise process.
• A container will be used to make butter
granules from 10 liter sour milk.
• 3 blades are provided inside to break the fat
globule membrane.
• Dash milk churner.
Cont’d . . .

• The shaft will rotate by an electrical motor


positioned next to the container.
• A valve will be positioned at the bottom of the
container.
• Hopper lid at the center of the closing.
• Stand for both the container and the motor.
RESULTS AND
DISCUSSION
• The container has, half cylinder
part and rectangular part.
• The volume of the cylinder fabricated is 20
liter or 0.02m3.
• Taking the volume as a base the possible
dimensions are calculated.
• Taking torque needed for the shaft as a base
the power needed is calculated.
Cont’d. . .
• The dimensions of the blades are calculated
depending on the size of the container.
• Recommended Blade to blade and blade to
wall spacing is taken.
• 600g of butter is recovered after churning for
56 minutes.
Discussion
• Significant difference between traditional and
modern churner is observed.
Table 2: Cost analysis
No. Part name Specification Material of Cost (ETB)
construction

1 Container Volume: 20 liters Thin sheet metal 250

2 Bearings Number: 2 stainless steel 180


3 Motor Power: 130W iron, nickel, and cobalt 6000

4 Shaft Length: 45cm Iron 25


Diameter:8mm

5 Flat head Length:38cm Thin sheet metal 50


Width:24cm

6 Stand Height:40cm Mild steel 180


Length:120cm
Width:30cm

7 Valve ½ type Stainless steel 110


8 Blade Length: 10cm Stainless steel 120
Width: 10cm

9 Fiber glass Length:10cm Transparent fiber glass 20


Width:10cm sheet

10 Electrode 30 pieces   90
11 Grinding disk 1 piece   180
12 Cutting disk 3 pieces   240
13 Rivet 50 pieces   50

Total= 7,495 ETB


Conclusion
• Milk churner can be made in our country.
• 500g in 65 minute and above Vs 600g in 56
minute.
• Therefore the improved milk churner is more
efficient and has to be introduced for farmers.

Traditional
churner
Improved
churner
Recommendation
• Based on the results gained from the study, the
following suggestions have been made for
future work.
- Improved milk churner should be encouraged.
- The by product, butter milk, should be used for
production of cheese.
- Continuous over batch.
- Repetitive test by changing parameters affecting
the process.

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