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Mechanical Churner

This document is a synopsis for a project titled "Mechanical Churner Machine". It aims to develop a working model of a mechanical churner to reduce the time and workload spent by women farmers in churning activities. The synopsis outlines the objectives, group members, guide, cost estimate, working principle and proposed work plan for the project. It also provides a literature review on previous studies related to butter churning and the relevance of mechanizing the traditional churning process.

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Raja Mane
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362 views10 pages

Mechanical Churner

This document is a synopsis for a project titled "Mechanical Churner Machine". It aims to develop a working model of a mechanical churner to reduce the time and workload spent by women farmers in churning activities. The synopsis outlines the objectives, group members, guide, cost estimate, working principle and proposed work plan for the project. It also provides a literature review on previous studies related to butter churning and the relevance of mechanizing the traditional churning process.

Uploaded by

Raja Mane
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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SYNOPSIS

ON

“Mechanical Churner
Machine”
Shriram Shikshan Sanstha’s
Shriram Institute of Engineering &Technology (Polytechnic), Paniv
Instt. Code: 0994

A
SYNOPSIS
ON
“Mechanical Churner Machine”
Shriram Institute of Engineering & Technology (Polytechnic) Paniv
DME (MECHANICAL)

Department of Mechanical Engineering 2020-2021


TITLE:- Mechanical Churner Machine
 Development of the working model of the our project
 To reduce time spent and women farmers work load in churning activity.
 To analyze the technology according to women’s needs and capabilities.

 GROUPMEMBERS:-

Sr. No. Name of the students Roll No. Signature


01
02
03
04

 NAMEOFGUIDE:- Prof. Kale A.D.


Shriram Institute of Engineering & Technology (Polytechnic), Paniv
Department of Mechanical Engineering

Certificate
This is to certify that Synopsis of Project

“Mechanical Churner Machine”


is the original work proposed by
Sr. No. Name of the students Roll No.
01
02
03
04

Group No.
Under the guidance of Prof. Kale A. D.

Department of Mechanical Engineering


In Partial fulfillment of Diploma in
Mechanical Engineering, MSBTE
Mumbai.
Certificate of

Synopsis

Approval By

Examiners

This is certified that the synopsis for the project “Mechanical


Churner Machine” proposed by
Sr.no. Name of the students Roll no.
01
02
03
04

Is approved for the proposed work for the Diploma in Mechanical


Engineering of MSBTE, Mumbai.

Prof. Kale A. D. Mr. Kale A. D. Mr. Lawand S.


(Guide) (Project Co-ordinator) (H.O.D)
LITERATUREREVIEW:-

Adarsh M. Kalla & et al., they are presented the A survey of traditional butter making in
India would reveal that butter production in rural areas is still not technically advanced. To
overcome this problem, a skid mounted improved frustum cone shaped insulated butter churn of
small size was developed. In the present improved butter churn, the churning time required is
reduced by providing internal stirring wing, thus, the process becomes more efficient with
reduced labour requirements. With this churn cream from about 100 liters of milk could be
processed daily into butter. In India small capacity skid mounted improved butter churn would
prove to be economic and efficient.
Adarsh M. Kalla & et al., they are presented the proposed to develop a batch butter churn
and characteristics of the churning process. The efforts were made to optimize the batch butter
making process to obtain a high yield and good quality of butter. The effect of churning
temperature and churn speed on the churning time and other butter output were investigated. The
various factors viz. acidity, fat percentage, ageing temperature and time were kept constant. The
churning temperature and churn speed and their interaction showed a significant effect on
churning time and quality of butter. The further analysis indicated that churning of cream at
churning temperature of 10˚C and churn speed of 60 rpm was found to be satisfactory for
obtaining good quality of butter.
DR. Ahmad Aljaafreh & et al., they are presented the butter has always been made from
yogurt. When a sufficient amount of sheep milk has been collected, it is fermented then churned
by mechanical shaking until butter granules are formed. In making butter from yogurt, the
objective of churning is to extract the maximum amount of fat by transferring the emulsion from
oil in water to water in oil. The liquid that remains after extracting butter - buttermilk - is used to
produce a type of dry yogurt called Jameed, a local dairy product in Jordan. This traditional
method of churning is time-consuming, perhaps taking more than two hours. Observations made
of traditional butter-making by smallholders have indicated that the process should be improved
by increasing the efficiency of fat extraction from the yogurt and reducing the processing time,
thereby improving the economic return. Toward this end, this research has achieved tow
objectives, the first is designing one unit to process and automate the butter churning process,
and the second one is improving the churning process efficiency. The ultimate goal of this
research is achieved by building a one machine for the local organic butter, Fat and Jameed
manufacturing. A device is developed that rapidly and consistently agitates milk to churn butter.
This device has passed through several phases of development over the last years. Many
experiments have been done to design and select churn parameters like rotor velocity, churn
temperature. Many experiments also have been done to select the best sensors that can be used to
control the whole process which includes heating, cooling, fermentation, and churning.

RELEVANCE:-

Bilona Ghee is prepared by the traditional bilona churned method. You obtain desi ghee
from curd route. Where you first obtain milk from desi cows, only 70% of milk is obtained and
30% left for the calf. Then you boil milk in earthen pots and keep the milk overnight to make
curd out of it. Once you have curd, you need to make butter out of curd and then this butter got
boiled to evaporate water from ghee and the fat (clarified butter) is separated from the milk
solids.

Basically, there are three processes of making Ghee:


 From Butter: It takes around 20 minutes to make butter from milk, and another 20 min
to melt the butter to form ghee.
 From Cream: It takes 1 hour to separate cream from 500 liters of milk. The cream is
then heated to form ghee.
 Ghee from Yogurt: Krishna was said to be very fond of this ghee as a young child, to
fuel his intellectual powers and spiritual development. Milk to yogurt and yogurt to makkhan
using bilona or traditional churning process and makkhan to ghee is the traditional Vedic process
of making ghee. By directional churning process increases medicinal properties also known as
the ancient Vedic process.
Now the project mainly concentrates on designing a suitable operating system. To
maintain simplicity and economy in the design the locally fabricated unit has been used. Our
project achieves higher safety, reduces human effort, increases the efficiency, reduces the work
load, reduces the fatigue of workers and reduces maintenance cost.

CONCEPTUALDIGRAM:-

Mechanical Churning Machine


Rack & Pinion
Power Supply

Frame Motor

Bush
Churner

PRINCIPLEOFOPERATION:
Initially, depending on climatic condition milk is stored in storage utensil for two to three
days to make yogurt. Before start the operation, the churn positioned at the desired place below
to churner; then the sour milk poured into utensil. After checking the rack and pinion tightness so
that the motor start working and the rotational movement of the motor transferred to into the
linear motion, the linear motion to convert clockwise motion & anticlockwise motion using rack
& pinion. Blades fixed on the periphery of the vertical shaft ensure maximum mixing and
rotation of yogurt. Due to turbulence movement of sour milk butter grain will be formed. The
formation of granules inspected through eyeglass occurred at the center of hopper lid. Finally
butter grain will be collected by hand from the surface of hopper, blades and floating on the
surface of yogurt liquid. The process takes 15–25minutes depend on the temperature, humidity,
quality and quantity of yogurt.

PROPOSEDWORK:-

 Design of shaft.
 Manufacturing of churning blades.
 Fabrication off frame.

APPROXIMATECOSTEXPENDITURE:-

Sr. No. Name of the Part Cost


1 Motor 12 vdc 2500
2 Rack & Pinion 3500
3 Bush 300
4 Churner 200
5 Power Supply 600
6 Frame Structure 1000
Total 8100/-

REFERENCES:
1) R.S. Khurmi and Gupta, “Machine Design” 14th edition, S. Chand
2) V.B. Bhandari, “Machine Design” 3rd edition, Tata McGraw Hill
3) U. C. Jindal, “Machine Design”.2 reprint edition, Pearson Education India
4) Richard G. Budynas and J. Keith Nisbett “Mechanical Engineering Design” 9th edition,
Tata McGraw Hill
5) Hall, Holowenko, Laughlin “Theory and problems of Machine Design” Reprint 2005
edition, McGraw Hill
6) PSG, “Design Data Book” 8th edition, PSG College of Technology Coimbatore

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