BATANGAS STATE UNIVERSITY

COLLEGE OF ENGINEERING, ARCHITECTURE AND FINE ARTS

MECHANICAL ENGINEERING DEPARTMENT

Topic Proposal
Design and Development of Squash Boiling and Mixing Machine for Squash Jam
Production

Submitted by:
Aguilar, Jerson Barcel G.
Castillo, Juara M.
Eje, John Paulo A.
ME - 5204

Submitted to:
Engr. Donnalyn C. Cabaces
Instructor

December 10, 2015

General Subject Area: Industrial Processes

Specific Subject Area: Boiling and Mixing
Gap Analysis:
Increase production rate Reduces manual labor Lessen the time of
in boiling and

Increase production

production

rate

mixing squash

Lack of funds

Insufficient Knowledge Time allotment No access on squash

And lack of facility

Cooperation of

Members

Manual Boiling and

Availability of Materials Budget

Squash

boiler and mixer

The need of the machine

and Resources

lack of manpower

Mixing of squash

Rationale:

and commitment

in the production line

low productivity

time consuming

and output

known

a genus of herbaceous vine in

the

as

kalabasa

in

the

gourd family, Cucurbitaceae,

Philippines,
also

known

is
as

cucurbits, native to the Andes and Mesoamerica. Five species are grown worldwide for
their edible fruit, variously known as squash, pumpkin, or gourd depending on
species, variety, and local parlance, and for their seeds. First cultivated in the Americas
before being brought to Europe by returning explorers after their discovery of the New
World, plants in the genus Cucurbita are important sources of human food and oil.

Other kinds of gourd, also called bottle-gourds, are native to Africa and belong to the
genus Lagenaria, which is in the same family and subfamily as Cucurbita but in a
different tribe. These other gourds are used as utensils or vessels, and their young fruits
are eaten much like those of Cucurbita species. The mechanical engineering students
of group 02 Section 5204 of Project Study I of Batangas State University suggest a
Squash Boiling and Mixing Machine For The Sambungan Womens Organization Rural
Improvement Club. It will lessen the manual labor cost and lessen the time in boiling
and mixing squash.
The design of the machine will be developed based on the studies that will be
conducted. However, the machine will be modified and customized according to the
locally available materials.

Objectives of the Study

The main concern of this study is to develop a Squash Boiling and Mixing
Machine for Squash Jam Production
Specifically, this study aims to:
1. Design the machine by taking into the description of the following:
1.1 Material specifications
1.2 System components
2. Fabricate the machine according to the

design

specifications and

requirements.
3. Conduct preliminary testing of the Boiling and Mixing Machine for Squash
Doughnut Production in terms of:
3.1 Operating capacity of the machine
3.2 Operating speed
4. Conduct final performance testing of the fabricated machine in terms of:
4.1. Boiling Efficiency
4.2. Mixing Efficiency
4.3. Production Rate
5. Develop an operational manual for the fabricated Boiling and Mixing Machine
for Squash Jam Production.

Proposed Topic: Design and Development of Squash Boiling and Mixing Machine for
Squash Jam Production

End-user: Sambungan Womens Organization Rural Improvement Club

Gantt chart:
Activities
1.Topic

November

December

January

February

March

April

Means of Verification
Proposal (Extension form)

Proposal/Finding Enduser.
2.Development of the

Picture

topic.
3.Defense of chapter 1,

Signatories of the adviser

2 and 3.

and the panels.