Latest Fyp Group Report

FINAL YEAR PROJECT PROPOSAL
TITLE: BUBBLE RICE CHOCOLATE

VENDING MACHINE
NAME: NAME: NAME: NAME:

MUHAMMAD MUHAMMAD FATIN NABIHAH MUHAMMAD
IZZUDDIN BIN ZARIQ HAKIMI BINTI ISMAIL SHAHIR
HAMZUL BIN MOHD ZAKIR (MEC157781) IZZUDDIN BIN
(MEC1571090) (MEC1571053) ABD KHALEK
(MEC157307)
GROUP: MCH 73
SUPERVISOR: MISS NOR AZUAMY
TRADE: SEM 6 / MECHA 7

MEC Project proposal- IEP0722MEC
I ND U S T R I AL E L E C T R O N I C S D E P A R T M E NT
Contents
1. Introduction ........................................................................................................................................ 4
2. Problem statement ............................................................................................................................. 5
3. Market study ....................................................................................................................................... 5
3.1 Target market................................................................................................................................ 5
3.2 Current available machine ............................................................................................................ 6
4. Item/Product to be produce/ Process/ Service .................................................................................. 7
4.1 Material ......................................................................................................................................... 7
4.2 Dimension ..................................................................................................................................... 8
4.3 Physical characteristic ................................................................................................................... 8
4.4 Additional valuable info. ............................................................................................................... 9
5 Manual process study ........................................................................................................................ 10
5.1 Methodology............................................................................................................................... 10
5.2 Time taken for each and overall process .................................................................................... 11
5.3 Additional valuable info. ............................................................................................................. 11
6. Current available process study ........................................................................................................ 12
6.1 Mechanism.................................................................................................................................. 12
6.2Technology ................................................................................................................................... 13
6.3 Time taken for each process ....................................................................................................... 13
6.4 Additional valuable info .............................................................................................................. 13
7. Project objective ............................................................................................................................... 14
8. Process flow sequence ...................................................................................................................... 15
9. Design Concept ................................................................................................................................. 16
9.1 First design concept sketch ......................................................................................................... 16
9.2 First design advantage and disadvantage ................................................................................... 16
9.3 Second design concept sketch .................................................................................................... 17
9.4 Second design advantage and disadvantage .............................................................................. 17
9.5 Design Selection .......................................................................................................................... 18
10. Power supply wiring diagram.......................................................................................................... 19
10.1 Device and rating ...................................................................................................................... 19
10.2 Power device symbol ................................................................................................................ 20
11. Main controller wiring diagram ...................................................................................................... 20
11.1 Power supply connection.......................................................................................................... 20
11.2 Input output port ...................................................................................................................... 21
2
11.3 Symbol....................................................................................................................................... 22
12. Actuator wiring diagram ................................................................................................................. 23
13 Software ........................................................................................................................................... 23
13.1 Main flowchart .......................................................................................................................... 23
13.2 Sequence step diagram ............................................................................................................. 23
13.3 Human Machine interface ........................................................................................................ 24
14 Selected method .............................................................................................................................. 28
14.1 Method ..................................................................................................................................... 28
14.2Mechanism................................................................................................................................. 29
14.3Technology to be applied........................................................................................................... 29
15. Mechanical design .......................................................................................................................... 30
15.1Overall Machine Isometric diagram........................................................................................... 30
15.2 Station/Parts Assembly drawing ............................................................................................... 30
15.3 Exploded view and BOM ........................................................................................................... 30
16. Actuator sizing ................................................................................................................................ 31
16.1 Free body diagram and Calculation .......................................................................................... 31
17. Process Timing Diagram .................................................................................................................. 37
17.1 Cycle time calculation ............................................................................................................... 37
18 Safety ............................................................................................................................................... 38
18.1 Requirement ............................................................................................................................. 38
18.2 Feature ...................................................................................................................................... 39
19. Estimated cost................................................................................................................................. 40
19.1 Main controller and HMI........................................................................................................... 40
19.2 Power related device ................................................................................................................ 40
19.3 Sensor........................................................................................................................................ 41
19.4 Actuator .................................................................................................................................... 41
19.5 Standard mechanical part ......................................................................................................... 41
19.6 Fabricated part .......................................................................................................................... 42
19.7 Miscellaneous ........................................................................................................................... 43
20. Hazard Analysis Critical Control Point (HACCP) .............................................................................. 44
21. Conclusion ....................................................................................................................................... 45
3
1. Introduction
Chocolate is among the most famous food in the world and can be used in many
kinds of dishes and desserts. In Malaysia, bubble rice chocolate is famous for its taste and
presentation. Therefore, automate the process could increase the popularity and fill the
high demands for the product.
In order to do so, our group has decided to design and construct a Bubble rice
chocolate vending machine as our final year project. The Bubble rice chocolate vending
machine consists of 3 processes which is the cup transferring process, the selection process
where the bubble rice and topping will be inserted into cup, and lastly the chocolate pouring
process.
Each process has its own actuator and sensor to carry out the required function for
this machine. The cup transferring process uses a stepper motor and a ball screw to carry
the cup to the respective station. The selection process is equip with a linear actuator that is
connected to several volumetric cups. The actuator will push the volumetric metric cup
containing toppings into the cup. Lastly, the chocolate pouring process uses a peristaltic
pump and a load cell to measure the amount of chocolate poured into the cup.
Bubble rice chocolate machine must be reliable, robust, secured and more
importantly must follow the HACCP seven principles due to involvement of food. Our
machine must also be fast, efficient and safe to be used.
4
2. Problem statement
Bubble rice chocolate is one of the popular products sold everyday in Malaysia but
making one manually is challenging and can be quite messy to produce. To make a single
bubble rice chocolate requires 25 seconds manually. Moreover, the entire process can be
hard to clean up and difficult to remove because of the chocolate. There is also the matter
of inconsistency where measurements can be different in each cup and requires more time
to adjust the weight and volume.
3. Market study
3.1 Target market
Our target market are consist of shopping malls, supermarkets and food courts. This
is because we require an area where there is many people and at a location where food
usually sold. To make this machine profitable, the product is sold in large amount of
quantity.
Next, this bubble rice chocolate machine is easy to handle. It just needs a few
actuators to operate it and maintenance could be a breeze. This machine save energy and
time because we do not need any human to focus on the machine. The operator just needs
to observe and fill the required ingredients if one of them finishes. Other than that, all the
processes will be conducted automatically by the machine.
Last but not least, it can be said that this bubble rice chocolate machine will
be very useful for our target market as it can help them to gain an additional income from
this machine. Furthermore, all the cases they faced before, that did not manage to fulfil
their desire and satisfaction value, can be avoided by using this machine.
5
3.2 Current available machine
Drinks vending
PRODUCT CNC Machine Drinks filling machine
machine
DESIGN
PRICE RM810.40 RM6500.00 RM415.35

DIMENSIO
N 26x24x22cm 192x118x85.5cm 10x23x15cm
(L*W*H)
PROCESS
Transferring process Selection process Liquid pouring process
TYPE
The uses of stepper With the help of a A peristaltic pump and
motor, ball screw and constant load spring load cell is present to
linear guides to carry and a linear actuator, measure liquids in
FEATURES out transferring the machine was able container with
process at different axis to carry out selection accuracy.
with precision. process easier.
6
4. Item/Product to be produce/ Process/ Service
4.1 Material
Bubble rice
It is a grain like biscuit with a crispy texture. The bubble rice is the main
ingredient. It is made of processed flour that is already pre packed for
consumer uses.
Chocolate coin
A milk chocolate is the second ingredient that makes the bubble rice
chocolate. The chocolate will be mix with bubble rice and later on with
topping. The chocolate requires some butter to reduce the viscosity of the
chocolate to ease the flow of chocolate.
Toppings
There are 3 toppings for the bubble rice chocolate to compliment the product
even more. Each toppings has different the shape and size for the product.
The amount can always be vary by changing the volume of the volumetric
cup.
Paper cups
The type of cups used is paper is biodegradable and recyclable. The paper
cups are stackable and light in weight.
7
4.2 Dimension
The overall dimension bubble, chocolate coin and paper cup is:
Height 10mm
Bubble rice
Width 5mm
Diameter 25mm
Chocolate coin
Thickness 2mm
Height 75mm
Paper cups
Diameter 70mm
4.3 Physical characteristic
Physical characteristics of paper cup

Color White/patterned
Shape Cylinder
Type of cup Paper
Physical characteristics of chocolate coin

Color Brown
Shape Disc
Weight 3g/pcs
Taste Sweet
Physical characteristics of bubble rice

Color White
Shape Oval
Texture Crunchy
8
4.4 Additional valuable info.
The dimensions for toppings was not included because the size of the toppings are
different and small to measure. To measure the topping, we need a micro meter to measure
because a Vernier calliper was not accurate to measure a small piece. At that time, the only
tool that we have is only a Vernier calliper.
9
5 Manual process study

5.1 Methodology
The steps in making a bubble rice chocolate is:

Steps Instructions Image
Measure 30g of bubble rice and pour it

1
into the paper cup.
The chocolate is then be measured 30g

2 for each jar and pour it into the paper
cup.
3 There are three types of toppings that can be selected:
Name Chocolate smarties Chocolate rice Almond grains
Product
Scale
10
Weight 5g 2g 2g
The bubble rice, chocolate and the

chosen topping will be put into a cup.
4
The product is done.
5.2 Time taken for each and overall process
Ingredients
Total time
Bubble rice Chocolate Toppings
Attempts (seconds):
First attempt 8 13 5 26
Second attempt 7 11 5 23
Third attempt 9 10 6 25
Average time: 25 seconds
5.3 Additional valuable info.
. The time taken for each and overall process includes the time to correct the
measurement to it desired weight due to overfill or under fill the measuring scale. The time
also include the time to pick the ingredients out from their respective packages. As for
chocolate, the time does not include to melt the chocolate.
11
6. Current available process study

6.1 Mechanism
 Transferring process
By using a conveyor belt or a linear guide that is equipped with stepper motor, a
product can go from a single station to the other station to complete the whole
sequence of a production line.
Another mechanism is the 3D printer which has a ball screw and a linear guide to
bring the extruder at the x and y axis along the work table. All movements are
controlled by several stepper motors.
 Chocolate filling process

Chocolate is transferred from a reservoir to the required destination using a pump
equipped with a servo motor. The servo motor gives feedback the amount of litre
per cycle. To accurately measure the weight, a load cell is added to the process.
 Selection process
Multiple buttons was assigned with an input to each product in a programmed in a
vending machine. The buyer will press a button which gives an input that will be
selected as the wanted product.
12
6.2 Technology
Process Technology applied

 Stepper motor
Cup transferring process  Linear guides
 Conveyor belt
 Pump
Chocolate filling process  Load cell
 Sensor
 Pneumatic cylinder
 Linear actuator
Selection process
 Gripper
 Stepper motor
6.3 Time taken for each process
Time
Process
(seconds)
Transferring process 12
Chocolate filling process 4
Selection process 4
Total time: 20 seconds
6.4 Additional valuable info
For the machine, we have set an approximately 30 seconds for the whole process to
finish. This is slower according to the manual process that was carried out before, but speed
of the machine was not our target. Also, we substitute the use of weight as a basic
measurement to volume because lack of actuator to control the input of ingredients into
the cups.
13
7. Project objective
1) To make a Bubble rice chocolate vending machine.
 Nowadays, mostly everything is automated for various processes. Therefore, we

provide this machine for those who is eager to automate their product. By doing so,
they can improve their product’s quality and reputation.
2) To achieve a production rate of 1 cup of bubble rice chocolate in 20 seconds.
 Our main target is to produce bubble rice chocolate that produce minimal mess and
accuracy in a short period of time. Our machine can conduct multiple processes at
one time to ensure to utilize the full time required to make a single cup of bubble
rice chocolate.
3) To produce bubble rice chocolate in a 50g of chocolate and 30g of bubble rice.
 These days chocolate has become everyone’s favourite. This is one of the reasons
why we chose to make bubble rice chocolate vending machine. We believe that the
output will be satisfying with 50g of chocolate and 30g of bubble rice for the perfect
mix for a single cup.
14
8. Process flow sequence
START
Transferring process
Paper cup moves from a station to another by a ball

screw. The ball screw is controlled by a stepper
motor to each station accurately.
Chocolate filling process
After bubble rice is put into the paper cup, chocolate

flows to the cup by a peristaltic pump. A load cell stops
the pump when the weight has been reached.
Selection process
Linear actuator is used to push the volumetric cup

containing topping into the cup at the selected
topping station.
END
15
9. Design Concept
9.1 First design concept sketch
9.2 First design advantage and disadvantage
ADVANTAGES DISADVANTAGES
The machine is large and can support a lot The size of the machine is big and tall and
of ingredients to make a lot of bubble rice might be expensive to build.
chocolate.
The linear mechanism uses a linear guide to The linear guide can be very expensive and
smooth the process and increase the may be out of our budget.
efficiency of the machine.
The machine has a big display that enables Due for the purpose of display, ergonomics
customers to observe the whole process. was sacrificed to ensure the display is
within eye view level.
16
9.3 Second design concept sketch
9.4 Second design advantage and disadvantage
ADVANTAGES DISADVANTAGES
The machine is lowered compared to the It reduces the maximum amount of
previous machine to enable easier refilling ingredients that can be fill in the machine
of the machine. and might require constant refilling.
The linear mechanism uses a linear There is a possibility of misalignment that
bushings instead of a linear guide to reduce that can take time to adjust the position of
the cost of mechanical parts. the liner bushing.
The machine uses a coin acceptor instead Customers need to go to a counter to buy
of bill acceptor so that only a single token the token so that the machine can be use
can be inserted into the machine. by the customer.
17
9.5 Design Selection
We have chosen to use the second design because:
 The machine is cheaper compared to the first design because of the reduce size and
cheaper mechanical parts.
 The machine fabricated parts are easier to make because the cup moves from a
station to another.
 The machine is more compact and more ergonomics than the first design because
easy refill and height of placing cup.
18
10. Power supply wiring diagram

10.1 Device and rating
No. Device Description Power Figure
Give DC supply to the

1. Power Supply 240 W
machine.
2. PLC S7-1200 30 W
SIEMENS SIMATIC
3. HMI HMI Basic Panel 9.6 W
KTP400.
Pump chocolate to
4. Peristaltic pump paper cup and acts as 33.6w
valve.
Push volumetric cup

5. Linear actuator containing toppings 18W
into paper cup.
Moves the ball screw

that controls the
6. Stepper Motor 55.2W
distance travel to each
station.
19
10.2 Power device symbol
No. Device Symbol
1. Main switch
2. Main Circuit Breaker (MCB)
3. Earth –Leakage Circuit Breaker
4. 3 Pin Socket
5. Power supply
6. DC motor
7. Stepper motor
11. Main controller wiring diagram

11.1 Power supply connection
20
11.2 Input output port

Input
Name Address Comment

START PB I0.0 Start Push Button
STOP PB I0.1 Stop Push Button
RESET PB I0.2 Reset Push Button
EMERGENCY PB I0.3 Emergency Push Button
CA I0.4 Coin Acceptor
LS1 I0.5 Door Limit sensor
LS2 I0.6 Home Limit sensor
LS3 I0.7 Over Travel Limit sensor
S1 I1.0 Cup Sensor
S2 I1.1 Bubble Rice Sensor
S3 I1.2 Topping Sensor 1
LC1 IW2.0 Load cell positive
LC2 IW2.1 Load cell negative
Output
Name Address Comment

CW Q0.0 Stepper Motor Forward
CCW Q0.1 Stepper Motor Reverse
R1 Q0.2 Linear Actuator Extend
R2 Q0.3 Linear Actuator Retract
R3 Q0.4 Peristaltic Pump
H1 Q0.5 Green Lamp 1
21
H4 Q1.0 Red tower lamp

H5 Q1.1 Yellow tower lamp
H6 Q1.2 Green tower lamp
11.3 Symbol
No Device Symbol
1 Push button normally open
2 Push button normally close
3 Emergency push button
4 Switch normally open
5 Proximity Sensor
6 Relay
7 Lamp
22
12. Actuator wiring diagram
Stepper motor circuit diagram
13 Software
13.1 Main flowchart
13.2 Sequence step diagram
23
13.3 Human Machine interface
24
25
26
27
14 Selected method
14.1 Method
For our project, there are 3 important processes that need to be done to make the bubble
rice chocolate.
Transferring process
1. Insert paper cup into the cup holder.
2. The sensor at the cup holder will detect the presence of the paper cup.
3. The stepper motor will turn ON and will start the transferring process from one
station to the other in a sequence.
4. After the sequence is completed, the stepper motor will bring the cup back to home.
Chocolate filling process

1. The chocolate process is equip with a peristaltic pump to pump the chocolate into
the cup.
2. To measure the right amount of chocolate poured into the cup, a load cell is placed
under the cup and will measure the weight of the chocolate.
3. After the right amount of chocolate is poured into the cup, the pump will stop.
Selection process
1. The linear mechanism will turn at several steps to the station that is selected.
2. A linear actuator will start to extend and retract at their respective place depending
on the customer’s choice.
3. The topping at the selected place will be added into the cup.
4. The station will measure the topping by a volumetric cup.
28
14.2Mechanism
Types Description
A stepper motor is attached to the ball screw to control the distance
Transferring
travel. The mechanism is supported with a linear rod and bushings. The
mechanism
ball screw will move the paper cup forward and reverse.
The peristaltic pump acts as a pump and a valve. To control the amount
Chocolate filling
of chocolate into the cup, a load cell is used to measure the weight of
mechanism
the chocolate.
The ball screw carries the linear actuator to the designated station.
Selection When the ball screw stops at a station, the linear actuator will extend
mechanism and retract. When extends, it pushes the volumetric cup containing
toppings into the paper cup.
14.3Technology to be applied
Process Technology applied

Electrical parts:
1. Stepper motor
2. Limit sensor
Transferring process Mechanical parts:
1. Rolled ball screw
2. Linear rod
3. Linear bushings
Electrical parts:
Chocolate filling process 1. Peristaltic pump

2. Load cell
Electrical parts:
1. Linear actuator
Selection process 2. Proximity sensor
Mechanical parts:
1. Constant load spring
29
15. Mechanical design
15.1Overall Machine Isometric diagram
15.2 Station/Parts Assembly drawing
15.3 Exploded view and BOM
30
16. Actuator sizing

16.1 Free body diagram and Calculation
Stepper motor selection
31
32
33
34
Tension spring selection
F–f=0 F = 0.4 x 0.05 x 9.81

F=f F = 0.196 x 2 (Safety factor)
F = μN F = 0.39N
F = μmg
35
Linear actuator selection
F–f=0 F = 0.5 x 0.1 x 9.81

F=f F = 0.49 x 2 (Safety factor)
F = μN F = 1N
F = μmg
36
17. Process Timing Diagram
The timing diagram is divided into 3 parts. This is because the process is different for every
topping. The differences between the 3 toppings is the distance and time for the ball screw to reach
the station.
Time assumption:
1) Ball screw = 1 second to reach the distance of 70mm at a speed of 400mm per rotation.
Note: Ball screw pitch = 10mm per rotation
2) Peristaltic pump = 3 seconds for 30g of chocolate
3) Linear actuator = 4 seconds for extend and another 4 seconds for retract
Note: Linear actuator speed = 12mm per second
17.1 Cycle time calculation
CHOCOLATE SMARTIES
CHOCOLATE RICE
37
ALMOND GRAINS
18 Safety
18.1 Requirement
No. Image Name of Descriptions

components
To break any electrical circuit, interrupting

1 Main switch the current or diverting it from one
conductor to another.
Safety device used in electrical

Earth Leakage
installations with high impedance to
2 Circuit Breaker
prevent shock, It will interrupt the circuit if
(ELCB)
a dangerous voltage is detected.
Miniature To interrupt the continuity of electrical

3 Circuit Breaker flow through the circuit once a fault is
(MCB) detected.
All the wires used in this product will be

fully insulated to prevent any short circuit
4 Insulated wire from happening. It will also ensure the
safety of the person that is going to install
the wiring of this product.
38
Emergency To cut off all the system if any emergency

5
stop button happen.
It is a recognizable symbols designed to

Hazardous warn about hazardous materials,
6
sign locations, or object, including electric
currents, and other things.
18.2 Feature
Name of
No. Image Descriptions
components
The wheel of this product should be

Caster wheel equipped with a lock to avoid this product
1
with lock from moving or sliding in unwanted
situation.
Preventing any hands from touching the

2 Cup holder lid cup holders to prevent any damage or
injuries that might occur.
This sensor prevents the ball screw from

Over travel
3 running from the linear rods to prevent
sensor
damaging the mechanical parts.
39
19. Estimated cost

19.1 Main controller and HMI
Item Part Number Quantity Unit Price Total (RM) Remarks

(RM)
SIEMENS SIMATIC 6ES7215-1AG40- 1 1200.00 1200.00 RECYCLE
S7-1200 PLC 0XVO
SIEMENS SIMATIC 6AV2123-2DB03- 1 1424.65 1424.65 RECYCLE
HMI basic panel 08XO
KTP400
Expansion module 6ES7223-1BH32- 1 658.56 658.56 RECYCLE
0XB0
Total 3283.21
19.2 Power related device
Item Specification Quantity Unit Price Total (RM) Remarks

(RM)
Start button Green button 1 18.40 18.40 RECYCLE
Stop button Red Button 1 18.40 18.40 RECYCLE
Emergency button Red button with 1 20.00 20.00 RECYCLE
turn release
Miniature Circuit 6A 3 20.00 60.00 RECYCLE
Breaker (MCB)
Breaker (MCB)
Breaker (MCB)
Earth Leakage 40A 1 50.00 50.00 RECYCLE
Circuit Breaker
(ELCB)
Power supply N/A 2 247.63 495.26 RECYCLE
24VDC
Power supply N/A 1 245.98 245.98 RECYCLE
12VDC
Power supply 5VDC N/A 1 150.14 150.14 PURCHASE
Total 1098.17
40
19.3 Sensor
Item Part Number Quantity Unit Price Total (RM) Remarks

(RM)
Proximity sensor EMX2.5-T8 6 78.10 468.6 PURCHASE
top
Proximity sensor EMX2.5-F8 1 78.10 78.10 PURCHASE
front
Door limit switch BCWS1 1 57.20 57.20 PURCHASE
Load cell 1 25.00 25.00
Coin acceptor HD-CA-P6 1 243.80 243.80 PURCHASE
Total 872.7
19.4 Actuator
Unit Price Remarks

Item Part Number Quantity Total (RM)
(RM)
Linear actuator XTL50 1 180.00 180.00 RECYCLE
Peristaltic pump GB37-530 1 126.94 126.94 PURCHASE
Stepper motor + RECYCLE
CVK245AK 1 617 617
driver
Total 923.94
19.5 Standard mechanical part
Unit Price
Item Part Number Quantity Total (RM) Remarks
(RM)
Rexroth
aluminium profile N/A 3 250.00 750.00 RECYCLE
40x40 (6m)
Spring AWA3-25 4 10.40 41.60 PURCHASE
Rolled ball screw BSBR1510-575 1 1451.84 1451.84 PURCHASE
stepper coupling GCO25-5-10 1 45.05 45.05 RECYCLE
Linear rods PSFJW6-570-M3-N3 2 50.50 101.00 PURCHASE
Linear bushings LHBBD6H 2 114.35 228.70 PURCHASE
Support unit BSW12-SET 1 408.88 408.88 PURCHASE
Caster HSMAS12-60 4 77.39 309.56 RECYCLE
Caster bracket CPHAL12A 4 75.99 303.96 RECYCLE
Hinges HHS40 4 8.41 33.64 RECYCLE
Total 3674.23
41
19.6 Fabricated part

BUBBLE RICE ASSEMBLY
Unit Price
Item Drawing Number Quantity Total (RM) Remarks
(RM)
VOLUMETRIC
M773-PRT-001 1 24.46 24.46 Self-made
HOLDER
VOLUMETRIC CUP M773-PRT-002 1 16.90 16.90 Self-made
BUBBLE RICE
M773-PRT-003 1 7.20 7.20 Fabricate
STORAGE
BUBBLE RICE
M773-PRT-004 1 82.40 82.40 Self-made
HOLDER
BUBBLE RICE COVER M773-PRT-005 1 24.44 24.44 Self-made
VOLUMETRIC CUP
M773-PRT-006 1 4.48 13.44 Fabricate
TAIL
TOPPING ASSEMBLY
Unit Price
(RM)
SPRING PIN M773-PRT-007 4 2.00 8.00 Self-made
TOPPING
VOLUMETRIC M773-PRT-008 1 89.90 89.90 Self-made
HOLDER
TOPPING STORAGE M773-PRT-009 3 5.30 15.90 Fabricate
TOPPING
M773-PRT-010 3 14.14 42.41 Self-made
VOLUMETRIC CUP
TOPPING COVER M773-PRT-011 1 75.12 75.12 Fabricate
TOPPING
VOLUMETRIC CUP M773-PRT-012 3 3.37 10.12 Self-made
TAIL
LINEAR MECHANISM ASSEMBLY
Unit Price
(RM)
STEPPER MOTOR
M773-PRT-013 1 18.75 18.75 Fabricate
BRACKET
LINEAR ACTUATOR
M773-PRT-014 1 29.54 29.54 Fabricate
BRACKET
CUP BRACKET M773-PRT-015 1 15.26 15.26 Fabricate
LINEAR BUSHNG
M773-PRT-016 1 15.30 15.30 Fabricate
BRACKET
CUP HOLDER M773-PRT-017 1 5.80 5.80 Fabricate
LINEAR
M773-PRT-018 1 32.45 32.45 Fabricate
MECHANISM STAND
Total 527.39
42
19.7 Miscellaneous
Item Quantity Unit Price Total (RM) Remarks
(RM)
Chocolate coin 4kg 14.10 56.40 Purchase
Bubble rice 2kg 8.50 17 Purchase
Butter 2kg 2.00 4.00 Purchase
Chocolate smarties 1kg 18.00 18.00 Purchase
Chocolate rice 1kg 27.00 27.00 Purchase
Almond grains 1kg 45.00 45.00 Purchase
Cups 70 0.30 21.00 Purchase
Total 188.4
43
20. Hazard Analysis Critical Control Point (HACCP)
Potential Hazard
 Presence of hazardous extraneous material and poisonous in the chocolate mixing
and extrusion
 Example: Diacetyl
 Diacetyl is an ingredient that can be found in the butter. Since we use butter
to mix it with chocolate, this might be one of the risks. This poisonous
chemical can lead to someone to get unwanted disease if it is not being
observed carefully.
 Presence of hazardous extraneous material in packaging the final product

 Example: Plastic
 Our bottle jar is made from plastic which is used in bottling the chocolate
bubble rice. It is a must for all food associated manufactures to use material
that have a hygienic and safe-chemicals contents materials in processing the
products.
Control Measures
 Check all the ingredients and materials that we get are in good condition.
 Make sure that all the incoming ingredients and materials that we get are same with
the specification during purchasing the product.
 Neither takes nor use the items if they are not same with what we want.
 Do final check before use all the products so that they are in clean and good
condition in order to avoid any unwanted problems.
44
21. Conclusion
Previously, basic and simple processes are being used to make a look alike of this
project, which is to put food in a container. There are advantages when using a new system
which is to help the user to improve their productivity value and some income. The main
purpose is to make an automated bubble rice chocolate vending machine.
The main factor and reason why this project are develop is because people are
always have cases where they did not manage to fulfil their desire and satisfaction value.
This machine supposed to bring a new perspective to vending machines and could also show
how automation of a product could bring a difference to the market.
Other than that, we hope that this machine could help people improve their
business with the least amount of workers and effort needed in order to make a profit from
this machine.
45

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FINAL YEAR PROJECT PROPOSAL

TITLE: BUBBLE RICE CHOCOLATE

NAME: NAME: NAME: NAME:

SUPERVISOR: MISS NOR AZUAMY

TRADE: SEM 6 / MECHA 7

3.1 Target market

3.2 Current available machine

PRICE RM810.40 RM6500.00 RM415.35

4. Item/Product to be produce/ Process/ Service

4.3 Physical characteristic

Physical characteristics of paper cup

Type of cup Paper

Physical characteristics of chocolate coin

Physical characteristics of bubble rice

4.4 Additional valuable info.

5 Manual process study

The steps in making a bubble rice chocolate is:

Measure 30g of bubble rice and pour it

The chocolate is then be measured 30g

3 There are three types of toppings that can be selected:

Name Chocolate smarties Chocolate rice Almond grains

The bubble rice, chocolate and the

5.2 Time taken for each and overall process

5.3 Additional valuable info.

6. Current available process study

 Chocolate filling process

Process Technology applied

6.3 Time taken for each process

Chocolate filling process 4

6.4 Additional valuable info

 Nowadays, mostly everything is automated for various processes. Therefore, we

2) To achieve a production rate of 1 cup of bubble rice chocolate in 20 seconds.

8. Process flow sequence

Paper cup moves from a station to another by a ball

Chocolate filling process

After bubble rice is put into the paper cup, chocolate

Linear actuator is used to push the volumetric cup

9.2 First design advantage and disadvantage

9.3 Second design concept sketch

9.4 Second design advantage and disadvantage

9.5 Design Selection

We have chosen to use the second design because:

10. Power supply wiring diagram

No. Device Description Power Figure

Give DC supply to the

Push volumetric cup

Moves the ball screw

10.2 Power device symbol

No. Device Symbol

2. Main Circuit Breaker (MCB)

3. Earth –Leakage Circuit Breaker

11. Main controller wiring diagram

11.2 Input output port

Name Address Comment

Name Address Comment

H4 Q1.0 Red tower lamp

1 Push button normally open

2 Push button normally close