A Proposed Design of Advanced Coconut Cutting Machine Powered by

Hydraulic System
__________________________________________________________________
A Thesis
Presented to the Faculty
Department of Mechanical Engineering
College of Engineering
University of Cebu – Main Campus
Sanciangko St., Cebu City, 6000
__________________________________________________________________
In Partial Fulfilment
of the Requirements for the Degree of
BACHELOR OF SCIENCE IN MECHANICAL ENGINEERING
__________________________________________________________________

By
JOHN MARVIN F. LABAJO
MARCILLE D. OBERA
RHASTEE P. TOROY

MAY 2021

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 APPROVAL SHEET

This research in titled “A Proposed Design of Advanced Coconut Cutting

Machine Powered by Hydraulic System” has been prepared and submitted by JOHN
MARVIN LABAJO, MARCILLE OBERA and RHASTEE TOROY in partial
fulfillment to the requirements for the Degree of Bachelor of Science in Mechanical
Engineering is hereby examined, accepted and approved.
PANEL OF EXAMINERS
GREG BELONGILOT, MST, MEE
Chairman/ Dean, College of Engineering

_________________________ ENGR. HONEY GRACE D. GRACIA

Member Adviser

_________________________ _____________________________
Member Statistician

RENATO SAGAYNO, Ed.D.Dev

University Research Director

ANA LIZA B. SON, Ed.D and YOLANDA SAYSON, Ph.D.

Vice Chancellors for Academic Affairs

Date:_______

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 ACKNOWLEDGMENT

The researchers would like to thank all the people who supported for the
success of this thesis. These people contributed and assisted in ways, big or small,
to the completion of this particular study. Without the support and guidance of many
people, this thesis would have not been possible.
First, we would like to thank our God Almighty, the source of our weapon
which guided us to seek for truer knowledge.
To our beloved parents, your holistic support in our entire research endeavor
will never be realized if you did not show your compassion to us.
To our research adviser, Honey Grace Garcia, RME and our research
instructor, Redendo Apa Jr., RME, thank you for all the knowledge you shared, the
overwhelming support, dedication and guidance. You have made us realize the
beauty in doing research. Words are not enough to express our sincerest gratitude to
you.
Our sincere gratitude to the University of Cebu – Main Campus and the staff,
for giving us the opportunity to enroll in this program.
To the authors of the books, academic journals, and studies, they brought
enlightenment and field in the gaps in our review of literature and studies.
Lastly, to the fellow researchers of this study, thank you so much for the
cooperation and for sharing your knowledge, talents and skills. Without the
commitment and teamwork, this thesis should not have been possible.

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 DEDICATION

All of our efforts we dedicate it to the people specially to our parents whose
continuous support and guidance helped us to finish this study. Along with our
research adviser who’s always been there for us.

And to Almighty God who guided us all throughout

the long journey.

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 TABLE OF CONTENTS
Title Page ………. i
Approval Letter ………. ii
Acknowledgement ………. iii
Dedication ………. iv
Table of Contents ………. v
Abstract ………. 1
CHAPTER I: THE PROBLEM AND IT’S SCOPE
1.0 Introduction ………. 2
1.1 Review of Related Literature ………. 4
1.2 Working Principle ………. 8
1.3 Synthesis and Justification ………. 10
1.4 Theoretical Framework ………. 12
1.5 Conceptual Framework ………. 13
1.6 Statement of the Problem ………. 15
1.7 Significance of the Study ………. 16
1.8 Scope and Limitation ………. 17
CHAPTER II: METHOD
2.0 Research Procedure ………. 18
2.1 Research Design ………. 21
2.1.1 Design Basis ………. 21
2.2 Automated Coconut Slicer CAD Design ………. 26
2.3 Respondents of the Study ………. 34
2.4 Research Environment ………. 34
2.5 Data Gathering Procedures ………. 35
2.6 Data Gathering Instruments ………. 35
2.7 Statistical Treatment of Data ………. 36
2.8 Definition of Terms ………. 37

References ………. 38
List of Exhibits
Exhibit 1: Main Project Concept ………. 12
Exhibit 2: Research Procedure ………. 17
Exhibit 3: Research Design Framework ………. 18

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List of Illustration
Illustration 1&2: Coconut Slicing Machine Realistic View ………. 25
Illustration 3: Coconut Slicing Machine Front View ………. 25
Illustration 4: Coconut Slicing Machine Back View ………. 26
Illustration 5: Coconut Slicing Machine Left View ………. 26
Illustration 6: Coconut Slicing Machine Right View ………. 26
Illustration 7: Coconut Slicing Machine Top View ………. 27
Illustration 8: Coconut Slicing Machine Exploded View ………. 27
Illustration 9: Table Top View ………. 28
Illustration 10: Table Side View ………. 28
Illustration 11: Table Front View ………. 28
Illustration 12: Top Frame Top View ………. 29
Illustration 13: Top Frame Side View ………. 29
Illustration 14: Top Frame Front View ………. 29
Illustration 15: Directional Control Valve Top View ………. 30
Illustration 16: Directional Control Valve Right Side View ………. 30
Illustration 17: Directional Control Valve Left Side View ………. 30
Illustration 18: Directional Control Valve Front View ………. 30
Illustration 19: Directional Control Valve Back View ………. 30
Illustration 20: Hydraulic System Isometric View ………. 31
Illustration 21: Hydraulic System Side View ………. 31
Illustration 22: Hydraulic System Front View ………. 32

List of Tables

Table 1: Piston Rod To Piston Diameter Ratio ………. 22

Table 2.1: Time Spent In Manual Cutting ………. 35
Table 2.2: Time Spent in Automation Process ………. 35

List of Figures

Figure 1 : Forces acting on left hand with manual Tender coconut opening method ………. 10

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 Abstract

The study aims to provide an automation process to small business coconut

enterprises especially to locals as the target market to expect an improved efficiency
in their work routines especially in splitting the coconuts and extracting the coconut
water. The goal is to provide a prototype design that is functional and has a potential
for mass-production. It is expected that this machine will aid the small-time vendors
to minimize intensive labor. It is also anticipated that sanitation practices observed
in the workplace will improve as it will also reduce the food-human interaction. This
is done by integrating engineering machine shop practices and the theories of
machine design. Analyzing the gathered information of engineering principles, the
advanced coconut cutting machine is constructed.

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1.0 Introduction
Coconut is said to be the “tree of life” not just because every part has various
specific uses but also it can give livelihood and job businesses to people. Coconuts
have been a major and important character crop that plays a big part in providing a
stronghold foundation of economic activities in the Philippines due to its
topographical and geographical aspect. To specify, 3.6 million hectares of land are
cultivated with coconut trees in the Philippines (Coconut Statistics, n.d.). The
Philippines is the second country with the highest volumes of coconut consumption
in 2018 which tallies about 14 tons (World Coconuts Market Analysis, Forecast,
Size, Trends and Insights Report, 2019). With these numbers, coconut is also a
significant contributor to the country’s economy with an estimated export volume of
two million metric tons in 2019. According to the United Coconut Associations of
the Philippine (UCAP) shows, in just the product of copra terms alone and for just
the exports, the coconut sector generates more than USD two billion revenue
annually, making Philippines the world’s second largest coconut producer (Joves,
2020).

It is clear the two of the major beneficiaries of coconut products are coconut
farmers and small-time enterprises. There are more than 2.5 million smallholder
coconut farmers in the Philippines (Philippine Coconut Authority, 2018). These
farmers are responsible for coconut products. One of the coconut products that is
common to Filipinos is young coconut. It is one of the best refreshments considering
the Philippines has a tropical climate. Coconut water is the liquid found inside young
coconuts. It is usually sold by small traders in the streets and by small eateries.
Today, it is marketed as a natural alternative to sports drinks due to its high
electrolyte content and is an attraction to lifestyle endorsements. The PCA
categorizes the product of young coconuts into three. 100% buko juice is the

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unmodified natural aqueous liquid from young coconut; buko juice with tender solid
endosperm is a buko juice with addition of coconut meat from young coconut; and,
buko juice drink is added with not more than 20% potable water, with or without
sweetener, and with or without tender solid endosperm (Coconut Statistics, n.d.).

For farmers who lack access to basic refrigeration and processing equipment,
the concept of growing coconut water is impractical (Coca, 2020). As a result, in
order for the Philippines to remain globally competitive, it must make every effort
to increase coconut productivity, lower the cost of processing copra, coconut oil,
desiccated coconut, and specifically coconut water products, through technological
advancements involving the use of various machineries and equipment, and
technologies that produce primary products such as coconut water. (A Briefing Guide
on the Subject: Coconut Industry Production Status, Growing Zones, Productivity
and Potential to Increase Nut Supply in Coconut Farms through Practical and
Efficient, n.d.).

The study aims to provide an automation process to small business coconut

enterprises for them to have a vast production with less time of human intervention.
As the target market links the design of the machine in contrast with technological
developments and machineries, it focuses on a consumer-trader relationship for
better services and goods development. This will lead to a more convenient process
while giving the best quality of goods for reaching consumers’ satisfaction.

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1.1 Review of Related Literature

Since the coconut is regarded as one of the Philippines' most valuable crops,
it is unquestionably deserving of the moniker, "tree of life", as it provides almost
anything that a person needs from the root to the tip of the leaf ranging from food,
medicine and innumerable derivatives of industrial needs. With a reputation of the
Philippines as the second largest producer of coconut and related products in 2019
next to Indonesia, a third of the country’s population are directly or [in]directly
dependent on the coconut industry (Tacio, 2019). Locally, businesses have been
emerging with the use of various coconut parts such as coconut lumber, hearth fuel
and coconut knitted crafts. However, the most significant part of the coconut tree is
the coconut fruit that can be branched out to different products and forms such as
coco coir, oils, copra, coconut meat and coconut water.

Coconut Fruit

The coconut fruit is the most economically valuable produce that can be
acquired from the coconut palm tree. The total composition of a mature coconut fruit
that are found in Asia incorporates 38.5% shell (exocarp, mesocarp and endocarp),
51.7% kernel (solid endosperm) and 9.8% water (liquid endosperm) generally (Patil
& Benjakul, 2018). Coconut palms, which contain the seed or nut surrounded by the
husk, can grow up to 18 inches in length and 12 inches in diameter (BlueBook
Services, n.d). Additionally, the use of the coconut depends on its maturity, where it
is grouped into three stages in Tagalog terms; malauhog, malakanin and malakatad.
With a direct relationship to the flesh firmness, the thickness of the coconut meat is
the easiest parameter to determine the maturity of the coconut (Terdwongworakul et
al, 2009). It is thought that during the malauhog (mucus-like) stage, the cellular
endosperm develops a jelly-like structure with a greenish husk. The translucent

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sweet meat can be easily scraped off from the endocarp. When it reaches the
malakanin (cooked rice-like) stage, the coconut meat will attain a firm and opaque-
white solid mass of coconut meat with its yellowish husk. The fruit in this stage is
commonly prepared for salad preparation. The coconut meat becomes firmer and
thicker at the malakatad (leather-like) point, with a brownish husk that indicates the
fruit is fully mature. This stage of the coconut fruit is usually used to make pastries
and desserts. (Pascua, 2017).

Coconut Water

The cellularization of the endosperm in a coconut fruit differs from that of

other plants including wheat and corn. The embryo sac cavity is not completely
filled; rather, it is left partially filled with a solution. (Yong et al, 2009). This solution
is the aqueous part of the endosperm and is commonly known as the coconut water.
The coconut water or locally termed as “buko juice” is a refreshing natural beverage
that features colorless, slightly unclouded, naturally flavored and moderately acidic
drink with a pH of 4.2 – 6 as shown in the studies (Santoso et al, 1996). Coconut
water is more than just a fruit juice; it's even been dubbed a natural sports drink
(Prades et al, 2012) as it has enough potassium, sodium, and electrolytes for the body
to prevent dehydration after strenuous activities, boost muscle performance, and
promote cell development. (Whitmire, n.d.). Attributed to the growing trend of
health consciousness and understanding, studies have shown that coconut water has
a great potential to penetrate the beverage market and compete with carbonated and
soft drinks. (Hidalgo, 2017). It also involves a number of vitamins that are essential
for the body's normal functioning, including B vitamins (B1, B2, B3, B5, B6, B7 &
B9) for biosynthesis and cellular functions, as well as Vitamin C, a dietary
antioxidant and protective agent. (Yong et al, 2009)

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 As a major crop in the Philippines, businesses that are selling coconut products
are ubiquitous in different areas of the country and are interpreted in many ways.
The tender coconut, which is used for a variety of purposes, is one of the items that
companies are attempting to market. It is commonly found on sidewalks, markets,
and urban centers as a refreshment drink or cocktail. Customers are also buying
tender coconuts for salad preparations, coconut pulp, specific cuisines and other
culinary preferences. Most of them are also used in cakes, pastries, coconut flesh-
based delicacies (locally known as "kakanin"), and other street-vendered foods like
ice cream and coconut water-based beverages that are somehow mirrored with
Philippine culture, accounting for around one-third of each household's total food
budget (Agriculture and Agri-food Canada, 2010). Often, coconut water is bought
by consumers for medicinal purposes. Stock coconut water is also being prepared or
sold separately by vendors and hawkers as a key ingredient in smoothies, shakes,
and juices. To substantiate the above, the coconut industry is a major source of
income for a large portion of the Filipino population.

All of the products that can be made with coconut requires intensive labor and
drudgery to achieve a certain level of marketable objective enough to breakeven.
Even with automation and technology, the majority of the processes used to produce
a product still involve a significant amount of raw human effort. Simple tools have
been invented, but they are barely an advancement in terms of keeping up with
market demand and evolving patterns. Even in the process of splitting coconuts,
mastery of ability, precision, and raw human effort are needed to cut the coconut in
half, despite the risks and dangers involved, such as cutting of fingers (Divya
Pranathi, 2019). We believe that if mechanization and automation are widely
implemented in the coconut industry, there is a huge potential for development.
Starting with small-income vendors, we can usher in a new era of progress,

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especially in the agriculture industry, to strengthen and fortify the country's
economic foundations. Thus, the researchers of this study specifically aim to develop
a tender coconut cutting machine for vendors, hawkers, and locals that uses an
automated cutting mechanism to help them increase the efficiency and productivity
of opening tender coconuts.

In coconut cutting processes, there are machineries that are designed to have
faster productions. These machines come in a variety of styles, but they all serve the
same purpose: to cut coconut with ease and quality. A prototype system for opening
young coconut fruit was built by Jarimopas and Kuson (2007). The idea was that a
trimmed coconut could be opened by moving a small sharp knife around the top of
the spinning fruit and shearing off a circular part of the husk and shell. The prototype
included a fruit holder, a height control device, a knife, and its feed controller.
During action, the tiny food-grade stainless steel knife slowly penetrates the turning
fruit's husk and shell in a direction that is approximately perpendicular to its top. As
the knife rotates, the sharp edge cuts the husk and shell of the fruit, resulting in a
circular opening at the top of the fruit.

Rattanapaskorn and Roonprasang (2008) created the idea of cutting coconuts with a
pneumatic press on a young coconut sitting on a sharp knife in a flat direction. The
machine is made up of five major components: a machine frame, a cutting base, a
knife set, a pneumatic system, and tanks for receiving coconut juice and cut fruits.
The machine parts that encounter the fruit's edible parts are made of food-grade
stainless steel. When the machine is turned on, a young coconut is placed on the
cutting base and the pneumatic control is activated. A pneumatic press automatically
moves the coconut to the knife unit and cuts it in half. The coconut juice drains into
the tank, while the cut fruits are separated and transferred to the other tank.

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A coconut cutting system with a forceful impact to break the endocarp of a coconut
has been patented by Malicay (1943). The downside of this machine was that it had
to be extremely strong, and using such force caused the endocarp to shatter into
numerous small fragments.

There are also existing coconut cutting designs that are available in the market
especially in Indian Market produced by Lakshmi Enterprises. One of their design
is the hydraulic tender coconut cutting machine. Lakshmi enterprises is one of India's
leading manufacturers, retailers, and exporters of hydraulic coconut water cutting
machine. Hydraulic press is used in this machine, and coconut water is processed in
containers for local and international use. The 2 Hp hydraulic tender coconut water
cutting machine has a cutting capacity of 900 to 850 coconuts per hour. (Lakshmi
Enterprises, n.d.).

With the existing designs, the researcher of this study specifically aims to provide a
low-cost machinery to Filipinos, constructing advancements to the mechanisms
above as references.

1.2 Working Principle

Coconut Determination and Feeding → Coconut Splitting and Coconut Water

Extraction → Coconut Removal

Designing a coconut cutting machine is an efficient process of slicing the

coconut into two halves while extracting its juices. When compared to manual
cutting of the coconut, it saves time, effort, and manpower. Until designing and
building a coconut cutting machine, it's important to understand the mechanical
properties of a coconut. A coconut's cutting force ranges from 372.16 to 987.48 N
(Pamdiselvan et al, 2019) depends on what kind of position the coconut is placed
before the cutting process.
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The coconut cutting machine mainly consists of a hydraulic cylinder, coconut holder
before slicing, coconut slicer, sink, and hydraulic pack.

a. Base Platform. It serves as the foundation of our machine and is made

of steel for long-term use. It's also used to keep sliced coconut in order
to optimize its capacity and save space.
b. Coconut Slicer. It is used in the system for cutting the coconut and is
made of food grade stainless steel. It is attached to the hydraulic
cylinder located at the top of the coconut holder.
c. Coconut Holder. It is where the coconut is placed and gripped for the
entire process until the coconut is fully sliced.
d. Sink. It is where the coconut water will flow after the extraction.

e. Hydraulic pack. It is a self-contained unit that consists mainly of a

motor, a reservoir and a hydraulic pump.

The working principle of this mechanical facilitator is initially started from

placing the coconut in the coconut holder before slicing. We must be sure that the
coconut is secured on the coconut holder. This machine is connected to a power
supply. The coconut slicer is attached to the hydraulic cylinder located at the top of
the coconut holder. Once the lever is turned, the coconut slicer will force its way
down resulting the coconut sliced into half. The extract juices will be filtered and
will flow on the sink into the appropriate storage and the sliced coconut will be ready
for preparation.

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1.3 Synthesis and Justification

Figure 1: Forces acting on left hand with manual Tender coconut opening method

To remove the coconut meat and water, the conventional method of cracking open
tender coconuts involves a tremendous amount of force and precision. In fact, the
force acting on the left hand of the vendor to open the exocarp and to split the
endocarp of each tender coconut has an average of 340.6 N &136.79 N / Tender
coconut respectively (Shankara et. al., 2016). The stages in which a regular vendor
or hawker completes the process of serving coconut water are mentioned below
(How do you choose the best tender coconut?, 2018).

a. Stage 1: Determination of Tender Coconuts. Vendors choose

coconuts based on the customer's intended use, whether it's for food or
beverage. Until now, there has been no standard approach or accepted
practice for determining the best coconut for a given application.
(Siddiq, 2012). Vendors instinctively determine tender coconuts by
tapping the shell, which produces a variety of sounds, and examining the
color and appearance to suggest that the coconut water contained inside
is appropriate for refreshment. For sweet coconut water, coconuts in the
malauhog or malakanin stage with a greenish to yellowish exocarp are
preferred.

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 b. Stage 2: Punching a Hole on the Tender Coconuts. After selecting the
appropriate coconut, the vendor will begin chopping the upper
hemisphere of the coconut. To access the coconut water, a few chops are
needed to penetrate the endocarp and create a small opening. The
coconut water is then poured into a bottle or given as a whole fruit.
c. Stage 3: Splitting the Coconuts into Halves. After the coconut water
has been extracted, the vendor will then slice it into half starting at the
longitudinal centerline on the chopped coconut cap. Splitting the
coconut into two halves can take three to five swings. This is done such
that the coconut meat can be accessed.

When tender coconuts are opened, coconut water can be served to customers
as a whole coconut fruit containing the coconut water or beverage inside, or in
alternative containers such as low-density polyethylene (LDPE) bags or cups. The
coconut meat would then be scooped, scraped, or shredded from its shell with a
spoon or shredder and eaten separately or mixed with the coconut water.

However, in this manual handling and process of slicing a coconut shows and
poses a lot of danger and inefficiency. The machete or knife used by the vendor puts
his physical health at risk. According to studies, few people sell coconuts or other
related products because it needs physical strength and precision, as well as the risk
of cutting their fingers (Divya Pranathi, 2019). Sanitary risks exist as well, as
microbial contamination may occur due to the vendor's lack of hygiene (Harmayani,
2007), materials and tools needed and the stall or station conditions. The method of
manually slicing coconuts wastes a small percentage of the coconut water. The
breaking of the coconut shell into two halves consumes a significant amount of time.

The manual process that is listed above can be optimized by eliminating the
processes that spend more time by combining it to a single mechanism to hasten the
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process. The once male-dominated company (Oduro-Yeboah et al, 2020) can be
opened to all genders by combining the process with automation, as it will entail less
human interaction and drudgery to serve tender coconuts. The target market of this
study are small-time business holders and locals. It would be necessary because the
research would provide an alternative to the conventional method of opening
coconuts by developing a low-cost, long-lasting machine to automate the process.
Production capability, performance, and human safety are expected to improve as a
result of this innovation.

1.4 Theoretical Framework

The implementation of existing technologies encourages us to innovate our

accustomed way of doing things into a high-yielding, efficient, and economical
machine for the greater enhancement of the income generation of the objective
market. The use of technology such as the Coconut Cutting Machine can
significantly reduce the required manpower and lessen the risks of accidents. Thus,
utilization of this machine will save funds and generate more profit.

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1.5 Conceptual Framework

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❖ Input
The researchers formulated the main problem to be researched on which is the
lack of automation in cutting coconuts. Furthermore, the researchers gave related
studies, and main theories to support the specific problem. In this stage, the
researchers built the foundation of the research study.

❖ Process
The researchers gathered the needed data for the design including the strategic
plan. After articulating, the analysis will be inputted to the 3D design software.
The design will be tested first in a computer simulation. If successful, material
canvassing will follow through after a thorough selection. The researchers then
will execute the computer-aided design with the use of machine shop practices.
A prototype of the machine will be made at the end of the process.

❖ Output
The prototype will be tested and examined. Important data will be accumulated
to compare the automation process with the manual process. If successful, this
will be presented for the design proposal.

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1.6 Statement of the Problem

The main objective of this study is to design a coconut slicing machine integrated
with the theories of fluid mechanics, and machine design which will be the basis in
prototype making and a source for commercial manufacturing. Specifically, the
study will address the following:

1. Identify all disadvantages of manual coconut cutting to agricultural services and

consumers.
2. Indicate data factors that require integration of automation in the aspect of coconut
cutting.
3. Sketch a 3D design of automated coconut cutting machine with the support of the
theories of fluid mechanics, and machine design.
4. Create a prototype with the use of machine shop practices.
5. Evaluate the efficacy of motorized coconut cutting machine and compare the
gathered data from the manual operation.

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1.7 Significance of the Study

This study will improve the traditional coconut cutting process into an autonomous
process that creates a more efficient cutting design pattern. It will benefit the
researchers, future researchers and dealers involving cut-coconut products (e.g.,
coconut refreshments) as a target market to this design.

● Researchers: This design will help the researchers utilize and develop their
theoretical knowledge learned in mechanical engineering by putting it into
machine shop practices.
● Future Researchers: This study will serve as an added baseline for future
researchers if they happen to make research that is similar in nature. They may
use the results of this study to point out its weaknesses for them to improve
the design or innovate in the nearest future.
● Most immediate impact: The proposed coconut slicing machine provides
increased efficiency compared to traditional methods that increase the local
cut-coconut suppliers and vendors’ production and yield and creates a more
profitable business.
● Secondary benefits: The model will involve no or less risks and hazards for
the workers compared to the manual process of coconut slicing. The set-up of
the design also adapts to the consumers’ conservative hygiene

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1.8 Scope and Limitation

1. SUBJECT DELIMITATION
This study is limited to the planning and designing of a coconut slicing
machine particularly revolving on the fabrication of the motorized cutting
mechanism integrating the traditional process with efficiency and added
operational safety. This project also fosters sustainability which includes a
relatively inexpensive budget and prime materials to increase its potential and
feasibility to the niche market. These materials include hydraulic jack which
is the central component of the machine, metal wedge for the slicing
component, and angle bars for building the machine foundation.
2. PLACE DELIMITATION
The study covers only small-time industries, and businesses, such as stalls and
shops that sell or provide coconut products and services that require the
cracking open of the coconuts in urban markets located in Talisay and Cebu
City particularly in Tabunok and Colon st. This will include coconut water,
coconut water-based beverages and coconut refreshments.
3. TIME LIMITATION

The study was conducted on February 2021 and is expected to be finished in

the first semester of the next academic school year 2021 – 2022.

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 CHAPTER II: METHODOLOGY

This chapter discusses the nature of the research methods used by the researchers.
This also presents the procedures used in the study. It includes the description of the
respondents of this research, the instruments used, the procedure on how the data
were gathered from them, and the place where the research study was conducted.

Exhibit 2: Research Procedure

2.0 Research Procedure

The selected topic of the researchers is about machinery. In this topic, similar
existing research and designs would serve as a basis to researcher’s innovation.
Theories is also integrated in-line with machinery’s designing process. Affirming
the research problems helped to concentrate attention on the desired outcome. Initial
design will be made thorough sketch, that will be put in a computer-aided software.
From then, the final prototype will be assembled. For design project pre-finalization,
assembled machine must go through testing, modification, and evaluation. The

18
performance of the prototype will be evaluated in comparable with the manual
process. The gathered data will be analyzed if there is still a need of modification to
the erection of the pre-finalized prototype.

Exhibit 3: Research Design Framework

The design process is rooted in theory of machine design and TRIZ approach in
building machine’s safety and efficiency. The project idea will be enumerated as
follows:

Base Measurement and Foundation

The foundation is important in the design process. It is the basis of the size of other

19
parts, considering it will be erected first for proportional scaling.

Hydraulic Frame Assembly

Hydraulic frame is where the hydraulic system will be inputted. This includes the
motor and pump that is included the overall hydraulic system

Coconut Grip Assembly

Coconut grip is where the young coconut is placed. It is firm and made of food-
grade stainless steel, for it will be exposed to moisture and directly affected by
slicing force.

Down sprout fabrication

Coconut grip is where the young coconut is placed. It is firm and made of food-
grade stainless steel, for it will be exposed to moisture and directly affected by
slicing force.

Hydraulic Cylinder installation With Pump and Motor

This is the heart of the advanced coconut slicer. This system is the main unit of
automation run by AC current. The end part of the hydraulic cylinder was a
customized stroke which the knife and slicing system will be placed.

Slicer Installation
The slicer is customized for a better hold. This will be attached in the end stroke of
hydraulic cylinder system. The thickness is computed that can withstand the slicing
force of young coconut.

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Final Details
The final details represent machine shop practices check-ups to ensure the
credibility of the machinery. This process also includes painting, hydraulic
working, and frame cleaning.

The product design is established. This will be evaluated by gathering the data of
its efficiency and functionality comparing to the manual process. The success of
the comparison will end up the concluded statements.

2.1 Research Design

This study is using qualitative design to determine relationships between collected

data of both manual and automated coconut cutting processes and observations
based on mathematical calculations. It also supplemented by documentary analysis,
integrating other data. Furthermore, this study also uses an analytical design. The
researchers observe the impact caused by manual and automation process of cutting
young coconuts to coconut vendors.

2.1.1 Design Basis

The force acting on the left hand of the vender to open the exocarp and to split the
endocarp of each tender coconut has an average of 340.6 N &136.79 N / Tender
coconut respectively during manual method. (Shankara et. al., 2016)
With this data, the hydraulic cylinder force should produce:
Fcylinder > (340.6+136.79) N ; Fcylinder > 477.39 N

For approximate reasons, The researchers used Fcylinder = 500 N

21
According to the Machinery’s Handbook (2016), when reliable materials are to be
used under difficult loading and environmental conditions, the factor of safety is in
a range of 3-4. It is not possible to test the machine component under actual
conditions of service and there is variation in actual conditions and standard test
conditions, thus forces acting on the machine component are not precisely
determined. The environmental condition is in corrosive environment due to the
presence of coconut water. With these reasons, the researcher decided to have a
factor of safety of 3.

The design concept of the machine was that the fruit cutting must be accomplished
by hydraulic pressing on a young coconut sitting on a sharp knife in a vertical plane.
The values used in calculation consisted of the pressure for hydraulic system system
7 bars, the compressive force (500 N) and the safety factor (3). The net cutting force
was therefore, 500 x 3=1500 N.

100000 𝑝𝑎 1 𝑚^2
F = (A)(P) ; 1500 N = (A)(7 bars)( )( ) ; A = 21.429 cm^2
1 𝑏𝑎𝑟 10000 𝑐𝑚^2

4(𝐴) 1/2 4(21.429) 1/2

D=( ) ;D=( ) ; D = 5.223 cm
𝜋 𝜋

where A = cylinder area, cm2

P = air pressure, bar

D = diameter of hydraulic cylinder, cm

The calculated cylinder diameter was 5.223 cm. The researchers will select Dcylinder
> 5.223 cm depends on what’s available on the market.

22
For Piston Rod Diameter:

BS: 5785 1980 gives tables of preferred sizes for the cylinder bore and rod diameter
of metric cylinders. Most cylinder manufacturers have based their standard range of
metric cylinders on these recommendations, offering two rod sizes for each cylinder
bore ( Fluid Power Control System,2016).

Table 1: Piston Rod to Piston Diameter Ratio

Piston 40 50 63 80 100 123 140 160 180 200 220 250 280
Diameter
(mm)
Piston Small 20 28 36 45 56 70 90 100 220 125 140 160 180
Rod Large 28 36 45 56 70 90 100 110 125 140 160 180 200
Diameter
(mm)

A number of combinations have a piston rod to piston diameter ratio in the region of
0.7, which gives an annulus area of approximately one-half the full-bore area. This
area ratio is of use in regenerative circuits to give similar values of speed and thrust
on both the extension and retraction strokes.

Dcylinder = 5.223 cm

Dlarge rod = (Dcylinder)(0.7) = (5.223 cm)(0.7)= 3.6561 cm

Dsmall rod = (Dcylinder)(0.5) = (5.223 cm)(0.5)= 2.61115 cm

Where:

Dsmall rod = Small Piston Rod Diameter

23
Dlarge rod = Large Piston Rod Diameter

The calculated piston rod diameter was 2.61115 cm for small rod and 3.6561 cm
for large rod. For faster retraction, smaller piston rod diameter should be used. The
researchers will select 2.61115 cm <DPiston Rod< 3.6561 cm cm depends on what’s
available on the market.

For Length of Stroke:

It is given by the manufacturer that is available in the market, attached to the

specifications of the diameter of cylinder with the given piston rod diameter.
The researchers assumed 30 cm<L< 45 cm.

For Calculating the Volume Flow Rate and Mass Flow Rate:

𝑘𝑔
F=1500 N ; P= 700 000 pa / 7 bar ; L=0.375 m ;t = 3 sec; ρ = 833.3( );
𝑚3

Dcylinder=0.05223 m

Q=Av
0.375 𝑚 𝜋 60 𝑠𝑒𝑐 1 𝑔𝑎𝑙
Q=(
3 𝑠𝑒𝑐
) ( 4 )(0.05223)2( 1 𝑚𝑖𝑛 )(0.00378541 𝑚3 )

Q=4.4255 gpm , Volume Flow Rate

ṁ= ρAv
𝑘𝑔 0.375 𝑚 𝜋 60 𝑠𝑒𝑐 2.205 𝑙𝑏𝑠
ṁ= (833.3( )) ( ) ( 4 )(0.05223)2( 1 𝑚𝑖𝑛 ) ( )
𝑚3 3 𝑠𝑒𝑐 1 𝑘𝑔
𝒍𝒃𝒔
ṁ = 29.526 , Mass Flow Rate
𝒎𝒊𝒏

Where:
ṁ = mass flow rate ; P= System Pressure ; L = Stroke Length ; t= time of full
extension ; Dcylinder = diameter of hydraulic cylinder; ρ = density of hydraulic oil;
24
A= Cross-sectional Area of Bore ; v= velocity of piston head ; Q= Volume Flow
rate

Horsepower Required to Drive a Hydraulic Pump:

The rule of thumb calculation for Horsepower required to drive a Hydraulic pump
gives 85% efficiency. This parameter is followed in the same rule that states that 1
HP is required for each 1 GPM at 1500 PSI.(Womack, n.d)(Engineer’s Edge,
n.d)(Nott Company, n.d), ( ENGINEERED SOLUTIONS, n.d).
Formula is given by:
HP = PSI x GPM ÷ (1714 x 0.85)

𝑃𝑥𝑄
HP =
1714 𝑥 0.85

14.7 𝑝𝑠𝑖
700 000 𝑝𝑎( )𝑥 4.4255 gpm
101325 𝑝𝑎
HP =
1714 𝑥 0.85

HP = 0.30848 HP

The calculated Horsepower required is 0.30848 HP. The researchers will select HP
> 0.30848 HP depends on what’s available on the market. Furthermore, the pressure
will be just adjusted by the relief valve to control appropriate pressure need for the
system to sustain.

For this basis, the researchers came up with basic specifications:

MOTOR HP: 0.30848 HP

Hydraulic Cylinder: Stroke ≈ 37.5 cm; Bore ≈ 5.223 cm ; Rod Diameter ≈ 3cm-
3.5cm
Volume Flow rate ≈ 4.4255 gpm

25
 𝒍𝒃𝒔
Mass Flow Rate ≈ 29.526
𝒎𝒊𝒏

Materials Used: Food-Grade Stainless Steel; Mild Steel

2.2 Automated Coconut Slicer 3D- SolidWorks Design:

Illustration 1 & 2: Coconut Slicing Machine Realistic View

Illustration 3: Coconut Slicing Machine Front View

26
 Illustration 4: Coconut Slicing Machine Back View

Illustration 5: Coconut Slicing Machine Left View Illustration 6: Coconut Slicing Machine Right View

27
 Illustration 7: Coconut Slicing Machine Top View

Illustration 8: Coconut Slicing Machine Exploded View

28
 Illustration 10: Table Side View

Illustration 9: Table Top View

Illustration 11: Table Top View

29
Illustration 12: Top Frame Top View

Illustration 13: Top Frame Side View

Illustration 14: Top Frame Front View

30
Illustration 15: Directional Control Valve Top View Illustration 16: Directional Control Valve Right Side View

Illustration 17: Directional Control Valve Left Side View Illustration 18: Directional Control Valve Front View

Illustration 19: Directional Control Valve Back View

31
Illustration 20: Hydraulic System Isometric View

Illustration 20: Hydraulic System Side View

32
Illustration 22: Hydraulic System Side View

33
2.3 Respondents of the Study

The respondents of the study are the Coconut vendors that are selling in Tabunok
and Colon areas. The respondents should have first-hand experience in cutting young
coconuts to serve to its customers. Ten respondents took part in the survey and were
picked through observation.

2.4 Research Environment

The study is to be conducted in Colon St. and Tabunok where we can locate
Colon St. in Cebu City near University of Cebu – Main Campus, and Tabunok is
located in Talisay City. Philippines is abundant in coconut production. In fact,
Philippines is the second in world’s leading producers of coconuts (Gama et al,
2016).

34
In these places, we found a lot of coconut vendors doing manual cutting together
with their wagon/carts.

2.5 Data Gathering Procedures

Upon identifying the respondents, researchers will then have to survey young
coconut vendors through interview and observation. The process observation will
serve for comparing data collection, a help for evaluation. At the same time,
researchers will also conduct an interview to the respondents to know their struggles
in the manual process. Furthermore, gathering the process of similar design will
serve an important role in the designing process.

2.6 Data Gathering Instruments

Interview
The researchers will need to conduct an interview with the local young coconut
vendors and about existing problems of manual cutting process and their willingness
to change from manual process to automation and other related matters regarding
the study.

Observation
Observations records the actual condition of a certain scenario. The researchers will
need to observe the manual process of cutting young coconuts and compared the
gathered data to the data performance of the advance coconut cutting machine
protype.

Document Analysis

Document analysis entails examining data from written documents such as

publications, reports, related literatures, and theories to determine the project design

35
idea, structure, and definition. Similar mechanisms and designs are included for the
design process.

2.7 Statistical Treatment of Data

To analyze the gathered data, Statistical Significance Difference will be used in

verifying and providing data to identify if there is a significant difference between
coconut cutting automation and manual cutting process. Furthermore, a qualitative
analysis will be used. After the data gathering procedure, the results of the interview
will be assessed accordingly.

Formula:

x=(∑Y)/N

Where:

x=average mean

∑Y=total time

N=total number of proponents

Table 2.1: Time spent in Manual Cutting Table 2.2: Time spent in Automation Process

36
2.8 Definition of terms

Endocarp - hard, woody layer that surrounds the coconut

Endosperm – coconut meat
Exocarp – outermost layer of the coconut
Hydraulic Cylinder - a mechanical actuator that is used to give a unidirectional
force through a unidirectional stroke
Hydraulic pack - self-contained unit that consists mainly of a motor, a reservoir
and a hydraulic pump
Hydraulics - mechanical function that operates through the force of liquid
pressure. In hydraulics-based systems, mechanical
movement is produced by contained, pumped liquid,
typically through cylinders moving pistons.
Mesocarp - a thick, fibrous middle layer
Motor - a machine that supplies motive power for a vehicle or other device with
moving parts
Pump - a device that moves fluids (liquids or gases), by mechanical action
Tender coconut – young coconut

37
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 CURRICULUM VITAE

Personal Data

Name: Rhastee P. Toroy

Address: 396 Teofilo Camomot St., Poblacion, Talisay City, Cebu
Contact: 09493461374
Email: rusty.toroy@gmail.com
Date of Birth: August 24, 1999 Place of Birth: Cebu City
Civil Status: Single Citizenship: Filipino
Height: 178 cm Weight: 64 kg
Religion: Roman Catholic Sex: Male
Father’s Name: Ruperto G. Toroy
Father’s Occupation: Deceased
Mother’s Name: Edna P. Toroy
Mother’s Occupation: Teacher
Language: Filipino, Visayan, English
Person to contact in case of emergencies: Edna P. Toroy
Contact number in case of emergencies: 09084443635
Address: 396 Teofilo Camomot St., Poblacion, Talisay City, Cebu

Educational Background

Primary School: Talisay City Cental School

Year Graduated: S.Y. 2011-2012

Junior High School School: University of San Jose - Recoletos

Year Graduated: S.Y. 2015-2016

Senior High School: University of San Jose - Recoletos

Academic Track: STEM
Year Graduated: S.Y. 2017-2018

Tertiary: University of Cebu – Main Campus

Program: Bachelor of Science in Mechanical Engineering (2018 – present)

44
Personal Data

Name: Marcille D. Obera

Address: Back GMA, Apas, Cebu City
Contact: 09478612159
Email: marzgwap228@gmail.com
Date of Birth: February 28, 2000 Place of Birth: Cebu City
Civil Status: Single Citizenship: Filipino
Height: 174 cm Weight: 66 kg
Religion: Roman Catholic Sex: Male
Father’s Name: Marciano C. Obera
Father’s Occupation: Security Officer
Mother’s Name: Evelyn D. Obera
Mother’s Occupation: Housewife
Language: Filipino, Visayan, English
Person to contact in case of emergencies: Marciano C. Obera
Contact number in case of emergencies: 09051176436
Address: Back GMA, Apas, Cebu City

Educational Background

Primary School: Camp Lapu Lapu Elementary School

Year Graduated: S.Y. 2011-2012

Junior High School School: Perpetual Succour Academy Inc.

Year Graduated: S.Y. 2015-2016

Senior High School: Perpetual Succour Academy Inc.

Academic Track: GAS
Year Graduated: S.Y. 2017-2018

Tertiary: University of Cebu – Main Campus

Program: Bachelor of Science in Mechanical Engineering (2018 – present)

45
Personal Data

Name: John Marvin F. Labajo

Address: Tres Aliños St., Litmon, Dumlog, Talisay City, Cebu
Contact: 09495693563
Email: jmarvinlabajo@gmail.com
Date of Birth: June 10, 2000 Place of Birth: Talisay City
Civil Status: Single Citizenship: Filipino
Height: 178 cm Weight: 65 kg
Religion: Roman Catholic Sex: Male
Father’s Name: Virgilio D. Labajo
Father’s Occupation: Company Worker
Mother’s Name: Maricha F. Labajo
Mother’s Occupation: Housewife
Language: Filipino, Visayan, English
Person to contact in case of emergencies: Maricha F. Labajo
Contact number in case of emergencies: 09686156347
Address: Tres Aliños St., Litmon, Dumlog, Talisay City, Cebu

Educational Background

Primary School: Talisay City Cental School

Year Graduated: S.Y. 2011-2012

Junior High School School: Talisay Malayan Academy

Year Graduated: S.Y. 2015-2016

Senior High School: University of San Jose - Recoletos

Academic Track: STEM
Year Graduated: S.Y. 2017-2018

Tertiary: University of Cebu – Main Campus

Program: Bachelor of Science in Mechanical Engineering (2018 – present)

46