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Roasted cacao processing machine : an innovation / Paul Daniel V. Aballe [and 6 others].

By:

Aballe, Paul Daniel V [author.]

Contributor(s):

Material type: Text

TextDescription: 73 leavesContent type:

text

Media type:

unmediated

Carrier type:

volume

Dissertation note: Undergraduate Theses (BSME) - Mechanical Engineering. Camarines Sur Polytechnic Colleges, 2022. Abstract: The cacao fruit is widely recognized throughout the Philippines and is a key component of the well-known TABLEA chocolate. Each and every part of the country have cacao fruit and there are also a plantation of it across the country. The tablea chocolate can be made in a traditional technique when it is solely shaped by hand, giving it a rounded shape. This study's goal is to improve upon the tablea molder's current design so that it can be produced in large quantities of tablea chocolate. The effectiveness of the machine's design can enhance chocolate manufacturing throughout the Philippines. This creative notion will guarantee that the creation of the aforementioned goods will be more precisely done.

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Holdings
Item type	Current library	Shelving location	Call number	Status	Date due	Barcode
Unpublished Materials	Main Library	Undergraduate Thesis Section	UTH BSME Ab16r 2022 (Browse shelf(Opens below))	Not for loan		006100UM

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Previous	UTH BSME A886p 2024 Portable coconut de-shelling machine /	UTH BSME A886p 2024 Pili depulping machine : an innovation /	UTH BSME Ab16r 2008 Rice hull fired rotary dyer/	UTH BSME Ab16r 2022 Roasted cacao processing machine : an innovation /	UTH BSME Ab57p 2003 Portable hydraulic valve spring compressor/	UTH BSME Ab58a 2023 Assessment of ventilation and air-conditioning system of green building in Camarines Sur Polytechnic Colleges /	UTH BSME Ab58b 2018 Biomass-fried grain dryer/	Next

Undergraduate Theses (BSME) - Mechanical Engineering. Camarines Sur Polytechnic Colleges, 2022.

Includes bibliographical references.

The cacao fruit is widely recognized throughout the Philippines and is a key component of the well-known TABLEA chocolate. Each and every part of the country have cacao fruit and there are also a plantation of it across the country. The tablea chocolate can be made in a traditional technique when it is solely shaped by hand, giving it a rounded shape. This study's goal is to improve upon the tablea molder's current design so that it can be produced in large quantities of tablea chocolate. The effectiveness of the machine's design can enhance chocolate manufacturing throughout the Philippines. This creative notion will guarantee that the creation of the aforementioned goods will be more precisely done.

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