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008			250331b |||||||| |||| 00| 0 eng d
040			_cNVSU
100			_aCarbonel, Precious May C.
245			_a Modifications and performance evaluation of roasted cacao bean cracker and nib shell separator/ _cPrecious May C. Carbonel and Alelie Amore D. Molina
260			_aBayombong: _bNueva Vizcaya State University, _c2024.
300			_axxi, 86 leaves : _billustrations, photos ; _c28 cm.
500			_a To improve the process of hulling of roasted cacao bean, a caçao bean cracker and nib shell separator was modified. This modification is particularly important for the chocolate industry to increases the efficiency of cacao processing, resulting in higher production rates. For farmers, it contributes to better overall yields, which can positively umpact their livelihoods The machine's performance was assessed based on its total capacity, percent losses, percentage of husk adhering to nibs, hulling efficiency, cacao nib's recovery, and purity. It was evaluated using a cooling time of 5 and 15 minutes with suction speed of 7.5-8.0 m/s, 5.5-5.0 m/s, and 3.5-4.0 m/s Six (6) treatment combination replicated three (3) times, resulting to a total of eighteen (18) experimental units were considered. Analysis of Variance was used to determine if there was significant difference among means. The comparison among treatment means was tested at 5% level of significance using Least Significance Difference (LSD). All machine parameters were successfully operated at its best. The result shows that the suction velocity of 7.5 and 8.0 m/s, performed best in attaining the highest Adviser. Engr. June C. Quipo To improve the process of hulling of roasted cacao bean, a caçao bean cracker and nib shell separator was modified. This modification is particularly important for the chocolate industry to increases the efficiency of cacao processing, resulting in higher production rates. For farmers, it contributes to better overall yields, which can positively umpact their livelihoods The machine's performance was assessed based on its total capacity, percent losses, percentage of husk adhering to nibs, hulling efficiency, cacao nib's recovery, and purity. It was evaluated using a cooling time of 5 and 15 minutes with suction speed of 7.5-8.0 m/s, 5.5-5.0 m/s, and 3.5-4.0 m/ Six (6) treatment combination replicated three (3) times, resulting to a total of eighteen (18) experimental units were considered. Analysis of Variance was used to determine if there was significant difference among means. The comparison among treatment means was tested at 5% level of significance using Least Significance Difference (LSD). All machine parameters were successfully operated at its best. The result shows that the suction velocity of 7.5 and 8.0 m/s, performed best in attaining the highest percentage of purity and hulling efficiency. Moreover, the said suction speed has 209.39 giminute (19 99 kg/hour) total capacity, 0.64% losses, 0.69% percentage of husk adhering to mbs, 99.32% hulling efficiency, 73.53% cacao nib's recovery and 99, 15% purity. The power consumed using electric motor was 0.456kw/hr Simple Cost Analysis was used to determine the economical viability of the machine. The break-even capacity of 5480 kg of cacao beans at P5 63 per kg unit of cost hulling was determined. Net Income was 9165.56 P/year, Payback Period for 2 years and the Return of Investment of 53.86% annually.
500			_aThesis (Bachelor of Science in Agricultural and Biosystems Engineering - AB Machinery and Power Engineering)
504			_aIncludes bibliographical references and appendices
700			_aMolin, Alelie Amore D., author.
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999			_c625 _d625