Contribution to the Improvement of a Tomato Puree Dosing Machine

Edmond Claude Vodounnou; Guy Clarence Semassou; Roger Ahouansou; Priscille Yadonta

doi:doi:10.11648/j.sr.20210904.14

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Contribution to the Improvement of a Tomato Puree Dosing Machine

Edmond Claude Vodounnou, Guy Clarence Semassou, Roger Ahouansou, Priscille Yadonta

Published in Science Research (Volume 9, Issue 4)

Received: 21 July 2021 Accepted: 10 August 2021 Published: 18 August 2021

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Abstract

This article deals with the contribution to the improvement of a tomato puree dosing machine to facilitate the bottling of the puree during the tomato processing. Indeed, tomato processing is a way to reduce losses and extend its shelf life, while preserving its organoleptic characteristics as well as possible. However, we found that the production capacity is low compared to the demand because of the lack of financial means but also because of the laboriousness of the processing. Indeed, after reduction of the tomato in puree, its bottling is the longest and the most exhausting operation of the transformation process. To date, the filling of the jars is done with the manual filling machine developed by the PTAA researchers. But the uniformity of the filling is not respected, since it is done in an approximate way by the operator. To overcome this constraint, the issue of the study and design of a dosing machine for tomato puree was addressed. At the end of our study, we end up with a motorized dosing machine affordable for all small and medium-sized processing units. The results of the study will make it possible to remedy the manual filling, which will lead to increase the output of this transformation and thus indirectly to the valorization of the local varieties of tomato.

Published in	Science Research (Volume 9, Issue 4)
DOI	10.11648/j.sr.20210904.14
Page(s)	61-68
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2024. Published by Science Publishing Group

Keywords

Tomato, Puree, Dosing Machine, Organoleptic, Micronutrient

References

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[2]	DSA/MAEP (2016). Statistical yearbook of agricultural production in Benin. Ministry of Agriculture, Livestock and Fisheries, 56 p.
[3]	ASSOGBA K. F., Sikirou R., Azagba J., (2013). How to successfully grow tomatoes in all seasons: Case of urban and peri-urban areas of southern Benin. Institut National des Recherches Agricoles du Bénin. Référentiel technicoéconomique (RTE). Edition 2013, 58 p.
[4]	BOUMENDJEL M. M., Boutebba M., (2003). Effect of sterilization scales on the biochemical and nutritional quality of canned tomatoes. Sciences et Technologies, 20, 51-55.
[5]	HOUSSOU P. A., Dansou V., Ayi-Fanou L., Abdelkerim A. D., Mensah G. A., 2015. Technology for simultaneous production of tomato puree and juice. International Journal of Biological and Chemical Science, 9 (5), 24682476.
[6]	DOSSOU J., Soulé I., Montcho M. (2007). Evaluation of physicochemical and sensory characteristics of local tomato puree produced on a small scale in Benin. Tropicultura, 25, 119-125.
[7]	MONTCHO M. D., (2002). Processing of local tomato into puree: a solution approach to reduce production losses during market saturation. In Rural Universe NetworkSPIPM Interactive article #1064, 262270.
[8]	FAGBOHOUN O., Kiki D., (1999). Overview of the main local tomato varieties grown in southern Benin. Agronomic Research Bulletin, 24, 10-21.
[9]	MENSAH A. (2004). Evaluation of the technical performance of the tomato cultivation system in the communes of Ouidah and Grand-Popo in southern Benin; Dissertation for the degree of engineer, University of Lomé, Togo, 80 p.
[10]	https://fr.wikipedia.org/w/index.php? title=croix de malte mechanism=174764642
[11]	YEMADJE Francis, (2016), Study and design of a pineapple peeler-cutter, Thesis for obtaining a higher technician, University of Abomey-Calavi.
[12]	ABDOU Kêfil, (2020), Study and realization of a pineapple peeler-cutter. Thesis for obtaining a higher technician, National University of Agriculture.
[13]	FANCHON J-L., (2001) Science and technology guide, NATHAN, 592 p.
[14]	Francis Esnault, David Coquard (2017) Mechanical Engineering Power Transmission Volume 1. Basics of Construction and Ecodesign. 4th EDITION.
[15]	FANOU André, (2018) Study, design and realization of a banana trunk defibrillator, Thesis for obtaining a higher technician, University of Abomey-Calavi.
[16]	Dr. Abdoulaye ASSOUDO, (2019) Resistance of materials course II, University of Abomey-calavi, Polytechnic School of Abomey-calavi, department of mechanical engineering and energetics.

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APA Style

Edmond Claude Vodounnou, Guy Clarence Semassou, Roger Ahouansou, Priscille Yadonta. (2021). Contribution to the Improvement of a Tomato Puree Dosing Machine. Science Research, 9(4), 61-68. https://doi.org/10.11648/j.sr.20210904.14

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ACS Style

Edmond Claude Vodounnou; Guy Clarence Semassou; Roger Ahouansou; Priscille Yadonta. Contribution to the Improvement of a Tomato Puree Dosing Machine. Sci. Res. 2021, 9(4), 61-68. doi: 10.11648/j.sr.20210904.14

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AMA Style

Edmond Claude Vodounnou, Guy Clarence Semassou, Roger Ahouansou, Priscille Yadonta. Contribution to the Improvement of a Tomato Puree Dosing Machine. Sci Res. 2021;9(4):61-68. doi: 10.11648/j.sr.20210904.14

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@article{10.11648/j.sr.20210904.14,
  author = {Edmond Claude Vodounnou and Guy Clarence Semassou and Roger Ahouansou and Priscille Yadonta},
  title = {Contribution to the Improvement of a Tomato Puree Dosing Machine},
  journal = {Science Research},
  volume = {9},
  number = {4},
  pages = {61-68},
  doi = {10.11648/j.sr.20210904.14},
  url = {https://doi.org/10.11648/j.sr.20210904.14},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.sr.20210904.14},
  abstract = {This article deals with the contribution to the improvement of a tomato puree dosing machine to facilitate the bottling of the puree during the tomato processing. Indeed, tomato processing is a way to reduce losses and extend its shelf life, while preserving its organoleptic characteristics as well as possible. However, we found that the production capacity is low compared to the demand because of the lack of financial means but also because of the laboriousness of the processing. Indeed, after reduction of the tomato in puree, its bottling is the longest and the most exhausting operation of the transformation process. To date, the filling of the jars is done with the manual filling machine developed by the PTAA researchers. But the uniformity of the filling is not respected, since it is done in an approximate way by the operator. To overcome this constraint, the issue of the study and design of a dosing machine for tomato puree was addressed. At the end of our study, we end up with a motorized dosing machine affordable for all small and medium-sized processing units. The results of the study will make it possible to remedy the manual filling, which will lead to increase the output of this transformation and thus indirectly to the valorization of the local varieties of tomato.},
 year = {2021}
}

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TY  - JOUR
T1  - Contribution to the Improvement of a Tomato Puree Dosing Machine
AU  - Edmond Claude Vodounnou
AU  - Guy Clarence Semassou
AU  - Roger Ahouansou
AU  - Priscille Yadonta
Y1  - 2021/08/18
PY  - 2021
N1  - https://doi.org/10.11648/j.sr.20210904.14
DO  - 10.11648/j.sr.20210904.14
T2  - Science Research
JF  - Science Research
JO  - Science Research
SP  - 61
EP  - 68
PB  - Science Publishing Group
SN  - 2329-0927
UR  - https://doi.org/10.11648/j.sr.20210904.14
AB  - This article deals with the contribution to the improvement of a tomato puree dosing machine to facilitate the bottling of the puree during the tomato processing. Indeed, tomato processing is a way to reduce losses and extend its shelf life, while preserving its organoleptic characteristics as well as possible. However, we found that the production capacity is low compared to the demand because of the lack of financial means but also because of the laboriousness of the processing. Indeed, after reduction of the tomato in puree, its bottling is the longest and the most exhausting operation of the transformation process. To date, the filling of the jars is done with the manual filling machine developed by the PTAA researchers. But the uniformity of the filling is not respected, since it is done in an approximate way by the operator. To overcome this constraint, the issue of the study and design of a dosing machine for tomato puree was addressed. At the end of our study, we end up with a motorized dosing machine affordable for all small and medium-sized processing units. The results of the study will make it possible to remedy the manual filling, which will lead to increase the output of this transformation and thus indirectly to the valorization of the local varieties of tomato.
VL  - 9
IS  - 4
ER  -

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Author Information

Edmond Claude Vodounnou

Abomey-Calavi Polytechnic, University of Abomey-Calavi, Cotonou, Benin
Guy Clarence Semassou

Abomey-Calavi Polytechnic, University of Abomey-Calavi, Cotonou, Benin
Roger Ahouansou

Abomey-Calavi Polytechnic, University of Abomey-Calavi, Cotonou, Benin
Priscille Yadonta

Abomey-Calavi Polytechnic, University of Abomey-Calavi, Cotonou, Benin

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Plain Text BibTeX RIS

APA Style

Edmond Claude Vodounnou, Guy Clarence Semassou, Roger Ahouansou, Priscille Yadonta. (2021). Contribution to the Improvement of a Tomato Puree Dosing Machine. Science Research, 9(4), 61-68. https://doi.org/10.11648/j.sr.20210904.14

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ACS Style

Edmond Claude Vodounnou; Guy Clarence Semassou; Roger Ahouansou; Priscille Yadonta. Contribution to the Improvement of a Tomato Puree Dosing Machine. Sci. Res. 2021, 9(4), 61-68. doi: 10.11648/j.sr.20210904.14

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AMA Style

Edmond Claude Vodounnou, Guy Clarence Semassou, Roger Ahouansou, Priscille Yadonta. Contribution to the Improvement of a Tomato Puree Dosing Machine. Sci Res. 2021;9(4):61-68. doi: 10.11648/j.sr.20210904.14

Copy | Download

@article{10.11648/j.sr.20210904.14,
  author = {Edmond Claude Vodounnou and Guy Clarence Semassou and Roger Ahouansou and Priscille Yadonta},
  title = {Contribution to the Improvement of a Tomato Puree Dosing Machine},
  journal = {Science Research},
  volume = {9},
  number = {4},
  pages = {61-68},
  doi = {10.11648/j.sr.20210904.14},
  url = {https://doi.org/10.11648/j.sr.20210904.14},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.sr.20210904.14},
  abstract = {This article deals with the contribution to the improvement of a tomato puree dosing machine to facilitate the bottling of the puree during the tomato processing. Indeed, tomato processing is a way to reduce losses and extend its shelf life, while preserving its organoleptic characteristics as well as possible. However, we found that the production capacity is low compared to the demand because of the lack of financial means but also because of the laboriousness of the processing. Indeed, after reduction of the tomato in puree, its bottling is the longest and the most exhausting operation of the transformation process. To date, the filling of the jars is done with the manual filling machine developed by the PTAA researchers. But the uniformity of the filling is not respected, since it is done in an approximate way by the operator. To overcome this constraint, the issue of the study and design of a dosing machine for tomato puree was addressed. At the end of our study, we end up with a motorized dosing machine affordable for all small and medium-sized processing units. The results of the study will make it possible to remedy the manual filling, which will lead to increase the output of this transformation and thus indirectly to the valorization of the local varieties of tomato.},
 year = {2021}
}

Copy | Download

TY  - JOUR
T1  - Contribution to the Improvement of a Tomato Puree Dosing Machine
AU  - Edmond Claude Vodounnou
AU  - Guy Clarence Semassou
AU  - Roger Ahouansou
AU  - Priscille Yadonta
Y1  - 2021/08/18
PY  - 2021
N1  - https://doi.org/10.11648/j.sr.20210904.14
DO  - 10.11648/j.sr.20210904.14
T2  - Science Research
JF  - Science Research
JO  - Science Research
SP  - 61
EP  - 68
PB  - Science Publishing Group
SN  - 2329-0927
UR  - https://doi.org/10.11648/j.sr.20210904.14
AB  - This article deals with the contribution to the improvement of a tomato puree dosing machine to facilitate the bottling of the puree during the tomato processing. Indeed, tomato processing is a way to reduce losses and extend its shelf life, while preserving its organoleptic characteristics as well as possible. However, we found that the production capacity is low compared to the demand because of the lack of financial means but also because of the laboriousness of the processing. Indeed, after reduction of the tomato in puree, its bottling is the longest and the most exhausting operation of the transformation process. To date, the filling of the jars is done with the manual filling machine developed by the PTAA researchers. But the uniformity of the filling is not respected, since it is done in an approximate way by the operator. To overcome this constraint, the issue of the study and design of a dosing machine for tomato puree was addressed. At the end of our study, we end up with a motorized dosing machine affordable for all small and medium-sized processing units. The results of the study will make it possible to remedy the manual filling, which will lead to increase the output of this transformation and thus indirectly to the valorization of the local varieties of tomato.
VL  - 9
IS  - 4
ER  -

Copy | Download