"Design and Development of Tender Coconut Opening Mechanism"

Abstract

The Coconut palm belongs to family Palmae and belongs to the Species Cocus Nucifera and is commonly known as Tender coconut. The tender version of the coconut is mainly used as a refreshment drink. In conventional method five to six chops are required to remove the Exocarp to get tender coconut water. While opening the Endocarp some percentage of the tender coconut water spills out. Two to three chops are required to open the endosperm. It requires more human effort, time consuming and ergonomically not recommended. Continuous operation is very difficult. The force acting on the left hand of the vender to open and to split each tender coconut has an average of 315 N & 152 N respectively during conventional method. The time taken to open and spilt the tender coconut and the effort required to do the same was minimized approximately to 85% by the use of mechanical facilitator as compared to conventional method. The mechanical facilitator makes the work safer and cleaner thus providing opportunity for women entrepreneurs. Using mechanical facilitator torque required to split into two halves is approximately 54.56 N-M. Hence mechanical facilitator was developed to reduce human effort by using cordless drilling machine, piercing tool and hinged chopper with handle.