One of the processes commonly used is the slicing process. Certain processes such as cutting, slicing, mincing and pulping has being utilized to ensure the size reduction of these products.
Reducing its size either for further processing or to improve the eating quality or suitability for direct food consumption becomes very necessary. The variations in the sizes in which these products are obtained have made it expedient for certain reduction techniques to be to be utilized. The processing requirements and fresh market life are also different for varying classes. Differences in the structure, size, shape, and rigidity of the individual cells are dependent on the class of vegetable (Odior and others, 2 2009). The classification of vegetables can be done based on different criteria some of which are by edible parts into root (e.g., potatoes and carrots), stem (asparagus and celery), leaf(lettuce and spinach), immature flower bud (broccoli and Brussels sprouts ), and fruit (tomatoes and cucumbers ( Neidhardt, 2008). The perishable nature of the fresh produce has confined the international trade in these products in the processed form. Vegetables can be perishable when fresh but able to be preserved using a number of processing method such as blanching, dehydrating, canning, freezing, fermenting and pickling, and irradiating (Gave, 2008). The increase in its consumption can be accounted for by the increased health consciousness of the consumers. Consumption of vegetables has increased significantly. Vegetables which are excellent sources of certain vitamins and minerals and often the main source of dietary fiber consist of a large group of plants consumed as food globally (Gave, 2008). Thus, to guarantee access to food, reduce rural-urban migration and encourage sustainable development, the processing of agricultural products like vegetables into more valuable products must be promoted and encouraged Majority of Nigerians live in the rural areas and are predominantly engaged in agriculture. Nigeria has rich and favorable climatic zones making her suitable for the cultivation and production of a wide variety of vegetables. DIFFERENT TYPES OF VEGETABLE CUTTING STYLES.EXISTING AUTOMATED VEGETABLE SLICER AND ITS DEMERITS.This project is aimed at solving above stated problems by introducing a special product named automated vegetable cutting system. This system is mainly designed to reduce the human effort and time.
AUTOMATIC CABBAGE SLICER MANUAL
Manual cutting of vegetables is still prevalent, in hostels, and even in restaurants, which cater to a whole set of varying customer tastes and preferences. make it pretty difficult for any person handling the job. The associated difficulties like time constraint, contamination, etc. Slicing vegetables is a risky and time-consuming task in our busy life. Avail from us our range of universal peelers-onion and garlic at market leading prices.Automation brought about by technology has saved human effort and time to a larger extent. These universal peelers- onion and garlic are very efficient and robust with excellent peeling functionality. Our universal peelers-onion and garlic are fitted with supreme grade designs that are very appealing and long lasting.
AUTOMATIC CABBAGE SLICER FREE
These universal peelers-onion and garlic are best for tear free and fast peeling of onions and garlics. With the help of modern technology, we are able to supply and export premium range of Universal Peeler- Onion and Garlic.
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