Breadfruit Flour Grinder Team P 16482 Jared Farber

Breadfruit Flour Grinder Team P 16482 Jared Farber Cody Jones AJ Na. Dell Liz Stoyan Andy Testa

Agenda ❖ Team Introduction ❖ Background ❖ Problem Statement ❖ Stakeholder Identification ❖ Use Scenario ❖ Customer Requirements ❖ Benchmarking ❖ Engineering Requirements ❖ House of Quality ❖ Risk Assessment ❖ Project Plan Draft

Background Borgne, Haiti - agricultural economy Breadfruit - short shelf life Begins to rot 1 -3 days after ripe Preserve breadfruit - make flour Cooperative of farmers, 7 “sections” in Borgne One location to house breadfruit flour production for area Shredding and drying components solved Grinder development = last step

Problem Statement Current State 1. University of Michigan attempt: the hand crank extremely hard to turn a bucket was used as collection unit - was not sturdy rollers tended to slide out of place during operation 2. An MET design team from RIT used bike power. However: the grinder did not have sufficient capacity the collection unit was insufficient

Problem Statement Desired State An ideal breadfruit grinder needs to: be sturdy and made from inexpensive materials use human power as opposed to electricity/fuel use minimal water for cleaning be able to be transported by truck be composed of food safe materials produce consistent flour grain size output operate for at least 5 years without replacement parts

Stakeholders Farmers in Borgne, Haiti End users, will use it to make profit Consumers of breadfruit flour Need a quality product Sarah Brownell Customer, has worked with associated cooperative Fondation Dauphin Customer, supporting cooperative

Use Scenario

Customer Requirements Resources for identifying requirements PRP - team P 15482’s requirements Problem statement breakdown Customer interview responses Current shredder prototype Past grinder attempts and inadequacies

Customer Requirements

Benchmarking Compatible Technology International (CTI) breadfruit processing tools ● “emerging technology” - unclear if it is commercially available yet ● Not many technical specs listed ○ 5 kg/hr production rate ○ Mesh size information ● CTI has other manual grinders

Benchmarking “Pedal Operated Flour Mill” Department of Mechanical Engineering Yashavantrao College of Engineering, India Again, this was a report, not commercially available. Reported ideal operating speed relating to Watts of power required from user

Engineering Requirements Resources for determining requirements Customer Requirements Customer Interview Responses PRP - Team P 15482’s Engineering Requirements Spoke with Sam Huselstein Adjusted accordingly Benchmarking and Research

Engineering Requirements

House of Quality

Draft Risk Assessment The following could risk successful outcomes of our goals and deliverables: Finding a reliable supply of breadfruit Being unable to reuse past prototypes’ grinding mechanism(s) Going over budget by purchasing grinding mechanism Machining resources unavailable Prototype requires too much effort to operate and causes fatigue, or grind mechanism becomes jammed Grinder becomes clogged Shred sizes are too large to be ground and/or grinder does not produce consistent flour quality Pinch point occurs from use of crank Injury occurs from exposed sharp parts / grind mechanism is not enclosed Bike power is demeaning to users Grind mechanism is not food safe and flour is contaminated Process results in a significant amount of breadfruit waste

Draft Risk Assessment

Project Plan Draft

Next Steps Three Week Plan ● Finish breadfruit research ○ How to obtain breadfruit out of season ● Determine effectiveness of previous iterations ○ Michigan ○ P 15482 ● Grinding mechanisms ○ Stainless steel vs. stone ○ Durability ○ Grain consistency ● Food safety information ○ FDA guidelines