1

Chapter I

PROBLEM AND ITS BACKGROUND

This chapter presents the introduction, background of the study, objectives,

significance of the study, and scope and limitations. The conceptual framework

of the project and the definition of terms are also presented in this chapter.

Introduction

Philippines is chiefly an agricultural country. Both its plant and animal

resources are major contributors to the country’s Gross National Product.

Populations of domesticated cattle, carabaos, goats and horses primarily

represent the animal production sector of Philippine agriculture. In recent years,

however, sheep, quails and horses are gaining popularity. Except for carabaos

that also provide significant amount of draft power in addition to its meat and

milk, primary products of the other farm animal species are for food: meat, milk

and eggs. Like carabaos, cattle in the Philippines are also kept in both backyard

and commercial farms. Based on the statistics reported by Bureau of Agricultural

Statistics (BAS), about 90% of the cattle population in the country is kept in

backyard farms while the remaining 10% are raised commercially. Practices in

backyard and commercial production systems vary. Among these variations are

number of animals kept in the farm, feeding and management, genotype of

animals raised, and the utilization of animals. (FAO.ORG 2019)

Small ruminant production systems are also classified into backyard and
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commercial. Small ruminants in the Philippines consists almost entirely of goat

and sheep. Goats represent a large proportion of the country's small ruminant

population. Due to the lack of regular population surveys, inventory of sheep in

the country is not well established. However, some studies have estimated

sheep population at about 30,000 to 35,000 head, or roughly 1-2% of the goat

population. Almost one hundred percent of the country’s small ruminant

population is kept in backyard farm units. (Bureau of Agricultural Resources-

2002)

There are two systems practiced in commercial ruminants production, the

feedlot and the cow calf operation. Feedlot thing is a highly intensive system

relying heavily on external inputs. Housing and other facilities for confining the

sheds or dry lots are provided to the animals. Herd-health management

procedures are also instituted. Most feedlot operators utilize local feed resources

i.e. pineapple pulp and maize fodder as roughage commonly supplemented with

concentrate feeds. Usually, 60% of the total feed offered to the animal is

roughage, and 40% is concentrate. Molasses is one of the most common

concentrate feed used in feedlot cattle fattening.

Commercial small ruminant production is accomplished either by semi- or by

complete confinement in elevated sheds or goat houses. Under the semi-

confinement system the animals are allowed to graze in either open grasslands,

bush lands or under plantation tree crops. At night these animals are herded into
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covered corrals or elevated houses. Goats raised under complete confinement

on the other hand, are kept in sheds or barns (usually elevated with slotted

floors) all the time. Completely confined goats are stall-fed with a combination of

grasses, legumes and feed concentrates. Appropriate health care and

biosecurity measures are also provided to maintain good health status of these

animals. In farms where goats and sheep are being raised, both species are

allowed to graze together in open grasslands, vacant croplands and under

plantation tree crops during the day. At night, sheep and goats are confined

separately in different sheds. Goats and sheep raised in commercial farms are

sold mainly as breeders. However, culled animals are also sold for slaughter in

local public markets. Goats are also utilized commercially as dairy animals,

although milk form goats represent only about 1% of the country’s total milk

production. A large majority of goats raised in commercial farms are of exotic

breeds, although some upgraded native goats may also be found in

commercials. Climate is changing due to human and common cause. There's

as of now verifiable prove to its impacts to animals. Ruminant animals defend on

the proper temperature, water, and sufficient and nutritious nourishment. This

climate alter prompts behavioral changes of ruminant animals that make them

more vulnerable to illness. As an illustration; underweight cattle, thick fat of

meats, destitute food of goats. These things are too caused by the poor

nourishment they take (Mitchelle, 2013).

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Background of the Study

Today, innovation is continuously happening, this generation hold fast in the

most extensive developments of innovations from the littlest thing to the greatest

one. It is said that one of the reasons why human still exist is because of

innovations. Innovations set in numerous changes and developments in human

lives in terms of trade, industry, health and wellness and more vitally within the

field of agricultural production.

In agricultural phase, automation is one of the finest ways to maintain and

increase production. One of the issues in agrarian segment is to sight

dependable sustenance for cattle. During dry season, it is difficult to discover

nourishment for cattle since grasses dehydrate. As a result, the cattle endure

from starvation and malnutrition (Groover, 2014).

The major source of food in the country is from agricultural sector,

specifically, the farmers who plant crops and raise livestock such as cattle or

dairy animals. In some areas like within the area of Batangas, farmers and

ranchers may encounter problem in terms of nourishment for their cattle since,

grassland and forage tends to desiccate as a consequence of global warming

and climate change. (Yogambal & Ashokkumar, 2009).

On the other hand, one of the problem of food industry concerns food

wastes.Bread and pastry industry is among the food sector that contributes to

food wastes as they usually just dispose of their stale bread. The utilization of
 5

these leftover breads into something useful is deemed necessary.

Bakery wastes are products obtained from the recycling of bakeries and

viennoiserie industries, raw or baked (Simpson, 2012). It is a combination of

different wastes, and their composition is thus highly variable. It may contain

ground plastic bags as the bakery wastes are unwrapped mechanically

(McGregor, 2000). Bakery wastes are mostly breads removed from the food

market as they become unsellable after only 24 hours, but they can consist in

any other ingredient like dough, flour, sugar and other edible ingredients, such

as icing, burnt or broken product. (Crawshaw, 2004,)

Any bakery waste can be used on farm provided it does not contain meat,

fish or shellfish. Bakery wastes may also provide valuable and readily

hydrolysable feedstock for industrial fermentation (Magbunua, 2000). Stale

bakery products can be used in the biopolymer industry to produce poly-lactic

acid biopolymer (Plascard, 2013). Waste processing depends on the nature of

the waste. Bakery wastes are safer than other food wastes. In the USA, they are

subsequently not submitted to the obligation of boiling during 30 minutes as are

the other food wastes (Westendorf, 2000).

As we live in highly diverse world, there are plenty of natural resources for

us to sustainbly utilize specially upon careful understanding of their properties

and potentials. Among them is Azolla or duckwood fern which is a highly

productive plant which can double it biomaas in two days.It is reported to be very
 6

suitable as feeds to dairy catlle, pigs, ducks and chickens. Azolla plant rated

against alternative stockfeed options in terms of nutritive value, Azolla contained

9MJME, 18% Crude Protein, 46% NDF, allowing the plant to fall into the “forage

category” of feedstuffs and therefore comparable to silage and hay samples.

Furthermore, Azolla plant is tested clear for Organophosphates and

Organochlorides and clear of Mycotoxin activity as a fresh sample and 1 week

old.

The issue and concern regarding quality animal feed source, food

wastes and utilization of abundant but underutilize plant species led the

researcher to a identify and develop a project study that shall help farmers

in feeding their ruminants.

In order to address this problem, this study will attempt to design and

fabricate a machine that will produce powder from azolla and leftover breads that

will be an alternative feeds for ruminants especially during dry season. This

would lead to better valuation of lesser known plant species and reduction of

food wastes.

Objectives of the Study

The main objective of the study is to design and develop Ruminant Feeds

Processing Machine. Specifically, the study aims to;

1. fabricate Ruminant Feeds Processing Machine in terms of;

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1.1 material specification; and

1.2 technical specification

2. conduct preliminary testing of the machine in terms of;

2.1 toasting and dehydrating temperature

2.2 toasting and dehydration capacity

2.3 crushing capacity

2.4 pulverizing capacity

3. test and evaluate the performance of the machine in terms of;

3.1 toasting rate

3.2 dehydrating rate

3.3 crushing rate

4 pulverizing rate

4. determine the quality of ruminant feeds produce in terms of;

4.1 moisture content

4.2 crude protein content

4.3 crude fiber

4.4 calcium

4.5 phosphorus

5. produce an operational manual of Ruminant Feeds Processing Machine

Significance of the Study

This research will develop in order to produce a machine that can process
 8

ruminants feeds using azolla and leftover bread. The machine has the ability to

have a powder output in order to consume it even a small ruminants. This study

says to be beneficial to the following.

To the Department of Agriculture, this will provide technical information

basis for research and output that could help in attaining the goals in research on

technological areas specially in agricultural sectors.

To Batangas State University, this undertaking will help intensify its

research capability through development and implementation of functional

research programs under one of the identified research thrust of the University

which is Agriculture and Technology.

To ruminant raisers, this will be a great help for them to produce their own

feeds using Azolla and Bread and it will be more practical since they made their

own feeds for ruminant and they will ensure that the feeds produce is purely

azolla and bread. And also help ruminant owners saves money and time by

processing this feeds in a smooth production process.

To the Azolla farmers, this will help and motivate to give emphasize on

planting and raising more azolla. It has a big impact because of the value and

importance of this water plant in the production of ruminant feeds.

To the Bakery Owners, this project will help them to utilize the leftover

bread in their bakeries and eliminate food waste.

To the researchers, who complement with this study, it can be a venue for
 9

more collaborative undertakings in the enhancement of the project.

As for future researchers, this study will serve as significant reference

material to venture on advanced work on similar projects involving ruminant

feeds process.

Scope and Limitations of the Study

The main focus of this project is to design and develop a Ruminant Feeds

Processing Machine. It will cover the design, fabrication, testing, modification

and evaluation of the prototype.

In this study, the input components will be composed of push buttons,

temperature sensors and limit switch which are connected to the input pin of the

controller.

Programmable logic controller (Mitsubishi CF2n-23Mr) will be utilize as a

controller in order to control the instrument in this study. It will use ladder

diagram as a programming language in order to have a communication between

the instrument use and controller.

Processes to be included in this study are toasting of bread. In this process,

heating element required 220 volts AC input supply. Dehydration Process also

included to be able to minimize the moisture content of azolla. Dehydrator

consist of 12V DC heater. Crushing process consist of blade which compose of

chain type that will be replaceable for maintenance. Pulverizing process

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compose of 3 sizes of sieves for the operator to chose the desired size of

powder.

The output components shall be consists of annunciator, indicating lamp,

and temperature controller in order to monitor process sequence and

temperature because Human Machine Interface is not included in the study.

Output mass measurement and packaging is also not included in this study.

Conceptual Framework

The study sought to develop a Ruminant Feeds Processing Machine. To

attain this objective, the researcher conceptualized and designed this study

using CDIO model. It is comprise with the conceptualization and design of this

machine. The design machine consider the input and output. Principles of the

operation of the involved processes were also included.

In the concept, it consist of knowledge requirements for research, analysis of

the principles and theories of feed processing and the properties of materials.

Technical requirements also include in this section which consist of fabrication

shop and the materials and equipment needed for the construction of Ruminant

Feeds Processing Machine.

Design requirements section include the part modeling need for this study,

assembly and design optimization also consider for this area. Materials and parts

specifications, dimensions, and system components are include as for hardware

requirements.
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In the implement, machine layout and fabrication and assembly are consider.

On the preliminary testing, Toasting and dehydrating temperature and capacity

will be one of the priority set up. Knowing the capacity of Crusher and pulverizer

also consider in this stage. For the performance and evaluation test of the

machine, toasting rate, dehydration rate, crushing rate, and pulverizing rate will

consider. Testing the quality of ruminant feeds also covers in this stage.

Operate covers the develop Ruminant Feeds Processing Machine with also

its output which is Ruminant Feeds, and Operational Manual of the machine also

provided.

Ruminant Feeds
Processing
Machine

Ruminant Feeds

Operate Operational
Manual of
Ruminant Feeds
Processing
Machine
 Machine Lay out
Fabrication &
Assembly 12
Preliminary Testing
Toasting &
Dehydrating
Temperature
Toasting &
Dehydrating Capacity
Crushing
Capacity
Pulverizing
Implement Capacity

Testing & Evaluation

of the Machine
Toasting Rate
Part Dehydration
Modeling Rate
Assembly
Crushing Rate
Design
Pulverizing Rate
Optimization
Determining the quality
of ruminant feeds
Hardware
Requirements
Design Materials &
Parts
Specifications
Knowledge
Dimensions
Requirements
System
Research
Components
Analysis of the
principles and
theories of feeds
processing
Properties of
Concept raw materials

Technical
Requirements
Fabrication
shop
Materials and
Figure 1 shows the conceptual paradigm
equipment for of Ruminant Feeds Processing
construction
Machine. It composes of four stages. Concept contains the knowledge

requirements and technical requirements. Design requirements consist of the

design needed for the construction. Hardware requirements enters also in this

stage. In Implement, consist of layout and assembly and the testing and
 13

evaluation also consider. And in operate, develop Ruminants Feeds Processing

Machine will done and it will provide an output of ruminant feeds, operational

manual will also provide to know the proper maintenance and operation of the

machine.

Definition of Terms

For more suitable and intricate understanding of this study, the following

terms are operationally and conceptually define.

Azolla. Also known as duck fern or water velvet, is an aquatic fern with the

scientific name of Azolla filiculoides Lam. It is a potential-rich animal feed

supplement, and one of the fastest growing plants on the planet (Kumar, 2015).

It will be used as raw materials in the study that will be dehydrated to be able to

preserve and utilize as main ingredients of ruminant feeds.

Bread. (artos). A staple food prepared from a dough of flour and water,

usually by baking (Appetit, 2016). It will be used as raw materials in the study

which will be toasted and crushed together with azolla to meet the desired

ruminant feeds.

Chain. A serial assembly of connected pieces, called links, typically made of

metal, with an overall character similar to that of a rope in that it is flexible and

curved in compression ( Tsubakimoto Chain Co., ed., 1997). It will be used for

the main parts of blade in crushing process of the study which will crush azolla

and bread.
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Crusher. It is used to reduce the size, or change the form of materials, or to

reduce the size of a solid mix of raw materials (Balasubramanian, 2017). In this

study, it it will be used to reduce the size of dehydrated azolla and toasted

bread.

Crushing rate. Rate at which something happen or change result from

crushing with the number of times happen or change within a particular period

(Fernandez, 2003). In this study, crushing rate will be used to define the rate of

the process of crushing of toasted bread and azolla.

Dehydrating rate. Defined either as the mass of water removed per unit

time per unit mass of dry matter or as the mass of water removed per unit time

per unit area (Amador & De Juan, 2016). In this study, dehydrating rate will be

used to define the rate of the deduct mass of water or moist of raw materials

which is azolla.

Dehydrator. Refers to a device that removes moisture from food to aid in its

preservation (Educalingo, 2019). In this study it will be used as part of first stage

process for raw materials which is azolla to reduce moisture content before

crushing process.

Heating Plate. Gives off heat much like a lamp filament when an electric

current flows through it, it glows hot and converts the electrical energy passing

through it into heat, which it radiates out in all directions (Woodford, 2019). In
 15

this study, it will be used to toast bread and dehydrated azolla to meet proper

moisture content.

Induction Motor. This refers to an AC motor where electrical energy is

converted to mechanical energy to perform some physical task (Petruzella,

2010). In thisstudy, it will be used to drive the crusher process and pulverizer

process of azolla and bread.

Hardwired. The physically connected through connection of electronic

devices and electrical components through the use of wiring system or built in

process (Introduction to Programmable Logic Controllers third edition, 2006). In

this study, hardwired will be utilized to all electrical components to actually

complete electrical circuit diagram before the machine will start to run.

Input device. Any connected equipment, such as control devices like

switches, buttons, and sensors that supply information to the central processing

unit (Bryan, 1997) In this study, input devices will be used to produced input

signal which is related to every sequence of process which machine will be

done.

Ladder diagram. An industry standard for representing relay logic control

systems (Bryan,1997). In this study, ladder diagram will be the programming

language that will be used in order to have a programmable system for the

processes.

Limit switch. An electrical switch actuated by the motion of a machine or

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equipment (Bryan, 1997) In this study, it will be used to control the bread and

azolla tray in order to transfer the toasted bread and dehydrated azolla into the

crushing process.

Magnetic Relay. An electromagnetic switch that is used to turn on and off a

circuit by a low power signal or where several circuits must be controlled by one

signal (John, 2018). It will be used in this study to control sequence of operation

of induction motor of crusher and pulverizer processes.

Output device. Any connected equipment, such as control devices (e.g.,

motors, solenoids, and alarms) or peripheral devices (e.g., line printers, disk

drives, and color displays), that receives information or instructions from the

central processing unit (Bryan, 1997). In this study, it will be used to monitor the

process stage and it will be consisted of annunciator, indicating lamps, and

display of temperature controller.

Process. Refers to the methods of changing or refining raw materials to

create end products (PAControl,2006). In this study, it will be used to convert

azolla and bread into ruminants feeds through a certain processes.

Pulverizer. A machines that used to smash materials into tiny shards or

granules (Ruchika, 2018). In this study, this will be serve as final process in the

machine that will pulvirize crushed azolla and bread.

Pulverizing rate. Rate of the process of crushing solid material into a fine

particles of less than 5 mm (Kefid, 2019). It will be used in the study to define the
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rate of pulverizing azolla and bread in the last process of the machine.

Safety. This refers to the condition of being safe from risk or danger (Reese,

2018). It will be utilized to the study from fabrication of the machine which

considered safe act and procedure of assembly process.

Shaft. This refers to a rotating machine element, usually circular in cross

section, which is used to transmit power from one part to another (A Text Book

of Machine Design, 2014). It will be used as part of a blade that will be crushed

azolla and bread in crushing process.

Temperature. This refers to heat that present in the substance or object,

especially as expressed according to a comparative scale and shown by a

thermometer or perceived by touch (Mcmilan, 2001). In this study, it will be used

as setting point of dehydration and toasting process of raw materials.

Temperature controller. Receive sensor signals and control heaters or

other devices to maintain a preset temperature. (PIC Microcontroller, 2011) In

this study, it will be used to input, set, and control the desired temperature for

toasting and dehydrating process.

Thermocouple. A bimetallic temperature transducer that provides a

temperature value by measuring the voltage differential caused by joining

together two different metals at different temperatures (Bryan, 1997). In this

study, it will be used to sense the temperature of the toasting and dehydrating

process.
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Timer. This refers to a relay having such an output (with or without contact)

which electrically closes (turns on) or opens (turns off) the circuit after a preset

time elapses when electrical or mechanical output is given (Anderson, 2014). It

will be used in the study to control the timing of the sequence of the process and

operation of the machine.

Toasting. This refers to making foods such as bread crisp, hot, and brown

by exposure to radiant heat (Tareke, E., Rydberg, P., et al., 2002). It will be used

as primary stage of process using bread as raw materials.

Toasting rate. The process of calculating of temperature set point per time

using object putted in an oven, such as bread (Ball, 2011). it will be used in this

study to define the rate of toasting of raw materials which is bread.

Chapter II

REVIEW OF RELATED LITERATURE

The conceptual literature, research literature and synthesis of the study

that were significantly use for reference and citation in the conceptualization and

for the complete development of the study is presented.

Conceptual Literature

These are the theories and ideas related to the study which would help

facilitate better understanding on the underlying principles of the proposed

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project.

Ruminant animals incorporate cattle, sheep, and goats. Ruminants are

hoofed warm blooded animals that have a one of a kind stomach related

structure that permits them to superior utilize vitality from sinewy plant fabric than

other herbivores. Not at all like mono gastric such as swine and poultry,

ruminants have a stomach related framework planned to mature nourish stuffs

and give forerunners for vitality for the creature to utilize.

According to Rinehart (2008), the dietary concern for ruminants is all

about vitality which is mindful for support and development capacities of the

creature, and for the time period of warm. Protein develops tissue and performs

other imperative capacities. Other supplements and minerals such as vitamins A

and E, calcium, phosphorus, and selenium can be bolstered as a mineral

supplement the dietary concern for ruminants’ centers around vitality such as

protein, minerals, vitamins, and water. Vitality is the single most critical dietary

component for a creature after water. Vitality is determined from carbohydrates,

fats, proteins, and from the animal’s body reserves. Energy admissions keeps up

body capacities and encourages development and improvement. Vitality is

provided to ruminants by profoundly edible plant cell substance and a parcel of

the less edible plant cell divider division. Starches like corn and grain are

moreover tall vitality sources, and are utilized broadly within the routine animals

nourishing industry as well as for pasture-based frameworks where vitality

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supplementation is in some cases valuable to upgrade generation. Not all the

vitality taken in by a brushing creature gets to be meat, drain, or fleece. The

chain of command of vitality assimilation starts with net vitality, which is the

vitality of admissions. A few of the vitality of admissions is digestible, and a few

isn't. What isn't edible is excreted as fecal vitality, and what is cleared out for

utilize by the body is edible vitality. Metabolize vitality is the vitality cleared out

after bookkeeping for stomach related and digestion system misfortunes. A few

of the edible vitality is misplaced as pee, and a few as methane. What is cleared

out is vitality utilized for the upkeep of body temperature, breath, development,

generation, and drain generation. This division is called net vitality and is more

often than not part into net energy for maintenance (NEm), net energy for gain

(NEg), and net energy for lactation (NEl). Creatures can alter to accessible

vitality by putting on fat or by utilizing fat stores.

Based on the study of Becarria et.al., (2018), it is rather elementary to say

that proteins are essential to all life, both animal and plant. They are fundamental

portion of the protoplasm in all cells. Plants are competent of synthesizing or

making protein for the animal kingdom. A few of the individuals of the animal

kingdom, specifically the ruminants are able of synthesizing proteins from less

difficult nitrogen-containing compounds. Proteins in animals are a essential

constituent of all body tissues and liquids, such as hair, skin, hide, muscles,

bones, imperative organs, blood and other body liquids, and chemicals. Proteins
 21

cannot be put away in warehouses for future utilize just like the fats and

subsequently they are required at customary brief time interim for body support

and for modifying body tissues worn out by customary action. Any excess or

abundance protein is named and utilized as a source of vitality by the animal.

For satisfactory sustenance it is hence fundamental that the animals be provided

a particular sum of protein each day for ordinary body capacities. Each animal

requires a unequivocal least sum of protein every day for ideal health and well-

being or for providing certain unequivocal chemical compounds. Every day

prerequisite of edible protein for a 1,000-pound ruminants is given as .9 pound

per day. There are various other proposals for beef cattle depending upon the

individual and the state of advancement and sex.

Based on the study of Ishler (2016), Carbohydrates (CHO) are the major

source of energy for ruminants and the single largest component (60 to

70%) of a dairy cow's diet. They represent the major component of net

energy for support of maintenance and milk production. Carbohydrate

nutrition influences the composition of milk as precursors for lactose, fat,

and protein. Achieving an optimum balance between structural and

nonstructural carbohydrates in dairy cattle rations is a challenge faced by

nutritionists.

According to Philippine Council for Agriculture Forestry and Natural

Resources Research and Development under Department of Science and

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Technology, stated on Philippines Recommends Series No. 64-A (page 47),

that feed formulation is a process by which ingredients are proportionally

combined for the animals to take the proper amount of nutrients they need.

The first requirements for balancing a ration is a feeding standard. This

standard states the amount of nutrients that should be provided in rations for

farm animals to obtain their desired performance.

The following tables show the recommended nutrients for ruminants

and serves as the bases of the researchers to have idea for the ratio of raw

materials in Ruminant Feeds Processing Machine which is azolla and left

over bread.

Table 1. Nutrients Recommendation for Dairy Cattle

Early Calf
0-6 6-12 12 Mature
Nutrients Lactation Pregnant starter
months months months Bulls
(0-3 weeks)
mix
Crude
19 12 18 16 12 12 10
Protein%
Crude Fiber
17 22 22 13 15 15 15
%
Calcium% 0.77 0.39 0.60 0.52 0.41 0.29 0.30
Phosphorus 0.4
0.24 0.40 0.31 0.30 0.23 0.19
% 8
Potassium% 1.00 0.65 0.65 0.65 0.65 0.65 0.65
Source: Philippines Recommends Series No. 64-A

Table 1 presents the data based on the Philippines Recommends for

 23

Livestock Feed Formulation, under Philippines Recommends Series No. 64-

A (2000), Page 46, stated that this percentage of formulation is advisable for

the dairy cattle feeds comprise the nutrients suited for the cattle which

consist of the percentage of crude protein, crude fiber, calcium, phosphorus,

and potassium. Breeders breed dairy cattle to produce milk. This formulation is

recommended for cattle from the age of early lactation of dairy, pregnant,

cattle starter, 0-6 months from birth, 6 to 12 months, 1 year and until the age

of bull’s maturity. Early lactation age which is with in the period of 0 to 3

weeks is much nutrients recommended in order to have proper condition of

the body of dairy cattle. It is also shows that Crude protein and crude fiber

has the highest nutrients percentage needed rather than calcium,

phosphorus and potassium.

Table 2. Nutrients Recommendation for Beef Cattle

Body weight Protein

Phosphorus(grams) Potassium (grams)
(kilograms) (grams)
100 167 5 5
150 231 6 6
200 285 6 6
250 337 9 9
300 385 10 10
350 432 12 12
400 478 13 13
450 528 14 14
500 567 15 15
Source: Philippines Recommends Series No. 64-A
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Table 2 presents the data based on the Philippines Recommends for

Livestock Feed Formulation, under Philippines Recommends Series No. 64-

A (2000) Page 59-60, stated that this formulation is suggested for the beef

cattle. Beef cattle are more muscular and have a stouter shape. Ranchers breed

these cattle to maximize the amount of meat each animal produces. In this table,

the body weight start from maturity age with 100 kg body weight of beef cattle

unto 500 kg body weight. The suggested nutrients for the formulation of feeds for

the beef cattle is stated above which consist of protein, phosphorus, and

potassium in the amount units in kg. It also shows that the nutrients in the table

recommended for protein has the highest percentage needed for beef cattle

rather than phosphorus and potassium. Beef cattle is the main source of meat

production and the meat of the mature or almost mature cattle is mostly known

as beef.

Table 3. Nutrients Recommendation for Goat

Body weight Protein

Phosphorus(grams) Potassium (grams)
(kilograms) (grams)
5 15 0.5 0.4
10 25 0.9 0.7
15 33 1.2 0.9
20 41 1.5 1.1
25 49 1.8 1.3
30 56 2.1 1.5
40 70 2.5 1.9
50 82 3.0 2.3
60 94 3.4 2.6
70 106 3.9 2.9
80 116 4.3 3.2
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Source: Philippines Recommends Series No. 64-A

Table 3 presents the data based on the Philippines Recommends for

Livestock Feed Formulation, under Philippines Recommends Series No. 64-

A (2000) Page 64, stated the nutrients recommended for the formulation of

feeds for goat. From 5 kg until 80 kg is stated in this table with the

formulation of the grams units for the nutrients of protein, phosphorus, and

potassium.

Table 4. Nutrients Recommendation for Horse

Crude
Calcium
Size of Horse Protein Phosphorus (grams)
(grams)
(ponds)
1000 Pounds 1.2 18 13
1100 Pound 1.4 20 14
1200 Pounds 1.5 22 15
Source: David W. Freeman, OSU Extension Equine Specialist (2019)

Table 4 presents the recommended amount of feeds nutrients for horses

with the different sizes respect to the ponds of crude protein, grams of calcium,

and grams of phosphorus. It is present the size from 1000 pound which needed

1.2 pounds of crude protein, 18 grams of calcium, and 13 grams of phosphorus.

For 1100 pounds of horses, recommended pounds of crude protein is 1.4, 20

grams of calcium, and 14 grams of phosphorus. In 1200 pounds of horse,

needed 1.5 pounds of crude protein, 22 grams of calcium, and 15 grams of

phosphorus.

Table 5. Nutrients Recommendation for Horse in Different Stage

 26

Class of Horse Crude Protein Calcium Phosphorus

(Pounds) (grams) (grams)
Breading 1.7 20 14
Early Pregnancy 1.4 20 14
8 months pregnancy 1.7 28 20
11 months pregnancy 2.0 36 26
Lactation 1st month 3.4 59 38
rd
Lactation 3 month 3.2 56 36
th
Lactation 5 month 2.9 40 25
Light working 1.5 30 18
Moderate working 1.7 35 21
Heavy working 1.9 40 29
Sources: David W. Freeman, OSU Extension Equine Specialist (2019)

Table 5 presents the nutrients recommendation for the different

production stage of horse. From breading, early pregnancy until 11 months of

pregnancy. Lactation stage also included until the 5 th months. In working stage,

horses have 3 classification stated which is light, moderate, and heavy. Based

on the table above suggested nutrients for pounds of crude protein, grams of

calcium, and grams of phosphorus are presented.

Table 6. Nutrients Recommendation for Carabao

Crude
Body weight Potassium
Protein Calcium(grams)
(kilograms) (grams)
(grams)
450 341 18 13
500 364 20 14
550 386 22 16
600 406 24 17
Source: TANAU Agritech (2019)

Table 6 presents the recommendation feeds formulation for carabao

 27

respect to the body weight according to the TANAU AGRITECH Portal

(2019). Crude protein, calcium, and potassium are stated by the units of

grams needed to the formulation of feeds for this ruminants.

Based on the study of Carrapiço and Pereira (2019), azolla also known as

mosquito fern, duckweed fern, fairy moss, and water fern is a genus of seven

species of aquatic ferns in the family Salviniaceae. They are extremely reduced

in form and specialized, looking nothing like other typical ferns but more

resembling duckweed or some mosses. It is a highly productive plant. It doubles

its biomass in 1.9 days or more, depending on conditions. It is recognizable

plants for being cheapest and most abundant potential source of proteins

because of their ability to synthesize amino acids from a wide range of virtually

unlimited and readily available primary materials. It has essential amino acids,

vitamins (vitamin A, vitamin B12, Beta Carotene), growth promoter

intermediaries and minerals including calcium, phosphorous, potassium, ferrous,

copper, magnesium.

Table 7. Nutrients Value of Fresh Azolla

Nutrients Azolla
Crude Protein 22.48%
Crude Fibre 14.70
Minerals
Calcium 1.64
Phosphorus 0.34
Potassium 2.71
Source: Nutritive Evaluation of Azolla as Livestock Feeds (2016)
 28

Table 7 presents the nutrient and mineral values of azolla stated on the

study of Nutritive Evaluation of Azolla as Livestock Feeds from the Journal of

Experimental Biology and Agricultural Sciences (2016). The results of proximate

analysis of sun dried azolla sample are presented in this table. The values were

22.48 per cent crude protein, 14.7 per cent of crude fiber, 1.64 percent of

calcium, 0.34 percent of phosphorus, and 2.71 percent of potassium. High

protein content azolla suggests that it’s a potential natural protein source. And

also stated that dried azolla on chemical analysis showed that rich in crude

protein, trace minerals and vitamins and hence it can be used as livestock feed

as a unconventional feed.

Giridhar et.al., (2013) noted that dry or fresh azolla can be used to feed

animals such as cattle, poultry, sheep, goats, pigs and rabbits. They

recommended to use concentrated azolla as feeds during first time feeding in

order for the animals to get acquainted to its taste. They stressed that there is a

need to dry azolla for longer life and easy storing for future use.

Based on the study of Truong et.al., (2019) stated that food waste can be

avoided or not throughout the food supply chain. Avoidable waste is that which

could be readily made into useful products but is ultimately discarded in

landfills. Unavoidable waste designates portions of food which cannot be eaten

by humans, such as some fruit and vegetable peels, fish bones, and egg shells.

However, unavoidable waste can be made into useful products as well. Thus,
 29

food waste can be viewed as a reflection on human behavior rather than food

quality. In other words, food waste is the amount of food material produced and

ultimately discarded during any stage of the food supply chain. Food waste will

also be interchangeable with food loss as there is no formal distinction between

the two in the literature. Food insecurity often has an inverse relationship with

food waste. Food insecurity is defined as having difficulty providing adequate

food for members in a household during any given time. If food is lacking for

prolonged periods of time, it is chronic food insecurity.

Feeding food scraps to animals has been in practice for many years.

The disadvantages can entail nutrient variability among batches of food waste,

possible contamination from packaging materials and bacteria, uncooked meat

sources, and inconsistent supply of waste (Lee et al. 2010). However, feeding

waste to animals is still feasible. For example, in 2010, 2.2 M etric tons of food

by-products were diverted to animal feed in the United Kindom (Parfitt et al.

2010). In Australia, there were multiple major retailers who reportedly donated

approximately 40,000 Metric tons of food to farmers as animal feed (Lewis et

al. 2017). The United State Environmental Protection Agency formed a food

recovery hierarchy which ranks the diversion of food waste to animal feed as

number three, just after source reduction and feeding hungry people (BSR

2014).
 30

According to the study of Kourkouta et.al., (2017) The bread therefore

represents an excellent source of complex carbohydrates, which provide the

body the energy it needs and play an important role in balancing blood glucose

levels. Most types of bread contain low-value, low-fat vegetable protein. They

also contain vitamin B, vitamin E and trace elements such as iron, potassium,

calcium and selenium, that are greatly provided in the body. Vitamin B

contributes significantly to the protein metabolism and cell replacement, vitamin

E is an active antioxidant, iron is essential for growth and cell

Oxygenation and potassium for the balanced function of the cells. The calcium

contributes to bone density and Selenium is a powerful antioxidant.

Table 8. Nutrients Value of Bread

Nutrients Bread
Dry Matter 65%
Protein 12-14%
Fibre 23%
Starch 73%
Source: Alternative feeds, bread, cattle, livestock news (2018)

Table 8 presents the data of nutrients contents of a bread which consist of

dry matter with 65%, protein with 12-14%, fibre of 23%, and starch of 73%

according to the study presented of Alternative feeds, bread, cattle, livestock,

news (2018).

Lardy et.al., (2015) stated that stale and discarded bread and bakery

products can be used in cattle and sheep rations as a source of energy and
 31

protein. These products vary greatly in nutrient content, depending on the

particular product that was discarded. They are generally high in energy and

may contain relatively high levels of fat. These products also tend to ferment

rapidly in the rumen. Therefore, levels should be limited to 20 percent or less of

the diet to prevent digestive disturbances. In dairy cows, one should start by

feeding from 2-6kgs of bread per head, per day. As always is the case, any new

feed should be introduced at a gradual pace, in order to prevent digestive

disruptions. Over the course of two weeks, the rations used can be increased,

gradually. In beef cattle, bread must not exceed 40% of the total dry matter

intake of the animal. It is recommended to provide no more than 1kg of bread

per 100kgs of body weight of an animal. Again, introduce bread and pastries at a

gradual pace, to avoid digestive disruptions and upsets.

Based on Overseas Development Natural Resource Institute, the process

of manufacturing animal feed is a means whereby raw materials of widely

ranging physical, chemical and nutritional composition can be converted into a

homogenous mixture suitable for producing a desired nutritional response in the

animal to which the mixture is fed. The process is basically a physical one and

chemical changes are few. It should be remembered however that some raw

materials will have undergone extensive processing prior to inclusion into a

mixed feed. In order to ensure a continuous supply of raw materials at the mill,

when some may only be seasonally available on the market, and to take
 32

advantage of price fluctuations, some form of storage will be necessary. The

particular method chosen for raw material storage will depend on the local

circumstances, but in areas where labour is cheap and plentiful and capital funds

scarce, it is likely that storage in bags will be preferable. Raw materials should

arrive in good condition and in sacks which have not been used for the storage

of fertilizer, pesticides or chemicals. Contamination by string, large pieces of

metal, wood or stones which could cause extensive damage to machinery can

normally be removed on a coarse metal grid fitted over the sack tipping-in point

of the feed mill, and permanent magnets will normally remove any tramp ferrous

metal which may enter the system, particularly before entering the grinder, mixer

or pelleter.The accurate weighing of raw materials according to the formulation

for a given ration is perhaps the most important unit operation involved in feed

manufacture, since no amount of mechanical processing can make up for any

deficiencies in nutrients which have been omitted from the mixture. The point at

which weighing occurs in the feed milling process will depend upon the design of

the mill. Raw materials may be selected from store, weighed and then subjected

to grinding and mixing, or materials may be pre-ground, then weighed and

mixed.

According to the study of Heat Application in Feed and Food Processing of

Gurbuz 2017, there are many heat treatment applications, each different in the

heat source, construction of the device or process parameters applied, and their
 33

efficiency depends on a range of factors. There are many possible combinations

and types of heat treatments in animal feed processing, and most frequently

used are pelleting, extrusion, cooking, steam flaking, conditioning, expanding,

roasting, popping, toasting and micronisation. Thermal processing increase feed

intake and digestibility, improve feed conversion, carcass quality and/or yield

grade, reduce in feed waste, transportation, storage costs and labor costs. The

heat acts in the same manner as natural digestive enzymes to break down the

complex carbohydrate bonds of the grain starch, which increases the availability

of nutrients such as glucose in the small intestine. However, the heat technology

used can destroy germs contaminating the oil seeds and remove certain anti-

nutritional factors in whole soya beans, rapeseed and enzymatic factors.

Electric toaster as the name suggest is essentially a portable domestic

appliance intended for toasting bread and is operated electrically. The bread is

inserted in the toaster, heated at desired temperature till brown in color and a

reasonable texture. That is the duration of the toasting period is predetermined

by setting of built in control device. The electric toaster is operated at 220 volts

A.C., single phase and available in four different rated capacities such as 600 W,

750 W, 1000 W and 1250 W.

Wattage contributes in the design of a custom open coil heating element

several factors need to be considered when selecting the optimum coil(s) for an

application. First, the watts, volts, and resistance must be determined for each
 34

coil in the heater. Typically, the line voltage is specified by the costumer and/or

and user. The total wattage is calculated using the amount of air flow and the

temperature rise desired. The voltage across each coil is determined by the

circuit used. A single phase heater will see full line voltage unless some of the

coils are in series. A three phase heater is the same if it is wired as delta circuit.

A wye (star) circuit will see only 57.7% of the full line voltage on each leg. If there

are two coils in series on legs, the voltage each sees will be one half of the

voltage on the leg. The resistance is calculated using Ohm’s Law (R=V2/W). The

result is Rhot. But Rhot is the resistance of the wire when it’s hot. Resistance

increases with temperature, so compensation is to be made to get Rcold. Rcold

is the resistance when at room temperature. The various alloys have different

temperature factors from hot to cold (Sain, 2016).

According to A Basic Guide to Thermocouple Measurements (2018),

Thermocouples are temperature measurement sensors that generate a voltage

that changes over temperature. Thermocouples are constructed from two wire

leads made from different metals. The wire leads are welded together to create a

junction. As the temperature changes from the junction to the ends of the wire

leads, a voltage develops across the junction. Temperature measurement

accuracy and range depend on the type of the thermocouple used and the

standard followed by the manufacturer. The International Electro-Technical

Commission standard outlined in IEC-EN 60584 contains the manufacturing

 35

tolerances for base metal and noble metal thermocouples. A parallel standard

used in the United States from the American Society for Testing and Materials is

described by ASTM E230. A Thermocouple is a sensor made from two dissimilar

metals. When these two metals are fused together at one end they create a

junction. When the junction experiences changes in temperature, a very small

voltage is created (see millivolt chart) which corresponds to a temperature

reading. These different thermocouples can measure and monitor temperature

within a wide range of environments. The most common types of thermocouples

are Type K, Type J and Type T. TYPE K which consist of chromel (+) alumel (-)

is the most common general purpose thermocouple. Type K probes are reliable,

inexpensive and has a wide temperature range. This is the most versatile sensor

type and can hold continuously high temperatures. Temperature Range.

Thermocouple grade wire can handle -328 to 2,300°F (-200 to 1260°C). TYPE J

which consist of iron (+) constantan (-) has a more restricted range than Type K

and a shorter lifespan at higher temperatures. This type is most stable in the low

to mid-range tempuratures. Thermocouple capacity range of grade wire is 346 to

1400°F (-210 to 760°C). TYPE T which consist of copper (+) constantan (-) is a

very stable thermocouple at low temperature ranges. This type is most often

used in low temperature applications including frozen foods and cryogenics and

wire ranging capacity of -452 to 700°F (-269 to 371°C).

 36

Omega Engineering stated on introduction to temperature controller that

for heating control, the output is on when the temperature is below the setpoint,

and off above setpoint. Since the temperature crosses the setpoint to change the

output state, the process temperature will be cycling continually, going from

below setpoint to above, and back below. To accurately control process

temperature without extensive operator involvement, a temperature control

system relies upon a controller, which accepts a temperature sensor such as a

thermocouple or RTD as input. It compares the actual temperature to the desired

control temperature, or setpoint, and provides an output to a control element.

According to the Fleming’s Left Hand Rule Principles, a machine that

converts dc power into mechanical energy is known as dc motor. Its operation is

based on the principle that when a current carrying conductor is placed in a

magnetic field, the conductor experiences a mechanical force. When the

armature of a d.c. motor rotates under the influence of the driving torque, the

armature conductors move through the magnetic field and hence an e.m.f. is

induced in them. The induced e.m.f. acts in opposite direction to the applied

voltage V (Lenz’s law) and is known as back or counter e.m.f. Eb .

Based on the statement of Qualicor (2000), in designing a hopper,

involves determining the maximum angle that the bin walls form with the vertical

in the discharge zone, and the smallest outlet size, at which bin discharge occurs

by uninterrupted mass flow. Bin outlet size must be sufficiently large to keep
 37

from becoming obstructed during discharge. This phenomenon can stem from

doming if the physical entity is cohesive, or from blocking up as a result of

structures forming if the particles are sufficiently large.

In the sequence of unit operations, Overseas Development Natural

Resource Institute stated that in feed milling, raw material grinding may occur

before or after weighing. lt is a process with high power requirements which is

often noisy and dusty. The design of machine most commonly found in the feed

manufacturing industry is the hammer mill and the operation of such machines.

Inside the grinding chamber, hammers, which may be fixed rigidly to the central

shaft, or more often swinging on steel pins, rotate at high speed. The impact of

the raw material on the hammers and the continual high-velocity impact of

particle on particle results in material breakdown until it is small enough in size to

pass through a perforated screen. lt is obvious that the smaller the screen size

the more work will be required to reduce the particles to the desired size and the

larger the grinder motor required. Raw materials also have different grinding

properties somewhat related to their bulk density and flow characteristics. In

general those of high bulk density grind more easily than fluffy, fibrous low-bulk

density materials. Grinders are most efficient when they are running at maximum

capacity for a given raw material and screen size. lt should also be noted that the

desired fineness of grind will be influenced by the livestock to which the feed

must be fed, or by other processes following grinding. Raw materials for poultry
 38

should be more finely ground than for cattle or pigs and raw materials to be

pelleted are usually more finely ground than the equivalent feed as meal.

Electric motors have been an important element of our industrial and

commercial economy for over a century. Most of the industrial machines in use

today are driven by electric motors. Industries would cease to function without

properly designed, installed and maintained motor control system. The AC

induction motor is the dominant motor technology in use today, representing

more than 90% of installed motor capacity. Induction motors are available in

single phase and three phase configuration, in sizes ranging from fraction of

horsepower to tenths thousands of horsepower. They may run fixed speeds

commonly. 900, 1200, 1800, or 3600 rpm or be equipped with an adjustable

speed drive (Petruzella, 2012).

According to the Chain Mill Crusher Primer (2017), Chain mills are

designed for rapid, uniform, and economical reduction, in open or closed circuit,

of loosely bound agglomerates and other sticky materials with a minimum of

clogging. These machines are particularly effective as a fertilizer crusher since

the chain mill is designed to break up lumps in superphosphate, triple-

superphosphate, granular, and conventional fertilizer tailings. It can also find

chain mills in the production of animal bedding, sawdust, and other clumping

materials. A series of chain links, rotated at high velocity reduce particle size by

impacting the material. For most friable materials, the chain mill produces a
 39

consistent discharge particle size distribution largely independent of the feed

particle size distribution. It produces few fines or finely broken material. This mill

easily handles material that tends to cake or clog. The efficiency of the mill

means it requires less recirculation in closed-loop configuration to meet size

reduction requirements. Efficiency comes from the correct rotor velocity and the

configuration of the rotor chains. The proper chain spacing allows the material to

fall lower into the path of the chain links before being impacted. A counter-

rotating dual-rotor configuration causes multiple impacts of the material to

accelerate it as it moves down through the mill. The open interior design allows

foreign materials to pass easily through the mill. The mill is simply constructed of

welded plate steel and bolted assembly, yet it is rugged so that it will maintain

long use with little adjustment, repairs, or wear part replacement. Chain mill

rotors are balanced, and little vibration of the chain mill housing is noticeable

during normal operating conditions.

Based on Retsch Application Support When selecting the correct mill and

its grinding tools the breaking properties and material condition are again of

crucial importance. Ball mills and mortar mills are the most frequently used size

reduction machines for this purpose. Among other things, they have the decisive

advantage that grinding tools in different sizes and made from different materials

– also non-metallic – can be used. This is particularly important for the analysis

of heavy metals, where grinding tools made of heavy metals cannot be used for
 40

sample preparation. Preferred grinding tools for this purpose are made from

agate or zirconium oxide. Ball mills and mortar mills work with grinding jars that

are sealed dust-tight; these also allow wet grinding to be carried out. The

grinding tools for a ball mill always consist of the grinding jar and a charge of

grinding balls that depends on the sample substance and its volume. The mortar

mill grinding tools consist of a pestle and a grinding jar made from the same

material. For the fine grinding of soft to medium-hard products it is frequently

only possible to achieve the required degree of fineness by using rotor mills,

such as ultra-centrifugal mills or knife mills. Only the application of shearing and

cutting forces is effective when processing plastics and rubber. By the effects of

impact and shearing, such as are produced in the ultra-centrifugal mill, the

sample undergoes homogeneous pulverization between the rotor and ring sieve.

The defined mesh sizes of the exchangeable ring sieves are primarily

responsible for the achievement of the expected ultimate fineness. Heavy metal-

free titanium rotors are available for applications in which grinding tools made 5

from stainless steel are not acceptable. In contrast, abrasion-resistant tungsten-

carbide coated grinding tools must be used for processing fertilizers or feed

pellets.

Ahujal (2012), discussed PLC (Programmable Logic Controllers) as a

digitally operating electronic apparatus which uses a programmable memory for

the internal storage of instructions by implementing specific functions such as

 41

logic sequencing, timing, counting, and arithmetic to control, through digital or

analog input/output modules, various types of machines or processes. PLCs are

used in many industries and machines. Unlike general-purpose computers, the

PLC is designed for multiple inputs and output arrangements, extended

temperature ranges, immunity to electrical noise, and resistance to vibration and

impact. Programs to control machine operation are typically stored in battery-

backed-up or  non-volatile memory. A PLC is an example of a hard  real time

system since output results must be produced in response to input conditions

within a bounded time, otherwise unintended operation will result. The most

common language used to program PLCs is Ladder Diagram (LD), also known

as Relay Ladder Logic (RLL). This is a graphical language showing the logical

relationships between inputs and outputs as though they were contacts and coils

in a hard-wired electromechanical relay circuit. This language was invented for

the express purpose of making PLC programming feel natural to electricians

familiar with relay-based logic and control circuits. While Ladder Diagram

programming has many shortcomings, it remains extremely popular in industries

automation. Every Ladder Diagram program is arranged to resemble an

electrical diagram, making this a graphical programming language.

Research Literature
 42

Several literatures on the field of instrumentation and control were

cautiously studied and considered as the foundation to the design and

development of the proposed project.

A paper entitled “Design and Simulation of an Automated Poultry Feed

Mixing Machine Using Process Controller” was formulated in 2019 by Isife et. al,

aimed to develop in a continuous blending system of an automated feed mixing

process using process controllers. The methods followed the controlled process

includes; feeding of the individual ingredient hoppers via bucket elevator with

their respective ingredients, determining the time of discharge and the rate of

discharge that will make for 25-kilogram mass feed per mix, the adoption of

virtual multipoint Near Infrared spectroscopy (NIRS) with it accompanying sensor

probes that monitors the mixing real time analyzing along as the mixing

progresses the various ingredient percentage nutrients classes. The whole

system was PLC (Programmable Logic Controller) controlled and programmed in

Siemens SIMANTICS step 7 300 software with WINCC HMI operator-panel that

enables parameter adjustments and results monitoring in real-time.

In the study of Awopetu et.al, (2017) entitled Development of Manually

Operated Multi- Purpose Roasting Machine stated that developed machine has a

sliding mechanism connected to the charcoal chamber which allows the

regulation of temperature of the heat depending on the food items to be roasted.

The developed machine operates in such a way that once the handle attached to
 43

the flywheel is roasting, flywheel undergoes rotatory motion. As the motion from

the handle rotates the flywheel, it allows the chains and sprockets to rotate which

has been incorporated with the flywheel. Food item holder and blower have been

incorporated with chains and sprockets. Once the chains and sprockets rotate,

the food item holder rotates likewise the blower will generate air that has being

channeled to the charcoal chamber. The developed machine is capable of

roasting food items such as maize, plantain and yam depending on the choice of

the operator.

An industrial fruit and vegetable dryer was designed and developed by

Ehiem and Irtwange in 2009 to reduce vegetable wastage and improve their

storage conditions. It consists of drying chamber, blower and heat exchanger.

The performance test and evaluation was conducted using split plot in

Randomized Complete Block Design (RCBD) with a total number of 756

observations (3 sizes x 3 air flow rates x 14 hours drying time x 6 replications)

using tomato as the test material at an average drying chamber temperature of

50 ºC for safe drying of tomatoes. The size (small, medium and large), air flow

rate (18.3 m/s,18.8 m/s and 19.5 m/s) and drying time (0-14 hours) has highly

significant (P#0.01) effect on gram weight of the tomato slices being dried. For

all the tomato sizes and at all air flow rate levels, gram weight of the tomato

decreased with increase in drying time Also for all the sizes at all drying time

levels, gram weight decreased with increase in air flow rate. The dryer which has
 44

a mean drying capacity of 258.64 kg of tomatoes per batch with a thermal

efficiency of 84 % and drying rate of 40 g/hr, at relative humidity of 35%

improved the drying time of vegetables and is recommended to industrial users.

In 2016 study of Lingayat, et. al. temperature of drying air and humidity of

air as well as air velocity are important and effective factors in drying. An indirect

type solar dryer was designed and developed to dry agricultural products. Solar

dryer consists of solar flat plate air collector with V-corrugated absorption plates,

insulated drying chamber, and chimney for exhaust air. In their experiment, the

qualitative analysis for drying of banana showed that moisture content of banana

was reduced from initial value of 356% (db) to final moisture content of

16.3292%, 19.4736%, 21.1592%, 31.1582%, and 42.3748% (db) for Tray1,

Tray2, Tray3, Tray4, and open sun drying respectively. The average thermal

efficiency of the collector was found to be 31.50% and that of drying chamber

was 22.38%.

A tomato dehydrating machine comprising of a spray gun, cam shaft,

delivery pipe, three air blowers, drying trough, base and a speed reduction gear

box was designed, fabricated and evaluated in the study of Nwankwojike et. al.

The developed machine has a dehydration efficiency of 81.45%, throughput of

3.7212kg/hr. Tomatoes deteriorate (rotten) easily due to their high moisture

content, the dehydrated tomatoes produced from the machine have ascorbic

acid content, lycopene content, calcium content, potassium content and sugar
 45

reduction content of 10.6 mg/100g, 78.24 mg/100g, 10.6 mg/100g, 169.0

mg/100g and 2.9 mg/100g respectively which fell between acceptable ranges for

the nutritional content of tomato.

A paper entitled, “Drying evaluation of green coconut pulp for obtaining a

snack-like product” was presented in the 2019, 11th International Congress on

Engineering and Food and aimed to evaluate the processes of drying green

coconut pulp in cabinet dryer and pulsed fluid bed dryer at 60, 70 and 80 ° C.

The parameters water activity (Aw), lightness (L*), enzyme activity, moisture and

crispness were used for choosing the best process conditions for snack

producing. Mathematical modeling of drying curves was done using Henderson

& Pabis, Lewis and Page models. After 480 minutes at 70 °C, both pieces of

equipment succeeded in producing final snack-like products. Snack obtained in

CD presented final moisture of 0.159 ± 0.004 (db) and in PFB 0.0400 ± 0.0004

(db). The choice of the best process depends on the dry product demand. PFB is

the most suitable for large demands.

In 2018, Kamat et.al, conducted an experiment to investigate osmotic

dehydration of ginger slices suspended in three different osmotic agents at 0.1–

600 MPa and 40 °C for various pressure holding times. A Weibull distribution

mathematical model was employed to predict the kinetics of moisture and solute

transport during osmotic dehydration of ginger. Increased process pressure

accelerated the water loss and solid gain and removed significant amount of
 46

water within a shorter time period. The effective moisture diffusivity values for

glucose, fructose, and sucrose at 0.1 MPa and 40 °C were 0.322 × 10−9,

0.362 × 10−9 and 0.396 × 10−9 m2/s respectively. Pressure treatment at

600 MPa increased these values by approximately by 11–12 folds (3.725 × 10−9,

4.027 × 10−9 and 4.293 × 10−9 m2/s respectively). Among the osmotic agents

tested, solute diffusivity was maximum in glucose followed by fructose and

sucrose, whereas the moisture diffusivity was greatest in sucrose and lowest in

glucose.

The specific energy for grinding and physical properties of wheat, canola,

oat and barley straw grinds were investigated in the year 2014 study of

Tumulurua, et. al. The study gives enough information on the grinding energy

and physical properties of chopped and hammer milled barley, wheat, oat and

canola straws. The initial moisture content of the straw was about 0.13e0.15

(fraction total mass basis). Particle size reduction experiments were conducted

in two stages: (1) a chopper without a screen, and (2) a hammer mill using three

screen sizes (19.05, 25.4, and 31.75 mm). The lowest grinding energy (1.96 and

2.91 kWh t 1) was recorded for canola straw using a chopper and hammer mill

with 19.05-mm screen size, whereas the highest (3.15 and 8.05 kWh t 1) was

recorded for barley and oat straws. The physical properties (geometric mean

particle diameter, bulk, tapped and particle density, and porosity) of the chopped

and hammer-milled wheat, barley, canola, and oat straw grinds measured were
 47

in the range of 0.98e4.22 mm, 36e80 kg m 3, 49e119 kg m 3, 600e1220 kg m 3,

and 0.9e0.96, respectively. The average mean particle diameter was highest for

the chopped wheat straw (4.22-mm) and lowest for the canola grind (0.98-mm).

The canola grinds produced using the hammer mill (19.05-mm screen size) had

the highest bulk and tapped density of about 80 and 119 kg m 3; whereas, the

wheat and oat grinds had the lowest of about 58 and 88e90 kg m 3. The results

indicate that the bulk and tapped densities are inversely proportional to the

particle size of the grinds. The flow properties of the grinds calculated are better

for chopped straws compared to hammer milled using smaller screen size (19.05

mm).

The researcher learned from 2015 study entitled “Implication of milling

methods, thermal treatment, and particle size of feed in layers on mineral

digestibility and retention of minerals in egg contents” the impact of roller (R) and

hammer (H) mills, mash (M) and expandate (E) with fine (F) and coarse (C)

particle sizes, on apparent ileal absorption (AIA) and apparent total digestibility

(ATD) and retention of calcium, phosphorus, magnesium, zinc, manganese,

copper and iron in yolk, albumen, and shell. A total of 384 hens (Lohmann

Brown), 19 weeks old, were assigned using a randomized design with a 2 × 2 ×

2 factorial arrangements. Eight experimental diets were offered ad libitum during

the whole experimental period and one week before for diet adaption. The AIA of

magnesium, zinc, copper, and iron was higher in treatment R in comparison with
 48

treatment H (P < 0.01, P ≤ 0.03, P < 0.01 and P < 0.01, respectively). The AIA of

magnesium was higher in treatment M than treatment E (P < 0.01). The AIA of

magnesium was higher in treatment C in comparison with treatment F (P ≤ 0.05)

due to particle size. The ATD of copper and iron was higher in treatment R than

treatment H (P < 0.01 and P ≤ 0.03, respectively). The ATD was higher for

phosphorus and lower for iron in treatment F than treatment C (P ≤ 0.05 and P ≤

0.02. respectively). The copper concentration in yolk and albumen was higher in

treatment C than treatment F (P < 0.01 and P ≤ 0.03, respectively). Besides a

few overall interactions, the AIA and ATD of copper and manganese were lower

in H+M group than R+M group (P ≤ 0.05). The ATD of iron was higher in the

M+C group compared to the M+F group (P< 0.01), whereas the albumen zinc

concentration was higher in the E+C group than E+F group (P < 0.01). In

conclusion, the feed produced by hammer mill had negative effects on AIA and

ATD for trace elements in particular, but mineral concentrations in egg contents

were mostly comparable for all treatments. Therefore, milling methods, thermal

treatment, and particle sizes used in the study can be used for layer feed

formulation without negatively affecting egg quality.

Study of Lamide (2014), entitled Hammer Mill Grated Cassava Paste,

pressed-fermented by hammer mill granulated conventionally. Each pulverized

was oven dried for moisture contents, determination on dry basis also each

sample was fried into gaari. Bulk densities and some physical properties of the
 49

pulverized and gaari samples were determined and they were subjected to

sieving analysis. The results showed that size reduction ratio achieved in all the

treatments were done properly and accordingly. Mean values of the coarse,

medium and fine particles of the pulverized and gaari samples in all the

treatments were statistically different from each other. Significant differences

were observe between the results of weighs of cassava flour, gaari, and different

treatments. Hammer mill grated but granulated and pulverized by conventional

method had the highest rank for all the physical properties of gaari samples with

lowest fibre content, lowest moisture content, and highest bulk density. There

were stronger correlations between the different processes and the weights of

the cassava flour and gaari so produced for local measure used. The combined

processes of hammer mill and conventional had the highest 89.1% for gaari

while the highest was 86.52% for combination for pulverized samples.

Synthesis of the Study

Data and theories presented in the previous studies allowed to closely

examine the differences and similarities with the previous one which would be

essential specifically in the design stage of the proposed study. The mentioned

literature and related studies provides vital knowledge which is necessarily for

the study to come about.

 50

Design and Simulation of an Automated Poultry Feed Mixing Machine Using

Process Controller was developed by, Isife et.al, for the continuous blending

system of an automated feed mixing process using process controllers to

manipulate process includes feeding of the individual ingredient with hoppers via

bucket elevator with their respective ingredients. The whole system were PLC

(Programmable Logic Controller) controlled and programmed in Siemens

SIMANTICS step7 300 software with WINCC HMI operator-panel that enables

parameter adjustments and results monitoring in real-time. It is similar to the

proposed project with integration of PLC to control the three processes which are

toasting and dehydrating, crushing, and pulverizing. It is dissimilar study in terms

of process, proposed study will not integrate mixing process and conveying

system. Only hopper without bucket elevator or conveyor will be used for the

sequencing of process.

In 2017, Awopetu developed a Manual Multipurpose Roasting Machine

with sliding mechanism connected to the charcoal chamber capable of roasting

food items such as maize, plantain and yam depending on the choice of the

operator. The proposed project will be composed of multiple system such as

crushing, pulverizing, toasting, and dehydrating but has similarities in terms of

roasting which will use electricity to heat plate directly to bread and azolla.

The drying section developed and designed by Ehiem and Irtwange will be

the focus of the comparison of the researcher with its propose study. The
 51

Heating Section of industrial fruit and vegetable dryer was built of burnt bricks to

minimize heat loss. It has two units (the stoker and heat exchanger) joined

together with sand crete. The stoker is where the fire is made. It has a loading

opening that allows fuel and air to enter the stoker. Perforated sheet metal was

placed 0.1m above the ground in the stoker to facilitate easy separation of the

ash from the solid fuel (wood or charcoal). This arrangement encourages the

continuous burning of the fuel and easy collection of the ash. The exchanger is

where air to the dryer picks up heat. The top is made of reinforced concrete.

Inside are two oil drums welded together to form a single-cylinder drum of the

same length with the exchanger. This prevents smoke from having contact with

the incoming air to the dryer. The drum is also inclined at an angle of 50 and

opened at both ends to allow smoke to pass freely from the stoker to the

chimney by buoyancy force. At the downside of the exchanger length are four air

inlets of, through which ambient air enters the heat exchanger. Towards the top

side of one of the exchanger length is a 0.2 m diameter opening through which

hot air leaves the exchanger to the blower. This encourages the quick passage

of smoke from the stoker to the atmosphere. The lower part has a large flange

so as to cover the drum opening and facilitate bolting it to the exchanger. The

chimney channels the smoke from the stoker to the atmosphere. Based on these

features, the great difference of existing drier with propose drying system is the

non-dependency of the existing project with wood or charcoal. The proposed

 52

project has the potential to be powered by solar power because the heating

system uses electricity to create heat. The proposed study has two separate

chambers for each raw material. Heating and drying system for leftover bread,

sourced out from the bakery in Batangas City will have 70-degrees Celcius for 3

minutes which is compose 2 heating plates and Heating and drying system for

Azolla is compose of 1 heater with an operating temperature of 30 degrees

Celcius for 3 minutes. Both studies are only similar to the drying of fibrous

materials.

Nwankwojike considered removal of all moisture content of tomato through

developing tomato dehydrating machine comprising of a spray gun, cam shaft,

delivery pipe, three air blowers, drying trough, base and a speed reduction gear

box. This literature on drying of tomato has been reviewed with special attention

to results and conclusions which might apply to the drying of the proposed

project. In this literature, the relative humidity of air used for cooling and drying

has a direct effect on the quantity of air required which is similar with the

proposed study.

The dryer system of the printed work of Lingayat, et. al. Consist of a solar

plate air heater, an insulated drying chamber supplied with chimney for exhaust

air. The gross dimension of the solar collector is 2m x 1m x 0.1m. the solar air

heater consists of a v-corrugated absorption plate painted with selective black

color, glass cover, insulation at bottom and frame. V-shape corrugated

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absorbent of 2 square meter space was made of a 0.4-millimeter thick. The air

was allowed to go through the gap between absorbent material and glass in the

direction perpendicular to the V shape corrugation. The copper sheet was

supported by an aluminum sheet at the bottom of the absorbent material. The

chamber was insulated from all sides except the top. The chamber was

established with chimney for exhaust air with peak consist of 0.25m. The

proposed project of Lingayat et. al. Study each use a flat plate heater however

differs on the supply of energy. The previous study used solar power whereas

this study use grid utility supply. The investigator of this study will used a food

grade stainless steel bar mesh tray whereas the previous study used aluminum

mesh. Moreover, this study meant to use a closed chamber for drying of left over

bread and azolla whereas the previous study used the chimney as exhaust air.

In the literature of Prietoa, et. al. “Drying evaluation of green coconut pulp

for obtaining a snack-like product” cabinet drying and pulsed fluid bed drying

were performed to determine drying curves at 60, 70 and 80 °C. The initial and

final Aw, moisture content and product luminosity, along with the visual aspect,

were the parameters used to choose the best drying conditions. After the

temperature was established, the variation of luminosity, enzymatic activity, Aw

and texture were determined throughout the drying process. As compare to the

proposed project, both researches focus on drying technologies and pre-

treatment methods upon lowering the water content in order to avoid or slow
 54

down food spoilage by microorganism. The proposed project will also provide a

high heating rate where temperature will be monitored and controlled during the

drying process to prevent from quality degradation of heat-sensitive materials.

Kamat et.al, conducted an experiment which is osmotic dehydration of

ginger slices suspended in three different osmotic agents at 0.1–600 MPa and

40 °C for various pressure holding times. A Weibull distribution mathematical

model was employed to predict the kinetics of moisture and solute transport

during osmotic dehydration of ginger. Increased process pressure accelerated

the water loss and solid gain and removed significant amount of water within a

shorter time period. The previous study is similar to the present study in terms of

dehydrating process which provide heat in raw materials in a certain desired

temperature for the desired time. Unlike the previous study which used pressure

to achieved dehydrating rate, present study provide heat only to attain proper

moisture content of the product.

The specific energy for grinding and physical properties of wheat, canola,

oat and barley straw grinds is presented by Tumulurua, et. al. The study gives

enough information on the size reduction by chopped and hammer milled barley,

wheat, oat and canola straws. Particle size reduction experiments were

conducted in two stages which are chopper without a screen, and a hammer mill

using three screen sizes (19.05, 25.4, and 31.75 mm). It is similar to the size

reduction method which is milling with the proposed study. Previous study
 55

provided chopper and hammer mill for two stages milling process. The propose

study use chain for milling and for the next stage is introduced the pulverizer to

be able to achieved small sizes reduction and produce powder.

The development of study of Lohmann entitled Implication of milling

methods, thermal treatment, and particle size of feed in layers on mineral

digestibility and retention of minerals in egg contents consist of the impact of

roller and hammer mills, mash and expatiate with fine and coarse. Same as the

proposed study by utilizing hammer mill in crushing toasted bread and azolla.

Previous study presented hammer mills to produce mash and fine output.

Proposed study use two stages size reduction method which compose of chain

mill for crusher and roller pulverizing stages to produce powder of mixture of

azolla and bread.

One function of the feed manufacturing is particle size reduction. In the

study of Lamide (2014), entitled Hammer Mill Grated Cassava Paste, hammer

mills had been used to produce the finer grinds. Hammer mill grated but

granulated and pulverized by conventional method had the highest rank for all

the physical properties of gaari samples with lowest fibre content, lowest

moisture content, and highest bulk density. The proposed study will use chain

mills to particle size reduction. Both hammer mills and chain mills have been

applied to the task of particle size reduction or grinding in feed milling

applications.
 56

Irrespective of the resemblances of the proposed study to all mentioned

literature reviewed, this project has its own innovative features with regards to

drying system for left over bread and azolla and its size reduction method using

chain milling system to produce a ruminant feeds.

Chapter III

RESEARCH METHODOLOGY

This chapter presents the method and procedures to be followed in the

development of Ruminant Feeds Processing Machine. It is divided into three

design, the design stage, development stage and testing stage.

Research Design

This study will be employed developmental research which includes

engineering design, planning and analysis. The study will also employ

experimental analysis to determine the research parameters of the study.

Development Stage

In order to attain the objectives of the study the following procedures were
 57

followed into four stages, design stage, fabrication stage, preparation of raw

materials, preliminary testing and modification stage, and final testing stage.

1. Design Stage

The design of the machine will be primarily based on the preference of the

cooperative of the beneficiary of the project. A detailed schematic diagram is

provided to illustrate the design of the project. Essential factors and concepts will

be considered in terms of importance, sustainability, resources and technical

aspects of the Ruminant Feeds Processing Machine. This will cover the

identification of materials to be used for fabrication. Materials specifications will

be considered the availability and cost.

Another consideration taken into account, in the design stage will be the

maintenance of the machine to be developed. The maintenance is planned for

the beneficiary to keep the machine in good condition. And maintenance

procedure will also provide on the operational manual of the machine.

2. Fabrication Stage

This stage focuses on the fabrication of the Ruminants Feeds Processing

Machine.

Fabrication will be involved several factors such as money and time.

Proper selection of materials for the major components of the machine will

be performed. This stage will cover the identification of the machine shop and

the fabrication procedures. Fabrication of the prototype will be based on the

 58

design requirements. A project adviser is also considered to make sure the

feasibility of the proposed project design.

3. Preparation of Raw Materials

The raw materials use in the study will be azolla and bread provided by

the beneficiary. The azolla and bread will be used as raw materials in the

Ruminant Feeds Processing Machine and will be carefully selected in terms of

nutrients and carbohydrates for feeds. One kilogram of Azolla will dehydrate on

the machine for 5 minutes with the temperature of 35 degree Celsius and two

kilograms of bread toast on the oven in 5 minutes with the temperature settings

of 75 degrees Celsius. The target moisture content for the output will be 6.74%.

4. Preliminary Testing

This stage covered the preliminary testing of the machine to be

established the parameters such as toasting and dehydrating temperature,

toasting and dehydrating capacity, crushing capacity, and pulverizing capacity. In

this stage, different trials will be performed. Through these series of tests, the

problems that will be encountered will be recorded and given immediate solution

to arrive to the project result. Necessarily modification will adopt to attain the

optimum performance of the machine.

5. Final Performance Testing Stage

After preliminary testing and successful modifications, performance

 59

testing of the Ruminant Feeds Processing Machine will be done to qualify the

modify machine in terms of toasting and dehydration rate, crushing rate, and

pulverizing rate. Trials will make to get machine’s average performance.

Methods of Testing

The following parameters will determine in the study using different

methods of procedures.

1. Preliminary Testing Performance

After the fabrication of the Ruminant Feeds Processing machine using

azolla and bread, it will go through preliminary testing to test its functionality.

Inspection will do to determine if all parts of the machine are working properly.

A. Toasting and Dehydrating Temperature

Azolla and Bread as a raw materials need for this processing machine

shall meet the proper moisture content provided by analyzing materials using

laboratory test result at Quality Control Laboratory. Toasting process and

dehydrating process need to test using the output moisture content after the

period of process in this stage.

B. Toasting and Dehydration Capacity

This testing will conduct from trials of the amount of an Azolla in terms of

kilograms that will be put on the dehydrator process. The time and the

temperature parameters will be based on the minimum and maximum amount of

 60

azolla which is similar in toasting bread however in toasting bread oven will thus

be used.

C. Crushing Capacity

The crushing capacity of this process will be based on the maximum total

amount of toasted bread and dehydrated azolla.

D. Pulverizing Capacity

The pulverizing process capacity will be based on the crushed toasted

bread and dehydrated azolla.

2. Testing and Evaluation of the Performance of the Machine

A. Toasting Rate

In this process, quality control laboratory test for bread will be done first,

the result or the outcome of this test will be the basis for the toasting rate of the

Ruminant Feeds Processing Machine.

B. Dehydration Rate

In this process, quality control laboratory test for azolla will be done first,

the result or the outcome of this test will be the basis for the toasting rate of the

Ruminant Feeds Processing Machine.

C. Crushing Rate

The crushing rate of the Ruminant Feeds Processing Machine will be

based on the revolution per minute of the motor to be used in this process.

D. Pulverizing Rate
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The pulverizing rate will be based on the speed of motor to be used in

pulverizing process, the sieve of the pulverizer will filter the crushed toasted

bread and dehydrated azolla. More so, the pulverized feeds will defend on the

desired amount size. The sizes of the hole of the sieves will also determine the

rate of speed of pulverizer.

3. Methods of Determining the Quality of Feeds

A. Moisture Content

Moisture content is the quantity of water contained in a feeds produces in

this study. The final output will test and evaluate by identifying the moisture

content of Ruminant Feeds to know the appropriate amounts of moisture to

avoid damaging the useful life of feeds. It is important to identify the appropriate

moisture content of ruminant feeds to reduce the water content of dry feeds in

order to prolong shelf lives.

B. Crude Protein Content

It is the amount of protein of animal feed. It is used to calculate the

amount of carbohydrate in food. It is defends on the nitrogen content of the feeds

proteins. The final output will test and evaluate by distinguishing the protein

content of ruminant feeds.

C. Crude Fiber

The determination of the crude fibre content of animal feed is mandatory

worldwide. A sample is to be treated successively with boiling solutions of

 62

sulfuric acid and potassium hydroxide of specified concentration.

D. Calcium

It is an essential nutrient for the development of most animals. It will be

determined based on reaction of calcium in alkaline solution. The laboratory

analyst shall perform the analysis as per method, it is the responsibility of the

laboratory analyst to ensure that all conditions laid down in the method are met

and strictly adhered to.

E. Phosphorus

It is a vital source of animal nutrition and most abundant element in an

animals body after calcium. The easiest way and most accepted way to estimate

phosphorus is by using spectrophotometer either wet or dry digestion of the

feeds.

Project Development Stage

Conceptualizing

Planning

Canvassing

Construction

Preliminary Testing
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Figure 1. Process Flow Chart of the Study

Figure 1 shows the process flow of the study. Conceptualizing covers the

theories, concepts and ideas to build the subject matter. Planning covering the

design including circuit diagrams, project plan and lay out, and the specifications

of the materials needed for construction. Canvassing includes the selection of

proper material that suited for every process of the machines attaining the quality

and availability of the electrical and mechanical components. Construction

covers the fabrication of the project which consist of welding, grinding, cutting,

and finishing. Preliminary testings include the temperature set point of the

machine and the capacity of the stages of process. Final testing includes the rate

of operation and the evaluation of the performance of the machine.

Time Allotment or Gantt Chart of Activities

To be able to formulate and organize the process of the development of

the design, the researchers used Gantt chart. Table 9 shows that the researcher

were able to complete the project including all the documentation within the

given time and duration.

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Table 9. Gantt Chart of Activities

Work Activities Aug Sep Oct Nov Dec Jan Feb Mar Apr May
Conceptualizing
Planning
Designing
Canvassing
Purchasing
Constructing
Preliminary
Testing
Final Testing
As shown in above Table 9, it represents that conceptualizing, planning

and designing have been done on August up to October 2019. Then on

November up to December 2019, the canvasing and purchasing have been

done. On January, the construction and fabrication of the machine have been

started and finished. After the construction and fabrication, the initial testing has

been done on March 2020. After the initial testing, some problems have been

encountered by the researcher so that the modifications were done during the

middle of April 2020. Lastly, final testing will be executed on May 2020.

Controller
Mitsubishi PLC

Final Control Element Sensing element

Temperature controller Thermocouple
DC motor Limit Switch
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Process
Toasting and Dehydrating
Crushing
Pulverizing

Figure 2. Closed Loop Diagram of Ruminant Feeds Processing

Machine

Figure 2 shows the closed loop diagram of ruminant feeds Processing

Machine. The main controller of the process is programmable logic controller

which supplies signals and current to the devices connected into the output port

of the controller. Sensing elements consist of thermoucople which detect the

present temperature in toasting process of bread and dehydrating process of

azolla. Limit switch also included in the sensing device which operate with

contact that will allows the movement of bread and azolla rack in order to place it

into the crusher together. Process included in the machine is toasting and

dehydrating, crushing, and pulverizing. Final control elements include

temperature controller which consist of input Logic

Programmable temperature
Control and output device to

be controlled, dc motor serves as final control element also that operates and
Programmable Logic Control
receive current through limit switch.

Power Supply
Programmable Logic Control
220VAC

Power Supply
Bread Heating Azolla
220 V
Plate Dehydrator

Crusher
 66

Pulverizer

Ruminant Feeds

Figure 2. Block Diagram of Ruminant Feeds Processing Machine

Figure 2 shows the block diagram of Ruminant Feeds Processing Machine

from AC 220v power supply which serve as the main source of power for the

entire process it will energize all motor, heaters, plc, and sensors to control,

monitor, and run the process. The input components of plc consist of push

bottons that will energize or give current for the output components. Such as

push buttons, limit switch and temperature controller will serves as input also in

the system. Bread heating plate and dehydrator will energize once the push

button is press and startup of process. Once the thermocouple once the

temperature, the temperature controller set for the desired heating set point.

After the desired time and heat set point attain, 12v dc motor will energize and

pull out the rack of bread and azolla in order to fall down it into crusher. During

crushing, azolla and bread crush goes to pulverizer in order to produce powder

ruminant feeds.