design and analysis on durian...

DESIGN AND ANALYSIS ON DURIAN OPENER

LING CHAI VOON

This report is presented in

partial fulfilment of the requirements for the

Degree of Bachelor of Mechanical Engineering (Thermal Fluid)

Faculty of Mechanical Engineering

Universiti Teknikal Malaysia Melaka

APRIL 2009

ii

“I hereby, declare this thesis is result of my own research except as cited in the

references”

Signature : ………………………….

Author’s Name : LING CHAI VOON

Date : 10/04/2009

iii

To my beloved family

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AKNOWLEDGEMENT

First and foremost, I would like to convey my most heartfelt gratitude to Mr.

Kamarul Ariffin Zakaria as the final year project supervisor who has graciously

offered his time, attention, experience and guidance throughout the completion of

project. Special thanks also to the Faculty of Mechanical Engineering, University

Technical Malaysia Malacca (UTeM) for the opportunities given and facilities

offered. Lastly, I would like to thank each and every individual who have either

directly or indirectly helped me throughout the efforts of this report be it in the form

of encouragement, advice or kind reminders. A special thanks to the occupants of

No.23, Jalan TU 23, Taman Tasik Utama for their consistent words of wisdom and

company throughout the late nights.

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ABSTRACT

The present investigation primarily designs of the durian fruit opener that

easy to use and create the model for the design. To build up the idea of design the

durian opener, research on the different body shape and size of durian fruit from

different species have to be done well in order to get the dimension for the design.

Beside that, research on old type methodology of opening a durian fruit also will be

consider to find out the weaknesses of the methodology and solve the weaknesses

with new idea of design. There are many different types of durian fruit opener that

used by people nowadays. Therefore, research will be done on those openers to find

out the weaknesses such as its size, method of use, safety factor, etc. From these,

more information will be collect for analyses so that a more easy to use and

comfortable durian opener idea can be create for the conveniences of durian fruit

fans. After the full concept design have done, a model of durian fruit opener will be

fabricate for the analysis test on its toughness and the force that it can afford on it. A

suitable material to fabricate the design of durian fruit opener also will be

considering in this project.

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ABSTRAK

Projek ini adalah kajian tentang mereka cipta satu alat pembuka buah durian

yang mudah untuk digunakan dan membangunkan model rekabentuk tersebut.

Untuk membina gagasan reka bentuk pembuka buah durian yang sempurna, kajian

ke atas pelbagai bentuk dan saiz buah durian daripada pelbagai spesis hendaklah

dikaji dengan baik untuk mendapat dimensi rekabentuk tersebut. Selain itu, kajian ke

atas kaedah lama yang digunakan untuk membuka buah durian juga akan

dipertimbangkan untuk mengetahui kelemahan-kelemahan kaedah tersebut dan

menyelesaikan kelemahan-kelemahan dengan idea baru rekabentuk. Terdapat

pelbagai jenis alat pembuka buah durian yang digunakan sekarang. Oleh itu, kajian

akan dibuat ke atas alat pembuka yang sedia ada untuk mengetahui kelemahan-

kelemahan seperti saiznya, kaedah penggunaan, faktor keselamatan, dan sebagainya.

Daripada ini, lebih banyak maklumat dapat dikumpulkan untuk membuat analisis

supaya satu rekaan yang lebih mudah dan selesa dapat dibangunkan bagi kegunaan

atau keselesaan peminat-peminat buah durian. Selepas idea konsep penuh telah

dibuat, sebuah model pembuka buah durian akan difabrikasi untuk ujian analisis ke

atas kekuatan alat tersebut. Bahan yang sesuai untuk membina rekabentuk pembuka

durian juga akan dipertimbangkan dalam projek ini.

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TABLE OF CONTENT

CHAPTER TOPIC PAGE

VERIFICATION ii

DEDICATION iii

AKNOWLEDGEMENT iv

ABSTRACT v

ABSTRAK vi

TABLE OF CONTENTS vii

LIST OF TABLES x

LIST OF FIGURES xii

LIST OF APPENDICES xvi

CHAPTER I INTRODUCTION 1

1.1 Background Study 1

1.2 Problem Statement 3

1.3 Objectives 3

1.4 Scope 3

CHAPTER II LITERATURE REVIEW 4

2.1 Durian Fruit 4

2.2 Different Species of Durian Fruit 6

2.3 The Shape of Durian Fruit 7

2.4 Old Type of Durian Opener and the 8

Weaknesses of the Design

viii

CHAPTER TOPIC PAGE

CHAPTER III METHODOLOGY 14

3.1 Planning 14

3.2 Research of different type and 15

shape of durian fruit

3.3 Investigation of old methodology 15

and design of durian opener

3.4 Design Process 15

3.4.1 Conception design 16

3.4.2 Design Concept and Criteria 19

3.4.3 Evaluation on Design Drawing 20

3.5 Detail Design 21

3.5.1 New Design of a Durian 21

Opener

3.5.2 Components of the New 23

Durian Opener Complete

With Dimension

3.6 Preparing Model (Model Fabrication) 28

3.6.1 Tools use for fabricating 28

model of new durian opener

3.6.2 Procedure of fabricating the 34

new durian opener

3.7 Analysis Test 39

3.7.1 Compression Test 39

3.7.1.1 Experiment Data 46

for Compression Test

3.7.1.2 Experiment Results 49

for Compression Test

3.7.2 Analysis Axial Loading; 49

Normal Stress and Factor of

Safety for the Durian Opener

3.8 Experiments for Testing the Durian 63

Opener

ix

CHAPTER TOPIC PAGE

3.9 Conclusion 65

CHAPTER IV RESULTS AND DISCUSSION 66

4.1 Expected Result 66

4.2 Design Step 67

4.3 Detail Design 68

4.4 Fabrication 68

4.5 Analysis on the design 69

4.6 Further Development 70

CHAPTER V CONCLUSION 71

REFERENCE 72

APPENDIX 74

x

LIST OF TABLES

NO. TITLE PAGES

2.1 Steps of opening durian fruit using old 9

Methodology

2.2 Different types of existent durian 11

opener and its weaknesses

3.1 Five idea sketch complete with 17

advantages and weaknesses

3.2 Design Drawing Evaluation 20

3.3 The detail design of the durian opener 24

complete with dimension

3.4 Tools that use for cutting system in 28

fabricating model

3.5 Tools that use for welding system in 32

fabricating model

3.6 Procedure for cutting, filling and 34

welding process

xi

NO. TITLE PAGES

3.7 The picture and the data measuring for 42

durian D13, D98 and Durian Kampung

3.8 The picture and procedure for 44

compression test

3.9 Maximum load and compressive strength 49

of durian D13, D98 and Durian Kampung

3.10 The procedure of testing the durian opener 63

xii

LIST OF FIGURES

NO. TITLE PAGES

2.1 Picture of Durio Kutejensis fruits, also 4

known as Durian Merah

(Source: Djatmiko W.A. 2007)

2.2 Durian tree, compared to human height 5

(Source: Yun, H. Y. 2008)

2.3 Durian flowers 5

(Source: Bryan Loh. 2007)

2.4 Durio Oxleyanus 6

(Source: Nirav, S. 2003)

2.5 Durio Graveolens 6


2.6 Durio Oblongus 7


2.7 Three rare Durio species together 7


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NO. TITLE PAGES

2.8 Durian fruit is armed with sharp thorns, fully 7

capable of drawing blood

(Source: Takato Marui. 2006)

2.9 The zigzag line where a durian will naturally 8

split apart between sections


3.1 Flow Chart of Methodology 14

3.2 French’s Model of the Design Process 15

3.3 Hierarchical Diagrams of Design Criteria 19

3.4 Sketch of the design of durian opener. 22

3.5 The caulking compress gun CG-A106 23

3.6 The explode view of the design 27

3.7 The actual view of the new durian opener 38

3.8 INSTRON 5585 Material Testing System 39

3.9 Measuring the maximum diameter of a 40

durian fruit

3.10 Measuring the maximum width of a 41

durian fruit

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NO. TITLE PAGES

3.11 Measuring the maximum length of a 41

durian fruit

3.12 Graph of Compressive Load (N) Versus 46

Compressive Extension (mm) for

Compression Test of Durian 13

3.13 Graph of Stress-strain diagram for Durian 13 46

3.14 Graph of Compressive Load (N) Versus 47

Compressive Extension (mm) for

Compression Test of Durian 98


3.16 Graph of Compressive Load (N) 48

Versus Compressive Extension (mm)

for Compression Test of Durian Kampung


3.18 Force acting to press the Aluminum 51

rod down on the compress gun

3.19 Force acting to press the Aluminum 52

Alloy 2011 rod down

3.20 The Aluminum Alloy 2011 rod is subjected 52

to equal and opposite comcentrated load P and P’

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NO. TITLE PAGES

3.21 The location of durian fruit holder on 54

the design

3.22 The Holder (steel 1018) is subjected 54

to equal and opposite concentrated

load P and P’

3.23 Force acting to the Aluminum Alloy 56

2011 base support

3.24 Force acting to press the aluminium 57

rod down on the handle

3.25 The Aluminum Alloy 2011 handle 58

subjected to equal and opposite

concentrated load P and P’

3.26 The diagram to find the load acting 58

on the pressing gun.

3.27 Shearing stress on Pin A (Aluminum 60

Alloy 2011)

3.28 Shearing stress on 4 Pin B 61

(Aluminum Alloy 2011)

4.1 The front view of the design 66

4.2 The isometric view of the stand and 67

holder for design

4.3 The fabricated model for the new design 68

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LIST OF APPENDICES

NO. TITLE PAGES

A Gantt Chart 74

B Design 3D View Drawing 75

C Experiment Data for Compression Test 87

D Table A-20 96

Results of Tensile Tests of Some Metal

CHAPTER I

INTRODUCTION

1.1 Background study

The durian is the fruit of trees from the genus Durio belonging to the

Malvaceae, a large family which includes hibiscus, okra, cotton, mallows, and

linden trees. Widely known and revered in Southeast Asia as the "King of Fruits",

the fruit is distinctive for its large size, unique odour, and formidable thorn-covered

husk. The fruit can grow up to 30 centimeters long and 15 centimeters in diameter,

and typically weighs one to four kilograms. Its shape ranges from oblong to round,

the colour of its husk green to brown, and its flesh pale-yellow to red, depending on

the species (Djatmiko W.A. 2007).

Nowadays, there are many recognised durian species available in the

international market. There are hundreds of durian cultivars, most of them

propagated by vegetative clones; where farmer will mixed up the seeds from

different type of durian. Beside vegetative clones, farmer will also propagated by

layering, marcotting, or more commonly, by grafting, including bud, veneer, wedge,

whip or U-grafting onto seedlings of randomly selected rootstocks. Different

cultivars can be distinguished to some extent by variations in the fruit shape, such as

the shape of the spines. Most of these durian cultivars have a common name and a

code number starting with "D" such as, Kop (D99), Chanee (D123), Kradum Thong,

Sultan, Mao Shan Wang and with no common name, D24 and D169 (Djatmiko W.A.

2007).

The durian fruit is ready to eat when its husk begins to crack. However, the

ideal stage of ripeness to be enjoyed varies from region to region in Southeast Asia

and by species. Some species grow so tall that they can only be collected once they

have fallen to the ground, whereas most cultivars of D. zibethinus are nearly always

cut from the tree and allowed to ripen while waiting to be sold. Some people in

southern Thailand prefer their durians relatively young when the clusters of fruit

within the shell are still crisp in texture and mild in flavour. In northern Thailand,

the preference is for the fruit to be as soft and pungent in aroma as possible. In

Malaysia and Singapore, most consumers prefer the fruit to be quite ripe and may

even risk allowing the fruit to continue ripening after its husk has already cracked

open. In this state, the flesh becomes richly creamy, slightly alcoholic, the aroma

pronounced and the flavour highly complex (Morton, J. 1987).

The durian rind is greenish-or-yellowish-tan-brown, and covered with thick,

sharp- pointed, pyramidal spikes, of many variations in shape. The rind is extremely

tough and has evolved so as to be able to fall to the ground without major damage to

the fruit (unless it lands on solid rock) from heights as much as 40 meter. Larger

durian fruits can be gingerly and carefully picked up bare-handed by placing the

fingers between the spikes; smaller fruits with small spikes are difficult to hold bare-

handed for more than a few moments. (People who handle durians professionally

often use thick gloves.) The weight of the fruit and its spiky armor make a durian

grove a hazardous place to be during ripening season, unless the fruits have all been

pre-tied with strings or ropes to prevent their fall to the ground, or large safety nets

positioned to catch them (Morton, J. 1987)

.

1.2 Problem Statement

A durian fruit is delicious and it was the „King‟ of fruit in Malaysia.

However, because of it covered by spikes and the outer flesh of durian fruit are

thick and tough it can be difficult to open if you don‟t know how. Therefore a durian

opener which is easy to be use and reliable has to be design to provide convenience

for people that like to eat durian fruit.

1.3 Objectives

To design and fabricate a durian opener which is easy to be handle and

reliable.

1.4 Scope

The research will focus on the design of a new durian fruit opener. To

complete the design, research on the old type durian fruit opener in market is

important. This research is to find out the weaknesses of the old type durian fruit

opener so that to improve it at tha new design. Following this, discover the optimum

and easy methodology to open a durian fruit. Using the information get from the

research to design a conceptual idea of durian opener. Fabricate the model of the

new design follow the real dimension so that it can be analyse the strenght of the

new design of durian opener.

CHAPTER II

LITERATURE REVIEW

2.1 Durian Fruit

The durian, native to Brunei, Indonesia and Malaysia, has been known to the

western world for about 600 years. Durian had been famously described its flesh as

"a rich custard highly flavoured with almonds" in the 19th century. The flesh can be

consumed at various stages of ripeness, and is used to flavour a wide variety of

savoury and sweet edibles in Southeast Asian cuisines. The seeds can also be eaten

when cooked. (Wallace A. R. 1900). The name durian comes from the Malay word

duri (thorn) with suffix -an.

Figure 2.1: Picture of Durio Kutejensis fruits, also known as Durian Merah

(Source: Djatmiko W.A., (2007))

The durian tree, reaching 27-40 meter in height in tropical forests, is usually

erect with short, straight, rough, peeling trunk to 1.2 meter in diameter, and irregular

dense or open crown of rough branches, and thin branches coated with coppery or

gray scales when young. The evergreen, alternate leaves are oblong-lance-olate, or

elliptic-obovate, rounded at the base, abruptly pointed at the apex; leathery, dark-

green and glossy above, silvery or pale-yellow, and densely covered with gray or

reddish-brown, hairy scales on the underside; 6.25-25 cm long, 2.5-9 cm wide.

Malodorous, whitish to golden-brown, 3-petalled flowers, 5-7.5 cm wide, with 5-

lobed, bell-shaped calyx, are borne in pendant clusters of 3 to 30 directly from the

old, thick branches or trunk. (Morton, J. 1987)

Figure 2.2: Durian tree, compared to human height

(Source: Yun, H. Y., (2008))

Figure 2.3: Durian flowers

(Source: Bryan Loh, (2007))

2.2 Different Species of Durian Fruit

There are 30 recognized Durian species, at least nine of which produce

edible fruit. There are hundreds of durian cultivars; most of them have a common

name and a code number starting with "D". Among the thirty known species of

Durian, nine of them have been identified as producing edible fruits: D. zibethinus,

D. dulcis, D. grandiflorus, D. graveolens, D. kutejensis, D. lowianus, D. macrantha,

D. oxleyanus and D. testudinarum. (O'Gara et al. 2004). However, there are many

species for which the fruit has never been collected or properly examined, so other

species with edible fruit may exist. (Brown, Michael J.1997) .There is over 300

named varieties of durian in Thailand. Only a few of these are in commercial

cultivation. In Malaysia, 100 types are graded for size and quality. In peninsular

Malaya, there are 44 clones with small differences in time and extent of flowering,

floral and fruit morphology, productivity and edible quality (Morton, J. 1987). All

Thai durians and most Malaysian durians are varieties and clones of only one

species, Durio zibethinus, and the common domestic durian, which has been bred

and selected for centuries in Southeast Asia for various desirable qualities (Shunyam

Nirav). Some popular clones are Kop (D99 ), Chanee (D123), Berserah or Green

Durian or Tuan Mek Hijau (D145 ), Kan Yao (D158), Mon Thong (D159), Kradum

Thong and with no common name, D24, D101 and D169. (O'Gara et al. 2004).

Figure 2.4: Durio Oxleyanus Figure 2.5: Durio Graveolens

(Source: Nirav, S., (2003)) (Source: Nirav, S.., (2003))

Figure 2.6: Durio Oblongus Figure 2.7: Three rare Durio species

together (Source: Nirav, S., (2003)) (Source: Nirav, S., (2003))

2.3 The Shape of Durian Fruit

The fruits are ovoid or ovoid-oblong to nearly round, 6 to 12 in (15-30 cm)

long, 5 to 6 in (12.5-15 cm) wide, and up to 18 lbs (8 kg) in weight. The yellow or

yellowish-green rind is thick, tough, semi-woody, and densely set with stout, sharply

pointed spines, 3- to 7-sided at the base. Handling without gloves can be painful.

Inside there are 5 compartments containing the creamy-white, yellowish, pinkish or

orange-colored flesh and 1 to 7 chestnut-like seeds, 3/4 to 2 1/4 in (2-6 cm) long

with glossy, red-brown seedcoat. Some fruits split into 5 segments, others do not

split, but all fall to the ground when mature. (Morton, J. 1987)

Figure 2.8: Durian fruit is armed with sharp thorns, fully capable of drawing blood.

(Source: Takato Marui, (2006))

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