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Modification And Testing Of Biomass Dryer
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TABLE OF CONTENTS
Cover Page
Title Page
Certification
Dedication
Acknowledgments
Abstract
Table of Contents
List of Tables
List of Figures
List of Plates
CHAPTER ONE: INTRODUCTION
1.1 Background to the Study
1.2 Problem Statement
1.3 Aim and Objectives
1.4 Justification
1.5 Scope of the Project
CHAPTER TWO: LITERATURE REVIEW
2.1 Drying as an Element of Post Harvest
2.1.1 Types of Losses
2.1.1.1 Moisture Content
2.1.1.2 Damage
2.1.1.3 Direct and Indirect Losses
2.1.1.4 Weight Loss
2.1.1.5 Quality Loss
2.1.1.6 Food Loss
2.1.1.7 Seed Viability Loss
2.1.1.8 Commercial Loss
2.2 Methods of Drying
2.2.1 Traditional method of drying
2.2.2 Modern Methods of Drying
2.3 Mechanisms of Drying
2.4 Basic Theory of Drying
2.4.1 Thin Layer Drying
2.4.2 Deep Bed Drying
2.5 Factors affecting rate of drying
2.5.1 Crop Parameters
2.5.2 Air Parameters
2.5.3 Dryer Parameters
2.6 Review of Dryers
2.7 Drying Process
2.8 Agronomy of Turmeric
2.8.1 Benefit of Turmeric
2.9 Sources of Energy for Drying
2.9.1 Briquette as a Source of Energy
2.9.2 Solar as a Source of Energy
2.9.3 The Fossil Fuels
2.9.4 Electricity
2.9.5 Nuclear Power
2.9.6 Hydro Power
2.9.7 Geothermal Energy
2.9.8 Wind Power
CHAPTER THREE: MATERIALS AND METHOD
3.1 Modified Areas on the Biomass Dryer
3.2 Materials
3.2.1 Charcoal
3.2.2 Digital Weighing Scale
3.2.3 Temperature Monitor and Controller
3.2.4 Biomass Dryer
3.2.5 Digital Venier Caliper
3.2 Description of the Machine
3.3 Component Parts of the Biomass Dryer
3.3.1 Chimney
3.3.2 Drying Tray
3.3.3 Drying Chamber
3.3.4 Solar Panel
3.3.5 Battery
3.3.6 Ash Port
3.3.7 Temperature Controller
3.3.8 Centrifugal Fan (Blower)
3.3.9 LED Screen
3.3.10 Charge Controller
3.3.11 Copper Pipe
3.4 Design Consideration for the Biomass Dryer
3.4.1 Air Temperature
3.4.2 Air Relative Humidity
3.4.3 Air Flow Rate
3.5 Material Selection
3.6 Operation of the Biomass Dryer
3.7 Design Analysis/Design Calculation
3.7.1 Design for the Volume/Capacity of Drying Tray
3.7.2 Design of Area of the Temperature Controller
3.7.3 Design of Area of Copper Pipe
3.7.4 Design of Area for the Burning Chamber
3.7.5 The Amount of Moisture to be Removed from Agricultural Produce
3.7.6 Design for Solar Panel Capacity
3.7.7 Drying Rate
3.7.8 Design Calculation and Analysis
3.8 Bill of Engineering Measurement and Evaluation (BEME)
3.10.1 Sourcing of Raw Material
3.10.2 Sample Preparation
3.10.3 Experimental Design and Layout
3.10.4 Experimental Procedure
3.10.5 Output Parameter
3.10.5.1 Measurement for Drying Rate
3.10.5.2 Determination of Water Loss
CHAPTER FOUR: RESULTS AND DISCUSSIONS
4.1 Results
4.2 Discussion
4.2.1 Effect of Drying Rate on Turmeric at 500C
CHAPTER FIVE: CONCLUSIONS AND RECOMMENDATIONS
5.1 Conclusions
5.2 Recommendations
Reference
Appendix A
Appendix B
Appendix C
AppendiX D
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ABSRACT - [ Total Page(s): 1 ]ABSTRACTDrying is out of the major problem in post harvest operation. The traditional method of Drying (Sun drying) is weather dependent and unhygienic which affect food storage most especially in developing countries like India where more than 3300 to 3700 hours of bright sunshine per year available in North- West and West coastal region. The dryer consist of the following operating component parts: a cabinet, blower, trays, temperature controller, copper wire and light emitting Diode (LED) s ... Continue reading---
APPENDIX A - [ Total Page(s): 1 ]Drying rate of turmeric at 500c 2kg= 2000g of turmeric before peeling 1.572kg= 1572g of turmeric after peeling thickness= 3mm 2kg= 2000g of turmeric1.680kg= 168.0g of turmeric after peeling Thickness= 3mm : 1572g÷6=310g 2kg= 2000g of turmeric 1.689kg= 1680g of turmeric after peeling Thickness= 6mm : 1680 ÷ 6= 280g2kg= 200g of turmeric 1.860kg= 1860g of turmeric after peeling Thickness= 9mm : 1860 ÷6= 310g ... Continue reading---
APPENDIX C - [ Total Page(s): 1 ]Drying rate of turmeric at 700c 2kg= 2000g of turmeric before peeling 1.710kg= 1710g of turmeric after peeling Thickness= 3mm : 1.710 ÷ 6 = 285g 2kg= 2000g of turmeric before peeling 1.620kg= 1620g of turmeric after peeling Thickness= 6mm : 1620g÷6=270g 2kg= 2000g of turmeric 1.740kg= 1740g of turmeric before peeling Thickness= 9mm: 1740 ÷ 6= 290g ... Continue reading---
APPENDIX B - [ Total Page(s): 1 ]Drying rate of turmeric at 600c 2kg= 2000g of turmeric before peeling 1.620kg= 1620g of turmeric after peeling Thickness= 3mm : 1620 ÷ 6 = 260g 2kg= 2000g of turmeric before peeling 1.560kg= 1560g of turmeric after peeling Thickness= 6mm : 1560g÷6=260g 2kg= 200g of turmeric 1.800kg= 1800g of turmeric before peeling Thickness= 9mm: 1800 ÷ 6= 300g ... Continue reading---
LIST OF TABLES - [ Total Page(s): 1 ]LIST OF TABLESTable No Table 3.1: Bought out Components for the Production Table 3.2: Cost of Materials for the Production Table 4.1 Drying Rate of Turmeric at 500C When Loaded with 2000g Table 4.2 Drying Rate of Turmeric at 600C When Loaded with 2000g Table 4.3 Drying rate of Turmeric at 700C When Loaded with 2000g Table 4.4 Analysis of Variance (ANOVA) Table for Sample 3mm, 6mm, and 9mm at Temperature 500C. Table 4.5 Analysis of V ... Continue reading---
LIST OF PLATES - [ Total Page(s): 1 ]LIST OF PLATESPlate No Plate 3.1: Charcoal Plate 3.2: Digital Weighing Scale Plate 3.3: Temperature Controller Plate 3.4: Biomass Dryer Plate 3.5: Digital Venier Caliper Plate 4.1: Sliced Tormeric Before Drying ... Continue reading---
LIST OF FIGURES - [ Total Page(s): 1 ]LIST OF FIGURESFigure No Figure 2.1: The Period of drying Figure 4.1: Effect of Drying Rate of Turmeric at 500C of 3mm, 6mm and 9mm size of Turmeric Figure 4.2: Effect of Drying Rate of Turmeric at 600C of 3mm, 6mm and 9mm size of Turmeric Figure 4.3: Effect of Drying Rate of Turmeric at 700C of 3mm, 6mm and 9mm size of Turmeric ... Continue reading---
APPENDIX D - [ Total Page(s): 1 ] ... Continue reading---
CHAPTER ONE - [ Total Page(s): 4 ]CHAPTER ONEINTRODUCTION1.1 Background to the StudyDrying is the dehydration process used to remove the moisture present in food products by the application of heat. The heat may be supplied either by hot air or from the biomass energy. Drying process is used to preserve the food products for future usage. Drying prevents the growth of bacteria and yeast formation. Drying can be achieved by using open air and biomass dryers. (Atul et al, 2014). Drying has a vital role in post harves ... Continue reading---
CHAPTER TWO - [ Total Page(s): 7 ]Dhanushkodi et al (2015) developed a biomass dryer fir small scale cashew kernel drying. The components are heater, blower and drying chamber. Performance characteristics of the biomass dryer including system efficiency has been evaluated experimentally based on drying of 40kg of cashew kernel. The dryer is capable of producing hot air continuously with temperature ranging between 700 C to 750C. The performance analysis showed that the moisture reduction from 9% to 4% was achieved within ... Continue reading---
CHAPTER THREE - [ Total Page(s): 7 ]Transport and logistic = N 20,000Total cost = A + B + C N177,000 + N26,250 + N20,000 = N223,250.003.10.1 Sourcing of Raw Material The turmeric (Curcuma Longal) was bought at Ipata market in Ilorin, Kwara State. This material was confirmed fresh and tender and matured so as to get best quality and nutritious product at the end of the experiment. The initial moisture content of the turmeric was 43% moisture content.3.10.2 ... Continue reading---
CHAPTER FOUR - [ Total Page(s): 5 ]The initial moisture content of Turmeric after harvest was 43% fresh weight basis. As drying temperature increases, moisture percentage decrease and as drying time increases, moisture content decreases as will.Hence, analysis of variance (ANOVA) shows that the cutting and drying temperature is significant at 5%. This work is related to the research conducted by Phagu, (2015) who reported that the best drying rate of turmeric is 60oC at 3mm. ... Continue reading---
CHAPTER FIVE - [ Total Page(s): 1 ]CHAPTER FIVE CONCLUSIONS AND RECOMMENDATIONS 5.1 Conclusions A biomass dryer was modified and tested in the department of Agricultural and Bio-environmental engineering, Kwara State Polytechnic, Ilorin. Based on the results obtained from the experiment, the following conclusions were drawn. 1. The temperature considered was 500C, 600C and 700Cat 3mm, 6mm and 9mm respectively. 2. The average weight loss at 500C of 1572g of turmeric was found to be 272.8g, at 600C of 2000g ... Continue reading---
REFRENCES - [ Total Page(s): 2 ]REFERENCEAggarwal, B.B., Sundaram, C., Malani, N. and Ichikawa, H. (2007). Curcumin: The India Solid Gold. Advances in Experimental Medicine and Biology, 595: 1-75.Ajayi C., Orsunil K. S. and Depak D. P. (2009): Design of solar dryer with Turbo ventilator and fireplace. www.solarfood.org/solarfood/--/solarfood.Atul Petal AND Gaurav Petal (2004): “Operation22..al Augmentation of forced circulation type solar Dryer System using CFD Analysisâ€. Int. 10 Journal of Engineering Rese ... Continue reading---
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ABSRACT - [ Total Page(s): 1 ]ABSTRACTDrying is out of the major problem in post harvest operation. The traditional method of Drying (Sun drying) is weather dependent and unhygienic which affect food storage most especially in developing countries like India where more than 3300 to 3700 hours of bright sunshine per year available in North- West and West coastal region. The dryer consist of the following operating component parts: a cabinet, blower, trays, temperature controller, copper wire and light emitting Diode (LED) s ... Continue reading---
TABLE OF CONTENTS -- [Total Page(s) 1]
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TABLE OF CONTENTS -- [Total Page(s) 1]
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