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Modification And Testing Of Biomass Dryer
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2.1.1.4 Weight Loss
Weight loss is easy to observe and measure, it does not necessarily mean crop loss; since it can result simply from a reduction in moisture content weight loss can be caused by leakage, during transport for example, if sacks have holes or are insecurely attached. It is often the result of prolonged infestation and consumption by insects, rodents and birds or poor packaging. Weight loss from pest is not immediately apparent and may deceive an inexperienced purchaser.
2.1.1.5 Quality Loss
Quality criteria cover a wide range and are concerned both with external features, shape and size and with odour and taste. The cultural factors that can influence diets and crop habit must also be borne in mind. The cleanliness and healthy condition of a product are primary concern for the market and correspond to what is referred to a ‘sound, legal and merchantable’ product in commercial law.
2.1.1.6 Food Loss
Food loss clearly result from a loss in quantity, it also result, but more insidiously from a loss in quality and edibility, making it unfit for human consumption staple food contain not only essential nutrients but also important vitamins. The various nutritive parts of products are thus the prey of different families of parasites. Weevils feed especially on the endosperm, the inside of the seed, which is rich in carbohydrates, while many parasites attack three cereal cover, which is rich in vitamins. Vitamin content is also affected by humidity during storage and by mould infection.
2.1.1.7 Seed Viability Loss
Seed set aside for sowing, like any product used for reproduction, is preserved with great care in order to maintain its full germinating potentials. As noted above the protein – rich grain heart can be a favorite target of certain pest. Atmospheric conditions also play a part as they can weaken the seed’s reproductive potential variations in light, temperature and humidity leading to excessive respiration, are particularly responsible here.
2.1.1.8 Commercial Loss
Commercial loss is the translation of thee various types if loss listed above into economic and monetary terms. Although the price of crop is usually based on weight, many other factors play a part. This applies especially to the qualitative elements emphasized above, starting with cleanliness and purity which will be all the more sought after if supplies are abundant in the market place.
2.2 Methods of Drying
Crop drying is a method of crop reservation in which crop is dried (dehydrated). During reduces the growth of yeast, mold and bacterial through the removal of some amount of moisture content present in agricultural material. (www.wikipedia.com, 2018). The following are the methods of drying.
2.2.1 Traditional method of drying
Crop drying in the sun involves laying the product in the sun on mat, roofs or drying floors. Major disadvantages of this method are contamination of the products by dust, birds and insects. Some percentage will usually be lost or damaged, it is labor intensive, nutrients loss, such as vitamin A and the method totally depends on good weather condition. Because the energy requirements are sun and wind which are readily available in the ambient environment, little capital is required. This type of drying is frequently the only commercially used and viable methods in which to dry agricultural products.
2.2.2 Modern Methods of Drying
Under the modern method of drying we have the following:
i) Oven Drying:
The oven drying takes 2 – 3 times longer to dry crop in an oven in dehydrate. The oven is not as efficient as dehydrator. Drying in an oven is slower because there is no built in fan for the air movement.
ii) Microwave Drying:
Crop which has been micro waved dried often takes over cook rather than dried. It is recommended by dry small quantities of herb and same lead vegetables because it is a quick way.
iii) Dehydrate
Dehydrate produce the best quality product as compared to other method of drying. Most crop dehydrators have an electric element for heat and a fan for circulation. It is designed to dry crops uniformly and to retain crop quality.
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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---
TABLE OF CONTENTS - [ Total Page(s): 1 ]TABLE OF CONTENTSCover 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. ... 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 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---
