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Modification And Testing Of Biomass Dryer
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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 7 hours in biomass drying and it had taken almost 15 hours in open sun drying. The system efficiency of the dryer was found to be 9.5%. It is simple in construction and it is suitable for small scale cashew industries resent in both rural and urban areas.
Khalil et al (2007) improved the solar dryer by controlling the drying process and protect the farm produce from damage by insect, pest, dust and rain, and reduce it from 80% – 40%
2.7 Drying Process
Drying of products can thus be obtained by circulating air at varying degrees of heat through a mass of grain. As it moves, the air imparts heat to the grain, while absorbing the humidity of the outermost layers.
In term of physics, the exchange of heat and humidity between the air and the produce to be dried seen in the following phenomena:
i) Heating of the produce, accompanied by a cooling of the drying air.
ii) Reduction in the moisture content of the produce, accompanied by a increase in the relative humidity of the drying air. But this process does not take place uniformly.
Indeed, the water resent in the outer layer of the produce evaporates much faster and more easily than that of the internal layers. Thus, it is much harder to lower the moisture content of a product from 25 to is percent from 35 to 25 percent. It would be a raid drying at high temperature. In fact, such drying conditions create internal tensions, producing tiny cracks that can lead to rupture of the produce during subsequent treatments. (www.google.com, 2018).
2.8 Agronomy of Turmeric
Agronomy is the branch of agriculture dealing with the filed crop production and soil management. (FAO, 2001).
Turmeric (Curcuma Longa) is one of the essential elements of Indian recipes. Its centre or origin is believed to be South-East Asia and a few species are naturalized in North-Eastern regions of India. India is believed to be the home of turmeric contributing the largest share in production, consumption and export in the world. It accounts for 80 percent of the world output and 60 percent of world export Indian turmeric is considered to be the best in the world market, because of its high cur-cumin content (anonymous 2008). Turmeric has very good nutritive and medical values. Turmeric contains protein (6.3 percent), Fat (5.1 percent), mineral (3.5 percent), carbohydrates (63.0 percent), fibre (6.1 percent), moisture (13.1 percent), calcium (0.02 percent), phosphorous (0.26 percent), Iron (0.05 percent), sodium (0.01 percent) and potassium (2.5 percent). Vitamin Presents in turmeric are B1 (0.09 mg/100g) B2(0.19 mg/100g), Vitamin C (49.8 mg/100g) and niacin (4.8 mg/100g). Turmeric contains up to 5 percent essential oils 3 percent cur-cumin, a polyphone (Granpati et al., 2011).
2.8.1 Benefit of Turmeric
1) Turmeric is mainly used as a spice in food due to its heath promoting property.
2) The rhizomes of the plant, when dried and ground produce a yellow and flavouring power used in continues as natural coloring agent in food.
3) Turmeric is used as antioxidant, digestive, anti- microbial, anti- inflammatory and anti- carcinogenic agent.
4) It lowers total cholesterol levels.
5) It is also efficient in the treatment of circulating problems, liver diseases and dermatological disorders and in blood purification.
6) The curcumin present in the turmeric inhibit skin cancer by decreasing the expression of photo- ontogenesis.
7) External application relieves pain and swelling, heals wounds and treat may skin disease ranging from acne to leprosy.
2.9 Sources of Energy for Drying
2.9.1 Briquette as a Source of Energy
Biomass is a renewable organic matter including plant materials, animal products and forestry by products, and urban waste etc.
Energy obtained from biomass is not citing specific, thus can be established at any place where plant and animal waste is available. The biomass power is carbon neutral electricity generated from renewable organic waste that would otherwise been dumped in landfills, openly buried, or left as fodder for forest fires. (www.reenergyholdings.com,2018).
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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---
