-
Modification And Testing Of Biomass Dryer
-
-
-
CHAPTER THREE
MATERIALS AND METHOD
3.1 Modified Areas on the Biomass Dryer
1) Trays: The drying existing trays were three and three more trays was added to make it six trays in order to accommodate more crops.
2) Briquette Chamber: The existing briquette chamber was initially small in size and it was replaced with a bigger one in order to accommodate more briquetting that can used over night over a long period of time.
4) Copper Pipe: The copper Pipe was introduced beneath each trays to channel the heated air released from the surface of the pipe to the trays directly to enhance fast drying rate.
3.2 Materials
The following materials and equipment are used during the drying of turmeric
3.2.1 Charcoal
This is the source of heat that is used to power the dryer, it is the charcoal that heat up the dryer and makes drying to take place. This is shown in plate 3.1
3.2.2 Digital Weighing Scale
This is used to measure the mass/weight of the produce before and after drying. This is shown in plate 3.2.
-
-
-
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 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 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---
-
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---