Modification And Testing Of Biomass Dryer

Transport and logistic       =          N 20,000
Total cost = A + B + C
        N177,000 + N26,250 + N20,000
        =    N223,250.00
3.10.1    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    Sample Preparation
Having known that the experimental sample are of good quality, the materials was been sorted to remove the bad ones and retain the good ones. 2kg of the material was weighted using a digital weighing scale. It was been peeled to remove the outer skin and then sliced to three different sizes which are 3mm, 6mm and 9mm thickness using knife for the slicing and venier caliper for the measurement of the thickness.
3.10.3    Experimental Design and Layout
    The factors to be considered in this study are:
1.    Thickness (3mm, 6mm and 9mm)
2.    Temperatures (500C, 600C and 700C)
Thus gives a 3 x 3 x 3 combination equal to 9 runs for each treatment and this was replicated 3 times each.  The total treatment combination will be 27 runs.
3.10.4    Experimental Procedure
    Before drying, charcoal was filled into the burning chamber and fired, then blower was switched on to make hot air circulate through the copper pipe beneath the drying tray. The temperature used varies from 50oC, 60oC and 70oCrespectively. At the above stated temperature, 2000g of turmeric was divided into six and were arranged in each drying trays. The readings were taken at an interval of 240 minutes. The process is repeated until no more weight loss was recorded between their successful readings, it was replicated thrice.
3.10.5     Output Parameter
3.10.5.1   Measurement for Drying Rate
Change of moisture during drying by measuring the weight of the turmeric sample at regular interval until the desired moisture content will be reached.  Measurement of weight during the three drying temperatures used will be represented in Replication 1,2& 3.  The drying rate will be calculated using equation 3.  As given by (Ichani and Dyah, 2002).
R= (dm / dt) = mi – mt/t                3.6 Ichsani (2002)
Where  R is drying rate in g/min.
    dm is change in mass in gram (g)
    dt is change in time taken in min.
    mi is initial mass of the turmeric in gram
mt is final mass o the turmeric sample in gram
t is the time taken in min
3.10.5.2 Determination of Water Loss
The weight loss was determined using expression given
Weight loss = initial – final weight