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Product Category: Projects
Product Code: 00002889
No of Pages: 74
No of Chapters: 5
File Format: Microsoft Word
Price :
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Drying 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) screen and switch. The
factors considered in the study were turmeric of 2000g weight, temperature (500C,
600C and 800C) and each were replicated 3 times. The
testing was carried out in term of drying rate, amount of moisture loss and
applied temperature. Temperature of 600C and 700C favours
the drying of the three weight that temperature of 400C. the time
taken for each figure sample at different weight and temperature differs.
Hence, the higher the temperature the lesser the time taken for the turmeric to
dry, the higher the weight the higher the time taken for turmeric to dry, the
statistical analysis (ANOVA) shows that there is high significance difference
at 5% in the mean value of the drying rate as affected by temperature 400C
and there high significance difference at 1% and 5% in the mean value of the
drying rate. The efficiency of the battery operated biomass dryer on the
modification to the biomass dryer was evaluated to be N
223,250.00.
Cover Page i
Title Page ii
CHAPTER TWO: LITERATURE REVIEW
2.1 Drying
as an Element of Post Harvest
2.1.1.3 Direct
and Indirect Losses
2.2.1 Traditional
method of drying
2.2.2 Modern
Methods of Drying
2.5 Factors
affecting rate of drying
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
CHAPTER THREE: MATERIALS AND METHOD
3.1 Modified
Areas on the Biomass Dryer
3.2.3 Temperature
Monitor and Controller
3.2 Description
of the Machine
3.3 Component
Parts of the Biomass Dryer
3.3.8 Centrifugal
Fan (Blower)
3.4 Design
Consideration for the Biomass Dryer
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
3.7.8 Design
Calculation and Analysis
3.8 Bill
of Engineering Measurement and Evaluation (BEME)
3.10.1 Sourcing
of Raw Material
3.10.3 Experimental
Design and Layout
3.10.5.1 Measurement for Drying Rate
3.10.5.2 Determination of Water Loss
CHAPTER FOUR: RESULTS AND DISCUSSIONS
4.2.1 Effect
of Drying Rate on Turmeric at 500C
CHAPTER FIVE: CONCLUSIONS AND RECOMMENDATIONS
Table
No
Description
Pages
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 Variance (ANOVA)
Table for Sample 3mm, 6mm and 9mm at Temperature 600C.
Table 4.6 Analysis of Variance (ANOVA) Table
for Sample 3mm, 6mm and 9mm at Temperature 700C
Figure No
Description
Pages
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
Plate
No
Description
Pages
Plate 3.2: Digital Weighing Scale
Plate 3.3: Temperature Controller
Plate 3.5: Digital Venier Caliper
Plate 4.1: Sliced Tormeric Before Drying
Drying 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 harvest processing. It has always been of great importance
for conserving agricultural products and for extending the food shelflife. (Doymaz 2007).
Drying crops by biomass energy is of great economic importance,
especially in Nigeria where most of crops and grain harvests are lost to fungal
and microbial attack. These wastage could be easily prevented by proper drying
which enhance storage of crops and grains over long period of time. The biomass
energy can easily be harnessed by a proper design of biomass dryer for crop
drying. This method of drying requires the transfer of both heat and water vapor
(Forson et al, 2007).
Biomass drying is a process of using biomass energy to heat air and the product
so as to achieve drying of agricultural products (Ajay et al, 2009). Biomass air
heaters are simple devices to heat air by utilizing biomass energy and employed
rate temperature between 800C such as crop drying and space heating (Bukola
and Ayoola, 2008).
Biomass can be define as all renewable or organic matter including
plant materials, animal products, and forestry by products and urban wastes etc with highly different properties to be used
as fuels. Energy obtained from biomass is not site specific, thus can be
established at any place where plant and animal waste is available. The biomass
backup burner helps the small scale farmers to dry their product in a more
efficient manner. It is also able to
reduce the drying time as compared to direct sun drying (Paistet al, 2005).
The biomass dryer is one of the dryers which has achieved some
level of acceptance. One of the important
disadvantages of the dryer is that it cannot be used without any backup heater
during night times and cloudy days. Introducing biomass makes the dryer
operational even beyond sunshine hours (IEA,
2011).
Majority of the rural farmers do not have access to sustainable
electricity supply. Therefore, the biomass dryer are used to operate during
raining season at harvest time, the biomass dryer must also be able to continue
drying during this period in order to achieve effective drying. It must be able to continue drying until late
evening to shorten the drying period (Akhrani
et al, 2013). With the price of
energy constantly rising, the use of biomass presents air option for decreasing
energy dependency. There is also an account locally produced biomass
contributes to self-sufficiency and a low dependency on the energy market and
on other region (Hutla and Mazancova,
2004).
Thus, there is the need to design and fabricate a biomass dryer
that would solve the above mentioned problems for the farmers.
This aim of this project is tomodified a biomass dryer in order to
reduce the moisture content of agricultural crop so as to prolong their
shelflife using biomass as a source of heat generation.
The specific objectives of this project are:-
i.
To extend the condenser in the
drying chamber for easy conveyance of the heated air
ii.
To redesign briquette chamber to avoid heat loss and for easy
loading of briquette
iii.
To introduce copper pipe for easy
transfer of heat into the drying trays
iv.
To carryout performance evaluation
on the biomass dryer in term of weight loss, temperature and time
The open sun drying process is a slow process, dried products will
be of low quality due to contamination of dust particle, damages due to rain
and moisture present in the air. Also
there is a loss of food products due to insects, birds and animals. Thus there is need to design an integrated
biomass dryer that helps to achieve above mentioned and also to reduce the
effect of atmospheric pollution on the product because it is carried out in a
closed environment (Atul Petal, 2014).
Turmeric
(Curcuma Longa L.) is one of the essential of the Indian recipes. Besides the
taste and aroma, it is also being used for material value since ancient times.
(Jacob 2005). Turmeric is a specie derived from the rhizomes of Curcuma Longa,
which is a member of the ginger family Zingiberaceae. The bright yellow colour
of turmeric comes mainly from polyphonic pigment curcuminoids (Aggarwal et
al., 2007).
Preservation of turmeric cannot be over emphasized in order to reduce post harvest loss of agricultural produce.
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