DEVELOPMENT OF SOLAR DRYER FOR FOOD PRESERVATION

  • Type: Project
  • Department: Agric Engineering
  • Project ID: AGE0083
  • Access Fee: ₦5,000 ($14)
  • Pages: 68 Pages
  • Format: Microsoft Word
  • Views: 499
  • Report This work

For more Info, call us on
+234 8130 686 500
or
+234 8093 423 853

 ABSTRACT

A solar dryer integrated with a simple bed rock was designed and constructed with locally available materials to dry tomatoes and pepper. The dryer was composed of solar collector, drying chamber, back up heater and airflow system all integrated together. The back-up heater provided alternative heating during cloudy weather conditions or at night when solar radiations were low. The dryer was designed based on climatic conditions of Ikale summit located in Ikale, Ekiti Nigeria. The average ambient conditions were 26°C air temperatures and 83% relative humidity with daily global solar radiation incident on horizontal surface of about 600W/M. This study describes the design considerations and results of calculations of design parameters. A minimum of 3 .77 solar collector area was required to dry a batch of 1kg tomatoes and pepper vegetables in 8 hours under force convection from the initial moisture content of 84.7% to final moisture content of 10.1% wet basis. Using similarity laws a dryer with collector area of I.78 was fabricated and used in experimental drying tests under varied heat source conditions namely; solar, bed rock and a combination of solar and bed rock. Solar assisted dryer system efficiency was estimated at 70%.

DEVELOPMENT OF SOLAR DRYER FOR FOOD PRESERVATION
For more Info, call us on
+234 8130 686 500
or
+234 8093 423 853

Share This
  • Type: Project
  • Department: Agric Engineering
  • Project ID: AGE0083
  • Access Fee: ₦5,000 ($14)
  • Pages: 68 Pages
  • Format: Microsoft Word
  • Views: 499
Payment Instruction
Bank payment for Nigerians, Make a payment of ₦ 5,000 to

Bank GTBANK
gtbank
Account Name Obiaks Business Venture
Account Number 0211074565

Bitcoin: Make a payment of 0.0005 to

Bitcoin(Btc)

btc wallet
Copy to clipboard Copy text

500
Leave a comment...

    Details

    Type Project
    Department Agric Engineering
    Project ID AGE0083
    Fee ₦5,000 ($14)
    No of Pages 68 Pages
    Format Microsoft Word

    Related Works

     ABSTRACT Drying is the oldest method of preserving agricultural products and it is an energy intensive  process. High prices ·and shortages of fossil fuels have increased the emphasis on using  alternative renewable energy resources. Drying of agricultural products using renewable energy  such as solar energy is environmental friendly and... Continue Reading
    ABSTRACT Drying is the oldest method of preserving agricultural products and it is an energy intensive process. High prices ·and shortages of fossil fuels have increased the emphasis on using alternative renewable energy resources. Drying of agricultural products using renewable energy such as solar energy is environmental friendly and has little... Continue Reading
    CHAPTER ONE INTRODUCTION 1.1 Background of the Study Growth is the irreversible increase in volume (size) number of part, length and weight of an organism (Umeh, 2004). Growth can be defined as a process by which a plant increase in the number and size of leaves and stems (Rayburn, 1993). Growth is also defined as an irreversible change in the... Continue Reading
    CHAPTER ONE INTRODUCTION 1.1       Background of the Study Growth is the irreversible increase in volume (size) number of part, length and weight of an organism (Umeh, 2004). Growth can be defined as a process by which a plant increase in the number and size of leaves and stems (Rayburn, 1993). Growth is also defined as an irreversible change... Continue Reading
    ABSTRACT   This study is designed to evaluate quality management in mechanical construction projects in the oil and gas industry. This evaluation was done by assessing quality assurance, quality control and planning. Three hypotheses were postulated to answer research questions. The study adopted an audit method as an appraisal strategy. To this... Continue Reading
    CHAPTER ONE 1.1 INTRODUCTION Food Irradiation is the process of exposing food to ionizing radiation to disinfect, sanitize, sterilize, preserve food or to provide insect disinfestation. (wikipedia.org) Food irradiation is sometimes referred to as cold pasteurization or electronic pasteurization to emphasize its similarity to the process of... Continue Reading
    ABSTRACT Preservation of food is a pre-requisite for food safety and security, bridging the gap between the site of production and site of consumption and the rising between demand and supply. There has been a problem of preserving seasonal food properly and disinfesting food without noticeable hazard to the consumer. There is also a noticeable... Continue Reading
    Additives is “any substance the intended use of which result or may reasonably be expected to result directly or indirectly in its becoming a component or otherwise affecting the characteristics of any food” (United States Government 1981). Additives is any substance not commonly regarded or used as a food, which is added to or used in or on... Continue Reading
    Additives is “any substance the intended use of which result or may reasonably be expected to result directly or indirectly in its becoming a component or otherwise affecting the characteristics of any food” (United States Government 1981). Additives is any substance not commonly regarded or used as a food, which is added to or used in or on... Continue Reading
    TABLE OF CONTENT CHAPTER ONE 1.0 Introduction CHAPTER TWO: LITERATURE REVIEW 2.0 What are Food Additives and Preservatives 2.1 classifications of food additives and preservatives 2.2 important of food additives and preservatives 2.3 Additives,... Continue Reading
    Call Us
    whatsappWhatsApp Us