ABSTRACT

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.

TABLE OF CONTENTS

Cover Page i
Title Page ii
Certification iii
Dedication iv
Acknowledgements v
Abstract vi
Table of Contents vii
List of Tables xi
List of Figures xii
List of Plates xiii

CHAPTER ONE: INTRODUCTION
1.1 Background to the Study 1
1.2 Problem Statement 2
1.3 Aim and Objectives 2
1.4 Justification 3
1.5 Scope of the Project 3

CHAPTER TWO: LITERATURE REVIEW
2.1 Drying as an Element of Post Harvest 4
2.1.1 Types of Losses 5
2.1.1.1 Moisture Content 6
2.1.1.2 Damage 6
2.1.1.3 Direct and Indirect Losses 6
2.1.1.4 Weight Loss 6
2.1.1.5 Quality Loss 6
2.1.1.6 Food Loss 7
2.1.1.7 Seed Viability Loss 7
2.1.1.8 Commercial Loss 7
2.2 Methods of Drying 8
2.2.1 Traditional method of drying 8
2.2.2 Modern Methods of Drying 8
2.3 Mechanisms of Drying 9
2.4 Basic Theory of Drying 10
2.4.1 Thin Layer Drying 11
2.4.2 Deep Bed Drying 14
2.5 Factors affecting rate of drying 15
2.5.1 Crop Parameters 15
2.5.2 Air Parameters 16
2.5.3 Dryer Parameters 17
2.6 Review of Dryers 17
2.7 Drying Process 18
2.8 Agronomy of Turmeric 19
2.8.1 Benefit of Turmeric 19
2.9 Sources of Energy for Drying 20
2.9.1 Briquette as a Source of Energy 20
2.9.2 Solar as a Source of Energy 21
2.9.3 The Fossil Fuels 21
2.9.4 Electricity 21
2.9.5 Nuclear Power 21
2.9.6 Hydro Power 22
2.9.7 Geothermal Energy 22
2.9.8 Wind Power 22

CHAPTER THREE: MATERIALS AND METHOD

3.1 Modified Areas on the Biomass Dryer 23
3.2 Materials 23
3.2.1 Charcoal 23
3.2.2 Digital Weighing Scale 24
3.2.3 Temperature Monitor and Controller 24
3.2.4 Biomass Dryer 25
3.2.5 Digital Venier Caliper 25
3.2 Description of the Machine 26
3.3 Component Parts of the Biomass Dryer 26
3.3.1 Chimney 27
3.3.2 Drying Tray 27
3.3.3 Drying Chamber 27
3.3.4 Solar Panel 27
3.3.5 Battery 28
3.3.6 Ash Port 28
3.3.7 Temperature Controller 28
3.3.8 Centrifugal Fan (Blower) 28
3.3.9 LED Screen 28
3.3.10 Charge Controller 28
3.3.11 Copper Pipe 29
3.4 Design Consideration for the Biomass Dryer 29
3.4.1 Air Temperature 29
3.4.2 Air Relative Humidity 29
3.4.3 Air Flow Rate 30
3.5 Material Selection 30
3.6 Operation of the Biomass Dryer 31
3.7 Design Analysis/Design Calculation 31
3.7.1 Design for the Volume/Capacity of Drying Tray 31
3.7.2 Design of Area of the Temperature Controller 31
3.7.3 Design of Area of Copper Pipe 32
3.7.4 Design of Area for the Burning Chamber 32
3.7.5 The Amount of Moisture to be Removed from Agricultural Produce 32
3.7.6 Design for Solar Panel Capacity 33
3.7.7 Drying Rate 33
3.7.8 Design Calculation and Analysis 33
3.8 Bill of Engineering Measurement and Evaluation (BEME) 35
3.10.1 Sourcing of Raw Material 37
3.10.2 Sample Preparation 37
3.10.3 Experimental Design and Layout 37
3.10.4 Experimental Procedure 38
3.10.5 Output Parameter 38
3.10.5.1 Measurement for Drying Rate 38
3.10.5.2 Determination of Water Loss 38

CHAPTER FOUR: RESULTS AND DISCUSSIONS
4.1 Results 40
4.2 Discussion 44
4.2.1 Effect of Drying Rate on Turmeric at 500C 44

CHAPTER FIVE: CONCLUSIONS AND RECOMMENDATIONS 48
5.1 Conclusions 48
5.2 Recommendations 48
Reference 50
Appendix A 54
Appendix B 56
Appendix C 58
AppendiX D 60
 
LIST OF TABLES
Table No Description Pages
Table 3.1: Bought out Components for the Production 36
Table 3.2: Cost of Materials for the Production 36
Table 4.1 Drying Rate of Turmeric at 500C When Loaded with 2000g 40
Table 4.2 Drying Rate of Turmeric at 600C When Loaded with 2000g 40
Table 4.3 Drying rate of Turmeric at 700C When Loaded with 2000g 41
Table 4.4 Analysis of Variance (ANOVA) Table for Sample 3mm, 6mm and 9mm at Temperature 500C. 41
Table 4.5 Analysis of Variance (ANOVA) Table for Sample 3mm, 6mm and 9mm at Temperature 600C. 41
Table 4.6 Analysis of Variance (ANOVA) Table for Sample 3mm, 6mm and 9mm at Temperature 700C 43
 
LIST OF FIGURES
Figure No Description Pages
Figure 2.1: The Period of drying 11
Figure 4.1: Effect of Drying Rate of Turmeric at 500C of 3mm, 6mm and 9mm size of Turmeric 44
Figure 4.2: Effect of Drying Rate of Turmeric at 600C of 3mm, 6mm and 9mm size of Turmeric 45
Figure 4.3: Effect of Drying Rate of Turmeric at 700C of 3mm, 6mm and 9mm size of Turmeric 46

 
LIST OF PLATES
Plate No Description Pages
Plate 3.1: Charcoal 23
Plate 3.2: Digital Weighing Scale 24
Plate 3.3: Temperature Controller 24
Plate 3.4: Biomass Dryer 25
Plate 3.5: Digital Venier Caliper 25
Plate 4.1: Sliced Tormeric Before Drying 39

CHAPTER ONE

INTRODUCTION

1.1 Background to the Study

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. (Atulet 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 (Forsonet 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).