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DEDICATION
This project is dedicated to Almighty God for his protection, kindness, strength over my life throughout the period and also to my --- for his financial support and moral care towards me.Also to my mentor --- for her academic advice she often gives to me. May Almighty God shield them from the peril of this world and bless their entire endeavour Amen.
ACKNOWLEDGEMENT
The successful completion of this project work could not have been a reality without the encouragement of my --- and other people. My immensely appreciation goes to my humble and able supervisor mr. --- for his kindness in supervising this project.
My warmest gratitude goes to my parents for their moral, spiritual and financial support throughout my study in this institution.
My appreciation goes to some of my lecturers among whom are Mr. ---, and Dr. ---. I also recognize the support of some of the staff of --- among whom are: The General Manager, Deputy General manager, the internal Auditor Mr. --- and the ---. Finally, my appreciation goes to my elder sister ---, my lovely friends mercy ---, ---, --- and many others who were quite helpful.
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This paper presents the design and construction of electric corn dryer, the design parameters are: a drying chamber, heating element, paddle fins, electric motor, frame, and reduction gearbox. The frame was fabricated from (40 x 40 x 3) mm angle iron bar with dimension (540 x 450 x 905) mm. The drying chamber is cylindrical and has diameter of 200 mm and is 520 mm long. The fan housing consists of three (03) fan blades and electric heating element (1500) W. The function of the reduction gearbox is to reduce the electric motor speed of 2800 rpm to a shaft speed of 2.635 rpm. The mass of corn to be dried which constituted the load on the dryer was 5 kg. The inlet temperature of air in which corn would be viable varied from 50 0C to 70 0C. When the dryer was operated without loading of corn in 30minutes, the temperature in the drying chamber rose to 117 0C, which is expected to give higher drying rate than the natural sun drying and open- fired drying methods.
TABLE OF CONTENTS
COVER PAGE
TITLE PAGE
APPROVAL PAGE
DEDICATION
ACKNOWELDGEMENT
ABSTRACT
CHAPTER ONE
1.0 INTRODUCTION
1.1 BACKGROUND OF THE PROJECT
- PROBLEM STATEMENT
- AIM AND OBJECTIVE OF THE PROJECT
- SCOPE OF THE PROJECT
- ADVANTAGES OF THE PROJECT
- DISADVANTAGES OF THE PROJECT
CHAPTER TWO
LITERATURE REVIEW
- REVIEW OF THE STUDY
- DRYING OF GRAINS
- METHOD USED FOR THE DRYING OF FOOD STUFF
- TYPES OF DRIERS
- DRYING RATES
- DRYING PARAMETERS
CHAPTER THREE
3.0 METHODOLOGY
3.1 MATERIALS AND METHODS
3.2 PROCESSES USED IN THE FABRICATION
3.3 DESCRIPTION OF THE DRYER
3.4 COMPONENET DESIGN AND CALCULATION
3.5 CONSTRUCTION OF THE DRYER
3.6 THE BLOCK DIAGRAM OF POWER SUPPLY IN THE DRYER
CHAPTER FOUR
- EXPERIMENTATION AND TESTING
- RESULTS AND DISCUSSION
CHAPTER FIVE
- CONCLUSION
- REFERENCES
1.0 INTRODUCTION
1.1 BACKGROUND OF THE STUDY
Most of the farm produced today is being dried through solar energy (Sun dried). That is, the energy from sun intensity is used to remove the moisture content of the grain to considerable and desirable level. However, the major constraint with sun drying is the occasional disruption of drying by weather and climate changes. Maize, also referred is a corn with the scientific name of (Zea mays), is a valuable crop. It is a cereal grain widely grown for food and livestock feed.
Traditional drying, which is frequently done on the ground in the open air, is the most widespread method used in developing countries because it is the simplest and cheapest method of conserving foodstuffs. Some disadvantages of open air drying are: exposure of the food stuff to rain and dust, uncontrolled drying; exposure to direct sunlight which is undesirable for some foodstuffs, infestation by insects, attack by animals [13].
Corn is harvested at the peak of the rainy season, making preservation difficult and causing most of the grains to perish. This results in scarcity in the supply of the grains which leads to subsequent hunger and malnutrition. Meanwhile farm produced are routinely seen dumped in villages and major cities during the peak of harvest. Therefore, it is necessary that corn are properly dried and stored to yield better quality grains and ensures availability and viability.
Drying is a dual process of heat and mass transfer of moisture from the interior of the product to the surrounding of air [9]. Beneth [3], stated that the term drying from the industrial stand point is understood to represent the removal of liquid from a solid by thermal means. Drying also means the removal of water from a suspension or solution of a liquid [1]. Mclean [14] revealed that drying involves the abstraction of moisture from the product by heating and the passage of air mass around it to carry away the release vapour. It is a process of heat and mass (moisture) transfer. The process of heat transfer requires the application of hot ventilating air to the grain to evaporate the moisture by converting it into water vapour while the mass transfer involves the mixing of water vapour with the drying air and its eventual transportation outside the dryer [10]. It can also be defined as a process of moisture removal due to simultaneous heat and mass transfer [7].
The preservation of vegetable by drying is (Arthey et al, 2018) believed to be one of the best post harvest operation that has been practiced for a long time in Nigeria. This gives room for storage and future consumption or use. The success of any drying operation depends on removing enough moisture from food (vegetable) to achieve a water activity too low not to allow microbiological growth to take place. This in turn means that there must be sufficient transfer of heat to provide the latent of vaporization needed. Most people particularly farmers expose their crops to the sun by spreading them widely to dry before storage- Example of some of the vegetable are: Okro, tomatoes, pepper, carrot and spinach. Sun drying still remains the most widespread method of food preservation due to its simplicity and low cost. This is conveniently done in dry season because rainy season makes it difficult and domestic animals disturb the spread product hence making drying a difficult task especially in the rural area:
The method used for drying may be conveniently classified as follows:
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Drying by healed air, the food (vegetable are placed in contact with a moving stream heated air. Heat is supplied to the product mainly by convection.
- Drying by the application of energy from a radiating microwave or dielectric source.
- Drying by direct contact with a heated surface heat is supplied to the product mainly by conduction
- Freeze – drying; the moisture in fee food is froze and then sublimed to vapour, usually, by the application of heat under very low pressure conditions.
The heating element generates heat while the fan produces air, which carried and spread air throughout the chamber. Transferring of moisture content from corn surface to the air around is the first step in corn drying which is known as “constant rate period”. The next step is the movement of moisture content from the inside of the corn to corn surfaces which is also called the “falling rate period”. The amount of moisture which can be removed from corn is depended upon the condition of the corn and the condition of amount of air moving around the corn [6].
1.2 PROBLEM STATEMENT
With the subsequent increase of food growing especially in rural areas, there is an accompanying need for preservation method. This has led to a substantial increase in the number of driers, yet expensive for local farmers to acquire. This work was done with the aim of reducing the cost of drying and also for practical demonstration of some of the theoretical knowledge acquired. It was discovered that the drier is efficient since the heat leakage was found to be very low.
1.3 AIM AND OBJECTIVE OF THE STUDY
The main aim of this work is to build a low cost and high efficient Electronic Farm Produce Dryer.
The objectives are:
i. To build a dryer at low cost
ii. To electrically powered a grain dryer
iii. To increase agricultural productivity.
The scope of this work focused of the use of electricity which powers heating element and fan for the heating process, for instance the electric dryer uses fan and heating element. The heating element generates heat while the fan produces air, which carried and spread air throughout the chamber.
1.5 ADVANTAGES OF THE PROJECT
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Much less time is required for drying as compared to direct drying because of black body.
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Protection of the drying products from insects but also from birds, dogs, especially for drying meat and fish.
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The product is hygienic because microorganisms, insects and flies are killed
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Protection from rain.
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Protection from pollution by dust etc.
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Protection from the wind which can blow away the food
The only disadvantage noticed in this work is that this device cannot be operated during power outage.
CHAPTER TWO: The chapter one of this work has been displayed above. The complete chapter two of "design and construction of an electronic farm produce dryer" is also available. Order full work to download. Chapter two of "design and construction of an electronic farm produce dryer" consists of the literature review. In this chapter all the related works on "design and construction of an electronic farm produce dryer" were reviewed.
CHAPTER THREE: The complete chapter three of "design and construction of an electronic farm produce dryer" is available. Order full work to download. Chapter three of "design and construction of an electronic farm produce dryer" consists of the methodology. In this chapter all the method used in carrying out this work was discussed.
CHAPTER FOUR: The complete chapter four of "design and construction of an electronic farm produce dryer" is available. Order full work to download. Chapter four of "design and construction of an electronic farm produce dryer" consists of all the test conducted during the work and the result gotten after the whole work
CHAPTER FIVE: The complete chapter five of "design and construction of an electronic farm produce dryer" is available. Order full work to download. Chapter five of "design and construction of an electronic farm produce dryer" consist of conclusion, recommendation and references.
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