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TITLE PAGE
DESIGN AND FABRICATION OF A CHARCOAL FIRED PLANTAIN ROASTING MACHINE
BY
---
--/H2013/01430
DEPARTMENT OF ----
SCHOOL OF ---
INSTITUTE OF ---
DECEMBER,2018
APPROVAL PAGE
This is to certify that the research work, "design and fabrication of a charcoal fired plantain roasting machine" by ---, Reg. No. --/H2007/01430 submitted in partial fulfillment of the requirement award of a Higher National Diploma on --- has been approved.
By
--- . ---
Supervisor Head of Department.
Signature………………. Signature……………….
……………………………….
---
External Invigilator
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 work is on charcoal fired plantain roasting machine which was built to overcome the conventional method of roasting plantain. Conventional method of roasting plantain is cumbersome and leads to the contamination of the food items with different toxicants due to contact of the food item with combustion gases. Thus, a need for a roaster oven which utilizes indirect charcoal heat for roasting plantain is of paramount importance. In this study, a charcoal fired plantain roasting equipment was designed and developed and performance testing carried out. A roaster oven with the capacity of 20 plantain fingers per batch was constructed. Experiments were conducted on the constructed system and results obtained indicated that averages of 2.42 kg of 20 plantain fingers were roasted in 21.16 min using an average of 0.61 kg of charcoal. The percentage reduction of PAHs in the plantain roasted from the roasting equipment is 99.7% in comparison with direct roasting while the percentage reduction in roasting time in the equipment is averagely 47.45% in comparison with previous similar works. The cost of producing the roasting equipment in this work is N36, 500.00
TABLE OF CONTENTS
TITLE PAGE
APPROVAL PAGE
DEDICATION
ACKNOWLEDGEMENT
ABSTRACT
TABLE OF CONTENT
CHAPTER ONE
1.0 INTRODUCTION
1.1 BACKGROUND OF THE PROJECT
1.2 PROBLEM STATEMENT
1.3 AIM AND OBJECTIVES OF THE PROJECT
1.4 IMPORTANCE OF ROASTER
1.5 LIMITATIONS OF ROASTER
1.6 PURPOSE OF THIS PROJECT
1.7 SIGNIFICANCE OF PROJECT
1.8 DELIMITATION OF THE PROJECT
1.9 PROJECT ORGANISATION
CHAPTER TWO
2.0 LITERATURE REVIEW
2.1 OVERVIEW OF THE STUDY
2.2 REVIEW OF PLANTAIN ROASTER
2.3 METHOD OF ROASTING REVIEWED
CHAPTER THREE
3.0 METHODOLOGY
3.1 MACHINE DESCRIPTION
3.2 DESIGN THEORIES
3.3 DESIGN HEAT REQUIREMENT FOR THE DOME
3.4 EQUIPMENT REQUIRED
3.5 CONSTRUCTION PROCESS
3.6 EXPERIMENTAL APPARATUS
3.7 EXPERIMENTAL PROCEDURES
3.8 PERFORMANCE EVALUATION
CHAPTER FOUR
4.0 RESULT ANALYSIS
4.1 POLYCYCLIC AROMATIC HYDROCARBONS (PAHS) RESULTS
4.2 DISCUSSION OF RESULTS
CHAPTER FIVE
5.0 CONCLUSION
5.1 RECOMMENDATION
5.2 REFERENCES
CHAPTER ONE
1.0 INTRODUCTION
1.1 BACKGROUND OF THE STUDY
Plantain (Musa paradisiaca) is a staple food in most developing countries. Plantain contains about 52.9% moisture, 0.8% protein, 0.1% fat, 25.5% carbohydrate, 0.3% fibre and 0.63% ash (INIBAB 2003). It was established from the analysis of the ripe fruit of Musa paradisiaca that it contains sugar, gum, malic, gallic, albumen and lignin (Henriette 2010). These can be consumed raw or processed by boiling, drying, frying, or roasting, in which the process makes the crop palatable for human consumption and helps to elongate the storage life of the crop (Ezekiel et al. 2012). Roasting use to signify food cooked over an open flame, but roasting today can be done in an oven during which hot air circulates around the food, cooking all sides evenly (Kelli 2014). Other purpose of roasting is the destruction of microorganisms to elongate the preservation time and reduction of the moisture content at the food surface. Dehydration differ from roasting in that, the moisture content is required to be removed as much as possible with little changes in the sensory quality whereas in roasting, heat addition causes changes at the food surface and moisture retention in the inner part of the food product are desirable quality characteristics (Ezekiel et al. 2012). Charcoal is a black substance which can be obtained from the combustion of wood while depriving it of oxygen so that the remaining residue is an impure car- bon. It’s most common use is as fuel for cooking because it generates heat that is hotter than wood and burns cleaner than wood, rendering it optimal for cooking (Kulla et al. 2014).
Conventional method of roasting plantain utilized by most vendors in Nigeria is very cumbersome because of the processes involved (Ezekiel et al. 2012). The combustion of wood, charcoal or other fuels produces polycyclic aromatic hydrocarbons (PAHs) which are known to have carcinogenic potential (De Lima et al. 2015). PAHs are large group of organic chemicals containing two or more fused aromatic rings made of carbon and hydrogen which are carcinogenic in nature and shows toxic characteristic even at low concentrations (Niyi et al. 2014).
Unavailability of electricity and cooking gas in rural areas as well as limited supply of electricity and high cost of the cooking gas in the urban cities renders ovens designs depending on these sources of power to be under-utilized (Kulla et al. 2014; Asibeluo et al. 2015). The energy cost per kg of baked food with wood is more economical than cooking gas and electricity (Jekayinfa 2008). In view of these challenges there is a need to develop an equipment that efficiently and effectively roast plantain in a hygienic environment with less stress.
This research focused on the development of a plantain roaster, isolated from the combustion chamber with a dome shaped metal lid which conducts the heat from the combustion chamber and transfer it to the roasting chamber through radiation heat transfer. PAHs can also be formed through some domestic method of food preparation, such as roasting, baking and smoking as high levels of PAHs concentration was reported in foods prepared from char-coal grill/barbecue such as roasted maize, plantain, meat and other grilled food products (JECFA 2005).
This research helps alleviate the effect of exposure to intense and prolonged heat from open charcoal fire and help prevent the contamination of the roasted plantain from PAHs, dirt, dust, smoke and other atmospheric pollutants. The increased area of the conducting plate will enhance the rate of heat transfer compared to other geometrical shapes.
Similarly, this research helps reduce smoke emission by reducing the amount of fuel (charcoal) used in roasting plantain in comparison with the traditional method and existing similar equipment because reduction in fuel consumed results in reduction in smoke emission (if all other factors remain constant) (Auburn 2019).
1.2 PROBLEM STATEMENT
Over the years, roasted plantain which is locally known and called “boli” in Nigeria, is enjoyed by many has been processed using unhygienic method. In Nigeria, this roasted product is processed in open roaster exposing it to dust, lead, other contaminants is also cumbersome. This unhealthy habit should be corrected. Also, using a roaster to process a food product for which it was not intended could lead to ineffective roasting, energy wastage, and could even damage the food product or the machine.
1.3 AIM AND OBJECTIVES OF THE PROJECT
The increasing demand for roasted plantain has brought about recent interest to upgrade the local method of roasting to be more user-friendly, hygienic and versatile. The main aim of this work was to design, fabricate and evaluate the performance of a low cost and affordable charcoal fired plantain roaster
The objective of upgrading an indigenous system is:
-
To achieve a more sanitary and hygienic system,
- For achieving technical efficiency in terms of time, energy, labour and material use while focusing on improved product quality.
- To design, fabricated and test a roasting machine specifically for plantain
- Disclose the different types of process in the manufacturing of a charcoal
- To exhibit the usefulness of a charcoal oven in the economy and technology growth of the nation.
- To know the convenience in the use of charcoal for roasting plantain.
- To discover the basic principle involved in the design and maintenance of a charcoal roaster.
- To reduce the level of polycyclic aromatic hydrocarbons (PAHs) produced during roasting.
1.4 IMPORTANCE OF ROASTER
The importance of the roaster is discussed as follows;
(i) It is used to meet the everyday basic need of roasting of food materials for human consumption such as plantain, cocoyam, three leave yam etc.
(ii) Roasters are used for heat treatment of the food materials.
(iii) Also as a means of preservation by heat application to perishable materials (organic and inorganic) in general.
(vi) Early manufactured roaster where used as a source of heaters during cold weathers in cold climates.
1.5 LIMITATIONS OF ROASTER
Disadvantages in the use of roaster:
(i) Cleaning and repair is a time- consuming endeavor.
(ii) Expect for mass production singular construction is relatively expensive to produce.
(iii) If precautions are not well carried out, it can result in fire hazard, which is dangerous to life and properties.
(vi) Oils and moisture collected on metal surface can end up trying to rust the metal coating if not clean regularly.
(v) It is expensive to operate in high volume operations.
(vii) Speed seems to be the key factor and time taken to get to required constant temperature can be wastage of time.
(viii) Access to internal component n case of adjustment and maintenance is tasking as it requires an entire disassembling.
1.6 PURPOSE OF THIS PROJECT
This study is to devise a means of producing a roaster with charcoal to address the following:
(1) The problem of sooty pare-heating as observed in vaporizing cookers.
(2) Economically, this equipment is designed for cost reduction and easy to maintain.
(3) To meet up with inadequate availability of fire wood through deforestation.
1.7 SIGNIFICANCE OF PROJECT
This project work is intended to serve as a catalogue and manual for the construction, installation, maintenance and repair of different possible faults in charcoal oven, it is also of a great benefit to the department and society as it will serve as medium of knowing the principle of operating the model work. It serves as a standard means for cooking.
1.8 DELIMITATION OF THE PROJECT
i. There is freedom of location and general adaptability.
ii. It entails good roasting condition, cleanliness, quietness and ambient temperature.
iv. Capital cost, running and maintenance cost of roaster are low.
1.9 PROJECT ORGANISATION
CHAPTER TWO: The chapter one of this work has been displayed above. The complete chapter two of "design and fabrication of a charcoal fired plantain roasting machine" is also available. Order full work to download. Chapter two of "design and fabrication of a charcoal fired plantain roasting machine" consists of the literature review. In this chapter all the related work on "design and fabrication of a charcoal fired plantain roasting machine" was reviewed.
CHAPTER THREE: The complete chapter three of "design and fabrication of a charcoal fired plantain roasting machine" is available. Order full work to download. Chapter three of "design and fabrication of a charcoal fired plantain roasting machine" 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 fabrication of a charcoal fired plantain roasting machine" is available. Order full work to download. Chapter four of "design and fabrication of a charcoal fired plantain roasting machine" 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 a "design and fabrication of a charcoal fired plantain roasting machine" is available. Order full work to download. Chapter five of "design and fabrication of a charcoal fired plantain roasting machine" consist of conclusion, recommendation and references.
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