Predicting Weight Change in Gari in Two Packaging Materials

An equation for predicting moisture loss or gain by gari grain packed in two types of materials was developed. From this, it may be possible to establish the storability of gari in these two packaging material. The equation took into account the permeabilities of the materials, which were determined experimentally. The validity of the equation was tested experimentally. High correlation coefficients were received for small packages, while observed values were found to be consistently lower than the predicted values with packages 25cm x 20cm x 1Ocm in size and above

Modelling of Box Type Solar Cooker Performance in a Tropical Environment

Thermal performance model of box type solar cooker with loaded water is presented. The model was developed using the method of Funk to estimate cooking power in terms of climatic and design parameters for box type solar cooker in a tropical environment. Coefficients for each term used in the model were determined by regression analysis of experimental data. The coefficient of determination of the models established was found to have a range of 0.64 – 0.91 (P < 0.05) which indicates their validity. Keywords: Solar cookers, maize cob, maize husk, coconut fiber and efficienc

Thermal conductivity of African yam bean (Sphenostylis stenocarpa) as affected by bulk density and moisture content

No Abstract. Journal of Applied Science, Engineering and Technology Vol. 4(2) 2004: 1-

Preliminary study of the ergonomics of Gari frying

Manual frying, with its attendant drudgery, is about the last unit operation in the processing of cassava into gari. This determines the quality and market value of the food product. This paper studied the ergonomics of the frying task to investigate its nature and define the inherent problems with a view to proffering solution which would enhance safety of the processors and increase productivity. A total of 150 fryers, selected in ten locations from Oyo and Ogun states Nigeria, participated in the study. Data were collected with questionnaires and oral interview, in addition to some anthropometric data collected with instruments and used to determine basal metabolic rate (BMR) and total daily energy expenditure (TDEE) for 8hr-working day. Four improved gari-frying methods were identified based on processors’, work piece and workplace characteristics. The mean age, height and weight of the respondents were 37.49years (SD 11.28), 158.14cm (SD 6.26) and 56.77kg (SD 10.78) respectively. The mean BMR and TDEE were 1.85MJ/day (SD 0.16) and 2.40MJ/day (SD 0.21) respectively. Average output per fryer per day was 150kg. Methods of production adopted were found to generally depend on educational level, ownership status and the thriving culture in the location of the industry.Keywords: Gari-frying, Basal Metabolic Rate, Energy Expenditure, Improved Methods, Ergonomics, WorkJournal of Applied Science, Engineering and Technology, Volume 8, 200

Performance evaluation of a roaster for groundnut and palm kernel nut

No Abstract. Journal of Applied Science, Engineering and Technology Vol. 1(1) 2001: 67-7

Predictive Model Equations for Palm Kernel (Elaeis guneensis J.) and Sesame (Sesamum indicum L.) Oil Colour

A 3-factor experimental design was used to determine the influence of moisture content, roasting duration and temperature on palm kernel and sesame oil colours. Four levels each of these parameters were used. The data obtained were used to develop prediction models for palm kernel and sesame oil colours. Coefficient of determination R2 , probability of prediction F, and analysis of variance technique were employed to authenticate the adequacy of the models. Colour intensity increased with increase in moisture content, roasting duration and temperature of both oilseeds. Rated by lovibond unit, palm kernel oil colour varied from 6.4 to 8.8 yellow and 2.7 to 3.8 red. Sesame oil colour varied from 5.8 to 8.3 yellow and 2.3 to 3.4 red. Therefore the three parameters investigated all had significant effects on palm kernel and sesame oil colour. Coefficients of determination R2 at 95 % confidence level for palm kernel and sesame oil colours were 0.94 and 0.93 respectively. Probability of prediction F, for palm kernel oil colour was 0.92 and 0.77 was recorded for sesame oil. Estimated error of ± 0.18 and ± 0.2 are envisaged while applying the models for predicting palm kernel and sesame oil colours respectively. Keywords: Palm kernel, Sesame, Palm kernel, Oil Colour, Process Parameters, Model. Journal of Applied Science, Engineering and Technology Vol. 6 (1) 2006 pp. 34-3

Comparison of physical workload in four Gari-frying working postures in Nigeria

All physical labour requires physical exertion which indicates the level of physical workload involved. This paper examines the energy expenditure in four working postures of gari-frying (garification) workers in southwestern Nigeria. The postures include sitting-beside (SB), sitting-in-front (SF), alternating-sitting-and-standing (ASS) and standing (S). Some anthropometric data, blood pressure and heart rate, were collected from 120 processors at the beginning and close of work. Physical workload was then computed using Mean Arterial Pressure (MAP), Rate Pressure Product (RPP) and Barach Energy Index (BEI). The mean total energy expenditure (TEE) for the postures was SB 3.58, SF 3.56, S 3.55, ASS 3.53 MJ/8hr-day. Statistical analysis of the physical workload showed significant difference (P≤0.05) between the postures with ASS and SB consistently maintaining the lowest and highest values respectively in all the indicators. Normal range of BEI was maintained throughout the gari frying task, indicating that the task is a light one. Comparison showed that S posture had the highest myocardial oxygen consumption. Processors in sitting posture had low circulatory blood pressure while it was higher for those in standing posture, particularly ASS. ASS posture by comparison, therefore, is the best posture with least energy expenditure and is recommended for adoption.Keywords: energy expenditure, workload, gari-frying, posture, heart rate, blood pressure Journal of Applied Science, Engineering and Technology, Volume 8, 200

Effect of tillage on soil physical properties, growth and yield of amaranth

A study was conducted to determine the effect of tillage, namely, no-tillage (NT), slashing (SH), ploughing (PHO), ploughing plus harrowing (PHA), ploughing plus harrowing plus bedding (PHB), on soil physical properties, growth and shoot yield of large-green leafy amaranth (Amaranth sp.). Soil moisture retention and infiltration rates were also measured in two cropping seasons. Soil moisture retention did not reflect any significant differences in the first and second season at 0-10 cm depth. However, at 10-20 cm depth, PHA treatment gave the highest values at all the suction points (

Mathematical Modelling of Thin Layer Dried Cashew Kernels

In this paper mathematical models describing thin layer drying of cashew kernels in a batch dryer were presented. The range of drying air  temperature was 70 – 110°C. The initial moisture content of the cashew kernels was 9.29% (d.b.) and the final moisture content was in the range of 3.5 to 4.6% dry-basis. Seven different thin layer mathematical drying models were compared according to their coefficients of determination (R2) mean square error (MSE) and mean relative deviation modulus (P) to estimate drying curves. The effects of the drying air temperature and time on the drying model constants and coefficients were predicted by multiple regression analysis using linear and non-linear type models. The results have shown that among the models, the Page model was found to be the best for describingthe drying behaviour of cashew kernels with R2, MSE and P values of 0.9830, 0.00311 and 5.046 respectively.Keywords: Modelling, cashew kernel, thin layer, drying, moisture loss