Effect of heat treatment during mechanical cracking using varieties of palm nut

Palm nut is characterized with unique physical and mechanical properties which determine performance of machine during cracking.  In this research work, commercially acceptable varieties of palm nut were selected, examined and periodically dried to temperature 120 ℃/h, 135 ℃/h, 150 ℃/h, 165 ℃/h and 180 ℃/h before cracking.  At 120 ℃/h, local, dura and tenera nuts moisture content were found to be: 12.5%, 12.0% and 12.0% respectively; at 135 ℃/h, 11.6%, 11.1% and 11.0% respectively; at 150 ℃/h, 10.7%, 10.2% and 10.0% respectively; at 165 ℃/h, 10.3%, 9.6% and 9.1% respectively; and at 180 ℃/h, 9.8%, 9.0% and 8.2% respectively. An improved automated palm nut cracker of 2004 model was used for the experiment and results shown that the highest throughput, functional efficiency and quality performance efficiency were  1,260 kg/h, 99.07% and 98.80% respectively while mechanical damage reduced to 0.20%.  Simple multiple linear regression model was used to establish the relation between machine and crop parameters. Keywords: drying, efficiency, cracker, effect, varieties, palm nut &nbsp

Modeling of cassava peeling performance using dimensional analysis

Cassava peeling constitutes global challenge despite increasing consumption of its end products.  To provide scientific approach for mechanical peeling, the movement of tuber in the peeling chamber was analyzed and validated.  Dimensional analysis was used to establish model equations for predicting the relationship between dimensionless functional properties, and crop and machine parameters.   An improved cassava variety and 2014 model cassava peeler was used for the experiment. The effective machine speed varied from 100-140 r/min for smooth-edge and 140-160 r/min for serrated-edge cutting tool.  The results showed that when using smooth-edge; peeling efficiency (μ) was ranged from 84.97%-94.60%, mechanical damage (λ) was ranged from 1.57%-11.19%, peel retention (P) was ranged from 5.41%-15.03% and throughput (η) was ranged from 387.10-1046.50 kg/h.  When using serrated-edge, μ was ranged from 81.24%-91.36%, λ was ranged from 6.36%-8.41%, P was ranged from 8.64%-19.34% and η was ranged from 248.28-625.00 kg/h.  A linear relationship was established between the machine speed versus ratio of velocity of conveyance and peeling time

Recent Developments in Processing Technologies for Roasted, Fried, Smoked and Fermented Food Products

Progress in the research efforts to upgrade various traditional processing technologies, especially roasting, deep-fat frying, smoking, and fermentation, is presented in this chapter. The importance of these studies is in the need for more user-friendly, adaptable, and affordable low-cost machinery and equipment for sustainable food processing, especially in communities where electricity is a challenge, and alternative energy sources such as gas and charcoal are critical. The design considerations and characteristics of the various types of machinery as well as the design calculations and performance evaluation results aimed at standardizing the upgraded machinery are therefore presented from various studies. The effects of these technologies on the quality of the resulting products are discussed particularly in relation to the variations in process losses of micronutrients in the fortified products, with examples of vitamin A and iron losses in pan bread and fried doughnuts obtained from baking fortified wheat flours