COMBUSTION AND MECHANICAL PROPERTIES OF BAMBOO (BAMBUSA VULGARIS) AND THREE INDIGENOUS WOOD CHARCOALS

This study investigated the combustion and mechanical properties of bamboo (Bambusa vulgaris) charcoal and three indigenous wood charcoal (Teak ,Tectona grandis; Afara, Terminalia superba  and Omo, Cordia millenii). Results revealed that there were no significant differences in the properties charcoal produced from bamvboo and the tree indigenous wood. Bamboo and Afara were the most efficient out of the charcoal samples considered in the study. Although the fuel value index of Bamboo was quite lower than that of Afara and other samples considered in the study, but its calorific value was higher than Afara.  However, it has greater potentials to replace woody biomass as fuel. Bamboo can replace other wood species in the production of charcoal because of its faster growth rate

A comparative study on the strength characteristics of Grade 25 and Grade 30 rice husk ash blended cement concrete

Rice husk ash (RHA) is an agricultural waste which is a pozzolanic material that can be blended with cement in producing concrete. This research presents investigation carried out on the comparative strength characteristics of concrete produced with grade 25 and grade 30 cement blended concrete using a replacement level of 10% rice husk ash as substitute. Two mix ratios (1:2:4 and 1:1.12:3.01) were used. A total of 60 cube size of 150mm were cast, tested and their mechanical properties determined. The RHA was made in the laboratory by burning the husk obtained from Ifo in Ogun State Nigeria using an Electric furnace, with the temperatures of the furnace at about 700°C. The results showed that the compressive strength at 28 days decreased as the percentage replacement of Portland Limestone cement (PLC) with RHA increased from 0% to 10% respectively with compressive strengths of 29.78 N/mm2 to 21.56 N/mm2 for grade 25 concrete and 32.12 N/mm2 to 26.82 N/mm2 for grade 30 concrete. It was concluded that RHA replacement in concrete can be used for the production of concrete for light structural works in the development of sustainable and green structures

DRYING CHARACTERISTICS OF KEREWA TOMATO UNDER INFRARED DRYING

 In Drying characteristic for infrared drying of tomato slices were investigated. The drying experiments were carried out using Kerewa local varieties of tomato at five infrared drying power (150, 250, 300, 400 and 500 W) with slice thickness of 10 mm. For all drying powers there was a reduction in moisture content with increased drying time, the drying took place in the falling rate period. The drying time reduced as the infrared heating power increased from 150 to 500W. The diffusivity obtained for the tomato slices were within the range specified for fruits and vegetables with a value of 5.6132 x 10-7 m/s2.  Blanched tomato varieties had better rehydration capacities than all unblanched samples

COMBUSTION AND MECHANICAL PROPERTIES OF BAMBOO (BAMBUSA VULGARIS) AND THREE INDIGENOUS WOOD CHARCOALS

This study investigated the combustion and mechanical properties of bamboo (Bambusa vulgaris) charcoal and three indigenous wood charcoal ( Teak ,Tectona grandis; Afara, Terminali a superba and Omo, Cordia millenii ). Results revealed that there were no significant differences in the properties charcoal produced from bamvboo and the tree indigenous wood. Bamboo and Afara were the most efficient out of the charcoal samples considered in the study. Although the fuel va lue index of Bamboo was quite lower than that of Afara and other samples considered in the study, but its calorific value was higher than Afara. However, it has greater potentials to replace woody biomass as fuel. Bamboo can replace other wood species in the production of charcoal because of its faster growth rat

SOME NUTRITIONAL AND PHYSICAL CHARACTERISTICS OF KEREWA AND UC-82B TOMATO POWDER AS AFFECTED BY CONCENTRATION LEVELS OF FOAMING AGENTS AND MICROWAVE POWER USING FOAM MAT DRYING METHOD

 Moisture content of tomato (Licopersicon esculentum Mill.) is very high, so easily damaged due to physical impact, enzyme and microbes’ activity. Further processing is necessary in order to improve shelf life, one way is drying method. Tomato powder was produced from two varieties (Kerewa and UC-82B) using Foam mat drying method Glycerol Monostrate (GMS) and skimmed milk were used as forming agents at concentration level of 1%, 2% and 3% with Carboxyl Methyl Cellulose (CMC) as a stabilizer at different levels of microwave power (240W, 385W and 540W). The effects of concentration level and microwave power level was determined on quality and nutritional properties (colour, Rehydration ratio, lycopene and ascorbic acid) of the reconstituted tomato powder. The color change was affected by all factors with UC-82B variety having the maximum color change, indicating that Kerewa variety would be preferable in terms of color. Rehydration ratio for both varieties was constant for all levels of factors considered while Concentration levels did not significantly affect the properties. Microwave power affected the color change   and ascorbic acid content of the finished products.  There was an increased level of Color change and reduction in Ascorbic acid with increased power level. Lycopene contents in the final products was higher for skimmed milk as compared to GMS