Ogunlade, C. B and Sangosina, M.I (2019) DESIGN, FABRICATION AND EVALUATION OF A CORN ROASTER. In: 4th National Conference, 25-27 November, 2019, The Federal Polytechnic Ilaro, Ogun State.
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Design, fabrication and evaluation of a corn roaster.pdf Download (1MB) |
Abstract
In Nigeria, roasted maize is one of the most popular and available snacks readily available on the street. It’s cheap, easy to eat, it has a calling aroma and also tasty on the taste bud. Its crudes processing is such that starchy matured corn are harvested, dehulled and placed on a metal grill under which fired charcoal is placed to generate heat for the roasting and hand fan is used to blow air which support combustion a process which is strenuous and unhealthy. A corn roaster was designed, fabricated and evaluated in other to improve on existing corn roasting process by improving product hygiene, increase through-put and reduce roasting drudgery faced by roasted corn vendors through the incorporation of a cylindrical corn holder which eradicate vendor’s contact with the produce throughout roasting process, incorporation of a hand operated blower to improve supply of air to the charcoal as source of heat and the incorporation of a canopy support which holds umbrella for the vendor. In order to evaluate the roaster, effective air distribution test within the charcoal tray was carried out so as to know the efficiency of the hand operated blower. For the effective air distribution test, a know mass of charcoal was blown continuously using the incorporated blower and the existing traditional methods, time taken to ignite 100% charcoal in both test were found to be 45 and 35minutes respectively. For through-put, 15 pieces of corn were roasted, time taken to complete roasting was observed to be 15minutes for fabricated roaster and 20 minutes for existing traditional method respectively. Effect of continuous and discontinuous blowing on roasting time and percentage burnt was established and found to be Two (2) to two (2) minutes thirty seconds with 22% burnt and three (3) to three (3) minutes twenty seconds with 17% burnt for continuous and discontinuous blowing respectively.
| Item Type: | Conference or Workshop Item (Paper) |
|---|---|
| Uncontrolled Keywords: | Corn, Roaster, Blower, Heat, Hygiene, Throughput |
| Divisions: | Faculty of Engineering, Science and Mathematics > School of Engineering Sciences |
| Depositing User: | Joy Oluwabukola Olayiwola |
| Date Deposited: | 10 Feb 2022 11:55 |
| Last Modified: | 10 Feb 2022 11:55 |
| URI: | http://eprints.federalpolyilaro.edu.ng/id/eprint/1874 |
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