+234 813 0686 500
+234 809 3423 853
info@grossarchive.com

DESIGN OF A COOLING SYSTEM FOR AN EXISTING FOOD EXTRUDER

  • Type:Project
  • Pages:7
  • Format:Microsoft Word
(Agric Engineering Project Topics & Materials)

 ABSTRACT

Food extrusion is one of the earliest methods adopted by most industries to convert their paste raw material to a finished and desire shape based on their of an extrusion machine. Extrusion technique is a process in food processing technology that combines several unit operations including cooking. kneading. shearing. shaping and forming. The machine that forces the mix through the die is an extruder and the mix is known as extrudate. The extruder consists of large, rotating screw tightly fitting with a stationary barrel at the end, which is a die. This project is borne out of need to control the heat generated by frictional dissipation of a cooking extruder on crops., since different crops has different temperature and rate at which heat is generated for each differs. To avoid burnt during the extrusion process, a cooling system is required to actualize the desire end product by controlling the temperature generated which can lead to burning, puffing of the raw materials and end products. The component of the cooling system, which include; radiator, heat exchanger, reservoir, water pump, fan.hose and distribution pipes.

DESIGN OF A COOLING SYSTEM FOR AN EXISTING FOOD EXTRUDER

Share This

Details

Type Project
Department Agric Engineering
Project ID AGE0057
Price ₦3,000 ($9)
No of Pages 7 Pages
Format Microsoft Word

500
Leave a comment...

    Details

    Type Project
    Department Agric Engineering
    Project ID AGE0057
    Price ₦3,000 ($9)
    No of Pages 7 Pages
    Format Microsoft Word

    Related Works

    ABSTRACT An evaporative cooling system was designed, fabricated and tested for the storage of fresh fruits and vegetables. The system's working principles is based on the principle of evaporation which causes a cooling effect to its surrounding. The system is an enclosed system and air is allowed to pass only through the pad, also a suction fan... Continue Reading
    ABSTRACT A 1.05 cubic metre capacity storage facility which is to increase the shelf life of stored vegetables as designed fabricated and tested. The equipment operates on the principle of evaporative cooling and increasing the relative humidity of the interior of the equipment. The door and the back wall were of particle board of 12mm thickness... Continue Reading
    ABSTRACT The main objective of this study is to develop an ICT assisted menu directorate system, whereby someone could be able to choose a meal, get the list of ingredients to cook the meal and follow a step by step help in order to cook the meal. In the other hand, it will also consist of a food time table, where certain meal will be designated... Continue Reading
    CHAPTER ONE INTRODUCTION 1.1 BACKGROUND OF STUDY The online food ordering system is one of the latest services most fast food restaurants in the western world are adopting. With this method, food is ordered online and delivered to the customer. This is made possible through the use of... Continue Reading
    Design and implementation of online food ordering system CHAPTER ONE INTRODUCTION  1.1 BACKGROUND OF STUDY  The online food ordering system is one of the latest services most fast food restaurants in the western world are adopting. With this method, food is ordered online and delivered to the customer. This is made possible through the use of... Continue Reading
          ABSTRACT The main objective of this study is to develop an ICT assisted menu directorate system, whereby someone could be able to choose a meal, get the list of ingredients to cook the meal and follow a step by step help in order to cook the meal. In the other hand,... Continue Reading
    ABSTRACT This study investigated the assessment for controlling of dampness in an existing building in Nigeria. The study came as a result of the prevalent issues in the number of cases of building collapse in Nigeria especially in Lagos State. The descriptive research design was adopted for carrying out this study. Data were collected and... Continue Reading
    . ABSTRACT Food hygiene is a subject of great concern to anyone who cares about eating healthy and staying alive because the import of food borne illness can occasionally be grave. This research work was carried out among food handlers in Ahmadu Bello University... Continue Reading
    The fast growing and developing population of the world is so busy that instant food noodles are gaining ground for both humans and domestic animals. Incidentally, the machines involved in the production of these food noddle extruders are imported which results in the depletion of our foreign exchange reserve. Consequently, there is a growing need... Continue Reading
    INTRODUCTION From many years now, there have been poor logistics management in all aspect of our economy especially in the area of marketing in such a way that its effect has been a set back in the marketing sector. The work “logistic” has been a house hold name to a lot of people both undergraduates, graduates, researchers and mere especially... Continue Reading