Statistical Modelling and Optimization of the Drying Characteristics of Musa Paradisiaca Unripe Plantain

Statistical Modelling and Optimization of the Drying Characteristics of Musa Paradisiaca (Unripe Plantain)

Project / Seminar Material
Reference ID: PS-53-TM

DEDICATION

This research material titled “Statistical Modelling and Optimization of the Drying Characteristics of Musa Paradisiaca (Unripe Plantain)” is dedicated to God for his enabling grace, and to all computer enthusiasts who contributed to make life a pleasant experience during my research documentation.

ACKNOWLEDGEMENT

I extend my sincere gratitude to all those who contributed to the completion of this project. Special thanks to my Supervisor (Name of your Supervisor), the Head of Department (Name of your HOD), the Lecturers in the department of Agricultural Economics and Extension, Book Authors and Profound Scholars of existing or related project material on “Statistical Modelling and Optimization of the Drying Characteristics of Musa Paradisiaca (Unripe Plantain)” for their invaluable guidance, support, and expertise throughout the journey.

I am also grateful to your study area (mention any funding organizations, if applicable) for their financial assistance. This research would not have been possible without the encouragement and assistance of some stakeholders (mention any mentors, teachers, or colleagues). Additionally, I would like to acknowledge the understanding and patience of my family and friends during this endeavor. Your unwavering support has been a constant source of motivation. Thank you all for being part of this meaningful endeavor.

Statistical Modelling and Optimization of the Drying Characteristics of Musa Paradisiaca (Unripe Plantain)

CHAPTER ONE

1.0 Introduction

1.1. Background Of Study

Drying is probably the oldest and the most important method of food preservation practiced by humans. This process improves the food stability, since it reduces considerably the water and microbiological activity of the material and minimizes physical and chemical changes during its storage. Musa paradisiacal (unripe plantain) is an important staple food in Central and West Africa, which along with bananas provides 60 million people with 25% of their calories. According to FAO, (2004), over 2.11 million metric tons of plantain is produced in Nigeria annually. Plantain for local consumption, plays a role in food and income security and has the potential to contribute to national food security and reduce rural poverty.

Unripe plantain has rich iron nutrient content (Aremu, et al., 1990). However, they are highly perishable and subject to fast deteriorations, as their moisture contents and high metabolic activity persist after harvest (Demirel, et al., 2003). Moreso, about 35-60% post-harvest losses had been reported and attributed to lack of storage facilities and inappropriate technologies for food processing. Air drying alone or together with sun drying is largely used for preserving unripe plantain. Besides helping preservation, drying adds value to plantain.

1.2 Problem Statement

Drying consists of a critical step by reducing the water activity of the products being dried. Hot air drying of agricultural products is one of the most popular preservation methods because of its simplicity and low cost. Thin layer drying is a common method and widely used for fruits and vegetables to prolong their shelf life. However, drying of any food substance is an energy intensive operation with grave industrial consequences, and must be performed with optimal energy utilization. This project work seeks to ascertain the best thin layer model and the temperature and slice thickness that optimizes time.

1.3 Aim and Objectives Of Study

The aim of the study is to scrutinize the Statistical Modelling and Optimization of the Drying Characteristics of Musa Paradisiaca (Unripe Plantain). In achieving this aim, the following specific objectives were laid out as follows:

  1. To ascertain the type of thin-layer model that best fits the moisture ratio/time data during the drying of unripe plantain.
  2. To determine the temperature and slice thickness that optimizes time (i.e. gives the shortest drying time).

1.4 Justification of Study

Production of plantain is seasonal while consumption is all year round and therefore there is the need to cut down on post-harvest losses by processing them into forms with reduced moisture content.

This agricultural product has high moisture content at harvest and therefore cannot be preserved for more than some few days under ambient conditions of 20oC " 25oC (Chua, et al., 2001). This post-harvest loss results in seasonal unavailability and limitations on the use by urban populations. Plantain has however been having an increasing surplus production since 2001 (Dankye, et al., 2007).

It is estimated that in 2015, there will be a surplus of about 852,000 Mt. This means that these surpluses have to be exported, processed or go to waste. A reduction in moisture content potentially increases shelf life and hence prevents excessive post-harvest loss and that drying is an alternative to developing nations, where there is deterioration due to poor storage, weather conditions and processing facilities

1.5 Scope Of Study

The scope of this project work includes the following: Using the ten selected thin layer models to investigate the one that best fits the data generated from drying of unripe plantain at specified temperatures, slice thicknesses, and drying time.

Using regression analysis to obtain the slice thickness and temperature for the optimum (minimum) drying time.

…

CHAPTER TWO

2.0 Literature Review

2.1 Introduction

This chapter focuses on the review of related literature. A literature review includes the current knowledge as well as theoretical and methodological contributions to a particular topic. It documents the state of the art with respect to the topic you are writing. It surveys the literature in the topic selected. In this research work the literature review includes the …

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