INFLUENCE OF TEMPERATURE REGULATING DEVICE AND RELATIVE HUMIDITY MONITORING ON PERFORMANCE OF A NATURAL CONVECTIVE HEATED INCUBATOR
Journal Title: Annals. Food Science and Technology - Year 2016, Vol 17, Issue 2
Abstract
The effect of temperature regulating device and relative humidity monitoring was carried out on a natural convective heated incubator. The experimental rig was used to evaluate the performance of the temperature regulating device and relative humidity in a natural convective heated incubator. A natural convective heated incubator experimental rig was designed, constructed and evaluated. The effect of temperature regulating device and relative humidity monitoring was carried out on a natural convective heated incubator. The temperature monitoring unit was made of ether and copper sheet and placed in the incubating chamber. The source of heat was kerosene stove. The performance of the incubator was done at no load and when loaded with fertile eggs for the two stages of experiments that were carried out. The incubator was observed to operate between 350C – 390C dry bulb temperature and 54% - 75% relative humidity respectively. The size of the aperture opening of the temperature regulating device was used to evaluate the performance of the device. The results of the t-test analysis of the effects of temperature regulating device on a natural heated incubator was 1.25 and 0.21 respectively at 5% probability level. The effects of the average dry bulb temperature on a natural heated incubator were 0.12 and 0.17 respectively at 5% probability level. The average temperature ranged from 350C to 390C while average relative humidity ranged from 60% to 83% respectively.
Authors and Affiliations
Joshua Olanrewaju Olaoye
PREPARATION OF SHELF STABLE READY TO SERVE (RTS) BEVERAGE BASED ON TENDER COCONUT (Cocos nucifera L.)
Tender coconut is commercially underutilized tree nut for beverage production. This research was conducted to find out the best formulation for preparation of RTS tender coconut beverage and to evaluate its composition a...
A COMPREHENSIVE REVIEW ON SCOPE, CHARACTERISTICS AND APPLICATIONS OF INSTANT STARCHES IN FOOD PRODUCTS
Importance of starches for diversified industries can never be neglected. This biopolymer plays a vital role in food, non-food and pharmaceutical industries. However, native starches require modification (both physical a...
CHANGES IN SOME NUTRITIONAL AND SENSORY PROPERTIES OF TREATED AND STORED FLUTED PUMPKIN LEAF
This study investigated the influence of processing methods on some chemical and sensory properties of treated and stored fluted pumpkin leaf. Fluted pumpkin leaves were blanched separately with solutions of ethylene dia...
ANALYSIS OF HOUSEHOLD FOOD SECURITY AMONG RICE FARMING COMMUNITIES IN SOKOTO STATE: A GUIDE FOR FOOD SECURITY POLICY IN NIGERIA
Rice is an essential and strategic commodity in the Nigerian economy, and Nigeria has ecologies that are suitable for rainfed rice which can be harnessed to enhance rice production to meet the food and dietary requiremen...
FRONT FACE FLUORESCENCE SPECTROSCOPY AS A TOOL FOR COMPARISON OF AROMATIC AMINO ACIDS, NUCLEIC ACIDS, VITAMIN A AND FMRP CONTAINING IN DIFFERENT EGG TYPES
The objective of this study is to compare amino acids and nucleic acids, food Maillard reaction products and vitamin A containing in different egg types. Chicken eggs are the most commonly eaten eggs. They supply all ess...