DESIGN AND CONSTRUCTION OF A COOLING SYSTEM FOR A CURRENT FOOD EXTRUDER

DESIGN AND CONSTRUCTION OF A COOLING SYSTEM FOR A CURRENT FOOD EXTRUDER

ABSTRACT

One of the oldest techniques used by most businesses to transform paste raw material into a finished and desired shape based on their extrusion equipment is food extrusion. Food processing technology’s extrusion technique incorporates several unit activities, including cooking, kneading, shearing, shaping, and forming. Extruders are the devices that push the mixture through the die, and the mixture is referred to as extrudate. The extruder comprises a sizable revolving screw that is firmly fitted with a die that is a stationary barrel at the other end. This idea was motivated by the necessity to regulate the heat produced by a cooking extruder’s frictional dissipation on crops since different crops produce heat at varying temperatures and rates for each vary. A cooling system is necessary to actualize the desired final product by managing the temperature created during the extrusion process, which can prevent burns and puffing of the raw materials and finished goods. The radiator, heat exchanger, reservoir, water pump, fan hose, and distribution pipes are among the cooling system’s components.

TABLE OF CONTENT
Title page- – – – – – – – – i
Approval page – – – – – – – -ii
Dedication – – – – – – – – -iii
Acknowledgement – – – – – – – -iv
Abstract – – – – – – – – – -v
Table of content – – – – – – – -vi

CHAPTER ONE
INTRODUCTION – – – – – – – -1
1.0 Background of the study – – – – -1
1.1 Statement of the problem – – – – -5
1.2 Purpose of the study – – – – – -6
1.3 Significance of the study – – – – -8
1.4 Research questions – – – – – -9
1.5 Scope of the study – – – – – – -10

CHAPTER TWO

LITERATURE REVIEW – – – – – – -11

CHAPTER THREE

Research methodology – – – – – – -39
Design of study – – – – – – – -40
Area of study – – – – – – – – -40
Population of the study – – – – – – -41
Sample and sampling techniques – – – – -41
An instrument for data collection – – – – -41
Method of data collection – – – – – -42
Method of data analysis – – – – – – -43

CHAPTER FOUR

Presentation, analysis, and interpretation of data – -48
Discussion of findings – – – – – – -56

CHAPTER FIVE

Summary of findings – – – – – – -60
Conclusion – – – – – – – – -61
Recommendations – – – – – – – -62
Suggestions for further research – – – – -64
References – – – – – – – – -65
Appendix I – – – – — – – – -68
Questionnaire. – – – – – – – -69

DESIGN AND CONSTRUCTION OF A COOLING SYSTEM FOR A CURRENT FOOD EXTRUDER. GET AGRICULTURAL AND BIORESOURCE ENGINEERING PROJECT TOPICS AND MATERIALS

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