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(Parkia Biglobosa) SEEDS by OLAJIDE AYODELE SADI

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(Parkia Biglobosa) SEEDS by OLAJIDE AYODELE SADI EFFECT OF MOISTURE CONTENT LEVELS ON SOME ENGINEERING PROPERTIES OF LOCUST BEAN (Parkia biglobosa) SEEDS BY OLAJIDE AYODELE SADIKU B.Sc. (Hons), M.Sc. Agricultural Engineering (Ibadan) A dissertation in the Department of Agricultural and Environmental Engineering submitted to the Faculty of Technology in partial fulfilment of the requirements for the degree of MASTER OF PHILOSOPHY OF THE UNIVERSITY OF IBADAN July, 2012 ABSTRACT Locust bean (Parkia biglobosa) seed is a source of a nutritious and medicinal food condiment consumed in Nigeria. The drudgery associated with locust bean seed processing necessitates its mechanization. However, there is a dearth of information on the engineering properties of locust bean required for machine design. Since water absorption by seeds causes changes in their structure and size, this study was designed to investigate some engineering properties of locust bean at different moisture content levels. Locust bean pods were collected from Araromi, Saki in Oyo State. The moisture content and physical properties were determined using American Society of Agricultural Engineers’ (S 352.2), Mohsenin’s (1986) and Stepanoff’s (1969) methods. Universal testing machine was used to determine the mechanical properties. Force was applied transversely at 5 mm/min loading rate. Normal and shear stresses were determined for 200 – 500 g loads at 100 g interval. Thermal properties were determined using methods of mixture and steady-state heat of vaporization. Data were analysed using ANOVA. Seed length, width and surface area increased from 10.2±1.0 to 11.3±0.9 mm, 8.5±0.8 to 9.1±0.6 mm, and 191.2±24.6 to 208.3±26.3 mm2 respectively. Static and dynamic angles of repose increased from 48.4±0.9 to 56.0o ±1.4 and 25.2±1.5 to 30o ±1.2 respectively as seed moisture content increased from 5.9 to 28.2 % d.b. Seeds became sticky and clung together at high moisture content, hindering free flow and piling at rest, and increased angle of repose. Static coefficient of friction increased on plywood (0.48±0.02 to 0.60±0.01), glass (0.40±0.05 to 0.54±0.01), mild-steel (0.52±0.04 to 0.54±0.02), galvanized iron (0.51±0.04 to 0.52±0.03), rubber (0.41±0.04 to 0.60±0.05) and decreased on aluminium (0.54±0.02 to 0.52±0.04) and stainless steel (0.55±0.03 to 0.50±0.04). The increase was due to increased adhesion between the seeds and the test surfaces at high moisture levels while surface smoothness reduced adhesion, accounting for the decrease in static friction on aluminium and stainless steel. Seed thickness, sphericity and rupture force decreased from 5.49±0.43 to 5.26±0.62 mm, 0.75±0.04 to 0.71±0.03 and 214.4±82.3 to 129.9±51.9 N respectively while normal stress increased with increase in moisture content and loads; 8.4 to 8.7 gcm-2 for 200 g, 9.4 to 9.7 gcm-2 for 300 g, 10.4 to 10.7 gcm-2 for 400 g and 11.4 to 11.7 gcm-2 for 500 g. Shear stress was ii highest at 11.11 % moisture d.b. under 500 g load (1.5 gcm-2) and lowest at 5.93 % moisture d.b. under 200 g load (0.6 gcm-2). Increase in stresses was due to reduced porosity within the grain bulk at high moisture content. Thermal diffusivity, specific heat capacity and thermal conductivity increased from 2.93 x 10-8 to 3.79 x 10-8 m2/s, 2.74 to 4.38 kJ/kg oC and 0.052 to 0.118 W/m oC respectively, these showed that seeds were able to transmit and retain heat within the grain bulk at high moisture content. A baseline data of the engineering properties of locust bean seeds useful for design of necessary equipment have been established. The properties are useful in designing flat storage facilities and steamers. Keywords: Locust bean seed, Thermal properties, Mechanical properties, Physical properties, Moisture content. Word count: 494 iii AKNOWLEDGEMENT My profound gratitude goes to my heavenly Father, the Lord Almighty, who is greater than the greatest, higher than the highest and a finisher. Thank you for starting and finishing this work with me, against all odds. Thank you for life. My sincere gratitude goes to my supervisor, Dr. A. Isaac Bamgboye for his diligent supervision, guidance, forbearance, understanding, constructive criticism and help. I appreciate his challenge to make this work current and standard. I cannot but appreciate my immediate boss, Professor E.A. Aiyelari for his encouragement and enormous support I received to make this work possible. I appreciate the exposure he gave me and the confidence he built in me in the academic field. Thank you for believing in me. My heartfelt appreciation also goes to all the Professors and other academic staff of the Department of Agronomy for their genuine concern, fatherly advices, help and professional contributions to the success of this work. I appreciate the immediate past Head of the Department of Agronomy, Professor H. Tijani-Eniola for giving me enough room to do this work. I acknowledge the unequalled merciful and courageous effort of the current Head of the Department of Agronomy; Professor V.O. Adetimirin in making a landmark difference in my career. Thank you for being my angel. The concern, interest, support and advices received from my teachers in the Department of Agricultural and Environmental Engineering are highly appreciated especially the Head of Department; Dr. Y. Mijinyawa, Professors Olorunisola, Onilude and Lucas. Thank you for your concern and the knowledge imparted into me. I say a big thank you to all members of the Christian Fellowship of the Department of Agronomy for the encouragement, prayerful and moral support given to see me through this work. An enormous appreciation goes to my mother, Mrs. R.E.A. Sadiku for her prayerful support and encouragement. I’ll forever appreciate the sacrifice you paid to give me good education and an unequal moral and spiritual upbringing. You are a rare kind of a mother. I warmly thank and appreciate my loving family for giving me the peace of mind and support I needed to finish this work. The sacrifice you all paid for the success of this work can never be forgotten. Indeed, life with all of you; Ufuomanefe, Olawale and Odunayo is beautiful and fulfilling. iv DEDICATION To my wife, Ufuomanefe; a loving, faithful partner and our sons, Olawale and Odunayo; God’s gifts to us. v CERTIFICATION I certify that this work was carried out by Mr. O.A. Sadiku in the Department of Agricultural and Environmental Engineering, Faculty of Technology, University of Ibadan, Ibadan. ________________________ Isaac A. Bamgboye (Ph.D.) Department of Agricultural & Environmental Engineering, University of Ibadan, Nigeria. vi TABLE OF CONTENTS TITLE PAGE i ABSTRACT ii AKNOWLEDGMENT iv DEDICATION v CERTIFICATION vi TABLE OF CONTENTS vii LIST OF TABLES xi LIST OF PLATES xii LIST OF FIGURES xiii CHAPTER 1: INTRODUCTION 1.1 The Locust Bean 1 1.2 Economic importance of the Locust Bean 2 1.3 Moisture content and engineering properties of agricultural materials: the importance 4 1.4 Problem statement 6 1.5 Objectives 7 CHAPTER 2: LITERATURE REVIEW 2.1 Origin and distribution of the African Locust Bean 8 2.2 Description 10 2.2.1 The Parkia tree 10 2.2.2 Inflorescence and flower 12 2.2.3 The leaf 12 2.2.4 The parkia pod 14 2.2.5 The seed 14 2.3 Work done 16 2.3.1 Engineering properties of locust bean 16 2.3.2 Related work done 18 - Physical properties 18 - Mechanical properties 33 vii - Thermal properties 41 CHAPTER 3: MATERIALS AND METHOD 3.1 Collection and preparation of sample 46 3.1.1 Preliminary study 46 3.1.2 Harvesting 46 3.1.3 Shelling of pods 46 3.1.4 Pulp removal 48 3.2 Determination of sample’s moisture content 48 3.3 Determination of physical properties 49 3.3.1 Seed axial dimensions 49 3.3.2 Principal dimensions 49 3.3.3 Surface area 49 3.4 Determination of gravimetric properties 49 3.4.1 Individual seed mass 49 3.4.2 Seed volume 50 3.4.3 Thousand grain mass 50 3.4.4 True density 50 3.4.5 Bulk density 50 3.4.6 Porosity 51 3.5 Friction properties 51 3.5.1 Static coefficient of friction 51 3.5.2 Static angle of repose 51 3.5.3 Dynamic angle of repose 53 3.5.4 Coefficient and angle of internal friction 53 3.6 Flow properties 54 3.6.1 Coefficient of mobility 54 3.6.2 Hopper side wall angle (slope) 54 3.7 Mechanical properties 54 3.7.1 Normal, shear and initial shear stress 54 3.7.2 Determination of maximum rupture force and deformation 55 3.7.3 Rupture energy 55 viii 3.8 Thermal properties 55 3.8.1 Specific heat capacity of locust bean 55 3.8.2 Thermal conductivity 58 3.8.3 Thermal diffusivity 60 CHAPTER 4: RESULTS AND DISCUSSION 4.1 Traditional method of processing locust bean into ‘Iru’ (fermented locust bean): the preliminary study 61 4.1.1 Harvesting 61 4.1.2 Pod shelling 62 4.1.3 Sorting 63 4.1.4 Pulp removal and pre-cooking for dehulling 63 4.1.5 Seed dehulling and cleaning 65 4.1.6 Parboiling and fermentation 66 4.1.7 Packaging 67 4.2 Physical properties of Locust Bean 69 4.2.1 Seed moisture content 69 4.2.2 Seed, size and shape 69 -Seed length, width and thickness 71 -Geometric and arithmetic mean diameters 72 -Sphericity 74 -Surface area 74 4.3 Gravimetric properties 77 4.3.1 Seed mass, seed volume and thousand-grain mass 77 4.3.2 Bulk density, true density and porosity 80 4.4 Frictional properties 83 4.4.1 Static coefficient of friction 83 4.4.2 Coefficient and angle of internal friction 88 4.4.3 Static and dynamic angles of repose 90 4.5 Flow properties 92 4.5.1 Coefficient of mobility and hopper side wall slope 92 4.6 Mechanical properties 95 ix 4.6.1 Normal and shear stresses 95 4.6.2 Rupture force, deformation and rupture energy 99 4.7 Thermal properties 103 4.7.1
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