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
Keywords
Related Articles
- EP ID EP204346
- DOI -
- Views 109
- Downloads 0
EFFECTIVENESS OF CHEMICAL WASH INTERVENTIONS FOR KILLING SALMONELLA ENTERICA AND ESCHERICHIA COLI O157:H7 ON PARSLEY AND GREEN ONIONS
The effectiveness of selected antimicrobial solutions for killing Salmonella enterica and Escherichia coli O157:H7 on artificially inoculated parsley and green onions has been tested. Samples (25 g) of green onions and p...
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...
EFFICACY OF NANOSIL (HYDROGEN PEROXIDE-SILVER ION) AND PERACETIC ACID ON REDUCTION OF ESCHERICHIA COLI O157:H7 AND SALMONELLA ENTRITIDIS IN RAW VEGETABLES
This study aimed to evaluate the efficacy of peracetic acid and nanosil on reduction of E. coli O157: H7 and Salmonella enteritidis in raw mixed vegetables (radish, parsley basil, coriander, Allium Porum and peppermint)....
SCREENING AND OPTIMIZATION OF EXTRACELLULAR AMYLASE PRODUCTION FROM PLANT GROWTH PROMOTING RHIZOBACTERIA
Total 50 Fluorescent Pseudomonas was screened for their ability to produce extracellular alpha-amylase and fifteen were selected for further studies due to amylolytic activity on starch agar plates. Of these 50 isolates,...
POTENTIAL DOMESTIC AND INDUSTRIAL UTILIZATIONS OF OKRA SEED: A REVIEW
The paper reviewed the chemical properties of seed and seed oil of okra. Various published articles on chemical composition of seed and seed oil of okra were reviewed. The reported values of the proximate composition of...