Sobarasua O G, Onuche I F, Kuye A O, Diemuodeke E O, Muritala I K, Saturday E G, Okedu K E, Kalam A
Energy and Thermofluid Research Group, Department of Mechanical Engineering, Faculty of Engineering, PMB 5323, Choba, Port Harcourt, Nigeria.
Department of Chemical Engineering, Faculty of Engineering, PMB 5323, Choba, Port Harcourt, Nigeria.
Heliyon. 2024 Oct 19;10(20):e39627. doi: 10.1016/j.heliyon.2024.e39627. eCollection 2024 Oct 30.
Fermented cassava roasting is an energy-intensive process that is commonly used to produce gari, a popular food in Nigeria made from cassava. Traditional roasting methods use firewood as an energy source, which is inefficient and harmful to the health of those who inhale the smoke (mainly women and children in rural communities) and contributes to deforestation. This work aims to investigate a developed fermented cassava roasting system driven by a concentrated parabolic solar collector. Important data on the gari production food chain was obtained from a work-study in a rural community: temperatures and moisture content. The roasting temperatures range between 85C - 100C. The parabolic dish solar collector was designed and fabricated to achieve temperatures between 118C-154C at optimum tilt angles at Port Harcourt (4°54' 22.86″N, 6°55' 27.52″E) climatic conditions. The focal length ranges between 50 mm and 80 mm, and the fluctuation of the focal point position was considered for the thermal storage system design. Gravel was used as a thermal storage, and heat transfer was enhanced through small internally placed mild steel rods. The experimentally obtained average total fry/roast time per batch (40g) was 24 min, which is greater than the theoretically obtained value of 8.5 min. The fermented cassava roasting experiment was conducted for three days with favourable weather conditions, achieving a maximum temperature of 101C. This innovation is important in addressing the health risks associated with traditional fermented cassava roasting methods and moving towards zero-emission and zero-poverty innovative systems.
发酵木薯烘焙是一个能源密集型过程，通常用于生产加里，这是尼日利亚一种由木薯制成的受欢迎食品。传统烘焙方法使用木柴作为能源，效率低下，对吸入烟雾的人（主要是农村社区的妇女和儿童）健康有害，还会导致森林砍伐。这项工作旨在研究一种由聚光抛物面太阳能集热器驱动的先进发酵木薯烘焙系统。通过在一个农村社区进行的工作研究，获得了加里生产食物链的重要数据：温度和水分含量。烘焙温度范围在85摄氏度至100摄氏度之间。抛物面碟式太阳能集热器的设计和制造是为了在哈科特港（北纬4°54' 22.86″，东经6°55' 27.52″）的气候条件下，在最佳倾斜角度实现118摄氏度至154摄氏度的温度。焦距范围在50毫米至80毫米之间，在蓄热系统设计中考虑了焦点位置的波动。使用砾石作为蓄热材料，并通过内部放置的小直径低碳钢棒增强热传递。实验获得的每批（40克）平均总油炸/烘焙时间为24分钟，大于理论获得值8.5分钟。在天气条件有利的情况下，进行了为期三天的发酵木薯烘焙实验，最高温度达到101摄氏度。这项创新对于解决与传统发酵木薯烘焙方法相关的健康风险以及迈向零排放和零贫困的创新系统具有重要意义。
