PAPER TITLE :PERFORMANCE EVALUATION OF AN ELECTROMECHANICAL GROUNDNUT ROASTING MACHINE

FUTA JOURNAL OF ENGINEERING AND ENGINEERING TECHNOLOGY | VOLUME 8 NUMBER 1 2014

Paper Details

  • Author(s) : Akintade A.M, Olukunle O. J. and Isa J.
  • Abstract:

The performance evaluation of an electromechanical groundnut roasting machine was conducted with the aim of
achieving efficient roasting conditions and eliminating the drudgery associated with roasting groundnut. The
machine was tested in the Department of Agricultural Engineering, Federal University of Technology, Akure, Nigeria
using fresh groundnuts purchased at a local market. A total of one hundred and eighty nine experimental tests were
carried out. Temperature, mass of the groundnut, moisture content of the groundnut and speed of the machine were
considered and varied for the purpose of this research while 3×3×3×7? randomized complete block design was used.
The machine was tested using seven different temperature levels of 70?C, 100?C, 150?C, 200?C, 250?C, 3000C and
350?C for three different masses of groundnut while the machine speed was varied.
The results showed that changes in machine operating parameters especially roasting temperature, moisture content
and machine speed affected significantly the roasting efficiency, conveyance efficiency, quality efficiency and
mechanical damage. The maximum values of roasting efficiency of 94.58%, conveyance efficiency of 99.56%, quality
efficiency of 99.40% and mechanical damage of 32.35% were obtained at various roasting temperature of 700C,
1000C, 1500C and 2000C, while a minimum value of roasting efficiency of 60.07%, conveyance efficiency of 56%,
quality efficiency of 35.99% and mechanical damage of 0.50% were obtained respectively. The optimum
performance of the machine was obtained under a temperature range of 150 - 2000C, machine speed of 12.8 rpm and
moisture content of 15.8%. The machine roasting capacity was found to be 36.91 kg/hr.
Keywords: Groundnut seeds, Roasting chamber, Conveyor, Optimum Performance, Roasting time