Volume 16 No. 2https://repository.sustech.edu/handle/123456789/169502024-03-29T03:20:25Z2024-03-29T03:20:25ZDesign, construction and testing of a hot water food dryerElmussaad , Khalid. OOmer , Elnougomi .A.M , HatimBaiomi , Yossrihttps://repository.sustech.edu/handle/123456789/169602017-06-19T10:32:30Z2015-01-01T00:00:00ZDesign, construction and testing of a hot water food dryer
Elmussaad , Khalid. O; Omer , Elnougomi .A.; M , Hatim; Baiomi , Yossri
The study includes design, fabrication and testing to hot water food dryer. The drying theory depends upon hot water as source of energy for drying the product. Potatoes product was selected to test the dryer performance. The drying was done under constant condition of 63oC temperature , 13%relative humidity and 1.5 (m/s) air speed. Three different drying methods were used based on the location of fan which was uesd inside the drying chamber (top, bottom or both).The dried products were subjected to moisture content test .Also organoleptic properties evaluation was done for color, taste, flavor and general appearance. The results indicated that, bottom fan drying method scored lower percentage 3.25% moisture content followed by both fans 3.49%. The organoleptic evaluation indicated that, the dryer gave the prefer results with both fans 1.29, 2.18, 2.53 and 2.24 for color, taste, flavor, and general appearance respectively
article
2015-01-01T00:00:00ZDetermination of Draft Power Requirements for Tillage Implements Under Central Gezira Clay Soil ConditionsAli , Anas DAbdAllahMohammed AMuhieldeen , Osama A.https://repository.sustech.edu/handle/123456789/169532017-06-19T10:26:53Z2015-01-01T00:00:00ZDetermination of Draft Power Requirements for Tillage Implements Under Central Gezira Clay Soil Conditions
Ali , Anas DAbdAllahMohammed A; Muhieldeen , Osama A.
This study was conducted to determine the draft power required for different tillage implements under central Gezira clay soil conditions. The experimental work involved five implements (chisel plow, moldboard plow, disk plow, disk harrow and ridger) which were tested at three speeds (3.5, 4.0 and 4.5 km/h) under two levels of soil moisture content (14.8% - pre-watered soil, and 4.2% - dry soil). A split-split plot experimental design with three replications was used. The draft power required, and the fuel consumed, by operating individual implement for primary tillage were measured. Moreover, the draft power, and the fuel consumed, for the operation of a secondary tillage implement (disk harrow) after primary tillage were measured. Statistical analysis of the results showed that the required draft power and fuel consumption for primary and secondary tillage operations significantly increased with increased speed and decreased with increased soil moisture content. For primary tillage, the draft power required to operate the chisel plow was significantly higher than for the other tested implements, regardless of the operating speed and the soil moisture content ( the highest value of chisel plow draft power was 31.07 HP, which was found in speed 4.5 km/hr and moisture content 4.2 %); while the disk harrow draft power requirements were significantly the lowest ( the lowest value of disk harrow draft power was 14.82 HP, was found in speed 3.5 km/hr and moisture content 14.8 %). The fuel consumed by the operation of the chisel plow was significantly higher compared to the other tested implements, while the fuel requirements for the disk harrow were significantly the lowest. The results clearly indicated that pre-watering of soil moisture of 14.3 % before primary tillage, and operating the implement at a medium speed of 4.0 km/h, will significantly decrease the draft power and fuel required for both primary and secondary tillage operations
article
2015-01-01T00:00:00ZHerbicidal Efficacy of atrazine for Weed Control in Maize (Zea mays L.)Idris , Khogali I.Dawoud , Dafalla A.Mubark , Hassan A.https://repository.sustech.edu/handle/123456789/169552017-06-19T10:37:41Z2015-01-01T00:00:00ZHerbicidal Efficacy of atrazine for Weed Control in Maize (Zea mays L.)
Idris , Khogali I.; Dawoud , Dafalla A.; Mubark , Hassan A.
A field trial was conducted at Gezira Research Station Farm, duringseasons 2010/2011 and 2011/2012, to evaluate activity and selectivity of the pre-emergence herbicide atrazine (Oxatryne 500SC) for weed control in maize. The herbicide was tested at 0.357, 0.476, 0.595 and 0.714 kg a.i ha-1. The most prevailing weed species were False amaranth {(Digera muricata (L.) Mart}., Blue morning glory (Ipomoea spp.), Cattail grass (Seteria pallidefusca)and Ocimum basilicum . The herbicide displayed very good to excellent control of broadleaved weeds (73- 98%) . However, its activity against grassy weeds was poor to moderate (4- 56% control). All herbicide treatments were highly selective to the crop.Yield reductions as a result of unrestricted weed growth were 81 and 74 %, in the first and second seasons, respectively. In both seasons, the herbicide at all rates tested, irrespective of supplementary hand weeding increased maize yield significantly compared to the untreated control
article
2015-01-01T00:00:00ZQuality properties of set yoghurt as affected by types of Acacia gum and storage periodAbdel Razig ,Kamal AwadBashir , Abeer MohammedKunna , Mohammed MokhtarGalad , Albaraa Mohammedhttps://repository.sustech.edu/handle/123456789/169522017-06-19T10:25:58Z2015-01-01T00:00:00ZQuality properties of set yoghurt as affected by types of Acacia gum and storage period
Abdel Razig ,Kamal Awad; Bashir , Abeer Mohammed; Kunna , Mohammed Mokhtar; Galad , Albaraa Mohammed
The effect of types of Acacia gums added at the level of 0.3%, and storage periods on quality properties of set yoghurt prepared using cow milk was investigated. The types of Acacia gums included Acacia senegal, Acacia leata, Acacia polyacantha, Acacia seyal var. seyal and Acacia seyal var. fistula were used for stabilizing the texture of the set yoghurt. Starter culture (5%) was added after the pasteurization of the milk at 85°C for 10 minutes. The milk was incubated at 45°C for four hours, thereafter cooled to a temperature of 6±2°C,and stored for 20 days. The physicochemical, rheological properties, minerals content and acceptability were determined at storage intervals of 0, 4, 8, 12, 16, and 20 days. The physicochemical determinations revealed that, all test samples recorded decrease in pH-values that occurred during all storage intervals where the highest value (4.18) was recorded by the sample treated with Acacia leata and the lowest (3.62) was recorded by the control. The addition of acacia gums has significantly (P? 0.05) lower levels of the titratable acidity in all samples of set yoghurt compared to the control. The test sample of set yoghurt treated with containing Acacia leata has recorded the highest (19.25%) for the total solids, protein (4.22%) and ash (1.21%). The highest fat content (3.41%) was obtained by yoghurt containing Acacia senegal. The viscosity of the control sample expressed the lowest value being (2116 cps) while the highest (2505 cps) was obtained by set yoghurt treated with Acacia senegal. The results of the rheological analyses indicated that, the control sample has provided the highest wheying-off and synersis (0.92 ml, 2.98%) while the lowest (0.38 ml, 1.85% respectively) were given by the gum of the acacia leata. However, little increase in the volume of the wheying-off and synersis were obtained in all test samples as the storage period progressed. All types of Acacia gums have invariably caused an increase in phosphorus content of all samples until the day 8 of storage period. The highest value (122.48 mg/100g) being for the samples treated with the Acacia gum, while the lowest value (94.40 mg/100g) for the control. The senegal gum had imposed similar increasing trends of calcium and magnesium recording the highest values (192.30 and 194.73 mg/100g respectively), while the control gave the lowest values (141.73 and 129.74 mg/100g respectively). Generally, the contents of the minerals determined in yoghurt have decreased during storage periods. For acceptability, the use of leata gum a manifested the best appearance (5.50), texture (5.77), flavour (5.97), and acceptability (5.78), followed by Acacia senegal (5.45 5.73, 5.95 and 5.74), Acacia polyacantha (5.28, 5.57, 5.75 and 5.75), Acacia seyal var. seyal (4.98, 5.50, 4.43and 5.31), Acacia seyal var.fistula (4.93, 5.46, 45.40, 5.30) and finally the control (3.98, 4.86, 5.00 and 4.67). The storage period affected the acceptability of set yoghurt in terms of appearance, texture and overall acceptability in that the three sensory parameters gave the best qualities at the beginning of the storage period and the worst at the end. Regarding the flavour, remarkable development was observed after 12 days from the beginning of the storage period by recording the highest value (5.94), thereafter, reached the lowest level (4.83) at the end of the storage period
article
2015-01-01T00:00:00Z