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23rd June 2017

EQUIPMENT DESIGN AND FABRICATION

Research activities under this programme involve the design, construction and evaluation of various structures, systems and equipment used in post harvest technology. In the past years various research outputs in this programme has been tailored towards the realization of specific mandates of the institute. The following are the achievements of the programme;
i.      The development of the use of ventilated yam barn for the storage of fresh yam tubers.
ii.     The development of Diffuse Light Store (DLS) for storage of potato
iii.     Improvement of the “rhumbu” for the storage of dry grains in the dry areas of the country to make them fumigatable.
iv.    Development of Evaporative coolers for storage of fresh fruits and vegetables
v.     Development of Packing House for handling, packaging and long term storage of fruits.
vi.    The design, fabrication and development of various dryers                                                  

  • Solar tray,
  • Multipurpose dryer,    
  • Hybrid dryers, and
  • Tent dryers.
  • Electrically powered dryers for conducting drying experiments

  vii.       Design, construction and evaluation of different models of fish smoking kilns. Improved fish smoking kiln was designed and     fabricated and cat fish samples smoked in them to the drying efficiency as well as fuel use efficiency of the constructed kilns. The fish smoking kiln were made in three different models namely;

1.    All metal free convention smoking kiln: the internal wall is made of galvanized sheet while the external wall is made of mild steel. The combustion can be fired directly using fire woods or with charcoals placed in a container.
2.    Metal covered with wood (free convention) fish smoking kiln: this is similar to the all metal model with the only difference being the use of plywood as the external wall of the kiln.
3.    All-Metal forced convention fish smoking kiln: the distinguishing feature of this model is the incorporation of a fan to activate air movement and uniform distribution of heat in the kiln. However, only charcoal pot can be used with the system.
The smoking kilns are in 25 kg and 50 kg and can be constructed with higher capacities based on request.







 

 

Maize crib              

Bags of grain in warehouse

2 Batteries of 50 Tons Silo (For Long term storage of grains in Bulk)

 

    Drums used as hermetic storage


 

FISH AND MEAT

Fresh Fish Storage - The Institute developed Iced Fish Box for storage of fresh fish and marketing. With appropriate ice to fish ratio the box can preserve fresh from 48 to 72 hours without additional power source.
Fish Processing – The Institute developed various models of fish smoking kiln that can produce quality fish products within acceptable limit of hydrocarbon content. The developed kilns incorporated with fan for higher performance can also be powered by charcoal, gas and electricity.
Dried Fish Packaging and Storage- Dried Fish will go badly easily if not well packaged. NSPRI has developed packaging materials for dried fish.
Fish-potato snack- A meal snack consisting potato and dried fish has also been produced.

 

Fish arranged on the drying nets

Fish Ice Boxes

 

 

 


 

FRUITS AND VEGETABLES

Fruits and vegetables are highly perishable and are preferred in the fresh form. As a result efforts in this area have been geared towards the development of technologies that can extend the shelf life of fruits and vegetables in the fresh form without appreciable lost in quality. The Institute has developed some simple technologies suitable for improving the shelf life of fresh fruits and vegetables. Important technologies are the vegetable baskets, the Ventilated fruit shed and the Evaporative coolant structures (ECS).

1.  Vegetable baskets: this is used for short time storage of vegetables. It is designed for use by vegetable sellers to keep the leafy vegetables fresh in the course of selling.

2.  Evaporative cooling structures:
ECS operates on the cooling effect produced as a result of evaporation. It can be used for preserving tomatoes because their storage chambers generate atmosphere of reduced temperature and high relative humidity the ECS can be applied to reduce ambient temperature by 8 – 13 0C and raise relative humidity of the chamber to 82 – 98%. There are three types of ECS developed by the Institute. The models developed by the Institute are: Pot-in-Pot cooler, Tin-in-Pot cooler, Brick-in- Brick or Block-in-Block coolers and Metal-in- block coolers.

3.  Ventilated fruit shed
This structure is used for conditioning of fruits. When tomatoes are harvested (even in cool day) there is usually increase in the temperature of the fruits in the course of transporting them, as a result the fruits needs to be kept in a place where they are exposed to enough ventilation that can remove the built up heat. This will keep the tomatoes fresh and firm. Fruit sheds provide cool environment and proper ventilation which help to reduce fruit spoilage on the farm, and at village or urban markets. The structure can serve as a collection centre for fruits during transportation from harvest points to storage or market centres. Figure 1 show the improved fruit shed developed by NSPRI.

4.  Packing House
This is a modern facility for preserving fruits. It provides cool environment for packing and storage of fresh fruits. The facility encompasses the sorting of fruits before the introduction to the packing line, where the fruits are washed, dried and sorted into various sizes and packed into plastic crates and then stored in the cold room where the required environmental condition (temperature and relative humidity) is provided for preservation. This technology is already in use in NSPRI, headquarters. Figure 5 show some of the facilities used in packing house.


 

 

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