Documente Academic
Documente Profesional
Documente Cultură
CHAPTER I
INTRODUCTION
A.
centrifuging. Dryers are used for drying a variety of things and are mainly used by
farmers to dry massive quantities of grain or fruit.
A household dryer employs the same principles only that it is considerably
smaller in scale. These small scale dryers are not used for drying entire field of crops but
are for drying small amounts of grains and delicacies enough for a single pantry.
Household dryers are sold and made commercially and uses much of valuable electricity.
To conserve electricity, the solution was to create a solar powered dryer: drying with only
the suns heat. Without using electricity a solar dryer can still dry and thus conserving
money and energy.
Every year a substantial amount of pizza boxes are thrown away. Pizza boxes are
made of cardboard which is made with cellulose or wood fibre and thus capable of
rudimentary insulation, hence can be a potential dryer. After a pizza box is delivered and
used, it still has the structural integrity that can suffice a dryer. Pizza boxes are cheap and
expendable though not durable. However it is made of organic materials and so
biodegradable which would not harm the environment and in this manner it can be of
used to dry delicacies before it is discarded as trash.
This study intend to create a prototype dryer out of a pizza box which is beneficial
to both the society and environment for not only will it be made available as a household
dryer but it will lessen trash and promote recycling. With this in mind, the researchers
decided to pursue this study.
B.
Main Problem:
The development of a prototype household dryer from pizza box.
Subproblems:
1. What are the characteristics of the different samples of prototype
household dryer from pizza box in terms of:
a. % Moisture
b. % Temperature Change?
2. Which design is more effective as a prototype household dryer
from pizza box in terms of % moisture and % temperature change: with exhaust
or without exhaust?
3. Which colour is the best insulator as a prototype household dryer
from pizza box in terms of % moisture and % temperature change: black or
silver?
4. Is there a significant difference between the designs of the
prototype dryer from the pizza boxes in terms of % moisture and % temperature
change?
5. Is there a significant difference between the colours of the
prototype household dryer from the pizza boxes in terms of % moisture and %
temperature change?
C.
D.
for preserving food and delicacies. Drying today is made more convenient by appliances
at a cost of electricity. Power shortages are now more frequent and most places are
experiencing an energy crisis. Hence conserving energy is now essential and beneficial.
This study gives an alternative to using electricity and helping lessen waste
altogether. Through this study, people may switch to a more environmentally friendly
way of drying by the means of using pizza boxes. Since pizza boxes are made of nonharmful substances it can be easily be buried and turn into soil. In addition to its
biodegradable properties and non-reliance of electricity, it is also cheap, expendable, and
easy to replace. Another advantages of this is that compared to the electric drying
apparatus found in a house, it is relatively easier to use than the electric dryer. This
prototype household dryer may reduce electric bills and help saving the Earth.
E.
pizza box. The setup consists of 4 different samples: black with exhaust (Sample A),
black without exhaust (Sample B), silver with exhaust (Sample C), silver without
exhaust (Sample D) All samples were tested on its effectiveness to dry marang seeds
for a day in terms of % moisture and the % temperature change. A thermometer and
an analytical balance were used to measure the temperature and mass respectively.
The pizza box used as dryer was bought at Greenwich. The investigator limited this
research to the creation of a prototype household dryer using only a pizza box and the
use of only marang seeds to test them. The study was conducted during the school
year 2012 - 2013. The experimentation was done at the rooftop of the researchers
house.
F. Definition of Terms
using
the
experimental
prototype
Pizza Box
CHAPTER II
REVIEW OF RELATED LITERATURE
The modern pizza boxes are made of corrugated fiberboard. Corrugated fiberboard is
sometimes called corrugated cardboard, although cardboard might be any heavy paper-pulp
based board (Alexis C. Madrigal, 2011). Using cardboard has advantages for pizza delivery: it is
cheap and disposable, it is stiff yet light, it is absorbent thus keeping oil and juice from leaking,
and the channels of air in the cardboard have excellent insulation properties (Petroski, 2011).
Though its primary use is for pizza deliveries and take-out pizzas it has many other uses
mainly being recycled to anything from art canvases to being stamp-collection boxes. Since it is
made from paper it does not pollute the soil. Plus paper is a non-toxic material and has a
considerable tolerance of the temperatures reached by a sunny day compared to plastic which is
toxic and can contaminate food and is easily melted by a hot sunny day. Paper absorbs water
which makes in a huge disadvantage as it is not weatherproof. There are 1 000 000 000(billion)
pizza box used in delivery, most of the boxes are thrown away in the trash. So if it is utilized it
will reduce the trash thrown away (Petroski, 2011).
Dark colours become hotter in sunlight than light colours for a reason that dark colours
absorb more light. Light colours will reflect more light. Dark color will absorb more light. The
light absorbed by the dark clothes will get converted into heat (Why do Dark Colors, 2011).
A solar cooker, or solar oven, is a device which uses the energy of direct sunlight to heat,
cook or pasteurize food or drink. The vast majority of solar cookers presently in use are
relatively cheap devices. Because it does not use any fuel and cost nothing to operate, and many
nonprofit organizations are promoting their use worldwide in order to help reduce fuel costs and
to slow down the deforestation and desertification caused by gathering firewood for cooking.
Solar cooking is a form of outdoor cooking and is often used in situations where minimal fuel
consumption is important.
A solar box cooker is basically a large box with a transparent lid that will function as an
oven. However, the heat losses over a larger surface area will partially offset the additional gain
through having a greater heat collecting surface. What is usually done to compensate for this is
that a glazed surface cover and reflectors are used to increase the apparent collector area. These
reflectors can be made from a variety of materials and their primary purpose is to reflect sunlight
through the glazing material and into the cooking space inside of the box. The box cooker
consists of some type of heat trapping enclosure, which usually takes the form of a box made of
insulating material with one face of the box fitted with a transparent medium, such as glass or
plastic. This enables the cooker to utilize the greenhouse effect and incident solar radiation cooks
the food within the box. The insulating material allows cooking temperatures to reach similar
levels on cold and windy days as on hot days, as well as having an added benefit of blocking any
leakages that could potentially seep through and damage the cooker. A dark cooking pot is
recommended for cooking as it absorbs the maximum amount of heat and allows for higher
cooking temperatures (Solar Cooking and the Box Cooker, 2010).
Drying is a mass transfer process consisting of the removal of water or another solvent by
evaporation from a solid, semi-solid or liquid. This process is often used as a final production
step before selling or packaging products. To be considered "dried", the final product must be
solid, in the form of a continuous sheet, long pieces, particles or powder. A source of heat and an
agent to remove the vapor produced by the process are often involved. In bio products like food
and grains, the solvent to be removed is almost invariably water (Whitfield, 2000).
Food drying is removing water from the food, which inhibits the growth of bacteria and
has been practiced since ancient times to preserve food. All modern-day civilization had
performed drying using the sun (Nummer, 2002).
The oldest known method of food preservation is drying food using the heat from the sun.
Now it has become the least used as technology has developed freeze-drying, canning and other
preservation methods. While these methods of food preservation are certainly effective, they
have drawbacks when compared to solar food drying. Freeze-drying require expensive
equipment and employs much electricity to function and canning takes too much work compared
to the other methods. Preserving food by solar drying requires no energy except the heat of the
sun. Dried food also requires no energy to maintain it while stored. Related expenses are
practically nothing, and little storage space is required. Drying food is easy to do and does not
require any special skills or equipment. Climate can affect solar drying. The ideal climate is one
CHAPTER III
METHODOLOGY
A.
Research Design
This study employs a research and development design to come up with a
prototype household dryer from a pizza box. Pizza box bought from local pizzerias is the
main test material. The characteristics of the finished product were assessed in terms of %
temperature change and % moisture.
B.
Materials
Thermometer
Analytical Balance
Timer
Equipment
D.
General Procedure
10
Preparation of Materials
The pizza boxes were bought at a local Pizzeria. The plastic cover and aluminium
foil were bought at a school supplies store. The Gina cloth were bought at a local textile
store.
Creation of the Prototype Cooker
The pizza boxes were then cut open to create the flap where the aluminium was
placed to create a panel that will reflect light to the body of the prototype. The cloths was
placed inside for insulation. Then each of colour of cloth was given 2 setups, one with an
exhaust and one without exhaust.
Table 1 Components of Different Samples of Prototype Dryers from Pizza Box
Sample
Insulator Color
Design
A
Black
with exhaust
B
Black
without exhaust
C
Silver
with exhaust
D
Silver
without exhaust
Testing the Prototype
The pizza boxes were all placed under the heat of the sun at the rooftop of the
researchers house for a period of 6 hours from 10 AM to 3 PM. Using an analytical
balance the weight of the pizza box with the marang seeds was measured before and after
drying.
The temperature inside the prototype dryer was also measured using a
|mass finalmassinitial
|
massinitial
x 100
The difference in temperature inside the prototype dryer corresponds to the temperature
11
D.
finaltemperature initial
|temperaturetemperature
|
initial
x 100
12
Flowchart
13
where
= mean of Sample A
= mean of Sample B
= population mean of Sample A
= population mean of Sample B
= variance of Sample A
= variance of Sample B
= number of subjects in Sample A
= number of subjects in Sample B
14
15
CHAPTER IV
RESULTS AND DISCUSSIONS
This chapter discusses the comparison of the efficiency of the different prototype
household dryer design in terms of % moisture and % temperature. The different samples
of prototype household dryer from a pizza box were black with exhaust, black without
exhaust, silver with exhaust, and silver without exhaust . Marang seeds were used as the
material to be dried.
One of the problems encountered during experimentation is the unpredictable
weather and most of all precipitation. Precipitation ruins the data gathered and also
destroys the pizza boxes. Despite the unpredictable weather, the researchers were able to
gather data for three days to correspond to three trials.
Moisture percentage (%moisture) was obtained using an analytical balance from
the difference in the mass of the marang seeds before and after drying.
results is shown in Table 2.
Summary of
16
(Silver Without
Exhaust)
Table 2 shows the results of the %moisture gathered from the different prototype
dryers. Sample calculation are shown in Appendix C.
with black-colored insulator with exhaust is higher compared to the other prototypes. It
indicates that the prototype made with black-colored insulator with exhaust has lost more
moisture than any other designs. This suggest that in terms of % moisture the best design
is the black with exhaust prototype. A graphical illustration of the performance of the
prototype dryer in terms of % moisture is shown in Figure 2.
Figure 2 shows the chart of the moisture percentage compared to the other designs. As
shown the design without exhaust have not lost as much of those with an exhaust probably
because the vapours does not escape the pizza box due to the lack of an opening. To assess if
the difference in terms of % moisture among the
17
18
Samples
Mean
Std. Dev.
t-value
p-value
With
Exhaust
20.60667
3.36938
Without
Exhaust
15.94517
3.11318
2.49
0.0345
0.05
Table 3 shows the comparison for % moisture of prototype between with exhaust vs.
without exhaust. The results of the black-colored insulator and silver-colored were added and
used for comparison. With a t-value of 2.49 and a corresponding p-value of 0.0345, the null
hypothesis is rejected at = 0.05. This implies that the mean for % moisture of the designs
tested: with exhaust and without exhaust has a significant difference.
prototype dryers made with exhaust does differ from the prototype dryers made without exhaust
in terms of % moisture.
Table 4. Hypothesis Testing for % Moisture of the Black vs. Silver Insulator
Prototypes
Samples
n
Mean
Std. Dev.
t-value
p-value
Black
23.74350
5.56998
Silver
17.04300
3.88299
2.42
0.0420
0.05
Table 4 shows the comparison for % moisture of the prototype household dryers with
black insulator vs. silver. With a t-value of 2.42 and a corresponding p-value of .0420, the null
hypothesis is rejected at = 0.05. This implies that the mean for % moisture of the colours
tested as insulator: silver and black has a significant difference. This indicates that the prototype
19
dryers made with black-colored insulator does differ from the prototype dryers made with silvercolored insulator in terms of % moisture.
Temperature change percentage (%temperature change) was obtained using a
thermometer from the difference in the temperature inside the prototype dryer before and after
drying. Summary of results is shown in Table 5.
Table 5. % Temperature Change of the Different Samples of Prototype Dryer
Sample
A
(Black With
Exhaust)
B
(Black Without
Exhaust)
C
(Silver With
Exhaust)
D
(Silver Without
Exhaust)
%
Temperature
change
Day 1
Day 2
Day 3
Mean
55.45
21.40
49.77
42.21
51.64
20.74
44.40
38.93
53.59
17.62
46.02
39.08
48.61
17.23
47.32
37.72
Table 5 shows the results of the % temperature change gathered from the four prototype
dryers. Sample calculation are shown in Appendix C. The means of the prototype made with
black-colored insulator with exhaust is higher compared to the other prototypes. It indicates that
the prototype made with black-colored insulator with exhaust had stored more heat inside the
box which probably lead to losing more moisture than any other designs. This suggest that in
terms of % temperature change the best design is the black with exhaust prototype . A graphical
illustration of the performance of the prototype dryer in terms of % temperature change is shown
in Figure 3.
20
Figure 3 shows the comparison of the temperature change percentage of the different
prototypes. The chart shows the higher range of the black with exhaust prototype compared to
other designs. To assess if the difference in terms of % temperature change among the results of
the different household dryer prototype is statistically significant or not, t-test was conducted on
the results.
Table 6. Hypothesis Testing for % Temperature Change of With Exhaust vs. Without
Prototypes
Samples
n
Mean
Std. Dev.
t-value
p-value
With
50.9667
17.8651
Without
38.3983
15.4322
0.63
0.5453
0.05
Table 6 shows the comparison for % temperature change of the prototype with exhaust
vs. without exhaust.
hypothesis is not rejected at = 0.05. This implies that the mean for % temperature change of
21
the pizza box with exhaust and the pizza box without exhaust has no significant difference. This
indicates that the prototype dryers design does not differ statistically whether with or without
exhaust in terms of % temperature change.
Table 7. Hypothesis Testing for % Temperature Change of Black vs. Silver Prototype
Samples
n
Mean
Std. Dev.
t-value
p-value
Black
57.4783
9.5068
Silver
38.3983
16.4474
2.46
0.0393
0.05
Table 7 shows the comparison for % temperature change of the color black vs. silver
prototype household dryers. With a t-value of 2.46 and a corresponding p-value of 0.0393, the
null hypothesis is rejected at = 0.05. This implies that the mean for % temperature change of
the colours tested: silver and black has a significant difference. This indicates that the prototype
dryers made with black colour does differ from the prototype dryers made with silver in terms of
% temperature change. The best design in terms of % temperature change is is the black-colored
dryer either with exhaust or without exhaust.
CHAPTER V
CONCLUSION AND RECOMMENDATIONS
A. Summary
This study aimed to develop a prototype of a household dryer using pizza boxes
with varied design (with exhaust vs without) and varied color of insulator (black vs
silver). It evaluated the different characteristics of prototypes in terms of temperature
22
The
The most
B. Conclusion
23
C. Recommendation
Based on the results, the researchers would like to recommend further studies relating to
24
Add more holes on the side of the pizza boxes designated with exhaust to increase
the rate at which the vapours escape the pizza box.
Try more colours other than the black and silver such as red, and blue.
Consider more pizza boxes size and measure the efficiency to size ratio.
Use more variables to construe if the prototype dryer with the black and having
exhaust is truly the most efficient prototype.
Combining colours such as black beneath silver or silver beneath black to create
more variation and to improve heat retention and heat absorption.
To use other controlled variables such as freshly harvested peanuts and newly
reaped rice or use other common household delicacies such as dried mango and raisins
and dried fish.
Segregating black from silver when comparing the design using t-test will eliminate the
variances in their data and will provide a more accurate result.
25
REFERENCES
Journal:
Alexis C. Madrigal. (2011, July 18). The 3 Big Advances in the Technology of the Pizza Box
The Atlantic. Retrieved from http://www.theatlantic.com/technology/archive/2011/07/the3-big-advances-in-the-technology-of-the-pizza-box/242116/
Henry Petroski. (2011, July-August). A Round Pie in a Square Box American Scientist.
Retrieved from http://www.americanscientist.org/issues/pub/2011/4/a-round-pie-in-asquare-box/1
Website:
Why do Dark Colors Absorb Heat? (2011, September 30) Retrieved September April 2, 2013
from
http://www.knowswhy.com/why-do-dark-colors-absorb-heat/
Solar Cooking and the Box Cooker: Technology and Development, (2010.. May 18) Retrieved on
22:43, 16 October 2012, from
http://www.appropedia.org/Solar_Cooking_and_the_Box_Cooker:_Technology_and_Developme
nt
David E. Whitfield V. (2000) Solar Dryer Systems and the Internet: important resources to
improve food preparation. Retrieved September 13, 2012, Retrieved from
http://solarcooking.org/drying/Whitfield-drying1.htm
Brian A. Nummer, Ph.D. (2002, May). Historical Origins of Food Preservation. Retrieved
September 11, 2012. Retrieved from
http://nchfp.uga.edu/publications/nchfp/factsheets/food_pres_hist.html
26
Marcella Shaffer. (n.d.). Solar Food Drying . Retrieved September 19, 2012. Retrieved from
http://nchfp.uga.edu/publications/nchfp/factsheets/food_pres_hist.html
27
APPENDIX A
DOCUMENTATION
Figure 3
Figure 4
Figure 5
Figure 6
28
29
APPENDIX B
Data Gathered During Experimentation
Sample
Mass
Day 1
Day 2
Before After
Before
480 mg
354 mg 510 mg
After
Day 3
Before
After
409 mg
530 mg
378 mg
505 mg
402 mg 543 mg
445 mg
470 mg
325 mg
520 mg
399 mg 475 mg
389 mg
502 mg
408 mg
D
490 mg 413 mg 496 mg 435 mg
Silver Without
Exhaust
Table 8 Prototypes mass before and after the procedure
516 mg
443 mg
A
Black With Exhaust
B
Black Without
Exhaust
C
Silver With Exhaust
30
C
Silver With Exhaust
D
Silver Without
Exhaust
Temper
ature
Day 1
Day 2
Before After
Day 3
Before
After
Before
After
21.1
35.1
24.3
33.3
36.1
36.1
21.3
35.6
24.1
33.6
35.8
35.8
20.9
32.1
24.4
28.7
32.4
32.4
21.6
31.4
23.8
27.9
33
33
31
APPENDIX C
Sample Calculation
32
|mass finalmassinitial
|
massinitial
26.25%
x 100 =
126
x
100
=
|354480
|
|
480
480 | x 100 =
.2625 x 100 =
33
initial
35.121.1
14
x
100
=
x
100
=
|temp finaltemp
|
|
|
|
temp initial
21.1
21.1| x 100 = .6635 x 100 =
66.35 %
CURRICULUM VITAE
Educational Background
Elementary
Name of School: Living Spring Academy (LSpA)
Address: Villa-Verde, Iligan City
Secondary
Name of School: MSU-IIT Integrated Developmental School
Address: A. Bonifacio Avenue, Tibanga, Iligan City
34
35
CURRICULUM VITAE
Full Name: Kit Ivan Dominil B. Abanid
Nickname: Dodi
Religion: Roman Catholic
Birthdate: July 10, 1997
Fathers Name: Dominico P. Abanid
Mothers Name: Ranilfa B. Abanid
Address: Phase 7, Block 9, Bahayan, Iligan City
Contact Number: +639358847864
Educational Background
Elementary
Name of School: Iligan City East Central School (ICECS)
Address: Tambo, Iligan City
Secondary
Name of School: MSU-IIT Integrated Developmental School
Address: A. Bonifacio Avenue, Tibanga, Iligan City
36