Plant layout research with processes

 Research on Plant Layouts 

examples of factory layouts






processes of cassava flour manufacturing 






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PROS and CONS of BIOGAS

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  Advantages Free ,renewable source of energy Reduction of deforestation in the cases where firewood was previously utilized Little operation skills or maintenance required Contributing to reducing the emission of gases that contribute to global warming Deforestation and soil erosion can be reduced Disadvantages May not be able to fully meet the energy requirements it is unable to replace all types of energy Cannot be easily stored (low energy density per volume) and needs to be continuously used Gas production below 15°C is no longer economically feasible Diagram showing the process cycle for the creation of Biogas https://sswm.info/factsheet/direct-use-of-biogas  https://www.homebiogas.com/advantages-and-disadvantages-of-biogas/
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Waste Management

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 Looking into the different ways into which the waste produced by the processing of the cassava could be utilized or discarded without causing environmental harm the potential for creation of renewable energy was found. The cassava peels and waste water from washing and the de-watering process contain many organic compounds which have a detrimental impact on the environment if not properly managed and over produced. The potential for the creation of Bio-gas was researched and found to be possible and highly effective when incorporated  with animal waste (manure). Rather than chemically inoculating the waste water to produce the gas, it was found that the process through mixing with animal waste is able to produce a larger amount of bio-gas. Chemical equation : Anaerobic Transformation Article used: https://academicjournals.org/article/article1380624716_Ofoefule%20AND%20Uzodinma.pdf    
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Ways of Preventing Cross Contamination

  Place bins on tarps or other ground coverings to keep them separated from the soil below. Regularly clean/clear tarps of dirt and debris. Sanitize bins between use to remove any bacteria that might be present.    Use foot baths to sanitize footwear and wheeled equipment when moving between zones. Train personnel on the importance of being aware of transition zones and cleaning their footwear when entering a facility. Personnel must be trained on proper use of the station: -         When entering a food processing area -         Before putting gloves on -         Before and after handling equipment or utensils -         When changing tasks -         After using the bathroom, sneezing, eating, or drinking
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