A SWEP 1 PROGRAM REPORT OF THE DELTA STATE

UNIVERSITY OF SIENCE AND TECHNOLOGY OZORO.

PRESENTED BY
EDANI OGHENEKOMENO EMMANUEL
(FOE/21/002481)

DEPARTMENT OF AGRICULTURAL ENGINEERING

FACULTY OF ENGINEERING
29th October 2024

CERTIFICATION
This is to certify that, this student work experience
programme(SWEP) was carried out by , with matriculation number
Edani Oghenekomeno Emmanuel
FOE/21/002481, of the Department of Agricultural Engineering, school
of Delta State and University of Science And Technology, Ozoro. Delta
state, Nigeria. In partial fulfillment of the requirements for the award
of Bachelor Engineering (B.ENG) Degree in marine Engineering.

PREFACE

Student Work Experience Programme (SWEP) is a programme invented by

the Council for the Regulation of Engineering in Nigeria (COREN). This
council is a statutory organization of the Federal Government of Nigeria
established by decree No. 55 of 1970 as amended decree 27 of 1997,
which empowers it to control and regulate the practice of the engineering
profession in all aspects and ramifications in Nigeria.
The primary mission of SWEP is to seek, capture and categorize student
work experience opportunities and to monitor the work experience progress
of students. The primary goal of the programme is to ensure that the
educational experience of students will be at or above the national average
for all engineering students. The working definition of student work
experience is a structured, career-related experience in which the students
perform tasks that contribute to their knowledge and widen their knowledge
of their various fields. This programme is designed to give students the
right attitude towards work.

However, this report has come about from actual experience on various
workshops and also from the tutoring of lecturers, technologists of these
workshops, and the departments under engineering faculty. The report
intimates its reader with what SWEP was all about, the details of practical
experiences gathered during the course of the programme, and the
theoretical principles on which such practical experiences depend. It also
gives the reader the sense of being in the midst of all the absorbed and
experienced knowledge.

It is my hope that you, the reader will obtain a lot of useful knowledge from
this report and your understanding of the SWEP program will be broadened
as care was taken to ensure that the contents of this report are accurate to
the writer's best understanding.

ACKNOWLEDGEMENT
I place on record my deep sense of gratitude to God for His love, mercy,
favour, and protection. During the Student Work Experience Programme I
(SWEP I).

I appreciate my parent, Mr. and Mrs. EDANI OGHENEOVO, and my

siblings for their financial, physical, and spiritual support. I also want to
thank them for the words of advice and encouragement given to me
towards the programme.

I also want to thank the Dean of the School of Engineering, (Prof. Adepoju
Tunde), Engineering technologist, the SEET SWEP Coordinator, for their
creditable organization of the programme.

Hearty regards to my Head of Department (H.O.D.), Engr Dr okolotu for his

support and assistance in the programme. Also, my profound appreciation
goes to my department SWEP Coordinator. Engr. IkIKIRU for his support
and guidance. His strength of personality made a difference.

I Appreciate all the technologists and technical staff in every workshop and
laboratory in the Department of Marine Engineering, Mechanical
Engineering, Agricultural Engineering, Chemical Engineering, Civil and
Water Resources Engineering, Electrical and Electronics Engineering,
Metallurgical and Materials Engineering, Petroleum and Gas Engineering,
Computer Engineering. Thank you very much for the love and the
commendable tutelage. You are the best, thank you so much.

Lastly, I thank all my group members for their cooperation during the SWEP
programme.

DEDICATION
This report is dedicated to God almighty, whose overwhelming love and
mercy gave me the grace to pass through the exercise of the SWEP
programme successfully, despite the challenges. I also dedicate this report
to my parents, Mr. and Mrs. EDANI, who supported me before, during and
after the programme. And also to my lecturers whose teachings has
brought a great impact in my life.

LIST OF FIGURES

FIGURE 2. 1

TOMATOE POWDER

FIGURE 2. 2

HYDROPONIC PLATFORM

List of Plates

Diagram 2.1…………..

TABLE OF CONTENTS
CERTIFICATION

PREFACE

DEDICATION

ACKNOWLEDGEMENT

CHAPTER ONE

1 INTRODUCTION

1.1 introduction to SWEP

1.2 Aim and Objectives of the programme

1.3 Code of Conduct While on SWEP Site

CHAPTER TWO
2 Production of Tomatoe powder (PROJECT 1)

2.1 General Overview

2.2 Apparatus and Materials Used

2.3 Procedures
2.4 precautions
2.5 conclusions
CHAPTER THREE
3. CONSTRUCTION OF HYDROPONIC PLATFORM.

3.1 General Overview

3.2 Apparatus and Materials Used

23.3 Procedures
3.4 precautions
3.5 conclusions

12. CONCLUSION AND RECOMMENDATION

12.1 Conclusion

12.2. Recommendation

REFERENCES

CHAPTER ONE

1. INTRODUCTION

1.1 Introduction to SWEP

The need for university engineering graduates who are well equipped with
the requisite expertise and knowledge to put to use the skills of the
engineering profession and proficient in the use of tools (both hand and
machine) of trade cannot be overemphasized. There must be engineering
graduates who have gone through engineering training right from the
lecture rooms, workshops, laboratories, and industry itself. An engineer
who has imbibed the necessary quest and prowess for entrepreneurship in
the setting up of small-scale industrial and engineering enterprises will
accelerate the pace of industrial development.

Student Work Experience Programme (SWEP) is an intensive engineering

training programme designed to equip engineering students with the basic
practical knowledge and orientation needed to produce self-dependent and
skillful engineers. This programme will equip student engineers with the
necessary skills in general engineering practice through instructions on the
use of hand and power tools for material cutting and fabrication.

Student Work Experience Programme (SWEP) is designed to expose

students to fundamental engineering skills in the use of simple hand tools,
equipment, and operation of common machines. The programme is
designed to be hands-on intensive and therefore serves as a channel to
integrate in-house entrepreneurship development skills.

Although, Student Work Experience Programme (SWEP) was designed not

only to expose the students to skills acquisition but also to inculcate in them
the development of the right team spirit as well as expose them to
rudimentary expectations for the world of work. It is carried out within The
school. The SWEP covers all the areas/departments in engineering; each
engineering student is to carry out activities covering all engineering fields
other than their major.

1.2 Aim and Objectives of the Programme

Exposing the student to all aspects of engineering practice;

Developing the students' innovative and creative abilities and skills relevant
to their programme;
Engaging the students in manual labour so that they can appreciate the
dignity of labour and also make them engineers and professionals of
excellence in the future,

Developing in the student a logical mode of thinking and reasoning that

promotes a practical application of acquired theoretical, knowledge in
overcoming technical and professional challenges; and

. Training the students on how to acknowledge and appreciate the

numerous professional challenges of their immediate environment and the
society at large and offer solutions, which their knowledge empowerment
avails them.

1.3 Code of Conduct While on the SWEP Site

Promptly report on the expected starting date for the program.

Report for duty daily and punctuality must be observed.

Full observance of the rules and regulations of the department to which

attended.

Precaution

1. proper ventilation have good ventilation

2. eye and skin protection.

CHAPTER TWO
2 Production of Tomatoe powder (PROJECT 1)
1. Introduction

Tomato powder is a versatile product commonly used in the food industry for flavoring,
coloring, and nutritional enhancement. It provides an extended shelf life for tomatoes and
simplifies transportation and storage. The process of producing tomato powder involves
removing the water content from fresh tomatoes through drying, typically at controlled
temperatures, to maintain nutritional quality, color, and flavor. This report focuses on the
production process of tomato powder, specifically with drying temperatures ranging from 60
to 65°C.

2. Objectives

The primary objective of this report is to evaluate the production process of tomato powder
using drying temperatures of 60-65°C. Specifically, we aim to:

• Understand the effect of drying temperatures on the quality of tomato powder.

• Assess optimal drying parameters for maximum yield and quality retention.
• Determine the efficiency and feasibility of using a drying temperature range of
60-65°C.

3. Materials and Methods

3.1 Raw Material Preparation

• Fresh tomatoes were selected based on ripeness, color, and size, and then
thoroughly washed to remove dirt and pesticide residues.
• The tomatoes were then blanched to inactivate enzymes, which helps in
preserving color and nutrients.
• Post-blanching, the tomatoes were sliced uniformly to a thickness of
approximately 5-10 mm to ensure consistent drying.

Procedures for Producing Tomato Powder

1. Selection and Preparation of Raw Material

• Tomato Selection: Choose ripe, healthy tomatoes that are free from
blemishes, mold, or rot. Varieties such as Roma or San Marzano are preferred for their
higher solid content and flavor.
• Washing: Thoroughly wash the selected tomatoes in clean water to remove
dirt, pesticides, and other contaminants.
• Blanching: Heat a large pot of water to boiling.
• Immerse the tomatoes for about 30 seconds to 1 minute to inactivate
enzymes that can affect flavor and color.
• Immediately transfer the blanched tomatoes to an ice water bath to stop the
cooking process.
• Peeling (Optional): Depending on the desired quality of the powder, you may
choose to peel the tomatoes after blanching. This can be done easily by slipping the skins
off.
• Slicing: Cut the tomatoes into uniform slices, approximately 5-10 mm thick.
Uniformity ensures even drying.

2. Drying Process

• Drying Method Selection: Choose a drying method. Common methods

include:.
 • Oven Drying: Arrange tomato slices on baking sheets and dry them in an
oven set to a low temperature.
• Drying Temperature:Maintain the drying temperature within the range of
60-65°C for optimal nutrient and flavor retention.
• Monitor the drying process to prevent overheating, which can degrade the
quality.
• Drying Duration: Drying time can vary based on the method and thickness of
the slices but generally takes 6-12 hours. The goal is to reduce the moisture content of the
tomatoes to below 5%.

3. Grinding

• Cooling: Allow the dried tomato slices to cool to room temperature to prevent
steam buildup during grinding.
• Grinding:
• Use a mechanical grinder or blender to grind the dried tomato slices into a
fine powder.
• Ensure that the grinding equipment is clean to avoid contamination.
• Sifting: Pass the ground tomato powder through a sieve to achieve uniform
particle size. The desired texture is typically between 100-200 microns.

4. Packaging

• Packaging Materials: Choose moisture-proof and light-resistant packaging

materials, such as Mylar bags or glass jars, to prevent moisture absorption and degradation
of quality.
• Sealing: Seal the packages airtight to protect the powder from air and
moisture, which can lead to spoilage.
• Labeling: Include labels with essential information such as the product name,
ingredients (pure tomato powder), date of production, and storage instructions.

5. Storage

• Storage Conditions: Store the packaged tomato powder in a cool, dark, and
dry place to maximize shelf life.
• Shelf Life: When properly dried and stored, tomato powder can last up to 1-2
years without significant loss of quality.

3.2 Drying Process

Drying is the most critical stage in the production of tomato powder. A cabinet or tray dryer
was used, operating within the temperature range of 60-65°C. This temperature range is
commonly recommended to achieve effective drying without compromising the quality of the
final product. Higher temperatures may cause nutrient degradation, while lower
temperatures can lead to inefficient drying and possible microbial growth.

• Drying Equipment: oven, Cabinet or tray dryer

 • Temperature Range: 60-65°C
• Drying Duration: Approximately 6-8 hours, depending on the initial moisture
content and slice thickness.
• Air Circulation: Controlled air circulation was maintained for uniform drying

3.3 Grinding and Sieving

Once the tomatoes reached the desired moisture level (below 5%), they were cooled to
room temperature. The dried tomatoes were then ground into a fine powder using a
mechanical grinder. Sieving was performed to ensure uniform particle size, typically between
100-200 microns.

3.4 Packaging

The tomato powder was immediately packed in airtight, moisture-proof packaging materials
to prevent moisture absorption and oxidation. Samples were stored in a controlled
environment to assess shelf life and quality stability over time.

4. Results and Discussion

4.1 Effect of Drying Temperature on Quality

Drying temperatures of 60-65°C were found to be optimal for preserving the color, flavor, and
nutrients of the tomatoes. The main quality attributes assessed included:

• Color: Lycopene, the pigment responsible for the red color in tomatoes, is
sensitive to temperature. A drying temperature above 65°C can degrade lycopene, leading
to a faded appearance. The 60-65°C range preserved the color effectively, producing a
vibrant red powder.
• Nutritional Quality: Vitamin C, a key nutrient in tomatoes, is susceptible to
thermal degradation. This temperature range minimized vitamin C loss compared to higher
temperatures.
• Flavor and Aroma: The controlled temperature helped retain the natural
flavors and aroma, which can be lost at higher drying temperatures.

4.2 Drying Efficiency

Drying within the 60-65°C range provided an efficient rate of water removal, reducing the
overall drying time and energy consumption compared to lower temperatures. This
temperature range also minimized the risk of microbial contamination, which is essential for
food safety.

4.3 Yield and Texture

The drying process resulted in a fine-textured powder with minimal clumping, suitable for use
in various applications. The yield was approximately 10-12% of the initial tomato weight due
to the high water content of fresh tomatoes.
5. Conclusion

The production of tomato powder at a drying temperature range of 60-65°C is effective for
achieving high-quality powder with desirable nutritional, sensory, and functional
characteristics. This temperature range strikes a balance between drying efficiency and
quality retention, making it suitable for industrial-scale production. Future studies may focus
on optimizing drying time within this temperature range and exploring the effects on other
bioactive compounds.

6. Recommendations

• Process Optimization: Investigate shorter drying times within the 60-65°C

range to further enhance energy efficiency.
• Nutrient Preservation: Explore additional pre-treatment methods (e.g.,
enzymatic treatments) to improve nutrient retention, especially of heat-sensitive compounds.
• Packaging and Storage: Test alternative packaging solutions to maximize
shelf life by protecting the powder from light, air, and moisture

CHAPTER THREE
CONSTRUCTION OF HYDROPONICS PLATFORM (Project 2)

. Introduction

Hydroponics is an innovative method of growing plants without soil,

using nutrient-rich water solutions. The construction of a
hydroponics platform facilitates this method, allowing for efficient
plant growth, space optimization, and resource conservation. This
report outlines the processes involved in constructing a hydroponics
platform, including design considerations, materials selection, and
implementation procedures.

2. Objectives

The primary objectives of this report are to:

• Detail the construction process of a hydroponics platform.

 • Identify suitable materials and equipment for optimal
functionality.
• Discuss the benefits and challenges associated with
hydroponics systems.

3. Materials and Methods

3.1 Design Considerations

• System Type: Decide on the type of hydroponic system to

construct:
• Nutrient Film Technique (NFT): A thin film of nutrient
solution flows over the roots.
• Deep Water Culture (DWC): Plant roots are suspended in a
nutrient-rich water solution.
• Ebb and Flow (Flood and Drain): The growing area is
periodically flooded with nutrient solution, then drained.
• Aeroponics: Roots are suspended in air and misted with a
nutrient solution.
• Scale: Determine the scale of the hydroponics system
(e.g., small home system, commercial greenhouse).
• Layout: Plan the layout considering factors such as plant
spacing, light exposure, and access for maintenance.

3.2 Materials Selection

• Growing Medium: While hydroponics does not require soil, inert
growing mediums like coconut coir, perlite, or rock wool can beused
to support plant roots.
• Containers: Select appropriate containers or channels for plant
growth:
• PVC pipes for NFT systems.

• Pump and Plumbing: Choose submersible pumps and PVC

or polyethylene piping for nutrient delivery.

3.3 Construction Procedures

Step 1: Site Preparation

• Choose a suitable location for the hydroponics platform,

ensuring access to water and electricity.
• Clear and level the ground or surface where the platform
will be constructed.

Step 2: Building the Platform

• Frame Construction:
• Construct a sturdy frame using wood, metal, or PVC to
support the hydroponic system. Ensure that the frame is level and
stable.
• Consider waterproofing measures if using wood to prevent
decay.
• Container Setup:
• Install the growing containers or channels securely on the
frame. Ensure they are positioned to allow adequate drainage.
• For NFT systems, ensure a slight incline to facilitate the
flow of the nutrient solution.

Step 3: Installing the Reservoir and Pump

 • Position the reservoir below the growing containers to
allow gravity flow (if using NFT) or next to the growing area (for DWC
or Ebb and Flow).
• Install the submersible pump inside the reservoir, ensuring
it is securely placed and connected to the nutrient delivery system.

Step 4: Plumbing and Nutrient Delivery

• Connect PVC or polyethylene pipes to the pump, leading to the

growing containers.
• Ensure proper fittings and connections to prevent leaks.

and Startup.

Step5: Testing and Startup

• System Testing:
• Turn on the pump and run the system to check for leaks
and proper flow of the nutrient solution.
• Monitor the solution’s circulation to ensure it reaches all
plant sites effectively.
• Introduce Plants:
• Once the system is tested and running properly, introduce
seedlings or seeds into the growing medium.
• Ensure that the roots have access to the nutrient solution.

Step 6:. Monitoring and Maintenance

 • Regular Checks: Monitor the nutrient solution levels, pH,
and EC (Electrical Conductivity) regularly to maintain optimal growing
conditions.
• Adjust Nutrients: Replenish and adjust nutrient solutions
based on plant growth stages.
• System Cleaning: Clean the system periodically to prevent
algae growth and nutrient buildup

Step 7: Lighting Setup

• Install grow lights above the hydroponics platform if

necessary, ensuring they are at the appropriate distance to prevent
heat stress on the plants.
• Introduce seedlings or seeds into the growing medium,
ensuring they have adequate access to the nutrient solution.

4. Results and Discussion

4.1 Advantages of Hydroponics

• Space Efficiency: Hydroponics allows for vertical farming

and can be implemented in smaller areas.
• Resource Conservation: Uses less water compared to
traditional agriculture due to recirculation.
• Faster Growth Rates: Plants typically grow faster in
hydroponic systems due to direct access to nutrients.

4.2 Challenges
 • Initial Costs: The setup cost for hydroponics systems can
be higher than soil-based gardening.
• Technical Knowledge: Successful hydroponics requires
knowledge of plant biology and nutrient management.
• System Maintenance: Regular monitoring of nutrient
levels, pH, and system cleanliness is essential to prevent plant
diseases.

5. Conclusion

The construction of a hydroponics platform offers an innovative

approach to growing plants efficiently and sustainably. By carefully
considering design, materials, and construction procedures,
individuals and businesses can establish effective hydroponic
systems that maximize space and resources while delivering quality
produce.

6. Recommendations

• Training and Education: Invest in training and educational

resources to enhance knowledge of hydroponic systems and best
practices.
• Monitoring Systems: Implement automated monitoring
systems for nutrient levels and pH to reduce manual intervention and
improve accuracy.
• Pilot Testing: Conduct pilot tests with different crops to
determine the optimal conditions and configurations for successful
hydroponic cultivation.