This is a complete project materials on Construction of 0 – 30v Variable AC and DC Power Supply. Download now
ABSTRACT
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All types of electronic devices requires a source of electrical power for their operation. These sources can either be generator or batteries. The construction of a variable AC and DC power supply functions as a medium for providing current for components and their operational voltage can be over emphasised. This is accomplished by rectifying, filtering and regulating the applied alternating current (AC) voltage. Similarly, voltage and current are different for various types of electronics equipments but for this project, it has a maximum for 30V and a minimum of 0volts. The power supply was constructed and made available for laboratory usage.
TABLE OF CONTENT
Content
Title Page
Declaration
Approval Page
Dedication
Acknowledgements
Abstract
CHAPTER ONE
Introduction
Transformer
Rectifier
Smoothening Circuit
Regulator
Voltage Divider
Justification
1.2 Scope Of Work
1.3 Aim And Objectives
CHAPTER TWO
2.0 Literature Review
2.1 Transformer
2.2 Step-Down Power Transformer
2.2.2 Step-Up Power Transformer
2.3 Rectifier
2.3.1 Half-Wave Rectification
2.3.2 Full-Wave Rectification
2.3.3 Full-Wave Bridge Rectifier
2.4 Filter
2.4.1 Series Capacitor Filter
2.4.2 The Series Inductor Filter
2.43 Resistance – Capacitance (RC) Filter
2.4.4 The C.L.C Or Filter
2.5 Regulators
2.5.1 Zener Diode Regulators
2.5.2 Transistor Series Regulator
2.5.3 Basic Operational Amplifiers Series Regulator
2.6 Voltage Multiplier
2.6.1 Half Wave Voltage Doubler
2.6.2 Full-Wave Voltage Doubler
CHAPTER THREE
3.0 Materials
3.1 Methodology
3.2 Circuit Diagram
3.3 Casing
3.4 Operation Of The Circuit
CHAPTER FOUR
4.0 Testing And Result
4.1 Specification
CHAPTER FIVE
5.0 Discussion, Conclusion And Recommendation
5.1 Discussion
5.2 Recommendation
5.2 Conclusion
REFERENCES
CHAPTER ONE
1.0 INTRODUCTION
Biscuit is a term used for a variety of baked, commonly flour-based food product. Biscuit is a small quick bread usually made from flour, salt, butter or vegetable shortening and with baking powder as a leavening agent.
Biscuit is a small bread usually made with baking soda, similar in texture to scone, but usually not sweet (Bourke, 2009).
Biscuits may be regarded as a form of confectionary dried to very low moisture content. According to Fayemi, (1981) biscuit is defined as a small thin cracker cake made from unleavened dough.
Biscuit may be classified either by the degree of enrichment and processing or by the method adopted in shaping them. Based on the enrichment criterion, biscuits may be produced from hard dough, soft dough or from batter (Fayemi, 1981).
Bakery products which include bread, rolls, cookies, pies, pastries and muffins, are usually prepared from flour or meal derived from grain bread, already a common staple in prehistoric times, provides many nutrients in human diet (Kelley, 1990).
The earliest processing of cereal grains probably involved parching or dry roasting of collected grain seeds. Flavor, texture, and digestibility were later improved by cooling whole or broken grains with water, farming gruel or porridge.
It was a short step to the baking of a layer of viscous gruel on hot stone, producing primitive flat bread. More sophisticated versions of flat bread include the Mexican tortilla, made of processed corn, and the chapatti of India usually made of wheat (Almond, 1989).
Nigeria has an entrenched market for biscuit which in a whole cover some food, ready to eat and available in various convenient packing, throughout the federation presently, sixteen biscuit manufacturers are operating in the country and the total biscuit consumption is estimated between 450,000 to 500,000 million annually (Mechenson, 1991) .
The varieties of biscuit are as follows:
1. Soft dough biscuit digestive, glucose
2. Hard dough semi sweet cabin marine coaster
3. Cream crackers naturally fermented or chemically aerated salty or sweet. (Oladele, 2007).
The population rate of Nigeria is approximately 188,090,784 and a high annual growth which has a growing requirement for biscuits.
The nutritional content however varies with the types of flour used.
Soft wheat flour is most suitable for biscuit making; this is due to its content (a prodomin) and glutamine (glutelin) which undergoes hydration in the presence of water, salt and sugar. The protein form a viscous-elastic matrix known as gluten being responsible for the rising nature of dough or permit substantial increase in the volume of baked product of dough and its gas retention capability (Oderinde, 2009).
Okaka (1997) described the production of biscuits as a mixture of flour and water but may contain fat, sugar and other ingredient in the dough which rolled for a period and then passed between rollers to make a sheet. Nigeria being one of the tropical countries cannot grow the wheat in commercial quantity due to the country climatic condition.
Only three percent of the country’s total consumption of the grain can be produced locally, therefore the industry commonly serve by utilization of those availability of local grain which can either partially/completely substitute wheat in the product without adversely affecting the quality of such product (Kent, 1984).
Wheat production in Nigeria is limited due to climatic conditions and wheat is imported to meet local needs for baking. As a result of this, huge amount of foreign exchange is spent annually for wheat importation (Kent, 1984).
Effort have been made to promote the use of composite flour in which locally grown crops with high protein value replace portion of wheat flour thereby reducing the demand for imported wheat (Mandelbaum, 1997).
1.1 Aim and Objectives
To produce biscuit
To produce biscuits from the composite flour of wheat and tiger nut in the ratios of 80:20, 70:30, 60:40, 50:50
To evaluate the sensory qualities of the products.
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