NATURAL LANGUAGE PROCESSING
INTRODUCTION One of the fundamental Artificial Intelligence problems prevalent today is the inability of a computer program to be able to convert a piece of English text into a programmer friendly data structure that describes the meaning of the natural language text. As long as no consensus has emerged about the form or the existence of such a data structure, scientists must settle for the lesser objective of extracting simpler representations that describe limited aspects of the text...
TECHNICAL AND ECONOMIC PLANS FOR THE DESIGN OF A FACTORY TO PRODUCE 500,000 METRIC TONNES OF CHOCOLATE LIQUOR PER ANNUM
ABSTRACT Cocoa is the common name for some species in the genus Theobroma (family Theobromaceae). Cocoa are a mixture of many substances remaining after cocoa butter is extracted from cacao beans. When sold as an end product, itmay also be called cocoa powder, cocoa, and cacao. In contrast, the fatty component of chocolate is cocoa butter. Cocoa butter is 50% to 57% of the weight of cocoa beans and gives chocolate its characteristic melting properties. Cocoa liquor or cocoa mass is a paste...
A REPORT ON FOOD ENGINEERING LAB II
ABSTRACT This report covers details of experiments carried out on three laboratory experiments namely Packaging, Dehydration and Concentration respectively. Experiment on packaging were carried out using high and low density gauge polyethylene films on Irish potatoes, oranges and apples. This was used to determine the best packaging condition for the products. Experiment on dehydration were carried out using yam, cocoyam and sweet potatoes. These were dried and the drying times were recorded ...
A REPORT ON MILK AND DAIRY TECHNOLOGY PRACTICAL
ABSTRACT This report covers details of experiments carried out on five laboratory experiments namely. Producton of unriped cheese, production of yoghurt, production of ice cream, vegetable milk extraction and dairy plant sanitation. Experiment on production of unriped cheese was carried out using milk powder and Sodom apple leaves. Experiment on production of yoghurt was carried out using milk powder, sugar and stabilizer. Experiment on production of ice cream was carried out using milk 88.7%...
OHMIC HEATING-ASSISTED EXTRACTION OF ANTHOCYANINS FROM BLACK RICE BRAN TO PREPARE A NATURAL FOOD COLOURANT
ABSTRACT Black glutinous rice bran (Oryza sativa L.) is a potential source of the dark purple anthocyanin pigments. This study investigated some quality aspects and bioactive compounds of the colourant powder obtained from rice bran extracted by ohmic heating (OHM) assisted solvent extraction. The moisture content (MC) of the bran sample investigated was adjusted to 30% and 40%. Four different levels of electric field strengths (E) of 50, 100, 150, and 200 V cm– 1 were applied. The results ...
Students’ Industrial Work Experience Scheme (SIWES) FDE 400 Undertaken at NIGERIAN BOTTLING COMPANY (NBC)
ABSTRACT This is a report of industrial attachment at Nigerian Bottling Company ikeja, dealing with the production and supply of bottled, PET, can and paper packed beverages. The report is based on practical experience gained during the period of the attachment. This report explains in details the process involved in the production of a final beverage product starting all the way from the washing of the bottles to the point where the finished product is packed into crates or sealed as we...
Development And Evaluation Of A Fire In Tube Boiler For The Dehydration Of Maize Product
ABSTRACT Majority of farmers in Nigeria harvest a large proportion of maize under conditions of high humidity, and sadly enough, they lack equipment for drying the grains. The farmers store the grains at conditions of high moisture and humidity which results in growth of organisms that cause deterioration. One of the most important operations carried out for the preservation of maize is dehydration. It helps to reduce the moisture content of the grains to a level in which spoilage...