Abstract: Biodiesel as an alternative fuel for diesel engines has been developed for some three decades now. While it is gaining wide acceptance in Europe, USA and some parts of Asia, the same cannot be said of Africa. With more than 35 countries in the continent depending on imported crude oil, it is necessary to look for alternative fuels which can be produced from resources available locally within any country. Hence this study presents performance of single cylinder diesel engine using blends of shea butter biodiesel. Shea butter was transformed into biodiesel by transesterification process. Tests are conducted to compare the biodiesel with baseline diesel fuel in terms of engine performance and exhaust emission characteristics. The results obtained showed that the addition of biodiesel to diesel fuel decreases the brake thermal efficiency (BTE) and increases the brake specific fuel consumption (BSFC). These results are expected due to the lower energy content of biodiesel fuel. On the other hand while the NOx emissions increased with increase in biodiesel content in the fuel blends, the emissions of carbon monoxide (CO), un-burnt hydrocarbon (UHC) and smoke opacity decreased. The engine performance which indicates that the biodiesel has properties and characteristics similar to diesel fuel and the reductions in exhaust emissions make shea butter biodiesel a viable additive or substitute to diesel fuel.
Abstract: The importance of ensuring safe meat handling and
processing practices has been demonstrated in global reports on food
safety scares and related illness and deaths. This necessitated stricter
meat safety control strategies. Today, many countries have regulated
towards preventative and systematic control over safe meat
processing at abattoirs utilizing the Hazard Analysis Critical Control
Point (HACCP) principles. HACCP systems have been reported as
effective in managing food safety risks, if correctly implemented.
South Africa has regulated the Hygiene Management System (HMS)
based on HACCP principles applicable to abattoirs. Regulators utilise
the Hygiene Assessment System (HAS) to audit compliance at
abattoirs. These systems were benchmarked from the United
Kingdom (UK). Little research has been done them since inception as
of 2004. This paper presents a review of the two systems, its
implementation and comparison with HACCP. Recommendations are
made for future research to demonstrate the utility of the HMS and
HAS in assuring safe meat to consumers.