Effect of hybrid nanofluids mixture ratio on the performance of a photovoltaic thermal collector

Solar photovoltaic-thermal (PV/T) collectors, are hybrid collectors used to convert solar radiation into usable thermal and electrical energy. Recently, the field of research on PV/T is has focused on improving the efficiency of the PV/T collector by replacing the conventional heat transfer fluids (HTFs) with nanofluids. This article investigates the effect of hybrid nanofluids mixture ratio on the useful energy and overall efficiency of a PV/T collector operating with Al₂O₃-ZnO water nanofluid as the HTF. Experiments to measure the thermophysical properties of the hybrid nanofluids were conducted for various temperatures, volume concentrations, and mixture ratios, furthermore, accurate correlation models were proposed. Metrological data and energy output readings collected from the PV solar farm at Cyprus International University were used to validate our model. The study observed that at the optimum mixture ratio (0.47 of Al₂O₃ in the hybrid), the electrical, thermal, and exergy efficiencies of the PV/T collector are 13.8%, 55.9%, and 15.13% respectively. Also, the cell temperature drops by 21% when the mass flow rate is 0.1 kg/s as compared to when it is 0.01 kg/s. Finally, the study concludes that by using the Al₂O₃-ZnO hybrid nanofluid an overall peak thermal efficiency of 91% can be attained, and this represents a 34% enhancement in the collector's performance when compared to water.     

Effect of chemical preservatives on shelf life of mushroom (Pleurotus ostreatus) cultivated on cassava peels

Short shelf life is a major impediment to the processing and distribution of mushroom. The effect of chemical preservatives on some quality attributes of mushroom during storage was investigated. Mushroom were soaked in four preservatives at two concentrations for 10 mins, packaged, stored at 4 °C for 30 days and analysed at intervals for their microbial population, colour, firmness and weight loss. Sodium benzoate (0.05%, 0.1%) lost its preservative effect on all the micro‐organisms enumerated after 3 days, and samples treated with 0.1% potassium sorbate had the lowest microbial load at the end of the storage period. Change in colour of the potassium sorbate (0.1%)‐treated sample was lower than and significantly different from the citric acid (2%, 4%)‐treated samples. The values of the firmness of the 4% citric acid preserved mushroom were significantly different (P ≤ 0.05) from other samples throughout the storage period. There was a significant negative correlation (r = ?0.807, P < 0.01) between the firmness and weight loss of the preserved mushroom. Potassium sorbate (0.1%) and citric acid (4%) extended the shelf life of mushroom for 24 days.     

Urinary aflatoxin exposure monitoring in rural and semi-urban populations in Ogun state,Nigeria

Aflatoxins are a major class of fungal toxins that have food safety importance due to their economic and health impacts. This pilot aflatoxin exposure biomonitoring study on 84 individuals was conducted in a rural (Ilumafon) and a semi-urban community (Ilishan Remo) of Ogun state, Nigeria, to compare aflatoxin exposures among the two population cohorts. First morning urine samples were obtained from the participants, and the urinary aflatoxin M₁ (AFM₁) levels were measured by a quantitative Helica Biosystems Inc. ELISA kit assay. About 99% (83 out of 84) of the urine samples had detectable AFM₁ levels in the range of 0.06 to 0.51 ng mL^?1 (median: 0.27 ng mL^?1). The mean urinary AFM₁ levels were significantly (p = 0.001) higher in the semi-urban population (0.31 ± 0.09 ng mL^?1) compared to the rural population (0.24 ± 0.07 ng mL^?1). There were, however, no significant differences in mean urinary AFM₁ levels of males and females, and among children, adolescents and adults. This study indicates high aflatoxin exposure to the extent of public health concerns in the studied populations. Thus, more efforts are required for aflatoxin exposure monitoring and control in high-risk regions.