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Development of an Economical Automatic Temperature and Time Control

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 Chapter 6
Print ISBN: 978-93-89562-24-8, eBook ISBN: 978-93-89562-25-5

Development of an Economical Automatic

Temperature and Time Control Multipurpose Dryer
P. A. Obasa1* and O. C. Ademosun2
DOI: 10.9734/bpi/crst/v2

ABSTRACT

Many dryers exist in the open markets for drying several agricultural crops in Africa. Most of them
have their limitations and complexities. The significant ones are expensive and cannot be afford by
the peasant farmers. Those developed locally are inefficient especially where temperature control is
required. There is need to develop appropriate systems that will ensure effective temperature control
without compromising the quality parameters of products. Time control is also a challenge due to
unstable power supply which result to calculation of drying time not the same as working hours of the
dryer for existing dryers. A digital microprocessor base temperature control and time control dryer has
been developed and fabricated for drying any type of biomaterial at varying temperature range using
locally available materials. The fabricated temperature and time control multipurpose dryer was test to
ascertain its performance, the preset temperature control the ON/OFF the heating helix in the drying
chamber within room temperature to 110°C and the temperature control was compared with three
different types of digital temperature meters. The time control was also tested to clock only when the
dryer is powered. Some selected biomaterial (Cassava, maize, cocoyam) with moisture content
between 13 - 26% MCwb was dried for an average time of about 6-8 hours at 60°c temperature and
2
the air velocity of the drying process was 0.4-0.75 m/s .

Keywords: Automation; drying rate; economical dryer; farmers; quality parameters.

1. INTRODUCTION

Drying is a physical parting process of removal of a liquid phase from a solid phase by means of
thermal energy. The liquid generally, water is liberated by the process of vaporization rather than by
the mechanism of breaking chemical bonds between liquid and solid, that is, the liquid is not
chemically bound to the solid. In most agricultural practice there is always a time lag between the
period a produce is harvested and the time it is consumed. There are many alternative on what could
be done during this interval. The chance made depend on the length of the time lag between the
production period and subsequent end use [1].
The losses of agricultural products are mainly due to deterioration and spoilage that are brought into
effect by two main agents. These are internal agents or enzymatic activities and external agents or
microbial activities. Knowledge about these agents are vital for effective preservation enzymes are
complex protein-like chemical substance which are capable of bringing about chemical change in
organic materials and are synthesized by all living cells enzyme activities continue in fruits even after
harvest, as ripening set in. after ripening these activities result in deterioration [2].

The second agents of food deterioration are microbes. These are micro-organisms present in air,
water and soil, whose metabolic activities continue even after harvest due to the continuity of
respiration of harvested agricultural products their metabolic activities result in putrefaction,
fermentation and decay. The main classes of microbes are moulds, yeast and bacteria. Both agent of
deterioration and spoilage have their activities accelerated under suitable conditions.
_____________________________________________________________________________________________________
1
Department Agricultural and Bioresources Engineering, Federal University of Technology Minna, Nigeria.
2
Department Agricultural and Environmental Engineering, Federal University of Technology Akure, Nigeria.
*Corresponding author: E-mail: peter.obasa@futminna.edu.ng;
 Current Research in Science and Technology Vol. 2
Development of an Economical Automatic Temperature and Time Control Multipurpose Dryer

These conditions “as given by Fox [3]; are:

(a) Bacterial: temperatures between 30 - 40°C

(b) Enzymes: high moisture content and low temperatures between 20 -30°C
(c) Moulds: adequate supply of oxygen, PH of 4-6 and temperature of about 30°C
(d) Yeast: PH of 4 - 4.5 and temperature of 25 - 30°C [4]

Storage of products is very difficult due to the high moisture contents, transporting them to storage
sites involves bulk handling as the main constituent is water leaving them on the field at ripening
involves the risk of losses due to rodents, insects which is given as up to 2.55 and 5% respectively for
legumes [5].

The major option left to the peasant farmers is open drying, which is cheaper but study on harvest
losses indicated that field drying resulted in five time more carotene losses then in artificial drying.

1.1 Classification of Dryer

Drying may be classified under many general ways. Drying processes can be categorised according
to the physical conditions used to add heat and remove water vapour: (1) In the first category, heat is
added by direct contact with heated air at atmospheric pressure, and the water vapour formed is
removed by the air; (2) In vacuum drying, the evaporation of water proceeds more rapidly at low
pressures, and the heat is added indirectly by contact with a metal wall or by radiation (low
temperatures can also be used under vacuum for certain materials that may discolour or decompose
at higher Temperatures); and (3) in freeze drying, water is sublimed from the frozen material. Dryers
expose the solids to a hot surface with which the solid is in contact [6].

2. MATERIALS AND METHODS

2.1 Design of Drying Chamber

Form conception of the dryer

Length = 0.57 m
Breadth = 0.63 m
Height = 0.71 m

Volume of the drying chamber = 0.57 x 0.63 x 0.71m

3
= 0.255m

Length = 0.52 m
Breadth = 0.61 m
Height = 0.008 m

Volume of one tray = 0.52 x 0.61 x 0.08

= 0.2536 m3

Volume of each tray = 0.025 m3

Differences between the two tray = 0.23 m

Height at which product will fill each tray =0.07 m

Volume of product per tray = 0.07 x 0.52 x 0.61

= 0.02204 m3
Total volume of product = Number of trays x volume per tray

Numbers of trays = two (2)

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 Current Research in Science and Technology Vol. 2
Development of an Economical Automatic Temperature and Time Control Multipurpose Dryer

Total volume of product = 2 x 0.022 m3

3
= 0.04408 m
3
=0.044 m
3
Total volume of product in the tray = 0.044 m

Using rice as an example

Bulk density of rice = 768.96 kgm–3

Bulk density = Total Mass of Pr oduct [7].

Total Volume of Pr oduct
Bulk density= 34.147 kg

2.2 Design for Heating Coil

Mass of water to be removed for any product to be dried.

Mw
Mc = × 100
W

Mw
= × 100
Mw + Ms
[7 ]

where
Mc = moisture content product
Mw = Mass ofwater in the product in kg
Ws = mass of soild matter in kg
W = Total mass of product in kg

Then for crops with intial moisture content of about 94 %

Mc = 94 %
W = 35 . 52 kg [Total mass of product on the tray ]

Mw
0 . 94 =
W

Mw
0 . 94 =
35 . 52

Mw = 0 . 94 × 35 .52

Mw = 33 . 388 kg
Ws = W − Mw

Ws = 35 . 520 − 33 . 388
Ws = 2 . 132 kg

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Development of an Economical Automatic Temperature and Time Control Multipurpose Dryer

Since the product is to be dried at an equilibrium moisture content of 4% on wet basis

Ww2
Mc 2 =
Ww2 + Ws

where
Mc 2 = final moisture content after drying to equilibrum
Mw2 = final mass of water retained after drying
Ws = mass of soild

Mc 2 = 4%
Mw2 =
Ws = 2.132kg

so
Ww2
0. 4 =
Ww2 + 2.132kg

Ww 2 = 0.4 × 2.132
= 0.853kg

Mass of water removed ( ∆Ww)

∆Ww = Ww − Ww2

= 33.388 − 0.853

= 32.535kg

Quantity of heat required to remove moisture

Q = M × cp × ∆T

Where

M = ∆ Ww = mass of water removed

Cp= specific heat capacity of water

∆ T = Temperature difference between dried products and the initial temperature of the dryer

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 Current Research in Science and Technology Vol. 2
Development of an Economical Automatic Temperature and Time Control Multipurpose Dryer

The dryer initial temperature is at 16°C, since the temperature for drying product with high moisture
content is between 52°C to 63°C [10].

∆ T = 63 − 16 0 c

∆ T = 47 0 c

Specific heat capacity of water = 4 . 182 kj / kgk

mass of water removed = 32 .535 kg

Q = 32 .535 × 4 .182 × 47

= 6394 . 88 kjk −1

= 6 .394 × 10 3 kjk −1

power required by the heating coil

Quantity of heat
power =
time

Quantity of heat = 6.3.94 × 103 kjk −1

6.394 × 103
power =
3600

= 1.77635kj / sec
= 1.78kw

From the above calculation a heating coil of about 2kw should be used

P = IV

P
I=
V

2000 w
I=
220 v

I = 9 .09

I = 9 .1amp

therefore
Supply current for system = 10 amp
I rms = I
Im
I rms =
2
[8 ]

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 Current Research in Science and Technology Vol. 2
Development of an Economical Automatic Temperature and Time Control Multipurpose Dryer

2.3 Calculation for Peak Load Current of Coil

Io
In =
0.636

Re quired power for the heating coil

P = IV

Where
Im = peak load current
Ic = average load current
V = voltage
P = power required
I = sup ply current for system

From the above calculatio n

P = 2 kw = 2000 w
V = 220 v

I m = 10 × 2
I m = 14 . 14
use I m = 15 amp
Since
Io
I m =
0 . 0636
Io = I m × 0 . 636
Io = 15 × 0 . 636
Io = 9 . 54 amp

The calculation above show the peak current in the system Im = 15A

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 Current Research in Science and Technology Vol. 2
Development of an Economical Automatic Temperature and Time Control Multipurpose Dryer

2.4 Calculation for Size of Wire to be used in the System

l
R=l 1
A
ll
A= 2
R
V = IR 3
V
R= 4
Io
[9]
2 πd 2
A=r π = 5
4
A
d =2 6
π
where
Io = averagesup ply current for the system ( Amp)

v = voltage Vo

R = resis tan ce (Ω)

l = specific resis tan ce (Ω.mm)

l = length of the cable (mm)

A = cross sec tion area (mm 2 )

d = diameter of the wire

V = 220 v
Io = 9 . 54 Amp
v
R =
Io
220
R =
9 . 54
R = 23 . 06 Ω
from equation 2
ll
A =
R
l copper = 0 . 0172

l = 400 mm

0 . 0172 × 4000
A =
23 . 06

0 . 0688
A =
23 . 06

2
A = 2 . 983 mm

2 . 98352
d = 2×
π

d = 2× 0 . 9496

2
d = 1 . 948 mm

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 Current Research in Science and Technology Vol. 2
Development of an Economical Automatic Temperature and Time Control Multipurpose Dryer

Diameter of wire = 1.948 mm2

From standard wire diameter of AWG
2
Gauge 13 = 1.83 mm diameter
Gauge 12 = 2.05 mm2 diameter
2
Gauge 12 wire size 2.05 mm diameters will be used.

2.5 Insulation of the Drying Chamber

Different material is available for insulation but considering the dry temperature, availability and cost
of insulating material

X1 = 0.003 m
X2 = 0.03 m
X3 =0.003 m

The wood of the drying cabinet has been chosen for insulation Quantity of heat per sec = 2000 w
(from heating coil calculation).

λn
Q= (∆t )
χn
[7]

Q = quantity of heat lost unit −3 area

λn = Heat transfer coefficient
χ n = respective thickness
∆t = change in temperature
–3
To achieve a minimum heat loss of 4% quantity of het lost unit area
4
4% or 2000 = × 2000
100
Q = 80watt

To achieve a minimal heat loss of 5% quantity of heat lost unit–1 area

5% of 2000
5
× 2000
100
10000
Q=
100
Q = 100 watt

λ1 = Heat transfer coefficient of Aluminium = 237w/m 0 c

λ2 = Heat transfer coefficient of wood = 0.3w/m 0 c
λ3 = Heat transfer coefficient of polymer = 0.115w/m 0 c

Aluminium at 4% heat lost

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 Current Research in Science and Technology Vol. 2
Development of an Economical Automatic Temperature and Time Control Multipurpose Dryer

237 w m 0 c
100 = (50 − t2 )
0.0003m

80 × 0.0003 = 237 (50 − t 2 )

8.024 = 237 × 50 − 237t 2

237t 2 = 11850 − 0.024

11849.9
t2 =
237

t 2 = 49.99 0 c

Aluminium at 5% heat lost

237 w m 0 c
100 = (50 − t 2 )
0.0003m

100 × 0.0003 = 11850 − 237t 2 .

11849.99
t2 =
237

t 2 = 49.99 0 c
for wood at 4% heat lost

0.13 w m 0 c
80 = (49.99 − t 3 )
0.03m

0.03 × 80 = 0.13 (49.99 − t 3 )

2.4 = 0.13 × 49.99 − 0.13t 3
2.4 = 6.4937 − 0.13t 3
0.13t 3 = 6.4987 − 2.4

6.4987 − 2.4
t3 =
0.13
t3 = 31.52 0 c

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 Current Research in Science and Technology Vol. 2
Development of an Economical Automatic Temperature and Time Control Multipurpose Dryer

for wood at 5% heat lost

0.13 w m 0 c
100 = (49.99 − t 3 )
0.03m

0.03 × 100 = 0.13 × 49.99 − t 3 0.13

3 = 6.4987 − 0.13t 3
6.4987 − 3
t3 =
0.13
t 3 = 26.910 c

Polymer at 4% heat lost

0.115 w m 0 c
80 = (31.52 − t 4 )
0.002m

80 × 0.0002 = 0.115 (31.52 − t 4 )

3.624 − 0.11t 4 = 0.16

3.624 − 0.16
t4 =
0.115
t 4 = 30.12 0 c

polymer at 5% heat lost

0.115
100 = (26.91 − t 4 )
0.002

2 = 0.115 × 26.91 − 0.115t 4

2.8496
t4 =
0.115
t 4 = 24.78 0 c

The output temperature of the dryer will be 30.12°C at 4% heat lost and 24.78°C at 5% heat lost.

2.6 Design of the Fan

Dry Rate:

Note: Since the time given by field [10], within which the activities of bacteria causing food spoilage in
vegetable and fruit increased to a noticeable sage is 8.4 hours.

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 Current Research in Science and Technology Vol. 2
Development of an Economical Automatic Temperature and Time Control Multipurpose Dryer

The drying period is taken to be 7.5 hours. This is because the microbial activities reduce with
moisture decrease, hence extending the shelf life.

∆Ww
Ww1 =
tim

time = time taken to dry = 3600 sec

Ww1 = Dry rate
∆Ww = mass of water removed = 32.535kg

32.535
Ww1 =
3600

Ww1 = 0.009037

Dry rate 0.009037 kg sec

volumetric air flow rate

V [11]

where
Va = volumetric air flow rate

Ma = air flow rate

V = specific volume

Ww1
Ma =
W3 − W 2
where
W 2 = humidity rate of drying at cons tan t change

W3 = humidity rate of drying product

A fall of 4.4ºc between drying and exhaust air is given by field [10] to be

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 Current Research in Science and Technology Vol. 2
Development of an Economical Automatic Temperature and Time Control Multipurpose Dryer

Dbs = 50.60 c

W3 = 0.0242 kj kg of drying air

W2 = 0.0234 kj kg of drying air

0.009037kg / sec
Ma =
(0.0242 − 0.0234)kj / kg

0.009037
Ma =
0.0008

Ma = 1.12968kg / sec

V = 1.12968kg / sec × 0.8949m 3 / kg

volumetric flow rate = 1.0109m 3 / kg

Fan power requirement

Va∆p
P=
nf × Nm
[12]

where
p = power requirement
nf = total efficiency of fan [ Range (0.60 − 0.70)
Nm = efficiency of electric motor
∆p = 1.25 pa / m Since electrical voltage = 220v

Hence
1.0109m 3 / sec × 125 pa / m
p=
0.95 × 0.60

1.26369
p=
0.57

1.26369
p=
0.57

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 Current Research in Science and Technology Vol. 2
Development of an Economical Automatic Temperature and Time Control Multipurpose Dryer

p = 2.217 watt

p = 2.22 watt
p = 3.0 watt

power of fan to be used = 3.0 watt

Fan blade size

V = Wvr

where
v = velocity
Wυ = angular velocity in sec
r = fan blade radius
2N
Wυ =
60
N = revolution per min ute = 1300rpm
[11]

2N
Wυ =
60

2 × 1300
Wυ =
60

Wυ = 136.14
2
Taking dry speed of air at 15m/sec recommendation for drying product (2.337 m/s ) [10].

υ = 15m / sec

Wυ = 136.14

V = Wvr

υ
r=
wυ
15m / sec
r=
136.14

r = 0.110m

r = 0.11m

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 Current Research in Science and Technology Vol. 2
Development of an Economical Automatic Temperature and Time Control Multipurpose Dryer

2.7 Design for Working Time Clocking Control

A mechatronic principle base module is adopted by using electrical clocking device (ECD) to energise
mechanical clocking device (MCD). Why the mechanical clocking device is mainly to be used for the
main time control system, when there is power off the syste
system
m electrical device we not energise the
mechanical devices. Circuit illustration of time shows in Fig. 1. The control can be pre--set to different
drying time according to the working period. Fig. 2 shows the control setup for the entire system.

Fig. 1. Showing circuit representation of timer control

Fig. 2. Showing circuit representation of digital microprocessor base temperature and time
control

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 Current Research in Science and Technology Vol. 2
Development of an Economical Automatic Temperature and Time Control Multipurpose Dryer

2.8 Fabrication of Components

The basic knowledge and understanding of design was applied in the fabrication of the dryer. Also
experience gained from the practical of machine design was applied. The component parts of the
machine include

(a) Drying cabinet

(b) Fan housing
(c) Heating coil housing
(d) Drying tray
(e) Digital Microprocessor Base Temperature and Time Control Panel

2.9 Fabrication Method and Description

During the process of fabrication the following fabrication operations were carried out;

i. Marking out of component

ii. Cutting of component
iii. Drilling some part
iv. Smoothing of rough edges
v. Bending of aluminium sheet
vi. Body filling of openings

2.10 Assembly of Dryer

The following procedure takes place during the assembly of the various parts of the dryer:

1. The inside of the chamber was covered with aluminium sheet and Nipping nail was used to hold
the aluminium sheet
2. The heating coils were position at the top-centre and bottom-centre of the drying chamber,
using fibre glass to fill the space between the wood, clay and cover of the heating coil
3. The fan was positioned at the back-centre of the drying chamber; this was hold with screws
inside the fan constructed housing. The cover of fan housing was drill and covered with net
before it was screwed to close the back of the fan
4. The door of the drying chamber was fixed, a magnetic lock was fixed inside the drying chamber,
door handle and slide lock was fixed outside the door
5. The light indicators, switches were mounded on a board and the jumping wire was connected at
the top-front of the drying chamber
6. The temperature and time control system was placed at the top-left-front of the drying chamber
and was screwed.
7. All the electrical component (heating coil, fan, wire, plug, light, indicators) were connected to the
control system and switches
8. The drying tray was put inside the drying chamber.

2.11 Testing of Dryer

Test Procedure (Operational Procedure):

The dryer was assembled and the system was plugged to electricity.
The environmental temperature and humidity was taken using humidity and temperature meter.

The following operation procedures were followed during testing.

(Using Temperature and Time Control):

(i) Plug the system to electricity

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 Current Research in Science and Technology Vol. 2
Development of an Economical Automatic Temperature and Time Control Multipurpose Dryer

(ii) Put biomaterials to be dried on the tray inside the drying chamber and lock the door.
(iii) On the main switch, toggle the control to timing mode
(iv) Turn the timing control anti-clock wise, wait for twenty seconds
(v) Set the preset button on the temperature control at the left side of the control board show
in Plate 1 to needed temperature between (0°C - 100°C) to dry the material
(vi) Reset the timing control to the period (1-10 hr) the dryer will work
(vii) Switch off the main switch after drying before opening the dryer door. See Plate 2 for
inner arrangement of the drier.

Plate 1. Pictorial front view of the automatic temperature and time control multipurpose dryer

3. RESULTS AND DISCUSSION

3.1 The Dryer

The dryer was fabricated and test was carried out on the dryer, the heat coil, fan and the control
system was working properly as designed and when compared with other imported dryers. Even
circulation of heat was achieved in the drying chamber at set temperature; accurate reading was
achieved by using three different temperature digital meters for calibration and investigation of
the automatic temperature and time multipurpose dryer.

Plate 2. Pictorial inside view of automatic temperature and time control multipurpose dryer

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 Current Research in Science and Technology Vol. 2
Development of an Economical Automatic Temperature and Time Control Multipurpose Dryer

Some other test was carried out on the temperature and time control multipurpose dryer, some the
results obtained from the test are shown in Fig. 3.

The result shown above indicated that the developed temperature and time control multipurpose dried
some selected crops (Cassava, maize, cocoyam) with moisture content between 13 - 26% MCwb for
an average time of about 6-8 hours at 60°C, mass 2000 grams each. The drying of the crops
exhibited the characteristic moisture desorption etiquette; An initial high rate of moisture removal was
followed by slower moisture removal in the concluding stages. This characteristic behaviour is due to
the various forms in which water is present in food products. As the drying process progressed the
moisture ratio was observed to diminish non-linearly with increase in drying time for all the samples.
The air velocity of the drying process was monitored to be 0.4-0.75 m/s2 Anemometer. This is a
general trend reported for other food products e.g. eggplant and peach slices [13,14]. Using the intial
moisture to be one (1) till constant moisture of sample was achieved. Polynomial model was
2
developed for each test samples and R values were also use to measure variability of response data
to the fitted regression line.

1.2

1 cassava chips (sliced) y = 1E-06x2 - 0.0022x + 1.1921

Moisture Content (MCwb)

R² = 0.9892
0.8
maize grain y = 2E-06x2 - 0.0027x + 1.2063
0.6 R² = 0.9959

y = 2E-06x2 - 0.0028x + 1.1734

0.4 Cocoyam (Sliced)
R² = 0.992
0.2

0
-50 100 250 400 550 700 850 1000
Drying Time (mins)

Fig. 3. Drying curves for crops against time of drying at 60°C temperature

4. CONCLUSION

The Automatic temperature and time control multipurpose dryer was designed and fabricated using
locally available materials. The drying test conducted on the fabricated dryer when used to dry some
biomaterials shows that dryer could be used for drying any biomaterials between the ranges of 0°C –
90°C as long as their working/drying temperature is known. The Comparative test on the dryer shows
that the clocking and temperature sensing was accurate and precise. The better need for the
improvement in component design, assembly and testing over a period of time was achieved. If food
product is processed and sold only at the primary stage, the projection for food crops as a source of
income is restricted. Large volume of industrial processing system can be developed around these
crops since proper drying medium was achieved from this study using locally available
materials, which reduces the proportion of nutritional properties loss during drying of food crops. The
dryer can be easily operated by unskilled person, designed locally and purchase at subsides rate.

COMPETING INTERESTS

Authors have declared that no competing interests exist.

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Biography of author(s)

Engr. P. A. Obasa (OND, HND, PGD, MENG, NIM, NIAE, IAENG, COREN Regd.)
Department Agricultural and Bioresources Engineering, Federal University of Technology Minna, Nigeria.

He is an Academic Researcher since 2005, and a Senior Technologist in Agricultural and Bioresources Engineering, Head of
Instrumentation and Control, Central Teaching Lab. He specialized in development of machines and equipments related to
industrial, laboratory and home use that require automation and control using locally/economical materials that equate to
engineering standard anda aso establishment of optimisation process conditions for oleo-chemicals products (biofuels,
biolubricant. etc), Biomaterials (food, plants, soil, water and animal samples). He is a Master of Engineering in Agricultural and
Bioresources Engineering and earned as well IAENG, NIAE and COREN registered membership respectively. He has
published some of the research work in Journals includes: Development of an Automated Fuzzy Logic Controlled Reactor for
Production of Oleo-Chemical, Development control system for hybrid Solar Dryer, Development of automated control system
for dual heat source (biomass and electric heater) Dryer. He is also involved in development of dual power fume hood,
Optimisation process of biolubricant production using fuzzy logic control reactor (e.t.c). currently researching on bio-system
plant generation for small medium utilization and presently working with Federal University of Technology Minna, Nigeria.

Prof. O. C. Ademosun (B.Sc. (Hons); M.Sc., Ph.D., FNIAE, FNSE, COREN Regd.)
Department Agricultural and Environmental Engineering, Federal University of Technology Akure, Nigeria.

He is a Professor of Agricultural Engineering, which he studies in Cranfield Institute of Technology, Cranfield in early 80’s. He
has contributed to the development of engineering domain both in Nigeria, Africa and the world. He has developed many
models that are internationally use in some engineering context. Some of his published research works includes establishment
of A Multi-Crop Production System with Minimum Fluctuation in Tractor and Man-hour Requirements; Location-Allocation Model
for The Nigeria Oil Palm Industry Assuming in Infinite Location Space. Agricultural Systems; Design and Operation of A Soil-
tillage Dynamics Equipment; Determination Of The Optimum Machinery Requirements, Number And Locations Of Cocoa
Processing Factories. His is a retired Professor in Federal University of Technology Akure, Nigeria over years. He had his
experience and special knowledge of Engineering principles.
_________________________________________________________________________________
© Copyright 2019 The Author(s), Licensee Book Publisher International, This is an Open Access article distributed under the
terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0), which permits unrestricted
use, distribution, and reproduction in any medium, provided the original work is properly cited.

DISCLAIMER
This chapter is an extended version of the article published by the same authors in the following journal with CC BY license.
Journal of Basic and Applied Research International, 6(1): 57-73, 2015.

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