Leonardo Electronic Journal of Practices and Technologies ISSN 1583-1078 Issue 24, January-June 2014 p. 73-82 73 http://lejpt.academicdirect.org Estimation of Heat Dissipated During Mounding Operation in Farming Salami Olasunkanmi ISMAILA 1* , Victor O. ADOGBEJI 1 , Sidikatu I. KUYE 1 , Ibukun A. OLA 2 , and Tajudeen O. A. BANMEKE 3 1 Department of Mechanical Engineering, Federal University of Abeokuta, Abeokuta, Ogun State, Nigeria. 2 Department of Agricultural Engineering, Federal University of Agriculture, Abeokuta. 3 Department of Agricultural Extension and Rural Development, Federal University of Abeokuta, Abeokuta, Ogun State, Nigeria. E-mails: ismailaso@funaab.edu.ng ; adogbejivo@yahoo.com ; kuyesi@funaab.edu.ng ; olaia@funaab.edu.ng ; banmeketoa@funaab.edu.ng * Corresponding author: Phone: +234 8051449269 Abstract Most of the heat produced in the body is generated in the deep organs, especially in the liver, brain, heart and the skeletal muscles during physical work like mounding operation in farming. This heat is transferred from the deeper organs and tissues to the skin, where it is lost to the air and other surroundings through conduction, convection and radiation. The main aim of this study was to determine the amount of heat dissipated during mounding operation. Seven men and five women were randomly selected among farmers in two villages in Abeokuta, Ogun State. The subjects’ body core temperatures and the environmental temperatures were obtained. The heat dissipated by the farmers was determined from the conduction, convection and radiation models in thermodynamics. Some of the values used in the application of the models were obtained from the literature. The maximum heat dissipated during the mounding operation was determined as 416.21 W. It was concluded that mounding operations may not result in heat stress and could be due to the methods employed by the farmers.