Browsing by Author "Adeyinka-Ajiboye, O"
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Item Application of response surface methodology (RSM) to osmotic dehydration and drying of green bell peppers(Faculty of Technology, Josip Juraj Strossmayer University of Technology, Osijek, Croatia, 2017) Odewole, MM; Sunmonu, MO; Adeyinka-Ajiboye, O; Adako, RO; Oyeniyi, SKA study to investigate the effect of osmotic solution concentrations of common salt (5%(w/w), 10%(w/w), 15%(w/w), 20%(w/w) and 25%(w/w)) and osmotic process durations (60 min, 90 min, 120 min, 150 min and 180 min) at average room temperature of 31 °C on the drying rate and nutritional qualities (vitamin C, crude protein, crude fibre, fat and ash content) of green bell peppers was conducted. Response Surface Methodology (RSM) under central composite design in Design Expert 8.0.3 computer software package was used to design the experiment, analyze data, and present all results with 3-dimensional plots. The temperature of 50 °C was used to dry all the pre-treated samples to the moisture content of about 7% (wb) in a fabricated cabinet dryer. The results showed that an increase in osmotic solution concentration and osmotic process duration caused the drying rate to drop to about 18g/h, then later increase to more than 21 g/h; vitamin C did not reduce below 50 mg/100g; crude protein increased but later reduced, however the range of about 18-20.5% was obtained; crude fibre increased to about 4.8% but later reduced to about 4.6%; also, fat decreased but later increased to a maximum value of about 16.5%. The increase in osmotic solution concentration kept the ash content at a steady value of about 4.01%, but the increase in osmotic process duration led to a very sharp increase in ash content from 4.01% to 4.25%. All drying rate (15.53g/h) and nutrients values obtained were better than the control value, that is, an untreated dried sample (vitamin C (46.02 mg/100g), crude protein (17.40%), crude fibre (4.16%), fat (11.42%), ash content (4.01%). This further confirmed that osmotic dehydration is a quality improving pre-treatment method.Item Application of Response Surface Methodology (RSM) to the Study of Mass Transfer Parameters of Osmo-Pretreated and Dried Green Bell Pepper(Valahia University of Targoviste, Romania, 2016) Odewole, MM; Adeyinka-Ajiboye, O; Ayodimeji, ZO; Adako, ROOsmotic dehydration was carried out on fresh green bell pepper at different osmotic solution concentrations (5% (w/w), 10% (w/w), 15% (w/w), 20% (w/w) and 25% (w/w)) of common salt and osmotic process durations of 60 min, 90 min, 120 min, 150 min and 180 min at an average room temperature of 31 ˚C and the effect of osmotic dehydration factors was investigated on mass transfer parameters; water loss and solid gain. A temperature of 50˚C was used to dry all pre-treated samples to moisture content of about 7 % (wb) in a fabricated cabinet dryer and were further analysed for rehydration ratio and shrinkage. Response Surface Methodology (RSM) under central composite design in Design Expert 8.0.3 computer software package was used to design the experiment, analyse data and present all results with contour and 3-dimensional plots. Results showed that increase in osmotic process duration and osmotic solution concentration caused reduction in solid gain and increase in water loss to values in the range of 0% - 0.3g/g, and 0.1% - 0.3g/g respectively. Also, increase in osmotic process duration and osmotic solution concentration led to increase in shrinkage and reduction in rehydration ratio to values in the range of 40% – 60% and 2.0 -3.5 respectively. Further study should be done on modelling and optimization of the process.Item Determination of Selected Physical Properties of Fluted Pumpkin Seed (Telfairia Occidentalis) Related to Machine Design(University of Ilorin, Nigeria, 2016) Odewole, MM; Adesoye, OA; Adeyinka-Ajiboye, O; Shadare, OASome engineering parameters needed in the form of physical properties of fluted pumpkin seed to design, construct and analyse processing, storage and handling machines/facilities are not readily available. Therefore, this study was done to determine the following physical properties of the seed for three different varieties: size (major diameter, intermediate diameter and minor diameter), mass, surface area, volume, density and geometric mean diameter. Mature pods (13 weeks old) were procured from the National Horticultural Research Institute (NIHORT) Ibadan, Nigeria and were classified as NHTo-1, NHTo-2 and NHTo-3 by NIHORT. One hundred (100) seed samples were selected from each variety after sun drying to an average moisture content of 67.734% (wb). In summary, the following range of mean values (± standard deviation) of results were obtained: major diameter (29.968 ± 2.146 mm – 37.320 ± 2.867 mm); intermediate diameter (9.184 ± 2.061 mm – 31.020 ± 3.892 mm); minor diameter (5.421 ± 3.757 mm – 37.156 ± 2.859 mm); mass (0.992 ± 0.236 g -7.870 ± 1.318g); volume (4.400 ± 1.653 mm³- 8.399 ± 0.600 mm³) x ); density (0.136 ± 0.125 g/mm³- 2.010 ± 0. 827 g/mm³) x ); surface area (1013.16 ± 534.552 mm2 – 1584.788 ± 197.61 mm2), and geometric mean diameter (22.267 ± 1.402- 25.359 ± 2.873 mm). The values of physical properties obtained are relevant in designing machines for the handling, processing, packaging and storage of fluted pumpkin seeds.Item Effect of fermentation time and mix ratio on some nutritional qualities of the dry mixture of maize and sorghum powder (Ogi)(Faculty of Technology, Josip Juraj Strossmayer University of Technology, Osijek, Croatia., 2017) Odewole, MM; Sunmonu, MO; Opaleke, DO; Adeyinka-Ajiboye, O; Sani, ROA; Aiyejoritan, MTThe effect of two process conditions (fermentation time (B) and mix ratio (A)) on the dry mixture of maize (M) and sorghum (S) powder (ogi) was investigated. Five mix ratios (1 (M50:S50), 2 (M60:S40), 3 (M70:S30), 4 (M80:S20), 5 (M90:S10)), and five fermentation times (6, 12, 18, 24 and 30 h) were considered. The drying was done at 50 °C in a convective fabricated cabinet dryer. It took about 2 hours for the drying to be completed. After drying, all samples were analysed for the output parameters (carbohydrate, crude fibre crude protein, fat content, vitamin C and magnesium content). The results showed that the interaction of all the levels of the two process conditions did not change the mean values of the carbohydrate, crude protein and magnesium contents of the dried fermented product (ogi powder). Various combinations of all the levels of the two process conditions did not cause the value of the carbohydrate, crude fibre, crude protein, fat, vitamin C and magnesium content to be higher than 83.5%, 0.6%, 3.2%, 1.2%, 3.0%, and 3.85 mg/100g respectively.Item Modeling and Optimization of Drying Rate and Quality Parameters of Dried Osmo-Pretreated Green Bell Pepper (Capsicum annuum)(Faculty Physical Sciences and Faculty of Life Sciences, University of Ilorin, Nigeria., 2016) Odewole, MM; Ajala, EO; Obajemihi, OI; Adeyinka-Ajiboye, O; Oyeniyi, SKA study on modeling and optimization of osmotic dehydration and drying of green bell pepper was carried out. Five levels of osmotic process durations (60 min, 90 min, 120 min, 150 min and 180 min) and five levels of osmotic solution concentrations (5% (w/w), 10% (w/w), 15% (w/w), 20% (w/w) and 25% (w/w) as input parameters were used. Design Expert 8.0.3 version was used to design the experiment in order to get all possible combinations of durations and concentrations. After pretreating all samples of fresh green pepper in hypertonic osmotic solution concentrations of NaCl for the required durations, they were all dried at 50˚C in a fabricated cabinet dryer. The following output parameters were modeled and optimized with Design Expert 8.0.3 version: drying rate, vitamin C, crude protein, crude fibre, fat, ash content, water loss, solid gain, shrinkage and rehydration ratio. Ten (10) model equations, one for each of the output parameters were developed, and checked for adequacy and validity. All developed model equations were found to present functional relationships between input and output parameters. Hence, all developed model equations can be used as reliable tools for estimating, predicting and conducting analysis of the process. Best optimized results were selected based on desirability (0 - 1). Drying rate (maximized), vitamin C (maximized), crude protein (maximized), crude fibre (maximized), fat (maximized), ash content (minimized), water loss (maximized), solid gain (maximized), shrinkage (minimized) and rehydration ratio (maximized) got desirability of 0.889, 1.00, 1.00, 1.00, 1.00, 1.00, 1.00, 0.85, 0.734 and 0.868 respectively.Item Optimization of Some Mineral Contents of Dried Osmo-Pretreated Green Bell Pepper (Capsicum annuum)(Faculty of Engineering, University of Maiduguri, Nigeria, 2016) Odewole, MM; Sunmonu, MO; Oyeniyi, SK; Adeyinka-Ajiboye, O; Ayodimeji, ZOA study to optimize three mineral contents (magnesium, potassium and manganese) of dried osmo-pretreated green bell pepper was done using Response Surface Methodology (RSM). Five levels of osmotic solution concentration (A) (5% (w/w),10% (w/w), 15% (w/w), 20% (w/w) and 25% (w/w)) of common salt and osmotic process durations (B) (60 min, 90 min, 120 min, 150 min and 180 min) were considered. After osmotic dehydration, all pre-treated and some control (unpre-treated) samples were dried at a constant temperature of 50˚C in a fabricated cabinet dryer. RSM under central composite design in Design Expert 8.0.3 computer software package was used to design the experiment, analyse data, optimize the process and present all results with 2-dimesional and 3-dimensional plots. From results obtained, optimized combinations were selected on the basis of their desirability values which were 0.931, 0.432 and 1.00 for magnesium, potassium and manganese respectively. From the desirability values on the response surface plots, the optimum (maximum) value of magnesium was found to be 29.18 mg/100g at osmotic process duration of 180 min and osmotic solution concentration of 25% (w/w); for potassium, the optimized value was 46.13 mg/100g at osmotic process duration of 60 min and osmotic solution concentration of 5% (w/w); while the optimized value for manganese was 10.96 mg/100g at osmotic process duration of 150 min and osmotic solution concentration of 15% (w/w). Dried pre-treated products had values closer to fresh samples than control (dried unpre-treated) samples for all the three mineral contents considered.