Browsing by Author "Aduba, JJ"
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Item Determination of Some Physical Properties of Almond Seed Related to the Design of Food Processing Machines(Faculty Physical Sciences and Faculty of Life Sciences, University of Ilorin, Nigeria., 2016) Sunmonu, MO; Iyanda, MO; Odewole, MM; Ajala, EO; Moshood, AN; Aduba, JJIn this study, some selected physical properties of two varieties of Almond seed (Red and White) grown in Nigeria were determined. The physical properties of Red Almond were Major Diameter (49.35±4.16mm), Intermediate Diameter (33.05±2.79mm), Minor Diameter (23.37±2.31mm), Weight (10.20±2.24g), Geometric mean diameter (33.59±2.41mm), Arithmetic mean Diameter (35.26±2.45mm), Surface Area (3564.6±524.1mm2 ), Sphericity (68.3±4.36%), Volume (0.5023±0.07cm3 ), Density (19.53±3.82g/cm3 ) while values of coefficient of static friction of 0.45±0.04, 0.40±0.06 and 0.52±0.06 were recorded for glass, metal and wood surface respectively in red almond. Also values of angle of internal friction of 24.12 ± 1.92, 21.93±3.00 and 27.50± 2.64 were recorded for glass, metal and wood surfaces in red almond. The properties of white Almond were: Major diameter (61.26±4.15mm), Intermediate diameter (29.61±3.05mm), Minor diameter (21.52±1.59mm), Weight (10.9±1.52g), Geometric mean diameter (33.86±2.09mm), Arithmetic mean diameter (37.47±2.13mm), Surface area (3616.10±453.7mm2 ), Sphericity (55.39±3.46%), Volume (0.51±0.06cm3 ), Density (22.33±3.48g/cm3 ) while values of coefficient of static friction of 0.41±0.06, 0.41±0.07 and 0.51±0.05 were recorded for glass, metal and wood surface respectively in white almond. Also values of angle of internal friction of 22.20± 2.76, 22.38 ±3.45 and 26.96± 2.23 were recorded for glass, metal and wood surfaces in white almond. Statistical test (independent t test) on the properties showed there were significant difference at 5% level between Red Almond and White Almond.These properties are also needed for analytical prediction of the drying behaviour of agricultural materials. These properties are also use to determine heat transfer in agricultural materials.Item Modeling of Mass Transfer Parameters of Osmosised Red Bell Pepper(Centrepoint Journal (Science Edition), University of Ilorin, Nigeria, 2015) Odewole, MM; Sunmonu, MO; Aduba, JJThe modeling of mass transfer parameters in terms of water loss and solid gain of osmosised red bell pepper was done. The osmotic dehydration factors considered were osmotic process duration (30 min, 60 min, 90 min and 120 min), osmotic solution concentration (5% (w/w), 10% (w/w), 15% (w/w) and 20% (w/w)) and osmotic solution temperature (30˚C, 40˚C, 50˚C and 60˚C). A 4 X 4 X 4 factorial experiment in a randomized complete block design was used with three replicates and the total runs were 192. The results of analysis of variance showed that all the process conditions were significant on water loss and solid gain at P ≤ 0.05. However, the values of water loss and solid gain did not drop below 0.11 g/g and 0.344 g/g respectively at all levels of process conditions considered under the Duncan’s New Multiple Range Test. Model equations were developed with Essential Regression Software package for water loss and solid gain. The equations were validated numerically and graphically, and were found to reliably describe the behaviour of the process beyond reasonable doubt.