Browsing by Author "Ayodimeji, ZO"
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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 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.Item Post-Storage Qualities of Pre-Treated Dried Red Bell Pepper.(National University of Food Technologies (NUFT), Ukraine., 2015) Odewole, MM; Ayodimeji, ZO; Alabi, KPIntroduction: Fresh red bell pepper is highly perishable. Hence, it can be pre-treated and stored for shelf life extension. In the storage facility, stored products' nutrients may depreciate and may be subjected microbial activities. Materials and Methods: Glass ware desiccator, Lovibond colour reference standard (ISO 9002 AOCS tintometer, Pt-Co (Plantinum-Cobalt) colour 30 reference), incubator (Model no: DHG 1923A), measuring cylinders, conical flasks, pipette, burette, separating funnel, test tubes and petri dishes; and samples of pre-treated dried red bell pepper. Nutritional analysis and bacterial load determination of samples were done respectively in the laboratory. Statistical analysis of all data obtained was done. Results and Discussion: From the table of analysis of variance, only colour had all its input and their various interactions not significant at P < or = 5% while all inputs and their various interactions had significant effect on Vitamin C. The results also showed that the percentage drop in the values of vitamins A and C before and after storage at various levels of process conditions were 53.10% and 53.40% respectively. The bacteria load was not above 6 X 10^6 cfu/ml which is within the accepted range (10^7 cfu/ml and 10^8 cfu/ml) for read-to-eat vegetables. There was also a better retention of colour (deep yellow) in the stored pre-treated dried samples well above untreated samples with deep brown colour. T-test done showed that there was significant difference between the amount of vitamins A and C before and after storage. All the above observations from the results could be due to various factors like environmental conditions and type of storage medium, nature fresh samples, during growth and at the time of harvest, and handling operations before, during and after processing and storage, processing conditions of samples before storage, duration of samples in storage medium and so on. Regression equations were developed for vitamins A and C, bacteria load and colour. Only vitamin A equation did not predict well. Conclusions. The stored pre-treated dried samples of red bell pepper were microbiologically and nutritionally safe for consumption after 20 months in storage. They also showed better colour (deep yellow). The regression equation developed can be used to predict vitamin C, bacteria load and colour.