Browsing by Author "Falua, KJ"

Now showing 1 - 7 of 7
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    Design of a Varying Die-Plate Fish Feed Pelletizer and Performance Evaluation Using a Non-Conventional Feed Sources
    (King Mongkut University of Technology, North Bangkok, Thailand, 2018) Sunmonu, MO; Odewole, MM; Falua, KJ
    An electrically-operated fish feed pelletizer was designed, fabricated and tested. The machine was incorporated with an easily detachable die plates capable of extruding different sized feed. Performance evaluation pf the machine was carried out using a non-conventional feed resources of fermented citrus and plantain peels each formulated with fish feed constituents such as fish oil and groundnut cake prepared at a moisture content of 20% wet basis. The performance indices considered in the evaluation of the pelletizer were pelleting efficiency, percentage recovery and percentage of unpelleted feed. Results obtained when 250 g of formulated feed was introduced into the pelletizer showed an higher pelleting efficiency (91.50%), percentage recovery (73.20%) and a lower percentage of unpelleted feed (26.81%) when die palte having screen size of 5 mm holes was used. Evaluation using die plate having 3 mm holes showed that the average values of pelleting efficiency, percentage recovery, and percentage unpelleted feed were 82.09, 65.67 and 35.73% respectively. Statistical analysis of the performance indices with respect to 3 mm and 5 mm die sizes showed that performance indices had significant difference on formulated feed having fermented citrus peel while not statistically significant for feed formulated with fermented plantain peel at P < 0.05.
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    Development and Performance Evaluation of A Manually Operated Multipurpose Fruit Juice Extractor
    (Faculty of Engineering, Federal University Oye-Ekiti, Nigeria, 2018) Odewole, MM; Falua, KJ; Adebisi, SO; Abdullahi, KO
    A simply and manually-operated multipurpose fruit juice extractor was designed, constructed and its performance was evaluated in terms of juice yield, extraction efficiency, juice content, extraction loss and extraction capacity. The machine has two major parts which are: the extraction chamber and the structural frame. The extraction chamber is made of stainless steel and consists of a turning handle (24.5 x 400mm), screw rod (32 x 620 mm), compression plate (100 mm), perforated inner cylinder (115 x 180 mm), non-perforated outer cylinder (120 x 180 mm) and discharge pipe. The structural frame (350 mm x 415 mm x 60 mm) is made of mild steel of U-channel section. The machine basically works on the principle of transmission of compressive force to rupture the juice cells of the fruit for the liberation of juice. Sweet orange, watermelon, red apple, green apple, pineapple, lime, lemon and grape were used for the performance evaluation process. Results obtained showed that pineapple had the highest values of juice yield (68.74%),juice content (66.40%),extraction capacity (92.85 g/min) and extraction efficiency (82.99%) while sweet orange and lime had the lowest extraction loss and extraction capacity of 1.67% and 29.81 (g/min) respectively.
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    Energy and exergy analyses of convective drying of green bell pepper in a cabinet tray dryer
    (Agricultural Biosystems Engineering International: CIGR, 2020) Odewole, MM; Ikubanni, PP; Falua, KJ; Oyeniyi, SK
    This paper presents Computational Fluid Dynamics (CFD) in the drying process of green bell pepper in a cabinet tray dryer using three drying temperatures (50 °C, 55 °C and 60 °C). Engineering simulation software ANSYS 14.5 was used to simulate the model of the dryer in 2 Dimensional (2D). The ANSYS Design Modeler modeled the 2D representation of the dryer and ANSYS ICEM was used for mesh analysis. Thereafter, the derived data from the simulation was used in the calculation of the energy and exergy analyses of the dryer based on the thermal efficiency with respect to the varied drying temperatures in order to assess the performance of the system in terms of energy utilization (EU), energy utilization ratio (EUR), energy efficiency, exergy inflow and outflow, exergy loss and exergetic efficiency. The results indicated that EU and EUR decreased from 0.02401 to 0.01975 J s-1 and 0.01441 to 0.00299 respectively as the drying air temperature increased from 50 to 60 °C. Energy efficiency decreased from 0.196% to 0.115%. Exergetic efficiency increased with increase in drying air temperature from 0.9903% to 0.9928%. Model equations that could be used to express the energy and exergy parameters as a function of drying temperature were established from this study.
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    Influence of Sun and Oven Drying Methods on the Proximate, Phytochemical and Vitamin C Composition of Fermented African Locust Beans (Parkia biglobosa) Powder
    (2022) Adepoju, Abiola Lydia; Falua, KJ; Badmus, AO; Bolarinwa, MO
    This research was carried out to determine some of the nutritional compositions of dried fermented African locust beans powder. Fermented locust bean is generally prone to deterioration and therefore adequate preservation methods are essential to obtain bean powder of good quality. In this study, two drying methods (sun and oven drying) were used to produce fermented dried locust bean which was later milled into powder. The oven-drying experiments were conducted for two air drying temperatures, 45oC and 55oC. The rate of moisture removal was determined by the weight loss which was measured at a 1-hour interval until a constant weight was reached. Proximate, phytochemical and vitamin C contents of the dried powder were analysed and the results showed that oven-dried (55oC) locust bean sample has the lowest moisture content of 4.70% when compared to other samples. However, oven-dried locust bean sample at 45oC had higher values of protein and Vitamin C of 37.05% and 3.03 mg/g respectively. It can be concluded from this study that oven-dried African locust beans powder samples generally retained the nutritional compositions studied better than sun dried samples.
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    Modeling and Optimization of Rehydration Percentage of Magnetic Field Pretreated Sweet Pepper and Fluted Pumpkin Leaf
    (University of Benin, Nigeria, 2020) Odewole, MM; Falua, KJ; Oyelere, PG; Johnson, AA
    This study focused on the effect of magnetic field pretreatment on rehydration percentage of sweet pepper (Capsicum annum) and fluted pumpkin leaf (Telfaria occidentalis). Three types of magnetic field (static, alternating and pulsed) of strength range of 5-30 mT was generated using a magnetic field (MF) device. Sweet pepper (SP) and fluted pumpkin leaf (FPL) used for the study was pretreated for a duration of 5-25 minutes. Fresh and blanched SP and FPL samples were used as control and all samples were oven-dried at 50 ℃. Results revealed that sweet pepper pretreated under AMF-6 (14 mT and 5 min) and PMF-6 (19 mT and 10 min) had the highest and lowest rehydration percentages of 80.52% and 62.69% respectively compared to blanched and fresh samples with rehydration percentages of 73.12% and 65.25%. For fluted pumpkin leaf, the highest (77.78%) and lowest (60.00%) rehydration percentages were obtained at PMF-7 (24.5 mT and 15 min) and SMF-6 (19 mT and 10 min) respectively compared to blanched and fresh samples with rehydration percentages of 64.29% and 66.67% respectively. Model equations developed showed that R2 and R2 adj values are in the range from 86% to 100% for both SP and FPL while the adequate precision (AP) was greater than 4. The best optimized conditions for SP and FPL are AMF (5.56 mT and 25 min) and AMF (10.42 mT and 9.96 min) respectively. MF pretreatment (a non-thermal) method enhances rehydration percentage of SP and FPL than blanching (thermal) method.
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    MODELLING OF THIN-LAYER DRYING OF OSMO-PRETREATED RED BELL PEPPER
    (Universitas Agriculturae Nitriae, Nitra, Slovaca, 2021) Odewole, MM; Falua, KJ
    The paper observes a thin-layer drying behaviour of red bell pepper. The red bell pepper (192 samples) was pretreated in osmotic solution of salt of concentrations 5–20% (w/w) at osmotic solution temperatures (30–60 °C) and osmotic process durations (30–120 min) and dried at 60 °C in a locally fabricated convective dryer after preformation of osmotic dehydration pretreatment process. Experimental moisture content values obtained from the drying process were converted to moisture ratios. Seven existing thin-layer drying model equations were used for model equation fitting. The predicted and experimental (observed) moisture ratios were analysed statistically. The statistical indices and rules used to judge and select the model equation that would best describe the process were the highest values of coefficient of determination (R2); the lowest values of chi-square (χ2), root mean square error (RMSE), and sum of squares error (SSE). Results showed that the two-term exponential model equation best described the drying behaviour of osmo-pretreated red bell pepper. The ranges of statistical indices of selected two-term exponential model equation are: R2 (0.9389–0.9751), χ2 (0.0642–0.1503), RMSE (0.2032–0.1668), and SSE (0.6424–1.5027).
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    Nutritional Analysis of Cheese made from A Developed Cheese Making Machine
    (Faculty of Engineering and Technology, Bayero University, Kano State, Nigeria., 2018) Odewole, MM; Sunmonu, MO; Falua, KJ; Aina, SO
    This study focused on the evaluation of the nutritional compositions of cheese produced from a developed cheese-making machine. The electrically-powered cheese making machine was capable of reducing the drudgery, extended time and unhygienic characteristics of the traditional/local method of cheese production among medium and small scale cheese producers. The major components of the machine were the main frame, cheese processing and compression chambers. The processing chamber consists of the heating component, temperature regulator and a manually-driven stirrer. The compression chamber consists of a stirring rod and a perforated screen made of stainless steel. The performance evaluation of the machine was carried out using raw milk obtained from cow, and the lemon juice as coagulant. The results revealed that after coagulation, the machine produced a soft cheese with an average cheese formation time of 7.19 minutes, whereas, the local method used to take up to 20 minutes. The nutritional values of the cheese were analyzed and results showed an average value of fat (13.98%), crude protein (12.72%), carbohydrate (22.82%), moisture (50.03%), ash (0.91%), calcium (43.20mg/100g) and potassium (55.43 mg/100g). The nutritional values of the cheese produced with the machine and a locally produced cheese were compared and the results showed that values of fat, protein and carbohydrate, potassium and calcium of the machine produced cheese increased by 9.01%, 21.34%, 20.68%, 32.55% and 8.31% respectively. However, from positive perspective, the moisture and ash contents decreased by 14.52% and 9.90% respectively. The test of significance showed that there were significant differences in the values obtained at P<0.05 except for fat (0.059) and ash (0.217).