Browsing by Author "Obajemihi, OI"
Now showing 1 - 4 of 4
Results Per Page
Sort Options
Item Development and Performance Evaluation of a Re-Circulatory Vegetable Moisturizer.(Faculty of Engineering, University of Maiduguri, Nigeria, 2016) Sunmonu, MO; Odewole, MM; Obajemihi, OI; Ayodeji, ATA re-circulatory vegetable moisturizer for preventing wilting in vegetables was developed and its performance evaluation carried out. Freshly harvested Amaranthus vegetables were used for the experiments. The temperature and relative humidity were monitored daily. The vitamin A of this produce was determined at intervals of two days for 9 days. The effects of the storage parameters (temperature and relative humidity) on the nutritional value of the produce were determined using statistical analysis of variance (ANOVA). Further analysis by Duncan’s New Multiple Range Test (DNMRT) was carried out to compare the means. The vegetable moisturizer was evaluated by comparing the change in nutritional (vitamin A) of Amaranthus vegetable with hand wetting system and no wetting condition. The results showed that the moisturizer had higher mean vitamin A content (4.93mg/100g)compared to the mean vitamin A content of the manual wetting (4.88mg/100g) and no wetting condition (4.57mg/100g). The sensory characteristics showed that the Moisturizer was more desirable when compared to the manual wetting and no wetting condition after nine days. It was concluded that the Moisturizer preserved the nutritional and sensory characteristics (texture and colour) better than the manual and no wetting condition as a result of lower temperature, higher relative humidity and better water draining of the Moisturizer.Item Development of Battery Operated Evaporative Cooling System for Storing Perishables(Association of Professional Engineers of Trinidad and Tobago, 2017) Sunmonu, MO; Odewole, MM; Obajemihi, OI; Akepenpuun, TD; Jimoh, MikailA study was conducted to develop a battery operated evaporative cooling structure for storing perishable fruits (pears). The structure consists of a cooling chamber made of aluminium which is inserted inside the galvanized steel interspaced with river bed sand of 7cm. The interspace soil is constantly wetted with water at room temperature to keep the soil moist condition. The other components attached are fan blades which are connected to 12 voltage battery and control by on and off switch to reduce temperature and increase relative humidity of air, electric wires and battery holder. The fan is designed in a way to suit the required operation. It consists of a stator (stationary part) and the rotor (rotary part). The fan blades are attached to the rotor which results in blowing of air due to electromagnetic induction. The capacity of the cooling chamber, amount of air moved in one revolution and fan pressure were 14,888,367mm3 ,95.5 rpm and 14.96N/m2, respectively. Freshly harvested but matured pears were used for the experiment. The temperature and relative humidity were monitored on daily bases. The mean temperature in the storage structure and ambient were 24.93°C and 31.14°C respectively, while the mean relative humidity in the ECS and ambient were 89.5% and 61.14% respectively. Results showed that the constructed evaporative cooling structure (ECS) was able to maintain store produce at the temperature close to room temperature.Item Extraction of Oil from Fluted Pumpkin Seed (Telfairia Occidentalis) by Solvent Extraction Method(Valahia University of Targoviste, Romania, 2015) Odewole, MM; Sunmonu, MO; Obajemihi, OI; Owolabi, TEFluted pumpkin seeds (Telfairia Occidentalis) contain valuable edible oil. A study of oil extraction from the seed was conducted using a 3 x 4 factorial experiment in a Randomized Complete Block Design (RCBD). Fluted pumpkin seed pods were procured from National Horticultural Research Institute (NIHORT), Ibadan, Nigeria. Some of the major equipment used were: laboratory test sieve (RO-TAP: ASTME11, AASHTOM92, HUMBOLDT, standard sieve) and digital weighing balance (OHAUS 3001, accuracy: 0.001).Three different solvents with four levels (100%, 80%, 60% and 40%) and three replicates were used. The solvent used were petroleum ether, n-hexane and methanol. AOAC (2002) standard was used for quality analysis of oil. Data obtained for oil yield, extraction efficiency, extraction loss, acid value, iodine value, saponification value, peroxide value, refractive index and viscosity were analyzed using (ANOVA) at (P ≤ 0.05). The values obtained for oil yield, extraction efficiency, extraction loss, acidic value, peroxide value, iodine value, saponification value, refractive index and viscosity at 100% levels were 16.446%, 79.9%, 2.857%, 3.16Mg/KOH/g, 0.84Meq/g, 103.2Mg/I/g, 154.2Mg/KOH/g, 1.4323, 1.88cm/s respectively for petroleum ether, 20.185%, 96.7%, 4.153%, 4.20Mg/KOH/g, 0.79Meq/g, 104.4Mg/I/g, 147.3Mg/KOH/g, 1.4235, 1.92cm/s for n-hexane and 8.994%, 43.8%, 2.571%, 14.10Mg/KOH/g, 0.90Meq/g, 92.6Mg/I/g, 87.4Mg/KOH/g, 1.3987, 1.60cm/s for methanol. The results obtained showed that all the solvents used performed better at 100% level; and the lower the level of solvents the lower the output parameters in terms of oil yield, extraction efficiency, extraction loss and oil qualities(acid value, iodine value, saponification value, peroxide value, refractive index and viscosity).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.