Browsing by Author "Odewole, MM"

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    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, SK
    A 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.
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    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, RO
    Osmotic 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.
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    Computational Fluid Dynamics (CFD) Simulation of Hot Air Flow Pattern in Cabinet Drying of Osmo-Pretreated Green Bell Pepper
    (Federal University of Technology Minna, Nigeria, 2017) Odewole, MM; Sunmonu, MO; Oyeniyi, SK; Adesoye, OA
    Computational Fluid Dynamics simulation of air flow distribution, air velocity and pressure field pattern as it will affect moisture transient in a cabinet tray dryer is performed using SolidWorks Flow Simulation (SWFS) 2014 SP 4.0 program. The model used for the drying process in this experiment was designed with Solid Works 2014 SP4.0 while the simulation was performed using SWFS 2014 program using the standard turbulence Intensity-Length model in steady-state regime. The effects of the model were used to analyze the flow parameters and it was observed that fluid density vary along the distance of travel. The average air temperature gotten in the process of the Computational Fluid Dynamics (CFD) simulation was in agreement with the experimental preset temperature for drying green bell pepper with an error of 0.02 %. The dryer model describes the transfer process and flow field pattern of air in the drying chamber and predicts the instantaneous temperature, air velocity, pressure field pattern at any location of the dryer with emphasis on the drying trays. The R-squared values of drying parameters as they vary with distance of travel along the trays were presented in order to know the relationship of these parameters with the dryer setup.
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    Design and Development of a Livestock Feed Mixer with Spring-Controlled Packaging Unit
    (Trans Tech Publications, Switzerland, 2013) Olaniyan, AM; Odewole, MM
    A vertical livestock feed mixer with spring-controlled packaging unit was designed, constructed and tested. This design had in focus a weighing and gauging mechanism which made possible a semi-automatic packaging in conjunction with feed mixing and discharge operations. The main components of the machine included a double-wall cylindrical mixing chamber consisting of recycling gate, discharge gate, evacuating gate, window and screw conveyor inside an inner cylinder. The packaging mechanism is attached to the discharge gate and the base of the frame with the frame serving as the structural support for the machine and its components. The main design parameters included screw conveyor features such as helix angle, fill ratio, normal pressure due to bulk load on screw shaft, axial force per pitch, total screw torque, capacity and power requirements of the screw conveyor. The design concept of the packaging mechanism involved determination of free length of spring, total active length, pitch of spring, spring index, stiffness of spring, maximum shear stress and total spring rate. In a hitch-free operation, the feed ingredients are scooped and moved upward by the rotary movement of the screw conveyor and then sprayed back into the smaller cylinder without passing through the inner tube. A preliminary testing was carried out on the machine to determine the actual discharge rate and hence the performance of the packaging mechanism. Results revealed that an average discharge rate of 0.356 kg/s was obtained. Powered by a 2 hp single phase electric motor, the machine has a mixing capacity of 4.124 metre cubic per hour with a production cost of $470.
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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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    Design, construction and performance evaluation of a mini-scale batch reactor for biodiesel production: A case study of shea butter
    (Prince of Songla University, Thailand, 2018) Ajala, EO; Aberuagba, F; Olaniyan, AM; Ajala, MA; Sunmonu, MO; Odewole, MM
    This study developed a mini-scale batch reactor after evaluating the kinetics of biodiesel production. The reactor was evaluated for its performance by two-stage and one-pot syntheses methods using shea butter. The biodiesel produced was characterized and compared with the ASTM standards for biodiesel and diesel. The reactor was designed for 6.5 L total and 4.5 L working volume; the power rating and power delivery were 2.0 and 1.5 hp, respectively. The operating conditions for the reactor to attain its highest yields of 91.01% and 76.67% with the two alternative methods had 800 rpm agitation speed and 40oC temperature. The reactor achieved the design objective of better than 90% biodiesel yield with the two-stage method only. The biodiesel quality satisfied the ASTM standards. Therefore, the reactor could be scaled up for industrial production of biodiesel.
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    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, OA
    Some 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.
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    Determination of Selected Thermal Properties of Pumpkin (Cucurbita Pepo) Seeds
    (2021) Sunmonu, MO; Odewole, MM; Adeyinka, OA; Sanusi, MS; Musa, SO
    In this study, some selected thermal properties (specific heat, thermal conductivity and thermal diffusivity) in the moisture content range of 5.0-5.6% or green and 4.80 – 5.20% for white varieties of pumpkin seeds were determined. The specific heat was measured using mixture method while the thermal conductivity was measured by transient technique using the heat line source. The green pumpkin seed has average moisture content of 5.2% higher than moisture content of white pumpkin seed of average 4.8%. The average specific heat values of green pumpkin seed are 6.171kJ/kgK and white pumpkin seed 4.327kJ/kgK. The thermal conductivity values for white pumpkin seed ranged from 0.074 to 0.288 W/m°C while that for green pumpkin seed ranged from 0.079 to 0.433 W/m°C. The thermal diffusivity values for green pumpkin ranged from 0.0011 to 0.06 m2/s while that for white pumpkin seed ranged from 0.01 to 0.06 m2/s. It was concluded that the higher the moisture content (5.2%) the higher the value of specific heat of seed (6.171kJ/kgK). It can also be concluded that the thermal conductivity (0.079 to 0.433 W/m°C) value is higher with high moisture content (5.2%).
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    Determination of Some Mechanical Properties of Almond Seed Related to the Design of Food Processing Machines
    (Faculty of Engineering and Technology, University of Ilorin, Nigeria, 2015) Sunmonu, MO; Iyanda, MO; Odewole, MM; Moshood, AN
    In this study, some selected mechanical properties of red and white varieties of Almond seeds grown in Nigeria were determined using Testometric M500 – 100AT machine. The fracture force, compressive strength, deformation at yield for red varieties were 2679.40 ± 580.29 N, 408.70 ± 41.90 N/mm2 and 7.03 ± 0.65 mm respectively. The values obtained for the white varieties were 2843.90 ± 330.22 N, 396.20 ± 49.40 N/mm2 , and 7.27 ± 0.46 mm. The determined engineering properties are vital for the design of postharvest handling and processing systems for Almond seeds as statistical test showed that there are significant differences (at 5% level) between the engineering properties of the two seeds studied.
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    Determination of Some Mechanical Properties of Ugu Seed (Telfairia occidentalis) in Relation to the Design of Cracking Machine.
    (Wollega University, Ethiopia, 2015) Odewole, MM; Adesoye, OA; Shadare, OA
    Ugu (Telfairia occidentalis) seeds contain valuable Before the oil can be extracted, it has to pass through some processes like depoding, size reduction, cracking etc. The parameters needed in form of seed to design and construct the processing, storage and handling equipment are not readily available. Therefore, this study was done to determine the following mechanical properties; force at break, energy to break, strain at varieties of seeds (NHTo-1, NHTo-2 and NHTo Research (NIHORT) Institute Ibadan, Nigeria were used. 50 samples from each variety were selected at moisture content 67.734% (wb) and use (Testometric M500-100AT, 100kN) was used to determine all the mechanical properties. Result showed that the range of mean values at different orientations of diameters were as stated in the brackets: on the major diameter, for 224.857±129.892N); energy at break (0.097±0.044Nm to 0.526± (2.209±0.841% to 11.079±6.672%) and stress at break (0.133± 0.837 N/mm²). On the intermediate diameter, th to 2043.857±1050,785 N), the energy at break was (0.520±0.054 Nm to 2.604± Nm), the strain at break was (3.739 ±1.345% to 35.069± (0.225±0.111 N/mm² to 2.040±0.964 N/mm²). On the minor diameter, t was (53.500± 47.964 N to 363.857±107.606 Nm to 1.040 ± 0.548 Nm), the strain at break was (1.909± the stress at break was (0.412±0.421 N/mm gave the best crack and did least damage to the kernel on the minor diameter with the mean values of force at break of 53.500±47.964 N.
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    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, JJ
    In 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.
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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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    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, AT
    A 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.
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    Development and Performance Evaluation of Fluted Pumpkin Seed Dehulling Machine
    (Faculty of Engineering, University of Maiduguri, Nigeria, 2015) Odewole, MM; Adesoye, OA; Oyeniyi, SK; Isiaka, AO
    A machine for dehulling fluted pumpkin seed (Telfairia occidentalis) was developed. The main objective of developing the machine was to provide a better substitute to traditional methods of dehulling the seed which contains edible oil of high medicinal and nutritional values. Traditional methods are full of drudgery, slow, injury prone and would lead to low and poor outputs in terms of quantity and quality of dehulled products. The machine is made of five major parts: the feed hopper (for holding the seeds to be dehulled before getting into the dehulling chamber), dehulling chamber (the part of the machine that impacts forces on seeds thereby causing fractures and opening of seeds coats for the delivery of the oily kernels), discharge unit (exit for oily kernels and seed coats afterdehulling), the frame (for structural support and stability of all parts of the machine) and electric motor (power source of the machine). The development process involved design of major components (shaft diameter (20 mm), machine velocity (7.59 m/s), power requirement (3hp single phase electric motor) and structural support of mild steel angle iron), selection of construction materials and fabrication. ANSYS R14.5 machine design computer software was used to design the shaft and structural support; while other components were designed with conventional design method of using design equations. The machine works on the principle of centrifugal and impact forces. Performance evaluation was carried out after fabrication and 87.26%, 2.83g/s, 8.9% and 3.84%were obtained for dehulling efficiency, throughput capacity, percentage partially dehulled and percentage undehulled respectively.
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    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, Mikail
    A 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.
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    Development of Instrumentation System for a Laboratory Model Food Product Dryer
    (Faculty of Engineering, Federal University Oye-Ekiti, Ekiti, State, Nigeria., 2020) Ajiboye, AT; Yusuf, AO; Odewole, MM
    To achieve optimal dryer performance, the process parameters required for both the optimization and control of the drying process must be made available via the instrumentation system. A few works have been reported on the development of instrumentation systems for handling drying system parameters. Out of which, some are deficient in the number of drying process parameters that can be handled, while others are unreliable and inaccurate. Therefore, there is the need to develop a microcontroller-based instrumentation system that can monitor, measure, control, display and store the main drying process parameters and sample weight with a high degree of reliability and accuracy. In this study, the sensors were selected based on system specifications and interfaced with the microcontroller. The codes for controlling, logging and displaying of drying parameters were developed and installed on the microcontroller. When tested at steady-state conditions, the system yielded satisfactory results with maximum control and detection errors being 2.0% and 1.8% for the temperature and sample weight, respectively. The developed system can be used for efficient computation of both the dry and wet basis sample moisture content values and also detect the set sample weight.
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    Development of U-Channel Screw Jack for Vegetable Oil Extraction
    (Faculty of Engineering, University of Nigeria, Nsukka, 2017) Odewole, MM; Sunmonu, MO; Oyeniyi, SK; Adesoye, OA; Ikubanni, PP
    A U-channel screw jack for extracting vegetable oil was developed through design (with Solid works–Computer Aided Design (CAD)) and fabrication processes. A factorial experiment in a Randomized Complete Block Design (RCBD) was used to investigate the effect of heating temperature (50, 60 and 70°C) and heating time (5 and 10 min) on the performance of the machine in terms of oil yield, extraction efficiency and extraction loss with groundnut as the feedstock. Results of the machine design for some of the machine components gave the following values: U-channel structural frame made of mild steel (80 x 160 x 650 mm), compression cap ( 70 mm) and heater band(3.5kW). Also, the performance evaluation of the machine showed that increase in heating temperature (50 to 70°C) and heating time (5 to 10 min) did not cause the oil yield, extraction efficiency and extraction loss to increase beyond 30%, 48% and 15% respectively. Generally, decrease in oil yield, extraction efficiency and extraction loss occurred at the heating temperature of 70oC irrespective of the heating time. For future works, other machine and feedstock factors should be incorporated into the performance evaluation process. Also, automation of the machine is recommended.
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    Effect of extracting methods on micro-organisms characterization in orange juice
    (Agricultural Biosystems Engineering International: CIGR, 2021) Sunmonu, MO; Odewole, MM; Sanusi, MS; Ajala, OE; Oyedeji, HF
    The objective of this experiment was to evaluate the micro-organisms count in the raw and processed orange fruits using the Pour Plate Method and the Spread Plate Method. The study objective was to extract the juice from fresh orange juice using a Juice extractor, to determine the microbial count of orange juice and orange fruit, and to identify and characterize the different microbes present in the raw orange and processed fruit (juice) using different methods. In this study, different samples of orange fruits/juice were analyzed using Pour Plate Method (PPM) and Spread Plate Method (SPM). Samples analyzed include Raw orange Fruit (RF) serving as control, Manually Extracted orange Juice (MEJ), Machine Extracted orange Juice (MAEJ), Pasteurized Machine Extracted orange Juice at 85oC (PMAEJ, 85oC) and Refrigerated Machine Extracted orange Juice at 4oC (RMAEJ, 4oC).The micro-organisms count considered include Total Heterotrophic Plate Count (THPC), Total Coliform Count (TCC), Total Faecal Coliform Count (TFCC), and Fungal Count (FC). A total of 15 micro-organisms were identified which were Aeromonashydrophila, Bacillussubtilis,Micrococcussp., Staphylococcus aureus, Staphylococcusepidermis,Listeriasp.,Lactobacillus fermenti, Providenciasp., Klebsiellapneumonia, Enterobacteraerogenes, Sacchoronyeescereoisioe, Penicillium sp., Aspergillusniger, Rhizopusstolonifer,and Nucorracemosus. In all the samples, SPM was able to isolate more micro-organisms than PPM. Raw oranges showed high number of microbial load than any of the four samples while pasteurized orange juice showed the least number of microbial loads. Generally, for all the samples, the THPC ranges from 1.81 x 104 to 0.16 x 104cfumL-1, TCC ranges from 0.23 x 103 to 0.00 x 103cfumL-1, FCC ranges from 0.00 x 101 to 0.00 x 101cfumL-1, and FC ranges from 0.90 x 104 to 0.00 x 104cfu mL-1for Pour Plate method. While for spread plate method, THPC ranges from 1.83 x 104 to 1.80 x 104cfumL-1, TCC ranges from 0.29 x 103 to 0.00 x 103cfumL-1, FCC ranges from 0.00 x 101 to 0.00 x 101cfumL-1, and FC ranges from 1.00 x 104 to 0.00 x 104cfumL-1.From the two methods used in isolating micro-organisms, it can be recommended that the spread plate method is a more reliable method than the pour plate method in evaluating micro-organisms as it was able to isolate more micro-organisms in all the samples than pour plate method.
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    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, MT
    The 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.
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    Effect of Osmotic Dehydration Pretreatment and Drying Temperature on Drying Rate and Quality of Mango Chips
    (Nigerian Institution of Agricultural Engineers (NIAE): A Division of the Nigerian Society of Engineers (NSE), 2014) Odewole, MM; Olaniyan, AM; Olalekan, LO
    Osmotic dehydration pretreatment combined with further drying have been considered of processing fruits and vegetables as it as it improves their organoleptic properties and make them safe for storage. In this study, a 3 squared factorial experiment in a Randomized Complete Block Design was used to investigate the effect of osmotic solution concentration (45% w/w, 55% w/w and 65% w/w), osmotic process duration (30 min, 60 min and 90 min) and drying temperature (60, 70 and 80 deg C) on drying rate and quality of dried mango chips. Results revealed that osmotic dehydration pretreatments had significant effect on the drying rate and quality of dried mango chips at P < or =0.05. Osmotic concentration reduced loss of quality (vitamins A and C) with the mean value not dropping below 6.461 mg/100 g and 80.661 mg/100g respectively. However, osmotic process duration and drying temperature increased the drying rate and reduced the drying time. The drying rate however did not drop below 0.416 g/hr. Further studies can be carried out on optimization in order the best process conditions suitable for this work.