Browsing by Author "Olaniyan, AM"
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Item Design and Development of a Livestock Feed Mixer with Spring-Controlled Packaging Unit(Trans Tech Publications, Switzerland, 2013) Olaniyan, AM; Odewole, MMA 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.Item 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, MMThis 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.Item 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, LOOsmotic 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.Item Effect of osmotic dehydration pretreatments on drying rate and post-drying quality attributes of red bell pepper (capsicum annuum)(Agricultural Biosystems Engineering International: CIGR, 2016) Odewole, MM; Olaniyan, AMBell pepper (capsicum annuum) is a common vegetable plant and the most popular world-wide and mildest member of capsicum family. It is very easy to cultivate but highly perishable because of its characteristic lower sugar and acidic contents. It lacks built-in protection mechanisms which makes it more vulnerable to deterioration and thus leading to rapid metabolic activities within its cells once harvested. As a result of the aforementioned, it usually experience high post-harvest losses in its season and becomes scarce and of low standard at off-season. This work was done to study the factors affecting the drying process of pre-treated red bell pepper; and also to investigate the effect of osmotic pr-etreatments(solution concentration, solution temperature and process duration) on the drying rate and quality attributes (vitamin C, vitamin A and ash content) of red bell pepper. A 43 factorial experiment in Randomized Complete Block Design (RCBD) was used. The factors taken into consideration were osmotic process duration (60 min-150 min), osmotic solution concentration 5% (w/w)-20% (w/w), and osmotic solution temperature (30°C-60°C), all at four levels and replicated three times. A drying temperature of 60˚C was used for all the pre-treated samples inside a temperature-controlled fabricated dryer. Results revealed that not all the osmotic dehydration pre-treatments showed significant effect on the drying rate at p≤0.05. Also, increase in osmotic dehydration pre-treatment conditions did not cause the average values of vitamin C, vitamin A and ash content to fall below 120 mg/100g, 1.40 mg/100g and 8.0% respectively. Further studies should be carried out on the storability, shrinkage and rehydration properties of dried samples, and modeling and optimization of the process.Item One-pot synthesis of biodiesel from high FFA shea butter in an optimisation study using response surface methodology(Taylor and Francis, 2017) Ajala, EO; Olaniyan, AM; Aberuagba, F; Ajala, MA; Odewole, MMOptimisation of biodiesel production from high free fatty acids (FFA) of 6.86% shea butter (SB) using a base catalyst, potassium hydroxide, was studied. Response surface methodology (RSM) was employed as a model for the optimisation of the process by varying temperature, agitation speed, mole ratio and catalyst loading in the range of 40–60 C, 200–1400 rpm, 8:1–12:1 (w/w) and 1–2% (w/w) respectively. The significance of the variables in both linear and nonlinear forms of the model was analysed by analysis of variance (ANOVA). The ANOVA results showed that the temperature, agitation speed, mole ratio and catalyst loading had a significant effect on the shea biodiesel yield with a p-value of < 0.0001 for each of the variables, adjusted R2 of 0.9517 and predicted R2 of 0.8625. The maximum %yield of shea biodiesel obtained was 90.83% at optimal operating temperature of 50 C, agitation speed of 800 rpm, mole ratio of 12:1 (w/w) and catalyst loading of 1% (w/w). This showed that the RSM optimised the one-pot synthesis of biodiesel from high FFA SB, an indication that it can be adopted successfully in the industry to maximise the yield of biodiesel from high FFA SB.Item Process Conditions Governing the Drying Rate of Tomato Powder Obtained from Foam-Mat Dried Tomato Paste(National University of Food Technologies (NUFT), Ukraine., 2015) Olaniyan, AM; Sunmonu, MO; Odewole, MM; Ige, OOIntroduction. One of the most effective ways of reducing postharvest losses in food materials is drying. However, prolonged time of drying has the tendency of reducing the quality characteristics of highly perishable produce like tomato. Materials and methods. Fresh tomato (“dan UTC” variety), foaming agent (egg white), foam stabilizer (Carboxyl Methyl Cellulose), digital scale (OHAUS 3001), laboratory air-oven (model MINO50–10G039), blender (400 W, model number FPO12A). Vitamin C and protein content were determined using AOAC (2002) standard. Results and discussion. Increase in the quantity of foaming agent (from 5 – 10 %) caused a decrease in drying rate from 20.63 g/h to 18.57 g/h, however, a further increase in foaming agent (10-15 %) caused the drying rate to increase from 18.57g/h to 20.63g/h. Increase in the percentage of foaming agent (5 % to15 %) led to a slight increase in the values of protein content (from 24.65% to 24.7889 %).Increase in the quantity of foaming agent did not cause the vitamin C content of the dried tomato powder to fall below 1.3 %, however, as the foaming agent increased, the vitamin C content showed a reduction in its values. Increase in the percentage of foam stabilizer (0.15 – 0.75 %) caused an increase in drying rate from 19.33 g/h to 20.62 g/h. The trend in drying rate was also noticed for protein content only that no significant effect in the mean values was noticed at 0.15% (24.69 %) and 0.45% (24.72 %) of foam stabilizer. For vitamin C content, all the mean values were between 1.4 % - 1.49% as the foam stabilizer increased from 0.15 to 0.75 %. Increase in whipping time (3 min to 7 min) caused a progressive increase drying rate (18.9411 g/h to 20.67 g/h) and protein content (24.71 % to 24.72%). However, the vitamin C content did not reduce below 1.4% with increase in whipping time. Conclusions. Increase in foaming agent (egg white), foam stabilizer (carboxyl methyl cellulose) caused the drying rate and protein content of the foam-mat dried tomato powder to increase to values not below 20 g/h and 24 % respectively. However, the mean vitamin C content reduced but was not less than 1.3 %.Item Process Modelling and Optimization of Osmotic Assisted Drying of Red Bell Pepper(Federal University of Technology Minna, Nigeria, 2017) Odewole, MM; Olaniyan, AMOsmotic dehydration (pretreatment) of red bell pepper in hypertonic salt (NaCl) solution and drying was studied. A 4 x 4 x 4 factorial experiment in a Randomized Complete Block Design (RCBD) for the pretreatment and pretreated samples later were dried in a fabricated laboratory dryer. Process variables considered were four levels of osmotic process duration (30, 60, 90 and 120 min), osmotic solution concentrations (5, 10, 15 and 20% w/w of sodium chloride) and osmotic solution temperature (30, 40, 50 and 60 deg. C) with each trial conducted in triplicated while a drying temperature of 60 deg.C was used throughout the experiment. Drying rate was estimated for all test runs while vitamin C, vitamin A, ash content, water loss and solid gain were estimated as quality parameters. Model equations were developed with Essential Regression (ESSREG) software package which related output parameters to process variables and validated. Results gave optimum drying rate (maximized), vitamin C (maximized), vitamin A (maximized), water loss (maximized), solid gain (maximized) and ash content (minimized) of 4.6 g/h, 152.82 mg/100g, 1.42 mg/100g, 0.24 g/g, 0.91 g/g and 8.04% respectively.