Browsing by Author "Oyeniyi, SK"

Now showing 1 - 8 of 8
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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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    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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    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 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 Process Conditions on the Physico-Chemical Properties of Groundnut Oil Extracted with a Vertical Screw Jack
    (Valahia University of Targoviste, Romania, 2016) Odewole, MM; Oyeniyi, SK; Adesoye, EB
    The effect of two process conditions (temperature and heating time) on some physico-chemical properties (pH value, Free Fatty Acid (FFA), saponification value, acid value, refractive index and viscosity) of groundnut oil extracted with a vertical screw jack was investigated. The following equipment were used: a vertical screw jack, digital weighing balance (OHAUS CL Series, Model CL 201, China, accuracy: 0.1), stop watch (Nokia X2-01), and oil bottles and containers. Three levels of temperature (50oC, 60oC and 70oC) and two levels of heating time (5 min and 10 min) were used for processing the groundnut before oil extraction. The experimental design used was factorial experiment in a Randomized Completed Block Design (RCBD) with three replicates. A uniform experimental sample of 100 g per run of prepared groundnut seeds was used as feedstock for oil extraction operation. Samples of oil extracted were analysed for the physico-chemical properties with AOAC (2002) standard procedures. Results showed that the physicochemical properties of extracted oil decreased with increase in temperature from 50oC to 60oC and heating times but later increased at 70oC. The range of values of physico-chemical properties obtained were: 5.05-5.45 for pH value, 3.32-3.43 mgKOH/g for FFA, 1.87-1.95 mgKOH/g for saponification value, 6.65-6.85 mgKOH/g for acid value, 1.443-1.455 for refractive index and 1.44-1.45 cm/sec for viscosity.
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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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    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, SK
    A 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.
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    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, ZO
    A 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.