Browsing by Author "Sanusi, M.S."
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Item Development and Evaluation of Egg Processing Machine for Poached Eggs Production(2022-03-01) Adepoju, A.L.; Sanusi, M.S.; Ayoade, A.A.; Babajide, C.O.; Raji, R.; Akpenpuun, T.D.This study was carried out to develop and evaluate an egg processing machine for poached eggs. The parts of the machine include the hopper, conveyor screw, the main housing, shell outlet, liquid egg outlet, motor, belt, pulley and cooking section. Materials for construction of the machine were carefully selected by balancing availability, durability, resistance to corrosion, suitability for food contact application with cost. The machine was evaluated in terms of throughput and material capacities and the values obtained were 301.14 kg/h and 548.4 kg/h respectively. Proximate compositions of the raw and poached eggs were 0.655%, 10.751%, 6.722% and 0.569%, 9.849%, 6.344% for ash, protein and fat contents respectively. It can be deduced that there was no reduction in the quality of the poached eggs as compared to the raw eggs.Item DEVELOPMENT OF A DOUGH KNEADING MACHINE WITH THREE DIFFERENT DETACHABLE BEATERS(2021-01-01) Sunmonu, M.O.; Sanusi, M.S.; Hussein, J. B.; Anjorin, I.B.; Abodunrin, T.; Adeleke, O. J.Dough kneading is an essential operation which enhances the development of gluten that gives bread its structure. Manual dough kneading is laborious, energy-sapping and time consuming, even at a small-scale level of production. This study focused on the development of dough kneading machine and evaluation of the effects of beaters type (elbow, flat and wired) on the physical qualities of bread. The kneader performance was evaluated based on kneading time, kneading efficiency and kneading capacity. The physical properties of the bread in terms of volume, bulk density and weight loss for each beater was measured and analysed statistically at p<0.05. The result shows that kneading time varied significantly based on beater type. Optimum kneading time was achieved at 20 min, 27 min and 35 min for elbow, flat and wired beaters respectively. The optimum kneading efficiency and capacity were found to be 90.13% and 18 kg/h while using elbow beater. From the product evaluation, the beater type had no significant effect at p<0.05 on the volume, bulk density and weight loss of the bread produced using the developed dough kneader. The developed dough kneading machine was efficient for the production of bread when using the elbow beaterItem Influence of Oscillatory Motion of a Rice Dehydrator on Energy Consumption and Milling Quality of Rice(2023-03-01) Sanusi, M.S.; Alasi, S.O; TaThis study aimed to evaluate the influence of the oscillatory motion of a rice dehydrator on drying time, drying rate, electrical energy consumption, specific energy consumption, milling quality (broken milled rice, head milled rice and milling recovery) of rice varieties of FARO 62, FARO 15, and FARO 60. The dehydrator was designed to operate either in a stationary or oscillatory motion. The dehydrator motion influences the drying time, drying rate, electrical energy and specific energy consumption and milling quality regardless of the rice variety. The drying time of the rice varieties ranged from 125 to 290 mins, drying rate (2.897 to 6.72 kgH2O/kg solids h), electrical energy consumption (15.43 to 35.46 MJ), specific energy consumption (5.25 to 11.20 MJ/kg), milling recovery (67.58 to 73.97%), head milled rice (60.47 to 69.10%) and broken milled rice (1.62 to 9.46%), respectively. The oscillatory motion of the dehydrator aided a shorter drying time, faster drying rate, less electrical energy consumption and specific energy consumption, and desirable milling quality. The study concluded that the adoption of oscillatory motion during drying would aid in energy conservation and in the production of quality milled rice.