Browsing by Author "Sanusi, MS"

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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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    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.