Browsing by Author "Sodiq Ayinde Olaleye"
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Item Designing of a gasoline food-grade magnetic hammer mill(AgricEngInt: CIGR Journal, 2022-12-24) Mayowa Saheed Sanusi; Musilu Olushola Sunmonu; Michael Mayokun Odewole; Obafemi Ibitoye Obajemihi; Abiola Lydia Adepoju; Sodiq Ayinde OlaleyeThis study aimed to design and fabricate a laboratory-scale gasoline food-grade magnetic hammer mill and to estimate the milling efficiency, milling yield, milling time, energy consumption, and energy intensity of some selected food materials (soybean, rice, and cassava flakes). The hopper, shaft, sieve, and hammers of the gasoline food-grade magnetic hammer mill are made of stainless steel and the structural base is made of mild steel. Cassava flakes had the highest milling yield (940 g), lowest energy consumption (0.94 MJ), energy intensity (0.94 MJ kg-1), and the highest milling efficiency (94%) while soybean had the longest milling time (5.86 min). The cost of designing the gasoline foodgrade magnetic hammer mill was estimated at $360. The designed gasoline food-grade magnetic hammer mill could be adopted for milling different food materials but its performance varies based on the food material. This hammer mill also serves as an alternative to the conventional electrically powered hammer mill with a special feature of trapping metallic object from food materials.Item Evaluation of rice milling quality and energy requirement via a developed vibratory rice grader(Algerian Journal of Engineering and Technology, 2022-12-28) Mayowa Saheed Sanusi; Musiliu Olushola Sunmonu; Jelili Babatunde Hussein; Sodiq Ayinde Olaleye; Ifeoluwa Benjamin Adedeji; Ganiyu Oluwaseyi Hamzat; Israel Tomiwa PopoolaIn one of the approaches used in processing rice, rice is usually parboiled before milling operation and grading is one of the milling operations required to classify rice into different grades of importance viz. the head and broken rice. In this study, a vibratory rice grader was developed. The effect of processing conditions on the milling quality (milling recovery, head milled rice and broken rice), grading time, energy requirement and energy intensity were evaluated. Taguchi experimental design (L933) was used to interact the soaking time (4 – 6 h), steaming time (30 – 40 mins) and rice variety (FARO 15, FARO 60 and FARO 62). Standard equations were used to evaluate the effect of processing conditions on the milling quality, energy requirement and energy intensity. Milling recovery ranged from 53% to 70%, head milled rice (41% - 67%), broken milled rice (3% - 12%), grading time (4.4 – 5.8 mins), energy requirement (2.632 MJ to 2.649 MJ) and energy intensity (1.20 – 1.58 MJ/kg). An increase in soaking time and steaming time increased the grading time, milling recovery, head milled rice, energy requirement and energy intensity but reduced the broken milled rice. The estimated cost of the developed vibratory rice grader was $151. This study provides valuable information on a simple way of designing and developing a rice grader that could be adopted for grading rice into whole rice or head rice and broken rice.