Comparative Studies on Energy Requirements in Production of Condiment from Castor seeds (Ricinus communis) and Melon seeds (Citrullus vulgaris)
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Date
2016-07-11
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Publisher
Academia Journal of Food Research
Abstract
Energy requirements in production of condiments from castor seeds and melon seeds were estimated. This was targeted towards providing information that will enhance better strategies for controlling their energy usage during production operations. Data on energy inputs in each unit operation was obtained by direct measurement and fitted into standard equations. The mean total energy for processing 1 kg of raw castor oil seeds into condiment was estimated to be 300.30 ± 3.46 MJ, while the mean total energy for processing 1kg of raw melon seeds into condiment was 141.75 ± 1.16 MJ. Comparing the two production processes, boiling operation was identified as the most energy intensive operation during the conversion of melon seeds into condiment with energy value of 126 ± 3.46 MJ ≈ 88.89% and energy value of 252 ± 2.66 MJ ≈ 83.92% for castor oil seeds into condiment. Mashing and fermentation were identified as the least energy consuming operation with energy value of 0.13 ± 0.01 MJ ≈0.04% and 0.13 ± 0.01 MJ ≈ 0.09% respectively. Castor seeds required more energy than melon seeds in conversion to condiment.
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Keywords
Energy requirement, castor seeds, melon seeds, condiment.