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1. Analysis of drying kinetics and energy consumption of brine pretreated freshwater prawn fillets.

Author

Akpan, Godwin Edem, Aregbesola, Omotayo A., and Olagunju, Titilope M.

Subjects
RESPONSE surfaces (Statistics), MACROBRACHIUM, SHRIMPS, DRIED foods, FISH fillets
Abstract

This study examined the effect of various process factors on the drying of fresh water filleted prawns (Macrobrachium felicinum). The aim was to obtain data utilizing experimental and theoretical analysis that can be applied in equipment development and process optimization for drying seafood. Thus, pre‐treated prawns at different brine concentrations were dried at three isothermal conditions using a laboratory oven. The experimental moisture content data was changed to a moisture ratio and was employed to determine the drying attributes of the prawn. Drying condition optimality was explored more for model suitability using seven drying models in existence. Treatment of the prawns at a brine concentration of 2–6% affected the drying kinetics. The effective moisture diffusivity and activation energy for brine treatments ranged from 3.66 × 10−7 to 7.52 × 10−7 m2/s and 39.09 to 40.86 kJ/mol respectively while the specific energy required for the drying procedure varied from 44.52 to 76.34 kWh/kg after 9–14 h continuous drying at 50–70°C. Furthermore, the drying data's optimization demonstrated that the optimum temperature for drying filleted prawns in thin layers was 60.59°C with a brining concentration of 4.35%. The moisture ratio data fitted into semi‐theoretical and empirical model revealed that the Page model was the best model for samples pretreated by 0%, 4%, and 6% brine, whereas the Logarithmic model was the best‐fit for the samples brined with 2% solution. The study's data will be useful in developing and assessing drying techniques and systems for prawns and other related freshwater products. Practical Applications: Prawns (Macrobrachium felicinum) are a common dietary item in several countries, and demand for dried marine food delicacies is increasing as they are high in antioxidant poly‐unsaturated fatty acids, astaxanthin, and vitamin B12. However, because prawns are highly perishable and post‐harvest losses are predicted to make up 35% of daily catches, drying is required to minimize these losses. To guarantee that the drying process is both efficient and cost‐effective, optimum drying conditions must be established. As a result, this study was carried out to produce data that would be useful for drying pretreated prawn fillets. [ABSTRACT FROM AUTHOR]

Published
2024
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5. Physical Properties Of Nine Nigerian Staple Food Flours Related To Bulk Handling And Processing

Author

Ogunsina Babatunde, Aregbesola Omotayo, Adebayo Adewale, and Odunlami Johnson

Subjects
cereals, tuber, Properties, Nigeria, staple food flours, root crops, fruits
Abstract

The physical properties of nine Nigerian staple food flours related to bulk handling and processing were investigated following standard procedures. The results showed that the moisture content, bulk density, angle of repose, water absorption capacity, swelling index, dispersability, pH and wettability of the flours ranged from 9.95 to 11.98%, 0.44 to 0.66 g/cm3, 31.43 to 39.65o, 198.3 to 291.7 g of water/100 g of sample, 5.53 to 7.63, 60.3 to 73.8%, 4.43 to 6.70, and 11 to 150 s. The particle size analysis of the flour samples indicated significant differences (p, {"references":["J. Tchango Tchango, A. Bikoï, R. Achard, J. V. Escalant and J. A. Ngalani, \"Plantain: Post-harvest operations centre de recherches regionales sur bananiers et plantains, Cameroon (CRBP)\" In Danilo Mejia (Technical), Beverly Lewis AGSI/FAO, 1999. http://www.fao.org/fileadmin/user_upload/inpho/docs/Post_Harvest_Compendium_-_Plantain.pdf . Accessed on June 23, 2015.","L. Opara, \"Cassava storage, yam storage and storage of edible aroids\" In CIGR Handbook of Agricultural Engineering Volume IV Agro-Processing Engineering. Edited by CIGR–The International Commission of Agricultural Engineering. Published by the American Society of Agricultural Engineers, USA, 1999, pp157-210","B. Cuq, E. Rondet, and J. Abecassis, Food powders engineering, between knowhow and science: Constraints, stakes and opportunities. Powder Tech., 2011, 208: 244-251","FAO, http//www.fao.org/inpho/content/text/ch25_01.htm. 2006. Accessed 09/06/2012.","P. Kormawa and M. O. Akoroda, \"Cassava supply chain: Arrangement for industrial utilization in Nigeria.\" IITA Documentary, Ibadan, 2003, pp.28.","N. H. Akissoe, J. D. Hounhouigan, N. Brica, P. Vernier, M. C. Nago, and O. A. Olorunda, \"Physical, chemical and sensory evaluation of dried yam (Dioscorea rotundata) tubers flour and amala – A flour-derived product.\" Trop. Sci., 2003, 41: 151-153.","P. I. Akubor, F. O. Adamolekun, C. O Oba, H. Obari, and I. O. Abudu, \"Chemical composition and functional properties of cowpea and plantain flour blends for cookie production.\" J. Sci. Food Agric. 2003, 58(3): 1-9.","A. A. Obomeghei, M. O. Obafemi and S. Oyibo, \"Processing parameters for cocoyam flour production\". In: In: Proceedings of the 22nd Annual conference of the Nigerian Institute of Food Science and Technology, Abeokuta, Nigeria, 1998, pp. 12-16.","J. F. John and A. Lilia, \"Food powder handling and processing: Industry problems, knowledge barriers and research opportunities.\" J. Chem. Eng. Proc., 2005, 44, 209–214.\n[10]\tO. Ojokoh and R. A. O. Gabriel, \"A comparative study on the storage of yam chips (gbodo) and yam flour (elubo).\" African J. Biotech., 2010, 9(21): 3175-3177. \n[11]\tJ. M. Babajide, O. B. Oyewole and O. A. Obadina, \"An assessment of the microbial safety of dry yam (gbodo) processed in southwest Nigeria.\" African J. Biotech., 2006, 5(2): 157-161.\n[12]\tO. K. Achi and P. Akubor, \"Microbilogical characterization of yam fermented for yam flour production.\" World J. Micro. Biotech., 2000, 16(1): 3-7.\n[13]\tO. B. Oyewole and O. A. Afolami, \"Quality and preference of different cassava varieties for 'lafun' production.\" J. Food Tech. in Africa, 2001, 6(1): 27-29\n[14]\tR. J. Hillocks, J. M. Thresh and A. C. Bellotti, Cassava, Biology, Production and Utilization. CABI publishing, UK, 2001, pp. 332. \n[15]\tQ. Wilhemina, J. I. GayinYawson and W. A. Plahar, 'Characteristics of various cassava processing methods and the adoption requirements in Ghana.\" J. Root Crops, 2009, 35(1): 59-68.\n[16]\tT. N. Fagbemi and O. Olaofe, Functional properties of raw and pre-cooked taro (Colocasia esculenta) and tannia (Xanthosoma sagittifolium) flours, In: Proceedings of the 22nd Annual conference of the Nigerian Institute of Food Science and Technology, Abeokuta, 1998, pp. 154-155. \n[17]\tV. Lebot, \"Tropical root and tuber crops: Cassava, sweet potato, yams and aroids.\" Crop Production Science in Horticulture, No. 17, CABI publishing, UK, 2009, pp. 413. \n[18]\tJ. A. Ngalani, \"Valorisation du plantain: étude de l'obtention, de la characterisation et de l'utilisation des farines - Conservation en frais.\" Thèse de Doctorat d'Etat. Université des Sciences et Techniques du Languedoc, France. 1989, pp.159.\n[19]\tE. S. Rita, \"Organoleptic and nutritional analysis of taro and wheat flour composite bread.\" World J. Dairy Food Sci., 2011, 6 (2): 175-179\n[20]\tM. E. Ukhum and I. E. Ukpebor, \"Production of instant plantain flour, sensory evaluation and physico-chemical changes during storage.\" Food Chem., 1991, 42(3): 287-299.\n[21]\tV. F. Abioye, B. I. O. Ade-Omowaye, G. O. Babarinde and M. K. Adesigbin, \"Chemical and physicochemical sensory properties of soyplantain.\" African J. Food Sci., 2011, 5(4): 176-180. \n[22]\tAOAC, Official methods of analysis (16th edition). Association of Official Analytical Chemists, Washington D.C. 2000, pp. 19.\n[23]\tO. J. Olayemi, A. R. Oyi and T. S. Allagh, \"Comparative evaluation of maize, rice and wheat starch powders as pharmaceutical excipients.\" J. Pharm. Sci., 2008, 7(1): 131– 138. \n[24]\tB. S. Ogunsina, C. Radha and R. S. Govardhansingh, \"Physico-Chemical and functional Properties of full fat and defatted Moringa oleifera kernel flour.\" Int. J. Food Sci. Tech., 2010, 45: 2433-2439.\n[25]\tS. M. Razavi, A. Rafe, A. A. Mohammad and M. T. Mohammmadi, \"The physical properties of pistachio nut and its kernel as a function of moisture content and variety. Part II. Gravimetrical Properties.\" J. Food Eng., 2007, 81(1): 218-225.\n[26]\tK. O. Kulkarni, D. N. Kulkarni and U. M. Ingle, \"Sorghum malt based weaning food formulation preparation, functional properties and nutritive value.\" Food Nutri. Bulletin, 1991, 13(14): 322-327.\n[27]\tC. I. Iwuoha, \"Comparative evaluation of physicochemical qualities of flours from steam-processed yam tubers.\" J. Food Chem. 2004, 85: 541-551. \n[28]\tStatistical Analytical Software for Personal Computers. Release 9.1. Cary NC 27513, USA. SAS Institute Inc., 2002.\n[29]\tI. Oduro, W. O. Ellis, N. T. Dziedzoave and K. Nimako-Yeboah, \"Quality of gari from selected processing zones in Ghana.\" Food Control J., 2000, 11, 297-303. \n[30]\tV. Ganesan, K. A. Rosentrater and K. Muthukumarappan, \"Flowability and handling characteristics of bulk solids and powders.\" Biosys. Eng., 2010, 10: 1425 – 1435.\n[31]\tR. Moreyra and M. Peleg, \"Effect of equilibrium relative humidity on the bulk properties of selected food powders.\" J. Food Sci. 1981, 46: 1918-1922. \n[32]\tS. P. Duffy and V. M. Puri, \"Effect of moisture content on flow properties of powders.\" American Soc. of Agric. Eng., Paper No. 9440331994.\n[33]\tC. I. Owuamanam, N. C Ihediohanma and E. C. Nwanekezi, \"Sorption isotherm, particle size, chemical and physical properties of cocoyam corn flours.\" Researcher, 2010, 2(8): 11-18. \n[34]\tA. A. Adebowale, S. A. Sanni and F. O. Oladapo \"Chemical, functional and sensory properties of instant yam breadfruit flour.\" Nig. Food J., 2008, 26(1): 2-12.\n[35]\tM. J. Lewis, \"Density and specific gravity of Foods.\" In: Physical Properties of Foods and Food Processing Systems. Ellis Howard Ltd. Chichester, England. 1987, pp 53-57.\n[36]\tY. C. Zhou, B. H. Xu, A. B. Yu and P. Zulli. \"An experimental and numerical study of the angle of repose of coarse spheres.\" Powder Tech., 2002, 125(1): 45–54.\n[37]\tJ. Ruales, S. Valencia and B. Nair. \"Effect of processing on the physiochemical characteristics of guinea flour (Chenopodium guinea).\" Starch, 1993, 46(1): 13-19.\n[38]\tA. Schiraldi and D. Fessas. \"The role of water in dough formation and bread quality.\" In Breadmaking, Second Ed. 2012, pp. 362-369."]}

Published
2016
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6. Engineering properties of Roselle (Hibiscus sabdariffa) calyxes.

Author

Aregbesola, Omotayo Adeteju, Faborode, Micheal Olademeji, and Ezeokol, Obinna Ikenna

Subjects
*ROSELLE, *PLANT mechanics, *CALYX, *POROSITY, *AGRICULTURAL processing, *STORAGE
Abstract

Physical, mechanical and thermal properties of dried and freshly harvested Roselle calyxes were determined using standard procedures based on literature. The obtained results showed that in terms of shape and size, the red variety was more slender with a pointed apex when compared to the dark red variety (Hibiscus sabdariffa. L). Porosity values were close for the dried calyxes and were 53.85% for fresh calyxes. A high percent (72.21%) of whole calyxes was obtained for the fresh calyxes when compared to that for the two varieties of dried calyxes studied. The value of angle of repose for the fresh calyxes was 51.530 while the dry calyxes had lower values (23.10 and 22.40o) for red and dark red calyxes, respectively. Results also showed that the coefficient of static friction on all surfaces used was highest for fresh Roselle calyxes while results obtained for the dry calyxes were similar. Thermal properties of the calyxes varied and were a function of the moisture content of the calyxes. The results of this study are useful for further studies relating to processing, handling and storage of Roselle calyxes. [ABSTRACT FROM AUTHOR]

Published
2016

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