The optimisation of the colour analysis of microwave-dried tomatoes applying the Taguchi technique

Autor: Hussein Jelili B., Oke Moruf O., Adeyanju James A., Abiona Oluseye O.

Publikováno v: Journal of Agricultural Sciences (Belgrade), Vol 67, Iss 4, Pp 395-414 (2022)

Food processors and consumers frequently worry about the inconsistent colour of dried tomatoes. To minimize detrimental color changes, process parameters need to be optimized. Thus, digital imaging with the Photoshop software and optimization with th

Externí odkaz: https://doaj.org/article/a2ea8b0cbd204dbba7ee33dee0fc5065

Quality Evaluation of Jam Formulated from Baobab and Pawpaw Fruits

Autor: Oyeyinka, SA, Abioye, AO, Adeyanju, JA, Oyeyinka, AT, Adedeji, GA

Publikováno v: Journal of Agricultural Research and Development; Vol 11, No 2 (2012); 333-340

In this work, possibility of making jam from two underutilized fruits (baobab and pawpaw fruits) known to have high pectin content was investigated. Formulation was made in different proportions (100:0, 0:100, 70:30, 30:70, and 50:50) using both frui

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=78975075580c::a0987b8b4893c740c17e0609b0d71052
https://www.ajol.info/index.php/jard/article/view/84804

Process optimization, scale-up studies, economic analysis and risk assessment of phenolic rich bioactive extracts production from Carica papaya L. leaves via heat-assisted extraction technology.

Autor: Adeyi O; Department of Chemical Engineering, Michael Okpara University of Agriculture, PMB 7267, Umudike, Abia State, Nigeria., Oke EO; Department of Chemical Engineering, Michael Okpara University of Agriculture, PMB 7267, Umudike, Abia State, Nigeria., Okolo BI; Department of Chemical Engineering, Michael Okpara University of Agriculture, PMB 7267, Umudike, Abia State, Nigeria., Adeyi AJ; Department of Mechanical Engineering, Ladoke Akintola University of Technology, PMB 4000, Ogbomoso, Oyo State, Nigeria.; Forest Research Institute of Nigeria, PMB 5054, Jericho Ibadan, Oyo State, Nigeria., Otolorin JA; Department of Chemical Engineering, Michael Okpara University of Agriculture, PMB 7267, Umudike, Abia State, Nigeria., Nwosu-Obieogu K; Department of Chemical Engineering, Michael Okpara University of Agriculture, PMB 7267, Umudike, Abia State, Nigeria., Adeyanju JA; Department of Food Engineering, Ladoke Akintola University of Technology, Ogbomoso, Oyo State, Nigeria., Dzarma GW; Department of Chemical Engineering, Michael Okpara University of Agriculture, PMB 7267, Umudike, Abia State, Nigeria., Okhale S; Department of Medicinal Plant Research and Traditional Medicine, National Institute for Pharmaceutical Research and Development, Abuja, Nigeria., Ogu D; Department of Chemical Engineering, Michael Okpara University of Agriculture, PMB 7267, Umudike, Abia State, Nigeria., Onu PN; Department of Chemical Engineering, Michael Okpara University of Agriculture, PMB 7267, Umudike, Abia State, Nigeria.

Publikováno v: Heliyon [Heliyon] 2022 Mar 31; Vol. 8 (4), pp. e09216. Date of Electronic Publication: 2022 Mar 31 (Print Publication: 2022).

Mathematical modeling of drying kinetics of untreated and pretreated cocoyam slices.

Autor: Afolabi TJ; Department of Chemical Engineering, Ladoke Akintola University of Technology, PMB 4000, Ogbomoso, Oyo State Nigeria., Tunde-Akintunde TY; Department of Food Science and Engineering, Ladoke Akintola University of Technology, PMB 4000, Ogbomoso, Oyo State Nigeria., Adeyanju JA; Department of Food Science and Engineering, Ladoke Akintola University of Technology, PMB 4000, Ogbomoso, Oyo State Nigeria.

Publikováno v: Journal of food science and technology [J Food Sci Technol] 2015 May; Vol. 52 (5), pp. 2731-40. Date of Electronic Publication: 2014 Apr 20.