Zobrazeno 1 - 10
of 23
pro vyhledávání: '"O. K. Owolarafe"'
Publikováno v:
Arid Zone Journal of Engineering, Technology and Environment, Vol 14, Iss 4, Pp 547-558 (2018)
The quality of fufu has been known to vary from one location to another. The processing technique may be responsible for this variation in quality. A study was carried out to investigate the different processing technologies adopted for production of
Externí odkaz:
https://doaj.org/article/902c763de29842098f5f695fad2e1087
Publikováno v:
Arid Zone Journal of Engineering, Technology and Environment, Vol 14, Iss 2, Pp 272-291 (2018)
Oil point pressure of sheanut kernel was determined under different pre-processing conditions of moisture content, heating temperature, heating time and particle size. Results show that the pressure decreased as moisture content the kernel increased
Externí odkaz:
https://doaj.org/article/45412051af3e46bdb7f4b67a3f02a1b0
Autor:
D. O. Idowu, O. K. Owolarafe
Publikováno v:
Journal of Engineering Research and Reports. :177-192
Aims: A snake gourd seeds sheller which comprises of hopper, decorticating chamber, and the cleaning chamber was designed, fabricated and evaluated in this study. Methodology: A 3-level factorial response surface methodology (RSM) of design expert ve
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e7f3235b8d95407d02bb048b07ee1fb6
https://doi.org/10.9734/jerr/2021/v20i1217432
https://doi.org/10.9734/jerr/2021/v20i1217432
Publikováno v:
Ife Journal of Science. 23:153-160
The effect of processing conditions such as machine shaft speed, loading and level of ripeness of the Spondias mombin fruit on quality (i.e moisture, ash, fibre, fat and protein contents) of juice extracted were investigated in this study using a new
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f258a460bc7d596a8bcc30536bd0828a
https://doi.org/10.4314/ijs.v23i1.15
https://doi.org/10.4314/ijs.v23i1.15
Publikováno v:
International Agrophysics. 26:225-228
A b s t r a c t. The effect of preprocessing conditions such as moisture content, heating temperature, heating time and particle size on oil point pressure of Indian almond kernel was investigated. Results showed that oil point pressure was significa
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0903fff602c4d65a5ea03305698dd086
https://doi.org/10.2478/v10247-012-0033-7
https://doi.org/10.2478/v10247-012-0033-7
Publikováno v:
Food and Bioprocess Technology. 6:2938-2942
This study was carried out to determine the effect of moisture content on some physical properties of kola nut seed. Four moisture levels ranging from 47.48 to 61.4 % wet basis (w.b.) was considered. Results showed that there was linear increase in t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c3952c68945ffdbaa0f14039afd88f23
https://doi.org/10.1007/s11947-012-0864-z
https://doi.org/10.1007/s11947-012-0864-z
Publikováno v:
Journal of Food Science and Technology. 51:1310-1317
Plantains are usually processed after harvesting in order to increase its shelf life. However, the human cost of such processing is enormous and impacts negatively on the economic benefits derivable from plantain production. Therefore, the developmen
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::830c09e0d9e4da04931d7517a91078a1
https://doi.org/10.1007/s13197-012-0654-7
https://doi.org/10.1007/s13197-012-0654-7
Publikováno v:
Biosystems Engineering. 101:331-340
A mathematical model for expressing palm oil was developed using the properties of the fruit and based on previous work on seed-oil expression. Linearisation of the theoretical model developed was carried out by using empirical expressions for flow p
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c470a98c3b7d4df146fa8dd3c29d6c34
https://doi.org/10.1016/j.biosystemseng.2008.08.007
https://doi.org/10.1016/j.biosystemseng.2008.08.007
Autor:
M.O. Faborode, O. K. Owolarafe
Publikováno v:
Journal of Food Engineering. 85:598-605
Micro-structural characterisation of palm fruit was carried out under different conditions of sterilization and digestion. Samples were sterilised at 30, 60 and 90 min, digested for 3, 5 and 10 min and subjected to micro-structural analysis under tra
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a2be32b6fa2de419c2793ff6062fd037
https://doi.org/10.1016/j.jfoodeng.2007.08.024
https://doi.org/10.1016/j.jfoodeng.2007.08.024
Publikováno v:
Journal of Food Process Engineering. 30:584-592
Investigationwascarriedoutontheapplicationofcoefficientoffrictionin the separation of cocoa beans‐husk mixture.An inclined plane at angles 20, 25 and 35° rotating at different speeds (215, 250 and 260 rpm) and receiving the mixtureatheights30,60an
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d55a93e2b8ccca279ad669cee9d1cfa2
https://doi.org/10.1111/j.1745-4530.2007.00124.x
https://doi.org/10.1111/j.1745-4530.2007.00124.x