Zobrazeno 1 - 10
of 120
pro vyhledávání: '"O.O. Ajibola"'
Autor:
O.O. Ajibola
Publikováno v:
Tribology in Industry, Vol 38, Iss 3, Pp 412-424 (2016)
The electroless-nickel composite (ENC) consisting of bright metallic electroless-nickel (EN) and dull electroless-nickel-phosphorus (EN-P) were deposited on the polypropylene (PP) substrate from the sodium hypophosphite baths. The ENC plated specimen
Externí odkaz:
https://doaj.org/article/7840d820baf54a1699ed46611be46a60
Akademický článek
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Akademický článek
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Akademický článek
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Publikováno v:
International Journal of Food Science & Technology. 25:226-229
Summary Tensile and compressive strengths of cane and palm frond rachis were measured fresh and after ambient indoor, sun, and oven drying. Sun drying gave the best tensile strength in palm frond, but still much less than cane; it was almost as effec
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6993442e31b21e14ce9e1522eabd9d0e
https://doi.org/10.1111/j.1365-2621.1990.tb01079.x
https://doi.org/10.1111/j.1365-2621.1990.tb01079.x
Publikováno v:
Journal of Stored Products Research. 42:290-301
The desorption and adsorption equilibrium moisture isotherms of sorghum malt at the temperatures of 40 and 50 °C, over the water activity range of 0.1–0.9, were determined using the static gravimetric method. A non-linear regression programme was
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::59c2d6a64805ccf6b202d896ff5ebb8d
https://doi.org/10.1016/j.jspr.2005.05.001
https://doi.org/10.1016/j.jspr.2005.05.001
Publikováno v:
Biosystems Engineering. 87:179-190
Desorption equilibrium moisture content and water activity data for soya bean ( Glycine max ) TGX 1440-1E were determined using the static gravimetric method. Measurements were taken in the water activity range of 0·07–0·98 at four temperatures (
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2140da50f9a637bae97175b64a8149f7
https://doi.org/10.1016/j.biosystemseng.2003.11.006
https://doi.org/10.1016/j.biosystemseng.2003.11.006
Publikováno v:
Journal of Food Process Engineering. 26:489-497
The effect of moisture content (4.5, 6. 0, 8.5 and 10.0% wet basis) heating temperature (70, 85, 100 and 120C) and heating time (15, 20, 25, 30 min) on the oil point pressure of locust bean seed was investigated. It was found that oil point pressure
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f58a735667230b7a8217076594eac7b4
https://doi.org/10.1111/j.1745-4530.2003.tb00614.x
https://doi.org/10.1111/j.1745-4530.2003.tb00614.x
Autor:
O.O. Ajibola, Victor Olomo
Publikováno v:
Starch - Stärke. 55:476-481
Three processing factors, namely, raw materials type (RMT) (i.e. chips and flour) and raw material drying mode (RDM) (i.e. sun- and oven-drying at 55 °C) were related to the yield and some physicochemical properties of starch in a 23 factorial exper
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5f63ade9a927c813216088b0f224339b
https://doi.org/10.1002/star.200300201
https://doi.org/10.1002/star.200300201
Publikováno v:
Journal of Food Engineering. 58:317-324
Equilibrium relative humidity (ERH)–moisture content data for cowpea (Vigna unguiculata) at five different temperatures (40, 50, 60, 70 and 80 C) and moisture content values ranging from 4.5% to 22.2% (dry basis) were determined using the vapour pr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8e95fffb0510214dcfe64baede341426
https://doi.org/10.1016/s0260-8774(02)00394-1
https://doi.org/10.1016/s0260-8774(02)00394-1