Zobrazeno 1 - 6
of 6
pro vyhledávání: '"W. B. Asiru"'
Autor:
W. B. Asiru, A. E. Aderonmu, C. F. Nwaeche, V. C. T. Uzondu, O. Salami, A. A. Olokoshe, A. O. Fagunwa
Publikováno v:
Asian Journal of Advanced Research and Reports. :1-11
All over the world, additive and subtractive manufacturing are the two basic manufacturing methods used for the development of engineering goods and products. In most cases, the method adopted by the manufacturers usually depends on its cost-effectiv
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3c28ac0be1cedc6ccc950c9c6c293c80
https://doi.org/10.9734/ajarr/2019/v7i330179
https://doi.org/10.9734/ajarr/2019/v7i330179
Publikováno v:
Journal of Engineering Research and Reports. :1-15
A continuous process power driven gari fryer was designed, fabricated and tested at the Federal Institute of Industrial Research, Oshodi. (FIIRO), Lagos, to fry large quantity of cassava mash using locally available materials. The fryer which consist
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a073e436da04011fa2bd3a28b8ae51d7
https://doi.org/10.9734/jerr/2019/v4i216898
https://doi.org/10.9734/jerr/2019/v4i216898
Publikováno v:
Current Journal of Applied Science and Technology. 32:1-11
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::022a6f793099447be08a7d19af7f6038
https://doi.org/10.9734/cjast/2019/46215
https://doi.org/10.9734/cjast/2019/46215
Autor:
Mojisola O. Adegunwa, A.A. Adebowale, W. B. Asiru, Oladipupo Odunayo Olatunde, Lateef O. Sanni
Publikováno v:
Journal of Food Processing and Preservation. 38:1994-1998
This study was conducted to determine the mechanical properties and sensory acceptability of edible films from cassava and yam composite starches. The tensile strength of the films ranged from 0.28 to 0.60 N/mm2, the elastic modulus and force at brea
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fb7ff9c1898a1a52fa5a819b82fc226f
https://doi.org/10.1111/jfpp.12175
https://doi.org/10.1111/jfpp.12175
Publikováno v:
Nigerian Food Journal; Vol 31, No 2 (2013)
In this paper mathematical models describing thin layer drying of cashew kernels in a batch dryer were presented. The range of drying air temperature was 70 – 110°C. The initial moisture content of the cashew kernels was 9.29% (d.b.) and the final
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::eab4ed8f761231bfaf47e621c0d93ba1
https://www.ajol.info/index.php/nifoj/article/view/97775
https://www.ajol.info/index.php/nifoj/article/view/97775
Publikováno v:
Nigerian Food Journal; Vol 22, No 1 (2004); 183-188
A 300kg/hr cashew nut roasting machine, which uses charcoal as its source of heat energy, was developed. Performance evaluation of the roaster was carried out by roasting 15kg of raw cashew nut ( Anarcardium occidentale ) in cashew nut shell liquid (
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3f0cdf78c1bc30329e6144a58785d7ac
https://doi.org/10.4314/nifoj.v22i1.33586
https://doi.org/10.4314/nifoj.v22i1.33586