Faculty of Engineering and Technology

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Browsing Faculty of Engineering and Technology by Author "A. Fadeyibi"

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    Effect of thickness and matrix variability on properties of a starch-based nanocomposite supple film
    (Food Research, 2021) A. Fadeyibi; Z.D. Osunde
    In this research, the effects of matrix variability and thickness on the properties of a flexible nanocomposite film were investigated. The nanocomposite film was prepared from the blends of 1 kg cassava starch, 45–55% (w/v) glycerol and 0–2% (w/v) zincnanoparticles in thickness ranging from 15 −17 µm. The barrier, mechanical, and thermal properties were determined experimentally. The optimal effects of the thickness and the matrix variability on the properties were determined using Response Surface Methodology. Results showed that the barrier properties increased with glycerol concentration but decreased with thickness. Reduced modulus and tensile strength increased with an increase in the matrix variability. The film was thermally stable up to 60.43oC with only 2% degradation. The optimal film contains 55% glycerol, 2% zinc nanoparticles with a thickness of 17 µm at a desirability index of 0.95. This can therefore be essential for industrial application
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    Effects of Glycerol and Diameter of Holes in Breaker Plate on Performance of Screw Mixer for Nanocomposites
    (2017) A. Fadeyibi; Z.D. Osunde; M.G. Yisa
    Abstract A breaker plate of a screw mixer is an efficient mixing device for use in homogenizing nanocomposites. This research was undertaken to investigate the effects of glycerol and diameter of holes in a breaker plate on performance of a screw mixer for nanocomposites. Samples of the nanocomposites were formulated by blending 1000 g cassava starch, 45-55% glycerol and 2% magnetite nanoparticles; and used to evaluate the performance of a locally developed screw mixer at 5 mm and 7 mm diameters of holes in its breaker plate. The effects of glycerol and diameter of holes in the breaker plate on mixing index, amount of unmixed nanocomposites and output/1000g were evaluated as performance indices for 1 hour. Empirical models were determined for predicting the performance of the mixer within the designed criteria. The results showed that the output/1000g and the mixing index increased with higher glycerol and diameter of holes in the breaker plate. However, the amount of unmixed nanocomposites decreases with a higher diameter of holes in the breaker plate (p<0.05). The maximum output/1000g and mixing index lies between 5 mm diameter of holes in the breaker plate and 55% glycerol concentration with an approximate desirability of 0.60. The empirical models developed were fit (R2=0.89, p<0.05); and there were no significant differences between actual and predicted values. The results suggest application of 5 mm diameter of holes in the breaker plate for homogenizing nanocomposites for optimum performance.
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    Flow and strength properties of cassava and yam starch–glycerol composites essential in the design of handling equipment for granular solids
    (Journal of Food Engineering, Elsevier, 2014) A. Fadeyibi; Z.D. Osunde; G. Agidi; E.C. Evans
    A research was conducted to determine the flow and strength properties of cassava and yam starch–glycerol composites for their application in the design of hopper or any other storage bin, with a consistent flow during the handling of the granular solids, in the food industry. The flow and strength properties of the bulk materials which include the consolidation, shear and unconfined yield stresses were determined at different bulk densities and glycerol concentrations in the range of 1.5–3.0 g/cm3 and 15–25 ml glycerol per 100 g starch using a uniaxial compression test. The flowability of the bulk solids were classified using Jenike’s flow specifications. The angles of internal and wall frictions of the bulk solids were determined from their yield loci. The hopper half angles were determined from the conical hopper design chart; and the friction factors, which account for the vibration in the arch thickness and the geometric configuration of the composites, were computed empirically. The results show that the compressive strength of the cassava and yam starch–glycerol composites increased significantly with an increase in bulk density and a decrease in the glycerol concentration (p < 0.05). The cohesiveness of the composites increase with increasing glycerol concentration, up to 25 ml per 100 g starch, because of their increasing flow function (1 < ff < 2). The hopper half angle, friction factor and angles of internal and wall frictions of the cassava starch–glycerol composite at 3.0 g/cm3 were 18.0°, 2.48, 43.0° and 26.0°, respectively. The higher angle of wall friction at 3 g/cm3 implies that a steeper hopper wall is required for a consistent flow of the granular solids through a hopper.
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    Production, Properties and Applications of Materials-based Nano-Enzymes
    (Materials Research Foundations 126 (2022) 67- 88, 2022) A. Fadeyibi
    Fungi and bacteria cause foodborne diseases and affect food security, which remains the main challenge of the global food industry. Nanomaterials-based enzyme (NMB) technologies play an important role in improving food security issues. This is possible since they can act quickly and efficiently on food substrates when used as biosensors to monitor and control the quality and shelf life of food. This chapter deals primarily with the applications of NMB in the food industry. The production, properties, and applications of nano-enzymes of carbon, zinc oxide, magnetite, copper, and some noble metals in the food industry were discussed. It was suggested that the material could mimic catalytic activities and compete with other naturally occurring enzymes, such as hydrolase and oxidoreductase in foods. It is hoped that this chapter will provide key insights into NMB technologies applied in the food industry.