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Advances in utilization of carbon-dioxide for food preservation and storage
(Elsevier, 2023) Adeshina Fadeyibi
Utilization of carbon-dioxide (CO2) in post-harvest value chain is a subject of interest among stakeholders in the food industry. In this paper, current and future applications of the CO2, including food storage, animal stunning, skin tanning, blasting dry ice, and controlled storage atmosphere (CSA) were reviewed. The technique applies to quality preservation during food drying and inactivation of enzymes, like polyphenol oxidase, and lipoxygenase, which are accountable for the loss of color and flavor in beverages. It also applies to plant and animal management, including inspection and control of facilities, cleaning of skin products, and protection of cereals and horticultural crops against attacks by insects, pests, and microbes. However, it may not be appropriate for food transportation and retail storage due to the use of sophisticated facilities. Thus, a simplified equipment was recommended to facilitate management of the storage system. Also, it was suggested to investigate the influence of the dry ice pretreatment on microstructural properties, vibration loadings and rheological stability of the stored foods as a way-forward for further studies. A high-pressure CO2 technique was proposed for treatment of fouling in facilities used for food preservation and storage.
APPLICATION OF MAIZE STARCH-PEANUT SHELL NANOCOMPOSITE PACKAGING ON MUSHROOM UNDER VARYING MOISTURE, THICKNESS, AND COLD STORAGE
(2023) Adeshina Fadeyibi; Kehinde Peter Alabi; Mary Fadeyibi; Taiwo Olusola Asaniyi
In this research, a maize starch-peanut shell nanocomposite film was applied to package mushroom under varying moisture, thickness, and cold temperature conditions. The film was developed by congealing 18 g starch, 0.38 g peanut nanoparticles, 16 g glycerol in 300 ml distilled water at 70oC, and its thermal, mechanical, barrier and microstructural behaviors were determined using standard methods. The film was applied to package oyster mushroom by varying the thickness (5– 10 mm) and moisture content (77.18 –91.14 %, wb) of the product, and thereafter storing it under 4– 8 oC cold temperature condition. The results revealed ~ 5% weight fraction degradation at ≤ 310 oC with endothermic peaks occurring at 250 oC and 400 oC, which corresponds to phase transition points where the film was thermally stable. The deformation pattern of the film at atomic level mimics a natural plastic material, with a heterogeneous particle size distribution across the film matrix. The permeability coefficients were 0.68× 10-10, 2.10× 10-10 and 14.0× 10-10 cm3 (STP) cm/cm2scm Hg for nitrogen, oxygen, and carbon-dioxide, gases, respectively. Also, the microbial load of the packaged product significantly decreased with an increase pH, moisture, and temperature (p< 0.05). Thus, the film can be suitable for mushroom packaging.
Design and Performance Evaluation of a Multi-Tuber Peeling Machine
(AgriEngineering, 2020) Adeshina Fadeyibi; Olusola Faith Ajao
Tuber peeling is an essential unit operation prior to further processing. In this research, a batch loading tuber-peeling machine, with a capacity of 10 kg/min, was designed, fabricated and tested for cocoyam, sweet potato, yam and cassava tubers. The machine was designed to operate at a speed range of 350–750 rpm and time range of 5–12 min based on the principle of surface scratching. The performance of the machine was determined with respect to the peeling efficiency, percent weight of peel and flesh loss. The results showed that the peeling efficiency increased with an increase in the shaft speed for all the tubers. Also, the flesh loss and percent weight of peel decreased with an increase in the shaft speed for cassava and cocoyam tubers but increased for sweet potato and yam tubers (p < 0.05). Effective peeling of the tubers was achieved for sweet potato and yam at all the shaft speeds and time ranges considered.
Design of a Dual Operated Cassava Chipper
(European Mechanical Science, 2017) Adeshina Fadeyibi; Prof. Mohammed Gana Yisa; Kehinde Peter Alabi
Size reduction of agricultural products is an essential requirement for their processing and transportation.This research designed and fabricated a manually operated and motorised cassava chipping machine, whichis adaptable to the local farmers at the cottage level. The design was carried out by empirically computingthe threshold force required for cutting the cassava tubers, with a prior knowledge of the length (350 mm)and thickness (1.5 mm) of the cutting blades as influencing indexes. Also, the capacity of the machine wasevaluated using six different cutting forces above and below the cutting threshold force (68.99 N). The resultsshow that the cutting force increased exponentially with the length and diameter of the tuber. Also, less forcewas required to chip cassava tuber with longer length and shorter diameter probably due to the presence ofinner and central crack defects, which is capable of forming easy crack initiation points with the slightestblade effort. The size of the electric motor required was a single phase 1 hp (4500 rpm), which is capable ofpowering the machine to an approximate capacity of 225 kg/h and comparable to the required human effort.The machine was also found effective in chipping cassava tuber to average size of 30 mm.
Design, Fabrication and Testing of a Manually Operated Locust Bean Cubing Machine
(2018) Mohammed Gana Yisa; Adeshina Fadeyibi; Salman Abdul Hafe
Background and Objective: Cubing is a process of consolidating bulk agricultural products to allow precise sizing prior to packaging and marketing. This research was undertaken to develop a locust bean cubing machine. Materials and Methods: The machine was designed to cube 2 kg of fermented locust beans with the help of a piston-connecting rod arrangement, as a conveying mechanism. A handle attached to the connecting rod provides the drive and force required for cubing and the resultant piston speed was computed empirically. Results: The results showed that the machine required a piston speed and pressure of 33 m secG1 and 25.1 kN mG2, respectively. Also, the machine was able to produce cubed locust beans of an approximate size of 0.06 m2. Conclusion: Thus, the cubing of locust beans condiment can be successfully achieved with the help of this machine.
Development and evaluation of biomass-based alternative charcoal
(Italian Society of Agricultural Engineering, 2020) Adeshina Fadeyibi; Kehinde Raheef Adebayo; Taiye Mayowa Obafemi; Abiodun Samson Olubo; Rasheed Amao Busari; Mohammed Gana Yisa
Environmental issues resulting from production and application of wood charcoal can be addressed by using biomass briquettes as alternative. This research was undertaken to develop and evaluate briquette from jatropha, groundnut and melon seed residues. Samples of the briquette were formed from mixtures of 0.32-0.39 kg carbonised residues, 0.30-0.40 kg starch and 0.02- 0.04 kg water. Physical and mechanical properties of the briquette samples including calorific value, bulk density and breaking force were determined using standard methods. Box-Bekhen Design Methodology was used to determine the optimum briquette blend. The results showed that the optimal briquette blend gave values of 4711.87 kcal.kg–1 calorific value, 282.59 kg m–3 bulk density and 1.36 kN breaking force, with a desirability index of 61.5%. A comparative analysis of the properties of the optimal briquette with that of a wood charcoal indicates no significant difference (P<0.05). This implies that the briquette can serve as an alternative energy source for cooking in rural communities.
Effects of osmotic dehydration pretreatment on freezing characteristics and quality of frozen fruits and vegetables
(Journal of Food Process Engineering, Willey, 2022) Kehinde Peter Alabi; Ayoola Patrick Olalusi; Adesoji Mathew Olaniyan; Adeshina Fadeyibi; Lanre Olanipekun Gabriel
Osmotic dehydration (OD) is a process of soaking products in an aqueous solution containing salt or sugar, which is normally applied to fruits and vegetables. The combination of OD pretreatment with freezing, or osmotic dehydrofreezing (ODF), is a novel technology to shorten the freezing process and prolong the preservation of fruits and vegetables. However, the effectiveness of ODF is affected by process parameters and nature of the product, thus information on freezing characteristics and quality of osmotically dehydrated frozen fruits and vegetables is useful to the food industry. This review intends to provide an overview of the effects of OD pretreatment on freezing characteristics such as freezing rate, thermal properties, and quality of frozen fruits and vegetables. Fundamentals of ODF technology, including significance of OD to freezing, and mechanism and factors affecting ODF are summarized. In addition, hurdle technologies comprising of ODF and other innovative nonthermal techniques, such as ultrasound and pulsed electric field (PEF) are presented, and future trends of the combined technology are briefly discussed. ODF can accelerate the freezing process and enhance the quality of osmotically dehydrated frozen fruits and vegetables. The novel ultrasound and PEF techniques, which can provide cryoprotection from in situ interference, were proposed for the production of product with many‐functional characteristics, by incorporating bioactive compounds like plants sterols, probiotics, and dietary fibers, into the matrix of cellular tissues during ODF process. However, these techniques can enhance the performance of the ODF to promote fast freezing, produce small ice crystals, and raise glass transition temperature of cellular tissues. The future trends of ODF technology should mainly focus on controlling the mass and heat transfer processes, improving quality stability during glassy state storage condition and development of product with many‐functional characteristics. Practical Applications Fruits and vegetables are subject to freezing damage, particularly tissue softening and drip loss when thawing, thus reducing their quality and market value. OD pretreatments to freezing or ODF has great potentials in preservation of fruits and vegetables, with the advantage of minimum quality loss due to the reduction in freezing loads. Currently, innovative studies have been carried out on the combined use of OD pretreatments and emerging freezing techniques to improve the freezing process, achieve better quality with extended shelf life, and produce products with many‐functional characteristics. However, the findings presented in this review work can provide detail insights on the quality of fruits and vegetables that were frozen by ODF and give some guidance for further developments of ODF technology.
Effects of period and temperature on quality and shelf-life of cucumber and garden-eggs packaged using cassava starch-zinc nanocomposite film
(Journal of Applied Packaging Research, 2020) Adeshina Fadeyibi; Zinash Delebo Osunde; Mohammed Gana Yisa
Nanocomposite film can be used to prolong the shelf-life of fruits and vegetables. This research was undertaken to investigate the effects of packaging period and temperature on the quality and self-lives of cucumber and garden-eggs packaged using cassava starch-zinc nanocomposite film. Hundred grams each of cucumber and garden-eggs were wrapped in a 200× 350 mm size nanocomposite film and low density polyethylene (LDPE) of 2.240± 1.076 × 10-10 gm-1Pa-1s-1 water vapor and 1.568± 0.084× 10-10gm-1Pa-1s-1 oxygen gas permeability. The products were stored at 10−27oC temperatures and 0−9 day periods, and their quality attributes including β-carotene and ascorbic acid were determined. The results showed a high positive correlation for β-carotene and ascorbic acid contents of the cucumber and the garden eggs packaged in the nanocomposite film and the LDPE (p< 0.05). Also, the percentage increase in shelf-life of the packaged products in the cassava starch-zinc nanocomposite films was higher than those packaged in the LDPE materials. This indicates a small quality loss in the products packaged using the nanocomposite film compared with that packaged using the conventional LDPE. Hence, cassava starch-zinc nanocomposite film can be used to extend the shelf-life of the products.
Finite element simulation of temperature variation in grain metal silo
(Research in Agricultural Engineering, 2018) Mohammed Gana Yisa; Adeshina Fadeyibi; O.I.O. Adisa; Kehinde Peter Alabi
This research was conducted to study temperature variation in grain metal silo using Finite Element Method (FEM). A mathematical model was developed, based on conductive heat transfer expressed in Poisson and Laplace Differential models, by discretising the actual temperature variation at 8 hours storage interval for 153 days (May to September). The temperature variations were measured from specified radii (0, 3.25 m and 8.25 m) and at depth of 1.2 m from the base of the grain silo. The results of the simulation were compared with the ambient and measured values, and this agreed with each other. The pattern of temperature at the depth of 1.2 m from the radii of the metal silo did not differ from each other. This may imply that the silo will need aeration at an interval of 8 hours to curtail excessive heat build-up that may lead to deterioration of stored grains and possible structural failure.
Future applications of biosurfactant in food industry
(2023) Adeshina Fadeyibi
Biosurfactant (BST) is a novel biomaterial used in food processing and formulation. Essential character- istics such as antioxidation, emulsification, antiadhesion, and antimicrobial properties have positioned it for these applications. In this chapter, the methods of production of the material from various microorgan- isms and through fermentation techniques were presented. The significance of the BST in the processing and formulation of food and dairy products was reviewed, and its most promising future applications, such as maintenance of food storage facilities, freezing technology, and packaging materials for liquid foods, were proposed. The microorganisms such as Rhodococcus, Pseudomonas, and Burkholderia, which are known to survive in cold environment, were suggested to produce novel BST that can be applied in food freezing. This should provide critical information on the future applications of the BST in the food industry.
Magnetic field hydrocooling system: Effect of field intensities on the cooling characteristics of three different leavy vegetables
(CIGR Journal- International Commision of Agricultural and Biological Engineering, 2023) Kehinde Peter Alabi; Adeshina Fadeyibi; Faith Tinuade Obateru
The physiological changes occurring during postharvest of leafy vegetables affect quality. To address this, several cooling technologies that utilize physical fields like magnetic fields (MFs) have been proposed. The application of MFs in the cooling of leafy vegetables however remains a substantial controversy among the food engineers. Therefore, the effectiveness should be clarified by experiments. In the current study, the effect of MFs (at 534.1 mT, 458.0 mT, and 396.8 mT) on hydrocooling process of three different leafy vegetables including jute mallow, fluted pumpkin, and bitter leaf was investigated by using a specially designed hydrocooling system facilitated with magnetic field (also known as magnetic field hydrocooling; MFHC) generated from a Neodymium permanent magnet. The investigation included the comparison of the cooling curves, physiological loss in weight (PLW), microbial loads, and observation of microstructures. Based on the results of the experiment, it was observed that the weak magnetic fields provided significant improvement on the hydrocooling technique as well as the quality of hydrocooled vegetables. The MFHC assisted by Neodymium magnet (at 396.8 mT) provided higher cooling rate (at P ≤ 0.05) when compared with conventional room cooling, reduced microbial loads significantly from 8.40 × 105 to 5.86 × 105 CFU/ml, 7.03 × 105 to 5.89 × 105 CFU/ml and 6.00 × 105 to 4.0 × 105 CFU/ml (at P ≤ 0.05) for jute mallow, fluted pumpkin and bitter leaf respectively. In addition, hydrocooling-assisted by magnetic field (at 396.8 mT) is more effective in the preservation of the microstructures. The study indicates that the MFHC technology enhances cooling process and preserves the leafy vegetables, thus pose great potential in the food industry.
Magnetic field hydrocooling system: Effect of field intensities on the cooling characteristics of three different leavy vegetables
(Innovative Food Science and Emerging Technologies, Elsevier, 2023) Kehinde Peter Alabi; Adeshina Fadeyibi; Faith Tinuade Obateru
The physiological changes occurring during postharvest of leafy vegetables affect quality. To address this, several cooling technologies that utilize physical fields like magnetic fields (MFs) have been proposed. The application of MFs in the cooling of leafy vegetables however remains a substantial controversy among the food engineers. Therefore, the effectiveness should be clarified by experiments. In the current study, the effect of MFs (at 534.1 mT, 458.0 mT, and 396.8 mT) on hydrocooling process of three different leafy vegetables including jute mallow, fluted pumpkin, and bitter leaf was investigated by using a specially designed hydrocooling system facilitated with magnetic field (also known as magnetic field hydrocooling; MFHC) generated from a Neodymium permanent magnet. The investigation included the comparison of the cooling curves, physiological loss in weight (PLW), microbial loads, and observation of microstructures. Based on the results of the experiment, it was observed that the weak magnetic fields provided significant improvement on the hydrocooling technique as well as the quality of hydrocooled vegetables. The MFHC assisted by Neodymium magnet (at 396.8 mT) provided higher cooling rate (at P ≤ 0.05) when compared with conventional room cooling, reduced microbial loads significantly from 8.40 × 105 to 5.86 × 105 CFU/ml, 7.03 × 105 to 5.89 × 105 CFU/ml and 6.00 × 105 to 4.0 × 105 CFU/ml (at P ≤ 0.05) for jute mallow, fluted pumpkin and bitter leaf respectively. In addition, hydrocooling-assisted by magnetic field (at 396.8 mT) is more effective in the preservation of the microstructures. The study indicates that the MFHC technology enhances cooling process and preserves the leafy vegetables, thus pose great potential in the food industry.
MODIFICATION AND EVALUATION OF AN ELECTRIC DRYER FOR HIGH MOISTURE VEGETABLES
(Engineering Science, 2018) Mohammed Gana Yisa; Adeshina Fadeyibi
Food wastage resulting from lack of facilities for drying and the unhygienic methods of processing are major causes of food shortage in supply chain. Thus, to address these issues, an existing electric dryer was modified for drying high moisture vegetables. The machine was evaluated for drying tomatoes with an initial moisture content of 63% (wb). A heating element was attached below the fan of the dryer to allow a through air circulation instead of the cross air flow pattern of the previous design. Four trays, with each having a capacity of 0.092m 3 , were loaded with 30.4kg of slice tomatoes at a rate of 7.6kg per tray and dried for 5h. Thermostat was used to regulate temperature and relative humidity in the drying compartment at 42 o C and 11% RH. Control experiment was set up to determine the quality loss upon drying under sun for 5 h. Nutritional quality parameters of the dried products were determined using standard known methods. The results showed that actual volume of heated air delivered to the drying chambers, thickness of polyurethane used as lagging and power requirement for heating were 8.96m 3 , 38mm and 3000W, respectively. The nutritional quality loss in the sun dried samples was lower than the corresponding loss in the dryer. The modified dryer has 73% drying efficiency, which higher than the efficiency of the existing dryer.
Moisture Dependent: Physical Properties of Baobab Seeds (Adansonia digitata L.)
(Agricultural Engineering, Sciendo, 2023) Wasiu Agunbiade Lamidi; Clement Adesoji Ogunlade; Adetutu Rianat Olaniyan; Kabiru Alani Shittu; Mosobalaje Abdulsalam Murtadha; Adenike Favour Ajibade; Adeshina Fadeyibi
Abstract The research investigated physical properties of baobab seeds to determine suitable equipment for the processing of its seeds. Pods of baobab used in the study were collected at a local farm in Ilorin, North Central Nigeria. Physical properties of the samples, such as moisture contents, mass, axial dimensions, shape indices, true and bulk densities, porosity, angle of repose and surface area were determined. The results showed that physical properties of baobab seeds were stable for moisture content, ranging between 12 to 18% dry mass (dm). The 100 seed mass (g) and geometric mean diameter increased from 0.60 g to 0.62 g and 10.12 to 10.27 mm respectively, in the moisture range of 12 to 18% dm. Other studied ranges of physical properties ranges included: average length (12.22 to 12.63 mm), width (10.10 to 10.28 mm), thickness (8.23 to 8.42 mm,), sphericity, (81.23 to 82.56 mm), surface area (319.42 to 332.53 mm2), 50 seed mass (0.60 and 0.62 g), and 1000 seed mass (12 and 12.4 g) within the moisture content range of 12 to 18% dm. The angle of repose of baobab seeds decreased with an increase in moisture content. The maximum value of 29.18o was obtained at 14% moisture content while a minimum value of 24.42o was obtained at 18% moisture. Moisture content had a significant effect on coefficient of friction of baobab seeds on glass, stainless steel, plywood and rubber. In the same moisture range (12-18%), the static coefficient of friction for baobab seeds ranged from 0-739 to 0-905 on stainless steel, 0-960 to 1-190 on galvanized steel, 0-812 to 1-055 on plywood and 0-496 to 0-950 on glass. The least coefficient of friction values were recorded on stainless steel and glass which implies that baobab seeds will move with lower resistance on these surfaces in post-harvest handling. On the other hand, the resistance will be higher on plywood and glass. The data obtained will serve as guide for agricultural and food engineers, food processors and technicians involved in design and construction of post-harvest equipment used for separating, cleaning, milling and other production processes, to which baobab seeds are subjected.
Nano-Rheological Behaviour of Cassava Starch-Zinc Nanocomposite Film under Dynamic Loading for High Speed Transportation of Packaged Food
(2016) Adeshina Fadeyibi; Zinash D. Osunde; Gbabo Agidi; Evans C. Egwim; Peter A. Idah
This research was undertaken to determine the nano–rheological behaviours of cassava starch–zinc–nanocomposite films under dynamic loading for assessing their suitability as food packaging materials in high speed transportation. The films, with thickness ranging between 15 ± 0.22–17 ± 0.13 μm, were prepared by casting mixtures of 24 g cassava starch, 45–55% (w/w) glycerol and 0–2% (w/w) zinc nanoparticles in plastic moulds of 8–12 mm depths. The effects of the nanoparticles, thickness and glycerol on the rheological properties of the films, including the Young’s modulus, creep, hardness and plasticity index were determined using nanoindentation technique. The results show that the Young’s modulus and hardness of the films varied inconsistently with glycerol concentration and nanoparticles due probably to their isotropic nature and sensitivity to slight change in load. The plasticity index was lower for 15 μm film, which absorbed 40 pNm and dissipated 0.5 pNm during loading and unloading stages, respectively. The response of the 15 μm film to creep was higher than 16 μm and 17 μm films, and this may be consequence of lower wear at higher loads. This implies that the nanocomposite film might be suitable for high speed transportation of packaged food.
Optimization of Processing Parameters of Nanocomposite Film for Fresh Sliced Okra Packaging
(Journal of Applied Packaging Research, 2019) Adeshina Fadeyibi; Zinash Delebo Osunde; Mohammed Gana Yisa
Nanocomposite film can be regarded as an active packaging material which is capable of curtailing microbial growth and keeping food for an extended life. In this research, the optimum processing parameters of cassava starch-zinc nanocomposite film was determined for packaging fresh-sliced okra. Samples of the films, with thickness ranging between 15– 17µm, were developed from the blends of 24g of cassava starch, 0–2 % zinc nanoparticles (NP) and 45–55 % glycerol in 600 ml distilled water. The ideal film was determined by optimizing the film processing parameters using Box-Behnken Design in Surface Response Methodology. It was subsequently used to package fresh-sliced okra at 10– 27oC temperature and 3– 9 days storage period; and compared with a low density polyethylene film (LDPE, 10 µm). The results showed that the 17µm thick film, whose desirability function is closer to the optimal goal, gave values of 7.4 × 104 CFU/g, 21.62 mg/ 100g, 0.44 mg/l and 10.46 IU for bacteria count, ascorbic acid, titratable acidity and β-carotene contents, respectively. Also, there was a progressive decrease in the quality of the packaged products with an increase in the temperature and the storage period (poC was not significant. Thus, the nanocomposite film can essentially be used for the packaging of fresh-sliced okra.
Performance Evaluation and Modification of an Existing Rice Destoner
(International Journal of Engineering and Technology, 2017) Mohammed Gana Yisa; Adeshina Fadeyibi; Kamil Kayode Katibi; O. C. Ucheoma
Destoning is a processing technique for removing stones and broken grains from a batch of milled rice. This research was carried out to modify an existing rice destoner for the purpose of increasing its capacity and efficiency. Modification introduced addressed challenges associated with the existing machine, such as low stone removal efficiency and low air flow channel, which affects the aerodynamic lifting of the rice grains. Performance was evaluated for 3 kg of locally milled rice samples based on the design capacity of the machine, cleaning efficiency and degree of grain flow. The result showed that the design capacity (1.8 kg/h) of the modified destoner was higher than that of the existing (0.86 kg/h). Also, the modified machine has 40.8% destoning efficiency which is higher than that of existing machine (2.58%).
Performance evaluation of cassava starch-zinc nanocomposite film for tomatoes packaging
(Italian Society of Agricultural Engineering, 2017) Adeshina Fadeyibi; Zinash D. Osunde; Evans C. Egwim; Peter A. Idah
Biodegradable nanocomposite films are novel materials for food packaging because of their potential to extend the shelf life of food. In this research, the performance of cassava starchzinc- nanocomposite film was evaluated for tomatoes packaging. The films were developed by casting the solutions of 24 g cassava starch, 0-2% (w/w) zinc nanoparticles and 55% (w/w) glycerol in plastic mould of 12 mm depth. The permeability of the films, due to water and oxygen, was investigated at 27°C and 65% relative humidity while the mechanical properties were determined by nanoindentation technique. The average thickness of the dried nanocomposite films was found to be 17±0.13 μm. The performances of films for tomatoes packaging was evaluated in comparison with low density polyethylene (LDPE; 10 μm) at the temperature and period ranges of 10-27°C and 0-9 days, respectively. The quality and microbial attributes of the packaged tomatoes, including ascorbic acid, β-carotene and total coliform were analysed at an interval of 3 days. The results revealed that the water vapour permeability increased while the oxygen permeability decreased with the nanoparticles (P<0.05). The hardness, creep, elastic and plastic works, which determined the plasticity index of the film, decreased generally with the nanoparticles. The films containing 1 and 2% of the nanoparticles suppressed the growth of microorganisms and retained the quality of tomatoes than the LDPE at 27°C and day-9 of packaging (P<0.05). The results implied that the film could effectively be used for tomatoes packaging due to their lower oxygen permeability, hardness, elastic and plastic works.
Performance evaluation of cassava starch-zinc nanocomposite film for tomatoes packaging
(Italian Society of Agricultural Engineering, 2017) Adeshina Fadeyibi; Zinash D. Osunde; Evans C. Egwim; Peter A. Idah
Biodegradable nanocomposite films are novel materials for food packaging because of their potential to extend the shelf life of food. In this research, the performance of cassava starchzinc- nanocomposite film was evaluated for tomatoes packaging. The films were developed by casting the solutions of 24 g cassava starch, 0-2% (w/w) zinc nanoparticles and 55% (w/w) glycerol in plastic mould of 12 mm depth. The permeability of the films, due to water and oxygen, was investigated at 27°C and 65% relative humidity while the mechanical properties were determined by nanoindentation technique. The average thickness of the dried nanocomposite films was found to be 17±0.13 μm. The performances of films for tomatoes packaging was evaluated in comparison with low density polyethylene (LDPE; 10 μm) at the temperature and period ranges of 10-27°C and 0-9 days, respectively. The quality and microbial attributes of the packaged tomatoes, including ascorbic acid, β-carotene and total coliform were analysed at an interval of 3 days. The results revealed that the water vapour permeability increased while the oxygen permeability decreased with the nanoparticles (P<0.05). The hardness, creep, elastic and plastic works, which determined the plasticity index of the film, decreased generally with the nanoparticles. The films containing 1 and 2% of the nanoparticles suppressed the growth of microorganisms and retained the quality of tomatoes than the LDPE at 27°C and day-9 of packaging (P<0.05). The results implied that the film could effectively be used for tomatoes packaging due to their lower oxygen permeability, hardness, elastic and plastic works.
Prediction tuber peeling rate based on classical particle removal theories.
(2020) Adeshina Fadeyibi; Rasheed Amao Busari; Olushola Faith Ajao
Classical particulate modeling is a mathematical approach that is suitable for describing the behavior of a processing machine because of its ability to accommodate varying degrees of technical parameters. This research was carried out to predict the peeling rate of an existing multi-tuber peeling machine using classical particle removal theories. The machine was designed to peel fresh cassava, sweet potatoes, and cocoyam tubers at a speed range of 350-750 rpm using a selection gear system. The tuber peeling rate were determined over 1-h of machine operation at intervals of 5 min. The classical Weibull and Jennings models, formulated for removing impurities from the outer surface of solids, were used to constitute the models for predicting the peeling rate and the amount of tuber peels removed. The machine was rerun for another 30 min, and the values of the peeling rates and the amount of peels removed were computed and used for the independent validation of the resulting models. Results show a log increase in the peeling rate of the machine with an increase in the residence time and the speed of the machine operation (p< 0.05). Also, the Weibull model parameters were better estimator of the peeling rate with R2 > 95% and Mean Square Error less than10%, irrespective of the speed and the residence time of machine operation. Therefore, the models can be used for predicting the peeling rate of the machine within its operating speed limits

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