Browsing by Author "Kehinde Peter Alabi"

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    An overview of recent advances in cooling techniques for fresh fruits and vegetables
    (2024-03) Kehinde Peter Alabi
    Postharvest cooling techniques applied for fresh fruits and vegetables (FFVs) have received considerable research efforts in the recent years. The research efforts have been geared towards reducing respiration rate, weight loss, and water loss during cooling whilst reducing field heat and microbial activity in FFVs. Some recent advances including the application of disinfectants such as chlorine dioxide (ClO2), 1-methylcyclopropene (1-MCP) and calcium chloride (CaCl2) in hydrocooling, modification of air flow pattern and vent design during forced air cooling, and integration of vacuum cooling with modified atmosphere system have been applied as effective methods in reducing respiration rate and weight loss, producing enhanced quality of cooled fruits and vegetables. However, information on the recent advances in cooling techniques of FFVs would be of great benefits to the food engineers and food industries
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    APPLICATION OF MAIZE STARCH-PEANUT SHELL NANOCOMPOSITE PACKAGING ON MUSHROOM UNDER VARYING MOISTURE, THICKNESS, AND COLD STORAGE
    (Journal of Microbiology, Biotechnology and Food Science, 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.
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    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.
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    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.
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    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.
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    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.
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    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.
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    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.
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    Synthesis, characterization, and suitability of cocoyam starch-banana peels nanocomposite film for locust beans packaging
    (Bulletin of the National Research Centre, Springer Nature, 2022) Adeshina Fadeyibi; Kehinde Peter Alabi; Mary Fadeyibi; Adewale Oluwaseun Adewara
    Packaging of locust beans is done to prevent deterioration and promote its shelf-life. This research was carried out to develop and evaluate a cocoyam starch-banana peels nanocomposite film for locust beans packaging. The film was prepared by gelatinizing a mixture of 0.36 g banana peels nanoparticles (~ 1.14–1.64 nm), 18 g cocoyam starch, and 18 ml glycerol in 300 ml distilled water at 90 °C. The thermal, structural, mechanical and barrier properties of the film were determined using standard procedures. A 100 g of the locust beans condiment was packaged using the film and compared with packaging in a low-density polyethylene (LDPE) at 5.16–7.58 pH and 16.67–11.50% moisture ranges. Results Results indicate approx. 3% weight loss with an increase in temperature (≤ 250 °C). The heat of decomposition in the process was 4.64 J/g, which depended on the transition temperature. Also, the film has high stiffness and creep along the line of topography in the atomic force imaging. The material permeates more to CO 2 (27%) and H 2 (67%) but has a low O 2 (4%) and N 2 (1%) gas permeabilities. The size of particles in the film was in the range of 3.52–3.92 nm, which is distributed across its matrix to create the pores needed to balance the gases in the micro-atmosphere. The microbial load of the locust beans decreased with pH and increased with moisture, but this was generally lower compared to those packaged in the LDPE at p < 0.05. Conclusions The film was a better packaging material than the LDPE since it recorded lower counts of the microbes throughout the storage. Thus, the nanocomposite film was effective in controlling the microbial growth of the locust beans irrespective of the sample moisture and pH over the 30 days packaging duration.