Browsing by Author "Saheed Olabanjo"

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    Parameter and heat transfer performance evaluation of an existing dryer mixer for "Irvingia gabonensis" powder
    (KKU Journal, Faculty of Engineering, Khon Kaen University, Thailand, 2021) Musliu Olusola Sunmonu; Adeshina Fadeyibi; Saheed Olabanjo
    A homogeneous mixing and drying of food substance are required prior to further processing and storage. This research was carried out to determine the heat transfer parameters of an existing dryer-mixer and evaluate its performance for the drying and mixing of Irvingia gabonensis powder. A 1 kg of the powdered product (~ 15 µm particle size and 24.5% initial moisture content) was dried using the mixer-dryer for 5 hours. The average temperature of the drying chamber was preset at 50 o C for the drying process, with the help of a thermostat. The heat transfer parameters, which includes the air flow rate and thickness of wall lagging, were determined mechanistically. Also, the drying performance was determined based on the drying rate, drying efficiency, mixing index, and mixing rate of the machine. Results show that an air flow rate of 0.00082 kgs-1 and 0.02 m thickness of a fibreglass lagging material was required in the drying and mixing operation. Energy required to dry the product from 24.5% (wb) to 12.8% (wb) moisture content was 0.08514 kJ/s at a drying rate of 1.8 kgh-1. A mixing index of 0.819 and efficiency of 82.2 % were obtained, and these may imply effective drying and a high degree of homogenization in the system.
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    Quality and microbial inactivation of powdered Irvingia gabonensis using moringa and different storage materials
    (Faculty of Agriculture, Haran University, Turkey, 2020) Musliu Olushola Sunmonu; Adeshina Fadeyibi; Saheed Olabanjo
    A biological approach can be used to maintain the quality of food products for an extended storage life. In this research, the effects moringa parts (B), botanical concentration (C) and, storage material (S) on the quality and microbial inactivation were investigated for storage of powdered Irvingia gabonensis. The products were mixed with different parts of the powdered B (leaf, seed and bark) to form varying C (10− 20ppm); and then stored in different S (calabash, sisal and jute sacks) for 3 months. The proximate and microbial compositions of the stored products were determined using standard methods. Results show that the proximate, total coliform, viable and fungi counts decreased with C (p< 0.05). Also, the effect was more pronounced in the product stored in the jute sack treated with the 20ppm powdered moringa leaf. This can therefore be used for storing powdered Irvingia gabonensis.