Browsing by Author "Zinash Delebo Osunde"

Now showing 1 - 7 of 7
  • Thumbnail Image
    Item
    Design of a single screw extruder for homogenizing bulk solids
    (Agricultural Engineering International: The CIGR Journal, 2016) Adeshina Fadeyibi; Zinash Delebo Osunde; Gbabo Agidi; Egwim Chidi Evans
    The research was conducted to design a single screw extruder from locally available materials for the mixing and homogenization of bulk solids, such as the composites of cassava and yam starch-glycerol with nanoparticles. The design was made by computing the hopper outlet size, shaft diameter, screw geometry, barrel volume and the capacity of the conveyor, empirically. The stresses in the conical section of the hopper were also evaluated to assess its load requirement, thus avoiding any problem associated with the flow of materials through the hopper opening. The extruder was dynamically simulated to assess its throughput at the feeding, compression and metering zones. This was done by investigating the dynamic effect of the time of operation, with respect to the linear displacement, velocity and power, from the practical motion of the moving auger by Computational Fluid Dynamics method. The results showed that the vertical pressure acting downwards and the shear stress within the section were 37.02 and 6.44 kPa. The shaft diameter and screw geometry, which includes screw pitch and angle, were 20 and 56 mm, and 16.54o. The capacity of the extrusion conveyor and its power requirement were respectively, 18.46 tons/hour and 2.04 kW. The maximum linear displacement and velocity occur at the compression zone at every 3.03 rev/sec, which cause the bulk solid materials to melt, and are pushed by the resulting pressure into the metering zone. The relationship between the linear displacement and the time of operation obeys the power law. Consequently, a 5 hp electric motor was selected to power the single crew extruder.
  • Thumbnail Image
    Item
    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.
  • Thumbnail Image
    Item
    Investigation into properties of starch-based nanocomposite materials for fruits and vegetables packaging- A review
    (FUTAJEET, Faculty of Engineering and Engineering Technology, Federal University of Technology, Akure, 2017) Adeshina Fadeyibi; Zinash Delebo Osunde; Mohammed Gana Yisa; Abiodun Okunola
    The huge environmental impact associated with the use of conventional packaging materials, like polyethylene, has led to the renewed interest in alternative ways of food packaging. Recently, green polymer technology, which involves the application of renewable packaging materials made from biodegradable resources like starch, has been the subject of discussion among stakeholders in food processing and storage. This review was carried out to investigate the mechanical, thermal, barrier and structural properties of biodegradable nanocomposite packaging materials made from starch. Emphasis was given to the application of the starch-based biodegradable packaging materials in fruits and vegetables packaging. The prospect of the new materials in terms of strength, barrier to moisture and oxygen, morphology and thermal stability, with regard to the inclusion of nanoparticles, for this application was highlighted. The information provided will help address the environmental challenges often posed by the conventional materials while at the same time improve the post harvest storage stability of fruits and vegetables through packaging.
  • Thumbnail Image
    Item
    Mixing Index of a Starch Composite Extruder for Food Packaging Application
    (CRC press, 2016) Adeshina Fadeyibi; Zinash Delebo Osunde; Gbabo Agidi; Egwim Chidi Evans
    This encapsulates the performance of a single-screw extruder for use in the mixing and homog-enization of the composite of cassava starch (1000 g),glycerol (45%‒55% w/v), and zinc oxide nanopar-ticles (0%‒2% w/v), based on the mixing index and rate constant. The machine was designed such that itcan accommodate two diameters (5 and 7 mm) in thebreaker plate; the output/1000 g of the starch compos-ite was determined at a resident time of 5  min over aperiod of 1 h machine operation. The research revealedthat the composite containing 55% w/v glycerol, 1% w/vzinc nanoparticles and 5 mm diameter of the holes inthe breaker plate has the highest mixing rate constant(k = 0.527). Decay trends were observed as the mixing index increases with an increase in the resident time in the range of 45%–55% w/v glycerol concentration and a decrease in the output per 1000 g of the starch compos-ite through both the 5 and 7 mm diameters of the hole of the breaker plate. The optimum output of the machine, whose desirability function is closer to the optimization goal, gave 0.53/1000 g. The amount of unmixed com-posite was significantly lower than the machine output and thus the single-screw extruder can be used to quan-tify and monitor mixing behavior of starch composites in the food industry.
  • Thumbnail Image
    Item
    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.
  • Thumbnail Image
    Item
    Prediction of Some Physical Attributes of Cassava Starch–Zinc Nanocomposite Film for Food‑Packaging Applications
    (Journal of Packaging Technology and Research, Springer Nature, 2018) Adeshina Fadeyibi; Zinash Delebo Osunde; Mohammed Gana Yisa
    Characterization of nanocomposite film requires a high level of instrumentation and accuracy in measurements. It is normally arduous to achieve correct measurement of a system under different conditions using the same instrument without allowing for errors. For this reason, model representation of a system is usually encouraged. In this research, empirical model equations were developed for predicting some physical attributes of cassava starch–zinc nanocomposite film for food-packaging applications. Samples of the films, with thickness ranging between 15 and 17 μm, were developed by blending 24 g of cassava starch, 0–2% zinc nanoparticles, and 45–55% glycerol. The permeability of the films, which helps in maintaining the quality of packaged food, was determined due to oxygen and water vapour at a temperature of 27 °C and 65% RH. Elastic modulus and hardness were determined using nano-indentation techniques. Empirical model equations were developed using Box–Behnken design from 60% of the total data and the remainder were predicted. Results showed that the models developed are fit, and there were no significant differences between the 40% remaining data and model predicted data (<0.05). The contributions of the model terms to the validity of the equations were generally high with mean square error (MSE) < 10%. The result indicates that the models can be suitable for predicting permeability, hardness, and elastic modulus of cassava starch-zinc nanocomposite film.
  • Thumbnail Image
    Item
    Thermo-physical properties of rubber seed useful in the design of storage structure
    (Chinese Intitution of Agricultural and Biological Engineering, 2012) Adeshina Fadeyibi; Zinash Delebo Osunde
    This study was carried out to determine the thermo-physical properties of rubber seed in the moisture range of 9.1% to 14.8% (w.b.). The length, width, thickness, measured surface area, bulk density and true density increased with increasing moisture content with high coefficients of determination (significant at p<0.05). Their optimum values at 14.8% moisture content were 17.00 mm, 11.94 mm, 8.26 mm, 285.20 mm2, 295.00 kg/m3 and 470.67 kg/m3, respectively. The angle of repose increased as moisture content increased with low coefficient of determination and has optimum value of 28.81°at 14.8% moisture content. The specific heat capacity and thermal conductivity decreased linearly while thermal diffusivity increased exponentially with an increase in moisture content (significant at p<0.05). The optimum values of specific heat capacity, thermal conductivity and diffusivity at 14.8% moisture content were 55.84 kJ/(kg.K), 0.032 W/(m.K) and 1.93×10-9 m2/s,respectively. The results are essential in the design of storage structure for rubber seed