Elucidating the energy-utilization patterns for five methods of groundnut cake (Kulikuli) production
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Date
2020
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Abstract
Food industry remains an integral part of the energy-intensive industries. In
order to minimise the operating and maintenance cost in the industry, the cost
of energy consumption should be monitored. Therefore, energy requirements
in groundnut cake production for five alternative methods were elucidated.
Groundnut cake was produced using five different methods and energy used
for each unit operation was calculated using standard equations. Major energy
sources for the production of groundnut cake were fuel, human labour and
electrical energy. Sensory attributes of the products were determined by
panellists. Data were analyzed using descriptive analysis and analysis of
variance at p≤0.05. Total energy consumed by the traditional and semimechanized
processes 1-4 were 31,629.12 kJ, 8079.74 kJ, 7932.94 kJ, 8730.58
kJ, and 8519.8 kJ, respectively. Energy intensity for traditional and semimechanized
processes 1-4 were 9210.93 kJ/kg, 2107.39 kJ/kg, 2069.10 kJ/kg,
2277.15 kJ/kg and 2222.17 kJ/kg, respectively. The frying process was the
most energy intensive in both traditional and semi-mechanized process 3 with
the energy of 13193.28 kJ and 2232.12 kJ, respectively. Peeling and slicing
consumed the least amount of energy (60.4 kJ) in all processes. In semimechanized
processes 1, 2 and 4, the dry-milling emerged the most energy
consuming, with energy of 2240 kJ, 2240 kJ and 2145.6 kJ, respectively.
Although, groundnut cake that was produced by traditional method was the
most acceptable by the panellist, there was no outright rejection of any sample.
Energy consumption pattern and quality attributes of kulikuli produced from
traditional and semi-mechanisation of production methods were influenced by
the type of unit operation, the technology involved and the size of the
equipment used. Semi-mechanised methods required the low energy
consumption in the production of acceptable kulikuli.