scholarly journals Effect of drying temperature on physical properties of fermented dried locust bean flour

2021 ◽  
Vol 9 (1) ◽  
pp. 1-7
Author(s):  
Idowu D. O ◽  
◽  
Olaniran J. A. ◽  
Onifade T. B. ◽  
◽  
...  
Keyword(s):  
Moisture Content ◽  
Physical Properties ◽  
Water Retention ◽  
Final Moisture Content ◽  
Drying Temperature ◽  
Retention Ratio ◽  
Bean Flour ◽  
Swelling Capacity ◽  
Wetting Time ◽  
Locust Bean

Drying plays a major role in food processing as it reduces the activities of micro-organisms and hence preserve food from deterioration. It has been reported that drying imposes new changes to the physical properties of the product which may in turn affect its handling, packaging and usability. The present research work, therefore aimed to evaluate the effect different drying temperature on physical properties of fermented dried locust bean flour. The local fermented locust bean was dried at different temperature of 50, 60, 70, 80 and 90°C at airflow rate of 1.8 kg/min. then milled and Investigated on final moisture content, bulk density, water retention ratio, flour wetting time, and swelling capacity of the fermented dried locust bean flour. The effect of drying temperature was found to be significant (p ≤ 0.05) on all the physical properties investigated except bulky density (0.638 g/ml). As the drying temperature increased from 50 to 90°C, final moisture content decreased significantly from 5.62 to 3.52%. Whereas, water retention ratio, wetting time, swelling capacity, porosity ratio and water retention ratio increase from 1.96 to 2.5 m/g, 153 to 299 s, 2.26 to 2.44, 0.81 to 0.91 and 1.96 to 2.5 m/g respectively. These findings could prove useful in the modeling of locust bean drying and to flour millers and pelletizer who may want to use locust bean flour as a sole or composite flour for different production and application. Keywords: Fermented locust bean flour, physical properties, modeling, pelletizer, miller, drying temperature, final moisture content.

Comparison of Drying Kinetics of Maize in Oven and in Pilot Silo Dryer: Influence on Moisture Content and Physical Characteristics

2016 ◽  
Vol 12 (6) ◽  
pp. 599-606 ◽  
Author(s):  
Flávia Daiana Montanuci ◽  
Raphaela Mulato Cavalcante ◽  
Camila Augusto Perussello ◽  
Luiz Mario de Matos Jorge
Keyword(s):  
Moisture Content ◽  
Temperature Increase ◽  
Drying Kinetics ◽  
Final Moisture Content ◽  
Drying Rate ◽  
Drying Time ◽  
Drying Temperature ◽  
Design And Optimization ◽  
Process Kinetics ◽  
Kinetics Of

Abstract The study of process kinetics may aid the design and optimization of drying systems. This paper evaluated the influence of drying temperature (40, 60 and 80 °C) on the moisture content, drying rate, density, shrinkage and breakage of maize dried in two different dryers: oven and silo dryer. In both dryers, the temperature increase reduced drying time, final moisture content and shrinkage of the grains, however increased breakage. Drying rate was higher in the oven (6.4×10−4±2.3×10−4s−1 versus 5.4×10−4±1.2×10−4s−1), while shrinkage (15.2±4.7 % versus 24.4±5.6 %) and density increase (16.6±5.9 % versus 33.4±5.8 %) were more intense in the silo. There was a large release of husk in the silo dryer and the moisture content was slightly smaller in the lower layers respective to the upper ones.

Binary packing theory and the physical properties of aggregates

Soil Research ◽  
1978 ◽  
Vol 16 (3) ◽  
pp. 283 ◽  
Author(s):  
KJ Coughlan ◽  
RJ Loch ◽  
WE Fox
Keyword(s):  
Physical Properties ◽  
Water Retention ◽  
Void Ratio ◽  
Wetting And Drying ◽  
Compacted Soil ◽  
Soil Mixing ◽  
Swelling Capacity ◽  
Sand Particles ◽  
Clay Percentage ◽  
Coarse To Fine

The objective of this study was to examine variations in the physical properties of non-compacted soil-sand aggregates in terms of binary packing theory. Two soils were used, a swelling black earth and a krasnozem with low swelling capacity, and aggregates with varying clay percentage were prepared by dispersing the soil, mixing with 100-50 �m sand, and wetting and drying. At lower clay percentages, void ratio with increasing clay was greater than that predicted from theory. This was attributed to clay entering between sand junctions and increasing porosity by expanding the coarse matrix. From water retention and swelling data, the transition from coarse to fine matrix occurs in both soils at about 40 % clay. In the fine particle matrix, variation of void ratio in the krasnozem aggregates was as expected from theory. In the black earth, no significant variation in void ratio occurs at clay percentages > 40%. This was attributed to porosity created around the sand particles owing to differential swelling and shrinkage. Results obtained by other workers are explained in terms of binary packing theory and the concepts developed in this paper.

scholarly journals Quality assessment of flour and cookies from wheat, African yam bean and acha flours

Food Research ◽  
2021 ◽  
Vol 5 (1) ◽  
pp. 371-379
Author(s):  
J.A. Adeyanju ◽  
G.O. Babarinde ◽  
B.F. Olanipekun ◽  
I.F. Bolarinwa ◽  
S.O. Oladokun
Keyword(s):  
Physical Properties ◽  
Functional Properties ◽  
Absorption Capacity ◽  
Composite Flour ◽  
Overall Acceptability ◽  
Spread Ratio ◽  
African Yam Bean ◽  
Bean Flour ◽  
Swelling Capacity ◽  
Calcium Magnesium

In this study, the suitability of wheat, acha and African yam bean composite flour in the development of cookies was investigated. Wheat, acha and African yam bean were blended into various proportions of flour mixes and used to produce cookies. The flour mixes were analyzed for the proximate, minerals composition, functional properties and anti-nutrients, while the cookies were evaluated for its sensory and physical properties. The proximate composition of the flours varied from 7.85-9.71%, 12.34-14.01%, 1.15- 1.86%, 1.21-1.49%, 1.65-1.92% and 70.01-76.11% for moisture, protein, fat, crude fiber, ash and carbohydrate content of the flour, respectively. The mineral content ranged from 10.11-13.12 mg/100 g, 52.65-61.76 mg/100 g, 130.71-211.76 mg/100 g, 111.97-130.84 mg/100 g and 14.81-20.43 mg/100 g for calcium, magnesium, potassium, phosphorus and sodium, respectively. The functional properties ranged from 0.76-0.80 g/cm3 ; 86.65- 188.11 g/g; 94.30-197.23 g/g; 569.23-699.54%; 5.68-6.44%; 61.50-125.50 sec, 73.75- 75.25% for bulk density, water absorption capacity, oil absorption capacity, swelling capacity, solubility, wettability and dispersiblity respectively. The anti-nutritional properties ranged from 37.67 to 46.73 mg/100 g, 5.27 to 5.57 mg/100 g and 32.91 to 35.10 mg/100 g for oxalate, phytate and tannin, respectively. The physical properties values ranged from 6.11-8.20 mm, 38.46-39.30 mm, 37.83-38.23 mm, 4.79-5.85, 5.35-7.49 g and 1.72-1.90 kg for thickness, diameter, height, spread ratio, weight and break strength respectively. Cookies from composite flours were not significantly (p>0.05) different from the control in overall acceptability. This shows the possibility of producing nutritious cookies with desirable organoleptic qualities from wheat, acha and African yam bean flour.

scholarly journals Effect of Particle Size and Transparent Solar Dryer Cover on the Proximate Analysis of Dried Onion

2021 ◽  
pp. 123-141
Author(s):  
O. O. Oniya ◽  
C. O. Olatunji ◽  
M. I. Olatunji ◽  
K. O. Aremu ◽  
O. A. Adeiza
Keyword(s):  
Particle Size ◽  
Moisture Content ◽  
Proximate Analysis ◽  
Final Moisture Content ◽  
Temperature Cycle ◽  
Airflow Rate ◽  
Particle Sizes ◽  
Drying Temperature ◽  
Solar Dryer ◽  
Effect Of Particle Size

In this work, we investigate effect of particle size and transparent solar dryer cover on the proximate analysis of dried onion. A solar drying unit was developed and constructed for drying the of red onion slices in order to determine the proximate composition of fresh and dried red onion using multi-crop direct solar dryer. Also, the evaluation and effect of particles size and multi-crop transparent solar dryer cover on the proximate analysis of red onion during drying. Consequently, the higher efficiency of the solar collector was obtained at the higher airflow rate. The moisture content of dried onion slices was strongly affected by the thickness of the onion slices and the density of the polyethylene. The final moisture content of dried onion slices ranged from 10.85% to 13.01%, 4.95% to 6.01% ash, 4.69% to 5.26% fibre, 11.17% to 13.09% fat, 6.70% to 5.60% protein and 68.64% to 68.03% carbohydrate for particle sizes of 3 mm, 5 mm and 7 mm dry-basis depending on drying temperature cycle for low density polyethylene cover. While the final moisture content of dried onion slices ranged from 9.85% to 12.01%, 5.96% to 6.01% ash, 3.69% to 4.26% fibre, 13.17% to 12.09% fat, 5.70% to 6.60% protein and 61.64% to 58.03% carbohydrate for particle sizes of 3 mm, 5mm and 7mm dry-basis depending on drying temperature cycle for high density polyethylene cover.

Effects of Drying Conditions, Final Moisture Content, and Degree of Milling on Rice Flavor

1997 ◽  
Vol 74 (5) ◽  
pp. 566-570 ◽  
Author(s):  
Elaine T. Champagne ◽  
Karen L. Bett ◽  
Bryan T. Vinyard ◽  
Bill D. Webb ◽  
Anna M. McClung ◽  
...  
Keyword(s):  
Moisture Content ◽  
Final Moisture Content ◽  
Degree Of Milling ◽  
Drying Conditions ◽  
Rice Flavor

Measuring the Thermo-Technical Parameters of Autoclaved Aerated Concrete

2016 ◽  
Vol 824 ◽  
pp. 100-107 ◽  
Author(s):  
Alena Struhárová
Keyword(s):  
Thermal Conductivity ◽  
Moisture Content ◽  
Physical Properties ◽  
Bulk Density ◽  
Capillary Absorption ◽  
Measuring Device ◽  
Technical Parameters ◽  
Autoclaved Aerated Concrete ◽  
Aerated Concrete ◽  
Technical Properties

Bulk density and moisture content are factors that significantly affect the physical properties of autoclaved aerated concrete (AAC) including thermal conductivity and other thermo-technical characteristics. This article shows the results of measurements of compressive strength, capillary absorption, water absorption and porosity of AAC (ash on fluidized fly ash) at different bulk density and also the results of thermal conductivity of AAC at different bulk density and variable moisture content of the material. The thermo-technical properties were measured using the Isomet 2104, a portable measuring device. Acquired results demonstrate dependence of physical properties including thermal conductivity of AAC on bulk density and moisture content. The reliability and accuracy of the method of measuring was also shown.

Some Physical Properties of Kola Nuts – A Response Surface Approach

2014 ◽  
Vol 28 (2) ◽  
pp. 251-255 ◽  
Author(s):  
Rahman Akinoso ◽  
Ademola K. Aremu ◽  
Ismail S. Balogun
Keyword(s):  
Mechanical Properties ◽  
Physical Properties ◽  
Response Surface ◽  
Physical And Mechanical Properties ◽  
Young Modulus ◽  
Moisture Loss ◽  
Surface Approach ◽  
Drying Temperature ◽  
Peak Energy ◽  
Level Of Significance

Abstract This work studied the effect of drying temperature and duration on some physical and mechanical properties of two varieties of kola nuts using a response surface methodology approach. Physical properties determined were length, breadth, thickness, sphericity, aspect ratio, colour and moisture loss, while mechanical properties were force at break, yield, and peak, deformation at break and peak, energy to peak, energy to break, and yield, and Young modulus. At 5% level of significance, only mass, moisture loss, and sphericity were the physical properties affected. However, all measured mechanical properties were affected by drying temperature and duration (p<0.05).

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