Contents
01.12.2017.
Professional paper
Energy pattern and conservations of condiment produced from soybean (Glycine max)
Energy being one of the largest operating expenses in most organizations especially manufacturing and processing industries leading to considerable scope for energy conservation and hence cost. Information on energy utilization and conservation pattern were obtained based on time taken, number of person involved and sources of energy using standard energy equations. A total of 445.40 ± 17.32MJkg-1 where thermal energy (420MJ ≈ 94%) and manual energy (25.40MJ ≈ 6%) were the only forms of energy used during production process. Conservation approach I resulted in mean energy of 72.08 ± 1.73MJkg-1 where electrical energy, manual energy and thermal energy accounted for 1.75MJ (3%) 7.34MJ (10%) and 62.99MJ (87%) respectively. Conservation approach II reduced the energy further to 57.24 ± 1.73MJkg-1 as the operation was thermal energy dependent, followed by manual and electrical energy with energy values of 48.13, 7.33 and 1.78MJ equivalent to 84.10%, 12.80% and 3.10% accordingly. Conclusively, traditional method of processing utilized highest energy (445.40MJ) followed by conservation approach I (72.08MJ) and conservation approach II (57.24MJ) was least in energy demand. Conservation approach II permits energy conservation to be 87% as compared with traditional method.
Ismaila B. Anjorin, Rahman Akinoso, Mayowa S. Sanusi
01.12.2016.
Professional paper
Evaluation of physical, milling and cooking properties of four new rice (Oryza sativa L.) varieties in Nigeria
This comparative study investigated some physical, milling and cooking properties of four new rice varieties (FARO 44, FARO 52, FARO 60 and FARO 61) in Nigeria. The varieties were processed into white rice and their properties analyzed separately using standard procedures. Results showed that paddy length, paddy-length-to-width-ratio, equivalent diameter, sphericity, grain volume, aspect ratio, thousand paddy grain weight, milled rice length, milled rice width, milled rice length to width ratio, milling recovery, head milled rice, broken milled rice, L*, a*, b*, elongation ratio, cooked-rice-length-to-breadth-ratio, water uptake ratio and cooking time were significantly different (p<0.05) for all the varieties. Milling recovery was found to vary from 65.3 to 68.33%; with FARO 60 having the highest head milled rice. It was observed that FARO 44 had the longest cooking time, elongation ratio and cooked rice length/breadth ratio while FARO 61 was found to have the highest water uptake ratio. There was significant positive correlation (r = 0.824) between percentage head milled rice and milling recovery while negative correlation existed between cooking time and L* (r= - 0.711). This information could be exploited by rice processors in the post-harvest processing of the varieties.
Mayowa S. Sanusi, Rahman Akinoso, Nahemiah Danbaba
