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Articles by J.S. Alakali
Total Records ( 2 ) for J.S. Alakali
  J.S. Alakali , C.C. Ariahu and E.I. Kucha
  The kinetics of moisture uptake by foam-mat dried powder from mango pulp was evaluated at four temperatures (10, 20, 30 and 40°C) and two relative humidities (55 and 80%), while moisture sorption data for shelf life prediction was determined at the same temperatures and eight water activities ranging from 0.032-0.925. Result show that the rate of moisture uptake was highly in the first 2 to 4 h at any given storage temperature and relative humidity. Moisture uptake generally decreased with increase in storage temperature but did not show a defined trend after the first few hours. The rate of moisture uptake was higher at 55 than at 80% storage relative humidities. Effective diffusivities of samples incorporated with foam stabilizes were higher due to high porosity. Moisture uptake obeyed the penetration theory indicating that the process was Fickan. Predicted shelf-life of the powders generally decreased with increased storage relative humidity and temperature. The predicted shelf-life of the powders was generally above 365 days. The shelf life of powders incorporated with foam stabilizers was generally shorter as they had lower equilibrium moisture content. Predicted shelf life of the powders was longer in packaging materials of low permeability to thickness ratio.
  O.K. Oni , J.S. Alakali and M.A. Akpapumam
  A prototype mixer consisting of a trough, rotating shaft and blade driven by a 2 horse power electric motor was designed, fabricated and its performance evaluated at 50% of its capacity by volume for mixing of different particle sizes of gari namely small (1.18 mm), medium (1.70 mm) large (2.30 mm) and locally sieved with soybean flour and paste, respectively. Results show that power requirement for mixing of soy-gari increased with the particle size and were higher in the mixture of Gari and Soy-Paste (SGP) than Gari and Soy-Flour ( SGF). Small particle sizes were found to mix faster than the larger ones for both SGF and SGP. It was observed that low speeds of rotation and low power requirement of the machine increased the mixing efficiency and throughput capacity. Water absorption capacity and least gelation concentration of all the samples decreased slightly with increasing particle sizes. On the other hand, bulk density and swelling index of all the samples consistently increased as the particle sizes become smaller. The results of sensory analysis indicated that mixture of medium particle size of gari (1.70 mm) with soy flour was rated as having the best quality and was therefore, recommended.
 
 
 
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