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Articles by O. Awogbemi
Total Records ( 2 ) for O. Awogbemi
  O. Awogbemi and I.O. Ogunleye
  This research work investigated effects of quantity of salt and drying on the quality of 80 g sample of locust beans. Three categories of sample i.e., Non-salted, 5 g salted and 10 g salted, were analysed using the Direct Sunlight method of drying. After drying for 5 days, proximate and microbial analysis showed that the samples still retain most of their nutritional components and therefore fit for human consumption. Investigation also showed that salted sample is more nutritional than non salted sample as it contains 67.65% of protein as against 66.82% protein in the non-salted sample. After 5 days of drying, the non-salted sample had a microbial load of 1.02107 cfu g 1as against the 1.42105 cfu g 1 of the salted sample. The drying rate analysis also revealed that the non-salted sample has the fastest drying rate followed by 5 g-salted sample, with the 10 g salted sample having the least drying rate. At the end of the 3rd day of drying, the non-salted sample weighed 32 g; the 5 g sample weighed 36 g while, the10 g sample weighed 44 g.
  O. Awogbemi
  The result of the comparative analysis of seven cold-boxes made of seven varieties of wood is presented in this study. Seven geometrically the same cold-boxes for fish storage were constructed. The boxes were made of Iya, Mansonia, Araba, Iroko, Mahogany, Oriro and Akomu and labeled 1-7, respectively for easy identification. The cold-boxes are rectangular in shape with each having an internal dimension of 0.20.150.1 m with thickness of 0.025 m. Each cold-box is lined both internally and externally with aluminum foil of 1.5 mm thickness. A 2.0 kg iced Jack fish was put in each of the seven cold-boxes for 6 h (between 10.00 and 16.00 h) and a digital multimeter was used to measure the temperature of the fish inside the cold-box every 30 min for 2 consecutive days. The result of the test showed that Mansonia wood had the least heat flow rate of 28.87 W and therefore, the most effective for fish preservation, while Iroko wood had the highest heat flow rate of 91.65 W, thus the least effective, of the seven varieties, for fish preservation.
 
 
 
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