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Articles by R. Ponka
Total Records ( 2 ) for R. Ponka
  M.E. Momegni , G.B. Tchaya , R. Ponka and A. Abdou Bouba
  The present research aims to study the effect of indirect solar drying by airflow orientation on some physicochemical parameters of mango. The mangoes harvested at physical maturity were exposed in the drying chamber. The temperature and humidity sensors were placed inside and outside the dryer. For different airflow modes (surface airflow mode, direct airflow mode and crossed airflow mode). Temperature, humidity, irradiance and mass loss readings were taken on two mangoes samples. Acidity, pH, moisture and vitamin C contents were determined on dried mango slices in different modes. The kinetics of drying shows that the moisture loss of mangoes is faster for thin slats. Times for drying are 17, 22 and 30 h, respectively for the licking mode, mixed and through. The conservation of physicochemical properties varies, respectively for 47.5, 43.8 and 33.02% for licking, mixed and through mode. The flux variation influences the physicochemical parameters of the dried mango.
  E. Fokou , M.B. Achu , G. Kansci , R. Ponka , M. Fotso , C. Tchiegang and F.M. Tchouanguep
  This work presents some chemical properties of Cucurbitaceae seed oils from different areas in Cameroon. These seeds are Cucumeropsis mannii (egusi melon), Cucurbita maxima (pumpkin or squash gourd), Cucurbita moschata (musk melón), Lagenaria siceraria (bottle gourd or calabash) and Cucumis sativus (“Ibo”egusi). The results show that the saponification, iodine and peroxide indices are influenced by the areas while the acid index and percentage of impurity do not depend on the area of cultivation but on the specie, except Lagenaria siceraria. The values for the indices are within recommended levels for edible oils. These oils have 4 main fatty acids: Linoleic acid, C18:2 (49-69%); oleic acid, C18:1 (9-25%); stearic acid, C18:O (7-11%) and palmitic acid, C16:O (10-19%). Their chemical properties are similar to those of corn, cottonseed, sesame and sunflower seed oils, suggesting their potential use as good table and cooking oils which can increase HDL and reduce serum cholesterol and LDL levels, hence could help prevent cardiovascular illnesses. They could also be used for making mayonnaise and soap.
 
 
 
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