Asian Science Citation Index is committed to provide an authoritative, trusted and significant information by the coverage of the most important and influential journals to meet the needs of the global scientific community.  
ASCI Database
308-Lasani Town,
Sargodha Road,
Faisalabad, Pakistan
Fax: +92-41-8815544
Contact Via Web
Suggest a Journal
Articles by D.O. Araromi
Total Records ( 2 ) for D.O. Araromi
  O.A. Olu-Arotiowa , L.A. Jimoda , D.O. Araromi and R.O. Yusuf
  Production of polyurethane foam has been made more cost effective by introducing soya-oil as a surfactant. Consequently, profit maximization has brought about the need to introduce less expensive stabilizing agent. This led to the use of soya-oil in substituting for the commonly used silicone oil. This was carried out in varying concentrations of silicon and soya-oil. It was however proven that soya-oil cannot act as surfactant in polyurethane foam but a combination of 75 silicon oil and 25% vegetable oil gives polyurethane foam with desired physical and mechanical properties. The costing of the price per block of foam produced shows that foam production using vegetable oil as surfactant is cost effective and characterized by foams of better quality.
  D.O. Araromi , O.A. Olu-Arotiowa , J.O. Olajide and T.J. Afolabi
  Corn flour was studied to determine the physical properties such as equilibrium moisture Content, Equilibrium Relative Humidity (ERH), initial moisture content and critical moisture content. These were experimentally determined using the static gravimetric method at 4 temperatures, ranging from 20-50°C and at various ERH values ranging from 0.113-0.9812. Two mathematical models- Neuro-fuzzy and Gab were used to fit experimental isotherm data. The 2 models were used to predict shelf life of the corn flour. Comparisons were made to determine the validity and suitability of the 2 models. Within the range of temperatures investigated, GAB and Neuro-fuzzy models better describes the experimental data for corn flour for adsorption isotherm. Neuro-fuzzy model not only accommodated temperature and water activity parameter but is also better than GAB model in the prediction of corn flour shelf-life.
Copyright   |   Desclaimer   |    Privacy Policy   |   Browsers   |   Accessibility