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| SANUSI, Mayowa Saheed; Akinoso, Rahman. |
| This study was designed to evaluate and model the impacts of processing parameters (steaming time, soaking time, paddy moisture content and soaking temperature) on the energy consumption of five rice varieties (NERICA 8, FARO 52, FARO 61, FARO 60 and FARO 44). Energy consumption in the cleaning, soaking, steaming, drying, dehusking, polishing and grading operations were estimated by fitting data on labour, fuel and electricity consumption, time and machine efficiency into standard equations to determine total energy consumption. The energy consumptions were separately modelled using Taguchi and Artificial Neural Network (ANN) techniques for each rice variety. The accuracy of models was determined using the coefficient of determination (R2) and Mean Square... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Artificial neural network; Energy Consumption; Modelling; Rice varieties; Taguchi. |
| Ano: 2022 |
URL: http://www.cigrjournal.org/index.php/Ejounral/article/view/7235 |
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| Akinoso, Rahman; Edun, Kolade. |
| Studies on drying have focused on developing mathematical models and kinetics of drying crops, but literature is sparse on energy and exergy analysis of cooked yam used for instant-pounded yam flour production. This work presents the effect of drying temperature and size on energy consumption during cooked yam dehydration, a major unit operation in instant-pounded yam production. Cooked yam with uniform surface area but different thickness (5 mm, 10 mm, 15 mm, 20 mm, 25 mm and 30 mm) were dried in a cabinet dryer at varying temperatures (60oC, 70oC and 80oC) and constant air velocity of 1.5 m s-1. During the drying process, parameters including inside chamber temperature, outside chamber temperature, ambient temperature, drying time and power output... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Food Engineering; Agricultural Engineering; Post-Harvest Drying Cooked yam Energy analysis Exergy efficiency Instant-pounded yam flour. |
| Ano: 2013 |
URL: http://www.cigrjournal.org/index.php/Ejounral/article/view/2568 |
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| Akinoso, Rahman; Aremu, Ademola Kabiru; Adeniyi, T. A.. |
| Long duration of cooking limits domestic consumption of African Yam bean (AYB) seed, an edible legume. Reduction in energy demand during domestic cooking of AYB seed was the focus of the work. The seed was soaked in ambient temperature, and also cooked to determine hydration curve. AYB seeds (153 g) were cooked using kerosene, electric, Liquefied Petroleum Gas (LPG), and charcoal stoves. Normal, control, open and pressure cooking were done. Cooking duration, energy consumed, water evaporation and cost were determined using standard procedures. Moisture content of the seed increased with soaking time while rate of water absorption decreased. Temperature significantly influenced both moisture content and water absorption rate. Energy consumption... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Food enginering; Energy studies African yam bean seed hydration behaviour cooking method energy source. |
| Ano: 2014 |
URL: http://www.cigrjournal.org/index.php/Ejounral/article/view/2825 |
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