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	Provedor de dados CIGR Journal (2) Autor Nwajinka, Charles Obiora (1) Okonjo, Emmanuel (1) Onu, Onu olughu (1) Simonayan, Kayode Joshua (1) Palavra-chave Agricultural and Bioresource Engineering (2) Bioprocess and Food Engineering Expression Pulverize Ginger juice Expression efficiency Expression loss Juice yield (1) Drying Characteristics (1) Food and bioprocess Engineerin Carrot (1) Microwave (1) Modeling (1) Moisture Diffusivity (1) Mais... Tipo do documento Info:eu-repo/semantics/article (2) Ano 2019 (1) 2017 (1) País China (2) Idioma Inglês (2)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 2 Primeira ... 1 ... Última DESIGN AND CONSTRUCTION OF A MOTORIZED GINGER JUICE EXPRESSION MACHINE CIGR Journal Onu, Onu olughu; Simonayan, Kayode Joshua. A motorized ginger juice expression machine (GJEM) was designed and developed using locally available materials. The developed machine was tested for juice yield, juice expression efficiency, juice expression loss and juice throughput capacity. Fresh ginger rhizomes at 78.69% moisture content was used for the test. The result revealed a juice yield, expression efficiency, expression loss and throughput capacity of 53.77 %, 78.78 %, 25.5% and 7.5kg/hr respectively. The GJEM is powered by a 3 hp single-phase electric motor and is affordable. Drying of ginger rhizome deteriorates the oleoresin content and hence, the value and quality of ginger. The motorized ginger juice expressing machine offers an affordable and simple method of processing fresh ginger... Tipo: Info:eu-repo/semantics/article Palavras-chave: Agricultural and Bioresource Engineering; Bioprocess and Food Engineering Expression Pulverize Ginger juice Expression efficiency Expression loss Juice yield. Ano: 2017 URL: http://www.cigrjournal.org/index.php/Ejounral/article/view/4099 MODELING THE MICROWAVE DRYING CHARACTERISTICS OF CARROT SLICES CIGR Journal Nwajinka, Charles Obiora; Okonjo, Emmanuel. A study of the effects of Microwave drying of carrot slices was carried out. The samples were dried from moisture content of 70.71 to 10.7% (wb). Empirical models were developed for predicting the drying kinetics of the Carrot slices at different microwave powers and slice thicknesses. The drying curves were graphically used to present the relationships between moisture ratio and time of drying. The following fit parameters were obtained using Henderson and Pabis model: coefficient of determination (R²) from 0.8729 to 0.9531, error sum of squares (SSE) ranging from 0.0212 to 0.07875, and root mean square error (RMSE) from 0.05504 to 0.08461.  Fourier model gave a better fit with the following parameters: coefficient of determination (R²) from 0.9991 to... Tipo: Info:eu-repo/semantics/article Palavras-chave: Agricultural and Bioresource Engineering; Food and bioprocess Engineerin Carrot; Microwave; Modeling; Drying Characteristics; Moisture Diffusivity. Ano: 2019 URL: http://www.cigrjournal.org/index.php/Ejounral/article/view/5488 Registros recuperados: 2 Primeira ... 1 ... Última

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