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	Provedor de dados CIGR Journal (2) Autor Adekunbi, Taiwo Kehinde (2) Afolabi, Morakinyo Tunde (2) Aderibigbe, Adetan Dare (1) Adesola, Oladejo Kolawole (1) Black, Allen Gbolahan (1) Palavra-chave Blanching (1) Bulk density (1) Dimensional changes (1) Drying kinetics (1) Post Harvest Technology and Food Processing Machine Development bread slicing (1) Post Harvest Technology and Food Processing Machine Development moisture content (1) Reciprocating blades (1) Sliced-bread (1) Slicing machine (1) Mais... Tipo do documento Info:eu-repo/semantics/article (2) Ano 2016 (2) País China (2) Idioma Inglês (2)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 2 Primeira ... 1 ... Última Bread-slicing machine CIGR Journal Adesola, Oladejo Kolawole; Adekunbi, Taiwo Kehinde; Aderibigbe, Adetan Dare; Afolabi, Morakinyo Tunde. This study developed a compact front loading machine for slicing loaves of bread.  The machine is fast, efficient, safe and easy to operate.  It was designed to accommodate a normal loaf of bread per pass.  It works on the principle of gravity loaf in-feed system and the up-and-down reciprocating motion of the blade frame that carries 22 parallel cutting blades spaced at a regular interval of 14.5 mm apart.  It is driven by a 2 horsepower electric motor via a V-belt power transmission system.  The moving components are born on self-lubricating bearings and specially designed vibration absorbers; it automatically stops to save running cost once the loaf is completely sliced.  It also incorporates a crumb collection tray to enhance the hygiene of the... Tipo: Info:eu-repo/semantics/article Palavras-chave: Post Harvest Technology and Food Processing Machine Development bread slicing; Sliced-bread; Slicing machine; Reciprocating blades. Ano: 2016 URL: http://www.cigrjournal.org/index.php/Ejounral/article/view/3468 The influence of drying on the physical properties of sweet potato slices CIGR Journal Afolabi, Morakinyo Tunde; Black, Allen Gbolahan; Adekunbi, Taiwo Kehinde. The effects of varying drying conditions on the physical properties of sweet potato slices were studied. Fresh tubers were peeled, washed and cut into two shapes (rectangular: 50 x 60 mm and cylindrical 60 mm diameter) of two thicknesses (4 and 6 mm) slices. Some slices were blanched in water at 90oC for 5 mins and some unblanched. Both were either sun dried or oven dried at various temperatures; 50 oC , 70 oC and 90 oC. The bulk density, dimensional changes and moisture loss were investigated. The results shown that, moisture loss and percent shrinkage increased with increased in temperature. Sweet potato of 4 mm thick samples lost more moisture with higher % shrinkage than 6 mm thick samples, although not significantly (P>0.05). Logarithmic equations... Tipo: Info:eu-repo/semantics/article Palavras-chave: Post Harvest Technology and Food Processing Machine Development moisture content; Drying kinetics; Blanching; Dimensional changes; Bulk density. Ano: 2016 URL: http://www.cigrjournal.org/index.php/Ejounral/article/view/3477 Registros recuperados: 2 Primeira ... 1 ... Última

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