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Article
Publication date: 1 July 2006

J.O. Olajide, A.A. Adedeji, B.I.O. Ade‐Omowaye, E.T. Otunola and J.A. Adejuyitan

This paper aims to focus on the prospects of incorporating a non‐thermal process (high intensity electric field pulses, HELP) into food processing and preservation methods in…

1011

Abstract

Purpose

This paper aims to focus on the prospects of incorporating a non‐thermal process (high intensity electric field pulses, HELP) into food processing and preservation methods in developing countries. Besides, it is to create awareness to food processors and motivate researchers in developing countries to generate more data on the technology.

Design/methodology/approach

This is based on the review of the various successful applications of HELP process in inactivation of micro‐organisms for the purpose of preservation. The adaptability of the process to plant food processing was also reviewed. Potential areas of application in developing countries were also highlighted and discussed.

Findings

The present findings reveal possible applications of HELP to food processing in developing countries such as fermentation, fruit and vegetable processing, and dehydration of tropical food.

Originality/value

The paper has indicated that the poor energy system in developing countries has made drying and fermentation techniques appropriate methods of food processing. Therefore, HELP technology offers good potentials for both food processing and preservation and as adjunct to other processes such as fermentation and drying.

Details

Nutrition & Food Science, vol. 36 no. 4
Type: Research Article
ISSN: 0034-6659

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Article
Publication date: 1 August 2004

S.O. Jekayinfa and A.I. Bamgboye

Direct energy utilization in nine palm‐kernel oil (PKO) mills located in Southwestern Nigeria was analyzed. The mills were stratified into small, medium and large‐scale…

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Abstract

Direct energy utilization in nine palm‐kernel oil (PKO) mills located in Southwestern Nigeria was analyzed. The mills were stratified into small, medium and large‐scale categories, based on their modes of operations and production capacities. Evaluation of energy usage was carried out in the seven readily defined unit operations namely: palm‐nut drying, palm‐nut cracking, palm‐kernel roasting, palm‐kernel crushing, PKO expression, PKO sifting and PKO bottling/pumping. PKO extraction rates in the three mill categories were evaluated. The average PKO extraction rate for small, medium and large mills were 48.45 percent, 42.68 percent and 36.24 percent, respectively. The total energy expenditure in small, medium and large‐scale PKO mills were 350.89MJ/tonne, 230.70MJ/tonne and 181.74MJ/tonne, respectively. This suggests that the unit energy requirement for PKO output decreases as mill capacity increases. The four most highly energy‐intensive operations identified were palm‐nut cracking, palm‐kernel roasting, palm‐kernel crushing and PKO expression, altogether accounting for 95.29, 92.14 and 93.65 percent of total energy used in small, medium and large‐scale mills, respectively.

Details

Nutrition & Food Science, vol. 34 no. 4
Type: Research Article
ISSN: 0034-6659

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Article
Publication date: 1 October 2005

S.O. Jekayinfa, M.A. Waheed, K.A. Adebiyi and F.T. Adebiyi

The cheapest and most rapidly available metal for agro‐processing equipment fabrication in Nigeria is plain carbon steel. However, there are some aggressive ions present in raw…

608

Abstract

Purpose

The cheapest and most rapidly available metal for agro‐processing equipment fabrication in Nigeria is plain carbon steel. However, there are some aggressive ions present in raw agricultural and food products, which may attack the steel components of these processing machinery, resulting in their untimely failure in service. The present study investigates the effect of fluid squeezed from cassava tuber on the corrosion behaviour of mild steel.

Design/methodology/approach

The investigation involved periodic weight loss measurements of 0.8 per cent carbon and 0.36 per cent carbon steel rods as they were exposed to cassava fluid. The relationships between loss in weight of the exposed samples and exposure period were determined. Models were developed to relate corrosion rate in each environment with total surface area and exposure period.

Findings

The results show that 0.36 per cent carbon steel was less affected by corrosion than 0.18 per cent carbon steel, with corrosion intensity in both cases, increasing with duration of immersion. Generally, there was low level of corrosion resistance (high corrosion rate) by the two steel materials. The correlation coefficient between the experimental values of corrosion rates and predicted values (using the developed models) was high.

Originality/value

In food and agricultural industries, product quality, health and sanitation issues are the major concerns. The industries cannot tolerate corrosion deposits in the manufactured products. Hence, material selection for machinery fabrication is essential. In line with this, the results of this study indicate that mild steel materials are unsuitable for use in cassava processing without some forms of surface treatment.

Details

Anti-Corrosion Methods and Materials, vol. 52 no. 5
Type: Research Article
ISSN: 0003-5599

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Article
Publication date: 17 January 2025

Oluwayemi IbukunOluwa Odularu

This review paper examines the germaneness of libraries in sustaining information technology services, rethinking towards implementing futuristic strategies and the significant…

15

Abstract

Purpose

This review paper examines the germaneness of libraries in sustaining information technology services, rethinking towards implementing futuristic strategies and the significant sustainability factors related to information technology (IT) services, identifying gaps in the existing studies and suggesting future areas of research work.

Design/methodology/approach

The study adopted a systematic literature review (SLR), in which 81 articles were identified and utilised for the paper. The inclusion and exclusion research design was used for the study.

Findings

The role of libraries in sustaining information technology services is increasingly crucial as they evolve into dynamic IT hubs, addressing the growing digital needs of users. This transformation involves integrating advanced technologies like cloud computing, artificial intelligence (AI), Internet of Things (IoT) and machine learning to enhance access and usability of information. Libraries support academic research and education by offering extensive digital archives and research databases, thereby fostering innovation and learning. They also play a vital role in community engagement by providing digital literacy programs and IT training, thus bridging the digital divide. Embracing sustainable IT practices and adapting to technological advancements ensure that libraries remain relevant and effective. However, these initiatives require significant investment in infrastructure and continuous staff training. The results highlight the complexity of maintaining sustainable library IT services and support an active, cooperative, and user-centred strategy.

Research limitations/implications

Despite the importance of libraries in providing IT services, there is a lack of research on the germaneness of libraries in sustaining IT services (DSpace, 2022). The number of research publications on these topics has grown since the late 1990s and is increasing. However, contrary to the vast number of research publications, there are few literature reviews on libraries’ sustainability and information technology. Moreover, little is known about the germaneness of libraries in sustaining IT services.

Originality/value

Libraries’ roles in sustaining IT services and implementing futuristic strategies underscore their evolving importance in contemporary society. Libraries are not just centres of learning but are integral to community development, technological advancement and social inclusion. Rethinking and innovating their approach to IT services, libraries continue to serve as vital hubs of development and engagement, significantly benefiting communities worldwide. Furthermore, by addressing a significant research issue, creating creative solutions, stressing teamwork and supporting an all-encompassing strategy for maintaining library IT services. It is a stimulant for more study and cooperative initiatives to achieve sustainable library and information science development.

Details

Library Management, vol. ahead-of-print no. ahead-of-print
Type: Research Article
ISSN: 0143-5124

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Article
Publication date: 27 March 2009

B.I.O. Ade‐Omowaye, A.M. Adegbite, B.R. Adetunji and O.O. Oladunmoye

This paper focuses on the effect of different pretreatments on some properties of tigernut, an underutilized crop in Nigeria with the aim of widening its utilization in the…

390

Abstract

Purpose

This paper focuses on the effect of different pretreatments on some properties of tigernut, an underutilized crop in Nigeria with the aim of widening its utilization in the country.

Design/methodology/approach

Tigernuts were subjected to various pretreatments such as fermentation, germination, pregelatinization and roasting before drying at 50 ± 2 C for 48 h in locally fabricated cabinet drier and milling in commercial plate mill to produce meal which passed through 30 mm pore‐sized sieve. Pretreated and untreated tigernut meals were analyzed using methods reported in the literature for chemical composition, physicochemical and functional properties.

Findings

Protein content of the meals ranged from 2.79 ± 0.01 to 3.65 ± 0.02 per cent with sample from fermented tigernut having the highest value and those from roasted ones having the least value. There were slight variations in the crude fat, fiber and ash contents of the resultant meals after pretreatment. There were 10 and 14 per cent enhancement in the ascorbic acid contents of fermented and germinated meals respectively. Titratable acidity, pH and water absorption capacity were affected by pretreatment in this study. Bulk density varied slightly after pretreatment. Germination, roasting and pregelatinization resulted in marked decrease in peak viscosity of the samples. The emulsion capacity ranged from 48.4 to 56 per cent with the untreated sample having the highest value and meals from roasted sample had the least value. Foaming capacity was improved by the pretreatments with the exception of roasting which reduced it from 2.15 to 1.18 per cent.

Originality/value

The paper has demonstrated the effect of pretreatments on tigernut meals and its potential applications in various food formulation and development, e.g. weaning foods, baked goods, beverage products, etc.

Details

Nutrition & Food Science, vol. 39 no. 2
Type: Research Article
ISSN: 0034-6659

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Article
Publication date: 28 April 2022

Omowumi Temitope Abiola, Michael Ayodele Idowu, Taofeek Akinyemi Shittu, Oluseye Olusegun Onabanjo and Emmanuel Kehinde Oke

This study aims to investigate the physicochemical and sensory characteristics of fried peanut cracker snacks coated with wheat (80%) and cassava (20%) composite flours.

175

Abstract

Purpose

This study aims to investigate the physicochemical and sensory characteristics of fried peanut cracker snacks coated with wheat (80%) and cassava (20%) composite flours.

Design/methodology/approach

The peanuts were sorted, boiled, drained, roasted, coated and fried at temperature of 150–180°C for 154.6–240 s. The fried peanut cracker-coated (FPCC) snacks produced were analyzed for proximate composition (moisture, crude fat, crude protein, crude fibre, total ash and carbohydrate contents), rancidity indices (peroxide value, free fatty acid and iodine value), physical properties, colour (lightness, redness and yellowness), texture (hardness, fracturability, adhesiveness and cohesiveness) and sensory qualities (taste, crispiness, colour, odour and overall acceptability).

Findings

There were significant differences in moisture (p = 0.000), crude fat (p = 0.001), crude protein (p = 0.000), crude fibre (p = 0.001), total ash (p = 0.00) and carbohydrate (p = 0.001). The range of values for moisture content, crude fat, crude protein, crude fibre, total ash and carbohydrate contents were 2.6%–4.9%, 27.1%–34.7%, 21.0%–26.3%, 3.1%–4.1%, 2.1%–2.5% and 33.9%–36.4%, respectively, while peroxide, free fatty acid and iodine values ranged from 1.2 to 2.0 mEq/kg, 32.8–47.0 mg KOH/g and 1.2–2.0 gI2/100 g, respectively. The physical properties of the FPCCs showed decrease as the frying temperature and time increased. The values for lightness (L*), redness (a*) and yellowness (b*) ranged from 26.5 to 52.2, 11.4 to 22.0 and 37.0 to 42.5, while the texture attributes such as hardness (p = 0.001), fracturability (p = 0.023), adhesiveness (p = 0.001) and cohesiveness (p = 0.011) were significantly different and it ranged from 28.7 to 53.4 N, 28.6 to 48.3 N, 1.0 to 2.4 N/s and 0.0–0.1, respectively. The sensory score for wheat–cassava composite flours used for coating the snacks decreased as the frying temperature and time increased. The study shows that 20% of cassava flour incorporated into the formulation of coated snacks does not affect its overall acceptability.

Research limitations/implications

There are scanty information/published works on physicochemical and sensory characteristics of fried peanut cracker coated with wheat–cassava composite flour.

Practical implications

This research work helps in producing fried peanut cracker coated with composite wheat–cassava flours.

Originality/value

The study shows that 20% of cassava flour incorporated into the formulation of coated snacks does not affect its overall acceptability.

Details

Nutrition & Food Science , vol. 53 no. 1
Type: Research Article
ISSN: 0034-6659

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Article
Publication date: 4 November 2024

Ernest Mbamalu Ezeh

One of the most innovative materials available today is polyester resin, which finds application in a wide range of industries, including consumer products, automotive, aircraft…

61

Abstract

Purpose

One of the most innovative materials available today is polyester resin, which finds application in a wide range of industries, including consumer products, automotive, aircraft, marine, construction, sports and renewable energy, due to its impressive mechanical properties and low cost. In recent years, significant progress has been achieved in the development of polyester resin composites. This paper aims to provide an overview of the recent advances in the field of polyester resin composites.

Design/methodology/approach

The review introduces the properties of polyester resins and the fabrication techniques used to prepare polyester resin composites. It provides an overview of the reinforcement materials such as fibers and nanoparticles that are commonly used to enhance the properties of the composites. Recent advances in the use of fillers such as nanocellulose, graphene and carbon nanotubes are also discussed. This work highlights the latest developments in the functionalization of polyester resin composites, which aims to improve the properties of the composite materials for specific applications in diverse fields such as aerospace, biomedical and energy. It highlights how collaborations worldwide, business and academia are working together to advance polyester resin composite technologies.

Findings

The study emphasizes how urgent it is to adopt sustainable practices, which, in turn, is driving research into polyester resins that are recycled and biobased to create a circular economy. Constant advancements open up new possibilities for application development and improve performance, such as nanotechnology and smart materials. Furthermore, businesses are being revolutionized by sophisticated production processes like 3Dimensional printing and Internet of Things integration, which enable mass customization and real-time monitoring. These partnerships advance the sector and encourage the use of polyester resin composites in environmentally friendly applications. The remarkable mechanical, thermal and chemical capabilities of polyester resin composites are highlighted, showcasing their importance in a range of applications.

Originality/value

The study is a major step toward a sustainable tomorrow since it highlights the potential of polyester resin composites to build a more durable and environmentally friendly future. This review paper summarizes the recent advances in the development of polyester resin composites, highlighting their potential for advancing technologies in various fields. The knowledge gained from this review paper will undoubtedly aid researchers in designing novel polyester resin composite materials with tailored properties for specific applications.

Details

World Journal of Engineering, vol. ahead-of-print no. ahead-of-print
Type: Research Article
ISSN: 1708-5284

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Article
Publication date: 23 March 2010

N.O. Eddy and E.E. Ebenso

The purpose of this paper is to study the inhibitive and adsorptive characteristics of ethanol extract of Gongronema latifolium (GL) as a corrosion inhibitor for mild steel in H2SO…

340

Abstract

Purpose

The purpose of this paper is to study the inhibitive and adsorptive characteristics of ethanol extract of Gongronema latifolium (GL) as a corrosion inhibitor for mild steel in H2SO4.

Design/methodology/approach

The inhibition efficiencies were evaluated using thermometric and hydrogen evolution techniques.

Findings

The inhibition efficiency of ethanol extract of GL vary with concentration of the extract, period of immersion and with temperature. The extract acts as an inhibitor because of its phytochemical and amino acid composition. The extract is adsorbed spontaneously on the surface of mild steel according to Langmuir adsorption isotherm. The mechanism of physical adsorption is proposed from the trend of the inhibition efficiency with temperature and the values of some kinetic and thermodynamic parameters obtained.

Research limitations/implications

The study provides information on the use of ethanol extract of GL as a corrosion inhibitor. Electrochemical studies such as polarisation and alternating current impedance spectra will throw more light on the mechanistic aspects of the corrosion inhibition.

Practical implications

Ethanol extract of GL can be used as an environmentally friendly inhibitor for the corrosion of mild steel in H2SO4.

Originality/value

This environmentally friendly inhibitor could find possible applications in metal surface anodising and surface coatings.

Details

Pigment & Resin Technology, vol. 39 no. 2
Type: Research Article
ISSN: 0369-9420

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Article
Publication date: 2 May 2024

Santosh Kumar Sahu, P.S. Rama Sreekanth, Y.P. Deepthi, Quanjin Ma and Tunji John Erinle

This study aims to investigate the mechanical properties of sustainable recycled polypropylene (rPP) composite materials integrated with spherical silicon carbide (SiC) particles.

31

Abstract

Purpose

This study aims to investigate the mechanical properties of sustainable recycled polypropylene (rPP) composite materials integrated with spherical silicon carbide (SiC) particles.

Design/methodology/approach

A representative volume element (RVE) analysis is employed to predict the Young’s modulus of rPP filled with spherical-shaped SiC at varying volume percentages (i.e. 10, 20 and 30%).

Findings

The investigation reveals that the highest values of Young’s modulus, tensile strength, flexural strength and mode 1 frequency are observed for the 30% rPP/SiC samples, exhibiting increases of 115, 116, 62 and 15%, respectively, compared to pure rPP. Fractography analysis confirms the ductile nature of pure rPP and the brittle behavior of the 30% rPP/SiC composite. Moreover, the RVE method predicts Young’s modulus more accurate than micromechanical models, aligning closely with experimental results. Additionally, results from ANSYS simulation tests show tensile strength, flexural strength and frequency within a 10% error range when compared to experimental data.

Originality/value

This study contributes to the field by demonstrating the mechanical enhancements achievable through the incorporation of sustainable materials like rPP/SiC, thereby promoting environmentally friendly engineering solutions.

Details

International Journal of Structural Integrity, vol. ahead-of-print no. ahead-of-print
Type: Research Article
ISSN: 1757-9864

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Article
Publication date: 1 June 2005

E.T. Otunola and R.S. Ogunbiyi

The aim of the paper is to evaluate the microbiological and physico‐chemical characteristics of fermented pounded yam, a unique and popular food of the Igbominas of Nigeria.

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Abstract

Purpose

The aim of the paper is to evaluate the microbiological and physico‐chemical characteristics of fermented pounded yam, a unique and popular food of the Igbominas of Nigeria.

Design/methodology/approach

Fresh pounded yam was prepared in the laboratory by a modification of the traditional method, and then fermented for varying periods of time (0‐96hrs), also essentially by the traditional method. Analysis was carried out on the products following documented and established procedures.

Findings

Data obtained indicated noticeable increases in the populations of all the groups of microorganisms investigated with increases in fermentation time, except coliforms which declined in population after 24 hours. Heating of the samples after each fermentation interval resulted in significant reductions in microbial populations such that coliforms could not even be detected after 24 hours of fermentation. Lactic acid production, an indication of flavour development, and pH drop were highest at 48 hours of fermentation. The samples also became softer with increases in fermentation period. The heated samples were considered safe microbiologically, since they contained neither coliforms nor faecal coliforms.

Research limitations/implications

The consumption of fermented pounded yam is encouraged since it is safe microbiologically and develops a desired flavour, while further research should be carried out on the nutritional benefits.

Practical implications

The findings here suggested that adequate heating after fermentation is necessary to eliminate any potential microbial contamination, and for full flavour development.

Originality/value

The results of this research contribute to the knowledge of fermented foods, especially those that are indigenous to Nigeria and West Africa.

Details

Nutrition & Food Science, vol. 35 no. 3
Type: Research Article
ISSN: 0034-6659

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