AJET_Vol 07 N 01
Permanent URI for this collectionhttps://archives.univ-eloued.dz/handle/123456789/15516
Browse
Recent Submissions
Item Influence of frying parameters and cooking oil type on the physicochemical composition of used cooking oil in bitter yam chips production(جامعة الوادي - university of el oued, 2022-12-12) Sunmonu, Musliu Olushola; Sanusi, Mayowa Saheed; Jimoh, Taofeekat Olabowale; Olukokun, Aishat Olamide; Oyedun, Aliu OlamideBitter yam is an underutilized but nutrient-dense tuber, and it has the potential of being converted to value-added bitter yam chips through the deep fat frying technique. This study aimed to investigate the influence of frying temperature, frying cycle and cooking oil type on the physicochemical composition of used cooking oil in bitter yam chips production. Response surface methodology was used to interact the effect of frying temperature (170℃, 180℃, 190℃), frying cycle (1st, 2nd and 3rd cycle) and cooking oil type (soybean oil, coconut oil and peanut oils) on the viscosity, peroxide value, colour (L*, a* and b*), iodine value, free fatty acid (FFA), p-anisidine, saponification value and refractive index of the used cooking oil. The frying cycle significantly influenced the viscosity, peroxide value, iodine value, L*, b*, FFA and p-anisidine of the used cooking oil. The quadratic effect of cooking oil type affected the a* while the quadratic effect of the frying cycle influenced the refractive index of the used cooking oil. The used coconut oil had the highest viscosity (78.74), peroxide value (3.23), iodine value (80.10) and saponification value (203.21). However, the used peanut oil had the highest L* (25.39), p-anisidine (3.44), and refractive index (1.52) while soybean oil had the highest a*(4.40), b*(1.60) and FFA (62.16) at varied frying conditions. This information would be valuable to producers of bitter yam chips on cooking oil reusabilitItem Modeling and optimization of processing parameters of strips produced from blends of cassava and cowpea flour(2022-09-30) Adeyanju, James Abiodun; Abioye, Adekanmi Olusegun; Ogunlakin, Grace Oluwatoyin; James, Oyelade Olusegun; Adesina, Deborah Adeola; Oloyede, Abiola AdewaleMost Nigerian traditional foods have a low nutritional value, inconsistent sensory attributes, and short shelf life. Thus, upgrading becomes necessary for the technologies used in the processing, distributing, and storing of indigenous snack foods to improve the products' nutritional, sensory, and storage properties. A Box-Behnken (three-factor) response surface methodology was used to optimize the process. The effect of frying temperature (160 - 180°C), frying time (8 - 12 min) and percent cowpea flour (10 - 30%) on some attributes (moisture, fat, protein contents, texture, and color change) of cassava-cowpea strips fried snack. Data were analyzed by ANOVA and regression analysis. The moisture content ranged between 1.00% and 4.26%, fat content (8.41–11.94%), protein content (30.83–36.42%), texture (5.06–13.14 N) and color change (26.967–40.479). Frying temperature, frying time and % cowpea flour had a significant (P < 0.05) effect on moisture, fat, protein contents, texture and color change of cassava-cowpea strips. The processing conditions affected moisture, fat, protein, texture, and color change. Coefficients of determination, R2 were 0.87, 0.86, 0.79, 0.88 and 0.71, respectively. The best conditions for processing cassava-cowpea strips were 12 min frying time, 166.65 °C frying temperature, and 24.36% cowpea flour content. The desirability of optimization was 0.65. Therefore, composite flour from cassava and cowpea can be adopted or used to produce strips to prevent protein-energy malnutrition in the communityItem An investigation on the climate change and drought types in the Porsuk Stream Watershed, west of Turkey(جامعة الوادي - university of el oued, 2022-08-20) Alkan, Çayan; Konukcu, FatihClimate change is a major parameter affecting agriculture. The aim of the study is to determine the effect of climate change on agricultural and hydro-meteorological drought in the Porsuk Stream Watershed. In this study, drought analyses in the watershed had been conducted using the past (1970-2018) and future (2020-2100) climate data produced according to the RCP 4.5 and 8.5 scenarios of the HadGEM2-ES model, with the help of Standard Precipitation Index (SPI), Standard Runoff Index (SRI) and Palmer Drought Severity Index (PDSI). The analysis revealed that the watershed was located in a dry region, it was detected that agro-hydrological droughts were dominant, and a meteorologically normal climatic situation prevailed in the past. Sub-basin in the watershed where agricultural drought is experienced severely are Odunpazari, Alpu and Tepebasi, respectively. 1981, 1986, 1989, 2008, 2013, 2015 and 2018 years were arid, while the driest years are expected to be 2056, 2058, 2069, 2070, 2089, 2096, the wettest year is expected to be 2021. The Porsuk Stream Watershed inclines to be dry meteorologically and humid hydrologically in the future. From the point of agricultural drought, although there is a potential for a drought over time, it is detected that a normal climatic situation will prevail throughout the watershed. Compared to the reference (1970-2000) period, climate change will happen in the manner of temperature and precipitation increases in the future. As a result of the study, important data about drought were produced for farmers.Item Evaluation of rice milling quality and energy requirement via a developed vibratory rice grader(جامعة الوادي - university of el oued, 2022-09-29) Saheed Sanusi, Mayowa; Sunmonu, Musiliu Olushola; Jelili, Babatunde Hussein; Olaleye, Sodiq Ayinde; Adedeji, Ifeoluwa Benjamin; Hamzat, Ganiyu Oluwaseyi; Popoola, Israel TomiwaIn one of the approaches used in processing rice, rice is usually parboiled before milling operation and grading is one of the milling operations required to classify rice into different grades of importance viz. the head and broken rice. In this study, a vibratory rice grader was developed. The effect of processing conditions on the milling quality (milling recovery, head milled rice and broken rice), grading time, energy requirement and energy intensity were evaluated. Taguchi experimental design (L933) was used to interact the soaking time (4 – 6 h), steaming time (30 – 40 mins) and rice variety (FARO 15, FARO 60 and FARO 62). Standard equations were used to evaluate the effect of processing conditions on the milling quality, energy requirement and energy intensity. Milling recovery ranged from 53% to 70%, head milled rice (41% - 67%), broken milled rice (3% - 12%), grading time (4.4 – 5.8 mins), energy requirement (2.632 MJ to 2.649 MJ) and energy intensity (1.20 – 1.58 MJ/kg). An increase in soaking time and steaming time increased the grading time, milling recovery, head milled rice, energy requirement and energy intensity but reduced the broken milled rice. The estimated cost of the developed vibratory rice grader was $151. This study provides valuable information on a simple way of designing and developing a rice grader that could be adopted for grading rice into whole rice or head rice and broken rice.Item Optimization of a gas-fired gurasa (local bread) baking oven using response surface methodology (RSM)(جامعة الوادي - university of el oued, 2022-09-28) Shittu, Sarafadeen Kolawole; Ozemarisi, Suleiman Abdulkadir; Aliyu, Idris MuhammadGurasa (local bread) is an important diet in many households in Northern parts of Nigeria for time immemorial, especially in Kano State, Nigeria. This study is to develop a gurasa baking oven, carry out the performance evaluation of the oven and also to optimize the baking parameters of the oven using the response surface methodology (RSM). The oven is composed of three baking compartments; these include a heat source, a control panel and the main frame. The baking compartments consist of heating rods and the gurasa baking trays. The heat source is a gas burner that generates the required heat to bake the products. There is a control panel that is used to set the temperature at which the gas cylinder goes off (after the preheating of the oven) and the heat in the oven is maintained for some time with the aid of the insulator in between the walls. Using the response surface method, the oven was evaluated to know its baking efficiency, baking damage, and capacity. The oven has a baking efficiency of 87.5 %, baking damage of 11.5 % and a capacity of 23.4 kg/hr with 27 loaves per batch. The RSM showed values of the responses ranged from 16 – 95 g, 5.24 – 13.6 %, 845.8 – 3684.2 N/m2 and 0.7–8.06 cm3/g for weight loss, moisture content, tensile strength and specific volume respectively. Quadratic models to predict weight loss, moisture content, tensile strength and specific volume of gurasa in terms of baking temperature, baking period and mass of dough were developed. The optimum baking process was achieved at a baking temperature of 200oC, a baking period of 9 minutes and a dough mass of 130 g. These values show that the oven can be adopted for domestic and commercial baking.Item Morphological properties of heat treated date fruits (Phoenix dactylifera L.) in postharvest(جامعة الوادي - university of el oued, 2022-11-10) Marouf Aribi, Mohamed; Khali, MustaphaThe effect of heat treatment on the quality of date’s fruits (Phoenix dactylifera L.) was studied for five months of storage at room temperature 22 ±1°C with 75 to 80% RH, and 10 ±1°C with 85 to 90% RH. The results indicated that during storage, the morphological characteristics changed significantly. The major change was observed for the sample of heat treated dates stored at 10 ±1°C has the highest weight compared to the other samples of the dates studied. The R-Index quality showed a rate of 8.56% and which increased in heat treated dates to reach 8.87%. The width of date samples stored at 10°C is large compared to heat treated and non-heat treated samples stored at room temperature. Harvesting at the Tamar stage followed by heat treatment of the fruits has proven to be a promising method to maintain the storage quality of date palm fruits.Item Sand Dunes Reviewing: Wind Effect and Dunes Classification(جامعة الوادي - university of el oued, 2022-07-23) A, Zainab Altameemi; Abbas, JAl-TaieDrylands are distributed in many parts of the world. The combined effects of land mismanagement, unsustainable use of water, and climate change have caused the transformation of many areas into drylands, and as a result, increase desert areas and the formation of aeolian sand dunes. Due to the increase in construction activities in drylands areas, more descriptions of the formation of soils in aired zones, the effect of wind erosion on these soils, and their classification and movement are required so as to assess their effect on such activities. This paper described the wind action on aeolian dunes, it's reviewed the occurrence, movement, and classification of dunes. The effect of direction and intensity of the wind on the length, height, and location of dunes was presented. The saltation, suspension, and creep movements of sand grains were discussed. The challenges of the classification of the sand dunes were, also, included as a part of this review. It was found that there is a significant effect of the dune morphology on sediment movement and "wind flow lines". The determination of dune morphology is related to many interdependent factors, the assessment of these factors is difficult. Due to their varying sizes and shapes, sand dunes classification was found to be a challenging.Item Optimization of a gas-fired gurasa (local bread) baking oven using response surface methodology (RSM(جامعة الوادي - university of el oued, 2022-09-28) Shittu, Sarafadeen Kolawole; Ozemarisi, Suleiman Abdulkadir; Aliyu, Idris MuhammadGurasa (local bread) is an important diet in many households in Northern parts of Nigeria for time immemorial, especially in Kano State, Nigeria. This study is to develop a gurasa baking oven, carry out the performance evaluation of the oven and also to optimize the baking parameters of the oven using the response surface methodology (RSM). The oven is composed of three baking compartments; these include a heat source, a control panel and the main frame. The baking compartments consist of heating rods and the gurasa baking trays. The heat source is a gas burner that generates the required heat to bake the products. There is a control panel that is used to set the temperature at which the gas cylinder goes off (after the preheating of the oven) and the heat in the oven is maintained for some time with the aid of the insulator in between the walls. Using the response surface method, the oven was evaluated to know its baking efficiency, baking damage, and capacity. The oven has a baking efficiency of 87.5 %, baking damage of 11.5 % and a capacity of 23.4 kg/hr with 27 loaves per batch. The RSM showed values of the responses ranged from 16 – 95 g, 5.24 – 13.6 %, 845.8 – 3684.2 N/m2 and 0.7–8.06 cm3/g for weight loss, moisture content, tensile strength and specific volume respectively. Quadratic models to predict weight loss, moisture content, tensile strength and specific volume of gurasa in terms of baking temperature, baking period and mass of dough were developed. The optimum baking process was achieved at a baking temperature of 200oC, a baking period of 9 minutes and a dough mass of 130 g. These values show that the oven can be adopted for domestic and commercial baking.Item Experimental investigation and numerical simulation of electrical tree growth in polyethylene under AC voltage(جامعة الوادي - university of el oued, 2022-10-25) Nedjar, MohammedThis paper reported the growth of electrical tree in low density polyethylene under AC voltage. Specimens of double needle geometry were achieved by compression molding. The evolutions of electrical tree length and discharge magnitude versus aging time were studied. The tests were carried out until dielectric breakdown of the polymer happens. Firstly, ionization of the cavities occurs inducing a rapid propagation of electrical tree. Secondly, the growth slows down resulting to the rise of gas pressure in the tree channels. The decrease in growth rate is also attributed to the increase of the electric conductivity of channel walls. This process is highlighted by the inception and the extinction of partial discharges. The presence of space charge affects the growth of tree. For the modelling of electrical tree, we have considered a model with two concentric spheres. The simulation results were validated by the experimental testsItem Adsorptive, kinetic and thermodynamic investigations of Sarcocephalus latifolius leaves extract as corrosion inhibitor on alloy steel in 0.6M HCl solution(جامعة الوادي - university of el oued, 2022-11-19) Iorhuna, Fater; Abdullahi, Muhammad AyubaOne of the materials that have many uses in the manufacturing, automotive, and construction industries is the alloy steel. When exposed to harsh environments this material is susceptible to deterioration and corrosion. Because of this reason, it is necessary to safeguard this valuable material. There have been many different methods used, but inhibition using particularly plant extract has reportedly been effective and acceptable to the environment. In this study, the behavior of alloy steel in 0.6M HCl at various concentrations of Sarcocephalus latifolius extract was assessed using weight loss and surface characterization methods of analysis. The plant extract's ability to inhibit corrosion increased during the weight loss experiment from 25.56% to 61.18% as concentration of the plant extract increased with a decrease in temperature from 323K to 303K respectively. Thermodynamic parameters of the inhibitory process were discovered to classify the process as feasible and spontaneous, obeying the Freundlich adsorption isotherm model's description of physical adsorption. The kinetic analysis of the inhibitory process demonstrates that it follows the first order model, with activation energy and half-life values rising with the concentration of the plant extract. In conclusion, Sarcocephalus latifolius extract is effective in inhibiting the corrosion of alloy steel in 0.6M HCl at low temperatures and higher plant extract concentrations through surface adsorption.Item Morphological properties of heat treated date fruits (Phoenix dactylifera L.) in postharvest(جامعة الوادي - university of el oued, 2022-11-10) Marouf Aribi, Mohamed; Khali, MustaphaThe effect of heat treatment on the quality of date’s fruits (Phoenix dactylifera L.) was studied for five months of storage at room temperature 22 ±1°C with 75 to 80% RH, and 10 ±1°C with 85 to 90% RH. The results indicated that during storage, the morphological characteristics changed significantly. The major change was observed for the sample of heat treated dates stored at 10 ±1°C has the highest weight compared to the other samples of the dates studied. The R-Index quality showed a rate of 8.56% and which increased in heat treated dates to reach 8.87%. The width of date samples stored at 10°C is large compared to heat treated and non-heat treated samples stored at room temperature. Harvesting at the Tamar stage followed by heat treatment of the fruits has proven to be a promising method to maintain the storage quality of date palm fruits.Item Empirical Assessment of Mixed Traffic Congestion on Selected Arterials in an Urban Metropolis, Nigeria(جامعة الوادي - university of el oued, 2022-09-27) Ako, Terseer; Tunde, Yusuf Ibrahim; Mije, Fwanshak GaiusThe study was aimed at investigating the appropriateness and development of congestion indices and predictive model with operational parameters for congestion on the roads of a developing city. A manual 12-hour (6.00 am- 6.00 pm) traffic count was conducted for seven consecutive days of the week and converted to passenger car units (pcu) on Gboko, Iorchia Ayu, Otukpo, Joe Akaahan, Atom Kpera and Lafia roads of Markurdi to determine congestion spots. Five parameters of volume, headway, speed, density and delay were derived from the generated database in accordance with Highway Capacity Manual of 2010. Traffic congestion indices, with corresponding predictive models, were quantified, and a 15-year congestion forecast made to obtain the future operating scenarios on Makurdi roads. Makurdi roads were dominated by cars of 38.09-61.87%, motorcycles of 15.58-22.85%, minibuses of 10.63-31.33%, and tricycles, luxurious buses, lorries/trucks, trailers/tankers of 0.03-7.75%; with operating significant parameters at peak period of 2322-3134 pcu/h., 305-990 pcu/km., 1.7-2.2 s and 17-40 km/h for the volume, density, headway and speed, respectively; the degree of congestion on the selected routes were moderate to severe (volume capacity ratio of 0.51-1.32) and substantially dependent on the operating parameters, predictive model for the roadway traffic congestion index, CI = 107.071+0.028v+10.054Sl +0.013c with R2 = 0.97, was generated with volume (v), segment length (Sl) and capacity (c); and a 15-year projection indicated that Joe Akaahan Road would be heavily congested. All other segments would be severely congested. The present and 15-year projected CI values were 1.83 and 3.77 respectively, indicating extra vehicle kilometer travel due to congestion of 377%. It is recommended that congestion indices and predictive model are useful tools for management of congestion on urban roads of a developing cityItem Design, construction and performance evaluation of a cucumber slicing machine(جامعة الوادي - university of el oued, 2022-10-02) Nuhu Jibril, Abdulaziz; Aliyu Mashi, Abubakar; Muazu Shu’aibu, SuleimanThe cucumber slicing machine was designed, constructed and it is performance was evaluated. The major components of the slicing machine are the power unit, slicing compartment, knife compartment, collecting vessel were all fabricated and mounted on the machine. The performance parameters of the machine such as slicing efficiency, percentage loss, and output capacity were evaluated. T-test was used to compare the mean values of these parameters for manual and mechanical slicing. The average efficiency of the manual and mechanical slicing was found to be 71.84 % and 90.0 % respectively. The average percentage loss of the manual and mechanical slicing was found to be 5.5 % and 14.08 % respectively. The average output capacity of the manual and mechanical slicing was found to be 30 kg/hr and 165.60 kg/hr respectively. The efficiency of manual slicing is significantly higher than mechanical slicing. However, the mean value for mechanical percentage losses and output capacity is significant than manual slicing.