Journal of Biosystems Engineering

Korean Society for Agricultural Machinery (한국농업기계학회)
권호 표지
DOI QR코드

DOI QR Code

Elucidating Energy Requirements in Alternative Methods of Robo Production

  • Received : 2018.03.24
  • Accepted : 2018.06.06
  • Published : 2018.06.01
Download PDF
⟨ Previous Next ⟩

Abstract

Purpose: This study was designed to elucidate the energy-utilization patterns for five methods of robo production. Methods: Robo (fried melon cake) was produced using five different methods, and the energy used for each unit operation was calculated using standard equations. The sensory attributes of the products were determined by panelists. Data were analyzed using descriptive analysis and analysis of variance at p < 0.05. Results: The energy demands for processing 2.84 kg of melon seed into robo (fried melon cake) using processes 1 (traditional method), 2, 3, 4, and 5 (improved methods) were 50,599.5, 21,793.6, 20,379.7, 21,842.9, and 20,429.3 kJ, respectively. These are equivalent to energy intensities of 1,7816.7, 7,673.8, 7,175.9, 7,691.2, and 7,193.4 kJ/kg, respectively. For the traditional process, the frying operation consumed the highest energy (21,412.0 kJ), and the mixing operation consumed the lowest energy (675.0 kJ). For the semi-mechanized processes, the molding operation consumed the highest energy (6,120.0 kJ), and the dry milling consumed the lowest energy (14.4 kJ). Conclusions: The energy-consumption patterns were functions of the type of unit operation, the technology involved in the operations, and the size of the equipment used in the whole processing operation. Robo produced via the milling of dried melon seed before oil expression was rated highest with regard to the aroma and taste quality, as well as the overall acceptability of the sensory evaluation, and required the lowest energy consumption. Full mechanization of the process line has potential for further reduction of the energy demand.

Keywords

References

  1. Abaelu, A. M., M. -A. Makinde and E. -O. Akinrimisi. 1979. Melon (egusi) seed protein 1: Study of amino acid composition of defatted meal. Nutrition Reports International 20: 605-613.
  2. Abubakar, M. S., B. Umar and D. Ahmad. 2010. Energy use pattern in Sugar production: A case study of Savannah Sugar Company, Numan, Adamawa State, Nigeria. Journal of Applied Sciences Research 6(4): 377-382.
  3. Adeniran, M. O. 1994. Preliminary characterization of accession of egusi melon (Citrullus lanatus (thumb). Mansf.). MS thesis, Ibadan, Oyo, Nigeria: Department of Agronomy, University of Ibadan.
  4. Aderemi, A. O., M. O. Ilori, H. O. Aderemi and J. F. K. Akinbami. 2009. Assessment of electrical energy use efficiency in Nigeria food industry. African Journal of Food Science 3(8): 206-216.
  5. Afzal, T. M., T. Abe and Y. Hikida. 1999. Energy and quality aspects during combined FIR-convection drying of barley. Journal of Food Engineering 42(4): 177-182. https://doi.org/10.1016/S0260-8774(99)00117-X
  6. Ajibola, O. O., S. E. Eniyemo, O. O. Fasina and K. A. Adeeko. 1990. Mechanical expression of oil from melon seeds. Journal of Agriculture Engineering Research. 45: 45-53. https://doi.org/10.1016/S0021-8634(05)80137-4
  7. Akinoso, R. and I. A. Ganiyu. 2011. Estimation of energy requirements in small-scale bread making. LAUTECH Journal of Engineering and Technology 6(2): 81-85.
  8. Akinoso, R. and W. O. Kasali. 2012. Energy expended in processing Gari (Cassava Flakes) Manihot esculenta Crantz, using three levels of mechanization. Pakistan Journal of Scientific and Industrial Research Series B: Biological Sciences 55(2): 114-116.
  9. Akinoso, R., I. A. Lawal and A. K. Aremu. 2013. Energy requirement of size reduction of some selected cereals using attrition mill. International Food Research Journals 20(3): 1205-1209.
  10. Akinoso, R. and O. D. Oladeji. 2017. Determination of energy and time requirements for cooking pigeon pea (Cajanus cajan). Journal of Biosystems Engineering 42(1): 56-61. https://doi.org/10.5307/JBE.2017.42.1.056
  11. Ayo Odunfa, S. 1981. Microbiology and amino acid composition of Ogiri - a food condiment from melon seeds. Molecular Nutrition and Food Research 25(9): 811-816. https://doi.org/10.1002/food.19810250903
  12. Farsaie, A. and M. S. Singh. 1985. Energy models for sunflower oil expression. Transactions of the ASAE 28(1): 275-279. https://doi.org/10.13031/2013.32240
  13. Fokou, E., M. B. Achu and F. M. Tchounguep. 2004. Preliminary nutritional evaluation of five species of egusi seeds in Cameroon. African Journal of Food, Agriculture, Nutrition and Development 4(1): 8-12.
  14. Jekayinfa, S. O. and A. I. Bamgboye. 2007. Development of equations for estimating energy requirements in palmkernel oil processing operations. Journal of Food Engineering 79(1): 322-329. https://doi.org/10.1016/j.jfoodeng.2006.01.060
  15. Jekayinfa, S. O. and J. O. Olajide. 2007. Analysis of energy usage in the production of three selected cassavabased foods in Nigeria. Journal of Food Engineering 82(2): 217-226. https://doi.org/10.1016/j.jfoodeng.2007.02.003
  16. Jesuleye O. A. 1999. Analysis and policy implications of energy demand in the Nigerian petroleum refining industry. MS thisis. Ile-Ife, Osun, Nigeria: Technology Planning Development Unit, Obafemi Awolowo University.
  17. Mabaleha, M. B., Y. C. Mitei and S. O. Yeboah. 2007. A comparative study of the properties of selected melon seed oils as potential candidates for development into commercial edible vegetable oil. Journal of the American Oil Chemists' Society 84(1): 31-36. https://doi.org/10.1007/s11746-006-1003-7
  18. McCabe, W. L., J. C. Smith and P. Harriott. 2005. Unit Operations of Chemical Engineering, 7th ed., New York, NY, USA: McGraw-Hill Education.
  19. Mohod, A., S. Jain, A. Powar, N. Rathore and A. Kurchania. 2010. Elucidation of unit operations and energy consumption pattern in small scale cashew nut processing mills. Journal of Food Engineering 99(2): 184-189. https://doi.org/10.1016/j.jfoodeng.2010.02.017
  20. Omidiji, M. O. 1977. Tropical cucurbitaceous oil plants of Nigeria. Vegetables for the Hot Humid Tropics 11: 37-39.
  21. Roy, P., T. Ijiri, H. Okadome, D. Nei, T. Orikasa, N. Nakamura and T. Shiina. 2008. Effect of processing conditions on overall energy consumption and quality of rice (Oryza sativa L.). Journal of Food Engineering 89(3): 343-348. https://doi.org/10.1016/j.jfoodeng.2008.05.015
  22. Swinnen, J. F. M. and M. Maertens. 2007. Globalization, privatization, and vertical coordination in food value chains in developing and transition countries. Agricultural Economics 37(s1): 89-102. https://doi.org/10.1111/j.1574-0862.2007.00237.x
  23. Umali-Deininger, D. and M. Sur 2007. Food safety in a globalizing world: Opportunities and challenges for India. Agricultural Economics 37(s1): 135-147. https://doi.org/10.1111/j.1574-0862.2007.00240.x
  24. Zheng, Y., D. P. Wieseborn, K. Tostenson and N. Kangas. 2005. Energy analysis in the screw pressing of whole and dehulled flaxseed. Journal of Food Engineering 66 (2): 193-202. https://doi.org/10.1016/j.jfoodeng.2004.03.005