Akinbode A Adedeji Ph.D Copyright (c) 2011 All rights reserved. http://works.bepress.com/akinbode_adedeji1 Recent documents in Akinbode A Adedeji Ph.D en-us Sat, 08 Oct 2011 18:48:59 PDT 3600 Microstructural properties of deep-fat fried chicken nuggets coated with different batter formulation http://works.bepress.com/akinbode_adedeji1/17 http://works.bepress.com/akinbode_adedeji1/17 Sun, 28 Nov 2010 20:32:19 PST Akinbode A. Adedeji Dr. et al. Food Microstructral Imaging Deep-fat frying Porosity determination for coatings of deep-fat fried chicken nuggets using pycnometer http://works.bepress.com/akinbode_adedeji1/16 http://works.bepress.com/akinbode_adedeji1/16 Sun, 28 Nov 2010 20:28:03 PST Akinbode A. Adedeji Dr. Characterization of pore properties of deep-fat fried chicken nuggets breading coating using mercury intrusion porosimetry technique http://works.bepress.com/akinbode_adedeji1/15 http://works.bepress.com/akinbode_adedeji1/15 Sun, 28 Nov 2010 20:23:29 PST Akinbode A. Adedeji Dr. Microstructural characteriszation of fried foods Microstructural evaluation of deep-fat fried chicken nugget batter coating using confocal laser scanning microscopy http://works.bepress.com/akinbode_adedeji1/14 http://works.bepress.com/akinbode_adedeji1/14 Sun, 28 Nov 2010 20:16:35 PST Akinbode A. Adedeji Dr. et al. Microstructural characteriszation of fried foods Physicochemical changes of foods during frying: Novel evaluation techniques and effect of process parameters http://works.bepress.com/akinbode_adedeji1/13 http://works.bepress.com/akinbode_adedeji1/13 Sun, 28 Nov 2010 20:11:50 PST Akinbode A. Adedeji Dr. et al. Deep-fat frying Physicochemical Properties Microstructural characterization of deep-fat fried breaded chicken nuggets using X-ray micro-computed tomography http://works.bepress.com/akinbode_adedeji1/12 http://works.bepress.com/akinbode_adedeji1/12 Tue, 05 Jan 2010 13:55:19 PST X-ray micro-computed imaging technique was applied to study microstructural characteristics of deep-fat fried chicken nuggets. The results obtained showed a significant (P<0.05) influence of frying conditions on microstructural properties of the deep-fat fried breaded chicken nuggets. The porosity of the breading coating increased while that of the core remained relatively unchanged with frying time. The number of pores also increased with frying. The chicken nuggets coating and core pores showed a decreased interconnectivity after frying. The shapes of the samples’ pores were between rod-like and spherical structure. The pore size distribution for the coating and the core parts showed an increase in pores with diameter <100µm in terms of volume and number count. Some correlations were observed between the sample’s (coating and core) porosity and frying time, fat content and moisture loss

]]> Akinbode A. Adedeji Food Microstructral Imaging Microstructural characteriszation of fried foods Deep-fat frying Design and construction of a manually operated double face meat mincer http://works.bepress.com/akinbode_adedeji1/11 http://works.bepress.com/akinbode_adedeji1/11 Tue, 22 Sep 2009 12:20:10 PDT O.J. Oyelade et al. Potentials of high intensity electric field pulses (HELP) to food processors in developing countries http://works.bepress.com/akinbode_adedeji1/10 http://works.bepress.com/akinbode_adedeji1/10 Tue, 22 Sep 2009 12:14:40 PDT 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.

]]> J.O Olajide et al. Effect of Soybean substitution for Cowpea On Physical, Compositional, Sensory and Sorption Properties of Akara Ogbomoso http://works.bepress.com/akinbode_adedeji1/9 http://works.bepress.com/akinbode_adedeji1/9 Tue, 22 Sep 2009 10:58:26 PDT Akara Ogbomoso was prepared from cowpea:soybean flour mixture ratios of 100:0, 80:20, 60:40 and 40:60. Physical, compositional, sensory and sorption characteristics of the akara were evaluated. Protein and fat content increased, while carbohydrate content decreased as the soy content of the flour mixture of akara Ogbomoso increased. There were no significant differences (P<0.01) in the colour, taste, aroma and overall acceptability for either the freshly prepared akara Ogbomoso or the akara Ogbomoso stored for 10 weeks. There were significant differences (P<0.01) in crunchiness, increasing as the soy substitution increased both in the freshly prepared and stored akara Ogbomoso. The adsorption isotherms of akara Ogbomoso varied with varying levels of soy substitution and at 20, 30 and 40 °C, had sigmoid shaped, type II isotherms according to Brunauer-Emmet-Teller (BET) classification, and were affected by temperature and composition. Increased levels of soy substitution and temperature depressed the isotherms. Calculated monolayer moisture contents using BET and Guggenhein Anderson deBoer models decreased with increasing soy substitution and temperature.

]]> Kolawole O. Falade et al. Deep-fat frying Effect of microwave pretreatment on mass transfer during deep-fat frying of chicken nugget http://works.bepress.com/akinbode_adedeji1/8 http://works.bepress.com/akinbode_adedeji1/8 Tue, 22 Sep 2009 09:39:08 PDT The effect of a microwave pretreatment at different time duration on the mass transfer of chicken nuggets during deep-fat frying was studied. Coated chicken nugget samples pretreated in a microwave oven for 1–2 min were fried at 160 °C for times ranging from 0 to 300 s to evaluate the mass transfer as compared to the samples without a microwave pretreatment. Microwave pretreatment had a significant effect on moisture loss and oil uptake of chicken nuggets during deep-fat frying.

]]> Michael O. Ngadi et al. Kinetics of mass transfer in foods A Comparative Study on the Effect of Chemical, Microwave, and Pulsed Electric Pretreatments on Convective Drying and Quality of Raisins http://works.bepress.com/akinbode_adedeji1/7 http://works.bepress.com/akinbode_adedeji1/7 Tue, 22 Sep 2009 09:30:50 PDT In order to discourage the use of chemicals in raisin processing, the effect of microwave and pulsed electric field (PEF) pretreatments on the drying rate and other quality parameters like color, total soluble solids, bulk density, appearance, and market quality were compared with that of chemically pretreated raisins dried at 65°C. The untreated and pretreated samples had a statistically significant difference in drying rate (P < 0.05). The drying rate of chemically pretreated raisins was the highest when compared to others. The results showed that the PEF and microwave-treated samples had a significantly high Total Soluble Solids (TSS), along with good appearance and market quality.

]]> S. R. S. Dev et al. PEF application in Food Processing Drying Techniques Effect of Pretreatments on Drying Characteristics of Okra http://works.bepress.com/akinbode_adedeji1/6 http://works.bepress.com/akinbode_adedeji1/6 Tue, 22 Sep 2009 09:18:50 PDT This study was conducted to evaluate the effect of different pretreatment methods (blanching, microwave, and pulsed electric field [PEF]) on drying and rehydration behavior of okra. Drying rates were significantly (P < 0.05) influenced by the different pretreatments. The control samples had the lowest coefficient of diffusivity while samples pretreated with PEF at maximum energy input (4 kV/cm, 500 nF) had the highest coefficient. A simple exponential model used for describing the drying behavior of okra gave moisture diffusivity values ranging between 4.56 times 10-10 and 8.05 times 10-10 m2/s and the coefficient of determination values were between 0.94 and 0.98. Rehydration capacities of the control and pretreated samples were significantly different.

]]> Akinbode A. Adedeji et al. Drying Techniques Drying Characteristics of Pulsed Electric Field-Treated Carrot http://works.bepress.com/akinbode_adedeji1/5 http://works.bepress.com/akinbode_adedeji1/5 Tue, 22 Sep 2009 09:12:53 PDT This study was designed to establish the interaction effect of various components of pulsed electric field (PEF) system on drying characteristics of carrot, a vegetable rich in carotenoid. Carrots were treated in PEF system of 0.5, 1, and 1.5 kV/cm electric field strength, 0.5 and 1 μF capacitance, and pulse numbers of 10, 30, and 50. The samples were subsequently dried at 70°C until reaching an acceptable moisture content level. Drying rates were significantly (P < 0.05) influenced by PEF treatment. Variation in drying constant was not significantly influenced by the interaction effect of electric field components but by the energy per pulse. The Henderson and Perry model was fitted to the drying curve and it gave correlation coefficients ranging between 0.86 and 0.96.

]]> Tanya K. Gachovska et al. PEF application in Food Processing Influence of pulsed electric field energy on the damage degree in alfalfa tissue http://works.bepress.com/akinbode_adedeji1/4 http://works.bepress.com/akinbode_adedeji1/4 Tue, 22 Sep 2009 08:54:08 PDT The objectives of this study were to investigate the influence of pulsed electric field (PEF) parameters on the damage degree of alfalfa mash, and to determine the relationship between the maximum damage degree and the energy used. Alfalfa mash was treated with PEF at various electric field strengths of 1.25, 1.90, and 2.50 kV/cm. The capacitance of the discharge capacitor was varied from 0.5 to 1.5 μF in steps of 0.5 μF. The pulse number was increased gradually to the point where the impedance became constant. There was no significant increase in the rate of damage beyond 0.5 kJ applied energy. The rate of change of the damage degree at 0.5 kJ was highest when the capacitance was 1.5 μF for all the voltages. Increase in the electric field strength led to decrease in energy needed to obtain the maximum damage degree. To achieve an efficient result for alfalfa juice extraction, the capacitance of the discharge capacitor should preferably be 1 μF or more. In order to minimize energy consumption for a given damage degree in alfalfa, it is desirable to have the highest energy per pulse and fewer number of pulses.

]]> Tanya K. Gachovska et al. PEF application in Food Processing Kinetics of mass transfer in microwave precooked and deep-fat fried chicken nuggets http://works.bepress.com/akinbode_adedeji1/3 http://works.bepress.com/akinbode_adedeji1/3 Tue, 22 Sep 2009 08:31:04 PDT The objective of this study was to evaluate the effect of microwave precooking on mass transfer during deep-fat frying of chicken nuggets. The effect of microwave power level, frying temperature and time on mass transfer in the breading coating and the core parts were determined. The results showed an interaction effect of these processing conditions on mass transfer. The most reduction in fat absorption was observed when samples were precooked at 6.7 W/g and fried 170 °C. The first order kinetic model fitted the moisture and fat transfer data well except for fat transfer in the core portion. The effective moisture diffusivity for the breading coating and core portion ranged between 6.39 × 10−10 to 14.7 × 10−10 m2/s and 1.77 × 10−10 to 14.0 × 10−10 m2/s, respectively, and the R2 values were between 0.86 and 0.99. Fat transfer rate constant in the breading region was between 0.04 and 40.96 s−1 with R2 from 0.67 to 0.97. Activation energy obtained from the Arrhenius plot for the effective moisture diffusivity ranged between 13.65 and 54.93 kJ/mol.

]]> Akinbode A. Adedeji et al. Kinetics of mass transfer in foods Microstructural characterization of deep-fat fried breaded foods http://works.bepress.com/akinbode_adedeji1/2 http://works.bepress.com/akinbode_adedeji1/2 Tue, 22 Sep 2009 08:12:21 PDT Food products undergo several chemical, nutritional and physical changes during deep-fat frying. Starch components are gelatinized, proteins are denatured, some nutrients are destroyed, various flavor components are developed, crusts are formed and pores are developed to form unique microstructures during the frying process (Moreira and Barrufet, 1996). All these changes combine to give fried foods their unique textural and sensory characteristics which have been difficult to replicate using any other unit operation. Frying is a simultaneous heat and mass transfer process. Oil acts as the heating medium and facilitates mass transfer. Heating occurs from the surface into the interior of the food material by convection and conduction modes of heat transfer. The overall product temperature is increased leading to formation of water vapor which burrows its way to the product’s surface due to pressure and concentration gradient, leaving behind pores that become significant in subsequent oil absorption. Heat also causes caramelization of sugars and induces reactions between amino acids and reducing sugars, creating the brown or golden coloration and hardness of the crust that are characteristics of some fried foods. Further, there are significant changes in the volume of the final product due to shrinkage at the elevated temperatures during frying. There have been substantial attempts to understand the changes that occur during deep-fat frying at the macro level. However, several of these changes occur at micro levels. Thus it is vital to examine microstructure evolution in fried products in order to develop techniques that would enhance their effective study and control. Techniques that are used in medical, biological and material sciences to study materials at the micron scale are recently being adapted to study foods (Aguilera, 2005). Microscopy techniques and X-ray imaging have been used to some degree. Advances in computer image analysis have also enhanced the digital and quantitative analysis of obtained image dataset. The contribution of these techniques in the study of microstructural changes during food processing such as frying is considerable. In this chapter, the focus is on reviewing the microstructural changes during deep-fat frying; present various modern approaches to studying food microstructures and illustrate how quality is affected by microstructural changes.

]]> Michael O. Ngadi et al. Food Microstructral Imaging Microstructural characteriszation of fried foods 3-D Imaging of Deep-Fat Fried Chicken Nuggets Breading Coating Using X-Ray Micro-CT http://works.bepress.com/akinbode_adedeji1/1 http://works.bepress.com/akinbode_adedeji1/1 Tue, 22 Sep 2009 07:50:11 PDT Food coatings are used to add value to deep-fat fried foods and to control heat and mass transfer during frying. They impart special characteristics such as crispiness and flavor to fried products while they also form a barrier to moisture and fat transfer during frying. Development of structure during frying plays an important role in defining the performance of batter/bread coatings. Food structural properties such as porosity have been associated with fat uptake in fried foods. A good understanding of the microstructural properties is necessary in order to produce high quality fried foods. X-ray micro-computed tomography (X-ray micro-CT) is a unique technique for imaging food non-invasively, requiring no or minimal sample preparation and 3-D rendition of high resolution images. The technique is capable of providing morphological details under a natural environment, which gives some advantages over the conventional imaging techniques such as microscopy. Study on chicken nuggets provided useful information relating frying conditions to structural changes in the breading-batter coating using X-ray micro-CT technique. Chicken nuggets were fried at 180°C for different frying durations after which the products were scanned using X-ray micro-CT. Images were reconstructed and analyzed, and 2-D and 3-D renditions of the coating images confirmed porosity changes with frying time. Numerical slicing of the 3-D images with image analysis software showed the degree of interconnectivity of pores, pore shape and pore count under different conditions of frying. The effect of frying time on microstructural parameters is significant. X-ray micro-CT shows great prospect in characterizing microstructural properties of foods especially coated fried products. This technique could be used in optimizing mass transfer during deep-fat frying by providing quantitative information on structural properties such as porosity, pore size distribution and pore connectivity.

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