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RISS 인기검색어
- 검색키워드
- 저자 : ( Duncan Mbuge ) (검색결과 3 건)
- 무료
- 기관 내 무료
- 유료
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( Gibson P. Mutuli ),( Duncan Mbuge ) 한국농업기계학회 2018 바이오시스템공학 Vol.43 No.3
Purpose: The present study investigated the nutritional and organoleptic characteristics of two African leafy vegetables (ALVs)―jute mallow (Corchorus olitorius L) and cowpea (Vigna unguiculata)―at various drying temperatures. Methods: The thin-layer drying of cowpea leaves and jute mallow was studied at various temperatures (40-100°C) in a convective laboratory dryer, and the nutrient profiles of the dried vegetables were determined. The nutrients considered were vitamins B2 and C, and β-carotene. The level of vitamin C was determined by high-performance liquid chromatography (HPLC), whereas the levels of β-carotene and vitamin B2 were determined by titration. Results: β-carotene was the most stable nutrient, whereas vitamin C was the least stable nutrient in both cowpea leaves and jute mallow. The drying parameters―temperature and time―revealed that temperature had the most profound effect on vegetable nutrient stability. Organoleptic tests were carried out on the fresh and dried vegetable; there were no significant differences in preference between the fresh and dried ALVs (95% confidence interval). Conclusions: The present study revealed that the vegetables can be preserved by drying, and the study could be used as a guide for effective drying of those vegetables.
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Mutuli, Gibson P.,Mbuge, Duncan Korean Society for Agricultural Machinery 2018 바이오시스템공학 Vol.43 No.3
Purpose: The present study investigated the nutritional and organoleptic characteristics of two African leafy vegetables (ALVs)-jute mallow (Corchorus olitorius L) and cowpea (Vigna unguiculata)-at various drying temperatures. Methods: The thin-layer drying of cowpea leaves and jute mallow was studied at various temperatures ($40-100^{\circ}C$) in a convective laboratory dryer, and the nutrient profiles of the dried vegetables were determined. The nutrients considered were vitamins B2 and C, and ${\beta}$-carotene. The level of vitamin C was determined by high-performance liquid chromatography (HPLC), whereas the levels of ${\beta}$-carotene and vitamin B2 were determined by titration. Results: ${\beta}$-carotene was the most stable nutrient, whereas vitamin C was the least stable nutrient in both cowpea leaves and jute mallow. The drying parameters-temperature and time-revealed that temperature had the most profound effect on vegetable nutrient stability. Organoleptic tests were carried out on the fresh and dried vegetable; there were no significant differences in preference between the fresh and dried ALVs (95% confidence interval). Conclusions: The present study revealed that the vegetables can be preserved by drying, and the study could be used as a guide for effective drying of those vegetables.
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Convective Drying Modeling Approaches: a Review for Herbs, Vegetables, and Fruits
Gibson P. Mutuli,Ayub N. Gitau,Duncan O. Mbuge 한국농업기계학회 2020 바이오시스템공학 Vol.45 No.4
Purpose This paper presents advances in drying systems made through research and development. The advances have borne novel technologies that have improved energy use and optimized on food quality. Method Using a scale approach to modelling as macroscale and microscale models, the paper underscores the importance of modelling in research and development of drying systems. Results Gaps are identified in development of material properties in modelling, development of comprehensive Multiphysics models and user-friendly software for solution computation solution of the models. Conclusions Perspectives into the future of drying modelling should be concerted on the development of material properties more complete multiphysics models, and development of software that is more user-friendly and is accurate. This would facilitate the convergence of research and industry in terms of developing advanced processes. The physics-based modeling methods have shown to be promising and will presumably be an imperative tool in research and development.
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