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Oladayo Adeyi,Emmanuel Olusola Oke,Abiola John Adeyi,Bernard Iberzim Okolo,Abayomi Olusegun Olalere,John Adebayo Otolorin,Ayomide Adeola,Brown Dagogo,Akinola David Ogunsola,Sunday Oladunni 한국화학공학회 2022 Korean Journal of Chemical Engineering Vol.39 No.5
The drying characteristics of unblanched (UB), steam blanched (SB) and hot water blanched (WB) Cobra26 F1 tomatoes were investigated at drying temperature of 40, 50, 60 and 70 oC and constant air velocity of 1.2m/s in aconvective oven. Gaussian process regression (GPR)-based models defined with squared-exponential kernel (GPR-SE),rational quadratic kernel (GPR-RQ), Matérn 5/2 kernel (GPR-M 5/2) and exponential kernel (GPR-Ex) were employedto model and predict experimental kinetic data of UB, SB and WB samples. Blanching and increased drying temperaturereduced the drying time. The effective moisture diffusivity, activation energy, total and specific energy requirementfor UB, SB and WB ranged between 3.6466 E -10 - 2.5526 E -09m2/s, 27.86-43.65 kJ/mol, 7.08-18.33kW-h and1,069.12-2,768.80kW-h/kg, respectively. Increased drying temperature and pre-treatment reduced activation energy, totaland specific energy requirements of Cobra 26 F1 tomatoes. Investigated GPR-based models were suitable for modellingand prediction of experimental kinetic data of Cobra 26 F1 tomatoes, GPR-M 5/2 was, however, marginally better. Hence, GPR-based models showed high suitability in handling multi-dimensional drying variables and can be used fordeveloping robust controllers applicable in auto-monitoring and control of Cobra 26 F1 tomatoes industrial drying.
Bahwan Mouza,Baba Waqas N,Adiamo Oladipupo,Hassan Hassan Mohammed,Roobab Ume,Abayomi Olalere Olusegun,Maqsood Sajid 아세아·태평양축산학회 2023 Animal Bioscience Vol.36 No.11
Objective: The objective of this study was to evaluate the effects of four different cooking techniques viz: boiling, grilling, microwave, and frying; on the physicochemical characteristics of camel meat. Methods: Protein composition and their degradation as well as biochemical and textural changes of camel meat as influenced by cooking methods were investigated. Results: The highest cooking loss (52.61%) was reported in microwaved samples while grilled samples showed the lowest cooking loss (44.98%). The microwaved samples showed the highest levels of lipid oxidation as measured by thiobarbituric acid reactive substances, while boiled samples showed the lowest levels (4.5 mg/kg). Protein solubility, total collagen, and soluble collagen content were highest in boiled samples. Boiled camel meat had lower hardness values compared to the other treated samples. Consequently, boiling was the more suitable cooking technique for producing camel meat with a reduced hardness value and lower lipid oxidation level. Conclusion: The camel meat industry and camel meat consumer can benefit from this research by improving their commercial viability and making consumers aware about the effects of cooking procedures on the quality of camel meat. The results of this study will be of significance to researchers and readers who are working on the processing and quality of camel meat.