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Article Information:
Optimization of Yam Milling-A Response Surface Approach
Badmus Abdurrahman Adeleye, Akinoso Rahman and Abdulganiy Olayinka Raji
Corresponding Author: Badmus Abdurrahman Adeleye
Submitted: April 27, 2012
Accepted: May 29, 2012
Published: August 20, 2012 |
Abstract:
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This study was performed to optimise the process of milling dry yam using central composite rotatable
design of response surface methodology. The independent variables were; feed moisture content (8, 12, 16, 20, 24%
w.b, respectively), worm shaft speed (288, 346, 432, 576, 864 r.p.m, respectively) and feed opening (1300, 2600,
3900, 5200, 6500 mm2, respectively). Data were analysed by regression and ANOVA. Maximum, minimum and
mean percentages of flour obtained were 56.3, 42.2 and 49.1±4.3%, respectively. Maximum, minimum and mean
percentages of grit were 35.9, 21.1 and 26.7±3.4%, respectively. Maximum, minimum and mean percentages of
meal obtained from yam milling were 33.7, 12.8 and 24.3±4.6%, respectively. Coefficients of determination R2 for
flour, meal and grit models were 0.73, 0.72 and 0.73, respectively. The best desirability (0.78) was achieved at
moisture content of 12% w.b., worm shaft speed of 576 rpm and feed opening of 5200 mm2. These process
parameters gave 19.13% grit, 23.59% meal and 54.20% flour.
Key words: Milling efficiency , models, optimisation, process variables, yam flour, ,
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Cite this Reference:
Badmus Abdurrahman Adeleye, Akinoso Rahman and Abdulganiy Olayinka Raji, . Optimization of Yam Milling-A Response Surface Approach. Advance Journal of Food Science and Technology, (4): 189-194.
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ISSN (Online): 2042-4876
ISSN (Print): 2042-4868 |
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