A preliminary investigation was carried out on the thermal properties of “Ewedu” (Corchorusolitorus), “Ila” (Hibiscus esculentus), “Ogbono” (Irvingia gabonensis) and ” Kuka” (Adansonia digitata) soups, because...A preliminary investigation was carried out on the thermal properties of “Ewedu” (Corchorusolitorus), “Ila” (Hibiscus esculentus), “Ogbono” (Irvingia gabonensis) and ” Kuka” (Adansonia digitata) soups, because information on the thermal properties of these soups has not been established. The specific heat capacity, thermal conductivity and thermal diffusivity parameters were determined as a function of their proximate compositions by applying additivity principles. The proximate composition obtained for the soups were: ewedu (moisture content;88.60 ± 0.14%, protein;6.00 ± 0.01%, fat;1.05 ± 0.05%, ash;1.81 ± 0.01%, crude fiber;1.47 ± 0.02%, carbohydrate;1.05 ± 0.04% and energy 34.27 ± 1.89 k/cal/10 g), Ila (moisture content;77.25 ± 0.35%, protein;15.94 ± 0.08%, fat;2.13 ± 0.04%, ash;1.90 ± 0.14%, crude fiber;1.15 ± 0.07%, carbohydrate;1.48 ± 0.11% and energy 87.61 ± 3.31 k/cal/10 g), Ogbono (moisture content;68.87 ± 0.14%, protein;18.70 ± 0.42%, fat;6.12 ± 0.11%, ash;4.55 ± 021%, crude fiber;1.04 ± 0.60%, carbohydrate;1.90 ± 0.01% and energy;133.08 ± 0.60 k/cal/10 g) and Kuka (moisture content;78.54 ± 0.06%, protein;8.80 ± 0.41%, fat;2.29 ± 0.01%, ash;2.09 ± 0.01%, crude fiber;0.88 ± 0.02%, carbohydrate;7.42 ± 0.08% and energy 85.64 ± 0.17 k/cal/10 g). The specific heat capacity, thermal conductivity and thermal diffusivity for the soups were;ewedu (3.851 kJ/ kg/K, 0.530 W/m/K and 1.358 x 10-7 m2/s), Ila (3.554 ± 0.01 kJ/kg/K, 0.483 W/m/K and 1.281 x 10-7 m2/s), ogbono (3.332 kJ/kg/K, 0.447 W/m/K and 1.220 x 10-7 m2/s) and kuka (3.586 kJ/kg/K, 0.494 W/m/K and 1.296 x 10-7 m2/s)respectively. The values obtained for the thermal properties showed that the soups can mildly retain or dissipate heat during canning and freezing.展开更多
Background/Objective:Nanotechnology is a recent technology,but its application to meat preservation is limited.Materials and Methods:The silver bio-nanoparticle was sythensized from the extract of pawpaw and 1 mM solu...Background/Objective:Nanotechnology is a recent technology,but its application to meat preservation is limited.Materials and Methods:The silver bio-nanoparticle was sythensized from the extract of pawpaw and 1 mM solution of silver nitrate using standard method.Meat samples were treated with solutions containing 10%-20%silver bio-nanoparticle suspension and were kept for 2,4 and 6 h.Protein,crude fat,ash,weight loss,water loss,solid gain,absorbed silver ion,bacterial count and sensory characteristics were determined using standard methods.Results:The protein,crude fat,ash,weight loss,water loss,solid gain,absorbed silver ion and total plate count varied from 21.63%-30.89%,3.71%-4.21%,1.55%-3.98%,0.04 to 0.25 g,0.42-0.84,0.38-0.62,18.00-48.42μg/mL and 2.74×105-1.39×10^(11) cfu/g respectively.The results showed that qualities of meat were positively affected by silver bionanoparticle treatment.Conclusion:Meat treated with10%of silver bio-nanoparticle concentration for 4 h had the best quality.展开更多
文摘A preliminary investigation was carried out on the thermal properties of “Ewedu” (Corchorusolitorus), “Ila” (Hibiscus esculentus), “Ogbono” (Irvingia gabonensis) and ” Kuka” (Adansonia digitata) soups, because information on the thermal properties of these soups has not been established. The specific heat capacity, thermal conductivity and thermal diffusivity parameters were determined as a function of their proximate compositions by applying additivity principles. The proximate composition obtained for the soups were: ewedu (moisture content;88.60 ± 0.14%, protein;6.00 ± 0.01%, fat;1.05 ± 0.05%, ash;1.81 ± 0.01%, crude fiber;1.47 ± 0.02%, carbohydrate;1.05 ± 0.04% and energy 34.27 ± 1.89 k/cal/10 g), Ila (moisture content;77.25 ± 0.35%, protein;15.94 ± 0.08%, fat;2.13 ± 0.04%, ash;1.90 ± 0.14%, crude fiber;1.15 ± 0.07%, carbohydrate;1.48 ± 0.11% and energy 87.61 ± 3.31 k/cal/10 g), Ogbono (moisture content;68.87 ± 0.14%, protein;18.70 ± 0.42%, fat;6.12 ± 0.11%, ash;4.55 ± 021%, crude fiber;1.04 ± 0.60%, carbohydrate;1.90 ± 0.01% and energy;133.08 ± 0.60 k/cal/10 g) and Kuka (moisture content;78.54 ± 0.06%, protein;8.80 ± 0.41%, fat;2.29 ± 0.01%, ash;2.09 ± 0.01%, crude fiber;0.88 ± 0.02%, carbohydrate;7.42 ± 0.08% and energy 85.64 ± 0.17 k/cal/10 g). The specific heat capacity, thermal conductivity and thermal diffusivity for the soups were;ewedu (3.851 kJ/ kg/K, 0.530 W/m/K and 1.358 x 10-7 m2/s), Ila (3.554 ± 0.01 kJ/kg/K, 0.483 W/m/K and 1.281 x 10-7 m2/s), ogbono (3.332 kJ/kg/K, 0.447 W/m/K and 1.220 x 10-7 m2/s) and kuka (3.586 kJ/kg/K, 0.494 W/m/K and 1.296 x 10-7 m2/s)respectively. The values obtained for the thermal properties showed that the soups can mildly retain or dissipate heat during canning and freezing.
文摘Background/Objective:Nanotechnology is a recent technology,but its application to meat preservation is limited.Materials and Methods:The silver bio-nanoparticle was sythensized from the extract of pawpaw and 1 mM solution of silver nitrate using standard method.Meat samples were treated with solutions containing 10%-20%silver bio-nanoparticle suspension and were kept for 2,4 and 6 h.Protein,crude fat,ash,weight loss,water loss,solid gain,absorbed silver ion,bacterial count and sensory characteristics were determined using standard methods.Results:The protein,crude fat,ash,weight loss,water loss,solid gain,absorbed silver ion and total plate count varied from 21.63%-30.89%,3.71%-4.21%,1.55%-3.98%,0.04 to 0.25 g,0.42-0.84,0.38-0.62,18.00-48.42μg/mL and 2.74×105-1.39×10^(11) cfu/g respectively.The results showed that qualities of meat were positively affected by silver bionanoparticle treatment.Conclusion:Meat treated with10%of silver bio-nanoparticle concentration for 4 h had the best quality.
