Search results for: R. O Leramo D.S Adelekan

Authors: T. O Babarinde, F. A Oyawale, O. S Ohunakin, R. O Ohunakin, R. O Leramo D.S Adelekan

Abstract:

This paper presents an experimental study of R600a, environment-friendly refrigerants with low global warming potential (GWP), zero ozone depletion potential (ODP), as a substitute for R134a in domestic refrigerator. A refrigerator designed to work with R134a was used for this experiment, the capillary for this experiment was not varied at anytime during the experiment. 40, 60, 80g, charge of R600a were tested against 100 g of R134a under the designed capillary length of the refrigerator, and the performance using R600a was evaluated and compared with its performance when R134a was used. The results obtained showed that the design temperature and pull-down time set by International Standard Organisation (ISO) for small refrigerator was achieved using both 80g of R600a and 100g of R134a but R134a has earlier pulled down time than using R600a. The average coefficient of performance (COP) obtained using R600a is 17.7% higher than that of R134a while the average power consumption is 42.5 % lower than R134a, which shows that R600a can be used as replacement for R134a in domestic refrigerator without necessarily need to modified the capillary.

Keywords: domestic refrigerator, experimental, R600a, R134a

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Authors: Aminat. O Adelekan, Olawale T. Gbadebo

Abstract:

Biscuit is one of the most consumed cereal foods in Nigeria and research has shown that locally available tropical crops like cassava, sweet potato can be made into flour and used in the production of biscuits and other pastries. This study investigates some quality parameters in biscuits made from blends of wheat, cassava and carrot flour. The values of result of samples increased with increasing percentage substitution of cassava and carrot flour in some quality parameter like fiber, ash, gluten content, and carbohydrate. The protein content reduced significantly (P < 0.05) with increasing percentage substitution of cassava and carrot flour which ranged from 14.80% to 11.80% compared with the control sample which had 15.60%. There was a recorded significant increase (P < 0.05) in some mineral composition such as calcium, magnesium, sodium, iron, phosphorus, and vitamin A and C composition as the percentage substitution of cassava and carrot flour increased. During storage stability test, samples stored in the fridge and freezer were found to be the best storage location to preserve the sensory attributes and inhibit microbial growth when compared with storage under the sun and on the shelf. Biscuit made with blends of wheat, cassava and carrot flour can therefore serve as an alternative to biscuits made from 100% wheat flour, as they are richer in vitamin A, vitamin C, carbohydrate, dietary fiber and some essential minerals.

Keywords: biscuit, carrot, flour blends, storage

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