@article{10.11648/j.ijfet.20210502.19,
  author = {Ndubuisi Nnahh Wome and Falilat Taiwo Ademiluyi and David Barine Kiin-Kabari},
  title = {Influence of Parboiling Temperature and Time on the Mechanical Properties of African Breadfruit (Treculia africana) Seeds},
  journal = {International Journal of Food Engineering and Technology},
  volume = {5},
  number = {2},
  pages = {81-88},
  doi = {10.11648/j.ijfet.20210502.19},
  url = {https://doi.org/10.11648/j.ijfet.20210502.19},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijfet.20210502.19},
  abstract = {Mechanization is panacea to the drudgery inherent in the parboiling for dehulling of ABF. The influence of parboiling temperature and time on some mechanical properties of ABF was investigated. Parboiling was accomplished by using a thermostat fitted water bath. At temperature range of 60°C, 80°C, and 100°C for parboiling time of 10 min., 20 min., 30 min and 40 min. The compression test was performed using the Instron testing machine. Values determined from the Instron testing machine was used to compute the mechanical properties using standard mathematical models. Results revealed that the mechanical properties of ABF were significantly (p≤0.05) affected by parboiling temperature and time. Increasing parboiling temperature and time reduced some of the mechanical properties such that the deformation reduced from 9.007 N±0.113 mm at ambient condition to 5.942 mm±0.061 mm at 60°C of 20 min of parboiling and 1.507 mm±0.049 mm at 100°C of 40 min of Parboiling. The compressive force reduced from 135.366 N±0.00 N at ambient condition to 4.476 N±0.035 N at 100°C of 40 min of Parboiling. Stiffness reduced from 14.723 N/mm±0.055 N/mm at ambient condition to 3.320 N/mm±0.008 N/mm at 100°C of 40 min of Parboiling. Compressive stress reduced from 1.310 N/mm2±0.044 N/mm2 at ambient condition to 0.908 N/mm2±0.006 N/mm2 at 100°C of 40 min of Parboiling. The modulus of elasticity also reduced from 1.188 N/mm2±0.015 N/mm2 at ambient condition to 0.487 N/mm2±0.001 N/mm2 at 100°C of 40 min of Parboiling. However, parboiling temperature and time increased the seeds diameter increased from 16.227 mm±0.456 mm at ambient condition to 19.673 mm±0.065 mm at 100°C of 40 min of Parboiling. Compressive strain of the ABF also increased from 1.096 mm/mm±0.044 mm/mm at ambient condition to 1.870 mm/mm±0.162 mm/mm at 100°C of 40 min of Parboiling. These findings can now be integrated into designing processes and mechanical systems for parboiling and dehulling ABF.},
 year = {2021}
}

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TY  - JOUR
T1  - Influence of Parboiling Temperature and Time on the Mechanical Properties of African Breadfruit (Treculia africana) Seeds
AU  - Ndubuisi Nnahh Wome
AU  - Falilat Taiwo Ademiluyi
AU  - David Barine Kiin-Kabari
Y1  - 2021/12/29
PY  - 2021
N1  - https://doi.org/10.11648/j.ijfet.20210502.19
DO  - 10.11648/j.ijfet.20210502.19
T2  - International Journal of Food Engineering and Technology
JF  - International Journal of Food Engineering and Technology
JO  - International Journal of Food Engineering and Technology
SP  - 81
EP  - 88
PB  - Science Publishing Group
SN  - 2640-1584
UR  - https://doi.org/10.11648/j.ijfet.20210502.19
AB  - Mechanization is panacea to the drudgery inherent in the parboiling for dehulling of ABF. The influence of parboiling temperature and time on some mechanical properties of ABF was investigated. Parboiling was accomplished by using a thermostat fitted water bath. At temperature range of 60°C, 80°C, and 100°C for parboiling time of 10 min., 20 min., 30 min and 40 min. The compression test was performed using the Instron testing machine. Values determined from the Instron testing machine was used to compute the mechanical properties using standard mathematical models. Results revealed that the mechanical properties of ABF were significantly (p≤0.05) affected by parboiling temperature and time. Increasing parboiling temperature and time reduced some of the mechanical properties such that the deformation reduced from 9.007 N±0.113 mm at ambient condition to 5.942 mm±0.061 mm at 60°C of 20 min of parboiling and 1.507 mm±0.049 mm at 100°C of 40 min of Parboiling. The compressive force reduced from 135.366 N±0.00 N at ambient condition to 4.476 N±0.035 N at 100°C of 40 min of Parboiling. Stiffness reduced from 14.723 N/mm±0.055 N/mm at ambient condition to 3.320 N/mm±0.008 N/mm at 100°C of 40 min of Parboiling. Compressive stress reduced from 1.310 N/mm2±0.044 N/mm2 at ambient condition to 0.908 N/mm2±0.006 N/mm2 at 100°C of 40 min of Parboiling. The modulus of elasticity also reduced from 1.188 N/mm2±0.015 N/mm2 at ambient condition to 0.487 N/mm2±0.001 N/mm2 at 100°C of 40 min of Parboiling. However, parboiling temperature and time increased the seeds diameter increased from 16.227 mm±0.456 mm at ambient condition to 19.673 mm±0.065 mm at 100°C of 40 min of Parboiling. Compressive strain of the ABF also increased from 1.096 mm/mm±0.044 mm/mm at ambient condition to 1.870 mm/mm±0.162 mm/mm at 100°C of 40 min of Parboiling. These findings can now be integrated into designing processes and mechanical systems for parboiling and dehulling ABF.
VL  - 5
IS  - 2
ER  - 

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