Rheology of Soy-Ogi: effect of concentration and temperature

Ojo, A.; Akanbi, Charles T.

doi:10.1016/j.jfoodeng.2004.11.030

Cited by 3 publications

(3 citation statements)

References 15 publications

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“…Teniola and Odunfa (2003) Microbial assessment and quality evaluation of Ogi during spoil age. Ojo and Akanbi (2004) Rheology of Soy-Ogi: Effect of concentration and temperature. Omemu et al (2007) Significance of yeasts in the fermentation of maize for Ogi production.…”

Section: Sanni Et Al (2001)mentioning

confidence: 99%

Economic implication of industrialization of a popular weaning food ogi production in Nigeria: A review

Bolaji¹,

Adepoju²,

Olalusi³

2015

Afr. J. Food Sci.

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Socio-economic relevance of fermented food in developing countries is evident. However, the production of this category of food is still achieved under primitive conditions. Ogi a fermented product from maize, sorghum or millet is usually transformed into gruel or porridge when heated. About a quarter of Nigeria population is said to consume Ogi on a weekly bases. This coupled with increasing industrialization and urbanisation in the country may however dictate the need for large-scale production of Ogi. The proposal for industrialisation of this process will lead to a deliberate and calculated combination of chemical or mechanical steps to aid the manufacture of this product. However, the growth of small-scale or large industries for this product may be confronted with some limiting factors prevalent in most third world countries. Ogi production have some similarities in unit operations when compared with corn starch production, therefore the same technologies may be adopted with appropriate modification in the production of Ogi and this will provide employment to a number of people. This review is with a view to establish the need to mechanise the process and as well as point out the technological and economical implication.

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Section: Sanni Et Al (2001)mentioning

confidence: 99%

Economic implication of industrialization of a popular weaning food ogi production in Nigeria: A review

Bolaji¹,

Adepoju²,

Olalusi³

2015

Afr. J. Food Sci.

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“…There are several studies that show relevant results about the rheology of juices from several raw materials such as soy-ogi, a fermented food product made form maize (Ojo & Akanbi, 2006); blueberry and raspberry (Nindo, Tang, Powers, & Singh, 2005); blood orange juice (Mondal, Cassano, Conidi, & De, 2016); white carrot juice (Kobus et al, 2015); passion fruit juice (Jiraratananon & Chanachai, 1996); "Totapuri" magoes (Dak, Verma, & Sharma, 2006) and beverage emulsions (Buffo & Reineccius, 2002); however, there is a lack of studies regarding the rheological behavior of grape juices mainly from Vitis vinifera grapes, since these grapes are commonly used for winemaking.…”

Section: Introductionmentioning

confidence: 99%

Experimental study of physical and rheological properties of grape juice using different temperatures and concentrations. Part II: Merlot

Castilhos

Betiol

Carvalho

et al. 2018

Food Research International

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The effect of the temperature and concentration on rheological behavior of Merlot juice concentrates was assessed using a rheometer over a wide range of temperature (1-66°C) and concentrations (13.6-45.0Brix) at shear rates of 0.84-212.1 1/s. The Ostwald-De Waele was the best rheological model fitted the data (R=0.99967 and relative error=7.99%). The consistency levels were significantly reduced with the increase of temperature and increased with the increase of the concentrations, ranging from 0.1766 (13.6Brix at 66°C) to 19.1140Pa·s (45.0Brix at 1°C). The flow behavior index presented no up or downward pattern when the temperatures were compared. The flow activation energy ranged from 13.95 (45.0Brix) to 24.88KJ/mol (21.0Brix) with a R=0.9822 and 0.9812, respectively. Density and specific heat were influenced by both temperature and concentration; however, thermal conductivity was only influenced by concentration and temperature in two cases (13.6 and 29.0Brix). The data showed the potential use of Merlot juice concentrates as wine chaptalization agent in winemaking.

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“…Most of these investigations (Hammad and Vradis 1996;Nascimento et al 2002;Khatyr et al 2003;Soares et al 2003;Piau 2007) consider viscoplastic fluids with constant rheological properties either neglecting or taking into account viscous dissipation. In fact, knowledge of thermophysical and thermorheological properties of these fluids is important for process design in general and for the prediction and the control of changes that occur during food thermal processing in particular, since many studies (Ojo and Akanbi 2006;Farahnaky et al 2010) reveal that rheological properties of viscoplastic liquid foods are temperature dependent. As a result, it adds a further complexity to the momentum and energy balance equations.…”

Section: Introductionmentioning

confidence: 99%

Heat and Flow Properties of a Temperature Dependent Viscoplastic Fluid Including Viscous Dissipation

Labsi

Benkahla

Boutra

et al. 2012

J Food Process Engineering

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The present study concerns the numerical analysis using the finite volume method, of laminar forced convection flow of a viscoplastic fluid. The flow takes place in a circular pipe maintained at uniform wall temperature. The fluid consists of the sloe fruit juice with low pulp and pectin contents which obeys the rheological model of Bingham. The Nusselt number and the friction factor when both viscous dissipation and variability of the viscosity upon temperature for heating and cooling cases are taken into account are calculated and compared to those obtained for an isothermal flow when viscous dissipation is neglected. The results show that neglecting both viscous dissipation and the temperature dependency of viscosity leads to underestimate heat transfer and pressure drop. PRACTICAL APPLICATIONSHeat transfer and pressure drop are important parameters in industries dealing with fluids, especially food industry. These parameters are used to predict the fluid's flow behavior and to estimate energy needed to for heating and transporting. A miscalculation of these parameters, when neglecting some factors in calculation such as the temperature dependency of viscosity or viscous dissipation, may result in significant errors in equipment design. The results obtained from the present study give an idea on how much heat transfer and pressure drop are underestimated when neglecting either the viscous dissipation or the temperature dependence of the fluid viscosity or both of them, when dealing with viscoplastic fluids such as fruit juices.

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Rheology of Soy-Ogi: effect of concentration and temperature

Cited by 3 publications

References 15 publications

Economic implication of industrialization of a popular weaning food ogi production in Nigeria: A review

Economic implication of industrialization of a popular weaning food ogi production in Nigeria: A review

Experimental study of physical and rheological properties of grape juice using different temperatures and concentrations. Part II: Merlot

Heat and Flow Properties of a Temperature Dependent Viscoplastic Fluid Including Viscous Dissipation

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