Studies on the Optimization of Process parameters in Kilishi Production.
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Date
2016
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Publisher
Obafemi Awolowo University
Abstract
study determined optimum conditions for the unit operations in Kilishi processing using response surface design and investigated the drying characteristics, storage stability, nutritional composition and sensory properties of the final product. This was with a view to providing optimally profitable flow processes for hygienic Kilishi production.
A three-variable and four-variable Box-Behnken design was used to estimate the model coefficients for the first stage drying and the second stage drying processes, respectively. The response surface model included the ANOVA, lack or adequacy of fit, and generation of contour maps. The drying kinetics of the first drying stage and sorption isotherm of the Kilishi were determined. Results obtained were fitted with existing drying and sorption models. Rehydration characteristics of Kilishi was determined at room temperature and at 40, 50, 60 and 80 oC while the Kilishi was packaged in low density and high density polyethylene materials and stored under ambient conditions for six (6) months. Proximate and sensory analyses were carried out on the optimally processed Kilishi. Engineering economic analysis was also determined. Data obtained were analysed using descriptive and inferential statistics.
The results showed that the optimum conditions for first stage drying were meat thickness of 3 mm; drying temperature of 60 oC; drying time of 3 h and maximum moisture loss was 63%.
The optimum conditions for infusion and second stage drying was 60% solids concentration; 20 min infusion time; 60 oC drying temperature; 4 h drying time and the maximum apparent yield was 62%. The effective moisture diffusivity values obtained at drying temperatures of 40, 50 and 60 oC were 1.20E-7, 1.40E-7 and 1.59E-7 m2/s, respectively. The activation energy required for the drying process was 12.37 kJ/mol. The Verma drying model significantly predicted the thin layer drying process at 40 and 50 oC having the highest R2 and lowest χ2 and RMSE values while the Wang and Singh model predicted the process sufficiently at 60 oC. The BET (Brunauer, Emmett and Teller) and GAB (Guggenheim, Anderson and de Boer) monolayer moisture contents ranged from 0.36 – 0.58 and 0.32 - 0.63 respectively. All the models used described the sorption process sufficiently at 30 oC with R2 values ranging from 0.92 to 0.99 than at 40 and 50 oC. There was noticeable microbial (bacteria, yeast and mould) activity during storage but the values obtained were, however, within the safe limit for consumption. Samples stored in low density polyethylene deteriorated after four (4) months of storage. The pH, moisture content, free fatty acid and peroxide values increased during storage for both low density polyethylene and high density polyethylene packaged Kilishi. Optimally processed Kilishi was preferred above commercial
Kilishi for all sensory parameters tested. The net present value of the project was estimated as N61 million while the internal rate of return at 20% interest rate was approximately 40.4%.
The study concluded that using the optimal conditions established, hygienic Kilishi could be processed within eight (8) hours and shelf stable when packaged in high density polyethylene for at least six (6) months. The results obtained for net present value and internal rate of return indicated that an industrial set up of Kilishi production is feasible and profitable.
Description
xviii,207 Pages
Keywords
Kilishi, Box-Behnken design, Bacteria, Yeast, Mould
Citation
Koledoye,A.O(2016).Studies on the Optimization of Process parameters in Kilishi Production.Obafemi Awolowo University.