Energy pattern and conservations of condiment produced from soybean (Glycine max)

ismaila anjorin ,
ismaila anjorin
Contact ismaila anjorin

Department of Food Technology, Faculty of Technology, University of Ibadan , Ibadan , Nigeria

Rahman Akinoso ,
Rahman Akinoso

Department of Food Technology, Faculty of Technology, University of Ibadan , Ibadan , Nigeria

Mayowa S. Sanusi
Mayowa S. Sanusi

Department of Food Technology, Faculty of Technology, University of Ibadan , Ibadan , Nigeria

Published: 18.04.2018.

Volume 7, Issue 1 (2018)

pp. 111-119;

https://doi.org/10.7455/ijfs/7.1.2018.a10

Abstract

Energy being one of the largest operating expenses in most organizations especially manufacturing and processing industries leading to considerable scope for energy conservation and hence cost. Information on energy utilization and conservation pattern were obtained based on time taken, number of person involved and sources of energy using standard energy equations. A total of 445.40 ± 17.32MJkg−1 where thermal energy (420MJ ≈ 94%) and manual energy (25.40MJ ≈ 6%) were the only forms of energy used during production process. Conservation approach I resulted in mean energy of 72.08 ± 1.73MJkg−1 where electrical energy, manual energy and thermal energy accounted for 1.75MJ (3%) 7.34MJ (10%) and 62.99MJ (87%) respectively. Conservation approach II reduced the energy further to 57.24 ± 1.73MJkg−1 as the operation was thermal energy dependent, followed by manual and electrical energy with energy values of 48.13, 7.33 and 1.78MJ equivalent to 84.10%, 12.80% and 3.10% accordingly. Conclusively, traditional method of processing utilized highest energy (445.40MJ) followed by conservation approach I (72.08MJ) and conservation approach II (57.24MJ) was least in energy demand. Conservation approach II permits energy conservation to be 87% as compared with traditional method.

Keywords

References

1.
Jekayinfa S, Bamgboye A. Development of equations for estimating energy requirements in palm-kernel oil processing operations. Journal of Food Engineering. 2007;(1):322–9.
2.
Wang L. Energy-Efficiency-and-Managementin -Food -Processing. 2009;9781420063387.
3.
Rajput R. Thermal engineering. 2001;
4.
Oboh G. Nutrient and antinutrient composition of condiments produced from some fermented underutilized legumes. Journal of Food Biochemistry. 2006;(5):579–88.
5.
Ijfs A. Energy usage during production of soybean condiment 119. 2018;111–9.

Citation

Copyright

Article metrics

Google scholar: See link

The statements, opinions and data contained in the journal are solely those of the individual authors and contributors and not of the publisher and the editor(s). We stay neutral with regard to jurisdictional claims in published maps and institutional affiliations.

Most read articles

Indexed by