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Biography

Kunle Oni is working at the Department of Food Science & Technology, Federal University Oye-Ekiti Nigeria. Doctor of Philosophy, Food Engineering. Skills and expertise: Food Processing and Engineering, Food Processing, Food Science and Technology, Food Engineering, Food Preservation, Food Technology, Food Production, Food Biotechnology, Post-Harvest Technology, Food Rheology, Physicochemical Properties, Freezing, Food Nanotechnology, Food Irradiation.

Abstract

briquettes production for domestic and industrial cottage utilization depends on the residues’ physical and fuel characteristics. For residues to be used efficiently and rationally as fuel, they must be characterized to determine their positive and negative attributes. This study therefore, investigated the physical and fuel characteristics for both the residues and blends of rice hull, groundnut shell and corncob. The residues were subjected to size reduction process and variance analysis was used to establish the influence of each sample blends. Different samples of briquettes were produced by blending varying loads of food waste materials in the ratio (00:00:00), for each rice hull : groundnut shell : corncob blends using cassava starch as a binder. The residue’ dimensions and densifications of the sample briquettes were determined using standard methods. The results revealed the following ranges: compressed density dimensions; mass (0.075 - 0.099Kg/m3), volume (0.001 - 0.002m3), height (1.0357 - 1.0343m), relaxed density dimensions; mass (0.049 - 0.210Kg/m3), volume (0.0001 -0.0002m3), height (1.0357 - 1.0343m), residual density of 104, 105, and 103 (Kg/m3) for rice hull, groundnut shell and corncob respectively, densification; compressed density (461.22 - 627.24 Kg/m3), relaxed density (285.47 - 393.63 Kg/m3), density ratio (0.56 - 0.66), relaxation ratio (1.52 - 1.79), and compaction ratio (1.46 to 2.01). Generally, significant (p<0.05) differences existed between the samples in almost all the parameters. Briquette blend formulations led to significant (p<0.05) differences in the height, internal and external diameters of the briquettes. Addition of groundnut shell and corncob to the blends significantly (p<0.05) increased the masses of compressed and relaxed density of the briquettes. The relaxed density (density after 14 days of production) values decreased with change in formulations, while the compressed density values increased.

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