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Response Surface Methodology for Optimizing the Parameters of a Roasting Machine Using Maize (Zea mays L.)

Authors(3) :-Atere A. O., Olukunle O. J., Olalusi A. P.

A roasting machine performance was evaluated with the objective of investigating the optimal conditions of the factors (speed: 6.6, 12.8, 19, 24 and 30 rpm; temperature: 70, 100 and 150oC and moisture content: 20, 15.8 and 9.5%) that would best yield quality evaluation parameters (roasting capacity, RC; roasting efficiency, RE; conveyance efficiency, CE and quality efficiency, QE). The following instruments, infrared thermometer (digital type), thermocouple, tachometer, weighing balance, grain moisture meter and stop watch were used for temperature, speed, mass, moisture content and time respectively. Surface response methodology was used to study the relationship between the factors and the evaluation parameters. This was achieved by holding constant, conveyor speed, set temperature or moisture content of the maize. The results show that the set temperature, auger speed and moisture content of maize were all significantly influenced all the evaluation parameters. Increasing the auger speed and set temperature will yield a significant increase in the roasting efficiency and roasting capacity. From the study, it was observed that the optimal conditions required to achieve the optimum roasting efficiency were auger speed of 35 rpm and set temperature of 155oC. These conditions give the best roasting efficiency with coefficient of determination of R2 equals 79%.
Atere A. O., Olukunle O. J., Olalusi A. P.
Roaster; Optimization; Surface Response Methodology; Parameters; Maize
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Publication Details
  Published in : Volume 1 | Issue 2 | May-June 2015
  Date of Publication : 2015-06-25
License:  This work is licensed under a Creative Commons Attribution 4.0 International License.
Page(s) : 52-61
Manuscript Number : IJSRST151231
Publisher : Technoscience Academy
PRINT ISSN : 2395-6011
ONLINE ISSN : 2395-602X
Cite This Article :
Atere A. O., Olukunle O. J., Olalusi A. P., "Response Surface Methodology for Optimizing the Parameters of a Roasting Machine Using Maize (Zea mays L.)", International Journal of Scientific Research in Science and Technology(IJSRST), Print ISSN : 2395-6011, Online ISSN : 2395-602X, Volume 1, Issue 2, pp.52-61, May-June-2015.
Journal URL : http://ijsrst.com/IJSRST151231