Asoiro Felix Uzochukwu, Ezeoha Sunday Louis, Anyanwu Cosmas Ngozichukwu, Aneke Nneoma Nkem
Department of Agricultural and Bioresources Engineering, University of Nigeria, Nsukka, Nigeria.
Heliyon. 2020 Sep 19;6(9):e04885. doi: 10.1016/j.heliyon.2020.e04885. eCollection 2020 Sep.
A culinary enhancer is a substance that enhances the flavor and other properties of soups, stews and foods. Normally in flour form, culinary enhancers are used to enhance the proximate composition, viscosity, flavor and some other rheological and functional properties of soups and convenience foods. Physical properties of culinary seeds are utilized in the development of their handling, storage and processing facilities. The unit operations in the process of converting culinary seeds into flour include handling or conveying, cleaning, drying, storage, cracking, and separation of chaffs and shells before milling of the kernels or endosperm into flour. The aim of this study was to determine some postharvest physical properties of four African culinary enhancers, namely (), (), () and () seeds. seed had the highest dimensions (Length, L = 3.91, Width, W = 3.13, Thickness, T = 2.34 cm, Geometric mean diameter, D = 3.06, Arithmetic mean diameter, D = 3.13 cm, Equivalent mean diameter, D = 2.87 cm and Square mean diameter, D = 1.02 cm), followed by and seeds. The average sphericity, surface area and 1000-unit mass were 0.6, 25.61 cm and 11130 g; 0.95, 13.24 cm and 4019 g; 0.94, 17.79 cm and 7720 g and 0.48, 3.11 cm and 8960 g for and seeds respectively. These properties are useful baseline data required for further research studies on rational development of handling and processing systems for the products. The seeds' dimensions, size, and shape will be useful in the design and development of their cleaning, sorting, and grading machines and in the analyses of their drying behavior. The seeds' densities and porosity values will be used to develop their conveying and storage facilities. The angles of repose and coefficient of friction will be used to design their conveying chutes and hoppers of their cracking machines and storage facility outlets.
烹饪增强剂是一种能提升汤品、炖菜及其他食物风味和其他特性的物质。烹饪增强剂通常呈面粉状，用于改善汤品和方便食品的近似成分、粘度、风味以及其他一些流变学和功能特性。烹饪种子的物理特性被用于其处理、储存和加工设施的开发。将烹饪种子转化为面粉的过程中的单元操作包括处理或输送、清洁、干燥、储存、破碎以及在将谷粒或胚乳磨成面粉之前分离谷壳和外壳。本研究的目的是确定四种非洲烹饪增强剂种子，即（）、（）、（）和（）种子的一些收获后物理特性。种子具有最大尺寸（长度，L = 3.91，宽度，W = 3.13，厚度，T = 2.34厘米，几何平均直径，D = 3.06，算术平均直径，D = 3.13厘米，等效平均直径，D = 2.87厘米，平方平均直径，D = 1.02厘米），其次是和种子。种子的平均球形度、表面积和千粒重分别为0.6、25.61平方厘米和11130克；0.95、13.24平方厘米和4019克；0.94、17.79平方厘米和7720克；以及和种子分别为0.48、3.11平方厘米和8960克。这些特性是进一步研究这些产品合理开发处理和加工系统所需的有用基础数据。种子的尺寸、大小和形状将有助于设计和开发其清洁、分选和分级机器以及分析其干燥行为。种子的密度和孔隙率值将用于开发其输送和储存设施。休止角和摩擦系数将用于设计其输送溜槽以及破碎机器和储存设施出口的料斗。
