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Articles by I.O. Ogunleye
Total Records ( 3 ) for I.O. Ogunleye
  O. Awogbemi and I.O. Ogunleye
  This research work investigated effects of quantity of salt and drying on the quality of 80 g sample of locust beans. Three categories of sample i.e., Non-salted, 5 g salted and 10 g salted, were analysed using the Direct Sunlight method of drying. After drying for 5 days, proximate and microbial analysis showed that the samples still retain most of their nutritional components and therefore fit for human consumption. Investigation also showed that salted sample is more nutritional than non salted sample as it contains 67.65% of protein as against 66.82% protein in the non-salted sample. After 5 days of drying, the non-salted sample had a microbial load of 1.02107 cfu g 1as against the 1.42105 cfu g 1 of the salted sample. The drying rate analysis also revealed that the non-salted sample has the fastest drying rate followed by 5 g-salted sample, with the 10 g salted sample having the least drying rate. At the end of the 3rd day of drying, the non-salted sample weighed 32 g; the 5 g sample weighed 36 g while, the10 g sample weighed 44 g.
  A. Adebayo and I.O. Ogunleye
  The effects of initial grain size on recrystallization and mechanical properties of steel was investigated using mild steel specimens at a different soaking temperature of 750, 850, 950 and 1050C, respectively at holding time of 10 min for each specimen. The specimens were subjected to both impact test and tensile test to identify the effect of initial grain size on its mechanical properties. It was observed that the value of its initial grain size increases from 17-77 microns as the recrystallization temperature increases from 750-1050C. It was also observed that the impact strength increased from 21.5-26.55J as the initial grain increases. Also, the percentage elongation and strain increases as the initial grain size increases from 7.7-10.55 and 0.08-0.11% but the values of ultimate stresses and yield stresses decreases from 6.27-5.28 and 4.46-3.70 MN m 2 as the initial grain size increase from 17-77 microns.
  I.O. Ogunleye , S.B. Adeyemo and M.B. Adeyemi
  The effects of moisture contents on the physical, thermal and drying properties of granular cassava particles were determined experimentally. These properties are physical properties such as loose particle density, porosity, voidage fraction and particle size distributions, thermal properties such as specific heat capacity and thermal conductivity and drying properties such as moisture ratio, drying rate versus free moisture and diffusion coefficients with moisture contents. The methods used for the experiments include gravimetric analysis, sieve analysis, calorimetric and oven drying. The empirical equations developed for loose particle density, porosity, voidage fraction, specific heat capacity, thermal conductivity are found to be linear functions of the percentage moisture contents. All these properties are found to increase with the percentages moisture contents, except the specific heat capacity which decreases with increase in the percent moisture content. The diffusion coefficients obtained from the isothermal drying curves are expressed empirically as a function of drying temperatures and are found to be non linear.
 
 
 
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