Michael Mayokun ODEWOLE
@unilorin.edu.ng
Lecturer, Faculty of Engineering and Technology
Head, Others
University of Ilorin, Ilorin, Nigeria
Dr. Michael Mayokun ODEWOLE is a Senior lecturer and the acting Head of the Department of Food Engineering, Faculty of Engineering and Technology, University of Ilorin, Nigeria. He holds Bachelor, Master and Ph.D. degrees in Agricultural Engineering (Processing and Storage option). His core research interests are: thermal and non-thermal food processing technology; and development, empirical modelling and optimization of food processing and storage systems. He has contributed significantly to knowledge advancement with over sixty (60) articles published in his areas of research. He has co-patented three (3) research works, and has served as Reviewer to fifteen (15) reputable national and international publication outlets. He is a recipient of the prestigious Netherlands Fellowship Programme and has presented scholarly research papers at learned conferences in Japan and Nigeria. He is a registered Engineer with the Council for the Regulation of Engineering in Nigeria and others.
RESEARCH, TEACHING, or OTHER INTERESTS
Engineering, Food Science, Bioengineering, Multidisciplinary
Scopus Publications
Scholar Citations
Scholar h-index
Scholar i10-index
Scopus Publications
Michael Mayokun Odewole, Mayowa Saheed Sanusi, Musliu Olushola Sunmonu, Suleiman Yerima, Dare Mobolaji, and Joshua Olanrewaju Olaoye
Elsevier BV
Sodiq Oladimeji Alasi, Mayowa Saheed Sanusi, Musiliu Olushola Sunmonu, Michael Mayokun Odewole, and Abiola Lydia Adepoju
Elsevier BV
Kehinde Peter Alabi, Ayoola Patrick Olalusi, John Isa, Kehinde Folake Jaiyeoba, and Michael Mayokun Odewole
Emerald
PurposeFresh fruits and vegetables (FV) are crucial global food resources, but the presence of heat loads during harvest adversely impacts their shelf life. While freezing technology provides an effective means of removing heat loads, it is an energy-intensive process and may consequently prove too costly for practical business viability. The growing interest in utilizing magnetic field (MF) technology during the freezing of fresh FV enhances the freezing rate and rapidly removes the heat loads of products.Design/methodology/approachIn the present study, pulsed magnetic field (PMF) pretreatment employing specific field strengths (9 T, 14 T and 20 T) was examined as a preliminary step before freezing mango and tomato and compared to the conventional freezing method (untreated) at − 18 °C.FindingsPMF pretreatment prior to freezing demonstrated a noteworthy enhancement in freezing rate by around 10 and 12% when compared with the conventional (untreated) freezing, which exhibited freezing rates of −0.08 °C/min and −1.10 °C/min for mango and tomato, respectively. The PMF pretreatment (at 20 T) provided a higher freezing rate (at p = 0.05) than the conventional freezing method reduced heat loads amounting to 1.1 × 107 J/kg oC and 2.9 × 106 J/kg oC, significantly (at p = 0.05) from mango and tomato, respectively. These reductions in heat loads were approximately more than 5% of the calculated heat loads removed during conventional freezing.Research limitations/implicationsMango and tomato samples were only tested; the results may lack generalizability. Therefore, researchers are encouraged to test for other products for further studies.Practical implicationsThe paper includes implications for the development of a rapid freezing technique, the development of “pulsed magnetic field” and for eliminating the problem associated with conventional (slow) freezing.Originality/valueThe study holds significance for the production of postharvest freezing technology, providing insightful information on the PMF-assisted freezing of cellular foods.
Adesoji Matthew Olaniyan, Bashirat Kikelomo Abdulkareem, Michael Mayokun Odewole, Ezekiel Olanrewaju Ariyo, Adeoye Ibukun Oyebanji, and Elijah Aina Alhassan
IEEE
In this study, a fermentation vat for processing dehulled African locust beans into hygienic food condiment was developed. This processing unit consists of an insulated tiltable heating chamber, a thermostatically-controlled heat sensing device, frame, aluminum made internal cylinder, water inlet pipe and discharge for wastewater. The performance experimentation of the developed fermentation vat was done using a $4\\mathrm{x}3\\mathrm{x}3$ randomized factorial design. A 36 samples of d hulled African locust bean was cooked at 98°C for 1, 2, 3 and 4 hrs. The cooked samples were fermented at 40°C for 2, 3 and 5 days, each trial replicated three times. Using standard procedures, the fermented products were subjected to proximate analysis to determine their nutritional qualities namely moisture content, ash content, crude fibre, fat and oil, carbohydrate, and crude protein. The results obtained within the range of cooking duration and fermentation time shows that the moisture content, ash content, crude fibre, fat and oil, carbohydrate, and crude protein of fermented locust beans were in the range of 67.94 -70.02% (wb); 1.26 -2.14%; 0.90-1.48%; 4.53 -4.83%, 2.06- 2.87% and 21.20- 21.80% respectively. In comparison with the traditionally processed fermented locust bean, moisture content, crude fibre, fat and oil, carbohydrate, and crude protein were in the range of 38.91-68.15%(wb); 1.31 -1.80 %; 0.67-1.12%; 12.18-10.52; 14.45 -22.43% and 18.25-18.34% respectively. The developed machine was able to addressed qualities improvement and drudgery reduction common with traditional methods of processing.
Michael Mayokun Odewole and Kehinde James Falua
Walter de Gruyter GmbH
Abstract The paper observes a thin-layer drying behaviour of red bell pepper. The red bell pepper (192 samples) was pretreated in osmotic solution of salt of concentrations 5–20% (w/w) at osmotic solution temperatures (30–60 °C) and osmotic process durations (30–120 min) and dried at 60 °C in a locally fabricated convective dryer after preformation of osmotic dehydration pretreatment process. Experimental moisture content values obtained from the drying process were converted to moisture ratios. Seven existing thin-layer drying model equations were used for model equation fitting. The predicted and experimental (observed) moisture ratios were analysed statistically. The statistical indices and rules used to judge and select the model equation that would best describe the process were the highest values of coefficient of determination (R 2); the lowest values of chi-square (χ2), root mean square error (RMSE), and sum of squares error (SSE). Results showed that the two-term exponential model equation best described the drying behaviour of osmo-pretreated red bell pepper. The ranges of statistical indices of selected two-term exponential model equation are: R 2 (0.9389–0.9751), χ2 (0.0642–0.1503), RMSE (0.2032–0.1668), and SSE (0.6424–1.5027).
E. O. Ajala, A. M. Olaniyan, F. Aberuagba, M. A. Ajala, and M. M. Odewole
Informa UK Limited
ABSTRACT Optimisation of biodiesel production from high free fatty acids (FFA) of 6.86% shea butter (SB) using a base catalyst, potassium hydroxide, was studied. Response surface methodology (RSM) was employed as a model for the optimisation of the process by varying temperature, agitation speed, mole ratio and catalyst loading in the range of 40–60°C, 200–1400 rpm, 8:1–12:1 (w/w) and 1–2% (w/w) respectively. The significance of the variables in both linear and nonlinear forms of the model was analysed by analysis of variance (ANOVA). The ANOVA results showed that the temperature, agitation speed, mole ratio and catalyst loading had a significant effect on the shea biodiesel yield with a p-value of < 0.0001 for each of the variables, adjusted R2 of 0.9517 and predicted R2 of 0.8625. The maximum %yield of shea biodiesel obtained was 90.83% at optimal operating temperature of 50°C, agitation speed of 800 rpm, mole ratio of 12:1 (w/w) and catalyst loading of 1% (w/w). This showed that the RSM optimised the one-pot synthesis of biodiesel from high FFA SB, an indication that it can be adopted successfully in the industry to maximise the yield of biodiesel from high FFA SB.
Michael Mayokun Odewole, Ayoola Patrick Olalusi, Ajiboye Solomon Oyerinde, and Olufunmilayo Sade Omoba
Walter de Gruyter GmbH
Abstract There is a scarcity of studies on the use of magnetic field for food pretreatment, especially in relation to a knowledge on the pretreatment at the level of microstructures and elemental distribution of food. Therefore, the effect of magnetic field pretreatment on the microstructures and elemental distribution (Na, K, Ca, Mg and Fe) of fluted pumpkin leaf was studied. Three types of magnetic field (static, pulse and alternating) in combination with varying magnetic field strength (5–30 mT) and pretreatment time (5–25 min) were used as variable factors. Fresh (untreated) and blanched samples were used for experiment control. After the pretreatment, all samples were dried at 50 °C and analysed in terms of microstructure and elemental distribution using scanning electron machine. Results showed that fresh and blanched samples of fluted pumpkin leaf exhibited microstructural features that were clearly different from samples pretreated by magnetic field. Pretreated samples showed contents of: 1.3–4.35% sodium; 1.20–3.42% potassium; 1.19–6.10% calcium; 0–5.10% magnesium and 1.22–6.62% iron. Changes in microstructures of samples caused by magnetic field pretreatment led consequently to better retention/improvement in elemental distribution in contrast to blanched and fresh samples in majority of cases.
Musliu Olushola Sunmonu, Michael Mayokun Odewole, Ibukunolowa Omotola Oyeleke, Grace Olufunke Otitodun, Mobolaji Omobowale, and Moses Odunayo Ogundare
Walter de Gruyter GmbH
Abstract This paper presents a study carried out to develop empirical models and process optimization for prediction of nutritional parameters of stored cowpea variety (IT96D-610K). Twelve small scale prototype silos made of two different materials (wooden and galvanised mild steel) were constructed and used in the storage of the cowpea for a 4-month period. Seven kilograms of cowpea at 9.88% moisture content admixed with DE having two different particle sizes (7.5 × 10−5 m and 9 × 10−5 m) and three different concentrations (0.0001 kg, 0.00005 kg and 0 kg) in varying combinations were loaded into each prototype silo structure. The control (zero/no concentration) was set without the use of DE in each of the wooden and galvanised mild steel structures, respectively. Temperature, relative humidity and moisture content within the storage structures were monitored. Nutritional parameters such as ash, crude protein, fat, crude fibre, and carbohydrate content were also measured alongside moisture. Significant differences (P <0.05) were observed between the control sample and treated samples. Six model equations using Essential Regression Software package were further generated to determine the relationship between input and output parameters, and were checked for adequacy and validity. The model equations developed were used to get the optimum values of output parameters which are: minimum moisture content (8.87%), minimum ash content (4.07%), maximum crude protein (22.86%), maximum fat (2.04%), maximum crude fibre (2.26%) and maximum carbohydrate (60.31%) of the stored cowpea at various conditions. Study results show that all the storage conditions had significant effects at P <0.05.
A.M. Olaniyan and M.M. Odewole
Trans Tech Publications, Ltd.
A vertical livestock feed mixer with spring-controlled packaging unit was designed, constructed and tested. This design had in focus a weighing and gauging mechanism which made possible a semi-automatic packaging in conjunction with feed mixing and discharge operations. The main components of the machine included a double-wall cylindrical mixing chamber consisting of recycling gate, discharge gate, evacuating gate, window and a screw conveyor inside an inner cylinder. The packaging mechanism is attached to the discharge gate and the base of the frame with the frame serving as the structural support for the machine and its contents. The main design parameters included screw conveyor features such as helix angle, fill ratio, normal pressure due to bulk load on screw shaft, axial force per pitch, total screw torque, capacity and power requirements of the screw conveyor. The design concept of the packaging mechanism involved determination of free length of spring, total active length, pitch of spring, spring index, stiffness of spring, maximum shear stress and total spring rate. In a hitch-free operation, the machine was designed to package 25 kg of mixed feed ingredients at a time. In operation, the feed ingredients are scooped and moved upward by the rotary movement of the screw conveyor and then sprayed back into the smaller cylinder without passing through the internal tube. A preliminary testing was carried out on the machine to determine the actual discharge rate and hence the performance of the packaging mechanism. Results revealed that an average discharge rate of 0.356 kg/s was obtained. Powered by a 2 hp single phase electric motor, the machine has a mixing capacity of 4.124 m3/h with a production cost of $470.