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Isothermal Dehydration and Kinetics of locally made Brown Sugar in Zaria, Northern Nigeria

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Isothermal Dehydration and Kinetics of locally made Brown Sugar in Zaria, Northern Nigeria


Olabimtan Olabode H | Mohammed Yakubu. G | Musa Omale | Musa Latayo | Abdulkadir Jibrin | Mustapha Mohammed | Yahaya Yakubu | Jibrin Yusuf. Y



Olabimtan Olabode H | Mohammed Yakubu. G | Musa Omale | Musa Latayo | Abdulkadir Jibrin | Mustapha Mohammed | Yahaya Yakubu | Jibrin Yusuf. Y "Isothermal Dehydration and Kinetics of locally made Brown Sugar in Zaria, Northern Nigeria" Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-3 | Issue-5, August 2019, pp.449-452, URL: https://www.ijtsrd.com/papers/ijtsrd25353.pdf

Brown sugar as an aggregate of sucrose crystals and molasses was understudy for the rate of its moisture removal at an isothermal temperature of 120oC over some definite time intervals in minutes (5, 10, 20,30,40,50 & 60 min.) Five brown sugar samples were obtained in five Zaria Metropolis designated as (A=Kwangilla), (B= Sabo Gari), (C= Samaru), (D= Tudun Wada) and (E= Zaria city). The final dehydrated sample weights with respect to 10 g of the initial weights for each of sample A, B, C, D, and E are 1.1 g after 30min,1.3g after 50min, 0.2 g after 50min.,4.6 g after 50min. and 7.0 g after 50min. respectively. Moisture removal percentage for A,B,C,D and E are 11%,13%,2%,46% and 70% respectively. Reaction orders (kinetics) were established with each of the crude brown sugar samples. Sample A, D, and E exhibited second order rate of reaction at correlation level (R2) of 0.7987, 0.8845 and 0.9488 respectively while sample B and C were of the first-order rate of reaction at correlation level (R2) of 0.9638 and 0.9664 respectively. This research successfully established the fact that brown and unrefined sugar with some quantity of molasses requires some degrees of moisture that should be defined and regulated, obviously to retain its quality, longer shelf life, conservation of the nutritional values and sound value additional products. In the light of this, there are needs to regulate, enforce and standardized the needed level of moisture compositions in these products locally and nationwide perhaps by the relevant authority (ies) or organization(s).

Brown sugar, molasses, kinetics, dehydration, nutritional value


IJTSRD25353
Volume-3 | Issue-5, August 2019
449-452
IJTSRD | www.ijtsrd.com | E-ISSN 2456-6470
Copyright © 2019 by author(s) and International Journal of Trend in Scientific Research and Development Journal. This is an Open Access article distributed under the terms of the Creative Commons Attribution License (CC BY 4.0) (http://creativecommons.org/licenses/by/4.0)

International Journal of Trend in Scientific Research and Development - IJTSRD having online ISSN 2456-6470. IJTSRD is a leading Open Access, Peer-Reviewed International Journal which provides rapid publication of your research articles and aims to promote the theory and practice along with knowledge sharing between researchers, developers, engineers, students, and practitioners working in and around the world in many areas like Sciences, Technology, Innovation, Engineering, Agriculture, Management and many more and it is recommended by all Universities, review articles and short communications in all subjects. IJTSRD running an International Journal who are proving quality publication of peer reviewed and refereed international journals from diverse fields that emphasizes new research, development and their applications. IJTSRD provides an online access to exchange your research work, technical notes & surveying results among professionals throughout the world in e-journals. IJTSRD is a fastest growing and dynamic professional organization. The aim of this organization is to provide access not only to world class research resources, but through its professionals aim to bring in a significant transformation in the real of open access journals and online publishing.

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