Design of a rotary roaster for cassia sieberiana seeds

Please use this identifier to cite or link to this item: http://ir.library.ui.edu.ng/handle/123456789/1741

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DC Field	Value	Language
dc.contributor.author	Olapade, A. A.	-
dc.contributor.author	Akinoso, R.	-
dc.date.accessioned	2018-10-10T10:47:37Z	-
dc.date.available	2018-10-10T10:47:37Z	-
dc.date.issued	2004	-
dc.identifier.issn	0794-8387	-
dc.identifier.other	Proceedings of the 5th International Conference and 26th annual general meeting of the Nigerian institution of agricultural engineers held at Ilorin. pp. 322-325	-
dc.identifier.other	ui_inpro_olapade_design_2004	-
dc.identifier.uri	http://ir.library.ui.edu.ng/handle/123456789/1741	-
dc.description.abstract	Two kilogram capacity roaster was designed and fabricated for purpose of roasting cassia sieberiana seeds obtained from an African plant, which is capable of being used as coffee substitute. During the testing of the roaster, physical changes on the seeds were monitored and found to be temperature and time dependent. Best samples of roasted cassia sieberiana was obtained at 200⁰C roasting temperature after 15minutes.	en_US
dc.language.iso	en_US	en_US
dc.publisher	The Nigerian Institution of Agricultural Engineers	en_US
dc.subject	Cassia sieberiana;	en_US
dc.subject	roaster,	en_US
dc.subject	coffee	en_US
dc.subject	temperature	en_US
dc.title	Design of a rotary roaster for cassia sieberiana seeds	en_US
dc.type	Other	en_US
Appears in Collections:	scholarly works

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