Response Surface Methodology for Optimizing the Parameters of a Roasting Machine Using Maize (Zea mays L.)

Authors

  • Atere A. O.  Department of Agricultural Engineering, Federal College of Agriculture, Ibadan, Nigeria
  • Olukunle O. J.  Department of Agricultural and Environmental Engineering, Federal University of Technology, Akure, Nigeria
  • Olalusi A. P.  Department of Agricultural and Environmental Engineering, Federal University of Technology, Akure, Nigeria

Keywords:

Roaster; Optimization; Surface Response Methodology; Parameters; Maize

Abstract

A roasting machine performance was evaluated with the objective of investigating the optimal conditions of the factors (speed: 6.6, 12.8, 19, 24 and 30 rpm; temperature: 70, 100 and 150oC and moisture content: 20, 15.8 and 9.5%) that would best yield quality evaluation parameters (roasting capacity, RC; roasting efficiency, RE; conveyance efficiency, CE and quality efficiency, QE). The following instruments, infrared thermometer (digital type), thermocouple, tachometer, weighing balance, grain moisture meter and stop watch were used for temperature, speed, mass, moisture content and time respectively. Surface response methodology was used to study the relationship between the factors and the evaluation parameters. This was achieved by holding constant, conveyor speed, set temperature or moisture content of the maize. The results show that the set temperature, auger speed and moisture content of maize were all significantly influenced all the evaluation parameters. Increasing the auger speed and set temperature will yield a significant increase in the roasting efficiency and roasting capacity. From the study, it was observed that the optimal conditions required to achieve the optimum roasting efficiency were auger speed of 35 rpm and set temperature of 155oC. These conditions give the best roasting efficiency with coefficient of determination of R2 equals 79%.

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International Journal of Scientific Research in Science and Technology

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Published

2015-06-25

Issue

Volume 1, Issue 2, May-June-2015

Section

Research Articles

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This work is licensed under a Creative Commons Attribution 4.0 International License.

How to Cite

[1]
Atere A. O., Olukunle O. J., Olalusi A. P., " Response Surface Methodology for Optimizing the Parameters of a Roasting Machine Using Maize (Zea mays L.), International Journal of Scientific Research in Science and Technology(IJSRST), Online ISSN : 2395-602X, Print ISSN : 2395-6011, Volume 1, Issue 2, pp.52-61, May-June-2015.