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Position of connecting rod at two extreme points where ß = hanger angle 0 ; Ɵ = screen angle 0 ; L = Crank length, m; Y = vertical displacement, m; X = Horizontal displacement, m.
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![Figure 1: The isometric diagram of the rice cleaner cum grader. [7]](profile/Olayanju-Tajudeen/publication/330305070/figure/fig1/AS:713734737629184@1547179030879/The-isometric-diagram-of-the-rice-cleaner-cum-grader-7_Q320.jpg)
The consumption of locally processed rice in Nigeria has been on the increase because of its high nutritive values and favourable government policies. There have been issues with the wide acceptability of this product as a result of the physical quality of the milled rice. A high percentage of broken grains and impurities are the issues of major co...
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![Figure 1: The isometric diagram of the rice cleaner cum grader. [7]](profile/Olayanju-Tajudeen/publication/330305071/figure/fig1/AS:713735698149376@1547179259049/The-isometric-diagram-of-the-rice-cleaner-cum-grader-7_Q320.jpg)
The consumption of locally processed rice in Nigeria has been on the increase because of its high nutritive v been issues with the wide acceptability of this product as a result of the physical quality of the milled rice. issues of major concern associate This work examines some physical and rice, used for the design of the developed reciprocating...
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... However, broken rice is rampant in rice milled in developing countries, ranging between 22 and 33% of the milled rice [12,13]; it contains the same nutrient profile as whole rice but is lower priced. [14][15][16]. Cowpea is a starch-protein legume with 25% protein content and is suitable to fortify RTES to improve dietary and nutritional values [9,17] Hence, broken rice was incorporated into cowpea so as to have desirable functional and nutritional qualities in this optimized RTES product. Jakkanwar et al. [9], using a single screw extruder, deduced that an increase in the feed moisture content (FMC) and a decrease in barrel temperature (BT) resulted in an increase of the bulk density (BD) and hardness (HD), but expansion ratio (ER), water absorption index (WAI), water solubility index (WSI), and overall acceptance (OA) were reduced. ...
Citation: Okunola, A.A.; Dottie, E.P.; Moses, O.I.; Adekanye, T.A.; Okonkwo, C.E.; Kaveh, M.; Szymanek, M.; Aremu, C.O. Development and Process Abstract: A central composite rotatable design with four independent variables viz. blend ratio (broken rice flour and cowpea flour): 90:10-70:30, moisture content (10-18% wet basis), barrel temperature (110-150 • C), and screw speed (280-360 rpm) were varied in the development of ready-to-eat snacks using a twin extruder for a broken rice-cowpea product. The effects of the independent variables on specific mechanical energy, water absorption index, water solubility index, total color, hardness, bulk density, expansion ratio, and overall acceptability of the extruded snack were investigated using regression analysis. The results showed that the physical qualities of the ready-to-eat snacks were significantly affected by the extrusion parameters (i.e., blend ratio, barrel temperature, moisture content, and screw speed). From the findings, it was observed that screw speed and moisture contents affected hardness, while water absorption index was affected by all the extrusion parameters. However, the water solubility index and overall acceptance were majorly affected by the moisture content; extrudate produced with barrel ratio of 85:15, 12% moisture content, barrel temperature of 140 • C, and screw speed of 300 rpm was the most acceptable, at 6.73 on a 9 point hedonic scales. The blend ratio and barrel temperature influenced the expansion. Furthermore, the combination of cowpea and broken rice to produce nutritious ready-to-eat snacks has high acceptability and is a promising panacea for food security.
... Piramlin et al. [15] used the Moore-Neighbor Tracing method to investigate rice grain grading categorization based on the perimeter. Okunola et al. [16] also designed and developed an industrial grader while Yayock and Ishaya [17] developed a grain grading machine that graded grains into different sizes. Energy plays an important role in the total cost of production of any product. ...
In one of the approaches used in processing rice, rice is usually parboiled before milling operation and grading is one of the milling operations required to classify rice into different grades of importance viz. the head and broken rice. In this study, a vibratory rice grader was developed. The effect of processing conditions on the milling quality (milling recovery, head milled rice and broken rice), grading time, energy requirement and energy intensity were evaluated. Taguchi experimental design (L 9 3 3) was used to interact the soaking time (4-6 h), steaming time (30-40 mins) and rice variety (FARO 15, FARO 60 and FARO 62). Standard equations were used to evaluate the effect of processing conditions on the milling quality, energy requirement and energy intensity. Milling recovery ranged from 53% to 70%, head milled rice (41%-67%), broken milled rice (3%-12%), grading time (4.4-5.8 mins), energy requirement (2.632 MJ to 2.649 MJ) and energy intensity (1.20-1.58 MJ/kg). An increase in soaking time and steaming time increased the grading time, milling recovery, head milled rice, energy requirement and energy intensity but reduced the broken milled rice. The estimated cost of the developed vibratory rice grader was $151. This study provides valuable information on a simple way of designing and developing a rice grader that could be adopted for grading rice into whole rice or head rice and broken rice.
