Comparative Assessment of Comminution Energy Equations (Models) Using Some Selected Legumes, Tubers, Cereals and Sea Food
William A Olosunde,
Abasiama J Akpan,
Orua O Antia
Abstract:The quest to predict more precisely energy that is just enough to achieve closely any desired final particle size of food material subjected to comminution is necessary. This is to avoid energy wastage, obtain finer product size(s) that are uniform and can encourage easy mixing, dehydration/drying, etc. In this regard, some selected legumes (soybeans and beans), cereals (sorghum, millet, corn and wheat), sea food (crayfish) and tubers (cassava and yam) were subjected to comminution through the application of s… Show more
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