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All Journal Equilibrium Journal of Chemical Engineering Journal of Multidisciplinary Academic and Practice Studies
Keke, Mabel
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Humanities Chemical Engineering, Chemistry & Bioengineering Chemistry Decision Sciences, Operations Research & Management Energy Engineering Languange, Linguistic, Communication & Media Materials Science & Nanotechnology Social Sciences Other

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Conservation of palm wine using ultraviolet radiation Nnanwube, Ikechukwu; Keke, Mabel
Journal of Multidisciplinary Academic and Practice Studies Vol. 2 No. 1 (2024): February
Publisher : Goodwood Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35912/jomaps.v2i1.1795

Abstract

Purpose: This study aimed to explore the effectiveness of ultraviolet (UV) radiation in the conservation of palm wine by reducing its microbial load, specifically mold, yeast, and bacteria. Research Methodology: Palm wine was conserved by sterilization with ultraviolet rays. The time of contact of the rays and the intensity of the rays with palm wine were varied. The microorganisms considered include molds, yeasts, and bacteria. Results: The results showed that the microbial load of sterilized palm wine decreased with time of contact with the rays. The microbial load of the wine before and after sterilization was determined. Moreover, the microbial load further decreased during the storage of the sterilized samples. In fact, sterilization time of 240 seconds (4 minutes) reduced the mould and yeast from  to  and then to zero after 10 days of preservation. Conclusions: UV radiation is an effective method for reducing microbial contamination in palm wine, with an optimal sterilization time of 240 s providing the best results. This sterilization process not only reduced microbial presence immediately but also extended the shelf life of palm wine during storage. Limitations: This study did not examine the impact of stirring palm wine during sterilization on microbial load reduction, which could potentially influence the treatment’s effectiveness. Contribution: This study established an ideal sterilization time of 240 s (4 min) for palm wine, providing an effective method for its preservation and ensuring its safety for consumption.
Conservation of palm wine using ultraviolet radiation Nnanwube, Ikechukwu; Keke, Mabel
Journal of Multidisciplinary Academic and Practice Studies Vol. 2 No. 1 (2024): February
Publisher : Goodwood Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35912/jomaps.v2i1.1795

Abstract

Purpose: This study aimed to explore the effectiveness of ultraviolet (UV) radiation in the conservation of palm wine by reducing its microbial load, specifically mold, yeast, and bacteria. Research Methodology: Palm wine was conserved by sterilization with ultraviolet rays. The time of contact of the rays and the intensity of the rays with palm wine were varied. The microorganisms considered include molds, yeasts, and bacteria. Results: The results showed that the microbial load of sterilized palm wine decreased with time of contact with the rays. The microbial load of the wine before and after sterilization was determined. Moreover, the microbial load further decreased during the storage of the sterilized samples. In fact, sterilization time of 240 seconds (4 minutes) reduced the mould and yeast from  to  and then to zero after 10 days of preservation. Conclusions: UV radiation is an effective method for reducing microbial contamination in palm wine, with an optimal sterilization time of 240 s providing the best results. This sterilization process not only reduced microbial presence immediately but also extended the shelf life of palm wine during storage. Limitations: This study did not examine the impact of stirring palm wine during sterilization on microbial load reduction, which could potentially influence the treatment’s effectiveness. Contribution: This study established an ideal sterilization time of 240 s (4 min) for palm wine, providing an effective method for its preservation and ensuring its safety for consumption.
Optimization of Bio-lubricant Produced from Non-edible Jatropha curcas Seed Oil Rockson-itiveh, David Emoefe; Efih, alexander Oghenereke; Keke, Mabel; Ozioko, Fabian Chidiebere
Equilibrium Journal of Chemical Engineering Vol 8, No 2 (2024): Volume 8, No 2 December 2024
Publisher : Program studi Teknik Kimia UNS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/equilibrium.v8i2.86674

Abstract

Abstract. This paper presents the production and optimization of a bio-lubricant derived from non-edible Jatropha plant seed oil. Plant oil-based lubricants offer significant environmental benefits and are derived from renewable sources, making them an attractive alternative to conventional lubricants. They provide a potential solution for sustainable and low-cost feedstock for fuel oil and its derivatives without competing with food uses, as Jatropha oil contains toxic esters unsuitable for human consumption. Jatropha seed oil was extracted using a Soxhlet apparatus fitted with a heating mantle. A total of 500 g of the extracted oil was esterified in a round-bottom flask glass reactor with 25 wt% methanol and 1.0 wt% H₂SO₄ as a catalyst, reducing free fatty acids (FFA) to approximately 1%. The esterified oil was then subjected to transesterification in a reactor preheated to 60°C. A mixture of 1.0 wt% NaOH and methanol at a 6:1 ratio was added while stirring at 300 rpm for a reaction time of 90 minutes. The transesterification process was optimized using a 23 response surface methodology (RSM) experimental design. This design evaluated the effects of temperature (112.16°C to 160.00°C), reaction time (1.81 to 5.00 hours), and catalyst concentration (0.73% to 1.73% w/w) at a constant mole ratio of JME to TMP of 3.9:1 under vacuum conditions. The results revealed that the optimal conditions for bio-lubricant synthesis were a temperature of 130°C, a reaction time of 3 hours, and a catalyst concentration of 0.8% w/w. A second-order quadratic model was developed to predict the yield of Jatropha curcas bio lubricant based on the process variables. The model predicted a yield of 88.74% with a desirability of 0.9739 and demonstrated a high coefficient of determination (R²) of 0.9739, indicating strong predictive accuracy Keywords:Bio-lubricant, Jatropha, Esterification, Seed Oil
Co-Authors Efih, alexander Oghenereke Nnanwube, Ikechukwu Ozioko, Fabian Chidiebere Rockson-itiveh, David Emoefe