Development of a charcoal fired plantain (Musa paradisiaca) roasting equipment

Conventional method of roasting plantain is cumbersome and leads to the contamination of the food items with different toxicants due to contact of the food item with combustion gases. Thus, a need for a roaster oven which utilizes indirect charcoal heat for roasting plantain is of paramount importan...

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Bibliographic Details
Published in:Journal of food science and technology 2020-03, Vol.57 (3), p.934-942
Main Authors: Adisa, Yusuf Adedayo, Umar, Umar Ali, Jolaiya, S. O.
Format: Article
Language:English
Subjects:
Batch type furnaces
Charcoal
Chemistry
Chemistry and Materials Science
Chemistry/Food Science
Equipment costs
Food
Food contamination
Food processing
Food Science
Gases
Musa paradisiaca
Nutrition
Original
Original Article
Polycyclic aromatic hydrocarbons
Reduction
Roasting
Toxicants
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Summary:Conventional method of roasting plantain is cumbersome and leads to the contamination of the food items with different toxicants due to contact of the food item with combustion gases. Thus, a need for a roaster oven which utilizes indirect charcoal heat for roasting plantain is of paramount importance. In this study, a charcoal fired plantain roasting equipment was designed and developed and performance testing carried out. A roaster oven with the capacity of 20 plantain fingers per batch was constructed. Experiments were conducted on the constructed system and results obtained indicated that averages of 2.42 kg of 20 plantain fingers were roasted in 21.16 min using an average of 0.61 kg of charcoal. The percentage reduction of PAHs in the plantain roasted from the roasting equipment is 99.7% in comparison with direct roasting while the percentage reduction in roasting time in the equipment is averagely 47.45% in comparison with previous similar works. The cost of producing the roasting equipment in this work is ₦36,500.00.
ISSN:0022-1155
0975-8402
DOI:10.1007/s13197-019-04126-5