Sobukola, O.P: Publications

Thesis and Dissertation

(i) Influence of some processing parameters on quality attributes and sorption kinetics of fried white yam crisps (Ph.D Thesis), Department of Food Science and Technology, University of Agriculture, Abeokuta.

(ii) An Evaluation of the Critical Control Points during Processing of ‘Robo’ Snack (M.Sc Thesis) Department of Food Science and Technology, University of Agriculture, Abeokuta

(iii) Evaluation of Freezing Time of Pineapple Juices in Cylindrical Packages (B.Sc. Research project) Department of Food Science and Technology, University of Agriculture, Abeokuta.

Learned Journals

(i) Sobowale, S.S., Sobukola, O.P., Shittu, T.A., Awonorin, S.O., Sanni, L.O., Awokola, O.S. and Aina, O.M. (2005). Analysis of heat transfer during reconstitution of ‘Gari’ into a paste. ASSET Journal Series B, 4(1): 15-26.

(ii) Sobukola, O.P., Dairo, O.U., Sanni, L.O., Odunewu, A.V and Fafiolu, B.O. (2007). Thin layer drying process of some leafy vegetables under open sun. Food Science and Technology International 13(1): 35-40.

(iii) Sobukola, O.P. and Dairo, O.U. (2007). Modeling drying kinetics of fever leaves (Ocimum viride) in a convective hot air dryer. Nigerian Food Journal 25(1): 145-153.

(iv) Sobukola, O.P., Dairo, O.U., Afe, T.T. and Coker, O.J. (2007). Water sorption Isotherms of fried yam chips in the temperature range from 293K to 313K. International Journal of Food Properties 10(3): 561-575.

(v) Sobukola, O.P., Dairo, O.U. and Odunewu, V.A. (2008). Convective hot air drying of blanched yam slices. International Journal of Food Science and Technology 43: 1233-1238.

(vi) Sobukola, O.P.,Awonorin, S.O., Sanni, L.O. and Bamiro, F.O. (2008). Deep fat frying of yam slices: optimization of processing conditions using response surface methodology. Journal of Food Processing and Preservation 32: 343-360.

(vii) Sobukola, O.P., Awonorin, S.O., Sanni, L.O. and Bamiro, F.O. (2008). Optimization of blanching conditions prior to deep fat frying of yam slices.

International Journal of Food Properties 11(2): 379-391.

(viii) Sobukola, O.P., Awonorin, S.O., Sanni, L.O. and Bamiro, F.O. (2008). Optimization of pre-fry drying of yam slices using response surface methodology. Journal of Food Process Engineering (In press-DOI: 10.1111/j.1745-4530.2008.00293.x)

(ix) Sobukola, O.P. (2009). Effect of pre-treatment on drying characteristics and kinetics of okra (Abelmoschus esculentus L. Moench) slices.

International Journal of Food Engineering (In press).

(x) Sobukola, O.P and Onwuka, V.I. (2009). Effect of moisture content on some physical properties of locust bean seeds (Parkia fillicoidia L.). Journal of Food Process Engineering (In press)

Proceedings

(i) Sobukola, O.P. and Awonorin, S.O. (2008). Modelling moisture loss during deep fat frying of yam slices. In: Challenges of Research and Development for Food/Nutrient Security and Ago-Industrialization. E.T. Otunola, B.I.O. Ade-Omowaiye, O.O. Fapojuwo, J.A. Adejuyitan, B.O. Akinwande and V.F. Abioye (Eds.). Proceedings of the 32nd Annual Conference/AGM of the Nigerian Institute of Food Science and Technology. Pp. 33-34.

(ii) Sobukola, O.P., Dairo, O.U. and Afe, T.T. (2006). Water Sorption Isotherms of Fried Yam Chips.  In: Impact on Industry. A. Ibhadode and B.U. Anyata (Eds.). Proceedings of the 1st International Conference on Engineering Research and Development. Pp. 374-377.

(iii) Sobukola, O.P., Dairo, O.U., Sanni, L.O., Odunewu, V.O. and Fafiolu, B.O. (2006). Mathematical Modeling of Thin Layer Drying of Fever Leaves (Ocimum viride) under Open Sun. In: Drying: A versatile tool for Effective Product Preservation. A.O. Kuye, L.O. Sanni, K. Okpala, F.O. Chukwuma and J.O. Williams (Eds.). Proceedings of the 2nd Nigerian Drying Symposium. Pp. 111-118.

(iv) Sobukola, O.P. and Awonorin, S.O. (2005). An Evaluation of Freezing Time of Pineapple Juices in Cylindrical Packages. In: Stimulating the Food Industry for National Development. E.C. Okoli (Ed.). Proceedings of the 29th Annual Conference/AGM of the Nigerian Institute of Food Science and Technology. Pp. 102-103.

Completed Research not yet published

 Design, fabrication and performance of a single screw extruder

Optimization of process conditions during extrusion of ofada rice flour

 Effect of yam substitution and process condition of extruded yam based product

 Sorption isotherms and qualities of salted dried catfish

 Effect of salting methods on salt uptake, drying kinetics and qualities attributes of catfish

 Physical properties of different varieties of maize seeds as a function of moisture content

Article under review
(i) Sobukola, O.P. and Abayomi, T.H. Physical properties and rehydration characteristics of different varieties of maize (Zea mays) and cowpea (Vigna ungniculata L. walp) seeds. Journal of Food Processing and Preservation.
(ii) Sobukola, O.P. and Oluyinka, A.M. Physical properties of Groundnut kernels as a function of moisture content. International of Food Engineering.
(iii) Sobukola, O.P. and Awonorin, S.O. Artificial neural network prediction of moisture and oil contents during deep fat frying of yam slices. Food Manufacturing Efficiency.

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