The Faculty of Engineering

West Indian Journal of Engineering

Archived Issue

Volume 30: Number 1-July 2007

Contents

Editorial

The Effect of ISO 9001 on TQM Implementation in SME in Trinidad - W.G. Lewis, K.F. Pun and T.R.M. Lalla. Abstract | View PDF

Electrical Insulative Properties of Some Agro-Waste Materials - A.O. Inegbenebor and F.A. Adeniji. Abstract | View PDF

The Performance of Heaving Bodies - P. Persad and A. Singh. Abstract | View PDF

Effect of Nut Roasting Temperature, Extraction, Process and Packaging Material on the Storage Properties of Shea Butter - J.O. Akingbala, E.T. Adebisi, G.S.H. Baccus-Taylor, K.O. Falade and I.A. Lambert. View PDF

Abstract
Shea butter samples from nuts roasted at 140, 160 and 180 degrees celcius
were extracted by the traditional water displacement method, and by mechanical expression, using the screw press. Aliquot of the shea butter from nuts roasted at 160degrees celsius was bleached. The bleached and unbleached samples were stored in opaque plastic containers, amber coloured clear glass bottles and clear colourless glass bottles for 28 days at 63 degrees celsius. Refractive
index, free fatty acid content and peroxide value of the butter samples etermined at 7-day intervals during storage, increased with increasing duration of storage, and nutroasting temperature. Shea butter produced by the traditional method had higher refractive index, peroxide value, and free fatty acid content than mechanically extracted shea butter from similarly treated nuts. The opaque plastic container reduced rancidity best, followed by the amber coloured
container, and the clear colourless glass bottle during butter storage. Bleaching increased the tendency of shea butter to rancidity.

Training Levy to Support Construction Craft Skills Training in Zambia - M. Muya, A.D.F. Price and F.T. Edum-Fotwe. Abstract | View PDF

A New Approach to Virtual Cell Formation - B.V. Chowdary and P. Pravee. Abstract | View PDF