@article{fasina_fleming_thompson_2002, title={Mass transfer and solute diffusion in brined cucumbers}, volume={67}, ISSN={["0022-1147"]}, DOI={10.1111/j.1365-2621.2002.tb11380.x}, abstractNote={ABSTRACT:  The exchange of malic acid, lactic acid, NaCl, and sugar between cucumber and cover brine was monitored over a course of 16 days for 5 sizes of cucumbers. Experimental results showed that sugar exchange between cucumbers and cover brine was the slowest. In comparison to Ficks diffusion equation, the exponential equation better described the movement of solutes during the brine fermentation of cucumbers. Diffusion coefficient of sugar was estimated to vary from 1.80 × 10–9 to 9.18 × 10–9 m2/s. Solute sorption rate from the exponential model varied from 0.0204 to 0.233 h‐1 and decreased with increase in cucumber size and solute molecular weight.}, number={1}, journal={JOURNAL OF FOOD SCIENCE}, author={Fasina, O and Fleming, H and Thompson, R}, year={2002}, pages={181–187} }
 @article{fasina_fleming_mcfeeters_2002, title={Thermal and rheological properties of brine from fermented and sulfite-preserved cucumbers}, volume={25}, ISSN={["0145-8876"]}, DOI={10.1111/j.1745-4530.2002.tb00568.x}, abstractNote={ABSTRACTPickling cucumbers may be temporarily preserved by fermentation in brine (6–8% NaCl) or without fermentation in salt‐free, sulfite solution (300 ppm sulfite, pH 3.5). Brines obtained from preservation processes are often discarded. Due to environmental concerns, there is increasing consideration for further use of the brine solutions by recycling for use in bulk storage or filtration and incorporation into finished products. Thermal and rheological properties are fundamental to the reuse of the brine. The effect of temperature was determined on the rheological (5–45C) and thermal properties (5–75C) of brine. The properties of the brine samples were found to be significantly different (P < 0.05) from each other and from water. Salt content was the most important factor affecting the thermal and rheological properties of brine. At the same conditions, the values of the properties (thermal conductivity, specific heat, and thermal diffusivity, viscosity) were about 5 to 23% less than the corresponding values for water.}, number={4}, journal={JOURNAL OF FOOD PROCESS ENGINEERING}, author={Fasina, OO and Fleming, HP and McFeeters, RF}, year={2002}, month={Oct}, pages={307–322} }
 @article{fasina_tyler_pickard_zheng_wang_2001, title={Effect of infrared heating on the properties of legume seeds}, volume={36}, ISSN={["1365-2621"]}, DOI={10.1046/j.1365-2621.2001.00420.x}, abstractNote={Summary Five legume seeds (kidney beans, green peas, black beans, lentil and pinto beans) were heated by infrared to a surface temperature of 140 °C. The changes in chemical composition, physical, mechanical and functional properties of the processed seeds were measured and compared to those of the raw seeds. Significant changes in the properties of the seeds in terms of increased volume, lower rupture point and toughness, higher water uptake and higher leaching losses (when the seeds were soaked in water) were obtained. The changes in the physical and mechanical properties were attributed to possible cracking of the seed. Even though trypsin inhibitor activity was reduced, infrared heating did not significantly affect the starch and protein components of the seeds. The functional characteristics of flour from the infrared‐heated seeds were superior to those of flour from untreated seeds.}, number={1}, journal={INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY}, author={Fasina, O and Tyler, B and Pickard, M and Zheng, GH and Wang, N}, year={2001}, month={Jan}, pages={79–90} }
 @article{fasina_fleming_2001, title={Heat transfer characteristics of cucumbers during blanching}, volume={47}, ISSN={["0260-8774"]}, DOI={10.1016/S0260-8774(00)00117-5}, abstractNote={The possible use of blanching in combination with controlled fermentation is being considered as a means to reduce the salt levels needed in the storage of brined cucumbers. To be commercially feasible, the use of heat should be optimized for economic and product quality considerations. This study reports basic information on the heat transfer characteristics of cucumbers needed to optimize the blanching process. Two-dimensional (cylindrical coordinates) heat diffusion equations were used to simulate the heat transfer characteristics of cucumbers during rapid water heating (blanching). The equations were solved by explicit form of the finite difference method. Thermo-physical properties (thermal conductivity, specific heat and density) of cucumbers needed to solve the heat transfer equation were also measured. Temperature (20–95°C) did not significantly affect the thermal conductivity (0.62 W/m K) or specific heat (4.03 kJ/kg K) of cucumber. The maximum standard error of simulated temperatures of the cucumbers from experimental data was 4.5°C. There was no significant change in the moisture level of the cucumber during blanching. Simulation results showed that heat transfer coefficients between 500 and 6000 W/m2 K had no significant effect on the surface and center temperatures of cucumbers during blanching.}, number={3}, journal={JOURNAL OF FOOD ENGINEERING}, author={Fasina, OO and Fleming, HP}, year={2001}, month={Feb}, pages={203–210} }
 @article{fasina_tyler_pickard_zheng_1999, title={Infrared heating of hulless and pearled barley}, volume={23}, ISSN={["0145-8892"]}, DOI={10.1111/j.1745-4549.1999.tb00375.x}, abstractNote={Whole hulless and pearled barley were subjected to infrared heating (micronization) at moisture contents between 12.2% and 26.5% and surface temperatures of 105C to 150C. Infrared heat processing markedly affected the functional, structural and physical properties of the grains. Both micronizing temperature and initial grain moisture content had pronounced effects on these characteristics. the characteristics evaluated are bulk and particle densities, water absorption of whole kernel when soaked for 4 h and 24 h, flour water hydration capacity, protein solubility at pH of 2.0 to 12.0 and flour thermal properties using differential scanning calorimetry. Infrared heating did not change the chemical constituents (starch, protein, total dietary fiber, ash and fat) of hulless and pearled barley.}, number={2}, journal={JOURNAL OF FOOD PROCESSING AND PRESERVATION}, author={Fasina, OO and Tyler, RT and Pickard, MD and Zheng, GH}, year={1999}, month={Jul}, pages={135–151} }
 @article{fasina_ajibola_tyler_1999, title={Thermodynamics of moisture sorption in winged bean seed and gari}, volume={22}, ISSN={["0145-8876"]}, DOI={10.1111/j.1745-4530.1999.tb00496.x}, abstractNote={ABSTRACTExperimental data on sorption isotherms of gari and winged bean seeds were used to determine their thermodynamic functions (heat of vaporization, spreading pressure, net integral enthalpy and entropy). The heat of vaporization of both products reduced with increase in moisture content and approached that of saturated water at moisture contents of about 15%. Within the moisture content range of 2.0 and 18.0%, the net integral enthalpy and net integral entropy of gari were respectively higher and lower than those of winged bean seeds. The maximum net integral enthalpy for gari was 556 kJ/kg and was 335 kJ/kg for winged bean seeds. The difference in the values of the thermodynamic functions were attributed to the higher amount of oil/fat in winged bean seeds and the presence of gelatinized starch in gari.}, number={6}, journal={JOURNAL OF FOOD PROCESS ENGINEERING}, author={Fasina, OO and Ajibola, OO and Tyler, RT}, year={1999}, pages={405–418} }