Journal of Advanced Chemical Engineering

Department of Food Process Engineering, Debre Berhan University, Debre Berhan, Ethiopia

Biography

Ebrahim Kamus from the Department of Food Process Engineering at Debre Berhan University, Ethiopia. However, Debre Berhan University has a strong focus on food process engineering, chemical engineering, and related fields, contributing significantly to research in Ethiopia. Researchers at the university have been involved in studies on materials science, food technology, and biochemistry, among other topics.

Publications

• Case Report   
  Utilization and Purification of Tallow, Grease, and Lard Byproducts from Abattoir and Meat Processing Plant for Soap Production: Case Study at Elfora Agro-Processing Industry, Kombolcha, Wollo, Ethiopia
  Author(s): Talbachew Tadesse Nadew*, Aklilu Assefa, Shimeles Nigussie, Ebrahim Kamus and Melak Muchie
  
  Converting byproducts into useful goods with value has an important issue for all industries. Abattoir and meat processing plant at Kombolcha, Ethiopia produces a huge amount of tallow fat, grease and lard byproducts. In this work, the byproduct from the factory was utilized for making soap. The study was conducted by taking 600 g fat samples and made refined and used for a bar soap-making experiment. Refining process of tallow fat was conducted by settling, degumming, and deodorization to remove residues, phosphatides, and water. The citrus vinegar was also prepared from lemon fruit to inhibit the growth of bacteria and to make a good odor. The odor taste of the refined fat was reduced as better when vinegar was added to the refined fat. The saponification value, acid value, and pH of purified fat and prepared soap were also determined and found to be 194.32 mg KOH/g fat, 7.5%, and 5.. View more»
  

  DOI: 10.35248/2090-4568.23.13.311

  Abstract HTML PDF

Other relevant publications from this author

• 1. Experimental design optimization of different vegetable oils based electrorheological fluids

  2. Box-Behnken Experimental Design Optimization of Electrorheological Fluids Based on Vegetable Oils and PbO 2 Particles Acknowledgement RSM-BBD Design Matrix Response Surfaces -Effect of Parameters on Olive Oil ER Fluid ER fluid semi-SOLID transformed in to a LIQUID instantaneously upon removal of the electric filed~2.5kV/mm Secon Order Polynomial Model to predict response RSM-BBD OPTIMIZATION