H. Mensah-Brown (BSc (KNUST), MSc (Ife), MBA (Ghana), PhD, DIC (London))

RESEARCH INTEREST

• Thermophysical properties of fluids - Determination and development of predictive and correlation schemes for thermal conductivity of liquid and liquid mixtures using the transient-hotwire method
• Determination of the viscosity of squalene using the vibrating wire viscometer
• Optimization of fermentation of fruits for the production of fruits wines from Ghanaian fruits-pineapple and mangoes
• Utilization of optimization techniques (Response surface methodology) in the processing of foods (including canning of green, fermentation and drying of cocoa)

AREA OF SPECIALIZATION

Chemical Engineering

SELECTED PUBLICATIONS

1. Avicor, M. N., Saalia, F. K., Djameh, C., Sinayobye E., Mensah-Brown, H. and Essilfie, G. (2015).  The fermentation characteristics of single and mixed yeast cultures during pito wort fermentation. International Food Research Journal 22(1)  pp102-109 

2. Clement Djameh, Saalia, F.K., Emmanuel Sinayobye, Agnes Budu, Gloria Essilfie, Henry Mensah-Brown  and Samuel Sefa-Dedeh (2015). Optimization of the sorghum malting process for pito production in Ghana. Journal of the Institute of Brewers 12(1) pp 106-112

3. Anthony K.Q. Kamassah, Saalia, F.K., Paul Osei, Henry Mensah-Brown, Emmanuel Sinayobye, Kwaku Tano-Debrah (2013). The Physico-chemical Characteristics of Yeast Fermentation of two Mango (Mangifera indica Linn) Varieties. Food Science and Quality Management 22 pp 45-55