Search results for: fresh samples
Commenced in January 2007
Frequency: Monthly
Edition: International
Paper Count: 6874

Search results for: fresh samples

6874 Psyllium (Plantago) Gum as an Effective Edible Coating to Improve Quality and Shelf Life of Fresh-Cut Papaya (Carica papaya)

Authors: Basharat Yousuf, Abhaya K. Srivastava

Abstract:

Psyllium gum alone and in combination with sunflower oil was investigated as a possible alternative edible coating for improvement of quality and shelf life of fresh-cut papaya. Different concentrations including 0.5, 1 and 1.5 percent of psyllium gum were used for coating of fresh-cut papaya. In some samples, refined sunflower oil was used as a lipid component to increase the effectiveness of coating in terms of water barrier properties. Soya lecithin was used as an emulsifier in coatings containing oil. Pretreatment with 1% calcium chloride was given to maintain the firmness of fresh-cut papaya cubes. 1% psyllium gum coating was found to yield better results. Further, addition of oil helped to maintain the quality and acted as a barrier to water vapour, therefore, minimizing the weight loss.

Keywords: coating, fresh-cut, gum, papaya, psylllium

Procedia PDF Downloads 471
6873 Effect of Fermentation on the Bioavailability of Some Fruit Extracts

Authors: Kubra Ozkan, Osman Sagdic

Abstract:

To better understand the benefits of these fresh and fermented fruits on human health, the consequences of human metabolism and the bioavailability must be known. In this study, brine with 10% salt content, sugar, and vinegar (5% acetic acid) was added to fruits (Prunus domestica L. and Prunus amygdalus Batsch) in different formulations. Samples were stored at 20±2˚C for their fermentation for 21 days. The effects of in vitro digestion were determined on the bioactive compounds in fresh and fermented fruits ((Prunus domestica L. and Prunus amygdalus Batsch). Total phenolic compounds, total flavonoid compounds and antioxidant capacities of post gastric (PG), IN (with small intestinal absorbers) and OUT (without small intestine absorbers) samples obtained as gastric and intestinal digestion in vitro were measured. Bioactive compounds and antioxidant capacity were determined by spectrophotometrically. Antioxidant capacity was tested by the CUPRAC methods, the total phenolic content (TPC) was determined by the Folin-Ciocalteu method, the total flavonoid content (TFC) determined by Aluminium trichloride (AlCl3) method. While the antioxidant capacity of fresh Prunus domestica L. and Prunus amygdalus Batsch samples were 2.21±0.05 mg TEAC/g, 4.39±0.02mg TEAC/g; these values for fermented fruits were found 2.37±0.08mg TEAC/g, 5.38±0.07mg TEAC/g respectively. While the total phenolic contents of fresh fruits namely, Prunus domestica L. and Prunus amygdalus Batsch samples were 0.51±0.01mg GAE/g, 5.56±0.01mg GAE/g; these values for fermented fruits were found as 0.52±0.01mg GAE/g, 6.81±0.03mg GAE/g, respectively. While the total flavonoid amounts of fresh Prunus domestica L. and Prunus amygdalus Batsch samples were 0.19±0.01mg CAE/g, 2.68±0.02mg CAE/g, these values for fermented fruits were found 0.20±0.01mg CAE/g, 2.93±0.02mg CAE/g, respectively. This study showed that phenolic, flavonoid compounds and antioxidant capacities of the samples were increased during the fermantation process. As a result of digestion, the amounts of bioactive components decreased in the stomach and intestinal environment. The bioavailability values of the phenolic compounds in fresh and fermented Prunus domestica L. fruits are 40.89% and 43.28%, respectively. The bioavailability values of the phenolic compounds in fresh and fermented Prunus amygdalus Batsch fruits 4.27% and 3.82%, respectively. The bioavailability values of the flavonoid compounds in fresh and fermented Prunus domestica L. fruits are 5.32% and 19.98%, respectively. The bioavailability values of the flavonoid compounds in fresh and fermented Prunus amygdalus Batsch fruits 2.22% and 1.53%, respectively. The bioavailability values of antioxidant capacity in fresh and fermented Prunus domestica L. fruits are 33.06% and 33.51, respectively. The bioavailability values of antioxidant capacity in fresh and fermented Prunus amygdalus Batsch fruits 14.50% and 15.31%, respectively. Fermentation process; Prunus amygdalus Batsch decreased bioavailability while Prunus domestica increased bioavailability. When two fruits are compared; Prunus domestica bioavailability is more than Prunus amygdalus Batsch.

Keywords: bioactivity, bioavailability, fermented, fruit, nutrition

Procedia PDF Downloads 124
6872 Biomechanical Analysis on Skin and Jejunum of Chemically Prepared Cat Cadavers Used in Surgery Training

Authors: Raphael C. Zero, Thiago A. S. S. Rocha, Marita V. Cardozo, Caio C. C. Santos, Alisson D. S. Fechis, Antonio C. Shimano, FabríCio S. Oliveira

Abstract:

Biomechanical analysis is an important factor in tissue studies. The objective of this study was to determine the feasibility of a new anatomical technique and quantify the changes in skin and the jejunum resistance of cats’ corpses throughout the process. Eight adult cat cadavers were used. For every kilogram of weight, 120ml of fixative solution (95% 96GL ethyl alcohol and 5% pure glycerin) was applied via the external common carotid artery. Next, the carcasses were placed in a container with 96 GL ethyl alcohol for 60 days. After fixing, all carcasses were preserved in a 30% sodium chloride solution for 60 days. Before fixation, control samples were collected from fresh cadavers and after fixation, three skin and jejunum fragments from each cadaver were tested monthly for strength and displacement until complete rupture in a universal testing machine. All results were analyzed by F-test (P <0.05). In the jejunum, the force required to rupture the fresh samples and the samples fixed in alcohol for 60 days was 31.27±19.14N and 29.25±11.69N, respectively. For the samples preserved in the sodium chloride solution for 30 and 60 days, the strength was 26.17±16.18N and 30.57±13.77N, respectively. In relation to the displacement required for the rupture of the samples, the values of fresh specimens and those fixed in alcohol for 60 days was 2.79±0.73mm and 2.80±1.13mm, respectively. For the samples preserved for 30 and 60 days with sodium chloride solution, the displacement was 2.53±1.03mm and 2.83±1.27mm, respectively. There was no statistical difference between the samples (P=0.68 with respect to strength, and P=0.75 with respect to displacement). In the skin, the force needed to rupture the fresh samples and the samples fixed for 60 days in alcohol was 223.86±131.5N and 211.86±137.53N respectively. For the samples preserved in sodium chloride solution for 30 and 60 days, the force was 227.73±129.06 and 224.78±143.83N, respectively. In relation to the displacement required for the rupture of the samples, the values of fresh specimens and those fixed in alcohol for 60 days were 3.67±1.03mm and 4.11±0.87mm, respectively. For the samples preserved for 30 and 60 days with sodium chloride solution, the displacement was 4.21±0.93mm and 3.93±0.71mm, respectively. There was no statistical difference between the samples (P=0.65 with respect to strength, and P=0.98 with respect to displacement). The resistance of the skin and intestines of the cat carcasses suffered little change when subjected to alcohol fixation and preservation in sodium chloride solution, each for 60 days, which is promising for use in surgery training. All experimental procedures were approved by the Municipal Legal Department (protocol 02.2014.000027-1). The project was funded by FAPESP (protocol 2015-08259-9).

Keywords: anatomy, conservation, fixation, small animal

Procedia PDF Downloads 256
6871 Study on Shelf Life and Textural Properties of Minimal Processed Mixed Fruits

Authors: Kaavya Rathnakumar

Abstract:

Minimally processed fruits have the attributes of convenience and fresh like quality. In minimally processed products, the cells of the tissue are alive, and the essential nutrients and flavours are retained. Some of the procedures include washing, trimming, sorting, cutting, slicing and shredding. Fruits such as pineapple and guava were taken for the study of textural properties for a period of five days. After the performance of various unit operations 50g cubes of pineapple and guava has been weighed. For determining the textural properties, samples were taken in which set of 12 samples were treated by using 1% citric acid solution and dried for 5 minutes the remaining set of 12 samples were untreated. In set of treated samples 6 were vacuum packed and stored in the refrigerator, and the other sample was normally stored. For untreated samples was done in a similar way. In texture profile analysis the force required for 1cm penetration of 2mm cylindrical needle inside the fruits were recorded for all packages. It was observed that guava the fresh sample had a force of penetration of 3250mm and as the days increased the force decreased to 357.4 mm for vacuum packed refrigerated storage. In the case of pineapple, the force of penetration of the fresh sample was 2325mm which was decreased to 26.3mm on the fourth day and very low at the fifth day for vacuum packed refrigerated storage. But in case of untreated samples, the fruits were spoiled may be because of no pre-treatment and packaging. Comparatively, it was found that vacuum packed refrigerated samples had higher shelf life than normal packed samples in ambient conditions.

Keywords: 1% citric acid solution, normal packed, refrigerated storage, vacuum packed

Procedia PDF Downloads 152
6870 Effect of Red Cabbage Antioxidant Extracts on Lipid Oxidation of Fresh Tilapia

Authors: Ayse Demirbas, Bruce A. Welt, Yavuz Yagiz

Abstract:

Oxidation of polyunsaturated fatty acids (PUFA), eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) in fish causes loss of product quality. Oxidative rancidity causes loss of nutritional value and undesirable color changes. Therefore, powerful antioxidant extracts may provide a relatively low cost and natural means to reduce oxidation, resulting in longer, higher quality and higher value shelf life of foods. In this study, we measured effects of red cabbage antioxidant on lipid oxidation in fresh tilapia filets using thiobarbituric acid reactive substances (TBARS) assay, peroxide value (PV) and color assesment analysis. Extraction of red cabbage was performed using an efficient microwave method. Fresh tilapia filets were dipped in or sprayed with solutions containing different concentrations of extract. Samples were stored for up to 9 days at 4°C and analyzed every other day for color and lipid oxidation. Results showed that treated samples had lower oxidation than controls. Lipid peroxide values on treated samples showed benefits through day-7. Only slight differences were observed between spraying and dipping methods. This work shows that red cabbage antioxidant extracts may represent an inexpensive and all natural method for reducing oxidative spoilage of fresh fish.

Keywords: antioxidant, shelf life, fish, red cabbage, lipid oxidation

Procedia PDF Downloads 291
6869 Natural Antioxidant Changes in Fresh and Dried Spices and Vegetables

Authors: Liga Priecina, Daina Karklina

Abstract:

Antioxidants are became the most analyzed substances in last decades. Antioxidants act as in activator for free radicals. Spices and vegetables are one of major antioxidant sources. Most common antioxidants in vegetables and spices are vitamin C, E, phenolic compounds, carotenoids. Therefore, it is important to get some view about antioxidant changes in spices and vegetables during processing. In this article was analyzed nine fresh and dried spices and vegetables- celery (Apium graveolens), parsley (Petroselinum crispum), dill (Anethum graveolens), leek (Allium ampeloprasum L.), garlic (Allium sativum L.), onion (Allium cepa), celery root (Apium graveolens var. rapaceum), pumpkin (Curcubica maxima), carrot (Daucus carota)- grown in Latvia 2013. Total carotenoids and phenolic compounds and their antiradical scavenging activity were determined for all samples. Dry matter content was calculated from moisture content. After drying process carotenoid content significantly decreases in all analyzed samples, except one -carotenoid content increases in parsley. Phenolic composition was different and depends on sample – fresh or dried. Total phenolic, flavonoid and phenolic acid content increases in dried spices. Flavan-3-ol content is not detected in fresh spice samples. For dried vegetables- phenolic acid content decreases significantly, but increases flavan-3-ols content. The higher antiradical scavenging activity was observed in samples with higher flavonoid and phenolic acid content.

Keywords: antiradical scavenging activity, carotenoids, phenolic compounds, spices, vegetables

Procedia PDF Downloads 221
6868 Bleaching Liquor Recovery of Batch-Wise and Continuous Method

Authors: Sidra Saleemi, Arsalan Khan, Urooj Baig, Tahir Jamil

Abstract:

In this research, it was examined that some residual amount of bleaching chemicals left in the liquor, this amount is more in Batch-wise process as compared to continuous process. These chemicals can be recovered and reused for bleaching by adding more quantity of fresh bleaching chemicals and water, this quantity will be required to balance the recipe for fabric. This liquor is recovered and samples were bleached with different modified recipe of liquor for both processes i.e. Batch-wise and continuous process. Every time good results were achieved with negligible variation in the quality parameter between the fabric bleached with fresh liquor and the fabric bleached with Recovered Liquor. Additionally, samples were dyed, and found that dyeing can be done easily on samples bleached with recover liquor.

Keywords: bleaching process, hydrogen peroxide, sodium hydroxide, liquor recovery

Procedia PDF Downloads 309
6867 Effect of Whey Protein Based Edible Coating on the Moisture Loss and Sensory Attributes of Fresh Mutton

Authors: Saba Belgheisi

Abstract:

Food packaging, is an important discipline in the area of food technology, concerns preservation and protection of foods. The objective of this research was to determine of the effect of whey protein based edible coating on the moisture loss and sensory attributes of fresh mutton after 0, 1, 3 and 5 days at 5° C. The moisture content, moisture loss and sensory attributes (juiciness, color and odor) of the coated and uncoated samples were analyzed. The results showed that, moisture content, moisture loss, juiciness and color of the coated and uncoated samples have significant differences (p < 0.05) at the intervals of 0 to 1 and 1 to 3 days of storage. But no significant difference was observed at interval time 3 to 5 days of storage (p > 0.05). Also, there was no significant differences in the odor values of the coated and uncoated samples (p > 0.05). Therefore, the coated samples had consistently more moisture, juiciness and colored values than uncoated samples after 3 days at 5° C. So, whey protein edible coating could enhance product presentation and eliminate the need for placing absorbent pads at the bottom of the trays.

Keywords: coating, whey protein, mutton, moisture, sensory

Procedia PDF Downloads 422
6866 Extraction, Characterization and Application of Natural Dyes from the Fresh Rind of Index Colour 5 Mangosteen (Garcinia mangostana L.)

Authors: Basitah Taif

Abstract:

This study was to explore and utilize the fresh rind of mangosteen Index Colour 5 as an upcoming raw material for the production of natural dyes. Rind from the fresh mangosteen Index Colour 5 was utilized to extract the dyes. The established extracts were experimented on silk fabrics via three types of mordanting and dyeing procedures; pre-mordanting, simultaneous mordanting and post-mordanting. As a result, the applications of the freeze-drying methodology and mechanizable equipment have helped to produce excellent range of natural colours. Silk fabric treated simultaneously with mordanting and dyeing with extract dye Index Colour 5 produced a brilliant shade of the red colour and the colour from this index is also discovered sensitive to light and washing during the fastness tests. The preliminary evaluation and instrumentation analysis allowed us to examine whether the application of different mordanting and dyeing procedures with the same extract samples and concentrations affected the colours and shades of the fabric samples.

Keywords: natural dye, freeze-drying, Garcinia mangostana Linn, mordanting

Procedia PDF Downloads 423
6865 Comparison of Oven and Microwave Drying on Phenolic Contents and Antioxidant Activities of Red Delicious and Golden Delicious Apples

Authors: Gulcin Yildiz, Gokcen Izli

Abstract:

Drying (dehydration) is the process of removing water from food in order to preserve the food. Drying is one of the oldest methods known for the preservation of agricultural products such as fruits and vegetables. Drying of agricultural products enhances their storage life, minimizes losses during storage, and save shipping and transportation costs. Apples are considered excellent candidates for drying. The objective of this research was to investigate the effects of microwave and oven processing on the quality of selected apple products. Red delicious and golden delicious apples were washed, peeled, and sliced. Drying experiments were performed in an oven at 50, 75 and 100 °C and in a microwave at 140 W and 210 W. Quality attributes such as color, total phenolic content and antioxidant capacity of dried samples with different methods were compared with the fresh sample. A Minolta CR-300 Chroma Meter was used to examine color changes in the apples. Total phenolic content was determined using the Folin-Ciocalteu reagent. The free radical scavenging activity of the extract was determined using 1,1-diphenyl-2-picrylhydrazyl (DPPH). It was found that the phenolic contents and antioxidant capacities of dried samples under all drying conditions were decreased compared to the fresh samples. The phenolic contents of microwave dried samples at 140 W and 210 W for both red and golden delicious apples were higher than those of the oven drying at 50, 75 and 100 °C. Similarly, the antioxidant activities of microwave dried samples at 140 W and 210 W were higher than those of the oven drying at 50, 75 and 100 °C for both types of apples. All color parameters (L*, a*, b*) were changed significantly depending on the drying methods and temperatures. The closest color values to the fresh sample were found for the microwave dried samples at 140 W. Microwave drying was proven to be more effective than oven drying.

Keywords: antioxidant capacity, color, golden delicious, microwave, red delicious, total phenolic content

Procedia PDF Downloads 193
6864 Static Headspace GC Method for Aldehydes Determination in Different Food Matrices

Authors: A. Mandić, M. Sakač, A. Mišan, B. Šojić, L. Petrović, I. Lončarević, B. Pajin, I. Sedej

Abstract:

Aldehydes as secondary lipid oxidation products are highly specific to the oxidative degradation of particular polyunsaturated fatty acids present in foods. Gas chromatographic analysis of those volatile compounds has been widely used for monitoring of the deterioration of food products. Developed static headspace gas chromatography method using flame ionization detector (SHS GC FID) was applied to monitor the aldehydes present in processed foods such as bakery, meat and confectionary products. Five selected aldehydes were determined in samples without any sample preparation, except grinding for bakery and meat products. SHS–GC analysis allows the separation of propanal, pentanal, hexanal, heptanal and octanal, within 15min. Aldehydes were quantified in fresh and stored samples, and the obtained range of aldehydes in crackers was 1.62±0.05-9.95±0.05mg/kg, in sausages 6.62±0.46-39.16±0.39mg/kg; and in cocoa spread cream 0.48±0.01-1.13±0.02mg/kg. Referring to the obtained results, the following can be concluded, proposed method is suitable for different types of samples, content of aldehydes varies depending on the type of a sample, and differs in fresh and stored samples of the same type.

Keywords: lipid oxidation, aldehydes, crackers, sausage, cocoa cream spread

Procedia PDF Downloads 380
6863 Assay of Formulation of Fresh Cheese Using Lemon and Orange Juices as Clotting Agents

Authors: F. Bouchouka, S. Benamara

Abstract:

The present work is an attempt to prepare a fresh cheese using lemon juice and lemon juice / orange juice mixture as acidifying / clotting agents. A reference cheese is obtained by acidification with commercial vinegar. The analysis performed on the final product (fat, cheese yield, sensory analysis, rheological and bacteriological properties) confirmed the technical feasibility of a natural cheese, using a lemon juice and / or lemon juice / orange juice mixture as acidifying / clotting agents. In addition, a general acceptance test allowed to select the cheese sample acidified with lemon juice as the best, compared to the two other samples (lemon juice/orange juice acidification and commercial vinegar acidification).

Keywords: clotting agent, fresh cheese, juice, lemon, orange

Procedia PDF Downloads 217
6862 Solar Aided Vacuum Desalination of Sea-Water

Authors: Miraz Hafiz Rossy

Abstract:

As part of planning to address shortfalls in fresh water supply for the world, Sea water can be a huge source of fresh water. But Desalinating sea water to get fresh water could require a lots of fossil fuels. To save the fossil fuel in terms of save the green world but meet the up growing need for fresh water, a very useful but energy efficient method needs to be introduced. Vacuum desalination of sea water using only the Renewable energy can be an effective solution to this issue. Taking advantage of sensitivity of water's boiling point to air pressure a vacuum desalination water treatment plant can be designed which would only use sea water as feed water and solar energy as fuel to produce fresh drinking water. The study indicates that reducing the air pressure to a certain value water can be boiled at very low temperature. Using solar energy to provide the condensation and the vacuum creation would be very useful and efficient. Compared to existing resources, desalination is considered to be expensive, but using only renewable energy the cost can be reduced significantly. Despite its very few drawbacks, it can be considered a possible solution to the world's fresh water shortages.

Keywords: desalination, scarcity of fresh water, water purification, water treatment

Procedia PDF Downloads 342
6861 Geochemical Evaluation of Weathering-Induced Release of Trace Metals from the Maastritchian Shales in Parts of Bida an Anambra Basins, Nigeria

Authors: Adetunji Olusegun Aderigibigbe

Abstract:

Shales, especially black shales, are of great geological significance, in the study of heavy/trace metal contamination. This is due to their abundance in occurrence and high concentration of heavy metals embedded which are released during their weathering. Heavy metals constitute one of the most dangerous pollution known to human because they are toxic (i.e., carcinogenic), non-biodegradable and can enter the global eco-biological circle. In the past, heavy metal contamination in aquatic environment and agricultural top soil has been attributed to industrial wastes, mining extractions and pollution from traffic vehicles; only a few studies have focused on weathering of shale as possible source of heavy metal contamination. Based on the above background, this study attempts to establish weathering of shale as possible source of trace/heavy metal contaminations. This was done by carefully selecting fresh and their corresponding weathered shale samples from selected localities in Bida and Anambra Basins. The samples were analysed in Activation Laboratories Ltd; Ontario, Canada for trace/heavy metal. It was observed that some major and trace metals were released during weathering, i.e., some were depleted and some enriched. By this contamination of water zones and agricultural top soils are not only traceable to biogenic processes but geogenic inputs (weathering of shale) as well.

Keywords: contamination, fresh samples, heavy metals, pollution, shales, trace metals, weathered samples

Procedia PDF Downloads 91
6860 Development of an NIR Sorting Machine, an Experimental Study in Detecting Internal Disorder and Quality of Apple Fruitpple Fruit

Authors: Eid Alharbi, Yaser Miaji

Abstract:

The quality level for fresh fruits is very important for the fruit industries. In presents study, an automatic online sorting system according to the internal disorder for fresh apple fruit has developed by using near infrared (NIR) spectroscopic technology. The automatic conveyer belts system along with sorting mechanism was constructed. To check the internal quality of the apple fruit, apple was exposed to the NIR radiations in the range 650-1300nm and the data were collected in form of absorption spectra. The collected data were compared to the reference (data of known sample) analyzed and an electronic signal was pass to the sorting system. The sorting system was separate the apple fruit samples according to electronic signal passed to the system. It is found that absorption of NIR radiation in the range 930-950nm was higher in the internally defected samples as compared to healthy samples. On the base of this high absorption of NIR radiation in 930-950nm region the online sorting system was constructed.

Keywords: mechatronics, NIR, fruit quality, spectroscopic technology, mechatronic design

Procedia PDF Downloads 358
6859 The Consumer Behavior and the Customer Loyalty of CP Fresh Mart Consumers in Bangkok

Authors: Kanmanas Muensak, Somphoom Saweangkun

Abstract:

The objectives of this research were to study the consumer behavior that affects the customer loyalty of CP Fresh Mart in Bangkok province. The sample of the study comprised 400 consumers over 15 years old who made the purchase through CP Fresh Mart in Bangkok. The questionnaires were used as the data gathering instrument, and the data were analyzed applying Percentage, Mean, Standard Deviation, Independent Sample t-test, Two- Way ANOVA, and Least Significant Difference, and Pearson’s Correlation Coefficient also. The result of hypothesis testing showed that the respondents of different gender, age, level of education, income, marital status and occupation had differences in consumer behavior through customer loyalty of CP Fresh Mart and the factors on customer loyalty in the aspects of re-purchase, word of mouth and price sensitive, promotion, process, and personnel had positive relationship with the consumer behavior through of CP Fresh Mart in Bangkok as well as.

Keywords: consumers in Bangkok, consumer behavior, customer loyalty, CP Fresh Mart, operating budget

Procedia PDF Downloads 281
6858 Geoelectical Resistivity Method in Aquifer Characterization at Opic Estate, Isheri-Osun River Basin, South Western Nigeria

Authors: B. R. Faleye, M. I. Titocan, M. P. Ibitola

Abstract:

Investigation was carried out at Opic Estate in Isheri-Osun River Basin environment using Electrical Resistivity method to study saltwater intrusion into a fresh water aquifer system from the proximal estuarine water body. The investigation is aimed at aquifer characterisation using electrical resistivity method in order to provide the depth to which fresh water fit for both domestic and industrial consumption. The 2D Electrical Resistivity and Vertical Electrical Resistivity techniques alongside Laboratory analysis of water samples obtained from the boreholes were adopted. Three traverses were investigated using Wenner and Pole-Dipole array with multi-electrode system consisting of 84 electrodes and a spread of 581 m, 664 m and 830 m were attained on the traverses. The main lithologies represented in the study area are Sand, Clay and Clayey Sand of which Sand constitutes the aquifer in the study area. Vertical Electrical Sounding data obtained at different lateral distance on the traverses have indicated that the water in the aquifer in the subsurface is brackish. Brackish water is represented by lowelectrical resistivity value signature while fresh water is characterized by relatively high electrical resistivity and in some regionfresh water is existent at depth greater than 200 m. Results of laboratory analysis of samples showed that the pH, Salinity, Total Dissolved Solid and Conductivity indicated existence of water with poor quality, indicating that salinity, TDS and Conductivity is higher in the Northern part of the study area. The 2D electrical resistivity and Vertical Electrical Sounding methods indicate that fresh water region is at ≥200m depth. Aquifers not fit for domestic use in the study area occur downwards to about 200 m in depth. In conclusion, it is recommended that wells should be sunkbeyond 220 m for the possible procurement of portable fresh water.

Keywords: 2D electrical resistivity, aquifer, brackish water, lithologies

Procedia PDF Downloads 391
6857 Development of a Passive Solar Tomato Dryer with Movable Heat Storage System

Authors: Jacob T. Liberty, Wilfred I. Okonkwo

Abstract:

The present study designed and constructed a post-harvest passive solar tomato dryer of dimension 176 x 152 x 54cm for drying tomato. Quality of the dried crop was evaluated and compared with the fresh ones. The solar dryer consist of solar collector (air heater), 110 x 61 x 10 x 10cm, the drying chamber, 102 x54cm, removal heat storage unit, 40 x 35 x 13cm and drying trays, 43 x 42cm. The physicochemical properties of this crop were evaluated before and after drying. Physicochemical properties evaluated includes moisture, protein, fat, fibre, ash, carbohydrate and vitamin C, contents. The fresh, open and solar dried samples were analysed for their proximate composition using the recommended method of AOAC. Also, statistical analysis of the data was conducted using analysis of variance (ANOVA) using completely Randomize Design (CRD) and means were separated by Duncan’s New Multiple Range test (DNMRT). Proximate analysis showed that solar dried tomato had significantly (P < 0.05) higher protein, fibre, ash, carbohydrate and vitamin C except for the fat content that was significantly (P < 0.05) higher for all the open sun dried samples than the solar dried and fresh product. The nutrient which is highly affected by sun drying is vitamin C. Result indicates that moisture loss in solar dried tomato was faster and lower than the open dried samples and as such makes the solar dried products of lesser tendency to mould and bacterial growth. Also, the open sun dried samples had to be carried into the sheltered place each time it rained. The solar dried produce is of high quality. Further processing of the dried crops will involve packaging for commercial purposes. This will also help in making these agricultural product available in a relatively cheap price in off season and also avert micronutrient deficiencies in diet especially among the low-income groups in Nigeria.

Keywords: tomato, passive solar dryer, physicochemical properties, removal heat storage

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6856 Use of Recycled Aggregates in Current Concretes

Authors: K. Krizova, R. Hela

Abstract:

The paper a summary of the results of concretes with partial substitution of natural aggregates with recycled concrete is solved. Design formulas of the concretes were characterised with 20, 40 and 60% substitution of natural 8-16 mm fraction aggregates with a selected recycled concrete of analogous coarse fractions. With the product samples an evaluation of coarse fraction aggregates influence on fresh concrete consistency and concrete strength in time was carried out. The results of concretes with aggregates substitution will be compared to reference formula containing only the fractions of natural aggregates.

Keywords: recycled concrete, natural aggregates, fresh concrete, properties of concrete

Procedia PDF Downloads 355
6855 Enhancing Postharvest Quality and Shelf-Life of Leaf Lettuce (Lactuca sativa L.) by Altering Growing Conditions

Authors: Jung-Soo Lee, Ujjal Kumar Nath, IllSup Nou, Dulal Chandra

Abstract:

Leaf lettuce is one of the most important leafy vegetables that is used as raw for salad and part of everyday dishes in many parts of the world including Asian countries. Since it is used as fresh, its quality maintenance is crucial which depends on several pre- and postharvest factors. In order to investigate the effects of pre-fix factors on the postharvest quality, the interaction of pre-fix factors such as growing conditions and fixed factor like cultivars were evaluated. Four Korean leaf lettuce cultivars ‘Cheongchima’, ‘Cheongchuckmyeon’, ‘Geockchima’ and ‘Geockchuckmyeon’ were grown under natural condition (as control) and altered growing condition (green house) with excess soil water and 50% shading to monitor their postharvest qualities. Several growth parameters like plant height, number of leaves, leaf thickness, fresh biomass yield as well as postharvest qualities like fresh weight loss, respiration rate, changes in color and shelf-life were measured in lettuce during storage up to 36 days at 5°C. Plant height and the number of leaves were affected by both pre-fix growing conditions as well as the cultivars. However, fresh biomass yield was affected by only growing condition, whereas leaf thickness was affected by cultivars. Additionally, the degrees of fresh weight loss and respiration rate of leaf lettuce at postharvest stages were influenced by pre-fix growing conditions and cultivars. However, changes in color of leaves during storage were less remarkable in samples harvested from of ‘Cheongchima’ and ‘Cheongchuckmyeon’ cultivars grown in excess watering with 50% shade than that grown in control condition. Consequently, these two cultivars also showed longer shelf-life when they were grown in excess watering with 50% shade than other cultivars or samples were grown in control condition. Based on the measured parameters, it can be concluded that postharvest quality of leaf lettuce might be accelerated by growing lettuce under excess soil water with 50% shading.

Keywords: cultivar, growing condition, leaf lettuce, postharvest quality, shelf-life

Procedia PDF Downloads 210
6854 Gender Differences in Emotional Adjustment of Fresh Students in Kwara State University Malete, Kwara State, Nigeria

Authors: Usman Tunde Saadu

Abstract:

The study examined gender differences in emotional adjustment of fresh students in Kwara State University, Malete. The descriptive survey design was adopted for the study, and 300 fresh students were randomly selected across the six colleges in the University. An adapted Questionnaire from Nadia (2012) was used to collect data from respondents on emotional adjustment. One research question was answered with a descriptive statistic of frequency count and percentage, and one hypothesis was tested with t-test statistical analysis at 0.05 level of significance. Findings of the study revealed that fresh students have a low level of emotional adjustment, and male students were found to have more emotional adjustment than female. Based on these findings, the researcher, therefore, concluded that fresh students have a low level of emotional adjustment. Based on these findings, the researcher recommended among others that emotional adjustment skills should be introduced into the secondary school curriculum to give students the opportunity to learn about these skills before they are being admitted into University.

Keywords: emotional adjustment, fresh students, gender differences, students

Procedia PDF Downloads 129
6853 Weathering of a Calcarenite Stone in the Archaeological Site of Volubilis – Morocco

Authors: Issam Aalil, Kevin Beck, Khalid Cherkaoui, Xavier Brunetaud, Ali Chaaba, Muzahim Al-Mukhtar

Abstract:

Volubilis is the most important archaeological site in Morocco. It was founded in the 3rd century B.C about thirty kilometres north of Meknes and has been registered on the UNESCO World Heritage list since 1997. The site is located in a region where reigns the semi-arid continental climate, characterized by strong thermal amplitudes. A beige-yellowish calcarenite limestone is the most largely used on Volubilis site, representing about 60% of the total volume of building stones. This limestone is mainly affected by scaling and sanding according to field observations. In order to preserve monuments of this site, characterization of calcarenite weathering is essential. This work aims at investigating the nature of the dominant weathering. For this goal, mineralogical compositions of deteriorated and fresh samples are compared. Besides, the risk of damage by thermal stresses is estimated. The results of this study show that there is no major difference observed between the mineralogy of the fresh and weathered calcarenite samples. Otherwise, thermal stresses may have an important role in the weathering of calcarenite limestone by fatigue.

Keywords: characterisation, stone, thermal stresses, Volubilis, weathering

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6852 Detection of Arcobacter and Helicobacter pylori Contamination in Organic Vegetables by Cultural and Polymerase Chain Reaction (PCR) Methods

Authors: Miguel García-Ferrús, Ana González, María A. Ferrús

Abstract:

The most demanded organic foods worldwide are those that are consumed fresh, such as fruits and vegetables. However, there is a knowledge gap about some aspects of organic food microbiological quality and safety. Organic fruits and vegetables are more exposed to pathogenic microorganisms due to surface contact with natural fertilizers such as animal manure, wastes and vermicompost used during farming. It has been suggested that some emergent pathogens, such as Helicobacter pylori or Arcobacter spp., could reach humans through the consumption of raw or minimally processed vegetables. Therefore, the objective of this work was to study the contamination of organic fresh green leafy vegetables by Arcobacter spp. and Helicobacter pylori. For this purpose, a total of 24 vegetable samples, 13 lettuce and 11 spinach were acquired from 10 different ecological supermarkets and greengroceries and analyzed by culture and PCR. Arcobacter spp. was detected in 5 samples (20%) by PCR, 4 spinach and one lettuce. One spinach sample was found to be also positive by culture. For H. pylori, the H. pylori VacA gene-specific band was detected in 12 vegetable samples (50%), 10 lettuces and 2 spinach. Isolation in the selective medium did not yield any positive result, possibly because of low contamination levels together with the presence of the organism in its viable but non-culturable form. Results showed significant levels of H. pylori and Arcobacter contamination in organic vegetables that are generally consumed raw, which seems to confirm that these foods can act as transmission vehicles to humans.

Keywords: Arcobacter sp., Helicobacter pylori, Organic Vegetables, Polymerase Chain Reaction (PCR)

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6851 Preparation and Physical Assessment of Portland Cement Base Composites Containing Nano Particles

Authors: Amir Mahmoudi

Abstract:

In this research the effects of adding silica and alumina nanoparticles on flow ability and compressive strength of cementitious composites based on Portland cement were investigated. In the first stage, the rheological behavior of different samples containing nanosilica, nanoalumina and polypropylene, polyvinyl alcohol and polyethylene fibers were evaluated. With increasing of nanoparticles in fresh samples, the slump flow diameter reduced. Fibers reduced the flow ability of the samples and viscosity increased. With increasing of the micro silica particles to cement ratio from 2/1 to 2/2, the slump flow diameter increased. By adding silica and alumina nanoparticles up to 3% and 2% respectively, the compressive strength increased and after decreased. Samples containing silica nanoparticles and fibers had the highest compressive strength.

Keywords: Portland cement, composite, nanoparticles, compressive strength

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6850 Prevalence of Antibiotic-Resistant Bacteria Isolated from Fresh Vegetables Retailed in Eastern Spain

Authors: Miguel García-Ferrús, Yolanda Domínguez, M Angeles Castillo, M Antonia Ferrús, Ana Jiménez-Belenguer

Abstract:

Antibiotic resistance is a growing public health concern worldwide, and it is now regarded as a critical issue within the "One Health" approach that affects human and animal health, agriculture, and environmental waste management. This concept focuses on the interconnected nature of human, animal and environmental health, and WHO highlights zoonotic diseases, food safety, and antimicrobial resistance as three particularly relevant areas for this framework. Fresh vegetables are garnering attention in the food chain due to the presence of pathogens and because they can act as a reservoir for Antibiotic Resistance Bacteria (ARB) and Antibiotic Resistance Genes (ARG). These fresh products are frequently consumed raw, thereby contributing to the spread and transmission of antibiotic resistance. Therefore, the aim of this research was to study the microbiological quality, the prevalence of ARB, and their role in the dissemination of ARG in fresh vegetables intended for human consumption. For this purpose, 102 samples of fresh vegetables (30 lettuce, 30 cabbage, 18 strawberries and 24 spinach) from different retail establishments in Valencia (Spain) have been analyzed to determine their microbiological quality and their role in spreading ARB and ARG. The samples were collected and examined according to standardized methods for total viable bacteria, coliforms, Shiga toxin-producing Escherichia coli (STEC), Listeria monocytogenes and Salmonella spp. Isolation was made in culture media supplemented with antibiotics (cefotaxime and meropenem). A total of 239 strains resistant to beta-lactam antibiotics (Third-Generation Cephalosporins and Carbapenems) were isolated. Thirty Gram-negative isolates were selected and biochemically identified or partial sequencing of 16S rDNA. Their sensitivity to 12 antibiotic discs was determined using the Kirby-Bauer disc diffusion technique to different therapeutic groups. To determine the presence of ARG, PCR assays for the direct sample and selected isolate DNA were performed for main expanded spectrum beta-lactamase (ESBL)-, carbapenemase-encoding genes and plasmid-mediated quinolone resistance genes. From the total samples, 68% (24/24 spinach, 28/30 lettuce and 17/30 cabbage) showed total viable bacteria levels over the accepted standard 10(2)-10(5) cfu/g range; and 48% (24/24 spinach, 19/30 lettuce and 6/30) showed coliforms levels over the accepted standard 10(2)-10(4) cfu/g range. In 9 samples (3/24 spinach, 3/30 lettuce, 3/30 cabbage; 9/102 (9%)) E. coli levels were higher than the standard 10(3) cfu/g limit. Listeria monocytogenes, Salmonella and STEC have not been detected. Six different bacteria species were isolated from samples. Stenotrophomonas maltophilia (64%) was the prevalent species, followed by Acinetobacter pitii (14%) and Burkholderia cepacia (7%). All the isolates were resistant to at least one tested antibiotic, including meropenem (85%) and ceftazidime (46%). Of the total isolates, 86% were multidrug-resistant and 68% were ESBL productors. Results of PCR showed the presence of resistance genes to beta-lactams blaTEM (4%) and blaCMY-2 (4%), to carbapenemes blaOXA-48 (25%), blaVIM (7%), blaIMP (21%) and blaKPC (32%), and to quinolones QnrA (7%), QnrB (11%) and QnrS (18%). Thus, fresh vegetables harboring ARB and ARG constitute a potential risk to consumers. Further studies must be done to detect ARG and how they propagate in non-medical environments.

Keywords: ESBL, β-lactams, resistances, fresh vegetables.

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6849 Influence of Cooking on the Functional Properties of Dioscorea Schimperiana During Chips Production

Authors: Djeukeu Asongni William, Leng Marlyse, Gouado Inocent

Abstract:

Background: Process for obtaining D. schimperiana chips involves a long period of cooking followed by drying of obtained products in the sun. Such a process could induce the modification of the functional properties of the chips, thus reducing the technological uses of these products. This study was conducted with a view to assessing the impact of this process on the chips of D. schimperiana. Methods: The chips used were purchased in Baham, Bamendjou and Bagangté markets during the month of February 2013. A representative sample of each market chips was formed by mixing the chips of several sellers. The control sample consisted of fresh yams that have been sliced to the average size of local chips then dried in the oven at 45 ° C for 36 h. On each sample was performed the analysis of the physico-chemical properties (carbohydrates, lipids, proteins, iron , phosphorus, reducing sugars, ash and total starch) and gelling properties both with and without inhibitor alpha-amylases (0.018 and 0.146 mol / l). Results: Results show that the levels of ash 2.99 g / 100gms, iron 1.01 g / 100gms and phosphorus 532.06 mg / 100gms fresh sample were significantly higher than those of the products obtained in the traditional process. The functional properties of the chips obtained from different methods shows that the peak viscosity of the fresh sample is larger than the other samples with or without inhibitor. In addition, the fresh sample has the lowest breakdown under the same conditions. Conclusion: These results show that traditional process reduces technological potential of chips, thus limiting the value of D. schimperiana.

Keywords: Dioscorea schimperiana, chips, functional properties, technological properties, valorization

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6848 Molecular Characterization of Listeria monocytogenes from Fresh Fish and Fish Products

Authors: Beata Lachtara, Renata Szewczyk, Katarzyna Bielinska, Kinga Wieczorek, Jacek Osek

Abstract:

Listeria monocytogenes is an important human and animal pathogen that causes foodborne outbreaks. The bacteria may be present in different types of food: cheese, raw vegetables, sliced meat products and vacuum-packed sausages, poultry, meat, fish. The most common method, which has been used for the investigation of genetic diversity of L. monocytogenes, is PFGE. This technique is reliable and reproducible and established as gold standard for typing of L. monocytogenes. The aim of the study was characterization by molecular serotyping and PFGE analysis of L. monocytogenes strains isolated from fresh fish and fish products in Poland. A total of 301 samples, including fresh fish (n = 129) and fish products (n = 172) were, collected between January 2014 and March 2016. The bacteria were detected using the ISO 11290-1 standard method. Molecular serotyping was performed with PCR. The isolates were tested with the PFGE method according to the protocol developed by the European Union Reference Laboratory for L. monocytogenes with some modifications. Based on the PFGE profiles, two dendrograms were generated for strains digested separately with two restriction enzymes: AscI and ApaI. Analysis of the fingerprint profiles was performed using Bionumerics software version 6.6 (Applied Maths, Belgium). The 95% of similarity was applied to differentiate the PFGE pulsotypes. The study revealed that 57 of 301 (18.9%) samples were positive for L. monocytogenes. The bacteria were identified in 29 (50.9%) ready-to-eat fish products and in 28 (49.1%) fresh fish. It was found that 40 (70.2%) strains were of serotype 1/2a, 14 (24.6%) 1/2b, two (4.3%) 4b and one (1.8%) 1/2c. Serotypes 1/2a, 1/2b, and 4b were presented with the same frequency in both categories of food, whereas serotype 1/2c was detected only in fresh fish. The PFGE analysis with AscI demonstrated 43 different pulsotypes; among them 33 (76.7%) were represented by only one strain. The remaining 10 profiles contained more than one isolate. Among them 8 pulsotypes comprised of two L. monocytogenes isolates, one profile of three isolates and one restriction type of 5 strains. In case of ApaI typing, the PFGE analysis showed 27 different pulsotypes including 17 (63.0%) types represented by only one strain. Ten (37.0%) clusters contained more than one strain among which four profiles covered two strains; three had three isolates, one with five strains, one with eight strains and one with ten isolates. It was observed that the isolates assigned to the same PFGE type were usually of the same serotype (1/2a or 1/2b). The majority of the clusters had strains of both sources (fresh fish and fish products) isolated at different time. Most of the strains grouped in one cluster of the AscI restriction was assigned to the same groups in ApaI investigation. In conclusion, PFGE used in the study showed a high genetic diversity among L. monocytogenes. The strains were grouped into varied clonal clusters, which may suggest different sources of contamination. The results demonstrated that 1/2a serotype was the most common among isolates from fresh fish and fish products in Poland.

Keywords: Listeria monocytogenes, molecular characteristic, PFGE, serotyping

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6847 Changes in Some Morphological Characters of Dill Under Cadmium Stress

Authors: A. M. Daneshian Moghaddam, A. H. Hosseinzadeh, A. Bandehagh

Abstract:

To investigate the effect of cadmium heavy metal stress on five ecotype of dill, this experiment was conducted in the greenhouse of Tabriz University and Shabestar Islamic Azad University’s laboratories with tree replications. After growing the plants, cadmium treatments (concentration 0,300, 600 µmol) were applied. The essential oil of the samples was measured by hydro distillation and using a Clevenger apparatus. Variables used in this study include: wet and dry roots and aerial part of plant, plant height, stem diameter, and root length. The results showed that different concentrations of heavy metal has statistical difference (p < 0.01) on the fresh weight, dry weight, plant height and root length but hadn’t significant difference on essential oil percentage and root length. Dill ecotypes have statistical significant difference on essential oil percent, fresh plant weight, plant height, root length, except plant dry weight. The interactions between Cd concentration and dill ecotypes have not significant effect on all traits, except root length. Maximum fresh weight (4.98 gr) and minimum amount (3.13 gr) were obtained in control trait and 600 ppm of cd concentration, respectively. Highest amount of fresh weight (4.78 gr) was obtained in Birjand ecotype. Maximum plant dry weight (1.2 gr) was obtained at control. The highest plant height (32.54 cm) was obtained in control and with applies cadmium concentrations from zero to 300 and 600 ppm was found significantly reduced in plant height.

Keywords: pollution, essential oil, ecotype, dill, heavy metals, cadmium

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6846 Effect of Using Different Packaging Materials on Quality of Minimally Process (Fresh-Cut) Banana (Musa acuminata balbisiana) Cultivar 'Nipah'

Authors: Nur Allisha Othman, Rosnah Shamsudin, Zaulia Othman, Siti Hajar Othman

Abstract:

Mitigating short storage life of fruit like banana uses minimally process or known as fresh cut can contribute to the growing demand especially in South East Asian countries. The effect of different types of packaging material on fresh-cut Nipah (Musa acuminata balbisiana) were studied. Fresh cut banana cultivar (cv) Nipah are packed in polypropylene plastic (PP), low density polypropylene plastic (LDPE), polymer plastic film (shrink wrap) and polypropylene container as control for 12 days at low temperature (4ᵒC). Quality of physical and chemical evaluation such as colour, texture, pH, TA, TSS, and vitamin C were examined every 2 days interval for 12 days at 4ᵒC. Result shows that the PP is the most suitable packaging for banana cv Nipah because it can reduce respiration and physicochemical quality changes of banana cv Nipah. Different types of packaging significantly affected quality of fresh-cut banana cv Nipah. PP bag was the most suitable packaging to maintain quality and prolong storage life of fresh-cut banana cv Nipah for 12 days at 4ᵒC.

Keywords: physicochemical, PP, LDPE, shrink wrap, browning, respiration

Procedia PDF Downloads 184
6845 Exploring the Biochemical and Therapeutic Properties of Aged Garlic

Authors: Farhan Saeed

Abstract:

The core objective of this work is to explicate the biochemical and therapeutic properties of aged garlic. For this purpose, two varieties of garlic were obtained from Ayub Agricultural Research Institute (AARI) Faisalabad-Pakistan. Additionally, fresh garlic was converted into aged garlic via fermentation method in the incubator at 70 to 80 % humidity level and 60C0 temperature for one month. Similarly, biochemical and antioxidant properties of fresh and aged garlic were also elucidated. Mean values showed that moisture content was decreased, whereas crude fat, crude protein, crude fiber, crude ash and total carbohydrates were enhanced after fermentation. Additionally, crude protein of fresh and aged garlic was 7.57±0.16 and 5.52±0.12%, respectively, whilst 9.68±0.41 and 8.78±0.29%, respectively, after the fermentation process. In addition, NFE contents were also enhanced up to 39% after the fermentation method. Moreover, Zn, S, Al, K, Fe, Na, Mg, and Cu contents were also increased. Furthermore, Total phenolic contents (TPC) of fresh and aged garlic were 2498.70 & 2188.50mg GAE/kg whilst 3008.59, & 2591.81mg GAE/kg for aged garlic. In conclusion, aged garlic explicated the better biochemical properties, mineral profile and antioxidant properties as compared to fresh garlic.

Keywords: aged garlic, nutritional values, bioactive properties, fermentation

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