Search results for: low moisture foods

Authors: Kanchan Vishwakarma, Shivesh Sharma, Nitin Kumar

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Soil is incoherent matter on Earth’s surface having organic and mineral content. The spatial variation of 4 soil enzyme activities and microbial biomass were assessed for two seasons’ viz. monsoon and winter along the latitudinal gradient in North-central India as the area of this study is fettered with respect to national status. The study was facilitated to encompass the effect of climate change, enzyme activity and biomass on nutrient cycling. Top soils were sampled from 4 sites in North-India. There were significant correlations found between organic C, N & P wrt to latitude gradient in two seasons. This distribution of enzyme activities and microbial biomass was consequence of alterations in temperature and moisture of soil because of which soil properties change along the latitude transect.

Keywords: latitude gradient, microbial biomass, moisture, soil, organic carbon, temperature

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Authors: Aleksandar Dedic, Dusko Salemovic, Milorad Danilovic, Radomir Kuzmanovic

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This paper takes into consideration the influence of bonding energy of water on energy demand of vacuum wood drying using the specific method of obtaining sorption isotherms. The experiment was carried out on oak wood at vacuum pressures of: 0.7 bar, 0.5bar and 0.3bar. The experimental work was done to determine a mathematical equation between the moisture content and energy of water-bonding. This equation helps in finding the average amount of energy of water-bonding necessary in calculation of energy consumption by use of the equation of heat balance in real drying chambers. It is concluded that the energy of water-bonding is large enough to be included into consideration. This energy increases at lower values of moisture content, when drying process approaches to the end, and its average values are lower on lower pressure.

Keywords: bonding energy, drying, isosters, oak, vacuum

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Authors: Onur Gönülal, Zafer Ceylan, Gülgün F. Unal Sengor

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The differences of Parapenaus longirostris caught from The North Aegean Sea and the Marmara Sea on proximate composition, sensorial analysis (for raw and cooked samples), flesh productivity of the samples were investigated. The moisture, protein, lipid, ash, carbohydrate, energy contents of shrimp caught from The North Aegean Sea were 74.92 ± 0.1, 20.32 ± 0.16, 2.55 ± 0.1, 2.13 ± 0.08, 0.08, 110.1 kcal/100g, respectively. The moisture, protein, lipid, ash, carbohydrate, energy contents of shrimp caught from Marmara Sea were 76.9 ± 0.02, 19.06 ± 0.03, 2.22 ± 0.08, 1.51 ± 0.04, 0.33, 102.77 kcal/100g, respectively. The protein, lipid, ash and energy values of the Northern Aegean Sea shrimp were higher than The Marmara Sea shrimp. On the other hand, The moisture, carbohydrate values of the Northern Aegean Sea shrimp were lower than the other one. Sensorial analysis was done for raw and cooked samples. Among all properties for raw samples, flesh color, shrimp connective tissue, shrimp body parameters were found different each other according to the result of the panel. According to the result of the cooked shrimp samples among all properties, cooked odour, flavours, texture were found to be different from each other, as well. Especially, flavours and textural properties of cooked shrimps of the Northern Aegean Sea were higher than the Marmara Sea shrimp. Flesh productivity of Northern Aegean Sea shrimp was found as 46.42 %, while that of the Marmara Sea shrimp was found as 47.74 %.

Keywords: shrimp, biological differences, proximate value, sensory, Parapenaus longirostris, flesh productivity

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Authors: Neha Devi, P. K. Joshi

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Fire fuel map is one of the most critical factors for planning and managing the fire hazard and risk. One of the most significant forms of global disturbance, impacting community dynamics, biogeochemical cycles and local and regional climate across a wide range of ecosystems ranging from boreal forests to tropical rainforest is wildfire Assessment of fire danger is a function of forest type, fuelwood stock volume, moisture content, degree of senescence and fire management strategy adopted in the ground. Remote sensing has potential of reduction the uncertainty in mapping fuels. Hyperspectral remote sensing is emerging to be a very promising technology for wildfire fuels characterization. Fine spectral information also facilitates mapping of biophysical and chemical information that is directly related to the quality of forest fire fuels including above ground live biomass, canopy moisture, etc. We used Hyperion imagery acquired in February, 2016 and analysed four fuel characteristics using Hyperion sensor data on-board EO-1 satellite, acquired over the Shiwalik Himalayas covering the area of Champawat, Uttarakhand state. The main objective of this study was to present an overview of methodologies for mapping fuel properties using hyperspectral remote sensing data. Fuel characteristics analysed include fuel biomass, fuel moisture, and fuel condition and fuel type. Fuel moisture and fuel biomass were assessed through the expression of the liquid water bands. Fuel condition and type was assessed using green vegetation, non-photosynthetic vegetation and soil as Endmember for spectral mixture analysis. Linear Spectral Unmixing, a partial spectral unmixing algorithm, was used to identify the spectral abundance of green vegetation, non-photosynthetic vegetation and soil.

Keywords: forest fire fuel, Hyperion, hyperspectral, linear spectral unmixing, spectral mixture analysis

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Authors: Parvin Mirmiran, Zahra Bahadoran, Sahar Mirzae, Fereidoun Azizi

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Background and aim: Lifestyle factors, especially dietary intakes play an important role in metabolism of lipids and lipoproteins. In this study, we assessed the association between dietary factors and 3-year changes of serum triglycerides (TG), HDL-C and the atherogenic index of plasma among Iranian adults. This longitudinal study was conducted on 1938 subjects, aged 19-70 years, who participated in the Tehran Lipid and Glucose Study. Demographics, anthropometrics and biochemical measurements including serum TG were assessed at baseline (2006-2008) and after a 3-year follow-up (2009-2011). Dietary data were collected by using a 168-food item, validated semi-quantitative food frequency questionnaire at baseline. The risk of hypertriglyceridemia in the quartiles of dietary factors was evaluated using logistic regression models with adjustment for age, gender, body mass index, smoking, physical activity and energy intakes. Results: Mean age of the participants at baseline was 41.0±13.0 y. Mean TG and HDL-C at baseline was 143±86 and 42.2±10.0 mg/dl, respectively. Three-year change of serum TG were inversely related energy intake from phytochemical rich foods, whole grains, and legumes (P<0.05). Higher intakes compared to lower ones of dietary fiber and phytochemical-rich foods had similar impact on decreased risk of hyper-triglyceridemia (OR=0.58, 95% CI=0.34-1.00). Higher- compared to lower-dietary sodium to potassium ratios (Na/K ratio) increased the risk of hypertriglyceridemia by 63% (OR=0.1.63, 95% CI= 0.34-1.00). Conclusion: Findings showed that higher intakes of fiber and phytochemical rich foods especially whole grain and legumes could have protective effects against lipid disorders; in contrast higher sodium to potassium ratio had undesirable effect on triglycerides.

Keywords: lipid disorders, hypertriglyceridemia, diet, food science

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Authors: Mengqi Wu, Haiping Zhu, Chin J. Leo

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In this study, six experimental cases with different components (dry and wet soils and rocks) were considered to elucidate the influence of material composition on landslide profiles. The results show that the accumulation zone for all cases considered has a quadrilateral shape with two different bottom angles. The asymmetry of the accumulation zone can be attributed to the fact that soils in different parts of the landslide sliding can produce different speeds and suffer different resistances. The higher soil moisture can generate stronger cohesion between soils to reduce the volume of the sliding body during the landslide. The rock content can increase the accumulation angles to improve slope stability. The interaction between the irregular shapes of rocks and soils provides more resistance than that between spherical rocks and soils, which causes the slope with irregular rocks and soils to have higher stability.

Keywords: landslide, soil moisture, rock content, experimental simulation

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Authors: Yung-Chen Hsu, Juan Hernandez, W. T. Evert Ting, Dawit Gizachew

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Mycotoxin contamination of foods and feeds poses a high risk for human and animal health. Ochratoxin A (OTA) is a ubiquitous mycotoxin produced by Aspergillus and Penicillium fungi. It exhibits nephrotoxicity, teratogenicity, mutagenicity, and immunotoxicity in both humans and animals. OTA has been detected in foods such as cereals, coffee, grapes, cocoa, wine, and spices. Consumption of food contaminated with OTA has been linked to kidney and liver diseases. Niger (Guizotia abyssinica) is an oil seed that is used for extracting cooking oil in countries like Ethiopia and India. The seed cake (a byproduct from oil extraction) is also used as dairy cattle feed in Ethiopia. It is also exported to North America and Europe to be used mainly as bird feed. To our knowledge, there have been no studies on the growth and production of OTA on niger seeds. In this study, the environment conditions that support OTA production including effects of water activity, temperature, and incubation time on growth and OTA production by A. fresenii and A. sulphureus were investigated.

Keywords: mycotoxin, ochratoxin A, aspergillus, niger seed

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Authors: Soraia V. M. de Sá, Miguel A. Faria, José O. Fernandes, Sara C. Cunha

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Cereals play a vital role in fulfilling the nutritional needs of children, supplying essential nutrients crucial for their growth and development. However, concerns arise due to children's heightened vulnerability due to their unique physiology, specific dietary requirements, and relatively higher intake in relation to their body weight. This vulnerability exposes them to harmful food contaminants, particularly mycotoxins, prevalent in cereals. Because of the thermal stability of mycotoxins, conventional industrial food processing often falls short of eliminating them. Children, especially those aged 4 months to 12 years, frequently encounter mycotoxins through the consumption of specialized food products, such as instant foods, breakfast cereals, bars, cookie snacks, fruit puree, and various dairy items. A close monitoring of this demographic group's exposure to mycotoxins is essential, as toxins ingestion may weaken children’s immune systems, reduce their resistance to infectious diseases, and potentially lead to cognitive impairments. The severe toxicity of mycotoxins, some of which are classified as carcinogenic, has spurred the establishment and ongoing revision of legislative limits on mycotoxin levels in food and feed globally. While EU Commission Regulation 1881/2006 addresses well-known mycotoxins in processed cereal-based foods and infant foods, the absence of regulations specifically addressing emerging mycotoxins underscores a glaring gap in the regulatory framework, necessitating immediate attention. Emerging mycotoxins have gained mounting scrutiny in recent years due to their pervasive presence in various foodstuffs, notably cereals and cereal-based products. Alarmingly, exposure to multiple mycotoxins is hypothesized to exhibit higher toxicity than isolated effects, raising particular concerns for products primarily aimed at children. This study scrutinizes the presence of 22 mycotoxins of the diverse range of chemical classes in 148 processed cereal-based foods, including 39 breakfast cereals, 25 infant formulas, 27 snacks, 25 cereal bars, and 32 cookies commercially available in Portugal. The analytical approach employed a modified QuEChERS procedure followed by ultra-performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS) analysis. Given the paucity of information on the risk assessment of children to multiple mycotoxins in cereal and cereal-based products consumed by children of Portugal pioneers the evaluation of this critical aspect. Overall, aflatoxin B1 (AFB1) and aflatoxin G2 (AFG2) emerged as the most prevalent regulated mycotoxins, while enniatin B (ENNB) and sterigmatocystin (STG) were the most frequently detected emerging mycotoxins.

Keywords: cereal-based products, children´s nutrition, food safety, UPLC-MS/MS analysis

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Authors: I. A. Simsek, S. N. Dogan, A. S. Kipcak, E. Morodor Derun, N. Tugrul

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In this study, the drying characteristics of shrimp are studied by using the traditional drying method of oven. Drying temperatures are selected between 60-80°C. Obtained experimental drying results are applied to eleven mathematical models of Alibas, Aghbashlo et al., Henderson and Pabis, Jena and Das, Lewis, Logaritmic, Midilli and Kucuk, Page, Parabolic, Wang and Singh and Weibull. The best model was selected as parabolic based on the highest coefficient of determination (R²) (0.999990 at 80°C) and the lowest χ² (0.000002 at 80°C), and the lowest root mean square error (RMSE) (0.000976 at 80°C) values are compared to other models. The effective moisture diffusivity (Deff) values were calculated using the Fick’s second law’s cylindrical coordinate approximation and are found between 6.61×10⁻⁸ and 6.66×10⁻⁷ m²/s. The activation energy (Ea) was calculated using modified form of Arrhenius equation and is found as 18.315 kW/kg.

Keywords: activation energy, drying, effective moisture diffusivity, modelling, oven, shrimp

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Authors: Jessica Bain, Greg Thoma, Marty Matlock, Jeyam Subbiah, Ebenezer Kwofie

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The environmental impact and particulate matter emissions (PM) associated with the production and packaging of 1 kg of almonds were evaluated using life cycle assessment (LCA). The assessment began at the point of ready to harvest with a system boundary was a cradle-to-gate assessment of almond packaging in California. The assessment included three scenarios of off-ground harvesting of almonds. The three general off-ground harvesting scenarios with variations include the harvested almonds solar dried on a paper tarp in the orchard, the harvested almonds solar dried on the floor in a separate lot, and the harvested almonds dried mechanically. The life cycle inventory (LCI) data for almond production were based on previously published literature and data provided by Almond Board of California (ABC). The ReCiPe 2016 method was used to calculate the midpoint impacts. Using consequential LCA model, the global warming potential (GWP) for the three harvesting scenarios are 2.90, 2.86, and 3.09 kg CO2 eq/ kg of packaged almond for scenarios 1, 2a, and 3a, respectively. The global warming potential for conventional harvesting method was 2.89 kg CO2 eq/ kg of packaged almond. The particulate matter emissions for each scenario per hectare for each off-ground harvesting scenario is 77.14, 9.56, 66.86, and 8.75 for conventional harvesting and scenarios 1, 2, and 3, respectively. The most significant contributions to the overall emissions were from almond production. The farm gate almond production had a global warming potential of 2.12 kg CO2 eq/ kg of packaged almond, approximately 73% of the overall emissions. Based on comparisons between the GWP and PM emissions, scenario 2a was the best tradeoff between GHG and PM production.

Keywords: life cycle assessment, low moisture foods, sustainability, LCA

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Authors: Donludee Jaisut, Norihisa Kato, Thanutchaporn Kumrungsee, Kiyoshi Kawai, Somkiat Prachayawarakorn, Patchalee Tungtrakul

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Jasmine Rice is a principle food of Thai people. However, glycemic index of jasmine rice is in high level, risk of type II diabetes after consuming. Burdock root is a good source of non-starch polysaccharides such as inulin. Inulin acts as prebiotic and helps reduce blood-sugar level. The purpose of this research was to reduce digestion rate of jasmine rice by coating burdock root extract on rice surface, using top-spay fluidized bed coating technique. Coating experiments were performed by spraying burdock root solution onto Jasmine rice kernels (Khao Dawk Mali-105; KDML), which had an initial moisture content of 11.6% wet basis, suspended in the fluidized bed. The experimental conditions were: solution spray rates of 31.7 mL/min, atomization pressure of 1.5 bar, spray time of 10 min, time of drying after spraying of 30 s, superficial air velocity of 3.2 m/s and drying temperatures of 60°C. The coated rice quality was evaluated in terms of the moisture content, texture, whiteness and digestion rate. The results showed that initial and final moisture contents of samples were the same in concentration 8% (v/v) and 10% (v/v). The texture was insignificantly changed from that of uncoated sample. The whiteness values were varied on concentration of burdock root extract. Coated samples were slower digested.

Keywords: burdock root, digestion, drying, rice

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Authors: Gary J. Pickering, Sarah Lucas, Catherine E. Klodnicki, Nicole J. Gaudette

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Two taste pheno types that are of interest in the study of habitual diet-related risk factors and disease are 6-n-propylthiouracil (PROP) responsiveness and thermal tasting. Individuals differ considerable in how intensely they experience the bitterness of PROP, which is partially explained by three major single nucleotide polymorphisms associated with the TAS2R38 gene. Importantly, this variable responsiveness is a useful proxy for general taste responsiveness, and links to diet-related disease risk, including body mass index, in some studies. Thermal tasting - a newly discovered taste phenotype independent of PROP responsiveness - refers to the capacity of many individuals to perceive phantom tastes in response to lingual thermal stimulation, and is linked with TRPM5 channels. Thermal tasters (TTs) also experience oral sensations more intensely than thermal non-tasters (TnTs), and this was shown to associate with differences in self-reported food preferences in a previous survey from our lab. Here we report on two related studies, where we sought to determine whether PROP responsiveness and thermal tasting would associate with perceptual differences in the oral sensations elicited by sampled energy-dense foods, and whether in turn this would influence liking. We hypothesized that hyper-tasters (thermal tasters and individuals who experience PROP intensely) would (a) rate sweet and high-fat foods more intensely than hypo-tasters, and (b) would differ from hypo-tasters in liking scores. (Liking has been proposed recently as a more accurate measure of actual food consumption). In Study 1, a range of energy-dense foods and beverages, including table cream and chocolate, was assessed by 25 TTs and 19 TnTs. Ratings of oral sensation intensity and overall liking were obtained using gVAS and gDOL scales, respectively. TTs and TnTs did not differ significantly in intensity ratings for most stimuli (ANOVA). In a 2nd study, 44 female participants sampled 22 foods and beverages, assessing them for intensity of oral sensations (gVAS) and overall liking (9-point hedonic scale). TTs (n=23) rated their overall liking of creaminess and milk products lower than did TnTs (n=21), and liked milk chocolate less. PROP responsiveness was negatively correlated with liking of food and beverages belonging to the sweet or sensory food grouping. No other differences in intensity or liking scores between hyper- and hypo-tasters were found. Taken overall, our results are somewhat unexpected, lending only modest support to the hypothesis that these taste phenotypes associate with energy-dense food liking and consumption through differences in the oral sensations they elicit. Reasons for this lack of concordance with expectations and some prior literature are discussed, and suggestions for future research are advanced.

Keywords: taste phenotypes, sensory evaluation, PROP, thermal tasting, diet-related health risk

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Authors: Balarabe Bilyaminu Ismail, Osman Cavus, Fügen Durlu Özkaya

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This study is aimed at determining the level of awareness of chefs and students of food science and technology on food safety in general and allergens in particular. To get appropriate data, a questionnaire comprising of 19 questions covering many food safety issues and allergens in foods were used to collect information for the study through face to face interviews. Interviews were conducted for 284 people in Nigeria and Turkey. Sixty-eight percent of respondents from Turkey; 31.3% were students and 68.7% were chefs. Thirty-one percent of respondents from Nigeria include 33.7% students and 66.3% chefs. The result of the study indicated that most of the findings of scientific studies on food safety issues have not been directly applied by the people working in the food sector. Additionally, the knowledge level of the gastronomy and culinary arts students on food safety and allergens are significantly higher than the restaurant chefs that prepare the food and serve it to the public. The study, therefore, concluded that proper training of food business operators is critical to ensuring the safety of foods and control of allergens.

Keywords: allergens, food safety, questionnaire survey, training

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Authors: Ali Haghiri

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This research has been to investigate the cause of the stress corrosion cracking on dryer equipment (2DR-1745 and DR-1402) in Shahid Tondguyan Petrochemical Company (STPC). These dryers are as a drying powder Terphetalic acid in CTA2 and CTA1 unit. After passing through RVF equipment, wet cake moisture content of about 14% and temperature of 90C changed into a dry cake with a moisture content of less than 0.1% and the final temperature of about 140C and sent out Final Silo (FS-1820). After the declaration of the operation department concerning the observation of acid leakage under the primary insulation was decided that at the first opportunity, this issue must be investigated. So, after the shutdown of a unit at the date 2012/10/20 (2DR-1745) and 2021/11/24 (DR-1402) and after washing the dryer wall, insulation around the wall opened and it was found to crack and leakage from some points.

Keywords: stress corrosion cracking, residual stress, austenitic stainless steel, Br- ion

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Authors: Neetu Malik, Sharad Shrivastava, Subrata Bandhu Ghosh

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Biocomposite materials were fabricated using mixing biodegradable polymer polycaprolactone (PCL) and Thermally Exfoliated Graphene Oxide (TEGO) through solution casting. Various samples of biocomposite films were prepared by varying the TEGO wt% composition by 0.1%, 0.5%, 1% and 1.5%. Thereafter, the density and water absorption of the composites were investigated with respect to immersion time in water. The moisture absorption results show that with an increase in weight percentage (from 0.1 to wt 1.5%) of TEGO within the biopolymer films, the absorption value of bio-nanocomposite films reduced rapidly from 27.4% to 14.3%. The density of hybrid composites also increased with increase in weight percentage of TEGO. These results indicate that the optimized composition of constituents in composite membrane could effectively reduce the anhydrous conditions of bio-composite film.

Keywords: thermally exfoliated graphene oxide, PCL, water absorption, density

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Authors: Leyli Hashemi Rafsanjani, Hoda Mortazavi Alavi, Amirhossein Habibzadeh

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At present, the atmospheric and environmental factors impose massive damages to buildings. Thus, to reduce these damages, researchers pay more attention on qualitative and quantitative characteristic of buildings materials. Condensation is one of the problems in Contemporary Sustecture Design. It could cause serious damages to the frontage, interior and structural elements of buildings. As a result, taking preventative steps to avoid condensation from occurring in buildings will help prevent avoidable and costly problems in the future. Hence, the aim of this paper is to answer the question: “Does the use of advanced materials cause the reduction of condensation formed on the walls?" In response to those flaws, this paper considered similar articles and selected 20 buildings randomly from contemporary architecture of developing countries which have been built in recent decade from 2002 to 2012, to find out the mutual relation between the usage of advanced materials and level of condensation damages. This consideration shows that by using advanced materials, we will have fewer damages.

Keywords: condensation, advanced materials, contemporary sustecture, moisture

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Authors: Robert J. Sutton, Jon Elvins, Sean Casey, Eifion Jewell, Justin R. Searle

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Thermochemical storage utilises chemical salts which store and release energy a fully reversible endo/exothermic chemical reaction. Highly porous vermiculite impregnated with CaCl2, LiNO3 and MgSO4 (SIMs – Salt In Matrices) are proposed as potential materials for long-term thermochemical storage. The behavior of these materials during typical hydration and dehydration cycles is investigated. A simple moisture experiment represents the hydration, whilst thermogravimetric analysis (TGA) represents the dehydration. Further experiments to approximate the energy density and to determine the peak output temperatures of the SIMs are conducted. The CaCl2 SIM is deemed the best performing SIM across most experiments, whilst the results of MgSO4 SIM indicate difficulty associated with energy recovery.

Keywords: hydrated states, inter-seasonal heat storage, moisture sorption, salt in matrix

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Authors: M. Varmaziar

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Magnesium (Mg) is an essential mineral that plays a crucial role in the human body. Certain types of foods, including nuts, grains, fruits, vegetables, and whole grains, are rich sources of magnesium. Mg serves as an essential cofactor for numerous enzymatic reactions, including energy metabolism, cellular growth, glycolysis, and protein synthesis. The Mg-ATP complex serves as an energy source and is vital for many physiological functions, including nerve conduction, muscle contraction, and blood pressure regulation. Despite the vital role of magnesium in energy metabolism, maintaining adequate magnesium intake is often overlooked among the general population and athletes. The aim of this study was to investigate the effect of magnesium supplementation on the physical activities of field athletes. Field athletes were divided into two groups: those who consumed magnesium supplements and those who received a placebo. These two groups received either 500 mg of magnesium oxide or a placebo daily for 8 weeks. At the beginning and end of the study, athletes completed ISI questionnaires and physical activity assessments. Nutritional analyses were performed using N4 software, and statistical analyses were conducted using SPSS19 software. The results of this study revealed a significant difference between the two study groups. Athletes who received magnesium supplements experienced less fatigue related to field athletic activities and muscle soreness. In contrast, athletes who received the placebo reported more significant fatigue and muscle soreness. A concerning finding in these results is that the performance of athletic activities may be at risk with low magnesium levels. Therefore, magnesium is essential for maintaining health and plays a crucial role in athletic performance. Consuming a variety of magnesium-rich foods ensures that individuals receive an adequate amount of this essential nutrient in their diet. The consumption of these foods improves performance parameters in athletic exercises.

Keywords: athletic performance, effect, field athletes, magnesium supplement

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Authors: N. Jirukkakul, J. Sodtipinta

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Tomatoes are widely consumed as fresh and processed products through the manufacturing industry. Therefore, tomato pomace is generated as a by-product accounting for about 5-13% of the whole tomato. Antioxidants still remain in tomato pomace and extraction of tomato oil may useful in edible film production. The edible film solution was prepared by mixing gelatin (2, 4 and 6%) with the distilled water and heating at 40oC for 30 min. Effect of tomato pomace oil was evaluated at 0, 0.5 and 1%. Film solution was poured in plate and dried overnight at 40oC before determining the physical properties, which are tensile strength, moisture content, color, solubility, and swelling power. The results showed that an increase gelatin concentration caused increasing of tensile strength, moisture content, solubility and swelling power. The edible film with tomato pomace oil extract appeared as the rough film with oil droplet dispersion. The addition of tomato pomace oil extract caused an increase in lightness, redness and yellowness, while tensile strength, moisture content, and solubility were decreased. Film with tomato pomace oil extract at 0.5 and 1% exhibited antioxidant properties but those properties were not significantly different (p<0.05) between film incorporated with tomato pomace oil extract 0.5 and 1%. The suitable condition for film production in this study, 4% of gelatin and 0.5% of tomato pomace oil extract, was selected for protecting oxidation of palm oil. At 15 days of the storage period, the palm oil which covered by gelatin film with tomato pomace oil extract had 22.45 milliequivalents/kg of peroxide value (PV), while, the palm oil which covered by polypropylene film and control had 24.79 and 26.67 milliequivalents/kg, respectively. Therefore, incorporation of tomato pomace oil extract in gelatin film was able to protect the oxidation of food products with high fat content.

Keywords: antioxidant, gelatin films, physical properties, tomato oil extract

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

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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

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Authors: L. Bernabeo, T. Loftus

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Many children often experience phases of picky eating, food aversions and/or avoidance. For families with children who have special needs, these experiences are often exacerbated, which can lead to feelings that negatively impact a caregiver’s relationship with their child. Within the scope of speech language pathology practice, knowledge of both emotional and feeding development is key. This paper will explore the significance of “messy play” within typical feeding development, and the challenges that may arise if a child does not have the opportunity to engage in this type of exploratory play. This paper will consider several contributing factors that can result in a “picky eater.” Further, research has shown that individuals with special needs, including autism, possess a neurological makeup that differs from that of a typical individual. Because autism is a disorder of relating and communicating due to differences in the limbic system, an individual with special needs may respond to a typical feeding experience as if it is a traumatic event. As a result, broadening one’s dietary repertoire may seem to be an insurmountable challenge. This paper suggests that introducing new foods through exploratory play can help broaden and strengthen diets, as well as improve the feeding experience, of individuals with autism. The DIRFloortimeⓇ methodology stresses the importance of following a child's lead. Within this developmental model, there is a special focus on a person’s individual differences, including the unique way they process the world around them, as well as the significance of therapy occurring within the context of a strong and motivating relationship. Using this child-centered approach, we can support our children in expanding their diets, while simultaneously building upon their cognitive and creative development through playful and respectful interactions that include exposure to foods that differ in color, texture, and smell. Further, this paper explores the importance of exploration, self-feeding and messy play on brain development, both in the context of typically developing individuals and those with disordered development.

Keywords: development, feeding, floortime, sensory

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Authors: Lesa A. Thompson, Yoshinori Ikenaka, Victor Wepener, Mayumi Ishizuka

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One method for controlling malaria in endemic regions is the killing of vector mosquitoes using pesticides such as DDT in indoor residual spraying (IRS). This study was carried out to investigate the presence of and human health risk due to DDT and its metabolites (collectively, DDTs) contaminating human food sources in areas where DDT is used for IRS. Free-range chicken products (meat and eggs) were collected from homesteads in KwaZulu-Natal Province in the northeast of South Africa, and fish meat samples from Maputo Bay in neighbouring Mozambique. Samples were analysed for DDTs (o,p’-DDT, p,p’-DDT, o,p’-DDD, p,p’-DDD, o,p’-DDE and p,p’-DDE) using a gas chromatograph with electron capture detector (GC-ECD). DDTs were detected in all food types, with the predominant congener being p,p’-DDE. The presence of p,p’-DDT confirmed recent release of DDT into the environment. By using concentration levels detected in foods and national consumption levels, the risk to human health through consumption of such food products was calculated. In order of risk level, these were: chicken eggs > chicken meat > fish meat. Human risk (carcinogenic) values greater than one suggest there is an increased health risk through consumption of these foods.

Keywords: DDT, food contamination, human health risk, Mozambique, South Africa

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Authors: James Banda, Jupiter Simbeye, Essau Chisale, Geoffrey Kanyerere, Kings Kamtambe

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Improved solar tent dryers for processing small fish species were designed to reduce post-harvest fish losses and improve supply of quality fish products in the southern part of Lake Malawi under CultiAF project. A comparative analysis of the quality of Diplotaxodon (Ndunduma) from Lake Malawi processed in solar tent dryer and open sun drying was conducted using proximate analysis, microbial analysis and sensory evaluation. Proximates for solar tent dried fish and open sun dried fish in terms of proteins, fats, moisture and ash were 63.3±0.15% and 63.3±0.34%, 19.6±0.09% and 19.9±0.25%, 8.3±0.12% and 17.0±0.01%, and 15.6±0.61% and 21.9±0.91% respectively. Crude protein and crude fat showed non-significant differences (p = 0.05), while moisture and ash content were significantly different (p = 001). Open sun dried fish had significantly higher numbers of viable bacteria counts (5.2×10⁶ CFU) than solar tent dried fish (3.9×10² CFU). Most isolated bacteria from solar tent dried and open sun dried fish were 1.0×10¹ and 7.2×10³ for Total coliform, 0 and 4.5 × 10³ for Escherishia coli, 0 and 7.5 × 10³ for Salmonella, 0 and 5.7×10² for shigella, 4.0×10¹ and 6.1×10³ for Staphylococcus, 1.0×10¹ and 7.0×10² for vibrio. Qualitative evaluation of sensory properties showed higher acceptability of 3.8 for solar tent dried fish than 1.7 for open sun dried fish. It is concluded that promotion of solar tent drying in processing small fish species in Malawi would support small-scale fish processors to produce quality fish in terms of nutritive value, reduced microbial contamination, sensory acceptability and reduced moisture content.

Keywords: diplotaxodon, Malawi, open sun drying, solar tent drying

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Authors: E. Ebru Demirci, Remzi Şahin

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The purpose of this study is to compare Self Compacting Concrete (SCC) and Conventional Concrete (CC) in terms of their capillary water absorption. During the comparison of SCC and CC, the effects of two different factors were also investigated: concrete strength class and curing condition. In the study, both SCC and CC were produced in three different concrete classes (C25, C50 and C70) and the other parameter (i.e curing condition) was determined as two levels: moisture and air curing. It was observed that, for both curing environments and all strength classes of concrete, SCCs had lower capillary water absorption values than that of CCs. It was also detected that, for both SCC and CC, capillary water absorption values of samples kept in moisture curing were significantly lower than that of samples stored in air curing. Additionally, it was determined that capillary water absorption values for both SCC and CC decrease with increasing strength class of concrete for both curing environments.

Keywords: capillary water absorption, curing condition, reinforced concrete beam, self-compacting concrete

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Authors: Tariq Ahmad Safapuri, Saghir Ahmad, Farhana Allai

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The present study was conducted to evaluate the effect dehydration techniques (polyhouse and tray drying), different treatment (SHMP, SHMP+ salt, salt + turmeric), different packaging material (HDPE, combination film), and different packaging methods (air, vacuum, CO2 Flush) on quality of dehydrated buffalo meat during ambient temperature storage. The quality measuring parameters included physico-chemical characteristics i.e. pH, rehydration ratio, moisture content and microbiological characteristics viz total plate content. It was found that the treatment of (SHMP, SHMP + salt, salt + turmeric increased the pH. Moisture Content of dehydrated meat samples were found in between 7.20% and 5.54%.the rehydration ratio of salt+ turmeric treated sample was found to be highest and lowest for controlled meat sample. the bacterial count log TPC/g of salt + turmeric and tray dried was lowest i.e. 1.80.During ambient temperature storage ,there was no considerable change in pH of dehydrated sample till 150 days. however the moisture content of samples increased in different packaging system in different manner. The highest moisture rise was found in case of controlled meat sample HDPE/air packed while the lowest increase was reported for SHMP+ Salt treated Packed by vacuum in combination film packed sample. Rehydration ratio was found considerably affected in case of HDPE and air packed sample dehydrated in polyhouse after 150 days of ambient storage. While there was a very little change in the rehydration ratio of meat samples packed in combination film CO2 flush system. The TPC was found under safe limit even after 150 days of storage. The microbial count was found to be lowest for salt+ turmeric treated samples after 150 days of storage.

Keywords: ambient temperature, dehydration technique, rehydration ratio, SHMP (sodium hexa meta phosphate), HDPE (high density polyethelene)

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Authors: Brizita Djordjevic, Bojana Vidovic, Milica Zrnic, Uros Cakar, Ivan Stankovic, Davor Korcok, Sladjana Sobajic

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Histamine is a biogenic amine, which is formed by enzymatic decarboxylation from the amino acid histidine. It can be found in foods such as fish and fish products, meat and fermented meat products, cheese, wine and beer. The presence of histamine in these foods can indicate microbiological spoilage or poor manufacturing processes. The consumption of food containing large amounts of histamine can have toxicological consequences. In 62 food products (31 canned fish products, 19 wines and 12 cheeses) from the market of Serbia the content of histamine was determined using enzyme-linked immunosorbent assay (ELISA) test kit according to the manufacturer's instructions (Immunolab GmbH, Kassel, Germany). The detection limits of this assay were 20 µg/kg for fish and cheese and 4 µg/L for wine. The concentration of histamine varied between 0.16-207 mg/kg in canned fish products, 0.03-1.47 mg/kg in cheeses and 0.01- 0.18 mg/L in wines. In all analyzed canned fish products the results obtained for the histamine were below the limits set by European and national legislation, so they can be considered acceptable and safe for the health consumers. The levels of histamine in analyzed cheeses and wines were very low and did not pose safety concerns.

Keywords: cheese, enzyme-linked immunosorbent assay, histamine, fish products, wine

Procedia PDF Downloads 422

Authors: Nilgun Becenen

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In this study, the structural properties of composite materials with the plastic matrix, which are used in body parts of urban furniture were investigated. Surfaces of the specimens were observed by scanning electron microscopy (SEM: JSM-5200, JEOL) and Climatic environmental test analyses in laboratory conditions were used to analyze the performance of the composite samples. Climate conditions were determined as follow; 3 hour working under the conditions of -10 ºC heat and 20 % moisture, Heating until 45 ºC for 4 hours, 3 hour work at 45 ºC, 3 hour work under the conditions of 45 ºC heat and 80 % moisture, Cooling at -10 ºC for 4 hours. In this cycle, the atmospheric conditions that urban furniture would be exposed to in the open air were taken into consideration. Particularly, sudden heat changes and humidity effect were investigated. The climate conditions show that performance in Low Temperatures: The endurance isn’t affected, hardness does not change, tensile, bending and impact resistance does not change, the view isn’t affected. It has a high environmental performance.

Keywords: fibre-reinforced material, glass fiber, textile science, polymer composites

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Authors: Apolinar Picado, Ronald Solís, Rafael Gamero

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The thin-layer drying characteristics of instant coffee solution were investigated in a laboratory tunnel dryer. Drying experiments were carried out at three temperatures (80, 100 and 120 °C) and an air velocity of 1.2 m/s. Drying experimental data obtained are fitted to six (6) thin-layer drying models using the non-linear least squares regression analysis. The acceptability of the thin-layer drying model has been based on a value of the correlation coefficient that should be close to one, and low values for root mean square error (RMSE) and chi-square (x²). According to this evaluation, the most suitable model for describing drying process of thin-layer instant coffee solution is the Page model. Further, the effective moisture diffusivity and the activation energy were computed employing the drying experimental data. The effective moisture diffusivity values varied from 1.6133 × 10⁻⁹ to 1.6224 × 10⁻⁹ m²/s over the temperature range studied and the activation energy was estimated to be 162.62 J/mol.

Keywords: activation energy, diffusivity, instant coffee, thin-layer models

Procedia PDF Downloads 228

Authors: Pongsiri Kingkan

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This research aims to study the Readiness of Thai Restaurant in Bangkok in Applying for Certification of Halal Food Services Standard for Tourism. This research was conduct by using mix methodology; both quantitative and qualitative data were used. 420 questionnaires were used as tools to collected data from the samples, the restaurant employees. The results were divided into two parts, the demographic data and the Readiness of Thai Restaurant in Bangkok in Applying for Certification of Halal Food Services Standard for Tourism. The majority of samples are single female age between 18–30 years old, who earn about 282.40 US dollars a month. The result of Thai restaurant readiness study demonstrated that readiness in foods and restaurant operating processes were scored at the lowest level. Readiness in social responsibility, food contact persons and food materials were rated at the low level. The readiness of utensils and kitchen tools, waste management, environmental management, and the availability of space to implement the establishment of halal food were scored at the average level. Location readiness, foods service safety and the relationship with the local community were rated at high level. But interestingly there is none of them rated at the highest level.

Keywords: availability, Bangkok, halal, Thai restaurant, readiness

Procedia PDF Downloads 289

Authors: Oladimeji Adetona Adeyeye, Emmanuel Rotimi Sadiku, Oluwaseun Olayinka Adeyeye

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In order to resuscitate soybean production and post-harvest processing especially, in term of threshing, there is need to develop an affordable threshing machine which will reduce drudgery associated with manual soybean threshing. Soybean thresher was fabricated and evaluated at Institute of Agricultural Research and Training IAR&T Apata Ibadan. The machine component includes; hopper, threshing unit, shaker, cleaning unit and the seed outlet, all working together to achieve the main objective of threshing and cleaning. TGX1835 - 10E variety was used for evaluation because of its high resistance to pests, rust and pustules. The final moisture content of the used sample was about 15%. The sample was weighed and introduced into the machine. The parameters evaluated includes moisture content, threshing efficiency, cleaning efficiency, machine capacity and speed. The threshing efficiency and capacity are 74% and 65.9kg/hr respectively. All materials used were sourced locally which makes the cost of production of the machine extremely cheaper than the imported soybean thresher.

Keywords: efficiency, machine capacity, speed, soybean, threshing

Procedia PDF Downloads 456