Air-oven Method Research Articles

HUNTER COLORIMETER VALUES OF MUSTARD SEEDS AT DIFFERENT MOISTURE CONTENTS

– Mustard seeds were procured from the local market and subjected to cleaning and for conducting experiment. 100g of the mustard seeds were taken and different moisture content were tested using hot air oven method. Different moisture contents of 10%, 16%,18% and 20% were made in the oilseed with water addition using formula method. The samples were then tested for its final moisture content. The color parameters of whiteness ratio, yellowness ratio, browness ratio, hue angle, chroma, redness ratio and whiteness index were determined using hunter colorimeter. At 10%mc in mustard seeds redness ratio varies between 2.41-41.25, whiteness ratio varies between 35.66-38.93, whiteness yellow ratio varies between 21.38- 308.50, yellowness ratio between 0.46-6.68, browness ratio varies between 762.01-1084.15, hue angle varies between 70.68-71.57, chroma varies between 4.77-6.01. At 16% mc, total colour difference varies between 6.01-6.68, redness ratio varies between 3.06-16.72, whiteness index varies between 30.84-40.31, whiteness yellow ratio varies between 20.96 - 106.93, yellowness ratio varies between 6.82 - 4.81 browness ratio varies between 408.01 - 849.05, hue angle varies between 3.43 - 25.64, chroma varies between 3.13 - 5.08. At 18%mc, total colour difference varies between 5.76-6.47, redness ratio varies between 4.85 - 8.61, whiteness ratio varies between 32.09 - 36.65, whiteness yellow ratio varies between to 42.78 - 69.37, yellowness ratio varies between 3.34 - 19.99, browness ratio varies between 647.97 - 856.65, hue angle varies between 6.84 - 40.70, chroma varies between 4.25 to 6.97. At 20% mc total colour difference varies between 6.17 - 6.40, redness ratio varies between 8.82 - 29.53, whiteness ratio varies between 33.03 - 36.40, whiteness yellow ratio varies between 67.49 - 195.41 yellowness ratio varies between 2.12 - 6.85, browness ratio varies between 767.34 - 1204.11, hue angle varies between 1.72 - 13.50 and chroma varies between 4.53 - 6.83. The redness ratio increases from 10% to 20%mc since moisture addition adds dark colour to the mustard seed. The values were tested for its statistical significance at 5% level of significance and found to be significant. (p 0.05) using SPSS16 software. Further analysis was done using response surface design expert software, 12 version

Occurrence of aflatoxigenic fungi and aflatoxins in maize grains and associated awareness and handling practices among farmers and traders in South Sudan

Maize is a popular staple food among the urban population of South Sudan. However, due to inadequate food safety surveillance and enforcement systems, there is limited information on the aflatoxin safety of maize grains at farm and market levels. Therefore, this study aimed at assessing aflatoxins awareness and handling practices of maize grains among randomly selected farmers (n=30) and traders (n=30) as well as determining the moisture content, Aspergillus species counts and aflatoxins contamination. A cross-sectional descriptive study was carried out in Magwi maize producing areas, Juba retail/wholesale markets and Nimule border points of South Sudan. Moisture content, fungal and aflatoxins contamination in maize grain samples were determined using dry air oven method, dilution plating technique, and High-Performance Liquid Chromatography (HPLC), respectively. The respondent results showed that farmers (97%) and traders (83%) were unaware of aflatoxins. About 83% of the farmers dried their maize grains on tarpaulins, for 4 - 5 days (77%). In addition, most farmers (77%) stored their maize grain bags on raised platforms, whereas most traders (73%) stored grains on bare ground. All the maize grains met the required moisture content limit (below 13.5%). Maize from Nimule main park had the highest levels of contamination with Aspergillus flavus (9 log CFU/g), Aspergillus parasiticus (12 log CFU/g), aflatoxin B1 (505.56 µg/kg) and total aflatoxins (1,032.19 µg/kg). Maize from Gudele market was contaminated with Aspergillus parasiticus (12 log CFU/g), and aflatoxin B1 (76.55 µg/kg), and had a total aflatoxin content of 94.09 µg/kg. Omeo farmers’ maize grains had the least levels of contamination of Aspergillus parasiticus (6 log CFU/g), aflatoxin B1 (4.39 µg/kg), and total aflatoxins (7.83 µg/kg). In addition, Aspergillus flavus was not detected from Omeo farmers’ maize grains and no aflatoxins were detected from Agoro and Paluonganyi farmers’ grains. This study recommends wider aflatoxins awareness and regular aflatoxin screening of maize grains by the relevant stakeholders in South Sudan. Key words: aflatoxins, aflatoxigenic fungi, awareness, farmers, handling practices, maize, South Sudan, traders

Mathematical modelling and verification of open sun drying of cotton seeds

Abstract Researchers have carried out the kinetics of various agro products for open sun drying, but research articles still need to address such analysis for cotton seeds. Open sun drying of cotton seeds has been experimentally investigated and presented in this paper. Shorting of cotton seeds was carried out to collect appropriate samples in current research work. Cotton seeds were found to have a nearly ovoid shape with an average radius of 2 to 2.5 mm. The initial moisture content of cotton seeds was estimated to be 14.65% wet-basis using the hot air oven method. During drying, the reduction in the mass of cotton seeds was measured at every one-hour time interval. From this data, it was observed that drying occurred with a falling rate period. Drying data were fitted with 10 mathematical models available in the literature. Multi-regression analysis in Excel-solver equation was performed to obtain values of constants and coefficients of these models. Coefficient of determination (R2), reduced chi-square (χ2) and root mean square error were taken as criteria for the selection of the best drying model. The diffusion approach and models by Verma et al. were chosen as the most suitable drying models for open sun drying of cotton seeds. Effective diffusivity was estimated and found within the range suggested in the literature.

Technofunctional, rheological, thermal and structural properties of gorgon nut (Eurayle ferox) as affected by drying temperature

AbstractThe effect of drying at different temperatures viz; 60, 70, 80, and 90°C on gorgon nut flour (GNF) was envisaged by the hot air oven method. The resultant flours were known as GNF‐60, GNF‐70, GNF‐80, and GNF‐90, respectively. The effect of drying on rheology and technofunctional properties was studied. The drying at different temperatures resulted in significant changes in technofunctional and pasting properties of GNF. The water and oil absorption capacities increased with the increase in drying temperature from 0.45 to 0.70 g/g and 0.35 to 0.46 g/g, respectively. The viscosity of the GNF decreased with the increase in drying temperature from 1592 to 990 cP. The increase in the drying temperature resulted in an increase in the swelling power and solubility from 7 to 11 g/g and 29% to 117%, respectively. The rise in temperature increased the gelatinisation peak temperature and reduced the gelatinization enthalpy.. The shear rate dependency on study shear stress and study shear viscosity showed a nonNewtonian behavior for all the samples. The storage modulus, G′ was found greater than the loss modulus, G″ and increased with the rise in temperature from 60 to 90°C indicating the dominance of elastic behavior. The FTIR and XRD spectra revealed structural characteristic peaks with increased intensities at a higher temperature. The drying of the GNF at different temperatures is being reported for the first time and resulted in a significant alteration of the technofunctional and rheological properties. The study will serve a basis for the exploration of the GNF in industrial‐related processing operations.Practical implicationsAccording to the report jointly published by the World Health Organization, Food and Agricultural Organization and the State of Food Security and Nutrition in the World, about 650 million of the total world's population went hungry in 2019, with the expected 120 million addition to this figure due to Covid‐19 pandemic by the end of 2020. The economically lower class people are mainly involved in hunger and malnutrition due to either unavailability or higher costs of the nutritionally rich food resources. Exploration of underutilized and nutritionally rich sources becomes the need of the hour in this type of situation. Gorgon nut being a nutritionally rich and underutilized crop of mainly Asian continent, can serve as an affordable food source to fight this hunger and malnutrition problem.

Standardization of ultra- seed drying of okra cv. Kashi Kranti with Zeolite beads and silica gel

Ultra-dry storage, also called low moisture content storage, is a technique for decreasing seed moisture content to below 5-6 per cent using different methods and then stored hermetically at ambient temperatures. Though sun drying is common practice to dry the seeds, it is difficult to bring down seed moisture where high humidity and high temperature is frequently fluctuating. Use of seed dryer also a best alternative to reduce the seed moisture. But it may affect the viability due to temperature fluctuation at the time of seed drying. Zeolite beads (aluminum silicate) and silica gel are desiccants, which can be utilized to Ultra- dry the seeds even in fluctuated temperature and RH without affecting quality of seeds. In this study, standardization of the drying method performed by mixing okra cv. Kashi Kranti seeds with zeolite beads and silica gel, separately, in the ratio of 1:0.5, 1:1, 1:2 and 1:3 (seed: desiccant, by weight) in an air tight container and kept at room temperature. Initial moisture content of seeds (10.5%) was estimated by hot air oven method. Seeds were separated from desiccant and estimated for moisture content after 24h, 48h, 72h, 96h and 120h of drying. Moisture content of the seeds was noted down at every 24h interval. At the end of the experiment, final moisture content of dried seeds was estimated. It was observed that seed drying with zeolite beads was faster than silica gel. Significantly higher moisture content was removed from seeds by zeolite beads, and final moisture content of seeds dried with zeolite beads reached 4.59% in 1:3 ratio, which was higher moisture elimination than seeds dried with silica gel in the same ratio 6.21%. Since, hard seed formation is a problem in over dried okra seeds, germination test were conducted to know the germination (%) and vigour of dried seeds. Germination test reveals no reduction in germination (%) and no hard seed formation even in 1:3 ratio of seeds with zeolite beads. More than 80% germination was observed in all drying conditions and non-dried control which was on par with each other’s. Further work is necessary to know the storability of ultra-dried seeds under air tight condition.

Osmo-solar drying of bottle gourd (Legeneria Siceraria)

The bottle gourd is a common vegetable in India subcontinental. Osmotic dehydration increases the storage ability of fruits and vegetables making them available throughout the year. Dehydrated products also play a great role in processed foods of all kinds and the way to achieve high quality dehydrated products are desired. The combination of osmosis with solar drying has been put forward, mainly for tropical fruit. A 24-hour cycle has been suggested combining osmodehydration, performed during the night, solar drying during the day. The well washed bottle gourd fruits were then peeled off with help of stainless-steel hand peeler. Pieces of bottle gourd cubes (1cmx1cmx1cm) were then cut out using a ruler and knife. The salt solution with 5, 10, 15, 20, and 25% (w/w) concentration were prepared. Bottle gourd cubes were immersed in the osmotic reagents with a fruit to osmotic solution mass ratio of 10:1, 20:1 and 30:1 soaking experiments were conducted at 400C, 500C and 600C in a 500 mi capacity water bath. The osmotic dehydration was done for a period of 1, 3, 5, 7 and 9 h and replicated thrice. The dependent variable studied was moisture content after dehydration. Moisture content of sample was determined by standard air oven method (Ranganna, 1995). The minimum moisture content was 46.9% (wb) for samples osmotically dehydrated at 600C for 9 h at 30:1 fruit to osmotic solution at 25% concentration. The moisture content of bottle gourd cubes observed decreases with higher concentration, temperature and mass ratio. Solar drying characteristics of 9 h bottle gourd cubes at 600C are determined by solar tray dryer. During the process of solar drying of 9 h bottle gourds cubes, the air temperature inside the cabinet varies 44 to 810C. and relative humidity inside the chamber was measures 34 to 58 percent. The minimum value of final moisture content of osmo-solar dried bottle gourd cubes was 8.3% at 600C for sample of 10:1 mass ratio and maximum value of final moisture content was 24.4% of at 600C for 30:1 sample.

Development of edible packaging film from banana peels and effect of glycerol concentration on the film properties

Edible film from banana peel was developed with incorporation of varying levels of glycerol (5, 10, 15 and 20%) as plasticizers. Different parameters including thickness of the edible film, moisture content of the film by hot air oven method, tearing strength, density, water absorption, solubility, water vapor transmission rate(WVTR) and color were studied. The study shows the best result at 10% glycerol concentrations.

Evaluation of cell viability of gold nanoparticle-reduced graphene oxide composite on MCF-7 Cell lines

Plant mediated synthesis of nanoparticles is a better substitute for chemically synthesized nanoparticles. These nanoparticles facilitate more advantages in cancer treatment. In this study, biosynthesis of gold nanoparticles has been carried out using aqueous extract of Eichhornia crassipes (Mart.) Solms by the hot air-oven method. The effect of variation of plant extract concentration was carried out to optimize the formation of gold nanoparticles by this method. Reduced graphene oxide was prepared by treating graphene oxide with aqueous extract of E. crassipes as a capping agent. Nano composite was prepared using an equal ratio of reduced graphene oxide and nanogold by sonication method. Prepared metal and non-metallic nanoparticles were characterized by analytical spectroscopic tools viz. UV-Visible spectrometer, FTIR spectrophotometer, and Field Emission Scanning Electron Microscope. Cell viability of aforesaid nanoparticles was examined by MTT assay against MCF-7 cell lines. Among all the nanoparticles, reduced graphene oxide exhibited 23% cell viability at 250 μg /mL and IC50 at 140 μg /mL against MCF-cell lines. Doxorubicin was used as a standard. The result of this study reveals the cytotoxicity of the prepared nanoparticles and nanocomposite against MCF-cell lines.

Quality evaluation of microwaved and non-microwaved <em>chakki atta</em> flour under storage

Chakki atta is ground wheat which is a neutral form available without any addition or subtraction and thus, it is mostly used in rural areas. This research was conducted to evaluate the quality changes of chakki atta flour during the storage and to study the effect of microwave on the quality of chakki atta flour. Chakki atta flour was packed in polyethylene bags separately and subjected to microwave (700 W for 60 s) and the quality changes were assessed within 12 weeks at storage temperature 27°C. The quality characteristics such as smell test, sieve test, long moisture (hot air oven method), moisture using NIR (Near Infrared Ray), protein using NIR, ash using NIR, wetgluten, fat acidity, colour and weevil count were evaluated at two weeks interval. Crude fat and crude fibre content were evaluated at four weeks interval. Chapatti was prepared from microwaved and non-microwaved flour and the sensory characteristics were evaluated at four weeks interval. Physio-chemical properties of chakki atta such as colour, protein, crude fat and fat acidity changed with the storage period and microwaving treatment prominently influenced on moisture, wet gluten, colour, protein, ash, and fat acidity. There was no any weevil infestation found in both flour. Sensory characteristics of the chapatti were not affected by storage in both microwaved and non-microwaved flour. It can be concluded that chakki atta flour can be stored at 27°C for three months from the date of manufactured.

Antimicrobial activity of metal and non-metallic nanoparticles from Cyperus rotundus root extract on infectious disease causing pathogens

In the present study, gold nanoparticles (CRnp) has been prepared using aqueous extract of Cyperus rotundus root at room temperature, sunlight, sonication, microwave oven heating and hot air oven method. Effect of concentration variation was studied using microwave-assisted synthesis. Grayish pink colour gold nanoparticles were formed within 5 s in microwave-assisted synthesis. Preliminary phytochemical screening showed the presence of alkaloids, protein and phenolic groups. These metabolites may be the responsible for the formation of gold nanoparticles. Reduced graphene oxide (CRrGO) was prepared using refluxing method and nano composite (CRNC) was prepared using equal ratio (1:1) of CRnp and CRrGO under homogenization method. The prepared CRnp, CRrGO and CRNC were characterized by spectroscopic techniques such as UV–visible spectroscopy, FTIR, XRD, Raman spectroscopy and FESEM. Thermal stability analysis of the CRrGO was carried out using TGA. FESEM results revealed the synthesized CRnp to be spherical in nature with average diameter 15 nm. CRrGO showed flake-like structures with few layers which was further confirmed by FESEM and Raman spectroscopy. The FESEM image of CRNC clearly portrays CRnp to be strongly bound to the surface of CRrGO. Anti-bacterial activity of the synthesized CRnp, CRrGO, CRNC and CRa synthesized nanoparticles to be active against gram negative and gram positive bacteria.

Nutritional Analysis of Mature Unripen and Ripen Edible Fruits of Aegle tamilnadensis Abdul Kader (Rutaceae)

Nutritive analysis of mature unripe and ripe fruits of Aegle tamilnadensis which is a close relative of A. marmelos (L) Correa was carried out at Presidency College, Chennai during 2016. Mature unripen fruits were plucked from the tree while ripen fruits were gathered from the ground after their natural fall during the month of December 2016 from the campus of Govt. Siddha Medical College, Arumbakkam, Chennai, Tamil Nadu, India. Seeds were removed; fresh fruit pulp was collected and weighed. Such pulp was used for the extraction of nutrients using methanol in Soxtron apparatus (Socs Plus - SCS 06 E). The moisture content was estimated by hot air oven method and expressed on dry weight basis [10]. The methanol fruit pulp extracts were used with standard methods for the estimation of protein, carbohydrate (sugar), energy, fat, vitamins, and minerals such as calcium, sodium and iron. The results showed that the mature unripe fruit contain high protein, sodium and calcium contents while cholesterol and fat contents were lower than those present in the ripe fruits. On the contrary in ripe fruit, vitamin C and iron contents were high. Therefore, both mature unripe and ripe fruits of Aegle tamilnadensis Abdul Kader can be used as a potential natural nutraceutical.

Effect of film constituents and different processing conditions on the properties of starch based thermoplastic films

The main aim of this study is to examine the different film preparation methods (Hot air oven method, Microwave oven method, and UV irradiation method) for development of Bio-thermoplastic films from agro waste polysaccharides. The rheological properties were also studied for different combinations of tamarind seed starch (T), okra mucilage polysaccharide (OK), Residual rice bran starch (R) and sugarcane bagasse cellulose (C). Increase in concentration of okra mucilage polysaccharide and sugarcane bagasse cellulose found to highly influence the rheological viscous properties of tamarind starch solution. Increase in concentration of okra mucilage (above 1.5%) in tamarind film matrix solution significantly increased the elongation properties of starch films. Increase in concentration of cellulose (above 1%) in tamarind film matrix solution significantly increased the tensile strength of starch films. The microwave oven method was found to be the quickest method (~10 to 20 min) for biopolymer film preparation. SEM and AFM analysis revealed that UV – irradiation method produces stable bio-thermoplastic films with low surface roughness and high barrier properties. The interaction of starch molecules with other natural polysaccharide produces stable thermoplastic biopolymer films, that can be developed under different processing conditions to eradicate environmental pollution caused by petrochemical plastics.

Effectiveness of Modified 1-Hour Air-Oven Moisture Methods for Determining Popcorn Moisture

Abstract. Two of the most commonly used approved grain moisture air-oven reference methods for corn are the air oven method ASAE S352.2, which requires long heating time (72 h) at 103 ± 1°C for unground samples, and the AACC 44-15.02 air-oven method, which dries a ground sample for 1 h at 130 ± 1°C, but there is specific moisture measurement method for popcorn. The AACC 44-15.02 recommends a two-stage drying method for grain over 13%. But this involves more handling and drying time. The objective of this study was to develop an air-oven procedure for popcorn that requires short heating time (1h or less) based on existing reference method for ground corn (AACC 44-15.02). In the process of procedure development, two laboratory mills (Wiley Mini-Mill and Perten 3303 Mill) were optimized for mesh screen size and mill gap settings. The approved AACC method recommends using a 20-mesh screen fitted to the Wiley Mill, which failed, with wires breaking during the grinding process, possibly due to the hard nature of popcorn and/or clogging. It was replaced with the 10-mesh screen which produced larger particle size distribution with ~73% greater than 840 µm. The Perten Mill 3303 was set to gap No. 3 which produced ~68% particles that were greater than 840 µm. Additionally, this study evaluated the effectiveness of single-stage moisture measurement with the 14.5% and 16% moisture popcorn samples. Using the proposed procedure, four varieties of popcorn were tested at three different moisture contents (13%, 14.5%, and 16%). The method using the Wiley grinder and 60 min. heating time yielded oven moisture values which were statistically (p<0.05) similar to the approved ASAE S352.2 and AACC 44-15.02 (72-h, whole grain method). The moisture content of ground samples obtained from the Perten 3303 Mill had elevated moisture measurements and bias across the moisture levels when dried for 60 min. A reduction in heating time to 50 min. resulted in Perten mill samples yielding statistically (p<0.05) similar moisture measurements with the reference 72-h, whole grain method. Keywords: Air-oven, Drying, Popcorn.

Studies on effect of stabilization methods on physico-chemical properties of rice bran

Rice bran is a by-product of rice milling industry and constitutes around 8 per cent of the total weight of rough rice. It is primarily composed of aleurone, pericarp, subaleurone layer and germ. It is a good natural source of many vital nutrients but has some limitations in food application. It is highly susceptible to rancidity caused by the inherent enzyme lipase. In order to inactivate enzymatic deterioration, whole rice bran samples were subjected to stabilization methods. Stabilization of rice bran was carried out using hot air oven method and autoclave method. The rice bran was stabilized using hot air oven method at 130 o C for 20 min and autoclaved with commercial retort at 120 o C for 20 min. The autoclave method resulted in better nutrient preservation than hot air oven method and appears to be a practical and rapid tool for heat stabilization of rice bran. Autoclaved rice bran has comparatively higher levels of protein, fat and ash contents than hot air stabilized rice bran. Ash and carbohydrate contents showed a significant changes on application of stabilization methods. Mineral composition of autoclave method is better than hot air oven stabilization method of rice bran. Thermal processing decreased the free fatty acids of rice bran after 8 weeks compared with unstabilized rice bran The rancidity in term of free fatty acid (FFA) was less increased 0.4 to 3.5 per cent in autoclave treated rice bran than untreated rice bran 1.2 to 35.5 per cent at the end of 2 months of storage period. The free fatty acid levels for both hot air oven and autoclaved rice bran were below the 4 per cent permissible level for 2 months for the product packed in polyethylene packs and stored in ambient room temperature. Results indicated that autoclave treatment might effectively improve the shelf-life of rice bran that contained a good amount of vital nutrients for health benefit and is useful in many food applications such as food supplement and edible oil extraction.

Non-destructive determination of moisture content in hazelnut (Corylus avellana L.)

There is a need in commercial hazelnut production for a rapid, nondestructive and reliable moisture content (MC) sensing in order to obtain quality nuts from the orchard to the consumer. In the presented study, the MC of in-shell hazelnuts were determined on the base of their dielectric properties, which have never been described in hazelnuts to date. The measurement system from a probe with parallel, vertically placed electrodes, a generator of sine wave signals and oscilloscope was completed for measuring voltage on the input (V1) and output (V2) of the probe, and the phase angle between V1 and V2 within a frequency range from 1kHz to 1MHz. Eight dielectric properties (impedance, admittance, resistance, capacitance, dielectric constant, dielectric loss factor, dissipation factor and phase angle) were calculated and graphically presented for hazelnuts with various MC and compared with the reference MC values determined using the standard air-oven method. All dielectric properties except the resistance and phase angles decreased with decreased hazelnut MC. Measurement frequencies were negatively correlated regarding all properties except for the phase angle. Six statistical MC-models were calculated by conducting stepwise multiple regression analysis of the dielectric properties. Model 5, which comprised conductance and capacitance of the nuts, was proved to be the more predictive for MC determination, showing the lowest standard error of estimation (0.39), the highest coefficient of determination (99.78) and the lowest mean absolute error (0.23). Good agreement was found between the MC simulated by model 5 and the observed data in both mixed hazelnut sample as well as in cultivars with nuts of different shapes and sizes. Performing conductance and capacitance measurements at frequencies between 3 and 500kHz, the moisture content of the in-shell hazelnuts could be efficiently determined, using a low-cost and non-invasive technique.

Nondestructive Determination of Moisture Content in Dry Fruits by Impedance and Phase Angle Measurements

An electronic method to estimate the moisture content (MC) of dry fruits by measuring the impedance (Z) and phase angle (θ) of a cylindrical parallel-plate capacitor with dry fruit sample between the plates, using a CI meter (Chari’s Impedance meter) at 1 and 9 MHz is described. Capacitance C was derived from Z and θ, and using the C, θ, and Z values of a set of dried cherries, whose MC values were later determined by the vacuum hot air-oven method, a calibration equation was developed. Using this equation, and their measured C, θ, and Z values, the MC of a group of cherries, not used in the calibration, was predicted. The predicted values were compared with their air-oven values. Similar predictions were done using the same method on dried blueberries. The method worked well with a good R2 value, and showed a low standard error of prediction (SEP) in the measured MC range between 5% and 30% for cherries, and 9% and 22% for blueberries.

Nondestructive moisture content determination of three different market type in-shell peanuts using near infrared reflectance spectroscopy

A near infrared reflectance (NIR) method is presented here by which the average moisture content (MC) of about 100 g of in-shell peanuts could be determined rapidly and nondestructively. MCs of three market type peanuts, Runners, Valencia and Virginia were determined by this method while the peanuts were in their shells (in-shell peanuts). The MC range of the peanuts tested was between 6 and 26 %. NIR reflectance measurements were made at 1 nm intervals in the wavelength range of 1,000–1,800 nm and the spectral data was modeled using partial least squares regression analysis. Eight different models were developed by utilizing different data preprocessing methods such as, Norris-Gap first derivative with a gap size of 3, peak normalization with 1,680 nm (which is the no absorbance wavelength for water), and transformation from reflectance to absorption. Applying model fitness measures, a suitable model was selected out of these. Predicted values of the samples tested were compared with the values determined by the standard air-oven method. The predicted values agreed well with the air-oven values with an R 2 value better than 0.93 for all three types of in-shell peanuts. This method being rapid, nondestructive, and non contact, may be suitable for measuring and monitoring MCs of different types of peanuts, while they are in their shells itself, in the peanut industry.

Relative efficiency of sterilization methods for the treatment of glassware part of artificial vagina to be used for bovine semen collection

Present investigation was conducted on Sahiwal, HF crosses and Murrah bulls maintained at A.B. Complex, NDRI, Karnal (India) to identify the relative efficiency of various sterilization methods for the treatment of artificial vagina (AV) to be used for bovine semen processing. The glassware part of AV was sterilized by hot air oven at 160°C for 60 min. and microwave oven for 3 min. A total of 72 ejaculates were taken from 3 collections each from 4 bulls of each breed/species subjected to 2 types of treatments, then total plate count (TPC) of all these combinations was carried out using plate count agar media. Standardization of the best sterilizing method was done by selecting the method whose total bacterial count on the media was the least and the best semen quality (mass activity, initial motility, non-eosinophilic percent and abnormalities) was obtained. The microwave oven method of sterilization of glassware part of artificial vagina was found superior over hot air oven method.

Sensing the Moisture Content of Dry Cherries—A Rapid and Nondestructive Method

Impedance (Z), and phase angle (θ) of a parallel-plate capacitor with a single cherry fruit between the plates were measured using a CI meter (Chari’s Impedance meter), at 1 and 9 MHz. Capacitance C was derived from Z and θ, and by using the C, θ, and Z values of a set of cherries whose moisture content (MC) values were later determined by the hot air-oven method, a calibration equation was developed. Using this equation, and their measured C, θ, and Z values, the MC of a group of cherries, not used in the calibration, was predicted. The predicted values were compared with their vacuum-oven values. The method worked well with an R2 value of 0.98 and a standard error of prediction (SEP) of 1.24, in the measured moisture range between 5% and 20%.

Storability of breadfruit and its hazard analysis in Nigeria

Breadfruit (Artocarpus altilis) was dried using a multipurpose dryer (MPD) developed by researchers at Nigerian Stored Products Research Institute (NSPRI). Proximate composition of dehydrated flour and those stored for eight and twelve months was carried out. Moisture content was determined by air-oven method, while protein value was determined by Kjeldahl method. There were reductions in the moisture contents of breadfruit and protein values during the course of storage. Moisture contents were found to range between 4.48 and 6.26% within one year of storage, while protein levels were reduced to 4.19 from 8.42%. Mineral profile was determined for calcium, magnesium, zinc, iron, phosphorus and copper at the end of 8-month storage. Hazard analysis and critical control points (HACCP) procedures were developed and applied for producing high quality as well as safe breadfruit flour for both local consumption and export. Key words: Artocarpus altilis, storability, proximate composition, hazard analysis, multipurpose dryer.