Decrease In Moisture Content Research Articles

Effects of Bran and Hull Retention on the Sensory and Nutrients Composition of “Ogi Flour” Prepared from Maize, Millet and Sorghum

The effect of Bran and Hull retention on the sensory and nutrient composition of “Ogi flour prepared from maize, millet are sorghum were investigated. The maize and sorghum were soaked for 72 hours, while the millet was soaked for 48 hours, decanted, washed and wet milled into a paste which was oven dried at 50°C for 24 hours and milled into fine flour. The proximate composition, functional properties, pasting properties of the “Ogi” flour was determined as well as evaluating the sensory properties. The moisture content, ash, fat, crude fibre, protein and carbohydrate respectively ranged thus: 2.63 – 8.67%, 1.13 – 1.41%, 4.57 – 7.20%, 1.30 – 5.75%, 4.27 – 7.87% and 75.84 – 82.88%. The presence of Bran and Hulls led to a decrease in moisture content, on increase in ash fat and protein content with decrease in carbohydrate values. The bulk density, water absorption capacity, swelling power and solubility respectively ranged as follows: 0.56 – 0.61g/ml, 1.00 – 2.00g/g, 5.50 – 6.95g/g, 16.10 – 24.40% the presence of Bran led to a decrease in bulk density in maize and millet ogi, a decrease in water absorption capacity in millet and sorghum ogi. The pastry properties of peak, trough breakdown, final and setback viscosities showed a decrease in values from the control samples values for peak time died not differ significantly (P<0.05) between the sieved and unseived ogi flours. While the presence of Bran and Hulls increased pasting temperature in maize and sorghum ogi flours. Result for sensory evaluation showed the control samples were the most preferred for all the attributes. This study revealed that ogi flour can be prepared with a by-pass of the sieving process to enhance nutrient retention.

Aloe barbadensis Based Bioactive Edible Film Improved Lipid Stability and Microbial Quality of the Cheese.

An attempt was made to develop a bioactive edible film using carrageenan and A. vera gel for enhancing the storage quality of cheese using kalari, a popular Himalayan cheese, as a food-model system. The film was evaluated for various physicomechanical and oxidative properties (ABTS (2,2-azino-bis (3-ethylbenzothiazoline-6-sulfonate)) and DPPH (1,1-diphenyl-2-picrylhydrazyl) radical scavenging activities, total flavonoid and phenolic contents). Based on preliminary trials, 1% A. vera gel was found to be optimum. The addition of the gel resulted in a significant decrease in moisture content, transparency, solubility, and water-vapor transmission rate and increased the thickness and density of the film. The film showed antimicrobial properties against E. coli and significantly (p < 0.05) decreased the lipid-oxidation (thiobarbituric acid reactive substances, free-fatty acids, and peroxide values) and increased microbial-quality (total-plate, psychrophilic, and yeast/molds) of the samples during 4-week refrigerated storage (4 ± 1 °C). The film also exhibited a significant positive impact on the sensory quality of the cheese, indicating the potential for commercial applications for quality control of cheese during storage.

Optimization of temperature and power density in microwave-assisted hot air oven drying and storage stability of dried apple sticks

Apple (Malus Demestica cv. Cortland) is a perishable fruit due to its high moisture content. In this study, apple sticks were dried to increase their shelf life. Osmotic dehydration was used as pretreatment followed by microwave-assisted hot air drying (MAHD) at different temperatures (45 ºC, 55 ºC, 65 ºC) and microwave power densities (0, 0.5, 1 W/g). Optimum process parameters were estimated by the central composite design of response surface methodology (RSM). The results showed that the temperature and power density had a significant effect on response variables. Optimum conditions of moisture content (9.54%), time (100 minutes) and change in color (7.54) were found at 65 ºC and 1 W/g microwave power density (MWPD). Then the samples dried at optimum conditions were stored at ambient temperature and analyzed for color, moisture content, texture and total fungal count at regular intervals for 75 days. The results showed a non-significant change in color and fungal counts from 10.45 to 10.73 and from 0.45 to 0.69 log cfu/g respectively, and a significant decrease in moisture content from 10.11% to 5.69% was observed from 0 to 75 days. While increasing firmness resulted in increased force and energy to the breaking point and micrographs of electron microscope showed shrinkage in cell structure along with storage. The brittleness of apple sticks increased significantly during storage but remained acceptable till the end of 75 storage days.

Effect of Various Drying Temperatures on Characteristics of Mustard Green Flour and Leaves During Drying

Vegetables can be extended their shelf life by processing them into vegetable flour. Flour processing technology is inseparable from the drying process which means removing water from a material until it reaches a certain moisture content. This study aims to determine the effect of various temperatures at various stages of drying on the characteristics of the material to become mustard green flour. Drying it using a cabinet dryer at temperatures of 45 oC, 55 oC, and 65 oC. Observations were made at 0 h of drying (analysis of raw materials), 2 h, 4 h, and after turning into mustard green flour. The results showed that the drying temperature had an effect on the changes in the characteristics of the material during the drying process until it turned into mustard green flour. During the drying process, there was a decrease in moisture content, ash content, total chlorophyll, and physical color of the mustard green flour. Drying temperature has an effect on decreasing moisture content, ash content, total chlorophyll and physical color of mustard green flour, while drying time affects total chlorophyll and physical color of mustard green flour.

Effects of variety on quality and taste of spontaneous fermented dried radish

Dried radish is a kind of pickled vegetable product with a unique taste made from radish via traditional solid-state spontaneous fermentation. In this study, the effects of variety on physicochemical indexes, texture properties, and taste substances of spontaneous fermented dried radish were investigated. As a result, processing and fermentation had similar trends for all radish varieties. The pH value decreased slightly, soluble solid increased with the decrease of moisture content, the hardness and chewiness decreased, while the content of organic acids and free amino acids increased. Furthermore, the variety of raw material is the key to affecting product quality and taste. The dried radish processed by the variety P21-25 presents the best texture, the highest content of sweet amino acids, the most abundant component of organic acids, while having the lowest salinity. These results indicated that radish varieties could significantly influence the quality and taste of dried radishes under the same processing and fermentation conditions. These findings reveal the importance of variety selection for the quality and taste of spontaneous fermented dried radish, and provide theoretical support for the processing and application of green radish varieties.

Performance Evaluation of Low-cost Grain Dryer

Paddy is India’s most significant agricultural crop, accounting for more than 40% of the nation’s overall production of food grains. The moisture content of 10.0 to 12.0 %, which is suitable for safe storage, must be achieved after the drying of paddy. Drying of materials having high moisture content is complicated process, involving simultaneous heat and mass transfer. In this study the performance of grain dryer was evaluated for paddy grains for two different paddy varieties, Rajshree weighed 372 kg and Rajendra Kasturi weighed 366 kg with Initial Moisture Content IMC of Rajshree 14.00 % w.b. (V1) and of Rajendra Kasturi 13.40 % w.b. (V2). Initial Moisture Content (all in w.b.) of variety V1 was 14.00 % and of variety V2 was 13.40 %. It was reduced to the Final Moisture Content (all in w.b.) of 10.10 % for variety V1 and 9.60 % for variety V2. It was found that 1000 grains weight of paddy grains was reduced due to loss of moisture. It is also observed that average length and average breadth of grains decreases with decrease in moisture content for both the varieties of paddy grains. It was found that the bulk density of paddy grains after drying was 578.9 kg/m 3 and 555.58 kg/m3 V1 and V2. Decrease in bulk density is natural phenomenon during drying which was also observed here. It was observed that percent moisture reduction was lower at initial stage of drying for variety V1, which became higher at later stage of drying. However, the percent moisture reduction was higher at initial stage of drying for variety V2, which became lower at later stage of drying. Paddy was dried up to 10.10 % and 9.60 % for variety V1 and V2 respectively during this time. The drying efficiency for both varieties V1 and V2 was found as 35.36 % and 36.85 % respectively. The heat utilization factor and coefficient of performance was found as 0.948 and 0.052 for variety V1 and 0.960 and 0.040 for V2. Grain dryer is capable of drying paddy grains within reasonable time. Temperature and moisture profiles during paddy drying are found well accepted for drying of paddy. The quality of dried paddy grains was reasonably good and acceptable. Considering the level of technology and the capacity, the dryer meets the requirements of paddy traders and farmers of Bihar.

X-ray CT applications to reveal physical defects of onion during storage

Inappropriate conditions of storage may result in physical defects that are sometimes visually undetectable. X-ray CT is a non-destructive instrument that has been widely implemented to identify sound and/or defect structures of many products, but only a little used for onion. In this study, the structure change of local onion during storage were imaged and characterized. To see the X-ray CT utilization, Onion harvested from a local farm was, for the first step, stored in an extreme condition potentially causing physiologically structure damage. X-ray CT scanning of intact onion was performed at low resolution to see the structure difference at the preand post-storage condition. Image processing was conducted to observe the change of the physical parameters. From the result, X-ray CT depicted spatially structural deformation of onion after a short-term storage period. Onion generally underwent shrinkage marked by the decrease in the cross-section area and the increase in air spaces between the fleshy leaves. This result was also in line with the decrease in weight and moisture content with respect to the storage conditions. This study concludes that X-ray CT has a high potential to reveal the physical defects of local onion affected by inappropriate storage conditions.

Variation of Soil Carbon, Nitrogen and Phosphorus and Ecological Stoichiometric Characteristics During Land Degradation in Coal Mining Subsidence Area

In order to explore the effects of land degradation on soil carbon, nitrogen and phosphorus and ecological stoichiometry in semi-arid coal mining subsidence area, the spatial pattern of soil carbon, nitrogen and phosphorus content, reserves and ecological stoichiometric ratio in the process of land degradation was studied by space-time substitution method with the soil in three stages of non-degradation, mild degradation and severe degradation as the research object. The results showed that :(1)Land degradation caused an average decrease of soil moisture content and porosity by 50.8% and 22.4%, respectively, resulting in an increase of soil pH and bulk density by 16.0% and 23.8%, respectively.(2)The soil organic carbon content and storage decreased by 55.6% and 50.7%, respectively, due to land degradation. The carbon loss in the surface soil was significant, and the nitrogen content and storage decreased by 21.8% and 13.9%, respectively. The soil nitrogen damage in the middle layer was the largest, and the phosphorus content and storage decreased by 37.9% and 31.8%, respectively.(3)Soil C/N decreased by 18.9%, C/P and N/P increased by 7.9% and 35.4%, respectively, after mild land degradation. Soil C/N and C/P decreased by 68.2% and 64.4%, respectively, while N/P increased by 16.1% after severe land degradation. (4) Soil water content and other environmental factors have different degrees of influence on soil carbon, nitrogen and phosphorus content, C/N and C/P, but no significant correlation with soil N/P. In summary, land degradation caused by multi-dynamic erosion damage in coal mining subsidence areas will significantly reduce soil environmental quality, cause soil drought, barrenness and salinization, and reduce the storage and supply capacity of ecosystem carbon, nitrogen and phosphorus.

Practical Applicability of Radiation Technologies in Food Systems

While achieving the food security, the use of radiation technologies for the processing of food wheat grains is distinguished by its practical significance. The use of inactivating (1-5 kGy) and sterilizing (25 kGy) doses of gamma radiation shall ensure the biosafety of radiation-treated grain. Changes in the main signs of freshness (color, odor) after treatment with different doses of ionizing radiation and during storage for up to 30 days have not been established. Varietal (species) grain purity of “Ekaterina” soft spring wheat is 99.7%, its grain purity is 99.93%. As a result of the research, a decrease in grain moisture content by 0.02-0.83% has been found compared to non-irradiated wheat grain at the stage of setting up for the experiment, after 15 days of storage – by 0.15-1.02%, and after 30 days of storage – by 0.44-1.40%, respectively; there is a significant decrease in the grain microflora established by the quantitative parameters of QMAFAnM and fungal microbiota, which makes it possible to establish the positive effect of using gamma radiation to improve the storage capacity of food grains in food systems. Research work needs to be continued in matters of nutritional value assessment.

Effect of moisture on photosynthesis and transpiration of buckwheat leaves

Currently, the issue of developing adaptive varieties of crops based on evolutionary principles is becoming urgent. The need to develop adaptive varieties for Russia is determined by the contrast of its natural and climatic conditions, global climate changes, and the increasing unpredictability of the weather. This task is highly relevant to the valuable food crop buckwheat, the yields of which are still low due to insufficient resistance of modern varieties to extreme environmental factors. Vegetation experiments to study the genotypic reaction of light and dark phases of photosynthesis of leaves on changes in soil moisture availability were carried out. During the period of buckwheat breeding from local samples to modern varieties the plants showed a significant trend in increasing the activity of photosynthesis and transpiration of plant leaves with a certain decrease in their resistance to moisture limitation. It was established that a decrease of soil moisture content from 70 to 30% of total moisture capacity caused, in modern cultivars, a mean decrease of fluorescence quantum yield by 52.5%, of electron-transport chain activity by 53.7%, of photosynthesis intensity by 66.5%, of transpiration intensity by 82.1%, whereas in local cultivars it decreased by 40.0%, 52.1%, 51.0%, and 76.1%, respectively.

Leavening capacity, physicochemical and textural properties of wheat dough enriched with non-commercial unripe banana flours

<abstract> <p>Banana is a highly nutrient-dense, widely produced and consumed tropical fruit. <italic>Luvhele</italic> and <italic>mabonde</italic> non-commercial unripe banana cultivars were used to produce the flour and substituted the wheat flour at four levels (10%, 20%, 30% and 40%) for dough production. The water and oil holding capacity of the blended flour samples and the pH, titratable acidity, leavening capacity, proximate composition and texture of the dough were determined. Incorporation of <italic>Luvhele</italic> and <italic>Mabonde</italic> flour improved the blended flours' water and oil holding capacity. At 0 min and level 40%, the pH of the dough sample decreased from 5.79 (control) to 5.27 in both banana cultivars. The volume of the dough decreased from 195.00 mL (control) at 30 min to 128.33 mL (<italic>luvhele</italic>) and 125.00 mL (<italic>mabonde</italic>), respectively. The proximate composition of the blended dough increased in terms of ash, fiber, fat and carbohydrate. However, a decrease in protein and moisture contents at p < 0.05 was also observed. The hardness of the dough increased significantly with increased amounts of unripe banana flour substitutions. On the other hand, the control sample recorded a high cohesiveness (1.22). Doughs added with <italic>mabonde</italic> flour recorded high adhesion. The results of this work demonstrate that non-commercial unripe banana flour can be used as an alternative functional component for baked products with improved nutritional value.</p> </abstract>

Quantitative Effects of Drying on Ripe and Unripe Plantain Using Convective Dryer

This paper reports the effect of convective heat on plantain (Musa paradisiaca). Ripe and unripe plantains were bought from Eremi-adale local market in Ado-Ekiti, Nigeria. The samples were washed, peeled, sliced into mass sizes of 20g each, and load into the chamber of a fabricated convective dryer. Samples were removed from the chamber after every hour for measurement to determine their moisture losses. The plantain samples were dried at various drying time and with regulated drying temperatures of 333K, 343K, and 353K. Results of the laboratory analysis review that, the viable microbial counts decrease when the drying temperatures increase. Ripe samples were found to have higher percentage of crude fibre, fat and protein, than the unripe samples while unripe samples have higher percentage of carbohydrate and ash than the ripe samples, at the drying temperatures. It was equally reported from the proximate analysis test that, the percentage amount of moisture content, carbohydrate and crude fibre decreases when the regulated drying temperatures increase while the amount of protein, fat and ash increases with an increase of the regulated drying temperatures.

Design and simulation of a combined flue gas and steam bagasse dryer to increase boiler efficiency of a sugar factory

Bagasse is a sugar industry residue used to generate high-pressure steam that can be utilized to generate electricity. The moisture content of bagasse is a serious issue that lowers boiler efficiency. The study conducted in Arjo Diddesa sugar factory, its moisture level of the bagasse is above 52%, which impacts boiler efficiency. In this plant uses traditional SHRD technique, this uses waste flue gas to decrease moisture content. To reduce heat losses, steam is directed through the inner tube, while bagasse and flue gas are directed through the outer rotating cylinder, leading in interaction between indirect steam and direct flue gas-bagasse. ANSYS software is used for the development of drier and optimization by considering the input parameters for the SHRD are: flue gas mass flow rate, bagasse temperature, flow Pressure of flue gas. The SHRD system is tilted to the horizontal at an angle of 4° and rotates at a speed of 4.6 rpm to aid in transporting wet bagasse. The moisture in the bagasse is dropped from 52 percent to 45 percent, and increase in efficiency of a boiler from 71.5 percent to 74.5 percent theoretically. The initial GCV and NCV with 52% moisture content are 9137.6 kJ/kg and 7129.4 kJ/kg. After drying, the45% ofmoisture content, the GCV and NCV of bagasse are 10484.8 kJ/kg and 8549.8 kJ/kg, respectively. The findings of the comparison show that the CV was raised by 1500 kJ/kg.

COVID19 팬더믹 전후 소각장 반입 생활폐기물의 물리·화학적 특성

For 8 years before and after COVID19 in H-gun, a small and medium-sized rural city, a quarterly survey and analysis was conducted on changes in physical and chemical characteristics of domestic waste brought into the domestic waste incinerator input. Apparent density, three-component, and elemental analysis were performed, and based on this, the calorific value of waste to be recycled was calculated. Through this, the following results were obtained about the characteristics of household waste generation in rural small and medium-sized cities before and after the COVID19 pandemic. First, since the COVID19 pandemic in the fourth quarter of 2019, the content of plastics and fibers has increased relatively, and this reason is judged to be the result of the increase in the use of plastic packaging materials and masks. Second, in the case of moisture content and combustible content before and after COVID19, a decrease in moisture content and an increase in combustible content were evident overall, except for the quarter of a specific year. Third, comparing the low calorific value before and after COVID19, it was higher than about 3,000 kcal/kg from the fourth quarter of 2019, except for 2016, after the COVID19 pandemic.

Addition of Black Cumin in Stevia Apple Jam and to Check Effect on its Nutrition Profile on Storage

Background: Stevia is nontoxic and non-caloric sweetens nearly 300 times more sweetener than any other source. Numerous health benefits for chronic patients and its reach source of essential nutrients pooling the world. Objective: This study tried analyzed the effect of black cumin added in stevia apple jam in place of sugar as functional ingredient due to health promoting effects in case of hypertension. Method: A stevia-sweetened apple jam sample was mixed with black cumin. And the effect was measured and recorded by sensory evaluation and proximate analyses over a six-month period. Practical implication Conclusion: Finding revealed that black cumin contained stevia apple jam significantly increased the total suspended solid level while, decreased moisture contents in sampled experiment. Unlikely, it increased nutritional components such as proteins, carbohydrates and fat due to black cumin addition. Thus, black cumin in stevia apple jam paramount important with magnifying essential nutrients for current novel chronic disease remedy. Keywords: Stevia, Black cumin, Nutrition, Jam, Hypertension, chronic disease,

Thermodynamic Performance Analysis of New Paper Machine Air Hood Heat Recovery System

In this paper, a new heat recovery system of hot air hood of paper machine is proposed, the thermodynamic model of the system is established, and the effect of different thermal parameters on the heat recovery efficiency of the system is studied. The results indicate that both the recovered energy and the proportion of exhaust air passing through the latent heat exchanger attenuate as fresh air temperature increase and fresh air moisture content decrease. The system heat recovery increasing with rising of exhaust temperature. Exhaust temperature and exhaust relative humidity have different effects on sensible and latent heat recovery. The maximum value of proportion of exhaust air passing through latent heat exchanger appears when the exhaust relative humidity is 35.8%. Overall, the fresh air temperature and the exhaust relative humidity have great influence on the heat recovery efficiency.

Opopanax gum and essential oil-based antimicrobial film reinforced with bismuth oxide nanoparticles: Production, characterization, and application in the storage of quail fillets

The aim of this study was to the production of an active film based on Prangos ferulacea root gum, using its leaf's essential oil (PFEO) (0–3 %) and bismuth oxide nanoparticles (Bi2O3NPs) (0–3 %). Then, the developed film was used for packaging of quail fillet. Response surface methodology was used to evaluate the effect of PFEO and Bi2O3NPs on films' properties. Optimum formulation, including 1.5 % PFEO and 1 % Bi2O3NPs, was achieved based on numerical optimization. The optimum film was produced and compared with the control film (based on Prangos ferulacea root gum, without PFEO and Bi2O3NPs). According to the results, adding PFEO and Bi2O3NPs to the film formulation increased the thickness and antioxidant activity of the film and decreased moisture content, solubility, water vapor permeability, and whiteness index (p < 0.05). The optimum film indicated high antimicrobial effects on Escherichia coli and Staphylococcus aureus. The pH, TVBN, TBA values, coliform, and total bacterial counts of quail fillet packed with the optimum film were lower and sensorial scores were higher than the control samples during the storage(p < 0.05).

Development and Characterization of a Microcrystalline Cellulose-based co-Processed Excipient using Design of Experiment Approach

The study aims to develop a co-processed excipient (CPE) containing microcrystalline cellulose (MCC) and crospovidone (CPV) using the wet massing technique. Preformulation studies were carried out on CPE to characterize its physicochemical properties. Optimization of the formulation of CPE was carried out using a mixture of experimental designs. The optimization study suggested a composite excipient containing MCC (99 %) and CPV (1 %). Solid state characterization of CPE revealed a material that is predominantly crystalline in nature. The particle size of CPE increased in comparison to starting material. FT-IR confirmed the compatibility of MCC and CPV when co-processed together to yield a single composite excipient. There was a decrease in moisture content and moisture sorption capacity of CPE when compared to MCC. Powder characterization revealed an improvement in bulk flow properties of CPE relative to MCC. In summary, the physicochemical properties obtained suggest that CPE will be a suitable tableting excipient in solid dosage formulation by direct compression.

Effect of Different Roasting Methods on Some Properties of Walnut Kernels

In this study, the effects of oven roasting and microwave roasting on some properties of walnut kernels were determined. Roasting methods at different oven temperatures (70, 100, and 130 ºC for one hour) and at different microwave powers (240, 535 and 830 W for 5 min) were applied to samples. Moisture ratio values, total phenolic compound, antioxidant activity, and oil yield of the roasted and unroasted products were discussed. The highest oil yield was determined in the high temperature oven roasting but the microwave roasting mostly increased the oil yield of the product. Microwave roasting was found to be more suitable for decreasing moisture content. The lowest antioxidant activity was detected with microwave roasting. It was determined that the effect on the amount of phenolic substance in the two methods was indifferent.

Physicochemical characteristics and gel-forming properties of mandarin fish (Siniperca chuatsi) protein during the fish fermentation with Lactobacillus sake SMF-L5: The formation of garlic-cloves shaped protein gel

Mandarin fish (Siniperca chuatsi) during fermentation presents a unique elastic texture. In this investigation, the physicochemical and gel-forming properties of fish proteins were evaluated to explain the formation of elastic characteristics. During fermentation, the combined effects of acidification by Lactobacillus sake SMF-L5, increased sodium chloride, and decreased moisture content in the fish protein generated a suitable microenvironment for gelation. The mass transfer of sodium chloride was accompanied by NMR relaxation of the immobilized water. The ripening fermented fish had a functionally available MHC, a higher fractal dimension, and a stable α-helical structure. Also, it exhibited excellent gel-forming performances, mainly including garlic-cloves shaped protein gel, stronger springiness, and enhanced L* and whiteness. Correlation analysis showed that the gel’s physical properties were differently related to the protein’s physicochemical characteristics except for total free amino acids. These results could lay a theoretical foundation for the gel formation mechanism of fermented mandarin fish.