Dry Food Research Articles

Comprehensive assessment of drying performance, physical characteristics, bioactive compounds, and antioxidant capacity of mallow (Malva verticillata) vegetables: A comparative study of a modified tray dryer and conventional drying methods

Drying vegetables in a suitable dryer is an imperative concern in the food-processing sector. To address this issue, a cabinet-type tray dryer has been developed by modifying its design, employing a comprehensive approach ensuring uniform air velocity and temperature in all the trays, and naming it a modified tray dryer (MTD). A comparative analysis of drying performance, physical characteristics, functional attributes, and antioxidant capacity of mallow (Malva verticillata) vegetables dried in MTD and existing three drying methods such as sun, shade, and traditional cabinet drying was accomplished. The performance evaluation study revealed that MTD demonstrated a faster moisture removal capacity and required less drying time compared to other drying methods. Statistical analysis revealed that drying methods had a significant (p < 0.05) impact on the physical properties, functional qualities, and bioactive functions of the dried mallow powder (MP). The higher chlorophyll content (27.41 ± 0.84 mg/100 gm of dry matter, DM), total phenol content (15.71 ± 0.95 mg GAE/g DM), and DPPH activity (8.82 ± 0.81 mg TEAC/g DM) were noticed in the mallow vegetable powder dried in MTD than shade, sun and traditional cabinet drying methods. A slightly lower value (statistically insignificant) of ascorbic acid content (9.64 ± 0.78 mg/100 gm DM) and total flavonoid (1.44 ± 0.05 mg QE/g DM) was achieved in contrast to other drying methods. The antioxidant capacity of the analyzed data was lowest for shade drying compared to other drying methods, while MTD exhibited the highest capacity. Therefore, this study might assist in selecting a suitable dryer for drying vegetables. The findings suggest that MTD can be an alternative drying technique as a quicker drying technique and for obtaining better-quality dried products in terms of antioxidant and functional properties than the traditional and existing process of vegetable drying.

Development and optimization of general drying models for cod (Gadus spp.) using supercritical carbon dioxide

This study aimed to investigate the supercritical carbon dioxide (SC-CO2) drying of cod (Gadus spp.) by developing and optimizing a general mathematical drying model. We applied a central composite rotatable design (CCRD) considering the time (180–360 min), temperature (35–45 °C), and CO2 flow rate (15–25 kg/h) as independent factors, aiming at the reduction of moisture and water activity (aw) of Gadus morhua. Time and flow rate (FR) were the main factors affecting the moisture and aw responses. The mathematical models developed were validated with the accuracy and bias factors and generalized using Gadus chalcogrammus samples, resulting in the acceptable range of 1.003–1.121. The optimal parameter values for drying performance were 312.38 min, 45.38 °C, and 27.4 kg/h (R2 = 0.999). Our results suggest a promising application of SC-CO2 as a fish drying technology, describing a generalist-validated and optimized SC-CO2 drying model for Gadus spp. Industrial applicationThe present study collaborates with understanding supercritical carbon dioxide (SC-CO2) as an innovative fish drying technology at a laboratory scale. The optimal variables that were effective in reducing cod fillets water content were 312.38 min, 45.38 °C, and 27.4 kg/h, in which 26.4% moisture and 0.815 aw were predicted. Therefore, SC-CO2 is suggested to be a promising non-thermal food drying technology applied to fish products.

A Positive Impacts: Empowering Women in Small and Medium-Sized Enterprises (SMEs) of Packaged Dry Food as a Poverty Alleviation Effort in Rural Areas of Semarang Regency

A Positive Impacts: Empowering Women in Small and Medium-Sized Enterprises (SMEs) of Packaged Dry Food as a Poverty Alleviation Effort in Rural Areas of Semarang Regency

High Density Fibreboard as an Alternative for Polypropylene Materials in the Construction of Solar Dryer

Foods are preserved by drying them out to eliminate moisture using a procedure that, depending on the food type, removes water content. In addition to extending the shelf life, this preserves the essential nutrients. Produce dried in the open sun has been shown to be unsanitary because of contaminations. This made it necessary to build a solar dryer that would be within every farmer's budget. The construction materials were purchased locally, and the sliced plantain samples were dried over three days in the sun and in a solar dryer. With open sun drying, the sliced plantain sample, which had an initial mass of 300.00g, lost 76.25% of its moisture content, and with sunshine drying, it lost 96.64%. The sliced plantain sample, which had an initial mass of 300.00g, was also dried simultaneously in a solar dryer manufactured of polypropylene, and it had a moisture content of 97.2%. The procedure and outcome showed that, while the solar-dryer approach is more controlled, clean, and effective with a greater drying rate, the old open-sun way of drying agricultural goods is neither efficient nor clean. Furthermore, it was established that when it comes to drying agricultural products with comparable moisture content, solar dryers made of polypropylene and high-density fibre board work better. The cheaper high-density fibre board solar dryer cost two hundred and sixty-eight thousand naira while the imported solar dryer made of polypropylene cost two thousand five hundred dollars equivalent of one million naira as of 2021. The above-mentioned parameters were determined by the constructed and tested solar dryer, and it was advised that farmers and individual households utilise the high density fibre board produced solar dryer for drying agricultural produce.

Comparison of different drying technologies for coffee pulp tea: Changes in color, taste, bioactive and aroma components

Drying is a crucial process in the production of tea. The effects of sun drying (SD), hot air drying (HAD), microwave drying (MD), vacuum drying (VD) and freeze drying (FD) on the color, taste, bioactive, and aroma of coffee pulp tea (CPT) were evaluated systematically. The results showed that FD could better retain the original color, total phenolics (4.75 mg/mL), trigonelline (0.31 mg/mL), chlorogenic acid (0.067 mg/mL), protocatechuic acid (0.81 mg/mL), and total soluble sugars (24.33 mg/mL) of CPT, but its drying time was longer (32.56 h), and the taste and flavor were the worst. HAD and SD displayed the highest loss rates of most bioactive components, exceeding 40%. In contrast, MD can better improve the quality of CPT, giving it a better color, superior retention of bioactive components, and the most attractive taste and aroma, and decrease the drying time by 66.1% and 96.5%, respectively. Overall, MD is a promising production method for obtaining high-value-added CPT products.

Effect drying process of white turmeric herb (Curcuma mangga) on antioxidant activity

Curcuma mangga is one of the herbal rhizome plants. It has good benefits as Curcuma longa, and it has advantage of having aroma like a mango. This study aims to determine the effect of drying process of Curcuma mangga herb toward antioxidant activity. There are eight drying variations (oven drying at 50, 60, 70, 80 and 90°C, sun drying, room temperature, and freeze drying). Extraction of Curcuma mangga powder was carried out by maceration using aquadest, this study didn’t used organic solvents because the solvent for herbal drink is water (aquadest). Curcuma mangga extract was analysed for its stability in room temperature, FTIR analysis, and antioxidant activity analysis using 0.02% DPPH. The entire process in this research was replicated three times and average results were obtained. Based on the results, it can be seen that Curcuma mangga extracts are not stable at room temperature (maximum at 6 hours). Based on spectra FTIR results, Curcuma mangga extracts have polar functional group because the solvent used for extraction is aquadest which is polar solvent. The best antioxidant activity results (%AA) of Curcuma mangga is vacuum freeze drying process with an IC50 value 106.95 ppm, it was classified as a moderate antioxidant.

The effect of pretreatments on the drying of persimmon with infrared energy

AbstractThe effects of various pretreatments, including edible coatings, on drying kinetics and some physical quality parameters of persimmon varieties (Fuyu and Rojo Brillante) and differences between varieties were investigated. The experiments were conducted at an infrared radiation intensity of 1210 W m−2 and air velocity (v) of 1.5 m s−1. Drying time differed depending on pretreatments and varieties. Pretreatments generally shortened the Fuyu variety's drying time and increased the Rojo Brillante variety's drying time. Lower specific energy consumption and higher diffusion coefficient values were recorded for the Rojo Brillante variety compared to the Fuyu. In terms of quality parameters, the Fuyu variety generally obtained lower values for shrinkage. Rehydration rate was higher for the Rojo Brillante variety. Total color change was lower in the Rojo Brillante variety. Based on the pretreatments applied, xanthan gum gave better results in terms of operational parameters. In terms of quality parameters, ascorbic acid had better results for rehydration rate and shrinkage. For total color change, better results were obtained in arabic gum pretreatment. As a result, when an evaluation is made regarding variety differences and pretreatments applied, the Rojo Brillante variety can be recommended for drying.Practical applicationsPersimmon is a popular fruit in appearance, flavor, and rich nutritional content. The high moisture and sugar content in the fruit increases spoilage in a short time, making it difficult to consume in all seasons. For this reason, different preservation methods are being investigated to extend the shelf life. Sun drying and other drying methods developed as an alternative to these methods have many disadvantages. Different pretreatments prevent the negativities that occur in other drying methods. Especially, edible coatings can increase product quality by preserving color and appearance as well as controlling mass transfer, flavor, and aroma losses. This study investigated the effects of various pretreatments, including edible coatings, on drying kinetics and some physical quality parameters of persimmon varieties, as well the differences between varieties. Based on variety differences and pretreatments applied, the Rojo Brillante variety can be recommended for drying in terms of both processing and drying characteristics.

Safety assessment of the substance amines, di-C14-C20-alkyl, oxidised, from hydrogenated vegetable oil, for use in food contact materials.

The EFSA Panel on Food Contact Materials, Enzymes and Processing Aids (CEP) assessed the safety of amines, di-C14-C18-alkyl, oxidised, renamed by the Panel as amines, di-C14-C20-alkyl, oxidised, from hydrogenated vegetable oil. The substance amines, bis(hydrogenated tallow alkyl) oxidised, consisting of the same components, but originating from tallow, is currently authorised as FCM substance No 768. The vegetable-sourced substance is intended to be used at up to 0.1% w/w as antioxidant and/or stabiliser in the manufacture of polyolefin food contact materials (FCM) and articles intended for contact with dry, aqueous and acidic foods. The substance is a mixture consisting of linear N,N-dialkyl hydroxylamines and their corresponding amine, nitrone and oxime derivatives, as well as further components: tert-N-oxides, secondary amides and carboxylic acids. Specific migration was tested from polyethylene samples in 10% ethanol and 3% acetic acid for 2 h at 100°C followed by 10 days at 60°C. None of the non-authorised components were detected to migrate at detection limits (LoD) in the range 0.003-0.029 mg/kg. The LoD of authorised carboxylic acids was 0.35 mg/kg. The Panel reassessed the genotoxicity studies carried out on FCM No 768 and evaluated two new bacterial reverse mutation tests on the nitrone and oxime derivatives as well as new (qualitative/quantitative) structure-activity relationship (Q)SAR analyses on other components. The Panel concluded that the substance did not raise a concern for genotoxicity. The Panel concluded that the substance is not of safety concern for the consumers if it is used as an additive at 0.1% w/w in the manufacture of polyolefin FCM intended to be in contact with foods simulated by food simulants A, B, C and E, except for infant formula and human milk, for storage above 6 months at room temperature and below, including hot-fill conditions and heating up to 100°C for 2 h.

Poultry meat preservation with citric acid obtained from the fermentation of wheat straw by Aspergillus niger

Wheat straw is a highly abundant waste material that can be utilized as a carbon source in various fermentation processes. This study aimed to generate citric acid using Aspergillus niger from wheat straw and to evaluate its preservative potential in fresh poultry meat samples. Wheat straw samples were dried, pulverized, and chemically pretreated. The obtained wheat straw slurry (100 g L-1) was saccharified at 50 °C using cellulases obtained from Trichoderma viride. The hydrolyzed substrate was then subjected to fermentation by Aspergillus niger at 35 °C, 180 rpm, and pH=5 for 7 days. The citric acid generated was determined via the HPLC technique. Poultry meat was obtained and treated by soaking in different concentrations (1, 2, and 3%) of citric acid (n=4). The treated samples were then stored in sterile plastic bags for 14 days at 4 °C. Total Bacterial Count (TBC), Total Coliform Count (TCC), TVB-N, and TBARS were determined as storage progressed, and pH, TTA, and sensory evaluation were carried out. The highest citric acid obtained was 14.15 g L-1 which resulted in a percent yield of 26.18%. Treatment of meat with 3% citric acid had the lowest TBC and TCC of 2.55 and 0.34 Log10 CFU g-1 after 7 days of storage respectively. There were significant differences in the TBC and TCC observed within the treatments (P&lt;0.05) as observed. T-VBN and TBARS reduction during storage was most evident in meat samples treated with 3% citric acid, retaining acceptability of 31.22 mg 100 g-1 and 0.74 mg kg-1, respectively at day 10. The 2% citric acid treatment had the best sensory attributes (16) on day 7. Findings from this study show that treatment with 2% citric acid and above showed promising results in extending the shelf-life of fresh poultry meat samples.

Design and Construction of a Controlled Temperature Food Product Dryer Based on a Programmable Logic Controller (PLC)

Drying food products using traditional methods relying on sunlight takes a relatively long time, especially with unpredictable weather conditions. Essentially, artificial drying using heat-based equipment provides several advantages, including: independence from weather conditions, adjustable drying capacity, controlled temperature, no need for extensive space, controlled drying conditions, and guaranteed and uniform drying quality. Therefore, this design aims to create a food drying apparatus with PLC control. PLC is used as the controller for this drying apparatus, allowing automatic drying of certain types of food. In this design, we connect a DC motor to rotate the drying cylinder with a PLC device by creating a ladder diagram and determining the inputs and outputs in the CX-Programmer application. The design utilizes three inputs and two outputs. It is important that the I/O is readable by the PLC so that the system operates according to the programmed instructions.

A model-based study of the dehydration kinetics of pretreated cassava flour

The investigation of the dehydration kinetics of cassava tubers is crucial for understanding their role as raw materials and semi-finished products in the food industry. This knowledge is particularly important for achieving the desired attributes of cassava flour as a dry food product. The primary aims of this investigation were to examine the impact of different pretreatment methods applied to cassava pulp and identify the most suitable mathematical model for characterizing the drying kinetics of cassava flour. The cassava pulp was subjected to some pretreatments that included soaking and blanching. The application of a pretreatment soaking method using distilled water has shown the capability to decrease the duration of the drying process. The Wang and Singh model produced the highest coefficient of determination values ranging from 0.9535 to 0.9937 and the lowest sum square error values ranging from 0.0171 to 0.0213 across all processed cassava flour. In the cassava drying industry, knowing about the influence of soaking and blanching on the dehydration kinetics of the cassava flour can help set the proper process parameters.

Effect of Solar Dryer and Direct Open Sun Drying Methods on Drying Air Temperatures and Moisture Content of Fish Bayad (Bagrus bayad )

Effect of Solar Dryer and Direct Open Sun Drying Methods on Drying Air Temperatures and Moisture Content of Fish Bayad (Bagrus bayad )

Experimental study on moisture diffusivity, activation energy, and mathematical modeling of drying kohlrabi under different solar drying methods

AbstractThe assessment and enhancement of any drying system for optimal drying processes relies on critical parameters, namely moisture diffusivity and activation energy. In this study, medicinally beneficial kohlrabi of 40‐mm diameter and 6‐mm thickness samples were dried under three different drying methods, namely open sun drying (OSD), natural air‐circulation mode (NACM) single slope direct solar dryer (SSDSD), and forced air‐circulation mode (FACM) SSDSD. The experimental results showed that the drying chamber operating temperature and air velocity played significant roles in the moisture diffusion process and activation energy required to dry the kohlrabi sample. The FACM exhibited the highest average moisture diffusivity values at 7.29 × 10−10 m2/s, surpassing both NACM (5.65 × 10−10 m2/s) and OSD (3.28 × 10−10 m2/s). The activation energy needed for the drying process was the lowest in FACM at 27.44 kJ/mol, followed by NACM at 31.37 kJ/mol and OSD at 35.29 kJ/mol. This is due to the uniform temperature distribution and high airflow rate in the case of FACM. Additionally, 10 thin‐layer models were tested for all three experimental conditions. The statistical analysis showed that for OSD and NACM, the Midilli et al. model, and for FACM, the Page model was best suited for representing drying kinetics with lowest χ2 and root mean square error and highest R2 values. Furthermore, the energy and exergy assessment guaranteed an evaluation of the solar drying system's efficiency.Practical applicationsThis research provides valuable insights into optimizing solar drying methods for kohlrabi preservation. Understanding how temperature and air velocity influence moisture diffusivity and activation energy allows practitioners to enhance drying efficiency. Forced air‐circulation mode (FACM) single slope direct solar dryer (SSDSD) emerges superior, with higher moisture diffusivity and lower activation energy. The study also identifies appropriate drying kinetics models for each method, aiding the accurate prediction of drying behavior. Emphasizing efficiency, the research highlights FACM's superior thermal efficiency and natural air‐circulation mode's higher exergetic efficiency. These insights empower practitioners to make informed decisions, potentially improving agricultural product preservation, reducing energy consumption, and promoting sustainability. Moreover, the research's findings hold significant implications for industrial food processing and preservation applications, suggesting the direct implementation of optimized solar drying techniques in large‐scale settings for kohlrabi and similar agricultural products.

Color, antioxidant and nutritional composition of dehydrated country bean (Lablab purpureus) seeds using solar drying techniques and pretreatments in Bangladesh

The country bean (Lablab purpureus), is a significant contributor of dietary protein and other essential components in human nutrition. Because of its elevated moisture content, it is susceptible to rapid decay, leading to losses after harvesting. The utilization of solar drying has attracted significant attention as a tactic to minimize nutrient depletion in dried goods and enhance their longevity. This study employed four solar drying techniques, namely long chimney, short chimney, box solar drying and open sun drying, along with pretreatments such as potassium metabisulfite, potassium-sodium tartrate, citric acid and ascorbic acid. The objective was to determine an effective solar drying method, combined with pretreatment, that can maintain the color and nutritional qualities of dried country bean seeds. The treatment combinations were organized in a factorial randomized complete block design (RCBD) with three replications. The data were subjected to a two-way analysis of variance (ANOVA) and a Duncan Multiple Range Test (DMRT) was conducted at a significance level of 5 % (p < 0.05). Results revealed that box solar dryer having the highest drying efficiency, retained the highest β-carotene (82.94 %), vitamin C (90.15 %), protein (96.48 %), fat (11.63 %), and ash (90.50 %) with maximum DPPH radical scavenging activity (lowest IC50 209.49 μg/ml) compared to other driers. Besides, country bean seeds have noteworthy proximate compositions, antioxidant activity, and bioactive components treated with 1 % potassium metabisulfite. Furthermore, the country bean seeds dehydrated in box solar dryer after 1 % potassium metabisulfite treatment received the highest acceptance score on the five-point Hedonic scale (4.83–4.89 out of 5.00) and color appearance and the similar trend was further supported by principal component analysis. Thus, it can be inferred that using a box solar dryer with a 1 % potassium metabisulfite pretreatment is a feasible method for preserving the color and nutritional value of country bean seeds and reducing postharvest losses.

Impacts of Meat preservation on public health and economy

The meat preservation has positive effect on economy due to it prolongs the shelf life of the meat and also improve public health due to inhibition growth of microorganisms. In meat preservation Methods there is different methods that are being used for meat preservation. Since the man started to utilize the meat, he started to preserve it for later uses. Means of meat preservation that are used for meat preservation as meat Drying, meat Canning, meat Smoking, meat Freezing, meat Chilling, meat Curing, meat Salting, meat Fermentation and meat Pickling and meat Irradiation. Meat drying is the oldest meat preservation method that is still being used. Meat drying is also known as dehydration. Bacteria and enzymes only multiply at a certain level of moisture content, in meat drying we reduce the moisture content to 10-20% by weight and hence the enzyme remain inactivated. In the past meat was dried by sun meat drying method but now oven and dehydrators in practice. Now it’s easy to dry the meat at home with the help of stove and oven. By process, firstly, cut the meat into thin narrow meat strips then boil meat strips at high temperature that’s the bacteria could be killed, after boiling for 5-10 minutes’ bake in the oven. Through this method of meat preservation we can preserve meat for 1-2 months in the air tight containers.

L-proline Interaction with Methyl Linoleate Oxidation Products Formation in Dry System and at Temperatures: For Understanding in Low-Moisture Foods

Dry and low-moisture foods could experience a significant loss in nutritional value due to the process of methyl linoleate oxidation. L-proline could interact with lipid oxidation products, potentially modifying their formation and reaction path. However, there was a lack of research on the interaction between L-proline and methyl linoleate oxidation products in dry and low-moisture food matrices, which was a concern given the potential impact on food safety and nutrition. To address this knowledge gap, a study investigated the interaction between L-proline and the oxidation products of methyl linoleate in a dry system. The study examined the formation of methyl linoleate oxidation products such as conjugated dienes, hydroperoxide, and hexanal in the absence and presence of varying moles of L-proline at different temperatures. The formation of conjugated diene, hydroperoxide, and hexanal was analyzed using UV spectrometer analysis, xylenol orange, and DNPH derivatization HPLC-UV analysis. The results showed that adding proline to methyl linoleate samples stabilized conjugated diene and decreased hydroperoxide and hexanal levels as temperature increased, compared to the control sample. This suggests that L-proline effectively interacted with methyl linoleate oxidation products and altered their formation and oxidation path in the dry system. Overall, this study provided a basis for significantly enhancing understanding of the reactions between L-proline and methyl linoleate oxidation products in dry and low-moisture foods, offered practical implications for the food industry, and paved the way for future research.

Drying Performance and Economic Analysis of a Greenhouse Solar Dryer for Tomatoes

Purpose: The purpose of this study was to assess the drying performance and economic feasibility of a Greenhouse Solar Dryer for Tomatoes. With a focus on small-scale tomato drying, the study aimed to evaluate the effectiveness of the greenhouse in comparison to traditional sun drying methods. Additionally, the economic analysis sought to determine the investment attractiveness of the greenhouse dryer by considering the initial investment, operational costs, and potential revenue generation. Methodology: The methodology involved conducting drying experiments using the Greenhouse Solar Dryer for Tomatoes under existing weather conditions. The dryer's components include the steel frame, greenhouse plastic cover, and concrete floor. The temperature and relative humidity contributed to the environment inside the greenhouse that facilitated the drying process. Moisture content measurements were taken at regular intervals to assess the drying kinetics and effectiveness of the greenhouse. Economic analysis was conducted to evaluate the project's financial viability, considering initial investment, revenue generation, and operational costs. Findings: The findings revealed that the Greenhouse Solar Dryer outperformed sun drying methods, achieving higher temperatures and faster drying times for tomatoes. Specifically, the greenhouse reached maximum temperatures of 38.4 °C and 45.5 °C on the first and second days, respectively, leading to a moisture content of 14.9% wet basis within 11 hours on the second day. In contrast, sun drying resulted in a significantly higher moisture content of 37.9% at the same time, highlighting the effectiveness of the greenhouse. Economic analysis demonstrated that the project had a payback period of 1.6 years, indicating its attractiveness as an investment opportunity for farmers. Unique Contribution to theory, practice and policy: This study makes a unique contribution to knowledge by providing empirical evidence of the drying performance and economic viability of a Greenhouse Solar Dryer for Tomatoes. By demonstrating the effectiveness of the greenhouse in achieving faster drying times and lower moisture content compared to sun drying methods, the study underscores the potential of solar drying technologies in small-scale agricultural settings. Additionally, the economic analysis offers valuable insights into the financial feasibility of adopting greenhouse dryers, particularly for farmers seeking to enhance their income through value-added tomato products.

EFFECT OF ELASTIN HEDROLYSES ON THE CHEMICAL COMPOSITION AND SOME OXIDATION INDICATORS IN COLD-STORED GROUND BEEF

This study was aimed to investigate the effect of elastin hydrolysates extracted from bovine skin on the chemical composition and some indicators of oxidation in minced beef stored in refrigeration at a temperature of 2 °C for a period of 12 days. The study included 6 treatments T1 (without addition), T2 addition (1000 ppm) of elastin hydrolysates per kg of meat, T3 addition (500 ppm) of elastin hydrolysates per kg of meat, T4 addition (1000 ppm) of collagen hydrolysates per kg of meat, T5 addition (500 ppm) of collagen hydrolysates per kg of meat and T6 addition of the antioxidant BHA (0.01) per kg of meat. the transactions were stored by cold storage for periods 1, 3, 6, 9 and 12 days, and some chemical tests were conducted for them, The results of this study showed that treatments to which elastin hydrolysate was added showed a significant improvement in the chemical composition (moisture, protein, fat and ash) of ground beef stored in cold storage compared to the control treatment. It also showed a significant decrease (P&lt;0.01) in oxidative stress indicators through a decrease in TBA values in chilled ground beef compared to the control treatment. We conclude that the addition of elastin hydrolysate to minced meat stored in cold storage at different storage periods improved the chemical composition of the meat and achieved high antioxidant effectiveness through a decrease in oxidation indicators represented by a decrease in the TBA value. And improve the water holding capacity of WHC, From the above, this study aimed to know the effect of elastin hydrolysate in maintaining chemical properties and reducing oxidation and thus prolonging the period of cold preservation of meat.

Unveiling the Future of Meat Packaging: Functional Biodegradable Packaging Preserving Meat Quality and Safety.

Meat quality and shelf life are important parameters affecting consumer perception and safety. Several factors contribute to the deterioration and spoilage of meat products, including microbial growth, chemical reactions in the food's constituents, protein denaturation, lipid oxidation, and discoloration. This study reviewed the development of functional packaging biomaterials that interact with food and the environment to improve food's sensory properties and consumer safety. Bioactive packaging incorporates additive compounds such as essential oils, natural extracts, and chemical substances to produce composite polymers and polymer blends. The findings showed that the incorporation of additive compounds enhanced the packaging's functionality and improved the compatibility of the polymer-polymer matrices and that between the polymers and active compounds. Food preservatives are alternative substances for food packaging that prevent food spoilage and preserve quality. The safety of food contact materials, especially the flavor/odor contamination from the packaging to the food and the mass transfer from the food to the packaging, was also assessed. Flavor is a key factor in consumer purchasing decisions and also determines the quality and safety of meat products. Novel functional packaging can be used to preserve the quality and safety of packaged meat products.

Analysis Of The Design And Construction Of A Water Spinach (Ipomoea Aquatica) Vegetable Drying Chamber With A Spiral Type Heater

The food drying process is an innovative method to change the process of reducing the water content of fresh food products of plant origin to slow down the emergence and growth of unwanted microorganisms. This heating system has four heating elements, where the heating elements used have a power of 1200W because each heating element has a power of 300W. During the drying process, it is known that the average air temperature in the drying room is higher when using solar energy compared to a heating system. The average temperature measurement during the day is 38°C. The measurement results tend to be constant, with an average of 34°C for 7 hours using the heating system. The battery voltage shows an increase every hour. At 08:30 am the battery voltage was 12.3V, and until 16.00 the voltage was 13.57V. This dryer is sourced from solar energy because using solar for drying requires a longer time, namely 8 hours (08.30-16.00), compared to using a heating system for 7 hours.