Food Processing Industry Research Articles

Analisis Peran Sektor Pertanian Dalam Pengurangan Kemiskinan dan Peningkatan Kesejahteraan di Negara-Negara Berkembang

This article examines the role of the agricultural sector in efforts to reduce poverty and enhance welfare in developing countries. The primary objective of this research is to analyze the extent to which the agricultural sector can contribute to the improvement of social and economic conditions in these nations. The research method involves the analysis of secondary data from various sources, including agricultural production data, food consumption patterns, and socio-economic and policy factors that influence the agricultural sector. The results of the study indicate that the agricultural sector plays a significant role in reducing poverty and enhancing welfare in developing countries. Firstly, the agricultural sector provides employment opportunities for a significant portion of the rural population, often the most vulnerable to poverty. Consequently, the agricultural sector contributes to increased income and access to economic resources for rural communities. Secondly, the agricultural sector also plays a crucial role in providing sufficient and affordable food for the population in developing countries. This positively impacts nutrition and public health, subsequently affecting the quality of life and overall welfare. By improving productivity and access to food resources, the agricultural sector can help reduce hunger and malnutrition. Thirdly, the agricultural sector has the potential to support national economic growth by supplying raw materials to the food processing and textile industries. This creates additional economic opportunities and enhances the competitiveness of developing countries in the global market.

Characterization and effect of optimized spray-drying conditions on spray-dried coriander essential oil

Coriander (Coriandrum sativum L.) essential oil (CEO) has many beneficial features, including antimicrobial and antifungal properties along with good aroma. It also has an important role in food processing and preservation. However, CEO is highly volatile and sensitive to external factors (heat, light and oxygen), as well as susceptible to lipid oxidation due to environmental and general processing conditions. This limits water solubility, making it difficult to incorporate CEO into aqueous food matrices, which further limits their industrial application. Spray-drying encapsulation may prevent CEO oxidation, increase CEO oxidative stability and improve their physicochemical properties. In this study, spray-dried CEO (SDCEO) was prepared using a mini laboratory-scale spray-dryer and the processing conditions were optimized. The SDCEO were characterized in respect to free fatty acids (FFA), peroxide values (PV), fatty acid (FA) profiles, Fourier-transform infrared spectroscopy (FTIR) and physical morphology by scanning electron microscopy (SEM). Results indicated that the maximum value of FFA, PV, fatty acid composition (including petroselinic, linoleic and oleic acids) in SDCEO were observed at the following spray-drying conditions: an inlet-air temperature (IAT) of 140 °C, needle speed (NS) of 2 s and the wall-material (WM) at 25%. The minimum values were observed at an IAT of 180 °C, NS of 4 s and WM of 30%. Analysis of variance and the interaction effects of independent factors showed that IAT and WM significantly positively influenced the response for good oxidative stability. Thus, SDCEO is likely to be used as a natural active ingredient in the food processing, cosmetic, nutraceutical and pharmaceutical industries with high stability, and may be stored for a long time without evaporation or oxidation.

General mechanisms of weak acid-tolerance and current strategies for the development of tolerant yeasts.

Yeast cells are often subjected to various types of weak acid stress in the process of industrial production, food processing, and preservation, resulting in growth inhibition and reduced fermentation performance. Under acidic conditions, weak acids enter the near-neutral yeast cytoplasm and dissociate into protons and anions, leading to cytoplasmic acidification and cell damage. Although some yeast strains have developed the ability to survive weak acids, the complexity and diversity of stresses during industrial production still require the application of appropriate strategies for phenotypes improvement. In this review, we summarized current knowledge concerning weak acid stress response and resistance, which may suggest important targets for further construction of more robust strains. We also highlight current feasible strategies for improving the weak acid resistance of yeasts, such as adaptive laboratory evolution, transcription factors engineering, and cell membrane/wall engineering. Moreover, the challenges and perspectives associated with improving the competitiveness of industrial strains are also discussed. This review provides effective strategies for improving the industrial phenotypes of yeast from multiple dimensions in future studies.

Mitigating Postfrying Degradation Factors of Fats and Oils through the Development of Bagasse-Based Adsorbent

The quality of fats and oils is a critical aspect of the food processing industry and consumer health. Fat degradation, particularly through oxidation, impacts various quality parameters, including color, taste, flavor, aroma, quality, and appearance. To address this issue, a study was conducted using five degraded fats/oil (DF/O) commodities as the target for an adsorption process. These commodities were chosen because of their high level of degradation by-products. The study used sugarcane bagasse (SCB) to develop five different treatments of indigenous adsorbents activated with various NaOH concentrations. Analyses including iodine number, adsorbent yield, and scanning electron microscope were performed to identify the potential of the prepared concentrations. Results showed that the indigenous adsorbent created with 1.0% NaOH was the most effective. The alkali treatment had a positive impact on the samples, but the SCB 10% was found to be the most efficient in reducing the degradation value of the treated samples. The findings of this study suggest that the use of indigenous adsorbents, particularly those prepared with SCB 10%, can be an effective way to reduce fat degradation and enhance the quality of fats and oils in the food processing industry. This approach can also address consumer health concerns related to fat and oil quality.

Transcriptomic analysis of Lacticaseibacillus paracasei Zhang in transition to the viable but non-culturable state by RNA sequencing.

Some bacteria enter the viable but non-culturable (VBNC) state to survive harsh environmental conditions and external stresses. This alters cell physiology and has implications for the food industry as some bacteria, such as lactobacilli, undergo similar changes during food processing. This study aimed to investigate the transcriptomic changes of a probiotic strain, Lacticaseibacillus paracasei Zhang (L. paracasei Zhang), upon transition to the VBNC state using high throughput RNA sequencing (RNA-seq). Bacteria were inoculated into the de Man, Rogosa, and Sharpe medium and maintained at low temperature and pH to induce cell transition to the VBNC state. Cells were harvested for analysis at five stages of VBNC induction: 0, 3, 30, and 180 days after induction and 210 days when the cells entered the VBNC state. Our results showed that the expression of 2,617, 2,642, 2,577, 2,829, and 2,840 genes was altered at these five different stages. The function of differentially expressed genes (DEGs, compared to healthy cells collected at day 0) and their encoded pathways were analyzed by the Gene Ontology Consortium and the Kyoto Encyclopedia of Genes and Genomes pathway enrichment analyses. A total of 10 DEGs were identified in cells that entered the VBNC state: five continuously upregulated (LCAZH_0621, LCAZH_1986, LCAZH_2038, LCAZH_2040, and LCAZH_2174) and five continuously downregulated (LCAZH_0024, LCAZH_0210, LCAZH_0339, LCAZH_0621, and LCAZH_0754). This study proposes a molecular model of the VBNC mechanism in L. paracasei Zhang, highlighting that changes in cell metabolism improve substrate utilization efficiency, thereby enhancing bacterial survival under adverse conditions. These data may be useful for improving the survival of probiotics in industrial food processing.

Recent understanding of botulinum toxin and its main detection methods

The Botulinum neurotoxin (BoNT) has the title of the most potent poison known to man. It causes a serious condition known as botulism. Guidelines and regulations for the industrial processing of food have made foodborne botulism rarer, but the use of the toxin in pharmaceutical industries and its potential as a bioweapon make detection methods of the toxin a necessary thing. Currently, the Mouse Lethality Bioassay (MLB) is still considered the golden standard of botulinum toxin detection even though it has several limitations. There had subsequently been the development of several alternatives to the MLB, including immunoassays, endopeptidase-based assays, and more. This paper gives an overview of the mechanisms behind botulinum toxins, current methods of detection, and the methods advantages and disadvantages.

PROCESSING OF LIQUID HIGH-ENERGY PRODUCTS WITH THE PRODUCTION OF GAS MIXTURES OF A GIVEN COMPOSITION

The article considers the problem of using waste as an energy resource. The possibility of processing liquid carbon-containing waste, which is formed during the processing of agricultural products, the use of fats in the food industry and oils in transport, is analyzed. An analysis of the volumes of such waste is presented. It is shown that sunflower processing is accompanied by the formation of about 7,000 tons/year of liquid carbon-containing waste. Technological processes of food industry generate about 1,000 tons of such waste per year. A significant source of waste generation is motor vehicle companies, the total resource of which for the introduction of competitive processing technology is currently about 100,000 tons of olives. A promising resource source for the proposed technology is the process of thermal destruction of used automobile tires, of which 250–300 thousand tons are generated annually in Ukraine. Possibilities of introducing the technology of thermal decomposition of liquid carbon-containing substances of various origins, as components of waste, to create gaseous products of a given composition with further use in the chemical industry and replacement of natural gas are considered. The thermal decomposition of hydrocarbons with stabilization of the process due to the introduction of a high-temperature plasma discharge source into it is among the most promising methods of performing such a task. The results of the development of the methodology for the analytical study of the composition of gaseous fuels are presented. The concept and schematic diagram of the experimental stand are presented. The results of test studies are presented. Bibl. 15, Fig. 5, Tabl. 5.

Numerical investigation on a bimodal mixing system of solid–liquid mixture in an industrial mixing cooker

The powder mixing for foods is regarded to be unique because tons of products are manufactured through powder mixing processes in food industries; hence there is no room for doubt about the importance of a better understanding of the mixing mechanism. On the other hand, the powder mixing for foods has not been established so far. In this study, a series of simulations of the powder mixing in a liquid are performed using the discrete element method–computational fluid dynamics method. A monodispersed and bimodal mixing systems are computed to evaluate the effect of the particle density and the mixing shaft obliquity in a particular mixing cooker. The monodispersed system was computed purely for a purpose of reference to compare with the bimodal system. By performing a simulation on a monodispersed and bimodal mixing systems with very small density differences between solids as well as solid and liquid, this study provides significant evidence and novel insights into understanding the mixing mechanism of food products. In the monodispersed mixing system, the particles with the density close to water are revealed to be affected by the diffusive mixing which is due to buoyancy and the drag force. Furthermore, an increase in mixing shaft obliquity is shown to improve mixing performance in the monodispersed mixing system. In the bimodal mixing system the effect of the gravitational force is shown to be extremely important for the efficient powder mixing, even if the density difference is very small as 5%. The heavier particles initially positioned in the upper layer are drawn down into the layer of the lighter particles by gravitational force, facilitating mixing and enhancing efficiency. These are new findings which showed unique particle behaviour in mixing systems. This study provides new insights into the specific powder mixing mechanism in a liquid which are frequently encountered in the food industries.

CUSTOMER COMPLAIN HANDLING STRATEGIES AND CUSTOMER RETENTION: EVIDENCE FROM BAKERY SUB-SECTOR OF FOOD PROCESSING INDUSTRY IN NIGERIA

The study examined compliant handling strategies and customer retention in Nigeria Bakery sub-Sector of food processing industry. The specific objectives were to: examine the effect of compensation on customer retention in the bakery sector, find out the effect of service quality on customer retention in the bakery sector and verify the effect of timely response on customer retention in the bakery sector. In the methodology; the researcher employed descriptive survey research design and questionnaire served as the instrument of data collection from sampled respondents. Data analysis was done using SPSS version 23.0, with the help of Pearson correlation at 0.05 level of significance. To provide answers to research questions and the stated objectives, information gathered on all relevant variables were analyzed using descriptive statistics (minimum, maximum, mean, and standard deviation). The results revealed that there was significant relationship between the complaints handling techniques used by the selected bakery firms and customer retention. This study concludes that the achievement of customer retention in the bakery sector depends on the extent customer complain are well managed which the outcome of this research has demonstrated. The study recommended that, the food processing sector should make provision for compensation of customers based on poor services, so as to achieve higher customer retention; and that on regular basis, there is need for quick and timeliness response to customer needs and wants to achieve higher customer retention rate among others.
 Keywords: Compensation, Customer Retention, Service Quality, Complain Handling, Customer Complain and Timely Response.

Multispecies Bacterial Biofilms and Their Evaluation Using Bioreactors.

Pathogenic biofilm formation within food processing industries raises a serious public health and safety concern, and places burdens on the economy. Biofilm formation on equipment surfaces is a rather complex phenomenon, wherein multiple steps are involved in bacterial biofilm formation. In this review we discuss the stages of biofilm formation, the existing literature on the impact of surface properties and shear stress on biofilms, types of bioreactors, and antimicrobial coatings. The review underscores the significance of prioritizing biofilm prevention strategies as a first line of defense, followed by control measures. Utilizing specific biofilm eradication strategies as opposed to a uniform approach is crucial because biofilms exhibit different behavioral outcomes even amongst the same species when the environmental conditions change. This review is geared towards biofilm researchers and food safety experts, and seeks to derive insights into the scope of biofilm formation, prevention, and control. The use of suitable bioreactors is paramount to understanding the mechanisms of biofilm formation. The findings provide useful information to researchers involved in bioreactor selection for biofilm investigation, and food processors in surfaces with novel antimicrobial coatings, which provide minimal bacterial attachment.

Draft genome sequences of two thermophilic, spore-forming Aeribacillus pallidus strains isolated from dairy products.

The presence of thermophilic spore-forming bacteria is challenging in industrial food processing. The presented genome sequences of Aeribacillus pallidus, isolated from raw milk and cocoa powder, provide insights into how to prevent damage to minimally processed foods and products with extended shelf life, such as milk products.

Development of a Weighted Productivity Model for a Food Processing Industry

In this paper, the data collected from a food processing industry was used to calculate the total productivity. It presents a comprehensive model and methodology for defining and measuring productivity attributes in the food processing industry. The proposed productivity model encompasses seven key factor groups, namely labor, capital, material, energy, machines, facility maintenance, and worker stress levels. Each group is further disaggregated into individual factors, which are assigned specific weights. The mathematical expression of the productivity index model involves summing the weighted individual factors and dividing the result by the total number of group factors. In the case study conducted at a Nigerian food processing company, the developed model was applied to measure the productivity levels. The findings revealed that the current productivity of the company stands at approximately 90%. By utilizing the model, the parameters of productivity were measured, and the results were set as baseline values for future assessments. The study outcomes shed light on the perceived importance and weight values of factors within each group, highlighting their significance in influencing productivity within a technologically advanced food processing corporation. This research contributes valuable insights into the measurement and enhancement of productivity in the food processing industry, offering a structured framework for evaluating process outcomes and optimizing operations to enhance competitiveness. Incorporating the current productivity level of 90% and setting it as the baseline value provides a reference point by allowing comparisons and analysis of productivity improvements over time.

Identifying the drivers of commitment to organizational sustainability in SMEs: the role of entrepreneurial orientation, organization climate and innovative workplace behavior

The adoption of sustainable practices is increasingly becoming important for organisations. Intuitively, such practices necessitate employee’s commitment to strategic goals related to the firm’s sustainable performance. However, research discussing employee commitment to organisational sustainability is mainly skewed towards large corporates, often neglecting the specifics of small and medium enterprises (SMEs). Addressing this gap, the current study’s purpose is to examine the role of entrepreneurial orientation, organisational climate, and innovative workplace behaviour (IWB) on employee’s commitment to sustainability in the SMEs. The current study employs a comparative case-based approach using data collected from eight SMEs in the food processing industry in India. The study’s findings suggest that a firm’s entrepreneurial orientation and organisational climate are prerequisites for promoting and developing IWB among employees, which ultimately translates into their commitment to a firm’s sustainable performance. The research findings have implications for SME managers, operations managers, and business improvement specialists in the food processing industry.

Hydrangea-like AuPtRu/ZnO-rGO Nanocomposites with Enhanced Peroxidase Mimiking Activity for Senitive Colorimetric Determination of H2O2.

In this study, a facile and cost-effective hydrothermal synthesis method was used to synthesize zinc oxide nanoflowers modified by reduced graphene oxide, and subsequently, trimetallic AuPtRu nanoparticles(AuPtRuNPs) were supported via the reduction method for high-sensitivity colorimetric detection of H2O2 in weakly acidic solutions. Compared to monometallic and bimetallic nanoparticles, trimetallic nanoparticles exhibit significant synergistic effects and enhanced catalytic activity. After providing a three-dimensional structure with multiple pores by zinc oxide and enhancing electron transfer ability by reduced graphene, the trimetallic nanocomposites (AuPtRu/ZnO-rGO) exhibited excellent peroxidase-mimicking activity, which can effectively catalyze 3,3',5,5'-tetramethylbenzidine (TMB) to produce a blue oxidation product (oxTMB) in the presence of H2O2. Compared to horseradish peroxidase (HRP), AuPtRu/ZnO-rGO demonstrated significantly enhanced catalytic velocity (Vmax = 6.16 × 10-8 M/s) and affinity (Km = 0.02) for H2O2. The study of the catalytic mechanism showed that trimetallic Au, Pt, and Ru could effectively catalyze H2O2 to produce hydroxyl radicals (•OH) to accelerate the oxidation of TMB and enhance the peroxidase-mimicking activity of the AuPtRu/ZnO-rGO nanocomposites. The results showed that the as-synthesized hydrangea-like AuPtRu/ZnO-rGO nanocomposites showed enhanced peroxidase-mimicking activity. It could be used for the colorimetric detection of H2O2 in the range 5-1000 μM with a LOD of 3.0 μM (S/N = 3), and the recoveries are 93.0-101.7%. In addition, the AuPtRu/ZnO-rGO nanocomposites have good applicability for sensitive colorimetric determination of H2O2 in milk, and it has broad application prospects as a multifunctional sensing platform in the food processing industry.

Exploring the Sustainable Exploitation of Bioactive Compounds in Pelargonium sp.: Beyond a Fragrant Plant.

This review article aims to present an overview regarding the volatile compounds in different scented species of Pelargonium and their biological activities, immunomodulatory activity, cytotoxic activity, high larvicidal activity and ethnopharmacological uses. Although the Pelargonium genus includes many species, we focused only on the scented ones, with the potential to be used in different domains. Pelargonium essential oil showed great properties as antioxidant activity, antibacterial activity (against K. pneumonie, S. aureus or E. coli strains) and antifungal activity (against many fungi including Candida sp.), the responsible compounds for these properties being tannins, flavones, flavonols, flavonoids, phenolic acids and coumarins. Due to the existence of bioactive constituents in the chemical composition of fresh leaves, roots, or flowers of Pelargonium sp. (such as monoterpenoid compounds-citronellol, geraniol, linalool, and flavonoids-myricetin, quercetin and kaempferol), this species is still valuable, the bio-compounds representing the base of innovative substitutes in food processing industry, nutraceuticals, or preventive human or veterinary medicine (substitute of antibiotics). Highlighting the volatile chemical composition and properties of this scented plant aims to rediscover it and to emphasize the vast spectrum of health-promoting constituents for a sustainable approach. Future research directions should point to the application of plant biotechnology with a significant role in conservation strategy and to stimulate commercial interest.

Integrated multitrophic aquaculture supply chain fish traceability with blockchain technology, valorisation of fish waste and plastic pollution reduction by seaweed bioplastic: A study in tuna fish aquaculture industry

The high demand for tuna, coupled with unsustainable supply chain practices, has triggered illegal fishing, overfishing, and environmental damage, including bycatch, pollution, and climate change impacts. To address these issues, the world urgently needs sustainable alternatives to meet tuna demand while preserving our oceans, marine species, and the environment. In this paper, a sustainable three-layer tuna fish supply chain model consisting of a single farmer, processor, and retailer is developed for two different quality levels of tuna fish. Green technology and integrated multi-trophic aquaculture (IMTA) methods are implemented at the farmer stage to reduce emissions and ocean pollution. Fish waste utilization technology, seaweed bioplastic packaging technology, and green technologies are implemented at the processor stage to reduce fish waste, plastic pollution, and carbon emissions. Blockchain technology is implemented for the traceability and transparency of the whole supply chain in order to avoid illegal and unsustainable tuna fish entering the market. The optimal solutions of the average integrated total profit are found by using the particle swarm optimization (PSO) algorithm in Python platform. The farmer's and processor's emission costs are reduced by 80% by investing in green technology. The transportation cost is also reduced. The fish waste utilization and plastic waste minimization costs of processors are reduced by more than 95% by investing in fish waste utilization and seaweed bioplastic packaging technology. The concavity of the average integrated total profit function is shown in a 3D graph. The optimal solution, sensitivity analysis, numerical examples, and managerial implications are presented for the tuna fish supply industries. The proposed model is applicable to any food processing industry.

Wastewater Management in Tomato Factories

Tomato (Lycopersicon esculentum) is a globally consumed vegetable with a significant role in the food industry. In 2021, global tomato production exceeded 189.1 million metric tons, emphasizing its economic importance. This research delves into the challenges posed by wastewater generated during tomato processing and explores sustainable strategies for managing it. Case studies were conducted in tomato processing plants in California, Kadawa (Kura LGA, Kano State), and Kumo (Gombe State) to assess their wastewater management practices. The findings revealed a lack of uniform wastewater collection systems in the studied factories, highlighting the need for improved environmental sustainability. As Bauchi State's population and industrialization grow, addressing the wastewater issue becomes increasingly urgent. Inadequate wastewater management can have detrimental effects on human health, water supplies, and the environment. To mitigate these challenges, this study proposes the integration of sustainable techniques in tomato processing factories. The objectives include quantifying wastewater generation, designing a functional factory layout applicable to other food processing industries, and creating a factory design that promotes sustainable water use. Site selection criteria were established, focusing on accessibility, labor availability, utilities, expansion potential, topography, and environmental impact. After a thorough evaluation, a site in Hardawa, Misau Local Government Area of Bauchi State, was identified as the most suitable location for the proposed tomato processing factory. The factory's design brief includes provisions for production facilities, administrative blocks, and worker facilities. Space requirements were determined based on the anticipated activities within each section. The proposed design emphasizes water harvesting and recycling to reduce wastewater generation and promote sustainability. In conclusion, this research underscores the importance of addressing wastewater management in tomato processing factories. By implementing sustainable design principles, factories can minimize environmental impact, enhance operational efficiency, and demonstrate commitment to ethical business practices. The proposed design offers a comprehensive solution to the wastewater challenge, ensuring compliance with environmental standards and safeguarding natural resources. Recommendations include collaboration between factory management and government authorities, the adoption of sustainable design approaches in future tomato processing facilities, and the allocation of resources for ongoing maintenance. Embracing these recommendations will contribute to more responsible and environmentally conscious tomato processing practices.

Sensitivity of 240 Listeria monocytogenes isolates to common industrial biocides is more dependent on the presence of residual organic matter or biofilm than on genetic determinants

Listeria monocytogenes continues to be a problem in ready-to-eat foods. Tolerance and adaptation to biocides have been proposed to contribute to the persistence of L. monocytogenes in the food processing industry. This study aimed to determine if the sensitivity to common biocides varies among 240 L. monocytogenes isolates. The impact of residual organic matter (soils), biofilm, and ability to adapt to biocides was also evaluated. Food and food processing related isolates of L. monocytogenes (n = 240) were whole genome sequenced and assigned to sequence types (n = 53) and clonal complexes (n = 32). Isolates were screened for genetic elements associated with biocide tolerance and tested for their minimum inhibitory concentration (MIC) to benzalkonium chloride (BC), peracetic acid (PAA), sodium hypochlorite (SH) and ethanol (ET). Biocide tolerance under soiled conditions, in biofilm and in a broth suspension test (BST) was further tested for 19 representative isolates. Adaptation to sub-MICs of BC, PAA or SH (18 days, 15 °C) was tested for 15 isolates. MIC for PAA (62 mg/L) showed no variation, while for SH (47–94 mg/L) and ET (4.7–9.4% v/v) values differed 2 × among isolates. For BC, an 8 × difference (0.3–2.5 mg/L) was observed. Eighty-seven of 88 BC tolerant isolates (MIC of 2.5 mg/L) harbored known BC tolerance genes. Soiled conditions increased MIC-values 8–33 × for BC and 8 × for SH but not for PAA and ET. Biofilm increased minimum bactericidal concentrations 4–8 × for BC but not for PAA and SH. Survival of isolates with BC tolerance genes was not significantly (p > 0.05) improved in BSTs with PAA, SH or BC. Lineage I isolates (n = 7 of 19) showed significantly (p < 0.05) better survival than lineage II isolates (n = 12) when exposed to PAA (100 mg/L) in BSTs. Adaptation to BC (8 × MIC increase) occurred exclusively for originally sensitive isolates, while no adaptation to SH and PAA were observed. In conclusion, L. monocytogenes isolates showed limited variation in sensitivity to biocides in MIC assays. However, lineage I isolates were less sensitive to PAA than lineage II isolates in BSTs. The efficacy of SH and BC were affected by residual organic matter and/or biofilm, demonstrating the need for proper cleaning prior to biocide use with PAA being less perturbed.

Comparative Study On Shade Drying, Sun Drying And Direct Solar Drying Of Mint Leaves

Aromatic herbs are in high demand in food processing industries, Cosmetics, biotechnology and pharmaceuticals. Mint leaves can be used as a flavoring agent in food; they are also valued for their antibacterial and antioxidant properties. Mints (Mentha spp.) are a well-known medicinal and aromatic plant. The mint leaves are used as fresh due to high moisture content. Drying helps to inhibit bacterial growth and decrease water activity. The purpose of this study was to enhance their shelf life and save packaging and shipping costs. A comparative study on the drying process of mint leaves was conducted under shade drying, sun drying and direct solar dryer. Fresh mint leaves were collected from the medicinal block of Krishi Vigyan Kendra Vaishali, Bihar, India. They were washed and the excess amount of water was removed from the surface of the leaves. The various parameters recorded hourly in the experiments were temperature and relative humidity inside and outside the direct solar dryer; the weight of the mint leaves was recorded hourly. Temperature plays a great impact in the drying process. The maximum temperature reached in solar drying up to 560 C as compared to 420 C in sun drying. The minimum relative humidity reached in the direct solar dryer was 17 percent as compared to 28 percent in sun drying.The drying curve data suggest that the drying displays a falling rate period. Henderson pabis model was fitted for drying processes in shade drying, sun drying and direct solar drying. The highest sensory score is reached with color (8.7), flavor (8.5), appearance (9) and overall acceptability (8.7) when dried in a Solar dryer. To fabricate a low -cost environment friendly solar dryer is quite a challenging task. The solar dryer was built by locally available ply-wood and low- cost materials. The dryer consists of transparent glass, exhaust fan, wire mesh screen, solar cell. Another challenge is to use the maximum solar radiation inside the solar dryer. Inclination angle of the Transparent glass was made 15o to get maximum radiation. Future scope: World is suffering from harmful gases originated from burning of fossil fuels. Solar energy is a safer and cleaner energy source. Solar dryer can also reduce up to 34 % CO2 emission. This study aims to maintain best sensory quality of dehydrated herbs and spices.it is also aiming for low -cost clean drying technology and sustainable development.

Studies on some engineering properties of dried egg powder reference to its bulk handling

Abstract This study investigated some physicochemical and engineering properties of dried egg powder concerning to its bulk handling with the view to promote its usage. The egg was deshelled to have whole egg, egg white and yolk; oven-dried in convective air at 60 °C (± 1 °C), milled and screened with a sieve size with a mesh size of 500 µm. The physicochemical and engineering properties analyses were carried out using standard procedures. The moisture contents ranged from 2.64 to 2.69%, loose and packed bulk densities ranged between 0.45 g/ml and 0.66g/ml (loose), 0.57 g/ml and 0.71g/ml, (packed). The least gelation concentration (LGC) of egg white and whole egg powder occurred at 10%, and, 12% respectively with egg yolk having poor LGC. The density ratio of egg white, whole egg and egg yolk powder were 92%, 76% and 77%, respectively. Egg white, whole egg and egg yolk powder samples had 7.80, 23.43 and 22.12% porosity, respectively The foaming stability of egg white, whole egg and egg yolk powder are 25.05, 28.41 and 26.01, respectively Similarly, the Carr index and Hausner ratio of dried egg white, whole egg and egg yolk powder are 24.48, 7.29 and 22.80; 1.18, 1.35 and 1.32, respectively indicating the egg powder samples were free-flowing. The emulsifying activity index of egg white, whole egg and dried egg powder are 3.84, 1.78 and 5.96, respectively while emulsifying stability index of the same samples are 503.30, 57.83 and 37.87, respectively. The colour intensity determined for egg white, whole egg and egg yolk powder was 61.75, 41,15 and 52.45, respectively Also, the thermal properties of the samples measured using differential scanning calorimeter ranged between 79.3 ⁰C - 92.8 ⁰C, 106.4 ⁰C - 121.2 ⁰C, 106.2 ⁰C - 122.8 ⁰C, 56.75 J/g - 278.6 J/g, 21.4 ⁰C - 94.743.5 ⁰C, 10.95 J/(gK) - 20.28 J/(gK), 0.50 w/m⁰C - 0.70 5 w/m⁰C, and 0.090 m2/s - 0.094 m2/s for onset temperature, peak temperature, end temperature, enthalpy, temperature range, specific heat capacity, thermal conductivity and thermal diffusivity respectively. The study therefore, provides engineering data about process design, control and bulk handling to extend the usage of dried egg powder samples in food process industries.