Quality Of End Product Research Articles

Residual Feed Intake in Hereford Steers: Is It Associated with Carcass and Meat Quality Characteristics?

Carcass and meat quality traits were evaluated on 136 Hereford steers categorized according to their residual feed intake (RFI): high RFI (HRFI), medium RFI (MRFI), and low RFI (LRFI). Steers from the 3 groups of RFI did not differ (P > 0.05) on final live weight, hot carcass weight, carcass yield, marbling scores, ribeye area, and subcutaneous fat thickness. No differences (P > 0.05) were observed in the weights of tenderloin, strip loin, bottom round, knuckle, and tri-tip among RFI groups; however, steers from LRFI and MRFI had heavier (P < 0.05) top sirloins than HRFI animals and inside rounds from more efficient animals (LRFI) were heavier (P < 0.05) than HRFI steers. Steers from HRFI showed a greater (P < 0.05) proportion of intramuscular fat (IMF) than LRFI animals. Longissimus muscles from HRFI steers presented greater (P < 0.05) concentrations of saturated (SFA), monounsaturated, and polyunsaturated fatty acids (PUFA) than those from MRFI and LRFI animals. The PUFA/SFA ratio of IMF did not differ (P > 0.05) between LRFI and HRFI steers and neither between LRFI and MRFI. In addition, the omega 6:omega 3 fatty acids ratio did not differ (P > 0.05) among the 3 RFI groups. Consumer's panel acceptability scores for tenderness, flavor, and overall liking were not significantly different (P > 0.05) among meat samples from LRFI, MRFI, and HRFI steers. Our findings indicated that RFI would not be associated with carcass traits and meat quality of Hereford steers, except for the IMF content and fatty acids concentrations. Therefore, end-product quality would be only marginally affected when RFI characteristic is included in a Hereford breeding program.

TASA formulation for nonlinear radiative flow of Walter-B nanoliquid invoking microorganism and entropy generation

Recent scientists and engineers have keen interest for nanomaterial flow across the globe. It is because of the fact that nanomaterials possess innovative characteristics that have gained considerable attention for their involvement in medicine, automobiles, metal spinning, heat transfer and storage devices, power generation, renewable energy and many others. Heat transfer rate has key role regarding finishing and quality of end product. With such consideration the present communication analyzes magnetohydrodynamic bioconvective flow of Walter-B nanoliquid. Flow is generated by stretching surface. Gyrotactic microorganisms in presence of first order reaction is discussed. Energy expression comprises Brownian movement, magnetohydrodynamics, thermophoresis, thermal radiation and dissipation characteristics. Innovative features (random movement and thermophoresis) of Buongiorno's model are deliberated. Entropy minimization rate is under consideration. Soret effect in first order reactive flow is considered. Bejan number is calculated. Dimensionless ordinary expressions are developed through suitable transformations. Optimal homotopy analysis method (OHAM) is invoked for convergence purposes. Total and individual residual errors have been computed through OHAM which guarantees the solutions convergence. Graphical analysis for entropy rate, microorganism field, liquid motion, temperature, Bejan number and concentration is arranged. In addition, the analysis for skin friction, motile density number and Nusselt and Sherwood numbers is organized. Here velocity and Bejan number decreased against larger magnetic field whereas opposite scenerio witnessed regarding thermal field and entropy rate. Decrease in liquid motion occurs through viscoelastic variable while an increasing effect seen for thermal transport rate. Higher Prandtl number lead to intensify the thermal transport rate. Nusselt number and entropy rate for radiation have similar response qualitatively when compared with concentration through higher Soret number.

Effect of Different Pretreatments on Drying Characteristics and Physicochemical Properties of Apricot (Prunus armeniaca L.)

ABSTRACTIn this study, apricot samples were dried by using different drying methods (tray drying, microwave drying, and freeze drying). Moreover, different pretreatments (infrared, ultrasound, and treatment with dipping green tea extract) were also applied to the samples. The effect of process conditions on physical and chemical quality of dried apricot samples were investigated. It was aimed to come of age of these technologies as an alternative to conventional pretreatments. Among all drying techniques, the shortest processing time was achieved by microwave drying at 270 W. Midilli was found to be the best model that fits the moisture ratio values among 10 thin layer models. Freeze dried samples had the lowest water activity which ranged from 0.2260 to 0.4868 and rehydration capacity of dried samples were found to be between 2.40 and 3.09. Besides, it was found that the total phenolic content of dried apricots varied between 99.24 and 512.60 mg GAE/100 g dry matter. In addition, the maximum antioxidant activity values for microwave drying (270 W) were obtained in the green tea extract pretreated samples and calculated to be 1.85 ± 0.01 mg TE/g dry matter. NMR and SEM analysis were also applied to the samples. To sum up, it can be declared that microwave technology and green tea extract pretreatments were superior and had beneficial impacts on the end product's quality.

New Insights on the Burst Release Kinetics of Spray-Dried PLGA Microspheres.

Spray drying is one of the leading manufacturing methods for active pharmaceutical ingredients (APIs) owing to its rapid, single-step, and cost-effective nature. It also has the capacity to generate microspheres capable of controlled release of APIs including biomolecules and vaccines. However, one of the key challenges of spray-dried formulations especially with poly(lactic-co-glycolic acid) (PLGA)-based controlled-release injectables is burst release, where a significant fraction of the API is released prematurely within a short period of time following administration, leading to detrimental impact on the performance and quality of end products. This study uses a model API, bovine serum albumin (BSA) protein, to identify the sources of burst release that may affect the kinetics and performance of long-acting injectable microsphere formulations. Spray-dried microspheres with various formulations (i.e., variable BSA/PLGA ratios) were characterized in terms of their morphology, particle size, surface area, thermal properties, moisture content, as well as chemical compositions and their distributions to investigate the impact of spray drying on the burst release phenomenon. The results suggest that a relatively high initial release (85%) observed is mainly attributed to the protein distribution close to the particle surface. Morphology analysis provided evidence that the microspheres retained their spherical structure during the burst release phase. X-ray photoelectron spectroscopy, hard X-ray photoelectron spectroscopy, and argon cluster sputtering-assisted time-of-flight secondary ion mass spectrometry analysis suggest an enrichment of PLGA on particle surfaces with buried BSA protein. The statistically significant difference in particle size and surface area between three different formulations may be responsible for an initial variation in release but did not seem to alter the overall burst release profile. Considering the suggested source of burst release, the two-fluid spray-drying method, characterized by a single liquid feed delivering a preprepared emulsion, generated matrix-type microspheres with a surface layer of PLGA, as evidenced by surface analysis. The PLGA surface layer proved to be prone to degradation and pore formation, allowing for faster diffusion of BSA out of the microspheres, resulting in a burst release. Increasing the polymer concentration did not seem to halt this process.

Effects of wheat germ treated with different stabilization methods on dough characteristics and steamed bread quality

In this study, different stabilization methods (hot air, microwave, high-pressure, water bath, atmospheric pressure, ultraviolet, and microwave coupled with high-pressure) were applied to wheat germ to explore their impacts on the dough characteristics and quality of the steamed bread end-product. The stabilized lipase activity for all treatment schemes ranged from 14.05 to 7.24 mg/g, with the ultraviolet treatment (14.05 mg/g) being the least effective and high-pressure treatment (7.24 mg/g) being the most effective. However, the addition of high-pressure treatment increased the β-sheets content of wheat germ in the dough to 27.74%, increased dough hardness, and decreased the specific volume of the steamed bread to 1.61 mL/g. Hot air treatment improved the structural stability of the wheat germ dough, and the α-helix content and disulfide bond content increased to 29.06% and 23.10 μmol/mg, respectively, with good fermentation characteristics. This study reveals the impact of stabilized wheat germ on the dough's processing characteristics and the bread's quality, providing solutions for wheat germ stabilization methods in industrial production.

Evaluation of the Technological Performance of Soft Wheat Flours for Fresh-Pasta Production as Affected by Industrial Refining Degree

AbstractNowadays, whole grain and less refined flours deriving from higher extraction rate milling processes have received much attention due to the presence of the external parts of the grain constituting the bran, with well-known health benefits. The use of these flours can represent a rational option for the valorization of native bran with minimal by-product generation while improving the nutritional and functional profile of the end products. This work aims to evaluate the techno-functional characteristics of commercial soft wheat flours with different refining degrees (proximate composition, functional, rheological, and starch-related properties) and their relation to the produced fresh-pasta quality (cooking behavior, mechanical and optical properties, and sensory assessment). Specifically, water holding capacity, fat absorption capacity, and swelling ability of flours gradually decreased with the refining degree (up to 25%, 16%, and 36%, respectively). Regarding the starch properties, the overall gelatinization process resulted to be negatively influenced by higher extraction rates, leading to a lower consistency of the whole grain starch gels (~17% in the maximum force during heating and ~12.39% peak viscosity). Cooked pasta was darker and redder when increasing the extraction rate. In addition, whole grain-based pasta had 42% higher cooking loss, and it was 86% harder and 101% firmer, leading to the production of a less elastic fresh-pasta with lower swelling ability. However, a good quality end product with naturally high nutritional value can be produced with flours with low refining degree. Results are useful to assess the best productive destination of flours basing on their technological properties.

Current status of technological advancement of ultrasound processing in the food industry and its SWOT analysis.

The use of conventional food processing techniques has almost vanished due to increase in demand with respect to time, thus opening new avenues for emerging technologies. Ultrasound (US) is a rapid, multifaceted, promising, and noninvasive green technology. It has attracted the attention of both industrial experts and scientists for its probable use in food processing and preservation. Using US, fully reproducible food processes can be accomplished in seconds or minutes with increased reliability, minimal processing cost, streamlined manipulation, elevated clarity to the end product, and expending only a fragment of the time and energy commonly required by conventional processes.This review emphasizes on the applications of ultrasound in different food sectors along with its certain limitations. Several operations such as microbial inactivation, enzyme inactivation, extraction, emulsification and fractionation in dairy industries, thermo-sonication in fruit juices have been discussed in detail. The US extracted dietary fiber consisted of increased amount of dietary fiber and trace elements in comparison to alkaline method. US initiate rapid creaming of milk fat, decreasing flavor loss and energy requirements thus enhancing the quality of end product. SWOT analysis has been carried out to pinpoint the strengths, weaknesses, opportunities and threats of sonication in various food industries.

Crop Improvement of Moringa oleifera L. through Genotype Screening for the Development of Clonal Propagation Techniques of High-Yielding Clones in Malaysia.

Moringa oleifera L. is a valuable multipurpose tree species widely planted for centuries due to its high medicinal value and antifungal, antiviral, antidepressant, and anti-inflammatory properties in the food industry. However, its cultivation is hindered by production constraints such as the unavailability of planting material and the inadequate number of high-yielding clones. Thus, a study was initiated to select high-yielding clones in terms of growth and chemical content for the mass propagation of superior moringa trees. Screening on high-yielding clones with high astragalin content was conducted through the high-performance liquid chromatography (HPLC) analysis of moringa leaf extract. Selected genotypes were evaluated for their anti-inflammatory potential through in vitro bioactivity assays of leaf methanol extract. The effects of the rooting hormone, rooting substrates, and size of the cutting on the rooting response of branch cuttings of moringa were investigated. Results found that samples collected from different ecological zones of Peninsular Malaysia show significant variation in terms of astragalin content. The extracts were observed to show considerable variation in biological activity against the pro-inflammatory enzymes. The size of the cuttings had significant effects on the rooting of the cuttings as longer cuttings with bigger diameters rooted better than shorter cuttings with smaller diameters. Several genotypes of M. oleifera with superior phenotypic characteristics and bioactive compounds have been identified. Factors affecting the rooting efficiency and optimal conditions of rooting are suggested, which provides valuable information for the propagation of the superior planting material of moringa. This effort will ensure the sustainable production and supply of good quality raw materials for the production of quality end-products for the food and pharmaceutical industry.

OPTIMIZATION OF CROSS-PLATFORM APPLICATIONS USING THE REACT LIBRARY

In today's world, with the growing use of mobile devices, the importance of creating cross-platform applications that provide high performance and quality of user experience has increased significantly. Improving the creation of such applications using React and React Native opens up wide opportunities for developers due to the possibility of code reuse, high development speed and ease of innovation, and is especially relevant because it concerns not only the technological aspects of development, but also economic efficiency, quality of user experience and the speed of introducing innovations to the software market. Open source and active community communication allow rapid identification and resolution of issues, development of new features and enhancements, and the sharing of knowledge and experience between developers. This creates a positive environment for innovation and growth, promotes rapid technological progress, and improves the quality of end products. The paper analyzes the key aspects and challenges associated with the creation of cross-platform applications, analyzes the main types of optimizations at different levels of development, including the component level, the state and data level, the level of working with APIs and external data, as well as the loading and code level. Special attention is paid to the integration of synchronous and asynchronous rendering to achieve optimal performance and user experience. Highlights the benefits of flexible state management using state managers, as well as the importance of image and media optimization to improve overall website performance. The article notes the role of the developer community in the process of improvement and innovation. Developers who master these technologies and optimize their application can create products that not only meet the requirements of the time, but also form new standards in the field of mobile and web development. Further research and integration of the latest technologies into the development process of cross-platform applications will have a significant impact on the software industry.

Effect of the competitive exclusion culture on the growth, blood parameters, leg health, and innate immunity of broiler chickens

Abstract The primary aim of poultry production is to obtain a high yield and quality end product. To reduce the risk of disease, many direct-fed microbial products have been developed. That appears to be an excellent tool for disease prevention. We evaluated the influence of the commercial, competitive exclusion (CE) product, Broilact®, on the growth rate, hematology, serum biochemistry, and innate immunity in male ROSS-308 chickens, randomly divided into two groups (Broilact® treatment and control) raised for 42 days. The birds’ body weight was determined at 1, 7, 14, 28, 35, and 42 days, and the blood samples were collected at days 22 and 42 of life. We observed lower mortality, better gait score, and higher final body weight in the Broilact® group. At day 22, birds from the treated group presented higher white blood cells counts (WBC) and T cytotoxic lymphocyte (CD8+) counts, higher total protein (TP) (fraction globulin and albumin), and lower triglyceride (TAG) and Ca2+ plasma concentrations. No differences were found in acute phase proteins (APPs). At day 42, only the K+ and Na+ concentrations were higher, while the IL-10 was lower in treated birds’ blood serum. Our results indicate that treatment with one dose of the Broilact® product at day one of life has a beneficial influence, which improves the chickens’ performance, leg health and some serum enzymes activity, maintains electrolyte homeostasis, and influences leukocyte count with the rise of T CD8+ subpopulations.

The effect of process parameters on a continuous blending process monitored in-line by near-infrared spectroscopy

The continuous feeding-mixing system ensures the composition uniformity down to the tableting continuous manufacturing line so that a quality end-product is consistently delivered. Near-infrared spectroscopy (NIRS) enables in-line assessment of the blend's critical quality attributes in real-time. In this study, the effect of total feed rate and impeller speed on the continuous blending process monitored in-line by NIRS was examined by principal component analysis (PCA), ANOVA simultaneous component analysis (ASCA) and partial least squares (PLS) regression. Process data were generated by a factorial experimental design with process parameters and a constant formulation comprised of: 30 % (wt/wt) ibuprofen, 67.5 % (wt/wt) microcrystalline cellulose, 2 % (wt/wt) of sodium starch glycolate and 0.5 % (wt/wt) of magnesium stearate. The PCA hinted at the prevalence of impeller speed effect on ibuprofen concentration due to path length variation of the NIR light caused by the fluidized behaviour in the powder blend as a result of high speed ranges (>300 rpm). The ASCA model indicated that while both impeller speed and total feed rate effects were statistically significant (p-value=0.004), the impeller speed was the factor that contributed the most to the spectral variance (55.5 %). The PLS regression model for the ibuprofen content resulted in a RMSECV of 1.3 % (wt/wt) and showed that impeller speed was yet again the factor that exerted the major influence on spectral variance, owing to its wavelength-dependent effect that prevents common pre-processing techniques from eliminating it across the entire NIR range. The best sample presentation to the NIR probe was achieved at low impeller speed ranges (<600 rpm) and low total feed rates (<15 kg/h), such that it enhanced the PLS model ability to predict the ibuprofen concentration in the blend.

Elucidation of the genetic architecture of water absorption capacity in hard winter wheat through genome wide association study.

Water absorption capacity (WAC) influences various aspects of bread making, such as loaf volume, bread yield, and shelf life. Despite its importance in the baking process and end-product quality, its genetic determinants are less explored. To address this limitation, a genome-wide association study was conducted on 337 hard wheat (Triticum aestivum L.) genotypes evaluated over 5 years in multi-environmental trials. Phenotyping was done using the solvent retention capacity (SRC) test with water (SRC-water), sucrose (SRC-sucrose), lactic acid (SRC-lactic acid), and sodium carbonate (SRC-carbonate) as solvents. Individuals were genotyped using genotyping-by-sequencing to detect single nucleotide polymorphisms across the wheat genome. To detect the genomic regions that underline the SRCs and gluten performance index (GPI), a genome-wide association study was performed using six multi-locus models using the mrMLM package in R. Adjusted means for SRC-water ranged from 54.1% to 66.5%, while SRC-carbonate exhibited a narrow range from 84.9% to 93.9%. Moderate to high genomic heritability values were observed for SRCs and GPI, ranging from h2=0.61 to 0.88. The genome-wide association study identified a total of 42 quantitative trait nucleotides (QTNs), of which five explained over 10% of the phenotypic variation (R2 ≥ 10%). Most of the QTNs were detected on chromosomes 1A, 1B, 3B, and 5B. Few QTNs, such as S1A_5190318, S1B_3282665, S4D_472908721, and S7A_37433960, were located near gliadin, glutenin starch synthesis, and galactosyltransferase genes. Overall, these results show WAC to be under polygenic genetic control, with genes involved in the synthesis of key flour components influencing overall water absorption.

Enhancing Biogas Production: An Assessment of Pasteurization Effects on Poultry, Swine, Bovine Manure and Food Waste Substrates

Within the evolving regulatory landscape of the European Union concerning animal by-product (ABP) management within the circular economy framework, this study explores the concurrent objectives of safeguarding public health and environmental integrity and maximizing final product value. Anaerobic digestion (AD) emerges as a holistic solution for ABP management, addressing sanitation concerns while enhancing end-product quality. Through laboratory-scale experimentation, the AD process applied to four substrates—poultry manure, swine manure, cattle manure, and food waste—is scrutinized. Prior to AD, pasteurization at 70 °C for 60 min ensures microbial safety. Subsequently, four experimental AD cycles compare pasteurized and unpasteurized substrates. Results highlight the efficacy of pasteurization in sanitizing final products across all substrates, emphasizing its pivotal role in product safety. However, pasteurization’s impact on system performance varies. While enhancing biogas yield from animal waste notably, its influence on food waste biogas production is less pronounced, indicating substrate-specific dynamics. This study offers insights into optimizing ABP management strategies, emphasizing the interplay between pasteurization, substrate characteristics, and AD performance. Such insights are crucial for advancing sustainable practices in the circular economy paradigm, balancing environmental stewardship with economic viability.

Impact of genotypic variation and cultivation conditions on the techno-functional characteristics and chemical composition of 25 new Canadian quinoa cultivars

The utilization of quinoa in food production requires comprehensive information on its processing characteristics. Twenty-five new quinoa cultivars developed by the Northern Quinoa Breeding Program, grown in three Canadian locations over two seasons, were characterized for their proximate composition, pasting properties, thermal properties, water absorption index, water solubility index, foaming capacity, foaming stability, oil holding capacity, and emulsion activity crucial for potential food applications. Results showed significant variations in the proximate composition among the cultivars, which was also influenced by the growing location and harvest year. Significant differences (p < 0.05) were also observed in the pasting properties, thermal stability, hydration properties, foaming properties, oil holding capacity, and emulsion activity. The hierarchical cluster and principal component analyses were associated with five distinct clusters of quinoa cultivars, each with unique techno-functional attributes, suggesting their potential for different food applications. These findings emphasize the need for further research to explore the performance of quinoa flours in specific food products and their impact on end-product quality.

Village Chickens for Achieving Sustainable Development Goals 1 and 2 in Resource-Poor Communities: A Literature Review

The rapid increase in the global human population, particularly in Low-Income Food Deficit Countries (LIFDCs), causes severe food shortages. Food shortages are complex and can be linked to economic, environmental, social, and political variables. Harnessing village chicken products serves as a cheap commercial chicken substitute to address food shortages. The consumption and sales of protein products from village chickens, such as meat, eggs, and internal organs, ensures food security and poverty alleviation in limited-resource communities. However, village chickens have poor-quality end products due to poor management and animal-rearing resources. Village chicken production challenges include the absence of high-quality feed, biosecurity, recordkeeping, housing, and commercial marketing of its end products. Management being based on cultural gender roles instead of the possession of formal poultry management training further limits village chicken production. To improve village chicken end-product quality, poultry management trainings for rural women are suggested due to studies showing that women mainly manage village chicken production. Furthermore, to create a formal market share of village chickens, sensory evaluations need to be conducted using mainstream poultry consumers. This review examined the potential contribution of village chickens in achieving Sustainable Development Goals—one, No Poverty and two, Zero Hunger—to benefit vulnerable groups in resource-poor communities.

Modeling, optimization and control of a ceramic tunnel kiln for consistent product quality under changing production demands

This study presents a detailed physics-based model focusing on an industrial tunnel kiln under feedback control. Initially, an empirical sintering model is integrated into the kiln model to accurately predict the product outlet density, a quality-defining parameter reflecting firing process efficacy. Afterwards, the initial steady-state burner valve positions are determined using industrial temperature data. Subsequently, the interactions between gas temperatures and burner valve positions are quantified through the investigation of the Relative Gain Array. A systematic derivation of optimal set-points for different production rates is then carried out, aiming at minimizing energy consumption while meeting end-product quality specifications. The PID controllers are tuned using a dynamic optimization approach, which involves the minimization of integral criteria. Finally, a case study is conducted to evaluate the efficacy of the optimal set-points under varying production rates. The results demonstrate exceptional system response, thus indicating that firing curves should adapt to production rates for consistently producing quality products.

Numerical simulation for MHD slip flow with heat transfer over a stretching bullet‐shaped object

AbstractThis paper investigates magnetohydrodynamic (MHD) boundary layer slip flow with heat transfer over a bullet shaped object. The study addresses a significant problem in fluid dynamics and heat transport with applications in various engineering and industrial domains, including aerospace, material processing, and energy systems. The governing equations are resolved using the bvp4c, an inbuilt MATLAB tool, and the arithmetic computation for the momentum and thermotic equations are executed. The results are exhibited graphically. Numerical outcomes are graphically depicted with the aid of velocity and temperature profiles for several model variables. The achieved results exhibit a promising agreement with the previously established findings available in the open literature. The heat transfer processes and fluid flow are remarkably influenced by means of the ratio of surface thickness and stretching potential. The results obtained designated that the Mixed convection parameter λ increases momentum BL thickness, whereas the temperature profile diminishes. Furthermore, momentum and temperature profile improve for surface thickness parameter . The current investigation highlights the potential utility of heat transport rate and friction factor in the industrial divisions for regulating cooling rates and enhancing the quality of end products.

Bioconversion of organic wastes: treatment sludges, animal manures, and agricultural wastes

AbstractThis study aimed to investigate the compostability of treatment sludge and to determine the effects of adding different animal manures (cattle, pig, horse, and chicken) and agricultural waste (sunflower stalks) on the composting process. Five different compost reactors (M1, M2, M3, M4, and M5) were operated. Sunflower stalks were added to all reactors as a bulking agent at the rate of 20%. Treatment sludge (80%) and bulking agent were added to the M1 reactor, where animal manure was not added, while 40% treatment sludge and 40% animal manure were added to the other reactors. In the reactors where animal manure was added, cattle (M2), pig (M3), horse (M4), and chicken (M5) manure were used, respectively. The temperature, pH, electrical conductivity, organic matter (OM), carbon to nitrogen ratio (C/N), total Kjeldahl nitrogen, and total phosphorus were monitored during the 21-day process. The highest OM loss (64.8%) occurred in the M2 reactor, and the maximum temperature (62.7 °C) was achieved. The high temperatures reached in the reactor increased microbial activity, resulting in rapid decomposition of OM and elimination of pathogens. With a maximum reduction in the C/N ratio (40%), carbon and nitrogen balance was achieved, thus obtaining a more stable and higher quality compost for plants in this reactor. In the M1 reactor, where only treatment sludge was composted, lower microbiological activity occurred compared to the other mixtures due to the lack of substrate. It can be said that composting treatment sludge together with animal manures will provide higher quality end products.

Solar-biomass and dielectric drying of mace: An investigation on renewable and fourth generation drying technologies

This study aimed to dry mace under solar and microwave assisted convective drying system to assess the quality of end products and the process sustainability. Conventionally, mace is dried under sun and solar drying conditions due to its easiness and economic feasibility. However, owing to the harvest of nutmeg during monsoon season, drying of nutmeg and mace under alternate drying methods is adopted among the farmers and industrialists. Dielectric drying reduced the duration to 41.6 % with enhanced rate of drying. Moisture diffusivity values of solar-biomass and dielectric dried nutmeg mace were 2.30 -8 m2/s and 1.72 × 10-7 m2/s respectively. Instantaneous drying efficiencies under solar and microwave modes were in the range of 26.4 – 33.4 % and 32.5 – 41.2 %, respectively. The values of economic attributes indicated the benefit cost ratio of 2.4 and 1.9 and payback period of 1.6 and 2.1 years respectively, under solar and microwave drying conditions. The sustainability index and environment destruction coefficient was determined to be 1.54 and 1.10 and 1.86 and 2.41 respectively for solar biomass and microwave drying conditions. The exergy efficiency of the solar and microwave assisted drying of mace was observed to be 18.52 and 26.74 %, repectively Techno-economic feasibility studies on solar and dielectric dried nutmeg mace suggested that solar-biomass dehydration is more economically viable than dielectric drying for the industrial scale dried mace production.

Particle size reduction influences starch and protein functionality, and nutritional quality of stone milled whole wheat flour from hard red spring wheat

Flour particle size (PS) distribution plays a crucial role in determining the functional properties of starch, protein, and influences the nutritional properties, which ultimately is reflected in the end-product quality. For stone-milled whole wheat flour (WWF) bakers often prefer finer PS for improved color and texture, despite this can sometimes negatively affect other quality aspects. Therefore, understanding the contribution of PS reduction on the functional properties of stone-milled WWF is crucial. This study investigated Hard Red Spring (HRS) WWF of which the mean PS was reduced from 151 μm to 117 μm, the possible finest PS by a “Kombi mill type A 500 MSM” stone mill. PS reduction increased starch damage from 6.58% to 6.71%. Also, the amylose content reduced from 31.7% to 29.4%. However, an increase in syneresis, solubility, oil-holding capacity, and peak viscosity was observed. Glutopeak and wet gluten showed an increased gluten strength. Glutenin/gliadin, polymeric/monomeric protein ratios, and percentage of unextractable polymeric protein were increased by 2.10%, 4.11%, and 4.55%, respectively, indicating increased availability of proteins with relatively larger molecular sizes by PS reduction. The relative proportion of glutenin and gliadin subgroups were also changed. Dietary fiber and resistant starch contents were found to be lower. However, the reduction in phytic acid and FODMAPs is considered beneficial. PS reduction ultimately improved bread loaf volume and crumb structure. Overall, PS reduction of WWF by stone-milling brought positive changes to several functional properties of protein and starch and positively improved the dough rheology and end-product quality.