Solid Loss Research Articles

Pullulan-Based Active Coating Incorporating Potassium Metabisulfite Maintains Postharvest Quality and Induces Disease Resistance to Soft Rot in Kiwifruit.

Soft rot is a severe postharvest disease of kiwifruit that causes enormous economic losses annually. In this study, we aimed to explore an effective pullulan-based active coating, incorporating food additives to reduce soft rot and extend the shelf life of cold-stored kiwifruit. The results showed that 1 g/L potassium metabisulfite could completely inhibit the mycelial growth of Diaporthe sp., Botryosphaeria dothidea, Phomopsis sp. and Alternaria sp., which were the primary pathogens of kiwifruit soft rot. Furthermore, the pullulan coating, combined with a 10 g/L potassium metabisulfite group, had a decay rate 46% lower than the control (CK) group and maintained fruit quality at the end of shelf life. The retention of physicochemical properties such as soluble solid content (SSC), firmness, weight loss and respiration rate also confirmed the efficacy of the treatment. In addition, at the end of shelf life, pullulan coating, combined with potassium metabisulfite, increased the accumulation of total phenolic content (37.59%) and flavonoid content (9.28%), maintained a high energy charge (51.36%), and enhanced superoxide dismutase (SOD) (6.27%), peroxidase (POD) (62.50%), catalase (CAT) (84.62%) and phenylalanine ammonia lyase (PAL) (24.61%) enzyme activities as well as initiating the upregulation of their gene expression levels. As a result, the disease resistance of fruit was improved, and the occurrence of soft rot was delayed. Overall, this study demonstrated that using the pullulan-based active coating incorporating potassium metabisulfite treatment effectively controlled soft rot and retarded the senescence of postharvest kiwifruit.

Distributed dynamic modelling of suspended sediment mobilization and transport from small agricultural catchments

Erosion, soil loss and consequent nutrient fluxes impair water quality and can degrade arable soils. Erosion rates in Sweden are generally low but episodic losses of suspended solids (SS) can affect water quality. Identifying critical source areas (CSAs) and “hot moments” is essential to reduce erosive losses from arable land. Here we use a distributed, dynamic high-resolution erosion model that simulates the sum of all transported material, i.e., erosion within the soil profile, on the soil surface and transport through drainage systems. We simulate monthly SS transport in six small agricultural catchments with varying soil texture over 8 years. Kling-Gupta Efficiency (KGE) was used as model performance statistics, and calibration (KGE = 0.45–0.78) and validation (KGE = 0.64–0.83) showed acceptable model performance for all catchments, with mean annual SS losses between 2.1 and 31.5 t km-2yr-1. Equifinality could be minimised by using more precise initial parameter values. We suggest that the model can be applied to comparable unmonitored catchments to identify erosion-sensitive periods and CSAs.

Use of coconut sugar as an alternative agent in osmotic dehydration of strawberries.

This study aimed to evaluate coconut sugar (CS) as an alternative osmotic agent to sucrose for the osmotic dehydration (OD) of strawberries. OD was performed by immersing strawberries cut into 13.6±0.4mm edge cubes in osmotic solutions of CS or sucrose, at two different concentrations (40% and 60%, w/w), with and without application of vacuum (AV) in the first 20min of the process. The total OD time was 300min. Evaluations of the kinetics of solid gain (SG), water loss (WL), and weight reduction (WR) were performed at 30, 60, 120, 180, 240, and 300min. SG, WL, and WR increased over the OD time and showed values of up to 7.94%, 63.40%, and 55.94%, respectively. AV increased WL, WR, shrinkage, pH, and total color difference and decreased anthocyanin, ascorbic acid (AA), phenolic, and antioxidant contents. The higher concentration led to higher SG, WL, WR, shrinkage, hardness, and lower moisture content, water activity, anthocyanin, AA, phenolic, and antioxidant contents. The use of CS instead of sucrose had little influence on strawberry properties, except pH and color responses. The optimal treatment was using a 60% CS solution without AV, showing a very distinct color change, hardness increased by approximately 4.5 times and maintenance of acidity, anthocyanins, AA, total phenolics, and antioxidants of 38.0%, 39.6%, 11.8%, 30.0%, 31.1%, and 30.3%, respectively, compared to fresh strawberries. PRACTICAL APPLICATION: Osmotic dehydration of fruit is a process traditionally carried out using sucrose. However, increasing health concerns have made consumers seek alternative sugars to sucrose. The use of coconut sugar made it possible to produce osmo-dehydrated strawberries different from the traditional one, maintaining product quality and process efficiency.

Mass transfer analysis and kinetic modeling of ultrasound-assisted osmotic dehydration of kiwifruit slices

Ultrasound treatments (sonication) in combination with osmotic dehydration process accelerate the rate of moisture removal from the fruits or vegetables pieces and decrease the dehydration duration. The purpose of this study was to examine the influence of ultrasound-assisted osmotic dehydration (UAOD) on mass transfer kinetic (soluble solids gain and moisture loss) of kiwifruit slices. The UAOD process was performed using 20, 30, and 40% sucrose solutions in ultrasonic bath (40 kHz, 75 and 150 W) for 10, 20, 30, 40, 50, 60, 70, and 80 min. After treatments, processed kiwifruit slices were dried at 70 °C using hot air oven. UAOD process reveals that mass reduction, soluble solid gain, moisture loss and rehydration capacity affected by treatments time, sucrose solution concentration and sonication power. The results showed that the UAOD treatment increased moisture loss and soluble solids gain. Furthermore, kiwifruit slices treated with higher ultrasound intensity (150 W) showed reduced dehydration duration (higher water loss), improved dehydration rate, and increased effective moisture diffusivity (Deff). The Deff determined by Fick's second law was varied from 9.05 × 10–11 to 29.28 × 10–11 m2s-1. The experimental data of dehydration curve of kiwifruit slices were fitted to different thin-layer equations and the Page equation with empirical constants was the best describing the of kiwifruit slices dehydration.

Soft computing-based predictive modeling of flexible electrohydrodynamic pumps

Flexible electrohydrodynamic (EHD) pumps have been developed and applied in many fields due to no transmission structure, no wear, easy manipulation, and no noise. Physical simulation is often used to predict the output performance of flexible EHD pumps. However, this method neglects fluid–solid interaction and energy loss caused by flexible materials, which are both difficult to calculate when the flexible pumps deform. Therefore, this study proposes a flexible pump output performance prediction using machine learning algorithms. We used three different types of machine learning: random forest regression, ridge regression, and neural network to predict the critical parameters (pressure, flow rate, and power) of the flexible EHD pump. Voltage, angle, gap, overlap, and channel height are selected as five input data of the neural network. In addition, we optimized essential parameters in the three networks. Finally, we adopt the best predictive model and evaluate the significance of five input parameters to the output performance of the flexible EHD pumps. Among the three methods, the MLP model has exceptionally high accuracy in predicting pressure and flow. Our work is beneficial for the design process of fluid sources in flexible soft actuators and soft hydraulic sources in microfluidic chips.

Combined Metronomic Chemo-Immunotherapy in Metastatic Carcinoma of Esophagus in Second Line and Beyond

Background and Aims: Approximately 570,000 new cases are diagnosed with esophageal cancer worldwide annually and approximately 510,000 deaths from this disease per year. There are currently no effective second-line treatments for patients who progress on cisplatin and 5-fluorouracil. Esophageal squamous cell carcinomas and adenocarcinomas have proven to be inherently resistant to systemic treatments as a result of histological, molecular and etiological heterogeneity, with limited responses seen after first line therapy. Methods: We are presenting 3 case reports of 57 year old man, 53 year old man & 47 year old woman who, presented with dysphasia for solid foods, weight loss and dyspepsia since 1 month, 3 months & 1.5 months respectively. Upper gastro oesophageal endoscopy shows ulcerated friable lesion with minimal luminal compromise with biopsy showing poorly differentiated adenocarcinoma (PDAC) and PECT-CT showed FDG avid lesions in gastroesophageal junction, gastric cardia, multiple retroperitoneal lymph nodes and bilateral liver lesions. All 3 were having stage IV disease, with PDAC, squamous cell carcinoma & PDAC respectively. We have started 1st patient on DOX regimen containing Docetaxel, Oxaliplatin and Capecitabine at an interval of 2 weeks and after 4 cycles he was having stable disease in GE junction, liver and slightly increased size of retroperitoneal lymph nodes. Second & 3rd patient was put on Pclitaxel-carboplatil protocol, after 6 cycles both were having partial response & was managed with 6 cycles CAPOX as second line che otherapy. After 5th & 6th months of second line chemotherapy both patients were having progressive disease. Results: In view of radiological progression we started him on Injection, Nivolumab 240mg intravenously every 2 weekly along with low dose capecitabine 500mg twice a day. After 4 cycles of treatment his PET-CT showing complete metabolic response in GE junction, liver and retroperitoneal lesions. Now we are continuing Nivolumab and low dose capecitabine planned to complete for 2 years. Conclusion: So to conclude nivolumab along with metronomic chemotherapy with low dose capecitabine was very well tolerated and exhibited antitumor activity in extensively pretreated patient with metastatic esophageal poorly differentiated adenocarcinoma. Additional studies of Nivolumab and metronomic chemotherapy and immuno-immuno combination therapy in these diseases are ongoin.

Sustainable synthesis of green adsorbent pellets with optimal attributes of capacity, strength, and cost from powdered activated carbon

Powdered Activated Carbon (PAC) particles packed in tall industrial fixed bed columns pose practical problems such as high column pressure drop and solid losses during handling. Hence, the PACs are shaped in form of pellets using a suitable combination of binders. PAC made from coconut shells is mixed with bentonite and carboxy methyl cellulose (CMC) to form pellets. The problem is to identify an optimal blend of binders and PAC that satisfies multiple objectives viz. mechanical strength, gas adsorption capacity and cost. The first two objectives were quantified in terms ball pan hardness (BPH), and carbon tetra chloride activity test (CTC). Since CTC is a banned chemical reagent, its equivalence viz. n-butane adsorption test was performed. An experimental mixture design methodology is presented where these multiple objectives were described through correlations that were optimized either singly or together. Different proportions of binders and PAC were suggested for the different objectives. Hence, a benefit to cost ratio (BCR) response was further defined to identify the final proportion of binders and PAC in the pelletized adsorbent that was economical and did not compromise on its hardness and adsorption capacity. This strategy contributed to synthesis of carbon pellets that simultaneously satisfied structure, performance, and cost requirements. The final pellet with maximum BCR exhibited a BPH of 98.55%, CTC of 67.65% and a scaled cost of 96.79.

Effect of static magnetic field assisted freezing on the product quality of Korla fragrant pear

AbstractFreezing is a good method of preserving the sensory and nutritional quality of fresh fruits and vegetables. However, big ice crystals always form in a common freezing process which causes mechanical damage to the fruit and vegetable cells and results in low‐quality products. The external magnetic field can interfere with the state of the internal water, thus changing the ice crystal formation process accordingly. It was suggested that suitable magnetic field treatments can affect the biological characteristics of fruits and vegetables and improve the quality of the frozen products. In this experiment, Korla fragrant pear was freezing processed at the different static magnetic field (SMF) strengths (0, 2, 4, 6, 8, and 10 mT), and the pear quality was evaluated by juice loss, color, texture, total soluble solid content and total acid content, water state, and distribution. The results showed that the utilization of SMF in freezing reduced the loss of juice and soluble solids, and maintained the titratable acidity. However, SMFs performed poorly in color and texture protection. This research suggested that magnetic field‐assisted freezing had some positive effects on the quality of frozen Korla fragrant pear, but more works need to be done to further improve the product quality.Practical applicationsThis research emphasizes the positive effect of static magnetic field treatment on improving the freezing rate and optimizing the freezing process of Korla fragrant pear, which also provides a new idea and practical reference for the potential application of static magnetic field in freezing preservation of fruits and vegetables.

Evaluation of quality characteristics of coconut drinks during refrigerated storage

In today's fast-paced world, food and beverages need to be preserved by applying innovative processing techniques. The research was carried out to make ready-to-serve beverages from a green coconut, and the impact of vacuum, microwave, and combined vacuum-microwave treatment on those samples was also examined based on physicochemical, microbiological, and sensory quality. Four samples namely fresh, vacuum (at pressure −200mm/Hg or −26.7Kpa at 30 °C for 10 min), microwave (treated at power level 720 W for 10 min at 80 °C temperature), and combined vacuum-microwave treated were prepared, and analyzed for pH, total soluble solids (°Brix), acidity, total sugar, protein, color, mineral content, and microbial load at 5 days intervals during refrigerated storage. In the storing period of coconut drinks, the pH value decreases from (5.08–5.39) to (4.21–3.51) and thus, the acidity increases from (0.08–0.09) to (0.41–0.22) %. The analysis demonstrates that, the lowest amount of total soluble solid (8.04%), total sugar (10.67%), protein (34.25%), potassium (1.43%), calcium (12.93%), magnesium (51.93%), and iron (6.97%) loss were observed in the combined vacuum-microwave treated sample during storage than the other samples. During the time of storing, the lowest color change (15.2 ± 0.59) and the highest overall acceptability (7.80 ± 0.46) were observed in the combined vacuum-microwave treated sample. Moreover, the shelf-life of the combined vacuum-microwave treated sample was greater (25 days) than the other treated and untreated samples. Therefore, the result revealed a considerable effect of the processing treatment on the samples. In conclusion, the combined vacuum-microwave treated sample presumed with superior quality; thus, it is recommended that, combined vacuum-microwave treatment can be used industrially as a novel processing method to produce the best quality and the safest coconut drinks.

Effect of ethanol osmotic dehydration on CO2 puffing and drying mechanism of potato.

In order to further improve the drying quality of potato slices, this study investigated the effects of EPD (CO2), HAD+EPD (CO2), EH+EPD (CO2), and FD on the quality and physicochemical properties of potato slices. The changes in solid loss (SL), obtained ethanol (OE), water loss (WL), and moisture content under different ethanol concentrations and soaking times were studied. The effects of WL, SL, OE, and moisture on puffing characteristics were also studied. The results show that in the EH+EPD (CO2) process, the use of ethanol and CO2 as the puffing media improves the puffing power. WL and OE have significant effects on hardness, crispness, expansion ratio, and ascorbic acid. The quality of potato slices puffed and dried by ethanol osmotic dehydration is better, which provides a new method for potato slice processing.

Operando Analysis of the Gassing and Swelling Behavior of Lithium-ion Pouch Cells during Formation

Improving the energy density of lithium-ion batteries advances the use of novel electrode materials having a high specific capacity, such as nickel-rich cathodes and silicon-containing anodes. These materials exhibit a high level of gas evolution during formation, which poses a safety hazard during operation. Analyzing the gas volume and the gassing duration is thus crucial to assess material properties and determining suitable formation procedures. This paper presents a novel method for evaluating both gassing and swelling simultaneously to determine the operando gas evolution of pouch cells with volume resolutions below 1 μl. Dual 1D dilatometry is performed using a cell expansion bracket which applies a quasi-constant force on the cell, thus providing reproducible formation conditions. The method was validated using the immersion bath measurement method and NCM/graphite pouch cells were compared to high-energy NCA/silicon-graphite pouch cells. Silicon-containing cells exhibited gas evolution higher by a factor of seven over ten successive cycles, thus demonstrating the challenges of high-silicon anodes. The concurrent dilation analysis further revealed a constant thickness increase over the formation, indicating continuous SEI growth and lithium loss. Consequently, the method can be used to select an ideal degassing time and to adjust the formation protocols with respect to gas evolution.

Changes Induced by Heat Moisture Treatment in Wheat Flour and Pasta Rheological, Physical and Starch Digestibility Properties.

Wheat is one of the main crops that is cultivated and consumed in the world. Since durum wheat is less abundant and more expensive than other types, pasta producers can use common wheat by applying various techniques to achieve the desired quality. A heat moisture treatment was applied to common wheat flour, and the effects on dough rheology and texture, and pasta cooking quality, color, texture, and resistant starch content were evaluated. The results revealed that heat moisture treatment temperature and moisture content induced a proportional increase in visco-elastic moduli, dough firmness, pasta cooking solids loss, and luminosity, as they were higher compared to the control. The breaking force of uncooked pasta decreased when the flour moisture content increased, while the opposite trend was observed for resistant starch content. The highest resistant starch values were obtained for the samples treated at the lowest temperature (60 °C). Significant correlations (p < 0.05) were obtained between some of the textural and physical characteristics analyzed. The studied samples can be grouped in three clusters characterized by different properties. Heat moisture treatment is a convenient physical modification of starch and flours that can be employed in the pasta industry. These results underline the opportunity to enhance common pasta processing and final product functionality by using a green and non-toxic technique to develop new functional products.

Effect of solid surface curvature and wall heat loss on the downward flame spread along the edge of thin PMMA sheets

Flames propagating along the sample edges (edge flame) will transform two-dimensional flame spread into three-dimensional flame spread, causing a significant interference with results of material flammability test. A potential method to minimize above effect is utilizing an inert wall to inhibit the side surface of sample with a designed air gap distance. In this work, the downward flame spread along the sample edge with various air gap distances is systematically studied. Cast PMMA with thicknesses from 0.4 to 2.5 mm were used as samples. The general trend of flame spread rate (FSR) at edge with respect to air gap distance can be summarized into three regimes: when the air gap distance is less than 2 mm, the edge flame is quenched by wall heat loss, and the overall flame spread behavior is two-dimensional. Then, the edge flame appears after the air gap distance exceeds 2 mm, resulting in a sharp increase in FSR. This critical air gap distance for the onset of edge flame is less sensitive to the sample thickness. Finally, as the air gap distance continues to increase, the FSR gradually approaches the asymptotic value of the uninhibited sample. With the increase in air gap distance, thermally-thin assumption loses validity as a result of the reduction in residence time of solid phase (larger FSR). To interpret the general trend of FSR with respect to air gap distance, a modified flame spread model based on conventional thermal theory is developed. The effect of air gap distance on flame spread along sample edge is characterized by two correction factors, one of which describes solid surface curvature at sample edge, the other of which is the effective flame temperature considering the heat loss from the spreading flame to the metal wall. The new model well reproduces the experimental results, and further supports the significance of heat loss in the trend of flame spread rate. This work helps to understand the flame spread mechanism under effects of solid surface curvature and heat loss, while also providing scientific support for optimization of material flammability testing standards.

Influence of Rice Establishment Methods Affecting the Cooking Quality of Traditional Landraces in South India

Background: Rice is a staple food for half of the world population. Green revolution paved way for high yielding varieties and caused disappearance of traditional variety under cultivation. However, due to focus on nutritional benefits, the rice farmer’s sight have returned towards cultivation of traditional landraces. To evaluate this, the present research aim to study the cooking quality of various landraces under different water saving establishment methods. Methods: The field experiment was conducted during Samba 2021, in wetlands of Tamil Nadu Agricultural University, Coimbatore, Tamil Nadu. The experiment was laid out in split plot design comprising four establishment methods as main plots viz. Aerobic rice (M1), Puddled transplanting (M2), Unpuddled transplanting (M3), Direct seeded rice (M4) with traditional landraces viz. Karuppu kavuni (V1), Mapillai samba (V2) and Seeraga samba (V3) in sub plots. Result: In this study physical characters like hulling and milling percentage, kernel length, breadth and length breadth ratio were analyzed along with the cooking qualities like kernel length and breadth after cooking, cooking time, linear elongation ratio, breadth expansion ratio, volume expansion ratio, solid loss, water absorption index and water solubility index. The puddled transplanting treatment recorded higher hulling and milling percentage of 4.5% and 5.8% than the aerobic rice cultivation. Among the landraces mapillai samba recorded kernel length and kernel breadth 8.20±0.06 mm and 2.78±0.02 mm respectively. The water absorption index and water solubility index was found to be higher in puddled transplanting treatment with 4.4% and 6.4% respectively than the aerobic rice treatment.

Morphology, comprehensive physico-chemical and cooking characteristics of Bamboo rice (Bambusa arundinacea Wild.)

The seeds of Bambusa arundinacea Wild., commonly known as bamboo rice, belongs to Gramineae family. Bamboo rice is considered one of the major income sources of indigenous population residing in the south western ghats of India. This less familiar cereal has been less explored for its nutritional and physicochemical properties. Therefore, we have carried out the comprehensive profiling of nutrients in bamboo rice collected from different locations of the south western ghats, and also investigated its morphology, physical and cooking properties. Bamboo rice had an appearance similar to brown rice along with a crease on the ventral side. Ultrastructural observations of bamboo rice grain revealed the presence of a distinct aleurone layer, prominent protein molecules and well-defined polygonal shaped starch molecules. The raw, dehusked samples of bamboo rice landraces had a higher content of proximate components including protein and total dietary fiber (with a mean value of 14.66 ± 0.58 and 6.98 ± 0.19 g/100 g dwb) when compared to the brown and polished rice samples analysed. The concentration of micronutrients such as zinc, iron, copper, calcium, vitamin B2, B5 was found to be higher (with a mean value of 3.38 ± 0.13, 4.47 ± 2.31, 1.16 ± 0.15, 21.38±2.60 mg/100 g dwb, 0.18 ± 0.01, 0.92 ± 0.01 mg/100 g wwb respectively) with a decreased phytic acid (IP6) content. Bamboo rice took longer time to cook (54.6 ± 0.89 min) and was observed to have higher gruel solid loss (3.45 ± 0.28%). The information on nutritional and physicochemical properties of bamboo rice can be exploited by nutritionists and utilised for practical applications in food technology.

Numerical analysis on the aging characteristics of a LiFePO4 battery: Effect of active particle sizes in electrodes

The lifespan of lithium-ion batteries receives increasing attention during the wide application of lithium-ion batteries. The size of active particles in porous electrodes is a key parameter in the design of lithium-ion batteries. The effect of particle sizes on the aging characteristics in negative electrodes is numerically investigated based on a cycle life model with solid electrolyte interface (SEI) formation, Li plating and loss of active material (LAM) included. Increasing the rp,neg (particle size for negative electrodes) causes the aggravation of capacity fading and the rise of the optimum temperature of batteries. The aggravation arises from the increase in SEI formation, Li plating and LAM. With increasing rp,neg, the distribution of SEI formation and LAM within negative electrodes becomes more in-uniformly, and a larger region of the negative electrode suffers the Li plating. In contrary, increasing the rp,pos (particle size for positive electrodes) alleviates the capacity fading, which primarily results from the decrease of Li plating. As the initial temperature elevates, the Li plating will be limited and consequently the capacity fading alleviation due to increasing the rp,pos becomes increasingly slight. The Li plating occurs in final stage of constant current charging, and its lasting time declines with rp,pos increasing. When the initial temperature is below a certain value (10 °C in the present study), increasing the rp,pos leads to the general aggravation of LAM, resulting from the competition between Li plating and LAM. In the competition, the decrease of Li plating leaves more electrode region that will be exposed to the LAM. For the operating condition without significant Li plating, however, the LAM actually will be reduced with the rp,pos increasing. The present study gives an insight into how the sizes of active particle affect the aging of lithium batteries, which hopefully benefits the design of batteries.

Numerical modelling of settlement of municipal solid waste in landfills coupled with effects of biodegradation

This paper presents the development of a new settlement model to predict the long-term settlement of municipal solid wastes (MSWs). The total settlement of the MSWs results from the direct loss of solids due to decomposition and compression due to stress variation induced by loss of solids, flow of gas and liquid and mechanical creep. The geotechnical properties of MSWs are considered as functions of degrees of biodegradation (DOB). To validate the model, two settlement profilers (2.5 years) and three geodetic monitoring networks (2 years) were installed at Mugga Lane Landfill, ACT, Australia to monitor the settlement of an MSW lift and three closed landfill cells, respectively. The settlement rates of the landfill cells with the ages of 7, 8, 14, and 8, 9 and 15 years are 0.53, 0.35, 0.06 and 0.46, 0.36, 0.05 mm/day, respectively. In addition, 5 large scale and 3 small scale bioreactors were set up in the field and laboratory to address the long-term physical, mechanical and biochemical behaviours of the MSWs under different stress levels. The predicted settlement is compared to the test results from the bioreactors, in-situ monitoring data and the settlement predicted using an existing model, which has been improved by coupling the geotechnical properties of MSWs with DOBs. The predicted settlement using the proposed model well fits the test results and monitoring data. The settlement strain is predicted to be 28.2 % during the filling stage of the landfill and 5.9 % in 5 years after the closure.

Study of the best condition for the use of combined drying technologies in artisanal noodle pasta, to improve the technological characteristic and consequent retention of nutrientes

Pasta is a popular food item that is produced in several shapes and dimensions. Therefore, the industry and research need updates regarding novel technologies applicable to the processing of new products. The aim of this work was to evaluate the effects of drying pasta arranged in nests using a convective dryer combined with a microwave oven and that influence the offer of a more nutritious product for the consumer. An experimental design was carried out in five assays with varying conditions of drying temperature and microwave oven power. After drying, moisture analyses were performed to assess whether or not the samples were in accordance with the legislation (moisture content not higher than 13%). Technological quality analyses were also carried out. Assay 5 (60°C / 107 W) led to the best drying condition, as indicated by the lowest loss of soluble solids and the shortest cooking time. Thus, this condition is considered ideal for conducting further research on the development and shelf life evaluations of pasta.

The effect of the application of transglutaminase enzyme on spaguetti type dry pasta

Dry pasta is a very popular product, which has a large and growing market in Brazil. Alongside the increase in consumption, there has been a search for products classified as “clean label”, which are alternatives with fewer additives in their composition. It is known that for pasta preparation it is necessary to use strong flour. The use of enzymes for the total or partial replacement of additives in the food industry can be expanded, as there are still little explored applications. Therefore, this work aimed to evaluate the effect of the enzyme transglutaminase (TG) in the preparation of spaghetti type dry pasta. Different samples of pasta were prepared and evaluated at four points of their shelf life (after 1, 15, 30 and 45 days) regarding the ideal cooking time, the mass increase of the cooked pasta, loss of solids in the cooking water and instrumental texture (pasta firmness). Eight assays were performed: TC (CONTROL without TG), TG1, TG2, TG3, TG4, TG5, TG6 (with 50, 100, 150, 200, 300, 1000 ppm of TG, respectively), and TP (standard containing ascorbic acid). The results showed that the tests with the highest concentration of TG showed an increase in mass of the cooked pasta, lower solids loss and greater firmness of the pasta after cooking. On the other hand, TP and TC did not differ significantly, and showed lower mass gain and greater solids loss during cooking. The results indicate that the application of TG may be promising to improve the technological quality of spaghetti type dry pasta.

Medium chain carboxylate production from cassava wastes pretreated by ensiling

AbstractEvery year, approximately 35 million tons of combined cassava peels (CP) and cassava wastewater (CWW) are generated from the processing of cassava in Nigeria. The improper disposal of these wastes has serious environmental consequences in the form of air and water pollution. Using these wastes for biofuel production is one way of mitigating the impact of the mass flows on the environment. However, being a lignocellulosic biomass, CP requires pretreatment before it can yield a reasonable amount of biofuel. In this study, ensiling was chosen as a method for the pretreatment of CP slurry (CPS), formed from the combination of CP and CWW, for the production of medium‐chain carboxylates (MCCs), which have been reported to be more valuable than biogas and bioethanol. Calcined egg shells (CES) were added to some of the CPS before ensiling, to enhance the formation of butyric acid. The MCCs were produced through batch fermentation of the silage. The results show that ensiling degraded the hemicellulose and cellulose content of CPS. The silage containing CES had greater loss of volatile solids, higher butyric acid content, and a higher MCCs (C6‐C8) yield of 210 gkg‐1VS while the silage without CES had an MCC yield of 137 gkg‐1VS. Out of the three kinetic models that were used to predict the production of MCCs, the dual pool model gave the best prediction.