Dry Food Research Articles

Web-Based Formaldehyde Detection System in Chickens using IOT and Fuzzy Logic

Chicken is a widely consumed source of animal protein globally, valued for its high protein content and essential nutrients. Ensuring the freshness of chicken meat is crucial to guarantee its healthiness and prevent harm to consumers. Unfortunately, there are concerns about the use of hazardous substances like formaldehyde by some traders for meat preservation. Formalin, a clear liquid with a pungent odor, is commonly utilized as a food preservative. To address the misuse of formaldehyde in broiler chickens, an innovative solution is proposed involving IoT technology and Fuzzy Logic. The developed formaldehyde detection system employs an ESP8266 microcontroller and a TCS3200 sensor to assess color variations in chicken meat samples mixed with Schiff's reagent. The TCS3200 sensor detects color changes, and the ESP8266 Microcontroller converts measurements into RGB basic colors. Calibration of the sensor yielded a 98.30% relative accuracy at a 3 cm distance. Fuzzy Logic is then applied to determine formaldehyde levels, displayed on an LCD screen. The tool exhibits a 95% reliability for achieving a 0 ppm level, 93% for 40 ppm, 92% for 80 ppm, and 100% for 200 ppm

Research Progress on Bacteria-Reducing Pretreatment Technology of Meat.

Reducing the initial bacteria number from meat and extending its shelf life are crucial factors for ensuring product safety and enhancing economic benefits for enterprises. Currently, controlling enzyme activity and the microbial survival environment is a common approach to reducing the rate of deterioration in raw meat materials, thereby achieving the goal of bacteria reduction during storage and preservation. This review summarizes the commonly used technologies for reducing bacteria in meat, including slightly acidic electrolyzed water (SAEW), organic acids, ozone (O3), ultrasound, irradiation, ultraviolet (UV), cold plasma, high-pressure processing (HPP), and biological bacterial reduction agents. This review outlines the mechanisms and main features of these technologies for reducing bacteria in meat processing. Additionally, it discusses the status of these technologies in meat storage and preservation applications while analyzing associated problems and proposing solutions. The aim is to provide valuable references for research on meat preservation technology.

Effect of salting time and drying method on physicochemical characteristics of dried meat from the longissimus muscle of Algerian dromedary camels

The present study aims to evaluate the effects of a cold brine (4 °C) pre-treatment on the quality of camel meat. The studied parameters are moisture content, macronutrient composition, color, pH, and shrinkage, before and after drying. Five groups of 108 camel meat slices with dimensions of 100 ×20 x 4 mm (length x width x thickness) were constituted. The control group (group 1) received no treatment. Groups 2 and 3 were immersed for 30 and 90 minutes respectively in a 19 % sodium chloride solution at 4 °C, then sun-dried. As for groups 4 and 5, they were treated in the same way for 30 and 90 minutes, but oven-dried at 65 °C. Results demonstrate that increasing the soaking time reduced the drying duration from 20 to 16 hours for oven drying and 14–12 hours for sun drying. Moisture content decreased from 73.94±0.31 % to 13.33±0.15 %, while protein levels decreased from 75.76±0.04 % to 74.465±0.02 % and 74.97±0.04 % for oven drying and 74.25±0.07 % to 74.51±0.01 % for sun drying after 30 and 90 minutes of soaking, respectively. A decrease in lipid content from 21.65±0.04 % to 19.10±0.06 % and 19.14±0.08 % was also observed during oven drying and 19.33±0.07 % to 19.12±0.09 % for sun drying. Sodium levels increased from 260.47±1.46 mg/100 g to 1690.36±1.94–1712.11±5.14 mg/100 g for oven drying and 1704.48±7.16 mg/100 g - 1714.89±4.18 mg/100 g for sun drying. Longer soaking times increased total color variation for both drying methods. By using cold brine, the nutrients in the muscle slices are preserved and the final product is lower in salinity.

Effects of different postharvest drying processes on flavonoid content and enzymatic activity of Styphnolobium japonicum (L.) Schott flowers for industrial and medicinal use

Traditionally, fresh S. japonicum flowers (SJF) and S. japonicum flowers buds (SJFB) are dried prior to further processing and use. Here, we investigated the ways in which drying techniques, including sun drying (SD), steam drying (STD), microwave drying (MD), hot air drying (HAD, 40 °C, 60 °C, 80 °C, 100 °C), and freeze drying (FD), alter the flavonoid composition of freshly-harvested SJF and SJFB. The flavonoid content of dried samples was determined by Ultra High Performance Liquid Chromatography-Diode Array Detector (UPLC-DAD). Overall, different drying techniques had significantly different effects on the RU content, ranging from 10.63 % (HAD-80 °C) to 34.13 % (HAD-100 °C) in SJF and from 18.91 % (HAD-100 °C) to 29.16 % (HAD-40 °C) and 30.53 % (SD) in SJFB. To clarify the mechanism by which drying affects the RU content of S. japonicum flowers, we studied the activity of a rutin-hydrolyzing enzyme (RHE) isolated from SJF and SJFB using multiple separation and assay methods. According to the Sodium Dodecyl Sulfate-Polyacrylamide Gel Electrophoresis (SDS-PAGE) results, the apparent molecular weight of the purified RHE was approximately 38 kDa. According to UPLC-DAD, RHE catalyzes the production of quercetin (QU) from rutin (RU), but not from other flavonoid glycosides. Drying fresh SJF and SJFB at low and high temperatures can inhibit RHE activity and prevent RU hydrolysis. Therefore, subjecting freshly-harvest SJF to HAD-100 °C, and freshly-harvest SJFB to SD or HAD-40 °C, can greatly increase the RU content. In particular, HAD is viable for large-scale application due to its simplicity and industrial feasibility.

Expression of the changes in essential oil components of Shirazi thyme (Zataria multiflora Boiss.) as affected by various drying methods

The purpose of this research was to investigate the impact of various drying techniques on the quality characteristics of Shirazi thyme (Zataria multiflora Boiss.) using a completely randomized design with three replications. The treatments included fresh samples, shade-drying (SHD), sun-drying (SD), oven and vacuum-drying (OD and VD) each at three different temperatures (45, 55, and 65 °C), and microwave-drying (MD) at three different power levels (200, 400, and 600 W). The results indicated that vacuum and oven-drying at 45 °C were effective in preserving valuable secondary metabolites compared to traditional drying methods. The essential oil (EO) content was lowest in the microwave-drying at 600 W (1.3 %), and highest in vacuum-drying at 45 °C (2.99 %). Vacuum-drying at 45 °C also produced the highest levels of carvacrol (72.5 %) and thymol (7.21 %) content, while the lowest levels were found in fresh samples. The main components in the EO were monoterpene hydrocarbons (11.47–27.33 %), oxygenated monoterpenes (74.81–86.9 %), and oxygenated sesquiterpenes (76.50–86.50 %). The results showed that the amount of sesquiterpene hydrocarbons and oxygenated monoterpenes were higher at low temperatures. Furthermore, the color parameters showed changes based on the drying methods, with vacuum-drying at 45 °C increasing the L* parameter (lightness), vacuum-drying at 65 °C increasing the a* parameter)brightness(, and oven-drying at 45 °C increasing the b* parameter)greenness). Understanding the different methods and operations of drying Shirazi thyme can provide valuable insight for its professional application and development in food and pharmaceutical industries.

Comparison of different drying methods for Wushan Codonopsis pilosula: Changes in color, microstructure, nutrients, bioactive compounds, and volatile

This study evaluated the effects of different drying methods, namely hot air drying (HAD), heat pump drying (HPD), microwave drying (MD), vacuum freeze drying (VFD), and sun drying (SD) on the quality of Wushan Codonopsis pilosula (WCP). Results showed that HAD and HPD were effective in retaining the alcohol -soluble leachate content, with the retention rates of 91.76 % and 91.32 %, respectively. The most attractive appearance was observed in VFD-WCP. There was no significant difference between the polysaccharide content of VFD-WCP and HPD-WCP, which were 202.62 mg/g and 201.71 mg/g, respectively. MD and SD were detrimental to the retention of color, physicochemical indicators, and atractylenolide III. The content of lobetyolin was increased significantly (P < 0.05) after drying, following this trend: HPD > HAD > VFD > MD > SD > Fresh. The aroma characteristics of WCP were altered by the drying process. However, the principal component analysis (PCA) showed that HAD and HPD produce similar aromatic characteristics with traditional SD. Overall, HPD shows promise as a replacement for SD, not only for increasing drying efficiency but also for improving the quality of WCP.

Physical and Chemical Changes of Seven Selected Herbs Used as Herbal Bath Affected by Different Drying Methods

The effect of oven drying (OD) at 50±5°C, sun drying (SD), and fresh leaves (control) of seven selected herbs used in herbal preparation as herbal baths were evaluated. Herbal baths (HB) involve mixing herbs into water and boiling them or simply immersing them in the mixture during a regular bath. The herbs selected were leaves of torch ginger, greater galangal, pandan, citronella grass, henna, betel leaves, and kaffir lime leaves and fruits. The herbs were planted in a plot at the Institute of Bioscience, Universiti Putra Malaysia, Malaysia. Physical changes such as HB herbs’ colour, aroma, and chemical composition were evaluated. The hydro distillation method was used for the extraction process of HB herbs, where it produced essential oils (EO), essential water (EW), and boiling water (BW), and their chemical composition was determined by gas chromatography-mass spectrometry. As a result, the OD herbs possessed brighter and more attractive colours compared to the SD method, which was dull and pale. The colour of EO was yellow, colourless for EW, and reddish for BW. Additionally, OD herbs possessed 80% and only 50% of the scent strength of the SD herbs from extracting fresh herbs. The fresh and dried HB herbs contained chemical constituents mostly from the terpene group. Herbal preparation developed using all treatments retained an appreciable amount of chemical composition studied, thus having the potential for commercial purposes.

Effect of drying techniques on the stability of volatile compounds and antioxidative activities of dried Thai fermented black soybean (thua nao)

Thua nao, a traditional fermented soybean product in Thailand, is widely consumed as a plant-based food or a condiment due to its distinct flavor, taste, and nutritional benefits. In this research, thua nao samples were produced from black soybeans. After fermentation, various drying methods, including sun drying (SUN), hot air drying (HOT), microwave vacuum drying (MIC), and vacuum drying (VAC) were employed to produce dried thua nao. The dried samples were stored under ambient conditions for 8 months. Results revealed lipid oxidation and the Maillard reaction occurred during storage, leading to a decline in bioactive compounds and antioxidant activities. Volatile aroma compounds were analyzed using solid-phase microextraction coupled with gas chromatography-mass spectrometry, while principal component analysis (PCA) evaluated aroma profile changes during storage. PCA indicated that HOT, MIC, and VAC -treated samples remained stable for up to 4 months, while SUN-treated samples changed after 2 months. It was found that SUN treatment prominently promoted the formation of oxidized volatile compounds associated with fatty-waxy and green attributes. The HOT treatment contributed more to aroma volatile compounds associated with nutty-roasted, floral, woody-smoky, and sweet attributes. While, both MIC and VAC treatments showed a noticeable loss of aroma volatile compounds, they retained higher level of bioactive compounds compared to the other treatments. This information aids in selecting suitable drying techniques for thua nao products and enhances understanding of chemical transformations induced by drying.

Effect of distinct drying approach on bioactive compounds and nutritional profiling of Ulva intestinalis and Padina tetrastromatica from the Bay of Bengal, Bangladesh

Marine algae have been visualized as fostering a prevalent actuation of bioactive substances that have noteworthy therapeutic effects. The current investigations deployed a trio of separate drying methods, i.e., oven drying, freeze drying, and sun drying, to quantify the total phenolic content (TPC), total flavonoid content (TFC), and dietary vitality of Ulva intestinalis and Padina tetrastromatica. By mining and scrutinizing it to the quercetin and gallic acid standards, TPC and TFC were derived. Among three drying techniques, freeze drying asserted higher TPC (12.59 ± 1.07 in U. intestinalis and 68.74 ± 1.95 mg of GA/g in P. tetrastromatica) and TFC (7.92 ± 0.97 in U. intestinalis and 58.15 ± 2.05 mg of quercetin/g in P. tetrastromatica) values. Ulva intestinalis and P. tetrastromatica also contain a high amount of protein (18.34% and 8.7%, respectively). The findings demonstrated that green seaweed possessed higher levels of potassium (2.20%) and molybdenum (2.41%) and brown seaweed showed higher amounts of potassium (2.41%) and calcium (1.11%). Where rapid drying methods are recommended to enhance constituent levels, freeze-drying could be an attractive alternative to oven and sun drying, as it addresses the drawbacks associated with prolonged drying periods.

Sustainable Business Development Strategy In Cassava Cracker Production Business

Cassava is a plant originating from Central and South America, as a type of tuber plant that has high carbohydrates. As many people know, food made from cassava will give a feeling of satiety, so in some regions in Indonesia cassava is used as a staple food as a substitute for rice. As a root crop that cannot last long, some people take the initiative to process cassava into dry food that can be stored for several months but still has a good taste as a snack or food accompaniment. Several groups of housewives took the initiative to process cassava into savory and crispy crackers, and can increase family income. As a cassava cracker processor in the countryside, it still uses a chopper for raw materials that are still simple to produce cassava crackers. The purpose of this study is to find out the level of effectiveness of cassava cracker processing so that it has more selling value and export quality, with a strategy that can develop a sustainable business, so that it becomes one of the products that is competitive and exported abroad. In terms of production, cassava cracker orders are quite promising, but are still constrained by several conditions that result in not fulfilling all orders. This makes the researcher intend to help producers to be able to increase the production of cassava crackers that have characteristics and can be competitive until they are exported abroad. The strategies offered will have an impact on improving business results and sustainable and competitive cracker production processes, testing the quality of cassava crackers, packaging and branding, and marketing strategies. The expected output is that researchers can contribute to sustainable business development for producers and can be published in international journals.

A comprehensive Review of Food Dehydration and Its Application in Aquatic Food Products

Dehydrated foods are the most stable food in the food preservation realm. Food dehydration is preferred as the most effective and intricate process within the realm of food processing. Employing methods such as hot air/heated surfaces, this method reduces the water content from various food items, consequently reducing their water activity and make the food item more stable. The primary objective is to hinder microbial growth and enzyme activity, thereby extending the shelf-life. Nevertheless, it is crucial to acknowledge that the dehydration process can potentially compromise both the quality and nutrition. This necessitates a thoughtful approach in the design and operation of dehydration equipment. Various dehydration methods have been developed based on the nature of food and to attain the desired physico-chemical, nutritional, and sensory alterations.

Effect of Preparation and Drying Techniques on the Physicochemical, Functional and Nutritional Properties of products from Beetroot (Beta Vulgaris L.) varieties

Beetroot (Beta vulgaris L.) is rich in biologically active compounds. This study aimed to assess how different methods of preparation and drying affect the physical, chemical, functional, and nutritional properties of iron-rich beetroot powder. Two beetroot varieties, Detroit Dark Red (DetR) and Crimson Globe (CrimG), were processed using three drying techniques: sun drying (SD), oven drying (OD), and freeze drying (FD), with both boiled and fresh beetroots. The properties evaluated in the study included water activity, color, total phenolics and flavonoids, oxalate content, and mineral content. The results showed significant (p&lt;0.05) differences in these properties between the dried and fresh samples. Notably, drying increased calcium, zinc, and phosphorus levels while decreasing the iron content. Boiling followed by sun drying was the best method for retaining iron, particularly for the CrimG variety. The study suggests that drying can help preserve or even enhance the physicochemical properties and micronutrient content, especially iron while reducing phytochemical levels affecting iron absorption. These findings are important for developing iron-rich beetroot products to improve dietary iron intake, especially for adolescent children.

The Effect of Drying Methods on The Quality of Dragon Fruit Skin Tea

As a co-product, dragon fruit peels still contain polyphenols that can be used as a tea product alternative, requiring an appropriate drying process. Therefore, it is necessary to find a suitable drying method to obtain high-quality dragon fruit peels as tea product ingredients. The aim of this research is to determine the quality of dragon fruit skin tea with different drying methods. This research used an experimental method by using sun drying against the oven as a drying method in the drying stages of the dragon fruit tea skin making process. The dried fruit peels were then characterized by their tannin, flavonoid, vitamin C, and water contents, as well as their hedonic test scores. The results showed that the qualitative results of tannins and flavonoids in dragon fruit peel tea were positive (+), and the vitamin C content of the peel tea was higher when produced in sun-dried (6.6 mg/100g). On the contrary, the water content of dragon fruit peel tea was higher (7%) by oven drying. Based on hedonic tests, the panelists preferred dragon fruit peel tea produced by the sun drying.

Development and Testing of Small-Scale Flash Dryer for Maize Bran

Sun drying is the most common technique used to dry various food products due to its economic convenience. However, it is not effective owing to its unreliable nature leading to microbial deterioration and aflatoxin contamination of food. In Tanzania, about 1.3 million tonnes of maize bran are at risk of deterioration annually due to improper drying. The aim of this study was to design, fabricate and test an efficient small-scale flash dryer for maize bran. Using principles of material and energy balance, a small-scale flash dryer with a throughput of 500 kg of dry product per hour was designed resulting in a nominal diameter of 387 mm and a drying length of 20 m. Design calculations and drawings were done using MS Excel 2021 and SolidWorks 2018 respectively. Empirical procedures were used to fabricate and test the dryer. The material of construction used in the flash duct was food grade (stainless steel, SS 201). A fuel blend of Waste Engine Oil (WEO) and diesel (85%-15%) was used with a novel heavy oil burner. It was observed that at an inlet air temperature of 150 °C and air velocity of 12 m/s, moist maize bran was dried from 37% to 10% w.b. The fabricated flash dryer's energy efficiency, specific energy consumption, and specific energy utilization are 74%, 3.4 MJ/kg water evaporated, and 1.71 MJ/kg dry maize bran respectively. It was concluded that the fabricated small-scale flash dryer displayed improved energy performance compared to others presented in literature. Better instrumentation was recommended for feedback control on burner operation and process monitoring which further enhances the performance of the fabricated small-scale flash dryer.

Energy and exergy analysis of drying terebinth in a far infrared‐rotary dryer using response surface methodology

AbstractWater shows a strong tendency to absorb the energy of wavelengths of 3 and 6 µm, which are in the infrared (IR) range. Therefore, IR dryers are used to dry food and fruits that have a high‐water content. Thus, modeling and optimizing energy and exergy parameters of terebinth drying in an IR–rotary drum (RD) dryer were evaluated using the response surface methodology. Independent factors included IR power and rotary rotation speed, and response factors were specific energy consumption (SEC), energy efficiency (EFF), exergy efficiency (EXEFF), specific exergy loss (EXLOSS), and exergy improvement potential (EIP). According to the obtained results, the range of EFF and EXEFF was between 28.93%–9.11% and 0.88%–6.62%, respectively. As IR power and RD speed increased, SEC (123.75–39.21 MJ/kg), EXLOSS (3.97–2.97 MJ/kg), and EIP (3.62–1.009 MJ/kg) decreased, while EFF and EXEFF increased. The results obtained in this study showed that the optimal IR drying power is 616.39 W, and the optimal rotary rotation speed is 13.46 rpm.

Production and meat quality of broiler chickens with the use of a probiotic complex of bifidobacteria and lactobacilli

The prohibition of antibacterial agents in animal husbandry has spurred research into the creation and study of new probiotic supplements aimed at normalizing the gut microbiota to ensure colonization resistance of the host organism. This resistance prevents the colonization of the gastrointestinal tract by pathogenic and opportunistic microflora. Scientists from many countries have developed a range of preparations based on the normal gut microbiota, such as lactobacilli and bifidobacteria, which are used to maintain and restore the biocenosis of the digestive tract. These probiotics are also effective therapeutic and preventive agents for poultry digestive tract diseases, helping correct gut microbiocenosis. In our study, we investigated the impact of the combined probiotic preparation "TIMM-P" on the productive characteristics of poultry and the quality and preservation of broiler chicken meat. This study determined clinical indicators, absolute and average daily weight gains, the meat quality of broiler chickens, and its chemical composition under the influence of the probiotic supplement. It was found that administering "TIMM-P" in courses on days 1–5, 21–25, and 30–35 positively influences the growth of muscle tissue in poultry. Determination of the chemical composition of meat in 42-day-old experimental broiler chickens indicated a significant increase in total protein content in the muscle tissue using the probiotic. Additionally, the absolute and average daily weight gains of the broiler chickens in the experimental group significantly increased during days 15–28 and 29–42 of the study. We observed a significant impact of the probiotic preparation on extending the shelf life of poultry meat based on the study of organoleptic and chemical indicators of broiler chicken meat during refrigerated storage. On the 7th and 9th days of storage, the carcasses of the experimental group that received the probiotic showed a significant decrease in pH levels, acid number, and peroxide number of the fat in the meat. Thus, oral administration of the probiotic preparation increases live weight gains, improves meat quality indicators of broiler chickens, and extends its shelf life. The obtained results have important practical significance as they scientifically substantiate the use of probiotic preparation as a means to preserve livestock, increase live weight gains of broiler chickens, and improve poultry meat quality. Therefore, the complex probiotic preparation "TIMM-P" can be recommended for use in broiler chicken farming.

Changes in the ability of Listeria monocytogenes to resist thermal treatment and simulated gastric condition after exposure to sequential stresses in minced meat

In this study, Listeria monocytogenes from minced pork was evaluated for changes in resistance to thermal treatment and gastric fluid following environmental stresses during food processing. Bacteria were exposed to cold stress, followed by successive exposures to different stressors (lactic acid (LA), NaCl, or Nisin), followed by thermal treatments, and finally, their gastrointestinal tolerance was determined. Adaptation to NaCl stress reduced the tolerance of L. monocytogenes to subsequent LA and Nisin stress. Adaptation to LA stress increased bacterial survival in NaCl and Nisin-stressed environments. Bacteria adapted to Nisin stress showed no change in tolerance to subsequent stress conditions. In addition, treatment with NaCl and LA enhanced the thermal tolerance of L. monocytogenes, but treatment with Nisin decreased the thermal tolerance of the bacteria. Almost all of the sequential stresses reduced the effect of a single stress on bacterial thermal tolerance. The addition of LA and Nisin as a second step of stress reduced the tolerance of L. monocytogenes to gastric fluid, whereas the addition of NaCl enhanced its tolerance. The results of this study are expected to inform processing conditions and sequences for meat preservation and processing and reduce uncertainty in risk assessment of foodborne pathogens due to stress adaptation.

Production of novel bio-transfer films composed from polyvinyl alcohol/sodium caseinate enhanced with bonded anthocyanins from poinsettia for minced meat preservation in double sheet system

This research explored the creation of new bio-transfer films composed of Polyvinyl alcohol (PVA), sodium caseinate (SC), and purified anthocyanin extract from poinsettia leaves (PAE). The films underwent evaluation to assess their color, physical characteristics, surface texture, crystalline structure, mechanical strength, and thermal stability. Incorporating up to 0.8% of purified anthocyanin extract (PAE) into the film matrix resulted in an opaque red color (a* = 43.96) and increased the opacity to 3.42 A/mm. This addition also made the films less permeable to water vapor, with a permeability rating of 1.021 (× 10− 10 g.m− 1 s− 1 pa− 1). The film surfaces remained smooth and crack-free at lower concentrations, but became rougher when the PAE concentration reached 1.2%. Fourier transform infrared (FT-IR) analysis indicated physical interactions between the PAE extract and the Polyvinyl alcohol (PVA)/sodium caseinate (SC) matrix. These films demonstrated strong thermal stability. Furthermore, the inclusion of PAE effectively stabilized the pH, total volatile basic nitrogen (TVB-N), and peroxide value (PV) of minced meat during cold storage compared with polypropylene (PP) and un covered samples (UC), showcasing its potential as an exceptional bio-transfer medium for anthocyanins. It was recommended that the utilization of anthocyanin-based bio-transfer films not only reduce minced meat loss during storage but also promotes sustainability efforts in food preservation.

Photographic grading to evaluate facial cleanliness and trachoma among children in Amhara region, Ethiopia.

Promotion of facial cleanliness is recommended for the elimination of blinding trachoma, largely because of observational studies that have found an association between various measures of facial uncleanliness and trachoma. However, when a field grader assesses both facial cleanliness and trachoma, associations may be biased. Assessment of photographs of the face and conjunctiva by masked graders may provide a less biased estimate of the relationship between facial cleanliness and trachoma. Face photographs, conjunctival photographs, and conjunctival swabs were obtained on a random sample of 0-9-year-old children from each of 40 communities in Amhara region, Ethiopia. Face photographs were assessed for the presence of seven measures of an unclean face (i.e., wet nasal discharge, dry nasal discharge, wet ocular discharge, dry ocular discharge, food, dust/dirt, and flies) by three independent masked photo-graders. Conjunctival photographs were similarly graded in a masked fashion for signs of clinically active trachoma. Conjunctival swabs were processed for Chlamydia trachomatis DNA. Of 2073 children with complete data, 808 (39%) had evidence of clinically active trachoma, 150 (7%) had evidence of ocular chlamydia infection, and 2524 (91%) had at least one measure of an unclean face. Dry ocular discharge had the strongest association with clinically active trachoma (age- and sex-adjusted prevalence ratio [PR] 1.4, 95% CI 1.2-1.6) and ocular chlamydia infection (PR 1.9, 95%CI 1.3-2.9), although significant associations were observed between each of the measures of facial uncleanliness and trachoma. Masked assessment of face and conjunctival photographs confirmed prior observational studies that have noted associations between various measures of facial uncleanliness and trachoma. The causal relationship between facial uncleanliness and trachoma is unclear since many features used to measure facial cleanliness (e.g., ocular discharge, nasal discharge, and flies) could be consequences of antecedent ocular chlamydia infection. NCT02754583, clinicaltrials.gov.

Effects of different cocoon-stifling methods on the reeling and quality characteristics of raw silk

In this study, we evaluated the effects of five stifling methods on the reeling parameters and raw silk characteristics of double hybrid cocoons. The methods were open sun drying, sun drying under a black cloth, drying in the SKUAST-K-fabricated solar cocoon dryer, multifuel hot air drying, and hot air drying. Our findings showed that hot air drying produced the best results in terms of reeling parameters, i.e. average filament length (805.750 m), average non-breakable filament length (800.750 m), average denier (2.777), renditta (2.805), silk waste percentage (15.17), raw silk percentage (30.382), reelability percentage (80.982), and degumming loss percentage (16.285). The method also yielded superior results for raw silk characteristics, such as winding (0.000 breaks), evenness first (1.000 count), evenness second (0.000 count), neatness percentage (95.000), cleanness percentage (96.500), tenacity (4.032 g/denier), elongation percentage (23.000), and cohesion (68.250 strokes). The SKUAST-K-fabricated solar cocoon dryer produced the second-best results.