Advances in Food Science and Engineering

Number 2, 2017

6
Changes in the Moisture Content, Free FFA and Malondialdehyde of Bajra Flour during Storage

Authors: V.M. Bhatt, M.N. Dabhi, P.J. Rathod

Abstract

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Number of views: 925

Experiments were conducted to assess a storage of bajra flour of five cultivars viz GHB- 538, GHB-558, GHB-732, GHB-744, Desi(V) with different packaging materials of Tin container(C1), HDPE container(C2), Cotton bag(C3), LDPE bag(C4) at room temperature(T1:37°C) and at low temperature (T2:refrigerator) for 16 days. The best storage condition to enhance the keeping quality of flour of Bajra varieties with effect of storage containers and temperature on biochemical quality parameters of Bajra flour was analyzed. The increase in moisture content (1.85 %) was higher in Desi Variety flour at room temperature in cotton bag. The increase in FFA (3.35%) was higher in GHB- 558 variety flour at room temperature in cotton bag. The increase in Malondialdehyde was higher in GHB-538 as well as GHB-558 flour stored in cotton bag at room temperature. The increased values of all parameters were found in flour stored in tin container and plastic container at low temperature.

7
Design, Fabrication and Testing of a Platform with Steam Heat Exchangers for Drying of Parboiled Paddy Rice and Other Agricultural Products

Authors: Agidi Gbabo, Andrew N. Efomah, Gana Ibrahim Mohammed

Abstract

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Number of views: 740

A steam heated platform dryer with a capacity of 4 tons per day was designed and fabricated in Desfabeng Company Nigeria limited, Bida, Niger State, Nigeria. The system is made up of the following components; a boiler, pressure relief valve, drain valve, drying bed, furnace and heat exchangers pipes. Evaluation of the system was carried by comparing its performance with the direct sundry method. The results of the testing revealed that the steam heated platform dryer showed a uniform drying rate and a limited drying time of two hours for 335kg of parboiled paddy with a head rice recovery of 90% and a moisture removal rate of 16kg/hr. While for the sundried method a moisture content of 22% (wb), moisture removal rate of 8kg/hr and head rice recovery of 50% was obtained. The dryer was found to be very easy to operate and maintain due to its simple design.

9
Development of an Analytical Procedure to Determine Partition Coefficients of Selected Model Migrants between Lowdensity Polyethylene and Polyamide and Nanocomposite Polyamide

Authors: Pablo Otero-Pazos, David Antonio Pereira de Abreu, Raquel Sendon, Ana Rodríguez Bernaldo de Quirós, Inmaculada Angulo, Jose Manuel Cruz, Perfecto Paseiro

Abstract

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Number of views: 348

Polymeric materials have been extensively used in food packaging. The main problem associated to plastics is the migration of low molecular substances from the material to the food, which may be potentially dangerous for the consumers’ health. The key parameters of the migration are the partition and diffusion coefficients. The development of polymer nanocomposites is expected to provide new materials with enhanced properties and safer food packaging. This work describes a procedure to determine the partition coefficients of selected model substances between low-density polyethylene (LDPE) and polyamide (PA) and, between LDPE and nanocomposite polyamide (naPA). The assays were conducted at different time-temperature conditions. The model migrants were extracted from the polymeric materials with ethanol and analyzed by RP-HPLC-DAD-FLD. The values of the partition coefficients obtained ranged from 0.01 to >1000. The results obtained suggest that the incorporation of nanocomposites could affect the solubility of certain compounds into the polymeric matrix.

13
Response Surface Modeling of Prickly Pear Juice Clarification

Authors: P. R. Davara, A. K. Varshney, V. A. Naliapara, V. P. Sangani

Abstract

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Raw juice of prickly pear is viscous and turbid in nature. The clarity of such juice can be improved through enzymatic clarification. An experiment was conducted to standardize the process parameters for clarification of prickly pear juice using pectinase enzyme. Experiment was designed according to response surface methodology (RSM) by keeping three selected independnt variables at five different levels, i.e. enzyme concentrations (0.01, 0.026, 0.050, 0.074 and 0.09%), incubation temperatures (40, 44, 50, 56 and 60 °C), and incubation time (60, 84, 120, 156 and 180 min). Second order central composite rotatable design was employed to study the effect of enzymatic treatments on yield, viscosity, clarity, and turbidity of juice. Response surface modeling showed that the generated regression models were adequate to explain the data variation as well as the the actual relationship between independent variables and responses. The coefficient of determination, R2 values for all the selected parameters were greater than 0.9. Through response surface analysis, the optimum conditions for enzymatic clarification of prickly pear juice were established as 0.056% enzyme concentration, 47 °C incubation temperature, and 155 min incubation time. This interaction of process parameteres was able to improve the yield by up to 88.83% and clarity up to 52.86% as well as decreasing the viscosity by up to 1.60 cP, and turbidity by up to 123.02 NTU.