scholarly journals Experimental Investigation of spherical food product at different air velocities and radial positions during forced convection cooling

2021 ◽  
Vol 23 (11) ◽  
pp. 574-582
Author(s):  
Taliv Hussain ◽  
◽  
Ashish Kumar ◽  
Ashad Ahmad ◽  
◽  
...  
Keyword(s):  
Experimental Investigation ◽  
Forced Convection ◽  
Thermophysical Properties ◽  
Fruits And Vegetables ◽  
Food Product ◽  
Air Velocity ◽  
Convection Cooling ◽  
Vegetables And Fruits

Using pre-cooling technique, food products of perishable nature are desired to be conserved from spoiling. Fruits and vegetables and are suggested to be precooled just after harvesting to avoid any food decay. The precooling enhance their storage life and keeps up quality of vegetables and fruits. Thus, an experimental analysis has been carried out to study temperature variation of spherical food product, i.e. mosambi, during the precooling process. In the current study, the effect of three different air velocities, i.e. 4.3, 4.8 and 5.0 m/s, during precooling of spherical food product has been observed in a forced convection environment. Also, determination of the thermophysical properties of the spherical food product for three different radial positions, i.e. XC= 0.042 m (centre), XM= 0.028 mm (middle) and XS= 0.014 m (surface), has been carried out. The effect of different air velocities and different radial positions on temperature profile of food product was detected. It has been noticed that proper choice of cold air velocity can decrease cooling time of spherical food product, hence resulting in energy saving.

Forced Air Precooling Studies of Perishable Food Products

2007 ◽  
Vol 3 (6) ◽  
Author(s):  
Omer Adil Zainal Albayati ◽  
Ravi Kumar ◽  
Gopal Chauhan
Keyword(s):  
Experimental Investigation ◽  
Cold Storage ◽  
Food Item ◽  
Fruits And Vegetables ◽  
Food Product ◽  
Food Products ◽  
Air Cooling ◽  
Air Velocity ◽  
Cold Air ◽  
Forced Air

Food products of perishable nature are needed to be preserved from spoiling using the precooling technique. Precooling is the process of cooling fruits and vegetables as soon as possible after the harvest and prior to the transportation over long distances to a cold storage warehouse and marketing. Therefore, an experimental investigation has been carried out to study the temperature variation of different food products viz. apple, papaya and grape during the precooling process. Forced air cooling of food products was done by placing the particular food item inside a 4 m long rectangular air duct of 300 mm x 300 mm section. The temperature of cold air was in a range of 4-5 oC and the air velocity varied from 1.6 m/s to 4.1 m/s. The temperature of food product was measured at different radial locations inside the product. The effect of air velocity on the temperature profile of food product was observed and it has been found that the proper choice of cold air velocity can reduce the cooling time of certain food product up to 33 percent, thus, resulting in the saving of energy.

scholarly journals SCDMImage: um aplicativo para detecção de características morfológicas em produtos agrícolas

2021 ◽  
Vol 1 (53) ◽  
pp. 27
Author(s):  
Valnyr Vasconcelos Lira ◽  
Francisco Fechine Borges ◽  
Jéssica Cordeiro da Silva Santos ◽  
Antônio Pedro Gomes Tabosa ◽  
Mário Eduardo Rangel Moreira Cavalcanti Mata
Keyword(s):  
Fruits And Vegetables ◽  
Mangifera Indica ◽  
Digital Camera ◽  
Morphological Characteristics ◽  
Reliable Estimate ◽  
Continuous Growth ◽  
The Masses ◽  
Cultivation Techniques

<p><span class="fontstyle0">With the evolution of cultivation techniques, the world production of fruits and vegetables has been presenting a continuous growth. Despite the increase in production, a significant portion of the harvested products is mainly lost in the post-harvest due to several factors, such as inapropriate handling, transportation and conservation, lack of selection and classification, poorly sized packaging, among others. In general, the quality of fruits and vegetables is usually evaluated by the following parameters: size, shape, mass, color, firmness, ripeness, absence of bruises and pathologies.The objective of this work was to develop an application in Matlab to detect morphological characteristics (width, length, area, perimeter) of Mangifera indica L., ‘Tommy Atkins’ mangos from images, and using the same images, estimate its weigth. The images of the mangoes were acquired with a digital camera attached to an illuminated box and later processed in an application developed in Matlab. The images showed the morphological characteristics of the samples were obtained and an equation was determined to estimate their mass. The determination of the mass from the images had a 96% correlation with the actual mass measured with a scale and it was possible to obtain a reliable estimate of the masses of the mangoes from their images.</span></p>

scholarly journals Determination of Imidacloprid and Benzimidazole Residues in Fruits and Vegetables by Liquid Chromatography–Mass Spectrometry after Ethyl Acetate Multiresidue Extraction

2000 ◽  
Vol 83 (3) ◽  
pp. 748-755 ◽  
Author(s):  
Amadeo R Fernández-Alba ◽  
Ana Tejedor ◽  
Ana Agüera ◽  
Mariano Contreras ◽  
Juan Garrido
Keyword(s):  
Mass Spectrometry ◽  
Liquid Chromatography ◽  
Ethyl Acetate ◽  
Fruits And Vegetables ◽  
Monitoring Program ◽  
Reversed Phase ◽  
Food Samples ◽  
Ionization Mass ◽  
Vegetables And Fruits

Abstract A simple and sensitive method based on liquid chromatography–atmospheric pressure ionization–mass spectrometry is described for the determination of 4 benzimidazole pesticides (carbendazim, thiabendazole, benomyl, and thiophanate-methyl) and imidacloprid in vegetables and fruits. Food samples were typically extracted with ethyl acetate to draw the analytes into the organic phase. No cleanup step was necessary before injection into the liquid chromatographic (LC) system with electrospray mass spectrometric detection. The analytes were separated on a reversed-phase C8LC column. Limits of detection for the compounds were in the μg/L range. Results are reported for validation studies with fortified pear and tomato samples and for residues of the target compounds found in the pesticide residue monitoring program during 1998.

scholarly journals Coloring of food by the use of natural color extracted by beetroot (Beta Vulgaris), betalain pigment

2020 ◽  
Author(s):  
Sonika Chaudhary
Keyword(s):  
Beta Vulgaris ◽  
Food Product ◽  
Food Products ◽  
Antioxidant Property ◽  
Natural Food ◽  
Natural Color ◽  
Important Quality ◽  
Vegetables And Fruits ◽  
Betalain Pigment

Color is one of the most important quality attribute in the food products. The purpose of adding color in the foods is to make them attractive, to influence the consumer to buy the product and also to improve the quality of the food product. At the present time the demand of natural color is increased in worldwide due to the awareness of people on therapeutic medicinal properties and their benefits in the place of synthetic colors. Synthetic colors are harmful for health and show toxicity in food products. Natural color are those pigments which is derived from naturally sources such as plants, insects, animals, vegetables and fruits etc. among all these natural dyes, plant based pigments have medicinal values so are mostly preferred. Today the food industry are mostly preferred the use of natural coloring pigment in their food products because the generation of this time is very possessive to their health and preferred the food product which is made from the use of natural color. The present study is based on the use of natural colors in food product in the place of synthetic color. The natural color was extracted from beetroot (Beta Vulgaris) named as betalain pigment. Betalain pigment is rich in antioxidant property, vitamin A and C and also a good source of iron, calcium etc. In this experiment the use of the natural color in the preparation of cookies.Keywords:  natural food color, dyes, extraction, pigment, beetroot, betalain, cookies.

scholarly journals Experimental and numerical investigation of spherical food product during forced convection cooling

2021 ◽  
Vol 3 ◽  
pp. 100006
Author(s):  
Taliv Hussain ◽  
Mohd Ahsan Kamal ◽  
Zafar Alam ◽  
Adnan Hafiz ◽  
Ashad Ahmad
Keyword(s):  
Numerical Investigation ◽  
Forced Convection ◽  
Food Product ◽  
Convection Cooling

scholarly journals AVALIAÇÃO MICROBIOLÓGICA DE HORTALIÇAS E FRUTAS MINIMAMENTE PROCESSADAS COMERCIALIZADAS EM FORTALEZA (CE)

2005 ◽  
Vol 23 (1) ◽  
Author(s):  
LAURA MARIA BRUNO ◽  
ANA AMÉLIA MARTINS DE QUEIROZ ◽  
ANA PAULA COLARES DE ANDRADE ◽  
NATÁLIA MOURA DE VASCONCELOS ◽  
MARIA DE FÁTIMA BORGES
Keyword(s):  
Fruits And Vegetables ◽  
Microbiological Quality ◽  
Fecal Coliforms ◽  
Minimally Processed ◽  
Total Coliforms ◽  
Vegetable Samples ◽  
Fruit Samples ◽  
Vegetables And Fruits ◽  
Coagulase Positive Staphylococcus

Avaliou-se a qualidade microbiológica de 15 amostras de hortaliças/tubérculos e de 15 amostras de frutas minimamente processadas, comercializadas em Fortaleza (CE). Foram realizadas análises de coliformes fecais e totais, pesquisa de Salmonella sp., contagem total de bolores e leveduras, contagem de Staphylococcus coagulase positiva e contagem total de psicrotróficos. Detectou-se a presença de Salmonella em 66,6% das amostras de hortaliças/tubérculos e em 26% das de frutas. Foi verificado que 13,3% das amostras de hortaliças/ tubérculos apresentaram contagem de coliformes fecais acima do limite estabelecido pela legislação brasileira. Contagens elevadas de coliformes totais, de bolores e leveduras e de psicrotróficos também foram encontradas em ambos os produtos, indicando condições inadequadas de higiene durante o processamento, comprometendo seu armazenamento e sua qualidade microbiológica. MICROBIOLOGICAL EVALUATION OF VEGETABLES AND FRUITS MINIMALLY PROCESSED MARKETED IN FORTALEZA (CE) Abstract The microbiological quality of 15 vegetables and 15 fruits minimally processed samples marketed in Fortaleza - CE (Brazil) was evaluated. The following analyses were carried out: total and fecal coliforms, Salmonella sp., total yeasts and moulds count, coagulase positive Staphylococcus count and total psychrotrophics count. Salmonella was detected in 66.6% of vegetable samples and 26% of fruit samples. Fecal coliforms count higher than legislation limit, it was verified in 13.3% of vegetable samples. High counts of total coliforms, yeasts and moulds and psychrotrophics were also found on both products, showing inadequate hygiene conditions during manufacturing, affecting storage and microbiological quality of minimally processed fruits and vegetables.

scholarly journals Validation Of Spectrophotometry-Visble Method On The Determination Of Borax Levels In Meatballs

2021 ◽  
Vol 8 (2) ◽  
pp. 41
Author(s):  
Sudjarwo Sudjarwo ◽  
Poedjiarti S ◽  
Angerina N
Keyword(s):  
Acetic Acid ◽  
Sulphuric Acid ◽  
Glacial Acetic Acid ◽  
Food Product ◽  
Reaction Conditions ◽  
Optimum Result ◽  
Quantitation Limit ◽  
Temperature Time

Borax, in illictic additive substance, is added on certain food product as a e preservative and rubbery. Therefore, the determination of borax in the food product such as meatball is very impotant in view of meatball is a food product often consumed by community. Vis- Spectrophotometric method with curcumine 0.125% as a reagent and glacial acetic acid-sulphuric acid has been used for determination of borax in this research. Curcumin reagent was selected because sensitivity of the method and the reproducibility of the results are affected by quality of the reagent other than rigorous observance of the reaction conditions (temperature, time, reagent quantities). Glacial acetic acid- sulphuric acid was used to create acid condition, so that curcumin and boron form a violetred 2:1 complex called rosocyanin. The optimum result was obtained when 1/. ml solution of 0.125% curcuumin and 1.0 ml concentrated sulphuric acid were added and the absorbance was measured after 70 minutes at 547 nm. The results showed linear regression y = 1.3127x – 0.0994, r = 0.9690 > r table (n = 5) is 0.878 and p = 0.007 (p< 0.01) and Vxo is was 15,53%. The detection limit and quantitation limit were 9.7.10-4 ppm and 2.94. 10-3 ppm respectively. The recovery and coefficient variation were 47.56%±3,92%. Determination of borax in three meatball samples which were taken from a location in Surabaya showed that the sample contained borax with concentration of 0.0205; 0.0151; 0.0210 (% w/w) respectively.

scholarly journals Antimicrobial Nanoparticles Incorporated in Edible Coatings and Films for the Preservation of Fruits and Vegetables

Molecules ◽  
2019 ◽  
Vol 24 (9) ◽  
pp. 1695 ◽  
Author(s):  
Yage Xing ◽  
Wenxiu Li ◽  
Qin Wang ◽  
Xuanlin Li ◽  
Qinglian Xu ◽  
...  
Keyword(s):  
Antimicrobial Activity ◽  
Metal Ion ◽  
Fruits And Vegetables ◽  
Antimicrobial Properties ◽  
Edible Coatings ◽  
Coating Materials ◽  
Antimicrobial Nanoparticles ◽  
Vegetables And Fruits ◽  
Free Metal

Edible coatings and films (ECF) are employed as matrixes for incorporating antimicrobial nanoparticles (NPs), and then they are applied on the fruits and vegetables to prolong shelf life and enhance storage quality. This paper provides a comprehensive review on the preparation, antimicrobial properties and mechanisms, surface and physical qualities of ECF containing antimicrobial NPs, and its efficient application to vegetables and fruits as well. Following an introduction on the properties of the main edible coating materials, the preparation technologies of ECF with NPs are summarized. The antimicrobial activity of ECF with NPs against the tested microorganism was observed by many researchers. This might be mainly due to the electrostatic interaction between the cationic polymer or free metal ions and the charged cell membrane, the photocatalytic reaction of NPs, the detachment of free metal ion, and partly due to the antimicrobial activity of edible materials. Moreover, their physical, mechanical and releasing properties are discussed in detail, which might be influenced by the concentration of NPs. The preservation potential on the quality of fruits and vegetables indicates that various ECF with NPs might be used as the ideal materials for food application. Following the introduction on these characteristics, an attempt is made to predict future trends in this field.

Free and Forced Air Precooling of Perishable Food Products: Experimental Investigation

2020 ◽  
Vol 12 (4) ◽  
pp. 517-523
Author(s):  
Taliv Hussain ◽  
Shahzeb Ansari
Keyword(s):  
Thermal Conductivity ◽  
Experimental Investigation ◽  
Heat Capacity ◽  
Thermal Diffusivity ◽  
Free Convection ◽  
Forced Convection ◽  
Food Products ◽  
Convection Cooling ◽  
Forced Air ◽  
Thermo Physical Properties

An experimental investigation has been performed in order to compare the thermo-physical properties of spherical and cylindrical shaped food products during forced and free convection cooling. The specific heat capacity increases with the increment in the percentage of moisture quantity as in cucumber, it was 96% and in banana, it was 74%. The thermal conductivity of cucumber was found to be 18.7%, 7.6%, 5.1% more than that of banana, orange, capsicum respectively in case of free convection cooling but it was 18.7%, 7.8%, 5.3% more than that of banana, orange, capsicum respectively in case of forced convection cooling. In free convection cooling, the value of thermal diffusivity of cucumber was noted to be 9.02%, 2.96%, 3.85% more than that of banana, orange, capsicum respectively while in case of forced convection cooling, it was 76.06%, 62.62%, 20.19% more than that of banana, orange, capsicum respectively.

scholarly journals Occurrence and disappearance of parathion and malathion residues in vegetables and fruits

1959 ◽  
Vol 31 (1) ◽  
pp. 294-302
Author(s):  
Pekka Koivistoinen ◽  
Paavo Roine ◽  
Kirsti Jokela
Keyword(s):  
Carbon Tetrachloride ◽  
Plant Species ◽  
Half Life ◽  
Fruits And Vegetables ◽  
Black Currant ◽  
Alcohol Mixture ◽  
Vegetables And Fruits ◽  
Extracting Solvent ◽  
Water Alcohol

Disappearance of parathion and malathion residues in 9 different kinds of fruits and vegetables (pea, cucumber, lettuce, strawberry, black currant, apple, stringbean broccoli and spinach) sprayed about two weeks before the normal harvest was investigated. In addition, experiments were made on the effects of 3 different conserving processes upon the residues on black currant as well as on the persistence of the residues in conserves and frozen products during storage. The determination of parathion was carried out by a modification of the method of AVERELL and NORRIS, using a benzene-water-alcohol mixture and increased acidity in the reduction. The malathion was determined by the method of NORRIS et al. with the modification of benzene used as the extracting solvent instead of carbon tetrachloride. The procedures for the determination of total residues in plants are described in detail. The initial deposits of parathion varied from 0.49 to 14.60 ppm and those of malathion from less than 0.5 to 49.8 ppm, depending on the plant species. The half-life of the residues was 1—3 and 1—2 days, respectively. The most persistent residues were found in black currant; in these berries malathion could be determined qualitatively 28 days and parathion at least 43 days after spraying. Very small residues were found in the steam-juice prepared from black currants. In the preparation of two kinds of jam, 30 and 54 % of the parathion and 54 and 71 % of the malathion were destroyed. Both of the pesticides were very stable in black currant conserves as well as in frozen products for a period of at least 6 months.

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