Procedia food science最新文献

{"title":"Development of Mobile Dryer for Freshly Harvested Paddy","authors":"T.M.R. Dissanayake ,&nbsp;D.M.S.P. Bandara ,&nbsp;H.M.A.P. Rathnayake ,&nbsp;B.M.K.S. Thilakarathne ,&nbsp;D.B.T. Wijerathne","doi":"10.1016/j.profoo.2016.02.017","DOIUrl":"10.1016/j.profoo.2016.02.017","url":null,"abstract":"<div><p>Presently, due to an increase in usage of large scale mechanical threshers and combine harvesters, moisture content of freshly harvested paddy is being high as much as 18-24%. The mechanical threshers or combine harvesters with elevated capacity enable for both harvesting and threshing at once. Thus the paddy harvested all over persists with high moisture content that affects adversely in unit operations of paddy processing such as cleaning, storing, and milling. The research was conducted to overcome this problem by developing a mobile paddy dryer that can be used at field level for freshly harvested paddy. A mobile dryer, one ton capacity, was developed and tested for drying freshly harvested paddy. The performance of the mobile dryer was evaluated in terms of overall thermal efficiency, heat utilization factor, coefficient of performance, total heat efficiency and head rice yields. The overall thermal efficiency of this dryer was 46.83%. The average heating efficiencies namely heat utilization factor and total heat efficiency were 0.82 and 0.72 respectively. The coefficient of performance of the developed dryer was 0.18. The head rice yields of freshly harvested paddy after drying at 60<!--> <!-->°C air temperature was of 73.78%. The overall drying performance of the dryer was found to be good.</p></div>","PeriodicalId":20478,"journal":{"name":"Procedia food science","volume":"6 ","pages":"Pages 78-81"},"PeriodicalIF":0.0,"publicationDate":"2016-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/j.profoo.2016.02.017","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84227730","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Challenges in Risk Assessment: Quantitative Risk Assessment","authors":"Liesbeth Jacxsens ,&nbsp;Mieke Uyttendaele ,&nbsp;Bruno De Meulenaer","doi":"10.1016/j.profoo.2016.02.004","DOIUrl":"10.1016/j.profoo.2016.02.004","url":null,"abstract":"<div><p>The process of risk analysis consists out of three components, risk assessment, risk management and risk communication. These components are internationally well spread by Codex Alimentarius Commission as being the basis for setting science based standards, criteria on food safety hazards, e.g. setting maximum limits of mycotoxins in foodstuffs. However, the technical component risk assessment is hard to elaborate and to understand. Key in a risk assessment is the translation of biological or chemical pathways into a mathematical framework. Within the International Training Program ‘ITP food safety, quality assurance and risk analysis’ of Ghent University, department of Food Safety and Food Quality, we developed for low and middle income countries and emerging countries a training module on risk assessment. In where (semi-) quantitative probabilistic risk assessment calculations or qualitative risk rankings are trained for both microbial and chemical food safety hazards along the agro-food chain. This presentation will explain these methodologies demonstrated with examples from former ITP trainees.</p></div>","PeriodicalId":20478,"journal":{"name":"Procedia food science","volume":"6 ","pages":"Pages 23-30"},"PeriodicalIF":0.0,"publicationDate":"2016-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/j.profoo.2016.02.004","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90522537","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"International Conference of Sabaragamuwa University of Sri Lanka (ICSUSL) 2015","authors":"Chaminda Niroshan Walpita Dr.,&nbsp;K.K.D.S. Ranaweera Prof.,&nbsp;Iddya Karunasagar Prof.,&nbsp;Partick Sorgeloos Prof.","doi":"10.1016/j.profoo.2016.02.001","DOIUrl":"10.1016/j.profoo.2016.02.001","url":null,"abstract":"","PeriodicalId":20478,"journal":{"name":"Procedia food science","volume":"6 ","pages":"Pages 1-6"},"PeriodicalIF":0.0,"publicationDate":"2016-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/j.profoo.2016.02.001","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84586584","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Antioxidant and Anti-diabetic Properties of Caryota Urens (Kithul) Flour","authors":"G.E.M. Wimalasiri ,&nbsp;P. Ranasinghe ,&nbsp;D.M.A. Gunaratne ,&nbsp;L.P. Vidhana Arachchi","doi":"10.1016/j.profoo.2016.02.044","DOIUrl":"10.1016/j.profoo.2016.02.044","url":null,"abstract":"<div><p>Starch extracted from pith of <em>Caryota urens</em> L. (Family: Arecaceae) palm is known as “<em>Kithul</em> flour” and is claimed to have health benefits according to folklore and Ayurveda. Antioxidants are believed to possess numerous health benefits. However, as yet, health benefits of <em>C. urens</em> flour have not been scientifically investigated. Antioxidant properties of <em>C. urens</em> flour were tested using different <em>in vitro</em> assays namely, 2,2-azino-bis 3-ethylbenzothiazoline-6-sulfonic acid (ABTS⁺), ferric reducing antioxidant power, oxygen radical absorbance capacity and ferrous ion chelating assays. Total Phenolic Content (TPC) and Total Flavonoid Content (TFC) were also evaluated. Anti-diabetic properties were estimated using alpha amylase and alpha glucosidase enzyme inhibition assays. Dried methanolic extracts of both boiled and raw samples were used in all assays. Results of the study showed that <em>C. urens</em> flour possess free radical scavenging activity(raw 0.02± 0.01 and boiled 0.04±0.01<!--> <!-->mg trolox equivalent (TE)/ g flour), electron donating reducing power (raw 0.10±0.03 and boiled 0.36±0.11<!--> <!-->mg TE/g flour), oxygen radical absorbance capacity (raw 2.29± 0.71 and boiled 192.3 ± 57.71<!--> <!-->mg TE/1<!--> <!-->g flour) and metal ion chelating capacity (raw 0.03±0.01 and boiled 0.14±0.04<!--> <!-->mg EDTA equivalents /g flour) exhibiting its antioxidant potential. TPC (raw 1.1±0.3 and boiled 5.12 ± 1.89<!--> <!-->mg GAE/g flour) and TFC (raw 1.65 ± 0.47 and boiled 6.69 ± 1.27<!--> <!-->μg QE/g flour) which are said to be contributed to antioxidant activities were also found. In addition, boiled flour which is generally consumed as a food has shown higher antioxidant activity. <em>Caryota urens</em> flour did not contain marked anti-diabetic properties. It is evident from results that <em>Caryota urens</em> flour has moderate antioxidant property which may associate with its traditional health claims.</p></div>","PeriodicalId":20478,"journal":{"name":"Procedia food science","volume":"6 ","pages":"Pages 181-185"},"PeriodicalIF":0.0,"publicationDate":"2016-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/j.profoo.2016.02.044","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84090653","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"The Analysis of the Behaviour of Listeria Monocytogenes in Fresh Cheeses with Various Spices During Storage","authors":"Adriana Lobacz,&nbsp;Justyna Zulewska,&nbsp;Jaroslaw Kowalik","doi":"10.1016/j.profoo.2016.02.092","DOIUrl":"10.1016/j.profoo.2016.02.092","url":null,"abstract":"<div><p>The aim of this work was to evaluate the growth possibilities of <em>Listeria monocytogens</em> in the artificially contaminated fresh cheese during storage. Three variants of acid homogenized commercial fresh cheeses: mixed herbs, red pepper and garlic-pepper were studied. The lowest value of the specific growth rate of <em>L. monocytogenes</em> in the fresh cheeses was reported for red pepper variant. The highest value of this parameter was determined for the fresh cheese with pepper-garlic. The use of spices in the production of fresh unripened cheeses influence the viability and growth of bacteria <em>L. monocytogenes</em> during storage at the temperature range 3-15^oC.</p></div>","PeriodicalId":20478,"journal":{"name":"Procedia food science","volume":"7 ","pages":"Pages 80-84"},"PeriodicalIF":0.0,"publicationDate":"2016-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/j.profoo.2016.02.092","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85448142","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Estimation of the Risk Associated to Marketing of Swine Meat Contaminated with Salmonella spp., Employing the William T. Fine Method","authors":"Nataly Ruiz Quiñones ,&nbsp;Oscar Castro Aguilar ,&nbsp;Martha Lily Ocampo Guerrero","doi":"10.1016/j.profoo.2016.05.005","DOIUrl":"10.1016/j.profoo.2016.05.005","url":null,"abstract":"<div><p>Swine meat is a growing market in Colombia, reaching 3.1 million of carcasses sold in 2014. However, it is estimated that the proportion of hogs illegally marketed can be up to 50%, which exposes the population to foodborne pathogens such as Salmonella. The aim of this study was to estimate the risk associated to the marketing of swine meat contaminated with Salmonella, using the William T. Fine method in Tolima Department. The risk scenarios applied to four municipalities positive for Salmonella showed a medium and low level of risk, and an exposed population of 114,000 people, representing 8.7% of the Department's population. In the worst-case scenario, costs for hospitalization and compensation could represent more than US$ 145 billion for the biggest municipality. It can be concluded that the William T. Fine method is applicable for biological risk analysis focused on foodborne pathogen outbreaks.</p></div>","PeriodicalId":20478,"journal":{"name":"Procedia food science","volume":"7 ","pages":"Pages 137-140"},"PeriodicalIF":0.0,"publicationDate":"2016-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/j.profoo.2016.05.005","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85076129","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Impact of Food Labeling Information on Consumer Purchasing Decision: With Special Reference to Faculty of Agricultural Sciences","authors":"B.E.S. Bandara,&nbsp;D.A.M. De Silva,&nbsp;B.C.H. Maduwanthi,&nbsp;W.A.A.I. Warunasinghe","doi":"10.1016/j.profoo.2016.02.061","DOIUrl":"10.1016/j.profoo.2016.02.061","url":null,"abstract":"<div><p>Consumer's attitudes towards the nutritional aspect of the foods are increasing rapidly. In this context, labels of food products play a significant role in providing the relevant nutrition information to consumers. This study was conducted with a view of identifying important nutritional labeling aspects that consumers would examine at the time of purchasing. Ultimate objective was to draw conclusions that provide important information for the food processors about consumer behavior in related to food nutritional aspects and the purchasing intention. Pre-tested structured questionnaire was employed to collect data from random sample of 90 respondents. Rank Based Quotient test and descriptive analytical tools were used to analyze the data. This study shows that majority of the respondents tend to examine the labels when making the purchasing decision due to evaluate the suitability of the food product for vegetarians, religious reasons, to avoid diseases related to food and to check whether the food is organically grown or not. Complicated life styles, their brand loyalty and complicated nature of food labels were the major reasons for not examine food labels. The promising opinions of respondents on existence of food labels were to know the expiry date, to know the nutritional composition and as a legal requirement. Majority of the consumers importantly concern on nutrient status. Monosodium Glutamate content strongly influence the purchasing decision of considerable fraction of the respondents. Name of the food was rated the most important mandatory labeling information. Food safety, environmental protection, origin of the food and brand reputation were the most concerning factors when observing food labels in the process of purchasing food products. According to the Suggestions produced by the respondents, making information easier to understand, standardizing the presentation information, creating colorful and attractive labels were highlighted as the major suggestions. Eventually findings of this study suggests food producers should draw and implement the strategies by considering above key results in order to improve the status of food labeling as well as nutritional status of the consumers.</p></div>","PeriodicalId":20478,"journal":{"name":"Procedia food science","volume":"6 ","pages":"Pages 309-313"},"PeriodicalIF":0.0,"publicationDate":"2016-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/j.profoo.2016.02.061","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77376995","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Comparison of Oxidative Stability of Sesame (Sesamum Indicum), Soybean (Glycine Max) and Mahua (Mee) (Madhuca Longifolia) Oils Against Photo-Oxidation and Autoxidation","authors":"W.K.U.S. Walallawita ,&nbsp;D. Bopitiya ,&nbsp;S. Sivakanthan ,&nbsp;N.W.I.A. Jayawardana ,&nbsp;T. Madhujith","doi":"10.1016/j.profoo.2016.02.050","DOIUrl":"10.1016/j.profoo.2016.02.050","url":null,"abstract":"<div><p>Lipid oxidation is one of the major causes of food spoilage. This study was conducted to evaluate and compare the oxidative stability of sesame (<em>Sesamum indicum</em>), soybean (<em>Glycine max</em>) and mahua (<em>Madhuca longifolia</em>) against photooxidation and autoxidation. Stability of oils against photo-oxidation and autoxidation was determined by exposing the oils to florescent light over 28 days and storing the oils at an elevated temperature (60<!--> <!-->°C) for 28 days, respectively. The level of oxidation was determined by measuring peroxide value (PV), thiobarbituric acid reactive substances (TBARS), conjugated dienes (CD) and conjugated trienes (CT). Sesame oil exhibited the strongest oxidative stability against both photo-oxidation and autoxidation while Mahua oil exhibited the least stability highest both photo-oxidation and autoxidation as measured by primary oxidative products. However, Mahua oil showed the strongest stability against both photo-oxidation and autoxidation as measured by secondary oxidative products. In conclusion, higher oxidative stability was shown by the Mahua oil than sesame and soybean oils for photooxidation and autoxidation.</p></div>","PeriodicalId":20478,"journal":{"name":"Procedia food science","volume":"6 ","pages":"Pages 204-207"},"PeriodicalIF":0.0,"publicationDate":"2016-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/j.profoo.2016.02.050","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75063930","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Role of Underutilized Crop Value Chains in Rural Food and Income Security in Sri Lanka","authors":"Arosh Bandula ,&nbsp;Champika Jayaweera ,&nbsp;Achini De Silva ,&nbsp;Patrick Oreiley ,&nbsp;Asha Karunarathne ,&nbsp;S.H.P. Malkanthi","doi":"10.1016/j.profoo.2016.02.049","DOIUrl":"10.1016/j.profoo.2016.02.049","url":null,"abstract":"<div><p>Agricultural value chain is fundamental to the survival of human society, the growth or maintenance of regional and national economies, and the wealth and welfare of individual producers. Few staple food crops holding the lion's loin of food and income security of the rural farming communities where the role of unrecognized and underutilized crops was invisible. Previous researches and many past applications were focused on individual elements of the value chain rather than the holistic view. Complex interacting drivers in production, processing, marketing, consumption, environment and the people were neglected and this limitation hiders the recognition of underutilized crops. Our paper takes a critical stock take of underutilized crop value chains in Sri Lanka and focused to identify its role in rural food and income security with special concern to the availability of those crops at respective village markets and at their own household premises. Study aimed to map the underutilized crop value chain and describe its upstream and downstream nodes, agents, functions, and products. For the purpose of this study, mixed methods approach was employed which focuses on research questions that call for real-life contextual understandings on value chain agents, multi-level perspectives, both vertical and horizontal linkages and cultural interpretations. We employed qualitative research exploring the meaning and understanding of constructs; utilizing multiple methods (rapid market chain analysis). Value chain architecture explains the structure, agents, and strength of the relationships. Downstream composed of two main nodes, farmers, wild collectors and traders or village level collectors link with the upstream. Primary processors, secondary processors, wholesalers, retailers, and consumers were the key upstream agents. Chain structure heavily depends on the type of crop. Downstream activities depends on location, water availability, season and market demand which decides the crop mix. Informal collecting centres were common and village level collectors link farmers and wild collectors with upstream. Upstream activities were more concern on value addition and creation and the agents were multifunctional. Food basket analysis highlighted that underutilized crops were more attracted to urban consumers than the rural. Meal analysis revealed that considerable amount of underutilized crops consumed at household level were own production or wild collection. Complex and indirect income generation process was unrecognized yet.</p></div>","PeriodicalId":20478,"journal":{"name":"Procedia food science","volume":"6 ","pages":"Pages 267-270"},"PeriodicalIF":0.0,"publicationDate":"2016-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/j.profoo.2016.02.049","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85640699","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Predictions of Microbial Thermal Inactivation in Solid Foods: Isothermal and Non-isothermal Conditions","authors":"Maria M. Gil ,&nbsp;Fátima A. Miller ,&nbsp;Teresa R.S. Brandão ,&nbsp;Cristina L.M. Silva","doi":"10.1016/j.profoo.2016.06.006","DOIUrl":"10.1016/j.profoo.2016.06.006","url":null,"abstract":"<div><p>This work focuses on the use of the Gompertz-inspired model to predict the thermal inactivation behaviour of microorganisms obtained in solid food products, validated for isothermal and non-isothermal conditions. Experiments were carried out in parsley, artificially inoculated with <em>Listeria innocua</em>. For the isothermal conditions tested, the predictive ability of the model was confined. The higher the temperature, the higher deviations observed (i.e. the model underestimates the inactivation behaviour). However, for the non-isothermal condition tested, the model predicted the microbial response accurately.</p></div>","PeriodicalId":20478,"journal":{"name":"Procedia food science","volume":"7 ","pages":"Pages 154-157"},"PeriodicalIF":0.0,"publicationDate":"2016-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/j.profoo.2016.06.006","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78796755","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}