Procedia food science最新文献

{"title":"The Effect of 1-Methylcyclopropene on Postharvest Life of Sessile Joyweed (Alternanthera Sessilis)","authors":"R.P.S.S. Rajapakse ,&nbsp;C.K. Beneragama","doi":"10.1016/j.profoo.2016.02.056","DOIUrl":"10.1016/j.profoo.2016.02.056","url":null,"abstract":"<div><p>Sessile Joyweed <em>(Alteranthera sessilis)</em> which is commonly known as <em>Mukunuvenna</em> in Sri Lanka, is the most widely produced and most popular of nine leafy vegetables cultivated and sold on a commercial scale in Sri Lanka. This is primarily consumed locally, while only a small quantity is exported. However, the shelf life of <em>Mukunuvenna</em> is as low about 3-4 days due to leaf yellowing and wilting. Consumers prefer green and turgid leafy vegetables and thus the loss is considerably high after wilting and yellowing. Ethylene is a critical problem in leaf senescence. Minute concentrations such as 1<!--> <!-->μL/L ethylene can affect leaf yellowing significantly. Thus, an ethylene blocker, 1-Methylcyclopropene (1-MCP), which is now commonly being used in the fruit industry, can be considered as an effective solution for extending the postharvest life of <em>A. sessilis.</em> It is not toxic and environmentally friendly thus safe with edible produce. The present study was done, with the objective of investigating effects of 1-MCP on postharvest life and sensory qualities. Two experiments were conducted for several dosages (concentration × time) to investigate the shelf-life performances and processed <em>A</em>. <em>sessilis</em> samples were used to check sensory qualities such as taste, smell, texture and colour.</p><p>Samples treated with 1-MCP showed high levels of chlorophyll, lower yellowing and higher overall quality. Postharvest life of treated samples increased by 1 full-day (25% increase) under the room temperature. 1-MCP, 5<!--> <!-->ppm for 8 hour duration showed promising results. However, the obtained results did not show a specific treatment combination as the best treatment and 1-MCP did not alter the sensory qualities of the processed product.</p></div>","PeriodicalId":20478,"journal":{"name":"Procedia food science","volume":"6 ","pages":"Pages 283-287"},"PeriodicalIF":0.0,"publicationDate":"2016-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/j.profoo.2016.02.056","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85870617","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":"Introducing an Appropriate Mechanical Way for Coconut Dehusking","authors":"S.D.S. Piyathissa,&nbsp;P.D. Kahandage","doi":"10.1016/j.profoo.2016.02.020","DOIUrl":"10.1016/j.profoo.2016.02.020","url":null,"abstract":"<div><p>Coconut (<em>Cocos nucifera</em> L.) is a perennial tree crop, which has a <em>percapita</em> consumption of 120 nuts/ year/ head in Sri Lanka. Nut is the most important economical part in a coconut palm. Fruit has to be de-husked before any production process and there is no any mechanical mean, available in Sri Lanka other than manual coconut de-husking with an iron spike. This has become a major problem in coconut industry, as it is laborious, dangerous and expensive. This study was aimed to introduce an efficient and affordable mechanical method for coconut de-husking. Main components of the de-husking machine are; set of blades and blade spreading system, operating lever system and adjustable fruit holder. The most salient feature of this machine is detaching the husk into four pieces while retaining the soft eye covering part. Machine weighs 65<!--> <!-->kg and the total cost of production was LKR 13,200. The performance of the de-husking machine was evaluated separately using a single operator (T₁) and an operator with a helper (T₂) and compared it with most practicing manual de-husking method (de-husking with iron spike). According to the analyzed results by one way analysis of variance (ANOVA), there is a significant difference (<em>p&lt;0.05</em>) between T₂ and the manual method but no significant difference was observed between T₁ and the manual method. Actual capacities of T₁, T₂ and the manual method were 69, 135 and 78 nuts/ hr, respectively. Theoretical machine capacities of T₁, T₂ and manual method were 107, 164, 105 nuts/ hr, respectively. Efficiency of the machine with T₁, T₂ and the manual method were 64.5%, 82% and 74%, respectively. Therefore, the coconut de-husking machine could be effectively utilized using operator with a helper for a higher capacity and machine efficiency.</p></div>","PeriodicalId":20478,"journal":{"name":"Procedia food science","volume":"6 ","pages":"Pages 225-229"},"PeriodicalIF":0.0,"publicationDate":"2016-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/j.profoo.2016.02.020","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89370616","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":"A Recipe Book of Traditional Sri Lankan Food","authors":"A.M.N.T. Adikari,&nbsp;T. Lakmali","doi":"10.1016/j.profoo.2016.02.012","DOIUrl":"10.1016/j.profoo.2016.02.012","url":null,"abstract":"<div><p>Although a number of various traditional foods and diversity of cooking styles and techniques were available in Sri Lanka, today most of them are getting lost as a result of ‘modernization’ dietary patterns. However, in Sri Lanka,a very limited number of researcheshave been conducted on traditional foods. Therefore, surveys about traditional foods and dishes are essential to cut down many problems related with the modernized foods and to increase use of locally available food sources. In Sri Lanka, there are many recipe books but they do not give an idea about nutrition composition. The survey was conducted to develop a recipe book by including traditional Sri Lankan food recipes and their nutrition composition. Different food recipes were collected from adult women in different areas (08 districts) by home visits, face to face interviews and through telephone calls. Further, available traditional recipes were collected by reviewing the recipe books and searching internet. The amount of ingredients for solid foods were measured by using household measures and home scale and expressed as grams. Liquid foods were measured by measuring cylinder and household measures and expressed as millilitres. The recipes which were taken from telephone calls were prepared at the University dietetics laboratory. Nutrition compositions of recipes were calculated using the Food Base 2000 software. The developed recipe book consists of 50 recipes of Sri Lankan traditional foods, the method of preparation as well as the nutritional composition. The recipes in the book have been presented under five food categories; cereal based foods, sweets, dishes, mallum and kola kenda / herbal drinks. Thus, the developed recipe book provides different recipes with way of preparation and nutrition composition of them. Therefore, this can be used as an educational tool for menu planning.</p></div>","PeriodicalId":20478,"journal":{"name":"Procedia food science","volume":"6 ","pages":"Pages 60-64"},"PeriodicalIF":0.0,"publicationDate":"2016-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/j.profoo.2016.02.012","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90341467","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":"A Dynamic Network Analysis of the Physiological State of Foodborne Pathogens: Application to Escherichia Coli During Osmotic Stress and Comparison with Salmonella Typhimurium","authors":"A. Métris,&nbsp;S. George,&nbsp;J. Baranyi","doi":"10.1016/j.profoo.2016.02.078","DOIUrl":"10.1016/j.profoo.2016.02.078","url":null,"abstract":"<div><p>To characterise the physiological state of cells during adaptation to osmotic stress, we decompose the dynamic regulatory network of <em>E. coli</em> into subgraphs. We then compare the results of <em>E. coli</em> and <em>Salmonella</em>. Beside the sigma factor associated with stress, the response involves global regulators that modify nucleoid conformation which has been shown to be different in the two bacteria. In <em>Salmonella</em>, some genes involved in osmotic stress are also linked to virulence regulation. We conclude that decomposition of regulatory networks into subgraphs as a function of environmental conditions may be a useful representation of the physiological state of bacteria.</p></div>","PeriodicalId":20478,"journal":{"name":"Procedia food science","volume":"7 ","pages":"Pages 21-24"},"PeriodicalIF":0.0,"publicationDate":"2016-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/j.profoo.2016.02.078","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87823831","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":"Evaluation of the Use of Web Technology by Government of Sri Lanka to Ensure Food Security for its Citizens","authors":"P.C. Abeysiriwardana ,&nbsp;S.R. Kodituwakku","doi":"10.1016/j.profoo.2016.02.018","DOIUrl":"10.1016/j.profoo.2016.02.018","url":null,"abstract":"<div><p>Web technology is one of the key areas in information and communication technology to be used as a powerful tool in ensuring food security which is one of the main issues in Sri Lanka. Web technology involves in communicating and sharing resources in network of computers all over the world. Main focus of food security is to ensure that all people have fair access to sufficient and quality food without endangering the future supply of the same food. In this context, web sites play a vital and major role in achieving food security in Sri Lanka. In this case study, websites pertaining to Sri Lankan government and link with food security were analyzed to find out their impact in achieving the goals of food security using web technologies and how they are being involved in ensuring food security in Sri Lanka. The other objective of this study is to make the Sri Lankan government aware of present situation of those websites in addressing food security related issues and how modern web technologies could be effectively and efficiently used to address those issues. So, the relevant websites were checked against several criteria and scores were used to assess their capabilities to address the concerns of food security. It was found that the amount of emphasis given by these websites to address the issues of food security is not satisfactory. Further, it showed that if these web sites could be improved further, they would generate a powerful impact on ensuring food security in Sri Lanka.</p></div>","PeriodicalId":20478,"journal":{"name":"Procedia food science","volume":"6 ","pages":"Pages 82-91"},"PeriodicalIF":0.0,"publicationDate":"2016-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/j.profoo.2016.02.018","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86935180","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":"Microbial Community Management in Aquaculture","authors":"P. Bossier ,&nbsp;P. De Schrijver ,&nbsp;T. Defoirdt ,&nbsp;H.A.D. Ruwandeepika ,&nbsp;F. Natrah ,&nbsp;J. Ekasari ,&nbsp;H. Toi ,&nbsp;D. Nhan ,&nbsp;N. Tinh ,&nbsp;G. Pande ,&nbsp;I. Karunasagar ,&nbsp;G. Van Stappen","doi":"10.1016/j.profoo.2016.02.007","DOIUrl":"10.1016/j.profoo.2016.02.007","url":null,"abstract":"<div><p>Microbial community management in aquaculture creates benefits at the nutritional as well as at health level for cultured species. In addition, in case of biofloc application, it allows to link species at different trophic levels, making bioflocs the potential link in integrated multispecies aquaculture.</p></div>","PeriodicalId":20478,"journal":{"name":"Procedia food science","volume":"6 ","pages":"Pages 37-39"},"PeriodicalIF":0.0,"publicationDate":"2016-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/j.profoo.2016.02.007","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80363161","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":"FoodChain-lab: Tracing Software Supporting Foodborne Disease Outbreak Investigations","authors":"Armin A. Weiser,&nbsp;Christian Thoens,&nbsp;Alexander Falenski,&nbsp;Bernd Appel,&nbsp;Matthias Filter,&nbsp;Annemarie Kaesbohrer","doi":"10.1016/j.profoo.2016.02.097","DOIUrl":"10.1016/j.profoo.2016.02.097","url":null,"abstract":"<div><p>In case of foodborne disease outbreaks, rapid identification of the causative food product is essential, since the medical and economic damages grow with the duration of the outbreak. Therefore and based on the experiences from recent foodborne disease outbreaks a free, open source software called FoodChain-Lab has been developed. It evolved from a supply chain data visualization and analysis tool into a comprehensive toolbox for data management, data enrichment, visualization, data analysis and interactive reasoning.</p><p>FoodChain-Lab is applicable in food- or feed-borne disease outbreak investigations as well as in exposure assessment tasks related to feed or food supply chains.</p></div>","PeriodicalId":20478,"journal":{"name":"Procedia food science","volume":"7 ","pages":"Pages 101-104"},"PeriodicalIF":0.0,"publicationDate":"2016-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/j.profoo.2016.02.097","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88381632","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":"Efficacy of Insecticide Incorporated Bags against Major Insect Pests of Stored Paddy in Sri Lanka","authors":"W.M.C.B. Wasala,&nbsp;C.A.K. Dissanayake,&nbsp;C.R. Gunawardhane,&nbsp;R.M.N.A. Wijewardhane,&nbsp;D.M.C.C. Gunathilake,&nbsp;B.M.K.S. Thilakarathne","doi":"10.1016/j.profoo.2016.02.040","DOIUrl":"10.1016/j.profoo.2016.02.040","url":null,"abstract":"<div><p>A study was conducted to evaluate the efficacy of an insecticide (deltamethrin) incorporated bags (Zerofly®) against the insect attacks during paddy storage under Sri Lankan conditions. The study was conducted at Institute of Post Harvest Technology (IPHT), Anuradhapura andat the warehouse of Paddy Marketing Board (PMB), Anuradhapura. Paddy sample in Zerofly® sacks were stacked at both locations and for controls, untreated polysack bags were used. Paddy samples that were collected before storage and at monthly intervals during the storage period were analysed for moisture content, weight loss due to insect damages, Thousand Grain Mass (TGM), germination percentage, Total Milling Yield (TMY) and Head Rice Yield (HRY). Data was analyzed using Analysis of Variance (ANOVA) by Statistical Analysis System (SAS). The moisture content of paddy grains fluctuated between 13.3 – 14.3% during storage period but any significant difference was not observed among bag types. The level of insect damages in control was increased with storage time while the initial level of insect damage of treated bags remained unchanged. The mass loss due to insect damagesof grains was significantly higher (p=0.05) in untreated bags than treated bags. The insect damage was reduced by 3.5-4.a% using Zerofly® bags during paddy storage. In addition, dead insect bodies were found onouter surface of the insecticide incorporated bags but no live or dead insects were found on untreated bag surface during storage. Mainly rice weevil (<em>Sitophils oryza</em>) and lesser grain borer (<em>Rhysoperthadominica</em>) were found in paddy samples of untreated bags and number of insects increased with time. The germination percentage of grains in untreated bags was significantly higher than to thecontrol. It was reduced from 93% to 60-64% and 93% to 82-83% in control and treated bags respectively. During the six months of storage, TGM did not show any significant difference (p=0.05) among different treatments. TMY and HRY resulted significantly (p=0.05) lower values of paddy stored in untreated bags than Zerofly® bags. Use of insecticide incorporated bags can reduce the loss of TMY and HRY of paddy during storage. The study revealed that insecticide treated bags are an appropriate packaging material to protect stored paddy from insect infestations under Sri Lankan conditions.</p></div>","PeriodicalId":20478,"journal":{"name":"Procedia food science","volume":"6 ","pages":"Pages 164-169"},"PeriodicalIF":0.0,"publicationDate":"2016-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/j.profoo.2016.02.040","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88470044","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":"Development of a Method for Manufacturing Noodles from Finger Millet","authors":"B.D.M.P.B. Dissanayake,&nbsp;H.S. Jayawardena","doi":"10.1016/j.profoo.2016.02.058","DOIUrl":"10.1016/j.profoo.2016.02.058","url":null,"abstract":"<div><p>Available methods of preparing foods from finger millet at home are laborious, time consuming, and people are reluctant to prepare foods from finger millet even though finger millet is a nutritionally important food item. Also, there are hardly any food items prepared from finger millet in the market, and less attention has been given to finger millet. As a solution for this problem, a study was carried out to develop a medium scale method for manufacturing of noodles from finger millet with maximum substitution, and tests were conducted by using a process line used to manufacture rice noodles with modifications. Based on the results of the preliminary experiments, main tests were carried out with blending ratios of finger millet to rice flour percentages of 50:50 and 100:0 with three replicates. Flours were mixed with water to increase the moisture content up to 35% and pellets were formed. Paste prepared by steaming the pellets was extruded to make sheets, and they were sent to an extruder to form noodles. Formed noodles were sterilized at 100⁰C, cut to 4 inches length pieces and sent to a dryer. Temperature of drying air was maintained about 40-45⁰C. It was found that the moisture content and percentage total solids in gruel of both types of produced noodles were satisfied the maximum allowable level for rice noodles i.e.12% and 8% according to SLS 858. Sensory evaluation results revealed that both types of noodles produced with finger millet were highly acceptable and 100% finger millet noodles were shown a higher acceptability in colour than 50% finger millet noodles. Developed finger millet noodles packed in PET/LDPE bags can be stored more than 1.5 years without any deterioration of quality. Hence, the developed method can be used to manufacture 100% finger millet noodles commercially on a medium scale level. Cost of production is 250 SLR per kg.</p></div>","PeriodicalId":20478,"journal":{"name":"Procedia food science","volume":"6 ","pages":"Pages 293-297"},"PeriodicalIF":0.0,"publicationDate":"2016-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/j.profoo.2016.02.058","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85205231","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":"Identifying an Appropriate and Sustainable Irrigation Method Using Some Remotely Sensed Parameters for the Crop Cultivation in Vavuniya District","authors":"K. Arjunan,&nbsp;A. Nanthakumaran","doi":"10.1016/j.profoo.2016.02.030","DOIUrl":"10.1016/j.profoo.2016.02.030","url":null,"abstract":"<div><p>Over consumption of water resources due to unplanned and inappropriate irrigation methods would be a threat to the ecosystem health and to the sustainable agriculture in Vavuniya District. The objective of this study was to identify the most appropriate irrigation method using remotely sensed or derived hydro geological and meteorological information. The impact of different types of irrigation methods on water use efficiency, water consumption, socio economic aspects of irrigation and soil condition were considered to fulfil the objective of this study. Evaporative fraction, soil moisture content, hydrological parameters and the meteorological parameters were derived using satellite imageries namely the products of Moderate Resolution Imaging Spectro-radiameter (MODIS), MOD 09 A1 (Solar Zenith Angle), MOD 11 A1 (Land Surface Temperature), MOD 13 A1 (Normalized Different Vegetation Index) and MOD 43 B3 (Surface Albedo) and the Shuttle Radar Topography Mission (SRTM) DEM (90m resolution) associated with field reference data during January 2014 to June 2014. Estimation of evaporative fraction and soil moisture content were collectively done with the aid of Surface Energy Balance Algorithm (SEBAL) methodin Ilwis 3.7 environment. Appropriate geometric corrections and image processing operations were applied. Parameterization of hydrological and meteorological parameters was done using automated operations associated with auxiliary information of respective imageries. Information on socio economic aspects of irrigation methods were gathered from semi structured interviews and secondary data sources. This study revealed that integral of hydrological, topographical, meteorological and socio economic factors signifying the importance of micro irrigation methods as viable and effective irrigation method in agriculture. Encouraging the farmers to use micro irrigation methods by providing the credit facilities and the subsidy to install micro irrigation systems is vital for the water resource conservation and thereby the sustainable agriculture.</p></div>","PeriodicalId":20478,"journal":{"name":"Procedia food science","volume":"6 ","pages":"Pages 127-132"},"PeriodicalIF":0.0,"publicationDate":"2016-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/j.profoo.2016.02.030","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77199189","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}