World Academy of Science, Engineering and Technology, International Journal of Nutrition and Food Engineering最新文献_第4页

Perancangan Sistem Informasi Pengelolaan Homestay 客房管理信息系统设计设计

World Academy of Science, Engineering and Technology, International Journal of Nutrition and Food Engineering Pub Date : 2022-07-05 DOI: 10.55642/eatij.v4i02.188

N. Arifin

引用次数: 0

Analysis System of the Effect of Tax Rates on the Number of Goods Sent at the Post Office 税率对邮局投寄货物数量影响的分析体系

World Academy of Science, Engineering and Technology, International Journal of Nutrition and Food Engineering Pub Date : 2022-07-04 DOI: 10.55642/eatij.v4i02.187

A. L. Setyabudhi

引用次数: 0

Optimization of Disinfection Treatment for Shelf Life Extension of Fresh Cut Salad Vegetables 延长鲜切沙拉蔬菜货架期的消毒工艺优化

World Academy of Science, Engineering and Technology, International Journal of Nutrition and Food Engineering Pub Date : 2022-06-30 DOI: 10.32732/jfet.2022.11.1.1

Pooja Nikhanj, Gurliin Kaur

{"title":"Optimization of Disinfection Treatment for Shelf Life Extension of Fresh Cut Salad Vegetables","authors":"Pooja Nikhanj, Gurliin Kaur","doi":"10.32732/jfet.2022.11.1.1","DOIUrl":"https://doi.org/10.32732/jfet.2022.11.1.1","url":null,"abstract":"In the present study, disinfectant pre-treatment conditions were optimized for Fresh cut salad vegetables after evaluating bactericidal efficacy of the five different disinfectants viz. Sodium hypochlorite, potassium metabisulfite, citric acid, acetic acid and benzoic acid. Sodium hypochlorite @ 100ppm was selected for disinfectant pretreatment of fresh cut vegetables viz. cucumber, carrot and tomato through physicochemical and microbial analysis. Optimization of pre-treatment conditions viz. temperature, pH and contact time was statistically designed and analyzed using response surface methodology. Numerical optimization of results revealed a temperature of 6.5, 10.0 and 6.5°C; pH 6.0, 7.0 and 7.0; contact time 23.0, 8.0 and 30.0 minutes was found to be optimized for fresh cut cucumber, carrot and tomato disinfectant pretreatment with a desirability level of 94, 94 and 92%, respectively. Shelf life analysis of pre-treated (under optimized conditions) and untreated fresh cut vegetables stored under refrigeration conditions (5-7°C) revealed enhancement in shelf life of treated fresh cut vegetables from 6, 9 and 6 days to 9, 12 and 9 days of fresh cut cucumber, carrot and tomato, respectively. During shelf life period, all physicochemical parameters of pre-treated fresh cut vegetables differed non-significantly along with microbial load under acceptable limits and a good sensory score.","PeriodicalId":23662,"journal":{"name":"World Academy of Science, Engineering and Technology, International Journal of Nutrition and Food Engineering","volume":"11 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78804658","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

A Review of Cooking of Potatoes (Solanum tuberosum L.) Served in Large-Scale Food-Service Systems, Including Industrial Pre-Treatments 马铃薯(Solanum tuberosum L.)烹饪技术综述服务于大型食品服务系统，包括工业预处理

World Academy of Science, Engineering and Technology, International Journal of Nutrition and Food Engineering Pub Date : 2022-06-30 DOI: 10.32732/jfet.2022.11.1.22

K. Sjölin, M. Rayner, J. Purhagen, I. Sjöholm

{"title":"A Review of Cooking of Potatoes (Solanum tuberosum L.) Served in Large-Scale Food-Service Systems, Including Industrial Pre-Treatments","authors":"K. Sjölin, M. Rayner, J. Purhagen, I. Sjöholm","doi":"10.32732/jfet.2022.11.1.22","DOIUrl":"https://doi.org/10.32732/jfet.2022.11.1.22","url":null,"abstract":"Potatoes (Solanum tuberosum L.) often constitute a meal’s main carbohydrate source. When consumed outside the home, dishes are often prepared in large-scale food service systems, like school canteens and hospitals. To manage the logistics of serving the required quantities of potatoes, raw tubers must be prepared by washing, industrial peeling, preservative actions, and packaging to stand transportation and storage before cooking. There are several steps of pre-treatment, packaging, transportation, and cooking techniques that differ from traditional preparation at home, and each of these steps— or more likely a combination of several steps— might contribute to reduced quality in terms of enzymatic discoloration, microbiological failure, and subsurface hardening. In this review, the effect of each of these steps on the potato tuber; from industrial peeling to steam-cooking in the large-scale food service system, has been studied to understand where the most significant quality changes occur, and to understand the combined impact of different actions. ","PeriodicalId":23662,"journal":{"name":"World Academy of Science, Engineering and Technology, International Journal of Nutrition and Food Engineering","volume":"8 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87509705","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Design and Development of Domestic Solar Dryer with Comparative Analysis of Nutritional Aspect of Dried Raisins 国产太阳能干燥机的设计与研制及干葡萄干营养成分的比较分析

World Academy of Science, Engineering and Technology, International Journal of Nutrition and Food Engineering Pub Date : 2022-06-30 DOI: 10.32732/jfet.2022.11.1.13

S. Dubey, K. Bhayani, C. Bhatt, S. Maiti, Sandhya Mishra

{"title":"Design and Development of Domestic Solar Dryer with Comparative Analysis of Nutritional Aspect of Dried Raisins","authors":"S. Dubey, K. Bhayani, C. Bhatt, S. Maiti, Sandhya Mishra","doi":"10.32732/jfet.2022.11.1.13","DOIUrl":"https://doi.org/10.32732/jfet.2022.11.1.13","url":null,"abstract":"Solar dryer technology is simple and can be implemented by households and small communities due to its simplicity. The suitable design of the absorber/collector is very vital for any solar drying system as the collector efficiency plays a key role in determining the overall system drying efficiency. To study the practical applicability of a developed solar dryer, grapes were dried in the drying chamber of a designed and developed solar dryer and for comparison, in open sunlight. Faster drying was noted for the grapes dried in the unit. The study on nutritional aspects indicated that solar drying process retained the major nutritional components like total sugars, total proteins and total lipids in raisins. The comparison between the solar dried raisins and open sun dried ones showed a higher ash content of 2.71% with solar dried ones and 1.95% in case of open sun dried raisins. The quantity of MUFA content was also affected by the varying drying practices implemented with 10.95% and 7.12% MUFA in solar dried and open sun dried raisins respectively. The drying technique also affects the bacterial load on raisins as observed in our current study with negligible bacterial growth on on solar dried raisins compared to open dried ones.","PeriodicalId":23662,"journal":{"name":"World Academy of Science, Engineering and Technology, International Journal of Nutrition and Food Engineering","volume":"3 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75951419","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 1

Peningkatan Kualitas Layanan Sertifikasi Halal Menggunakan Value Stream Mapping (VSM) 使用价值流标签(VSM)增加清真认证服务的质量

World Academy of Science, Engineering and Technology, International Journal of Nutrition and Food Engineering Pub Date : 2022-03-22 DOI: 10.55642/eatij.v4i01.186

A. Shalihin

引用次数: 2

Determining Service Needs for xxx Students in Batam Using Work Sampling 使用工作抽样确定巴淡岛xxx学生的服务需求

World Academy of Science, Engineering and Technology, International Journal of Nutrition and Food Engineering Pub Date : 2022-03-08 DOI: 10.55642/eatij.v4i01.159

A. L. Setyabudhi

引用次数: 0

Effect of Thermal Treatments on the Fatty Acids Composition, Antioxidant and Anti-inflammatory Properties of Camel Milk 热处理对骆驼奶脂肪酸组成、抗氧化和抗炎性能的影响

World Academy of Science, Engineering and Technology, International Journal of Nutrition and Food Engineering Pub Date : 2022-01-01 DOI: 10.32732/jfet.2022.11.2.55

M. Hamouda, A. Sboui, Abir Omrani, M. Dbara, Slah Zaidi, M. Hammadi, T. Khorchani

{"title":"Effect of Thermal Treatments on the Fatty Acids Composition, Antioxidant and Anti-inflammatory Properties of Camel Milk","authors":"M. Hamouda, A. Sboui, Abir Omrani, M. Dbara, Slah Zaidi, M. Hammadi, T. Khorchani","doi":"10.32732/jfet.2022.11.2.55","DOIUrl":"https://doi.org/10.32732/jfet.2022.11.2.55","url":null,"abstract":"The present research was conducted to study heat treatment's effect on camel milk’s physicochemical and biological activities. Milk samples were heated at 63°C for 30 minutes, 90°C for 3 minutes, and 100°C for 3 minutes. After heating, the physicochemical: pH, acidity, Fat, Dry matter, proteins, and fatty acids composition as well as the antioxidant and anti-inflammatory activities of all samples were determined. The antioxidant activity of camel milk was evaluated by different assays, including free radical-scavenging activity (DPPH and ABTS) and ferric-reducing power assay (FRAP). Results showed that the heat treatment process increased significantly (p<0.05) the viscosity, total solids, ash, and lactose content. Although, the monounsaturated fatty acids and particularly the oleic acid were significantly decreased after heat treatment. Heat treatment didn’t show any significant effect on antioxidant activities. While a significant increase (p<0.05) was shown after boiling the milk in the anti-inflammatory activity. Therefore, pasteurization could be the greatest heating process to ensure the microbiological safety and the stability of the micronutrients in milk.","PeriodicalId":23662,"journal":{"name":"World Academy of Science, Engineering and Technology, International Journal of Nutrition and Food Engineering","volume":"11 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85249834","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 1

Production and Quality Evaluation of Biscuits from Blends of Wheat, Millet and Sesame Seeds Composites: Physical and Sensory Properties 小麦、小米和芝麻复合材料饼干的生产及质量评价:物理和感官特性

World Academy of Science, Engineering and Technology, International Journal of Nutrition and Food Engineering Pub Date : 2022-01-01 DOI: 10.11648/j.ijfet.20220601.13

Irine Mengeneh, Charles Chukwuma Ariahu

{"title":"Production and Quality Evaluation of Biscuits from Blends of Wheat, Millet and Sesame Seeds Composites: Physical and Sensory Properties","authors":"Irine Mengeneh, Charles Chukwuma Ariahu","doi":"10.11648/j.ijfet.20220601.13","DOIUrl":"https://doi.org/10.11648/j.ijfet.20220601.13","url":null,"abstract":"Millet and sesame were processed into flours and mixed with wheat flour at different proportion (100:0:0, 90:5:5, 85:10:5, 80:15:5 and 75:20:5) to produce biscuits. Biscuits produced were analysed for physical properties, and sensory attributes. Sensory evaluation of the biscuits samples was carried out with a team of thirty (30) panellists. The hedonic scale of nine was used, and the panellists were instructed to evaluate the coded samples for appearance, taste, aroma, texture, and Overall acceptability with a reference sample A. Biscuit samples were evaluated for weight (g), diameter (cm), thickness (cm) and spread ratio. Six biscuits edge-to-edge were used for the evaluation and the average was noted. The weight was measured using an electronic scale; diameter and thickness were measured using a Vernier Caliper. The Spread ratio was calculated by dividing diameter by thickness. There was a significant difference in weight, diameter, and spread ratio. Furthermore, there was a general decrease in the weight of the biscuits, with values ranging from 10.950g to 9.600 g with increase in the proportion of millet flour. However, there was an increase in diameter and spread factor as well as a decrease in thickness with increase in millet flour, with values ranging from 4.312 to 4.733 cm, 4.288 to 4.729 and 1.006 to 1.001 cm respectively. The sensory evaluation of the biscuits revealed that there were no significant differences in aroma and taste between the treatments whereas there was a significant difference in appearance, texture and general acceptability. Sensory results showed that all biscuits samples were accepted by panelists.","PeriodicalId":23662,"journal":{"name":"World Academy of Science, Engineering and Technology, International Journal of Nutrition and Food Engineering","volume":"14 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84497640","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 1

Enhancement of Quality and Storability of Avocado (Persea americana) Fruit Using a Blend of Aloe Vera Gel and Corn Starch as Surface Coating 用芦荟凝胶和玉米淀粉混合表面包衣提高鳄梨果实品质和保存性

World Academy of Science, Engineering and Technology, International Journal of Nutrition and Food Engineering Pub Date : 2022-01-01 DOI: 10.11648/j.ijfet.20220601.14

Helen Berihu, A. Zegeye

引用次数: 0