Ofero Caparino - Academia.edu (original) (raw)

Papers by Ofero Caparino

World Academy of Science, Engineering and Technology, International Journal of Agricultural and Biosystems Engineering, Nov 24, 2016

Plastics have achieved a dominant position in agriculture because of their transparency, lightnes... more Plastics have achieved a dominant position in agriculture because of their transparency, lightness in weight, impermeability to water and their resistance to microbial attack. It is use as food and fruits packaging, fruit bag, food container, seedling bag, mulching film, protective for greenhouse, dryer shed and among others. However, this generates higher quantity of wastes that are difficult to dispose by farmers. The plastic residues remain on the soil for some years as large pieces and they are impediment to plant growth and also a potential hazard to animals if the land is subsequently put down to grass. To address these problems, the project aim to d evelop and evaluate the biodegradable film for mango fruit bag during development. Cassava starch and p olybutylene succinate (PBS) was used in the development biodegradable film. The PBS and starch was melt-blended in a twin-screw extruder and then blown into film extrusion machine. The physic-chemical-mechanical properties of biodegradable fruit bag were done following standard methods of test. Field testing of fruit bag was also conducted to evaluate its durability and efficiency field condition. The PHilMech-FiC fruit bag is made of biodegradable material measuring 6 x 8 inches with a thickness of 150 microns. The tensile strength is within the range of LDPE while the elongation is w ithin the range of H DPE. However, it has higher density, thickness swelling and absorbed more water. It is projected that after thirty six (36) weeks, the film will be totally degraded. Results of field testing shows that the quality of harvested fruits using PHilMech-FiC biodegradable fruit bag in terms of percent marketable, non-marketable and export, peel color at ripe stage, flesh color, TSS, o Brix, percent edible portion is comparable with the existing bagging materials such as Chinese brown paper bag and old newspaper.

The carbonized materials were collected from PHilMech developed biomass furnaces. The combustible... more The carbonized materials were collected from PHilMech developed biomass furnaces. The combustible volatile matter and fixed carbon content of carbonized materials obtained ranges from 8.68% to 10.73% and 14.88% to 82.78%, respectively. The production of briquettes was conducted using piston-type and screw-type briquetting machines. Commercially available cassava starch was used as binder. The produced briquette is cylindrical in shape with hole in the center to promote efficient combustion. The size of briquette is 50mm in length with an outside and inside diameter of 50mm and 16mm, respectively. The optimum formulation using piston-type briquetting machine is 10% binding agent for carbonized ricehull and 12.5% for carbonized corn cob. For screw-type briquetting machine, 2.25% binding agent is ideal for both CRH and CCC. The resulting energy values and combustion qualities of the briquettes produced from the carbonized based fuel briquettes were sufficient to produce the required heat for domestic cooking as well as for industrial application. Likewise, the biomass fed furnace owner can earn an additional income for converting their by-products into fuel briquettes.

Journal of Food Processing and Technology, Aug 24, 2015

reading/editing of my published article and Jeannie Bagby for painstakingly editing my dissertati... more reading/editing of my published article and Jeannie Bagby for painstakingly editing my dissertation. Special thanks goes to Jeff and Rina and their sons Carl and Cedrick for their care, understanding, and moral support while I stayed with their family throughout my studies. I am also thankful to

$Research paper thumbnail of 貯蔵の間のRefractance Window(商品名)-乾燥マンゴ(フィリッピン’Carabao’var.)の物理的と化学的安定性$

$Research paper thumbnail of Physical and chemical stability of Refractance Window®–dried mango (Philippine ‘Carabao’ var.) powder during storage$

Drying Technology, 2016

Refractance Window® (RW) drying is a novel drying method that has been proven to produce high qua... more Refractance Window® (RW) drying is a novel drying method that has been proven to produce high quality food powders. However, information on the stability of RW-dried products during long-term storage is lacking. In this study, the effect of packaging atmosphere, storage temperature and time on the physical and chemical stability of RW-dried mango powder was evaluated over 12 months. RW-dried mango powder with a water content of 0.037±0.001 kg water/kg dry solids was stored at 5, 22 and 45ºC for 12 months using air-filled or nitrogen-flushed packaging. Headspace in the package, water content, color, ascorbic acid, β-carotene and microstructures of powder were measured at 0, 6 and 12 months. The mango powder stored at 45ºC suffered discoloration and ascorbic acid (AA) and β-carotene degradation after 6 and 12 months of storage in both airfilled packaging and nitrogen-flushed packaging. The powder stored at 5 and 22ºC had lower nutrient losses and color was retained. Replacing the air inside the package with nitrogen gas was effective in preserving AA in mango powder stored at 5 and 22ºC. Nitrogen flushing also reduced the loss of β-carotene after 6 months of storage. The initial microstructure of mango powder stored at 5 and 22ºC was preserved after 6 and 12 months. Nitrogen-flushed packaging of mango powder at 5 & 22ºC stored for 6 months is recommended in this study to minimize degradation of nutrients during long term storage. Biography Ofero A. Caparino has completed his Ph.D. in Biological and Agricultural Engineering/Food Engineering at Washington State University (WSU), Pullman Campus, under the auspices of the Ford Foundation International Fellowship Program-International Institute of Education, New York, USA, and WSU Graduate Research Assistantship Program. He was a recipient of the British Council Scholarship Program and the Philippines Bureau of Agricultural Research Scholarship Program for his Diploma in Agricultural Education and Master of Science in Agricultural Engineering, respectively. Currently, he is the Chief of the Bioprocess Engineering Division of the Philippine Center for Postharvest Development and Mechanization (PhilMech), Philippines.

Journal of Food Engineering, 2017

Stickiness is one of the common problems frequently encountered during production, handling and s... more Stickiness is one of the common problems frequently encountered during production, handling and storage of fruit powders with high concentration of low molecular weight sugars. Several techniques and devices were developed in the past to determine the level of stickiness of some of those products. Nevertheless, there is still a need for a simple, more accurate and reliable method. In this study, a new method to quantify and characterize the sticky point temperature (T s) of fruit powder was explored using a rheometer technique. The rheometer system utilized a serrated parallel plate to hold the samples and was operated in dynamic oscillation mode at a frequency of 1 Hz and a constant strain amplitude of 2%. The samples of a model fruit powder (Refractance Window (RW)-dried mango powder) were scanned from 25 to 95 C at an increment of 10 C and a holding time of 180 s for each increment. A crossover between the storage modulus (G 0) and loss modulus (G 00) was established and denoted as sticky point temperature of the model fruit powder. Results showed that the sticky point temperature obtained using the new method agreed well with the published data and can be considered as a suitable technique to characterize the sticky point temperature of sugar-rich materials. The procedure for sample conditioning and rheometric measurements to determine the sticky point temperature are straightforward. This new technique can measure the sticky point temperature of fruit powders with a high degree of repeatability and accuracy (SD ¼ 0.58e1.73 C).

Asian Journal of Applied Sciences, Aug 15, 2016

Journal of the Japan Institute of Energy, 2016

Carbonized rice hulls (CRH) and carbonized corn cobs (CCC) obtained during the utilization of PHi... more Carbonized rice hulls (CRH) and carbonized corn cobs (CCC) obtained during the utilization of PHilMech designed biomass furnaces were used as raw materials in the production of fuel briquettes. Two types of briquetting machines were used in the experiments and cassava starch was applied as binding agent during the formulation of samples. The briquettes were evaluated in terms of their physical and thermal properties. Results showed that the average density of CRH briquettes produced in screw-type machine was higher than the briquettes produced in piston-type machine. This observation can be attributed to the higher pressure applied in the screw-type machine. However, the briquettes made from the piston-type machine were found to be more durable compared to the one produced in screw-type machine, which can be associated with the high concentration of binding agent as required when using the piston-type machine. The optimum formulation using piston-type briquetting machine is 10% binding agent for CRH and 12.5% for CCC. For screw-type briquetting machine, 2.25% binding agent is ideal for both CRH and CCC. The resulting energy values and combustion qualities of the briquettes produced from the carbonized based fuel briquettes were sufficient to produce the required heat for industrial application.

Journal of the Japan Institute of Energy, 2020

International Journal on Advanced Science, Engineering and Information Technology, 2016

Journal of Food Engineering, 2012

Mango powders were obtained at water content below 0.05 kg water/kg dry solids using Refractance ... more Mango powders were obtained at water content below 0.05 kg water/kg dry solids using Refractance Window Ò (RW) drying, freeze drying (FD), drum drying (DD), and spray drying (SD). The spray-dried powder was produced with the aid of maltodextrin (DE = 10). The chosen drying methods provided wide variations in residence time, from seconds (in SD) to over 30 h (in FD), and in product temperatures, from 20°C (in FD) to 105°C (in DD). The colors of RW-dried mango powder and reconstituted mango puree were comparable to the freeze-dried products, but were significantly different from drum-dried (darker), and spray-dried (lighter) counterparts. The bulk densities of drum and RW-dried mango powders were higher than freeze-dried and spray-dried powders. There were no significant differences (P 6 0.05) between RW and freeze-dried powders in terms of solubility and hygroscopicity. The glass transition temperature of RW-, freeze-, drum-and spray-dried mango powders were not significantly different (P 6 0.05). The dried powders exhibited amorphous structures as evidenced by the X-ray diffractograms. The microstructure of RW-dried mango powder was smooth and flaky with uniform thickness. Particles of freeze-dried mango powder were more porous compared to the other three products. Drum-dried material exhibited irregular morphology with sharp edges, while spray-dried mango powder had a spherical shape. The study concludes that RW drying can produce mango powder with quality comparable to that obtained via freeze drying, and better than the drum and spray-dried mango powders.

$Research paper thumbnail of Water Sorption, Glass Transition, and Microstructures of Refractance Window– and Freeze-Dried Mango (Philippine “Carabao” Var.) Powder$

The study aimed to determine the optimum proportion of corn cob biomass material and binder for t... more The study aimed to determine the optimum proportion of corn cob biomass material and binder for the production of fuel briquettes. Three levels of binding agent (10%, 15%, and 20%) and three particle sizes (<2.2 mm, 2.2-3.2 mm, and >3.2 mm) were applied in the experiments. The physical and thermal properties of the fuel briquettes were characterized in terms of density, shatter resistance, breaking strength, and burning time. Results showed that a mixture of 20% binding agent and <2.2 mm particle size of corn cob biomass material exhibited the best formulation with a bulk density of 0.30 g cm-3 , compression strength of 241.62 N, and shatter resistance of 99.25%. The potential energy density obtained for corn cob-based fuel briquettes was about 7890 MJ m-3. Ten pieces of the produced briquettes can boil 500 mL of water in nearly 6 minutes. The mean burning time was 34 minutes and 16 seconds.

Coconut (Cocos nucifera L.) is the most important and extensively grown palm tree in the country ... more Coconut (Cocos nucifera L.) is the most important and extensively grown palm tree in the country with a total cultivation area of 3.3 million hectare and annual production of 15,667,600 tons. However, utilization of the by-products was given less attention. With the development of nanotechnology having high specific surface area and highly porous wit highly pore interconnectivity composites can be used for further applications such as nano-filtration system. The study used nano-composite from novel clay reinforced to cellulose acetate derived from coconut husk to develop and fabricate a nano-filtration system. Produced nano-fibers were blends of PLA, cellulose acetate from coconut husk, chitosan and ALA-MMT. FTIR analyses revealed carbonyl group, CH2 bending, asymmetric ester group that is a band characteristic of PLA and CA, asymmetric stretching of pyranose and CH2 bending bands revealing the polymer blend of the treatments used. SEM analyses showed no significant difference among...

The project was implemented to determine the cooking qualities and sensory attributes of parboile... more The project was implemented to determine the cooking qualities and sensory attributes of parboiled rice. Seven (7) local rice varieties, namely: NSIC 216, NSIC-238, RC-122, Selection 64, Rc 158, Rc 218 and Rc 18 were collected from four (4) provinces of Agusan del Sur, North Cotabato, Palawan and Orriental Mindoro. The rough rice was parboiled using soaking temperature, soaking time and steaming time of 60 o C, 3 hours and 15 minutes at a pressure of 15 psi, respectively. Likewise, five (5) water ratios 1:2, 1:2.25, 1:2.5, 1:2.75 and 1:3 and three (3) cooking methods ie.,ordinary boiling, soaking before boiling and pre-boiling, were followed in the cooking experiment. The physico-chemical properties, proximate composition, vitamins and mineral content of parboiled rice was compared to milled rice. Results showed that cooking of parboiled milled rice required 1:2.50 – 1:3.00 water ratio using ordinary boiling method with an average cooking time of 27.86 minutes. The physico-chemical...

by Ofero Abagon Capariño, Ph.D. Washington State University August 2012 Chair: Juming Tang Mango ... more by Ofero Abagon Capariño, Ph.D. Washington State University August 2012 Chair: Juming Tang Mango (Mangifera indica L.) is one of the finest tropical fruits in the world with about 75% of the world production coming from Asia. In the Philippines, mango ranks third among fruit crops after banana and pineapple based on export volume and value. Acclaimed to be one of the best worldwide, this fruit has established a good reputation in the international market. However, huge postharvest losses ranging 87 % have been reported due mainly to inadequate preservation technologies, and improper handling and storage. In this research, a more stable product such as mango powder was investigated using a novel drying technology called Refractance Window ® drying (RW), and three other commonly used drying methods, namely: freeze drying (FD), drum drying (DD) and spray drying (SD). The influence of these four drying methods on the physical properties and microstructures of mango powder was studied. R...

$Research paper thumbnail of Water Sorption, Glass Transition, and Microstructures of Refractance Window–and Freeze-Dried Mango (Philippine “Carabao” Var.) Powder$