Food Processing and Preservation Research Papers (original) (raw)

Which heat process value F should a particular food receive to make it safe and shelf stable?
* Section 1 lists reported sterilization values F0 = F zero (reference temperature 121.1 oC; z = 10 oC) for commercial food preservation processes of all types of food products, for several package sizes and types.
* Section2 contains reported pasteurization values F, or P, of a great variety of foods. The required storage conditions of the pasteurized foods, either at ambient temperature, or refrigerated (4 - 7 °C), are indicated.
* Section 3 shows a decision scheme: should a particular food be pasteurized or sterilized? This depends on the intended storage temperature (refrigerated or ambient) after heating, the required shelf life (7 days to 4 years), the food pH (high acid, acid, or low acid), the food water activity aW, and on the presence of preservatives such as nitrite (E250) mixed with salt NaCl, or nisin.
* In Section 4, two worked examples are presented on how to use an F value when calculating the actual sterilization time Pt:
- C.R. Stumbo’s (1973) calculation method has been manually applied, verified by computer program STUMBO.exe, to find the sterilization time and the thiamine retention of bottled liquid milk in a rotating steam retort;
- O.T. Pham’s (1987; 1990) formula method, incorporated in Excel program “Heat Process calculations according to Pham.xls”, has been used to find the sterilization time and the nutrient retention of canned carrot purée in a still steam retort.
* The worked example in Section 5 illustrates the use of the pasteurization value F of apple juice, in calculating the required (average) residence time in the holding tube of a heat exchanger. The Excel program Build-Heat-Exchanger.xls next calculates the juice’s spoilage rate by a mold, a yeast and an enzyme, and the nutrient retention of vitamins C and folic acid in the pasteurized juice.
* Section 6 explains how F values can be calculated when a microbial analysis of the food is available. The actual pasteurization or sterilization time calculations should be based on all micro-organisms of concern present, and rather NOT on the highest F value only!
An example calculation shows that the required F value for a food, to be sold in a moderate climate country, usually differs considerably from the F, required for the same food, to be sold in tropical areas.

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- Food Safety, Bacteriology, Preservation, Food and Nutrition

Kerang darah bersifat filter feeder sehingga berpotensi tercemar logam berat dan mikrobiologi yang berbahaya bagi pengkonsumsi. Penelitian ini diharapkan dapat memberikan informasi mengenai salah satu cara untuk mengurangi kadar berat timbal (Pb), dan kadmium (Cd) pada kerang darah (Anadara granossa) hingga batas yang aman untuk dikonsumsi manusia. Tujuan dari penelitian ini adalah untuk mengetahui pengaruh daging kerang darah rebus dalam berbagai perlakuan depurasi (tanpa depurasi, dengan depurasi dan penyiangan) terhadap kadar logam timbal (Pb) dan kadmium (Cd), kadar air dan kadar abu. Perlakuan perendaman kerang darah ke dalam wadah depurasi selama 24 jam secara signifikan mengalami penurunan kadar Pb sebanyak 54,05% dalam tubuhnya. Sedangkan perlakuan depurasi dan penyiangan saluran pencernaan dapat mengalami penurunan sebanyak 89,76 % karena sebagian besar timbal yang terikat di dalam saluran pencernaan sudah hilang 100%. Depurasi dan penyiangan dapat mereduksi logam berat pada kerang darah lebih besar dibandingkan hanya depurasi. Kandungan logam berat timbal (Pb) pada kerang darah yang didepurasi dengan menggunakan air laut selama 24 jam mengalami penurunan sebanyak 45,05 % Sedangkan proses depurasi selama 24 jam dan penyiangan dapat menurunkan kandungan timbal sebanyak 89,76 %. Penurunan Kadar logam berat Cd pada kerang darah dengan depurasi dimulai dari jam ke-0 sampai jam ke-24 mengalami penurunan sebesar 42,17%. Selanjutnya pada kerang darah yang direndam dengan menggunakan depurasi dan penyiangan mengalami penurunan sebesar 94,15 %. Kata kunci : depurasi, timbal (Pb), kadmium (Cd), kerang darah PENDAHULUAN Beberapa peneliti menyatakan kerang dapat digunakan sebagai indikator pencemaran air laut. Menurut Wenner (1988), kebanyakan biota yang hidup di perairan dasar dengan mobilitas rendah atau bahkan menetap di dasar sering dapat menjadi mediator bahaya keracunan dari suatu perairan tercemar. Ditambahkan oleh Darmono (2001), kerang mengakumulasi logam lebih besar dibandingkan hewan air lainnya karena sifatnya yang menetap, lambat untuk menghindar dari pengaruh polusi, dan mempunyai toleransi yang tinggi terhadap konsentrasi logam tertentu. Kerang darah bersifat filter feeder sehingga berpotensi tercemar logam berat dan mikrobiologi yang berbahaya bagi pengkonsumsi. Penelitian ini diharapkan dapat D 03

- by Delilah Wood
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- Food, Food Sciences, Food Processing and Preservation

Chocolate beverage powders (CBPs) were produced from alkalized cocoa powder (ACP) at 10–30% and soy lecithin (SL) at 0–4%. Response surface methodology (RSM) was used to determine the optimum level of ACP and SL on sedimentation, wettability, bulk density, despersibility, moisture content and flavor acceptability. SL was effective on wettability, and it also showed an optimum level for sedimentation and bulk density, while ACP was found to be significant for all physical properties. For sensory evaluation, flavor was acceptable at 20% ACP level soy taste was detected by panelists in CBPs with high SL and low ACP contents. It was found that as the ACP content was increased the soy taste of CBPs decreased. For overall physical characteristics, the optimum levels of 20% of ACP and 2–4% of SL were selected.

- by Norma Hussin
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- Optimization, Wettability, Surfactant, Sedimentation

Hurdle technology is a method of ensuring that pathogens in food products can be eliminated or
controlled in order firstly to be safe for consumption and secondly to extend their shelf life. Hurdle
technology usually works by combining more than one processing approach. Such approaches can be
thought of as "hurdles". The right combination of “hurdles” can ensure that all pathogens are
eliminated or rendered harmless in the final products.
Foods are preserved by heating, chilling, drying, salting, conserving, acidification, oxygen-removal,
fermentation, adding various preservatives, and others. Often these methods are applied in
combinations. The parameters of these traditional methods have been defined as F, t, aw, pH, Eh,
competitive flora, etc. Effective limits of these factors for microbial growth, survival, and death were
established. Food preservation and also food quality depends in most cases on the empirical and now
more often on the deliberate and intelligent application of combined preservative
methodologies/processes called “hurdles” technologies. It is, also, obvious that future food
preservation methodologies such as high hydrostatic pressure, high-intensity pulsed electric fields,
high-intensity pulsed light, oscillating magnetic fields as well as food irradiation are more effective in
combination. Thus, “hurdles” technology may be the key to food preservation in the future.
Furthermore, basic aspects of “hurdles” technology including, e.g. homeostasis, metabolic exhaustion,
and stress reactions of microorganisms, have been recognized to be of significant important and are
increasingly studied.

- by Stylianos Anestis and +1
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- Food Science, Food Safety, Food Processing and Preservation, Hurdle Technology
- by Xavier Miranda
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- Chemistry, Food, Food Sciences, Food Processing and Preservation
- by Binay Nayak
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- Food Sciences, Food Processing and Preservation

The aim of the this study was to evaluate the in vitro antioxidant potential of mango powder prepared from blends of Brokin and Julie cultivars fortified with Yellow Pea protein hydrolysates. Six blends were used:. The fortified blends were derived by obtaining 90% of each of the original unfortified blend and incorporating to each of them, 10% of Yellow pea protein hydrolysate (YPPH). The results of the antioxidant assays were: % inhibition for DPPH radical scavenging activity includes 0.70(*B CI)-5. mL-1 accordingly; ferric reducing antioxidant power (265.42-411.08µg.AAE mg-1) at those concentration level of 1000.00µg mL-1 The % inhibition of hydroxyl radical scavenging activity showed that among all the samples at the concentration range of 62.50-2000.00µg mL-1 respectively, samples, *B 80 J 20 and *B 50 J 50 exhibited highest and lowest radical scavenging activities accordingly. Clearly, the best antioxidant activity was observed to be metal chelating ability assay. Based on the aforementioned results, it is concluded that the fortified mango powder samples have good antioxidant activity in vitro which can treat and manage chronic disease condition such as oxidative stress.

- by Manobendro Sarker
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- Chemistry, Nutrition and Dietetics, Nutrition, Food and Nutrition
- by Ricardo San Martin
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- Modeling, Food, Drying, Temperature

ABSTRACTVerjuice is an unfermented green grape juice obtained by pressing green grapes. It has a unique flavor and sour taste. In the present study, parameters on the quality properties of verjuice made from Kabarcık and Yediveren grape varieties were studied; turbidity of fresh verjuice samples were 57.3 and 59.57 (625 nm %T), respectively. Phenolic matter contents ranged between 626.27 and 753.80 (mg/100 mL). In the samples treated with heat, clarified with gelatin and stored at 4C, the turbidity values were 81.20 and 93.10 (625 %T), and the total phenolic matter contents were 270.21 and 227.48 mg/100 mL in Kabarcık and Yediveren varieties, respectively. In addition, according to sensory evaluation, verjuice samples clarified with gelatin were preferred most by the panelists.Verjuice is an unfermented green grape juice obtained by pressing green grapes. It has a unique flavor and sour taste. In the present study, parameters on the quality properties of verjuice made from Kabarcık and Yediveren grape varieties were studied; turbidity of fresh verjuice samples were 57.3 and 59.57 (625 nm %T), respectively. Phenolic matter contents ranged between 626.27 and 753.80 (mg/100 mL). In the samples treated with heat, clarified with gelatin and stored at 4C, the turbidity values were 81.20 and 93.10 (625 %T), and the total phenolic matter contents were 270.21 and 227.48 mg/100 mL in Kabarcık and Yediveren varieties, respectively. In addition, according to sensory evaluation, verjuice samples clarified with gelatin were preferred most by the panelists.PRACTICAL APPLICATIONSVerjuice is an unfermented green grape juice obtained by pressing unripe grapes with a unique flavor and sour taste. It is traditionally produced by pressing grapes and sieving the juice obtained through a nonmetal. It is preserved in bottles, adding olive oil to prevent contact with air, at cool condition. It is consumed locally, especially in the Mediterranean and southeastern regions of Turkey, to enhance the flavor of traditional meals, salads and appetizers, and as an ingredient in the production of various drinks, and several sausages such as mustard sausage. The natural verjuice that is neither clarified nor heated was more flavored, but it is turbid and has rather short shelf life. The present study revealed that clarification with gelatin followed by heat treatment of bottled verjuice at 85C for 15 min result in a favorable product with respect to quality properties during shelf life at ambient temperature.Verjuice is an unfermented green grape juice obtained by pressing unripe grapes with a unique flavor and sour taste. It is traditionally produced by pressing grapes and sieving the juice obtained through a nonmetal. It is preserved in bottles, adding olive oil to prevent contact with air, at cool condition. It is consumed locally, especially in the Mediterranean and southeastern regions of Turkey, to enhance the flavor of traditional meals, salads and appetizers, and as an ingredient in the production of various drinks, and several sausages such as mustard sausage. The natural verjuice that is neither clarified nor heated was more flavored, but it is turbid and has rather short shelf life. The present study revealed that clarification with gelatin followed by heat treatment of bottled verjuice at 85C for 15 min result in a favorable product with respect to quality properties during shelf life at ambient temperature.

- by Osman KOLA
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- Food, Sensory properties, Food Sciences, Food Processing and Preservation
- by N. Stoforos
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- Food, Food Sciences, Food Processing and Preservation

Blueberry was added to ice cream samples produced from camel's milk at different
concentrations. The physicochemical, rheological, and sensory properties, total
phenolic content (TPC), and antioxidant capacity of samples were investigated. The
acidity and hardness values of the samples increased, but total solids, fat, protein,
pH, ash, overrun values, and complete meltdown time significantly decreased with
increasing concentration of blueberry. The L* and b* values decreased, while a* and
H° values increased due to the presence of natural colorants in blueberry. The viscosity
and consistency coefficient values of ice cream samples decreased depending on
the blueberry concentration, whereas TPC and antioxidant capacity increased. The
addition of blueberry did not have any affirmative or negative effect on the sensory
properties of samples except for appearance, color, and flavor scores. Consequently,
blueberry could be added to the ice cream produced using camel's milk at less than a
ratio of 10% to improve its nutritional properties.

- by Bayram ÜRKEK
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- Ice Cream, Camel Milk, Rheological properties, Antioxidant Activity
- by Harish Srinivasan
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- Food Processing and Preservation, Thermal Processing, Novel Foods
- by Carla Severini
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- Food, Food Sciences, Food Processing and Preservation
- by Shyam Sablani
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- Heat Transfer, Food Sciences, Food Processing and Preservation, Physical Properties

This document deals with problems of food preservation in the ancient world focusing on Roman Italy. Attention is concentrated on individual conservation practices, covering the techniques of storage and direct preservative interventions, which include dehydration, salting, sweetening, pickling, smoking or making of diary products.
The work is mainly based on the study of contemporary literary works particularly Latin agricultural handbooks dating from the 2nd century BC to the 6th century AD. The information obtained is supplemented to the maximum extent by iconographic sources and archaeological evidence of individual installations and their products.
The result is a comprehensive overview of preservation methods, divided into categories and subcategories based on used technology approaches characterized in the introduction to each chapter.

New inventions in material science and technology along with the consumer's demand for safe and appealing food, continues. To protect and preserve food products from any unacceptable alteration in quality, food products are packaged and transported hygienically reaching the end consumer. To improve and develop the food packaging industry, nanotechnology has the capability to bring revolution in food industry. The application of nanotechnology in food packaging has mainly focused on the parameters related to food quality, safety, and stability. Moreover, nanotechnology has been explored to extend the shelf life of food product within the package through controlled release of preservatives/antimicrobials. Nanoparticle-based food packages have attained positive response from the market and consumer because they offer enhanced barrier and mechanical characteristics. In the food packaging sector, promising reports regarding nanotechnology applications have recognized this technology as being a significant research area. In contrast, developments in this area have indicated several ethical, environmental, and safety concerns. Different policies and regulation concerning nanoparticles applications in food packaging are being evaluated. This review focuses on the applications of nanotechnology in food packaging with special consideration to their effect on quality and safety of food commodities.

- by Angelo Mark P Walag
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- Food Science, Biotechnology, Nanotechnology, Food Science and Technology
- by Fedor Benevich
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- Medieval Philosophy, Islamic Philosophy, Mysticism, Arabic Philosophy

For preparation of value added product like puffed, popped and flaked rice of agriculture product requires information about their all the chemical and functional properties. The objective of this work was to determine some of the chemical and functional properties of three different type of rice variety which may influence the rice processing operation from raw rice to value added product. In this study, various chemical and functional properties of raw rice variety were determined at a moisture content of about 11.45%, 12.15% and 11.33% on (wet basis) for Rajeshwari, Durgeshwari and Mahamaya paddy variety respectively. In the case of Rajeshwari rice variety, the fat, fiber, protein an ash content were 3.62%, 3.74%, 6.73% and 1.05% respectively. The corresponding values were 4.27%, 3.14%, 6.29% and 1.13% for Durgeshwari rice variety and 3.45%, 3.39%, 6.51% and 1.39% for Mahamaya rice variety. The starch, Amylose and Amylopectin were determined as its chemical properties and water absorbing index, water solubility index and swelling power were determined as functional properties. The starch, Amylose and Amylopectin were observed 74.60%, 24.43% and 75.57% for Rajeshwari raw rice, 74.88%, 24.55% and 75.45% for Durgeshwari raw rice, 75.53%, 24.80% and 75.20% for Mahamaya raw rice variety. And for functional properties of rice it were observed between 2.46 g/g, 3.98% and 6.20 for Rajeshwari raw rice, 2.25 g/g, 4.24% and 6.40% for Durgeshwari raw rice, 2.49 g/g, 3.20% and 6.15% for Mahamaya raw rice variety taken as water absorbing index, water solubility index and swelling power.

- by G. Giacalone
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- Food Processing, Food Sciences, Food Processing and Preservation

Fulfilling the food demand of a growing population is the biggest challenge as lot of food globally got wasted due to improper storage and processing. Osmotic dehydration offers high-quality preservation and maintenance of the integrity of fruits & vegetables. Response surface methodology was performed to estimate the main effect of osmotic dehydration process on quality attributes of carrot and beetroot cubes. Higher values of the osmotic solution of salt and sucrose at sample to solution ratio of 1:5 had provoked higher flows of water and solutes through the carrot and beetroot cubes. The range of NaCl concentration varies from 4-12 % w/v in carrot and 12-16 % w/v in beetroot for 2, 4 and 6 hour. However, sucrose concentration varies from 40-60o Brix in both carrot and beetroot. Quality attribute of carrot and beetroot including ascorbic acid, carotenoid, total phenol etc. didn’t changed on recommended process variables 50o Brix of sucrose + 8 % w/v sodium chloride for carrot and ...

- by Er. SHAMSHER ALI
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- Environmental Science, Response Surface Methodology, Osmotic Dehydration, Carrot

Nowadays Hand written Character Recognition (HCR) is major remarkable and difficult research domain in the area of Image processing. Recognition of Handwritten English alphabets have been broadly studied in the previous years. Presently various recognition methodologies are in well-known utilized for recognition of handwritten English alphabets (character). Application domain of HCR is digital document processing such as mining information from data entry, cheque, applications for loans, credit cards, tax, health insurance forms etc. During this survey we present an outline of current research work conducted for recognition of handwritten English alphabets. In Handwritten manuscript there is no restriction on the writing technique. Handwritten alphabets are complicated to recognize because of miscellaneous human handwriting technique, difference in size and shape of letters, angle. A variety of recognition methodologies for handwritten English alphabets are conferred here alongside ...

- by Murat Ozdemir
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- Food Processing, Water Activity, Food Sciences, Food Processing and Preservation
- by saowalak pimchan
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- Methodology, Response Surface Methodology, Food Processing, Pigments

The purpose of this study was to investigate the comparative clarification techniques in apple juice processing and their effects on the patulin content and some other quality parameters including phenolic compounds and organic acids. The clarification techniques varied significantly in their effects for the removal of patulin from apple juice. Conventional clarification using gelatin, bentonite, and activated charcoal was found to be more effective than others. However, this technique also caused a significant decrease in apple juice phenolics adversely affecting the juice authenticity. Adsorbent resin treatment just after ultrafiltration also resulted in a remarkable decrease in patulin and brought an improvement in juice color and clarity. PVPP itself had no observable effect on patulin, but specifically adsorbed apple juice phenolics. Organic acid compositions of the samples were not significantly affected from the clarification techniques applied in this study.

- by Vural Gökmen
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- Food, Industrial Biotechnology, Comparative Study, Food Processing
- by Irene Palacios
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- Food Sciences, Food Processing and Preservation
- by Richard Konstance
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- Food Processing, Food Sciences, Food Processing and Preservation
- by Lemuel Diamante and +1
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- Food, Food Sciences, Food Processing and Preservation

Identification of diagnostic signatures of food processing practices in the starch grain record has recently revolutionized our ability to understand foodways, particularly in the Old World. In this paper, we build upon extant starch grain research on chuño, a freeze-dried potato product produced in the Andean highlands, to develop criteria for the identification of chuño types in the archaeological record. We analyzed two hundred modern starches from four chuño blanco and chuño negro sources in Peru and Bolivia. Our results reveal differences in morphology and statistically significant (p < 0.0001) discrepancies in size metrics between the two chuño types that can be used to distinguish archaeological starches. This set of criteria has great potential to inform our understandings of the origins of potato domestication, the development and spread of detoxification methods, taste preferences and cuisine, social (ayllu) affiliations, and highland to lowland trade networks in the Andean past.

- by Mallory Melton and +2
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- Archaeobotany, Andean Archaeology, Paleoethnobotany, Starch
- by Isabella Brasil
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- Food, Psidium guajava, Food Sciences, Food Processing and Preservation

Socioeconomic relevance of fermented food in developing countries is evident. However, the production of this category of food is still achieved under primitive conditions. Ogi a fermented product from maize, sorghum or millet is usually transformed into gruel or porridge when heated. About a quarter of Nigeria population is said to consume Ogi on a weekly bases. This coupled with increasing industrialization and urbanisation in the country may however dictate the need for large-scale production of Ogi. The proposal for industrialisation of this process will lead to a deliberate and calculated combination of chemical or mechanical steps to aid the manufacture of this product. However, the growth of small-scale or large industries for this product may be confronted with some limiting factors prevalent in most third world countries. Ogi production have some similarities in unit operations when compared with corn starch production, therefore the same technologies may be adopted with appropriate modification in the production of Ogi and this will provide employment to a number of people. This review is with a view to establish the need to mechanise the process and as well as point out the technological and economical implication.

- by Olusola Bolaji
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- Food Processing, Weaning Foods, Food Processing and Preservation, David Ogilvy
- by Hatice Reyhan Öziyci
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- Food Sciences, Food Processing and Preservation
- by Gurbuz Gunes
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- Food Sciences, Food Processing and Preservation

The study was conducted aimed to detection of formalin and quality assessment like colour, flavour, texture and general appearance determination of fruits, vegetables and fish available in southern districts in Bangladesh. The result obtained from the study indicate absence of formalin but now a day other chemical like calcium carbide, oxytocin are added for artificial ripening of immature fruits and vegetables, moreover farmer added hydrogen peroxide, dichlorvos etc. in water during fish cultivation. Unlike formalin those chemicals also pose a serious threat for human health. The quality of fish is more inferior to fruits and vegetables. This research strengthens the idea that overall quality of those foods of different supply chain was destitute and varieties of chemicals are being use instead of formalin to preserve food.

Noni fruit (Morinda Citrifolia Linn.), which have highest value of the medicinal purpose but it has strong pungent flavour, acrid taste and turbid nature. Based on these characteristic nature, the present study was aimed to develop noni fruit juice blended squash with sensory acceptability and shelf stability. The extracted noni juice was utilized for the preparation fruit juice blended squashes with 0 to 25 percent of amla, sathukudi and grape juice distinctly and the best combination was found. The standardized noni fruit juice blended with amla squash (80:20) was prepared, packed in PET bottles and stored at room and refrigerated condition. The stored squashes were analyzed to find out the changes in physico-chemical characteristics during storage of six months. Results showed that an increasing trend in acidity, reducing sugar and non-enzymatic browning whereas a decreasing trend in pH, total sugar, ascorbic acid, tannin, total antioxidant activity and colour values, which were predominantly low in refrigeration condition during storage. Squashes retained maximum level of ascorbic acid total antioxidant activity in room and refrigerated conditions at the end of storage.

- by Thirukkumar Subramani and +1
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- Food and Nutrition, Food Processing and Preservation

Bulk thermal conductivity of soybean, determined by the transient heat flow method, exhibited positive linear correlation with moisture content. The bulk thermal conductivity values increased from 0.1157 to 0.1756 W/m-K in the moisture range of 8.1 to 25% d.b. Further, thermal diffusivity of soybean, computed from the values of thermal conductivity, specific heat and bulk density showed linear increase from 2.94 × 10−4 to 3.07 × 10−4 m2/h in the specified range of 8.1 to 25% d.b. moisture content.

- by Satish Bal
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- Soybean, Thermal Conductivity, Food Sciences, Food Processing and Preservation

... M., MANNAR, MGV, MERX, RJHM and NABER-VAN DEN HEUVEL, P. 1996. Micronutrient Fortification of Foods: Current Practices, Research and Opportunities. Micronutrient Initiative, Ottawa, Canada. MOORE, CV 1970. ... MA, MUSTAFA, MOA and EL... more

- by Faqir Anjum
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- Food, Food Sciences, Mineral content, Food Processing and Preservation

In the first study, the effects of 3 precooling techniques on the storability of locally grown green asparagus kept for 21 days at 1.5°C under normal atmosphere (RA) were assessed and compared. In the second study, the keeping quality of green asparagus stored at 1.5°C for 28 days, under RA with 2 levels of relative humidity (RH), and under 3 different modified atmosphere (MA) compositions, was assessed and compared. MA conditions were maintained with silicone membranes installed as windows on laboratory scale containers. Precooling the asparagus prior to storage reduced losses by more than 20%. However, there were no significant differences between the three techniques studied. After 28 days, MA stored asparagus had better color, fresher appearance, firmer texture and lower mass loss (<12%) than that stored for the same period under RA with 80% RH (mass loss of 60%) or with >95% RH (mass loss of 41%). Although the silicone membrane was able to adequately control the CO2 levels, regular injections of O2 were required to prevent anaerobic respiration.

- by Joseph Arul and +1
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- Food, Modified atmosphere packaging, Food Sciences, Food Processing and Preservation

In this paper we present an approach to detect whether an MRI scan of a brain contains a tumor or not using machine learning. Once detected, it will then classify the type of tumor as either benign or malignant. In any medical field, the most important resource used by doctors is Medical Images which is a tool with high accuracy. In this work, the system correctly classifies MRI images into images with tumor and images without tumor. This has to be done with no human intervention. In order to apply several types of classifiers, there is a need to pre-process several aspects of the images such as the color, area of interest, image file extension, and contrast level.

- by Shyam Sablani
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- Engineering, Science and Technology, Biological Sciences, Food Packaging
- by Marcus Karel
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- SHELF LIFE, vitamin C, Tomato, Ascorbic Acid

Reduction of water activity aw can extend the shelf life and improve the quality of foods. After the optimal water activity has been selected, based on Karel’s aw-spoilage graphs, a simple decision scheme in this document helps to choose the best equation (“Law”) to calculate or adjust the water activity: for an aqueous one component solution: Raoult’s and Norrish’ laws; spreadsheet “aw-Raoult-Norrish.xls”; or in case of an aqueous multi-component solution: Norrish’ and Ross’ laws; spreadsheet “Norrish-Ross.xls: aw calculations of a multi-component solution”. Both Excel spreadsheets, present in this document, simplify the tedious exponential aw calculations.
The water activity of a mixture of 2 to 5 solids can be predicted either by constructing the solids mixture sorption isotherm, or by using the Salwin equation. When applying the 3rd spreadsheet in this document, “Calculation Water Activity aw Solids Mixture.xls”, the 2 to 5 separate solids isotherms are converted into one new solids mixture sorption isotherm. Because the total water content of the solids mixture is known, the water activity of the solids mixture can be found from that new mixture isotherm. The calculations by the “aw Solid Mixture” spreadsheet are compared with aw findings from Salwin’s equation. Both aw values are in good agreement.
Several worked examples, for each of the 3 spreadsheets present, illustrate step-by-step the aw calculation of solutions and of solid mixtures.
Annex 1 lists the lowest water activity for growth and/or toxin production of many micro-
organisms in foods. Annex 2 shows the minimal aw for activity of the main food spoiling enzymes.

- by Janwillem Rouweler
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- Chemical Engineering, Food Science, Food Safety, Preservation

Garri is a popular, easy to prepare, storable and low cost staple food made from cassava roots, but lacks the right balance of nutrients. The aim of this study was to evaluate the effect of incorporating mango fruit mesocarp flour as a supplement on the functional, physicochemical and sensory properties of garri. Four blend ratios and codes of 100:0 (C 100 M 0 G), 90:10 (C 90 M 10 G), 80:20 (C 80 M 20 G) and 70:30 (C 70 M 30 G) were developed for cassava mash and mango fruit mesocarp flour respectively. The proximate composition, vitamin and elemental composition, functional properties and sensory attributes of the samples were analysed using standard methods. Results from this study revealed that increase in mango fruit mesocarp flour supplementation in the garri increased the protein (1.01 to 1.42%), fat (negligible increase), ash (0.47 to 1.28%), carbohydrate (82.99 to 87.15%), Vitamin A (3.00 to 160.66 µg/100g), Vitamin C (10.23 to 33.34 mg/100g), calcium (0.43 to 1.04%), potassium (0.07 to 0.28%), sodium (0.05 to 0.22%) contents as well as sensory attributes whose values ranged from 5.7 to 7.9 on a 9 point hedonic scale; while decreasing the moisture (12.60 to 7.85%) and crude fibre (2.93 to 2.30%) contents in addition to the bulk density (0.66 to 0.51 g/ml), water absorption capacity (2.11 to 1.30 g/g) and swelling capacity (1.09 to 0.78 g/g). Original Research Article Akume et al.; AFSJ, 8(3): 1-9, 2019; Article no.AFSJ.48181 2 Therefore, adding mango fruit mesocarp flour as supplement has the ability to enhance the macro-and micro-nutrient content, functional properties and sensory characteristics of garri. Sensory evaluation revealed that C 70 M 30 G was the most preferred blend formulation.