Drying kinetics and mathematical modeling of coconut meat slices: Insight into pretreatment and drying synergic effect.

Coconut consumption provides nutritional and health benefits to humans. Yet, poor postharvest and preservation methods result in the loss of coconut fruit bunches yearly. Investigations into achieving drying techniques that result in optimum drying rates coupled with consumer's desired end products that are both commercially and nutritionally viable remain paramount in the food industry.

Modelling convectional oven drying characteristics and energy consumption of dehydrated yam () chips.

The influence of pre-treatments and different dehydrating temperatures on the drying dynamics, energy consumption, and quality attribute of yam chips was studied. Dehydration was executed employing a convectional oven dryer under four temperatures (50, 60, 70, and 80 °C) and 2.0 m/s air velocity.

Clover microgreen incorporation in diet-controlled diabetes and counteracted aflatoxicosis of rats.

Diabetes mellitus is one of the chronic metabolic diseases whose control remains a challenge. Its increased incidence was mainly attributed to increased environmental contamination. Therefore, this study aims to investigate the effect of feeding clover microgreen (CM) on a diabetes model with or without aflatoxin exposure.

Drying kinetics and quality dynamics of ultrasound-assisted dried selenium-enriched germinated black rice.

Black rice is a functional food due to its higher protein, fiber, iron, antioxidant compounds, and other health benefits than traditional rice. The ultrasonic (US) pretreatments (10, 20, and 50 min) followed by hot-air drying (50, 60, and 70 °C) were applied to study the drying kinetics, mathematical modeling, thermodynamics, microstructure, bioactive profile, volatile compounds and to lock the nutritional composition of selenium-enriched germinated black rice (SeGBR). Ultrasonic-treated samples exhibited a 20.

Optimization of Extrusion Treatments, Quality Assessments, and Kinetics Degradation of Enzyme Activities during Storage of Rice Bran.

Over the years, extrusion has been a multi-step thermal technique that has proven to be the most effective process to stabilize rice bran (RB). This study aimed to investigate the effects of extrusion treatment and temperature (15, 25, and 40 °C) on the storage stability, lipid oxidation, peroxidase, and peroxide values, free fatty acids, fatty acid composition, and protein variations of RB over 60 days. The study offers novel insights into the changes in RB's protein and amino acid compositions during extrusion and storage, which has not been extensively explored in prior research.

Use of Ultrasonic Cleaning Technology in the Whole Process of Fruit and Vegetable Processing.

In an era of rapid technological development, ultrasound technology is being used in a wide range of industries. The use of ultrasound technology in fruit and vegetable processing to improve production efficiency and product quality has been an important research topic. The cleaning of whole fresh fruits and vegetables is an important part of fruit and vegetable processing.

Characterization of Volatile Flavor Compounds in Supercritical Fluid Separated and Identified in Gurum ( Var. ) Seed Oil Using HSME and GC-MS.

In this study, the volatile compound profiles of gurum seed oil were determined using two methods: supercritical CO extraction (SFE) and the screw press process (SPP). For volatile compounds extraction and identification, headspace solid-phase micro-extraction (HS-SPME) and GC-MS were used, respectively. A total number of 56 volatile compounds were revealed and identified in oil extracted by SFE, while only 40 compounds were detected in extracted oil by SPP.

Lipid-soluble vitamins from dairy products: Extraction, purification, and analytical techniques.

Milk and dairy products are considered as essential sources of lipid-soluble vitamins (LSVs) for human nutrition. Due to the lower concentrations, complexity, and instability of LSVs during extraction, their quantification remains challenging. This review focus on advances in the extraction and quantification of LSVs from different dairy products.

Modeling the drying of ultrasound and glucose pretreated sweet potatoes: The impact on phytochemical and functional groups.

The influence of ultrasonic frequency (20 kHz) and glucose pretreatments either alone or in combination on the drying of sweet potato slices (3 mm) using a hot-air dryer at 60 °C was tested to study the kinetics modeling, phytochemicals, antioxidant activities, and functional and textural changes of the final dried product. The results indicated that total phenolic content and total flavonoid content were significantly higher in glucose-pretreated samples while antioxidant activities were higher in ultrasound- and glucose-pretreated samples. For vitamin C, much degradation occurred in the glucose-pretreated samples when compared with the other pretreated samples apart from the control.

A new continuous system of enzymatic hydrolysis coupled with membrane separation for isolation of peptides with angiotensin I converting enzyme inhibitory capacity from defatted corn germ protein.

In this study, separation of peptides with Angiotensin I converting enzyme (ACE)-inhibitory capacity obtained from ultrasonically pretreated defatted corn germ protein (DCGP) by using a new continuous system of enzymatic hydrolysis coupled with membrane separation (EHC-MS) was investigated. Ultrasonic pretreatment was applied to enhance the enzymatic hydrolysis rate of DCGP, as proved in our previous study. The EHC-MS system was operated in two modes which included the batch system and continuous system with continuous water and substrate feeding and was compared with the EH-offline-MS system.

Shelf-life extension of grape () by xanthan gum enriched with ascorbic and citric acid during cold temperature storage.

The detrimental health implications of chemical preservatives in fruits have necessitated exploitation of safe and natural alternatives such as edible gums. This work studied shelf-life extension in grape () under cold storage by xanthan gum (XAN) coatings enriched with ascorbic acid (XANAS) and citric acid (XANCI). Standard scientific methods were used to examine some sensory (color, texture-resilience and hardness), enzyme, anthocyanine and antioxidant activities.

Effect of a multi-frequency counter-current S-type ultrasound pretreatment on the defatted corn germ protein: enzymatic hydrolysis, ACE inhibitory activity and structural characterization.

In this work, a defatted corn germ protein (DCGP) was pretreated with single frequency ultrasound at 20 kHz (SFU) and multi-frequency ultrasounds (20, 28, 35 and 40 kHz) (MFU). The microstructures, morphology, amino acid content, degree of hydrolysis, protein hydrolysate concentration and angiotensin-converting enzyme (ACE) inhibitory activity of the DCGP hydrolysate were analyzed. The results showed that both SFU and MFU pretreatments increased the ACE inhibitory activity of the DCGP hydrolysate more than that observed for the traditional method.

Enzymolysis of walnut (Juglans regia L.) meal protein: Ultrasonication-assisted alkaline pretreatment impact on kinetics and thermodynamics.

To improve the utility of walnut meal protein, influences of ultrasonication on the kinetic and thermodynamic constraints of enzyme (trypsin) hydrolysis were assessed using a multi-frequency counter current S-type ultrasound machine. Results revealed that both the ultrasonication treatment and control hydrolysis obeyed the first-order kinetics within the study constraints. After 90 min hydrolysis time, the uppermost percentage conversion rate (57.

Modeling of drying and ameliorative effects of relative humidity (RH) against β-carotene degradation and color of carrot ( var.) slices.

Drying and β-carotenes retention kinetics were predicted using models in relative humidity (RH) drying condition. This was achieved by drying carrot slices using RH-convective hot-air dryer at 60, 70 and 80 °C under RH (10% 20% and 30%) conditions at 2.0 m/s air velocity.

Development of a valid and reliable scale to assess parents' beliefs and attitudes about childhood vaccines and their association with vaccination uptake and delay in Ghana.

Background: Parents' attitudes and beliefs in vaccination are important to understand for shaping vaccine acceptance and demand interventions. Little research has focused on developing a validated scale to measure parents' attitudes towards vaccinations in low and middle-income countries; Ghana provided an opportunity develop a caregiver vaccination attitudes scale (CVAS) validated against childhood vaccine compliance.

Methods: We conducted a cluster survey of 373 households with children aged 12-35 months of age from Northern Region, Ghana.

Effect of catalytic infrared dry-blanching on the processing and quality characteristics of garlic slices.

This study investigates the effects of catalytic infrared (CIR) dry-blanching (CIRDB) on the processing and quality of garlic slices. CIRDB processing parameters of CIR processing temperature, slice thickness and processing time were studied versus the processing characteristics of internal temperature, peroxidase (POD) activity and moisture reduction. Blanched garlic quality characteristics of surface color change (ΔE), allicin retention rate, vitamin C retention rate and microbial content were determined.