Effect of packaging materials and storage temperature on the shelf stability of paste.

Background: It is well known that deterioration is a big concern in the food supply chain. The problem is more serious in handling of traditional foods in developing country such as Ethiopia, due to the limited knowledge about the optimum processing, packaging and storage conditions.

Objective: This study aimed to investigate the effect of packaging material and storage condition on the shelf life of Ethiopian traditional paste.

Influence of a double-stage solar tunnel dryer on the preservation of quality characteristics and the Modelling of colour variations in red chili peppers.

In this work, the influence of two-stage solar tunnel drying on the preservation of quality attributes of both chili pepper varieties, (MF) and (BL), was studied. Both varieties were dried in different drying modalities, i.e.

Optimization of paste formulations: The effects of using spices through a mixture design approach.

Previous studies have revealed the microbial quality of paste. However, limited reports describe the effect of individual spices on paste quality. A mixture design approach was used to determine the appropriate proportions, with 15 experimental points for independent variables including RP (60-90 %), GA (10-30 %), RO (5-20 %), and GI (5-10 %).

Traditional food processing and Acrylamide formation: A review.

Tradition methods that are applied for the processing of food commonly use relatively high temperature and long cooking time for the preparation of foods. This relatively high temperature and long processing time of foods especially in the presence of carbohydrate is highly associated with the formation of acrylamide. Acrylamide is a process contaminant that is highly toxic to humans and remains as a global issue.

Assessment of harvest and postharvest losses of teff () and methods of loss reduction: A review.

Teff [Eragrostistef (Zucc.)] is one of the most important cereal crops in Ethiopia which is part of the traditional dish of the people in the form of Injera. Interest in Teff has increased noticeably due to its very attractive nutritional profile and the gluten-free nature of the grain.

Optimization of spicy red pepper paste () formulation by D-optimal mixture design.

The aim of this study was to produce spicy red pepper paste () by addition of various sources of antioxidant, mineral, and fiber and optimize better processing methods of the paste. For this purpose, D-optimal mixture design was used, considering color value (a*), antioxidant content, mineral content, fiber content, chewiness, and viscosity of the paste as the main parameters. Various properties of the optimized formulation were evaluated.

Design, development, and testing of rice-husk fueled mixed-flow rice dryer for small-scale rice producer farmers.

In underdeveloped nations, rice is frequently harvested at a relatively high moisture content and then dried under the open sun to a storage moisture content. However, direct UV exposure, rain, dust, premature drying, contamination, and open sun drying are all associated with problems like poor grains, discolorations, and cracking. Commercial mechanical dryer utilization is not practical in remote regions due to the absence of electrical service, high startup costs, and ongoing operating expenses.

Development and comparative analysis of ANN and SVR-based models with conventional regression models for predicting spray drift.

As monitoring of spray drift during application can be expensive, time-consuming, and labor-intensive, drift predicting models may provide a practical complement. Several mechanistic models have been developed as drift prediction tool for various types of application equipment. Nevertheless, mechanistic models are quite often intricate and complex with a large number of input parameters required.

Modeling and simulation of heat and mass transfer in an Ethiopian fresh drying process.

In this paper, we developed a mathematical model to simulate the heat and mass transfer during the convective drying of . The coupled set of heat and moisture partial differential equations (PDEs) were numerically solved by the finite element method (FEM) using COMSOL Multi-physics, 5.5.

Designing Mechanical Properties of 3D Printed Cookies through Computer Aided Engineering.

Additive manufacturing or 3D printing can be applied in the food sector to create food products with personalized properties such as shape, texture, and composition. In this article, we introduce a computer aided engineering (CAE) methodology to design 3D printed food products with tunable mechanical properties. The focus was on the Young modulus as a proxy of texture.

Effect of maturity on the moisture sorption isotherm of chili pepper ( ).

The moisture sorption isotherm at three maturity levels of the chili pepper variety (red, brown and green) has been studied in this paper. The sorption isotherm was determined based on the standard static gravimetric method using a glycerol-water mixture in a relative humidity range of 10-92% at three temperature levels and nonlinear regression analysis was used to select suitable sorption models. The Clasius - Clapeyron equation was implemented to determine the isosteric heat of sorption of the chili pepper using the experimental equilibrium moisture content at different sorption temperature levels.

Investigation of dry powder aerosolization mechanisms in different channel designs.

Aerosolization efficiency is the key characteristic of dry powder inhaler (DPI). However, lack of knowledge about powder dispersion and deposition is still a major obstacle to further improve inhaler. In the current work, both the in vitro deposition experiments and numerical simulations were employed to investigate the performance of three different DPI channel designs.

Genotype effects on internal gas gradients in apple fruit.

A permeation-diffusion-reaction model was applied to study gas exchange of apple fruit (Kanzi, Jonagold, and Braeburn) as effected by morphology and respiratory metabolism. The gas exchange properties and respiration parameters of the fruit organ tissues were measured. The actual internal tissue geometry of the fruit was reconstructed from digital fruit images and the model was solved over this geometry using the finite element method.

Effects of cryostabilizers, low temperature, and freezing on the kinetics of the pectin methylesterase-catalyzed de-esterification of pectin.

The kinetics of the pectin methylesterase (PME)-catalyzed de-esterification of pectin was studied at 25 degrees C in the presence of sucrose, fructose, maltodextrin (DE = 16.5-19.5), and carboxymethylcellulose at different concentrations and in the presence of maltodextrin and sucrose at different concentrations in a temperature range between +25 and -4 degrees C in subcooled and frozen states.