The aim of this study was to investigate the effect of some process variables on the physico-chemical properties of amorphous inulin.In this context, a three-factor second-order response-surface model was fitted to five variables.The factors were feed concentration and temperature and inlet air temperature while the five variables were bulk and tapped density, particles size, moisture content and the glass transition temperature.In the feed concentration (10-40%, w/w), feed temperature (40-90°C) and inlet air temperature (120-230°C) range tested, statistical analysis revealed that physico-chemical properties of inulin were mainly governed by inlet air temperature and the feed concentration to a lesser extent.The feed temperature was secondary in comparison with the two first factors.In regards to the production parameters, a qualitative microscopic study allowed to visualize the morphological property changes and to correlate them to the physicochemical properties.
In this study, we study the effect of different laser wavelengths in raw milk sterilization.The milk treatment sample with LD laser (650, 810 and 1064 nm) was investigated.The microbial inactivation of different microorganism was achieved with laser source power 70 mW at hold time 1.5 min for all laser wavelengths, the study showed that the maximum microbial reduction (100%) was obtained at 650 nm for the same operating conditions.There was no significant variation in physical chemical properties of treatment sample in comparing with control milk sample.
: Bread is one of the food items which drive the change in consumption patterns in central Africa. This bread is made basically of wheat, however, Africa does not produce enough wheat to fulfill growing demand. In order to overcome this obstacle, the idea here is to characterize some local sorghum variety the, so called “muskwari” and then substitute wheat with a local sorghum called muskwari and to use of African processing methods for bread making. The results of characterization indicate that most “muskwari” Sorghum are suitable for industrial uses. The “madjeri non crosse” was found to present interesting sensorial attributes for bread making. This study extends the list of potential use of local sorghum varieties and highlight possibilities to use most of them to produce bread.
Product 1 (2 slices of lemon) Product 2 (3 slices) Product 3 (0.75% ascorbic acid) Product 4 (1%)
The physico-mechanical properties of Prunus nepalensis fruit and seed were determined at moisture content of 88.50 and 15.62%, respectively. Image processing technique was also used to measure major dimensions and data was compared and correlated with experimental data. Significant correlation was observed between length and width of fruit and seed measured by experimental and image processing technique. The true density, bulk density and porosity of fruit were measured as 1077.41; 598.08 kg m(-3); and 43.42%, respectively whereas, for seed these values were observed to be 1178.84; 508.80 kg m(-3); and 57.94%. The angle of repose of fruit and seed was found to be 26.43 and 22.13 degrees, respectively. Frictional coefficient was found lower in aluminium sheet than other surfaces. The obtained properties can be helpful for designing of processing equipment for this fruit.
Nigeria is well endowed with adequate food supplies, however, more than one third of the children under the age of five are malnourished and of all deaths of children fewer than five years of age are directly or indirectly attributable to malnutrition. In this study, ogi, a Nigerian fermented weaning food, was prepared from sorghum seeds using the traditional process. The fresh ogi was dried and milled to obtain sorghum flour. Four complementary foods, containing 50-80% sorghum ogi flour, were prepared from blends of sorghum ogi flour, soybean flour and sesame meal. The complementary foods contained 46.9–66.0% carbohydrates, 16.0–24.6% protein, 14.13–21.75% fat and 1.35–1.93% ash. These values were significantly (P < 0.05) higher than values obtained for ogi. In general, the nutrient content of all the complementary foods were within the range prescribed by FAO/WHO pattern for processed weaning foods. The loose bulk densities of complementary flours ranged from 0.37 to 0.43g/ml and packed bulk densities from 0.70–0.75 g/ml, while ogi flours were 0.42 and 0.70 g/ml, respectively. Sorghum ogi had highest reconstitution index (104.5) while complementary foods ranged between 92.30 and 100.30. The total plate counts ranged from 2.0x103 - 2.4x104 cfu/g; coliforms, mould and yeast were absent in some of the products. However, all the weaning foods required cooking before feeding to children. This approach can be made use of in Community Nutrition and in Emergency Feeding Programmes.
The adsorption isotherms of African arrowroot lily (Tacca involucrata) as influenced by blanching and natural fermentation were investigated at 10, 20, 30, and 40°C using gravimetric method. The BET, GAB, Oswin, Halsey, Henderson equations were fitted to the experimental sorption data and Clausius-Clapeyron equation was used to determine the isosteric heat of sorption. The equilibrium moisture content of the products at a given water activity is decreased by blanching and fermentation. The developed models, GAB, Oswin, Halsey and Henderson equations in that order provided good fit to experimental data. The BET monolayer moisture contents (Mo) values were lower than the values predicted by the GAB model. The surface areas for monolayer moisture sorption decreased with increasing temperature and blanching and fermentation reduced these values. Isosteric heat of sorption decrease at the average temperatures investigated with increase in moisture content. Blanching and fermentation offer perspectives to improve the shelf life of the product.
