Technological Process of Obtaining Sunflower Oil | Chapter 5 | Current Approaches in Engineering Research and Technology Vol. 9

This chapter includes the main properties of olive oil, the types of sunflower from which the oil is extracted, as well as the technological scheme for obtaining refined sunflower oil. The nutritional function of sunflower oil is enhanced by the presence of provitamins A, D, and E, phosphatides as well as vitamins B4, B8, and K, they also contain sterol and tocopherols. Energy capacity: 8.8 cal/g oil. It is excellent for food because it has fluidity, color, taste and a pleasant smell. The technological process of obtaining sunflower oil includes the following main operations: reception of raw materials, storage of raw materials, cleaning of sunflower seeds, drying of oleaginous raw materials, peeling, grinding, frying, hydrothermal treatment and pressing, extraction with solvents and solvent recovery, refining of crude press oil and extractives, storage and packaging.

 

Author (s) Details

Ioana Stanciu
Department of Physical Chemistry, Faculty of Chemistry, University of Bucharest, Bucharest, Romania.

 

Please see the book here:- https://doi.org/10.9734/bpi/caert/v9/2616

Unravelling the Science of Processed Foods and their Preservative Components | Chapter 7 | Exploration of Knowledge and Information in Sciences

The extensive consumption of processed foods and preservatives necessitates a critical examination of various aspects of processed foods such as the essential purposes of processing, the composition of processed foods and the methods of food processing. In the present chapter, ancient food preservation methods like drying, smoking, salting, fermentation etc. are contrasted with modern preservation methods including refrigeration, vacuum packaging, ultrasonication, freezing, nanotechnology etc. The chapter also deciphers the role of preservatives in preventing spoilage and enhancing product stability, providing an account of both natural and synthetic food additives. Additionally, it explores the mechanisms of action of preservatives and their potential consequences for overall well-being. The article illuminates the boundary between the convenience of processed foods and their potential health risks. As consumer demand for minimally processed alternatives grows, the chapter concludes by proposing considerations for the food industry, regulators and consumers to encourage a health-conscious approach to processed food choices.

 

Author (s) Details

 

Ruchi Kohli
Guru Nanak Dev University College, Narot Jaimal Singh-145026, (Punjab), India.

 

Anu Mittal
Guru Nanak Dev University College, Patti-143416, (Punjab) India.

 

Amit Mittal
School of Pharmaceutical Sciences, Lovely Professional University, Phagwara - 144411, Punjab, India.

 

Please see the book here:- https://doi.org/10.9734/bpi/mono/978-93-48859-02-0/CH7

Introduction to Extrusion Technology | Chapter 2 | Extrusion Technology: Transforming Food Processing

Food extrusion technology has emerged as a pivotal process in the food industry, revolutionizing the production of a wide array of food products. This chapter provides a comprehensive introduction to the principles, significance and commercial applications of food extrusion technology. It delves into the significant advantages offered by extrusion technology, including enhanced nutritional value, improved texture, extended shelf life, and cost-effectiveness. Furthermore, the chapter explores the diverse applications of food extrusion across various food categories, ranging from breakfast cereals and snacks to pet foods and meat analogs. Overall, this chapter serves as a primer for understanding the role of food extrusion technology in modern food processing and its potential for driving innovation and product development in the food industry.

Author(s) Details:

Dr. Prerana Shere,
MIT School of Food Technology, MIT Art, Design and Technology University, Pune, Maharashtra, India.

Dr. Rinku Agrawal,
MIT School of Food Technology, MIT Art, Design and Technology University, Pune, Maharashtra, India.

Please see the link here: https://stm.bookpi.org/ETTFP/article/view/14296

Banana: Benefits, Cultivation, Post-Harvest and Processed, in Indonesia 2nd Edition | Book Publisher International

Banana (Musa sp) agribusiness development opportunities in Indonesia are still wide open. Almost all parts of the plant have benefits for our daily lives. The leaves can be used as wrappers to which is environmentally friendly. The midrib of the stem can be used as a source of animal feed in the dry season, where forage sources are very limited and difficult to obtain. Considering its benefits and potential, bananas are suitable for an agricultural business to increase farmers' household income. Moreover, Indonesia is one of the centres of bananas and the center of banana diversity in the world. Many areas in the Indonesia have suitable agroecosystems for banana cultivation. Banana development in Indonesia must have an impact on the growth and development of agro industry in rural areas, which in turn has a real impact on increasing farmer household incomes and community welfare. The success of banana cultivation includes, among other things, the application of recommended cultivation technology and the use of superior varieties. Therefore, it is necessary to have a guide for farmers/communities for effective and efficient banana cultivation/farming. Banana Book: Benefits, Cultivation, Post-Harvest, and Processing are prepared with the hope of providing guidelines for farmers to understand banana farming in the end, farmers can apply it in the field, as well as banana processing to be adopted for the industry to increase added value. Banana is a plant that has many benefits.

Author(s) Details:

Tri Sudaryono,
Research Center for Horticultural and Estate Crops, National Research and Innovation Agency (BRIN), Indonesia.

Sri Satya Antarlina,
Research Center for Food Technology and Processing, Research Organization for Agriculture and Food, National Research and Innovation Agency (BRIN), Indonesia.

Dwi Setyorini,
Research Center for Horticultural and Estate Crops, National Research and Innovation Agency (BRIN), Indonesia.

Didik Harnowo,
Research Center for Food Crops, National Research and Innovation Agency (BRIN), Indonesia.

Please see the link here: https://stm.bookpi.org/BBCPHPIE/article/view/13188

Idle Time Analysis of Construction Equipment Using Digital Image Processing | Chapter 8| Research and Developments in Engineering Research Vol. 5

 This stage investigates image analysis to fast identify changes during digging activities.  Correct analysis of building equipment idle opportunity is critical for the economical energy use of construction supplies in large projects. Higher output can be achieved with diminished idle time of supplies; nonetheless, this is optimal period according to human observation. This work depicts an image-processing-located system for as a matter of usual practice determining the idle opportunity of hydraulic excavation. HSV is used in the following process and picture segmentation. The HSV colour space is more beneficial than the RGB colour scheme for specifying and following construction equipment. The results of the experiments show that the presented technique provides considerably more effective equipment administration in the construction trade.

Author(s) Details:

Patil Ushadevi,
G S Moze College of Engineering and Technology, Balewadi, Pune, India.

S. A. Patil,
International Centre of Excellence in Engineering and Management, Aurangabad, India.

Rupali Zope,
G S Moze College of Engineering and Technology, Balewadi, Pune, India.

Please see the link here: https://stm.bookpi.org/RADER-V5/article/view/11089

Using RNA Sequencing Data to Analyze the tRNAcys Processing under Salt Stress in Bacillus subtilis Spore Outgrowth | Chapter 3 | Research Advances in Microbiology and Biotechnology Vol. 5

 The present study recognize several classifications of tRNACys species in dormant spores and all along the first minutes of their change into growing containers. This study provides valuable insights into tRNACys handle during this state of change. The molecular methods of transfer RNA (tRNA) accumulation during sporulation in beginning-forming microorganisms must be studied as a needing immediate attention because tRNAs are crucial for protein combining during beginning germination and outgrowth. To understand long-term stress endurance, it is crucial to comprehend tRNA processing in these circumstances, that has not been exhaustively studied.  To gain further intuitiveness into tRNA processing during beginning germination and consequence, the expression of the sole copy tRNACys gene was analyzed in the ghost and absence of 1.2 M NaCl in Bacillus subtilis utilizing RNA-Seq data acquired from the Gene Expression Omnibus (GEO) database. The CLC Genomics work bench 12.0.2 (CLC Bio, Aarhus, Denmark, https://computer network.qiagenbioinformatics.com/) was used to analyze reads from the tRNACys deoxyribonucleic acid.The results show that spores store different states of tRNACys-related molecules. One specific population, acting as an agent 60% of total tRNACys, was composed of tRNACys fragments. Half of these fragments (3´-tRF) bewitched CC, CCA or incorrect additions at the 3´end. tRNACys accompanying correct CCA addition at the 3´end presented 23% of total tRNACys, while with CC addition presented 9% of the total and with wrong addition depicted 7%. While an accumulation of tRNACys precursors was inferred by upregulation of the rrnD operon under the control of σA -dependent promoters under two together conditions examined, salt stress produced only a humble effect on tRNACys expression and the build-up of tRNACys related class. The results reported here utilizing RNA-Seq and data reasoning provide new acumens into the dynamic changes in the sub-peoples of RNA species had connection with tRNACys molecules in sleeping spores and during spore pregnancy and outgrowth in the appearance and absence of 1.2 M NaCl.

Author(s) Details:

Iván Arvizu Hernández,
Facultad de Química, Universidad Autónoma de Querétaro, Cerro de las Campanas S/N, Querétaro, Qro., 76010, Mexico.

José Luis Hernández Flores,
Departamento de Ingeniería Genética, Laboratorio de Bioseguridad y Análisis de Riesgo, Centro de Investigación y de Estudios, Avanzados del IPN, Irapuato, Guanajuato, 36824, Mexico.

Juan Caballero Pérez,
Databiology Ltd, Databiology Ltd, Oxford, Oxford, OX4 4GA, UK.

Héctor Gutiérrez Sánchez,
Facultad de Química, Universidad Autónoma de Querétaro, Cerro de las Campanas S/N, Querétaro, Qro., 76010, Mexico.

Miguel Ángel Ramos López,
Facultad de Química, Universidad Autónoma de Querétaro, Cerro de las Campanas S/N, Querétaro, Qro., 76010, Mexico.

Sergio Romero Gómez,
Facultad de Química, Universidad Autónoma de Querétaro, Cerro de las Campanas S/N, Querétaro, Qro., 76010, Mexico.

Andrés Cruz Hernández,
Escuela de Agronomía, Universidad De La Salle Bajío, Campus Campestre, León, Guanajuato, 37150, Mexico.

Carlos Saldaña Gutierrez,
Facultad de Química, Universidad Autónoma de Querétaro, Cerro de las Campanas S/N, Querétaro, Qro., 76010, Mexico.

Erika Álvarez Hidalgo,
Facultad de Química, Universidad Autónoma de Querétaro, Cerro de las Campanas S/N, Querétaro, Qro., 76010, Mexico.

George H. Jones,
Universitas Islam Negeri (UIN) Walisongo Semarang, Indonesia.

Juan Campos Guillén,
Universitas Islam Negeri (UIN) Walisongo Semarang, Indonesia.

Please see the link here: https://stm.bookpi.org/RAMB-V5/article/view/10481

Post Harvest Management Strategies and Storage Approaches for Quality Seed Production | Chapter 8 | Emerging Issues in Agricultural Sciences Vol. 2

 Post harvest administration includes the processes done directly after reaping the produce, including cooling, cleansing, sorting and packing. After the crop is picked immediately from the field, there is a extreme chance of deterioration on account of its initial extreme moisture content. Therefore postharvest treatments are likely to increase its useful life of product and maintain its character. In terms of cleaning and improving of cereal seeds, blowing away fans are used for break-up of unwanted materials specifically weed seeds, hay, rice husks, panicle stalks, empty and broken grains, sand, rocks, rocks, dust, plastics, and even alloy and glass particles. The dampness content of the harvested seeds at the beginning stage should be drained in the range of 20-23%. Whereas the moisture content at the final stage of drying endure be maintained at 13%. If not properly drained, the seed gets overrun with insects early and the pregnancy percentage of the seed portion deteriorates fast. Another important operation afterwards drying is grading that helps in the removal of smaller and dehydrated seeds from the well filled active seeds. In order to claim vigor and viability of the stocked seeds, seed situation is considered to be an essential step that includes use of fungicides, pesticides, insecticides or a combination of these in order to pure and disinfest seeds from seed carried or soil borne pathogenic structures and storage insects. For the control of depository insects and pests, moving air through a space is done particularly accompanying Aluminium Phosphide and Methyl Bromide. Hence, in order to claim proper management and depository of seeds, seed dampness and temperature are deliberate to be the most main factors for maintaining and maintaining quality of seeds specifically vigor and animation of the stored seeds.

Author(s) Details:

Priyanka Sharma,
Department of Plant Breeding and Genetics, Faculty of Agriculture, Seed Science and Technology Programme, Assam Agricultural University, India.

Monish Roy,
Department of Seed Science and Technology, Faculty of Agriculture, Uttar Banga Krishi Vishwavidyalaya, Pundi Bari, Cooch Behar, West Bengal, India.

Bidhan Roy,
Department of Seed Science and Technology, Faculty of Agriculture, Uttar Banga Krishi Vishwavidyalaya, Pundi Bari, Cooch Behar, West Bengal, India.

Sharmila Dutta Deka,
Department of Plant Breeding and Genetics, Faculty of Agriculture, Seed Science and Technology Programme, Assam Agricultural University, India.

Please see the link here: https://stm.bookpi.org/EIAS-V2/article/view/10046

Banana: Benefits, Cultivation, Post-Harvest and Processed, in Indonesia | Book Publisher International

 Banana (Musa sp) agribusiness development opportunities in Indonesia are still wide open. Almost all parts of the plant have benefits for our daily lives. The leaves can be used as wrappers to which is environmentally friendly. The midrib of the stem can be used as a source of animal feed in the dry season, where forage sources are very limited and difficult to obtain. Considering its benefits and potential, bananas are suitable for an agricultural business to increase farmers' household income. Moreover, Indonesia is one of the centres of bananas and the center of banana diversity in the world. Many areas in the Indonesia have suitable agroecosystems for banana cultivation. Banana development in Indonesia must have an impact on the growth and development of agro industry in rural areas, which in turn has a real impact on increasing farmer household incomes and community welfare. For the success of banana farming, among others to the application of recommended technology and the use of high-yielding varieties. Therefore, it is necessary to have a guide for farmers/communities for effective and efficient banana cultivation/farming. Banana Book: Benefits, Cultivation, Post-Harvest, and Processing are prepared with the hope of providing guidelines for farmers to understand banana farming, in the end, farmers can apply it in the field, as well as banana processing to be adopted for the industry to increase added value. Banana is a plant that has many benefits.

Author(s) Details:

Tri Sudaryono,
National Research and Innovation Agency, Indonesia.

Sri Satya Antarlina,
National Research and Innovation Agency, Indonesia.

Dwi Setyorini,
National Research and Innovation Agency, Indonesia.

Please see the link here: https://stm.bookpi.org/BBCPHPI/article/view/9370

Energy Utilization and Conservation: An Approach towards Cashew Nut Mill | Chapter 2 | Cutting-edge Research in Agricultural Sciences Vol. 12

 Energy is used by the food processing industry to carry out targeted activities and achieve high processing efficiencies in conversion procedures that develop new types of foods. This study looked at the unit processes, energy consumption patterns, and technologies used in Cashew nut processing in order to find and offer technical solutions for increasing energy efficiency. As a case study, OLAM Nigeria Limited in Oyo State, Nigeria was used in this research. The relationship between energy consumption and production capacity was investigated in order to calculate installed capacity (P), production capacity (P), and total capacity (T) (Pr), Using conventional equations, calculate percentage production capacity utilisation (PPCU), energy (En), and energy intensity (EI). The sources of energy waste were identified, and technical solutions for increasing energy efficiency were proposed. The investigation revealed that the installed capacity and production were 12 million and 6 million units per year, respectively. While the percentage of production capacity utilisation, energy intensity, and manual energy supplied by male and female were 50 percent, 2.08MJ, 3.10MJ (0.15 percent), 418.36MJ (20.12 percent), 573.79MJ (27.59 percent), 74.85MJ (3.59 percent), and 1009.84MJ (48.56 percent), respectively. The difference in total energy used before and after conserving energy was 150,155.32MJ and 2,079.67MJ, respectively, according to comparison analysis. It was suggested that the locally fabricated brick mud heating mantle with an enclosed chamber be placed over a suitable grate with proper openings for primary and secondary channels to generate maximum heat transfer to the steam boiler and the drying kernels trays be improved to reduce heat loss and conserve energy.

Author (S) Details

J. O. Babalola
Department of Food Science and Technology, The Oke-Ogun Polytechnic Saki, Nigeria.

R. Akinoso
Department Food Technology, University of Ibadan, Nigeria.

View Book :- https://stm.bookpi.org/CRAS-V12/article/view/2363

Monitoring the Effects of Processing, Storage Days and Storage Temperatures on Lipid Oxidation and Palatability of Processed Snail Meat Products | Chapter 9 | Current Research in Agricultural and Food Science Vol. 4

In this research, the impact of the processing methods, storage days (d) and storage temperatures on the lipid oxidation and palatability of snail meat products processed was carried out. Foods containing substantial amounts of fat, such as milk and meat products, oils, nuts, and also those containing only minor amounts of lipids, such as vegetable products, can cause lipid oxidation. Samples of snail meat products were regularly subjected to a 2-thiobarbituric acid (TBA) examination for Malonaldehyde(MA) with the water-TBA reagent as a blank at 0, 5, 10, 15, 20, 25 and 30 d. Trained panellists who analyzed the products based on color, taste, tenderness, juiciness and overall acceptance were served meat samples. The results showed that at 0-5, 10-20 and 25-30 d, the unseasoned-fried product had the lowest lipid oxidation values of 0.04, 0.13 and 0.19 mg malonaldehyde/kg meat in all storage periods. Lipid oxidation values were 0.2565, 0.3040 and 0.3548 for items stored for 10-20d. In freezer-stored goods, lipid oxidation values were lower than in refrigerated products at 0-20d. As storage days for all the goods increased, lipid oxidation values increased. Throughout the storage period, the seasoned smoke-dried item had lower lipid values than the seasoned fried product. The color regression curve was a= 5.282 and b= - 5.342, while the acceptability was a= 4.455, b= -3.438. This relationship implies that the values of TBA give a strong colour and acceptability estimate.

Practical applications: For evaluation, four different treatments have been considered; unseasoned fried (USF), seasoned fried (SF), seasoned oven-dried (SOD) and seasoned smoke-dried (SSD) and the products have been processed under three storage conditions (room, fridge and freezer). The regression relationships were evaluated between the values of TBA and the sensory attributes of the products (color and overall acceptance). Our findings indicate that the production of lipid oxidation in snail meat products is retarded by cold storage and proper packaging. Throughout the storage era, smoke-drying with seasonings had lower lipid oxidation values than the seasoned fried product. Smoke-drying and curing may prolong the shelf life of processed meat without detrimental effects on the quality and overall acceptance of meat.

Author (s) Details

Dr. I. Iwanegbe
Department of Food Technology, Auchi Polytechnic Auchi, Edo State, Nigeria.

J. O. Igene
Department of Animal Science, Faculty of Agriculture, University of Benin, P.M.B. 1154, Benin City, Nigeria.

G. U. Emelue
Department of Forestry and Wildlife, Faculty of Agriculture, University of Benin, P.M.B. 1154, Benin City, Nigeria.

J. U. Obaroakpo
Department of Food Technology, Auchi Polytechnic Auchi, Edo State, Nigeria.

View Book :- https://stm.bookpi.org/CRAFS-V4/issue/view/30

Mangrove Oysters: Mortality and Microbiota Population Dynamics during Processing and Ambient Storage | Chapter 15 | Recent Progress in Microbiology and Biotechnology Vol. 2

 

The molluscan bivalve shellfish Mangrove Oyster (Crassostrea gasar) is a typical inhabitant of the mangrove / estuarine ecosystem of Nigeria's Niger Delta. The dynamics of mortality and microbiota population of fresh, processed and stored mangrove oysters were investigated at ambient temperature. During purification in tap water (TW) and brackish water (BW) microenvironments, the mortality rates of raw oysters were calculated for 14 days. In the environment, mortality was observed on the 5th, 11th and subsequent days , respectively. The shelf-life of oysters was greatly improved in BW microcosms. It thus shows the beneficial effect of mangrove oyster depuration in BW as opposed to TW microcosms. Using standard microbiological methods, the microbial counts of raw (shucked), processed and oyster meat samples during ambient storage were determined. The aerobic plate counts (APCs) for raw (shucked) and processed oyster meat samples on day 0 were 1.36 ⁇ 105 and 3.00x103 CFU / g, respectively, but After storage, it increased from 0-0.8 to 102 CFU / g. In numbers and variety, bacteria were more prevalent than fungi. Bacillus, Pseudomonas, Vibrio, Proteus and Staphylococcus were the most commonly isolated microbes from raw (shucked), processed and preserved oyster meat samples, while others were Aspergillus, Penicillium and Fusarium. Bacillus (20,8 percent) and Pseudomonas (16,7 percent); Aspergillus (52,3 percent) and Penicillium (45,4 percent) were the most dominant genera during storage. Non-detectability of Escherichia coli and Acinetobacter species as well as bioburden reduction, however, underlines the criticality and necessity of sufficient pre-consumption heat treatment for oysters, as some of these organisms are not only potentially pathogenic, but also of public health significance. This study highlights the marketability of depurated mangrove oysters to boost health risks and severe post-harvest economic losses on or before 5 days and 24h for processed samples.

Author (s) Details

Lawrence O. Amadi
Department of Microbiology, Faculty of Science, Rivers State University, P.M.B. 5080, Nkpolu-Oroworukwo, Port Harcourt, Nigeria and Department of Microbiology, School of Applied Science, Ken Saro-Wiwa Polytechnic, P.M.B. 20, Bori, Rivers State, Nigeria.

View Book :- https://bp.bookpi.org/index.php/bpi/catalog/book/278

Experimental Research to Determine the Energy Profile in Processing Cassava (Manihot species) into ‘Gari’ in a Local Oven | Chapter 8 | Recent Advances in Science and Technology Research Vol.4

 

The dry-frying process is the most critical operation in the processing of cassava (Manihot species)

into ‘gari”. The local technique of ‘Garification’ in batch operations was found to be most dependent on

prevailing processing temperature with regular agitation. The temperatures of customised fryer was

recorded every 3 min of the ‘garification’ process until the process is completed. The moisture content

of dewatered 5 kg mash at 40-50%, was reduced to an acceptable moisture content of 12.5% at

temperatures in the range of 27–165°C. The energy profile was found to follow a particular profile of

dehumidification for the first 7 min, evaporation cooking between 8 to 12 min, drying at about 15 to 22

min and frying for about 5 min before cooling in a 30-35 min batch cycle. A swelling index of 3.4 as a

mark of good product was achieved. The moisture content and the temperature were also influenced

by the particle size of the mash and the cake density. These series of operation occurred

consecutively and are all dependent on the prevailing temperature and duration of treatment. The

Energy profile can be used for small and medium scale design, fabrication and processing of cassava

to obtain suitable product. It can also form a precept to automation or as a complementary processing

technique in an emerging mechanized gari fryer.

Author (s) Details

Duduyemi Oladejo

Department of Chemical and Polymer Engineering, Lagos State University, Epe Campus Lagos, Nigeria.

Okunzuwa Mark

Department of Chemical and Polymer Engineering, Lagos State University, Epe Campus Lagos, Nigeria.

K. A. Adedeji

Department of Mechanical Engineering, Lagos State University, Epe Campus Lagos, Nigeria.

K. O. Oluoti

Department of Chemical and Polymer Engineering, Lagos State University, Epe Campus Lagos, Nigeria.

View Book :-https://bp.bookpi.org/index.php/bpi/catalog/book/240