Storage of canola in hermetic plastic bags.

Pearl millet based pasta was evaluated for quality changes during 6-month storage in biaxially oriented polypropylene (BOPP) packaging material of 100 µm thickness and water vapour transmission rate of 7.71 g,m-2.day-1 at ambient condition (32.95 ± 8.75 °C (max), 17.6 ± 12.1 °C (min) and 79 ± 19 % RH). The quality parameters of pasta were determined at intervals of 1 month. Moisture content (MC) of pasta varied from 8.87 % to 11.90 %, water activity 0.51 to 0.66, free fatty acids (FFA) 0.48 % to 0.82 %, peroxide value (PV) 2.10 to 5.79 meq.kg-1 of oil, fat acidity 20.54 mg.100 g-1 to 37.77 mg.100 g-1. Cooking loss (6.22 % to 7.66 %) and variation in textural properties such as hardness (10.75-11.68 N), cohesiveness (0.60-0.64), springiness (1.17-1.26 mm), gumminess (6.01-6.45 N), chewiness (6.15-6.45 N.mm) of pasta were found to be non-significant during storage period. Moisture content, water activity, FFA, PV, fat acidity were found to be positively related to storage period. Microbial counts (total plate count, yeast, mould, E. Coli, Salmonella, Shigella) were not detected during the entire storage period. With overall acceptability value of 7.67 out of 9, the sensory evaluation revealed very good acceptability of the product even after 6 months of storage. Thus, the overall quality, safety, and acceptability of the product remained acceptable throughout the 6-month storage period

Research was performed to determine the effects of variations in grain moisture content, temperature, and dockage content on penetration of HCN through a gain mass. Grain sorghum samples with moisture contents of 11%, 13%, and 15% were fumigated at temperature of 65°, 80° and 95° F. Interstitial air samples and grain samples were taken for cyanide residue analyses at sampling level of 3-, 9-, and 15-ft distances from the point of introduction of the gas. Air samples were taken at 4, 8, and 24 hr and grain samples 4 and 24hr after the introduction of the fumigant. All the main variables caused significant difference in gas concentrations in the air and grain residues. Analyses of samples obtained 4, 8, and 24 hr after introduction of the gas disclosed that cyanide concentrations in the interstitial air and residues on the grain decreased as grain moisture content was increased. These were lower under high temperature conditions. The presence of dockage had an effect similar to that of high moisture in that it reduced the cyanide concentration in the interstitial air and the residue on the fumigated grain sorghum.

Wasting, categorized as either severe or moderate, is a form of child malnutrition that manifests with a low weight-for-height Z-score. Previous treatment methods for moderate wasting, which affects approximately 300,000 children in Kenya, were ineffective as they lacked a mechanism to replace the accelerated loss of lean tissue. Supplementation with leucine, maybe a safe and effective method for treating moderate wasting. At a high dosage, leucine activates the mammalian target of rapamycin within the muscles which enhances gain of lean tissue. Leucine supplements are currently inaccessible to populations affected by moderate wasting in Kenya. The objective of this study was,therefore,to formulate a leucine-rich composite flour (TheraPEM) from locally available foods for treatment of moderate wasting. Six composite flours were prepared using combinations of beans (Phaseolus vulgaris), groundnuts (Voandzeia subterranea), and foxtail millet (Setaria italica) selected for their high leucine content, local availability and relatively low cost. Nutrient composition analysis and sensory evaluation were conducted on each of the six flours. The three preferred flours in terms of sensory attributes were subjected to accelerated shelf-life evaluation to determine changes in peroxide value, fat acidity, moisture content and total viable count. Kraft paper, gunny bags and plastic containers were the packaging materials used.All six flours met the Codex Alimentarius food standards for minimum energy density (80 kcal/100g) and maximum fat content (27 %) in processed cereal-based foods used for complementary feeding of infants and young children. They all also met the required > 1050 mg leucine per 100 grams of flour. Formulations 2, 3 and 5 had the most preferred sensory attributes and were thus subjected to accelerated shelf-life evaluation. At the fifth month, fat acidity was least in the flours packaged in plastic containers. There was no peroxide formation in any of the three samples during the storage period. The study generated six formulations that meet the minimum requirement for leucine in treatment of moderate wasting but formulation 3, had the most preferred sensory attributes. It is recommended that formulation three be subjected to a study to further validate its effectiveness in the treatment of moderate wasting prior to release for up-scaled use.

Detection of moisture content and size of pumpkin seeds based on hyperspectral reflection and transmission imaging techniques

Nutritional Evaluation of Rapeseed Oils and Rapeseed Soapstocks for Laying Hens

Pistachio nut (Pistacia vera L.) is one of the popular tree nuts in the world. Proper selection of packaging materials is necessary to prevent absorption of moisture and aflatoxin formation which will influence the overall product quality and safety. This research is undertaken to study the effect of different type of flexible packaging films on the moisture and aflatoxin contents of whole pistachio nuts during storage at ambient temperature (22-28°C) and relative humidity of 85-100%. Five types of plastic films tested were low density polyethylene (LDPE) which serves as the control, food-grade polyvinyl chloride (PVC), nylon (LDPE/PA), polyamide/polypropylene (PA/PP) and polyethylene terephthalate (PET). The moisture content and aflatoxin content of pistachio nuts were measured using oven drying method and HPLC, respectively. Sample were analysed at 0, 2, 4, 6, 8 and 10months during the storage period. Results showed that there was an increase in moisture content with the increase in storage time of pistachio nuts. The increase in moisture content was associated with the aflatoxin level of pistachio nuts during storage time. All the packaging materials except LDPE delayed the moisture absorption and aflatoxin formation of the product. The most suitable packaging materials for maintaining the quality and safety of pistachio nuts is PET films followed by nylon, PA/PP and PVC. The shelf-life of pistachio can be extended from 2months (Control) to 5months when PET is used as the packaging material.

Moisture adsorption rate and durability of commercial softwood pellets in a humid environment

Changes in phytosterol contents during rape seed storage under conditions simulating industrial silos

Instant rice porridge mix was developed using twin-screw extruder based on rice extrudates, sugar, milk powder, flavoring agents and dry nuts. Response surface methodology was used to optimize the ingredients levels. Stability of instant rice porridge mix packed in polypropylene (PP) and Metallised polyester (MP) pouches was evaluated by monitoring changes in physico-chemical and sensory attributes periodically. Effect of feed moisture and sugar content on the Increase in feed moisture and sugar content on the functional and sensory attributes of the rice porridge mix was studied. An increase in the moisture content and sugar content resulted in the decrease in expansion ratio with the increase in bulk density thereby affecting the sensory quality of rice porridge mix. Instant rice porridge mix remained stable and acceptable for 9 and 12 months in PP and MP packaging materials under ambient temperature conditions. Irrespective of packaging materials and the storage period, porridge mixes get reconstituted in hot water within 1 minute.

This study investigated silver nanoparticle (SNP)/titanium dioxide polyethylene films as chemical preservative substitutes to increase the shelf life of oil cake. The research examined three types of packaging films: standard low-density polyethylene (LDPE), LDPE with 3% SNP, and LDPE with 5% SNP, and assessed their impact on oil cake shelf life. Analysis of packaging films included scanning and transmission electron microscopy (SEM and TEM), and Fourier-transform infrared spectroscopy. The study evaluated the effects of SNP on chemical and microbial stability on oil cakes in different storage days (1st, 15th, 30th, and 37th days) at 25 °C. Parameters such as moisture content, water vapor permeability, water activity, peroxide, fat acidity, texture, and microorganisms were studied. The results demonstrated that SNP-containing films can extend the shelf life of oil cake up to 37 days, marked by a significant decrease in microbial growth, particularly mold, compared to conventional packaging films. Notably, films with 5% SNP concentrations exhibited the highest efficacy in preserving the quality of the oil cake. Higher concentrations of SNP led to an increased reduction in microbial load and enhanced mold control while maintaining favorable quality assessment indices throughout the storage period from day 1 to day 30. Remarkably, oil cake packaged with a 5% SNP polymer film displayed the most promising outcomes, extending shelf life up to 30 days at 25 °C.

Imitation cherry of Karonda was prepared from three cultivars viz., Pant Manohar, Pant Sudarshan and Pant Suvarna picked at 40, 60 and 80 days after fruit set. The storability of imitation cherry was evaluated at ambient room temperature for a period of nine months. The imitation cherry prepared at 80 days after fruit set showed maximum TSS (77.83 %), reducing sugar (42.21 %), non-reducing sugar (28.21 %), total sugar, ascorbic acid (6.69 mg/100g), phosphorus (3.55 mg/100g), calcium (1.23 mg/100g), iron (3.72 mg/100g), non-enzymatic browning, colour, appearance, aroma, taste and overall acceptability. Gradual reduction in TSS, reducing sugar, total sugar, titratable acidity, colour, appearance, aroma, taste, texture and overall acceptability were observed during the nine months storage period. However, non-reducing sugar, ascorbic acid and non-enzymatic browning were increased with the increase in storage period. Overall acceptability of the product ranged from 8.15 to 8.43 on 9 point hedonic scale at various intervals up to 9 months of storage. There was no yeast and mould growth being observed during the entire storage period. Imitation cherry prepared from Pant Suvarna at 80 days interval after fruit set proved significantly best in quality because of its higher nutritional and sensory characters.

The objective of this work was to evaluate the effect of storage time and temperature on the quality of quail eggs. The experimental design was completely randomized in split plots, with two storage temperatures in the plots and six storage periods in the subplots. The variables analyzed were: egg weight; albumen and yolk weight, height and pH; Haugh units (HU); and yolk index and diameter. ¨The interaction between storage time and temperature was not significant (P>0.05) for egg weight, yolk weight and pH, but was significant (P<0.05) for albumen height, weight and pH, HU, and yolk diameter, height and index. The storage period had a quadratic effect in the two storage conditions for HU, albumen pH, yolk height and index, while for eggs stored at room temperature there was a quadratic effect on egg and albumen weight, albumen height, yolk weight, diameter and pH. In turn, for eggs kept under refrigeration, the effect of the storage period was linear for egg weight, albumen weight and height, yolk weight and pH. There was no effect in the regression analysis of the storage period for the yolk diameter of the eggs stored under refrigeration. The storage conditions influenced the egg weight and quality characteristics of the albumen and yolk, but had no effect on the yolk weight. Non-refrigerated eggs presented lower averages for all the characteristics except albumen pH, and yolk pH and diameter. During the entire storage period, the quality of the eggs without refrigeration remained lower than that of refrigerated eggs. Thus, to preserve quality, quail eggs should be stored under refrigeration.

Experiments were carried out at Rice Research and TrainingCenter during 2004 growing season and storage period from October 2004 to March 2006. The study aimed to investigate the effect of grain storage periods with different levels of nitrogen fertilization (0, 23, 46 and 69 Kg N/ fed.) or storage moisture content of 14, 16, 18 and 20 % on discolored grains, fungal association and seed germination. The results showed that percentage of discolored grain and fungal association with rice grains increased by increasing storage periods regardless to the moisture content. On the other hand, seed germination decreased with the increase of storage period. Two types of bags were used to store the grains (striped plastic and jute sacks). The percentage of grain discoloration and associated fungi increased in striped plastic than in the jute sacks. The discoloration percentage and associated fungi on stored grains increased under 0 and 69 compared with 46 or 23 nitrogen levels. Giza 177 was the most affected cultivar with previous nitrogen levels, followed by Sakha 101, while, Giza 178 was the least one. Concerning the effect of rice grain moisture content with storage period on rice cultivars, data showed that the discoloration percentage increased with increasing of grain moisture content, while the germination percentage decreased. Giza177 and Sakha 104 were the most affected cultivars showing the highest discoloration percentage, associating fungi and the least germination. Alternaria spp, Bipolaris oryzae and Fusarium spp, were the most common fungi on grains before storage, while after 16 months of storage, the common fungi were Aspergillus spp and Penicillium spp. Presence of Rhizopus spp was the least one. In the greenhouse, eleven fungi were used for artificial inoculation on Giza 177. Bipolaris oryzae induced the highest grain discoloration (58.6 %) followed by Alternaria padwickii. and Curvularia lunata with 51.3 and 48.2 %, respectively. While Aspergillus spp and Penicillium spp. and un-inoculated pots showed the least grain discoloration with 2.2, 1.9 and 1.5 %, respectively.

Storage studies on pinto beans under different moisture contents and temperature regimes

Peanuts from a commercial source were segregated into specific seed sizes and placed in storage conditions approximating commercial conditions to determine the amino acid changes taking place during storage within various size seeds. Concentrations of the isolated free amino acid fractions significantly decreased with seed size except for phenylalanine which significantly increased with seed size. Significant changes also occurred in the free amino acid fractions across storage periods up to nine months in duration. These results are the first to document a change in amino acids during the storage of peanuts.