Abstract: A transient three-dimensional computational fluid dynamics (CFD) model is developed to determine the velocity and temperature distribution in different positions cold room during pre-cooling of dates. The turbulence model used is the k-ω Shear Stress Transport (SST) with the standard wall function, the air. The numerical results obtained show that cooling rate is not uniform inside the room; the product at the medium of room has a slower cooling rate. This cooling heterogeneity has a large effect on the energy consumption during cold storage.
Abstract: Food contaminated with biological, chemical and physical hazards usually leads to foodborne illnesses which in turn increase the disease burden of developing and developed economies. Restaurants play a key role in the food service industry and violations in application of standardized food safety management systems in these establishments have been associated with foodborne disease outbreaks. This study was undertaken to assess the level of compliance to the Code of practice that was developed and implemented after conducting needs assessment of the food safety management systems employed by the Food Service Establishments in Ghana. Data on pre-licence inspections were reviewed to assess the compliance of the Food Service Establishments. During the period under review (2012-2016), 74.52% of the food service facilities in the hospitality industry were in compliance with the FDA’s code of practice. Main violations observed during the study bordered on facility layout and fabrication (61.8%) and this is because these facilities may not have been built for use as a food service establishment. Another fact that came to the fore was that the redesigning of the facilities to bring them into compliance required capital intensive investments, which some establishments are not prepared for. Other challenges faced by the industry regarded issues on records and documentations, personnel facilities and hygiene, raw materials acquisition, storage and control, and cold storage.
Abstract: This research aimed to demonstrate probiotic germinated native black rice juice fermentation by lactic acid bacteria (Lactobacillus casei TISTR 390). Germinated native black rice juice was inoculated with a 24-h old lactic culture and incubated at 30 °C for 72 hours. Changes in pH, acidity, total soluble solid, and viable cell counts during fermentation under controlled conditions at 0-h, 24-h, 48-h, and 72-h fermentations were evaluated. The study found out that the change in pH and total soluble solid of probiotic germinated black rice juice significantly (p ≤ 0.05) decreased at 72-h fermentation (5.67±0.12 to 2.86±0.04 and 7.00±0.00 to 6.40±0.00 ºbrix at 0-h and 72-h fermentations, respectively). On the other hand, the amount of titratable acidity expressed as lactic acid and the viable cell count significantly (p≤0.05) increased at 72-h fermentation (0.11±0.06 to 0.43±0.06 (% lactic acid) and 3.60 x 106 to 2.75 x 108 CFU/ml at 0-h and 72-h fermentations, respectively). Interestingly, the amount of γ-Amino Butyric Acid (GABA) had a significant difference (p≤0.05) twice as high as that of the control group (0.25±0.01 and 0.13±0.01 mg/100g, respectively). In addition, the free radical scavenging capacity assayed by DPPH method also showed that the IC50 values were significantly (p≤0.05) higher than the control (147.71±0.96 and 202.55±1.24 mg/ml, respectively). After 4 weeks of cold storage at 4 °C, the viable cell counts of lactic acid bacteria reduced to 1.37 x 106 CFU/ml. In conclusion, fermented germinated native black rice juice could be served as a healthy beverage for vegans and people who are allergic to cow milk products.
Abstract: The postharvest quality management of tomatoes is
important to limit the amount of losses that occur due to deterioration
between harvest and consumption. This study was undertaken to
investigate the effects of pre- and postharvest integrated agrotechnologies,
involving greenhouse microclimate and postharvest
storage conditions, on the postharvest quality attributes of four
tomato cultivars. Tomato fruit firmness, colour (hue angle (h°) and
L* value), pH and total soluble solids for the cultivars Bona,
Star 9037, Star 9009 and Zeal, grown in a fan-pad evaporativelycooled
and an open-ended naturally-ventilated tunnel, were harvested
at the mature-green stage. The tomatoes were stored for 28 days
under cold storage conditions, with a temperature of 13°C and RH of
85%, and under ambient air conditions, with a temperature of 23±
2°C and RH of 52± 4%. This study has provided information on the
effect of integrated pre-harvest and postharvest agro-technologies,
involving greenhouse microclimate and postharvest storage
environment on the postharvest quality attributes of four of the
tomato cultivars in South Africa. NVT-grown tomatoes retained
better textural qualities, but ripened faster by changing from green to
red faster, although these were reduced under cold storage conditions.
FPVT-grown tomatoes had lower firmness, but ripened slowly with
higher colour attributes. With cold storage conditions, the firmness of
FPVT-grown tomatoes was maintained. Cultivar Bona firmness and
colour qualities depreciated the fastest, but it had higher TSS content
and lower pH values. Star 9009 and Star 9037 presented better
quality, by retaining higher firmness and ripening slowly, but they
had the lowest TSS contents and high pH values, especially
Star 9037. Cold storage improved the firmness of tomato cultivars
with poor textural quality and faster colour changes.
Abstract: The purpose of this paper is to guide the effort in
improving the economic added value of Indonesian fisheries product
through post fishing program, which is cold storage program.
Indonesia's fisheries potential has been acknowledged by the world.
FAO (2009) stated that Indonesia is one of the tenth highest
producers of fishery products in the world. Based on BPS (Statistics
Indonesia data), the national fisheries production in 2011 reached
5.714 million tons, which 93.55% came from marine fisheries and
6.45% from open waters. Indonesian territory consist of 2/3 of
Indonesian waters, has given enormous benefits for Indonesia,
especially fishermen. To improve the economic level of fishermen
requires efforts to develop fisheries business unit. On of the efforts is
by improving the quality of products which are marketed in the
regional and international levels. It is certainly need the support of
the existence of various fishery facilities (infrastructure to
superstructure), one of which is cold storage. Given the many
benefits of cold storage as a means of processing of fishery resources,
Indonesia Maritime Security Coordinating Board (IMSCB) as one of
the maritime institutions for maritime security and safety, has a
program to empower the coastal community through encourages the
development of cold storage in the middle and lower fishery business
unit. The development of cold storage facilities which able to run its
maximum role requires synergistic efforts of various parties.
Abstract: Glazing is a process used to reduce undesirable drying or dehydration of fish during frozen or cold storage. To evaluate the effect of the time/ temperature binomial of the cryogenic frozen tunnel in the amount of glazing watera Central Composite Rotatable Design was used, with application of the Response Surface Methodology. The results reveal that the time/ temperature obtained for pink cusk-eel in experimental conditions for glazing water are similar to the industrial process, but for red fish and merluza the industrial process needs some adjustments. Control charts were established and implementedto control the amount of glazing water on sardine and merluza. They show that the freezing process was statistically controlled but there were some tendencies that must be analyzed, since the trend of sample mean values approached either of the limits, mainly in merluza. Thus, appropriate actions must be taken, in order to improve the process.