Aspergillus flavus may colonize hazelnuts and produce aflatoxins in the field and during storage The main purpose of this study was to investigate the influence of drying temperature and exposure times on the viability of A flavus and its ability to produce aflatoxins during the drying process and storage Hazelnuts were inoculated with A flavus and dried at different Drying of sample: A predetermined amount (usually in the range of 5-10g) of fresh fruit of fig and dried fig was weighed and placed in a clean dry empty petri plate The plate was then placed in a hot air oven set at 100-110C for around 45 minutes to an hour until the sample was dry The plate was placed in a desiccator and its

Chapter 12 Unconventional Feed Ingredients for Fish Feed

Higgs D A et al 1979 Development of practical dry diets for coho salmon Oncorhynchus kisutch using poultry-by-product meal feather meal soybean meal and rapeseed meal as major protein sources In Finfish nutrition and fishfeed technology edited by J E Halver and K Tiews Proceedings of a World Symposium sponsored-by FAO/EIFAC/ICES/IUNS

This study brings new findings about the effect of modified blanching and use of natural preservatives such as OEO on drying kinetics and final organoleptic properties of dehydrated meat The result might be useful for other researchers in food

Nov 08 2010Grilling is the cooking of food using a direct dry heat There are several sources of dry heat that may be used for grilling including charcoal wood gas or electric heated grills Common types of food that are grilled include fish meat vegetables and bread 2 6 Steaming Steaming is the cooking of foods by steam

Nutritional Analysis shows that fat reducing sugars and vitamin C are the most sensitive to drying with losses respectively up to 79 55% 55 81% and 37 61% The sensory assessment shows that the drying at 65 C limit the enzymatic browning at the beginning of drying and allows to obtain a dry product of better organoleptic quality

Purpose: The present study investigated the nutritional and organoleptic characteristics of two African leafy vegetables (ALVs)—jute mallow (Corchorus olitorius L) and cowpea (Vigna unguiculata)—at various drying temperatures Methods: The thin-layer drying of cowpea leaves and jute mallow was studied at various temperatures (40–100C) in a convective laboratory


The mathematical modeling presented in this work concerns the conveyor-belt dryer with the tangential flow of air with respect to food This dryer if operating in co-current has the advantage of well preserving the organoleptic and nutritional qualities of the dried product In fact it has a low air temperature in the final stretch where the product has low moisture content and is

Jun 01 2010Food additives keep bread free of mould for longer and allow fruit jams to gel so they can be spread onto bread 2 History Humans have been processing foods for centuries (see table 1) The oldest traditional techniques included sun-drying the preservation of meat and fish with salt or fruit with sugar (what we now call jamming)

Effect of Hybrid Solar Drying Method on the Functional and Sensory Properties of Tomato J B Hussein 1 M A Usman 1 K B Filli 1 2 1 Department of Food Science and Technology Modibbo Adama University of Technology Yola P M B 2076 Yola Nigeria 2 SP Food and Bioscience Box 5401 402 29 Gothenburg Sweden

Nutritional Analysis shows that fat reducing sugars and vitamin C are the most sensitive to drying with losses respectively up to 79 55% 55 81% and 37 61% The sensory assessment shows that the drying at 65 C limit the enzymatic browning at the beginning of drying and allows to obtain a dry product of better organoleptic quality

The objective of this work was to determine the effects of blanching and two drying methods open-sun drying and natural convection solar drying on the quality characteristics of red pepper A 2 3 factorial design with experimental factors as 2 drying methods (open-sun drying and use of solar dryer) and 3 levels of pepper blanching (unblanched blanched in plain water and

Food drying is one of the methods that are used to preserve some perishable food crops and this study was carried out to determine the effects of various drying techniques on these food crops The effects of commonly used drying methods (viz sun oven and solar drying) on the nutritional composition of plantain ( Musa paradisiaca ) yam

Freezing Drying Cooking and Reheating Nearly every food preparation process reduces the amount of nutrients in food In particular processes that expose foods to high levels of heat light and/or oxygen cause the greatest nutrient loss Nutrients can also be washed out of foods by fluids that are introduced during a cooking process

Oct 13 2015(2017) Use of ultrasounds in the food industry–Methods and effects on quality safety and organoleptic characteristics of foods: A review Critical Reviews in Food Science and Nutrition: Vol 57 No 1 pp 109-128

Manual on simple methods of meat preservation

SELECTION OF MEAT FOR DRYING As a general rule only lean meat is suitable for drying Visible fatty tissues adhering to muscle tissue have a detrimental effect on the quality of the final product Under processing and storage conditions for dry meat rancidity quickly develops resulting in flavour deterioration

changes in nutritional and organoleptic characters of traditionally processed Nigerian freshwater fish Eves and Brown (1993) studied the effect of traditional drying process on the nutritional values of fishes In tropics spoilage is rapid at ambient temperature (Igene 1983) Fishes normally spoil within 12 - 20

This study investigated the effects of hot air drying and freeze drying methods on physicochemical and functional properties of green banana (Musa sapientum) flour and incorporated biscuits Both freeze and hot air dried green banana flour was replaced by wheat flour with different degrees of substitutions including 0 10 15 20% and subjected to

Maintain a well-balanced diet to prevent nutrient deficiencies that affect your skin Fruits and vegetables provide you with vitamin C while fortified dairy products boost your intake of vitamin D Add fatty fish such as salmon or tuna to your diet because they provide beneficial omega-3 fatty acids as well as vitamin D and selenium

The organoleptic quality of the food refers to its sensory properties that is its look taste smell and texture Examples of hurdles in a food system are high temperature during processing low temperature during storage increasing the acidity lowering the water activity or redox potential or the presence of preservatives According to the

Adverse effects on food processing and organoleptic qualities Wine (CEB methods n143 OEPP 1/268 German BBA 22-9) Wheat bread-making (CEB method 218) Apple (CEB method 219) Potatoes (CEB method 231) Fruits or fresh or processed vegetables according to EOPP method 1/242 For more details please open the following file Contact: Sophie

Apr 27 2012Solar drying- Gingers were dried in hot air solar dryer Dried ginger pieces were ground in grinder to make find powder The sensory quality of the developed powders in respect of colour appearance flavour and texture was judged by panelists using 9-point hedonic scale (Lawless and Klein 1999) Moisture content protein Crude fibre fat ash β -carotene and vit