Influence of cooking and drying in structural quality and shelf life of quinoa (chenopodium quinoa) negra ayrampo / Influência do cozimento e secagem na qualidade estrutural e na vida útil da quinoa (chenopodium quinoa) negra ayrampo

Quinoa (Chenopodium quinoa Willd) is a pseudocereal native to the Andean regions of South America. If compared with most cereals, quinoa seeds have a higher nutritional value (Matiacevich et al., 2006) with a protein content that ranges between 12% and 23% (Abugoch et al., 2008; Ando et al., 2002; Jancurová et al., 2009; Koziol, 1992; Ruales and Nair, 1992). The objective of this study was to optimize cooking with saturated steam and high temperature dehydration of quinoa (Chenopodium quinoa). The multiple response surface optimization methodology was applied with independent variables (saturated vapor pressure and cooking time) and as a response variable (gelatinization, water adsorption index and cotyledon detachment). A vertical cooker with steam generator was used (Item: HL-340, Serial No. 806727, Gemmy Industrial Corp. U.S.A.). The results and conclusion of cooking were: The results of cooking and dehydration, are due to the behavior of starch due to the effect of saturated steam pressure and cooking process time. In gelatinization the internal starch hydrogen bonds are replaced by starch-water bonds (Pardhi et al., 2016), it is an irreversible process, it consists of granular swelling, native crystalline fusion, birefringence loss and starch solubilization (Ji et al., 2017). The solubility index indicates the degree of association (intragranular bonds) between starch polymers (amylose and amylopectin) (Araujo et al., 2004). The optimum cooking values were, vapor pressure was 1,55 kgf cm-2, time of 10 minutes and dehydration temperature 82 ° C, gave good results in keeping the whole grain of instant quinoa with a gelatinization of starch in 93,82% and a 2,54 minutes rehydration

Simulation of Mass and Heat Transfer of Orange Slice during Drying Process under Vacuum Condition Using Finite Element Method

One of the most popular and oldest ways to preserve fruits and vegetables out of season is drying. The mass and heat transfer mechanisms during the drying of food products are complex. In this study, orange slices were dried by the natural convection with a vacuum dryer and the heat and mass transfer process of slices during drying were simulated and predicted by the finite element method using Comsol Multiphysics software. The simulation was done for temperatures of 45, 65, and 85 °C and pressure of 60 kPa. The results showed that the predicted model simulated moisture transfer (R2 between 0.92 and 0.97) and heat transfer (R2 between 0.97 and 0.99) with appropriate accuracy. The simulation showed that after the surface moisture drying, the moisture gradient was from the center to the surface, while the temperature gradient was from the surface to the center

Fenton processes for AOX removal from a kraft pulp bleaching industrial wastewater: optimisation of operating conditions and cost assessment

AOX emissions to water are a key environmental aspect in the pulp and paper industry being limited by EU Ecolabel criteria. In this work, response surface methodology was used to optimise Fenton and photo-Fenton processes for AOX removal from a kraft pulp mill bleaching wastewater. Focus on the specific stream where AOX is higher reduces the wastewater volume to treat and the associated costs. Moreover, there is a need to assess the effect of treatment in parameters other than AOX, such as BOD5, COD and colour content, which were also quantified in this work. Operational costs were determined for both processes, including chemical consumption and energy input (in the case of photo-Fenton process). The photo-Fenton process exhibited better performance than the classic Fenton process, achieving 90 % AOX removal against 80 % for the Fenton process, higher colour content removal and enhanced wastewater’s biodegradability (BOD5/COD ratio). Moreover, photo-Fenton process showed lower operational costs for maximum AOX removal: 46.5 € m−3 wastewater treated or 0.45 € g−1 AOX removed, against 70.0 € m−3 wastewater treated or 0.78 € g−1 AOX removed by the Fenton process.publishe

Optimización del proceso de cocción de quinua utilizando el diseño 3k y la función de deseabilidad: Grado de gelatinización, índice de absorción de agua, índice de solubilidad y desprendimiento de cotiledones

Optimization of the steam quinoa cooking process was carried out, using a response surface design (RSM) 3-level: 3k factorial, and the multiple response optimization methodology of the desirability function (Dx) was used to find the optimal region, which are improved tools to optimize the variables of a process, evaluate the maximization of the water absorption index (WAI), water solubility index (WSI), degree of gelatinization (GE) and the minimization of cotyledon detachment (DC) of quinoa (Chenopodium quinoa Willd). The equipment used was a vertical cook with a steam generator, the study cooking variables, the steam pressure, and the cooking time. The optimal process values were: Pressure 1.5 kgf.cm-2 and time 8 minutes for the best characteristics of cooked quinoa WSI of 26.411%, WAI of 7.960 (g.g-1), GE of 89.245% and CD of 18.40%, the value of the desirability function as an indicator of multiple responses was 0.798. Knowledge of these characteristics can be a valuable complement in the cooking process and thus contribute to improving the quality of cooked cereals.Se realizó la optimización del proceso de cocción de quinua con vapor, empleando un diseño de superficie de respuesta (RSM) factorial de 3 niveles: 3k y para encontrar la región optima se usó la metodología de optimización de respuestas múltiples de función de deseabilidad (Dx), que son herramientas eficaces para optimizar las variables de un proceso, evaluando la maximización del índice de absorción de agua (WAI), índice de solubilidad en agua (WSI), grado de gelatinización (GE) y la minimización del desprendimiento de cotiledones (DC) de quinua (Chenopodium quinoa Willd). El equipo utilizado fue un cocinador vertical con generador de vapor, las variables de cocción en estudio, la presión de vapor y el tiempo de cocinado. Los valores óptimos de proceso fueron: Presión 1,5 kgf.cm-2 y tiempo 8 minutos para las mejores características de la quinua cocida WSI de 26,411%, WAI de 7,960 (g.g-1), GE de 89,245% y CD de 18,40%, el valor de la función de deseabilidad como indicador de las respuestas múltiples fue de 0,798. El conocimiento de estas características pueden ser un valioso complemento en el proceso de cocción y así contribuir a la mejora de la calidad de los cereales cocidos

Formulation of nanoemulsion parijoto fruit extract (Medinilla Speciosa) with variation of tweens stabilizers

Nanotechnology has substantial potential for development due to its ability to modify surface characteristics and particle size, facilitating enhanced absorption of functional food compounds and controlled release of active substances to mitigate adverse effects. Nanoemulsion, a stable colloidal system formed by blending oil, emulsifier, and water, was identified as nanotechnology with promising applications. However, investigations into the impact of surfactants on characteristic nanoemulsions need to be more varied. This research gap necessitated further exploration in the advancement of nanotechnologybased foods. The parijoto fruit (Medinilla speciosa), an indigenous plant species in Indonesia, has yet to undergo extensive scrutiny for its potential use as a functional and nutraceutical food. Anthocyanins, a principal compound in the parijoto fruit, had exhibited efficacy in reducing the risk of cardiovascular disease diabetes, demonstrating anti-inflammatory and antioxidant properties. This study aimed to investigate the characteristics of nanoemulsion formulations derived from parijoto fruit extract and to evaluate an optimum condition with various tween surfactants. The findings from this investigation could furnish valuable insights for the further advancement of anthocyanin nanoemulsions from parijoto fruit extract. The results comprised the characterization of nanoemulsion particle size, polydispersity index, ζ-potential, conductivity, pH, and viscosity. Through mathematical modeling and statistical methods, RSM optimizes nanoemulsion by examining the relationships and interactions between independent and response variables. Furthermore, the characterization of nanoemulsion encompassed ζ-potential, polydispersity, particle size, conductivity, pH, and viscosity. Elevated surfactant concentrations resulted in diminished particle sizes and more uniform size distribution, albeit reaching a plateau where surfactant aggregation and micelle formation ensued. Increased concentrations of surfactant type, concentration, and parijoto extract impacted the physical characteristics of nanoparticle size and polydispersity. The optimal process conditions for nanoemulsion consisting of the type of Tween used are Tween 80, Tween concentration of 12%, and parijoto fruit extract concentration of 7.5%, yielding a desirability value of 0.74, categorizing it as moderate

Effect of curing conditions and harvesting stage of maturity on Ethiopian onion bulb drying properties

The study was conducted to investigate the impact of curing conditions and harvesting stageson the drying quality of onion bulbs. The onion bulbs (Bombay Red cultivar) were harvested at three harvesting stages (early, optimum, and late maturity) and cured at three different temperatures (30, 40 and 50 oC) and relative humidity (30, 50 and 70%). The results revealed that curing temperature, RH, and maturity stage had significant effects on all measuredattributesexcept total soluble solids