Effects of blanching on the dehydration characteristics of unripe banana slices dried at different temperature

A study was undertaken to examine the effect of blanching on the dehydration characteristics of unripe banana slices blanched and dried at temperatures 50, 60 and 800C. The effects of pretreatments such as blanching, dehydration and combination treatments on the quality of unripe bananas (Musa acuminata) were investigated. The banana fruits were dehydrated at 50, 60 and 800C in a tray dryer at the air velocity of 2-2.5 m/s. The moisture loss from unriped banana slices sample A1, A2 and A3 was higher at blanching temperatures 500C was 7, 6.91 and 6.86 gram and percentage loss in weight was also higher was 2.38, 2.28 and 2.24%, respectively than the blanching temperatures 50 and 600C The drying rates of all treatments were high at drying temperature 500C when the moisture content was highest then decreased rapidly. The overall drying rate of banana after application of dehydration was found to be significantly (

Oxide-Based Nanocomposites for Food Packaging Application: A Review

Silver nanoparticles and/or nanoclay [particularly montmorillonite] are used in the majority of nanotechnology applications for food packaging. Other nanomaterials, on the other hand, can also be integrated into packaging. Metal oxide nanoparticles have been added to petroleum-based and biopolymers to produce nanocomposites with improved mechanical, barrier, antioxidants and antimicrobial properties. Nanoparticles migration from packaging, on the other hand, is a source of concern due to their potential toxicity in the human body and the environment. The purpose of this article therefore, was to review the available literature on the utilization of metal oxide-based nanoparticles to produce nanocomposites for food packaging application. Advantages of incorporating metal oxide-based nanoparticles into polymers, as well as migration of these nanomaterials from packaging into foods are discussed. Incorporation of metal oxide nanoparticles into polymers allows for the production of nanocomposites with increased mechanical strength, water and oxygen barrier properties, and can also confer other additional functional properties, such as antioxidant, antimicrobial activity and light-blocking properties. According to migration studies, only a small quantity of nanomaterial migrates from packaging into food simulants or foods, implying that consumer exposure to these nanomaterials and the health concerns associated with them are low. Nonetheless, there is a scarcity of information on the migration of nanomaterials from packaging into actual foods, and more research is desperately needed in this area. This manuscript is useful in the food industries as it indicate the applicability and potential of the oxide-based nanocomposites as a promising approach for use in food packaging applications

The Effect of Calcium Hydroxide and Neem Products On Paddy During Storage

The evaluation of “Effect of Neem extract and Calcium Hydroxide (CaOH) on paddy during storage” was carried out seed processing plant, Sam Higginbottom University of Agriculture, Technology and Sciences, Allahabad. Different concentration of Neem and CaOH was taken for evaluation. Neem lime balls were prepared. These balls were made by mixture of CaOH and Neem leaf extract. Weight of each ball was 6 g. 12 kg of paddy were issued by Seed Research Farm SHUATS. Twelve different types of samples were prepared of 1 kg paddy in each gunny bag. The evaluation of moisture content was measured at interval of 5 days total evaluation period was 10 days. The result showed that the changes in moisture content, weight and seed viability percentage. The moisture content low decreases in controlled sample comparison to treated sample. The seed viability percentage was remaining constant for all 10 days in treated sample and some decrease in controlled sample. Hence the Neem and Calcium Hydroxide are very effective for post harvest management of paddy