Performance Evaluation of a Medium Size Charcoal Cooler Installed in the Field for Temporary Storage of Horticultural Produce

<!-- /* Font Definitions */ @font-face {font-family:"MS Mincho"; panose-1:2 2 6 9 4 2 5 8 3 4; mso-font-alt:"MS 明朝"; mso-font-charset:128; mso-generic-font-family:roman; mso-font-format:other; mso-font-pitch:fixed; mso-font-signature:1 134676480 16 0 131072 0;} @font-face {font-family:"Cambria Math"; panose-1:2 4 5 3 5 4 6 3 2 4; mso-font-charset:1; mso-generic-font-family:roman; mso-font-format:other; mso-font-pitch:variable; mso-font-signature:0 0 0 0 0 0;} @font-face {font-family:Calibri; panose-1:2 15 5 2 2 2 4 3 2 4; mso-font-charset:0; mso-generic-font-family:swiss; mso-font-pitch:variable; mso-font-signature:-1610611985 1073750139 0 0 159 0;} @font-face {font-family:"\@MS Mincho"; panose-1:2 2 6 9 4 2 5 8 3 4; mso-font-charset:128; mso-generic-font-family:modern; mso-font-pitch:fixed; mso-font-signature:-536870145 1791491579 18 0 131231 0;} /* Style Definitions */ p.MsoNormal, li.MsoNormal, div.MsoNormal {mso-style-unhide:no; mso-style-qformat:yes; mso-style-parent:""; margin:0cm; margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:12.0pt; font-family:"Times New Roman","serif"; mso-fareast-font-family:"MS Mincho"; mso-ansi-language:EN-US; mso-fareast-language:EN-US;} .MsoChpDefault {mso-style-type:export-only; mso-default-props:yes; font-size:10.0pt; mso-ansi-font-size:10.0pt; mso-bidi-font-size:10.0pt;} @page Section1 {size:612.0pt 792.0pt; margin:72.0pt 72.0pt 72.0pt 72.0pt; mso-header-margin:36.0pt; mso-footer-margin:36.0pt; mso-paper-source:0;} div.Section1 {page:Section1;} --> Evaporative cooling has been used over time as effective method for controlling the environment in structures. However, documented scientific information on performance of commercial scale storage systems is limited. A medium size charcoal cooler with a volumetric capacity of about 27 m3 and wall thickness of 100 mm was constructed at Kikoo in Kibwezi district in the Easter Province of Kenya. The cooler had a sisal stem ceiling covered with 50 mm thick dry reeds. The area is known for irrigated horticultural farming under extreme environmental conditions. The cooler was constructed to provide temporary storage for fruits and vegetables destined main for export to international markets as a remedy to minimize loss of quality before collection. The performance of the charcoal cooler was evaluated on the basis of the temperature and the Relative humidity with three scheduled watering regimes at 8:00, 12:00 and 4:00 hours due to the scarcity of water. Measurements were taken in the cooler, adjacent grading room and outside the structure to give the ambient conditions. The cooler had the lowest temperature and the highest relative humidity irrespective of time and watering schedule. Triple watering of the cooler showed the highest temperature and relative humidity difference reaching 11˚ C and 38% respectively. Triple watering also maintained the relative humidity in the cooler relative within the recommended range of 80 to 95% for horticultural produce despite the fluctuations shown within the watering schedules. The cooler temperature however remained above the recommended range of 0 to 10˚ C for fruits and vegetables. A watering interval of 2 hours from 8:00 hours was determined as more appropriated considering the extreme environmental conditions and scarcity of water

Evaluating the effect of parent-child interactive groups in a school-based parent training program : parenting behavior, parenting stress and sense of competence

The Exploring Together program is a group-based parent training program that comprises separate parent, child, and teacher components, and a combined parent-child interactive component. A cluster-randomized trial design was used to compare the Exploring Together program with (Exploring Together; ET) and without (Exploring Together-Adapted; ET-Adapted) the parent-child interactive component. One hundred and thirty-six parents and their children (aged 5-10 years) with externalizing and/or internalizing problems participated in the trial, recruited from primary schools. There was a significant reduction in negative parenting behavior across both treatment groups (ET and ET-Adapted) but no significant improvement in positive parenting behaviors. Parenting self-efficacy improved significantly across both treatment groups however there was no significant change in parenting satisfaction or parenting stress. There was no consistent evidence of superiority of one version of the Exploring Together program over the other. Further investigation regarding treatment dosage and mastery of parenting skills associated with the program is warranted. [Abstract copyright: © 2021. The Author(s).

Development of Seed Butter Made with Pumpkin, Sesame, and Sunflower Seeds and the Influence of Natural Antimicrobials and Stabilizers on Its Shelf Life

This study investigated the antimicrobial efficacies of grape seed extract (GSE) and cinnamaldehyde (CIN) against Salmonella enterica and Listeria innocua and the influence of hydrogenated rapeseed oil (HRO) and palm kernel oil (PKO) on the texture and oil separation in pumpkin/sesame/sunflower seed butter. The results showed that the 10 and 15% GSE significantly reduced both S. enterica and L. innocua. Cinnamaldehyde was effective against S. enterica but did not significantly reduce L. innocua. Hydrogenated rapeseed oil at 2 and 3% concentrations prevented hardening of the seed butter and thus facilitated its spreadability. The 3% HRO-stabilized seed butter had less oil separation and a better texture than the control. Although PKO influenced the hardness of the butter after 35 days, its effect was not as pronounced as that of HRO. The HRO was also more effective in reducing the adhesiveness and thus the stickiness of the seed butter when compared with the PKO. Both HRO and PKO did not influence cohesiveness and adhesiveness changes to the butter after 7 days, although the HRO samples showed a lower level of cohesiveness when initially added to the samples

Antimicrobial Activity of Chitosan-Based Films Enriched with Green Tea Extracts on Murine Norovirus, Escherichia coli, and Listeria innocua

Edible films can be designed to serve as carriers of antimicrobial agents and be used to control pathogenic foodborne viruses and bacteria. This research tested this concept by dissolving green tea extract (GTE) in chitosan film-forming solutions (FFS) and using it to prepare dried chitosan edible films. As a control, the GTE was also dissolved in deionized water (DW). The FFS and the dried chitosan films with the GTE and the DW without chitosan were all evaluated against murine norovirus (MNV-1), Escherichia coli K12, and Listeria innocua. Both the FFS and the DW with GTE were incubated with ~107 PFU/ml of the virus suspensions for 3 h. The chitosan films with GTE were incubated for 4 and 24 h at 23±1°C. The results showed that the DW containing 1, 1.5, and 2.5% aqueous GTE, significantly (p<0.05) reduced MNV-1 plaques by 1.7, 2.5, and 3.3 logs after 3 h exposure, respectively. Similarly, FFS containing 2.5 and 5.0% GTE reduced MNV-1 counts by 2.5 and 4.0 logs, respectively, after 3 h exposure. The dried chitosan films with 5, 10, and 15% GTE were also effective against MNV-1 infectivity. After 24 h incubation, the 5 and 10% chitosan GTE films produced significant (p<0.05) titer reductions of 1.6 and 4.5 logs, respectively. Chitosan films containing 15% GTE reduced MNV-1 plaques to undetectable levels in 24 h. All chitosan GTE films reduced E. coli K12 and L. innocua populations to undetectable levels in tryptic soy broth after 24 h exposure. The results of this study showed that edible films enriched with GTE have potential to reduce both foodborne viruses and bacteria

Efficacies of sodium hypochlorite and quaternary ammonium sanitizers for reduction of norovirus and selected bacteria during ware-washing operations.

Cross-contamination of ready-to-eat (RTE) foods with pathogens on contaminated tableware and food preparation utensils is an important factor associated with foodborne illnesses. To prevent this, restaurants and food service establishments are required to achieve a minimum microbial reduction of 5 logs from these surfaces. This study evaluated the sanitization efficacies of ware-washing protocols (manual and mechanical) used in restaurants to clean tableware items. Ceramic plates, drinking glasses and stainless steel forks were used as the food contact surfaces. These were contaminated with cream cheese and reduced-fat milk inoculated with murine norovirus (MNV-1), Escherichia coli K-12 and Listeria innocua. The sanitizing solutions tested were sodium hypochlorite (chlorine), quaternary ammonium (QAC) and tap water (control). During the study, the survivability and response to the experimental conditions of the bacterial species was compared with that of MNV-1. The results showed that current ware-washing protocols used to remove bacteria from tableware items were not sufficient to achieve a 5 log reduction in MNV-1 titer. After washing, a maximum of 3 log reduction in the virus were obtained. It was concluded that MNV-1 appeared to be more resistant to both the washing process and the sanitizers when compared with E. coli K-12 and L. innocua

Mathematical modeling, non-destructive analysis and a gas chromatographic method for headspace oxygen measurement of modified atmosphere packaged soy bread

[EN] This study compared a mathematic model, non-destructive headspace analysis and gas chromatographic methods to monitor the oxygen concentration in modified atmosphere packaged soy bread with and without calcium propionate as a chemical preservative. The bread samples were packaged in low density polyethylene pouches with air as a control or flushed with 20% carbon dioxide:80% nitrogen mixture. Mold and yeast and aerobic plate counts in the bread were monitored when stored at 23 ± 2 °C and 38 ± 2% relative humidity. At 0, 2, 4, 6, 8, 10 and 12 days, samples were removed and the mold and yeast, aerobic plate count, non-destructive and destructive headspace oxygen contents determined. A mathematical model demonstrated that evolution of the package headspace gas composition resulted from the package permeation and respiration of the microorganisms. The mathematical model, non-destructive and gas chromatographic analytical methods can be used to predict the oxygen content in the headspace of the soy bread.Pascall, MA.; Fernandez, U.; Gavara Clemente, R.; Allafi, A. (2008). Mathematical modeling, non-destructive analysis and a gas chromatographic method for headspace oxygen measurement of modified atmosphere packaged soy bread. Journal of Food Engineering. 86(4):501-507. doi:10.1016/j.jfoodeng.2007.11.001S50150786

Role and Importance of Functional Food Packaging in Specialized Products for Vulnerable Populations: Implications for Innovation and Policy Development for Sustainability

Specialized products can be needed to help meet the nutrition requirements of vulnerable populations, including infants and young children, those who are ill, and older adults. Laws and regulations delineate distinct categories for such products including medical foods or formulated liquid diets, foods for special dietary use (FSDUs), infant formulas, and natural health products (NHPs). Yet, the literature is limited regarding the role and importance of functional and sustainable packaging for specialized products. This perspective review describes these unique product categories and the role of packaging as well as regulatory considerations. Furthermore, reviewed are how waste reduction strategies and emerging legislative/regulatory policies in the United States and Canada may not adequately address the functional packaging requirements for specialized products. The paper concludes by offering perspectives for emerging innovations and policy development for sustainability

Identification of Corrosive Volatile Compounds Found in the Headspace of Chicken Noodle Soup Retorted in Metal Cans

This study investigated the development of volatile compounds in the headspace of canned chicken noodle soup (and sought to develop appropriate testing methods). The primary objective of this study was to identify compounds in the soup that were responsible for the initiation of the corrosion in the cans. The long-term goal of these studies is to develop an efficient method to investigate how headspace volatile compounds in foods could cause corrosion defects in metal cans and how these could be corrected without undermining the quality and safety of the food. To determine and to evaluate the volatile compounds in the canned soups, selected ion flow tube–mass spectrometry (SIFT-MS) was used. The coatings of the tested cans were carefully stripped off and analyzed using this SIFT-MS method. High levels of sulfur-containing volatile compounds and organic acids were detected in both the soups and the coatings. It was concluded that during the retorting of the sealed cans filled with chicken soup, sulfur-containing volatile compounds formed and entered the headspace of the tested cans and interacted with the coating, leading to the formation of blackened stains