A New Method to Quantify Postharvest Quality Loss of Cucumber using the Taguchi Approach

One-third of global food produced for human consumption, which amounts to about 1.3 billion tons is lost or wasted annually. A clear pathway to ensure the availability of food and alleviating poverty is to minimize the postharvest losses (PHL). Measuring these losses is an essential operational strategy to enhance postharvest management and to curtail quality loss of fresh horticultural commodities. At the present time, the literature does not offer any methodology for an effective and reliable measurement of postharvest losses of fresh produce. The aim of this study was to use the Taguchi approach to quantify postharvest quality loss of cucumber as affected by environmental factors (temperature, light, humidity) over time. The experimental design included the 4 three-level factors and an L-9 orthogonal array. The Taguchi loss function was used to quantify quality loss of fresh cucumber after each storage combination. The results revealed that fresh cucumber lost some of its quality attributes as early as immediately after harvesting. At firmness of 15.68 N, the loss was equivalent to 13.68 units. However, at 7.68 N firmness, the loss value was increased by almost 4 times (56.98 units). In terms of quality index, it was noticed that even when the score was high (QI = 9 points), the produce had lost 8.74 units of its quality. In theory, the only time when the loss is equal to zero is when the cucumber fruit is still attached to its mother plant. When the quality index dropped to 1.67 points, the loss was increased by almost 30 times more (loss = 254.91 units). The results showed how large the extent of loss could be when fresh cucumber is stored under undesirable conditions. The percent influence of studied factors on each quality attribute was also determined. For the overall quality, 46.5% of loss was due to time, followed by 18% due to temperature and 11.5% due equally to light and humidity. Finally, using a measure of goodness-of-fit of linear regression, Taguchi predictions fitted the observed data. This confirmed the ability of the Taguchi technique to predict postharvest quality loss of fresh produce in response to different combinations of factors and their levels. Keywords: Cucumber, postharvest, quality management, loss function, Taguchi approach, quantification

Optimization of Postharvest Handling of Eggplant Using the Taguchi Technique

Taguchi technique was used to optimize postharvest handling process to minimize quality loss of fresh eggplant (Solanum melongena L.). To date Taguchi approach has been widely used in various subject areas, but no application to postharvest quality has been reported until the present time with the exception of some previous work conducted by the same authors in 2015. Measuring postharvest losses is an essential operational strategy to enhance postharvest management and to curtail quality loss of fresh horticultural commodity. In this study, Taguchi approach was able to quantify the quality for all combinations of environmental factors/levels (T, RH, Light & time) used in this experiment and were expressed in terms of Signal-to-Noise ratios. For each quality attribute, the highest ratio was determined which corresponded to the least variability of the noise factors around the desired target of this attribute. Taguchi method was successfully used to quantify and predict postharvest quality losses in response to different combinations of environmental factors and it identified optimum conditions for handling and storage of eggplant. As a result, this technique can enhance postharvest quality management from field to fork and alleviate quality loss of fresh fruits and vegetables. This technique could, therefore be recommended as a robust design of quality in postharvest technology and could be applied to many other crops exposed to various environmental conditions. Keywords: Eggplant, postharvest, quality loss, optimization, Taguchi technique, Signal-to-Noise ratio

Value Beyond Price: End User Value Chain Analysis

Uniqueness does not lead to value addition, if it is not valuable to the consumer. A supplier’s value chain activity isinherently dependent on the satisfaction it provides to consumers in addressing their needs. This is particularlyimportant since the supplier’s product is the input in the consumers’ value chain. Therefore, this article presents amethodological framework of value‐chain concept and analysis that is tailored to revealing and understandingconsumer needs by ensuring that the consumer is the focus of the analysis. The framework proposes to view theconsumer beyond just a buyer by understanding its own value chain within which the product is fits. This is achieved by defining the consumption chain and assessing the consumers experience with the product. It therefore goes beyond analyzing the factors affecting the availability and prices of food products to more subtle value elements including acceptability, utilization, physical and nutritional quality of food. Following that, it introduces the consumer into the supply chain by realigning production processes based on identified consumer requirements. The framework focuses on getting the product value chain to focus on providing consumer value by identifyingareas where activities can be adjusted to have a greater influence on the consumption chain

Novel Non-Thermal Processing Technologies: Impact on Food Phenolic Compounds during Processing

In recent times, food consumption has advanced beyond simply meeting growth and development needs to include the supply of ingredients that can protect against diseases. Among such non-nutritive ingredients are phenolic compounds. These are benzene-ringed secondary metabolites produced in plants upon exposure to environmental stress. Previous studies have linked phenolic compounds to bioactive benefits (e.g., antioxidative, anti-inflammatory, and anti-cancer) with these bioactivities dependent on their biochemical structure and concentrations of individual phenolic compounds present in the food system. However, majority of plant foods are thermally processed into ready-to-eat forms, with these processing methods potentially altering the structure and subsequent bioactivities of endogenous phenolic compounds. Thus, the aim of this chapter is to highlight on emerging non-thermal novel technologies (such as pulsed electric field, radiation, ultrasonication, high hydrostatic pressure processing and high pressure carbon dioxide processing) that can be exploited by the food industry to preserve/enhance bioactivities of phenolic compounds during processing

New method to quantify postharvest quality loss of cucumber using the Taguchi approach

A reliable measurement of postharvest losses for fresh produce is needed to ensure against future losses. The Taguchi loss function was used to quantify quality loss of fresh cucumber after testing different storage combinations. Results showed how large the extent of loss could be when fresh cucumber is stored under undesirable conditions. The percentage influence of studied factors on each quality attribute was also determined. Taguchi predictions fitted the observed data. This confirmed the ability of the Taguchi technique to predict postharvest quality loss of fresh produce in response to different combinations of factors and their levels

An Update on Applications of Power Ultrasound in Drying Food: A Review

Ultrasound is sound waves with above the human hearing range frequency that is approximately 20 kHz. Application of power ultrasound in combination with other food processing methods including drying, is considered to be an emerging and promising technology. The use of novel non-thermal technologies, such as power ultrasound, is suitable to facilitate the drying of heat sensitive food materials. Ultrasound enhance heat and mas transfer which result in faster moisture removal during drying due to heating, vibration and synergistic effects. These effects could lead to product quality preservation in terms of color, texture, vitamin C and antioxidants content, by the use of milder drying conditions, and in some cases can promote better energy efficiency. In this article, after a brief review on the history of ultrasonic drying, different methods are categorized and combinations of ultrasound with novel drying methods and their effects on phytochemicals are discussed with the focus on the recently published articles. Studies showed that the quality of ultrasonically dried products was usually higher than conventionally dried products. However, the effect of ultrasonic drying on the texture and nutritional value of the products should be further investigated

Energy analysis for small-and medium-scale rural rice parboiling in sub- Saharan Africa

Abstract Rice is a staple food in sub-Saharan Africa and many other regions of the world. There is a year-on-year increase in demand for rice in the region. Although there are some large-scale producers, most rice production in the region is by rural farmers and processing is done in small rural communities. Analysis of energy use in rice processing has become critical due to the dire consequences of deforestation and the increasing cost of fuel. Therefore, we studied the energy use pattern in medium-and small-scale rice parboiling outfits. Five set of parboilers in the upper Benue River basin in Adamawa State, Nigeria were selected for the study: three small rural parboilers and two medium-scale suburban parboilers. A questionnaire was used to gather data, along with inspection of the firewood sizes and the stove used. Data gathering from the two medium-scale suburban parboilers involved on-site study. Two energy parameters involved in rice parboiling are human energy and thermal energy. Thermal energy comes entirely from firewood. The human energy use per kilogram of parboiled paddy was higher for the rural small-scale parboiling process than for the medium-scale parboilers. Energy use of the medium-scale parboilers was higher if they did not make use of the charcoal left after the complete combustion of the firewood. One of the reasons for this was the energy losses to the atmosphere, which were apparently very high for the medium-scale parboilers. The convection current through the stove was much higher for the small rural parboilers, leading to higher convection losses. The study reveals the need for optimized energy use for rice parboiling and it shows that in order for rural rice processing to be sustainable, energy sources must be carefully considered and the concept of recycling of fuel biomass should be integrated into the process. Introduction Rice parboiling is a significant step in rice processing. It involves temperature and hydration conditioning of the paddy before removing the hulls and polishing the final product through dehusking and milling. This is an energy-intensive process that requires manual and thermal energy. The thermal energy for this process comes exclusively from firewood, particularly in the northern part of Nigeria, and one of the most preferred sources is 'Kiriya' (Prosopis africana). Kiriya (the local Hausa name) is very important for farming and pastoralist communities in west Africa. The tree's physical and chemical properties make it attractive for local applications that include medicine, construction, energy, and manufacturing of handles for local tools. Its seeds are also used as food, while its succulent leaves and branches provide food for cattle and goats during the dry season. In addition, the trees fix atmospheric nitrogen that improves the soil fertility in the traditional parks and agroforestry system Sustainability of the parboiling process is determined by the processing technique used and the energy source adopted. The scale of the process affects energy efficiency and capacity. The desired temperature for soaking is usually close to but below the gelatinization temperature of the rice

3D food printing applications related to dysphagia: a narrative review

Dysphagia is a condition in which the swallowing mechanism is impaired. It is most often a result of a stroke. Dysphagia has serious consequences, including choking and aspiration pneumonia, which can both be fatal. The population that is most affected by it is the elderly. Texture-modified diets are part of the treatment plan for dysphagia. This bland, restrictive diet often contributes to malnutrition in patients with dysphagia. Both energy and protein intake are of concern, which is especially worrying, as it affects the elderly. Making texture-modified diets more appealing is one method to increase food intake. As a recent technology, 3D food printing has great potential to increase the appeal of textured foods. With extrusion-based printing, both protein and vegetable products have already been 3D printed that fit into the texture categories provided by the International Dysphagia Diet Standardization Initiative. Another exciting advancement is 4D food printing which could make foods even more appealing by incorporating color change and aroma release following a stimulus. The ultra-processed nature of 3D-printed foods is of nutritional concern since this affects the digestion of the food and negatively affects the gut microbiome. There are mitigating strategies to this issue, including the addition of hydrocolloids that increase stomach content viscosity and the addition of probiotics. Therefore, 3D food printing is an improved method for the production of texture-modified diets that should be further explored

Evaluation of Frying Oil Quality Using VIS/NIR Hyperspectral Analysis

Rosana G. Moreira, Editor-in-Chief; Texas A&M UniversityThis is a paper from International Commission of Agricultural Engineering (CIGR, Commission Internationale du Genie Rural) E-Journal Volume 7 (2005): Evaluation of Frying Oil Quality Using VIS/NIR Hyperspectral Analysis by Samira Kazemi, Ning Wang, Michael Ngadi, Shiv O. Prashe