Process modeling and optimization of magnetic field pretreatment of sweet pepper and fluted pumpkin leaf

Modeling and optimization of magnetic field (MF) pretreatment of sweet pepper (SP) and fluted pumpkin leaf (FPL) were done with Response Surface Methodology. Three pretreatment factors combined were: types of MF (static, pulse and alternating), MF strength (5 - 30 mT) and pretreatment time (5 - 25 min). All the MF pretreated, control (blanched) and fresh samples were dried at 50 ˚C and analyzed for fibre, vitamin C, potassium, microbial load and colour; data obtained were used for modeling and optimization of the process. Results showed that the selected 30 developed model equations reliably described the characteristics of the process with adequate precision values of greater than four (4) and significant probability values (P ≤ 0.05) in all cases. The best optimized process conditions for the MF pretreatment process are Static MF at 14.31 mT magnetic field strength and 16.40 min pretreatment time for SP and Alternating MF at 10.42 mT magnetic field strength and 9.96 min pretreatment time for FPL. Magnetic field (non-thermal) pretreatment was able to achieve all the optimization goals better than blanching (thermal) pretreatment

Analysis of Physical and Chemical Composition of Sweet Orange (Citrus sinensis) Peels

Sweet orange is one of the most common fruits in the World. The waste generated from the fruits needs to be put into a beneficial use. In this study some physical and chemical properties of the primary waste of sweet orange was investigated. The result showed sweet orange rinds (peels) as the major waste and contains 45-50% of the total mass of sweet orange fruits. The chemical analysis showed sweet orange rinds to be rich in protein of 7.15% and crude fibre of 12.79% which can be used as ingredients in processed food. These uses will promote sustainable disposal of orange rinds