Rapid Estimation of Lycopene Concentration in Watermelon and Tomato Samples by Fiber Optic Visible Spectroscopy

Rapid lycopene sensing techniques using fiber optics and visible spectroscopy of watermelon flesh, watermelon puree and tomato puree were explored. Visible spectra of samples were correlated with lycopene concentrations determined by hexane extraction and spectrophotometry. Fiber optic probes consisting of a light emitting fiber and a detecting fiber connected to a miniature spectrometer were used for acquisition of visible spectra. An Absorbance Index (AI) and a Normalized Absorbance Index (NAI), obtained from the absorbance values at 700 nm and 565 nm were correlated with lycopene concentration. Partial Least Squares (PLS) regression models were developed from the absorbance values in the spectral range 500-750 nm. For watermelon flesh, spectra in transmittance and reflectance mode were correlated separately with lycopene concentration. For pureed samples of watermelon and tomato, only reflectance spectra were used. To study the effect of distance between light emitting and receiving fiber optics on reflectBiosystems and Agricultural Engineerin

Microwave drying kinetics and quality characteristics of corn

In recent years, microwave (MW) drying has gained popularity as an alternative drying method for a wide variety of food and agricultural products because of increasing concerns over product quality and production costs. However, the determination of drying kinetics that accurately describes microwave drying characteristics is crucial for the optimization of operating parameters, performance improvement of the drying system and product quality. The objective of this study was to investigate the drying kinetics and the quality characteristics of corn kernels, especially the effects of different initial moisture contents (18.3%, 26.3%, 34.3% and 42.3% db), MW power levels (70, 175 and 245 W) and exposure time (80 s and 120 s) on the drying kinetics, drying rate and various key quality parameters. The results indicated that the increased drying rate at higher power levels (P3, 245 W) reduced the drying time considerably but increased stress crack index and reduced germination. In addition, it reduced bulk density, true density and thousand grain weight (TGW). The germination rate of corn was the highest at MW power level P1 (70 W), with the lowest drying rate and observed to decrease with increase in initial moisture content. The reduction in exposure time decreased stress crack index and increased germination rate, bulk density and true density. The correlation analysis among drying rate, germination, stress-crack index (SCI), bulk density, true density and TGW showed that increasing drying rate could lead to an increase in SCI and decrease in germination, bulk density and true densit

A coupled mathematical model for simultaneous microwave and convective drying of wheat seeds

Faster drying techniques are preferred to prevent spoilage of harvested wheat seeds. Microwave (MW) drying may be used as an alternate technique for faster drying of crops with efficient utilisation of time and energy. The objective of this study was to develop a mathematical model to simulate the drying condition of wheat seeds during drying in a MW oven. A coupled mathematical model was developed for simultaneous MW and convective drying of wheat seeds in a domestic MW oven, resulting in a system of non-linear equations. Wheat samples with initial moisture levels of 15e25% wet basis were dried under MW power ranging from 245 to 910W for 3 min. The temperature and the relative humidity of drying air was 23 degC and 27%, respectively. The results revealed that the rate of drying increased with increase in the initial moisture content of wheat seeds. The germination percentage of wheat seeds decreased with the increase of the MW power at each initial moisture content. The predicted temperature of grain during drying with the MW power at 910W was within the range of 65-70 degC. The experimental results of moisture content of wheat seeds undergoing MW drying were in good agreement with the moisture content of wheat seeds predicted by the coupled mathematical model

Sanitary fittings and tubing for food processors

The Oklahoma Cooperative Extension Service periodically issues revisions to its publications. The most current edition is made available. For access to an earlier edition, if available for this title, please contact the Oklahoma State University Library Archives by email at [email protected] or by phone at 405-744-6311

Sanitary fittings and tubing for food processors

The Oklahoma Cooperative Extension Service periodically issues revisions to its publications. The most current edition is made available. For access to an earlier edition, if available for this title, please contact the Oklahoma State University Library Archives by email at [email protected] or by phone at 405-744-6311

Measurement of granular flow in a vertical column using pulse induction (PI)

Gravity flow of granular materials in vertical columns can generate pressure and density fluctuations which are difficult to quantify. Examination of prior research led us to propose a new measurement technique based on the principle of pulse induction (PI) for metal detection. An experimental device using 8 mm diameter spherical particles flowing through a polyvinylchloride (PVC) pipe of 75 mm diameter and 1000 mm height was developed to demonstrate the feasibility of PI. Ten PI coils were used to quantify tracer movement through the column with time. Average and instantaneous velocities were determined for five diameters of outlet orifices: 68.0, 62.5, 54.5, 44.0 and 36.5 mm. Flow rate was calculated and modelled. When compared to prior research, PI proved to be a reliable method for flow measurement in opaque ducts

UV-C treatment of soymilk in coiled tube UV reactors for inactivation of Escherichia coli W1485 and Bacillus cereus endospores

Coiled tube UV reactors were used to investigate the influence of tube diameter (1.6 mmID, and 3.2 mmID) and Reynolds number (Re) to inactivate Escherichia coli W1485 and Bacillus cereus spores in raw soymilk (RSM). Four levels of Re (343, 686, 1029 and 1372) were tested in RSM inoculated separately with each bacterium and treated in the UV reactors at a constant residence time of 11.3 s with UV-C dose of 11.187 mJ/ cm2 at 253.7 nm. Inactivation efficiency of both microorganisms increased with Re. Maximumreductions of 5.6 log10 CFU/ml of E. coli and 3.29 log10 CFU/ml of B. cereus spores were achieved in the 1.6 mm ID UV reactor. Inactivation efficiency was higher in the 1.6 mm ID UV reactor than the 3.2 mm ID UV reactor for both the organisms. Effect of UV-C light on lipid oxidation of untreated RSM, measured as malondialdehyde and other reactive substances (MORS) content, was much higher (95 nmol/ml) than the UV-treated (58 nmol/ml) and thermally pasteurized (55 nmol/ml) RSM during the storage period of 7 days. The UV-C treatment can be effectively used for reducing E. coli cells and B. cereus spores in soymilk without compromising its quality

Impact of UV-C processing of raw cow milk treated in a continuous flow coiled tube ultraviolet reactor

Raw cow milk (RCM) was treated in a continuous flow coiled tube ultraviolet reactor at the Reynolds number (Re) of 713 for a residence time of 17 s with cumulative UV-C dose of 16.822 mJ/cm2.  SPC in RCM was reduced by 2.3logs at these conditions.  Sensory analysis of milk samples was conducted using triangle test.  UV-C treated RCM and untreated RCM was compared with the fresh RCM (control) using triangle test method of olfactory sensory analysis right after the UV treatment and during storage periods (1, 3, 7 d) at 4℃.  There were no significant differences among the odor of UV-light-treated, untreated, and control, right after the UV treatment.  Perceivable change in the odor of UV-treated and untreated RCM compared to the fresh RCM was observed on the 3rd and 7th days after treatment.  There was no significant difference between the malondialdehyde and other reactive substances (MORS) content in untreated and fresh milk right after the treatment and during storage.  Lipid oxidation products content of UV-treated RCM was significantly higher than that of the fresh or untreated RCM.Keywords: raw cow milk, ultraviolet processing, UV-C treatment, sensory test, lipid oxidation substance

Determining the effect of UV-C, high intensity ultrasound and nonthermal atmospheric plasma treatments on reducing the allergenicity of a-casein and whey proteins

Casein, b-lactoglobulin and a-lactalbumin are major milk protein allergens. The objective of this study was to investigate the effect of high intensity ultrasound, nonthermal atmospheric plasma and UV-C light treatments in reducing the allergenicity of isolated major milk proteins. SDS-PAGE results for ultrasound and plasma treatments showed no noticeable change in gel band intensities for a-casein, b-lactoglobulin and a-lactalbumin, indicating no change in protein concentration. Ci-ELISA analysis showed that there was no significant difference (p \u3e 0.05) in IgE binding values for control and treated samples in ultrasound and plasma treatment conditions tested in this study. UV-C treatment for 15 min resulted in reduced intensities of all three protein bands in SDS-PAGE gel. Ci-ELISA of UV-C treated samples showed, significant reduction (p \u3c 0.05) in IgE binding values compared to control samples indicating reduction in allergenicity of proteins (25% reduction for a-casein and 27.7% reduction for whey fractions). Further investigations using in vivo clinical trials need to be conducted to confirm this result

Performance of coiled tube ultraviolet reactors to inactivate Escherichia coli W1485 and Bacillus cereus endospores in raw cow milk and commercially processed skimmed cow milk

Two coiled tube reactors were designed to investigate the influence of Reynolds number (Re) and diameter of fluid carrying tube on UV-C inactivation of Escherichia coli W1485 and Bacillus cereus endospores in raw cow milk (RCM) and skimmed cow milk (SCM) at room temperature. UV reactors were constructed using perfluoroalkoxy (PFA) tubing having internal diameters of 1.6 and 3.2 mm and each had a residence time of 11.3 s. Four levels of Re were tested for each milk type, each tube size and each bacteria type. Inactivation efficiency increased as the Re increased in both the reactors for both types of milk. The inactivation of both bacteria was higher in the 1.6 mm UV reactor than the 3.2 mm UV reactor. Maximum reduction of 7.8 log10 CFU/ml of E. coli was achieved in SCM in the 1.6 mm UV reactor corresponding to the Re of 532 and higher, whereas the maximum reduction of E. coli in RCM was 4.1 log10 CFU/ml at the highest level of Re (713) tested. For B. cereus, the maximum reduction was 2.72 log10 CFU/ml in 1.6 UV reactor, in SCM at Re of 1024; whereas the maximum reduction of B. cereus in RCM was 2.65 log10 CFU/ml at Re value of 713. Inactivation efficiency of both bacteria was more in SCM than RCM. The coiled tube reactor design provided adequate mixing and UV-C dosage for efficient disinfection of E. coli cells in milk