Ozonization Technology and Its Effects on The Characteristics and Shelf-life of Some Fresh Foods: A Review

The agricultural products such as vegetables, fruits, meat and liquid based products are vulnerable to physical, chemical and microbiological damage due to their high moisture and organic matter contents. On the other hand, the consumer demands high quality food respectively fresh, clean, healthy, and safe.  Ozone may be used an alternative or complementary food cleaning. The effectiveness of ozone against contaminating microorganisms present in agricultural products depends on several factors. Mechanism on ozone’s cleaning and sanitizing role in some food products are discussed. Application of ozonisation on cauliflower, red chili and guava crest and liquid based products exposed in some various ozone concentrations and exposures, on microbes’ inactivation are also discussed. Keywords :  ozonisation; food properties; shelf-lif

The effect of polyvinylpyrrolidone addition on microstructure, surface aspects, the glass transition temperature and structural strength of honey and coconut sugar powders

peer-reviewedDeep knowledge of the microstructure and physicochemical properties of polymeric food systems, such as honey powders (HP) and coconut sugars (CS), has practical importance for industry and end users. This study investigated the effect of polyvinylpyrrolidone (PVP) addition on microstructure, roughness, glass transition, α-relaxation temperatures and structural strength (S) of anhydrous complex carbohydrates mixtures. The addition of PVP slightly increased the glass transition and α-relaxation temperature for HP and CS systems as high molecular weight components. Systems with PVP addition showed “stronger” behaviour according to the S approach. Polarized light, scanning electron and atomic force microscopies showed slight differences in transparency and shapes between controls and systems with PVP addition. Surface morphological changes and roughness were investigated in this study to provide insight into HP and CS particles’ structural changes. Moreover, S-involved structural diagrams were built to determine S parameters for controlling the structural transformation of HP and CS systems with and without PVP addition. The results obtained in this work provide new information on polymer-carbohydrate interactions in complex food systems and structural transformations during their production and storage

Changes of physical and chemical properties of rice (cv. Mentikwangi) as affected by storage conditions

The quality charcteristics of rice could be changed during storage caused by respiration and enzyme activity. The respiration process remains during storage, producing carbon dioxides, vapour, and heat. This study aimed to examine the changes in physical and chemical properties of rice (cv. Mentikwangi) for six months of storage. Rice samples were packed using plastic polypropylene and stored at ambient temperatures of 27-30 °C and 54-62% of humidity. Rice sampling was done four times, i.e., months 0, 2, 4, and 6. Observations were made on starch crystallinity, particle morphology, reducing sugars, amylose, glucose, and maltose. The SEM image and XRD data showed that rice starch was less rigid and more amorphous after four months. In addition, eating quality data showed that the rice had high swelling and needed more water. Amylographic also performed that rice samples were getting harder. Sugar and amylose reduction levels increased by 1.84% and 2.5%, respectively. Unlike both, around 7.94% of starch was reduced. The γ-amylase had broken the amylopectin chain according to the glucose content degradation and occurred naturally during the six-month storage period

Sosialisasi Green Packaging di Desa Darmawangi Kecamatan Tomo Kabupaten Sumedang

To overcome plastic waste, the Government of Indonesia has issued Presidential Regulation No. 83 of 2018. Also Bandung Regional Regulation No. 17 of 2018 on reducing the use of plastic bags. A number of strategies have been carried out but until now the implementation has not run optimally. Partners are empowered with training on the importance of green packaging to reduce plastic waste. It is hoped that if the partner has a cohesiveness in managing his business, a strong motivation in entrepreneurship, has a potential product to be marketed, know the green packaging and know the tarket of the green consumer consumer market, then improved the product to green products. Handling the environmental issues of the paper industry through the use of non-wood paper base material becomes an interesting thing by utilizing annual crops or agricultural plant residues to be used as the basic material of paper and pulp. Community service in Darmawangi village, Tomo District, Sumedang regency about green packaging began by giving the material "Socialization of Green Packaging for Mango Soap Products" to a group of women farmers in Darmawangi Village. The material was given online at the Food Security and Security Webinar on June 17, 2020, followed by material on entrepreneurial motivation. Evaluation of PPM activities on green packaging in Darmawangi Village showed good enthusiasm and the increase of about 75% understanding of environmentally friendly packaging

Ozonization TECHNOLOGY and Its Effects on the Characteristics and Shelf-life of Some Fresh Foods: A Review

The agricultural products such as vegetables, fruits, meat and liquid based products are vulnerable to physical, chemical and microbiological damage due to their high moisture and organic matter contents. On the other hand, the consumer demands high quality food respectively fresh, clean, healthy, and safe. Ozone may be used an alternative or complementary food cleaning. The effectiveness of ozone against contaminating microorganisms present in agricultural products depends on several factors. Mechanism on ozone's cleaning and sanitizing role in some food products are discussed. Application of ozonisation on cauliflower, red Chili and guava crest and liquid based products exposed in some various ozone concentrations and exposures, on microbes' inactivation are also discussed