A DEHYDRATED PRODUCT FROM THE CULINARY HERB, SHADO BENI {Eryngium foetidum Linn.)

In an attempt to develop a dehydrated product, the food flavouring herb Eryngium foetidum Linn, commonly called 'shado beni' or 'bhandhanya' in Trinidad and Tobago, was dried in a natural convection cabinet dryer at 35, 45, 55 and 65 °C. The effects of various pre-drying treatments on the quality of the herb at 55 °C were also studied: steam blanching, water blanching and magnesium carbonate blanching. Drying of the fresh herb at high temperatures, e.g. 55 and 65 °C, resulted in an undesirable colour change from the green, typical of the fresh herb, to olive-brown/brown. This was paralleled by a decline in the herb's volatile oil constituent from 0.276% d.b for fresh shado beni to 0.049 and 0.030% d.b for the herb dried at 55 and 65 °C respectively. Shado beni dried at 35 °C appeared olive-green with an oil content of 0.095% d.b. Loss of green colour was considerably reduced by blanching in either water or magnesium carbonate prior to drying at 55 °C. Compared to the unblanched dried herb, oil yield was unaffected by the pre-drying treatments investigated

MODELLING THE WATER BALANCE OF CUT ANTHURIUMS IN STORAGE

Expérimental trials were conducted to investigate the basic components of water balance (water uptake, transpiration, water accumulation) and their relationship to senescence and vase life in cut anthuriums stored under ambient and refrigerated conditions. Anthuriums were held in distilled water and stored under ambient conditions (28 °C; rh 60-80%) and in refrigerated storage chambers set at 18, 13 and 8 °C (rh 80-90%) for a maximum of 30 days. Water uptake, transpiration, water accumulation, flower fresh weight, moisture content and keeping quality (determined through spathe blueing, spathe gloss, spadix necrosis and abscission) were monitored at 5-day intervals. Storage of anthuriums in water at 18 and 13 °C extended shelf-life. The changes in water uptake, transpiration, transpiration:uptake ratio, fresh weight and moisture content were accurately described by logarithmic, exponential and inverse quadratic models. Post-harvest life was directly related to flower turgidity and the rate of water accumulation, which was dependent on the balance between the rates of uptake and transpiration

THE PERFORMANCE OF A COCOA BEAN SOLAR FERMENTING/DRYING SYSTEM FOR SMALL FARMERS

Common methods used by farmers to ferment small lots of wet cocoa beans are the heap and basket methods. However the quality of dried beans produced after such fermentation is variable as small bean masses are unable to attain and maintain the normal temperatures of 46-50°C as obtained during large, commercial fermentations. For fermenting small quantities of cocoa beans Mc Donald (1936) and later De Witt (1954) proposed a solar fermentary/frame, essentially a solar cabinet, in which hot, solar heated air is used to heat the beans held in wooden, sweat boxes or to reduce heat losses from such boxes. Quesnel and Lopez (1975) later recommended the use of insulated, styrotex boxes for fermenting small lots. These methods are brought together in this study, as a solar, cabinet fermentor/dryer 1.58 m (width) χ 0.90 m (height) χ 1.15 m (depth) with a 10° to the horizontal sloping glass cover was constructed and tested both for fermenting approximately 20 kg batches of cocoa beans placed in styrotex or wooden sweat boxes, and later for drying the beans on three drying trays placed in the cabinet. Normal fermentation temperatures were achieved over 7 and 8 day runs, while beans dried to the desired 6-7% moisture content over 6 and 9 day drying runs. Excellent quality dried beans (plantation grade) were obtained in this fermentation and drying system

TEMPERATURE CONDITIONING IN ALLEVIATING CHILLING INJURY OF THE 'JULIE' MANGO

A 35-day storage and ripening trial was conducted on mature green 'Julie' mangoes. Fruits were conditioned by a stepwise reduction in temperature of 3 or 5 °C per day and eventually held at 5 °C. Their storage and ripening behaviour were compared to fruits held at a fixed temperature ο f 5 °C from the day of harvest. Temperature conditioning or a stepwise réduction in temperature significantly reduced the level of chilling when compared to fruits stored at the fixed 5 °C. Additionally, it was also found that cooling rates significantly affected the onset of the time of chilling injury. During the trial a number of chemical and sensory parameters of the fruits were analyzed: total soluble solids (TSS), titratable acidity (TA), suganacid ratio (TSS/TA), fruit colour, chilling index, decay and shrivelling

RESPIRATION OF THE POMERAC UNDER REFRIGERATION AND ITS INFLUENCE ON SHELF-LIFE

A post-harvest trial was conducted to determine the respiratory behaviour and its influence on shelf-life of pomerac (Eugenia malaccensis) held at four different storage temperatures: 28 (ambient), 5, 10 and 15 °C. The aim of the experiment was to determine whether the pomerac exhibited climacteric or non-climacteric respiratory patterns so that appropriate storage conditions for extending its shelf-life could be determined. On a daily basis, carbon dioxide and ethylene evolutions were measured for fruits held at each temperature. Preliminary results showed that the levels of carbon dioxide produced at 28 °C declined from 33 mL/kg per h to 23 mL/kg per h after 8 days in storage. There was no detection of ethylene for pomerac in storage, thus indicating a non-climacteric respiratory pattern. Results also indicated that as the storage temperature decreased, the levels of carbon dioxide produced also decreased both with storage time and temperature. At 5QC, the rate of respiration was lowered to the extent that the shelf-life of the pomerac was extended to 20 days

Breaking Frontiers and Barriers in Engineering: Education, Research and Practice

Abstract Academic institutions, colleges and newly established Universities often seek academic alliances with larger, more established Universities to bring value, recognition and acceptance to their programmes. This mechnanism also helps to build educational capacity. Partnerships and alliances between Universities and Colleges are leading to the offering of joint degrees. The regional University of the West Indies (UWI), and the newly established national University of Trinidad and Tobago (UTT) have partnered to offer two Undergraduate degrees. This paper presents the mechanisms and experiences of administering these joint programmes; from conceptualization of the partnership, identification of the training needs and programme development to programme execution. Mechanisms for Quality Assurance and International Accreditation of the programmes are reviewed and a framework for the joint administration of such programmes is presented

Convective drying kinetics and physical properties of silver carp (Hypophthalmichthys molitrix) fillets

10.1080/10498850.2011.575536Journal of Aquatic Food Product Technology204361-378JAFP