There are continuous research and industrial application for osmo-convective dehydration as a choice technology for the processing of dried fruit snacks and the development of new functional fruit snacks. Owning to the quality loss and a high energy investment associated with the convective dehydration of fresh fruits into dry snacks; osmotic dehydration prior to convective dehydration has become widely used for quality improvement, energy conservation and production of functional dried fruits snacks. In this review, we address the current knowledge in the use of osmo-convective dehydration to produce dried fruit snacks by providing information on the optimized process condition for producing such dried fruit snacks. Additionally, we present a summary of information on the effects of osmo-convective dehydration on the shelf life, nutritional quality, and microbial stability of dried fruit snacks. Finally, we provide information on the potential application of osmo-convective dehydration in developing functional fruits.
Seventy-two persons, who had begun voice lessons after 40 years of age, were invited to complete an online survey that focused on the singers’ experience, motivation, goals, health and well-being, repertoire, practice, and demographic information; 48 respondents (33 females, mean age 60.81 years, range 48.83–82.08, SD = 6.99) completed the questionnaire. Most participants indicated that enjoyment and personal growth motivated their taking lessons. Over 90% commented on benefits of singing to their physical health (e.g., breathing) and mental health (e.g., mood, less depressive episodes). Despite the solitary aspect of singing lessons, 67% reported positive changes in social relations since taking lessons. Benefits to professional relations were also reported (e.g., confidence, listening to others). Repertoire level was generally high, consistent with a high average university educational level. Cost of lessons and time demands may account for the generally high socioeconomic status of respondents. Given that the singing voice is a musical instrument available to almost everyone, results might motivate older adults to consider taking voice lessons, encourage health care professionals to consider voice lessons as interventions to benefit clients, and persuade governments to subsidize voice lessons for older adults in their jurisdictions. The study provides a foundation for future research on the relative impacts on well-being of vocal lessons versus choral singing in the context of relative investments in the two activities.
Omega-3 enhanced egg sticks were developed by replacing egg yolk with ω-3 rich salmon, algae, and flax oils. The eggs were fully cooked before analysis. Quality indicators for storage stability were measured throughout a 28-day period under different packaging and storage temperatures. Half of the egg sticks were vacuum packed, while the other half were aerobically covered with household plastic wrap. Further, eggs in both packaging groups were equally split into storage temperatures of 4°C and 10°C, to mimic refrigeration and temperature abuse, respectively. Quality indicators were measured each week in all groups. Quality indicators included texture (TPA, Kramer shear), color (L*,a*,b*), lipid oxidation, fatty acid profile, proximate composition, physiological loss in weight, microbiological plate counts, and pH. Egg sticks stored in vacuum packaging at 4°C had an overall slower degradation over time than all other treatments; however, vacuum packaged eggs did result in higher water loss, firmer texture, and higher anaerobic bacterial growth over storage time.
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