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The hot air convective drying characteristics of blanched tomato (Lycopersicon esculantum L.) slices have been investigated. Drying experiments were carried out at four different temperatures (50, 60, 65 and 70 °C). The effect of drying temperatures on the drying behavior of the tomato slices was evaluated. All drying experiments had only falling rate period. The average effective diffusivity values varied from 0.5453 × 10(-9) to 2.3871 × 10(-9) m(2)/s over the temperature range studied and the activation energy was estimated to be 61.004 kJ/mol. In order to select a suitable form of the drying curve, six different thin layer drying models (Henderson-Pabis, Page, Diamante et al., Wang and Singh, Logarithmic and Newton models) were fitted to the experimental data. The goodness of fit tests indicated that the Logarithmic model gave the best fit to experimental results, which was closely followed by the Henderson-Pabis model. The influence of varied drying temperatures on quality attributes of the tomato slices viz. Hunter color parameters, ascorbic acid, lycopene, titratable acidity, total sugars, reducing sugars and sugar/acid ratio of dried slices was also studied. Slices dried at 50 and 60 °C had high amount of total sugars, lycopene, sugar/acid ratio, Hunter L- and a-values. Drying of slices at 50 °C revealed optimum retention of ascorbic acid, sugar/acid ratio and red hue, whereas, drying at higher temperature (65 and 70 °C) resulted in a considerable decrease in nutrients and colour quality of the slices.

Particulate matter with aerodynamic diameter <2.5 μm (PM2.5) is associated with asthma exacerbation. In the Children's Air Pollution Asthma Study, we investigated the longitudinal association of PM2.5 and its components from indoor and outdoor sources with cough and wheeze symptoms in 36 asthmatic children. The sulfur tracer method was used to estimate infiltration factors. Mixed proportional odds models for an ordinal response were used to relate daily cough and wheeze scores to PM2.5 exposures. The odds ratio associated with being above a given symptom score for a SD increase in PM2.5 from indoor sources (PMIS) was 1.24 (95% confidence interval: 0.92-1.68) for cough and 1.63 (1.11-2.39) for wheeze. Ozone was associated with wheeze (1.82, 1.19-2.80), and cough was associated with indoor PM2.5 components from outdoor sources (denoted with subscript "OS") bromine (BrOS: 1.32, 1.05-1.67), chlorine (ClOS: 1.27, 1.02-1.59) and pyrolyzed organic carbon (OPOS: 1.49, 1.12-1.99). The highest effects were seen in the winter for cough with sulfur (SOS: 2.28, 1.01-5.16) and wheeze with organic carbon fraction 2 (OC2OS: 7.46, 1.19-46.60). Our results indicate that exposure to components originating from outdoor sources of photochemistry, diesel and fuel oil combustion is associated with symptom's exacerbation, especially in the winter. PM2.5 mass of indoor origin was more strongly associated with wheeze than with cough.

Individuals spend ∼90% of their time indoors in proximity to sources of particulate and gaseous air pollutants. The sulfur tracer method was used to separate indoor concentrations of particulate matter (PM) PM2.5 mass, elements and thermally resolved carbon fractions by origin in New York City residences of asthmatic children. Enrichment factors relative to sulfur concentrations were used to rank species according to the importance of their indoor sources. Mixed effects models were used to identify building characteristics and resident activities that contributed to observed concentrations. Significant indoor sources were detected for OC1, Cl, K and most remaining OC fractions. We attributed 46% of indoor PM2.5 mass to indoor sources related to OC generation indoors. These sources include cooking (NO2, Si, Cl, K, OC4 and OP), cleaning (most OC fractions), candle/incense burning (black carbon, BC) and smoking (K, OC1, OC3 and EC1). Outdoor sources accounted for 28% of indoor PM2.5 mass, mainly photochemical reaction products, metals and combustion products (EC, EC2, Br, Mn, Pb, Ni, Ti, V and S). Other indoor sources accounted for 26% and included re-suspension of crustal elements (Al, Zn, Fe, Si and Ca). Indoor sources accounted for ∼72% of PM2.5 mass and likely contributed to differences in the composition of indoor and outdoor PM2.5 exposures.

An experiment was conducted on pear fruit (cv. 'Lagoon') to extend the shelf life by using different packaging materials. Fruits were packed in low density polyethylene (LDPE, 0.025 mm), polypropylene (PP, 0.025 mm), linear low density polyethylene (LLDPE, 0.0125 mm) and high density polyethylene (HDPE, 0.025 mm) with or without perforation and stored at ambient condition (25 ± 2 °C and 65.0 ± 5% RH). Periodical observations were recorded on CO2 & O2 concentration (%), physiological loss in weight (PLW, %), decay loss (%), firmness (kgf), colour value (colour difference and colour index), total soluble solid (TSS, °Brix), acidity (mg of malic acid/g), and ascorbic acid loss (%) at 3 days interval. Reduced rate of PLW and decay losses was recorded in pear fruits packed in PP non-perforated (8.04%) and PP perforated (12.5%), respectively as compared to other treatments. The maximum firmness (5.18 kgf) and minimum ascorbic acid loss (49.97%) were also recorded in PP non-perforated up to 12 and 15 days of storage, respectively. It could be inferred that the, PP non-perforated (0.025 mm) was the most suitable packaging materials for extending the shelf life of pear fruits up to 15 days at ambient condition.

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