Food is any substance composed of carbohydrates, water, fats and proteins, which can be eaten or drunk by humans or animals for nutrition or very important aspect for life. Food products are often a target of adulteration while supply chains usually deal with perishable products that could be harmful to consumers if they are not managed properly. Economic adulteration is a long term problem affecting the food industry. Adulteration in food has been a concern since the beginning of civilization, as it not only decreases the quality of food products but also results in a number of ill effects on health. Food adulteration involves the infusion of useless, harmful, unnecessary substances to food which decreases the quality of food. The problems of adulteration makes the food items used in our daily life unsafe and unhygienic for use due to poor handling. Adulteration in food items can cause tremendous affect on health without our knowledge. If we tend to actively participate in these changes then we can bring about a healthy and non venturous future for the upcoming generations.
Mushrooms are a group of edible macroscopic fungi with high nutritional value, flavor and taste. Mushrooms are highly perishable in nature leading to low shelf-life causing economic losses to the producers. Dehydration is one of the oldest and widely used methods to increase the shelf life of mushroom. During dehydration, it is difficult to monitor the temperature and moisture content. Hence, a 2D finite element model was developed by considering the simultaneous heat and mass transfer along with phase change effect during dehydration for predicting the temperature and moisture profiles. The model predictions were validated with the experimental measurements of temperature and moisture content of mushroom dried at 54±1°C in a cabinet hair dryer. Drying was carried out for a maximum period of 5 hours. The temperature and moisture content profiles, effect of convection and conduction heating, slowest heating zone (SHZ) were studied. The temperature profile of mushroom shows initial exponential increase followed by constant temperature during the drying process. Mushroom head portion showed higher moisture content when compared to stem as it also appears to be the slowest heating zone.
Ethanol is a renewable biofuel produced through fermentation of sugars, starch and lignocellulosic biomass. Lignocellulosic feedstocks are cheap, abundant, renewable source of energy. In this work, Shorea robusta has been utilized for the bioethanol production by the process of simultaneous saccharification and fermentation (SSF). Phanerocheate chrysosporium was used for saccharification process and fermentative eth production was done by Klebsiella pneumoniae UT3. To evaluate the role of fermentation parameters (temperature and pH) on ethanol production was optimized. A high amount of ethanol was obtained at optimized conditions of temperature and pH i.e. 10% (v/v) and 9.5% (v/v) respectively.
The aim of the study was to standardize appropriate blends of tomato and broccoli for development of instant vegetable soup mix. Soup mix was formulated with varied proportions of tomato and broccoli powder as T1 (100:0:: Tomato powder: Broccoli powder ), T2 (95:05:: Tomato powder: Broccoli powder), T3 (90:10:: Tomato powder: Broccoli powder), T4 (85:15:: Tomato powder: Broccoli powder), T5 (80:20:: Tomato powder: Broccoli powder), T6 (75:25:: Tomato powder: Broccoli powder) and T7 (70:30:: Tomato powder: Broccoli powder) along with other ingredients viz., corn flour (thickening agent), salt etc. and were evaluated for their chemical and sensory characteristics at 30 days interval under ambient conditions. Results showed that treatment T7 recorded the highest ascorbic acid (30.52 mg/100g) and antioxidant activity (26.38 %). Sensory evaluation revealed that instant soup mix blended with 85:15:: Tomato powder: Broccoli powder was most acceptable.
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