During the last few years the popularity for the plant based butters (nut and seed butters) has increased considerably. Earlier peanut butter was the only alternative to the dairy butter, but over the years development in the technologies and also the consumer awareness about the plant based butters, has led the development of myriad varieties of butters with different nuts and seeds, which are very good source of protein, fiber, essential fatty acids and other nutrients. These days' different varieties of plant based butters are available in the market viz., peanut butter, soy butter, almond butter, pistachio butter, cashew butter and sesame butter etc. The form of butter is one of the healthy way of integrating nuts and seeds in to our regular diet. Nut and seed butters are generally prepared by roasting, grinding and refrigerated to consume it when it is still fresh. During this process it is imperative to retain the nutritional properties of these nuts and seeds in order to reap the benefits of the fresh nuts and seeds in the form of butter as well. Proper care is needed to minimize the conversion of healthful components in to unhealthy components during processing and further storage. Roasting temperature, temperatures during grinding and storage are the vital factors to be considered in order to have healthy and nutritious plant based butters. In this article, different plant based butters and their processing methods have been described.
The knowledge of airflow resistance and distribution pattern in a highly porous-bed commodity like an onion is an important consideration in designing an appropriate ventilation system and for proper selection of fans. The resistance to airflow through bulk onions was determined at the airflow rates range of 0.04-1.0 m 3 /s.m 2 , bed depth of 0-100 cm, and scaled and descaled condition of onion at vertical and horizontal position of the onion stock. Three models (Shedd, Hukill and Ives, and Ergun) were investigated to describe pressure drop data of onion bulbs. The pressure drop through bulk onion was increased with an increase in airflow rate and bed depth.Also, pressure drop was 43.5 and 33.3% higher in scaled condition over the descaled condition of bulbs at the vertical and horizontal position of the column, respectively.Shedd model was found to more reliable among three models to describe airflow resistance in bulk of onion bulbs.
Practical ApplicationsOnion is perishable vegetable consumed throughout the year. Being a seasonal crop and to fulfill the demand of consumers it must be stored for off seasonal use. Storage of the onion bulbs at ambient and modified environment condition is the most commonly used methods in a tropical climate. But there were huge postharvest losses mainly in the form of physiological weight loss, sprouting, and decay and considerable loss in nutritional qualities. Properly designed aeration, ventilation, and fumigation system is the only way to reduce such losses. Therefore, the understanding of dynamic behavior of applied ventilation and fumigation with its distribution pattern in a highly porous commodity like an onion is a preliminary requirement for the proper design of storage system. Different model based approach to understand flow dynamics could be used in the dimensional design of a storage system in a tropical climate.
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