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Optimization of the pulsed vacuum osmotic dehydration (PVOD) process of carrot slices in a ternary solution was carried out using the response surface methodology. During PVOD, the vacuum pulse was applied at the beginning of the process for 10 min at a reduced pressure of 500 mm of Hg throughout all the experiments. After that, the osmotic dehydration process was continued at atmospheric pressure according to the central composite rotatable design (CCRD). The effects of temperature (35-55oC), sugar concentration (40-50oBrix), salt concentration (5-15%) and osmosis time restored at atmospheric pressure (10-240 min) on the responses viz. water loss (WL), solute gain (SG) and colour difference (∆E) of the dehydrated samples were assessed and statistically optimized through the desirability function approach. The models obtained for water loss, solute gain and colour difference were found suitable to describe the experimental data. It was found that the time restored at atmospheric pressure has the most significant effect on the responses at the 95% confidence level. The optimum condition was found at a temperature of 50oC, sugar concentration of 45.47oBrix, salt concentration of 7.50%, and restoration time of 67.50 min. At these optimum conditions, the water loss, solute gain and colour difference were 42.61%, 10.42% and 4.38, respectively. The predicted optimum values for independent linear variables were validated by performing triplicate experiments and the simulated data were come across similar with the experimental ones.

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Aim We aimed to assess the quality of record-keeping of the departments hand trauma proforma, identify areas of improvement, and to implement and assess the quality of an updated proforma. Method Data from 101 parameters was collected for 20 patients undergoing surgery for an upper limb injury in November 2019. An updated proforma was implemented and a further 20 patients were analysed in February 2020. All fields were compared between two audit cycles and comments were collected. Results The overall completion rate increased. Documentation of the responsible consultant increased to 100%, along with an increase in documenting of hobbies and injury mechanism. X-ray findings (55% to 85%) and antibiotic plan (35% to 80%) increased. Implementation of a free text box resulted in written descriptions of injury to compliment sketches. In the operation note, documentation of anaesthetic type used increased, along with tourniquet use and time. There was clearer documentation of the injury, findings, and procedure, with greater use of diagrams to illustrate the repair. There was a drop in the recording of post-op plans (100% to 85%), post-op antibiotics (90% to 75%), and follow-up plan (95% to 60%). Clinicians commented to increase the size of the free-text box and hand diagram on the operative page to facilitate easier drawings. Conclusions The Hand Trauma Proforma has made good progress from its original version but requires further adjustments to ensure complete data input. It sets a high standard for data collection and presents itself as a useful tool for units across the United Kingdom.

The study was conducted to develop value added product, coconut bar from coconut. The coconut was collected from local market. Then the coconut was analyzed for their composition. The coconut contains moisture 45.26%, ash 2.76%, protein 4.23%, fat 30.84%, and carbohydrate 16.91%. Total 5 types (C1= Coconut bar, C2 = Coconut bar with peanut, C3= Coconut milk extracted bar, C4= Coconut bar with sesame, C5= Coconut bar with egg) of coconut bars with different ingredients were prepared. The C1 sample contained moisture 12.11%, ash 1.6%, protein 1.62%, fat 3.4%, and carbohydrate 81.25%. The C2 sample contained moisture 4.81%, ash 1.8%, protein 2.24%, fat 5.2%, and carbohydrate 85.88%. The C3 sample contained moisture 9.3%, ash 1.5%, protein 0.67%, fat 2.7%, and carbohydrate 85.69%. The C4 sample contained moisture 9.8%, ash 1.7%, protein 0.53%, fat 4.1%, and carbohydrate 83.74%. The C5 sample contained moisture 15.04%, ash 1.7%, protein 2.6%, fat 6.6%, and carbohydrate 73.96%. A testing panel consisting 15 panelists studied the acceptability of the samples. The consumer’s preferences were measured by statistical analysis of the scores obtained from the response of the panel. Among the samples the C5 (Coconut bar with egg) sample was awarded the highest score by the panelist