This study was carried out to understand the moisture transfer behavior of tomato fruits subjected to pre‐drying and drying processes. Effects of variety and process conditions on the moisture ratio (MR) and effective moisture diffusivity (Deff) of tomato were investigated using three‐level‐four‐variable Box–Behnken design of response surface methodology (RSM). The experiment involved three varieties of tomato (Hausa, Tiwantiwa, and Roma VFN) and the process conditions include slice thickness (5, 7.5, and 10 mm), pre‐drying treatment (ethyl acetate, NaCl, MgCl2∙6H2O and Na2S2O5, and honey and sugar solutions), and inlet air temperature (45, 55, and 65 °C). Results show that variety and process conditions influenced MR and Deff of tomato (p ≤ .05). Furthermore, quadratic model best described the moisture transfer behavior of tomato in convective hot‐air dryer with R2 values of 0.8538 and 0.7150 for MR and Deff, respectively. Based on the aforementioned process conditions, optimum conditions achieved were Tiwantiwa variety, 5 mm slice thickness, pre‐drying treatment in ethyl acetate solution, and inlet air temperature of 65 °C. With predictions of 0.774 and 2.844 × 10–8 m2/s for MR and Deff, respectively, and obtained desirability function of 0.771. Practical applications Tomato fruits has abundant health and economic benefits but remains highly perishable after harvest. Drying helps in reducing the wastage in most developing economies. It is applicable in the extraction of antioxidants (e.g., lycopene) in the production of dietary supplements and food additives. Dried tomato powder also has diverse applications generally at the household level and food industry. Proper knowledge of moisture transfer mechanism (e.g., effective moisture diffusivity) and factors influencing it during drying of tomato through optimization are right steps toward achievement of quality end products. This study provides information regarding the influence of variety and process conditions on moisture transfer during drying of tomato.
Introduction. Tomato is a short duration fruit that deteriorates easily after harvest, hence the need to process it using foam-mat drying as a technique, to produce tomato with good quality and investigate some process parameters (foaming agent and foam stabilizer concentration) that can influence drying rate and quality of the dried powder.Materials and Methods. Randomized complete block design was used with about 27 samples of tomato pulp using egg white as foaming agent at 3 levels of concentration 5%, 10% and 15% and carboxyl methyl cellulose (CMC) at 0.2%, 0.4% and 0.8% the whipping time at 3 minutes and the samples were dried in a cabinet dryer at 70 °C.Results and Discussion. The result show that the mean for samples treated with foaming agent concentration at 5%, 10% and 15% had drying rates of 19.21 g/hr, 21.53 g/hr and 20.46 g/hr, protein content of 24.66%, 24.72% and 24. 77% and vitamin C content of 1.70%, 1.44% and 1.34% respectively while those treated with CMC concentration at 0.2%, 0.4% and 0.8% had drying rates of 18.74 g/hr, 20.68 g/hr and 21.78 g/hr, protein content of 24.71%, 24.71% and 24.74% and vitamin C content of 1.43%, 1.56% and 1.49% respectively. Analysis of Variance shows that foaming agent and foam stabilizer concentration had no significant effect on drying rate at P≤0.05, but foaming agent had significant effect on protein and vitamin C contents of the sample. Analysis of Variance also shows that the interaction that exist between foaming agent and foam stabilizer had significant effect on the vitamin C and protein content of the sample but had no significant effect on the drying rate at P≤0.05. Furthermore the New Duncan Multiple Range Test (NDMRT) shows the means of protein content 24.66%, 24.72% and 24.77% at foaming agent concentration of 5%, 10% and 15% respectively.Conclusions. Foaming agent concentration is an important parameter that influences the quality attributes of foam-mat dried tomato. In order to achieve maximum retention of the vitamin C content of foam-mat dried tomato pulp, 5% concentration of the foaming agent (egg albumin) is more ideal compared with higher concentrations as this will go a long way to minimize overall cost incurred during foam-mat drying process.
Tomato (Lycopersicon esculentum Mill) belongs to the Solanaceae family and it is one of the most widely eaten vegetables globally, due to its suitability of being eaten raw and its usability in multiple processed forms (Isah, Amans, Odion, & Yusuf, 2014). According to FAO (2014) top leading countries in the production of tomato fruits are China, India, US, Turkey, and Egypt responsible for 79.9% of world's total production. Fruits rich in lycopene content such as tomato have tremendous potentials in hindering cells in the human body from
Introduction. This study was conducted to determine the effects of processing techniques and packaging materials on the quality of Suya meat. Materials and Methods. Grilling and roasting techniques were used to process lean beef meat each weighing 1.5 kg. After processing, the samples were packaged in four different materials, Glass jar, Aluminium foil, Cling film and Paper up to a period of seven days and the proximate composition of the samples were analysed for ash, crude protein and fat. The moisture content of each sample was also determined in the laboratory. A 2 x 5 factorial experiment was designed to investigate the treatment combination of two methods of suya processing (grilling and roasting) with five packaging materials (Glass Jar, Aluminium foil, Cling film, Newsprints and a Control) in a completely randomized design with three replicates. Results and Discussion.Findings showed that roasting and grilling techniques used in processing of Suya meat have effects on its quality. Results showed that the values of crude protein for roasting and grilling were 41.82% and 39.91% respectively while for fat the values were 9.92% and 8.36% respectively, which were significantly different from each other. Furthermore the results also showed that the packaging materials used in handling and preservation of the Suya meat samples have significant effect its quality. The results showed that samples stored in Glass jars, Aluminium foil, Cling film and Paper have average values of 6.42%, 6.24%, 5.45% and 5.28% of ash respectively; 40.18%, 38.79%, 38.46% and 37.92% of crude protein respectively; 10.69%, 9.38%, 10.17%, and 11.61% of fat respectively, and 8.06%, 8.17%, 7.33% and 8.13% for moisture respectively. Analysis of Variance (ANOVA) table further revealed that the effect of packaging material is significant at p ≤ 0.05 on the ash, crude protein, fat and moisture content of the stored Suya meat samples. Conclusions. Processing techniques and packaging materials were found to have effects on the quality of processed and stored Suya meat. In order to have a high quality Suya meat, roasting technique should be used for processing and the products are to be handled and stored in Glass jars or Aluminium foils.
The steel plant’s workplace environmental hazard parameters in Ilorin, Nigeria was evaluated using response surface methodology (RSM). Three environmental parameters (illumination, temperature and noise level) were measured. The data obtained were compared with the Occupational Safety and Health (OSHA) standard for the workplace environment. Based on the preliminary analysis of the workplace environment, five variables (No. of lightings, no. of windows, no. of machines, no. of workers and age of machines) were considered as input parameters. RSM was used to perform the modelling and optimization to identify functional relationships between the input and output parameters. Three (3) model equations one for each of the output parameters were developed and checked for adequacy and validity. All developed model equations were found to present functional relationships between input and output parameters. Hence, all developed model equations can be used as reliable tools for estimating, predicting, and conducting analysis for workplace environmental hazard. Best optimized results were selected based on desirability (0–1). Illumination, temperature and noise level got desirability rate of 0.921, 1.000 and 0.983 respectively. The outcome of this study suggested that the environmental parameters studied within the workplace do not conform with the OSHA standard and as a result may constitute long-term health risks to the workers.
Cancer and infectious diseases combined are leading cause of death and public health concern. In developing countries, about 80% of the populace depends on medicinal plants for their general health care needs including treatment of infectious diseases and cancer. Aloe schweinfurthii (Aloaceae) is a small medicinal herb that is commonly used for the treatment of cancerous and infectious diseases in South-West Nigeria. The focus of this study was to evaluate the growth inhibitory and antimicrobial activities of the herb. The rind of the herb was collected, air dried, pulverized and extracted into distilled methanol by cold maceration. The dried extract obtained was subjected to growth inhibitory and antimicrobial assays. The extract displayed concentration dependent growth inhibitory activity with IC50 of 484.7±2.16 and 1188±2.32µg/mL compared to cyclophosphamide with IC50 of 174.3±0.19 and 834.5±0.84 µg/mL in Sorghum bicolor radical and Allium cepa root growth inhibitory assays, respectively. The extract displayed concentration dependent antibacterial and antifungal effects with the highest activity against C. freundi (18 mm zone of inhibition) at 50 mg/mL. The extract of Aloe schweinfurthii leaf rind displayed marked growth inhibitory and antimicrobial bioactivities. The extract maybe considered as a viable candidate for discovery of chemotherapeutic agent (s). Keywords: Growth inhibition, Antimicrobial, Aloe schweinfurthii, Chemotherapeutic Agent
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