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Freshness is a major contribution to the egg quality. The internal quality of eggs begins to deteriorate after they have been laid due to loss of moisture and carbon dioxide via the eggshell pores. Refrigeration is very effective in preserving egg quality. Surface coating is an alternative method to preserve egg quality, although it is much less effective than refrigeration. This study demonstrated that coconut, rice bran, soybean, and palm oils, which are abundant and commonly consumed in many parts of the world, could preserve the internal quality and reduce weight loss of oil-coated eggs during room temperature storage.

Summary Papaya was subjected to osmotic dehydration (OD) prior to hot air drying (HA; 70 °C) and microwave vacuum drying (MVD; 3.75 W g−1 and 13.3 kPa). An increase in immersion time in a sucrose solution [65/100 g (w/w)] at 40 ± 2 °C from 0 to 4 h decreased moisture content from 7.5802 to 1.2215 kg water kg dry solid−1. During HA and MVD, effective moisture diffusivity was in the range 7.09 × 10−8 to 9.13 × 10−8 m2 s−1 and 2.85 × 10−6 to 3.50 × 10−6 m2 s−1, respectively, depending on immersion time. The hue angle of HA samples was 0.83–0.91, whereas that of MVD samples was 48.55–50.32. Both drying methods decreased springiness. Porosity was clearly observed in MVD samples. Rehydration rate was enhanced by increased immersion time and MVD (P ≤ 0.05). From preference mapping, MVD samples were more preferable than HA samples. Moreover, MVD samples with 1–3 h OD were more preferable than those with 4 h OD.

Summary Durian cv. Monthong with two ripening stages (unripe and fully ripe) was subjected to microwave vacuum drying (MWD) at 5.49 W g−1 and hot air drying (HAD) at 60 °C. With an increase in ripening degree, the starch content was significantly (P ≤ 0.05) decreased from 40.08–40.42% to 9.44–11.76%. X‐ray diffraction indicated that the crystalline pattern was changed from starch to sucrose. The starch granule morphology of durian flour was conserved for both drying conditions. Peak gelatinisation temperatures of MWD and HAD flours were increased significantly (P ≤ 0.05) from 56.71–57.32 to 60.71–61.23 °C. Using different drying methods, MWD flour had less a*‐value (P ≤ 0.05) than HAD flour. The peak viscosity and trough of the HAD unripe durian flour (5.92 RVU and 3.45 RVU, respectively) were significantly (P ≤ 0.05) lower than those of the MWD unripe durian flour (34.32 RVU and 11.57 RVU, respectively).

Unripe durian cv. Monthong was subjected to microwave vacuum drying (MVD) at 1200, 1600 and 2200 W and hot air drying (HAD) at 40, 50 and 60°C to produce durian flour. Drying rate of MVD and HAD was 0.34-0.58 kg water kg dry solid À1 min À1 and 0.02-0.06 kg water kg dry solid À1 min À1 , respectively. An increase in drying rate by either increasing hot air temperature or increasing microwave power decreased the degree of crystallinity from 21.95% to 2.31% and from 7.72% to 4.05%, respectively. Moreover, the increased drying rate caused a decrease in endothermic enthalpy (DH gel ) and pasting properties. Starch content of the durian flour was 41.40-47.03%. The starch granule morphology of durian flour was disrupted which indicated gelatinisation of flour during drying. Due to a short drying process, the MVD flour had less a*-value (P ≤ 0.05) than the HAD flour.

Influences of air blast freezing (AF method), cryogenic freezing (CF method), and freezing by direct immersion in liquid nitrogen (LN method) and thawing by refrigerator (RG method) and microwave (MW method) on qualities of durian puree (cv. Monthong) were investigated. After the freezing process and frozen storage, all frozen samples greatly tended to change physico‐chemical parameters; drip loss (7.94–97.98%) and a* (17.45–69.75%), flavor properties; aldehydes (1.35–136.99%) and alcohols (4.86–107.22%), and sensory scores; overall flavor (4.76–26.89%) and overall liking (4.48–22.19%) from zero months of storage. However, the lowest change in almost all parameters resulted from using the CF method. Furthermore, at zero months of frozen storage, the MW method changed some physico‐chemical properties less than the RG method, but there were no differences in any parameters between both methods after 6 months. Moreover, during frozen storage the MW method developed a new volatile compound, namely 3‐methylbutanal, which presented an off‐flavor. Practical applications Determining the shelf life of fresh fruit and processed fruit has been much more important in research and development for providing the best quality for consumers as well as international fruit trade. However, some reports have studied preserving durian, no studies are available on the influence of freezing and thawing methods on physico‐chemical, flavor, and sensory changes in durian puree (cv. Monthong). Therefore, in the current study, freezing methods (air blast freezing, cryogenic freezing, and freezing by direct immersion in liquid nitrogen) and thawing methods (refrigerator and microwave) were used to study their effects on the quality changes of durian puree after the freezing process and frozen storage. The results could provide best practice and guidance for the fruit industry.

Two experiments were conducted to determine physical and chemical properties of vermicelli waste (VW) and effect of VW inclusion levels on growth performance of broilers. In experiment 1, VW samples were randomly collected from vermicelli industry in Thailand to analyze nutritional composition. Vermicelli waste contained 9.96% moisture, 12.06% CP, 32.30% crude fiber (CF), and 0.57% ether extract (EE), as DM basis. The ratio of insoluble:soluble non-starch polysaccharide (NSP) was 43.4:8.9. A total of 120 chicks (6 pens per treatment and 10 chicks per pen) were fed a corn-soybean meal-based diet or 20% VW substituted diet to determine the apparent metabolizable energy corrected for nitrogen retention (AMEn) of VW. The AMEn of VW was 1,844.7±130.71 kcal/kg. In experiment 2, a total of 1,200 chicks were randomly allotted to 1 of 4 dietary treatments for 42-d growth assay. There were 300 chicks with 6 pens per treatment and 50 chicks per pen. The dietary treatments contained 0%, 5%, 10%, or 15% VW, respectively. All diets were formulated to be isocaloric and isonitrogenous. From 0 to 18 d of age chicks fed VW diets had higher (p<0.001) feed conversion ratio (FCR) compared with those fed the control diet. No difference was observed during grower and finisher phase (19 to 42 d). Chicks fed VW diets had lower relative weight of abdominal fat (p<0.001) but higher relative weight of gizzard (p<0.05) than those of chicks fed the control diet. Increasing VW inclusion levels increased ileal digesta viscosity (p<0.05) and intestinal villus height of chicks (p< 0.001). For apparent total tract digestibility assay, there were 4 metabolic cages of 6 chicks that were fed experimental treatment diets (the same as in the growth assay) in a 10-d total excreta collection. Increasing VW inclusion levels linearly decreased (p<0.05) apparent total tract digestibility of DM and CF.

This paper discusses the relationships between storage environments, respiration rate and storage life using sweet cherries as a case study. Cherries are a highly perishable crop and good temperature control is vital to maximise retention of quality and ensure adequate storage life. Slow or delayed cooling and temperature abuse during transport or marketing will all accelerate deterioration, increasing the risk of losses through poor product appearance or rots. Using data drawn from the literature and experimental studies of sweet cherry physiology and storage, the dependence of cherry respiration rate on temperature for normal air storage is shown to be adequately described by a generic Arrhenius relationship. The application of the derived models is illustrated through typical supply chain data to highlight the importance of the cold chain in maintaining cherry fruit quality.