Comparative studies of sun and solar drying of peeled and unpeeled ginger

Eze, J. I.; Agbo, K.

doi:10.5251/ajsir.2011.2.2.136.143

Cited by 43 publications

(36 citation statements)

References 6 publications

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“…Contamination may also be introduced by food handlers or drying platforms with low sanitary standards. This was confirmed by Karabulut and others () and Eze and Agbo () who found an increase in natural microbiota after sun drying. They concluded that higher levels of microbial contamination were inevitable during traditional sun drying.…”

Section: Inactivation Of Microorganisms During Drying Processessupporting

confidence: 73%

Performance of Drying Technologies to Ensure Microbial Safety of Dried Fruits and Vegetables

Bourdoux

Rajković

et al. 2016

Comp Rev Food Sci Food Safe

151

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Dried fruits, vegetables, herbs, and spices are produced in and sourced from many countries worldwide, but they have been increasingly reported to be involved in outbreaks and alerts due to the presence of foodborne pathogens such as Salmonella. These dried products are mainly produced by solar drying and conventional air drying, but a wide range of drying technologies are available. From a technological point of view the general trend is to optimize and standardize the drying process to ensure high-quality products to be offered. Drying technologies are mainly evaluated for their performance to reduce water activity at low energy cost while maintaining good sensorial quality of the dried product. However, as low water activity foods are increasingly recognized to support microbial survival and dried products are often consumed as they are, or are used as ingredients in many ready-to-eat foods, there is increasing attention to the microbiological quality and safety aspects of these products. This review presents traditional and emerging technologies to dry fruits, vegetables, herbs, and spices and discusses their potential to inactivate bacteria and viruses throughout the drying process. Overall, the microbial inactivation effect of the presented technologies has not yet been thoroughly assessed, even for traditional methods like solar drying, conventional air drying, or freeze-drying. Emerging technologies such as dielectric (assisted) drying and low-pressure superheated steam drying have been shown to reduce microbial populations; however, the number of studies is still low. Very few studies have focused on viral inactivation during drying processes.

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Section: Inactivation Of Microorganisms During Drying Processessupporting

confidence: 73%

Performance of Drying Technologies to Ensure Microbial Safety of Dried Fruits and Vegetables

Bourdoux

Rajković

et al. 2016

Comp Rev Food Sci Food Safe

151

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show abstract

“…Agricultural product drying has a vital role in the preservation and shelf life improvement of the product after harvesting (Eze & Agbo, 2011). In developing countries, sun-drying is a popular, effective, and economical method for drying of food and herbal products.…”

mentioning

confidence: 99%

Retracted: Experimentally investigated the asparagus (Asparagus officinalis L.) drying with flat‐plate collector under the natural convection indirect solar dryer

Ullah

Kang

Khattak

et al. 2018

Food Science & Nutrition

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The above article, published online on 21 February 2018 in Wiley Online Library (wileyonlinelibrary.com), has been retracted by agreement between the authors, the journal Editor in Chief, Y. Martin Lo, and Wiley Periodicals, Inc. The retraction has been agreed at the authors’ request due to unattributed overlap between this article and the following article published in the Journal of Mechanical Engineering and Sciences, “Analysis of ginger drying inside a natural convection indirect solar dryer: An experimental study” by S. K. Sansaniwal and M. Kumar, Volume 9, pp. 1671–1685.

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“…Tingginya kandungan minyak atsiri yang terdapat pada kunyit dibandingkan dengan jahe dan salam membuat suhu rektal ayam broiler lebih optimal karena dengan adanya minyak atsiri membuat nafsu makan broiler meningkat sehingga nutrisi yang masuk kedalam tubuh jadi lebih bayak dan metabolism tubuhpun optimal. Setiap 100 gr kunyit mengandung 4,2 -14 % minyak atsiri (Simanjuntak, 2012), pada jahe 1-3% (Eze dan Agbo, 2011). Sedangkan pada salam mengandung 0,05% minyak atsiri (Mohd, 2009(Mohd, dalam azis et al, 2014.…”

Section: Suhu Rektalunclassified

Efektifitas Feed Additive Herbal Jahe, Kunyit, Salam Dan Pencahayaan Terhadap Teknik Tonic Imobility, Suhu Rektal Dan Kadar Air Daging Broiler

Sulistyoningsih¹,

Rakhmawati²

2019

JITeK

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AbstrakTujuan penelitian ini adalah untuk mengetahui pengaruh tambahan jahe, kunyit, dan salam dalam ransum dan perlakuan pencahayaan terhadap teknik tonic imobility, suhu rektal dan kadar air daging broiler. Subjek yang digunakan dalam penelitian adalah 100 ekor DOC unsex. Rancangan yang digunakan dalam penelitian ini adalah Racangan Acak Lengkap (RAL) dengan pola faktorial 3 x 2 dengan faktorial A pemberian herbal sebanyak 3 taraf sedangkn faktor B perlakuan pencahayaan berselang sebanyak 2 taraf dengan 4 kali ulangan, setiap ulangan terdapat 4-5 ekor ayam broiler. Perlakuan dalam penelitian ini adalah J(2%)C1 : pakan ransum komersial + jahe 2% + cahaya 1L : 3D, J(2%)C2 : pakan ransum komersial + jahe 2% + cahaya 1L : 2D, K(0,2%)C1 : pakan ransum komersial + kunyit 0,2% + cahaya 1L : 3D, K(0,2%)C2 : pakan ransum komersial + kunyit 0,2% + cahaya 1L : 2D, S(3%)C1 : pakan ransum komersial + daun salam 3% + cahaya 1L : 3D, S(3%)C2 : pakan ransum komersial + daun salam 3% + cahaya 1L : 2D. Variabel penelitian yang diteliti adalah terhadap teknik tonic imobility, suhu rektal dan kadar air daging broiler. Data yang diperoleh selanjutnya dianalisis menggunakan sidik ragam (ANOVA) dengan taraf 5%, hasil penelitian menunjukkan tidak ada pengaruh nyata (P > 0,05) keenam perlakuan terhadap terhadap teknik tonic immobility dan suhu rektal, ada pengaruh nyata (P < 0,05) keenam perlakuan terhadap terhadap kadar air daging broiler.Kata kunci : ayam broiler, jahe, daun salam, kunyit, pencahayaan AbstractThe purpose of this study was to determine and study the techniques of tonic immobility, rectal temperature and meat moisture content of broilers. The subjects in the study were 100 unsex DOCs. The design used in this study was Complete Random Injection (CRD) with a 3 x 2 factorial pattern with herbal herbal factorial as many as 3 levels, while factor B treated 2 times with 4 replications, each replication of 4-5 broiler chickens. In this case J (The research variables studied were the technique of tonic immobility, rectal temperature and broiler meat moisture content. The data obtained were then analyzed using variance (ANOVA) with a level of 5%, the results showed no significant effect (P> 0.05) of the six techniques on incompetence and energy intensity, there was a significant effect (P <0.05). ) the six faces of broiler meat water content.

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Comparative studies of sun and solar drying of peeled and unpeeled ginger

Cited by 43 publications

References 6 publications

Performance of Drying Technologies to Ensure Microbial Safety of Dried Fruits and Vegetables

Performance of Drying Technologies to Ensure Microbial Safety of Dried Fruits and Vegetables

Retracted: Experimentally investigated the asparagus (Asparagus officinalis L.) drying with flat‐plate collector under the natural convection indirect solar dryer

Efektifitas Feed Additive Herbal Jahe, Kunyit, Salam Dan Pencahayaan Terhadap Teknik Tonic Imobility, Suhu Rektal Dan Kadar Air Daging Broiler

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