The application of solar drying process for the valorisation of papaya fruit

Pacifico, Ilaria; Gara, Laura De; Stellari, Annamaria; Marinoni, Laura; Cattaneo, T. M. P.

doi:10.1007/s00217-021-03932-6

Cited by 5 publications

(2 citation statements)

References 47 publications

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“…In Ethiopia, more than 65 million people are not accessible to electricity, and power is not used for food preparation, including vegetables. 110 Hence, standardized vegetable cooking and maintenance technologies, such as drying ovens, sterilizers, autoclaves, refrigerators, and other household materials, do not exist in more than 65 million people in Ethiopia. Currently, Ethiopia is building different energy sources, such as dams (Ethiopian Great Renaissance dams such as GERD), geothermal energy, wind energy, solar energy, and biogas energy, which can solve the scarcity of power (deep-rooted problems of Ethiopians) in multidimensional ways.…”

Section: Dovepressmentioning

confidence: 99%

Quality and Nutrient Loss in the Cooking Vegetable and Its Implications for Food and Nutrition Security in Ethiopia: A Review

Gelaye¹

2023

NDS

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Africans are leaving a period of increased unpredictability of new and emerging crises, from the pandemic to war and climate catastrophes. Only if we invest in boosting our capacity to respond to various crises will Africans be able to survive and thrive. Ethiopia is pursuing diversification of its food and nutrition security. However, preparation and consumption problems contribute to a health risk linked to malnutrition. Thus, the purpose of this review is to scrutinize preparation methods, evaluate nutrient losses, and outline future agendas. Vegetable preparation is neglected in Ethiopia, and the methods, cooking standards, and nutrient loss are all not identified. Likewise, the health risks and fate of malnutrition in the country are increasing extraordinarily. Ethiopian traditions of vegetable cooking are not supported by technology, food makers are not equipped with training, and the government is not concerned about the problems. Vitamins and minerals are entirely lost from vegetables during the cooking process, leading to the development of health risks such as stunting, wasting, and underweight problems. The government does not monitor, check, and evaluate cooked vegetables. Hence, Ethiopia should set cooking standards, and of all methods scrutinized, 2-5 minutes (leafy), 5-10 minutes (roots and tubers), and 3-8 minutes (stem) are recommended by many scholars as the standard for cooking vegetables.

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Section: Dovepressmentioning

confidence: 99%

Quality and Nutrient Loss in the Cooking Vegetable and Its Implications for Food and Nutrition Security in Ethiopia: A Review

Gelaye¹

2023

NDS

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“…Drying of agriculture products is an ancient method that can protect them from chemical deterioration, enzymatic degradation, and microbial spoilage and it can decrease the packaging and storage costs by removal of moisture from the foods [4]. Open sun drying which is generally used to dry agriculture products under direct sunlight can produce dried products rich in color [5], but it leads to the growth of harmful microorganisms, produce toxic compounds by fungi [6], and contamination of food by environmental pollutants (such as dust, dirt, and insects) [5].In contrast, solar drying as an environmentally friendly and green technology [7] can improve the quality parameters of food and decrease the risk of microbial, chemical, and environmental contamination [8]. Solar drying of various agriculture products has been studied by different authors [7,[9][10][11][12][13][14][15][16].…”

Section: Introductionmentioning

confidence: 99%

An artificial neural network modeling of solar drying of mint: Energy, exergy, and drying kinetics

Gülçimen,

Karakaya,

Durmuş

2024

Preprint

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The energy and exergy analysis of thin-layer drying of mint leaves was performed in a forced convective solar dryer with new design solar collector. The effects of inlet airflow rates on the energy utilization ratio (EUR), energy generated by the solar air collector, exergy losses, exergy efficiency, and kinetics of drying were determined. The EUR varied between 7.45 to 87.1% and it increased when the flow rate decreased. The average exergy loss for the air with mass flow rates of 0.012, 0.026, and 0.033 kg/s was calculated as 16.2 W, 8.2 W, and 6.88 W, respectively. Unlike other studies, exergy and EUR data obtained from experimental data were modeled with an artificial neural network (ANN). The experimental data were modeled by an artificial neural network (ANN) via a feed-forward back-propagation network. The values obtained from ANN modeling were significantly closed to the experimental values. In both experimental and ANN models, EUR and exergy loss decreased with increasing airflow rate. The importance of airflow rates was promising to modify EUR and exergy losses.

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Real-time monitoring of solar drying of melon slices with a portable NIR spectrometer: a preliminary approach

Marinoni¹,

Cattaneo²,

Vanoli³

et al. 2023

Eur Food Res Technol

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The application of solar drying process for the valorisation of papaya fruit

Cited by 5 publications

References 47 publications

Quality and Nutrient Loss in the Cooking Vegetable and Its Implications for Food and Nutrition Security in Ethiopia: A Review

Quality and Nutrient Loss in the Cooking Vegetable and Its Implications for Food and Nutrition Security in Ethiopia: A Review

An artificial neural network modeling of solar drying of mint: Energy, exergy, and drying kinetics

Real-time monitoring of solar drying of melon slices with a portable NIR spectrometer: a preliminary approach

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