scholarly journals EFFECT OF DRYING CONDITION ON DRYING RATE AND PHYSICOCHEMICAL OF MORINGA OLEIFERA LEAVES MILK POWDER

2021 ◽  
Vol 83 (6) ◽  
pp. 63-71
Author(s):  
Joko Waluyo ◽  
Dewi Rachma Widowati ◽  
Jihan Nabillah
Keyword(s):  
Moringa Oleifera ◽  
Kinetic Constant ◽  
Milk Powder ◽  
Critical Time ◽  
Cow’S Milk ◽  
Drying Rate ◽  
Drying Process ◽  
Air Velocity ◽  
Cow's Milk ◽  
Drying Kinetic

People with animal protein allergies are not allowed to consume cow’s milk. Moringa oleifera are rich in a number of nutrients such as protein, vitamins, calcium, iron, and micronutrients, and can be an alternative to substitute cow’s milk. This study aimed to evaluate the influence of drying air temperature and air velocity on drying rate, drying kinetic and the physicochemical properties of moringa milk powder. The drying process was conducted using a tray dryer with a foam mate drying method. Moringa leaves and sesame seeds were crushed for 10 minutes using a blender. The mixture was filtered by filter paper and then mixed with dextrin and eggwhite as foaming agents of 20% and 15% weight, respectively. A baking sheet containing Moringa paste with a thickness of 5 mm was inserted into the tray dryer. The hot air at velocity variations of 0.2 m/s and 0.3 m/s, and temperature variations of 90°C, 110°C, and 130°C were applied to dry moringa paste. Lewi’s model was used to determine the drying kinetic of moringa oleifera milk powder. The optimum drying process occurred at the temperature of 130°C and the air velocity of 0.2 m/s with a critical time (tc) 20 minutes, the critical water content of the sample (Xc) 2.304 kg H2O/kg-dry-solids, a constant drying rate (Rc) 0.365 kg H2O/minute.cm2, and drying kinetic constant (k) 0.0335 min-1. This study succeeded in producing powdered milk with the highest fat content of 14% while the protein content of 19.2%.

Effect of Air Velocity and Temperature on the Drying Kinetics of Drumstick Leaves (Moringa Oleifera)

2012 ◽  
Vol 8 (4) ◽  
Author(s):  
Monica Premi ◽  
Harish Sharma ◽  
Ashutosh Upadhyay
Keyword(s):  
Experimental Data ◽  
Activation Energy ◽  
Moringa Oleifera ◽  
Moisture Diffusivity ◽  
Drying Kinetics ◽  
Drying Rate ◽  
Air Velocity ◽  
Drying Time ◽  
Effective Moisture ◽  
Kinetics Of

Abstract The present study examines the effect of air velocity on drying kinetics of the drumstick leaves in a forced convective dryer. The drumstick leaves were dried in the temperature range of 50–800 C, at different air velocity (Dv) of 0.5 and 1.3 m/s. The results indicated that drying temperature and air velocity are the factors in controlling the drying rate. Experimental data obtained for the samples for color, drying rate and drying time proved that air velocity of 1.3 m/s yielded the product superior in terms of both quality and energy efficiency as compared to the samples at 0.5 m/s. Activation energy for drumstick leaves dried with air velocity, 0.5 and 1.3 m/s was 12.50 and 32.74 kJ/mol respectively. The activation energy relates similarly with the effective moisture diffusivity which also increased with increase in air velocity and temperature.

scholarly journals Revenue management by changing calves feeding methods at The Development and Research Center for Cattle Breeding from Arad

2017 ◽  
Vol 2 (1) ◽  
pp. 309-312
Author(s):  
Silviu Ilie Săplăcan ◽  
Ramona Lile
Keyword(s):  
Dairy Cows ◽  
Revenue Management ◽  
Milk Powder ◽  
End Users ◽  
Research Center ◽  
Cow’S Milk ◽  
Cattle Breeding ◽  
Cow's Milk ◽  
Feeding Methods ◽  
The Cost

Abstract The purpose of this paper is to analyze and improve through recommendations the revenue management, in this case the turnover, applied by changing the method of feeding calves with age ranging from 0 to 6 months from the zootechnical farm at the Development and Research Center for Cattle Breeding from Arad. This will be achieved by using an approved and certified feed substitute (milk powder) to feed the calves instead of the cow’s milk so that the milk produced by the dairy cows can be delivered to customers. The differences between the cost of buying and feeding calves with this substitute and the income from selling milk are substantial. By this method, the income of the resort and that of any zootechnical farm will be maximized without endangering the health of the calves or the end-users. At the same time, we will disseminate the results obtained by applying this method in 2016, the results being conclusive.

scholarly journals Dairy Intake Would Reduce Nutrient Gaps in Chinese Young Children Aged 3–8 Years: A Modelling Study

Nutrients ◽  
2020 ◽  
Vol 12 (2) ◽  
pp. 554 ◽  
Author(s):  
Xiaofang Jia ◽  
Dantong Wang ◽  
Alison L. Eldridge ◽  
Bing Zhang ◽  
Xiaofan Zhang ◽  
...  
Keyword(s):  
Vitamin C ◽  
Milk Powder ◽  
Cow’S Milk ◽  
Dietary Intakes ◽  
Nutrient Intakes ◽  
Nutrition Survey ◽  
Cow's Milk ◽  
Dairy Intake ◽  
Dairy Consumption ◽  
The Impact

Dairy foods are under-consumed among Chinese children. We modeled the impact of increased dairy consumption on nutrient inadequacy and assessed whether the consumption of formulated milk powder for children ≥3 years (FMP3+) is useful for reducing nutrient gaps. Data from 3–8-year-old children, with completed socio-demographic and dietary measurements from the China Health and Nutrition Survey 2015, were used (n = 1122). Dietary intakes were modeled in two scenarios: Scenario 1 added FMP3+ or cow’s milk to reported diet to reach recommended dairy intakes; Scenario 2 replaced the currently consumed milk with an equal volume of FMP3+. Reported nutrient intakes were compared with each model. Only 32.5% of children consumed dairy products; the average intake amount in total was 48.6 g/day. Most children (97.6%) did not meet dairy intake recommendation. Inadequate nutrient intakes were observed for calcium, potassium, thiamin, riboflavin, vitamin C and selenium. In Scenario 1, both FMP3+ and cow’s milk improved the intake of all analyzed nutrients. In Scenario 2, FMP3+ substitution increased the intake of most nutrients, and reduced the proportion of children with an inadequate intake of vitamin C, thiamin, vitamin A, iron, zinc and potassium. Thus, increasing dairy consumption would reduce nutrient gaps, and FMP3+ is a good food source to help children meet nutrient requirements.

scholarly journals Method validation and determination of hydroxymethyl furfural (HMF) and furosine as indicators to recognize adulterated cow’s pasteurized and sterilized milks made by partial reconstitution of skim milk powder

2019 ◽  
Vol 9 (2) ◽  
pp. 3842-3848
Keyword(s):  
Method Validation ◽  
Milk Powder ◽  
Skim Milk ◽  
Skim Milk Powder ◽  
Hplc Method ◽  
Cow’S Milk ◽  
Cow's Milk ◽  
Hydroxymethyl Furfural ◽  
Relative Standard ◽  
Significant Difference

In this research, Hydroxymethylfurfural (HMF) and Furosine, the two important markers of Maillard reaction, were determined as potential indicators in order to identify the adulteration of skim milk powder (SMP) addition (instead of milk solid non-fat) for the formation of cow’s milk (Pasteurized and sterilized). Method validation was performed by HPLC. Pasteurized and sterilized milks (2.5% fat) with 25, 50 or 75% reconstitution of milk powder were produced. By using HPLC method, there was a significant relation between HMF and furosine contents and an increase of SMP content. The correlation between the amount of added powder and HMF or furosine concentration was almost linear. Thus, the amount of SMP addition could be determined by quantification of HMF and furosine. Sensory evaluation and optical properties of treatments were also assessed. The sensory acceptance was significantly decreased by increasing SMP substitution. Colorimetric evaluation did not show a significant difference between the treatments. The intera-day and inter-day relative standard deviation (RSD%) was 5.9% and 4.1% for HMF and furosine, respectively. The recovery rates were 85% and 91% and the LOD values for HMF and furosine were 0.05 and 0.02 ppm, respectively. The markers were realized effective and applicable for detecting SMP addition adulteration in pasteurized and sterilized cow’s milk.

scholarly journals Spreeta-Based Biosensor Immunoassays to Detect Fraudulent Adulteration in Milk and Milk Powder

2006 ◽  
Vol 89 (3) ◽  
pp. 849-855 ◽  
Author(s):  
Willem Haasnoot ◽  
Gerardo R Marchesini ◽  
Kees Koopal
Keyword(s):  
Limit Of Detection ◽  
Low Cost ◽  
Milk Powder ◽  
Optical Biosensor ◽  
Cow’S Milk ◽  
Cow's Milk ◽  
Whey Powder ◽  
Immunochemical Detection ◽  
Analytical Tools ◽  
Bulk Response

Abstract Biacore biosensors (Biacore AB, Uppsala, Sweden) have proven to be robust analytical tools for the automated immunochemical detection of different adulterants and contaminants in milk and milk powder. However, the significant cost of the instruments is a disincentive for their wide application in food control laboratories. Therefore, a low-cost alternative optical biosensor (Spreeta, Texas Instruments, Attleboro, MA) was built into an affordable liquid handling system. Using this prototype biosensor, an inhibition immunoassay for bovine κ-casein was evaluated for the detection of cow's milk in ewe's and goat's milk and for the detection of bovine rennet whey powder in milk powder. Comparable sensitivities were obtained for both adulterants in the Spreeta-based prototype biosensor and a Biacore 3000 instrument. The limit of detection for cow's milk was 0.17% (v/v) and bovine rennet whey powder could be detected in milk powder above 1% (w/w). The Spreeta sensor was also useful in the control of fraudulent water additions to milk, simply by measuring differences in the bulk response.

Serological differentiation of cow's, buffalo's, goat's and sheep's milks

1966 ◽  
Vol 33 (2) ◽  
pp. 129-137 ◽  
Author(s):  
F. C. Pinto
Keyword(s):  
Related Species ◽  
Serum Proteins ◽  
Milk Powder ◽  
Skim Milk ◽  
Skim Milk Powder ◽  
Cow’S Milk ◽  
Cow's Milk ◽  
Blood Serum Proteins ◽  
Whole Milk ◽  
Precipitin Test

SummaryMilks of the closely related species ox, buffalo, goat and sheep were differentiated by the precipitin test using antisera to blood serum proteins. The antisera were made specific for the homologous species by absorption. The component of milk tested was the lactalbumin–lactoglobulin fraction present in whey. Fraudulent sale of diluted buffalo's milk, cow's milk–buffalo's milk–water mixtures and reconstituted whole and skim-milk powders as genuine cow's milk was detected. Of 270 milks serologically tested, 233 were cow, 26 buffalo, 1 goat, 3 cow–buffalo mixtures, 2 reconstituted whole-milk powders and 5 reconstituted skim-milk powders. Of the samples serologically identified as cow, 135 had analytical figures for fat and solid-not-fat (SNF) only just outside or within the buffalo range.Milk from any one species was detected in a concentration of 5% (v/v) in milk of a related species. Species identification was made of human milk stains in 2 medicolegal cases. Fresh cow's milk, reconstituted whole-milk powder and reconstituted skim-milk powder were differentiated.

scholarly journals DESIGN OF KEMPLANG CRACKERS DRYER USING TRAY DRYER BY UTILIZING BIOMASS ENERGY

2021 ◽  
Vol 14 (1) ◽  
pp. 26-34
Author(s):  
Della Yusfita Sari ◽  
Mustain Zamhari ◽  
Robert Junaidi
Keyword(s):  
Heat Energy ◽  
Biomass Energy ◽  
Drying Rate ◽  
Drying Process ◽  
Air Velocity ◽  
Long Time ◽  
Conventional Drying ◽  
Coconut Shells ◽  
Drying Conditions

The drying process on kemplang crackers is one of the factors that determine the quality of the resulting product. Conventional drying has many disadvantages, namely fluctuating heat and poor hygiene that will affect product quality. So that kemplang crackers can be stored for a long time, it is necessary to reduce the water content of kemplang crackers. Drying kemplang crackers can use a drying rack with a biomass energy source from coconut shells. This study aims to design a tray dryer with biomass energy to obtain dryer performance based on the drying rate and to obtain a product that meets SNI No. 8272-2016. The treatments that were varied were set point temperatures of 55oC, 60oC, 65oC, and 70oC with mass variations of 50 gr, 100 gr, and 150 gr. The results showed that the optimum drying conditions at 70oC for 4 hours with an air velocity of 5.2 m/s2 obtained 9,84% moisture content in 50 gr kemplang crackers, 15.39% in 100 gr crackers and 19,2 in kemplang crackers 150 gr and a drying rate of 0,035028 kg/hour m2. The drying process requires 5,24 kg of dried coconut shell to produce heat energy of 95.358,81024 KJ with a by-product in the form of liquid smoke.

scholarly journals Drying kinetics of mango fruit using tray and oven dryer

2020 ◽  
Vol 3 (2) ◽  
pp. 51
Author(s):  
Nurhasmanina Norhadi ◽  
Ammar Mohd Akhir ◽  
Nor Roslina Rosli ◽  
Farid Mulana
Keyword(s):  
Moisture Content ◽  
Drying Kinetics ◽  
Drying Rate ◽  
Airflow Rate ◽  
Drying Process ◽  
Air Velocity ◽  
Mango Fruit ◽  
Drying Time ◽  
Different Temperatures ◽  
Kinetics Of

Drying is generally used to increase the shelf life of food products. In this context, mango fruit is used as a sample for the drying process because of its high commercial value and particularly high moisture content. The mango was sliced into few batches of sample with a size of 20 mm × 30 mm × 5 mm each. The experiments were conducted using tray and oven dryer at different temperatures of 40, 50 and 60 °C with a steady airflow rate of 1.3 m/s. The objectives are to study the effect of drying time, temperature and air velocity towards drying of mango fruit, to compare the physical characteristics of mango sample after drying and to determine the best drying kinetics model fitted to each tray and oven dryer. The results showed that the increase in drying time, temperature and air velocity would reduce the moisture content while at the same time, drying rate increased significantly. Tray dryer was found to be more effective than oven dryer because of higher drying rate with better product quality and appearance at the end. Furthermore, the gathered data were fitted into few widely used drying mathematical models and it was found that Henderson and Pabis model at 60°C is best suited for tray dryer whereas Page model at 40 °C is the best for oven dryer.

scholarly journals Physico-chemical characterisation of some samples of fresh milk and milk powder

2015 ◽  
Vol 26 (2) ◽  
pp. 57-60
Author(s):  
Alina Soceanu ◽  
Viorica Popescu ◽  
Simona Dobrinas
Keyword(s):  
Protein Content ◽  
Age Groups ◽  
Milk Powder ◽  
Chemical Properties ◽  
Cow’S Milk ◽  
Cow's Milk ◽  
Fresh Milk ◽  
Physico Chemical ◽  
Total Fat ◽  
Raw Cow’S Milk

Abstract Milk consumption is important in the diet of all age groups because it provides important nutrients that are essential for humans. Children are the largest consumers of milk, thus, it’s very important that milk is free of toxic compounds that can be harmful for humans. Aim of the study was to determine the physico-chemical characteristics of some samples of milk powder for different stage of baby growing and for some samples of fresh milk: raw cow’s milk, milk trade and UHT type. The following physico-chemical properties: density, pH, acidity, the presence of acetone, enzymes, antiseptics, dry substance, the ash, total fat, saponification and peroxide index, total nitrogen and protein content were determined. Comparing the values of acidity for analyzed samples it can be concluded that the powder milk acidity value is much lower than the fresh milk. The presence of antiseptics and acetone was not identified, and amylase and peroxidase were found only in raw cow's milk. The highest protein content was found for milk powder (27.22%).

New opportunities for the allergy prevention in brest fed and formula fed infants

2021 ◽  
Author(s):  
О.А. Боковская ◽  
Е.А. Турганова
Keyword(s):  
Food Allergy ◽  
Breast Milk ◽  
Time Window ◽  
Critical Time ◽  
Food Allergies ◽  
Cow’S Milk ◽  
Allergy Prevention ◽  
Immune Development ◽  
Cow's Milk

В течение последних лет частота встречаемости пищевой аллергии у детей постоянно увеличивается. Одной из наиболее частых причин пищевой аллергии у детей грудного возраста является аллергия на коровье молоко. Распространенность пищевой аллергии коррелирует с растущим объемом исследований и публикаций, изучающих связь факторов окружающей среды с формированием оральной толерантности в раннем возрасте. Управление этим процессом происходит в критический период развития, который получил название «окно возможностей», и ключевая роль принадлежит микробиоте и ее метаболитам. В течение этого периода влияние окружающей среды может иметь долгосрочное воздействие на состав микробиоты, иммунную регуляцию и восприимчивость к болезням. События во время этого критического окна влияют на долгосрочное здоровье человека. Ранняя колонизация сообществом микробов в рамках определенного критического временного окна имеет решающее значение для правильного развития иммунной системы. Грудное молоко остается золотым стандартом вскармливания, но роль его в профилактике пищевой аллергии на сегодняшний день не доказана. Более детальное изучение иммунологических факторов грудного молока и механизмов диалога между микробиотой и иммунной системой, в частности, действия определенных компонентов (пробиотики, пребиотики и метаболиты), помогает разработке новых стратегий профилактики иммуноопосредованных заболеваний, в т. ч. пищевой аллергии. Пребиотики, пробиотики и метаболиты представляют на сегодняшний день огромный интерес для управления аллергией через ускорение формирования иммунологической толерантности не только для первичной, но и для вторичной профилактики при лечении аллергии к белкам коровьего молока. In recent years, the incidence of food allergies in children has been steadily increasing. One of the most common causes of food allergy in infants is cow's milk allergy. The prevalence of food allergy correlates with a growing body of research and publications investigating the relationship of environmental factors and immune development inthe newborn. The «window of opportunity» is critical period of early immune development, and the key role belongs to the microbiota and its metabolites. During this period, environmental influences can have long-term effects on microbiota composition, immune regulation, and susceptibility to disease. Events during this critical window affect long-term human health. Early colonization by the microbial community within a certain critical time window is critical for the proper development of the immune system. Breast milk remains the gold standard for feeding, but its role in preventing food allergies has yet to be proven. A more detailed study of the immunological factors of breast milk and the mechanisms of microbiome-immune crosstalk, in particular, the action of certain components (probiotics, prebiotics and metabolites), helps to develop new preventive strategies. Prebiotics, probiotics and metabolites are of great interest today for managing allergies by accelerating the formation of immunological tolerance not only for primary, but also for secondary prevention in the treatment of allergy to cow's milk proteins.

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