scholarly journals Fruit and Vegetables as a Potential Source of Alternative Electrical Energy

2019 ◽  
Vol 2 ◽  
pp. 161-167
Author(s):  
Syifa Fauzia ◽  
Muhammad Abdul Haq Ashiddiqi ◽  
Alfiatun Wa’is Khusnul Khotimah
Keyword(s):  
Electrical Properties ◽  
Alternative Energy ◽  
Fruits And Vegetables ◽  
Electrical Energy ◽  
Vegetable Waste ◽  
Fruit And Vegetable ◽  
Different Types ◽  
Cell Energy ◽  
In Series ◽  
General Data

From the total municipal organic waste, around 60% are vegetables and 40% are leaves, fruit peels and leftovers. In fruits contain substances such as ascorbic acid, citric acid and NADH (Nicotinamide Adenosine Dinucleotide Hydrogen, that produces cell energy), which under certain conditions these chemicals act as electrolytes. From the electrical properties that contain a lot of electrolytes from fruit and vegetable waste can be used as a renewable alternative energy source in the form of bio -batteries as a substitute for conventional batteries. The development of waste fruits and vegetables as bio-batteries will contribute greatly to the world of science in particular, and society in general. Data collection from previous studies was carried out and then analyzed based on existing parameters. There are various parameters related to the electrical properties of fruits and vegetables. Different types of fruits and vegetables produce different currents and voltages. Fruits and vegetables have different pH (acidity), where pH is inversely proportional to current and voltage. In addition, the type of electrode used also affects the electrical properties. The distance between electrodes is inversely proportional to current and voltage in fruit and vegetable waste. Installing bio-batteries in series and parallel can increase current and voltage. Bio-batteries with a higher voltage will produce longer LED flash times.

scholarly journals Evolution of research related to fruit and vegetable waste in agrifood supply chains: analysing past publications seeking to identify a path to future research

2021 ◽  
Vol 12 (2) ◽  
pp. 486-505
Author(s):  
Patricia Guarnieri ◽  
Raiane Costa Coimbra Aguiar ◽  
Karim Marini Thome
Keyword(s):  
Best Practices ◽  
Supply Chains ◽  
Food Waste ◽  
Fruits And Vegetables ◽  
Future Research ◽  
Vegetable Waste ◽  
Fruit And Vegetable ◽  
Methods And Techniques ◽  
Social Environmental ◽  
Number Of Publications

Population growth, coupled with a growing demand for food, and its consequent waste and economic, social, environmental, and nutritional impacts, has drawn attention to global discussions related to such issues. In this context, the objective of this research was to provide an overview of studies addressing food waste, in particular, fruits and vegetables. To achieve this purpose, a systematic literature review was carried out, covering papers published in international journals from 2007 to 2017, available in the Science Direct database. The results point out the best practices to avoid food waste, as mentioned in the literature considered.  In addition, this study gathered information regarding the main characteristics of publications, such as the evolution of the number of publications per year; main methods and techniques used in research, and which journals excel at covering the theme. This paper may be useful to researchers and practitioners interested in this topic since it systematizes the knowledge related to food waste in fruit and vegetable supply chains.

125 Nutritional and Extra-nutritional Compounds in Fruit and Vegetable Waste and Their Potential for Use in Dietary Supplements

2021 ◽  
Vol 99 (Supplement_3) ◽  
pp. 66-66
Author(s):  
Mario M Martinez
Keyword(s):  
Phenolic Compounds ◽  
Dietary Supplements ◽  
Fruits And Vegetables ◽  
Plant Cell Wall ◽  
Animal Feed ◽  
Solution Viscosity ◽  
Human Consumption ◽  
Vegetable Waste ◽  
Dietary Fibers ◽  
Fruit And Vegetable

Abstract Since the beginning of the 20th century, fruits and vegetables have historically been promoted as an important part of the human diet. The plethora of epidemiological and intervention studies has shown, since then, positive associations between fruit and vegetable intake and improved health outcomes and/or prevention of certain chronic diseases. In this regard, dietary fiber has traditionally been viewed as having beneficial effects due to inherent physical properties of solution viscosity and insoluble particles coupled with fermentation by colonic bacteria. However, it is now clear that they exert an important function as a carrier for phytonutrients, which is particularly important for fruits and vegetables, which often have high contents of bioactive phytonutrients such as polyphenols. Remarkably, production and processing of fruit and vegetables for human consumption results in a large amount of food waste due to their high-water contents, fast respiration rate, high sensitivity to environmental factors, and/or presence of inedible parts. Although the utilization of fruit and vegetable waste as animal feed is limited due to their low content of digestible energy, their rich palette of dietary fibers and polyphenols could make it a rich source of health-promoting dietary compounds. As an example, interest in the ability of dietary fibers and (poly)phenolic compounds to influence carbohydrate metabolism and colonic health could make problematical fruit and vegetable biomass a game-changer source of dietary supplements. This presentation will cover recent progress on the nature of interactions between polyphenols and the plant cell wall, how this affects polyphenol bioaccessibility and bioavailability during digestion, and how processing can result in dietary supplements with tailored structure and solubility of their dietary fibers and chemical stability and bioaccesibility of their (poly)phenolic compounds.

scholarly journals Fruit and Vegetable Wholesale Market Waste: Safety and Nutritional Characterisation for Their Potential Re-Use in Livestock Nutrition

2021 ◽  
Vol 13 (16) ◽  
pp. 9478
Author(s):  
Doriana Eurosia Angela Tedesco ◽  
Sveva Scarioni ◽  
Aldo Tava ◽  
Antonio Zuorro ◽  
Sara Panseri
Keyword(s):  
Fruits And Vegetables ◽  
Animal Feed ◽  
Soluble Sugars ◽  
Vegetable Waste ◽  
Fruit And Vegetable ◽  
Wholesale Market ◽  
Feed Production ◽  
Safety Parameters ◽  
One Year ◽  
The Impact

Compared to other food categories, fruits and vegetables are the most wasted. This leads to the squandering of economic, social, and environmental resources. The reallocation of fruit and vegetable waste (FVW) into animal feed contributes to the sustainability of livestock production, reducing the impact of feed production for land use. In this study, the fruit and vegetable waste from the General Wholesale Market of Milan was considered. FVW samples were collected for one year and were analysed for safety parameters and nutritional, vitamin, and mineral composition. Data showed that dry matter (DM) was on average 10.82 ± 1.21% and neutral detergent fibre (NDF) was on average 22.43 ± 4.52% DM. The presence of soluble sugars (30.51 ± 7.61% DM, on average) was also detected. However, the high moisture content of this waste makes it easily perishable, with detrimental effects on quality, storage, and transportation. A strategy was therefore proposed to reduce the water content of FVW by pressing. Overall, the results highlighted the significant nutritional value of FVW from the wholesale market and the need to develop appropriate technologies to maintain the food chain line safe.

scholarly journals Association between diet quality and food waste in Canadian families: a cross-sectional study

2020 ◽  
Author(s):  
Nicholas Carroll ◽  
Angela Wallace ◽  
Kira Jewell ◽  
Gerarda Darlington ◽  
David W.L. Ma ◽  
...  
Keyword(s):  
Food Waste ◽  
Diet Quality ◽  
Fruits And Vegetables ◽  
Cross Sectional Study ◽  
Healthy Eating Index ◽  
Vegetable Waste ◽  
Sectional Study ◽  
Fruit And Vegetable ◽  
Cross Sectional ◽  
Per Capita

Abstract Background: Higher diet quality has been associated with greater amounts of food waste among adults in the United States. This study aims to build on previous work by examining the association between diet quality and food waste, as assessed using detailed waste audits, among a sample of Canadian families.Methods: This cross-sectional study used data from 85 Canadian families with young children. Parent and children diet quality was assessed using the Healthy Eating Index-2015 (HEI-2015), calculated from 3-day food records. Household food waste was measured using detailed waste audits conducted over multiple weeks and these data were used to calculate daily per capita food waste. Linear regression was used to explore the association between parent and child HEI-2015 scores and daily per capita total avoidable and unavoidable food waste, as well as daily per capita avoidable and unavoidable food waste in the following categories: 1) fruits and vegetables, 2) milk, cheese and eggs, 3) meat and fish, 4) breads and cereals, 5) fats and sugars.Results: Parent HEI-2015 scores ranged from 37 to 92 (out of 100) and 81% of parents’ diets scored in the “Needs Improvement (50-80)” category. Parent and child diet quality scores were significantly correlated (r=0.61; P<0.0001) and 82% of children’s diets scored in the “Needs Improvement” category. On average, households produced 107 grams of avoidable food waste and 52 grams of unavoidable food waste per person per day. Fruits and vegetables were the highest contributor for both avoidable and unavoidable food waste. Both parent and child HEI-2015 scores were not significantly associated with total daily per capita avoidable or unavoidable food waste. However, parent HEI-2015 scores were positively associated with daily per capita avoidable fruit and vegetable waste (β= 1.05; 95%CI: 0.11, 1.99; P= 0.03) and daily per capita unavoidable fruit and vegetable waste (β= 0.60; 95%CI: 0.03, 1.17; P= 0.04), after adjusting for household income.Conclusion: This is the first study to explore the association between diet quality and food waste using detailed waste audits. Future research should explore effective strategies towards improving diet quality while simultaneously reducing food waste, especially of fruits and vegetables.

Simulate Neural Networks for Recognition Fruits and Vegetables in the Supermarket

2018 ◽  
Vol 2 (1) ◽  
Author(s):  
Amel Abbas ◽  
Marwa Shamel
Keyword(s):  
Neural Networks ◽  
Image Processing ◽  
Fruits And Vegetables ◽  
Threshold Value ◽  
Input Image ◽  
Binary Image ◽  
Fruit And Vegetable ◽  
Fixed Amount ◽  
Different Types ◽  
Design Software

Image processing are the important source of data and information in all fields, many types of Fruit and vegetable can be found in supermarket. When a cashier cannot scan the barcode, cannot recognize the fruit and vegetable that a customer wants. Software is needed to ease the process of vegetable recognition. The purpose of this paper is to simulate and design software that can be used to recognize different types of fruit and vegetable based on its shape and classification using neural networks. The system begins by collecting different types of both. Images are capture  in fixed amount  of light, background and other effects using a mobile camera (13 mega pixels) ,convert input image Gray; After the conversion process calculate the different  intensity value, where the density value different of the object from the background so we determine the value of the threshold of separation between them. With the help of the threshold value convert gray image to binary   image and used edges detect to determine the shape. Followed by training Neural Networks (NN)  To recognition and classification For items, the accuracy system is 95 percent.  Done using MATLAB 2017Ra software.

scholarly journals Heat Utilization of Incinerator Chimney as Electrical Energy using a Thermoelectric Generator

2018 ◽  
Vol 1 (2) ◽  
pp. 51-58
Author(s):  
Usman Syamsuddin ◽  
Zulkifli Djafar ◽  
Thomas Tjandinegara ◽  
Zuryati Djafar ◽  
Wahyu Haryadi Piarah
Keyword(s):  
Temperature Difference ◽  
Alternative Energy ◽  
Thermoelectric Generator ◽  
Electrical Energy ◽  
Maximum Temperature ◽  
Test Results ◽  
Energy Potential ◽  
Maximum Temperature Difference ◽  
Thermoelectric Element ◽  
In Series

The thermoelectric generator (TEG) has long been used to produce electrical energy where when a temperature difference occurs between two different semiconductor materials, this thermoelectric element will produce a voltage difference and flow an electric current. This principle is known as the 'Seebeck effect'. This research was conducted to determine the electrical energy potential of the TEG module as an alternative energy source by utilizing chimney heat from an incinerator. The test was carried out with a variation of 1, 2 and 3 m chimney height with treatment without compaction and compaction of waste. The test results show that with 12 TEG modules arranged in series electricity can produce an output voltage with a maximum temperature difference of each  ΔV 3,31  Volt ; ΔT 15,0 °C (1 m), ΔV 3,92 Volt; ΔT 17,8 °C (2 m),  ΔV 4,84 Volt ; ΔT 22,0 °C (3 m) while the compaction of each value ΔV 6,34  Volt ; ΔT 29,2 °C (1 m), ΔV 7,69 Volt ; ΔT 35,2 °C (2 m),  ΔV 9,09 Volt ; ΔT 41,5 °C (3 m). The potential power that can be produced is as big as 3,22 W (1 m); 4,56 W (2 m); 6,88 W (3 m) while the compaction of waste is equal to each value 11,80 W (1 m); 17,36 W (2 m); 24,25 W (3 m). The addition of chimney height variation resulted in an increase in the hot side temperature (Th), cold side (Tc) and temperature difference (dT) so that heat energy and power energy increased.

scholarly journals Association between diet quality and food waste in Canadian families: a cross-sectional study

2020 ◽  
Author(s):  
Nicholas Carroll ◽  
Angela Wallace ◽  
Kira Jewell ◽  
Gerarda Darlington ◽  
David W.L. Ma ◽  
...  
Keyword(s):  
Food Waste ◽  
Diet Quality ◽  
Fruits And Vegetables ◽  
Cross Sectional Study ◽  
Healthy Eating Index ◽  
Vegetable Waste ◽  
Sectional Study ◽  
Fruit And Vegetable ◽  
Cross Sectional ◽  
Per Capita

Abstract Background: Higher diet quality has been associated with greater amounts of food waste among adults in the United States. This study aims to build on previous work by examining the association between diet quality and food waste, as assessed using detailed waste audits, among a sample of Canadian families.Methods: This cross-sectional study used data from 85 Canadian families with young children. Parent and children diet quality was assessed using the Healthy Eating Index-2015 (HEI-2015), calculated from 3-day food records. Household food waste was measured using detailed waste audits conducted over multiple weeks and these data were used to calculate daily per capita food waste. Linear regression was used to explore the association between parent and child HEI-2015 scores and daily per capita total avoidable and unavoidable food waste, as well as daily per capita avoidable and unavoidable food waste in the following categories: 1) fruits and vegetables, 2) milk, cheese and eggs, 3) meat and fish, 4) breads and cereals, 5) fats and sugars.Results: Parent HEI-2015 scores ranged from 37 to 92 (out of 100) and 81% of parents’ diets scored in the “Needs Improvement (51-80)” category. Parent and child diet quality scores were significantly correlated (r=0.61; P<0.0001) and 82% of children’s diets scored in the “Needs Improvement” category. On average, households produced 107 grams of avoidable food waste and 52 grams of unavoidable food waste per person per day. Fruits and vegetables were the highest contributor for both avoidable and unavoidable food waste. Both parent and child HEI-2015 scores were not significantly associated with total daily per capita avoidable or unavoidable food waste. However, parent HEI-2015 scores were positively associated with daily per capita avoidable fruit and vegetable waste (Unstandardized β= 1.05; 95%CI: 0.11, 1.99; P= 0.03) and daily per capita unavoidable fruit and vegetable waste (Unstandardized β= 0.60; 95%CI: 0.03, 1.17; P= 0.04), after adjusting for household income. Conclusion: This is the first study to explore the association between diet quality and food waste using detailed waste audits. Future research should explore effective strategies towards improving diet quality while simultaneously reducing food waste, especially of fruits and vegetables.

scholarly journals INOVASI TEKNIK PENGOLAHAN LIMBAH BUAH DAN SAYUR RUMAH TANGGA

2020 ◽  
Vol 1 (2) ◽  
pp. 30-35
Author(s):  
Jati Widyo Leksono ◽  
Nailul Izzati ◽  
Nanndo Yannuansa ◽  
Elly Indahwati ◽  
Agung Samudra
Keyword(s):  
Organic Waste ◽  
Fruits And Vegetables ◽  
Animal Feed ◽  
Fruit And Vegetables ◽  
Vegetable Waste ◽  
Fruit And Vegetable ◽  
Livestock Manure ◽  
Feed Ingredients ◽  
The Future ◽  
Processing Techniques

Abstract:The Consumption of fruit and vegetables by the community is inseparable fromthe waste generated. Conventionally, fruit and vegetable waste is thrown away, or forpeople who have livestock or livestock, the waste is used for feed. This is of course veryunfortunate, given the fact that optimal fruits and vegetables can be utilized. Utilizationof organic waste as animal feed ingredients as conventional compost material. If organicwaste is made into compost, the benefits are only given to plants. It is different if organicwaste is made into animal feed, which is beneficial for livestock, and from livestockobtained from livestock manure which can be made compost. However, organic wasteused for animal feed, easy to rot and voluminous (large) processing techniques areneeded to improve the future of storage, facilitate storage, and to enhance the antinutritionaleffects that usually contain alkaloids.Keywords: Waste, Fruit vegetable, Processing techniqueAbstrak:Konsumsi buah dan sayur oleh masyarakat tidak lepas dari adaya limbah yangdihasilkan. Secara konvensional, limbah buah dan sayur dibuang begitu saja, atau bagimasyarakat yang memiliki hewan ternak atau peliharaan, limbah tersebut dijadikanpakan. Hal ini tentu saja sangat disayangkan, mengingat sebenarnya limbah buah dansayur tersebut masih dapat dimanfaatkan secara optimal. Pemanfaatan limbah organiksebagai bahan pakan ternak ataupun sebagai kompos secara konvensional dinilaimemiliki kelemahan. Jika limbah organik dijadikan kompos, manfaatnya hanya diberikankepada tanaman. Berbeda jika limbah organik dijadikan pakan ternak, yang bermanfaatbagi ternak, dan dari ternak diperoleh kotoran ternak yang dapat dijadikan kompos.Namun, limbah organik yang dijadikan pakan ternak secara langsung, bersifat mudahmembusuk dan voluminus (bulky) sehingga diperlukan inovasi teknik pengolahan limbahuntuk memperpanjang masa simpannya, mempermudah penyimpanan, dan mengurangiefek anti nutrisi yang biasanya berupa suatu alkaloid.Kata Kunci : Limbah, Buah sayur, Teknik pengolahan

scholarly journals Association between diet quality and food waste in Canadian families: a cross-sectional study

2020 ◽  
Author(s):  
Nicholas Carroll ◽  
Angela Wallace ◽  
Kira Jewell ◽  
Gerarda Darlington ◽  
David W.L. Ma ◽  
...  
Keyword(s):  
Food Waste ◽  
Diet Quality ◽  
Fruits And Vegetables ◽  
Cross Sectional Study ◽  
Healthy Eating Index ◽  
Vegetable Waste ◽  
Sectional Study ◽  
Fruit And Vegetable ◽  
Cross Sectional ◽  
Per Capita

Abstract Background : Higher diet quality has been associated with greater amounts of food waste among adults in the United States. This study aims to build on previous work by examining the association between diet quality and food waste, as assessed using detailed waste audits, among a sample of Canadian families. Methods : This cross-sectional study used data from 85 Canadian families with young children. Parent and children diet quality was assessed using the Healthy Eating Index-2015 (HEI-2015), calculated from 3-day food records. Household food waste was measured using detailed waste audits conducted over multiple weeks and these data were used to calculate daily per capita food waste. Linear regression was used to explore the association between parent and child HEI-2015 scores and daily per capita total avoidable and unavoidable food waste, as well as daily per capita avoidable and unavoidable food waste in the following categories: 1) fruits and vegetables, 2) milk, cheese and eggs, 3) meat and fish, 4) breads and cereals, 5) fats and sugars. Results : Parent HEI-2015 scores ranged from 37 to 92 (out of 100) and 81% of parents’ diets scored in the “Needs Improvement (50-80)” category. Parent and child diet quality scores were significantly correlated (r=0.61; P< 0.0001) and 82% of children’s diets scored in the “Needs Improvement” category. On average, households produced 107 grams of avoidable food waste and 52 grams of unavoidable food waste per person per day. Fruits and vegetables were the highest contributor for both avoidable and unavoidable food waste. Both parent and child HEI-2015 scores were not significantly associated with total daily per capita avoidable or unavoidable food waste. However, parent HEI-2015 scores were positively associated with daily per capita avoidable fruit and vegetable waste (Unstandardized β= 1.05; 95%CI: 0.11, 1.99; P = 0.03) and daily per capita unavoidable fruit and vegetable waste (Unstandardized β= 0.60; 95%CI: 0.03, 1.17; P = 0.04), after adjusting for household income. Conclusion : This is the first study to explore the association between diet quality and food waste using detailed waste audits. Future research should explore effective strategies towards improving diet quality while simultaneously reducing food waste, especially of fruits and vegetables.

Perspectives of using standards based on management systems for increasing the competitiveness of fruit and vegetable products in the republic of Uzbekistan

2019 ◽  
Vol 2 (4) ◽  
pp. 48-53
Author(s):  
Imomov Jamshidxon Odilovich
Keyword(s):  
Network Management ◽  
Management System ◽  
Fruits And Vegetables ◽  
Economic Reforms ◽  
Management Systems ◽  
Fruit And Vegetable ◽  
Network Management System ◽  
Food Markets ◽  
Vegetable Products ◽  
The Republic

This article examines the role and importance of agriculture in the economy of the Republic of Uzbekistan and demonstrates the need to improve the competitiveness of fruit and vegetable products in future economic reforms and the need for implementing a network management system. The SWOT method also shows the prospects and ways to increase the competitiveness of fruits and vegetables in the global agrarian and food markets.

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