Application Of Peleg Model On Hydrothermal Treatment Of Tiger Nut Tubers (Cyperus Esculentus) And Effect Of Dehulling Efficiency On Microbial Load

The purpose of this study is to improve microbiological qualities of black tiger nut tubers. Thereby, black variety of tiger nut tubers (Cyperus esculentus) were differently processed in ascorbic acid and alkaline (Ca(OH)2 and Kanwa (alkaline calcium carbonate locally used to soften vegetable)) solutions at different concentrations and temperatures. The effect of these treatments on the water content (swelling), soluble loss, dehulling efficiency and microbial load was investigated. Water content or swelling of the tiger nut soaked in acid and alkaline solutions can be predicted by Peleg model like with brown variety.of C. esculentus tubers. This swelling lead to enhance dehulling efficiency of tuber but caused soluble solute loss overall at the highest temperature of soaking in vitamin C solution. Like soaking in water, the constant of Peleg (k1) decrease with the increase of the temperature of soaking, whereas the constant of capacity of Peleg (k2) is approximately 0.018% for all the conditions. Dehulling efficiency also increased with increasing temperatures (65% at 20°C to 70% at 60°C) for tiger nut tubers soaked in water (0 g/L), dehulling efficiency appeared most strongly affected by concentrations and temperatures of soaking solutions. Like dehulling efficiency, ascorbic solutions has given the best results in term of reduction of microbial load compared to the other soaking solutions. This reduction is considerable at the higher temperatures, reaching a maximum of 4.8 log reduction. Soaking and dehulling treatments gave to black tiger nut tuber effective decontamination in term of microbial load and obtained good microbiological quality for final process.

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Chemical Treatment of Black Tiger nut Tubers (Cyperus esculentus) Variety to Obtain a Bio-based Product

10.20944/preprints202108.0331.v1 ◽

2021 ◽

Author(s):

No name Djomdi ◽

Richard Ejoh ◽

Guillaume Pierre ◽

Cédric Delattre ◽

Philippe Michaud ◽

...

Keyword(s):

Ascorbic Acid ◽

Water Content ◽

Microbiological Quality ◽

The Other ◽

Microbial Load ◽

Alkaline Solutions ◽

Cyperus Esculentus ◽

Log Reduction ◽

Peleg Model ◽

Dehulling Efficiency

Black variety of tiger nut tubers (Cyperus esculentus) were differently processed in ascorbic acid and alkaline (Ca(OH)2 and Kanwa) solutions at different concentrations and temperatures. The effect of these treatments on the water content (swelling), soluble loss, dehulling efficiency and microbial load was investigated. Water content or swelling of the tiger nut soaked in acid and alkaline solutions can be predicted by Peleg model like with brown variety. This swelling lead to enhance dehulling efficiency of tuber but caused soluble solute loss overall at the highest temperature of soaking in vitamin C solution. Like soaking in water, the constant of Peleg (k1) decrease with the increase of the temperature of soaking, whereas the constant of capacity of Peleg (k2) is approximately 0.018% for all the conditions. Dehulling efficiency also increased with increasing temperatures (65% at 20°C to 70% at 60°C) for tiger nut tubers soaked in water (0 g/L), dehulling efficiency appeared most strongly affected by concentrations and temperatures of soaking solutions. Like dehulling efficiency, ascorbic solutions has given the best results in term of reduction of microbial load compared to the other soaking solutions. This reduction is considerable at the higher temperatures, reaching a maximum of 4.8 log reduction. Soaking and dehulling treatments gave to tiger nut tuber effective decontamination in term of microbial load and obtained good microbiological quality for final process.

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Evaluation of Microbial Load from Canned Soya Milk Drinks in Malaysia

Research in Pharmacy and Health Sciences ◽

10.32463/rphs.2016.v02i01.04 ◽

2016 ◽

Vol 2 (1) ◽

pp. 22-25

Author(s):

Nur Amalina binti Mustafa ◽

Muhammad Ashraf bin Redzuan ◽

Muhamad Hazim bin Zuraimi ◽

Muhamad Shuhaimi bin Shuib ◽

Shahnaz Majeed ◽

...

Keyword(s):

Culture Media ◽

Storage Condition ◽

Storage Conditions ◽

Nutrient Agar ◽

Microbial Load ◽

Blood Agar ◽

Human Consumption ◽

Processing Unit ◽

Soya Milk ◽

Two Samples

Objective: Owing to the habit of consuming ready food among the citizens of Malaysia a study was conducted to evaluate 20 samples of canned soya milk for the presence of possible microbial content. The samples were collected randomly from shopping malls, restaurants and kiosk in Ipoh Malaysia. Methods: All samples collected across Ipoh, were subjected to test for presence bacteria in nutrient agar, blood agar and macConkey media. The possible microbial load was swapped from surface and soya milk content with a sterile cotton and streaked on nutrient agar, blood agar and macConkey culture media. The streaked petri plates were incubated for 48 hours at 37oC. Results: The study revealed negative microbial growth in all except two samples from the surface and soya milk content collected from a restaurant in nutrient agar and blood agar medium. The presence of microbes was conformed as gram positive staphylococcus sp. through gram staining. The positive growth may be imputed to poor storage condition at the restaurant. Conclusion: It can be computed from the study that the majority of the samples were free from bacterial growth, suggesting strong in house quality control mechanism at the processing unit and exquisite storage conditions in malls and kiosk suggesting that soya milk available in malls and kiosk are fit for human consumption.

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Kinetic Principles of the Vegetable Raw Materials Hydrothermal Treatment

Food Industry ◽

10.29141/2500-1922-2018-3-4-10 ◽

2018 ◽

Vol 3 (4) ◽

Author(s):

Albert H-H. Nugmanov ◽

Olesya A. Aleksanyan ◽

Miguel A. S. Barzola

Keyword(s):

Hydrothermal Treatment ◽

Raw Materials ◽

Vegetable Raw Materials

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MATHEMATICAL MODELLING OF MECHANICAL BEHAVIOUR OF CELLULOSE-BASED FIBRES EXPOSED TO GAMMA RAYS AND HYDROTHERMAL TREATMENT

Environmental Engineering and Management Journal ◽

10.30638/eemj.2015.066 ◽

2015 ◽

Vol 14 (3) ◽

pp. 601-605 ◽

Cited By ~ 1

Author(s):

Cristina M. Ursescu ◽

Angelica Olaru ◽

Teodor Malutan. ◽

Maria Geba ◽

Corina Malutan

Keyword(s):

Mathematical Modelling ◽

Hydrothermal Treatment ◽

Gamma Rays ◽

Mechanical Behaviour

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Assessing the Level of Aerosol and Microbial Load In Dental Clinics

International Journal of Pharmaceutical Research ◽

10.31838/ijpr/2020.12.02.405 ◽

2020 ◽

Vol 12 (02) ◽

Keyword(s):

Microbial Load ◽

Dental Clinics

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JUNÇA (Cyperus esculentus): COMPOSIÇÃO QUÍMICA, CO-PRODUTOS E APLICAÇÕES ALIMENTÍCIAS

Acta Tecnológica ◽

10.35818/acta.v13i2.564 ◽

2019 ◽

Vol 13 (2) ◽

pp. 45

Author(s):

Jonas De Jesus Gomes da Costa Neto ◽

Taísa Lisboa Montagner Gomes ◽

Priscilla Filomena Fonseca Amaral ◽

Maria Helena Miguez Rocha Leão ◽

Gizele Cardoso Fontes

Keyword(s):

Cyperus Esculentus

<span>A junça é uma erva daninha encontrada em regiões tropicais e mediterrâneas. Seus tubérculos são amplamente consumidos sob formas diferentes no mundo: são consumidos <em>in natura</em>, embebidos em água ou secos e misturados com amendoim assado. Os tubérculos possuem alto valor nutritivo, composto principalmente de fibras, proteínas, ácido oleico, açúcares, vitaminas C e E e amido. Na Espanha, tradicionalmente, os tubérculos são usados para produzir uma bebida chamada horchata de chufa. Sua composição química e elevado potencial em aplicações alimentares diversas valorizam o uso deste tubérculo em alimentos industriais, pois possuem altos valores de fibra dietética e acido oleico. Esta revisão apresenta uma visão geral da junça, composição química co-produtos e aplicações alimentares.</span>

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