scholarly journals An Introduction of Biomimetic System and Heat Pump Technology in Food Drying Industry

2020 ◽  
Author(s):  
Khurram Yousaf ◽  
Kunjie Chen ◽  
Muhammad Azam Khan
Keyword(s):  
Product Quality ◽  
Heat Pump ◽  
System Development ◽  
Food Product ◽  
Food Products ◽  
Vital Role ◽  
Agricultural Product ◽  
Drying Time ◽  
Rapid Moisture

Drying of food products is a relatively complex, nonlinear, and dynamic process due to simultaneous heat and mass transfer, rapid moisture evaporation, and biological and chemical reactions. Therefore, the monitoring of food quality during the drying process using bio-inspired technologies can play a vital role. The demand for high-quality dried food products and the rapid growth of energy in food processing are attracting new and renewable sources of energy. Energy efficiency, improved food product quality, and less environmental impact are always the main priorities of any drying system development. In-depth knowledge of biomimetic systems and drying kinetics would be helpful to design new dryers and technologies. Due to the excellent features (controllable drying temperature, drying time, drying air velocity, and relative humidity), heat pump drying systems have been used widely to ensure food and agricultural product quality. This chapter helps to understand the relationship between bio-inspired technologies and the role of heat pump technology in the food drying industry in terms of cost-effectiveness, energy saving, and better food product quality.

scholarly journals Karakteristik Pengeringan Kulit Melinjo (Gnetum gnemon L) dengan Alat Pengering Tipe Tray Dryer untuk Pembuatan Keripik Kulit Melinjo

2020 ◽  
Vol 4 (4) ◽  
pp. 512-521
Author(s):  
Durry Munawar ◽  
Dewi Sri Jayanti ◽  
Raida Agustina
Keyword(s):  
Weight Loss ◽  
Food Product ◽  
Food Products ◽  
Drying Rate ◽  
Processed Food ◽  
Airflow Velocity ◽  
Drying Time ◽  
The Public ◽  
Gnetum Gnemon ◽  
Drying Chamber

Abstrak. Pemanfaatan kulit melinjo sebagai produk makanan olahan belum banyak diketahui oleh masyarakat. Biasanya kulit melinjo tidak dimanfaatkan lagi dan dibuang begitu saja padahal kulit melinjo dapat diolah kembali menjadi beberapa produk makanan seperti keripik kulit melinjo, manisan, teh, pewarna makanan. Penelitian ini bertujuan untuk mengetahui karakteristik pengeringan dan mutu dalam pembuatan keripik kulit melinjo dengan alat pengering tipe tray dryer pada suhu 35oC dan 45oC. Masing-masing suhu tersebut diulang sebanyak dua kali. Hasil penelitian menunjukkan bahwa pada suhu 35oC kelembaban udara yang diperoleh adalah 70,50% dengan lama pengeringan 390 menit (6,5 jam) dan rata-rata laju pengeringan sebesar 1,08 bk/menit, sedangkan pada suhu 45oC kelembaban udara yang diperoleh adalah 60,72% dengan lama pengeringan 300 menit (5 jam) dan rata-rata laju pengeringan sebesar 1,32 bk/menit. Kecepatan aliran udara ruang pengering pada suhu 35oC dan 45oC adalah konstan (2,4 m/s). Rata-rata kadar air awal kulit melinjo adalah 82,26% sedangkan kadar air akhir adalah 21,36%. Susut bobot pada suhu 35oC adalah 77,56% dan pada suhu 45oC adalah 77,32%. Hasil uji organoleptik terbaik adalah pada suhu 35oC dengan skor 4,28 untuk warna, 4,50 untuk aroma, 4,53 untuk rasa dan 4,40 untuk tekstur.Characteristic Melinjo Peel (Gnetum gnemon L) Drying with Tray Dryer for Making Melinjo Peel ChipsAbstract. The use of melinjo peel as a processed food product is not widely known in the public. Melinjo peel is usually no longer used and thrown away even though the peel could be reprocessed into several food products such as melinjo peel chips, confectionery, tea, and food coloring. This research aimed to determine the characteristics of drying and quality in the making of melinjo peel chips with tray dryer at 35oC and 45oC. Each temperature is repeated twice. The results showed that at a temperature of 35oC, the humidity was 70.50% with a drying time was 390 minutes (6.5 hours) and the average of drying rate was 1.08 dw/minute, meanwhile at 45oC the humidity was 60.72% with a drying time was 300 minutes (5 hours) and an average of drying rate was 1.32 dw/minute. The airflow velocity of the drying chamber at 35oC and 45oC was constant (2.4m/s). The average of initial moisture of melinjo peel was 82.26% and final moisture was 21.36%. The weight loss at 35oC was 77.56% and at 45oC was 77.32%. The best results of organoleptic test was at temperature 35oC with score 4.28 for color, 4.50 for flavor, 4.53 for taste and 4.40 for texture.

scholarly journals Sensory nutrition: The role of taste in the reviews of commercial food products

2019 ◽  
Author(s):  
Danielle. R. Reed ◽  
Joel D. Mainland ◽  
Charles J. Arayata
Keyword(s):  
Customer Service ◽  
Food Product ◽  
Food Products ◽  
Data Sets ◽  
Product Reviews ◽  
Purchasing Decisions ◽  
Consumer Review ◽  
Sensory Responses ◽  
Taste Experience

AbstractMany factors play a role in choosing what to eat or drink. Here we explored the role of sensation to explain these differences, drawing on consumer reviews for commercially available food products sold through an online retailer. We analyzed 393,568 unique food product reviews from Amazon customers with a total of 256,043 reviewers rating 67,553 products. Taste-associated words were mentioned more than words associated with cost, food texture, customer service, nutrition, smell, or those referring to the trigeminal senses, e.g., spicy. We computed the overall number of reviews that mentioned taste qualities: the word taste was mentioned in over 30% of the reviews (N= 142,768), followed by sweet (10.7%, N=42,315), bitter (2.9%, N=11,424), sour (2.1%, N=8,252), and salty (1.4%, N=5,688). We identified 38 phrases used to describe the evaluation of sweetness, finding that ‘too sweet’ was used in nearly 0.8% of the reviews and oversweetness was mentioned over 25 times more often than under-sweetness. We then focused on ‘polarizing’ products, those that elicited a wide difference of opinion (as measured by the ranges of the product ratings). Using the products that had more than 50 reviews, we identified the top 10 most polarizing foods (i.e., those with the largest standard deviation in ratings) and provide representative comments about the polarized taste experience of consumers. Overall, these results support the primacy of taste in real-world food ratings and individualized taste experience, such as whether a product is ‘too sweet’. Analysis of consumer review data sets can provide information about purchasing decisions and customer sensory responses to particular commercially available products and represents a promising methodology for the emerging field of sensory nutrition.

scholarly journals Enhancement of Energy Efficiency and Food Product Quality Using Adsorption Dryer with Zeolite

2013 ◽  
Vol 2 (2) ◽  
pp. 81-86 ◽  
Author(s):  
Moh Djaeni ◽  
S.B. Sasongko ◽  
A.J.B. Van Boxtel
Keyword(s):  
Energy Efficiency ◽  
Product Quality ◽  
Food Product ◽  
Drying Methods ◽  
Basic Operation ◽  
Fluidised Bed ◽  
Drying Process ◽  
Medium Temperature ◽  
Drying Time ◽  
Speed Up

Drying is a basic operation in wood, food, pharmaceutical and chemical industry. Currently, several drying methods are often not efficient in terms of energy consumption (energy efficiency of 20-60%) and have an impact on product quality degradation due to the introduction of operational temperature upper 80oC. This work discusses the development of adsorption drying with zeolite to improve the energy efficiency as well as product quality. In this process, air as drying medium is dehumidified by zeolite. As a result humidity of air can be reduced up to 0.1 ppm. So, for heat sensitive products, the drying process can be performed in low or medium temperature with high driving force. The study has been conducted in three steps: designing the dryer, performing laboratory scale equipment (tray, spray, and fluidised bed dryers with zeolite), and evaluating the dryer performance based on energy efficiency and product quality. Results showed that the energy efficiency of drying process is 15-20% higher than that of conventional dryer. In additon, the dryer can speed up drying time as well as retaining product quality.

Maria Montessori and Neuroscience: The Trailblazing Insights of an Exceptional Mind

2020 ◽  
Vol 26 (5-6) ◽  
pp. 394-401
Author(s):  
Mara Fabri ◽  
Stefania Fortuna
Keyword(s):  
System Development ◽  
Vital Role ◽  
Nervous System Development ◽  
Critical Periods ◽  
Neural Structure ◽  
Neuropsychological Development ◽  
Maria Montessori ◽  
Neuroscience Research ◽  
Child Centered

This comment presents Maria Montessori (1870–1952) and highlights that her child-centered method of education is based on brilliant intuitions, which were confirmed by neuroscience research many decades later, such as the distinction of three critical periods in children’s psychobiological development; the importance of the environment in supporting cerebral development and in promoting learning, as well as of affective stimulation in psychological growth and maturation; the specific neural structure of humans that specifically enables the acquisition of a language; the vital role of fine object manipulation in neuropsychological development, and of the physical exercise in brain and nervous system development.

scholarly journals The role of the gastrointestinal tract in the processes of intoxication and detoxification of the body

2020 ◽  
Vol 183 (11) ◽  
pp. 118-125
Author(s):  
T. L. Pilat ◽  
L. P. Kuzmina ◽  
M. M. Kolyaskina ◽  
L. M. Bezrukavnikova
Keyword(s):  
Gastrointestinal Tract ◽  
Blood Serum ◽  
Fasting Blood Glucose ◽  
Food Product ◽  
Food Products ◽  
The Body ◽  
Nutrition Program ◽  
Metabolic Products ◽  
Cytochrome P 450

This review presents literature data on the role of the gastric tract in the processes of intoxication and detoxification of endoand exobiotics. The factors that promote the absorption and metabolism of toxic products in the gastrointestinal tract are described. The causes of intoxication and the mechanisms of two-phase detoxification with the participation of phase I enzymes of the biotransformation of xenobiotics in the intestine, in particular cytochrome P-450 isoenzymes, are described in detail. The predominance of the cytochrome P-450 isoenzyme CYP3A4 in the intestine was shown, and among the enzymes of phase II of biotransformation in the intestinal wall, the most important are UDP-glucuronyltransferase and sulfotransferase. The data on the ways of correction of intoxication with the use of a detoxification complex of dietary nutrition are presented. Clinical studies have shown that a specialized program provides antioxidant protection and the work of enzymes of the I and II stages of the metabolism of toxins, a decrease in the absorption and excretion of metabolic products, can significantly reduce the intoxication of the body, which is extremely necessary during the treatment and rehabilitation of diseases of the gastrointestinal tract and other organs and systems. rehabilitation of the body. It was found that the use of products of detox nutritional program LEOVIT DETOX led to a significant decrease in the concentration of urea and creatinine, which indicates an accelerated elimination of toxins and metabolic products formed in the body. A decrease in the concentration in the blood of the main enzymes characterizing the detoxification activity of the liver ALT, AST, GGT was also established.The aim of the study was to evaluate the detoxification effectiveness of the preventive nutrition Program and individual detoxification products LEOVIT DETOX, designed to affect all stages of Exo — and endobiotic metabolism.Materials and methods. Detoxification nutrition LEOVIT DETOX includes: specialized food product of dietary preventive nutrition “Complex nutrition program DETOX”, detoxifying jelly and bars — specialized food products of dietary preventive nutrition for detoxification of the body. The DETOX nutrition program is designed for 15 days and contains 30 products. The dynamics of biochemical parameters of liver and kidney function disorders (AST, ALT, GGT, urea, creatinine), blood lipid spectrum (by total cholesterol), fasting blood glucose level, and products of lipid peroxidation in blood serum were measured.Results. The use of specialized food products of dietary prophylactic nutrition “, a Comprehensive nutrition program DETOX” leads to a significant decrease in the concentration of urea and creatinine, AST, ALT, GGT, cholesterol, glucose, diene conjugate, ketodienes of CARBONYLS and increased total oxidative activity of blood serum were examined.Conclusion. The use of a specialized food product of dietary preventive nutrition “Complex nutrition program DETOX” provides effective detoxification of the body in diseases of the gastro-intestinal system.

scholarly journals Consumer Protection Perception of Halal Food Products in Indonesia

2020 ◽  
Author(s):  
Agus Hermawan
Keyword(s):  
Consumer Protection ◽  
Government Policy ◽  
Product Information ◽  
Secondary Data ◽  
Food Product ◽  
Food Products ◽  
Conceptual Approach ◽  
Customer Perception ◽  
Halal Food

Purpose - The purpose of this study is to uncover the conditions, dilemmas, and efforts to improve the customer perception of halal food products in Indonesia. The study uses secondary data with a conceptual approach with a study of social theory and facts in Indonesia. The results of the study show that the role of employers, government and consumer protection institutions still needs to be improved to promote consumer rights and obligations regarding halal products. Ongoing socialization efforts to bring intensive awareness are still needed to increase trust in halal food products. The limitations of existing empirical data regarding the behavior of consumers using halal products are the main things that further research is still needed. Consumer awareness of halal products still needs to be encouraged so that consumers are aware of their rights and obligations and are protected from producers who are misconducted. This can be done through mass media massively campaint. Synchronization between related institutions is the key to winning the consumer support, while still opening opportunities for entrepreneurs to honestly provide product information. Government policy in favor of protecting consumers with law enforcement is a picture given in this paper to foster more comprehensive literature in the field of consumer protection of halal products. Keywords: Halal food product, Consumers protection, government policy

scholarly journals UNDERSTANDING INDONESIAN CONSUMER’S INTENTION TO PURCHASE ORGANIC FOOD PRODUCTS: THE MODERATING ROLE OF PRICE SENSITIVITY

2020 ◽  
Vol 6 (1) ◽  
pp. 10
Author(s):  
Ghaisa Marin Hartono ◽  
Alice Salendu ◽  
Eka Gatari
Keyword(s):  
Purchase Intention ◽  
Organic Food ◽  
Food Product ◽  
Food Products ◽  
Price Sensitivity ◽  
Design Strategies ◽  
Value Perceptions ◽  
Emotional Value ◽  
Moderating Role

As climate change is one of the major challenges of our time,  green products that benefit sustainable production, such as organic agriculture is not only a trend but a necessity. The purpose of this study was to investigate consumer’s value perceptions and their intentions to purchase organic food products. In addition, the study examined the moderating role of price sensitivity between perceived value and purchase intention. Survey data from 203 people in the Jabotabek were used to test our hypotheses, We found that only one value (emotional) had a significantly positive effect on organic food product purchase intention. The moderating effect of purchase experience was found only on the path between emotional value and organic food product purchase intention. The findings offer implications for academics, practitioners, and marketers in determining strategies that encourage people to purchase organic food products. We conclude that marketers should design strategies that maximize the emotional value of organic food products.

The effect of innovative food products on shaping the image of their offerors

2020 ◽  
Vol 35 (1) ◽  
pp. 1-23
Author(s):  
Agnieszka Izabela Baruk ◽  
Sebastian Białoskurski
Keyword(s):  
Innovation Management ◽  
Statistical Tests ◽  
Empirical Studies ◽  
Food Product ◽  
Food Products ◽  
Primary Data ◽  
Content Type ◽  
The Impact ◽  
Market Success

PurposeThe main purpose of this article is to determine the significance of selected reasons for the market success of a new food product depending on the perception of the offeror.Design/methodology/approachA cognitive-critical analysis of the literature on marketing, innovation management and image management were used to prepare the theoretical section. The results of the analysis indicate a cognitive and research gap regarding the role of innovative food products in creating their offerors' image. In order to reduce the gap, empirical studies were conducted on a sample of young Polish consumers, in which a questionnaire was used to gather primary data. The data were subjected to statistical analysis using the following methods and statistical tests: exploratory factor analysis, Kruskal–Wallis test, Pearson chi-square independence test and V-Cramer coefficient analysis.FindingsThe results of the analysis conducted indicated, inter alia, that there are no statistically significant dependencies between opinions on the importance of individual components to achieve market success by a new food product (NFP), and on the relationship between the perception of the NFP and the image of the offeror. Opinions on the impact of an offeror's image on the perception of an NFP are a feature that differentiates the factors indicating the success of NFPs in the case of three variables only.Originality/valueThe results obtained from the research have a cognitive and applicability value, characterized by originality. Until now, the role of innovative food products in creating their offerors' image has not been analyzed.

scholarly journals Application of the agricultural and food products trademark serving to increase the agricultural sector competitiveness

2021 ◽  
Vol 68 (3) ◽  
pp. 645-658
Author(s):  
Marina Jovićević-Simin ◽  
Slobodan Živkucin
Keyword(s):  
Product Quality ◽  
Price Competition ◽  
Agricultural Sector ◽  
Food Product ◽  
Food Products ◽  
Goods And Services ◽  
The Subject ◽  
Agricultural Food

The subject of this paper is a research of state, processes, and conditions for the use of agricultural and food product trademark, both in Serbia and worldwide. During the period between 2015 and 2019, the agricultural food products were among the most represented classes of goods in terms of trademark applications, according to the Nice Classification of goods and services, both in our country and worldwide. The aim of this paper is to promote the competitiveness of the agricultural sector, with an emphasis on non-price competition forms such as the trademark application and protection, with a particular focus on international application and protection via the Madrid Agreement These forms of non-price competition could become the main promoters of the Serbian economy and the expression of the country's identity, given that the image of product quality indirectly projects to the country's reputation as well.

Sign in / Sign up

Export Citation Format

Share Document