Electrohydrodynamic Drying in Agribusiness: Literature Review

In agribusiness, drying is a unitary operation that optimizes the production and preservation of products and raw materials. Drying is performed through different traditional methods, one of the most recently studied is the electrohydrodynamic drying EHD which uses an electric field that allows decreasing the processing time thus increasing the drying speed of raw materials and consuming less energy. In this article, a review was carried out through Scopus using a search equation with the keywords “Electrohydrodynamic drying,” “food” and “AGRI” which resulted in a total of 145 articles; which were analyzed through in-depth reading, analyzing aspects such as year, author, keywords, countries, quartile, journal, relationship with agroindustry, mathematical models used and applications in agro-industrial products, this analysis was complemented with the application of Vantage Point software through co-occurrence matrices and cluster analysis. Recent applications were found in Carrot, Chicken, Sea Cucumber, Goji Berry, Peppermint Leaf, Quince, Potato, Blueberry, Aquatic Products, Banana Slices, Grape Pomace, Blueberry, Apple, Mushroom, Wheat, and Mushroom Slices, mathematical models with application in EHD drying were also found, such as Henderson and Pabis, Page, Logarithmic, Quadratic, Newton/Lewis, Diffusion and exponential.

Occurrence and patterns of nutritional traits and polycyclic aromatic hydrocarbons (PAHs) in sea cucumber (Holothuria polii) tissues: benefits and risk for human health

Objectives The paper evaluated the benefit and risk for human health associated with consumption of sea cucumber H. polii from Italian coasts (Central Mediterranean Sea). Materials and Methods body wall-BW, internal tunic-ITu, muscle bands-MB, alimentary canal-AC, gonad-Gd and respiratory tree-RT of H. polii were analyzed for proximate composition. Moreover, aminoacids, fatty acids and polycyclic aromatic hydrocarbons (PAHs) were determined with HPLC UV/Vis, GC-FID and GC-MS, respectively. Results Differences in the contents of Total Aminoacids (TAA) occurred based on tissue and sex, with AC and MB of female and Gd of male showing higher contents (range 47.8 -60.2 g/kg ww). Glycine and glutamic acid were the most abundant. Polyunsaturated (PUFA) was the major class of fatty acids and Arachidonic and Eicosapentaenoic (EPA) acids were the predominant PUFA. n-3 PUFA showed higher content in Gd, AC and RT indicating a higher quality. A favorable n-3/n-6 in the range 1.04-1.67 was observed. PAHs showed values ranged from 23 to 207 µg/kg ww with the highest levels in Gd-AC tissues and the lower in BW. Benzo[a]Pyrene, the most toxic compound, was detected in all tissues, of both sexes, at levels of 1.5-18 µg/Kg ww. Conclusion All tissues of H. polii, although with differences among them, are valuable food and can contribute for a healthy diet. Excess Cancer risk (CR) values for Gd and AC tissues, were above the considerable CR threshold of one in ten thousand established by USEPA, for high ingestion rate of these seafood.

KARAKTERISTIK ORGANOLEPTIK DAN PROKSIMAT MIE BASAH DENGAN PENAMBAHAN TEPUNG TERIPANG PASIR (Holothuria scabra)

ABSTRACTThe purpose of this study was to determine the effect of the addition of sea cucumber flour on the organoleptic and proximate characteristics of wet noodles. This study consisted of four treatments, namely without the addition of sand sea cucumber flour (T0), the addition of 5% sea cucumber flour (T1), the addition of 10% sea cucumber flour (T2), and the addition of 15% sea cucumber flour (T3). The analyzed parameters were organoleptic and physicochemical values. This study used a completely randomized design (CRD). Data were analyzed using Analysis of Variance (ANOVA) and continued with Duncan's Multiple Range Test (DMRT) at a 95% confidence level. The results show that the effect of adding sand sea cucumber flour had a very significant effect on organoleptic assessment in T1 treatment (95% wheat flour: 5% sea cucumber flour) with preference scores of color, aroma, taste, and texture reached 4.03 (like), 4.06 (like), 3.91 (like), and 4.06 (like). Proximate analysis of the best treatment shows that it contained 50.12% water, 1.18% ash, 0.20% fat, 7.23% protein, and 41.75% carbohydrate. The results show that the product met the standard of SNI 01-2987-1992 for ash, fat, and protein contents. Keywords: Sea Cucumber, Wet NoodlesABSTRAKTujuan penelitian ini untuk menentukan pengaruh penambahan tepung teripang pasir terhadap karakteristik organoleptik dan proksimat mie basah. Penelitian ini terdiri dari empat perlakuan yaitu tanpa penambahan tepung teripang pasir (T0), penambahan tepung teripang pasir 5% (T1), penambahan tepung teripang pasir 10% (T2), dan penambahan tepung teripang pasir 15% (T3), lalu dianalisis terhadap nilai organoleptik dan fisikokimia. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL). Data di analisis menggunakan Analysis of Varian (ANOVA) dan dilanjutkan dengan uji Duncan’s Multiple Range Test (DMRT) pada taraf kepercayaan 95%. Hasil penelitian menunjukkan bahwa pengaruh penambahan tepung teripang pasir berpengaruh sangat nyata terhadap penilaian organoleptik pada perlakuan T1 (tepung terigu 95% : tepung teripang pasir 5%) sebesar warna 4.03 (suka), aroma 4.06 (suka), rasa 3.91 (suka), dan tekstur 4.06 (suka). Analisis proksimat perlakuan terbaik diperoleh nilai kadar air 50.12%, kadar abu 1.18%, kadar lemak 0.20%, kadar protein 7.23% dan kadar karbohidrat 41.75%. Berdasarkan hasil penelitian nilai kadar abu, kadar lemak, dan kadar protein telah memenuhi SNI 01-2987-1992.Kata kunci: Teripang Pasir, Mie Basah