Alimentation et dessiccation en contexte saharien

This text touches on the consumption of dry or dried products from the point of view of valorization and dessication as a norm of the “good”. Dried foods are also those which can circulate in the intra- and extranational migratory contexts thus allowing the commonality of sharing in absence. They also allow us to establish a clear distinction between human foods and demonic foods. And at last, they are the only ones to possess healing powers in the universe of therapeutic rituals linked to alimentation.Résumé : Ce texte propose d’aborder la consommation des produits secs et/ou séchés dans une perspective de valorisation de la dessiccation comme norme du « bon ». Les nourritures séchées sont aussi celles qui peuvent circuler dans le contexte migratoire intra et extranational permettant le partage au travers de la commensalité des absents. Elles permettent d’établir une nette distinction entre nourritures humaines et nourritures démoniaques. Enfin, elles seules possèdent des pouvoirs de guérison dans l’univers des rituels thérapeutiques liés à l’alimentation.

Microbiological quality analysis of different types of popular dried food items

The study was carried out to investigate the microbiological quality of dried foods which are very popular among kids. Moreover, people from all age groups like it, although adults do not take it on a regular basis, the total consumed amount among the adults are not negligible. Chips, biscuits, muesli, salted peanuts all are dried foods, and all of these can undergo microbial contamination due to the remaining water activity, environmental condition, production processing faults, humidity, temperature etc. In the current study, twenty-four samples were analyzed for microbial quality analysis. Six samples from each category of dried food were subjected to study for the presence of mesophilic organisms, coliforms, molds and other specific food pathogens. Of the samples studied, almost all were found to be contaminated with the mesophilic bacteria (104 -107CFU/g) and fungus (105 -107CFU/g). Survival of Vibrio spp. was absent and Salmonella spp. was found in only one sample. Escherichia coli, Pseudomonas spp., Staphylococcus spp. and Shigella spp. were found in many of the samples indicating the poor quality of the dried food items. Overall, the present study revealed that potato chips were highly contaminated by bacteria and fungi. Consuming such contaminated chips may cause foodborne illness that is a great threat to our health.

Experimental evaluation of desiccant dehumidification and air-conditioning system for energy-efficient storage of dried fruits

The ideal storage zones of dried fruits in comparison with dried foods and feeds are established on the psychrometric chart. The study investigates the combined effect of the desiccant dehumidification and Maisotsenko-Cycle evaporative cooling for the dried fruits storage. Two configurations of desiccant air-conditioning systems (S-I and S-II) are proposed, and their performance is evaluated under the ambient conditions of Fukuoka, Japan. It is established on the basis of parametric and thermodynamic analysis of both the system configurations (S-I and S-II) that S-II could yield better system performance. The psychrometric evaluation of S-II revealed that it can provide the optimal conditions for the storage of dried fruits at low regeneration temperature. However, modification in the proposed system configuration (S-II) is suggested for the storage of dried foods and feeds. Practical application: Conventional dehumidification and air-conditioning options are either expensive or inefficient for dried fruit storage buildings. The study provides a way forward of using thermally driven desiccant systems which are energy-efficient and environment-friendly. Worldwide, the building industries are actively involved in the development of such systems but their application for dried fruit storage buildings are not explored in detail. Therefore, the study provides thermodynamic details of dried fruits storage in relation with experimental evaluation of desiccant and evaporative cooling systems. Provision of such systems to the storage buildings will provide distinct control of humidity and temperature for optimal storage.

The potential of foods treated with supercritical carbon dioxide (sc-CO2) as novel foods

Purpose Supercritical carbon dioxide (sc-CO2) is a promising novel treatment that might be used in the food industry, such as sc-CO2 pasteurisation and sc-CO2 drying. Before sc-CO2 treated foodstuffs may be introduced to European market, they have to be authorised according to novel food regulation. Therefore, the purpose of this paper is to give an overview of available literature data on sc-CO2 treated fruits and vegetables, which might be used for novel food authorisation. Design/methodology/approach The paper is based on literature data available via Science Direct, EBSCO and Wiley concerning sc-CO2 pasteurisation and drying of fruits/vegetables. Studies performed on animal foodstuffs were manually excluded, while articles related to novel foods and legislation were included in the study. Findings Database search resulted 34 articles related to microbiological and compositional/nutritional changes in sc-CO2 treated foods. Obtained data indicated that sc-CO2 pasteurisation is effective in inactivating microorganisms in liquids, while no general conclusion on the microbiological quality of sc-CO2 pasteurised solid foods or sc-CO2 dried foods could be made. Available literature data showed that sc-CO2 pasteurisation did not result in significant compositional/nutritional changes in liquids, while for sc-CO2 pasteurised solid foods or sc-CO2 dried foods, one is not able to make common conclusions due to insufficient research data. Therefore, additional research and case-by-case study for each treated food have to be prepared. Originality/value This study is original to the extent that it brought together available information on sc-CO2 pasteurised and dried foods, needed the novel food application.