Solar thermal drying of canarium indicum nuts

Many situations exist in rural areas of developing countries where the help of simple technology can make substantial positive impacts on living conditions, finance, and in this case; sustainability. In the Melanesia region, there are numerous areas identified as needing improvement, including indigenous food preservation which will be addressed with a proposed solar thermal solution utilizing locally available materials as much as possible for low cost local construction. The current knowledge of the drying requirements for the product chosen in this study is quite limited. However, it is believed that solar thermal drying might be feasible for the remote sunny regions as in Melanesia. This paper describes the processes involved in determining the drying parameters of the Canarium indicum nut, and the proposed solar dryer designs that have been considered for the particular environmental conditions and product specifications. Through the selection process, a mixed mode, low-tunnel solar dryer was chosen as the best match to satisfy the different parameters.

Preservation of fresh coconut gratings by hurdle technique

Hurdle technology employs the intelligent combination of different preservation factors to achieve mild but reliable preservation effects. Fresh coconut gratings treated with different combinations of hurdles such as acidulants, humectants, preservatives, antioxidants, a mild heat treatment and packaging were evaluated for changes in physicochemical and sensory properties. It is possible to preserve the grating for four weeks in laminated polythene packages at 5 degrees C in combination with 3% sodium chloride, 0.3% citric acid, 0.009% sodium citrate, 0.02% butylated hydroxyanisole.

Strategies to reduce sodium consumption : a food industry perspective

The global high prevalence of hypertension and cardiovascular disease has raised concerns regarding the sodium content of the foods which we consume. Over 75% of sodium intake in industrialized diets is likely to come from processed and restaurant foods. Therefore international authorities, such as the World Health Organisation, are encouraging the food industry to reduce sodium levels in their products. Significant sodium reduction is not without complications as salt plays an important role in taste, and in some products is needed also for preservation and processing. The most promising sodium reduction strategy is to adapt the preference of consumers for saltiness by reducing sodium in products in small steps. However, this is a time-consuming approach that needs to be applied industry-wide in order to be effective. Therefore the food industry is also investigating solutions that will maintain the same perceived salt intensity at lower sodium levels. Each of these has specific advantages, disadvantages, and time lines for implementation. Currently applied approaches are resulting in sodium reduction between 20-30%. Further reduction will require new technologies. Research into the physiology of taste perception and salt receptors is an emerging area of science that is needed in order to achieve larger sodium reductions.