Microbiological and sensory evaluation of Jambu (Acmella oleracea L.) dried by cold air circulation

Abstract The aim of this study was to evaluate the microbiological and sensory quality of the Jambu (Acmella oleracea L.) in natura and dried by cold air, and the determination of its drying curve. The microbiological analysis were performed to Salmonella spp, the coagulase-positive Staphylococcus, and coliforms in the both Jambu samples, at 45 °C. Tacacá, the typical food dish of Pará state, Brazil, has showed good consumer global acceptance in the sensory evaluation of Jambu in natura (score of 8.00 ± 1.46) and dried (score of 8.67 ± 0.66). Both samples, Jambu in natura and dried by cold air, were by the current legislation regarding the microbiological aspects, this is the absence of Salmonella spp, coagulase-positive Staphylococcus <1×101 CFU/g, and coliforms <3 MPN/g, at 45 °C. Thus, considering sensory and health aspects, the commercialization of dried Jambu becomes viable, facilitating its transportation and handling, as well as for reducing its vegetable mass.

Effect of incorporation of nutraceutical capsule waste of safflower oil in the mechanical characteristics of corn starch films

Abstract Biodegradable films blends made of safflower oil nutraceutical capsules waste corn starch (20:4, 30:4, 40:4 and 50:4) were prepared. The objective of this study was to evaluate the influence of addition of different concentrations of safflower oil nutraceutical capsule waste in the mechanical properties (tensile strength, elongation at break, Young’s modulus) and thickness of corn starch films. A decrease in tensile strength and Young’s modulus and an increase in elongation at break were observed with the increase in the content of the nutraceutical capsule waste. The results showed that the blends of safflower oil capsules waste-corn starch films demonstrated promising characteristics to form biodegradable films with different mechanical characteristics.

Drying soybean seed using air ambient temperature at low relative humidity

Under subtropical and tropical environments soybean seed (Glycine max (L.) Merrill) are harvested early to avoid deterioration from weathering. Careful after-harvest drying is required and is an important step in maintaining the physiological quality of the seed. Soybean seed should be harvested when the moisture content is in a range of 16-20%. Traditional drying utilizes a high temperature air stream passed through the seed mass without dehumidification. The drying time is long because the system is inefficient and the high temperature increases the risk of thermal damage to the seed. New technology identified as heat pipe technology (HPT) is available and has the unique feature of removing the moisture from the air stream before it is passed through the seed mass at the same environmental temperature. Two studies were conducted to evaluate the performance of HPT for dry soybean seed. In the first study the seeds were dried from 17.5 to 11.1% in 2 hours and 29 minutes and in the second sudy the seeds were dried from 22.6 to 11.9% in 16 hours and 32 minutes. This drying process caused no reduction in seed quality as measured by the standard germination, tetrazolium-viability, accelerated aging and seedling vigor classification tests. The only parameter that indicated a slight seed quality reduction was tetrazolium vigor in the second study. It was concluded that the HPT system is a promising technology for drying soybean seed when efficiency and maintenance of physiological quality are desired.

Drying peanut seed using air ambient temperature at low relative humidity

The moisture content of peanut kernel (Arachis hypogaea L.) at digging ranges from 30 to 50% on a wet basis (w.b.). The seed moisture content must be reduced to 10.5% or below before seeds can be graded and marketed. After digging, peanuts are cured on a window sill for two to five days then mechanically separated from the vine. Heated air is used to further dry the peanuts from approximately 18 to 10% moisture content w.b. Drying is required to maintain peanut seed and grain quality. Traditional dryers pass a high temperature and high humidity air stream through the seed mass. The drying time is long because the system is inefficient and the high temperature increases the risk of thermal damage to the kernels. New technology identified as heat pipe technology (HPT) is available and has the unique feature of removing the moisture from the air stream before it is heated and passed through the seed. A study was conducted to evaluate the performance of the HPT system in drying peanut seed. The seeds inside the shells were dried from 17.4 to 7.3% in 14 hours and 11 minutes, with a rate of moisture removal of 0.71% mc per hour. This drying process caused no reduction in seed quality as measured by the standard germination, accelerated ageing and field emergence tests. It was concluded that the HPT system is a promising technology for drying peanut seed when efficiency and maintenance of physiological quality are desired.