Recent developments in osmotic dehydration.
Osmotic dehydration is an operation used for partial removal of water from foods such as fruits and vegetables. In this process, foods are placed in hypertonic (osmotic) solution. Three different mass transfer mechanisms occur in the osmotic dehydration; (i) water migration from food to the solution, (ii) solute migration from solution to food, and (iii) solute concerning product extracted to solution. Osmotically dehydrated fruits and vegetables are generally dried by hot air flow. In recent years, osmotic dehydration has been combined with various methods such as the high hydrostatic pressure, high electrical field pulses, gamma irradiation, ultrasound, vacuum and centrifugal force. These new combination methods increase mass transfer and drying rate and foods by increasing the cell membrane permeability. The operation time in the combined methods is shorter than that in traditional osmotic dehydration, causing further energy saving. In this study, recent advances in osmotic dehydration will be reviewed.
Effect of moisture evaporation from diatomaceous earth pellets on storage stability of Steinernema glaseri
ABSTRACT Induction of anhydrobiosis and storage stability of entomopathogenic nematodes are influenced by moisture availability. Decreasing moisture content in diatomaceous earth (DE) pellets containing the Steinernema glaseri NJ-43 strain and its effect on survival time and infectivity of the nematode were determined. Pelletisation was performed in a vortex mixer, using DE Celite® 209 as the desiccant material. Pellets were stored at room temperature (23 ± 2°C) and high relative humidity (96–100%). Nematode survival and infectivity against last instar greater wax moth, Galleria mellonella, were tested daily. Initial average and average equilibrium moisture content in pellets were 66.7% and 13.6%, respectively, and the infective juveniles mean survival time was 8.8 days. A moisture transfer model based on diffusion and evaporation was evaluated to predict moisture fluctuations within the pellets. We concluded that 84% of variation in S. glaseri infectivity on G. mellonella larvae was explained by the survival of the nematode, whereas 52% of variation in S. glaseri survival was explained by the loss of moisture from the pellets. The moisture transfer model achieved 78% reliability in predicting moisture content and fluctuations. Therefore, the mechanisms of moisture diffusion and evaporation from the surface to the surrounding atmosphere contribute significantly to moisture loss from the pellets.
Enumeration of total coliforms, fecal coliforms, and Escherichia coli in foods by hydrophobic grid membrane filter: supplementary report.
Raw, comminuted poultry meat was used to determine the specificity of the media and incubation conditions used in the hydrophobic grid membrane filter method. Confirmation rates for target colonies were 100% for total coliforms, 98% for fecal coliforms, and 97-99% for Escherichia coli. The results of total coliform enumeration in 30 pasteurized milk samples by both the hydrophobic grid membrane filter method and AOAC method 46.013-46.016 are also reported.