Application of Ultra Superheated Steam Technology (USST) to Food Grain Preservation at Ambient Temperature for Extended Periods of Time
Journal Title: Advances in Food Technology and Nutritional Sciences - Open Journal - Year 2015, Vol 0, Issue 1
Abstract
Food security has been of great concern in every nation irrespective of their developed or underdeveloped status. Post-harvest losses are common for almost all agricultural products; therefore, these commodities are a matter of concern for all nations. Super-heated steam drying is a drying technology where the drying takes place through direct contact between superheated steam and the product to be dried. This study was designed to determine the effectiveness of Ultra-superheated steam technology (USST) drying alone or USST drying followed by mixing with scallop powder (SP; 0.1%) to extend the shelf life of: 1) Peanuts; 2) Red wheat (small sized); 3) Broken maize kernels; 4) Mixed animal feed; and 5) Bengal gram/chickpea. It was observed that treatment with USST at 400 ºC or 500 ºC (actual contact temperature was 210 ºC and 250 ºC, respectively) for 15 seconds was sufficient to decontaminate the mold successfully. After 26 months of storage at room temperature, no such mold was evident visually compared to control samples, and the products appeared fresh. Furthermore, treatment with USST at 400 ºC or 500 ºC (actual contact temperature was 210 ºC and 250 ºC, respectively) for 15 seconds followed by mixing with scallop powder (SP; 0.1%) was sufficient to increase the shelf life of the food grains studied beyond three years under similar experimental conditions. However, the product did not appear fresh or attractive subsequent to the attachment of the SP powder. Increasing the USST temperature may further enhance the shelf life of the product. Therefore, these findings suggest that USST technology may extend the shelf life of food grain products. However, optimization of treatment time and temperature is required for food grains to be most efficiently stored.
Authors and Affiliations
Md. Latiful Bari
Keywords
Related Articles
- EP ID EP560311
- DOI 10.17140/AFTNSOJ-SE-1-103
- Views 115
- Downloads 0
The Berry Fruit Açai (Euterpe oleracea Mart): Bringing Health Benefits and Exotism to the Modern Table
The palm Amazonian fruit açai (Magnoliophyta: Arecaceae, Euterpe oleraceae Martius) has been applied in folk medicine.1 Nowadays, this exotic berry fruit is commonly used to make beverages (i.e. juices) and food preparat...
Pesticide Residue Dissipation Upon Storage and Processing in Chickpea Legume for Food Safety
Aim: Pesticide residue dissipation in chickpea legume under simulated storage conditions as well as effect of processing techniques was investigated. Further, the impact of pesticide residues was studied on micronutrient...
A Quantitative Enzyme-Linked Immunosorbent Assay for Shiga Toxin 2a Requiring Only Commercially Available Reagents
Aim: This study develops a quantitative ELISA for measuring Shiga toxin 2 (Stx2) produced by Shiga toxin (Stx)-producing Escherichia coli (STEC), including foodborne pathogen E. coli O157:H7 by all commercially available...
Bamboo Shoot Processing in India
Bamboo is a woody perennial grass belonging to the Poaceae family, which is found in tropical and sub-tropical regions of the world. More than 1250 species are known worldwide that belong to 75 genera of bamboos [1]. Of...
Application of Ultra Superheated Steam Technology (USST) to Food Grain Preservation at Ambient Temperature for Extended Periods of Time
Food security has been of great concern in every nation irrespective of their developed or underdeveloped status. Post-harvest losses are common for almost all agricultural products; therefore, these commodities are a ma...