The impact of food transformations on final nutritional quality of food products is a major question that has been studied only partially. This paper propose an assessment of different preservation processes with the light of two overall nutritional scores, positive (SAIN) and negative (LIM), developed in 2008, in response to a European regulation made to improve nutritional information on processed food. With the example of two different products, apple and pork meat, the objective is to monitor the nutritional scores as a function of the preservation operation chosen, isolated or combined, traditional or innovative. The results show that nutritional scores are very different as a function of the mass transfers involved during the preservation operation. The results give insights in the ability of a technological choice to modify the nutritional quality of a food item and potentially orientate a food label. This work also shows the limitations of using global nutritional scores as a tool to evaluate a food process. (Résumé d'auteur)

The impact of food transformations on final nutritional quality of food products is a major question that has been studied only partially. This paper propose an assessment of different preservation processes with the light of two overall nutritional scores, positive (SAIN) and negative (LIM), developed in 2008, in response to a European regulation made to improve nutritional information on processed food. With the example of two different products, apple and pork meat, the objective is to monitor the nutritional scores as a function of the preservation operation chosen, isolated or combined, traditional or innovative. The results show that nutritional scores are very different as a function of the mass transfers involved during the preservation operation. The results give insights in the ability of a technological choice to modify the nutritional quality of a food item and potentially orientate a food label. This work also shows the limitations of using global nutritional scores as a tool to evaluate a food process.

The impact of food transformations on final nutritional quality of food products is a major question that has been studied only partially. This paper propose an assessment of different preservation processes with the light of two overall nutritional scores, positive (SAIN) and negative (LIM), developed in 2008, in response to a European regulation made to improve nutritional information on processed food. With the example of two different products, apple and pork meat, the objective is to monitor the nutritional scores as a function of the preservation operation chosen, isolated or combined, traditional or innovative. The results show that nutritional scores are very different as a function of the mass transfers involved during the preservation operation. The results give insights in the ability of a technological choice to modify the nutritional quality of a food item and potentially orientate a food label. This work also shows the limitations of using global nutritional scores as a tool to evaluate a food process.

A study was conducted to evaluate the parameters affecting the dewatering of cassava mash during processing. First, studies on the pressure distribution within the mash during the dewatering were carried out. Experimental equipment consisting of tyre tube filled with water, a copper tube, and a pressure gauge was designed and fabricated to measure pressure used in expressing the juice contained in the grated cassava mash. It also included a cylindrical dewatering tank made of galvanized steel plate and a sack which was used as control. The tank had 7mm holes drilled at the base to allow the flow of juice. The volume of juice was measured using a measuring cylinder and the stopwatch measured the time. IITA TMS 4(2) 1425 variety of cassava at three levels of maturity age of 9, 12 and 15 months was utilized in the study. The dewatering pressure is from hydraulic jack used to press the grated mash. The dewatering parameters investigated were pressure drop, face area of the filter medium and mash resistance. The results showed that mash resistance varied with the age of the cassava with the highest value of 54,000,000,000 mkg recorded. Medium Resistance also varied with the age, 33,000,000,000m was the highest value recorded for 15 months old sample. 0.00371m3 volume of filtrate was obtained from the 12 months old sample with 0.0945 kg mash cake deposit on the filtering medium as the highest deposit. The Kozemy constant value for TMS 4(2) 1425 variety of cassava was found to be 11400000 and Porosity 0.0181, the result presents the distribution and values of identified parameters numerically for equipment designers use.

A study was conducted to evaluate the parameters affecting the dewatering of cassava mash during processing. First, studies on the pressure distribution within the mash during the dewatering were carried out. Experimental equipment consisting of tyre tube filled with water, a copper tube, and a pressure gauge was designed and fabricated to measure pressure used in expressing the juice contained in the grated cassava mash. It also included a cylindrical dewatering tank made of galvanized steel plate and a sack which was used as control. The tank had 7mm holes drilled at the base to allow the flow of juice. The volume of juice was measured using a measuring cylinder and the stopwatch measured the time. IITA TMS 4(2) 1425 variety of cassava at three levels of maturity age of 9, 12 and 15 months was utilized in the study. The dewatering pressure is from hydraulic jack used to press the grated mash. The dewatering parameters investigated were pressure drop, face area of the filter medium and mash resistance. The results showed that mash resistance varied with the age of the cassava with the highest value of 54,000,000,000 m/kg recorded. Medium Resistance also varied with the age, 33,000,000,000/m was the highest value recorded for 15 months old sample. 0.00371m3 volume of filtrate was obtained from the 12 months old sample with 0.0945 kg mash cake deposit on the filtering medium as the highest deposit. The Kozemy constant value for TMS 4(2) 1425 variety of cassava was found to be 11400000 and Porosity 0.0181, the result presents the distribution and values of identified parameters numerically for equipment designers use.

Cassava is an important food crop, and equipment development for processing it in the developing world requires more research as industrial processing of cassava is still limited. Research efforts made by local engineers need scientific improvement to meet the Millennium Development Goals (MDGs), aimed at poverty reduction over a stipulated period of time with globally defined measurable indicators of progress. The World Summit on Sustainable Development (WSSD), the Report of the Commission for Africa (popularly referred to as the Tony Blair Report), and the New Partnership for African Development (NEPAD) are targeted at re-positioning Africa in the world economy. The need for rapid cassava processing equipment and new equipment development to significantly improve stages involved in its production process is highlighted in this paper.

Cassava is an important food crop, and equipment development for processing it in the developing world requires more research as industrial processing of cassava is still limited. Research efforts made by local engineers need scientific improvement to meet the Millennium Development Goals (MDGs), aimed at poverty reduction over a stipulated period of time with globally defined measurable indicators of progress. The World Summit on Sustainable Development (WSSD), the Report of the Commission for Africa (popularly referred to as the Tony Blair Report), and the New Partnership for African Development (NEPAD) are targeted at re-positioning Africa in the world economy. The need for rapid cassava processing equipment and new equipment development to significantly improve stages involved in its production process is highlighted in this paper.

Processing cassava to gari is a storage method. Gari frying is the last operation and is still largely done manually in Nigeria. The women processors usually adopt various postures during production as appeared comfortable to them. This paper reports the survey carried out in 50 gari factories across five states (Ekiti, Ondo, Ogun, Osun and Oyo) of southwestern Nigeria and the versions of Improved Traditional Garification Methods (ITGMs) in use. These were grouped into eight (ITGM I-VIII) based on operator's and workplace's characteristics, heating process and estimated output. Their modes of operation were explained and estimation of their outputs and common working postures were determined. Four working postures were identified namely, sitting beside (SB), sitting in front (SF), alternating between sitting and standing (ASS) and standing (S). ITGM VIII with operator in standing posture using both hands had the highest output, having efficient use of both hands and indicating an ergonomic balance of right and left arms as well as overcoming certain asymmetric symptoms in the workers. ITGM VIII is, therefore, recommended based on output.

Processing cassava to gari is a storage method. Gari frying is the last operation and is still largely done manually in Nigeria. The women processors usually adopt various postures during production as appeared comfortable to them. This paper reports the survey carried out in 50 gari factories across five states (Ekiti, Ondo, Ogun, Osun and Oyo) of southwestern Nigeria and the versions of Improved Traditional Garification Methods (ITGMs) in use. These were grouped into eight (ITGM I-VIII) based on operator's and workplace's characteristics, heating process and estimated output. Their modes of operation were explained and estimation of their outputs and common working postures were determined. Four working postures were identified namely, sitting beside (SB), sitting in front (SF), alternating between sitting and standing (ASS) and standing (S). ITGM VIII with operator in standing posture using both hands had the highest output, having efficient use of both hands and indicating an ergonomic balance of right and left arms as well as overcoming certain asymmetric symptoms in the workers. ITGM VIII is, therefore, recommended based on output.

This study aimed to assess the feasibility of a multi-sensor approach for predicting shrinkage of papaya during drying using computer vision methods in combination with optical scattering analysis of light at 650 nm. The top-side area and total surface area derived from computer vision were analyzed, while the illuminated area and light intensity from optical scattering images were used to interpret photon migration in the fruit tissue. The relationship between moisture content and shrinkage in terms of volume and area reduction during drying was satisfactorily explained by a linear model. The results demonstrated that the prediction of papaya shrinkage during drying from top and total surface areas of the sample was possible, but can potentially be improved. Multivariate correlations of computer vision parameters and optical scattering properties showed the enhanced performance for shrinkage prediction. This multi-sensor approach could possibly be applied as a fast, accurate and non-invasive technique for in-line quality control to monitor shrinkage in the production of dried fruits.

This study aimed to assess the feasibility of a multi-sensor approach for predicting shrinkage of papaya during drying using computer vision methods in combination with optical scattering analysis of light at 650 nm. The top-side area and total surface area derived from computer vision were analyzed, while the illuminated area and light intensity from optical scattering images were used to interpret photon migration in the fruit tissue. The relationship between moisture content and shrinkage in terms of volume and area reduction during drying was satisfactorily explained by a linear model. The results demonstrated that the prediction of papaya shrinkage during drying from top and total surface areas of the sample was possible, but can potentially be improved. Multivariate correlations of computer vision parameters and optical scattering properties showed the enhanced performance for shrinkage prediction. This multi-sensor approach could possibly be applied as a fast, accurate and non-invasive technique for in-line quality control to monitor shrinkage in the production of dried fruits.

Processing cassava onto pellets, an internationally acceptable and commercially rewarding cassava product minimizes quantitative and qualitative losses. Pellet samples were produced through the conventional chipping, drying, milling then pelleting with and without steaming (CDMP-S and CDMP) and modified process of grating, dewatering then pelleting and steaming (GDWP-S). Investigations for storageability, durability, uniformity in dimension and nutritional qualities resulted in pellets with moisture content of 9%, uniformly light brown in colour, free from objectionable odour with no sign of deterioration after 90 days of storage. The durability index and fine formations are 99.8% and 0.2%, 98.8% and 1.2%, 99.4% and 0.6% for CDMP-S, CDMP and GDWP-S respectively. The average lengths of 2.81, 2.23 and 2.74 cm and diameters 0.76, 0.73 and 0.67 cm respectively fall within the standard. The carbohydrate contents are 82.9%, 83.4% and 84.5% and cyanogenic glycosides contents of 14.18mg/100g, 14.32mg/100g and 10.13mg/100g respectively. The pellets produced from the modified process GDWP-S in addition to satisfying the standard colour code also conforms favourably well in terms of strength, durability and nutritional quality with the conventional CDMP-S and are better than the cold pellets from the conventional process CDMP. These are in addition to the reduction of about eight hours of chip drying operation in the modified process. This reduction in time and energy with associated quality products show that the modified process is a promising approach in the production of pellets acceptable in the export market.

Processing cassava onto pellets, an internationally acceptable and commercially rewarding cassava product minimizes quantitative and qualitative losses. Pellet samples were produced through the conventional chipping, drying, milling then pelleting with and without steaming (CDMP-S and CDMP) and modified process of grating, dewatering then pelleting and steaming (GDWP-S). Investigations for storageability, durability, uniformity in dimension and nutritional qualities resulted in pellets with moisture content of 9%, uniformly light brown in colour, free from objectionable odour with no sign of deterioration after 90 days of storage. The durability index and fine formations are 99.8% and 0.2%, 98.8% and 1.2%, 99.4% and 0.6% for CDMP-S, CDMP and GDWP-S respectively. The average lengths of 2.81, 2.23 and 2.74 cm and diameters 0.76, 0.73 and 0.67 cm respectively fall within the standard. The carbohydrate contents are 82.9%, 83.4% and 84.5% and cyanogenic glycosides contents of 14.18mg/100g, 14.32mg/100g and 10.13mg/100g respectively. The pellets produced from the modified process GDWP-S in addition to satisfying the standard colour code also conforms favourably well in terms of strength, durability and nutritional quality with the conventional CDMP-S and are better than the cold pellets from the conventional process CDMP. These are in addition to the reduction of about eight hours of chip drying operation in the modified process. This reduction in time and energy with associated quality products show that the modified process is a promising approach in the production of pellets acceptable in the export market.

The potential use of ultrasound measurements, combined with other physical measurements, has been investigated. The good relationship between soluble solids content (SSC) and ultrasonic wave velocity reported in the literature being confirmed by our study, our main goal was to evaluate the added value of ultrasound measurements around 25 MHz for the determination of biochemical compounds responsible of organoleptic quality of mangoes. Among the main sugar constituents of mango juice, only sucrose content prediction was improved by combining SSC and ultrasonic waves velocity using a PLS model (R2 = 0.81, RMSECV = 12.3, bias = 0.10, RPD = 2.3) when compared to the linear model with SSC only (R2 = 0.75, SEP = 14.05, bias = 0.08). The same conclusion was obtained for titratable acidity PLS model using whole fruit hardness, SSC and ultrasonic wave velocity (R2 = 0.82, RMSECV = 1.84, bias = 0.02, RPD = 2.4) compared to the linear model with fruit hardness only (R2 = 0.78, SEP = 2.07, bias = 0.02). However, the added value of ultrasound measurements was not always found to be significant (P = 0.05) when a Wilcoxon statistical tests was conducted on the residuals of the linear and PLS models for both sucrose and titratable acidity. (Résumé d'auteur)

The potential use of ultrasound measurements, combined with other physical measurements, has been investigated. The good relationship between soluble solids content (SSC) and ultrasonic wave velocity reported in the literature being confirmed by our study, our main goal was to evaluate the added value of ultrasound measurements around 25MHz for the determination of biochemical compounds responsible of organoleptic quality of mangoes. Among the main sugar constituents of mango juice, only sucrose content prediction was improved by combining SSC and ultrasonic waves velocity using a PLS model (R2=0.81, RMSECV=12.3, bias=0.10, RPD=2.3) when compared to the linear model with SSC only (R2=0.75, SEP=14.05, bias=0.08). The same conclusion was obtained for titratable acidity PLS model using whole fruit hardness, SSC and ultrasonic wave velocity (R2=0.82, RMSECV=1.84, bias=0.02, RPD=2.4) compared to the linear model with fruit hardness only (R2=0.78, SEP=2.07, bias=0.02). However, the added value of ultrasound measurements was not always found to be significant (P=0.05) when a Wilcoxon statistical tests was conducted on the residuals of the linear and PLS models for both sucrose and titratable acidity.

This paper discusses the possibility of controlling acrylamide formation/elimination reactions in plantain during frying. A 2D model including heat and vapor transfer and acrylamide reactions was developed. The model was validated against experimental data, consisting of the plantain core temperature and average water and acrylamide contents. Validations were made on two different typical plantain-based foods, i.e. "tajadas" (thick product) and "tostones" (thin product), in which the acrylamide contents were found to be 0.24 and 0.44 mg kg?1 (fat-free dry basis), respectively. The simulations highlighted that non-isothermal heat treatment is a good strategy to reduce the acrylamide content (up to 50% reduction). However, controlling the asparagine content in the raw material through maturity stage selection or by implementing immersion pretreatments is an easier way to mitigate the acrylamide net amount in plantain products. (Résumé d'auteur)

This paper discusses the possibility of controlling acrylamide formation/elimination reactions in plantain during frying. A 2D model including heat and vapor transfer and acrylamide reactions was developed. The model was validated against experimental data, consisting of the plantain core temperature and average water and acrylamide contents. Validations were made on two different typical plantain-based foods, i.e. “tajadas” (thick product) and “tostones” (thin product), in which the acrylamide contents were found to be 0.24 and 0.44mgkg⁻¹ (fat-free dry basis), respectively. The simulations highlighted that non-isothermal heat treatment is a good strategy to reduce the acrylamide content (up to 50% reduction). However, controlling the asparagine content in the raw material through maturity stage selection or by implementing immersion pretreatments is an easier way to mitigate the acrylamide net amount in plantain products.

An isothermal model of rice cooking process was developed that accounts for the impact of starch phase transition on water transfer and swelling, using an arbitrary Lagrangian-Eulerian framework. Two water populations were distinguished: water in native starch and excess water absorbed by starch since it starts to gelatinize. The model was solved by FEM. Water apparent diffusivities in native and gelatinized starch were 3.6 _ 10_10 and 2.8 _ 10_10 m2 s_1 respectively. The model was validated on the Chil-Bo rice cultivar using experimental water uptake and microscopy measurements of the gelatinization front. At 50 _C, 75 _C and 95 _C, the volume gains were 0.3, 4.8 and 8.3 m3 m_3 respectively. The model adequately reproduces swelling as its extent corresponds to the amount of water absorbed (±4% v/v). Both water and gelatinization profiles over time would be of tremendous benefit for the optimization of cooked rice properties such as texture. (Résumé d'auteur)

An isothermal model of rice cooking process was developed that accounts for the impact of starch phase transition on water transfer and swelling, using an arbitrary Lagrangian–Eulerian framework. Two water populations were distinguished: water in native starch and excess water absorbed by starch since it starts to gelatinize. The model was solved by FEM. Water apparent diffusivities in native and gelatinized starch were 3.6×10−10 and 2.8×10−10m2s−1 respectively. The model was validated on the Chil-Bo rice cultivar using experimental water uptake and microscopy measurements of the gelatinization front. At 50°C, 75°C and 95°C, the volume gains were 0.3, 4.8 and 8.3m3m−3 respectively. The model adequately reproduces swelling as its extent corresponds to the amount of water absorbed (±4%v/v). Both water and gelatinization profiles over time would be of tremendous benefit for the optimization of cooked rice properties such as texture.