In the current era, there is a growing emphasis on the circular economy and the valorization of waste products. Bean processing industries generate substantial nutrient-rich waste laden with valuable phytochemicals. Understanding the leaching patterns and kinetics of major phytochemicals is key to designing better processes leading to increased sustainability. This review investigates phytochemical leaching mechanisms and kinetic modeling methods. Firstly we lay the foundation with a broad theoretical framework, and later deal with kinetic modeling approaches and promising areas for future research. Currently, the composition of industrial-scale bean wastewater remains undocumented in the open literature. Nonetheless, drawing from existing studies and general bean composition knowledge, we proposed a multi-phase leaching process. We hypothesize three distinct phases: initial leaching of phytochemicals from the outer seed coat, followed by a second phase involving polysaccharides, and concluding with a third phase wherein phenolic acids within the cotyledons leach into the hydration water. This review aims to shed light on the complex process of phytochemical leaching from common beans during hydration. By combining theoretical insights and practical modeling strategies, this work seeks to enhance our understanding of this phenomenon and ultimately contribute to the optimization of food processing methods with reduced environmental impact.
The enclosed project report envisages the setting up of a modern rice mill complex with attached parboiling facilities having an average processing capacity of 16 MT of paddy per day. The unit will also focus on by-products of rice and also like to focus on nutritive value and compete with similar brand available in the market. The unit will also focus on by-products of rice and also like to focus on nutritive value and compete with similar brand available in the market. The working capital requirement of the proposed project on rice mill is summarized as follows. The main objective of the scheme is that the lender should give importance to project viability and secure the credit facility purely on the primary security of the assets financed. Model business plan depicted herein has not taken into account subsidy component in initial investment as available under various schemes.
The silicone membrane technology is used as a possible alternate for the controlled atmosphere storage, which usually involves high capital expenditure both in construction and maintenance, to control the atmospheric composition m fruit and vegetable storage This is done through two simultaneous processes selective membrane permeability and product respiration Modified Atmosphere (MA) conditions were maintained with silicone membrane installed as windows on laboratory scale containers After 60 days, MA stored mandarins had better colour, fresher appearance and lower mass loss (12%) than that stored for the same period under Regular Atmosphere (mass loss of 30%) The MA stored strawberry showed less physiological loss of weight (I 4%) and a firmness reduction of 34% at the end of 14 days storage using silicone membrane.
Enrobing is a process where confections or snacks are coated with a layer of chocolate or a chocolate-based coating. This technique significantly enhances snacks quality by improving flavour, retaining moisture, improving visual appeal and extending shelf life. The present study investigated the effects of chocolate enrobing on the physicochemical and sensory properties of butter cookies. The enrobing process was carried out using a laboratory-scale chocolate enrobing machine developed under the Department of Processing and Food Engineering of Kelappaji College of Agricultural Engineering and Food Technology, Tavanur, Malappuram district, Kerala. Engineering properties of compound milk chocolate such as bulk density, viscosity and proximate composition were evaluated as per the standard procedures. Additionally, the physicochemical properties of butter cookies were analysed before and after the enrobing process. The results revealed significant improvements (p<.05) in the nutritional composition of chocolate enrobed cookies compared to base butter cookies. Specifically, fat, protein, fiber and ash content of chocolate enrobed cookies increased by 15.98%, 39.38%, 79.17% and 47.76%, respectively over the base cookies. Furthermore, the energy content of the enrobed cookies increased from 487.17 kcal to 497.88 kcal, reflecting a 2.18% enhancement in their overall nutritional profile. The enrobing ratio for cookies coated with compound milk chocolate was found to be 76%. Sensory evaluation results showed that chocolate enrobed cookies were highly favoured for their colour, appearance, taste, flavour and overall acceptability, demonstrating the benefits of enrobing process. The findings indicated that chocolate enrobed butter cookies, with their enhanced sensory appeal, superior physicochemical properties and improved nutritional value are an excellent choice for both consumer satisfaction and commercial viability.
The processed products from banana are also very limited at present and there is a good market potential for banana products such as banana figs, banana powder, banana jam, banana jelly and beverage. Nendran banana is widely used for preparation of banana chips. Banana stem, which goes as waste or cut and recycled in the field is being utilized for making many value added products and handicrafts as detailed below: Banana fibre can be obtained commercially from pseudostem sheath, which yields coarse fiber and fine fiber. Coarse fiber is extracted from outer sheath of banana pseudostem, which is commercially used for making garlands. Banana peel is a rich source of starch, protein, crude fat, total dietary fibre, ploy unsaturated fatty acids, particularly linoleic acid and linolenic acid as well as pectin, essential amino acids and micronutrients. Ropes from outer sheath of banana pseudostem are in high demand for different applications but is labour intensive with hand spinning or ratt machines.
Context An adequate infrastructure facility is a prerequisite for achieving clean and hygienic meat production from sheep and goats. In India, most of the meat is produced by small-scale producers who cannot afford to establish large-scale abattoirs. Aim The study aimed to develop and test an innovative Portable Meat Production and Retailing Facility (P-MART), designed to meet the specific requirements of small-scale sheep and goat slaughter operations processing less than 10 animals per day. Methods The designing and fabrication of P-MART comprises of animal resting facility, slaughtering and dressing facility, meat cutting and packaging facility, meat retailing facility, and waste management facility. The microbiological evaluation was conducted by collecting meat samples/swabs (n = 6) from various stages of the slaughter of sheep and goats in P-MART. The quality of the liquid effluent from the slaughter process (n = 6) of P-MART was evaluated for different parameters. The gastrointestinal waste was subjected to aerobic composting and compost samples (n = 6) were analyzed for different parameters. The P-MART liquid waste was subjected to anaerobic biomethanation (n = 6) and the quality of the liquid fertilizer was assessed for different parameters. The air quality index in P-MART was analyzed in alignment with Environmental Protection Training and Research Institute (EPTRI) standards compliance with National Ambient Air Quality Standards (NAAQS). Key results The P-MART demonstrated effectiveness in addressing small-scale slaughterhouse needs. Microbiological analysis confirmed the absence of harmful organisms such as E. coli, Salmonella, and Listeria in meat, surfaces and water, showcasing high hygiene standards. The aerobic composting of gastrointestinal waste resulted in composting with nutrient concentrations that met recommended standards and the biomethanation of liquid waste produced nutrient-rich liquid fertilizer and biogas for cooking. Air quality parameters, including particulate matter with 10 μm or less, or 2.5 μm or less, sulfur dioxide and nitrogen dioxide, were within permissible limits, ensuring a safe environment. Conclusions P-MART design minimizes water use and supports humane slaughter, sustainable waste management and environmental compliance. An application for an Indian patent was submitted (Patent application No. 202111016135) to protect intellectual property. The technology was commercialized to enable upscaling and marketing. Implications The P-MART can improve livelihoods for small-scale meat producers by offering affordable and hygienic slaughter facilities. Its sustainable waste management practices enhance public health and environmental protection.
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