Energy Performance of Zeolite-Based Drying Bead Desiccants Used to Dry Paddy Rice.

This study utilizes differential scanning calorimetry and thermogravimetric analysis to assess the total energy required to regenerate saturated zeolite-based drying beads (DBs) used to dry paddy rice. We quantify the required heat energy for DB regeneration by calculating the area under the curve in a heat flow rate versus time graph, with the end of the regeneration process indicated by stabilization of the DB weight. Our findings suggest that at DB regeneration temperatures ranging from 120 to 350 °C, the process varied from 813 to 22 min, demonstrating that higher temperatures lead to faster regeneration speeds. The total energy used for regeneration showed similar values at 250 and 350 °C, averaging around 2032 and 2136 kJ per kg of dried DB, respectively. Additionally, the study showed that DBs can hold water between 28.7% and 54.4% higher than the manufacturer's specifications, suggesting a reduced quantity of DBs required for effective paddy rice drying. The overall required heat energy for the regeneration process was calculated at 4.86 MJ/kg, with a carbon intensity of approximately 275.61 g of CO2-eq per kg of water removed, resulting in lower values compared to conventional drying methods. The study underscores DB's possibility of lower total energy (thermal and electrical) consumption and greenhouse gas emissions, alongside its flexibility to regenerate with intermittent energy sources.

The effect of roast profiles on the dynamics of titratable acidity during coffee roasting.

Coffee professionals have long known that the "roast profile," i.e., the temperature versus time inside the roaster, strongly affects the flavor and quality of the coffee. A particularly important attribute of brewed coffee is the perceived sourness, which is known to be strongly correlated to the total titratable acidity (TA). Most prior work has focused on laboratory-scale roasters with little control over the roast profile, so the relationship between roast profile in a commercial-scale roaster and the corresponding development of TA to date remains unclear. Here we investigate roast profiles of the same total duration but very different dynamics inside a 5-kg commercial drum roaster, and we show that the TA invariably peaks during first crack and then decays to its original value by second crack. Although the dynamics of the TA development varied with roast profile, the peak TA surprisingly exhibited almost no statistically significant differences among roast profiles. Our results provide insight on how to manipulate and achieve desired sourness during roasting.

Prediction of the Leaf Primordia of Potato Tubers Using Sensor Fusion and Wavelength Selection.

The sprouting of potato tubers during storage is a significant problem that suppresses obtaining high quality seeds or fried products. In this study, the potential of fusing data obtained from visible (VIS)/near-infrared (NIR) spectroscopic and hyperspectral imaging systems was investigated, to improve the prediction of primordial leaf count as a significant sign for tubers sprouting. Electronic and lab measurements were conducted on whole tubers of Frito Lay 1879 (FL1879) and Russet Norkotah (R.Norkotah) potato cultivars. The interval partial least squares (IPLS) technique was adopted to extract the most effective wavelengths for both systems. Linear regression was utilized using partial least squares regression (PLSR), and the best calibration model was chosen using four-fold cross-validation. Then the prediction models were obtained using separate test data sets. Prediction results were enhanced compared with those obtained from individual systems' models. The values of the correlation coefficient (the ratio between performance to deviation, or r(RPD)) were 0.95(3.01) and 0.9s6(3.55) for FL1879 and R.Norkotah, respectively, which represented a feasible improvement by 6.7%(35.6%) and 24.7%(136.7%) for FL1879 and R.Norkotah, respectively. The proposed study shows the possibility of building a rapid, noninvasive, and accurate system or device that requires minimal or no sample preparation to track the sprouting activity of stored potato tubers.

Quantification and identification of microorganisms found on shell and kernel of fresh edible chestnuts in Michigan.

BACKGROUND: Chestnut is a relatively new cultivated crop for Michigan, and postharvest loss due to decay has been problematic as production has increased each year. In 2007, more than 25% of chestnuts were lost to postharvest decay, equivalent to approximately 5300 kg of fresh product. To determine the organisms responsible for decay, a microbiological survey was performed in 2006 and 2007 to identify microorganisms involved in postharvest shell (external surface) mold and internal kernel (edible portion) decay of chestnuts. RESULTS: Filamentous fungi including Penicillium expansum, Penicillium griseofulvum, Penicillium chrysogenum, Coniophora puteana, Acrospeira mirabilis, Botryosphaeria ribis, Sclerotinia sclerotiorum, Botryotinia fuckeliana (anamorph Botrytis cinerea) and Gibberella sp. (anamorph Fusarium sp.) were the predominant microorganisms that negatively impacted fresh chestnuts. Populations of microorganisms varied between farms, harvesting methods and chestnut parts. CONCLUSION: Chestnuts harvested from the orchard floor were significantly (P < 0.05) more contaminated than chestnuts harvested directly from the tree, by more than 2 log colony-forming units (CFU) g(-1) . In addition, a significant difference (P < 0.05) in the microbial population was seen between chestnuts submitted by different growers, with average count ranges of fungi, mesophilic aerobic bacteria (MAB) and yeasts equal to 4.75, 4.59 and 4.75 log CFU g(-1) respectively. © 2016 Society of Chemical Industry.