Research Article
Kinetics and Mathematical Modeling of the Drying Process of Sword Beans
Esther Awotona*
Issue:
Volume 10, Issue 2, June 2025
Pages:
26-32
Received:
9 October 2024
Accepted:
21 November 2024
Published:
20 June 2025
DOI:
10.11648/j.ijfsb.20251002.11
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Abstract: The thin-layer drying performance of four varieties of Sword bean seeds was investigated using a laboratory drying oven at temperatures between 30°C and 40°C to identify the best mathematical model for describing their drying kinetics. The Sword bean seeds were dried over 68.04 to 171.96 minutes, with weights measured until reaching a constant value. Drying data, including moisture removal and drying rates, were analyzed as moisture ratios and fitted to six drying mathematical models. The Midilli model emerged as the most accurate for the Sword bean variety TCG-2, achieving a high correlation coefficient (R² = 0.9912) and a low root mean square error (RMSE = 0.0122). Effective diffusion coefficients for the four varieties ranged from 3.09 × 10⁻¹⁰ to 7.23 × 10⁻¹⁰ m²/s. respectively This study underscores the Midilli model’s suitability for predicting the drying behavior of Sword bean varieties under the tested conditions, offering a framework for optimizing drying processes in post-harvest handling. The findings provide practical insights for scaling up drying processes in agro-industrial applications, ensuring consistency and quality in large-scale production. This advancement could enhance the efficiency and sustainability of processing Sword beans and similar legumes, benefiting agro-processing industries and contributing to improved post-harvest management practices.
Abstract: The thin-layer drying performance of four varieties of Sword bean seeds was investigated using a laboratory drying oven at temperatures between 30°C and 40°C to identify the best mathematical model for describing their drying kinetics. The Sword bean seeds were dried over 68.04 to 171.96 minutes, with weights measured until reaching a constant valu...
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Research Article
Bacteria Contamination and Antibiotic Resistance Profile on Worn Reusable Facemasks in Githurai Market, Kenya
Issue:
Volume 10, Issue 2, June 2025
Pages:
33-48
Received:
30 April 2025
Accepted:
16 May 2025
Published:
25 June 2025
DOI:
10.11648/j.ijfsb.20251002.12
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Abstract: Facemasks have been widely used in the theater to prevent surgical site infections as well as in hospital wards to prevent infectious infections. Also masks have been recommended to be used by the public during pandemics of respiratory infectious diseases. However, the prolonged use of these masks may have inadvertently harbored unseen dangers by serving as reservoirs for bacteria contamination and antibiotic resistant bacteria when in use. The objective of this study was to quantify bacteria as well as isolate, characterize and determine the antibiotic profiles of bacteria from worn reusable facemasks. Before masks were worn, the participants’ mouth, nose and facial skin were swabbed with sterile transport media. Thereafter, the masks were worn at two-, four- and six-hour intervals. Afterwards, bacteria on worn masks, mouth, nose and skin were identified via morphological, biochemical and molecular methods. Antibacterial susceptibility was determined via the Kirby–Bauer method. The results of this study revealed bacterial colony forming units were significantly higher in the polycotton masks (4.30×102 CFUs) than in the cotton masks (3.38×102 CFUs). Colony forming units increased with extended mask use from two, four, and six hours respectively (7.61×101 CFUs, 1.28×102 CFUs, 4.26×102 CFUs). Also, inside part of the masks had significantly high colony forming units than outside of the masks. The isolated bacteria were from different genera including Bacillus, Staphylococcus, Enterococcus, Pseudomonas, Stenotrophomonas, Acinetobacter, Neisseria, Proteus, Klebsiella and Enterobacter. From the antibiotic resistance profiles, with 85.2% of isolates classified as resistant, Ampicillin had the highest resistance rate. Spectinomycin and Amoxicillin both showed 66.7% resistance, whereas Cefotaxime showed 63.0% resistance. Streptomycin showed the highest susceptibility (48.1%), suggesting comparatively improved efficiency against the isolates. The study findings provides bacteriological insights risks associated with facemask upon use as well as antibiotic resistance.
Abstract: Facemasks have been widely used in the theater to prevent surgical site infections as well as in hospital wards to prevent infectious infections. Also masks have been recommended to be used by the public during pandemics of respiratory infectious diseases. However, the prolonged use of these masks may have inadvertently harbored unseen dangers by s...
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Research Article
Physicochemical Properties of Yogurt Manufactured from Soft Cheese Waste
Entisar Dawood Mustafa*,
Neamah Khalaf Hamzah,
Suhad Kareem Rahi,
Mohanad Mahdi Jumaa Jandal
Issue:
Volume 10, Issue 2, June 2025
Pages:
49-56
Received:
11 May 2025
Accepted:
28 May 2025
Published:
25 June 2025
DOI:
10.11648/j.ijfsb.20251002.13
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Abstract: Given the need to produce low-energy yogurt with superior sensory and rheological properties comparable to commercial yogurt, this study was conducted to investigate the use of dried whey proteins as an alternative and their role in improving the physical and chemical properties of yogurt produced, thus producing and utilizing high-nutrition yogurt. The study demonstrated the use of whey, a by-product of soft cheese production, in yogurt production by mixing it with dried skim milk at different concentrations (6%, 7%, 8%, and 9%), in addition to thickeners such as gelatin, starch, and guar gum in varying proportions. The physical and chemical changes in the product were observed over different storage periods. Chemical analysis was conducted on the skim milk used in the production process. Significant differences were observed between treatments, especially in the pH levels of the treatment in which starch was added at a concentration of 0.5 g on the first day of storage, reaching values of (4.40, 4.36, 4.27, 4.25), respectively. Acidity increased in the treatment in which gelatin was added at a concentration of 0.25 g for all studied treatments on the first day of storage, reaching values of (0.93, 0.94, 0.95, 0.97). As for water retention, the highest values were recorded in the treatments in which gelatin was added at a concentration of (0.25 and 0.5) g on the first day of storage, reaching values of (6.18, 6.22, 6.12, 6.16, 6.06, 6.10, 6.00, 6.04). All physical and chemical properties showed a decrease in guar gum treatments by the 14th day of storage.
Abstract: Given the need to produce low-energy yogurt with superior sensory and rheological properties comparable to commercial yogurt, this study was conducted to investigate the use of dried whey proteins as an alternative and their role in improving the physical and chemical properties of yogurt produced, thus producing and utilizing high-nutrition yogurt...
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