https://journal.mfu.ac.th/index.php/jfat/issue/feed Journal of Food Science and Agricultural Technology 2022-06-30T08:52:30+07:00 Open Journal Systems <p>JFAT - Journal of Food Science and Agricultural Technology</p> https://journal.mfu.ac.th/index.php/jfat/article/view/75 Application of advanced oxidation processes (ozone/UV) to reduce Escherichia coli contamination in flour slurry from rice noodles production 2022-06-30T08:52:30+07:00 Amornrat Jewsuwan athipaya@yahoo.com Aluck Thipayarat athipaya@yahoo.com <p>This paper aimed to demonstrate another potential use of AOPs for reclaiming flour slurry<br>from rice noodle making process by destroying spoilage microorganisms and preventing<br>further microbial growth using Escherichia coli as a model microorganism. A prototype<br>AOPs system, consisting of UV sterilizer (45 W), ozone generator (2 L/min) and combined<br>ozone/UV, was fabricated and tested on water and flour slurry (53 g/L) systems using the<br>initial E. coli concentration at approximately, 7 log CFU/ml. The E. coli cell counts showed<br>that UV disinfection was very effective in water, enabling the reduction of cell density from 7<br>to 0 log CFU/ml within 15 min at all mass circulation flow rates (0.4, 0.6, and 0.8 kg/s). For<br>flour slurry, the blockage of UV radiation by flour suspension substantially compromised the<br>effectiveness of UV sterilization and E. coli destruction. Although, the ozone treatment by<br>itself showed slower E. coli inactivation kinetics on both transparent and turbid flour slurry,<br>it produced powerful disinfecting effect when it installed prior to the UV sterilizer. The<br>synergic combination of UV and ozone treatments in inactivating E. coli was demonstrated<br>on the flour slurry experiment and able to eliminate E. coli viability within 8-10 min. Faster<br>mass circulation rate facilitated higher E. coli elimination due to higher UV exposure of E. coli<br>and better mixing/dissolution of ozone gas in flour slurry.</p> 2022-06-30T00:00:00+07:00 Copyright (c) 2015 Journal of Food Science and Agricultural Technology https://journal.mfu.ac.th/index.php/jfat/article/view/74 Bioactive compounds in fruits are affected by light quality 2022-06-29T15:54:29+07:00 Satoru Kondo s-kondo@faculty.chiba-u.jp <p>The effects of blue and red light irradiation at night on anthocyanin synthesis and abscisic<br>acid (ABA) metabolism were investigated in grape berries. Endogenous ABA were highest<br>in red light-emitting diode (LED)-treated skin. In contrast, anthocyanin concentrations<br>were highest in blue LED-treated skin, followed by red LED treatment. However, the<br>expressions of VlMYBA1-2 and UDP-glucose-flavonoid 3-O-glucosyltransferase(VvUFGT)<br>did not necessarily coincide with anthocyanin concentrations. The results suggest that blue<br>LED irradiation at night may be effective in increasing anthocyanin in grape berries. The<br>effect of UV-C irradiation on jasmonate, polyamines (putrescine) and antioxidant activities<br>was investigated in apple plants. The EC50 values of O2<br>- -scavenging activity in the UV-C<br>treated leaves were lower than those in the untreated control. The endogenous jasmonic<br>acid and putrescine concentrations in the UV-C treated plants were higher than those in the<br>untreated control. These facts suggest that the increase of jasmonates and polyamines may<br>be associated with UV-C stimulation, and UV-C irradiation may be effective for increasing<br>antioxidant activity in apple plants.</p> 2015-01-01T00:00:00+07:00 Copyright (c) 2015 Journal of Food Science and Agricultural Technology https://journal.mfu.ac.th/index.php/jfat/article/view/71 Novel postharvest technologies for prolonging fruit shelf life in Japan 2022-06-24T10:02:52+07:00 Daisuke Hamanaka hamanaka@bpes.kyushu-u.ac.jp <p>In order to prolong the shelf life of highly perishable fruits and vegetables, new technologies<br>should be introduced during storage and transportation. Temperature control is surely<br>important for keeping freshness and quality higher. In addition, both humidity and microbial<br>controls are also playing important role for avoiding the wilting, discoloration, microbial<br>growth, etc. The nano-sized mist is generated by Lenard effect with high speed impact of<br>water droplet to metal mesh. The peak diameter of mist is approximately 80 nm, which is<br>roughly several times smaller than that of the normal mist for humidity control of fresh<br>produces generated by ultrasonication. The nano-sized mist has the advantage for preventing<br>over-wetting which results in the collapse of cardboard even with high relative humidity<br>environment, whereas no considerable effects on the physiological responses of fresh<br>produces were found.Infrared/Ultaviolet treatment was applied to the decontamination<br>process of microbes infecting the surface of fresh produces. A 1-1.5 logs reduction of surface<br>microbe of fruits was obtained by infrared or ultraviolet treatment individually. In addition,<br>another 1-2 logs reduction were enhanced by their combination without negative effects on<br>surface color, hardness, and respiration.</p> 2015-01-01T00:00:00+07:00 Copyright (c) 2022 Journal of Food Science and Agricultural Technology https://journal.mfu.ac.th/index.php/jfat/article/view/70 Cassava, cyanide and hypothyroidism 2022-06-24T09:24:09+07:00 Brian J. B. Wood b.j.b.wood@btinternet.com <p>Cassava (manioc) is an important crop as a basic, starchy energy food for both humans and farm animals throughout the tropics and sub-tropics and it is also exported to temperate&nbsp;regions, but does not seem to receive attention equivalent to that accorded to the other crops in this group. Its status as a good subsistence crop owes something to its self-protection by&nbsp;way of cyanogenic glycosides hydrolysed to release cyanide ions when tissue is damaged and the glycosides are thus placed into contact with an enzyme that hydrolyses them and is&nbsp;also present in the plant tissue. Cyanide toxicity and the toxin’s links, proven and possible, with goitre and hypothyroidism are described and their practical significance is discussed.&nbsp;The potential for responses to be changed by deficiencies in nutrients such as Vitamin B12, iodine and certain amino acids, as well as consumers’ overall nutrient status, is discussed.&nbsp;Suggestions are offered for future research to clarify significant issues presented from these considerations.</p> 2015-01-01T00:00:00+07:00 Copyright (c) 2022 Journal of Food Science and Agricultural Technology