Addressing post-harvest losses through agro-processing for sustainable development in Ethiopia

Journal of Agriculture and Food Research, Journal Year: 2024, Volume and Issue: 18, P. 101316 - 101316

Published: July 24, 2024

Agriculture is vital to Ethiopia's economy, yet postharvest losses persist, threatening food security and economic growth. The literature indicates that range from 15 45 %, highlighting the urgency of addressing this issue. Agro-processing offers a promising solution by adding value raw products. This article examines potential in agro-processing, aligning with existing agricultural policies. Techniques such as drying, canning, freezing, packaging can optimize minimize losses. Despite challenges inadequate infrastructure limited financial resources, Ethiopia leverage its market-oriented approach establish integrated agro-processing systems. A holistic necessary, requiring Ethiopian government develop an policy framework incentives for investment technology adoption. Improving infrastructure, enforcing quality standards, strengthening market linkages are essential. Climate-smart practices information technologies enhance long-term viability. Collaborative efforts drive sustainable development prosperity through Ethiopia.

Language: Английский

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Infrared drying characteristics and optimization of ginseng

Case Studies in Thermal Engineering, Journal Year: 2024, Volume and Issue: 57, P. 104334 - 104334

Published: April 4, 2024

Fresh ginseng has a high moisture content and is easy to be deteriorated, thus an effective drying method needed. Infrared known as low energy consumption, heat transfer, the far infrared (FIR) near (NIR) characteristics of were investigated compared. Influences temperature, radiation distance, slice thickness on kinetics, specific color change rehydration ratio analyzed. Results indicated that rate increased with increasing temperature decreasing distance thickness. The time under FIR was shortened by 33.3%, 25% 20% at 40 °C, 50 60 °C compared NIR, indicating efficiency superior NIR decrease this improvement became more obvious. consumption can reduced up 40% much energy-efficient than hot air drying, reduction 51.1%. Optimization showed optimal conditions 2 mm 4th layer.

Language: Английский

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Exploration of the impact of different drying methods on the quality of Gastrodia elata: A study based on drying kinetics and multidimensional quality evaluation

Food Chemistry, Journal Year: 2024, Volume and Issue: 464, P. 141628 - 141628

Published: Oct. 17, 2024

Language: Английский

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Quality and Process Optimization of Infrared Combined Hot Air Drying of Yam Slices Based on BP Neural Network and Gray Wolf Algorithm

Foods, Journal Year: 2024, Volume and Issue: 13(3), P. 434 - 434

Published: Jan. 29, 2024

In this paper, the effects on drying time (Y1), color difference (Y2), unit energy consumption (Y3), polysaccharide content (Y4), rehydration ratio (Y5), and allantoin (Y6) of yam slices were investigated under different temperatures (50–70 °C), slice thicknesses (2–10 mm), radiation distances (80–160 mm). The optimal conditions determined by applying BP neural network wolf algorithm (GWO) model based response surface methodology (RMS). All above indices significantly affected (p < 0.05). rate effective water diffusion coefficient accelerated with increasing temperature decreasing thickness distance. selection lower helped reduce difference. increased then decreased temperature, thickness, distance, it was highest at 60 °C, 6 mm, 120 mm. At distance favored retention content. Under given constraints (minimization time, consumption, difference, maximization ratio, content, content), BP-GWO found to have higher coefficients determination (R2 = 0.9919 0.9983) RMSEs (reduced 61.34% 80.03%) than RMS. Multi-objective optimization carried out obtain conditions, as follows: 63.57 4.27 91.39 corresponding indices, Y1 133.71 min, Y2 7.26, Y3 8.54 kJ·h·kg−1, Y4 20.73 mg/g, Y5 2.84 kg/kg, Y6 3.69 μg/g. experimental verification prediction results, relative error between actual predicted values less 5%, proving model’s reliability for other materials in technology process research provide a reference.

Language: Английский

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Emerging technologies for fruits and vegetables dehydration

Food and Humanity, Journal Year: 2024, Volume and Issue: 2, P. 100303 - 100303

Published: April 21, 2024

Language: Английский

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Effect of electrohydrodynamic (EHD) drying on active ingredients, textural properties and moisture distribution of yam (Dioscorea opposita)

Food Chemistry X, Journal Year: 2024, Volume and Issue: 23, P. 101622 - 101622

Published: July 4, 2024

This paper systematically investigates the changes in material properties during electrohydrodynamic (EHD) drying, discharge characteristics of EHD system as well active ingredients, textural (hardness, adhesiveness, etc.) and moisture distribution yam under EHD, air drying hot were investigated. The results showed that particles ionized wind generated process device had a significant effect on drying. Compared to thermal 21 kV resulted most complete cellular structure, best internal bound water content yam. It played positive role retention nutrients yam, total phenol allantoin contents increased by 25.74% 81.99%, respectively. These elucidate advantages provide reference for application

Language: Английский

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Effects of freeze‐thawing, blanching, and ultrasound pretreatments on drying efficiency and quality of quince peels

Journal of Food Science, Journal Year: 2025, Volume and Issue: 90(2)

Published: Feb. 1, 2025

This study investigated the effects of freeze-thawing (FT), blanching (BL), and ultrasound (US) pretreatments on drying characteristics quality quince peels before hot air (HAD) at 60°C. All three could decrease moisture ratio (MR) any time point increase effective diffusivity (Deff). The maximum rate (DR) pretreated with BL US was 1.4 times that unpretreated peels. MR-t curves were highly fitted to Midilli model. reach equilibrium dry basis content for FT, BL, reduced by 33.33%, 58.33%, 66.67%, respectively, compared 4 h color pretreatment closest fresh total phenolics flavonoids in order > FT. Notably, rutin 4.15 ± 0.10 mg/g DW, which 15% higher than In summary, is most recommended improve efficiency HAD

Language: Английский

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Drying Kinetics and Characteristics of Acori Tatarinowii Rhizoma under Hot Air Thin-Layer Drying at Different Temperatures

Published: April 10, 2025

The primary objectives of this study were to evaluate the kinetics Acori tatarinowii Rhizoma (ATR) and investigate how hot air drying at different temperatures affected surface texture sensory quality ATR. results best simulated by Cubic model, which exhibits higher fitting accuracy (R²=0.978-0.999), lower error metrics (χ², SSE, RMSE), superior performance across temperature conditions with minimal variation in indicators, demonstrating model is optimal choice for characterizing through scanning electron microscopy (SEM) Heracles NEO ultra-fast gas chromatography analysis, significant alterations microstructure volatile components observed. Samples ATR dried detected using ultrafast gas-phase nose, a total 11 odor identified. Overall, combined apparent properties color colorimeter, thin-layer 65 ℃ can significantly enhance final while preserving flavor providing optimum medicinal characteristics. This research pioneering its systematic evaluation effects on texture, microstructure, ATR, assessing impact quality, thereby critical insights optimizing industrial processes.

Language: Английский

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Recent advances in the drying of medicinal herb by novel physical field-based techniques: A review

Journal of Stored Products Research, Journal Year: 2025, Volume and Issue: 112, P. 102658 - 102658

Published: April 16, 2025

Language: Английский

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A Novel Method for Analyzing the Kinetics of Convective/IR Bread Drying (CIRD) with Sensor Technology

Applied Sciences, Journal Year: 2025, Volume and Issue: 15(9), P. 4964 - 4964

Published: April 30, 2025

This study explores the combined use of convective and infrared drying (CIRD) for bread slices, utilizing advanced MEMS sensors to monitor temperature, moisture, rates in real time, optimizing efficiency, energy use. The dehydration kinetics 1 cm thick slices under a controlled CIRD method was used. analyzes rate (water loss speed, WLS) efficiency (EE) using sensor technology. IR used 150 W lamps at 7 15 cm, while involved 60 °C hot air 3 m/s. Sensor data aligned with gravimetric measurements. most energy-efficient model lamp (0.645 kWh, 21.572 kWh/kg water removed) but had longest time (220 min cm). least efficient 250 (EE = 32.734 kWh/kg). These results are statistically significant can be applied industrial bakery processes, helping manufacturers reduce costs, adopt sensor-driven process control enhanced sustainability. model, which uses placed above being dried, represents effective optimization strategy.

Language: Английский

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