The Experts below are selected from a list of 297 Experts worldwide ranked by ideXlab platform
Charlotte Lindhardt - One of the best experts on this subject based on the ideXlab platform.
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Singlepath Salmonella. Performance Tested Method 060401.
Journal of AOAC International, 2009Co-Authors: Charlotte Lindhardt, Holger Schönenbrücher, Jörg Slaghuis, Andreas Bubert, Rolf OssmerAbstract:Singlepath Salmonella is an immunochromatographic (lateral flow) assay for the presumptive qualitative detection of Salmonella spp. in food. A previous AOAC Performance Tested Method study evaluated Singlepath Salmonella as an effective method for the detection of Salmonella spp. in the following selected foods: dried skimmed milk, black pepper, dried pet food, Desiccated Coconut, cooked peeled frozen prawns, raw ground beef, and raw ground turkey. In this Emergency Response Validation extension, creamy peanut butter was inoculated with S. enterica. ser. Typhimurium. For low contamination level (1.08 CFU/25 g), a Chi-square value of 0.5 indicated that there was no significant difference between Singlepath Salmonella and the U.S. Food and Drug Administration's Bacteriological Analytical Manual (FDA-BAM) reference method. For high-level and uninoculated control there was 100% agreement between the methods.
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Singlepathr® Salmonella: Performance-Tested MethodSM 060401
Journal of AOAC International, 2006Co-Authors: Lisa Thompson, Charlotte Lindhardt, Joseph Odumeru, Joseph D. EifertAbstract:Abstract Singlepath® Salmonella is an immunochromatographic (lateral flow) assay for the presumptive qualitative detection of Salmonella spp. in food. The AOAC Performance-Tested MethodSM study evaluated Singlepath Salmonella as an effective method for the detection of Salmonella spp. in the following selected foods: dried skimmed milk, black pepper, dried pet food, Desiccated Coconut, cooked peeled frozen prawns, raw ground beef, and raw ground turkey. When the foods were inoculated with Salmonella spp. at levels ranging from low 0.23–1.08 colony forming units (CFU)/25 g to high (2.3–6.0 CFU/25 g), a Chi-square value of 0.9 indicated that there was no significant difference between Singlepath Salmonella and the ISO 6579:2002 reference method. Singlepath Salmonella gave a false-positive rate of 7.3% and a false-negative rate of 2.5%. For the inclusivity study, all 105 Salmonella serovars reacted with Singlepath Salmonella. For the exclusivity study, 58 non-Salmonella spp. were tested. There were no cross-reactions with Singlepath Salmonella from these strains.
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Singlepath Salmonella. Performance-Tested Method 060401.
Journal of AOAC International, 2006Co-Authors: Lisa Thompson, Charlotte LindhardtAbstract:Singlepath Salmonella is an immunochromatographic (lateral flow) assay for the presumptive qualitative detection of Salmonella spp. in food. The AOAC Performance-Tested Method study evaluated Singlepath Salmonella as an effective method for the detection of Salmonella spp. in the following selected foods: dried skimmed milk, black pepper, dried pet food, Desiccated Coconut, cooked peeled frozen prawns, raw ground beef, and raw ground turkey. When the foods were inoculated with Salmonella spp. at levels ranging from low [0.23-1.08 colony forming units (CFU)/25 g] to high (2.3-6.0 CFU/25 g), a Chi-square value of 0.9 indicated that there was no significant difference between Singlepath Salmonella and the ISO 6579:2002 reference method. Singlepath Salmonella gave a false-positive rate of 7.3% and a false-negative rate of 2.5%. For the inclusivity study, all 105 Salmonella serovars reacted with Singlepath Salmonella. For the exclusivity study, 58 non-Salmonella spp. were tested. There were no cross-reactions with Singlepath Salmonella from these strains.
Amarasinghe Adus - One of the best experts on this subject based on the ideXlab platform.
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Using Steam Sterilization Effectively and Economically for Sri Lankan Desiccated Coconut Industry
2016Co-Authors: Amarasinghe AdusAbstract:The unit operation blanching was introduced to the Desiccated Coconut production process to ensure I destruction of pathogenic bacteria. However, research has shown that even after introducing blanching process, certain bacteria are able to survive. As a result, incorporation of DC into other fo products without additional treatment can be of significant risk. Steam sterilization is a proven them processing method in food industry. Therefore it could be introduced into the DC production process place of hot water blanching. Further, one of the main problems of the DC production process is the generation of large quantity waste water due to discharge of Coconut sap, blanching operations and equipment washing processes.Senate Research Gran
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Study the Factors Influencing the Production of Ethanol from Waste Coconut Water
2016Co-Authors: Amarasinghe AdusAbstract:Currently in Sri Lanka, Coconut water is a waste from Desiccated Coconut (DC) industry apart from the small quantity used to produce beverage and vinegar. BOD and COD value of Coconut water were found to be 13,000-15,000 mg/l and 40,000 mg/l respectively while the effluent water contains 6000- 10,000 mg/l and 17,000-20,000 mg/l respectively [3]. A local DC factory processes around 30,000- 50,000 Coconuts per day. It is mandatory to treat the effluent water in a waste water treatment plant in order to meet the water discharge standards. Value addition is obviously an important and worthwhile option for waste Coconut water from the DC mills.Senate Research Gran
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Effect of evaporation on sugar content of Coconut water in Desiccated Coconut industry
2016Co-Authors: Jayakody Jruc, Amarasinghe Adus, Gunawardena ShpAbstract:Coconut (Cocos nucifera L) water is the main constituent in the waste water of Desiccated Coconut industry. The high COD values of Coconut water, 40000 mg/ Z, is the main reason for having significantly high COD levels, 17000-20000 mg/Z, in the effluent which has to be treated to meet the discharge water standards. Coconut water is found to be rich in sugar and nutrition but limited in industrial application due to its low concentration. The volume and sugar concentration of Coconuts used in Desiccated Coconut industry in Sri Lanka was examined and the effect of evaporation on the total sugar content was evaluated. The average volume was found to be 124 mZ/Coconut. A significant difference in average sugar concentration was observed for north western region, 32.567g/Z and southern region, 19.455 g/Z. Coconut water was concentrated by evaporating at 3 different pressures; vacuum of 47.4 k Pa, atmospheric pressure of 101.3 kPa and high pressure of 198.6 kPa. Coconut water was sterilized completely during evaporation at atmospheric pressure and high pressure. The degradation of sugar was increased with the increase of both pressure and concentration levels. pH level was decreased and the insoluble solid weight was increased with the increase in concentration level
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Effectiveness of steam sterilization for the Desiccated Coconut industry of Sri Lanka
2016Co-Authors: Seimon Jwmrm, Fm Ismail, Amarasinghe AdusAbstract:The Desiccated Coconut (DC) industry in Sri Lanka is facing a major problem today due to the generation of large quantities of high effluent wastewater. A significant contribution towards waste water generation comes from the traditional hot water blanching process of Coconut kernels. This study investigates the possibility of using direct steam sterilization to replace the traditional blanching process. Sterilization was carried out at different time, temperature and bed height combinations. The optimum conditions were found to be a sterilization temperature of 100 0C for 1 minute for a Coconut bed height of 3 cm. This resulted in a reduction of E. coli by a factor of 10-6 and of aerobic bacteria and coli forms by a factor of 10-8. In addition, introduction of steam sterilization to the DC manufacturing process after the size reduction step ensures an effective method of controlling one of the critical points. Further a pilot plant study showed that the effluent generation from steam sterilization is 49.07mg of COD per kg of DC production, whereas a typical DC mill generates 5,034.87 mg of COD per kg of DC production during blanching
Lisa Thompson - One of the best experts on this subject based on the ideXlab platform.
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Singlepathr® Salmonella: Performance-Tested MethodSM 060401
Journal of AOAC International, 2006Co-Authors: Lisa Thompson, Charlotte Lindhardt, Joseph Odumeru, Joseph D. EifertAbstract:Abstract Singlepath® Salmonella is an immunochromatographic (lateral flow) assay for the presumptive qualitative detection of Salmonella spp. in food. The AOAC Performance-Tested MethodSM study evaluated Singlepath Salmonella as an effective method for the detection of Salmonella spp. in the following selected foods: dried skimmed milk, black pepper, dried pet food, Desiccated Coconut, cooked peeled frozen prawns, raw ground beef, and raw ground turkey. When the foods were inoculated with Salmonella spp. at levels ranging from low 0.23–1.08 colony forming units (CFU)/25 g to high (2.3–6.0 CFU/25 g), a Chi-square value of 0.9 indicated that there was no significant difference between Singlepath Salmonella and the ISO 6579:2002 reference method. Singlepath Salmonella gave a false-positive rate of 7.3% and a false-negative rate of 2.5%. For the inclusivity study, all 105 Salmonella serovars reacted with Singlepath Salmonella. For the exclusivity study, 58 non-Salmonella spp. were tested. There were no cross-reactions with Singlepath Salmonella from these strains.
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Singlepath Salmonella. Performance-Tested Method 060401.
Journal of AOAC International, 2006Co-Authors: Lisa Thompson, Charlotte LindhardtAbstract:Singlepath Salmonella is an immunochromatographic (lateral flow) assay for the presumptive qualitative detection of Salmonella spp. in food. The AOAC Performance-Tested Method study evaluated Singlepath Salmonella as an effective method for the detection of Salmonella spp. in the following selected foods: dried skimmed milk, black pepper, dried pet food, Desiccated Coconut, cooked peeled frozen prawns, raw ground beef, and raw ground turkey. When the foods were inoculated with Salmonella spp. at levels ranging from low [0.23-1.08 colony forming units (CFU)/25 g] to high (2.3-6.0 CFU/25 g), a Chi-square value of 0.9 indicated that there was no significant difference between Singlepath Salmonella and the ISO 6579:2002 reference method. Singlepath Salmonella gave a false-positive rate of 7.3% and a false-negative rate of 2.5%. For the inclusivity study, all 105 Salmonella serovars reacted with Singlepath Salmonella. For the exclusivity study, 58 non-Salmonella spp. were tested. There were no cross-reactions with Singlepath Salmonella from these strains.
Lukman Adlin Harahap - One of the best experts on this subject based on the ideXlab platform.
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Test of The Effect of Workload on Performance of Desiccated Coconut
2016Co-Authors: Maria Evatri Tampubolon, Lukman Adlin Harahap, Ainun RohanahAbstract:Coconut plant is a plant of life, because all its parts can be utilized to meet human needs. One of the utilization is grated Coconut that can be used in making bread, biscuits, sweets , taking its milk and Coconut flour. This study was aimed to examine the effect of workload on the performance of grated Coconut dryer. This research was conducted in M ay until June 2015 in the Laboratory of Agricultural Engineering, Faculty of Agriculture, University of North Sumatra, Medan, by literature study, testing equipment and parameters observation. Parameters measured were effective capacity, moisture conten t before and after drying , yield , power and organoleptic tests. The results showed that the workload was significantly affected the effective capacity, water content, yield , power and organoleptic tests of aroma and not significantly affected to the organoleptic test of colour and flavour . Key words : Desiccated Coconut, dryer, grated, w orkload .
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Test the Number of Stirring Bar in Grated Coconut Dryers
2016Co-Authors: Friani Parsaulian, Lukman Adlin Harahap, Achwil Putra MunirAbstract:Coconut plant is a plant of life, because all its parts can be utilized to meet human needs. One of the utilization is grated Coconut that can to be used in making bread, biscuits, sweets, its milk and Coconut flour. This study was aimed to examine the effect of the number of rod in manufacturing of Desiccated Coconut on the performance of the grated Coconut dryer. This research was conducted in March and May 2015 in the Laboratory of Agricultural Engineering, Faculty of Agriculture, University of North Sumatra, Medan, by literature study, testing equipment and parameters observation. Parameters measured were moisture content, percentage of materials left in the appliance, yield and organoleptic tests. The results showed that the number of rod was not significantly affected the water content, yield and organoleptic tests and significantly affected to the percentage of material left in the appliance. Key words : Desiccated Coconut, grated Coconut dryer, stirring bar.
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The Effect of Temperature Variation on Quality of Desiccated Coconut Dried in Desiccated Coconut Dryer
2015Co-Authors: Wilson Lapiga Ginting, Lukman Adlin Harahap, Ainun RohanaAbstract:Drying of grated Coconut is a food processing technology that can produce healthy food without much changing it’s original nature like taste , aroma, color and nutrient of the food. This research was aimed at testing the temperature drying on the quality of the Desiccated Coconut dried in Desiccated Coconut dryer. Therefore, a research had been conducted using a non - factorial completely randomized design with drying temperature of ( 100 ⁰ C, 110 ⁰ C , 120 ⁰ C and 130 ⁰ C) . Parameters observed were moisture content, yield and organoleptic tests. The results showed that drying temperature had significant effect on water content, yield and color and had no significant effect on aroma and overall acceptance. The best results were obtained at a temperature of 130 ⁰ C . Keywords : Desiccated Coconut, Dryer , Temperature
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Knife Edge Test of Mechanical Desiccated Coconut
2015Co-Authors: K Stephanus, Lukman Adlin Harahap, Adian RindangAbstract:This research was done to test the effect of knife edge on the effective capacity of the equipment, percentage of material that was grated uncompletely, percentage of material left in the equipment, and yield. This research was using non factorial completely randomized design. It was found that the effective capacity of the equipment, percentage of material that was grated completely, percentage of material left in the equipment, and yield on two knifes edge/cm2 are 44,821, 5,87%, 11,69%, and 88,31% kg/hr respectively. On three knifes edge/cm2 are 46,049, 3,97%, 9,68%, and 90,32% kg/hr respectively. On four knifes edge/cm2 are 48,988, 3,79%, 6,74%, and 93,26% kg/hr respectively. The results showed that number of knife edge had significant effect on the percentage of material that was grated uncompletely, percentage of material left in the equipment, and yield and had no effect on the effective capacity. The main cost from year one to year seven were Rp. 35,29, Rp. 32,92, Rp. 32,13, Rp. 31,73, Rp. 31,49, Rp. 31,37, and Rp. 31,23 per kg respectively. Break even point from year one to year seven were 2897,76, 1558,97, 1113,32, 890,89, 757,71, 687,64, 606,13 kg respectively. The result of net present value from 6% of bank rate was Rp. 838.406.384,79 which means this business was competent. The internal rate of return was 35,56% which means this business was competent if the bank rate were not more than 35,56%. Keywords : Knife edge, grater, Desiccated Coconut
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Design of Mechanical Coconut Dryer Desiccated Coconut
2015Co-Authors: Karten Malau, Lukman Adlin Harahap, Achwil Putra MunirAbstract:Coconut is one of multifunction plant, every part of it was useful. One of its usage is fruit flesh grating and then dried to avoid bacteria’s growth, so it can be used to prepare bread, biscuit, candy, taking the Coconut milk and ingredient of Coconut flour. Therefore, the writer was design and constructed grated Coconut dryer. This research has been done since April to August 2014 in Laboratorium Keteknikan Pertanian, Fakultas Pertanian Universitas Sumatera Utara, Medan by literature study, construction testing and observing the equipment. The parameters observed were effective capacity, tested of the equipment, analyzed the economic value. Based on this research it was summarized that the effective capacity of the equipment was 0,67 kg/hr, basic costs were Rp.15.391,36 for the first year, Rp. 13.739,39 for the second year, Rp. 13.189,49 for the third year, Rp. 12.915,02 for the fourth year and Rp. 12.750,65 for the fifth year, break event point was 752,21 kg/year for the first year, 405 kg/year for the second year, 290 kg/year for the third year, 232,52 kg/year for the fourth year and 198,03 kg/year for the fifth year, net present value was Rp. 118,963.293,2, internal rate of return was 43,56%, its mean that this equipment was worthy to use. Key words : Coconut dryer, Coconut flesh, dry grated Coconut
K. K. Bhat - One of the best experts on this subject based on the ideXlab platform.
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Studies on soft centered coated snacks
Journal of Food Science and Technology, 2013Co-Authors: A. S. Pavithra, Ramakrishna Chetana, R. Babylatha, S. N. Archana, K. K. BhatAbstract:Roasted groundnut seeds, amaranth and dates pulp formed the center filling which was coated with sugar, breadings, Desiccated Coconut and roasted Bengalgram flour (BGF) to get 4 coated snacks. Physicochemical characteristics, microbiological profile, sorption behaviour and sensory quality of 4 coated snacks were determined. Centre filling to coating ratio of the products were in the range of 3:2–7:1, the product having BGF coating had the thinnest coating. Center filling had soft texture and the moisture content was 10.2–16.2% coating had lower moisture content (4.4–8.6%) except for Bengal gram coating, which had 11.1% moisture. Sugar coated snack has lowest fat (11.6%) and protein (7.2%) contents. Desiccated Coconut coated snack has highest fat (25.4%) and Bengal gram flour coated snack had highest protein content (15.4%). Sorption studies showed that the coated snack had critical moisture content of 11.2–13.5%. The products were moisture sensitive and hence require packaging in films having higher moisture barrier property. In freshly prepared snacks coliforms, yeast and mold were absent. Mesophillic aerobes count did not show significant change during 90 days of storage at 27 °C and 37 °C. Sensory analysis showed that products had a unique texture due to combined effect of fairly hard coating and soft center. Flavour and overall quality of all the products were rated as very good.