Browsing by Author "Pathare, Pankaj B."

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    Effect of pretreatment and temperature on drying characteristics and quality of green banana peel
    (MDPI, 2023-11-03) Dhake, Kushal; Kumar Jain, Sanjay; Jagtap, Sandeep; Pathare, Pankaj B.
    In banana cultivation, a considerable amount of the production is wasted every year because of various constraints present in the post-harvest management chain. Converting green banana pulp and peels into flour could help to reduce losses and enable the food sector to keep the product for an entire year or more. In order to use green banana fruit and peel flour in the food industry as a raw ingredient such as in bakery and confectionery items—namely biscuits, cookies, noodles, nutritious powder, etc.—it is essential to standardize the process for the production of the flour. As a result, the purpose of this study was to investigate the influence of pretreatment and temperature on the drying capabilities and quality of dried green banana peel. The green banana peel pieces were pretreated with 0.5 and 1.0% KMS (potassium metabisulfite), and untreated samples were taken as control, and dried at 40°, 50°, and 60 °C in a tray dryer. To reduce the initial moisture content of 90–91.58% (wb) to 6.25–9.73% (wb), a drying time of 510–360 min was required in all treatments. The moisture diffusivity (Deff) increased with temperature, i.e., Deff increased from 5.069–6.659 × 10−8, 6.013–7.653 × 10−8, and 4.969–6.510 × 10−8 m2/s for the control sample, 0.5% KMS, and 1.0% KMS, respectively. The Page model was determined to be the best suited for the drying data with the greatest R2 and the least χ2 and RSME values in comparison with the other two models. When 0.5% KMS-pretreated materials were dried at 60 °C, the water activity and drying time were minimal. Hue angle, chroma, and rehydration ratio were satisfactory and within the acceptable limits for 0.5% KMS-pretreated dried banana peel at 60 °C.
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    Technological advancements in food processing and packaging [Editorial]
    (MDPI, 2023-08-28) Fadiji, Tobi; Pathare, Pankaj B.
    The global challenge of providing sufficient, safe, and sustainable food to a growing population requires continuous food processing and packaging technology advancements. With the world’s population projected to exceed 9 billion by 2050, addressing the increasing demand for food production and agricultural productivity is more critical than ever. To bridge this gap and ensure food security, exploring innovative approaches that enhance the efficiency and effectiveness of food processing and packaging is essential. These advancements not only play a crucial role in maintaining food safety and quality but also contribute to sustainability efforts by reducing food waste, optimizing resource utilisation, and preserving the nutritional value of food. By continually pushing the boundaries of technology and exploring novel techniques, we can meet the challenges of feeding a growing population while safeguarding the environment and ensuring the long-term availability of safe and nutritious food. This Special Issue brings together a collection of research papers highlighting the latest developments and applications in food processing and packaging, aiming to ensure food safety, extend shelf life, and preserve nutritional value. The diverse range of topics covered in this issue demonstrates the multidisciplinary nature of this field and the need for innovative solutions to meet the future demands of the food industry. The issue consists of three sections, focusing on innovative packaging solutions for food quality and safety [1,2,3], enhancing food safety and quality [4,5,6], and mechanical innovations in food processing [7]. As Guest Editors of this Special Issue, we would like to thank the authors for their valuable contributions and the Editorial Staff of Processes for their professional support during the publication process. We believe that this compilation will prove instrumental in enhancing postharvest technology, a pivotal element of ensuring global food security.