Department of Food Processing Technology

Permanent URI for this collectionhttps://cris.hit.ac.zw/handle/123456789/18

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Start date: 2002End date: 2009

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    ISO 14040 Life Cycle Assessment (LAS) as a tool for effective environmentally friendly waste management in the Food Industry
    (National Renewable Energy Labaratory., 2009-01-02) Muredzi, Perkins
    Life cycle assessment (LCA) is an analytical tool for the systematic evaluation of the environmental aspects of a product or service system through all stages of its life cycle. The food production industry requires large inputs of resources and causes several negative environmental effects. The food production systems are oriented and optimized to satisfy economic demands and the nutritional needs of a rapidly growing world population. Environmental issues, however, have not been given much attention. This review article discusses Life Cycle Assessment (LAS) as a tool for effective environmentally friendly waste management in the Food Industry and gives case studies and recommendations for the industry.
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    Investigation of shelf-life extension of sorghum beer (Chibuku) by removing the second conversion of malt
    (Elsevier, 2008-12-04) Kutyauripo, Josphat; Parawira, Wilson; Tinofa, Sharai; Kudita, Ivy; Ndengu, Clement
    The effect of removing the second step of malt conversion in the brewing of Chibuku beer was investigated with the intention of extending the shelf-life of the product. Chibuku was brewed in the laboratory scale fermenters using Delta Beverages' standard brewing procedure. A variation was made where the second malt conversion was not conducted on one brew. The effect of increasing pasteurisation time was also investigated. The extension of shelf-life was determined by following the physicochemical and the sensory profile of the products for a period of ten days under sub-tropical ambient conditions. Ethanol productions were similar between the control and test beers (without second conversion malt). A product with overall acceptability of 70% was made from the brew without the second malt conversion and with 15 min pasteurisation at 80 °C. The product was, however, low in bite and head retention, but had less bacterial load, decreased acid production, and improved keeping quality by at least two days. However, due to contamination of the pitching yeast with lactic acid bacteria (LAB), total acids rapidly increased after 168 h and caused unacceptable sourness. Increasing pasteurisation time to 20 min reduced bacterial load of the wort to figures as low as 2 × 103 cfu/ml. General hygiene levels of the brewery were acceptable and no coliforms were detected in the product or contact surfaces along the production line. Bacterial contamination of the product mainly comes from the raw materials with pasteurisation greatly reducing this load. If improved, the procedure has the potential of extending the shelf-life of the beer to beyond 168 h
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    Underexploited tuber crops in Zimbabwe:
    (Horticultural Research Centre, 2002-01-01) Dhliwayo, Patient D.
    The Livingstone Potato iPlectranihus esculentus) is one of the edible indigenous tuber crops commonly grown under both dryland and wetland conditions in parts of the eastern districts of Zimbabwe. AIr" though the crop could be considered of minor importance globally in terms of total production and commercial value, it plays a significant role in human nutrition in different communities of some countries including Zimbabwe. In addition to its acceptance and nutritional value, the Livingstone Potato has been associated with certain therapeutic properties. A study was carried out on P. esculenius in the major producing areas of Zimbabwe to investigate the extent and importance of production of this crop. At least 15 varieties of the Livingstone Potato are currently grown under the farmers' traditional practices in the country. Scientific recommendations on the agronomy of this crop have neither been developed nor disseminated to growers-This lack of mechanisms for promoting and investigating this little known but potentially useful indigenous crop has constrained r-"improved production and utilization. ':;radual depletion of varieties is being ex- -:»:perienced and a massive effort isrequired to safeguard the survival of this orphaned genetic resource. The Livingstone Potato could become an important complement for other root and tuber crops if essential research needs, development and policy issues are addressed and satisfied. This report challenges researchers, policymakers and other related disciplines to assist in achieving a more efficient and balanced exploitation of P. esculentus.