Optimizing Quality and Food Process Assessment :: Special Issue

About This Special Issue

Quality Optimization and Process Assessment provides a large body of updated information - helping researchers and industrialists make use of new concepts, technologies and approaches that are at the heart of modern food research. It will be a useful tool in the interweaving of scientific and technological information that the multidisciplinary of food processing and preservation requires.

The tracks within this line of thought are investigations and evaluations of food production processes geared to improve quality. This journal contributes to efforts to improve quality of foods produced by industrial processes cognisant of current challenges and the need for development of new wholesome food products for a society now demanding nutritious, unadulterated and minimally processed food products. To promote optimisation of food processes, this initiative aims to broaden the context of experimental and design investigations emanating from various food processing disciplines and foster knowledge transfer regarding food processing for the benefit of scholars and industrialists.

Aims and Scope:

1. Improving food processing operations
2. Food product development
3. Food process and plant design
4. Investigating food parameters and characteristics

Lead Guest Editor

Perkins Muredzi

School of Industrial Sciences and Technology, Harare Institute of Technology, Belvedere, Zimbabwe

Guest Editors

Amos Musengi

Food Processing Technology Department, Harare Institute of Technology, Harare, Zimbabwe
Roman Koubassov

Department of Emergency Medicine, Northern State Medical University, Arkhangelsk, Russian Federation
Mohammad Zarein

Biosystems Engineering Department, Tarbiat Modares University (TMU), Tehran, Iran

Published Articles

Protein and Mineral Element Levels of Some Fruit Juices (Citrus spp.) in Some Niger Delta Areas of Nigeria

Chuku L. C. , Chinaka N. C.

Issue: Volume 3, Issue 6-1, November 2014

Pages: 58-60

Received: 7 July 2014

Accepted: 25 November 2014

Published: 27 December 2014

DOI: 10.11648/j.ijnfs.s.2014030601.18

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Abstract: The experiment carried out on grape, lime, orange and lemon fruit juices show that orange juice has the least acidic pH value of 4.09, while lime juice has the highest value of 2.09. Grapefruit had the highest percent of protein content at 0.92% while orange juice recorded the least percentage protein content at 0.51%. Mineral elements analyzed sho... Show More

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Development and Evaluation of a Plantain-Peanut Sandwich for the Nigerian Market

Malomo Olu , Uche E. O. , Adekoyeni O. O. , Alamu E. A.

Issue: Volume 3, Issue 6-1, November 2014

Pages: 50-57

Received: 31 August 2014

Accepted: 16 September 2014

Published: 19 December 2014

DOI: 10.11648/j.ijnfs.s.2014030601.17

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Abstract: Protein-energy malnutrition is a common nutritional disorder in developing countries and constitutes a major public health problem in young children and elderly people. This project is aimed at evaluating the acceptability of plantain-peanut sandwich and roasted at different temperatures. A plantain-peanut sandwich consists of minced protein stuffe... Show More

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Production of Artificial Sausage Casings from Whey Proteins

Bryne Mubururu , Dinga N. Moyo , Perkins Muredzi

Issue: Volume 3, Issue 6-1, November 2014

Pages: 30-38

Received: 5 October 2014

Accepted: 9 October 2014

Published: 17 October 2014

DOI: 10.11648/j.ijnfs.s.2014030601.15

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Abstract: This research and product development work is a contribution to both the Dairy and Meat Industry. The work involved the production of artificial sausage casings from whey proteins. The main objective was to utilize whey, a by-product from cheese production and produce an edible film which can be utilized as an alternative sausage casing material. T... Show More

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A Comparative Analysis of Different Pitching Rates on Castle Lager Beer Flavour Stability: A Case Study of Delta Lagers Manufacturing Company Harare, Zimbabwe

Perkins Muredzi , Chiridza Lynette Tendai , Dinga N. Moyo , Clive Winini

Issue: Volume 3, Issue 6-1, November 2014

Pages: 22-29

Received: 26 September 2014

Accepted: 30 September 2014

Published: 17 October 2014

DOI: 10.11648/j.ijnfs.s.2014030601.14

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Abstract: Beer stability is a critical quality parameter and there is vast amount of research that has been done in attempt to understand and optimise it. The research study was incited by the result of low lag time (potential to resist staling) and high T150 (degree of staling) in one of the main stream brands at the beer processing firm, which caused the b... Show More

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Redesigning Waste Water Treatment Process in View of Utilising the Water: A Case Study at a Citrus Juice Processing Company in Zimbabwe

Bruce Chitunhu , Raphael Kwiri , Perkins Muredzi

Issue: Volume 3, Issue 6-1, November 2014

Pages: 15-21

Received: 9 September 2014

Accepted: 15 September 2014

Published: 17 September 2014

DOI: 10.11648/j.ijnfs.s.2014030601.13

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Abstract: Disposal of industrial wastewater from a local citrus juice processing company was found to be resulting in negative environmental impacts on the vegetation surrounding the disposal site and the treated wastewater did not meet the minimum purity requirements stated in the Zimbabwe Environmental Management Act (Chapter 20:27). This project was aimed... Show More

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An Investigation on the Causes of Escherichia coli and Coliform Contamination of Cheddar Cheese and How to Reduce the Problem (A Case Study at a Cheese Manufacturing Firm in Harare, Zimbabwe)

Amanda Kwenda , Moses Nyahada , Amos Musengi , Misheck Mudyiwa , Perkins Muredzi

Issue: Volume 3, Issue 6-1, November 2014

Pages: 6-14

Received: 9 September 2014

Accepted: 15 September 2014

Published: 17 September 2014

DOI: 10.11648/j.ijnfs.s.2014030601.12

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Abstract: The aim of this study was to investigate the causes of E. coli contamination of Cheddar cheese through the application of Hazard Analysis Critical Control Points (HACCP) principles. Cheese samples were analyzed for E. coli and coliforms after production, during the validation stage, as well as at the verification stage. Average E. coli and coliform... Show More

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Physicochemical Characteristics of Garlic (Allium sativum L.) Oil: Effect of Extraction Procedure

Ali Rafe , Mohsen Saberi Nadjafi

Issue: Volume 3, Issue 6-1, November 2014

Pages: 1-5

Received: 9 July 2014

Accepted: 22 July 2014

Published: 20 August 2014

DOI: 10.11648/j.ijnfs.s.2014030601.11

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Abstract: Garlic oil (GO) is behaves as a nutraceutical compound; however, its application is limited due to its pungency, undesirable aroma, low stability and solubility. The physicochemical properties of GO are certainly key parameters in the encapsulation process. Therefore, the aim of the current work was to study the effect of different extraction proce... Show More

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