Design, Construction and Testing of an Evaporative Cooling Barn for Storing Sweet Potatoes in the Tropics

Abano, Ernest Ekow; Teye, Ernest; Amoah, Robert Sarpong; Tetteh, J. P.

doi:10.3923/ajar.2011.115.126

Cited by 5 publications

(11 citation statements)

References 9 publications

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“…For long-term storage, roots are stored in different structures: pit storage (Hall and Devereau 2000); trench storage (Onwueme 1978); well-ventilated storehouses on raised platforms, in heaps on the floor, in baskets or in roof spaces (Olurunda 1979); clamps (heaps), bamboo baskets and jute sacks (Gautam 1991); Machan (raised platform made of bamboo slices) and Dhol (made of bamboo thatched Chatai) (Ali et al 1991) and evaporative cooling barns (Abano et al 2011). Roots also store well in different media: rice or millet (Gautam 1991); wet sawdust mixed with sand (Ali et al 1991); dry sand (Samarasinghe 1991); sawdust (Karuri and Hagenimana 1995); alternate layers of sand and roots (Chattopadhyay et al 2006b), earth or sawdust (Mukhopadhyay et al 1991b), wood ash, earth and straw or in well-ventilated rooms .…”

Section: Storage Methodsmentioning

confidence: 99%

“…The weight loss of sweetpotato roots is maximum under exposed conditions as compared to other storage methods (Chattopadhyay et al 2006b;Abano et al 2011) but least in sand (Chattopadhyay et al 2006b). Intact roots do not loose weight appreciably under low humidity (60-70%; Shima et al 1996).…”

Section: Problems Of Storagementioning

confidence: 97%

“…Sprouting is a common occurrence in saw dust media (Karuri and Hagenimana 1995) or in evaporative cooling barns (Abano et al 2011). However, sprouting may be checked for up to 102 days by immersing tubers in sodium hypochlorite solution at 9.0% by volume for a period of 20 min (Lewthwaite and Triggs 1995).…”

Section: Problems Of Storagementioning

confidence: 99%

“…Roots decline rapidly in quality after harvest because of weight loss, physical damage, sprouting, pathological decay and weevil infestation (Chattopadhyay et al 2006b;Abano et al 2011).…”

Section: Problems Of Storagementioning

confidence: 99%

“…Soft rot, caused by Rhizopus stolonifer (Thankappan 1989) and weevil infestation (Cylas formicarius) are great menaces to effective storage (Abano et al 2011). …”

Section: Problems Of Storagementioning

confidence: 99%

See 4 more Smart Citations

Crops that feed the world 5. Sweetpotato. Sweetpotatoes for income and food security

et al. 2011

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Section: Storage Methodsmentioning

confidence: 99%

Section: Problems Of Storagementioning

confidence: 97%

Section: Problems Of Storagementioning

confidence: 99%

“…Roots decline rapidly in quality after harvest because of weight loss, physical damage, sprouting, pathological decay and weevil infestation (Chattopadhyay et al 2006b;Abano et al 2011).…”

Section: Problems Of Storagementioning

confidence: 99%

“…Soft rot, caused by Rhizopus stolonifer (Thankappan 1989) and weevil infestation (Cylas formicarius) are great menaces to effective storage (Abano et al 2011). …”

Section: Problems Of Storagementioning

confidence: 99%

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Crops that feed the world 5. Sweetpotato. Sweetpotatoes for income and food security

et al. 2011

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Climate smart technology for storage of fresh pro-vitamin A bio-fortified cassava

Babarinsa

Oluwalana

Bolade

2021

African Journal of Science, Technology, Innovation and Developm

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Processing effects on anthocyanins, phenolic acids, antioxidant activity, and physical characteristics of Vietnamese purple-fleshed sweet potato flours

Khanh

Chittrakorn

Rutnakornpituk

et al. 2018

J Food Process Preserv

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Effects of thermal processes on bioactive compounds and properties of purple‐fleshed sweet potato (PFSP) flours were studied. “Nhật tím” sweet potato cultivar grown in Vietnam was processed into flours by different techniques including hot air drying (HA), freeze drying (FD), microwave vacuum drying (MVD), drum drying (DD), and extrusion cooking (ECD), respectively. Anthocyanins (cyanidin and peonidin), phenolic acids (chlorogenic acid, caffeic acid, ferulic acid, and p‐Hydroxybenzoic acid), antioxidant activity, and physical characteristics of PFSP flours were evaluated. PFSP flours prepared by MVD process contained highest cyanidin (157.56 µg/g dw), peonidin (610.40 µg/g dw), and antioxidant activity, while HA process preserved highest chlorogenic acid content (582.13 µg/g dw) and FD technique yielded PFSP flours with highest p‐Hydroxybenzoic acid content (161.46 µg/g dw). According to the overall results, MVD was the most efficient process for producing PFSP flours since it could preserve the most anthocyanins and phenolic compounds with highest antioxidant activity. Practical applications PFSP is a good source of anthocyanin pigments and phenolic compounds. Therefore, conversion of fresh PFSP roots into flours through appropriate techniques is quite important to preserve the bioactive compounds and antioxidant activity contained in the raw material. Conventional drying processes in comparison with novel thermal techniques for PFSP flour preparation and characterization were investigated. The results of the study demonstrated the effective approaches to enhance the quality of PFSP flours. The outcome of this study will lead to the industrial drying and flour production of sweet potatoes in Vietnam. PFSP flours can be used in a wide variety of healthy food products such as bakeries, desserts, soups, snacks, beverages, confectioneries, and noodles.

show abstract

Design, Construction and Testing of an Evaporative Cooling Barn for Storing Sweet Potatoes in the Tropics

Cited by 5 publications

References 9 publications

Crops that feed the world 5. Sweetpotato. Sweetpotatoes for income and food security

Crops that feed the world 5. Sweetpotato. Sweetpotatoes for income and food security

Climate smart technology for storage of fresh pro-vitamin A bio-fortified cassava

Processing effects on anthocyanins, phenolic acids, antioxidant activity, and physical characteristics of Vietnamese purple-fleshed sweet potato flours

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