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Author: search.filters.author.Minh, Vo QuangSubject: search.filters.subject.sustainable

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    MODEL KINETIC AND TECHNO-ANALYSIS OF MORINGA LEAVES HOT AIR-DRYING PROCESS FOR SUSTAINABILITY DEVELOPMENT
    (2024-01-01)
    Van Tai, Ngo
    ;
    Thuy, Nguyen Minh
    ;
    Huong, Huynh Thi Thu
    ;
    Dang, Pham Cam
    ;
    Minh, Vo Quang
    Background. The economic worth of moringa leaves may increase if drying is applied to the leaves to produce a powder. This is a source that can be applied to a variety of food products instead of using it as animal feed or discarding it. In addition, the key factors that affect a product’s quality and impact on the environment are its energy consumption and quality change. Material and methods. In this study, the impact of various drying temperatures (55-70°C) on kinetic behaviour, effective moisture diffusivity coefficient (D<inf>eff</inf>), activation energy (E<inf>a</inf>), specific energy consumption (SEC), rehydration index, hunter whiteness, and gas emissions was evaluated. Results. Seven models were applied and fitted on actual data for the drying process. Among these, Page showed the best fit, with high R<sup>2</sup>, low RMSE (Root-mean-square error), and low Chi-square. The results showed that D<inf>eff</inf> and E<inf>a</inf> values were 8.36 x 10<sup>-12</sup> - 1.22 x 10<sup>-11</sup> m<sup>2</sup>/s and 20.14 kJ/mol, respectively. The energy consumption of drying the moringa leaves ranged from 39.92 to 154.01 kWh/kg. The high in hunter whiteness and low in gas emissions were found when the sample was dried at 65-70°C. Conclusion. The grade of dried moringa leaves and the amount of energy used were both significantly influenced by temperature. Additionally, the first data concerning the amount of energy used to dry moringa leaves also offer greater details on the impact of drying on environmental carbon emissions. To ensure sustainable agricultural production in the future, research aiming at enhancing product quality and reducing environmental consequences should be carried out and put into practice.
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    FOOD PROCESSING WASTE IN VIETNAM: UTILIZATION AND PROSPECTS IN FOOD INDUSTRY FOR SUSTAINABILITY DEVELOPMENT
    (2023-01-01)
    Tai, Ngo Van
    ;
    Minh, Vo Quang
    ;
    Thuy, Nguyen Minh
    Vietnam is a country that produces a variety of agricultural products, including vegetables, tubers, fruits, and processed products. Along with the increase in population, the demand for consumers also increases, and the by-products of farming are increasing and being discharged into the environment. This is one of the critical research issues that need to be solved to ensure sustainability in agriculture. This review summarized recent studies on familiar sources of by-products in Vietnam, such as banana peels, citrus peels, dragon fruit skins, rice bran, and rice husks, and their potential in the food industry. Some solutions are also proposed to solve and turn this low-value raw material into a high-value product and serve a variety of products and consumers in the food industry. Especially after the COVID-19 pandemic, the by-products contain valuable and reusable biological resources. These compounds could be future applications to support improving the consumer's immune system and various health benefits. Processed and utilized by-products from food production could not only help increase incomes for farmers, especially in developing countries like Vietnam but also could aid in ensuring food security and sustainability in agricultural production.