Patrick Francis Kapila

Quality Properties of Fruits as Affected by Drying Operation.

ABSTRACT The increasing consumption of dried fruits requires further attention on the quality parameters. Drying has become necessary because most fruits are highly perishable owing to their high moisture content and the need to make them available all year round and at locations where they are not produced. In addition to preservation, the reduced weight and bulk of dehydrated products decreases packaging, handling and transportation costs. Quality changes associated with drying of fruit products include physical, sensory, nutritional, and microbiological. Drying gives rise to low or moderate glycemic index (GI) products with high calorie, vitamin and mineral contents. This review examines the nutritional benefits of dried fruits, protective compounds present in dried fruits, GI, overview of some fruit drying methods and effects of drying operations on the quality properties such as shrinkage, porosity, texture, color, rehydration, effective moisture diffusivity, nutritional, sensory, microbiological and shelf stability of fruits.

Optimization of microwave drying conditions of two banana varieties using response surface methodology

Dptimization of microwave drying conditions of Luvhele and Mabonde banana varieties were studied using response surface methodology. The drying was performed using a central composite rotatable design for two variables: microwave power level (100, 200 and 300 W) and drying time (40, 26, and 12 min.) for Luvhele; (100, 200 and 300 W) and (42, 27, and 12 min) for Mabonde. The colour and texture (hardness) data were analyzed using AN DVA and regression analysis. The fitness of the models obtained was good as the lack of fit for each of the models was not significant. The coefficient of determination R 2 of the models was relatively high, hence the models obtained for the responses were adequate and acceptable. Drying conditions of 178.76 W, 12 min. drying time were found optimum for product quality at a desirability of 0.91 for Luvhele; while 127.67 W, 12 min. with a desirability of 0.86 was predicted for Mabonde. The result of this study could be used as a standard for microwave processing of Luvhele and Mabonde banana varieties.

Development Assistance and Poverty Reduction in Central Asia

Abstract This article deals with official development assistance (ODA) in Central Asia and with relation of the ODA to the Millennium Development Goals. We look at present development in the sphere of poverty reduction and also at dependence between ODA and GDP growth in a selected country - Kyrgyzstan. ODA per capita and several other indicators are highest in Kyrgyzstan and Tajikistan. The time series using poverty ratio indicators for Kyrgyzstan shows that between 2004 and 2011 there was a decline in the percentage of population under the poverty line. The trend generated using analogous time series for Kazakhstan and Tajikistan is similar. However, the internal situation in the region of interest is unstable. The dependence between ODA and GDP growth apparently does not exist in the region of interest. Further aid would be appropriate to focus on development projects’ themes already successfully conducted in selected areas and selected social groups.