bluuebunny/crossref_metadata_2025_split huggingface dataset:
Implications of high food prices for poverty in Pakistan
Authors: Haq Zahoor ul , Nazli Hina , Meilke Karl 
Published: December 2008

AbstractThe study estimates the impacts of rising world food prices on poverty in rural and urban areas of Pakistan. Household income and expenditure data for 2004/2005 is used to estimate compensated and uncompensated price and expenditure elasticities using the linear approximation of the almost ideal demand system. Taking the unexpected component of higher domestic food prices in 2007/2008, own and cross price compensated elasticities are used to derive the changes in the quantity consumed, food expenditure and impacts on poverty assuming the food crisis happened in 2004/2005. The results indicate that poverty increased by 34.8%, severely affecting the urban areas where poverty increased by 44.6% as compared to 32.5% in rural areas. The estimates show that 2.3 million people are unable to reach even one‐half of poverty line expenditures while another 13.7 million are just below and 23.9 million are just above the poverty line. In the short run, it is important to ensure food availability to these people. In the long run, the policy environment of subsidizing urban food consumers by keeping wheat prices lower than the international price, needs to be reconsidered to provide the right incentives to increase food availability.
The effects of rising food prices on poverty in Mexico
Authors: Valero‐Gil Jorge N. , Valero Magali 
Published: December 2008

AbstractWe evaluate the impact of the rise in food prices during 2006–2008 on the poverty and extreme poverty rates in Mexico. We concentrate on the poor's consumption of staple foods, and analyze the change in their consumption brought about by changed prices. We also allow households receiving income from the farming and livestock sector to benefit from increases in prices of food products. We find a modest increase in poverty using 2006–2007 prices; however, there is a daunting effect on the poor once the 2008 prices are taken into account. After considering the positive effects of public policies announced in 2008, such as reduced taxes and tariffs on food products and greater subsidies to the extremely poor, the poverty rate measured through consumption increases from 25% to 33.5%, and the extreme poverty rate from 10.58% to 15.95%, given the increase in food prices. Further analysis using the theory of optimal taxes suggests policies oriented towards relieving the food price pressure on the Mexican poor should aim at lowering the prices of eggs, vegetable oil, milk, and chicken.
Higher fuel and food prices: impacts and responses for Mozambique
Authors: Arndt Channing , Benfica Rui , Maximiano Nelson , Nucifora Antonio M. D. , Thurlow James T. 
Published: December 2008

AbstractRising world prices for fuel and food represent a negative terms‐of‐trade shock for Mozambique. The impacts of these price rises are analyzed using various approaches. Detailed price data show that the world price increases are being transmitted to domestic prices. Short‐run net benefit ratio analysis indicates that urban households and households in the southern region are more vulnerable to food price increases. Rural households, particularly in the North and Center, often benefit from being in a net seller position. Longer‐term analysis using a computable general equilibrium (CGE) model of Mozambique indicates that the fuel price shock dominates rising food prices from both macroeconomic and poverty perspectives. Again, negative impacts are larger in urban areas. The importance of agricultural production response in general and export response in particular is highlighted. Policy analysis reveals difficult trade‐offs between short‐run mitigation and long‐run growth. Improved agricultural productivity has powerful positive impacts, but remains difficult to achieve and may not address the immediate impacts of higher prices.
Impacts in Uganda of rising global food prices: the role of diversified staples and limited price transmission
Authors: Benson Todd , Mugarura Samuel , Wanda Kelly 
Published: December 2008

AbstractThis study assesses the potential impact of rising world food prices on the welfare of Ugandan households. While Uganda experienced sharply higher food prices in 2008, as a landlocked, food‐exporting country the causes of those price changes were mainly regional and indirect rather than directly transmitted from global markets. Using trade volumes, food prices, and household survey data we describe how Uganda, unlike some other countries, is partially shielded from direct impacts of global food price movements. Although the majority of Ugandans are net food buyers, the adverse impact at household‐level of rising global prices is moderated by the relatively large quantity and range of staples consumed that come from home production. Moreover, several of these are not widely traded. Some population groups in Uganda are vulnerable to rising food prices, however, primarily those for whom maize is an important staple, including those dependent upon humanitarian relief and the urban poor. Only a relatively small group of Ugandan households will benefit directly and immediately from rising food prices—the significant net sellers of food crops constituting between 12% and 27% of the population. In this assessment we do not estimate the level and extent of wider second round effects from these higher prices.
World food prices and poverty incidence in a food exporting country: a multihousehold general equilibrium analysis for Thailand
Authors: Warr Peter 
Published: December 2008

AbstractA multisectoral, multihousehold general equilibrium model of the Thai economy is used to analyze the implications of recent increases in international food prices. Higher food prices, especially staple grains, worsen poverty incidence in Thailand despite the presence of large numbers of poor farmers, many of whom benefit from higher prices. The positive effect on the welfare of poor farmers is dominated by the negative effect on poor consumers. Of the recent price increases for rice, sugar, cassava, maize, soybeans, urea, and petroleum, the increases in rice prices raise poverty incidence the most, despite Thailand being the world's largest rice exporter.
RHEOLOGICAL PROPERTIES OF CRYSTALLIZED HONEY PREPARED BY A NEW TYPE OF NUCLEI
Authors: CHEN YUE‐WEN , LIN CHIH‐HAO , WU FU‐YU , CHEN HUI‐HUANG 
Published: December 2008

ABSTRACT Good spreadability is a highly desirable quality for crystallized honey used in product applications. In this study, we processed Taiwanese liquid litchi honey into crystallized honey by adding a new nuclei material, namely 0.1% (w/w) glucose powder, instead of the traditional 5–10% (w/w) natural nuclei. Rheological properties of the resulting product were determined during heating and cooling utilizing small amplitude oscillatory shear to assess spreadability. As the product was heated, it exhibited decreased consistency and improved fluidity (evidenced by decreasing storage modulus [G′] and loss modulus [G″] values) and three distinct regions within the G′curve (“softening,”“crystalline plateau” and “melting”). As the product was cooled from 55 to 0C, moduli were lower than those obtained during heating, and the product did not exhibit the three G′curve regions across the temperature range. Therefore, we observed incomplete reversible crystallization and rheological properties during temperature migration. Flow properties of crystallized honey in the 0∼25C temperature range could be successfully predicted using the Herschel–Bulkley model (R2 > 0.97). However, the product approached Newtonian flow behavior as temperatures neared the upper end of this range. Higher viscosity and lower yield stress were observed at temperatures below 15C. The crystallized honey developed for this study exhibited shear‐thinning properties desirable in honey products intended to be spread.PRACTICAL APPLICATIONSCrystallized honey is traditionally prepared by introducing 5–10% natural nuclei into liquid honey. Our lab developed a new method that replaces the natural nuclei with glucose powder, which, at 0.1% (w/w), produces a good quality creamed honey that, in commercial production, offers the potential for significant production cost advantages. As crystallized honey is used in commercial/consumer applications as a spread, its dynamic rheology is of both academic and industrial interest. In this study, we discuss the physical properties of the crystallized honey developed using glucose powder to help better identify the factors and variables involved in honey spreadability and thus facilitate the development of better honey products with more desirable spreadability profiles. This study also provides a rheological properties and spreadability database for crystallized honey that reflects the range of temperature changes that can be expected to occur during normal product storage and use.
MOISTURE‐DEPENDENT PHYSICAL PROPERTIES OF CHICKPEA SEEDS
Authors: NIKOOBIN M. , MIRDAVARDOOST F. , KASHANINEJAD M. , SOLTANI A. 
Published: December 2008

ABSTRACT This study was carried out to determine the effect of moisture content on several handling and bulk properties of two varieties of chickpea seeds, Arman and Hashem. Five levels of moisture content ranging from 5 to 35 (% wet basis) were used. The length, width, thickness and unit mass of the Arman variety increased from 8.46 to 9.71 mm, 6.66 to 7.81 mm, 6.99 to 8.36 mm and 0.28 to 0.42 g, respectively, as the moisture content increased. The respected values for the Hashem variety varied from 8.46 to 9.3 mm, 6.65 to 7.42 mm, 6.93 to 7.85 mm and 0.22 to 0.38 g, respectively. In the Arman variety, the sphericity increased from 86.64 to 88.47%, the geometric mean diameter increased from 7.33 to 8.59 mm, bulk density decreased from 813 to 710 kg/m3, true density decreased from 1,336 to 1,236 kg/m3, porosity increased from 39.15 to 42.55% and the coefficient of static friction increased linearly against all the tested surfaces as the moisture content increased. In the Hashem variety, the sphericity increased from 86.35 to 87.65%, the geometric mean diameter increased from 7.3 to 8.15 mm, bulk density decreased from 816 to 713 kg/m3, true density varied from 1,338 to 1,236 kg/m3, porosity increased from 38.97 to 42.31% and the coefficient of static friction increased linearly against all the tested surfaces as the moisture content increased. Individual volume and angle of repose for filling and emptying increased linearly with increasing moisture content for both varieties. PRACTICAL APPLICATIONSIn this study, some engineering properties of chickpea seed were determined in order to design processing equipment and machinery for planting, harvesting and various postharvest operations such as cleaning, conveying, storage and cooking. Principal dimensions of chickpeas are important in sizing, sorting, sieving and other separation processes. Densities of chickpeas are necessary to design the equipment for processing and storing such as aeration systems, dryers and bins. The porosity affects the resistance to airflow through bulk chickpea seeds. During the harvesting, handling, processing and storage of chickpea seeds, the product exerts frictional forces on machinery components or storage structures. The magnitude of these frictional forces affects the amount of power required to convey the material.
DEVELOPMENT OF EXTRUDED SNACK FROM FOOD BY‐PRODUCTS: A RESPONSE SURFACE ANALYSIS
Authors: YAĞCI SIBEL , GÖĞÜŞ FAHRETTIN 
Published: December 2008

ABSTRACT Response surface methodology was used to investigate the effects of extrusion conditions including the moisture content of blend (12–18%), barrel temperature (150–175C), screw speed (200–280 rpm) and change in feed composition on the product characteristics of the snack food developed from rice grit in combination with durum clear flour, partially defatted hazelnut flour (PDHF) and fruit wastes. The blend was made up of rice grit (67%), durum clear flour (8–20%), PDHF (5–15%) and fruit waste (3–7%). The response variables were radial expansion ratio, color, and textural and sensory properties of the extruded snacks. Increasing the PDHF content caused a decrease in the radial expansion ratio, hardness and lightness of the snacks. The textural properties and color of produced snacks were affected by the fruit waste addition. Increasing the moisture content and decreasing the temperature caused an increase in the expansion ratio for most compositions. The extruded snacks with lower PDHF content had the highest levels of overall acceptance in the sensory panel. There was no significant effect (P < 0.05) of fruit waste addition on the sensory properties of the snacks.PRACTICAL APPLICATIONSLarge amounts of side products of the food industry, in particular fruit and vegetable waste, evolved during production (most of which cause environmental pollution), preparation and consumption of foods. Because of this, it is necessary to collect and use these wastes for the production of new foods, which is important from the point of environmental pollution and a country's economy. This study aimed to produce a ready‐to‐eat, puffed and value‐added snack food by using the side products of various food industries. Durum clear flour of macaroni production, partially defatted hazelnut flour of hazelnut oil production and fruit wastes of various fruit juice production might be evaluated as the components of the extruded snack food product. The contribution of the present work is to propose an alternative technology for the utilization of food‐processing wastes for the development of a useful, value‐added extruded food product.
DEHYDRATION CHARACTERISTICS OF PAPAYA (CARICA PUBENSCENS): DETERMINATION OF EQUILIBRIUM MOISTURE CONTENT AND DIFFUSION COEFFICIENT
Authors: LEMUS‐MONDACA R. , BETORET N. , VEGA‐GALVÉZ A. , LARA‐ARAVENA E. 
Published: December 2008

ABSTRACT This study determined the drying kinetics behavior of papaya at different temperatures (40, 50, 60, 70 and 80C). Desorption isotherms were determined at 5, 20 and 50C over a relative humidity range of 10–95%. The Guggenheim, Anderson and de Boer models were found to be suitable for description of the sorption data. The samples reached equilibrium moisture of 0.10 ± 0.01 g water/g dry matter. Fick's second law model was used to calculate the effective diffusivity (6.25–24.32 × 10‐10 m2/s). In addition, experimental data were fitted by means of seven mathematical models. The kinetic parameters and the diffusion coefficient were temperature‐dependent and were evaluated by an Arrhenius‐type equation. The modified Page model obtained the best‐fit quality on experimental data according to statistical tests applied.PRACTICAL APPLICATIONSThe main utility of this study is the application of both different empirical models and the diffusional model in tropical fruits' dehydration, which can be considered a basis for a very accurate estimation of drying time and the optimization of the same process. Two newly mathematical models are proposed in this study, through which a good fit on the data of experimental moisture content was achieved.The study of drying of papaya cultivated in Chile engages a great technological interest, because this product is widely used in the development of different products such as candying, canning, juice, syrup and marmalade. In addition, papayas cultivated in Chile, along with other tropical fruits cultivated in Brazil, Colombia and the Caribbean, have become especially important in the exportations of these countries. The major markets for these products include the U.S.A., the European Community and Asia.
INVESTIGATION OF SUPERCRITICAL FLUID EXTRACTION OF PUERARIN FROM PUERARIA LOBATA
Authors: WANG LINGZHAO , YANG BAO , DU XIUQIAO 
Published: December 2008

ABSTRACT Puerarin, which is the most abundant isoflavone in Pueraria lobata, has many pharmacological effects. In this study, supercritical carbon dioxide extraction was employed as a novel and efficient technique to extract puerarin from Pueraria lobata. Effects of four variables (pressure, temperature, time and co‐solvent amount) on the puerarin yield of Pueraria lobata were investigated. Up to a certain value, the puerarin yield increased with increasing pressure; thereafter, puerarin yield decreased as pressure increased. A similar effect of temperature was also found. When the temperature was at 50C or the pressure was at 20 MPa, the highest puerarin yield obtained was 5.8 ± 0.3 mg/g. Positive effects of time and co‐solvent amount were observed on the puerarin yield. However, when the time was longer than 100 min or the co‐solvent amount was greater than 120 g, no significant improvement was detected in the puerarin yield. It was therefore important to define the level of each variable for an efficient preparation of puerarin. From the results obtained, supercritical carbon dioxide extraction was proved to be an efficient technique for extraction of puerarin from Pueraria lobata.PRACTICAL APPLICATIONS Pueraria lobata is a famous Chinese traditional medicinal herb which has been consumed by many people all over the world. Puerarin is the most abundant isoflavone in this herb, and it has been proven to have some important pharmacological properties. In this study, a novel technique called supercritical carbon dioxide extraction was employed to prepare puerarin from Pueraria lobata. Effects of pressure, temperature, time and co‐solvent amount on the puerarin yield were evaluated. The results were helpful in understanding the extraction process of puerarin and could give evidence for further developments on this special medicinal herb.
INACTIVATION KINETICS AND REDUCTION OF BACILLUS COAGULANS SPORE BY THE COMBINATION OF HIGH PRESSURE AND MODERATE HEAT
Authors: WANG BIAO‐SHI , LI BIAN‐SHENG , ZENG QING‐XIAO , HUANG JUAN , RUAN ZHENG , ZHU ZHI‐WEI , LI LIN 
Published: December 2008

ABSTRACT The combination effect of high pressure (400, 500 and 600 MPa) and moderate heat (70 and 80C) on the inactivation kinetics and reduction of Bacillus coagulans spore in phosphate buffer and ultra‐high temperature (UHT) whole milk was investigated. The pressure come‐up time and corresponding logarithmic reduction of spore inactivation were considered during pressure‐thermal treatment. B. coagulans spore had a much higher resistance to pressure in UHT whole milk than in phosphate buffer. Survival data were modeled using the linear, Weibull and log‐logistic models to obtain relevant kinetic parameters. The tailing phenomenon occurred in all survival curves, indicating the linear model was not adequate for describing these curves. The mean square error and regression coefficient suggested that the log‐logistic model produced best fits to all survival curves, followed by the Weibull model.PRACTICAL APPLICATIONSIt becomes increasingly apparent that high‐pressure treatment combined with moderate heat treatment for low acid and acid products is often required for effective bacterial spores' inactivation. Consequently, the prediction model of microbial survival curves is essential. Bacillus coagulans is a slightly pressure‐resistant and relatively heat‐resistant spoilage bacterium of considerable concern during the processing of acid foods. Spore inactivation effect during the pressure come‐up time is sometimes considerable and should not beignored. The use of mathematical models to predict inactivation for spores could help the food industry further to develop optimum process conditions.
PERFORMANCE PREDICTION OF MEMBRANE MODULES INCORPORATING THE EFFECTS OF SUCTION IN THE MASS TRANSFER COEFFICIENT UNDER LAMINAR AND TURBULENT FLOW CONDITIONS FOR NON‐NEWTONIAN FLUIDS
Authors: AGARWAL SATISH , AGGARWAL ANKUSH , DASGUPTA SUNANDO , DE SIRSHENDU 
Published: December 2008

ABSTRACT Design equations for spiral wound membrane modules in case of power law fluid are derived for the first time. The case is solved for both laminar and turbulent flow regimes considering orange juice as the model system. The governing equations are solved numerically and the profiles of transmembrane pressure drop, bulk velocity, concentration, permeate flux, membrane surface concentration and permeate concentration along the membrane module are obtained. A detailed parametric study is carried out to observe the effects of operating conditions on the permeate flux and permeate concentration. The present analysis is helpful to design and simulate the performance of the membrane modules adequately. For the model system, it is observed that the axial pressure drop is about 2 to 3% of the inlet transmembrane pressure drop for 1.0 m length of the module. The mass transfer coefficient increases by twofold when the flow regime becomes turbulent. In case of laminar flow, at 7,000‐kPa inlet transmembrane pressure drop, the average flux is about 22 L/m2·h and the flux value under turbulent flow condition becomes about 30 L/m2·h at the same pressure drop. For a slightly leaky membrane, at 7,000‐kPa pressure drop and 130 kg/m3 of feed soluble sugar concentration, the permeate stream contains about 10 kg/m3 of total sugar. PRACTICAL APPLICATIONThe application of membrane technology is one of the emerging areas in food industry. The major application includes fruit juice clarification and concentration. Therefore, appropriate design of membrane modules is of utmost importance. Most of the fruit juices are non‐Newtonian in nature and they obey, in general, power law rheology. The derivation of detailed design equations of a spiral wound module is carried out considering a power law fluid, both under laminar and turbulent flow regimes. The presented method provides a way to design the membrane modules in great detail (i.e., incorporating effects of suction in mass transfer coefficient, developing concentration boundary layer, non‐Newtonian fluid, etc.). This will be helpful to design a spiral wound module to meet a target productivity (i.e., permeate flux) and permeate quality (i.e., permeate concentration).
FUZZY CLUSTERING MODELING AND EVALUATION OF SURFACE INTERACTIONS AND EMULSIONS OF SELECTED WHEAT PROTEIN COMBINED TO IOTA‐CARRAGEENAN AND GUM ARABIC SOLUTIONS
Authors: ABU‐GHOUSH MAHMOUD , SAMHOURI MURAD , YASEEN EMAD , HERALD THOMAS 
Published: December 2008

ABSTRACT Gums and proteins are valuable ingredients with a wide spectrum of applications. Surface properties (surface tension, interfacial tension, emulsion activity index [EAI] and emulsion stability index [ESI]) of 4% deamidated wheat protein (DWP) in a combination with iota‐carrageenan (IC) (0.05, 0.1 and 0.5%) or gum arabic (GA) (0.5, 1 and 5%) were investigated. The results showed that the addition of IC to 4% DWP significantly increased the surface tension, interfacial tension, EAI and ESI, whereas the addition of GA to 4% DWP significantly increased the surface tension and decreased the interfacial tension and EAI (except at 5% of GA). In addition, a fuzzy‐based clustering model was used to predict the surface properties of the DWP. The fuzzy model achieved accuracies of (97%, 90%, 97% and 75%) for predicting (EAI, ESI, surface tension and interfacial tension), respectively. This approach can be applied to predict many other parameters and properties in the food industry. PRACTICAL APPLICATIONSThe surface properties (surface tension, interfacial tension, emulsion activity index and emulsion stability index) of wheat protein (DWP) in combination with iota‐carrageenan or gum arabic were investigated. In addition, subtractive clustering‐based fuzzy models for predicting the surface properties of DWP was constructed. This modeling can be used as an indicator of usefulness of fuzzy clustering in such a system which directly can be used as a tool by the food processors to produce a high quality beverage product.