title: Reduction in drying time of taro using pretreatments or posttreatment with hot air drying

authors: Thamarai Selvan, Shiva Subramani

abstract: Taro is a widely cultivated crop, primarily grown for its corm, which serves as a staple food worldwide. However, due to its high moisture content, taro is highly perishable, with an unprocessed shelf life of only 15 to 20 days. Drying has been employed as a method for extending shelf life by reducing moisture content to levels that inhibit microbial growth and prevent moisture-induced deteriorative biochemical reactions. Convective hot air drying (HAD) is the most commonly used method for food drying, but it is associated with prolonged drying times and high energy consumption. This research aimed to reduce the drying time of taro by using pretreatments and posttreatments with hot air drying. HAD without pre- or posttreatments was used as a control, and drying times were compared across four pretreatment methods (microwave, blanching, ultrasonication, and osmotic dehydration) and one posttreatment method (microwave). The results indicated that microwave post-treatment after 1 hour of hot air drying at 50°C reduced total drying time by 85% compared to the control. Similarly, microwave post-treatment after 1 hour of hot air drying at 70°C reduced drying time by 75% when moisture content decreased from 2.4 (dry basis) to 1.3 (dry basis). In contrast, blanching and osmotic dehydration pretreatments at 50°C worsened drying efficiency, increasing drying time relative to the control. Microwave pretreatments at 50°C resulted in slight reductions in drying time compared to the control.  Additionally, peeling the skin before drying reduced total drying time by approximately 36% compared to skin-on samples. However, slicing was necessary, as whole peeled samples required longer drying times than sliced ones. Taro, sliced to 8 mm thickness, dried with hot air at 70°C for 1 hour, followed by 20 minutes of microwave post-treatment, reaches 0.10 (dry basis), which is the required final moisture content for taro flour production, and is suitable for industrial scale implementation. Further research is required to assess the energy consumption of microwave post-treatment and hot air drying to determine their economic and sustainable feasibility. Quantifying energy requirements is essential for balancing efficiency with cost-effectiveness.

text: Reduction in drying time of taro using pretreatments or posttreatment with hot air drying Taro is a widely cultivated crop, primarily grown for its corm, which serves as a staple food worldwide. However, due to its high moisture content, taro is highly perishable, with an unprocessed shelf life of only 15 to 20 days. Drying has been employed as a method for extending shelf life by reducing moisture content to levels that inhibit microbial growth and prevent moisture-induced deteriorative biochemical reactions. Convective hot air drying (HAD) is the most commonly used method for food drying, but it is associated with prolonged drying times and high energy consumption. This research aimed to reduce the drying time of taro by using pretreatments and posttreatments with hot air drying. HAD without pre- or posttreatments was used as a control, and drying times were compared across four pretreatment methods (microwave, blanching, ultrasonication, and osmotic dehydration) and one posttreatment method (microwave). The results indicated that microwave post-treatment after 1 hour of hot air drying at 50°C reduced total drying time by 85% compared to the control. Similarly, microwave post-treatment after 1 hour of hot air drying at 70°C reduced drying time by 75% when moisture content decreased from 2.4 (dry basis) to 1.3 (dry basis). In contrast, blanching and osmotic dehydration pretreatments at 50°C worsened drying efficiency, increasing drying time relative to the control. Microwave pretreatments at 50°C resulted in slight reductions in drying time compared to the control.  Additionally, peeling the skin before drying reduced total drying time by approximately 36% compared to skin-on samples. However, slicing was necessary, as whole peeled samples required longer drying times than sliced ones. Taro, sliced to 8 mm thickness, dried with hot air at 70°C for 1 hour, followed by 20 minutes of microwave post-treatment, reaches 0.10 (dry basis), which is the required final moisture content for taro flour production, and is suitable for industrial scale implementation. Further research is required to assess the energy consumption of microwave post-treatment and hot air drying to determine their economic and sustainable feasibility. Quantifying energy requirements is essential for balancing efficiency with cost-effectiveness.

year: 2025

title: 'Training the next generation of HR practitioners': Reflecting on HRM student experiences of sexual harassment training

authors: Dyer, Suzette L.

abstract: Despite prohibitive legislation and organizational policies and training, high rates of sexual harassment persist in the hospitality industry, a situation that is concerning to organizations and researchers alike. As management educators, we embedded a sexual harassment lecture within the context of a human resource management degree, with the aim of developing the capacity of the future human resource practitioner workforce to address sexual harassment. The reflective journals of these students, collected over a three-year period, reveal that while participants found the session improved their understanding of sexual harassment myths and remedies, many still questioned their ability to act within the context of wider organizational dynamics. Our analysis leads us to conclude that sexual harassment training sessions are a valuable and necessary starting point for developing intolerance. However, if we are truly committed to eradicating sexual harassment, then a much broader and integrated approach is required that includes redressing the limitations of the current legal systems, broadening the scope of education within the wider community and developing intolerant organizational climates.

text: 'Training the next generation of HR practitioners': Reflecting on HRM student experiences of sexual harassment training Despite prohibitive legislation and organizational policies and training, high rates of sexual harassment persist in the hospitality industry, a situation that is concerning to organizations and researchers alike. As management educators, we embedded a sexual harassment lecture within the context of a human resource management degree, with the aim of developing the capacity of the future human resource practitioner workforce to address sexual harassment. The reflective journals of these students, collected over a three-year period, reveal that while participants found the session improved their understanding of sexual harassment myths and remedies, many still questioned their ability to act within the context of wider organizational dynamics. Our analysis leads us to conclude that sexual harassment training sessions are a valuable and necessary starting point for developing intolerance. However, if we are truly committed to eradicating sexual harassment, then a much broader and integrated approach is required that includes redressing the limitations of the current legal systems, broadening the scope of education within the wider community and developing intolerant organizational climates.

year: 2021

title: The state of the Rotorua Lakes in 2017

authors: Hamilton, David P.

abstract: I have been asked to give an overview of the Rotorua Te Arawa Lakes and then focus on just four of the lakes. Chris McBride will pick up other lakes.  I would like to acknowledge Warwick Silvester who set up the Lakes Chair, Simon Stuart who is working outside the rohe, on Lake Taupō, but has a great body of knowledge on the food chain in that lake, with potential applications to the Te Arawa lakes. Also to Kohji Muraoka who helped me over the last 24 hours, putting data together which enabled me to synthesise my thoughts on these lakes.

text: The state of the Rotorua Lakes in 2017 I have been asked to give an overview of the Rotorua Te Arawa Lakes and then focus on just four of the lakes. Chris McBride will pick up other lakes.  I would like to acknowledge Warwick Silvester who set up the Lakes Chair, Simon Stuart who is working outside the rohe, on Lake Taupō, but has a great body of knowledge on the food chain in that lake, with potential applications to the Te Arawa lakes. Also to Kohji Muraoka who helped me over the last 24 hours, putting data together which enabled me to synthesise my thoughts on these lakes.

year: 2017