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Journal of Food & Industrial Microbiology

ISSN: 2572-4134

Open Access

Volume 8, Issue 5 (2022)

Mini Review Pages: 1 - 2

Decomposition of Food Waste and Material Composition\'s Effect on Fuel Briquette Properties

Jasbir Guitian*

DOI: 10.37421/2572-4134.2022.8.254

This study looked into the possibility of producing non-carbonized fuel briquettes from locally available municipal solid waste (MSW), such as food waste from restaurants, charcoal dust, coconut husk and shell, and sawdust. A minimal expense briquetting machine obtained from Alfaster Businesses in Kenya exhibited the idea. When compared to using regular food waste, briquettes made from decomposed food waste had a higher bulk density (+4%), a higher net calorific value (+18%), and a lower burning rate (-24%).The amounts of ash in the two different kinds of briquettes were not significantly different. The findings also indicate that the quality of briquettes and the temperatures achieved during combustion are enhanced when food waste is decomposed and mixed with tree-based raw materials like sawdust, coconut waste, or charcoal waste. In addition to reducing rural land degradation and deforestation, this recycling solution has the potential to serve multiple benefits in MSW management for sustainable cities.

Mini Review Pages: 1 - 2

Characterising the Essential Microbiota and Nutrient Makeup of Packaged Pasteurised Milk Products While they are Being Stored

Matteo Shindano*

DOI: 10.37421/2572-4134.2022.8.253

Microbial communities in pasteurized milk are intricate and influenced by storage and sterilization conditions. Pasteurized dairy products may be highly susceptible to spoilage due to this intricate microflora. High-throughput sequencing was used to identify microorganisms in packaged pasteurized milk products taken from dairy processing factories in China and stored at 0, 4, 10, 15, and 25ºC for 15 days. As a result, the majority of the microbiota was classified into six phyla and 44 genera. In addition, principal component and multi-factor analyses were used to examine the changes in the pasteurized milk's nutritional composition, which included 8 chemical constituents, 7 taste values and 16 free amino acids. Pseudomonas, Aeromonas, Paenibacillus, and Serratia were found to be the core functional microbiota that has a significant impact on the nutritional content of pasteurized milk by Pearson correlation analysis. As a result, the findings provide a comprehensive understanding of pasteurized milk's safety and shelf life when stored. Pasteurized milk is not only one of the most nutritious sources of dairy products, but it is also a complex biological fluid that is an excellent growth medium for many microorganisms

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