1 / 35

Course: Graduation project

Course: Graduation project. علي كامل الساعد قسم التغذية والتصنيع الغذائي كلية الزراعة الجامعة الأردنية. GRADING

tovah
Download Presentation

Course: Graduation project

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. Course: Graduation project • علي كامل الساعد • قسم التغذية والتصنيع الغذائي • كلية الزراعة • الجامعة الأردنية

  2. GRADING 1- Conduct of the student.(10) 2- Team spirit. (20) 3- Results of the project. (20) 4- Written report or paper. (30) 5- Oral presentation . (20) *All work is carried out under the supervision of a staff member.

  3. Proposed subjects for group projects • 1. Developing a healthy and nutritious beverage • 2. Using sweet and acid whey concentrate in white spreadable cheese making • 3. Using sweet and acid whey powder in white processed cheese making • 4. Using acid and sweet whey powder in confectionery bar making • 5. Using sweet and acid whey concentrate in ice-cream making • 6. Using sweet and acid whey concentrate in chocolate cake making • 7. Using concentrated sweet whey hydrolysate in milk chocolate making • 8. Using concentrated sweet whey hydrolysate in cookies making

  4. Graduation project:Steps to be followed in preparing the proposal of the project • 1.Study Problem, Importance and Objectives • 2. Review of Literature • 3.Research methodology • 4. Equipment and materials needed • 5.References

  5. Case Study • Effect of storage conditions on the sensory and chemical quality of olive oil produced from olive trees irrigated with treated waste water

  6. 1.Study Problem, Importance and Objectives: • Olive is considered one of the most important crops in Jordan with an annual production of 250,000 tons of olive fruits and 35 000 tons of olive oil (Ministry of Agriculture, 2009). Jordan ranks the tenth on the list of the world’s nations in olive oil production (IOOC, 2005).

  7. Light exposure, temperature, and oxygen concentration influence virgin olive oil quality and freshness during transportation, storage, and consumption (Curtis et al., 2006). • Commercially, virgin olive oil is usually stored and transported in the dark but often packaged in transparent bottles in response to consumer preferences thereby exposing the oil to light before and after purchase.

  8. Temperature variation during virgin olive oil storage and transportation is common and may be attributed to natural climatic changes and in some cases to intentional temperature control (Gutierrez and Fernandez, 2002).

  9. The antioxidant activity of virgin olive oil components received an increased attention in the last few years. • It has been related to the protection for important chronic and degenerative diseases such as coronary diseases, aging neuro-degenerative diseases and tumors of different localizations (Servili et al., 2004).

  10. Polyphenols are highly sensitive compounds in oil and they are not stable to heat and light in bad storage conditions. • Therefore, optimization of best conditions of heat, light and packaging materials is very important to preserve polyphenols and their antioxidant activity (Tsimidou et al,. 1992).

  11. There is shortage in the basic knowledge regarding most of thescientific aspects of locally produced olive oil i.e. its sensory characteristics, factors affecting its quality and storability as well as the effect of irrigation water on its quality (Tawalbeh et al., 2006, Al-Ismail et al., 2010).

  12. Jordan is facing a drastic water shortage problem and is classified among the poorest countries with regard to water availability (Andre, 2003). • Consequently, one of the strategies to be adopted to alleviate the water shortage problem in the country is to use the treated wastewater (TWW) in irrigation purposes. • As a result, 19 TWW treatment plants generating 80 million cubic meter of treated wastewater per year were established in the last few years (Al-Shdiefat et al., 2009).

  13. In Hashemiah strip of Zarka city, one of the semi arid cities in Jordan, TWW has been used in the irrigation of olive trees since 20 years or more. • Unfortunately, little information is available regarding the effect of treated waste water (reclaimed water) on the storability and sensory as well as the chemical quality of olive oil.

  14. The main objectives of this study are: • To study the effect of storage temperature, light exposure, duration on the domestic olive oil sensory, chemical, and nutritional quality. • To find how different packaging materials affect the storability, sensory and chemical quality of the olive oil produced from trees irrigated with reclaimed water. • To study the effect of irrigation of olive trees with reclaimed water on the sensory, and chemical quality as well as the storability of the produced olive oil.

  15. 2. Review of Literature • The influence of olive cultivar, fruit diameter and harvesting date on the chemical and sensory properties of olive oil was studied by Alsaed et al. (2010). • The obtained results revealed no effect for cultivar and fruit diameter on each of acidity and peroxide values, whereas phenols were significantly affected. • Late harvesting had a negative effect on the positive sensory attributes and increased significantly the negative ones for all fruits diameters.

  16. A two-year monitoring study was conducted in 2002 and 2003 to investigate the effect of treated wastewater (TWW) irrigation on soil chemical properties, olive leaf composition and oil quality (Al-Shdiefat et al., 2009). • Pales et al. (2006) investigated the effect of irrigation of olive trees with (TWW) in south of Italy for 5 years on the quality of olive and olive oil. They found that irrigation with TWW improved the drupes characteristics such as flesh weight/seed ratio and made them more suitable for table consumption

  17. . They also found that irrigation with TWW did not affect the quality of produced olive oil. • Bedbabis et al. (2010) studied the effect of wastewater irrigation on the extra virgin olive oil quality from the Tunisian cultivar Chemlali. They observed a significant decrease in the phenols content of the oils obtained from olive trees irrigated with TWW.

  18. A regional project (Anonymous, 2005) addressed" Efficient management of wastewater, its treatment and reuse in the Mediterranean countries has been completed recently. • The Europe Aid Co-operation Office sponsored the project. Because of this project, a detailed report was given about the wastewater management and reuse in Jordan. • The report was issued by AL-Albayt University and covered many topics with focus on Jordanian water resources, wastewater treatment in Jordan and their reuse standards.

  19. A comparative study (Al-Ismail et al 2010) has been conducted to evaluate the influence of water quality used in irrigation of olive trees on the chemical properties of olive oil. • The obtained results showed no effect for the water irrigation quality on the olive oil acidity, peroxide value and sterols. • On the other hand, phenols were affected by the quality of irrigation water, being lower in the oils obtained from trees irrigated with treated wastewater.

  20. Curtis et al (2006) studied the effect of light and dark storage of virgin olive oil for 12 months at ambient and low temperature. • They found that virgin olive oil stored in the dark at low temperature (1 C) had characteristics closest to fresh oil while oil stored with light exposure showed the largest departure from freshness. • Loss of phenolic and volatile compounds occurs before peroxide value, K232, and K270 reflect the changes in the oil.

  21. This is important for extra virgin olive oil, which is promoted for its sensory properties as well as potential health benefits. • Moreover, it was found that changes to the oil are accelerated when the oil is exposed to oxygen. • Naz et al., (2005) reported that exposure of olive oil to heat, oxygen and light caused alteration to its composition especially fatty acid and antioxidant contents, resulting in lowering its health benefits.

  22. Sterols, polyphenols, and fat soluble vitamins are of great importance in the virgin olive oil composition, due to their effect on stability, acceptability, and nutritional and health properties of the olive oil. • Tocopherols are of high importance in olive oil because of their antioxidant activity and nutracuetical effect. (Ibanez et al,. 2002). • Storage of virgin olive oil under domestic conditions for two years showed that good handling is very significant for retaining high tocopherols level, and for increasing the storage life and the nutritional value of that oil (Psomiadou et al,. 2000).

  23. .Research methodology3 • The working plan for this proposal will include the following stages: • 1st stage : Literature collection and review, and olive oil samples preparation • 1. Samples collection • Three representative samples of olive oil extracted from fruits (Nabali) harvested from olive trees irrigated with treated wastewater (TWW) will be collected; the olive oil will be mixed and filled in 3 types of containers used by one of the Jordanian olive oil presses and as follows:

  24. a. Metallic containers of 2 L capacity, • b. Glass containers of 1 L capacity, • c. Plastic containers of 1 L capacity. • 2. Fresh olive oil samples filled in metallic, glass and plastic containers will be stored at: • I. ambient or room temperature (Part of the olive oil samples stored at room temperature will be exposed to light whereas the other part will be stored in the dark) the temperature degrees range (15-30 º C). • II. at 20º C • III. at 30 º C

  25. 2nd stage: Olive oil samples storage and analysis • 3- Chemical and physical analysis of olive oil: The fresh olive oil samples will be analyzed for peroxide value and acidity according to AOAC procedures (AOAC 1995), and then the stored oil will be analyzed for acidity and peroxide value. • Fatty acid profile and phytosterols will be estimated using gas chromatography.

  26. Total phenolic compounds will be evaluated in the fresh olive oil and then after storage. Squalene, tocopherol will be estimated by HPLC. In addition, some of the heavy metals (Cu, Fe, Pb, Mo, As) will be estimated in fresh olive oil samples, by atomic absorption spectroscopy. Effect of storage conditions on peroxide value, acidity, fatty acid profile, and total phenolic compounds will be tested after 0,3, 6, and 9 months.

  27. 4- Sensory evaluation: • It will be carried out on the fresh olive oil samples and after 3, 6, and 9 months of storage. • The sensory evaluation method for olive oil will be according to the method recommended by the International Olive Oil Council (IOOC 2007).

  28. 3rd stage: Statistical analysis, writing the results and publishing a paper • 5- Evaluation of the results: • Analysis of variance will be utilized to test for the effect of different factors on different quality measures and sensory evaluation. A split- split plot design will be applied in the analysis considering container types, storage temperature, light and duration. Means of different factors will be compared using t- test at p < 0.05 significant level.

  29. The Statistical Analysis System (SAS, 2004) will be used for this analysis. • 6- Writing the thesis and publishing of data: • The obtained data will be written in a thesis form and then submitted for publishing in an international journal. • The following table will illustrate the working plan:

  30. Fig. 1: Illustration of the working plan

  31. 4. Equipment and materials needed

  32. 5.References • Al-Ismail, K.M., Alsaed, A.K., Ahmad, R., Ayoub, S. (2010). Influence of irrigation water quality on the chemical properties of olive oil, La Rivista Italiana Delle Sostanze Grasse, 87(4), 82-88. • Alsaed, A., Ayoub, S., Al-Ismail, K., Ahmad, R., and Abdel-Qader, S. (2010). Influence of water quality used in irrigation on the sensory properties of olive oil, In Press. • Al-Shdiefat, S., Ayoub, S., and Jamjoum K. (2009). Effect of irrigation with reclaimed wastewater on soil properties and olive oil quality, Jordan J. of Agricultural Sciences, 5(2), 128-141. • Andre, P.M. (2003). Wastewater reuse in localized irrigation, EAU and Irrigation: Water and Irrigation News, October Issue. • Anonymous (2005) Prospects of wastewater management and water reuse in Jordan. Al al-Bait University, Jordan. • AOAC (1995). Official methods of analysis (16th ed.). Washington, D.C: Association of Official Analytical Chemists. • Bedbabis, S., Ben Rouina, B., Boukhris, M. 2010.The effect of waste water irrigation on the extra virgin olive oil quality from the Tunisian cultivar chemlali, Scientia Horiculturae, in press. • Curtis, M. K, Bedgood, D. R., Bishop, A. G., and Prenzler, P.D. (2006). Discrimination of storage conditions and freshness in virgin olive oil, J. Agric. Food Chem. 54(19), 7144-7151. • Gutierrez, F., and Fernandez, J. L. (2002). Determinant parameters and components in the storage of virgin olive oil. Prediction of storage time beyond which the oil is no longer of “extra” quality, J. Agric. Food Chem. 50(3):571–577. 

  33. Ibanez, E., Hurtado Benavides, A. M., Senorans, F., and Reglero, G. (2002). Concentration of sterols and tocopherol from olive oil with supercritical carbon dioxide, JAOCS, 79(12), 1255-1260. • IOOC (2005). International Olive Oil Council, world olive oil figures, from http:// www.internationaloliveoil.org /economics2.asp • IOOC (2007) International Olive Oil Council.. Sensory analysis of olive oil method for the organoleptic assessment of virgin olive oil. COI\T.20\Doc. no. 15\Rev • Ministry of Agriculture, 2009, Olive oil mills distribution in the country. Olive Office, Ministry of Agriculture, Amman, Jordan. • Naz, S., Siddiqi, R., Sheikh, H., Sayeed, S. A. (2005). Deterioration of olive and soybean oils due to air, light, heat and deep frying, Food Research International, 38, 127-134. • Pales, A. M., Celano, G., Masi, S., Xiloyannis, C. (2006). Treated Municipal wastewater for irrigation of olive trees: effect on yield and quantity, Proceeding of the Second International Seminar in Biotechnology and quality of Olive Tree Products Around the Mediterranean Basin, held in Italy, 123-128. • Psomiadou, E., Tsimidou, M., and Boskou, D. (2000). Alpha-Tocopherol Content of Greek Virgin Olive Oils, J. Agric. Food, 48, 1770-1775. • Servili, M., Selvaggini, R., Esposto, S., Taticchi, A., Montedoro, G., and Morozzi, G. (2004). Health and sensory properties of virgin olive oil hydrophilic phenols: agronomic and technological aspects of production that affect their occurrence in the oil, J. of Chromatography,1054,113-127. • Statistical Analysis System. (2004). SAS Users Guide, SAS Institute Inc. Cary, NC, US. • Tawalbeh,Y., Alsaed, A., Al-Ismail, K. (2006) Influence of olive harvesting dates on the sensory and chemical characteristics of the Jordanian olive oil, Olivebioteq, November 5-10, Marsala, Italy. • Tsimidou, M., Papadopoulos, G., and Boskou, D., (1992). Phenolic compounds and stability of virgin olive oil, Food Chemistry, 45, 141-144.

More Related