Joshua M. Arimi

Joshua M. Arimi
Meru University College of Science and Technology · Department of Food Science

Doctor of Philosophy

About

18
Publications
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Introduction

Publications

Publications (18)
Article
Full-text available
Kenya is the leading camel milk producer globally, with an annual production volume of 1.165 MMT, followed by Somalia (0.958 MMT) and Mali (0.271 MMT). In Kenya, pastoral tribes in North-Eastern parts rear about 4.722 million camels accounting for about 80% of all camels. Camels offer locals various benefits, including transportation of goods acros...
Article
Full-text available
Dovyalis caffra is an indigenous African tree originating from South Africa. It is resilient, with capability to remain green and productive in adverse conditions such as drought, frost and saline environments. Its ripe fruit is edible and very nutritious. It has a characteristic deep yellow colour, astringent/sour taste and strong odour. The fruit...
Article
Pulsed electric fields (PEF) is a novel nonthermal technology that has the potential to cause physical disruption to muscle tissue which in turn could alter the sensorial aspects of meat in both a positive (e.g., enhanced tenderization) and a negative way (e.g., off-flavor development). If there is a risk of off-flavor development it should be iden...
Article
The efficiency of PEF as a pre-treatment for accelerating the salting (175 kg/m(3) NaCl) of pork was assessed through PEF treatments of varying energy densities (22.6-181.1 kJ/kg). This was achieved through a 2 x 2 x 2 factorial design of field strength (1.2 or 2.3 kV/cm), frequency (100 or 200 Hz) and pulse number (150 or 300 pulses). NaCl and wat...
Article
Power ultrasound (US) has been proven to accelerate mass transfer in meat demonstrating a potential to reduce processing times. However, there is a lack of pilot-scale studies which assess the potential scale up of the technology and also possible detrimental effects on meat quality. The aim of this study was to optimise pilot-scale US pork curing...
Article
The effect of salt concentration and fibre orientation on water within the meat matrix was investigated by low-field nuclear magnetic resonance (LF-NMR), water-binding capacity (WBC), diffusion studies and histological analysis. Pork M. longissimus thoracis et lumborum samples were cured with 5.7, 15.3 or 26.3% w/w NaCl at a parallel or perpendicul...
Article
The effect of conventional and PEF treatment (electric field strength: 1.1-2.8kVcm(-1); energy density: 12.7-226kJ/kg), frequency (5-200Hz) and pulse number (152-300) on selected quality attributes of beef Semitendinosus (ST) was investigated. While PEF is viewed as a "non-thermal" treatment, it can induce moderate temperature rises (∆T). To elimin...
Article
The objective of this study was to determine the crispiness of microwave-expanded imitation cheese and compare the results with sensory evaluation. Three cheeses were manufactured with 36%, 19%, or 15% protein; all three with 0% fat, a fourth cheese had 4% fat and 19% protein. After 3 and 9 days of storage at 5 °C, the cheeses were subjected to mic...
Article
Microwave expansion of imitation cheese is a novel way of producing a potentially health crispy snack food. This study aimed to investigate the effects of protein:starch (P:S) ratios of 37:0, 24:13, 20:17 or 16:21 and refrigerated storage (1–9 days) on the functional properties, water mobility and microwave expansion of imitation cheese. Cheese har...
Article
The objective of this study was to use mechanical and acoustic methods developed in our laboratory to monitor the changes in crispiness of a Crackerbread biscuit following equilibration at different water activities (aw). Crackerbread samples were equilibrated at aw of 0.113–0.98. The equilibrated Crackerbread samples were punctured with a cylindri...
Article
The effects of moisture content (60–45%), and refrigerated storage (1–9days) on the functional properties, water mobility and microwave expansion of imitation cheese are investigated. Cheese hardness, elastic (G′) and viscous moduli (G″) increased with decreasing moisture content and decreased during storage. Flowability, loss tangent (tan δ) and w...
Article
The objective of this study was to develop an acoustic measurement system for analyzing crispiness and correlate its results with sensory evaluation. Four biscuits (Crackerbread, Table Water, Rich Tea and Shortbread) were punctured using an Instron Universal Testing Machine. The force–displacement and sound amplitude–time signals were simultaneousl...
Article
The effects of storage time prior to microwave heating on expansion of imitation cheese containing functional fibre was studied. Cheese was formulated to contain 60% moisture and 17.3% w/w resistant starch. Cheese samples were heated in a microwave oven (2540MHz) for periods of 10–100s. A 60%, 160%, 600% and 900% increase in maximum expansion was o...
Article
The objective of this study was to manufacture an imitation cheese that expands to a crispy product when heated in a microwave oven. Imitation cheese (∼18% w/w protein and 60% w/w moisture content) was formulated with varying fat content (10–0%). Fat reduction was achieved by direct replacement with resistant starch to give fat:starch ratios of 1.3...
Article
The kinetics of the alkaline phosphatase catalyzed hydrolysis of disodium p-nitrphenyl phosphate was studied at 25 degrees C in the presence of the carbohydrates sucrose, fructose, lactose, maltodextrin (DE = 13-17), carboxymethylcellulose (CMC), and CMC-lactose (in 1:1 proportion) at different concentrations and in the presence of sucrose at two d...

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