
Application of Ultra Superheated Steam
Technology (USST) to Food Grain
Preservation at Ambient Temperature for
Extended Periods of Time
*Corresponding author: Md. Latiful Bari
Citation
Bari ML, Ohki H, Nagakura MK, Ukai M. Application of Ultra Superheated Steam Technology (USST) to food grain preservation at ambient temperature for extended periods of time. Adv Food Technol Nutr Sci Open J. 2015; SE(1): S14-S21.
Copyright
© 2015 Bari ML. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Research
Abstract
Food security has been of great concern in every nation irrespective of their developed or underdeveloped status. Post-harvest losses are common for almost all agricultural products; therefore, these commodities are a matter of concern for all nations. Super-heated steam drying is a drying technology where the drying takes place through direct contact between superheated steam and the product to be dried. This study was designed to determine the effectiveness of Ultra-superheated steam technology (USST) drying alone or USST drying followed by mixing with scallop powder (SP; 0.1%) to extend the shelf life of: 1) Peanuts; 2) Red wheat (small sized); 3) Broken maize kernels; 4) Mixed animal feed; and 5) Bengal gram/chickpea. It was observed that treatment with USST at 400 ºC or 500 ºC (actual contact temperature was 210 ºC and 250 ºC, respectively) for 15 seconds was sufficient to decontaminate the mold successfully. After 26 months of storage at room temperature, no such mold was evident visually compared to control samples, and the products appeared fresh. Furthermore, treatment with USST at 400 ºC or 500 ºC (actual contact temperature was 210 ºC and 250 ºC, respectively) for 15 seconds followed by mixing with scallop powder (SP; 0.1%) was sufficient to increase the shelf life of the food grains studied beyond three years under similar experimental conditions. However, the product did not appear fresh or attractive subsequent to the attachment of the SP powder. Increasing the USST temperature may further enhance the shelf life of the product. Therefore, these findings suggest that USST technology may extend the shelf life of food grain products. However, optimization of treatment time and temperature is required for food grains to be most efficiently stored.
Keywords
Ultra-superheated steam technology (USST); Food grains; Preservation; Ambient temperature; Risk reduction; Food security.
Abbreviations
USST: Ultra-superheated steam technology; SSD: Super-heated drying; SP: Scallop Powder; USDA: United States Department of Agriculture.
Introduction
Post-harvest losses of agricultural commodities have been a problem for all developing
countries, particularly those that are primary producers. In these countries, non-mechanized
harvesting practices and traditional technologies are still primarily used. Because of these, the
extent of post-harvest food commodity losses are alarming. In order to overcome food deficiencies,
these countries have traditionally emphasized two lines of action, e.g., (a) reducing
future demand by slowing population growth and (b) augmenting food supplies by increasing production. But perhaps the third and most important option in
this context - the reduction of post-harvest losses - has not been
given proper consideration. In addition, no such suitable technology
has been developed to reduce post-harvest losses or to
extend the shelf life of agricultural products.1,2
As well, farmers and manufacturers want to produce
products that areas healthy, tasty and functional as possible. At
the same time, they seek higher returns from low-cost production,
without any concessions to food safety or product quality.
They also want to minimize the environmental impact of their
production systems while maintaining maximum flexibility
within these systems.3,4
From ancient times, man has devised a number of
ways to preserve food. In general, foods have been preserved
by applying heat, cold, drying conditions, salt and fermentation
techniques.3 Other advanced technologies for long-term storage
are being developed, which may eliminate the extensive use of
preservation chemicals. One such technology is the use of Ultrasuperheated
steam technology (USST), which is a modified version
of a superheated steam technology.5
USST is a new, innovative technology that can be used
to extend the shelf life of agricultural food products. Hausbrand
introduced the idea of using Super-heated drying (SSD) at the
beginning of the 20th century, however, it was not until the 1950’s
that researchers examined the process more closely.6 Following
the 1970’s oil crisis, a number of papers were published on the
fundamental properties and applications of superheated steam
drying.7
Conventional hot air drying is an energy-intensive operation
which accounts for approximately 15% of industrial energy
consumption in most industrialized countries.8 The recent
modification to this process is described herein, making this an
emergent technology with considerable advantages in energy
savings, emissions reduction, fire and explosion prevention, and
improved product quality.9
Superheated Steam: New Innovative Technology for Agricultural
Product Disinfestations
Superheated steam is steam that is heated to a temperature
that is higher than the boiling point of water. If saturated
steam is heated at constant pressure, its temperature will
rise, producing superheated steam. The newly developed Ultra
Super-heated steam technology (USST; FBI Co. Ltd., Tokyo)
continuously generates gas that consists of steam-originated
electron radicals, in large scale, over a short time period under
ordinary atmospheric pressure, through a specially designed
high frequency current IH (induction heating) technology.
“Steam-originated radicals” refers to highly active radicals of
unpaired electrons, such as OH radicals (OH-), Hydrogen peroxide
(HOOH), superoxide-anion radical (O2-), and singlet oxygen
(1O2). In addition, ionized gaseous particles (H+, H- and
HO-), which are water vapour (H2O) molecules, are generated
from steam at 300 ºC~500 ºC temperature by using eddy current
energy under a specially designed high frequency current IH
super-heating induction technology USST Apparatus. The use of
traditional steam super-heating technology would require a very
high-pressure vessel with extremely thick and heavy specially
processed steel material, resulting in much higher machine-cost
and a heavy/gigantic specification as well as the employment
of a specially licensed machine-operator to generate the 500 ºC
super-heated steam. The USST is an oxygen free environment,
which eliminates the possibility of systemic fire or explosion
and could lead to improved product quality by the elimination of
scorching. The heat generation mechanisms of USST are shown
in Figure 1.

Figure 1: Heat generation mechanisms of USST.
The objective of this study was to use USST technologies to reduce post-harvest losses of various agricultural commodities and to extend their shelf life at ambient temperature. The following agricultural products were studied: 1) Peanuts; 2) Red wheat (small sized); 3) Broken maize Kernels; 4) Mixed animal feed; and 6) Bengal gram/chickpea.
Methods and Materials
Sample Collection
The following five samples were collected from different
markets in Dhaka City, Bangladesh and used in this experiment.
These samples were collected in sterilized Ziploc Bags
and were transported to the Food Analysis and Research Laboratory,
Center for Advanced Research in Sciences, University
of Dhaka, and half of the samples were taken to the Research
and Development Laboratory, JSP Inc. Ltd., Tokyo for USST
treatments. In this study, low quality samples were chosen in the
belief that if low quality products can be controlled, then good
quality products can be controlled with less effort.
1) Peanuts: The worst quality rotten or damaged peanuts were
purchased from the Kawran bazar market, Dhaka City, Bangladesh.
These peanuts are usually thrown away or given to the
poorest people.
2) Red wheat (small size): Red wheat (small sized) was purchased from the Kawran bazar market, Dhaka City, Bangladesh.
This small sized red wheat is usually used for flour production
for low income people in Bangladesh.
3) Broken maize kernels: Broken Maize kernels were purchased
from Nimtoli market, Dhaka City, Bangladesh. These broken
maize kernels are generally used for poultry/fish feed production.
4) Mixed animal feed: Mixed animal feed was purchased from
Nimtoli market, Dhaka City, Bangladesh. These mixed animal
feeds are widely used in the poultry industry in Bangladesh.
5) Chickpeas: Bengal gram chickpeas were purchased from
Nimtoli market, Dhaka City, Bangladesh. Bengal gram chickpeas
are one of the cheapest sources of protein for the common
people of south Asia.
Scallop Powder (SP)
Scallop powder is a novel biodegradable sanitizer that
is obtained from the inner portion of the scallop (Patinopecten
yessoensis) shell by baking it at 200 ºC and then exposing it to
excessive heat (1000 ºC). After that, the shells are pulverized
and passed through a micro sieve to obtain 5-15 μm particles of
powder. This powder is said to have antibacterial and anti-fungal
activity. As this powder is produced from natural sources, it does
not pose a hazard to the environment, and it is biodegradable.10
Sample Treatment and Conditioning
The experiment was conducted on September 03, 2011,
at the Research and Development Laboratory of JSP Inc., Ltd.,
Tokyo, Japan. All five samples were passed through the USST
chamber at 400 ºC or 500 ºC for 15 seconds and stored at RT and
sealed separately in polyethylene packages. The following five
treatment categories were applied to each sample studied.
1. Control (no USST treatment); stored at RT in sealed polyethylene
packages.
2. The samples were passed through the USST chamber at 500
ºC for 15 seconds (actual contact temperature was 250 ºC)
and stored at RT in sealed polyethylene packages.
3. The samples were passed through the USST chamber at 400
ºC for 15 seconds (actual contact temperature was 210 ºC)
and stored at RT in sealed polyethylene packages.
4. The samples were passed through the USST chamber at 500
ºC for 15 seconds actual contact temperature was 250 ºC)
then mixed with SP (0.1%) and stored at RT in sealed polyethylene
packages.
5. The samples were passed through the USST chamber at 400
ºC for 15 seconds (actual contact temperature was 210 ºC)
then mixed with SP (0.1%) and stored at RT in sealed polyethylene
packages.
After the experiment, a set of five treated and nontreated
samples were kept at room temperature in the Japanese
laboratory for future reference. Another set of treated and nontreated
samples was transported back to the Dhaka laboratory
and kept at room temperature for future reference.
Results and Discussion
Peanuts
Peanuts are known by many other local names, such as
earthnuts, ground nuts, goober peas, monkey nuts, pygmy nuts
and pig nuts. Peanuts can be an important part of the diet, as
they provide over thirty essential nutrients and phytonutrients.11
In South Asia, peanuts are generally consumed as a light snack.
They are usually roasted and salted (sometimes with the addition
of chilli powder), or they may be sold roasted in the pod at
road side or boiled with salt. Peanuts may be contaminated with
the mold Aspergillus flavus, which produces a carcinogenic substance
called aflatoxin. Lower quality specimens, particularly
where mold is evident, are more likely to be contaminated. The
United States Department of Agriculture (USDA) tests every
truckload of raw peanuts for aflatoxins; peanuts containing more
than 20 parts per billion of aflatoxins are destroyed.12
In this study, after 26 months of storage at RT, mold
development was evident visually in the control sample, as
shown in Figure 2. The mold was confirmed to be Aspergillus
flavus, which produces carcinogenic aflatoxins. However, treatment
with USST at 400 ºC (actual contact temperature was 210
ºC) for 15 seconds successfully decontaminated the mold, and
after 26 months of storage, no mold was visually evident, and
the products appeared fresh (Figure 2). Treatment with USST at
400 ºC (actual contact temperature was 210 ºC) for 15 seconds,
followed by mixture with SP powder (0.1%), increased the shelf
life of the peanuts by more than three years under similar experimental
conditions. However, peanuts with residual SP powder
did not retain an attractive appearance (Figure 2).
Therefore, this study demonstrated that the USST technology
alone or USST treatment followed by mixture with scallop
powder could be useful in extending the shelf-life of peanuts
at ambient temperature.
Red Wheat (Small Size)
Wheat is one of the first cereals known to have been
domesticated, and the ability of wheat to self-pollinate greatly
facilitated the selection of many distinct domesticated varieties.
Wheat is the world’s most favored staple food, and it is grown
on more than 240 million hectares, which is a larger area than
for any other crop.13,14 There are many wheat diseases, mainly
caused by fungi, bacteria, and viruses. Fungicides, used to pre

Figure 2: 1) Control; 1-1) USST Treated; and 1-2) USST treatment followed by mixture of SP powder (0.1%) with peanuts and kept at room temperature for >26 months.
vent significant crop losses from fungal disease, can be a significant
variable cost in wheat production.13 Estimated production
lost owing to plant diseases around the world vary between 10-
25%. A wide range of organisms can infect wheat, of which the
most important are viruses and fungi.15
In this study, the control sample was initially free of
contamination, but mold development was visually evident after
26 months of storage at RT. The identity of this mold has yet to
be confirmed. Treatment with USST at 500 ºC (actual contact
temperature was 250 ºC) for 15 seconds successfully decontaminate
the mold, and after 26 months of storage, no mold was visually
evident, and the products appeared fresh (Figure 3). In addition,
treatment with USST at 400 ºC (actual contact temperature
was 210 ºC) for 15 seconds followed by mixture with SP (0.1%)
extended the shelf life of red wheat by more than three years. No
mold was visually evident, and the product did not look attractive
(Figure 3) compared to non-SP treated samples.
Therefore, this study result also demonstrated that
USST technology alone or USST treatment followed by mixture
with scallop powder was effective in extendi the shelf-life of red
wheat (small size) at ambient temperature.
Maize Kernels (Broken)
Maize harvesting is a highly mechanized process in the
developed world, while it is still done manually in developing
countries. Changes in the physical quality of the grain are often
a result of mechanical harvesting, shelling and drying. Storage
stability depends on the relative humidity of the interstitial
gases, which is a function of both moisture content in the kernel
and temperature. Low moisture content and low storage temperatures
reduce the opportunity for deterioration and microbial
growth. Aeration therefore becomes an important operation in
maize storage as a means of keeping down the relative humidity
of interstitial gases. Significant maize losses have been reported
in tropical countries.16 Losses of up to 10% have been found,
not including those losses caused by fungi, insects or rodents.
If these were included, losses could increase to 30% in tropical
humid areas or to 10 to 15% in temperate areas. Losses due
to fungi (mainly Aspergillus and Penicillium) are important for
both economic and health reasons because of aflatoxins and mycotoxins.
16
The efficient conservation of maize, like that of other
cereal grains and food legumes, depends basically on the ecological
conditions of storage; the physical, chemical and biological
characteristics of the grain, the storage period, and the type and
functional characteristics of the storage facility.
In this study, the control sample deteriorated considerably,
with mold development being evident within one month.
Treatment with USST at 500 ºC (actual contact temperature
was 250 ºC) for 15 seconds was initially successful at decontamination,
however, a white mold was visually evident after
four months of storage. However, treatment with USST at 400
ºCand 500 ºC (actual contact temperature was 210 ºC and 250
ºC, respectively) for 15 seconds followed by mixture with SP
(0.1%) decontaminated the mold, and after 26 months of storage
no mold was evident visually, and the products looked better as
compared to the control sample (Figure 4). Therefore, this study
demonstrated that the optimization of time and temperature is
necessary to eliminate mold and extend the shelf life of maize
kernels at ambient temperature.
Mixed Animal Feed
The chemical and nutritional constituents of animal
feeds are important for livestock nutrition and growth, but they
are only part of the animal feed matrix. From an ecological
standpoint, harvested grains are not only ingredients for livestock
diets, but they can act as substrate and transmission vectors
for simple unicellular prokaryotic and eukaryotic organisms.17
Feeds may contain diverse microflora that are acquired from
multiple environmental sources, including dust, soil, water, and
insects. Feed materials may be contaminated at any time during
their growth cycle, while being harvested, processed, stored or
dispersed. The microflora found in feed materials come from a
variety of ecological niches, such as the soil and the gastrointestinal
tract, and they must adapt to the chemical and physical
parameters inherent to the animal feed and feed components in

Figure 3: 2) Control; 2-1) USST Treatment at 250 ºC ; 2-2) USST treatment at 210 ºC followed by mixture with SP powder (0.1%); and 2-3) USST treatment at 250 ºC followed by mixture with SP powder (0.1%). The treated and nontreated red wheat samples were kept at room temperature for > 26 months.

Figure 4: 3) Control; 3-1) USST Treatment at 250 ºC ; 3-2) USST treatment at 2100C followed by mixture with SP powder (0.1%); and 3-3) USST treatment at 250 ºC followed by mixture with SP powder (0.1%). The treated and nontreated broken maize kernels samples were kept at room temperature for > 26 months.
order to survive and/or grow. The microbial diversity found in
different feeds depends on the water activity, oxygen tension, pH
and nutrient composition of the feed matrix,17,18 and microbial
growth is dependent upon the moisture content of the feed material.
Some microorganisms, primarily moulds, have adapted to
conditions without free water, and these microbes can actively
grow in stored grains. However, the majority of microorganisms
must exercise various strategies to survive until there is sufficient
water content to support microbial activity. Microorganisms can
decrease grain value through nutritional changes, physical damage,
or the production of toxins that are deleterious to animal
health.17,18
In this study, the control sample deteriorated appreciably,
and mold development was evident visually within 25 days
of storage at room temperature. However, treatment with USST
at 500 ºC (actual contact temperature was 250 ºC) for 15 seconds
effectively decontaminated the mold, and after 6 months of storage,
no mold was visually evident. In addition, treatment with
USST at 400 ºC and 500 ºC (actual contact temperature was 210 ºC and 250 ºC, respectively) for 15 seconds followed by mixture
with SP (0.1%) successfully decontaminated the mold. After 26
months of storage, no such mold was evident, but the product’s
appearance was not attractive following mixture with SP powder
(Figure 5)
Therefore, this study demonstrated that the USST technology
alone, or the USST treatment followed by mixture with
scallop powder, were useful in extending the shelf-life of mixed
animal feed at ambient temperature.
Bengal Gram/Chickpea
Bengal gram is called Chickpea or Gram (Cicer aritinum
L.) in South Asia. Bengal gram is a major pulse crop in
Bangladesh, widely grown and consumed there for centuries. It
is a protein-rich supplement to cereal-based diets, especially in
poor and developing countries, where people are vegetarians or
cannot afford animal protein. It offers the most practical means
of eradicating protein malnutrition among vegetarian children
and nursing mothers.19 Bengal gram, one of the cheapest sources
of protein for the common people, is now increasingly becoming
expensive and getting beyond the reach of a large portion of the
population in Bangladesh and India. The share of Bengal gram
production has been decreasing, particularly since the mid-sixties.
Total production has been low due to poor productivity and
inadequate post-harvest storage and processing facilities. Food
grains are stored for varying lengths of time before consumption
as food, feed or seed.20 These are likely to be spoiled in storage
by biological agents such as insects, mites, rodents, microorganisms
or by moisture. The extent of this damage varies with storage
conditions and structure. Storage losses range from 20 to
30 percent, causing enormous losses not only to the farmers but
also to the overall national agricultural production system.21
In this study, a control sample without the addition of
SP was not tested due to the unavailability of Bengal gram during
the experiment. Treatment with USST at 500 ºC for 15 seconds
decontaminated the mold, and after 26 months of storage,
no such mold was evident, and the products appeared fresh. In
addition, treatment with USST at 400 ºC for 15 seconds followed
by mixture with SP (0.1%) extended the shelf life of the Bengal
gram for more than three years, with no mold being visually evident.
However, the product did not appear to be fresh or attractive
as a result of the attachment of SP powder (Figure 6). This
finding also demonstrated that USST technology alone or USST
treatment followed by mixture with the scallop powder could
be useful in extending the shelf-life of Bengal gram/chickpea at
ambient temperature.
Conclusion
This study demonstrated that Ultra-superheated steam (USST) alone or USST treatment followed by mixture with SP powder (0.1%) were both able to extend the shelf life of: 1) Peanuts; 2) Red wheat (small sized); 3) Broken maize kernels; 4) Mixed animal feed; and 5) Bengal gram/chickpea for more than 26 months at ambient temperature, depending on the particular food grain tested. Therefore, this finding suggests that USST technology can extend the shelf life of agricultural products,

Figure 5: 5) Control; 5-1) USST Treatment at 250 ºC; 5-2) USST treatment at 210 ºC followed by mixture with SP powder (0.1%); and 5-3) USST treatment at 250 ºC followed by mixture with SP powder (0.1%). The treated and non-treated mixed animal feed samples were kept at room temperature for > 26 months.

Figure 6: 6) Control; 6-1) USST Treatment at 250 ºC; and 6-2) UST Treatment at 2100C; and 6-3) USST treatment at 210 ºC followed by mixture with SP powder (0.1%). The treated and non-treated chickpea samples were kept at room temperature for > 26 months.
however, optimization of treatment time and temperature is required for each food product.
Acknowledgement
The Application of USST in Agriculture sector needs to be patented under the main patent of USST (PCT/JP No. 2009/062295). The authors also express their gratitude to the authorities of the Center for Advanced Research in Sciences (CARS), and the Vice-Chancellor of the University of Dhaka for providing laboratory facilities and logistic support to carry out this investigation.
Conflicts of Interest
There are no conflicts of interest in the content of the manuscript.
References
1. BARC (Bangladesh Agricultural Research Council). Final report
on agricultural research priority: vision-2030 and beyond;
sub-sector: food availability and consumption, post-harvest
losses, agro-processing technology, food safety and human nutrition.
MAQ. 2010; 14-24.
2. WFP/DFID. Food security in Bangladesh, World Food Programme,
Dhaka; 2005.
3. Mujurndar AS, Law CL. Drying technology: trends and applications
in postharvest processing. Food Bioprocess Technol.2010; 3: 843-852. doi: 10.1007/s11947-010-0353-1
4. Mujurndar AS. Handbook of industrial drying. 3rd ed. Boca
Raton: CRC; 2007.
5. Beeby C, Potter OE. Steam drying. Proc. 4ili Int Drying Symp.
Kyoto, Japan; 1985.
6. Chu JC, Lane AM, Conklin D. Evaporation of liquids into
their superheated vapors. Industrial Eng. Chern. 1953; 45: 1586-
1591. doi: 10.1021/ie50523a059
7. Wimmerstedt R. Steam drying - history and future. Drying
Technol. 1995; 13: 1059-1079.
8. Topin F, Adrist LT. Analysis of transport phenomena during
the convective drying III superheated steam. Drying Techno.
1997; 15: 2239-2261.
9. Ezhil E. Superheated steam drying of food-a review. World
Journal of Dairy and Food Sciences. 2010; 5 (2): 214-217.
10. Sawai J, Satoh M, Horikawa M, Shiga H, Kojima H. Heated
scallop-shell powder slurry treatment of shredded cabbage. J.
Food Prot. 2001; 64: 1579-1583.
11. USDA. National database protein and calories in nuts.
Available at http://ndb.nal.usda.gov/ 2011; Accessed March 14,
2012.
12. Hirano S, Shima T, Shimada T. Proportion of aflatoxin B1 contaminated kernels and its concentration in imported peanut
samples. Shokuhin Eiseigaku Zasshi. 2001; 42(4): 237-242.
13. David M. In the Russian steppes: the introduction of Russian
wheat on the great plains of the United States. Journal of Global
History. 2008; 3: 203-225. doi: 10.1017/S1740022808002611
14. Liu Q, Qiu Y, Beta T. Comparison of antioxidant activities
of different colored wheat grains and analysis of phenolic compounds.
J. Agric. Food Chem. 2010; 58(16): 9235-9241. doi:
10.1021/jf101700s
15. Gautam P, Dill-Macky R. Impact of moisture, host genetics
and Fusarium graminearum isolates on Fusarium head blight
development and trichothecene accumulation in spring wheat.
Mycotoxin Research. 2012; 28(1): 45-58. doi: 10.1007/s12550-
011-0115-6
16. George M, Nzioki HS. Aflatoxin prevalence data collection.
Working paper 1, August 2010, International Food Policy Research
Institute. Available at http://www.ifpri.org/sites/default/
files/publications/aflacontrol_wp01.pdf 2010; Accessed on
March 14, 2012.
17. Butcher GD, Miles RD. Minimizing microbial contamination
in feed mills producing poultry feed. a series of the veterinary
medicine-large animal clinical sciences department, institute of
food and agricultural sciences, university of Florida. Original
publication date May, 1995. Reviewed March 2011. Available at
http://edis.ifas.ufl.edu 1995; Accessed on March 14, 2012.
18. Daniel Z, Maria H. Domestication of plants in the old world.
3rd ed. Oxford University Press; 2000: 110.
19. Chickpea. Website: http://crnindia.com/ Available at: http://
www.crnindia.com/commodity/chickpea.html 1998; Accessed
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20. Rahman MM, Khan SI. Food security in Bangladesh: Food
Availability, GoB/UN WFP, Dhaka; 2005.
21. Pittaway JK, Robertson IK, Ball MJ. Chickpeas may influence
fatty acid and fiber intake in an ad libitum diet, leading to
small improvements in serum lipid profile and glycemic control.
Journal of the Am. Dietetic Assoc. 2008; 108(6): 1009-1013.
doi: 10.1016/j.jada.2008.03.009
Top
TABLES and FIGURES
Figures

Figure 1: Heat generation mechanisms of USST.

Figure 2: 1) Control; 1-1) USST Treated; and 1-2) USST treatment followed by mixture of SP powder (0.1%) with peanuts and kept at room temperature for >26 months.

Figure 3: 2) Control; 2-1) USST Treatment at 250 ºC ; 2-2) USST treatment at 210 ºC followed by mixture with SP powder (0.1%); and 2-3) USST treatment at 250 ºC followed by mixture with SP powder (0.1%). The treated and nontreated red wheat samples were kept at room temperature for > 26 months.

Figure 4: 3) Control; 3-1) USST Treatment at 250 ºC ; 3-2) USST treatment at 2100C followed by mixture with SP powder (0.1%); and 3-3) USST treatment at 250 ºC followed by mixture with SP powder (0.1%). The treated and nontreated broken maize kernels samples were kept at room temperature for > 26 months.

Figure 5: 5) Control; 5-1) USST Treatment at 250 ºC; 5-2) USST treatment at 210 ºC followed by mixture with SP powder (0.1%); and 5-3) USST treatment at 250 ºC followed by mixture with SP powder (0.1%). The treated and non-treated mixed animal feed samples were kept at room temperature for > 26 months.

Figure 6: 6) Control; 6-1) USST Treatment at 250 ºC; and 6-2) UST Treatment at 2100C; and 6-3) USST treatment at 210 ºC followed by mixture with SP powder (0.1%). The treated and non-treated chickpea samples were kept at room temperature for > 26 months.
Top
References
1. BARC (Bangladesh Agricultural Research Council). Final report
on agricultural research priority: vision-2030 and beyond;
sub-sector: food availability and consumption, post-harvest
losses, agro-processing technology, food safety and human nutrition.
MAQ. 2010; 14-24.
2. WFP/DFID. Food security in Bangladesh, World Food Programme,
Dhaka; 2005.
3. Mujurndar AS, Law CL. Drying technology: trends and applications
in postharvest processing. Food Bioprocess Technol.2010; 3: 843-852. doi: 10.1007/s11947-010-0353-1
4. Mujurndar AS. Handbook of industrial drying. 3rd ed. Boca
Raton: CRC; 2007.
5. Beeby C, Potter OE. Steam drying. Proc. 4ili Int Drying Symp.
Kyoto, Japan; 1985.
6. Chu JC, Lane AM, Conklin D. Evaporation of liquids into
their superheated vapors. Industrial Eng. Chern. 1953; 45: 1586-
1591. doi: 10.1021/ie50523a059
7. Wimmerstedt R. Steam drying - history and future. Drying
Technol. 1995; 13: 1059-1079.
8. Topin F, Adrist LT. Analysis of transport phenomena during
the convective drying III superheated steam. Drying Techno.
1997; 15: 2239-2261.
9. Ezhil E. Superheated steam drying of food-a review. World
Journal of Dairy and Food Sciences. 2010; 5 (2): 214-217.
10. Sawai J, Satoh M, Horikawa M, Shiga H, Kojima H. Heated
scallop-shell powder slurry treatment of shredded cabbage. J.
Food Prot. 2001; 64: 1579-1583.
11. USDA. National database protein and calories in nuts.
Available at http://ndb.nal.usda.gov/ 2011; Accessed March 14,
2012.
12. Hirano S, Shima T, Shimada T. Proportion of aflatoxin B1 contaminated kernels and its concentration in imported peanut
samples. Shokuhin Eiseigaku Zasshi. 2001; 42(4): 237-242.
13. David M. In the Russian steppes: the introduction of Russian
wheat on the great plains of the United States. Journal of Global
History. 2008; 3: 203-225. doi: 10.1017/S1740022808002611
14. Liu Q, Qiu Y, Beta T. Comparison of antioxidant activities
of different colored wheat grains and analysis of phenolic compounds.
J. Agric. Food Chem. 2010; 58(16): 9235-9241. doi:
10.1021/jf101700s
15. Gautam P, Dill-Macky R. Impact of moisture, host genetics
and Fusarium graminearum isolates on Fusarium head blight
development and trichothecene accumulation in spring wheat.
Mycotoxin Research. 2012; 28(1): 45-58. doi: 10.1007/s12550-
011-0115-6
16. George M, Nzioki HS. Aflatoxin prevalence data collection.
Working paper 1, August 2010, International Food Policy Research
Institute. Available at http://www.ifpri.org/sites/default/
files/publications/aflacontrol_wp01.pdf 2010; Accessed on
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Article History
Received: May 4th, 2015
Accepted: May 28th, 2015
Published: June 1st, 2015

Editor-in-Chief
Michael J. Gonzalez, PhD, CNS, FACN
Professor of Nutrition Program
School of Public Health Medical Sciences Campus
University of Puerto Rico
Gobernador Pinero, San Juan, 00921, Puerto Rico

Associate Editor
Yaning Sun, PhD
Translational Gerontology Branch
NIH Biomedical Research Center
251 Bayview Blvd., Suite 100
Baltimore, MD, 21224, USA

Associate Editor
Zheng Li, PhD
Food Science and Human Nutrition
Institute of Food and Agricultural Sciences
University of Florida, Gainesville, FL 32611, USA

Associate Editor
Cheryl Reifer, PhD, RD, LD
Interim VP, Scientific Affairs Consultant at Sprim Advanced Life Science
President at Cheryl J. Reifer, LLC
4601 Cape Charles Dr. Plano, TX 75024, USA
