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Sample records for heat processed foods

  1. Latest Development of Infrared Radiation Heating for Food Processing

    USDA-ARS?s Scientific Manuscript database

    Infrared (IR) heating could be an alternative technology for thermal and dehydration processing of food and agricultural products with many advantages, including high process and energy efficiencies, high product quality, improved food safety and reduced environmental pollution. This paper reviews ...

  2. Heat transfer and temperature of foods during processing.

    PubMed

    Holmes, Z A; Woodburn, M

    1981-01-01

    Safety and economics concerns have accentuated an interest in energy input and consumption in the foods industry. This review article focuses on reported temperatures and temperature histories in food preparation and processing. To assist in interpreting reported data, a basic understanding of heat transfer parameters used is given. The relationships between temperature and time histories and quality effects of physical and chemical changes in foods, the production of new compounds with possible health effects, and microbiological safety are summarized. Several areas of needed research are identified.

  3. Recent trends and developments in infrared heating in food processing.

    PubMed

    Rastogi, Navin K

    2012-01-01

    Fruit processing and preservation technologies must keep fresh-like characteristics while providing an acceptable and convenient shelf life as well as assuring safety and nutritional value. Processing technologies include a wide range of methodologies to inactivate microorganisms, improve quality and stability, and preserve and minimize changes of fruit fresh-like characteristics. Infrared (IR) heating offers many advantages over conventional heating under similar conditions, which include reduced heating time, uniform heating, reduced quality losses, versatile, simple and compact equipment, and significant energy saving. The integration of IR with other matured processing operations such as blanching, dehydration, freeze-dehydration, thawing, roasting, baking, cooking has been shown to open up new processing options. Combinations of IR heating with microwave heating and other common conductive and convective modes of heating have been gaining momentum because of increased energy throughput. A number of publications and patents have demonstrated novel and diverse uses of this technology. This review aims at identifying the opportunities and challenges associated with this technology. The effect of IR on food quality attributes is also discussed. The types of equipment commonly used for IR processing have also been summarized.

  4. Fluorescence determination of acrylamide in heat-processed foods.

    PubMed

    Liu, Congcong; Luo, Feng; Chen, Dongmei; Qiu, Bin; Tang, Xinhua; Ke, Huixian; Chen, Xi

    2014-06-01

    A simple and rapid fluorescence method has been developed for the determination of acrylamide in heat-processed food samples. In the determination, acrylamide is degraded through Hofmann reaction to generate vinyl amine, and pyrrolinone is produced when the vinyl amine reacts with fluorescamine, resulting in a strong fluorescence emission at 480 nm. Hofmann reaction is a key step for the fluorescence determination of acrylaminde, and the reaction conditions are investigated and optimized. Under the optimal conditions, the fluorescence intensity increases with the increase of acrylamide concentrations. The linear range between the fluorescence intensity and the square-root of acrylamide concentrations is from 0.05 μg mL(-1) to 20 μg mL(-1) with the correlation coefficient R(2)=0.9935. The detection limit is 0.015 μg mL(-1) and the recovery for food samples is from 66.0% to 110.6%. In comparison with Specification of Entry&Exit Inspection and Quarantine Bureau of The People׳s Republic of China (SN/T 2281-2009), the method showed comparable results and demonstrated the accuracy of the method. Copyright © 2014. Published by Elsevier B.V.

  5. Innovative food processing technology using ohmic heating and aseptic packaging for meat.

    PubMed

    Ito, Ruri; Fukuoka, Mika; Hamada-Sato, Naoko

    2014-02-01

    Since the Tohoku earthquake, there is much interest in processed foods, which can be stored for long periods at room temperature. Retort heating is one of the main technologies employed for producing it. We developed the innovative food processing technology, which supersede retort, using ohmic heating and aseptic packaging. Electrical heating involves the application of alternating voltage to food. Compared with retort heating, which uses a heat transfer medium, ohmic heating allows for high heating efficiency and rapid heating. In this paper we ohmically heated chicken breast samples and conducted various tests on the heated samples. The measurement results of water content, IMP, and glutamic acid suggest that the quality of the ohmically heated samples was similar or superior to that of the retort-heated samples. Furthermore, based on the monitoring of these samples, it was observed that sample quality did not deteriorate during storage.

  6. Solar industrial process heat for Georgia's food processing and textile industries: a market evaluation. Final report

    SciTech Connect

    Studstill, W.T.

    1980-10-08

    Georgia Tech's Engineering Experiment Station conducted a site-specific market evaluation study of solar industrial process heat for Georgia's food processing and textile industries. Twenty plants were surveyed and six case studies were conducted. The summary resualts of that study are presented with interpretation and conclusions by the Southern Solar Energy Center (SSEC).

  7. Impact of land use on solar industrial process heat for the food processing industry

    SciTech Connect

    Casamajor, A.B.

    1980-10-02

    A solar land use study of 1330 food processing plants located in the far-western United States (Arizona, California, Hawaii, Oregon, and Washington) has been conducted. Based upon estimates of each plant's annual energy consumption of process heat, derived from: annual sales figures, employment, and total energy consumption for that plant's Standard Industrial Classification (SIC) group; and the available surface area at each plant, determined by a site inspection, an assessment of each plant's potential for solar energy was made. Those industries having the highest potential for applying solar energy to their process heat loads include: fruit and vegetable packing, sugar refining, meat packing, wine and brandy, bread, and dairy products. It has been further determined that about 25% of the energy used for food processing in the study area can be supplied by solar if all of the available surface area at and adjacent to these plants is devoted to solar collectors.

  8. Application of induction heating in food processing and cooking: A Review

    USDA-ARS?s Scientific Manuscript database

    Induction heating is an electromagnetic heating technology that has several advantages such as high safety, scalability, and high energy efficiency. It has been applied for a long time in metal processing, medical applications, and cooking. However, the application of this technology in the food pro...

  9. Heat recovery/thermal energy storage for energy conservation in food processing

    SciTech Connect

    Combes, R.S.; Boykin, W.B.

    1981-01-01

    Based on energy consumption data compiled for 1974, 59% of the total energy consumed in the US food processing industry was thermal energy. The energy-consuming processes which utilize this thermal energy reject significant quantities of waste heat, usually to the atmosphere or to the wastewater discharged from the plant. Design considerations for waste heat recovery systems in the food processing industry are discussed. A systematic analysis of the waste heat source, in terms of quantity and quality is explored. Other aspects of the waste heat source, such as contamination, are addressed as potential impediments to practical heat recovery. The characteristics of the recipient process which will utilize the recovered waste heat are discussed. Thermal energy storage, which can be used as a means of allowing the waste eat recovery process to operate independent of the subsequent utilization of the recovered energy, is discussed. The project included the design, installation and monitoring of two heat recovery systems in a Gold Kist broiler processing plant. These systems recover waste heat from a poultry scalder overflow (heated wastewater) and from a refrigeration condenser utilizing ammonia as the refrigerant. The performance and economic viability of the heat recovery systems are presented.

  10. A New Automated Microwave Heating Process for Cooking and Pasteurization of Microwaveable Foods Containing Raw Meats

    USDA-ARS?s Scientific Manuscript database

    A new microwave heating process was developed for cooking microwaveable foods containing raw meats. A commercially available inverter-based microwave oven was modified for pasteurization of mechanically tenderized beef, inoculated with Escherichia coli O157:H7 (~ 5 log cfu/g) and packaged in a 12 o...

  11. Modeling optimal process conditions for UV-heat inactivation of foodborne pathogens in liquid foods.

    PubMed

    Gayán, Elisa; Serrano, María Jesús; Álvarez, Ignacio; Condón, Santiago

    2016-12-01

    The combination of ultraviolet radiation and heat (UV-H treatment) has been demonstrated as a promising strategy to overcome the limited UV germicidal effect in fruit juices. Nonetheless, there are so far no data regarding the efficacy of the combined process for the inactivation of bacterial foodborne pathogens in other liquid foods with different pH and composition. In this investigation, the optimum UV-H processing conditions for the inactivation of Escherichia coli, Salmonella Typhimurium, Listeria monocytogenes, and S. aureus in chicken and vegetable broth, in addition to juices, were determined. From these data models that accurately predict the most advantageous UV-H treatment temperature and the expected synergistic lethal effect from UV and heat resistance data separately were constructed. Equations demonstrated that the optimum UV-H treatment temperature mostly depended on heat resistance, whereas the maximum synergistic lethal effect also was affected by the UV resistance of the microorganism of concern in a particular food.

  12. Mathematical model of solid food pasteurization by ohmic heating: influence of process parameters.

    PubMed

    Marra, Francesco

    2014-01-01

    Pasteurization of a solid food undergoing ohmic heating has been analysed by means of a mathematical model, involving the simultaneous solution of Laplace's equation, which describes the distribution of electrical potential within a food, the heat transfer equation, using a source term involving the displacement of electrical potential, the kinetics of inactivation of microorganisms likely to be contaminating the product. In the model, thermophysical and electrical properties as function of temperature are used. Previous works have shown the occurrence of heat loss from food products to the external environment during ohmic heating. The current model predicts that, when temperature gradients are established in the proximity of the outer ohmic cell surface, more cold areas are present at junctions of electrodes with lateral sample surface. For these reasons, colder external shells are the critical areas to be monitored, instead of internal points (typically geometrical center) as in classical pure conductive heat transfer. Analysis is carried out in order to understand the influence of pasteurisation process parameters on this temperature distribution. A successful model helps to improve understanding of these processing phenomenon, which in turn will help to reduce the magnitude of the temperature differential within the product and ultimately provide a more uniformly pasteurized product.

  13. Mathematical Model of Solid Food Pasteurization by Ohmic Heating: Influence of Process Parameters

    PubMed Central

    2014-01-01

    Pasteurization of a solid food undergoing ohmic heating has been analysed by means of a mathematical model, involving the simultaneous solution of Laplace's equation, which describes the distribution of electrical potential within a food, the heat transfer equation, using a source term involving the displacement of electrical potential, the kinetics of inactivation of microorganisms likely to be contaminating the product. In the model, thermophysical and electrical properties as function of temperature are used. Previous works have shown the occurrence of heat loss from food products to the external environment during ohmic heating. The current model predicts that, when temperature gradients are established in the proximity of the outer ohmic cell surface, more cold areas are present at junctions of electrodes with lateral sample surface. For these reasons, colder external shells are the critical areas to be monitored, instead of internal points (typically geometrical center) as in classical pure conductive heat transfer. Analysis is carried out in order to understand the influence of pasteurisation process parameters on this temperature distribution. A successful model helps to improve understanding of these processing phenomenon, which in turn will help to reduce the magnitude of the temperature differential within the product and ultimately provide a more uniformly pasteurized product. PMID:24574874

  14. Food processing in action

    USDA-ARS?s Scientific Manuscript database

    Radio frequency (RF) heating is a commonly used food processing technology that has been applied for drying and baking as well as thawing of frozen foods. Its use in pasteurization, as well as for sterilization and disinfection of foods, is more limited. This column will review various RF heating ap...

  15. New automated microwave heating process for cooking and pasteurization of microwaveable foods containing raw meats.

    PubMed

    Huang, Lihan; Sites, Joseph

    2010-03-01

    A new microwave heating process was developed for cooking microwaveable foods containing raw meats. A commercially available inverter-based microwave oven was modified for pasteurization of mechanically tenderized beef, inoculated with Escherichia coli O157:H7 (approximately 5 log(10) CFU/g) and packaged in a 12-oz CPET tray containing 150-mL de-ionized water. The new microwave heating system was equipped with an infrared sensor and a proportional feedback mechanism to allow temperature controlled microwave heating. A 2-stage heating strategy was adopted to cook the product. In the primary heating stage, the sample surface temperature was increased to an initial temperature set-point (ITSP, 65, 70, 75, or 80 degrees C). In the secondary heating stage, the heating was continued with a small fraction of microwave power. The effect of ITSP, hold time (0 to 3 min), and sample elevation (0, 0.03, and 0.07 m above turntable) on inactivation of E. coli O157:H7 and background microflora was evaluated. It was observed that only a small number (approximately 1.3 logs) of E. coli O157:H7 and background microflora were inactivated in the primary heating stage. The elevation 0.07 m, which was in the proximity of the geometric center of the metal cavity, was more effective in inactivating both E. coli O157:H7 and background microflora. Substantially more bacteria were inactivated in the secondary heating stage. Complete inactivation of E. coli and background microflora was observed with heating at temperatures above 70 degrees C for more than 1 min. This study demonstrated a new approach for ensuring the safety of microwaveable products containing raw meats.

  16. Applications of thermal energy storage to waste heat recovery in the food processing industry

    NASA Technical Reports Server (NTRS)

    Wojnar, F.; Lunberg, W. L.

    1980-01-01

    A study to assess the potential for waste heat recovery in the food industry and to evaluate prospective waste heat recovery system concepts employing thermal energy storage was conducted. The study found that the recovery of waste heat in canning facilities can be performed in significant quantities using systems involving thermal energy storage that are both practical and economical. A demonstration project is proposed to determine actual waste heat recovery costs and benefits and to encourage system implementation by the food industry.

  17. Applications of thermal energy storage to waste heat recovery in the food processing industry

    NASA Astrophysics Data System (ADS)

    Wojnar, F.; Lunberg, W. L.

    1980-03-01

    A study to assess the potential for waste heat recovery in the food industry and to evaluate prospective waste heat recovery system concepts employing thermal energy storage was conducted. The study found that the recovery of waste heat in canning facilities can be performed in significant quantities using systems involving thermal energy storage that are both practical and economical. A demonstration project is proposed to determine actual waste heat recovery costs and benefits and to encourage system implementation by the food industry.

  18. Applications of thermal energy storage to waste heat recovery in the food processing industry

    NASA Astrophysics Data System (ADS)

    Trebilcox, G. J.; Lundberg, W. L.

    1981-03-01

    The canning segment of the food processing industry is a major energy user within that industry. Most of its energy demand is met by hot water and steam and those fluids, in addition to product cooling water, eventually flow from the processes as warm waste water. To minimize the possibility of product contamination, a large percentage of that waste water is sent directly to factory drains and sewer systems without being recycled and in many cases the thermal energy contained by the waste streams also goes unreclaimed and is lost from further use. Waste heat recovery in canning facilities can be performed economically using systems that employ thermal energy storage (TES). A project was proposed in which a demonstration waste heat recovery system, including a TES feature, would be designed, installed and operated.

  19. A study of the impact of moist-heat and dry-heat treatment processes on hazardous trace elements migration in food waste.

    PubMed

    Chen, Ting; Jin, Yiying; Qiu, Xiaopeng; Chen, Xin

    2015-03-01

    Using laboratory experiments, the authors investigated the impact of dry-heat and moist-heat treatment processes on hazardous trace elements (As, Hg, Cd, Cr, and Pb) in food waste and explored their distribution patterns for three waste components: oil, aqueous, and solid components. The results indicated that an insignificant reduction of hazardous trace elements in heat-treated waste-0.61-14.29% after moist-heat treatment and 4.53-12.25% after dry-heat treatment-and a significant reduction in hazardous trace elements (except for Hg without external addition) after centrifugal dehydration (P < 0.5). Moreover, after heat treatment, over 90% of the hazardous trace elements in the waste were detected in the aqueous and solid components, whereas only a trace amount of hazardous trace elements was detected in the oil component (<0.01%). In addition, results indicated that heat treatment process did not significantly reduce the concentration of hazardous trace elements in food waste, but the separation process for solid and aqueous components, such as centrifugal dehydration, could reduce the risk considerably. Finally, combined with the separation technology for solid and liquid components, dry-heat treatment is superior to moist-heat treatment on the removal of external water-soluble ionic hazardous trace elements. An insignificant reduction of hazardous trace elements in heat-treated waste showed that heat treatment does not reduce trace elements contamination in food waste considerably, whereas the separation process for solid and aqueous components, such as centrifugal dehydration, could reduce the risk significantly. Moreover, combined with the separation technology for solid and liquid components, dry-heat treatment is superior to moist-heat treatment for the removal of external water-soluble ionic hazardous trace elements, by exploring distribution patterns of trace elements in three waste components: oil, aqueous, and solid components.

  20. Food processing and allergenicity.

    PubMed

    Verhoeckx, Kitty C M; Vissers, Yvonne M; Baumert, Joseph L; Faludi, Roland; Feys, Marcel; Flanagan, Simon; Herouet-Guicheney, Corinne; Holzhauser, Thomas; Shimojo, Ryo; van der Bolt, Nieke; Wichers, Harry; Kimber, Ian

    2015-06-01

    Food processing can have many beneficial effects. However, processing may also alter the allergenic properties of food proteins. A wide variety of processing methods is available and their use depends largely on the food to be processed. In this review the impact of processing (heat and non-heat treatment) on the allergenic potential of proteins, and on the antigenic (IgG-binding) and allergenic (IgE-binding) properties of proteins has been considered. A variety of allergenic foods (peanuts, tree nuts, cows' milk, hens' eggs, soy, wheat and mustard) have been reviewed. The overall conclusion drawn is that processing does not completely abolish the allergenic potential of allergens. Currently, only fermentation and hydrolysis may have potential to reduce allergenicity to such an extent that symptoms will not be elicited, while other methods might be promising but need more data. Literature on the effect of processing on allergenic potential and the ability to induce sensitisation is scarce. This is an important issue since processing may impact on the ability of proteins to cause the acquisition of allergic sensitisation, and the subject should be a focus of future research. Also, there remains a need to develop robust and integrated methods for the risk assessment of food allergenicity. Copyright © 2015 The Authors. Published by Elsevier Ltd.. All rights reserved.

  1. [Acceleration of osmotic dehydration process through ohmic heating of foods: raspberries (Rubus idaeus)].

    PubMed

    Simpson, Ricardo R; Jiménez, Maite P; Carevic, Erica G; Grancelli, Romina M

    2007-06-01

    Raspberries (Rubus idaeus) were osmotically dehydrated by applying a conventional method under the supposition of a homogeneous solution, all in a 62% glucose solution at 50 degrees C. Raspberries (Rubus idaeus) were also osmotically dehydrated by using ohmic heating in a 57% glucose solution at a variable voltage (to maintain temperature between 40 and 50 degrees C) and an electric field intensity <100 V/cm. When comparing the results from both experiments it was evident that processing time is reduced when ohmic heating technique was used. In some cases this reduction reached even 50%. This is explained by the additional effect to the thermal damage that is generated in an ohmic process, denominated electroporation.

  2. Electrotechnologies to process foods

    USDA-ARS?s Scientific Manuscript database

    Electrical energy is being used to process foods. In conventional food processing plants, electricity drives mechanical devices and controls the degree of process. In recent years, several processing technologies are being developed to process foods directly with electricity. Electrotechnologies use...

  3. Economic analysis of wind-powered refrigeration cooling/water-heating systems in food processing. Final report

    SciTech Connect

    Garling, W.S.; Harper, M.R.; Merchant-Geuder, L.; Welch, M.

    1980-03-01

    Potential applications of wind energy include not only large central turbines that can be utilized by utilities, but also dispersed systems for farms and other applications. The US Departments of Energy (DOE) and Agriculture (USDA) currently are establishing the feasibility of wind energy use in applications where the energy can be used as available, or stored in a simple form. These applications include production of hot water for rural sanitation, heating and cooling of rural structures and products, drying agricultural products, and irrigation. This study, funded by USDA, analyzed the economic feasibility of wind power in refrigeration cooling and water heating systems in food processing plants. Types of plants included were meat and poultry, dairy, fruit and vegetable, and aquaculture.

  4. Distortion of genetically modified organism quantification in processed foods: influence of particle size compositions and heat-induced DNA degradation.

    PubMed

    Moreano, Francisco; Busch, Ulrich; Engel, Karl-Heinz

    2005-12-28

    Milling fractions from conventional and transgenic corn were prepared at laboratory scale and used to study the influence of sample composition and heat-induced DNA degradation on the relative quantification of genetically modified organisms (GMO) in food products. Particle size distributions of the obtained fractions (coarse grits, regular grits, meal, and flour) were characterized using a laser diffraction system. The application of two DNA isolation protocols revealed a strong correlation between the degree of comminution of the milling fractions and the DNA yield in the extracts. Mixtures of milling fractions from conventional and transgenic material (1%) were prepared and analyzed via real-time polymerase chain reaction. Accurate quantification of the adjusted GMO content was only possible in mixtures containing conventional and transgenic material in the form of analogous milling fractions, whereas mixtures of fractions exhibiting different particle size distributions delivered significantly over- and underestimated GMO contents depending on their compositions. The process of heat-induced nucleic acid degradation was followed by applying two established quantitative assays showing differences between the lengths of the recombinant and reference target sequences (A, deltal(A) = -25 bp; B, deltal(B) = +16 bp; values related to the amplicon length of the reference gene). Data obtained by the application of method A resulted in underestimated recoveries of GMO contents in the samples of heat-treated products, reflecting the favored degradation of the longer target sequence used for the detection of the transgene. In contrast, data yielded by the application of method B resulted in increasingly overestimated recoveries of GMO contents. The results show how commonly used food technological processes may lead to distortions in the results of quantitative GMO analyses.

  5. Heat-induced structural changes affect OVA-antigen processing and reduce allergic response in mouse model of food allergy.

    PubMed

    Golias, Jaroslav; Schwarzer, Martin; Wallner, Michael; Kverka, Miloslav; Kozakova, Hana; Srutkova, Dagmar; Klimesova, Klara; Sotkovsky, Petr; Palova-Jelinkova, Lenka; Ferreira, Fatima; Tuckova, Ludmila

    2012-01-01

    The egg protein ovalbumin (OVA) belongs to six most frequent food allergens. We investigated how thermal processing influences its ability to induce allergic symptoms and immune responses in mouse model of food allergy. Effect of increased temperature (70°C and 95°C) on OVA secondary structure was characterized by circular dichroism and by the kinetics of pepsin digestion with subsequent HPLC. BALB/c mice were sensitized intraperitoneally and challenged with repeated gavages of OVA or OVA heated to 70°C (h-OVA). Levels of allergen-specific serum antibodies were determined by ELISA (IgA and IgGs) or by β-hexosaminidase release test (IgE). Specific activities of digestive enzymes were determined in brush border membrane vesicles of jejunal enterocytes. Cytokine production and changes in regulatory T cells in mesenteric lymph nodes and spleen were assessed by ELISA and FACS. Heating of OVA to 70°C caused mild irreversible changes in secondary structure compared to boiling to 95°C (b-OVA), but both OVA treatments led to markedly different digestion kinetics and Tregs induction ability in vitro, compared to native OVA. Heating of OVA significantly decreased clinical symptoms (allergic diarrhea) and immune allergic response on the level of IgE, IL-4, IL-5, IL-13. Furthermore, h-OVA induced lower activities of serum mast cell protease-1 and enterocyte brush border membrane alkaline phosphatase as compared to native OVA. On the other hand h-OVA stimulated higher IgG2a in sera and IFN-γ secretion by splenocytes. Minor irreversible changes in OVA secondary structure caused by thermal processing changes both its digestion and antigenic epitopes formation, which leads to activation of different T cell subpopulations, induces shift towards Th1 response and ultimately reduces its allergenicity.

  6. Screening foods for processing-resistant bacterial spores and characterization of a pressure- and heat-resistant Bacillus licheniformis isolate.

    PubMed

    Ahn, Juhee; Balasubramaniam, V M

    2014-06-01

    This study was carried out to isolate pressure- and heat-resistant indicator spores from selected food matrices (black pepper, red pepper, garlic, and potato peel). Food samples were processed under various thermal (90 to 105°C) and pressure (700 MPa) combination conditions, and surviving microorganisms were isolated. An isolate from red pepper powder, Bacillus licheniformis, was highly resistant to pressure-thermal treatments. Spores of the isolate in deionized water were subjected to the combination treatments of pressure (0.1 to 700 MPa) and heat (90 to 121°C). Compared with the thermal treatment, the combined pressure-thermal treatments considerably reduced the numbers of B. licheniformis spores to less than 1.0 log CFU/g at 700 MPa plus 105°C and at 300 to 700 MPa plus 121°C. The inactivation kinetic parameters of the isolated B. licheniformis spores were estimated using linear and nonlinear models. Within the range of the experimental conditions tested, the pressure sensitivity (zP) of the spores decreased with increasing temperature (up to 121°C), and the temperature sensitivity (zT) was maximum at atmospheric pressure (0.1 MPa). These results will be useful for developing a combined pressure-thermal inactivation kinetics database for various bacterial spores.

  7. Industrial food processing and space heating with geothermal heat. Final report, February 16, 1979-August 31, 1982

    SciTech Connect

    Kunze, J.F.; Marlor, J.K.

    1982-08-01

    A competitive aware for a cost sharing program was made to Madison County, Idaho to share in a program to develop moderate-to-low temperature geothermal energy for the heating of a large junior college, business building, public shcools and other large buildings in Rexburg, Idaho. A 3943 ft deep well was drilled at the edge of Rexburg in a region that had been probed by some shallower test holes. Temperatures measured near the 4000 ft depth were far below what was expected or needed, and drilling was abandoned at that depth. In 1981 attempts were made to restrict downward circulation into the well, but the results of this effort yielded no higher temperatures. The well is a prolific producer of 70/sup 0/F water, and could be used as a domestic water well.

  8. [Food preservation through combined processes].

    PubMed

    Sala Trepat, F J

    1995-03-01

    Food preservation by combined processes is based on the combination of two or more existing preservation methods with the objective of developing milder preservation procedures. Currently two combined processes (CP) deserve a special attention, the preservation of food by high pressures (HP) and the preservation of food with the combined use of heat and ultrasounds under pressure (Mano-Thermo-Sonication). In the preservation by HP, the food, at room temperature or at very mild temperature, is held during relatively long periods under very high pressures (100-1000 MPa) to inactivate its enzymes and/or microorganisms. This procedure has proved to be effective to inactivate vegetative cells but much less effective to inactivate most enzymes and bacterial spores. Several kinds of food preserved by this method have already been launched into the market. In Mano-Thermo-Sonication (MTS Process) microorganisms and enzymes are inactivated by a combined heat/ultrasounds treatment under pressure. By this method, the lethality of heat treatments at the same temperature is highly increased. Therefore, the intensity of heat treatments can be drastically reduced. Heat resistance of spores is reduced by a factor of 1/10 and that of enzymes and vegetative cells is reduced by a factor of 1/50 approximately. The applicability of this procedure is currently being investigated.

  9. Food-Processing Wastes.

    PubMed

    Frenkel, Val S; Cummings, Gregg A; Maillacheruvu, K Y; Tang, Walter Z

    2016-10-01

    Literature published in 2015 and early 2016 related to food processing wastes treatment for industrial applications are reviewed. This review is a subsection of the Treatment Systems section of the annual Water Environment Federation literature review and covers the following food processing industries and applications: general, meat and poultry, fruits and vegetables, dairy and beverage, and miscellaneous treatment of food wastes.

  10. Ultrasonics in food processing.

    PubMed

    Chandrapala, Jayani; Oliver, Christine; Kentish, Sandra; Ashokkumar, Muthupandian

    2012-09-01

    In recent years, the physical and chemical effects of ultrasound in liquid and solid media have been extensively used in food processing applications. Harnessing the physical forces generated by ultrasound, in the absence and presence of cavitation, for specific food processing applications such as emulsification, filtration, tenderisation and functionality modification have been highlighted. While some applications, such as filtration and emulsification are "mature" industrial processes, other applications, such as functionality modification, are still in their early stages of development. However, various investigations discussed suggest that ultrasonic processing of food and dairy ingredients is a potential and viable technology that will be used by many food industries in the near future.

  11. Laser Processed Heat Exchangers

    NASA Technical Reports Server (NTRS)

    Hansen, Scott

    2017-01-01

    The Laser Processed Heat Exchanger project will investigate the use of laser processed surfaces to reduce mass and volume in liquid/liquid heat exchangers as well as the replacement of the harmful and problematic coatings of the Condensing Heat Exchangers (CHX). For this project, two scale unit test articles will be designed, manufactured, and tested. These two units are a high efficiency liquid/liquid HX and a high reliability CHX.

  12. Infrared processing of foods

    USDA-ARS?s Scientific Manuscript database

    Infrared (IR) processing of foods has been gaining popularity over conventional processing in several unit operations, including drying, peeling, baking, roasting, blanching, pasteurization, sterilization, disinfection, disinfestation, cooking, and popping . It has shown advantages over conventional...

  13. Rapid Thawing and Heating of Foods

    DTIC Science & Technology

    1974-09-01

    has been designed for the rapid thawing and heating of foods and has been tried out on scalloped potatoes , Creole squash, noodles and cheese, and...not be equal to the average temperature in the food. This situation has led us to construct a stirred- water calorimeter with which enthalpy changes...the rapid heating experiments, because the specific heat of food depends strongly on its water content. 4. Main Results Rapid thawing and

  14. Microbiological Safety of Animal Wastes Processed by Physical Heat Treatment: An Alternative To Eliminate Human Pathogens in Biological Soil Amendments as Recommended by the Food Safety Modernization Act.

    PubMed

    Chen, Zhao; Jiang, Xiuping

    2017-03-01

    Animal wastes have high nutritional value as biological soil amendments of animal origin for plant cultivation in sustainable agriculture; however, they can be sources of some human pathogens. Although composting is an effective way to reduce pathogen levels in animal wastes, pathogens may still survive under certain conditions and persist in the composted products, which potentially could lead to fresh produce contamination. According to the U.S. Food and Drug Administration Food Safety Modernization Act, alternative treatments are recommended for reducing or eliminating human pathogens in raw animal manure. Physical heat treatments can be considered an effective method to inactivate pathogens in animal wastes. However, microbial inactivation in animal wastes can be affected by many factors, such as composition of animal wastes, type and physiological stage of the tested microorganism, and heat source. Following some current processing guidelines for physical heat treatments may not be adequate for completely eliminating pathogens from animal wastes. Therefore, this article primarily reviews the microbiological safety and economic value of physically heat-treated animal wastes as biological soil amendments.

  15. Processing of food wastes.

    PubMed

    Kosseva, Maria R

    2009-01-01

    Every year almost 45 billion kg of fresh vegetables, fruits, milk, and grain products is lost to waste in the United States. According to the EPA, the disposal of this costs approximately $1 billion. In the United Kingdom, 20 million ton of food waste is produced annually. Every tonne of food waste means 4.5 ton of CO(2) emissions. The food wastes are generated largely by the fruit-and-vegetable/olive oil, fermentation, dairy, meat, and seafood industries. The aim of this chapter is to emphasize existing trends in the food waste processing technologies during the last 15 years. The chapter consists of three major parts, which distinguish recovery of added-value products (the upgrading concept), the food waste treatment technologies as well as the food chain management for sustainable food system development. The aim of the final part is to summarize recent research on user-oriented innovation in the food sector, emphasizing on circular structure of a sustainable economy.

  16. Precision Heating Process

    NASA Technical Reports Server (NTRS)

    1992-01-01

    A heat sealing process was developed by SEBRA based on technology that originated in work with NASA's Jet Propulsion Laboratory. The project involved connecting and transferring blood and fluids between sterile plastic containers while maintaining a closed system. SEBRA markets the PIRF Process to manufacturers of medical catheters. It is a precisely controlled method of heating thermoplastic materials in a mold to form or weld catheters and other products. The process offers advantages in fast, precise welding or shape forming of catheters as well as applications in a variety of other industries.

  17. Lycopene stability during food processing.

    PubMed

    Nguyen, M L; Schwartz, S J

    1998-06-01

    Accumulating epidemiological evidence continues to show that lycopene, found in tomatoes, grapefruits and watermelons, is associated with a reduced risk of developing certain chronic diseases and cancers. With respect to lycopene in tomato products, the effect of thermal processing on its stability has not yet been rigorously addressed. This paper assesses the effect of several different heat treatments on lycopene's isomeric distribution in a variety of tomato products, as well as in organic solvent mixtures containing all-trans lycopene. Experimental results indicate that in contrast to beta-carotene, lycopene remained relatively resistant to heat-induced geometrical conversion during typical food processing of tomatoes and related products. The presence of fat, the change in percentage of solids, and the severity of heat treatment were not contributing factors in the formation of lycopene isomers in tomato products, except at extreme conditions not regularly employed in the food industry or during food preparation. However, lycopene in organic solvent isomerized readily as a function of time even in the absence of light and the presence of antioxidants. These findings suggest that while lycopene is stable in the tomato matrix, sample handling techniques should be carefully evaluated to minimize the formation of lycopene cis isomers in organic solutions.

  18. Food Processing Control

    NASA Technical Reports Server (NTRS)

    1997-01-01

    When NASA started plarning for manned space travel in 1959, the myriad challenges of sustaining life in space included a seemingly mundane but vitally important problem: How and what do you feed an astronaut? There were two main concerns: preventing food crumbs from contaminating the spacecraft's atmosphere or floating into sensitive instruments, and ensuring complete freedom from potentially catastrophic disease-producing bacteria, viruses, and toxins. To solve these concerns, NASA enlisted the help of the Pillsbury Company. Pillsbury quickly solved the first problem by coating bite-size foods to prevent crumbling. They developed the hazard analysis and critical control point (HACCP) concept to ensure against bacterial contamination. Hazard analysis is a systematic study of product, its ingredients, processing conditions, handling, storage, packing, distribution, and directions for consumer use to identify sensitive areas that might prove hazardous. Hazard analysis provides a basis for blueprinting the Critical Control Points (CCPs) to be monitored. CCPs are points in the chain from raw materials to the finished product where loss of control could result in unacceptable food safety risks. In early 1970, Pillsbury plants were following HACCP in production of food for Earthbound consumers. Pillsbury's subsequent training courses for Food and Drug Administration (FDA) personnel led to the incorporation of HACCP in the FDA's Low Acid Canned Foods Regulations, set down in the mid-1970s to ensure the safety of all canned food products in the U.S.

  19. Applications of sonochemistry in Russian food processing industry.

    PubMed

    Krasulya, Olga; Shestakov, Sergey; Bogush, Vladimir; Potoroko, Irina; Cherepanov, Pavel; Krasulya, Boris

    2014-11-01

    In food industry, conventional methodologies such as grinding, mixing, and heat treatment are used for food processing and preservation. These processes have been well studied for many centuries and used in the conversion of raw food materials to consumable food products. This report is dedicated to the application of a cost-efficient method of energy transfer caused by acoustic cavitation effects in food processing, overall, having significant impacts on the development of relatively new area of food processing such as food sonochemistry.

  20. Solar industrial process heat

    SciTech Connect

    Lumsdaine, E.

    1981-04-01

    The aim of the assessment reported is to candidly examine the contribution that solar industrial process heat (SIPH) is realistically able to make in the near and long-term energy futures of the United States. The performance history of government and privately funded SIPH demonstration programs, 15 of which are briefly summarized, and the present status of SIPH technology are discussed. The technical and performance characteristics of solar industrial process heat plants and equipment are reviewed, as well as evaluating how the operating experience of over a dozen SIPH demonstration projects is influencing institutional acceptance and economoc projections. Implications for domestic energy policy and international implications are briefly discussed. (LEW)

  1. Skylab Food Heating and Serving Tray

    NASA Technical Reports Server (NTRS)

    1970-01-01

    Shown here is the Skylab food heating and serving tray with food, drink, and utensils. The tray contained heating elements for preparing the individual food packets. The food on Skylab was a great improvement over that on earlier spaceflights. It was no longer necessary to squeeze liquified food from plastic tubes. Skylab's kitchen in the Orbital Workshop wardroom was so equipped that each crewman could select his own menu and prepare it to his own taste. The Marshall Space Flight Center had program management responsibility for the development of Skylab hardware and experiments.

  2. Skylab Food Heating and Serving Tray

    NASA Technical Reports Server (NTRS)

    1970-01-01

    Shown here is the Skylab food heating and serving tray with food, drink, and utensils. The tray contained heating elements for preparing the individual food packets. The food on Skylab was a great improvement over that on earlier spaceflights. It was no longer necessary to squeeze liquified food from plastic tubes. Skylab's kitchen in the Orbital Workshop wardroom was so equipped that each crewman could select his own menu and prepare it to his own taste. The Marshall Space Flight Center had program management responsibility for the development of Skylab hardware and experiments.

  3. Heating of food in modified atmospheres

    NASA Technical Reports Server (NTRS)

    Sweat, V. E.

    1973-01-01

    Food heating tests were conducted with two model foods; a Carnation turkey salad sandwich spread and frankfurter chunks in a sauce of water and agar. For the first series of tests comparing heating in five different atmospheres, the atmospheres were: (1) air at atmospheric pressure, (2) air at 5 psia, (3) helium at 5 psia, (4) oxygen-nitrogen mixture at 5 psia, and (5) oxygen-helium mixture at 5 psia. No significant differences in heating rates were caused by varying the atmosphere. Initial food temperatures were varied in the next series of tests. Heating times were found to increase with decreasing initial temperatures. There were also differences in heating times between the two foods used.

  4. Food Processing Antioxidants.

    PubMed

    Hidalgo, F J; Zamora, R

    Food processing has been carried out since ancient times as a way to preserve and improve food nutritional and organoleptic properties. Although it has some undesirable consequences, such as the losses of some nutrients and the potential formation of toxic compounds, a wide range of benefits can be enumerated. Among them, the increased total antioxidant capacity of many processed foods has been known for long. This consequence has been related to both the release or increased availability of natural antioxidants and the de novo formation of substances with antioxidant properties as a consequence of the produced reactions. This review analyzes the chemical changes produced in foods during processing with special emphasis on the formation of antioxidants as a consequence of carbonyl-amine reactions produced by both carbohydrate- and lipid-derived reactive carbonyls. It discusses the lastest advances produced in the characterization of carbonyl-amine adducts and their potential action as primary (free radical scavengers), secondary (chelating and other ways to prevent lipid oxidation), and tertiary (carbonyl scavengers as a way to avoid lipid oxidation consequences) antioxidants. Moreover, the possibility of combining amino compounds with different hydrophobicity, such as aminophospholipids and proteins, with a wide array of reactive carbonyls points out to the use of carbonyl-amine reactions as a new way to induce the formation of a great variety of substances with antioxidant properties and very variable hydrophilia/lipophilia. All presented results point out to carbonyl-amine reactions as an effective method to generate efficacious antioxidants that can be used in food technology. © 2017 Elsevier Inc. All rights reserved.

  5. Heat pump augmentation of nuclear process heat

    SciTech Connect

    Koutz, S.L.

    1986-03-18

    A system is described for increasing the temperature of a working fluid heated by a nuclear reactor. The system consists of: a high temperature gas cooled nuclear reactor having a core and a primary cooling loop through which a coolant is circulated so as to undergo an increase in temperature, a closed secondary loop having a working fluid therein, the cooling and secondary loops having cooperative association with an intermediate heat exchanger adapted to effect transfer of heat from the coolant to the working fluid as the working fluid passes through the intermediate heat exchanger, a heat pump connected in the secondary loop and including a turbine and a compressor through which the working fluid passes so that the working fluid undergoes an increase in temperature as it passes through the compressor, a process loop including a process chamber adapted to receive a process fluid therein, the process chamber being connected in circuit with the secondary loop so as to receive the working fluid from the compressor and transfer heat from the working fluid to the process fluid, a heat exchanger for heating the working fluid connected to the process loop for receiving heat therefrom and for transferring heat to the secondary loop prior to the working fluid passing through the compressor, the secondary loop being operative to pass the working fluid from the process chamber to the turbine so as to effect driving relation thereof, a steam generator operatively associated with the secondary loop so as to receive the working fluid from the turbine, and a steam loop having a feedwater supply and connected in circuit with the steam generator so that feedwater passing through the steam loop is heated by the steam generator, the steam loop being connected in circuit with the process chamber and adapted to pass steam to the process chamber with the process fluid.

  6. Skylab Food Heating and Serving Tray

    NASA Technical Reports Server (NTRS)

    1970-01-01

    Shown here is the Skylab food heating and serving tray in its stowed position. The Marshall Space Flight Center had program management responsibility for the development of Skylab hardware and experiments.

  7. Heat distribution ceramic processing method

    DOEpatents

    Tiegs, Terry N.; Kiggans, Jr., James O.

    2001-01-01

    A multi-layered heat distributor system is provided for use in a microwave process. The multi-layered heat distributors includes a first inner layer of a high thermal conductivity heat distributor material, a middle insulating layer and an optional third insulating outer layer. The multi-layered heat distributor system is placed around the ceramic composition or article to be processed and located in a microwave heating system. Sufficient microwave energy is applied to provide a high density, unflawed ceramic product.

  8. Processed foods: contributions to nutrition.

    PubMed

    Weaver, Connie M; Dwyer, Johanna; Fulgoni, Victor L; King, Janet C; Leveille, Gilbert A; MacDonald, Ruth S; Ordovas, Jose; Schnakenberg, David

    2014-06-01

    Both fresh and processed foods make up vital parts of the food supply. Processed food contributes to both food security (ensuring that sufficient food is available) and nutrition security (ensuring that food quality meets human nutrient needs). This ASN scientific statement focuses on one aspect of processed foods: their nutritional impacts. Specifically, this scientific statement 1) provides an introduction to how processed foods contribute to the health of populations, 2) analyzes the contribution of processed foods to "nutrients to encourage" and "constituents to limit" in the American diet as recommended by the Dietary Guidelines for Americans, 3) identifies the responsibilities of various stakeholders in improving the American diet, and 4) reviews emerging technologies and the research needed for a better understanding of the role of processed foods in a healthy diet. Analyses of the NHANES 2003-2008 show that processed foods provide both nutrients to encourage and constituents to limit as specified in the 2010 Dietary Guidelines for Americans. Of the nutrients to encourage, processed foods contributed 55% of dietary fiber, 48% of calcium, 43% of potassium, 34% of vitamin D, 64% of iron, 65% of folate, and 46% of vitamin B-12. Of the constituents to limit, processed foods contributed 57% of energy, 52% of saturated fat, 75% of added sugars, and 57% of sodium. Diets are more likely to meet food guidance recommendations if nutrient-dense foods, either processed or not, are selected. Nutrition and food science professionals, the food industry, and other stakeholders can help to improve the diets of Americans by providing a nutritious food supply that is safe, enjoyable, affordable, and sustainable by communicating effectively and accurately with each other and by working together to improve the overall knowledge of consumers.

  9. 21 CFR 179.30 - Radiofrequency radiation for the heating of food, including microwave frequencies.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... 21 Food and Drugs 3 2012-04-01 2012-04-01 false Radiofrequency radiation for the heating of food... PRODUCTION, PROCESSING AND HANDLING OF FOOD Radiation and Radiation Sources § 179.30 Radiofrequency radiation for the heating of food, including microwave frequencies. Radiofrequency radiation, including...

  10. 21 CFR 179.30 - Radiofrequency radiation for the heating of food, including microwave frequencies.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ... 21 Food and Drugs 3 2013-04-01 2013-04-01 false Radiofrequency radiation for the heating of food... PRODUCTION, PROCESSING AND HANDLING OF FOOD Radiation and Radiation Sources § 179.30 Radiofrequency radiation for the heating of food, including microwave frequencies. Radiofrequency radiation, including...

  11. 21 CFR 179.30 - Radiofrequency radiation for the heating of food, including microwave frequencies.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... 21 Food and Drugs 3 2011-04-01 2011-04-01 false Radiofrequency radiation for the heating of food... PRODUCTION, PROCESSING AND HANDLING OF FOOD Radiation and Radiation Sources § 179.30 Radiofrequency radiation for the heating of food, including microwave frequencies. Radiofrequency radiation, including...

  12. 21 CFR 179.30 - Radiofrequency radiation for the heating of food, including microwave frequencies.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... 21 Food and Drugs 3 2010-04-01 2009-04-01 true Radiofrequency radiation for the heating of food... PRODUCTION, PROCESSING AND HANDLING OF FOOD Radiation and Radiation Sources § 179.30 Radiofrequency radiation for the heating of food, including microwave frequencies. Radiofrequency radiation, including...

  13. Application of the standard addition method for the determination of acrylamide in heat-processed starchy foods by gas chromatography with electron capture detector.

    PubMed

    Zhu, Yonghong; Li, Genrong; Duan, Yunpeng; Chen, Shiqi; Zhang, Chun; Li, Yanfei

    2008-08-15

    A gas chromatography electron capture detector (GC-ECD) using the standard addition method was developed for the determination of acrylamide in heat-processed foods. The method entails extraction of acrylamide with water, filtration, defatting with n-hexane, derivatization with hydrobromic acid and saturated bromine-water, and liquid-liquid extraction with ethyl acetate. The sample pretreatment required no SPE clean-up and concentration steps prior to injection. The final extract was analyzed by GC-ECD. The chromatographic analysis was performed on polar columns, e.g. Supelcowax-10 capillary column, and good retention and peak response of the analyte were achieved under the optimal conditions. The qualification of the analyte was by identifying the peak with same retention time as standard compound 2,3-DBPA and confirmed by GC-MS. GC-MS analysis confirmed that 2,3-DBPA was converted to 2-BPA nearly completely on the polar capillary column, whether or not treated with triethylamine. A four-point standard addition protocol was used to quantify acrylamide in food samples. The limit of detection (LOD) was estimated to be 0.6μg/kg on the basis of ECD technique. Validation and quantification results demonstrated that the method should be regarded as a low-cost, convenient, and reliable alternative for conventional investigation of acrylamide. Copyright © 2008 Elsevier Ltd. All rights reserved.

  14. Effect of heat processing and storage time on migration of bisphenol A (BPA) and bisphenol A-diglycidyl ether (BADGE) to aqueous food simulant from Mexican can coatings.

    PubMed

    Munguia-Lopez, E M; Soto-Valdez, H

    2001-08-01

    Effects of heat processing and storage time (up to 70 days) on migration of bisphenol A (BPA) and bisphenol A-diglycidyl ether (BADGE) from can coatings into an aqueous food simulant were determined. Distilled water was canned in two types of Mexican cans: for tuna and for jalapeño peppers. Results showed that there is an effect of heat treatment on migration of both compounds. Storage time did not show any effect in BPA migration from tuna cans. There was an effect of storage time on BPA migration from jalapeño pepper cans. Results for BADGE migration were affected by its susceptibility to hydrolyze in aqueous simulants. BADGE concentration decreased, or was not detected, during storage in both types of cans. Migration levels for BPA and BADGE were within 0.6-83.4 and <0.25-4.3 microg/kg, respectively. Both were below European and Mercosur legislation limits. Other migrating compounds were detected, although no identification was performed.

  15. Characterization of bio-oil from induction-heating pyrolysis of food-processing sewage sludges using chromatographic analysis.

    PubMed

    Tsai, Wen-Tien; Lee, Mei-Kuei; Chang, Jeng-Hung; Su, Ting-Yi; Chang, Yuan-Ming

    2009-05-01

    In this study, gas chromatography-mass spectrometry (GC-MS) was used to analyze the pyrolytic bio-oils and gas fractions derived from the pyrolysis of industrial sewage sludges using induction-heating technique. The liquid products were obtained from the cryogenic condensation of the devolatilization fraction in a nitrogen atmosphere using a heating rate of 300 degrees C/min ranging from 25 to 500 degrees C. The analytical results showed that the pyrolysis bio-oils were very complex mixtures of organic compounds and contained a lot of nitrogenated and/or oxygenated compounds such as aliphatic hydrocarbons, phenols, pyridines, pyrroles, amines, ketones, and so on. These organic hydrocarbons containing nitrogen and/or oxygen should originate from the protein and nucleic acid textures of the microbial organisms present in the sewage sludge. The non-condensable devolatilization fractions were also composed of nitrogenated and oxygenated compounds, but contained small fractions of phenols, 1H-indoles, and fatty carboxylic acids. On the other hand, the compositions in the non-condensable gas products were principally carbon dioxide, carbon monoxide and methane analyzed by gas chromatography-thermal conductivity detector (GC-TCD).

  16. Radio frequency processing of food

    USDA-ARS?s Scientific Manuscript database

    The IFT 2016 food expo, which was home to 2,695 booths, was both exciting and educational for those who wished to learn more about food processing. From pumps to small-scale unit operations to commercial equipment, exhibitors highlighted both traditional and innovative food processing solutions for ...

  17. Allergenicity of processed food.

    USDA-ARS?s Scientific Manuscript database

    Food allergies have become a major public health issue in many countries. In the U.S. it is estimated that approximately 150 individuals die each year from accidental ingestion of an allergic food. As a result, the federal government recently passed the food allergen labeling law which went into ef...

  18. Solving Microbial Spoilage Problems in Processed Foods

    NASA Astrophysics Data System (ADS)

    Clavero, Rocelle

    This chapter surveys common microbial food spoilage processes. The chapter is organized by food products and includes sections addressing spoilage in meat, poultry, fish; dairy products (milk, butter, cheese); beverage products; bakery products; canned foods; fruit and confectionery products; and emulsions. It addresses the isolation and identification of spoilage organisms and provides several case studies as examples. It introduces various organisms responsible for spoilage including Gram-positive lactic acid bacteria, Gram-negative aerobic bacteria, yeasts, molds, and fungal contaminants. Throughout the chapter, attention is given to when, where, and how spoilage organisms enter the food processing chain. Troubleshooting techniques are suggested. The effect (or lack of effect) of heating, dehydration, pH change, cooling, and sealing on various organisms is explained throughout. The chapter contains four tables that connect specific organisms to various spoilage manifestations in a variety of food products.

  19. Optical fiber temperature sensors: applications in heat treatments for foods

    NASA Astrophysics Data System (ADS)

    Sosa-Morales, María Elena; Rojas-Laguna, Roberto; López-Malo, Aurelio

    2010-10-01

    Heat treatments are important methods to provide safe foods. Conventional heat treatments involve the application of steam and recently microwave treatments have been studied and applied as they are considered as fast, clean and efficient. Optical fiber sensing is an excellent tool to measure the temperature during microwave treatments. This paper shows the application of optical fiber temperature sensing during the heat treatment of different foods such as vegetables (jalapeño pepper and cilantro), cheese and ostrich meat. Reaching the target temperature, important bacteria were inactivated: Salmonella, Listeria and Escherichia coli. Thus, the use of optical fiber sensors has resulted be a useful way to develop protocols to inactivate microorganisms and to propose new methods for food processing.

  20. Living and learning food processing

    USDA-ARS?s Scientific Manuscript database

    This year’s annual event promises to be both exciting and educational for those who wish to learn more about food processing. This column will provide a brief overview of the multitude of scientific sessions that reveal new research related to food processing. In addition to the symposia previewed h...

  1. Biofuels from food processing wastes.

    PubMed

    Zhang, Zhanying; O'Hara, Ian M; Mundree, Sagadevan; Gao, Baoyu; Ball, Andrew S; Zhu, Nanwen; Bai, Zhihui; Jin, Bo

    2016-04-01

    Food processing industry generates substantial high organic wastes along with high energy uses. The recovery of food processing wastes as renewable energy sources represents a sustainable option for the substitution of fossil energy, contributing to the transition of food sector towards a low-carbon economy. This article reviews the latest research progress on biofuel production using food processing wastes. While extensive work on laboratory and pilot-scale biosystems for energy production has been reported, this work presents a review of advances in metabolic pathways, key technical issues and bioengineering outcomes in biofuel production from food processing wastes. Research challenges and further prospects associated with the knowledge advances and technology development of biofuel production are discussed.

  2. Nonthermal processing technologies for food

    USDA-ARS?s Scientific Manuscript database

    Looking forward into the future of food science/technology/engineering, in the emerging area of nonthermal processing of foods, is definitely an adventure. It is open-ended and full of uncertainties. Lessons learned from the past should always serve as a good basis for envisioning the future of this...

  3. Microbes in food processing technology.

    PubMed

    Hofstra, H; van der Vossen, J M; van der Plas, J

    1994-10-01

    There is an increasing understanding that the microbial quality of a certain food is the result of a chain of events. It is clear that the microbial safety of food can only be guaranteed when the overall processing, including the production of raw materials, distribution and handling by the consumer are taken into consideration. Therefore, the microbiological quality assurance of foods is not only a matter of control, but also of a careful design of the total process chain. Food industry has now generally adapted quality assurance systems and is implementing the Hazard Analysis Critical Control Point (HACCP) concept. Rapid microbiological monitoring systems should be used in these cases. There is a need for rapid and simple microbiological tests which can be adapted to the technology and logistics of specific production processes. Traditional microbiological methods generally do not meet these high requirements. This paper discusses the tests, based on molecular biological principles, to detect and identify microbes in food-processing chains. Tests based on DNA technology are discussed, including in vitro DNA amplification like the polymerase chain reaction (PCR) method and identifications based on RFLP, RAPD and DNA fingerprinting analysis. PCR-based methodology can be used for the rapid detection of microbes in food manufacturing environments. In addition, DNA fingerprinting methods are suitable for investigating sources and routes of microbial contamination in the food cycle.

  4. Space shuttle/food system study. Volume 2, Appendix A: Active heating system-screening analysis. Appendix B: Reconstituted food heating techniques analysis

    NASA Technical Reports Server (NTRS)

    1974-01-01

    Technical data are presented which were used to evaluate active heating methods to be incorporated into the space shuttle food system design, and also to evaluate the relative merits and penalties associated with various approaches to the heating of rehydrated food during space flight. Equipment heating candidates were subject to a preliminary screening performed by a selection rationale process which considered the following parameters; (1) gravitational effect; (2) safety; (3) operability; (4) system compatibility; (5) serviceability; (6) crew acceptability; (7) crew time; (8) development risk; and (9) operating cost. A hot air oven, electrically heated food tray, and microwave oven were selected for further consideration and analysis. Passive, semi-active, and active food preparation approaches were also studied in an effort to determine the optimum method for heating rehydrated food. Potential complexity, cost, vehicle impact penalties, and palatability were considered in the analysis. A summary of the study results is provided along with cost estimates for each of the potential sytems

  5. Effect of processing technologies on the allergenicity of food products.

    PubMed

    Jiménez-Saiz, Rodrigo; Benedé, Sara; Molina, Elena; López-Expósito, Iván

    2015-01-01

    Heat treatment has been used since ancient times for food processing, first to ensure the safety of food and its storage, but also to transform its characteristics (in its raw form) and obtain new textures, flavors, or novel foods. However, the transformation experienced by food components when heated, or processed, can dramatically affect the allergenicity of food, either reducing or increasing it. To date, most of the articles published dealing with the changes in the potential allergenicity of food are focused on heat treatment and the Maillard reaction. However, it is also important to give prominence to other group of new technologies developed nowadays, such as high-pressure processing, microwaves and food irradiation. These techniques are not likely to replace traditional processing methods, but they are becoming attractive for the food industry due to different reasons, and it is expected in the near future to have different products on the market processed with these new technologies at an affordable cost. Moreover, other biochemical modifications, particularly enzymatic cross-linking of proteins, have attracted wide-spread attention and will be considered as well in this review, because of its great opportunities to induce protein modification and thus affect food allergenicity. Together with the effect of processing of food allergens, this review will place special attention on gastroduodenal digestion of processed allergens, which directly affects their allergenicity.

  6. Agricultural and industrial process heat

    NASA Technical Reports Server (NTRS)

    Dollard, J.

    1978-01-01

    The application of solar energy to agricultural and industrial process heat requirements is discussed. This energy end use sector has been the largest and it appears that solar energy can, when fully developed and commercialized, displace from three to eight or more quads of oil and natural gas in U.S. industry. This potential for fossil fuel displacement in the agricultural and industrial process heat area sector represents a possible savings of 1.4 to 3.8 million barrels of oil daily.

  7. Heating of foods in space-vehicle environments. [by conductive heat transfer

    NASA Technical Reports Server (NTRS)

    Bannerot, R. B.; Cox, J. E.; Chen, C. K.; Heidelbaugh, N. D.

    1973-01-01

    In extended space missions, foods will be heated to enhance the psychological as well as the physiological well-being of the crew. In the low-gravity space environment natural convection is essentially absent so that the heat transfer within the food is by conduction alone. To prevent boiling in reduced pressure environments the maximum temperature of the heating system is severely limited. The Skylab food-heating system utilizes a tray with receptables for the food containers. The walls of the receptacles are lined with thermally controlled, electrical-resistance, blanket-type heating elements. A finite difference model is employed to perform parametric studies on the food-heating system. The effects on heating time of the (1) thermophysical properties of the food, (2) heater power level, (3) initial food temperatures, (4) container geometry, and (5) heater control temperature are presented graphically. The optimal heater power level and container geometry are determined.

  8. Heating of foods in space-vehicle environments. [by conductive heat transfer

    NASA Technical Reports Server (NTRS)

    Bannerot, R. B.; Cox, J. E.; Chen, C. K.; Heidelbaugh, N. D.

    1973-01-01

    In extended space missions, foods will be heated to enhance the psychological as well as the physiological well-being of the crew. In the low-gravity space environment natural convection is essentially absent so that the heat transfer within the food is by conduction alone. To prevent boiling in reduced pressure environments the maximum temperature of the heating system is severely limited. The Skylab food-heating system utilizes a tray with receptables for the food containers. The walls of the receptacles are lined with thermally controlled, electrical-resistance, blanket-type heating elements. A finite difference model is employed to perform parametric studies on the food-heating system. The effects on heating time of the (1) thermophysical properties of the food, (2) heater power level, (3) initial food temperatures, (4) container geometry, and (5) heater control temperature are presented graphically. The optimal heater power level and container geometry are determined.

  9. Food oral processing: conversion of food structure to textural perception.

    PubMed

    Koç, H; Vinyard, C J; Essick, G K; Foegeding, E A

    2013-01-01

    Food oral processing includes all muscle activities, jaw movements, and tongue movements that contribute to preparing food for swallowing. Simultaneously, during the transformation of food structure to a bolus, a cognitive representation of food texture is formed. These physiological signals detected during oral processing are highly complex and dynamic in nature because food structure changes continuously due to mechanical and biochemical breakdown coupled with the lubricating action of saliva. Multiple and different sensations are perceived at different stages of the process. Although much work has focused on factors that determine mechanical (e.g., rheological and fracture) and sensory properties of foods, far less attention has been paid to linking food transformations that occur during oral processing with sensory perception of texture. Understanding how food structure influences specific patterns of oral processing and how these patterns relate to specific textural properties and their cognitive representations facilitates the design of foods that are nutritious, healthy, and enjoyable.

  10. Radio frequency heating of foods: principles, applications and related properties--a review.

    PubMed

    Piyasena, Punidadas; Dussault, Chantal; Koutchma, Tatiana; Ramaswamy, H S; Awuah, G B

    2003-01-01

    Radio frequency (RF) heating is a promising technology for food applications because of the associated rapid and uniform heat distribution, large penetration depth and lower energy consumption. Radio frequency heating has been successfully applied for drying, baking and thawing of frozen meat and in meat processing. However, its use in continuous pasteurization and sterilization of foods is rather limited. During RF heating, heat is generated within the product due to molecular friction resulting from oscillating molecules and ions caused by the applied alternating electric field. RF heating is influenced principally by the dielectric properties of the product when other conditions are kept constant. This review deals with the current status of RF heating applications in food processing, as well as product and system specific factors that influence the RF heating. It is evident that frequency level, temperature and properties of food, such as viscosity, water content and chemical composition affect the dielectric properties and thus the RF heating of foods. Therefore, these parameters should be taken into account when designing a radio frequency heating system for foods.

  11. Dummy-surface molecularly imprinted polymers on magnetic graphene oxide for rapid and selective quantification of acrylamide in heat-processed (including fried) foods.

    PubMed

    Ning, Fangjian; Qiu, Tingting; Wang, Qi; Peng, Hailong; Li, Yanbin; Wu, Xiaqing; Zhang, Zhong; Chen, Linxin; Xiong, Hua

    2017-04-15

    Novel nano-sized dummy-surface molecularly imprinted polymers (DSMIPs) on a magnetic graphene oxide (GO-Fe3O4) surface were developed as substrates, using propionamide as a dummy template molecule for the selective recognition and rapid pre-concentration and removal of acrylamide (AM) from food samples. These products showed rapid kinetics, high binding capacity (adsorption at 3.68mg·g(-1)), and selectivity (imprinting factor α 2.83); the adsorption processes followed the Langmuir-Freundlich isotherm and pseudo-second-order kinetic models. Excellent recognition selectivity toward acrylamide was achieved compared to structural analogs, such as propionic and acrylic acids (selectivity factor β 2.33, and 2.20, respectively). Moreover, DSMIPs-GO-Fe3O4 was used to quantify acrylamide in food samples, yielding satisfactory recovery (86.7-94.3%) and low relative standard deviation (<4.85%). Thus, our DSMIPs-GO-Fe3O4-based procedure was demonstrated to be a convenient and practical method for the separation, enrichment, and removal of acrylamide from food samples. Copyright © 2016 Elsevier Ltd. All rights reserved.

  12. Aspects of food processing and its effect on allergen structure.

    PubMed

    Paschke, Angelika

    2009-08-01

    The article summarizes current physical and chemical methods in food processing as storage, preparation, separation, isolation or purification and thermal application on the one hand as well as enzymatic treatment on the other and their impact on the properties of food proteins. Novel methods of food processing like high pressure, electric field application or irradiation and their impact on food allergens are presented. The EU project REDALL (Reduced Allergenicity of Processed Foods, Containing Animal Allergens: QLK1-CT-2002-02687) showed that by a combination of enzyme and heat treatment the allergic potential of hen's egg decreased about 100 fold. Clinical reactions do not appear anymore. An AiF-FV 12024 N project worked with fruits like mango, lychee and apple. Processed mango and lychee had no change in allergenic potential during heating while e. g. canning. Apple almost lost its allergenic potential after pasteurization in juice production.

  13. Computer simulation for improving radio frequency (RF) heating uniformity of food products: a review.

    PubMed

    Huang, Zhi; Marra, Francesco; Subbiah, Jeyamkondan; Wang, Shaojin

    2016-11-28

    Radio frequency (RF) heating has great potential for achieving rapid and volumetric heating in foods, providing safe and high quality food products due to deep penetration depth, moisture self-balance effects, and leaving no chemical residues. However, the non-uniform heating problem (usually resulting in hot and cold spots in the heated product) needs to be resolved. The inhomogeneous temperature distribution not only affects the quality of the food but also raises the issue of food safety when the microorganisms or insects may not be controlled in the cold spots. The mathematical modelling for RF heating processes has been extensively studied in a wide variety of agricultural products recently. This paper presents a comprehensive review of recent progresses in computer simulation for RF heating uniformity improvement and the offered solutions to reduce the heating non-uniformity. It provides a brief introduction on the basic principle of RF heating technology, analyzes the applications of numerical simulation, and discusses the factors influencing the RF heating uniformity and the possible methods to improve heating uniformity. Mathematical modelling improves the understanding of RF heating of food and is essential to optimize the RF treatment protocol for pasteurization and disinfestation applications. Recommendations for future research have been proposed to further improve the accuracy of numerical models, by covering both heat and mass transfers in the model, validating these models with sample movement and mixing, and identifying the important model parameters by sensitivity analysis.

  14. Pallet irradiators for food processing

    NASA Astrophysics Data System (ADS)

    McKinnon, R. G.; Chu, R. D. H.

    This paper looks at the various design concepts for the irradiation processing of food products, with particular emphasis on handling the products on pallets. Pallets appear to offer the most attractive method for handling foods from many considerations. Products are transported on pallets. Warehouse space is commonly designed for pallet storage and, if products are already palletized before and after irradiation, then labour could be saved by irradiating on pallets. This is also an advantage for equipment operation since a larger carrier volume means lower operation speeds. Different pallet irradiator design concepts are examined and their suitability for several applications are discussed. For example, low product holdup for fast turn around will be a consideration for those operating an irradiation "service" business; others may require a very large source where efficiency is the primary requirement and this will not be consistent with low holdup. The radiation performance characteristics and processing costs of these machines are discussed.

  15. Mutagen formation during commercial processing of foods.

    PubMed Central

    Krone, C A; Yeh, S M; Iwaoka, W T

    1986-01-01

    Levels of bacterial mutagenicity 3-17 times above spontaneous are generated during commercial thermal processing (canning) of foods, particularly foods high in protein. The potential for other processing operations, including pasteurization, dehydration, and concentration, to produce substances active in the Ames Salmonella assay was also examined. Two heated fish model systems, canned salmon and fried sole, were established by extracting mutagen precursors from fish tissues with water. The model system studies suggest that the limiting reactants for mutagen formation differ from one food product to another, and that Maillard type browning reactions are involved in mutagen production. Bisulfite treatment was found to inhibit mutagen formation in modal systems and whole food products. Isolation and partial characterization of the mutagens in both fried and canned pink salmon showed that at least three distinct mutagens were present. These mutagens exhibited HPLC retention time patterns on C18, cyano, and amino columns different than the major mutagens present in other cooked and grilled meats and fish. PMID:3530739

  16. Food processing: a century of change.

    PubMed

    Welch, R W; Mitchell, P C

    2000-01-01

    In 1900, the population was beset with poverty, and infectious and deficiency diseases were common. The first half of the century was blighted by world wars, economic depression and post-war austerity. Nevertheless, a combination of enlightened social policy and the application of medical, nutritional and food science, resulted in substantial improvements in health, such that, by 1950, many hitherto common infectious diseases were under control, and the diet was generally nutritionally adequate. The second half of the century saw increasing economic prosperity, and unprecedented social and scientific advances. The impact on food processing was manifold: nascent technologies such as freezing and chilling were increasingly exploited, and the consumer became the major focus of a food industry that became more sophisticated, embracing automation, computerisation and new developments in, for example, drying, heat processing, controlled and modified atmosphere packaging, ingredients and quality assurance. By 1999, this had led to an industry which provided foods that were not only safe, nutritious and palatable, but which were also increasingly convenient and healthy.

  17. NGNP Process Heat Utilization: Liquid Metal Phase Change Heat Exchanger

    SciTech Connect

    Piyush Sabharwall; Mike Patterson; Vivek Utgikar; Fred Gunnerson

    2008-09-01

    One key long-standing issue that must be overcome to fully realize the successful growth of nuclear power is to determine other benefits of nuclear energy apart from meeting the electricity demands. The Next Generation Nuclear Plant (NGNP) will most likely be producing electricity and heat for the production of hydrogen and/or oil retrieval from oil sands and oil shale to help in our national pursuit of energy independence. For nuclear process heat to be utilized, intermediate heat exchange is required to transfer heat from the NGNP to the hydrogen plant or oil recovery field in the most efficient way possible. Development of nuclear reactor - process heat technology has intensified the interest in liquid metals as heat transfer media because of their ideal transport properties. Liquid metal heat exchangers are not new in practical applications. An important rational for considering liquid metals is the potential convective heat transfer is among the highest known. Thus explains the interest in liquid metals as coolant for intermediate heat exchange from NGNP. For process heat it is desired that, intermediate heat exchangers (IHX) transfer heat from the NGNP in the most efficient way possible. The production of electric power at higher efficiency via the Brayton Cycle, and hydrogen production, requires both heat at higher temperatures and high effectiveness compact heat exchangers to transfer heat to either the power or process cycle. Compact heat exchangers maximize the heat transfer surface area per volume of heat exchanger; this has the benefit of reducing heat exchanger size and heat losses. High temperature IHX design requirements are governed in part by the allowable temperature drop between the outlet and inlet of the NGNP. In order to improve the characteristics of heat transfer, liquid metal phase change heat exchangers may be more effective and efficient. This paper explores the overall heat transfer characteristics and pressure drop of the phase change

  18. Biotechnology in Food Production and Processing

    NASA Astrophysics Data System (ADS)

    Knorr, Dietrich; Sinskey, Anthony J.

    1985-09-01

    The food processing industry is the oldest and largest industry using biotechnological processes. Further development of food products and processes based on biotechnology depends upon the improvement of existing processes, such as fermentation, immobilized biocatalyst technology, and production of additives and processing aids, as well as the development of new opportunities for food biotechnology. Improvements are needed in the characterization, safety, and quality control of food materials, in processing methods, in waste conversion and utilization processes, and in currently used food microorganism and tissue culture systems. Also needed are fundamental studies of the structure-function relationship of food materials and of the cell physiology and biochemistry of raw materials.

  19. Ultrasound Applications in Food Processing

    NASA Astrophysics Data System (ADS)

    Bermúdez-Aguirre, Daniela; Mobbs, Tamara; Barbosa-Cánovas, Gustavo V.

    Food scientists today are focused on the development of not only microbiologically safe products with a long storage life, but, at the same time, products that have fresh-like characteristics and a high quality in taste, flavor, and texture. This focus is based on the needs of the consumer, which is one of the main reasons for constant research in the so-called area of emerging technologies. Traditionally, thermal treatments have been used to produce safe food products. Pasteurization of juice, milk, beer, and wine is a common process in which the final product has a storage life of some weeks (generally under refrigeration). However, vitamins, taste, color, and other sensorial characteristics are decreased with this treatment. High temperature is responsible for these effects and can be observed in the loss of nutritional components and changes in flavor, taste, and texture, often creating the need for additives to improve the product.

  20. Industrial process heat market assessment

    SciTech Connect

    Bresnick, S.

    1981-12-01

    This report is designed to be a reference resource, giving a broad perspective of the potential HTGR market for industrial process heat. It is intended to serve as a briefing document for those wishing to obtain background information and also to serve as a starting point from which more detailed and refined studies may be undertaken. In doing so, the report presents a qualitative and quantitative description of the industrial process heat market in the US, provides a summary discussion of cogeneration experience to date, and outlines the existing institutional and financial framework for cogeneration. The intent is to give the reader an understanding of the current situation and experience in this area. The cogeneration area in particular is an evolving one because of regulations and tax laws, which are still in the process of being developed and interpreted. The report presents the latest developments in regulatory and legislative activities which are associated with that technology. Finally, the report presents a brief description of the three HTGR systems under study during the current fiscal year and describes the specific market characteristics which each application is designed to serve.

  1. Experiments Demonstrate Geothermal Heating Process

    ERIC Educational Resources Information Center

    Roman, Harry T.

    2012-01-01

    When engineers design heat-pump-based geothermal heating systems for homes and other buildings, they can use coil loops buried around the perimeter of the structure to gather low-grade heat from the earth. As an alternative approach, they can drill well casings and store the summer's heat deep in the earth, then bring it back in the winter to warm…

  2. Experiments Demonstrate Geothermal Heating Process

    ERIC Educational Resources Information Center

    Roman, Harry T.

    2012-01-01

    When engineers design heat-pump-based geothermal heating systems for homes and other buildings, they can use coil loops buried around the perimeter of the structure to gather low-grade heat from the earth. As an alternative approach, they can drill well casings and store the summer's heat deep in the earth, then bring it back in the winter to warm…

  3. Polycyclic aromatic hydrocarbons' formation and occurrence in processed food.

    PubMed

    Singh, Lochan; Varshney, Jay G; Agarwal, Tripti

    2016-05-15

    Polycyclic aromatic hydrocarbons (PAHs) emerged as an important contaminant group in a gamut of processed food groups like dairy, nuts, herbs, beverages, meat products etc. Different cooking processes and processing techniques like roasting, barbecuing, grilling, smoking, heating, drying, baking, ohmic-infrared cooking etc. contribute towards its formation. The level of PAHs depends on factors like distance from heat source, fuel used, level of processing, cooking durations and methods, whereas processes like reuse, conching, concentration, crushing and storage enhance the amount of PAHs in some food items. This review paper provides insight into the impact of dietary intake of PAHs, its levels and formation mechanism in processed food items and possible interventions for prevention and reduction of the PAHs contamination. The gaps and future prospects have also been assessed.

  4. Characterization of industrial process waste heat and input heat streams

    SciTech Connect

    Wilfert, G.L.; Huber, H.B.; Dodge, R.E.; Garrett-Price, B.A.; Fassbender, L.L.; Griffin, E.A.; Brown, D.R.; Moore, N.L.

    1984-05-01

    The nature and extent of industrial waste heat associated with the manufacturing sector of the US economy are identified. Industry energy information is reviewed and the energy content in waste heat streams emanating from 108 energy-intensive industrial processes is estimated. Generic types of process equipment are identified and the energy content in gaseous, liquid, and steam waste streams emanating from this equipment is evaluated. Matchups between the energy content of waste heat streams and candidate uses are identified. The resultant matrix identifies 256 source/sink (waste heat/candidate input heat) temperature combinations. (MHR)

  5. Heat Transfer in a Thermoacoustic Process

    ERIC Educational Resources Information Center

    Beke, Tamas

    2012-01-01

    Thermoacoustic instability is defined as the excitation of acoustic modes in chambers with heat sources due to the coupling between acoustic perturbations and unsteady heat addition. The major objective of this paper is to achieve accurate theoretical results in a thermoacoustic heat transfer process. We carry out a detailed heat transfer analysis…

  6. Heat Transfer in a Thermoacoustic Process

    ERIC Educational Resources Information Center

    Beke, Tamas

    2012-01-01

    Thermoacoustic instability is defined as the excitation of acoustic modes in chambers with heat sources due to the coupling between acoustic perturbations and unsteady heat addition. The major objective of this paper is to achieve accurate theoretical results in a thermoacoustic heat transfer process. We carry out a detailed heat transfer analysis…

  7. Integration of heat pumps into industrial processes

    SciTech Connect

    Chappell, R.N. ); Priebe, S.J. )

    1989-01-01

    The Department of Energy and others have funded studies to assess the potential for energy savings using industrial heat pumps. The studies included classifications of heat pumps, economic evaluations, and placement of heat pumps in industrial processes. Pinch technology was used in the placement studies to determine the placement, size, and type of heat pumps for a given applications. There appears to be considerable scope for heat pumping in several industries, but, where maximum process energy savings are desired, it is important to consider heat pumping in the context of overall process integration. 19 refs., 15 figs.

  8. Packaging food for radiation processing

    NASA Astrophysics Data System (ADS)

    Komolprasert, Vanee

    2016-12-01

    Irradiation can play an important role in reducing pathogens that cause food borne illness. Food processors and food safety experts prefer that food be irradiated after packaging to prevent post-irradiation contamination. Food irradiation has been studied for the last century. However, the implementation of irradiation on prepackaged food still faces challenges on how to assess the suitability and safety of these packaging materials used during irradiation. Irradiation is known to induce chemical changes to the food packaging materials resulting in the formation of breakdown products, so called radiolysis products (RP), which may migrate into foods and affect the safety of the irradiated foods. Therefore, the safety of the food packaging material (both polymers and adjuvants) must be determined to ensure safety of irradiated packaged food. Evaluating the safety of food packaging materials presents technical challenges because of the range of possible chemicals generated by ionizing radiation. These challenges and the U.S. regulations on food irradiation are discussed in this article.

  9. Thermal Inactivation of Feline Calicivirus in Pet Food Processing.

    PubMed

    Haines, J; Patel, M; Knight, A I; Corley, D; Gibson, G; Schaaf, J; Moulin, J; Zuber, S

    2015-12-01

    Extrusion is the most common manufacturing process used to produce heat-treated dry dog and cat food (pet food) for domestic use and international trade. Due to reoccurring outbreaks of notifiable terrestrial animal diseases and their impact on international trade, experiments were undertaken to demonstrate the effectiveness of heat-treated extruded pet food on virus inactivation. The impact of extrusion processing in a pet food matrix on virus inactivation has not been previously reported and very few inactivation studies have examined the thermal inactivation of viruses in complex food matrices. The feline calicivirus vaccine strain FCV F-9 was used as a surrogate model RNA virus pathogen. Small-scale heat inactivation experiments using animal-derived pet food raw materials showed that a > 4 log10 reduction (log10 R) in infectivity occurred at 70 °C prior to reaching the minimum extrusion manufacturing operating temperature of 100 °C. As anticipated, small-scale pressure studies at extrusion pressure (1.6 MPa) showed no apparent effect on FCV F-9 inactivation. Additionally, FCV F-9 was shown not to survive the acidic conditions used to produce pet food palatants of animal origin that are typically used as a coating after the extrusion process.

  10. Food Processing and the Mediterranean Diet.

    PubMed

    Hoffman, Richard; Gerber, Mariette

    2015-09-17

    The benefits of the Mediterranean diet (MD) for protecting against chronic disorders such as cardiovascular disease are usually attributed to high consumption of certain food groups such as vegetables, and low consumption of other food groups such as meat. The influence of food processing techniques such as food preparation and cooking on the nutrient composition and nutritional value of these foods is not generally taken into consideration. In this narrative review, we consider the mechanistic and epidemiological evidence that food processing influences phytochemicals in selected food groups in the MD (olives, olive oil, vegetables and nuts), and that this influences the protective effects of these foods against chronic diseases associated with inflammation. We also examine how the pro-inflammatory properties of meat consumption can be modified by Mediterranean cuisine. We conclude by discussing whether food processing should be given greater consideration, both when recommending a MD to the consumer and when evaluating its health properties.

  11. Food Processing and the Mediterranean Diet

    PubMed Central

    Hoffman, Richard; Gerber, Mariette

    2015-01-01

    The benefits of the Mediterranean diet (MD) for protecting against chronic disorders such as cardiovascular disease are usually attributed to high consumption of certain food groups such as vegetables, and low consumption of other food groups such as meat. The influence of food processing techniques such as food preparation and cooking on the nutrient composition and nutritional value of these foods is not generally taken into consideration. In this narrative review, we consider the mechanistic and epidemiological evidence that food processing influences phytochemicals in selected food groups in the MD (olives, olive oil, vegetables and nuts), and that this influences the protective effects of these foods against chronic diseases associated with inflammation. We also examine how the pro-inflammatory properties of meat consumption can be modified by Mediterranean cuisine. We conclude by discussing whether food processing should be given greater consideration, both when recommending a MD to the consumer and when evaluating its health properties. PMID:26393643

  12. Phase Change Heat Transfer Device for Process Heat Applications

    SciTech Connect

    Piyush Sabharwall; Mike Patterson; Vivek Utgikar; Fred Gunnerson

    2010-10-01

    The next generation nuclear plant (NGNP) will most likely produce electricity and process heat, with both being considered for hydrogen production. To capture nuclear process heat, and transport it to a distant industrial facility requires a high temperature system of heat exchangers, pumps and/or compressors. The heat transfer system is particularly challenging not only due to the elevated temperatures (up to approx.1300 K) and industrial scale power transport (=50MW), but also due to a potentially large separation distance between the nuclear and industrial plants (100+m) dictated by safety and licensing mandates. The work reported here is the preliminary analysis of two-phase thermosyphon heat transfer performance with alkali metals. A thermosyphon is a thermal device for transporting heat from one point to another with quite extraordinary properties. In contrast to single-phased forced convective heat transfer via ‘pumping a fluid’, a thermosyphon (also called a wickless heat pipe) transfers heat through the vaporization/condensing process. The condensate is further returned to the hot source by gravity, i.e., without any requirement of pumps or compressors. With this mode of heat transfer, the thermosyphon has the capability to transport heat at high rates over appreciable distances, virtually isothermally and without any requirement for external pumping devices. Two-phase heat transfer by a thermosyphon has the advantage of high enthalpy transport that includes the sensible heat of the liquid, the latent heat of vaporization, and vapor superheat. In contrast, single-phase forced convection transports only the sensible heat of the fluid. Additionally, vapor-phase velocities within a thermosyphon are much greater than single-phase liquid velocities within a forced convective loop. Thermosyphon performance can be limited by the sonic limit (choking) of vapor flow and/or by condensate entrainment. Proper thermosyphon requires analysis of both.

  13. Food processing by high hydrostatic pressure.

    PubMed

    Yamamoto, Kazutaka

    2017-04-01

    High hydrostatic pressure (HHP) process, as a nonthermal process, can be used to inactivate microbes while minimizing chemical reactions in food. In this regard, a HHP level of 100 MPa (986.9 atm/1019.7 kgf/cm(2)) and more is applied to food. Conventional thermal process damages food components relating color, flavor, and nutrition via enhanced chemical reactions. However, HHP process minimizes the damages and inactivates microbes toward processing high quality safe foods. The first commercial HHP-processed foods were launched in 1990 as fruit products such as jams, and then some other products have been commercialized: retort rice products (enhanced water impregnation), cooked hams and sausages (shelf life extension), soy sauce with minimized salt (short-time fermentation owing to enhanced enzymatic reactions), and beverages (shelf life extension). The characteristics of HHP food processing are reviewed from viewpoints of nonthermal process, history, research and development, physical and biochemical changes, and processing equipment.

  14. Quasi-adiabatic compression heating of selected foods

    NASA Astrophysics Data System (ADS)

    Landfeld, Ales; Strohalm, Jan; Halama, Radek; Houska, Milan

    2011-03-01

    The quasi-adiabatic temperature increase due to compression heating, during high-pressure (HP) processing (HPP), was studied using specially designed equipment. The temperature increase was evaluated as the difference in temperature, during compression, between atmospheric pressure and nominal pressure. The temperature was measured using a thermocouple in the center of a polyoxymethylene cup, which contained the sample. Fresh meat balls, pork meat pate, and tomato purée temperature increases were measured at three initial temperature levels between 40 and 80 °C. Nominal pressure was either 400 or 500 MPa. Results showed that the fat content had a positive effect on temperature increases. Empirical equations were developed to calculate the temperature increase during HPP at different initial temperatures for pressures of 400 and 500 MPa. This thermal effect data can be used for numerical modeling of temperature histories of foods during HP-assisted pasteurization or sterilization processes.

  15. Consumers' conceptualization of ultra-processed foods.

    PubMed

    Ares, Gastón; Vidal, Leticia; Allegue, Gimena; Giménez, Ana; Bandeira, Elisa; Moratorio, Ximena; Molina, Verónika; Curutchet, María Rosa

    2016-10-01

    Consumption of ultra-processed foods has been associated with low diet quality, obesity and other non-communicable diseases. This situation makes it necessary to develop educational campaigns to discourage consumers from substituting meals based on unprocessed or minimally processed foods by ultra-processed foods. In this context, the aim of the present work was to investigate how consumers conceptualize the term ultra-processed foods and to evaluate if the foods they perceive as ultra-processed are in concordance with the products included in the NOVA classification system. An online study was carried out with 2381 participants. They were asked to explain what they understood by ultra-processed foods and to list foods that can be considered ultra-processed. Responses were analysed using inductive coding. The great majority of the participants was able to provide an explanation of what ultra-processed foods are, which was similar to the definition described in the literature. Most of the participants described ultra-processed foods as highly processed products that usually contain additives and other artificial ingredients, stressing that they have low nutritional quality and are unhealthful. The most relevant products for consumers' conceptualization of the term were in agreement with the NOVA classification system and included processed meats, soft drinks, snacks, burgers, powdered and packaged soups and noodles. However, some of the participants perceived processed foods, culinary ingredients and even some minimally processed foods as ultra-processed. This suggests that in order to accurately convey their message, educational campaigns aimed at discouraging consumers from consuming ultra-processed foods should include a clear definition of the term and describe some of their specific characteristics, such as the type of ingredients included in their formulation and their nutritional composition. Copyright © 2016 Elsevier Ltd. All rights reserved.

  16. A microwave and ohmic combination heater for uniform heating of liquid-particle food mixtures.

    PubMed

    Choi, Won; Nguyen, Loc T; Lee, Seung Hyun; Jun, Soojin

    2011-01-01

    Microwave and ohmic combination heating was proposed to improve the uniformity of thermal processing of particulate foods. Thermal patterns of a liquid-particle mixture in a small test cell were studied using both experimental and simulation approaches. Carrot cubes (10 mm × 10 mm × 10 mm) and 0.1% NaCl salt solution were used as model foods. The temperature distribution of solid and liquid phases was examined using individual and combination heating methods. Under ohmic heating, the liquid was heated faster by 18.9 °C after 250 s. The heating rate of a carrot cube was faster than liquid under microwave heating and temperature rise of carrot was approximately 11.2 °C higher than that of solution after heating of 70 s. Samples experienced different heating patterns over time during the combination heating. Carrot samples showed a thermal lead initially when heated under microwave and the trend reversed during the second stage when ohmic heating was applied. Liquid-particle temperature difference was reduced as the combination heating proceeded, and came to be less than 2 °C at the end. Results obtained from simulation showed similar patterns and all prediction data agreed well with the experimental data. The prediction errors for sample temperatures ranged from 5.7% to 11.6%. The results provided better understanding for designing a continuous flow combination heater that can produce uniform temperature of solid-liquid mixtures. If successful, this combination heating technique will find its way to effective aseptic or sterile processing of low acid multiphase foods containing large particulates (such as soups with meatballs or vegetables) that has not been a commercial reality in the United States. © 2011 Institute of Food Technologists®

  17. Engineering Digestion: Multiscale Processes of Food Digestion.

    PubMed

    Bornhorst, Gail M; Gouseti, Ourania; Wickham, Martin S J; Bakalis, Serafim

    2016-03-01

    Food digestion is a complex, multiscale process that has recently become of interest to the food industry due to the developing links between food and health or disease. Food digestion can be studied by using either in vitro or in vivo models, each having certain advantages or disadvantages. The recent interest in food digestion has resulted in a large number of studies in this area, yet few have provided an in-depth, quantitative description of digestion processes. To provide a framework to develop these quantitative comparisons, a summary is given here between digestion processes and parallel unit operations in the food and chemical industry. Characterization parameters and phenomena are suggested for each step of digestion. In addition to the quantitative characterization of digestion processes, the multiscale aspect of digestion must also be considered. In both food systems and the gastrointestinal tract, multiple length scales are involved in food breakdown, mixing, absorption. These different length scales influence digestion processes independently as well as through interrelated mechanisms. To facilitate optimized development of functional food products, a multiscale, engineering approach may be taken to describe food digestion processes. A framework for this approach is described in this review, as well as examples that demonstrate the importance of process characterization as well as the multiple, interrelated length scales in the digestion process.

  18. Safety of vendor-prepared foods: evaluation of 10 processing mobile food vendors in Manhattan.

    PubMed

    Burt, Bryan M; Volel, Caroline; Finkel, Madelon

    2003-01-01

    Unsanitary food handling is a major public health hazard. There are over 4,100 mobile food vendors operating in New York City, and of these, approximately forty percent are processing vendors--mobile food units on which potentially hazardous food products are handled, prepared, or processed. This pilot study assesses the food handling practices of 10 processing mobile food vendors operating in a 38-block area of midtown Manhattan (New York City) from 43rd Street to 62nd Street between Madison and Sixth Avenues, and compares them to regulations stipulated in the New York City Health Code. Ten processing mobile food vendors located in midtown Manhattan were observed for a period of 20 minutes each. Unsanitary food handling practices, food storage at potentially unsafe temperatures, and food contamination with uncooked meat or poultry were recorded. Over half of all vendors (67%) were found to contact served foods with bare hands. Four vendors were observed vending with visibly dirty hands or gloves and no vendor once washed his or her hands or changed gloves in the 20-minute observation period. Seven vendors had previously cooked meat products stored at unsafe temperatures on non-heating or non-cooking portions of the vendor cart for the duration of the observation. Four vendors were observed to contaminate served foods with uncooked meat or poultry. Each of these actions violates the New York City Code of Health and potentially jeopardizes the safety of these vendor-prepared foods. More stringent adherence to food safety regulations should be promoted by the New York City Department of Health.

  19. Food Processing: Technology and Nutritive Value.

    ERIC Educational Resources Information Center

    Gerbouin-Rerolle, Pascale

    1993-01-01

    This booklet examines the principles of food preservation, food preservation techniques, and nutrition-related consequences of food processing. All foodstuffs in their natural state will deteriorate and become unfit for human consumption due to internal factors, such as enzyme activity, or external factors, such as insects, rodents, and…

  20. Microwave processing: Effects and impacts on food components.

    PubMed

    Jiang, Hao; Liu, Zhigang; Wang, Shaojin

    2017-06-14

    As an efficient heating method, microwave processing has attracted attention both in academic research and industry. However, the mechanism of dielectric heating is quite distinct from that of the traditional conduction heating, and is widely applied as polar molecules and charged ions interaction with the alternative electromagnetic fields, resulting in fast and volumetric heating through their friction losses. Such a heating pattern would cause a certain change in microwave treatment, which is an unarguable reality. In this review, we made a retrospect of the essential knowledge about dielectric properties and summarized the concept of microwave heating, and the impact of microwave application on the main components of foods and agricultural products, which are classified as carbohydrates, lipids, proteins, chromatic/flavor substances, and vitamins. Finally, we offered a way to resolve the drawbacks of relevant microwave treatment and outlined the directions for future research.

  1. Energy management and membrane technology in food and dairy processing

    SciTech Connect

    Not Available

    1983-01-01

    This book presents the papers given at a special food engineering symposium held in conjunction with the Food and Dairy Expo '83 held in Chicago. Topics considered at the symposium included techniques for food plant energy analysis, process modifications to reduce energy usage, cutting energy costs in boiler room operations, selecting motors and lights for energy efficiency, refrigeration heat recovery, integrated energy systems, reverse osmosis and mechanical vapor recompression, evaporation for liquid food concentration, cottage cheese from ultrafiltered skim milk, process cheese production via direct acidification, the outlook for protein concentrate and lactose, permeate from whey ultrafiltration, a consultant's view of cheese and whey processing trends, whey processing research, and on-farm use of membrane systems.

  2. Food processors requirements met by radiation processing

    NASA Astrophysics Data System (ADS)

    Durante, Raymond W.

    2002-03-01

    Processing food using irradiation provides significant advantages to food producers by destroying harmful pathogens and extending shelf life without any detectable physical or chemical changes. It is expected that through increased public education, food irradiation will emerge as a viable commercial industry. Food production in most countries involves state of the art manufacturing, packaging, labeling, and shipping techniques that provides maximum efficiency and profit. In the United States, food sales are extremely competitive and profit margins small. Most food producers have heavily invested in equipment and are hesitant to modify their equipment. Meat and poultry producers in particular utilize sophisticated production machinery that processes enormous volumes of product on a continuous basis. It is incumbent on the food irradiation equipment suppliers to develop equipment that can easily merge with existing processes without requiring major changes to either the final food product or the process utilized to produce that product. Before a food producer can include irradiation as part of their food production process, they must be certain the available equipment meets their needs. This paper will examine several major requirements of food processors that will most likely have to be provided by the supplier of the irradiation equipment.

  3. Waste heat utilization in industrial processes

    NASA Technical Reports Server (NTRS)

    Weichsel, M.; Heitmann, W.

    1978-01-01

    A survey is given of new developments in heat exchangers and heat pumps. With respect to practical applications, internal criteria for plant operation are discussed. Possibilities of government support are pointed out. Waste heat steam generators and waste heat aggregates for hot water generation or in some cases for steam superheating are used. The possibilities of utilization can be classified according to the economic improvements and according to their process applications, for example, gascooling. Examples are presented for a large variety of applications.

  4. Some Like It Hot: Heat Resistance of Escherichia coli in Food

    PubMed Central

    Li, Hui; Gänzle, Michael

    2016-01-01

    Heat treatment and cooking are common interventions for reducing the numbers of vegetative cells and eliminating pathogenic microorganisms in food. Current cooking method requires the internal temperature of beef patties to reach 71°C. However, some pathogenic Escherichia coli such as the beef isolate E. coli AW 1.7 are extremely heat resistant, questioning its inactivation by current heat interventions in beef processing. To optimize the conditions of heat treatment for effective decontaminations of pathogenic E. coli strains, sufficient estimations, and explanations are necessary on mechanisms of heat resistance of target strains. The heat resistance of E. coli depends on the variability of strains and properties of food formulations including salt and water activity. Heat induces alterations of E. coli cells including membrane, cytoplasm, ribosome and DNA, particularly on proteins including protein misfolding and aggregations. Resistant systems of E. coli act against these alterations, mainly through gene regulations of heat response including EvgA, heat shock proteins, σE and σS, to re-fold of misfolded proteins, and achieve antagonism to heat stress. Heat resistance can also be increased by expression of key proteins of membrane and stabilization of membrane fluidity. In addition to the contributions of the outer membrane porin NmpC and overcome of osmotic stress from compatible solutes, the new identified genomic island locus of heat resistant performs a critical role to these highly heat resistant strains. This review aims to provide an overview of current knowledge on heat resistance of E. coli, to better understand its related mechanisms and explore more effective applications of heat interventions in food industry. PMID:27857712

  5. Cold plasma processing to improve food safety

    USDA-ARS?s Scientific Manuscript database

    Cold plasma is an antimicrobial process being developed for application as a food processing technology. This novel intervention is the subject of an expanding research effort by groups around the world. A variety of devices can be used to generate cold plasma and apply it to the food commodity bein...

  6. Food processing with electrically generated photon irradiation

    SciTech Connect

    Matthews, S.M.

    1983-01-01

    A conceptual design for a portable electric food irradiation processing machine is presented and analyzed for cost assuming the required accelerators are available for $1.5 million each. It is shown that food can be processed to 1 kGy for a price of $5.98/ton.

  7. Microbial processes in frozen food

    NASA Astrophysics Data System (ADS)

    Geiges, O.

    Deep freezing of food and storage at -19 degC is a standard conservation procedure in food technology. The lower limit of growth of bacteria in food is from about -5 degC to about -8 degC, whereas the reproduction limit of yeasts is 2 to 3 degC lower. Storage temperatures above -10 degC should therefore not be used. At -18 degC, a commonly used storage temperature, no growth of microorganisms will occur. The microorganisms mainly found at the lower growth limit are Pseudomonas sp. and basidiomycete yeasts. The reduction in the number of microorganisms due to freezing, storage, and thawing is not of practical importance. Microbial enzymes, in particular lipases and proteases, are still active at -18 degC. Therefore, the quality of raw products and good hygiene at the production site are most important.

  8. Solar energy for industrial process heat

    NASA Technical Reports Server (NTRS)

    Barbieri, R. H.; Pivirotto, D. L.

    1979-01-01

    Findings of study of potential use for solar energy utilization by California dairy industry, prove that applicable solar energy system furnish much of heat needed for milk processing with large savings in expenditures for oil and gas and ensurance of adequate readily available sources of process heat.

  9. Solar energy for industrial process heat

    NASA Technical Reports Server (NTRS)

    Barbieri, R. H.; Pivirotto, D. L.

    1979-01-01

    Findings of study of potential use for solar energy utilization by California dairy industry, prove that applicable solar energy system furnish much of heat needed for milk processing with large savings in expenditures for oil and gas and ensurance of adequate readily available sources of process heat.

  10. Use of iodized salt in processed Philippine food products.

    PubMed

    Azanza, P; Cariaso, K; Dela Cerna, M C; de Ocampo, C; Galvez, F; Moises, M; Pujanes, K

    1998-06-01

    The effects of iodized salt use on the quality of processed Philippine food products were evaluated. Samples for the study included dried-salted and smoked fish products, nitrite-cured pork, and fermented plain and flavored shrimp pastes. Generally, no significant differences were detected between the physicochemical, microbiological and sensory characteristics of the test products prepared with iodized and unfortified NaCl salts. The salting process in each food operation significantly increased the iodine content of the test products. However, subsequent losses in the absorbed iodine were recorded due to the boiling, smoking, drying, fermenting and heating processes in the different operations. It was recommended that studies be undertaken on the addition of iodine to semi-processed or completely processed food products to lessen iodine losses.

  11. Recent Advances in Food Processing Using High Hydrostatic Pressure Technology.

    PubMed

    Wang, Chung-Yi; Huang, Hsiao-Wen; Hsu, Chiao-Ping; Yang, Binghuei Barry

    2016-01-01

    High hydrostatic pressure is an emerging non-thermal technology that can achieve the same standards of food safety as those of heat pasteurization and meet consumer requirements for fresher tasting, minimally processed foods. Applying high-pressure processing can inactivate pathogenic and spoilage microorganisms and enzymes, as well as modify structures with little or no effects on the nutritional and sensory quality of foods. The U.S. Food and Drug Administration (FDA) and the U.S. Department of Agriculture (USDA) have approved the use of high-pressure processing (HPP), which is a reliable technological alternative to conventional heat pasteurization in food-processing procedures. This paper presents the current applications of HPP in processing fruits, vegetables, meats, seafood, dairy, and egg products; such applications include the combination of pressure and biopreservation to generate specific characteristics in certain products. In addition, this paper describes recent findings on the microbiological, chemical, and molecular aspects of HPP technology used in commercial and research applications.

  12. Can Processed Foods Be Part of a Healthy Diet?

    MedlinePlus

    ... Processed Foods Be Part of a Healthy Diet? Can Processed Foods Be Part of a Healthy Diet? ... food safety. Even foods labeled “natural” or “organic” can be processed. If you eat a lot of ...

  13. Opportunities and challenges in application of ultrasound in food processing.

    PubMed

    Rastogi, Navin K

    2011-09-01

    The demand for convenience foods of the highest quality in terms of natural flavor and taste, and which are free from additives and preservatives, has spurred the need for the development of a number of non-thermal approaches to food processing, of which ultrasound technology has proven to be very valuable. Increasing number of recent publications have demonstrated the potential of this technology in food processing. A combination of ultrasound with pressure and/or heat is a promising alternative for the rapid inactivation of microorganisms and enzymes. Therefore, novel techniques like thermosonication, manosonication, and manothermosonication may be a more relevant energy-efficient processing alternative for the food industry in times to come. This review aims at identifying the opportunities and challenges associated with this technology. In addition to discussing the effects of ultrasound on foods, this review covers various areas that have been identified as having great potential for future development. It has been realized that ultrasound has much to offer to the food industry such as inactivation of microorganisms and enzymes, crystallization, drying, degassing, extraction, filtration, homogenization, meat tenderization, oxidation, sterilization, etc., including efficiency enhancement of various operations and online detection of contaminants in foods. Selected practical examples in the food industry have been presented and discussed. A brief account of the challenges in adopting this technology for industrial development has also been included.

  14. Closing data gaps for LCA of food products: estimating the energy demand of food processing.

    PubMed

    Sanjuán, Neus; Stoessel, Franziska; Hellweg, Stefanie

    2014-01-21

    Food is one of the most energy and CO2-intensive consumer goods. While environmental data on primary agricultural products are increasingly becoming available, there are large data gaps concerning food processing. Bridging these gaps is important; for example, the food industry can use such data to optimize processes from an environmental perspective, and retailers may use this information for purchasing decisions. Producers and retailers can then market sustainable products and deliver the information demanded by governments and consumers. Finally, consumers are increasingly interested in the environmental information of foods in order to lower their consumption impacts. This study provides estimation tools for the energy demand of a representative set of food process unit operations such as dehydration, evaporation, or pasteurization. These operations are used to manufacture a variety of foods and can be combined, according to the product recipe, to quantify the heat and electricity demand during processing. In combination with inventory data on the production of the primary ingredients, this toolbox will be a basis to perform life cycle assessment studies of a large number of processed food products and to provide decision support to the stakeholders. Furthermore, a case study is performed to illustrate the application of the tools.

  15. Performance of a Heating Block System Designed for Studying the Heat Resistance of Bacteria in Foods.

    PubMed

    Kou, Xiao-Xi; Li, Rui; Hou, Li-Xia; Huang, Zhi; Ling, Bo; Wang, Shao-Jin

    2016-07-28

    Knowledge of bacteria's heat resistance is essential for developing effective thermal treatments. Choosing an appropriate test method is important to accurately determine bacteria's heat resistances. Although being a major factor to influence the thermo-tolerance of bacteria, the heating rate in samples cannot be controlled in water or oil bath methods due to main dependence on sample's thermal properties. A heating block system (HBS) was designed to regulate the heating rates in liquid, semi-solid and solid foods using a temperature controller. Distilled water, apple juice, mashed potato, almond powder and beef were selected to evaluate the HBS's performance by experiment and computer simulation. The results showed that the heating rates of 1, 5 and 10 °C/min with final set-point temperatures and holding times could be easily and precisely achieved in five selected food materials. A good agreement in sample central temperature profiles was obtained under various heating rates between experiment and simulation. The experimental and simulated results showed that the HBS could provide a sufficiently uniform heating environment in food samples. The effect of heating rate on bacterial thermal resistance was evaluated with the HBS. The system may hold potential applications for rapid and accurate assessments of bacteria's thermo-tolerances.

  16. Performance of a Heating Block System Designed for Studying the Heat Resistance of Bacteria in Foods

    NASA Astrophysics Data System (ADS)

    Kou, Xiao-Xi; Li, Rui; Hou, Li-Xia; Huang, Zhi; Ling, Bo; Wang, Shao-Jin

    2016-07-01

    Knowledge of bacteria’s heat resistance is essential for developing effective thermal treatments. Choosing an appropriate test method is important to accurately determine bacteria’s heat resistances. Although being a major factor to influence the thermo-tolerance of bacteria, the heating rate in samples cannot be controlled in water or oil bath methods due to main dependence on sample’s thermal properties. A heating block system (HBS) was designed to regulate the heating rates in liquid, semi-solid and solid foods using a temperature controller. Distilled water, apple juice, mashed potato, almond powder and beef were selected to evaluate the HBS’s performance by experiment and computer simulation. The results showed that the heating rates of 1, 5 and 10 °C/min with final set-point temperatures and holding times could be easily and precisely achieved in five selected food materials. A good agreement in sample central temperature profiles was obtained under various heating rates between experiment and simulation. The experimental and simulated results showed that the HBS could provide a sufficiently uniform heating environment in food samples. The effect of heating rate on bacterial thermal resistance was evaluated with the HBS. The system may hold potential applications for rapid and accurate assessments of bacteria’s thermo-tolerances.

  17. Performance of a Heating Block System Designed for Studying the Heat Resistance of Bacteria in Foods

    PubMed Central

    Kou, Xiao-xi; Li, Rui; Hou, Li-xia; Huang, Zhi; Ling, Bo; Wang, Shao-jin

    2016-01-01

    Knowledge of bacteria’s heat resistance is essential for developing effective thermal treatments. Choosing an appropriate test method is important to accurately determine bacteria’s heat resistances. Although being a major factor to influence the thermo-tolerance of bacteria, the heating rate in samples cannot be controlled in water or oil bath methods due to main dependence on sample’s thermal properties. A heating block system (HBS) was designed to regulate the heating rates in liquid, semi-solid and solid foods using a temperature controller. Distilled water, apple juice, mashed potato, almond powder and beef were selected to evaluate the HBS’s performance by experiment and computer simulation. The results showed that the heating rates of 1, 5 and 10 °C/min with final set-point temperatures and holding times could be easily and precisely achieved in five selected food materials. A good agreement in sample central temperature profiles was obtained under various heating rates between experiment and simulation. The experimental and simulated results showed that the HBS could provide a sufficiently uniform heating environment in food samples. The effect of heating rate on bacterial thermal resistance was evaluated with the HBS. The system may hold potential applications for rapid and accurate assessments of bacteria’s thermo-tolerances. PMID:27465120

  18. Sonic Temperature Sensor for Food Processing

    SciTech Connect

    Akers, D. W.; Porter, A. M.; Tow, D. M.

    1997-09-01

    The lack of adequate temperature measurement is the major barrier to the development of more efficient and better quality food processing methods. The objective of the sonic temperature sensor for food processing project is to develop a prototype sensor system to noninvasively measure the interior temperature of particulate foods during processing. The development of the prototype sensor is a collaborative project with the National Food Processors Association. The project is based on the property of materials that involves a change in the temperature of a material having a corresponding change in the speed of sound. The approach for the sonic sensor system is to determine the speed of sound through particulate foods using a tomographic reconstruction process.

  19. Sonic temperature sensor for food processing

    SciTech Connect

    Akers, D.W.; Porter, A.M.; Tow, D.M.

    1997-09-01

    The lack of adequate temperature measurement is the major barrier to the development of more efficient and better quality food processing methods. The objective of the sonic temperature sensor for food processing project is to develop a prototype sensor to noninvasively measure the interior temperature of particulate foods during processing. This, a joint project with the National Food Processors Association, utilizes the property of materials that when the temperature of a material changes, there is a corresponding change in the speed of sound. The approach taken for the sonic sensor system is to determine the speed of sound inside particulate foods using a tomographic reconstruction process. This work has shown that the speed of sound can be accurately determined to an accuracy of {+-}0.4%, corresponding to a temperature uncertainty of {+-}2{degree}C using tomographic reconstruction methods.

  20. Application of Glass Transition in Food Processing.

    PubMed

    Balasubramanian, S; Devi, Apramita; Singh, K K; Bosco, S J D; Mohite, Ashish M

    2016-01-01

    The phenomenon of glass transition has been employed to food products to study their stability. It can be applied as an integrated approach along with water activity and physical and chemical changes in food in processing and storage to determine the food stability. Also associated with the changes during agglomeration crystallization, caking, sticking, collapse, oxidation reactions, nonenzymatic browning, and microbial stability of food system. Various techniques such as Differential Scanning Calorimetry, Nuclear Magnetic Resonance, etc. have been developed to determine the glass transition temperature (Tg) of food system. Also, various theories have been applied to explain the concept of Tg and its relation to changes in food system. This review summarizes the understanding of concept of glass transition, its measurement, and application in food technology.

  1. Conditions and constraints of food processing in space

    NASA Technical Reports Server (NTRS)

    Fu, B.; Nelson, P. E.; Mitchell, C. A. (Principal Investigator)

    1994-01-01

    Requirements and constraints of food processing in space include a balanced diet, food variety, stability for storage, hardware weight and volume, plant performance, build-up of microorganisms, and waste processing. Lunar, Martian, and space station environmental conditions include variations in atmosphere, day length, temperature, gravity, magnetic field, and radiation environment. Weightlessness affects fluid behavior, heat transfer, and mass transfer. Concerns about microbial behavior include survival on Martian and lunar surfaces and in enclosed environments. Many present technologies can be adapted to meet space conditions.

  2. Conditions and constraints of food processing in space

    NASA Technical Reports Server (NTRS)

    Fu, B.; Nelson, P. E.; Mitchell, C. A. (Principal Investigator)

    1994-01-01

    Requirements and constraints of food processing in space include a balanced diet, food variety, stability for storage, hardware weight and volume, plant performance, build-up of microorganisms, and waste processing. Lunar, Martian, and space station environmental conditions include variations in atmosphere, day length, temperature, gravity, magnetic field, and radiation environment. Weightlessness affects fluid behavior, heat transfer, and mass transfer. Concerns about microbial behavior include survival on Martian and lunar surfaces and in enclosed environments. Many present technologies can be adapted to meet space conditions.

  3. Stability of lycopene during food processing and storage.

    PubMed

    Xianquan, S; Shi, J; Kakuda, Y; Yueming, J

    2005-01-01

    With an increasing understanding of the health benefit of lycopene, how to preserve lycopene during food processing and storage has caused much attention. Lycopene belongs to the carotenoid family and mostly exists in nature as the all-trans form. Heat, light, oxygen, and different food matrices are factors that have an effect on lycopene isomerization and autooxidation. Lycopene may isomerize to mono- or poly-cis forms with the presence of heat or oil or during dehydration. Reisomerization takes place during storage. After oxidation, the lycopene molecule split, which causes loss of color and off-flavor. The effects of heat, oxygen, light, and the presence of oil on the stability of lycopene are uniform in much of the literature; however, controversy still exists on some details, such as the conditions causing the occurrence of isomerization, the optimal moisture, and temperature for storage.

  4. Characterization of radiant emitters used in food processing.

    PubMed

    Lloyd, B J; Farkas, B E; Keener, K M

    2003-01-01

    Radiant emissions from short, medium, and long wavelength thermal radiant emitter systems typically used for food processing applications were quantified. Measurements included heat flux intensity, emitter surface temperature, and spectral wavelength distribution. Heat flux measurements were found highly dependent on the incident angle and the distance from the emitter facing. The maximum flux measured was 5.4 W/cm2. Emitter surface temperature measurements showed that short wavelength radiant systems had the highest surface temperature and greatest thermal efficiency. The emitter spectral distributions showed that radiant emitter systems had large amounts of far infrared energy emission greater than 3 microm when compared to theoretical blackbody curves. The longer wavelength energy would likely cause increased surface heating for most high moisture content food materials.

  5. On Heat in a Quantum Mechanical Process

    NASA Astrophysics Data System (ADS)

    Deesuwan, Tanapat; Anders, Janet

    2013-05-01

    Heat is the portion of energy exchange between systems in thermodynamic process which, unlike work, is always associated with the change of the entropies of the systems. In the context of quantum thermodynamics, heat process is described by an incoherent generalised quantum evolution, which is a map between two quantum states that does not preserve the entropy. Based on an information-theoretic reasoning, we propose that heat involving in a general quantum thermodynamic process can be separated into two types: one that is due to the unital subclass of the evolutions and another one that is due to the others. According to these categories, we show how the former type of heat can be incorporated into Jarzynski equality, resulting in a generalised version of the equality. We also derive a Jarzynski inequality which incorporates all heat into the picture and show that this situation is just equivalent to the presence of Maxwell's demon.

  6. Sustainable Food Processing Inspired by Nature.

    PubMed

    Sybesma, Wilbert; Blank, Imre; Lee, Yuan-Kun

    2017-04-01

    Here, we elaborate on the natural origin and use of enzymes and cultures in sustainable food processing. We also illustrate how enzymatically treated or fermented food can contribute to solving challenges involving nutrition and health, such as aging, malnutrition, obesity, and allergy.

  7. Nonthermal processing technologies as food safety intervention processes

    USDA-ARS?s Scientific Manuscript database

    Foods should provide sensorial satisfaction and nutrition to people. Yet, foodborne pathogens cause significant illness and lose of life to human kind every year. A processing intervention step may be necessary prior to the consumption to ensure the safety of foods. Nonthermal processing technologi...

  8. Analysis of the heat setting process

    NASA Astrophysics Data System (ADS)

    Besler, N.; Gloy, Y. S.; Gries, T.

    2016-07-01

    Heat setting is an expensive and energy elaborative textile process. Heat setting is necessary to guarantee size accuracy and dimensional stability for textile materials. Depending on the material different heat setting methods such as saturated steam or hot air are used for the fixation. The research aim is to define the influence of heat setting on mechanical characteristics and to analyse the correlation of heat setting parameters for polyester. With the help of a “one factor at a time” experimental design heat setting parameters are varied. Mechanical characteristics and the material quality of heat set and not heat set material are evaluated to analyse the heat setting influence. In the described experimental design up to a temperature of 195 °C and a dwell time of 30 seconds the material shrinkage of polyester is increasing with increasing temperature and dwell time. Shrinkage in wales direction is higher than in course direction. The tensile strength in course direction stays constant whereas the tensile strength in wales direction can be increased by heat setting.

  9. Food heating and the formation of heterocyclic aromatic amine and polycyclic aromatic hydrocarbon mutagens/carcinogens.

    PubMed

    Knize, M G; Salmon, C P; Pais, P; Felton, J S

    1999-01-01

    Heterocyclic aromatic amines (HAA) and polycyclic aromatic hydrocarbons (PAH) are mutagens and animal carcinogens sometimes formed when foods are heated or processed. Determining their role in cancer etiology depends on comparing human exposures and determining any significant dose-related effects. Chemical analysis of foods shows that flame-grilling can form both PAH and HAA, and that frying forms predominantly HAA. With detection limits of about 0.1 ng/g, amounts found in commercially processed or restaurant foods range from 0.1 to 14 ng/g for HAA, and levels of PAH up to 1 ng/g in a liquid smoke flavoring. Laboratory fried samples have greater amounts of PAH, up to 38 ng/g in hamburgers, and high levels of HAA, over 300 ng/g, are measured in grilled chicken breast. Understanding the processing conditions that form PAH and HAA can lead to methods to greatly reduce their occurrence in processed foods.

  10. Supercritical fluid extraction and processing of foods

    USDA-ARS?s Scientific Manuscript database

    Consumers are aware of the processing techniques used to manufacture food and health supplements and are concerned about the impact of those processes on their health and the environment. Processes that use supercritical fluids as an alternative to solvents that are used to extract nutrients and bio...

  11. The Maillard reaction and its control during food processing. The potential of emerging technologies.

    PubMed

    Jaeger, H; Janositz, A; Knorr, D

    2010-06-01

    The Maillard reaction between reducing sugars and amino acids is a common reaction in foods which undergo thermal processing. Desired consequences like the formation of flavor and brown color of some cooked foods but also the destruction of essential amino acids and the production of anti-nutritive compounds require the consideration of the Maillard reaction and relevant mechanisms for its control. This paper aims to exemplify the recent advances in food processing with regard to the controllability of heat-induced changes in the food quality. Firstly, improved thermal technologies, such as ohmic heating, which allows direct heating of the product and overcoming the heat transfer limitations of conventional thermal processing are presented in terms of their applicability to reduce the thermal exposure during food preservation. Secondly, non-thermal technologies such as high hydrostatic pressure and pulsed electric fields and their ability to extend the shelf life of food products without the application of heat, thus also preserving the quality attributes of the food, will be discussed. Finally, an innovative method for the removal of Maillard reaction substrates in food raw materials by the application of pulsed electric field cell disintegration and extraction as well as enzymatic conversion is presented in order to demonstrate the potential of the combination of processes to control the occurrence of the Maillard reaction in food processing.

  12. Process-induced formation of imidazoles in selected foods.

    PubMed

    Mottier, Pascal; Mujahid, Claudia; Tarres, Adrienne; Bessaire, Thomas; Stadler, Richard H

    2017-08-01

    The presence of 4-methylimidazole (4-MEI), 2-methylimidazole (2-MEI) and 2-acetyl-4-tetrahydroxybutylimidazole (THI) in some foods may result from the usage of caramel colorants E150c and E150d as food additives. This study demonstrates that alkylimidazoles are also byproducts formed from natural constituents in foods during thermal processes. A range of heat-processed foods that are known not to contain caramel colorants were analyzed by isotope dilution LC-MS/MS to determine the contamination levels. Highest 4-MEI concentrations (up to 466µg/kg) were observed in roasted barley, roasted malt and cocoa powders, with the concomitant presence of 2-MEI and/or THI in some cases, albeit at significantly lower levels. Low amounts of 4-MEI (<20µg/kg) were also detected in cereal-based foods such as breakfast cereals and bread toasted to a brown color (medium toasted). The occurrence of 4-MEI in certain processed foods is therefore not a reliable indicator of the presence of the additives E150c or E150d. Copyright © 2017 Elsevier Ltd. All rights reserved.

  13. Retort process modelling for Indian traditional foods.

    PubMed

    Gokhale, S V; Lele, S S

    2014-11-01

    Indian traditional staple and snack food is typically a heterogeneous recipe that incorporates varieties of vegetables, lentils and other ingredients. Modelling the retorting process of multilayer pouch packed Indian food was achieved using lumped-parameter approach. A unified model is proposed to estimate cold point temperature. Initial process conditions, retort temperature and % solid content were the significantly affecting independent variables. A model was developed using combination of vegetable solids and water, which was then validated using four traditional Indian vegetarian products: Pulav (steamed rice with vegetables), Sambar (south Indian style curry containing mixed vegetables and lentils), Gajar Halawa (carrot based sweet product) and Upama (wheat based snack product). The predicted and experimental values of temperature profile matched with ±10 % error which is a good match considering the food was a multi component system. Thus the model will be useful as a tool to reduce number of trials required to optimize retorting of various Indian traditional vegetarian foods.

  14. Coupled simulation of an electromagnetic heating process using the finite difference time domain method.

    PubMed

    Chen, Hao; Tang, Juming; Liu, Fang

    2007-01-01

    Due to the complexity of interactions between microwaves and food products, a reliable and efficient simulation model can be a very useful tool to guide the design of microwave heating systems and processes. This research developed a model to simulate coupled phenomena of electromagnetic heating and conventional heat transfer by combining commercial electromagnetic software with a customer built heat transfer model. Simulation results were presented and compared with experimental results for hot water and microwave heating in a single mode microwave system at 915 MHz. Good agreement was achieved, showing that this model was able to provide insight into industrial electromagnetic heating processes.

  15. Guidebook for solar process-heat applications

    NASA Astrophysics Data System (ADS)

    Fazzolare, R.; Mignon, G.; Campoy, L.; Luttmann, F.

    1981-01-01

    The potential for solar process heat in Arizona and some of the general technical aspects of solar, such as insolation, siting, and process analysis are explored. Major aspects of a solar plant design are presented. Collectors, storage, and heat exchange are discussed. Reducing hardware costs to annual dollar benefits is also discussed. Rate of return, cash flow, and payback are discussed as they relate to solar systems. Design analysis procedures are presented. The design cost optimization techniques using a yearly computer simulation of a solar process operation is demonstrated.

  16. Improving Process Heating System Performance v3

    SciTech Connect

    2016-04-11

    Improving Process Heating System Performance: A Sourcebook for Industry is a development of the U.S. Department of Energy (DOE) Advanced Manufacturing Office (AMO) and the Industrial Heating Equipment Association (IHEA). The AMO and IHEA undertook this project as part of an series of sourcebook publications developed by AMO on energy-consuming industrial systems, and opportunities to improve performance. Other topics in this series include compressed air systems, pumping systems, fan systems, steam systems, and motors and drives

  17. 21 CFR 170.19 - Pesticide chemicals in processed foods.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ... 21 Food and Drugs 3 2014-04-01 2014-04-01 false Pesticide chemicals in processed foods. 170.19 Section 170.19 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD ADDITIVES General Provisions § 170.19 Pesticide chemicals in processed foods. When pesticide...

  18. Influence of pH on heat resistance of Bacillus licheniformis in buffer and homogenised foods.

    PubMed

    Palop, A; Raso, J; Pagán, R; Condón, S; Sala, F J

    1996-02-01

    The influence of pH of heating menstruum (McIlvaine buffer) on the heat resistance of Bacillus licheniformis was investigated and compared with the heat resistance in homogenised tomato and asparagus at pH 7 and 4 in a wide range of temperatures. Heat resistance was in all mestrua smaller at acid pH. At 99 degrees C and pH 4, heat resistance was 1/20 lower than at pH 7. However, the magnitude of this effect decreased as heat treatment temperatures were increased almost disappearing at 120 degrees C. z values increased from 6.85 at pH 7, to 10.75 at pH 4. At 99 degrees C the effect of pH on heat resistance was constant along the range of pH's tested. The increase of one pH unit increased D99 by 180%. At pH 7 and 4, heat resistance was the same in buffer as in tomato and asparagus homogenates at all temperatures tested. The diminishing influence of the acidification of some foods on the heat resistance of B. licheniformis sterilisation temperatures should be taken into account when a raise in temperature is considered to shorten the duration of heat processes.

  19. 21 CFR 179.30 - Radiofrequency radiation for the heating of food, including microwave frequencies.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ... 21 Food and Drugs 3 2014-04-01 2014-04-01 false Radiofrequency radiation for the heating of food... FOOD Radiation and Radiation Sources § 179.30 Radiofrequency radiation for the heating of food, including microwave frequencies. Radiofrequency radiation, including microwave frequencies, may be safely...

  20. Value of solar thermal industrial process heat

    SciTech Connect

    Brown, D.R.; Fassbender, L.L.; Chockie, A.D.

    1986-03-01

    This study estimated the value of solar thermal-generated industrial process heat (IPH) as a function of process heat temperature. The value of solar thermal energy is equal to the cost of producing energy from conventional fuels and equipment if the energy produced from either source provides an equal level of service. This requirement put the focus of this study on defining and characterizing conventional process heat equipment and fuels. Costs (values) were estimated for 17 different design points representing different combinations of conventional technologies, temperatures, and fuels. Costs were first estimated for median or representative conditions at each design point. The cost impact of capacity factor, efficiency, fuel escalation rate, and regional fuel price differences were then evaluated by varying each of these factors within credible ranges.

  1. Changes in carotenoids during processing and storage of foods.

    PubMed

    Rodriguez-Amaya, D B

    1999-09-01

    Being highly unsaturated, carotenoids are susceptible to isomerization and oxidation during processing and storage of foods. Isomerization of trans-carotenoids to cis-carotenoids, promoted by contact with acids, heat treatment and exposure to light, diminishes the color and the vitamin A activity of carotenoids. The major cause of carotenoid loss, however, is enzymatic and non-enzymatic oxidation, which depends on the availability of oxygen and the carotenoid structure. It is stimulated by light, heat, some metals, enzymes and peroxides and is inhibited by antioxidants. Data on percentage losses of carotenoids during food processing and storage are somewhat conflicting, but carotenoid degradation is known to increase with the destruction of the food cellular structure, increase of surface area or porosity, length and severity of the processing conditions, storage time and temperature, transmission of light and permeability to O2 of the packaging. Contrary to lipid oxidation, for which the mechanism is well established, the oxidation of carotenoids is not well understood. It involves initially epoxidation, formation of apocarotenoids and hydroxylation. Subsequent fragmentations presumably result in a series of compounds of low molecular masses. Completely losing its color and biological activities, the carotenoids give rise to volatile compounds which contribute to the aroma/flavor, desirable in tea and wine and undesirable in dehydrated carrot. Processing can also influence the bioavailability of carotenoids, a topic that is currently of great interest.

  2. 21 CFR 570.19 - Pesticide chemicals in processed foods.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ... 21 Food and Drugs 6 2013-04-01 2013-04-01 false Pesticide chemicals in processed foods. 570.19... (CONTINUED) ANIMAL DRUGS, FEEDS, AND RELATED PRODUCTS FOOD ADDITIVES General Provisions § 570.19 Pesticide chemicals in processed foods. When pesticide chemical residues occur in processed foods due to the use of...

  3. 21 CFR 570.19 - Pesticide chemicals in processed foods.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... 21 Food and Drugs 6 2012-04-01 2012-04-01 false Pesticide chemicals in processed foods. 570.19... (CONTINUED) ANIMAL DRUGS, FEEDS, AND RELATED PRODUCTS FOOD ADDITIVES General Provisions § 570.19 Pesticide chemicals in processed foods. When pesticide chemical residues occur in processed foods due to the use of...

  4. 21 CFR 570.19 - Pesticide chemicals in processed foods.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ... 21 Food and Drugs 6 2014-04-01 2014-04-01 false Pesticide chemicals in processed foods. 570.19... (CONTINUED) ANIMAL DRUGS, FEEDS, AND RELATED PRODUCTS FOOD ADDITIVES General Provisions § 570.19 Pesticide chemicals in processed foods. When pesticide chemical residues occur in processed foods due to the use of...

  5. Antioxidant agents in raw materials and processed foods.

    PubMed

    Eriksson, C E; Na, A

    1995-01-01

    Many food raw materials contain natural antioxidants which exert control of oxidative processes in the living cells. Among antioxidative agents are found enzymes such as superoxide dismutase, glutathione peroxidase and glucose oxidase-catalase. Among naturally occurring non-enzymic antioxidants are carotenoids, especially astaxanthin (e.g. in fish), tocopherols in oils and other phenolic compounds in plant material. Enzymic antioxidants are mostly inactivated in food processing but the non-enzymic ones can be active also in heat-treated food and might also be active after consumption of the food, as is claimed with beta-carotene, and vitamins A and E. Vitamin C is a generally reducing substance which acts synergistically with other antioxidants. Processing of food can result in the formation of antioxidative compounds, e.g. by protein hydrolysis, Maillard reaction and fermentation by lactic acid bacteria. Curing of meat yields nitrosylhaem pigments which can act as radical scavengers and protect both the meat pigment and the lipids from oxidation. Two or more antioxidants together can act synergistically, i.e. affect lipid oxidation to a higher extent than the sum of the contributions from each single antioxidant.

  6. Summary of some feasibility studies for site-specific solar industrial process heat

    SciTech Connect

    1982-01-01

    Some feasibility studies for several different site specific solar industrial process heat applications are summarized. The followng applications are examined. Leather Tanning; Concrete Production: Lumber and Paper Processing; Milk Processing; Molding, Curing or Drying; Automobile Manufacture; and Food Processing and Preparation. For each application, site and process data, system design, and performance and cost estimates are summarized.

  7. [Listeria monocytogenes and Listeria sp in heat-processed products].

    PubMed

    Tobía, M B; Mengoni, G B; Pellón, H S

    1997-01-01

    Presence of Listeria monocytogenes in thermoprocessed food which is vacuum packaged, refrigerated stored and eaten uncooked or minimally heated was investigated. Thirty samples including sausage, large sausage with ham, spring large sausage, liverwurst and bologna were examined. Listeria monocytogenes was isolated and identified according to USDA-FSIS method for meat products, simultaneously with McBride agar. Seven out of 30 samples were found to contain listeriae. Five isolates were identified as Listeria monocytogenes through Gram coloration, culture appearance, biochemical test and serotyping. This product results potentially risky for the susceptible population. The presence of this microorganism in this kind of product suggests environmental post-process contamination or insufficient thermal process.

  8. Electrostatic coating technologies for food processing.

    PubMed

    Barringer, Sheryl A; Sumonsiri, Nutsuda

    2015-01-01

    The application of electrostatics in both powder and liquid coating can improve the quality of food, such as its appearance, aroma, taste, and shelf life. Coatings can be found most commonly in the snack food industry, as well as in confectionery, bakery, meat and cheese processing. In electrostatic powder coating, the most important factors influencing coating quality are powder particle size, density, flowability, charge, and resistivity, as well as the surface properties and characteristics of the target. The most important factors during electrostatic liquid coating, also known as electrohydrodynamic coating, include applied voltage and electrical resistivity and viscosity of the liquid. A good understanding of these factors is needed for the design of optimal coating systems for food processing.

  9. High Stability of Stx2 Phage in Food and under Food-Processing Conditions ▿

    PubMed Central

    Rode, Tone Mari; Axelsson, Lars; Granum, Per Einar; Heir, Even; Holck, Askild; L'Abée-Lund, Trine M.

    2011-01-01

    Bacteriophages (phages) carrying Shiga toxin genes constitute a major virulence attribute in enterohemorrhagic Escherichia coli (EHEC). Several EHEC outbreaks have been linked to food. The survival of such strains in different foods has received much attention, while the fate of the mobile Shiga toxin-converting phages (Stx phages) has been less studied. We have investigated the stability of an Stx phage in several food products and examined how storage, food processing, and disinfection influence the infectivity of phage particles. The study involved a recombinant Stx phage (Δstx::cat) of an E. coli O103:H25 strain from a Norwegian outbreak in 2006. Temperature, matrix, and time were factors of major importance for the stability of phage particles. Phages stored at cooling temperatures (4°C) showed a dramatic reduction in stability compared to those stored at room temperature. The importance of the matrix was evident at higher temperatures (60°C). Phages in ground beef were below the detection level when heated to 60°C for more than 10 min, while phages in broth exposed to the same heating conditions showed a 5-log-higher stability. The phages tolerated desiccation poorly but were infective for a substantial period of time in solutions. Under moist conditions, they also had a high ability to tolerate exposure to several disinfectants. In a dry-fermented sausage model, phages were shown to infect E. coli in situ. The results show that Stx phage particles can maintain their infectivity in foods and under food-processing conditions. PMID:21685156

  10. Ozone processing of foods and beverages

    USDA-ARS?s Scientific Manuscript database

    Ozone has a long history of use as a disinfectant in food and beverage processing. In the United States, the application of ozone to disinfect bottled water was approved as Generally Recognized As Safe (GRAS) in 1982. Later it was approved as a sanitizing agent for bottled water treatment lines. Ozo...

  11. Food Processing Curriculum Material and Resource Guide.

    ERIC Educational Resources Information Center

    Louisiana State Dept. of Education, Baton Rouge.

    Intended for secondary vocational agriculture teachers, this curriculum guide contains a course outline and a resource manual for a seven-unit food processing course on meats. Within the course outline, units are divided into separate lessons. Materials provided for each lesson include preparation for instruction (student objectives, review of…

  12. 21 CFR 170.19 - Pesticide chemicals in processed foods.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... 21 Food and Drugs 3 2011-04-01 2011-04-01 false Pesticide chemicals in processed foods. 170.19 Section 170.19 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN CONSUMPTION (CONTINUED) FOOD ADDITIVES General Provisions § 170.19 Pesticide...

  13. 21 CFR 170.19 - Pesticide chemicals in processed foods.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ... 21 Food and Drugs 3 2013-04-01 2013-04-01 false Pesticide chemicals in processed foods. 170.19 Section 170.19 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN CONSUMPTION (CONTINUED) FOOD ADDITIVES General Provisions § 170.19 Pesticide...

  14. 21 CFR 170.19 - Pesticide chemicals in processed foods.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... 21 Food and Drugs 3 2012-04-01 2012-04-01 false Pesticide chemicals in processed foods. 170.19 Section 170.19 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN CONSUMPTION (CONTINUED) FOOD ADDITIVES General Provisions § 170.19 Pesticide...

  15. 21 CFR 170.19 - Pesticide chemicals in processed foods.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... 21 Food and Drugs 3 2010-04-01 2009-04-01 true Pesticide chemicals in processed foods. 170.19 Section 170.19 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN CONSUMPTION (CONTINUED) FOOD ADDITIVES General Provisions § 170.19 Pesticide...

  16. Heat accumulation during pulsed laser materials processing.

    PubMed

    Weber, Rudolf; Graf, Thomas; Berger, Peter; Onuseit, Volkher; Wiedenmann, Margit; Freitag, Christian; Feuer, Anne

    2014-05-05

    Laser materials processing with ultra-short pulses allows very precise and high quality results with a minimum extent of the thermally affected zone. However, with increasing average laser power and repetition rates the so-called heat accumulation effect becomes a considerable issue. The following discussion presents a comprehensive analytical treatment of multi-pulse processing and reveals the basic mechanisms of heat accumulation and its consequence for the resulting processing quality. The theoretical findings can explain the experimental results achieved when drilling microholes in CrNi-steel and for cutting of CFRP. As a consequence of the presented considerations, an estimate for the maximum applicable average power for ultra-shorts pulsed laser materials processing for a given pulse repetition rate is derived.

  17. Mutagenic activity and heterocyclic amine content of heated foods

    SciTech Connect

    Knize, M.G.; Johansson, M.; Jones, A.L.; Blakley, M.; Felton, J.S.

    1994-12-31

    Cooked foods were extracted and analyzed for mutagenic activity and assayed for known heterocyclic amines (HAs) by the Ames/Salmonella test and HPLC, respectively. Fried meats contain HAs (predominantly PhIP, MeIQx, DiMeIQx, and A{alpha}C) that are potent promutagens in bacteria, mutagenic in cultured mammalian cells, and carcinogenic in rodents and in nonhuman primates. Meats contain levels ranging from undetectable (< 0.1 ppb) to 50 ppb of known HAs when fried at temperatures from 190 to 250{degrees}C. These identified compounds are responsible for ca 75% of the measured mutagenic activity in Salmonella strain TA98. Barbecued beef and chicken have up to several thousand TA98 revertants per gram (rev/g) of cooked meat, with only ca 30% of the mutagenic activity accounted for by known heterocyclic amines. Some heated nonmeat foods also contain potent mutagenic activity. Toasted breads, cereals and snack foods have 0 to 10 TA98 rev/g, but overtoasting yields up to 40 rev/g, wheat and gluten-containing products are associated with higher activity. Grain-based coffee-substitute powders and instant coffees have 190 to 380 rev/g in TA98, and 1100 to 4000 rev/g in strain YG1024. The identify of the compounds responsible for the mutagenic activity are unknown in these non-meat foods. Toasted grain-based foods probably contribute less than 10% of the total mutagenic activity of the diet, with meat products responsible for the reminder. The finding of varying amounts of known and unknown mutagens in some cooked foods may be responsible for the poorly understood variation in human cancer incidence worldwide.

  18. Food related processes in the insular cortex

    PubMed Central

    Frank, Sabine; Kullmann, Stephanie; Veit, Ralf

    2013-01-01

    The insular cortex is a multimodal brain region with regional cytoarchitectonic differences indicating various functional specializations. As a multisensory neural node, the insular cortex integrates perception, emotion, interoceptive awareness, cognition, and gustation. Regarding the latter, predominantly the anterior part of the insular cortex is regarded as the primary taste cortex. In this review, we will specifically focus on the involvement of the insula in food processing and on multimodal integration of food-related items. Influencing factors of insular activation elicited by various foods range from calorie-content to the internal physiologic state, body mass index or eating behavior. Sensory perception of food-related stimuli including seeing, smelling, and tasting elicits increased activation in the anterior and mid-dorsal part of the insular cortex. Apart from the pure sensory gustatory processing, there is also a strong association with the rewarding/hedonic aspects of food items, which is reflected in higher insular activity and stronger connections to other reward-related areas. Interestingly, the processing of food items has been found to elicit different insular activation in lean compared to obese subjects and in patients suffering from an eating disorder (anorexia nervosa (AN), bulimia nervosa (BN)). The knowledge of functional differences in the insular cortex opens up the opportunity for possible noninvasive treatment approaches for obesity and eating disorders. To target brain functions directly, real-time functional magnetic resonance imaging neurofeedback offers a state-of-the-art tool to learn to control the anterior insular cortex activity voluntarily. First evidence indicates that obese adults have an enhanced ability to regulate the anterior insular cortex. PMID:23986683

  19. Thermal treatments of foods: a predictive general-purpose code for heat and mass transfer

    NASA Astrophysics Data System (ADS)

    Barba, Anna Angela

    2005-05-01

    Thermal treatments of foods required accurate processing protocols. In this context, mathematical modeling of heat and mass transfer can play an important role in the control and definition of the process parameters as well as to design processing systems. In this work a code able to simulate heat and mass transfer phenomena within solid bodies has been developed. The code has been written with the ability of describing different geometries and it can account for any kind of different initial/boundary conditions. Transport phenomena within multi-layer bodies can be described, and time/position dependent material parameters can be implemented. Finally, the code has been validated by comparison with a problem for which the analytical solution is known, and by comparison with a differential scanning calorimetry signal that described the heating treatment of a raw potato (Solanum tuberosum).

  20. Stability of mycotoxins during food processing.

    PubMed

    Bullerman, Lloyd B; Bianchini, Andreia

    2007-10-20

    The mycotoxins that commonly occur in cereal grains and other products are not completely destroyed during food processing operations and can contaminate finished processed foods. The mycotoxins most commonly associated with cereal grains are aflatoxins, ochratoxin A, fumonisins, deoxynivalenol and zearalenone. The various food processes that may have effects on mycotoxins include sorting, trimming, cleaning, milling, brewing, cooking, baking, frying, roasting, canning, flaking, alkaline cooking, nixtamalization, and extrusion. Most of the food processes have variable effects on mycotoxins, with those that utilize the highest temperatures having greatest effects. In general the processes reduce mycotoxin concentrations significantly, but do not eliminate them completely. However, roasting and extrusion processing show promise for lowering mycotoxin concentrations, though very high temperatures are needed to bring about much of a reduction in mycotoxin concentrations. Extrusion processing at temperatures greater than 150 degrees C are needed to give good reduction of zearalenone, moderate reduction of alfatoxins, variable to low reduction of deoxynivalenol and good reduction of fumonisins. The greatest reductions of fumonisins occur at extrusion temperatures of 160 degrees C or higher and in the presence of glucose. Extrusion of fumonisin contaminated corn grits with 10% added glucose resulted in 75-85% reduction in Fumonisin B(1) levels. Some fumonisin degredation products are formed during extrusion, including small amounts of hydrolyzed Fumonisin B(1) and N-(Carboxymethyl) - Fumonisin B(1) and somewhat higher amounts of N-(1-deoxy-d-fructos-1-yl) Fumonisin B(1) in extruded grits containing added glucose. Feeding trial toxicity tests in rats with extruded fumonisin contaminated corn grits show some reduction in toxicity of grits extruded with glucose.

  1. Applications of power ultrasound in food processing.

    PubMed

    Kentish, Sandra; Feng, Hao

    2014-01-01

    Acoustic energy as a form of physical energy has drawn the interests of both industry and scientific communities for its potential use as a food processing and preservation tool. Currently, most such applications deal with ultrasonic waves with relatively high intensities and acoustic power densities and are performed mostly in liquids. In this review, we briefly discuss the fundamentals of power ultrasound. We then summarize the physical and chemical effects of power ultrasound treatments based on the actions of acoustic cavitation and by looking into several ultrasound-assisted unit operations. Finally, we examine the biological effects of ultrasonication by focusing on its interactions with the miniature biological systems present in foods, i.e., microorganisms and food enzymes, as well as with selected macrobiological components.

  2. Laser Processed Condensing Heat Exchanger Technology Development

    NASA Technical Reports Server (NTRS)

    Hansen, Scott; Wright, Sarah; Wallace, Sarah; Hamilton, Tanner; Dennis, Alexander; Zuhlke, Craig; Roth, Nick; Sanders, John

    2017-01-01

    The reliance on non-permanent coatings in Condensing Heat Exchanger (CHX) designs is a significant technical issue to be solved before long-duration spaceflight can occur. Therefore, high reliability CHXs have been identified by the Evolvable Mars Campaign (EMC) as critical technologies needed to move beyond low earth orbit. The Laser Processed Condensing Heat Exchanger project aims to solve these problems through the use of femtosecond laser processed surfaces, which have unique wetting properties and potentially exhibit anti-microbial growth properties. These surfaces were investigated to identify if they would be suitable candidates for a replacement CHX surface. Among the areas researched in this project include microbial growth testing, siloxane flow testing in which laser processed surfaces were exposed to siloxanes in an air stream, and manufacturability.

  3. A novel processed food classification system applied to Australian food composition databases.

    PubMed

    O'Halloran, S A; Lacy, K E; Grimes, C A; Woods, J; Campbell, K J; Nowson, C A

    2017-08-01

    The extent of food processing can affect the nutritional quality of foodstuffs. Categorising foods by the level of processing emphasises the differences in nutritional quality between foods within the same food group and is likely useful for determining dietary processed food consumption. The present study aimed to categorise foods within Australian food composition databases according to the level of food processing using a processed food classification system, as well as assess the variation in the levels of processing within food groups. A processed foods classification system was applied to food and beverage items contained within Australian Food and Nutrient (AUSNUT) 2007 (n = 3874) and AUSNUT 2011-13 (n = 5740). The proportion of Minimally Processed (MP), Processed Culinary Ingredients (PCI) Processed (P) and Ultra Processed (ULP) by AUSNUT food group and the overall proportion of the four processed food categories across AUSNUT 2007 and AUSNUT 2011-13 were calculated. Across the food composition databases, the overall proportions of foods classified as MP, PCI, P and ULP were 27%, 3%, 26% and 44% for AUSNUT 2007 and 38%, 2%, 24% and 36% for AUSNUT 2011-13. Although there was wide variation in the classifications of food processing within the food groups, approximately one-third of foodstuffs were classified as ULP food items across both the 2007 and 2011-13 AUSNUT databases. This Australian processed food classification system will allow researchers to easily quantify the contribution of processed foods within the Australian food supply to assist in assessing the nutritional quality of the dietary intake of population groups. © 2017 The British Dietetic Association Ltd.

  4. The impact of consumer demands and trends on food processing.

    PubMed Central

    Zink, D. L.

    1997-01-01

    In the United States, consumer demand for new foods and changes in eating habits and food safety risks are affecting the food processing industry. The population is becoming older on average; moreover, consumers want fresh and minimally processed food without synthetic chemical preservatives. To address the need for safer food and compete for consumer acceptance, manufacturers are exploring new food processing and preservation methods. PMID:9366598

  5. 7 CFR 58.737 - Pasteurized process cheese food.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... 7 Agriculture 3 2010-01-01 2010-01-01 false Pasteurized process cheese food. 58.737 Section 58.737... Finished Products § 58.737 Pasteurized process cheese food. Shall conform to the provisions of the Definitions and Standards of Identity for Pasteurized Process Cheese Food and Related Products, Food and Drug...

  6. 7 CFR 58.737 - Pasteurized process cheese food.

    Code of Federal Regulations, 2011 CFR

    2011-01-01

    ... 7 Agriculture 3 2011-01-01 2011-01-01 false Pasteurized process cheese food. 58.737 Section 58.737... Finished Products § 58.737 Pasteurized process cheese food. Shall conform to the provisions of the Definitions and Standards of Identity for Pasteurized Process Cheese Food and Related Products, Food and Drug...

  7. 7 CFR 65.220 - Processed food item.

    Code of Federal Regulations, 2011 CFR

    2011-01-01

    ... 7 Agriculture 3 2011-01-01 2011-01-01 false Processed food item. 65.220 Section 65.220 Agriculture..., PEANUTS, AND GINSENG General Provisions Definitions § 65.220 Processed food item. Processed food item... other covered commodity or other substantive food component (e.g., chocolate, breading, tomato sauce...

  8. 7 CFR 60.119 - Processed food item.

    Code of Federal Regulations, 2011 CFR

    2011-01-01

    ... 7 Agriculture 3 2011-01-01 2011-01-01 false Processed food item. 60.119 Section 60.119 Agriculture... FOR FISH AND SHELLFISH General Provisions Definitions § 60.119 Processed food item. Processed food... other covered commodity or other substantive food component (e.g., breading, tomato sauce), except that...

  9. 7 CFR 65.220 - Processed food item.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... 7 Agriculture 3 2010-01-01 2010-01-01 false Processed food item. 65.220 Section 65.220 Agriculture..., PEANUTS, AND GINSENG General Provisions Definitions § 65.220 Processed food item. Processed food item... other covered commodity or other substantive food component (e.g., chocolate, breading, tomato sauce...

  10. 7 CFR 60.119 - Processed food item.

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... 7 Agriculture 3 2012-01-01 2012-01-01 false Processed food item. 60.119 Section 60.119 Agriculture... FOR FISH AND SHELLFISH General Provisions Definitions § 60.119 Processed food item. Processed food... other covered commodity or other substantive food component (e.g., breading, tomato sauce), except...

  11. 7 CFR 58.737 - Pasteurized process cheese food.

    Code of Federal Regulations, 2013 CFR

    2013-01-01

    ... 7 Agriculture 3 2013-01-01 2013-01-01 false Pasteurized process cheese food. 58.737 Section 58.737... Finished Products § 58.737 Pasteurized process cheese food. Shall conform to the provisions of the Definitions and Standards of Identity for Pasteurized Process Cheese Food and Related Products, Food and...

  12. 7 CFR 65.220 - Processed food item.

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... 7 Agriculture 3 2012-01-01 2012-01-01 false Processed food item. 65.220 Section 65.220 Agriculture..., PEANUTS, AND GINSENG General Provisions Definitions § 65.220 Processed food item. Processed food item... other covered commodity or other substantive food component (e.g., chocolate, breading, tomato...

  13. 7 CFR 65.220 - Processed food item.

    Code of Federal Regulations, 2014 CFR

    2014-01-01

    ... 7 Agriculture 3 2014-01-01 2014-01-01 false Processed food item. 65.220 Section 65.220 Agriculture..., PEANUTS, AND GINSENG General Provisions Definitions § 65.220 Processed food item. Processed food item... other covered commodity or other substantive food component (e.g., chocolate, breading, tomato...

  14. 7 CFR 58.737 - Pasteurized process cheese food.

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... 7 Agriculture 3 2012-01-01 2012-01-01 false Pasteurized process cheese food. 58.737 Section 58.737... Finished Products § 58.737 Pasteurized process cheese food. Shall conform to the provisions of the Definitions and Standards of Identity for Pasteurized Process Cheese Food and Related Products, Food and...

  15. 7 CFR 58.737 - Pasteurized process cheese food.

    Code of Federal Regulations, 2014 CFR

    2014-01-01

    ... 7 Agriculture 3 2014-01-01 2014-01-01 false Pasteurized process cheese food. 58.737 Section 58.737... Finished Products § 58.737 Pasteurized process cheese food. Shall conform to the provisions of the Definitions and Standards of Identity for Pasteurized Process Cheese Food and Related Products, Food and...

  16. 7 CFR 65.220 - Processed food item.

    Code of Federal Regulations, 2013 CFR

    2013-01-01

    ... 7 Agriculture 3 2013-01-01 2013-01-01 false Processed food item. 65.220 Section 65.220 Agriculture..., PEANUTS, AND GINSENG General Provisions Definitions § 65.220 Processed food item. Processed food item... other covered commodity or other substantive food component (e.g., chocolate, breading, tomato...

  17. 7 CFR 60.119 - Processed food item.

    Code of Federal Regulations, 2013 CFR

    2013-01-01

    ... 7 Agriculture 3 2013-01-01 2013-01-01 false Processed food item. 60.119 Section 60.119 Agriculture... FOR FISH AND SHELLFISH General Provisions Definitions § 60.119 Processed food item. Processed food... other covered commodity or other substantive food component (e.g., breading, tomato sauce), except...

  18. 7 CFR 60.119 - Processed food item.

    Code of Federal Regulations, 2014 CFR

    2014-01-01

    ... 7 Agriculture 3 2014-01-01 2014-01-01 false Processed food item. 60.119 Section 60.119 Agriculture... FOR FISH AND SHELLFISH General Provisions Definitions § 60.119 Processed food item. Processed food... other covered commodity or other substantive food component (e.g., breading, tomato sauce), except...

  19. The catalytic pyrolysis of food waste by microwave heating.

    PubMed

    Liu, Haili; Ma, Xiaoqian; Li, Longjun; Hu, ZhiFeng; Guo, Pingsheng; Jiang, Yuhui

    2014-08-01

    This study describes a series of experiments that tested the use of microwave pyrolysis for treating food waste. Characteristics including rise in temperature, and the three-phase products, were analyzed at different microwave power levels, after adding 5% (mass basis) metal oxides and chloride salts to the food waste. Results indicated that, the metal oxides MgO, Fe₂O₃ and MnO₂ and the chloride salts CuCl₂ and NaCl can lower the yield of bio-oil and enhance the yield of gas. Meanwhile, the metal oxides MgO and MnO₂ can also lower the low heating value (LHV) of solid residues and increase the pH values of the lower layer bio-oils. However, the chloride salts CuCl₂ and NaCl had the opposite effects. The optimal microwave power for treating food waste was 400W; among the tested catalysts, CuCl₂ was the best catalyst and had the largest energy ratio of production to consumption (ERPC), followed by MnO₂. Copyright © 2014 Elsevier Ltd. All rights reserved.

  20. Heated Allergens and Induction of Tolerance in Food Allergic Children

    PubMed Central

    Netting, Merryn; Makrides, Maria; Gold, Michael; Quinn, Patrick; Penttila, Irmeli

    2013-01-01

    Food allergies are one of the first manifestations of allergic disease and have been shown to significantly impact on general health perception, parental emotional distress and family activities. It is estimated that in the Western world, almost one in ten children have an IgE-mediated allergy. Cow’s milk and egg allergy are common childhood allergies. Until recently, children with food allergy were advised to avoid all dietary exposure to the allergen to which they were sensitive, in the thought that consumption would exacerbate their allergy. However, recent publications indicate that up to 70% of children with egg allergy can tolerate egg baked in a cake or muffin without apparent reaction. Likewise, up to 75% of children can tolerate baked goods containing cow’s milk, and these children demonstrate IgE and IgG4 profiles indicative of tolerance development. This article will review the current literature regarding the use of heated food allergens as immunotherapy for children with cow’s milk and egg allergy. PMID:23739144

  1. Heat pump processes induced by laser radiation

    NASA Technical Reports Server (NTRS)

    Garbuny, M.; Henningsen, T.

    1980-01-01

    A carbon dioxide laser system was constructed for the demonstration of heat pump processes induced by laser radiation. The system consisted of a frequency doubling stage, a gas reaction cell with its vacuum and high purity gas supply system, and provisions to measure the temperature changes by pressure, or alternatively, by density changes. The theoretical considerations for the choice of designs and components are dicussed.

  2. Influence of food matrix on outgrowth heterogeneity of heat damaged Bacillus cereus spores.

    PubMed

    Warda, Alicja K; den Besten, Heidy M W; Sha, Na; Abee, Tjakko; Nierop Groot, Masja N

    2015-05-18

    Spoilage of heat treated foods can be caused by the presence of surviving spore-formers. It is virtually impossible to prevent contamination at the primary production level as spores are ubiquitous present in the environment and can contaminate raw products. As a result spore inactivation treatments are widely used by food producing industries to reduce the microbial spore loads. However consumers prefer mildly processed products that have less impact on its quality and this trend steers industry towards milder preservation treatments. Such treatments may result in damaged instead of inactivated spores, and these spores may germinate, repair, and grow out, possibly leading to quality and safety issues. The ability to repair and grow out is influenced by the properties of the food matrix. In the current communication we studied the outgrowth from heat damaged Bacillus cereus ATCC 14579 spores on Anopore membrane, which allowed following outgrowth heterogeneity of individual spores on broccoli and rice-based media as well as standard and mildly acidified (pH 5.5) meat-based BHI. Rice, broccoli and BHI pH 5.5 media resulted in delayed outgrowth from untreated spores, and increased heterogeneity compared to BHI pH 7.4, with the most pronounced effect in rice media. Exposure to wet heat for 1 min at 95 °C caused 2 log inactivation and approximately 95% of the spores in the surviving fraction were damaged resulting in substantial delay in outgrowth based on the time required to reach a maximum microcolony size of 256 cells. The delay was most pronounced for heat-treated spores on broccoli medium followed by spores on rice media (both untreated and treated). Interestingly, the increase in outgrowth heterogeneity of heat treated spores on BHI pH 7.4 was more pronounced than on rice, broccoli and BHI pH 5.5 conceivably reflecting that conditions in BHI pH 7.4 better support spore damage repair. This study compares the effects of three main factors, namely heat treatment, p

  3. Utilization of geothermal heat in tropical fruit-drying process

    SciTech Connect

    Chen, B.H.; Lopez, L.P.; King, R.; Fujii, J.; Tanaka, M.

    1982-10-01

    The power plant utilizes only the steam portion of the HGP-A well production. There are approximately 50,000 pounds per hour of 360/sup 0/F water produced (approximately 10 million Btu per hour) and the water is currently not used and is considered a waste. This tremendous resource could very well be used in applications such as food processing, food dehydration and other industrial processing that requires low-grade heat. One of the applications is examined, namely the drying of tropical fruits particularly the papaya. The papaya was chosen for the obvious reason that it is the biggest crop of all fruits produced on the Big Island. A conceptual design of a pilot plant facility capable of processing 1000 pounds of raw papaya per day is included. This facility is designed to provide a geothermally heated dryer to dehydrate papayas or other tropical fruits available on an experimental basis to obtain data such as drying time, optimum drying temperature, etc.

  4. 21 CFR 133.173 - Pasteurized process cheese food.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... 21 Food and Drugs 2 2011-04-01 2011-04-01 false Pasteurized process cheese food. 133.173 Section 133.173 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN CONSUMPTION CHEESES AND RELATED CHEESE PRODUCTS Requirements for Specific...

  5. 21 CFR 570.19 - Pesticide chemicals in processed foods.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... 21 Food and Drugs 6 2010-04-01 2010-04-01 false Pesticide chemicals in processed foods. 570.19 Section 570.19 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) ANIMAL DRUGS, FEEDS, AND RELATED PRODUCTS FOOD ADDITIVES General Provisions § 570.19 Pesticide...

  6. 21 CFR 133.173 - Pasteurized process cheese food.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Pasteurized process cheese food. 133.173 Section 133.173 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN CONSUMPTION CHEESES AND RELATED CHEESE PRODUCTS Requirements for Specific...

  7. 21 CFR 570.19 - Pesticide chemicals in processed foods.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... 21 Food and Drugs 6 2011-04-01 2011-04-01 false Pesticide chemicals in processed foods. 570.19 Section 570.19 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) ANIMAL DRUGS, FEEDS, AND RELATED PRODUCTS FOOD ADDITIVES General Provisions § 570.19 Pesticide...

  8. Agriculture and Food Processes Branch program summary document

    SciTech Connect

    Not Available

    1981-06-01

    The food industry, its energy consumption, and its energy conservation targets are discussed. Activities of the Agriculture and Food Processes Branch are described. Summaries of research, development, and demonstration programs of the Branch are given. The programs are categorized into the following: energy integrated farm systems; irrigation systems; crop drying systems; fertilizer; dairy and milk processing; meat processing; sugar processing; citrus processing; ethanol production; food processing efficiency systems; and food sterilization. Summaries are presented of 26 completed projects. (MCW)

  9. Influence of the dielectric property on microwave oven heating patterns: application to food materials.

    PubMed

    Peyre, F; Datta, A; Seyler, C

    1997-01-01

    Patterns of power absorption in a microwave oven for a range of dielectric properties of relevance to food processing were investigated. The governing Maxwell's equations with boundary conditions and a TE10 excitation were solved using a finite element method. Food properties were varied from values at their frozen state to values at high temperatures, as would be typical in a thawing process. For low-loss materials such as frozen foods, the high quality factor makes the heating significantly higher only when the size and shape of the load permit a dielectric cavity resonance in the load. Otherwise, the heating pattern will follow the modal electric field pattern of the oven. For moderate loss materials, the patterns will come from the modes of the dielectric cavity. The bandwidths of these modes are larger than the low-loss situation and their overlap results in a heating pattern that is somewhat more uniform. For high-loss materials, the concept of modes is no longer useful as the very large number of modes strongly overlap. The rapidly decaying field and power loss in the high-loss material can probably be characterized as an exponential decay.

  10. Folate content and retention in selected raw and processed foods.

    PubMed

    Bassett, M N; Sammán, N C

    2010-09-01

    Adequate intake of folate reduced the risk of abnormalities in early embryonic brain development such as the risk of malformations of the embryonic brain/spinal cord, collectively referred to as neural tube defects (NTDs). Folate is extremely sensitive to destruction by heat, oxidation and UV light. The purpose of this study was to evaluate the use of different extraction procedures and enzymatic treatment to determine folate concentrations in variety of foods using a microbiological assay (MA) with Lactobacillus rhamnosus as the test organism. This study also aimed to evaluate the retention of folate in foods after using different cooking processes. Nine of the most commonly consumed foods in Argentina and that contain folate were analyzed: broccoli, spinach, potato, lentil, soy (raw and boiled); hen whole egg and yolks (raw, boiled and fried); beef liver (raw and cooked); strawberry (raw) and white bread. For this study, rat plasma (RP) and human plasma (HP) conjugases together with acetate and phosphate buffers were tested. In extraction step for all analyses, RP conjugase was selected since it was easily available in our laboratory and small quantities were required. The acetate buffer was chosen since better growth and more reproducible results were obtained in the different conditions assayed. The results allowed the foods to be grouped into (a) rich sources of folate: hen eggs, yolks, spinach, soybean (raw) and strawberry (100 and 350 microg/100 g fresh weight (FW); (b) good sources of folate: broccoli (raw), soybean (boiled), lentils (raw) and potato (56 to 83 microg/100 g FW) and c) moderate sources of folate: broccoli, lentils (boiled), white breads, onions and beef liver (15 to 30 microg/100g FW). The folate retention was in the range 14-99% according to both type of food and method of processing. Contents and losses of folate vary widely according to type of food and cooking method.

  11. Guest editorial, special issue on new food processing technologies and food safety

    USDA-ARS?s Scientific Manuscript database

    The microflora of foods is very significant to food producers, processors and consumers and the food manufacturers including distributors are responding to consumers’ demand for food products that are safe, fresher and convenient for use. In some cases foods may be improperly processed and/or contam...

  12. 75 FR 13766 - Food and Drug Administration and Process Analytical Technology for Pharma Manufacturing: Food and...

    Federal Register 2010, 2011, 2012, 2013, 2014

    2010-03-23

    ... HUMAN SERVICES Food and Drug Administration Food and Drug Administration and Process Analytical Technology for Pharma Manufacturing: Food and Drug Administration--Partnering With Industry; Public Conference AGENCY: Food and Drug Administration, HHS. ACTION: Notice of public conference. The Food and Drug...

  13. Maillard reaction and food processing. Application aspects.

    PubMed

    Chuyen, N V

    1998-01-01

    The Maillard reaction occurs widely in food and biological systems. This contribution reviews the relation between the Maillard reaction and food processing, particularly its contribution to flavor formation, antioxidative effects, desmutagenic activity and the improvement of protein functional properties. Proteins modified by glucose, and melanoidins are important components of foodstuffs while the reactions of amino acids or peptides with glucose or dicarbonyl compounds produce various kinds of flavor components. Melanoidins and Amadori rearrangement products play an important role in providing antioxidative effects, both in vitro and in vivo. Melanoidins also exhibit desmutagenic activity against carcinogenic compounds. Protein-polysaccharide conjugates, prepared by Maillard reaction at mild conditions, increase the emulsifying activity, as well as antioxidative and antimicrobial effects of the original proteins.

  14. In situ heat treatment process utilizing a closed loop heating system

    SciTech Connect

    Vinegar, Harold J.; Nguyen, Scott Vinh

    2010-12-07

    Systems and methods for an in situ heat treatment process that utilizes a circulation system to heat one or more treatment areas are described herein. The circulation system may use a heated liquid heat transfer fluid that passes through piping in the formation to transfer heat to the formation. In some embodiments, the piping may be positioned in at least two of the wellbores.

  15. Simplification of simulation processes at gravity heat pipes

    NASA Astrophysics Data System (ADS)

    Hrabovský, Peter; Papučík, Štefan; Lenhard, Richard

    2016-03-01

    Water heating by heat pipe is currently the object examined on the use in sphere of recovering heat from technological processes. The heat pipe is the device for water heating that provides us a very effective way of transferring heat from the heat source (combustion) to the place of consumption (water). For the draft proposal of such equipment is produced under the required conditions mathematical model of ANSYS that verifies the actual measurements the experiments. The paper deals with the possibility of simulations of heat pipes in the process of heat transport and apposite simplification of the simulation process by defining apposite the substitutes of the solid materials with its own thermal properties that ensure a similar heat transport as a heat transfer medium in the heat pipe.

  16. Department of Energy solar process heat program: FY 1991 solar process heat prefeasibility studies activity

    NASA Astrophysics Data System (ADS)

    Hewett, R.

    1992-11-01

    During fiscal year (FY) 1991, the US Department of Energy (DOE) Solar Process Heat Program implemented a Solar Process Heat Prefeasibility Studies activity. For Program purposes, a prefeasibility study is an engineering assessment that investigates the technical and economic feasibility of a solar system for a specific application for a specific end-user. The study includes an assessment of institutional issues (e.g., financing, availability of insurance, etc.) that impact the feasibility of the proposed solar project. Solar process heat technology covers solar thermal energy systems (utilizing flat plate or concentrating solar collectors) for water heating, water preheating, cooling/refrigeration, steam generation, ventilation air heating/preheating, etc., for applications in industry, commerce, and government. The studies are selected for funding through a competitive solicitation. For FY-91, six projects were selected for funding. As of 31 Aug. 1992, three teams had completed their studies. This paper describes the prefeasibility studies activity, presents the results from the study performed by United Solar Technologies, and summarizes the conclusions from the studies that have been completed to date and their implications for the Solar Process Heat Program.

  17. DOE Solar Process Heat Program: FY1991 Solar Process Heat Prefeasibility Studies activity

    SciTech Connect

    Hewett, R.

    1992-11-01

    During fiscal year (FY) 1991, the US Department of Energy (DOE) Solar Process Heat Program implemented a Solar Process Heat Prefeasibility Studies activity. For Program purposes, a prefeasibility study is an engineering assessment that investigates the technical and economic feasibility of a solar system for a specific application for a specific end-user. The study includes an assessment of institutional issues (e.g., financing, availability of insurance, etc.) that impact the feasibility of the proposed solar project. Solar process heat technology covers solar thermal energy systems (utilizing flat plate or concentrating solar Collectors) for water heating, water preheating, cooling/refrigeration, steam generation, ventilation air heating/preheating, etc. for applications in industry, commerce, and government. The studies are selected for funding through a competitive solicitation. For FY 1991, six projects were selected for funding. As of August 31, 1992, three teams had completed their studies. This paper describes the prefeasibility studies activity, presents the results from the study performed by United Solar Technologies, and summarizes the conclusions from the studies that have been completed to date and their implications for the Solar Process Heat Program.

  18. Is the degree of food processing and convenience linked with the nutritional quality of foods purchased by US households?1234

    PubMed Central

    Mendez, Michelle A

    2015-01-01

    Background: “Processed foods” are defined as any foods other than raw agricultural commodities and can be categorized by the extent of changes occurring in foods as a result of processing. Conclusions about the association between the degree of food processing and nutritional quality are discrepant. Objective: We aimed to determine 2000–2012 trends in the contribution of processed and convenience food categories to purchases by US households and to compare saturated fat, sugar, and sodium content of purchases across levels of processing and convenience. Design: We analyzed purchases of consumer packaged goods for 157,142 households from the 2000–2012 Homescan Panel. We explicitly defined categories for classifying products by degree of industrial processing and separately by convenience of preparation. We classified >1.2 million products through use of barcode-specific descriptions and ingredient lists. Median saturated fat, sugar, and sodium content and the likelihood that purchases exceeded maximum daily intake recommendations for these components were compared across levels of processing or convenience by using quantile and logistic regression. Results: More than three-fourths of energy in purchases by US households came from moderately (15.9%) and highly processed (61.0%) foods and beverages in 2012 (939 kcal/d per capita). Trends between 2000 and 2012 were stable. When classifying foods by convenience, ready-to-eat (68.1%) and ready-to-heat (15.2%) products supplied the majority of energy in purchases. The adjusted proportion of household-level food purchases exceeding 10% kcal from saturated fat, 15% kcal from sugar, and 2400 mg sodium/2000 kcal simultaneously was significantly higher for highly processed (60.4%) and ready-to-eat (27.1%) food purchases than for purchases of less-processed foods (5.6%) or foods requiring cooking/preparation (4.9%). Conclusions: Highly processed food purchases are a dominant, unshifting part of US purchasing patterns

  19. Study of heat dissipation process from heat sink using lensless Fourier transform digital holographic interferometry.

    PubMed

    Kumar, Varun; Shakher, Chandra

    2015-02-20

    This paper presents the results of experimental investigations about the heat dissipation process of plate fin heat sink using digital holographic interferometry. Visual inspection of reconstructed phase difference maps of the air field around the heat sink with and without electric power in the load resistor provides qualitative information about the variation of temperature and the heat dissipation process. Quantitative information about the temperature distribution is obtained from the relationship between the digitally reconstructed phase difference map of ambient air and heated air. Experimental results are presented for different current and voltage in the load resistor to investigate the heat dissipation process. The effect of fin spacing on the heat dissipation performance of the heat sink is also investigated in the case of natural heat convection. From experimental data, heat transfer parameters, such as local heat flux and convective heat transfer coefficients, are also calculated.

  20. Nonthermal food processing alternatives and their effects on taste and flavor compounds of beverages.

    PubMed

    Ortega-Rivas, Enrique; Salmerón-Ochoa, Iván

    2014-01-01

    Food drinks are normally processed to increase their shelf-life and facilitate distribution before consumption. Thermal pasteurization is quite efficient in preventing microbial spoilage of many types of beverages, but the applied heat may also cause undesirable biochemical and nutritious changes that may affect sensory attributes of the final product. Alternative methods of pasteurization that do not include direct heat have been investigated in order to obtain products safe for consumption, but with sensory attributes maintained as unchanged as possible. Food scientists interested in nonthermal food preservation technologies have claimed that such methods of preserving foods are equally efficient in microbial inactivation as compared with conventional thermal means of food processing. Researchers in the nonthermal food preservation area also affirm that alternative preservation technologies will not affect, as much as thermal processes, nutritional and sensory attributes of processed foods. This article reviews research in nonthermal food preservation, focusing on effects of processing of food drinks such as fruit juices and dairy products. Analytical techniques used to identify volatile flavor-aroma compounds will be reviewed and comparative effects for both thermal and nonthermal preservation technologies will be discussed.

  1. Furan in Thermally Processed Foods - A Review

    PubMed Central

    Seok, Yun-Jeong; Her, Jae-Young; Kim, Yong-Gun; Kim, Min Yeop; Jeong, Soo Young; Kim, Mina K.; Lee, Jee-yeon; Kim, Cho-il; Yoon, Hae-Jung

    2015-01-01

    Furan (C4H4O) is a volatile compound formed mostly during the thermal processing of foods. The toxicity of furan has been well documented previously, and it was classified as “possible human carcinogen (Group 2B)” by the International Agency for Research on Cancer. Various pathways have been reported for the formation of furan, that is, thermal degradation and/or thermal rearrangement of carbohydrates in the presence of amino acids, thermal degradation of certain amino acids, including aspartic acid, threonine, α-alanine, serine, and cysteine, oxidation of ascorbic acid at higher temperatures, and oxidation of polyunsaturated fatty acids and carotenoids. Owing to the complexity of the formation mechanism, a vast number of studies have been published on monitoring furan in commercial food products and on the potential strategies for reducing furan. Thus, we present a comprehensive review on the current status of commercial food monitoring databases and the possible furan reduction methods. Additionally, we review analytical methods for furan detection and the toxicity of furan. PMID:26483883

  2. Bacterial Stressors in Minimally Processed Food

    PubMed Central

    Capozzi, Vittorio; Fiocco, Daniela; Amodio, Maria Luisa; Gallone, Anna; Spano, Giuseppe

    2009-01-01

    Stress responses are of particular importance to microorganisms, because their habitats are subjected to continual changes in temperature, osmotic pressure, and nutrients availability. Stressors (and stress factors), may be of chemical, physical, or biological nature. While stress to microorganisms is frequently caused by the surrounding environment, the growth of microbial cells on its own may also result in induction of some kinds of stress such as starvation and acidity. During production of fresh-cut produce, cumulative mild processing steps are employed, to control the growth of microorganisms. Pathogens on plant surfaces are already stressed and stress may be increased during the multiple mild processing steps, potentially leading to very hardy bacteria geared towards enhanced survival. Cross-protection can occur because the overlapping stress responses enable bacteria exposed to one stress to become resistant to another stress. A number of stresses have been shown to induce cross protection, including heat, cold, acid and osmotic stress. Among other factors, adaptation to heat stress appears to provide bacterial cells with more pronounced cross protection against several other stresses. Understanding how pathogens sense and respond to mild stresses is essential in order to design safe and effective minimal processing regimes. PMID:19742126

  3. Solar process heat. Citations from the NTIS data base

    NASA Astrophysics Data System (ADS)

    Hundemann, A. S.

    1980-04-01

    Feasibility, design, cost, and economic potential of solar process heat are discussed. Potential applications to industries using hot water or steam and to heat used for dehydration processes in agriculture are covered. Contains 60 abstracts.

  4. Membranes for Food and Bioproduct Processing

    NASA Astrophysics Data System (ADS)

    Avram, Alexandru M.

    Modified membranes for process intensification in biomass hydrolysis: Production of biofuels and chemicals from lignocellulosic biomass is one of the leading candidates for replacement of petroleum based fuels and chemicals. However, conversion of lignocellulosic biomass into fuels and chemicals is not cost effective compared to the production of fuels and chemicals from crude oil reserves. Some novel and economically feasible approaches involve the use of ionic liquids as solvents or co-solvents, since these show improved solvation capability of cellulose over simple aqueous systems. Membranes offer unique opportunities for process intensification which involves fractionation of the resulting biomass hydrolysate leading to a more efficient and cheaper operation. This research attempts to develop membranes that would usher the economics of the biochemical conversion of lignocellulosic biomass into fuels and chemicals by recycling the expensive ionic liquid. The overall aim of this work is the development of novel membranes with unique surface properties that enable the selective separation of non-reacted cellulose and hydrolysis sugars from ionic liquids. Nanofiltration separation for application in food product engineering: With the advent of the modern, well-informed consumer who has high expectations from the nutritional value of consumed food products, novel approaches are being developed to produce nutrient-enhanced foods and drinks. As a response to the consumer needs, different techniques to recover, concentrate and retain as much as possible of bioactive compounds are being investigated. Membrane technology has the advantage of selective fractionation of food products (e.g. salt removal, removal of bitter-tasting compounds or removal of sugar for sweet taste adjustment), volume reduction, and product recovery at mild conditions. In this work, we use nanofiltration in dead-end and crossflow mode to concentrate polyphenols from blueberry pomace. Blueberry

  5. Localized rapid heating process for precision chalcogenide glass molding

    NASA Astrophysics Data System (ADS)

    Li, Hui; He, Peng; Yu, Jianfeng; Lee, L. James; Yi, Allen Y.

    2015-10-01

    Precision glass molding is an important process for high volume optical fabrication. However, conventional glass molding is a bulk heating process that usually requires a long thermal cycle, where molding assembly and other mechanical parts are heated and cooled together. This often causes low efficiency and other heating and cooling related problems, such as large thermal expansion in both the molds and molded optics. To cope with this issue, we developed a localized rapid heating process to effectively heat only very small part of the glass. This localized rapid heating study utilized a fused silica wafer coated with a thin graphene layer to heat only the surface of the glass. The graphene coating functions as an electrical resistant heater when a power source was applied across the thin film coating, generating heat on and near the coating. The feasibility of this process was validated by both experiments and numerical simulation. To demonstrate the advantages of the localized rapid heating, both localized rapid heating process and bulk heating process were performed and carefully compared. The uniformity and quality of the molded sample by localized rapid heating process was also demonstrated. In summary, localized rapid heating process by using graphene coated fused silica wafer was characterized and can be readily implemented in replication of micro scale chalcogenide glasses. A fused silica wafer coated with a thin graphene layer was utilized for localized rapid heating only the surface of the glass. The graphene coating functions as an electrical resistant heater when a power source was applied across the thin film coating, generating high temperature on and near the coating. This process is fast and efficient since only interested areas are heated without affecting the entire glass substrate or the mold assembly. The uniformity and quality of the molded sample by localized rapid heating process was demonstrated by comparing both localized rapid heating

  6. 48 CFR 870.111-5 - Frozen processed food products.

    Code of Federal Regulations, 2010 CFR

    2010-10-01

    ... 48 Federal Acquisition Regulations System 5 2010-10-01 2010-10-01 false Frozen processed food... DEPARTMENT SUPPLEMENTARY REGULATIONS SPECIAL PROCUREMENT CONTROLS Controls 870.111-5 Frozen processed food products. (a) The following frozen processed food products must have a label complying with the Federal...

  7. 48 CFR 846.302-72 - Frozen processed foods.

    Code of Federal Regulations, 2011 CFR

    2011-10-01

    ... 48 Federal Acquisition Regulations System 5 2011-10-01 2011-10-01 false Frozen processed foods... CONTRACT MANAGEMENT QUALITY ASSURANCE Contract Clauses 846.302-72 Frozen processed foods. The contracting officer shall insert the clause at 852.246-72, Frozen processed foods, in solicitations and contracts for...

  8. 7 CFR 1000.19 - Commercial food processing establishment.

    Code of Federal Regulations, 2011 CFR

    2011-01-01

    ... 7 Agriculture 9 2011-01-01 2011-01-01 false Commercial food processing establishment. 1000.19... FEDERAL MILK MARKETING ORDERS Definitions § 1000.19 Commercial food processing establishment. Commercial food processing establishment means any facility, other than a milk plant, to which fluid milk products...

  9. 48 CFR 852.246-72 - Frozen processed foods.

    Code of Federal Regulations, 2010 CFR

    2010-10-01

    ... 48 Federal Acquisition Regulations System 5 2010-10-01 2010-10-01 false Frozen processed foods. 852.246-72 Section 852.246-72 Federal Acquisition Regulations System DEPARTMENT OF VETERANS AFFAIRS... Frozen processed foods. As prescribed in 846.302-72, insert the following clause: Frozen Processed Foods...

  10. 7 CFR 1000.19 - Commercial food processing establishment.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... 7 Agriculture 9 2010-01-01 2009-01-01 true Commercial food processing establishment. 1000.19... FEDERAL MILK MARKETING ORDERS Definitions § 1000.19 Commercial food processing establishment. Commercial food processing establishment means any facility, other than a milk plant, to which fluid milk products...

  11. 48 CFR 846.302-72 - Frozen processed foods.

    Code of Federal Regulations, 2010 CFR

    2010-10-01

    ... 48 Federal Acquisition Regulations System 5 2010-10-01 2010-10-01 false Frozen processed foods... CONTRACT MANAGEMENT QUALITY ASSURANCE Contract Clauses 846.302-72 Frozen processed foods. The contracting officer shall insert the clause at 852.246-72, Frozen processed foods, in solicitations and contracts for...

  12. 48 CFR 870.111-5 - Frozen processed food products.

    Code of Federal Regulations, 2011 CFR

    2011-10-01

    ... 48 Federal Acquisition Regulations System 5 2011-10-01 2011-10-01 false Frozen processed food... DEPARTMENT SUPPLEMENTARY REGULATIONS SPECIAL PROCUREMENT CONTROLS Controls 870.111-5 Frozen processed food products. (a) The following frozen processed food products must have a label complying with the Federal...

  13. 48 CFR 852.246-72 - Frozen processed foods.

    Code of Federal Regulations, 2011 CFR

    2011-10-01

    ... 48 Federal Acquisition Regulations System 5 2011-10-01 2011-10-01 false Frozen processed foods. 852.246-72 Section 852.246-72 Federal Acquisition Regulations System DEPARTMENT OF VETERANS AFFAIRS... Frozen processed foods. As prescribed in 846.302-72, insert the following clause: Frozen Processed Foods...

  14. 48 CFR 846.302-72 - Frozen processed foods.

    Code of Federal Regulations, 2014 CFR

    2014-10-01

    ... 48 Federal Acquisition Regulations System 5 2014-10-01 2014-10-01 false Frozen processed foods... CONTRACT MANAGEMENT QUALITY ASSURANCE Contract Clauses 846.302-72 Frozen processed foods. The contracting officer shall insert the clause at 852.246-72, Frozen processed foods, in solicitations and contracts...

  15. 48 CFR 870.111-5 - Frozen processed food products.

    Code of Federal Regulations, 2013 CFR

    2013-10-01

    ... 48 Federal Acquisition Regulations System 5 2013-10-01 2013-10-01 false Frozen processed food... DEPARTMENT SUPPLEMENTARY REGULATIONS SPECIAL PROCUREMENT CONTROLS Controls 870.111-5 Frozen processed food products. (a) The following frozen processed food products must have a label complying with the...

  16. 7 CFR 1000.19 - Commercial food processing establishment.

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... 7 Agriculture 9 2012-01-01 2012-01-01 false Commercial food processing establishment. 1000.19... FEDERAL MILK MARKETING ORDERS Definitions § 1000.19 Commercial food processing establishment. Commercial food processing establishment means any facility, other than a milk plant, to which fluid milk...

  17. 7 CFR 1000.19 - Commercial food processing establishment.

    Code of Federal Regulations, 2013 CFR

    2013-01-01

    ... 7 Agriculture 9 2013-01-01 2013-01-01 false Commercial food processing establishment. 1000.19... FEDERAL MILK MARKETING ORDERS Definitions § 1000.19 Commercial food processing establishment. Commercial food processing establishment means any facility, other than a milk plant, to which fluid milk...

  18. 48 CFR 870.111-5 - Frozen processed food products.

    Code of Federal Regulations, 2012 CFR

    2012-10-01

    ... 48 Federal Acquisition Regulations System 5 2012-10-01 2012-10-01 false Frozen processed food... DEPARTMENT SUPPLEMENTARY REGULATIONS SPECIAL PROCUREMENT CONTROLS Controls 870.111-5 Frozen processed food products. (a) The following frozen processed food products must have a label complying with the...

  19. 48 CFR 846.302-72 - Frozen processed foods.

    Code of Federal Regulations, 2013 CFR

    2013-10-01

    ... 48 Federal Acquisition Regulations System 5 2013-10-01 2013-10-01 false Frozen processed foods... CONTRACT MANAGEMENT QUALITY ASSURANCE Contract Clauses 846.302-72 Frozen processed foods. The contracting officer shall insert the clause at 852.246-72, Frozen processed foods, in solicitations and contracts...

  20. 7 CFR 1000.19 - Commercial food processing establishment.

    Code of Federal Regulations, 2014 CFR

    2014-01-01

    ... 7 Agriculture 9 2014-01-01 2013-01-01 true Commercial food processing establishment. 1000.19... FEDERAL MILK MARKETING ORDERS Definitions § 1000.19 Commercial food processing establishment. Commercial food processing establishment means any facility, other than a milk plant, to which fluid milk...

  1. 48 CFR 846.302-72 - Frozen processed foods.

    Code of Federal Regulations, 2012 CFR

    2012-10-01

    ... 48 Federal Acquisition Regulations System 5 2012-10-01 2012-10-01 false Frozen processed foods... CONTRACT MANAGEMENT QUALITY ASSURANCE Contract Clauses 846.302-72 Frozen processed foods. The contracting officer shall insert the clause at 852.246-72, Frozen processed foods, in solicitations and contracts...

  2. Renewable-energy-resource options for the food-processing industry

    SciTech Connect

    Eakin, D.E.; Clark, M.A.; Inaba, L.K.

    1981-09-01

    The food processing industry generates significant quantities of organic process wastes which often require treatment prior to disposal or result in additional expenses for disposal. The food processing industry also requires fuel and electricity to provide the process energy to convert raw materials into finished food products. Depending on the particular process, organic wastes can represent a potential resource for conversion to energy products that can be used for providing process energy or other energy products. This document reports the results of an evaluation of renewable energy resource options for the food processing industry. The options evaluated were direct combustion for providing process heat, fermentation for ethanol production and anaerobic digestion for generation of methane.

  3. Naturally occurring antimicrobials for minimally processed foods.

    PubMed

    Davidson, P Michael; Critzer, Faith J; Taylor, T Matthew

    2013-01-01

    Natural antimicrobials are gaining increased interest from researchers and food manufacturers alike seeking to discover label-friendly alternatives to the widely implemented synthetic compounds. Naturally occurring antimicrobials can be applied directly to food to protect food quality, extend food shelf life by inhibiting or inactivating spoilage microorganisms, and improve food safety by inhibiting or inactivating food-borne pathogens. There are a great number of natural antimicrobials derived from animal, plant, and microbial sources. This manuscript reviews their efficacy against spoilage and pathogenic organisms, their methods of evaluation, and their application in various foods as well as the development of novel delivery systems and incorporation with other hurdles.

  4. Effects of high-pressure CO2 processing on flavor, texture, and color of foods.

    PubMed

    Zhou, Linyan; Bi, Xiufang; Xu, Zenghui; Yang, Yingjie; Liao, Xiaojun

    2015-01-01

    High-pressure CO2 (HPCD) is a pasteurization method that inactivates microorganism and enzymes through molecular effects of CO2 under pressures below 50 MPa without exposing foods to adverse effects of heat. Thermal pasteurization can impart undesirable changes on organoleptic and nutritional quality of the foods, which can reduce sensory perception and consumer acceptance of the foods. As a novel nonthermal processing technique, HPCD does avoid drawbacks such as loss of flavor, denaturation of nutrients, production of side toxic reactions, as well as changes in physical, mechanical, and optical properties of the food materials involved in the processing. This review gives a survey and analysis of recent publications regarding the effects of HPCD on the flavor, texture and color of processed foods, and possible mechanisms explaining HPCD technique on the flavor, texture, and color of the foods were discussed.

  5. Factors in Design and Construction of a Device for Heating and Dispensing Food Components

    DTIC Science & Technology

    1974-09-01

    heating of foods currently in wide usage include infra- red, or radiant heating: deep-fat fryingo conductive container ( 17»: hot air whether stillu...Quartz tubes with electrically heated elements So Semi~ conductive glass or metal plates heated direc tly by appli.ed electrical potent! al Infra...oil fi.ll.tratiol!𔃻 0 crumb 2 collection 0 spatter and s pillage control make this method of heating more dependent on regular and frequent cleaning

  6. 7 CFR 250.30 - State processing of donated foods.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... 7 Agriculture 4 2010-01-01 2010-01-01 false State processing of donated foods. 250.30 Section 250.30 Agriculture Regulations of the Department of Agriculture (Continued) FOOD AND NUTRITION SERVICE, DEPARTMENT OF AGRICULTURE GENERAL REGULATIONS AND POLICIES-FOOD DISTRIBUTION DONATION OF FOODS FOR USE IN THE...

  7. Plant-based food and feed protein structure changes induced by gene-transformation, heating and bio-ethanol processing: a synchrotron-based molecular structure and nutrition research program.

    PubMed

    Yu, Peiqiang

    2010-11-01

    Unlike traditional "wet" analytical methods which during processing for analysis often result in destruction or alteration of the intrinsic protein structures, advanced synchrotron radiation-based Fourier transform infrared microspectroscopy has been developed as a rapid and nondestructive and bioanalytical technique. This cutting-edge synchrotron-based bioanalytical technology, taking advantages of synchrotron light brightness (million times brighter than sun), is capable of exploring the molecular chemistry or structure of a biological tissue without destruction inherent structures at ultra-spatial resolutions. In this article, a novel approach is introduced to show the potential of the advanced synchrotron-based analytical technology, which can be used to study plant-based food or feed protein molecular structure in relation to nutrient utilization and availability. Recent progress was reported on using synchrotron-based bioanalytical technique synchrotron radiation-based Fourier transform infrared microspectroscopy and diffused reflectance infrared Fourier transform spectroscopy to detect the effects of gene-transformation (Application 1), autoclaving (Application 2), and bio-ethanol processing (Application 3) on plant-based food and feed protein structure changes on a molecular basis. The synchrotron-based technology provides a new approach for plant-based protein structure research at ultra-spatial resolutions at cellular and molecular levels.

  8. Plant-based Food and Feed Protein Structure Changes Induced by Gene-transformation heating and bio-ethanol processing: A Synchrotron-based Molecular Structure and Nutrition Research Program

    SciTech Connect

    P Yu

    2011-12-31

    Unlike traditional 'wet' analytical methods which during processing for analysis often result in destruction or alteration of the intrinsic protein structures, advanced synchrotron radiation-based Fourier transform infrared microspectroscopy has been developed as a rapid and nondestructive and bioanalytical technique. This cutting-edge synchrotron-based bioanalytical technology, taking advantages of synchrotron light brightness (million times brighter than sun), is capable of exploring the molecular chemistry or structure of a biological tissue without destruction inherent structures at ultra-spatial resolutions. In this article, a novel approach is introduced to show the potential of the advanced synchrotron-based analytical technology, which can be used to study plant-based food or feed protein molecular structure in relation to nutrient utilization and availability. Recent progress was reported on using synchrotron-based bioanalytical technique synchrotron radiation-based Fourier transform infrared microspectroscopy and diffused reflectance infrared Fourier transform spectroscopy to detect the effects of gene-transformation (Application 1), autoclaving (Application 2), and bio-ethanol processing (Application 3) on plant-based food and feed protein structure changes on a molecular basis. The synchrotron-based technology provides a new approach for plant-based protein structure research at ultra-spatial resolutions at cellular and molecular levels.

  9. Oro-facial thermal injury caused by food heated in a microwave oven.

    PubMed

    Wakefield, Yasha; Pemberton, Michael N

    2009-01-01

    Burns to the oral mucosa usually result from the accidental ingestion of hot food or beverages. The burns are usually of short duration and little consequence. The widespread use of microwave ovens, however, has added a new dimension to the problem. Microwave ovens heat food much quicker than a conventional oven, but they produce uneven heating within the food and extremely high temperatures can be reached. We describe two cases of patients who suffered inadvertent injury to the oral mucosa from the ingestion of microwave-heated food.

  10. Heat pipe cooling of power processing magnetics

    NASA Technical Reports Server (NTRS)

    Hansen, I. G.; Chester, M.

    1979-01-01

    The constant demand for increased power and reduced mass has raised the internal temperature of conventionally cooled power magnetics toward the upper limit of acceptability. The conflicting demands of electrical isolation, mechanical integrity, and thermal conductivity preclude significant further advancements using conventional approaches. However, the size and mass of multikilowatt power processing systems may be further reduced by the incorporation of heat pipe cooling directly into the power magnetics. Additionally, by maintaining lower more constant temperatures, the life and reliability of the magnetic devices will be improved. A heat pipe cooled transformer and input filter have been developed for the 2.4 kW beam supply of a 30-cm ion thruster system. This development yielded a mass reduction of 40% (1.76 kg) and lower mean winding temperature (20 C lower). While these improvements are significant, preliminary designs predict even greater benefits to be realized at higher power. This paper presents the design details along with the results of thermal vacuum operation and the component performance in a 3 kW breadboard power processor.

  11. Heat pipe cooling of power processing magnetics

    NASA Technical Reports Server (NTRS)

    Hansen, I. G.; Chester, M.

    1979-01-01

    The constant demand for increased power and reduced mass has raised the internal temperature of conventionally cooled power magnetics toward the upper limit of acceptability. The conflicting demands of electrical isolation, mechanical integrity, and thermal conductivity preclude significant further advancements using conventional approaches. However, the size and mass of multikilowatt power processing systems may be further reduced by the incorporation of heat pipe cooling directly into the power magnetics. Additionally, by maintaining lower more constant temperatures, the life and reliability of the magnetic devices will be improved. A heat pipe cooled transformer and input filter have been developed for the 2.4 kW beam supply of a 30-cm ion thruster system. This development yielded a mass reduction of 40% (1.76 kg) and lower mean winding temperature (20 C lower). While these improvements are significant, preliminary designs predict even greater benefits to be realized at higher power. This paper presents the design details along with the results of thermal vacuum operation and the component performance in a 3 kW breadboard power processor.

  12. Heat pipe life and processing study

    NASA Technical Reports Server (NTRS)

    Antoniuk, D.; Luedke, E. E.

    1979-01-01

    The merit of adding water to the reflux charge in chemically and solvent cleaned aluminum/slab wick/ammonia heat pipes was evaluated. The effect of gas in the performance of three heat pipe thermal control systems was found significant in simple heat pipes, less significant in a modified simple heat pipe model with a short wickless pipe section. Use of gas data for the worst and best heat pipes of the matrix in a variable conductance heat pipe model showed a 3 C increase in the source temperature at full on condition after 20 and 246 years, respectively.

  13. Heat transfer phenomena during thermal processing of liquid particulate mixtures-A review.

    PubMed

    Singh, Anubhav Pratap; Singh, Anika; Ramaswamy, Hosahalli S

    2017-05-03

    During the past few decades, food industry has explored various novel thermal and non-thermal processing technologies to minimize the associated high-quality loss involved in conventional thermal processing. Among these are the novel agitation systems that permit forced convention in canned particulate fluids to improve heat transfer, reduce process time, and minimize heat damage to processed products. These include traditional rotary agitation systems involving end-over-end, axial, or biaxial rotation of cans and the more recent reciprocating (lateral) agitation. The invention of thermal processing systems with induced container agitation has made heat transfer studies more difficult due to problems in tracking the particle temperatures due to their dynamic motion during processing and complexities resulting from the effects of forced convection currents within the container. This has prompted active research on modeling and characterization of heat transfer phenomena in such systems. This review brings to perspective, the current status on thermal processing of particulate foods, within the constraints of lethality requirements from safety view point, and discusses available techniques of data collection, heat transfer coefficient evaluation, and the critical processing parameters that affect these heat transfer coefficients, especially under agitation processing conditions.

  14. Process Improvements: Aerobic Food Waste Composting at ISF Academy

    NASA Astrophysics Data System (ADS)

    Lau, Y. K.

    2015-12-01

    ISF Academy, a school with 1500 students in Hong Kong, installed an aerobic food waste composting system in November of 2013. The system has been operational for over seven months; we will be making improvements to the system to ensure the continued operational viability and quality of the compost. As a school we are committed to reducing our carbon footprint and the amount of waste we send to the local landfill. Over an academic year we produce approximately 27 metric tons of food waste. Our system processes the food waste to compost in 14 days and the compost is used by our primary school students in a organic farming project.There are two areas of improvement: a) if the composting system becomes anaerobic, there is an odor problem that is noticed by the school community; we will be testing the use of a bio-filter to eliminate the odor problem and, b) we will be working with an equipment vendor from Australia to install an improved grease trap system. The grease and oil that is collected will be sold to a local company here in Hong Kong that processes used cooking oil for making biofuels. This system will include a two stage filtration system and a heated vessel for separating the oil from the waste water.The third project will be to evaluate biodegradable cutlery for the compositing in the system. Currently, we use a significant quantity of non-biodegradable cutlery that is then thrown away after one use. Several local HK companies are selling biodegradable cutlery, but we need to evaluate the different products to determine which ones will work with our composting system. The food waste composting project at ISF Academy demonstrates the commitment of the school community to a greener environment for HK, the above listed projects will improve the operation of the system.

  15. The Chemistry of Self-Heating Food Products: An Activity for Classroom Engagement

    ERIC Educational Resources Information Center

    Oliver-Hoyo, Maria T.; Pinto, Gabriel; Llorens-Molina, Juan Antonio

    2009-01-01

    Two commercial self-heating food products have been used to apply chemical concepts such as stoichiometry, enthalpies of reactions and solutions, and heat transfer in a classroom activity. These products are the self-heating beverages sold in Europe and the Meals, Ready to Eat or MREs used primarily by the military in the United States. The main…

  16. The Chemistry of Self-Heating Food Products: An Activity for Classroom Engagement

    ERIC Educational Resources Information Center

    Oliver-Hoyo, Maria T.; Pinto, Gabriel; Llorens-Molina, Juan Antonio

    2009-01-01

    Two commercial self-heating food products have been used to apply chemical concepts such as stoichiometry, enthalpies of reactions and solutions, and heat transfer in a classroom activity. These products are the self-heating beverages sold in Europe and the Meals, Ready to Eat or MREs used primarily by the military in the United States. The main…

  17. 40 CFR 52.279 - Food processing facilities.

    Code of Federal Regulations, 2010 CFR

    2010-07-01

    ... 40 Protection of Environment 3 2010-07-01 2010-07-01 false Food processing facilities. 52.279... (CONTINUED) APPROVAL AND PROMULGATION OF IMPLEMENTATION PLANS California § 52.279 Food processing facilities... Subpart I , “Review of new sources and modifications,” and relax the control on emissions from food...

  18. 40 CFR 52.279 - Food processing facilities.

    Code of Federal Regulations, 2011 CFR

    2011-07-01

    ... 40 Protection of Environment 3 2011-07-01 2011-07-01 false Food processing facilities. 52.279... (CONTINUED) APPROVAL AND PROMULGATION OF IMPLEMENTATION PLANS California § 52.279 Food processing facilities... Subpart I , “Review of new sources and modifications,” and relax the control on emissions from food...

  19. 40 CFR 52.279 - Food processing facilities.

    Code of Federal Regulations, 2014 CFR

    2014-07-01

    ... 40 Protection of Environment 3 2014-07-01 2014-07-01 false Food processing facilities. 52.279... (CONTINUED) APPROVAL AND PROMULGATION OF IMPLEMENTATION PLANS California § 52.279 Food processing facilities... Subpart I , “Review of new sources and modifications,” and relax the control on emissions from food...

  20. 40 CFR 52.279 - Food processing facilities.

    Code of Federal Regulations, 2013 CFR

    2013-07-01

    ... 40 Protection of Environment 3 2013-07-01 2013-07-01 false Food processing facilities. 52.279... (CONTINUED) APPROVAL AND PROMULGATION OF IMPLEMENTATION PLANS California § 52.279 Food processing facilities... Subpart I , “Review of new sources and modifications,” and relax the control on emissions from food...

  1. 40 CFR 52.279 - Food processing facilities.

    Code of Federal Regulations, 2012 CFR

    2012-07-01

    ... 40 Protection of Environment 3 2012-07-01 2012-07-01 false Food processing facilities. 52.279... (CONTINUED) APPROVAL AND PROMULGATION OF IMPLEMENTATION PLANS California § 52.279 Food processing facilities... Subpart I , “Review of new sources and modifications,” and relax the control on emissions from food...

  2. Detection of seal contamination in heat-sealed food packaging based on active infrared thermography

    NASA Astrophysics Data System (ADS)

    D'huys, Karlien; Saeys, Wouter; De Ketelaere, Bart

    2015-05-01

    In the food industry packaging is often applied to protect the product from the environment, assuring quality and safety throughout shelf life if properly performed. Packaging quality depends on the material used and the closure (seal). The material is selected based on the specific needs of the food product to be wrapped. However, proper closure of the package is often harder to achieve. One problem possibly jeopardizing seal quality is the presence of food particles between the seal. Seal contamination can cause a decreased seal strength and thus an increased packaging failure risk. It can also trigger the formation of microchannels through which air and microorganisms can enter and spoil the enclosed food. Therefore, early detection and removal of seal-contaminated packages from the production chain is essential. In this work, a pulsed-type active thermography method using the heat of the sealing bars as an excitation source was studied for detecting seal contamination. The cooling profile of contaminated seals was recorded. The detection performance of four processing methods (based on a single frame, a fit of the cooling profile, pulsed phase thermography and a matched filter) was compared. High resolution digital images served as a reference to quantify contamination. The lowest detection limit (equivalent diameter of 0.63 mm) and the lowest processing time (0.42 s per sample) were obtained for the method based on a single frame. Presumably, practical limitations in the recording stage prevented the added value of active thermography to be fully reflected in this application.

  3. Organic food processing: a framework for concept, starting definitions and evaluation.

    PubMed

    Kahl, Johannes; Alborzi, Farnaz; Beck, Alexander; Bügel, Susanne; Busscher, Nicolaas; Geier, Uwe; Matt, Darja; Meischner, Tabea; Paoletti, Flavio; Pehme, Sirli; Ploeger, Angelika; Rembiałkowska, Ewa; Schmid, Otto; Strassner, Carola; Taupier-Letage, Bruno; Załęcka, Aneta

    2014-10-01

    In 2007 EU Regulation (EC) 834/2007 introduced principles and criteria for organic food processing. These regulations have been analysed and discussed in several scientific publications and research project reports. Recently, organic food quality was described by principles, aspects and criteria. These principles from organic agriculture were verified and adapted for organic food processing. Different levels for evaluation were suggested. In another document, underlying paradigms and consumer perception of organic food were reviewed against functional food, resulting in identifying integral product identity as the underlying paradigm and a holistic quality view connected to naturalness as consumers' perception of organic food quality. In a European study, the quality concept was applied to the organic food chain, resulting in a problem, namely that clear principles and related criteria were missing to evaluate processing methods. Therefore the goal of this paper is to describe and discuss the topic of organic food processing to make it operational. A conceptual background for organic food processing is given by verifying the underlying paradigms and principles of organic farming and organic food as well as on organic processing. The proposed definition connects organic processing to related systems such as minimal, sustainable and careful, gentle processing, and describes clear principles and related criteria. Based on food examples, such as milk with different heat treatments, the concept and definitions were verified. Organic processing can be defined by clear paradigms and principles and evaluated according criteria from a multidimensional approach. Further work has to be done on developing indicators and parameters for assessment of organic food quality. © 2013 Society of Chemical Industry.

  4. Multiphase Porous Media Modelling: A novel approach to predicting food processing performance.

    PubMed

    Khan, Md Imran H; Joardder, M U H; Kumar, Chandan; Karim, M A

    2016-07-20

    The development of a physics-based model of food processing is essential to improve the quality of processed food and optimise energy consumption. Food materials, particularly plant-based food materials, are complex in nature as they are porous and have hygroscopic properties. A multiphase porous media model for simultaneous heat and mass transfer can provide a realistic understanding of transport processes and thus can help to optimise energy consumption and improve food quality. Although the development of a multiphase porous media model for food processing is a challenging task because of its complexity, many researchers have attempted it. The primary aim of this paper is to present a comprehensive review of the multiphase models available in the literature for different methods of food processing, such as drying, frying, cooking, baking, heating and roasting. A critical review of the parameters that should be considered for multiphase modelling is presented which includes input parameters, material properties, simulation techniques and the hypotheses. A discussion on the general trends in outcomes, such as moisture saturation, temperature profile, pressure variation and evaporation patterns, is also presented. The paper concludes by considering key issues in the existing multiphase models and future directions for development of multiphase models.

  5. Coherent Magneto-Caloric Effect Heat Engine Process Cycle

    NASA Astrophysics Data System (ADS)

    Keefe, Peter D.

    2002-11-01

    Presented is a thermodynamic argument that it is theoretically possible to cyclically process a particle of Type I superconductor in H-T space so that all heat extracted from the high temperature heat reservoir is converted into work, no heat being rejected to a low temperature heat reservoir. Importantly, a heat engine designed to operate according to this cycle would be able to continually convert the ambient heat of its surroundings into work. The author's U.S. Patent 4,638,194 sets forth the structural and methodological considerations for carrying out the cycle in the form of a heat engine.

  6. Thermal control system. [removing waste heat from industrial process spacecraft

    NASA Technical Reports Server (NTRS)

    Hewitt, D. R. (Inventor)

    1983-01-01

    The temperature of an exothermic process plant carried aboard an Earth orbiting spacecraft is regulated using a number of curved radiator panels accurately positioned in a circular arrangement to form an open receptacle. A module containing the process is insertable into the receptacle. Heat exchangers having broad exterior surfaces extending axially above the circumference of the module fit within arcuate spacings between adjacent radiator panels. Banks of variable conductance heat pipes partially embedded within and thermally coupled to the radiator panels extend across the spacings and are thermally coupled to broad exterior surfaces of the heat exchangers by flanges. Temperature sensors monitor the temperature of process fluid flowing from the module through the heat exchanges. Thermal conduction between the heat exchangers and the radiator panels is regulated by heating a control fluid within the heat pipes to vary the effective thermal length of the heat pipes in inverse proportion to changes in the temperature of the process fluid.

  7. Sodium monitoring in commercially processed and restaurant foods.

    PubMed

    Ahuja, Jaspreet K C; Pehrsson, Pamela R; Haytowitz, David B; Wasswa-Kintu, Shirley; Nickle, Melissa; Showell, Bethany; Thomas, Robin; Roseland, Janet; Williams, Juhi; Khan, Mona; Nguyen, Quynhanh; Hoy, Kathy; Martin, Carrie; Rhodes, Donna; Moshfegh, Alanna; Gillespie, Cathleen; Gunn, Janelle; Merritt, Robert; Cogswell, Mary

    2015-03-01

    Most sodium in the US diet comes from commercially processed and restaurant foods. Sodium reduction in these foods is key to several recent public health efforts. The objective was to provide an overview of a program led by the USDA, in partnership with other government agencies, to monitor sodium contents in commercially processed and restaurant foods in the United States. We also present comparisons of nutrients generated under the program to older data. We track ∼125 commercially processed and restaurant food items ("sentinel foods") annually using information from food manufacturers and periodically by nationwide sampling and laboratory analyses. In addition, we monitor >1100 other commercially processed and restaurant food items, termed "priority-2 foods" (P2Fs) biennially by using information from food manufacturers. These foods serve as indicators for assessing changes in the sodium content of commercially processed and restaurant foods in the United States. We sampled all sentinel foods nationwide and reviewed all P2Fs in 2010-2013 to determine baseline sodium concentrations. We updated sodium values for 73 sentinel foods and 551 P2Fs in the USDA's National Nutrient Database for Standard Reference (releases 23-26). Sodium values changed by at least 10% for 43 of the sentinel foods, which, for 31 foods, including commonly consumed foods such as bread, tomato catsup, and potato chips, the newer sodium values were lower. Changes in the concentrations of related nutrients (total and saturated fat, total sugar, potassium, or dietary fiber) that were recommended by the 2010 Dietary Guidelines for Americans for reduced or increased consumption accompanied sodium reduction. The results of sodium reduction efforts, based on resampling of the sentinel foods or re-review of P2Fs, will become available beginning in 2015. This monitoring program tracks sodium reduction efforts, improves food composition databases, and strengthens national nutrition monitoring. © 2015

  8. SOLTECH 92 proceedings: Solar Process Heat Program

    SciTech Connect

    Not Available

    1992-03-01

    This document is a limited Proceedings, documenting the presentations given at the symposia conducted by the US Department of Energy's (DOE) Solar Industrial Program and Solar Thermal Electrical Program at SOLTECH92. The SOLTECH92 national solar energy conference was held in Albuquerque, New Mexico during the period February 17--20, 1992. The National Renewable Energy Laboratory manages the Solar Industrial Program; Sandia National Laboratories (Albuquerque) manages the Solar Thermal Electric Program. The symposia sessions were as follows: (1) Solar Industrial Program and Solar Thermal Electric Program Overviews, (2) Solar Process Heat Applications, (3) Solar Decontamination of Water and Soil; (4) Solar Building Technologies, (5) Solar Thermal Electric Systems, (6) PV Applications and Technologies. For each presentation given in these symposia, these Proceedings provide a one- to two-page abstract and copies of the viewgraphs and/or 35mm slides utilized by the speaker. Some speakers provided additional materials in the interest of completeness. The materials presented in this document were not subjected to a peer review process.

  9. Waste heat driven absorption refrigeration process and system

    DOEpatents

    Wilkinson, William H.

    1982-01-01

    Absorption cycle refrigeration processes and systems are provided which are driven by the sensible waste heat available from industrial processes and other sources. Systems are disclosed which provide a chilled water output which can be used for comfort conditioning or the like which utilize heat from sensible waste heat sources at temperatures of less than 170.degree. F. Countercurrent flow equipment is also provided to increase the efficiency of the systems and increase the utilization of available heat.

  10. Process Heat Exchanger Options for Fluoride Salt High Temperature Reactor

    SciTech Connect

    Piyush Sabharwall; Eung Soo Kim; Michael McKellar; Nolan Anderson

    2011-04-01

    The work reported herein is a significant intermediate step in reaching the final goal of commercial-scale deployment and usage of molten salt as the heat transport medium for process heat applications. The primary purpose of this study is to aid in the development and selection of the required heat exchanger for power production and process heat application, which would support large-scale deployment.

  11. Process Heat Exchanger Options for the Advanced High Temperature Reactor

    SciTech Connect

    Piyush Sabharwall; Eung Soo Kim; Michael McKellar; Nolan Anderson

    2011-06-01

    The work reported herein is a significant intermediate step in reaching the final goal of commercial-scale deployment and usage of molten salt as the heat transport medium for process heat applications. The primary purpose of this study is to aid in the development and selection of the required heat exchanger for power production and process heat application, which would support large-scale deployment.

  12. Low cost process heat recovery. Interim report

    SciTech Connect

    Theisen, P.; McCray, J.

    1980-01-01

    The objectives of this project are to analyze waste heat recovery potential, economic analysis, heat exchanger and system design, and computer analysis programs. The heating demand and heat recovery potential at a Madison neighborhood bakery was conducted. The building has steam heat and natural gas is used in the hot water heater, the cooking stoves, and in the baking oven. Heat recovery potential was analyzed based upon fuel consumption in the baking oven, flue gas temperature, mass flow rate, and hours of oven operation. The feasibility of waste heat recovery systems is analyzed using life cycle cost and life cycle savings. For a first approximation, hand calculations were performed for air-to-air flat plate, fin-plate, and liquid-to-air tube type heat exchangers using the temperature and mass flow data from a pizza restaurant in Madison. Then a heat exchanger analysis program was written in interactive BASIC. The analysis indicates that heat recovery using the flat-plate and fin-plate exchanger designs is technically feasible and yields high effectiveness. (MCW)

  13. Sous vide processed foods: are they safe for the elderly?

    PubMed

    Briley, M E

    1992-01-01

    Demographic trends and market analyses indicate that Americans' interest in convenience foods that are nutritious, safe, and high quality will influence the food industry into the next century. The increase in individuals over 55 plus working women, and the changing family have caused the food industry to develop a new generation of foods. One of the processes, sous vide, is an advanced method where fresh foods are vacuum sealed in impermeable plastic, cooked at low temperature in circulating water, and chilled and held at refrigerator temperature for up to three weeks. Nutritionists and food scientists have concerns about the food safety of sous vide products and the possible increase in food borne illnesses. Continued research is needed for the food industry to deliver safe, nutritious foods, particularly to the elderly.

  14. Nutritional improvement of plant foods by non-thermal processing.

    PubMed

    Knorr, D; Ade-Omowaye, B I O; Heinz, V

    2002-05-01

    As a result of the increasing consumer demand for minimally-processed fresh-like food products with high sensory and nutritional qualities, there is a growing interest in non-thermal processes for food processing and preservation. Key advanced technologies such as high-pressure processing, pulsed electric fields, dense gases and ultrasound are being applied to develop gentle but targeted processes to further improve the quality and safety of processed foods. These technologies also offer the potential for improving existing processes as well as for developing new process options. Furthermore, by adding new process dimensions (such as hydrostatic pressure, electric fields, ultrasonics, supercritical CO2) to the conventional process variables of temperature and time, they facilitate enlargement of the availability of unit operations. These operations might be applied effectively in unique combination processes, or as subsequent processing tools in more-targeted and subsequently less-intensive processes for food preservation and modification than the currently-applied processes.

  15. Turn Up the Heat—Food and Clinical Escherichia coli Isolates Feature Two Transferrable Loci of Heat Resistance

    PubMed Central

    Boll, Erik J.; Marti, Roger; Hasman, Henrik; Overballe-Petersen, Søren; Stegger, Marc; Ng, Kim; Knøchel, Susanne; Krogfelt, Karen A.; Hummerjohann, Joerg; Struve, Carsten

    2017-01-01

    Heat treatment is a widely used process to reduce bacterial loads in the food industry or to decontaminate surfaces, e.g., in hospital settings. However, there are situations where lower temperatures must be employed, for instance in case of food production such as raw milk cheese or for decontamination of medical devices such as thermo-labile flexible endoscopes. A recently identified locus of heat resistance (LHR) has been shown to be present in and confer heat resistance to a variety of Enterobacteriaceae, including Escherichia coli isolates from food production settings and clinical ESBL-producing E. coli isolates. Here, we describe the presence of two distinct LHR variants within a particularly heat resistant E. coli raw milk cheese isolate. We demonstrate for the first time in this species the presence of one of these LHRs on a plasmid, designated pFAM21805, also encoding type 3 fimbriae and three bacteriocins and corresponding self-immunity proteins. The plasmid was highly transferable to other E. coli strains, including Shiga-toxin-producing strains, and conferred LHR-dependent heat resistance as well as type 3 fimbriae-dependent biofilm formation capabilities. Selection for and acquisition of this “survival” plasmid by pathogenic organisms, e.g., in food production environments, may pose great concern and emphasizes the need to screen for the presence of LHR genes in isolates. PMID:28439262

  16. No major differences found between the effects of microwave-based and conventional heat treatment methods on two different liquid foods.

    PubMed

    Géczi, Gábor; Horváth, Márk; Kaszab, Tímea; Alemany, Gonzalo Garnacho

    2013-01-01

    Extension of shelf life and preservation of products are both very important for the food industry. However, just as with other processes, speed and higher manufacturing performance are also beneficial. Although microwave heating is utilized in a number of industrial processes, there are many unanswered questions about its effects on foods. Here we analyze whether the effects of microwave heating with continuous flow are equivalent to those of traditional heat transfer methods. In our study, the effects of heating of liquid foods by conventional and continuous flow microwave heating were studied. Among other properties, we compared the stability of the liquid foods between the two heat treatments. Our goal was to determine whether the continuous flow microwave heating and the conventional heating methods have the same effects on the liquid foods, and, therefore, whether microwave heat treatment can effectively replace conventional heat treatments. We have compared the colour, separation phenomena of the samples treated by different methods. For milk, we also monitored the total viable cell count, for orange juice, vitamin C contents in addition to the taste of the product by sensory analysis. The majority of the results indicate that the circulating coil microwave method used here is equivalent to the conventional heating method based on thermal conduction and convection. However, some results in the analysis of the milk samples show clear differences between heat transfer methods. According to our results, the colour parameters (lightness, red-green and blue-yellow values) of the microwave treated samples differed not only from the untreated control, but also from the traditional heat treated samples. The differences are visually undetectable, however, they become evident through analytical measurement with spectrophotometer. This finding suggests that besides thermal effects, microwave-based food treatment can alter product properties in other ways as well.

  17. No Major Differences Found between the Effects of Microwave-Based and Conventional Heat Treatment Methods on Two Different Liquid Foods

    PubMed Central

    Géczi, Gábor; Horváth, Márk; Kaszab, Tímea; Alemany, Gonzalo Garnacho

    2013-01-01

    Extension of shelf life and preservation of products are both very important for the food industry. However, just as with other processes, speed and higher manufacturing performance are also beneficial. Although microwave heating is utilized in a number of industrial processes, there are many unanswered questions about its effects on foods. Here we analyze whether the effects of microwave heating with continuous flow are equivalent to those of traditional heat transfer methods. In our study, the effects of heating of liquid foods by conventional and continuous flow microwave heating were studied. Among other properties, we compared the stability of the liquid foods between the two heat treatments. Our goal was to determine whether the continuous flow microwave heating and the conventional heating methods have the same effects on the liquid foods, and, therefore, whether microwave heat treatment can effectively replace conventional heat treatments. We have compared the colour, separation phenomena of the samples treated by different methods. For milk, we also monitored the total viable cell count, for orange juice, vitamin C contents in addition to the taste of the product by sensory analysis. The majority of the results indicate that the circulating coil microwave method used here is equivalent to the conventional heating method based on thermal conduction and convection. However, some results in the analysis of the milk samples show clear differences between heat transfer methods. According to our results, the colour parameters (lightness, red-green and blue-yellow values) of the microwave treated samples differed not only from the untreated control, but also from the traditional heat treated samples. The differences are visually undetectable, however, they become evident through analytical measurement with spectrophotometer. This finding suggests that besides thermal effects, microwave-based food treatment can alter product properties in other ways as well. PMID

  18. Glass transition temperature and its relevance in food processing.

    PubMed

    Roos, Yrjö H

    2010-01-01

    Amorphous, noncrystalline solids are typical of low water content and frozen foods. Solids in these foods, e.g., confectionary, dehydrated foods, cereal foods, and frozen foods, often form nonequilibrium glass-like structures. The glassy state of the solids forms during food processing in a reversible glass transition. Vitrification can occur in numerous glassy states that exhibit various relaxations around the glass transition. The success of freeze drying, spray drying, and extrusion and the stability of dehydrated foods against flow, collapse, and crystallization is based on the control of the glassy state during the dehydration process and storage. Encapsulation processes often use glass-forming materials to entrap dispersed components or improve retention of volatiles. Plasticization of the noncrystalline structures by temperature or water reduce relaxation times exponentially above the glass transition, which results in rapid deterioration. Critical values for water activity and water content express the level of water plasticization leading to glass transition in food storage.

  19. Migration of DEHP from plastic to food simulants under microwave heating

    NASA Astrophysics Data System (ADS)

    Zhu, X.; Li, F.; Qiu, Z. Z.; Huang, J. W.

    2017-05-01

    The migration of plasticizer DEHP from the plastic products (4 kinds of commonly used plastic food containers under microwave heating: plastic wrap, food bags, ordinary plastic boxes, microwave special plastic boxes) through food contact materials to food simulants (isooctane, 10% ethanol-water solution (v/v), 3% acetic acid-water solution (w/w) and distilled water) was studied under microwave heating (power levels of 400 W). The results shows that the DEHP mobility increases with the increase of microwave heating time, DEHP mobility in isooctane and 3% acetic acid-water solution (w/w) is significantly greater than in 10% ethanol-water solution (v/v) and distilled water; the order of DEHP mobility in isooctane is plastic wrap>food bag>common plastic box>microwave-safe plastic box, while in 3% acetic acid (w/w), the order is food bag>common plastic box>microwave-safe plastic box>plastic wrap.

  20. Food waste and food processing waste for biohydrogen production: a review.

    PubMed

    Yasin, Nazlina Haiza Mohd; Mumtaz, Tabassum; Hassan, Mohd Ali; Abd Rahman, Nor'Aini

    2013-11-30

    Food waste and food processing wastes which are abundant in nature and rich in carbon content can be attractive renewable substrates for sustainable biohydrogen production due to wide economic prospects in industries. Many studies utilizing common food wastes such as dining hall or restaurant waste and wastes generated from food processing industries have shown good percentages of hydrogen in gas composition, production yield and rate. The carbon composition in food waste also plays a crucial role in determining high biohydrogen yield. Physicochemical factors such as pre-treatment to seed culture, pH, temperature (mesophilic/thermophilic) and etc. are also important to ensure the dominance of hydrogen-producing bacteria in dark fermentation. This review demonstrates the potential of food waste and food processing waste for biohydrogen production and provides a brief overview of several physicochemical factors that affect biohydrogen production in dark fermentation. The economic viability of biohydrogen production from food waste is also discussed.

  1. Impact of food processing and storage conditions on nitrate content in canned vegetable-based infant foods.

    PubMed

    Tamme, T; Reinik, M; Roasto, M; Meremäe, K; Kiis, A

    2009-08-01

    The nitrate and nitrite contents were determined in canned vegetable-based infant foods of five varieties. Furthermore, changes in nitrate content during industrial processing were studied. Samples were taken from raw materials, homogenized mixtures, and final products after sterilization, and then analyzed for nitrate and nitrite content by high-pressure liquid chromatography. Processing steps preceding heat treatment, such as vegetable peeling and washing, decreased the nitrate concentrations in the range of 17 to 52%. During processing, the nitrate content in canned infant foods decreased 39 to 50%, compared with nitrate concentration in the raw-vegetable mixture. The final nitrate concentration in infant foods depends mainly on the initial nitrate content of the raw-vegetable mixture. The effect of storage time (24 and 48 h) and temperature (4 to 6 degrees C and 20 to 22 degrees C) on nitrate and nitrite content in opened canned infant-food samples was studied. After 24 h of storage at refrigerated and room temperatures, the mean nitrate content increased on average by 7 and 13%, and after 48 h of storage by 15 and 29%, respectively. The nitrite content in all analyzed samples was below the quantification limit. Storage requirements of industrial manufacturers must be followed strictly. Opened can foods, stored under refrigerated conditions, have to be consumed within 2 days, as recommended by manufacturers. The infant-food producers must pay more attention to the quality of raw materials. Nitrate content analyses should be added as compulsory tests to the quality assurance programs.

  2. Quality-related enzymes in plant-based products: effects of novel food-processing technologies part 3: ultrasonic processing.

    PubMed

    Terefe, Netsanet Shiferaw; Buckow, Roman; Versteeg, Cornelis

    2015-01-01

    High-power ultrasound is a versatile technology which can potentially be used in many food processing applications including food preservation. This is part 2 of a series of review articles dealing with the effectiveness of nonthermal food processing technologies in food preservation focusing on their effect on enzymes. Typically, ultrasound treatment alone does not efficiently cause microbial or enzyme inactivation sufficient for food preservation. However, combined with mild heat with or without elevated pressure (P ≤ 500 kPa), ultrasound can effectively inactivate enzymes and microorganisms. Synergistic effects between ultrasound and mild heat have been reported for the inactivation of both enzymes and microorganisms. The application of ultrasound has been shown to enhance the rate of inactivation of quality degrading enzymes including pectin methylesterase (PME), polygalacturonase (PG), peroxidase (POD), polyphenol oxidase (PPO), and lipoxygenase (LOX) at mild temperature by up to 400 times. Moreover, ultrasound enables the inactivation of relatively heat-resistant enzymes such as tomato PG1 and thermostable orange PME at mild temperature conditions. The extent to which ultrasound enhances the inactivation rate depends on the type of enzyme, the medium in which the enzyme is suspended, and the processing condition including frequency, ultrasonic intensity, temperature, and pressure. The physical and chemical effects of cavitation are considered to be responsible for the ultrasound-induced inactivation of enzymes, although the dominant mechanism depends on the structure of the enzyme.

  3. Sodium monitoring in commercially processed and restaurant foods

    PubMed Central

    Ahuja, Jaspreet KC; Pehrsson, Pamela R; Haytowitz, David B; Wasswa-Kintu, Shirley; Nickle, Melissa; Showell, Bethany; Thomas, Robin; Roseland, Janet; Williams, Juhi; Khan, Mona; Nguyen, Quynhanh; Hoy, Kathy; Martin, Carrie; Rhodes, Donna; Moshfegh, Alanna; Gillespie, Cathleen; Gunn, Janelle; Merritt, Robert; Cogswell, Mary

    2015-01-01

    Background Most sodium in the US diet comes from commercially processed and restaurant foods. Sodium reduction in these foods is key to several recent public health efforts. Objective The objective was to provide an overview of a program led by the USDA, in partnership with other government agencies, to monitor sodium contents in commercially processed and restaurant foods in the United States. We also present comparisons of nutrients generated under the program to older data. Design We track ∼125 commercially processed and restaurant food items (“sentinel foods”) annually using information from food manufacturers and periodically by nationwide sampling and laboratory analyses. In addition, we monitor >1100 other commercially processed and restaurant food items, termed “priority-2 foods” (P2Fs) biennially by using information from food manufacturers. These foods serve as indicators for assessing changes in the sodium content of commercially processed and restaurant foods in the United States. We sampled all sentinel foods nationwide and reviewed all P2Fs in 2010–2013 to determine baseline sodium concentrations. Results We updated sodium values for 73 sentinel foods and 551 P2Fs in the USDA’s National Nutrient Database for Standard Reference (releases 23–26). Sodium values changed by at least 10% for 43 of the sentinel foods, which, for 31 foods, including commonly consumed foods such as bread, tomato catsup, and potato chips, the newer sodium values were lower. Changes in the concentrations of related nutrients (total and saturated fat, total sugar, potassium, or dietary fiber) that were recommended by the 2010 Dietary Guidelines for Americans for reduced or increased consumption accompanied sodium reduction. The results of sodium reduction efforts, based on resampling of the sentinel foods or re-review of P2Fs, will become available beginning in 2015. Conclusion This monitoring program tracks sodium reduction efforts, improves food composition

  4. Influence of pH on heat resistance of spores of Bacillus coagulans in buffer and homogenized foods.

    PubMed

    Palop, A; Raso, J; Pagán, R; Condón, S; Sala, F J

    1999-02-18

    The influence of pH of heating menstruum (McIlvaine buffer) on the heat resistance of Bacillus coagulans spores has been investigated and compared with the heat resistance in homogenized tomato and asparagus at pH 7 and 4 at a wide range of temperatures. Spores were less heat resistant in all menstrua at acid pH. The magnitude of this effect was greatest at the lowest heating temperatures tested. z values in buffer increased from 8.9 degrees C at pH 7 to 10.5 degrees C at pH 4. pH of menstrua was the main influencing factor, but media composition also influenced heat resistance: at pH 7 heat resistance was similar in all menstrua (D111 degrees C = 1.6 min) but at pH 4 the heat resistance in homogenized foods (D111 degrees C = 0.26 min in tomato and D111 degrees C = 0.28 min in asparagus) was lower than in buffer (D111 degrees C = 0.49 min). The reduced influence of the acidification of media on the heat resistance of B. coagulans at higher temperatures should be taken into account when a rise in the temperature of treatment for canned vegetables is considered to shorten duration of heat processes.

  5. Solar heated oil shale pyrolysis process

    NASA Technical Reports Server (NTRS)

    Qader, S. A. (Inventor)

    1985-01-01

    An improved system for recovery of a liquid hydrocarbon fuel from oil shale is presented. The oil shale pyrolysis system is composed of a retort reactor for receiving a bed of oil shale particules which are heated to pyrolyis temperature by means of a recycled solar heated gas stream. The gas stream is separated from the recovered shale oil and a portion of the gas stream is rapidly heated to pyrolysis temperature by passing it through an efficient solar heater. Steam, oxygen, air or other oxidizing gases can be injected into the recycle gas before or after the recycle gas is heated to pyrolysis temperature and thus raise the temperature before it enters the retort reactor. The use of solar thermal heat to preheat the recycle gas and optionally the steam before introducing it into the bed of shale, increases the yield of shale oil.

  6. Applications of edible films and coatings to processed foods

    USDA-ARS?s Scientific Manuscript database

    Edible coatings have been successfully applied in processed foods such as meat, cereals, confectionaries, dried fruits, nuts and fresh and fresh-cut fruits and vegetables. These coatings are used to improve the quality and shelf-life of foods. Furthermore, different food ingredients, derived from ...

  7. Cold plasma as a nonthermal food processing technology

    USDA-ARS?s Scientific Manuscript database

    Contamination of meats, seafood, poultry, eggs, and fresh and fresh-cut fruits and vegetables is an ongoing concern. Although well-established in non-food applications for surface treatment and modification, cold plasma is a relatively new food safety intervention. As a nonthermal food processing te...

  8. Insect pest management decisions in food processing facilities

    USDA-ARS?s Scientific Manuscript database

    Pest management decision making in food processing facilities such as flour mills, rice mills, human and pet food manufacturing facilities, distribution centers and warehouses, and retail stores is a challenging undertaking. Insect pest management programs require an understanding of the food facili...

  9. Bacterial spore inhibition and inactivation in foods by pressure, chemical preservatives, and mild heat.

    PubMed

    Shearer, A E; Dunne, C P; Sikes, A; Hoover, D G

    2000-11-01

    Sucrose laurates, sucrose palmitate, sucrose stearates, and monolaurin (Lauricidin) were evaluated for inhibitory effects against spores of Bacillus sp., Clostridium sporogenes PA3679, and Alicyclobacillus sp. in a model agar system. The combined treatment of sucrose laurate, high hydrostatic pressure, and mild heat was evaluated on spores of Bacillus and Alicyclobacillus in foods. The minimum inhibitory concentrations of the sucrose esters were higher than that of Lauricidin for all spores tested in the model agar system, but Lauricidin was not the most readily suspended in the test media. The sucrose laurates and sucrose palmitate were more effective and more readily suspended than the sucrose stearates. A combined treatment of sucrose laurate (<1.0%), 392 megaPascals (MPa) at 45 degrees C for 10 to 15 min provided 3- to 5.5-log10 CFU/ml reductions from initial populations of 10(6) CFU/ml for Bacillus subtilis 168 in milk, Bacillus cereus 14579 in beef, Bacillus coagulans 7050 in tomato juice (pH 4.5), Alicyclobacillus sp. N1089 in tomato juice (pH 4.5), and Alicyclobacillus sp. N1098 in apple juice. The most notable change in the appearance of the products was temporary foaming during mixing of the sucrose laurate in the foods. The effect of sucrose laurate appeared to be inhibitory rather than lethal to the spores. The inhibitory effects observed on Bacillus and Alicyclobacillus spores by the combined treatment of pressure, mild heat, and sucrose laurate appear promising for food applications where alternatives to high heat processing are desired.

  10. A Computer Simulation of Bacterial Growth During Food-Processing

    DTIC Science & Technology

    1974-11-01

    1 AD A TECHNICAL REPORT A COMPUTER SIMULATION OF BACTERIAL GROWTH DURING FOOD PROCESSING =r= by Edward W. Ross, Jr. Approved for public...COMPUTER SIMULATION OF BACTERIAL GROWTH DURING FOOD -PROCESSING Edward W. Ross, Jr. Army Natick Laboratories Natick, Massachusetts Novembe...CATALOG NUMBER 4. TITLE fand SubtKUJ "A Computer Sinulatlon of Bacterial Growth During Food -Processing" 5. TYPE OF REPORT A PERIOD COVERED 6

  11. A finite element method based microwave heat transfer modeling of frozen multi-component foods

    NASA Astrophysics Data System (ADS)

    Pitchai, Krishnamoorthy

    Microwave heating is fast and convenient, but is highly non-uniform. Non-uniform heating in microwave cooking affects not only food quality but also food safety. Most food industries develop microwavable food products based on "cook-and-look" approach. This approach is time-consuming, labor intensive and expensive and may not result in optimal food product design that assures food safety and quality. Design of microwavable food can be realized through a simulation model which describes the physical mechanisms of microwave heating in mathematical expressions. The objective of this study was to develop a microwave heat transfer model to predict spatial and temporal profiles of various heterogeneous foods such as multi-component meal (chicken nuggets and mashed potato), multi-component and multi-layered meal (lasagna), and multi-layered food with active packages (pizza) during microwave heating. A microwave heat transfer model was developed by solving electromagnetic and heat transfer equations using finite element method in commercially available COMSOL Multiphysics v4.4 software. The microwave heat transfer model included detailed geometry of the cavity, phase change, and rotation of the food on the turntable. The predicted spatial surface temperature patterns and temporal profiles were validated against the experimental temperature profiles obtained using a thermal imaging camera and fiber-optic sensors. The predicted spatial surface temperature profile of different multi-component foods was in good agreement with the corresponding experimental profiles in terms of hot and cold spot patterns. The root mean square error values of temporal profiles ranged from 5.8 °C to 26.2 °C in chicken nuggets as compared 4.3 °C to 4.7 °C in mashed potatoes. In frozen lasagna, root mean square error values at six locations ranged from 6.6 °C to 20.0 °C for 6 min of heating. A microwave heat transfer model was developed to include susceptor assisted microwave heating of a

  12. Development of rapid gas heating process for semifinished steel products

    SciTech Connect

    Farmer, L.K. ); Chan, I.S. ); Nelson, J.G. )

    1994-09-01

    The metal heating industry associates quality and high efficiency with electrical induction heating. The ability of induction to rapidly heat product has been a key difference between electrical and combustion heating methods. Conventional gas-fired furnaces rely on radiation from refractory structures to transfer heat to the product. As the metal approaches its target temperature, the rate of heat transfer flows significantly because the temperature difference between the metal and refractory is small. The heating rates of conventional furnaces are typically below those achieved with induction. Despite this, conventional gas-fired furnaces remain the mainstay of the metals industry because of lower capital and operating costs, and greater operating flexibility and reliability than induction systems. Today, there exists a gas-based rapid heating process, Rapidfire, that is capable of achieving considerably higher heating rates than conventional furnaces. Oxygen natural gas fired rapid heating has been developed by Air Products and Chemicals with funding from the Gas Research Institute. This technology is able to provide the end user with heating capabilities similar to induction, but with the flexibility and operating costs typically associated with gas-fired systems. A novel oxygen-natural gas based, rapid heating technology, Rapidfire, has been developed capable of achieving five to six times higher heating rates (200 to 400 F/min for 3 to 4-in. diameter bars) than conventional combustion processes. Anticipated applications include forging, transfer bar edge heating, bar/slab preheating and direct rolling (eg, 2-in. thin cast slabs).

  13. 48 CFR 852.246-72 - Frozen processed foods.

    Code of Federal Regulations, 2013 CFR

    2013-10-01

    ... 48 Federal Acquisition Regulations System 5 2013-10-01 2013-10-01 false Frozen processed foods. 852.246-72 Section 852.246-72 Federal Acquisition Regulations System DEPARTMENT OF VETERANS AFFAIRS... Frozen processed foods. As prescribed in 846.302-72, insert the following clause: Frozen Processed...

  14. 48 CFR 852.246-72 - Frozen processed foods.

    Code of Federal Regulations, 2014 CFR

    2014-10-01

    ... 48 Federal Acquisition Regulations System 5 2014-10-01 2014-10-01 false Frozen processed foods. 852.246-72 Section 852.246-72 Federal Acquisition Regulations System DEPARTMENT OF VETERANS AFFAIRS... Frozen processed foods. As prescribed in 846.302-72, insert the following clause: Frozen Processed...

  15. 48 CFR 852.246-72 - Frozen processed foods.

    Code of Federal Regulations, 2012 CFR

    2012-10-01

    ... 48 Federal Acquisition Regulations System 5 2012-10-01 2012-10-01 false Frozen processed foods. 852.246-72 Section 852.246-72 Federal Acquisition Regulations System DEPARTMENT OF VETERANS AFFAIRS... Frozen processed foods. As prescribed in 846.302-72, insert the following clause: Frozen Processed...

  16. 48 CFR 870.111-5 - Frozen processed food products.

    Code of Federal Regulations, 2014 CFR

    2014-10-01

    ... DEPARTMENT SUPPLEMENTARY REGULATIONS SPECIAL PROCUREMENT CONTROLS Controls 870.111-5 Frozen processed food products. (a) The following frozen processed food products must have a label complying with the Federal... 48 Federal Acquisition Regulations System 5 2014-10-01 2014-10-01 false Frozen processed...

  17. Use of Foodomics for Control of Food Processing and Assessing of Food Safety.

    PubMed

    Josić, D; Peršurić, Ž; Rešetar, D; Martinović, T; Saftić, L; Kraljević Pavelić, S

    Food chain, food safety, and food-processing sectors face new challenges due to globalization of food chain and changes in the modern consumer preferences. In addition, gradually increasing microbial resistance, changes in climate, and human errors in food handling remain a pending barrier for the efficient global food safety management. Consequently, a need for development, validation, and implementation of rapid, sensitive, and accurate methods for assessment of food safety often termed as foodomics methods is required. Even though, the growing role of these high-throughput foodomic methods based on genomic, transcriptomic, proteomic, and metabolomic techniques has yet to be completely acknowledged by the regulatory agencies and bodies. The sensitivity and accuracy of these methods are superior to previously used standard analytical procedures and new methods are suitable to address a number of novel requirements posed by the food production sector and global food market. © 2017 Elsevier Inc. All rights reserved.

  18. Applications of ultrasound in food technology: Processing, preservation and extraction.

    PubMed

    Chemat, Farid; Zill-e-Huma; Khan, Muhammed Kamran

    2011-07-01

    Ultrasound is well known to have a significant effect on the rate of various processes in the food industry. Using ultrasound, full reproducible food processes can now be completed in seconds or minutes with high reproducibility, reducing the processing cost, simplifying manipulation and work-up, giving higher purity of the final product, eliminating post-treatment of waste water and consuming only a fraction of the time and energy normally needed for conventional processes. Several processes such as freezing, cutting, drying, tempering, bleaching, sterilization, and extraction have been applied efficiently in the food industry. The advantages of using ultrasound for food processing, includes: more effective mixing and micro-mixing, faster energy and mass transfer, reduced thermal and concentration gradients, reduced temperature, selective extraction, reduced equipment size, faster response to process extraction control, faster start-up, increased production, and elimination of process steps. Food processes performed under the action of ultrasound are believed to be affected in part by cavitation phenomena and mass transfer enhancement. This review presents a complete picture of current knowledge on application of ultrasound in food technology including processing, preservation and extraction. It provides the necessary theoretical background and some details about ultrasound the technology, the technique, and safety precautions. We will also discuss some of the factors which make the combination of food processing and ultrasound one of the most promising research areas in the field of modern food engineering.

  19. Engineering concepts for food processing in bioregenerative life support systems.

    PubMed

    Hunter, J B

    1999-01-01

    Long-duration manned missions, such as Mars exploration, will require development of new and cost-effective food production and delivery systems. Requirements for both carry-on preserved food and food processed from on-board crops exceed the capabilities of existing food processing and preservation technologies. For the transit phase, new food products, preservation methods, and processing technologies for ground-based food processing are required. The bioregenerative surface phase requires methods for processing of in situ-grown crops, treatment of food wastes, preparation of daily meals, and design of nutritious and appealing plant-based menus, all within severe cost and labor constraints. In design of the food supply for a long-term mission, the designers must select and apply both the packaged food and in situ processing technologies most appropriate for the specific mission requirements. This study aims to evaluate the strengths and weaknesses of different food system strategies in the context of different types of mission, and to point out the most important areas for future technology development.

  20. Mechanisms underlying differential food allergy response to heated egg.

    PubMed

    Martos, Gustavo; Lopez-Exposito, Ivan; Bencharitiwong, Ramon; Berin, M Cecilia; Nowak-Węgrzyn, Anna

    2011-04-01

    Egg white proteins are usually subjected to heating, making them edible for the majority of children with egg allergy. We sought to investigate the underlying mechanisms responsible for the reduced allergenicity displayed by heat-treated egg white allergens. C3H/HeJ mice were orally sensitized with ovalbumin (OVA) or ovomucoid and challenged with native or heated proteins to evaluate their allergenicity. Immunoreactivity was assessed by immunoblotting using sera from children with egg allergy. In vitro gastrointestinal digestion of native and heated OVA and ovomucoid was studied by SDS-PAGE and liquid chromatography. Intestinal uptake of intact native and heated OVA and ovomucoid by human intestinal epithelial (Caco-2) cells was investigated. Rat basophil leukemia cells passively sensitized with mouse serum and human basophils passively sensitized with serum from children with egg allergy were used to assess the effector cell activation by heated, digested, and transported OVA and ovomucoid. Heated OVA and ovomucoid did not induce symptoms of anaphylaxis in sensitized mice when administered orally. Heating did not completely destroy IgE-binding capacity of OVA or ovomucoid but enhanced in vitro digestibility of OVA. Digestion of both OVA and ovomucoid diminished mediator release in rat basophil leukemia assay and basophil activation. Heating of allergens prevented transport across human intestinal epithelial cells in a form capable of triggering basophil activation or T-cell activation. Heat treatment reduces allergenicity of OVA and ovomucoid. This is partially a result of the enhanced gastrointestinal digestibility of heated OVA and the inability of heated OVA or ovomucoid to be absorbed in a form capable of triggering basophils. Copyright © 2011 American Academy of Allergy, Asthma & Immunology. Published by Mosby, Inc. All rights reserved.

  1. Effects of Different Heat Processing on Fucoxanthin, Antioxidant Activity and Colour of Indonesian Brown Seaweeds

    NASA Astrophysics Data System (ADS)

    Susanto, Eko; Suhaeli Fahmi, A.; Winarni Agustini, Tri; Rosyadi, Septian; Dita Wardani, Ayunda

    2017-02-01

    Fucoxanthin (Fx) is major carotenoids in brown algae. It showed many health beneficial effects for oxidative stress. Fucoxanthin is lower stability which may cause problem in the application for functional food. The objective of this study was to evaluate the effects of various heat processing on Fx, antioxidant activity (IC50), total phenolic content, and colour stability of Sargassum ilicifolium. The various heat processing methods showed were not significantly affected to fucoxanthin and antioxidant activities however all treatments lower affected to brown seaweeds colour. Moreover, this study showed a useful proved in the design of brown seaweeds processing which minimize Fx, antioxidant activity and colour changes.

  2. Ultra-processed foods in human health: a critical appraisal.

    PubMed

    Gibney, Michael J; Forde, Ciarán G; Mullally, Deirdre; Gibney, Eileen R

    2017-09-01

    The NOVA classification of foods proposes 4 categories: unprocessed or minimally processed foods, processed culinary ingredients, processed foods, and ultra-processed foods and drinks (UPFDs). It is argued that the latter relies heavily on modifications to foods, resulting in enhanced amounts of salt, added sugar, and fat as well as the use of additives in an attempt to make this food category highly palatable. It further argues that controlling food processing, rather than examining nutrients, should be foremost in shaping nutrition policy. This commentary challenges many of the basic arguments of using the NOVA food classification system to examine the link between food and health. We believe that there is no evidence to uphold the view that UPFDs give rise to hyperpalatable foods associated with a quasi-addictive effect and that the prevailing European Union and US data fail to uphold the assertion that UPFDs, which dominate energy intake, give rise to dietary patterns that are low in micronutrients. With regard to the use of the NOVA food classification in the development of food-based dietary guidelines, we show that the very broad definition of UPFDs makes this impossible. Finally, the available evidence does not support the view that the globalization of food is the driver of increased intakes of UPFDs in low- to middle-income countries but rather that this is driven by small indigenous companies. On balance, therefore, there seems to be little advantage from the use of the NOVA classification compared with the current epidemiologic approach, which relies on the linkage of nutrient intakes to chronic disease with subsequent identification of foods that merit consideration in public health nutrition strategies. © 2017 American Society for Nutrition.

  3. Advanced Manufacturing Systems in Food Processing and Packaging Industry

    NASA Astrophysics Data System (ADS)

    Shafie Sani, Mohd; Aziz, Faieza Abdul

    2013-06-01

    In this paper, several advanced manufacturing systems in food processing and packaging industry are reviewed, including: biodegradable smart packaging and Nano composites, advanced automation control system consists of fieldbus technology, distributed control system and food safety inspection features. The main purpose of current technology in food processing and packaging industry is discussed due to major concern on efficiency of the plant process, productivity, quality, as well as safety. These application were chosen because they are robust, flexible, reconfigurable, preserve the quality of the food, and efficient.

  4. Sampling the food processing environment: taking up the cudgel for preventive quality management in food processing environments.

    PubMed

    Wagner, Martin; Stessl, Beatrix

    2014-01-01

    The Listeria monitoring program for Austrian cheese factories was established in 1988. The basic idea is to control the introduction of L. monocytogenes into the food processing environment, preventing the pathogen from contaminating the food under processing. The Austrian Listeria monitoring program comprises four levels of investigation, dealing with routine monitoring of samples and consequences of finding a positive sample. Preventive quality control concepts attempt to detect a foodborne hazard along the food processing chain, prior to food delivery, retailing, and consumption. The implementation of a preventive food safety concept provokes a deepened insight by the manufacturers into problems concerning food safety. The development of preventive quality assurance strategies contributes to the national food safety status and protects public health.

  5. Magnetic thermometry in the aseptic processing of foods containing particulates (abstract)

    NASA Astrophysics Data System (ADS)

    Ghiron, Kenneth; Litchfield, Bruce

    1997-04-01

    Aseptic processing of foods has many advantages over canning, including higher efficiency, lighter packaging, better taste, and higher nutritional value. Aseptic processing is different from canning where the food and container are sterilized together. Instead, a thin stream of food is heated and the packaging is independently sterilized before the food is placed in the package. However, no aseptic processes have been successfully filed with the FDA for foods containing sizable solid particles because of uncertainties in the thermal sterilization of the particles (e.g., soup). We have demonstrated that by inserting small paramagnetic particles in the interior of the simulated and real food particles, the local temperature can be measured. With this information, any questions about the adequate sterilization of the particles can be resolved. The measurements were done by directing the food stream through a magnetic field and sensing the voltages induced in a pickup coil by the motion of the magnetized particles. Details of the equipment design and data analysis will be discussed along with an introduction to the aseptic processing of foods.

  6. Engineering aspects of rate-related processes in food manufacturing.

    PubMed

    Adachi, Shuji

    2015-01-01

    Many rate-related phenomena occur in food manufacturing processes. This review addresses four of them, all of which are topics that the author has studied in order to design food manufacturing processes that are favorable from the standpoint of food engineering. They include chromatographic separation through continuous separation with a simulated moving adsorber, lipid oxidation kinetics in emulsions and microencapsulated systems, kinetic analysis and extraction in subcritical water, and water migration in pasta.

  7. Use of solar energy to produce process heat for industry

    NASA Astrophysics Data System (ADS)

    Brown, K.

    1980-04-01

    The role of solar energy in supplying heat and hot water to residential and commerical buildings is familiar. On the other hand, the role that solar energy may play in displacing imported energy supplies in the industrial and utility sectors often goes unrecognized. The versatility of solar technology lends itself well to applications in industry; particulary to the supplemental supply for process heat. The status of solar thermal technology for industrial process heat applications, including a description of current costs and operating histories is surveyed. The most important objectives to be met in improving system performance, reducing cost, and identifying markets for solar industrial process heat are outlined.

  8. Heat exchange units boiling process numerical modeling at subatmospheric pressure

    NASA Astrophysics Data System (ADS)

    Slobodina, E. N.; Mikhailov, A. G.

    2017-08-01

    The paper deals with the boiling process mechanism, the results of the boiling intensification methods analysis at subatmospheric pressure are presented. The calculation methodology for the boiling process on the surface performed in the form of capillary slotted channels is represented. Heat transfer coefficients variations calculation dependences defined by analytical and numerical methods applying are described. The heat exchange surface geometrical characteristics impact on the heat exchange capacity in vacuum conditions was investigated.

  9. Novel approaches in food-processing technology: new technologies for preserving foods and modifying function.

    PubMed

    Knorr, D

    1999-10-01

    Recent advances in emerging food-processing technologies, such as high hydrostatic pressure or high-intensity electric field pulses, allow targeted and sophisticated modification and preservation of foods. We are beginning to understand the mechanisms involved in pressure inactivation of bacterial spores and have been collecting considerable amounts of kinetic data regarding inactivation mechanisms of enzymes and vegetative microorganisms. We are also gaining more insight into the permeabilization of plant membranes and related biosynthetic responses, making progress in food structure engineering and food modification for function, and have been initiating process developments for gentle processing of delicate biomaterials based on pressure-assisted phase transitions of water.

  10. Nuclear heat source component design considerations for HTGR process heat reactor plant concept

    SciTech Connect

    McDonald, C.F.; Kapich, D.; King, J.H.; Venkatesh, M.C.

    1982-05-01

    The coupling of a high-temperature gas-cooled reactor (HTGR) and a chemical process facility has the potential for long-term synthetic fuel production (i.e., oil, gasoline, aviation fuel, hydrogen, etc) using coal as the carbon source. Studies are in progress to exploit the high-temperature capability of an advanced HTGR variant for nuclear process heat. The process heat plant discussed in this paper has a 1170-MW(t) reactor as the heat source and the concept is based on indirect reforming, i.e., the high-temperature nuclear thermal energy is transported (via an intermediate heat exchanger (IHX)) to the externally located process plant by a secondary helium transport loop. Emphasis is placed on design considerations for the major nuclear heat source (NHS) components, and discussions are presented for the reactor core, prestressed concrete reactor vessel (PCRV), rotating machinery, and heat exchangers.

  11. Heat pipe cooling of an aerospace foam mold manufacturing process

    SciTech Connect

    Hahn, D.R.; Feldman, K.T.; Marjon, P.L.

    1980-01-01

    A passive heat pipe cooling system was developed to cool a Bendix foam mold used to manufacture aerospace foam parts. The cooling system consists of ten copper-water heat pipes with cooling fins implanted into the aluminum mold and cooled by a domestic size fan blowing ambient air. The number and location of the heat pipes was determined to provide the most effective cooling and mold isothermalization based on experimental measurements of mold temperatures during the exothermic foaming process and from practical considerations of the mold geometry and use. Performance tests were cnducted on an individual heat pipe and on the ten heat pipes implanted in the mold. Both exothermic foam heating and internal electrical heat input were used in the experiments. The experimental test results indicate that the heat pipe cooling system with a fan is four to six times faster than free convection cooling of the mold with no heat pipes or fan and nearly twice as fast as cooling by the fan only. Similarly fast increases in mold heating time in the cure furnace could be realized if the heat pipes are used during this part of the production process. The heat pipes also cool hot spots in the mold and help isothermalize the mold so that better quality foam parts should be produced.

  12. 7 CFR 1001.19 - Commercial food processing establishment.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... 7 Agriculture 9 2010-01-01 2009-01-01 true Commercial food processing establishment. 1001.19 Section 1001.19 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL... MARKETING AREA Order Regulating Handling Definitions § 1001.19 Commercial food processing establishment. See...

  13. 7 CFR 1032.19 - Commercial food processing establishment.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... 7 Agriculture 9 2010-01-01 2009-01-01 true Commercial food processing establishment. 1032.19 Section 1032.19 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL... MARKETING AREA Order Regulating Handling Definitions § 1032.19 Commercial food processing establishment. See...

  14. 7 CFR 1030.19 - Commercial food processing establishment.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... 7 Agriculture 9 2010-01-01 2009-01-01 true Commercial food processing establishment. 1030.19 Section 1030.19 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL... MIDWEST MARKETING AREA Order Regulating Handling Definitions § 1030.19 Commercial food processing...

  15. 7 CFR 1005.19 - Commercial food processing establishment.

    Code of Federal Regulations, 2011 CFR

    2011-01-01

    ... 7 Agriculture 9 2011-01-01 2011-01-01 false Commercial food processing establishment. 1005.19 Section 1005.19 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL... MARKETING AREA Order Regulating Handling Definitions § 1005.19 Commercial food processing establishment. See...

  16. 7 CFR 1030.19 - Commercial food processing establishment.

    Code of Federal Regulations, 2011 CFR

    2011-01-01

    ... 7 Agriculture 9 2011-01-01 2011-01-01 false Commercial food processing establishment. 1030.19 Section 1030.19 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL... MIDWEST MARKETING AREA Order Regulating Handling Definitions § 1030.19 Commercial food processing...

  17. 7 CFR 1033.19 - Commercial food processing establishment.

    Code of Federal Regulations, 2011 CFR

    2011-01-01

    ... 7 Agriculture 9 2011-01-01 2011-01-01 false Commercial food processing establishment. 1033.19 Section 1033.19 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL... MARKETING AREA Order Regulating Handling Definitions § 1033.19 Commercial food processing establishment. See...

  18. 7 CFR 1007.19 - Commercial food processing establishment.

    Code of Federal Regulations, 2011 CFR

    2011-01-01

    ... 7 Agriculture 9 2011-01-01 2011-01-01 false Commercial food processing establishment. 1007.19 Section 1007.19 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL... MARKETING AREA Order Regulating Handling Definitions § 1007.19 Commercial food processing establishment. See...

  19. 7 CFR 1007.19 - Commercial food processing establishment.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... 7 Agriculture 9 2010-01-01 2009-01-01 true Commercial food processing establishment. 1007.19 Section 1007.19 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL... MARKETING AREA Order Regulating Handling Definitions § 1007.19 Commercial food processing establishment. See...

  20. 7 CFR 1126.19 - Commercial food processing establishment.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... 7 Agriculture 9 2010-01-01 2009-01-01 true Commercial food processing establishment. 1126.19 Section 1126.19 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL... MARKETING AREA Order Regulating Handling Definitions § 1126.19 Commercial food processing establishment. See...

  1. 7 CFR 1033.19 - Commercial food processing establishment.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... 7 Agriculture 9 2010-01-01 2009-01-01 true Commercial food processing establishment. 1033.19 Section 1033.19 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL... MARKETING AREA Order Regulating Handling Definitions § 1033.19 Commercial food processing establishment. See...

  2. 7 CFR 1001.19 - Commercial food processing establishment.

    Code of Federal Regulations, 2011 CFR

    2011-01-01

    ... 7 Agriculture 9 2011-01-01 2011-01-01 false Commercial food processing establishment. 1001.19 Section 1001.19 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL... MARKETING AREA Order Regulating Handling Definitions § 1001.19 Commercial food processing establishment. See...

  3. 7 CFR 1131.19 - Commercial food processing establishment.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... 7 Agriculture 9 2010-01-01 2009-01-01 true Commercial food processing establishment. 1131.19 Section 1131.19 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL... MARKETING AREA Order Regulating Handling Definitions § 1131.19 Commercial food processing establishment. See...

  4. 7 CFR 1032.19 - Commercial food processing establishment.

    Code of Federal Regulations, 2011 CFR

    2011-01-01

    ... 7 Agriculture 9 2011-01-01 2011-01-01 false Commercial food processing establishment. 1032.19 Section 1032.19 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL... MARKETING AREA Order Regulating Handling Definitions § 1032.19 Commercial food processing establishment. See...

  5. 7 CFR 1006.19 - Commercial food processing establishment.

    Code of Federal Regulations, 2011 CFR

    2011-01-01

    ... 7 Agriculture 9 2011-01-01 2011-01-01 false Commercial food processing establishment. 1006.19 Section 1006.19 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL... MARKETING AREA Order Regulating Handling Definitions § 1006.19 Commercial food processing establishment. See...

  6. 7 CFR 1126.19 - Commercial food processing establishment.

    Code of Federal Regulations, 2011 CFR

    2011-01-01

    ... 7 Agriculture 9 2011-01-01 2011-01-01 false Commercial food processing establishment. 1126.19 Section 1126.19 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL... MARKETING AREA Order Regulating Handling Definitions § 1126.19 Commercial food processing establishment. See...

  7. 7 CFR 1131.19 - Commercial food processing establishment.

    Code of Federal Regulations, 2011 CFR

    2011-01-01

    ... 7 Agriculture 9 2011-01-01 2011-01-01 false Commercial food processing establishment. 1131.19 Section 1131.19 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL... MARKETING AREA Order Regulating Handling Definitions § 1131.19 Commercial food processing establishment. See...

  8. 7 CFR 1005.19 - Commercial food processing establishment.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... 7 Agriculture 9 2010-01-01 2009-01-01 true Commercial food processing establishment. 1005.19 Section 1005.19 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL... MARKETING AREA Order Regulating Handling Definitions § 1005.19 Commercial food processing establishment. See...

  9. 7 CFR 1124.19 - Commercial food processing establishment.

    Code of Federal Regulations, 2011 CFR

    2011-01-01

    ... 7 Agriculture 9 2011-01-01 2011-01-01 false Commercial food processing establishment. 1124.19 Section 1124.19 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL... NORTHWEST MARKETING AREA Order Regulating Handling Definitions § 1124.19 Commercial food processing...

  10. 7 CFR 1006.19 - Commercial food processing establishment.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... 7 Agriculture 9 2010-01-01 2009-01-01 true Commercial food processing establishment. 1006.19 Section 1006.19 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL... MARKETING AREA Order Regulating Handling Definitions § 1006.19 Commercial food processing establishment. See...

  11. 7 CFR 1124.19 - Commercial food processing establishment.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... 7 Agriculture 9 2010-01-01 2009-01-01 true Commercial food processing establishment. 1124.19 Section 1124.19 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL... NORTHWEST MARKETING AREA Order Regulating Handling Definitions § 1124.19 Commercial food processing...

  12. 7 CFR 1001.19 - Commercial food processing establishment.

    Code of Federal Regulations, 2014 CFR

    2014-01-01

    ... 7 Agriculture 9 2014-01-01 2013-01-01 true Commercial food processing establishment. 1001.19 Section 1001.19 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL... MARKETING AREA Order Regulating Handling Definitions § 1001.19 Commercial food processing establishment....

  13. 7 CFR 1131.19 - Commercial food processing establishment.

    Code of Federal Regulations, 2013 CFR

    2013-01-01

    ... 7 Agriculture 9 2013-01-01 2013-01-01 false Commercial food processing establishment. 1131.19 Section 1131.19 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL... MARKETING AREA Order Regulating Handling Definitions § 1131.19 Commercial food processing establishment....

  14. 7 CFR 1126.19 - Commercial food processing establishment.

    Code of Federal Regulations, 2013 CFR

    2013-01-01

    ... 7 Agriculture 9 2013-01-01 2013-01-01 false Commercial food processing establishment. 1126.19 Section 1126.19 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL... MARKETING AREA Order Regulating Handling Definitions § 1126.19 Commercial food processing establishment....

  15. 7 CFR 1131.19 - Commercial food processing establishment.

    Code of Federal Regulations, 2014 CFR

    2014-01-01

    ... 7 Agriculture 9 2014-01-01 2013-01-01 true Commercial food processing establishment. 1131.19 Section 1131.19 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL... MARKETING AREA Order Regulating Handling Definitions § 1131.19 Commercial food processing establishment....

  16. 7 CFR 1033.19 - Commercial food processing establishment.

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... 7 Agriculture 9 2012-01-01 2012-01-01 false Commercial food processing establishment. 1033.19 Section 1033.19 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL... MARKETING AREA Order Regulating Handling Definitions § 1033.19 Commercial food processing establishment....

  17. 7 CFR 1006.19 - Commercial food processing establishment.

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... 7 Agriculture 9 2012-01-01 2012-01-01 false Commercial food processing establishment. 1006.19 Section 1006.19 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL... MARKETING AREA Order Regulating Handling Definitions § 1006.19 Commercial food processing establishment....

  18. 7 CFR 1006.19 - Commercial food processing establishment.

    Code of Federal Regulations, 2014 CFR

    2014-01-01

    ... 7 Agriculture 9 2014-01-01 2013-01-01 true Commercial food processing establishment. 1006.19 Section 1006.19 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL... MARKETING AREA Order Regulating Handling Definitions § 1006.19 Commercial food processing establishment....

  19. 7 CFR 1126.19 - Commercial food processing establishment.

    Code of Federal Regulations, 2014 CFR

    2014-01-01

    ... 7 Agriculture 9 2014-01-01 2013-01-01 true Commercial food processing establishment. 1126.19 Section 1126.19 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL... MARKETING AREA Order Regulating Handling Definitions § 1126.19 Commercial food processing establishment....

  20. 7 CFR 1126.19 - Commercial food processing establishment.

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... 7 Agriculture 9 2012-01-01 2012-01-01 false Commercial food processing establishment. 1126.19 Section 1126.19 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL... MARKETING AREA Order Regulating Handling Definitions § 1126.19 Commercial food processing establishment....

  1. 7 CFR 1131.19 - Commercial food processing establishment.

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... 7 Agriculture 9 2012-01-01 2012-01-01 false Commercial food processing establishment. 1131.19 Section 1131.19 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL... MARKETING AREA Order Regulating Handling Definitions § 1131.19 Commercial food processing establishment....

  2. 7 CFR 1005.19 - Commercial food processing establishment.

    Code of Federal Regulations, 2013 CFR

    2013-01-01

    ... 7 Agriculture 9 2013-01-01 2013-01-01 false Commercial food processing establishment. 1005.19 Section 1005.19 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL... MARKETING AREA Order Regulating Handling Definitions § 1005.19 Commercial food processing establishment....

  3. 7 CFR 1006.19 - Commercial food processing establishment.

    Code of Federal Regulations, 2013 CFR

    2013-01-01

    ... 7 Agriculture 9 2013-01-01 2013-01-01 false Commercial food processing establishment. 1006.19 Section 1006.19 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL... MARKETING AREA Order Regulating Handling Definitions § 1006.19 Commercial food processing establishment....

  4. 7 CFR 1001.19 - Commercial food processing establishment.

    Code of Federal Regulations, 2013 CFR

    2013-01-01

    ... 7 Agriculture 9 2013-01-01 2013-01-01 false Commercial food processing establishment. 1001.19 Section 1001.19 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL... MARKETING AREA Order Regulating Handling Definitions § 1001.19 Commercial food processing establishment....

  5. 7 CFR 1007.19 - Commercial food processing establishment.

    Code of Federal Regulations, 2013 CFR

    2013-01-01

    ... 7 Agriculture 9 2013-01-01 2013-01-01 false Commercial food processing establishment. 1007.19 Section 1007.19 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL... MARKETING AREA Order Regulating Handling Definitions § 1007.19 Commercial food processing establishment....

  6. 7 CFR 1005.19 - Commercial food processing establishment.

    Code of Federal Regulations, 2014 CFR

    2014-01-01

    ... 7 Agriculture 9 2014-01-01 2013-01-01 true Commercial food processing establishment. 1005.19 Section 1005.19 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL... MARKETING AREA Order Regulating Handling Definitions § 1005.19 Commercial food processing establishment....

  7. 7 CFR 1033.19 - Commercial food processing establishment.

    Code of Federal Regulations, 2014 CFR

    2014-01-01

    ... 7 Agriculture 9 2014-01-01 2013-01-01 true Commercial food processing establishment. 1033.19 Section 1033.19 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL... MARKETING AREA Order Regulating Handling Definitions § 1033.19 Commercial food processing establishment....

  8. 7 CFR 1001.19 - Commercial food processing establishment.

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... 7 Agriculture 9 2012-01-01 2012-01-01 false Commercial food processing establishment. 1001.19 Section 1001.19 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL... MARKETING AREA Order Regulating Handling Definitions § 1001.19 Commercial food processing establishment....

  9. 7 CFR 1033.19 - Commercial food processing establishment.

    Code of Federal Regulations, 2013 CFR

    2013-01-01

    ... 7 Agriculture 9 2013-01-01 2013-01-01 false Commercial food processing establishment. 1033.19 Section 1033.19 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL... MARKETING AREA Order Regulating Handling Definitions § 1033.19 Commercial food processing establishment....

  10. 7 CFR 1005.19 - Commercial food processing establishment.

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... 7 Agriculture 9 2012-01-01 2012-01-01 false Commercial food processing establishment. 1005.19 Section 1005.19 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL... MARKETING AREA Order Regulating Handling Definitions § 1005.19 Commercial food processing establishment....

  11. 7 CFR 1007.19 - Commercial food processing establishment.

    Code of Federal Regulations, 2014 CFR

    2014-01-01

    ... 7 Agriculture 9 2014-01-01 2013-01-01 true Commercial food processing establishment. 1007.19 Section 1007.19 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL... MARKETING AREA Order Regulating Handling Definitions § 1007.19 Commercial food processing establishment....

  12. 7 CFR 1007.19 - Commercial food processing establishment.

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... 7 Agriculture 9 2012-01-01 2012-01-01 false Commercial food processing establishment. 1007.19 Section 1007.19 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL... MARKETING AREA Order Regulating Handling Definitions § 1007.19 Commercial food processing establishment....

  13. 7 CFR 1032.19 - Commercial food processing establishment.

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... 7 Agriculture 9 2012-01-01 2012-01-01 false Commercial food processing establishment. 1032.19 Section 1032.19 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL... MARKETING AREA Order Regulating Handling Definitions § 1032.19 Commercial food processing establishment. See...

  14. 7 CFR 1032.19 - Commercial food processing establishment.

    Code of Federal Regulations, 2013 CFR

    2013-01-01

    ... 7 Agriculture 9 2013-01-01 2013-01-01 false Commercial food processing establishment. 1032.19 Section 1032.19 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL... MARKETING AREA Order Regulating Handling Definitions § 1032.19 Commercial food processing establishment. See...

  15. 7 CFR 1032.19 - Commercial food processing establishment.

    Code of Federal Regulations, 2014 CFR

    2014-01-01

    ... 7 Agriculture 9 2014-01-01 2013-01-01 true Commercial food processing establishment. 1032.19 Section 1032.19 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL... MARKETING AREA Order Regulating Handling Definitions § 1032.19 Commercial food processing establishment. See...

  16. Automatic process control for the food industry: an introduction

    USDA-ARS?s Scientific Manuscript database

    In order to ensure food security in food manufacturing operations automatic process control is desired. With the operation of the automatic process control systems the deviation of the controlled variables from the standards can be consistently perceived, adjusted, and minimized to improve the proce...

  17. Bacteriophages for detection and control of bacterial pathogens in food and food-processing environment.

    PubMed

    Brovko, Lubov Y; Anany, Hany; Griffiths, Mansel W

    2012-01-01

    This chapter presents recent advances in bacteriophage research and their application in the area of food safety. Section 1 describes general facts on phage biology that are relevant to their application for control and detection of bacterial pathogens in food and environmental samples. Section 2 summarizes the recently acquired data on application of bacteriophages to control growth of bacterial pathogens and spoilage organisms in food and food-processing environment. Section 3 deals with application of bacteriophages for detection and identification of bacterial pathogens. Advantages of bacteriophage-based methods are presented and their shortcomings are discussed. The chapter is intended for food scientist and food product developers, and people in food inspection and health agencies with the ultimate goal to attract their attention to the new developing technology that has a tremendous potential in providing means for producing wholesome and safe food.

  18. Production of food grade (culinary) steam with geothermal (geo-heat) for industrial use

    SciTech Connect

    Wehlage, E.F.

    1980-09-01

    It may be assumed that geothermal steam (dry or flashed) will be sterile but not necessarily clean enough for direct incorporation into foods, beverages, and pharmaceuticals. The use of a purification by unfired geo-heat steam generators can produce a food grade or culinary steam supply for critical use even when combined with fossil fuel used as a booster. Low conductivity, i.e., pure food grade steam requires careful water conditioning outside the generator.

  19. Food irradiation: the process and implications for dietitians

    SciTech Connect

    Rogan, A.; Glaros, G.

    1988-07-01

    Despite the limited use of irradiation for food preservation in the United States to date, the process provides an alternative to the use of some chemical pesticides and sprout inhibitors. The formation of random and varied radiolytic products (RPs) in foods that have been irradiated is the focus of criticism of the process, because RPs may affect the sensory and nutritive quality of foods processed with ionizing radiation. The FDA has deemed the process safe, within specified doses, for use on spices, some meats, fruits, and vegetables. Dietitians should be prepared to answer consumer questions related to irradiation as the process becomes more widespread.

  20. Fluidized bed heating process and apparatus

    NASA Technical Reports Server (NTRS)

    McHale, Edward J. (Inventor)

    1981-01-01

    Capacitive electrical heating of a fluidized bed enables the individual solid particles within the bed to constitute the hottest portion thereof. This effect is achieved by applying an A. C. voltage potential between dielectric coated electrodes, one of which is advantageously the wall of the fluidized bed rejection zone, sufficient to create electrical currents in said particles so as to dissipate heat therein. In the decomposition of silane or halosilanes in a fluidized bed reaction zone, such heating enhances the desired deposition of silicon product on the surface of the seed particles within the fluidized bed and minimizes undesired coating of silicon on the wall of the reaction zone and the homogeneous formation of fine silicon powder within said zone.

  1. Heat exchanger for coal gasification process

    DOEpatents

    Blasiole, George A.

    1984-06-19

    This invention provides a heat exchanger, particularly useful for systems requiring cooling of hot particulate solids, such as the separated fines from the product gas of a carbonaceous material gasification system. The invention allows effective cooling of a hot particulate in a particle stream (made up of hot particulate and a gas), using gravity as the motive source of the hot particulate. In a preferred form, the invention substitutes a tube structure for the single wall tube of a heat exchanger. The tube structure comprises a tube with a core disposed within, forming a cavity between the tube and the core, and vanes in the cavity which form a flow path through which the hot particulate falls. The outside of the tube is in contact with the cooling fluid of the heat exchanger.

  2. Waste disposal and treatment in the food-processing industry. (Latest citations from the Biobusiness data base). Published Search

    SciTech Connect

    Not Available

    1992-08-01

    The bibliography contains citations concerning waste treatment and disposal in the food processing industry. Methods, equipment, and technology are considered. Specific areas include waste heat recovery, and food industry wastes from meat and seafood processing, dairy and beverage production, and processing of fruits and vegetables. The citations explore conversion of the treated waste to fertilizer, and uses in animal feeds, combustion for energy production, biogas production, and composting. The recovery and recycling of usable chemicals from the food waste is also covered. Food packaging recycling is considered in a related bibliography. (Contains 250 citations and includes a subject term index and title list.)

  3. Thermal storage technologies for solar industrial process heat applications

    NASA Technical Reports Server (NTRS)

    Gordon, L. H.

    1979-01-01

    The state-of-the-art of thermal storage subsystems for the intermediate and high temperature (100 C to 600 C) solar industrial process heat generation is presented. Primary emphasis is focused on buffering and diurnal storage as well as total energy transport. In addition, advanced thermal storage concepts which appear promising for future solar industrial process heat applications are discussed.

  4. Effect of cooking or handling conditions on the furan levels of processed foods.

    PubMed

    Kim, T-K; Lee, Y-K; Park, Y S; Lee, K-G

    2009-06-01

    The aim of this study was to investigate the possible effects of cooking or handling conditions on the concentration of furan in processed foods. The analytical method used to analyse furan levels in foods was optimized based on solid-phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS). In baby soups, the concentration of furan decreased by up to 22% after opening a lid for 10 min. In the baby food in retort packaging, the level of furan was reduced by 15-33% after heating the foods at 50 degrees C without a lid. Furan in rice seasonings was evaporated completely after heating the foods at 60 degrees C. Regarding powered milk, the levels of furan were too low to be compared under various conditions. The levels of furan decreased to 58% in beverage products for babies, after storing them at 4 degrees C for 1 day without a lid. The levels of furan in canned foods such as cereal and vegetable were reduced by zero to 52% when they were stored without stirring in a refrigerator at 4 degrees C for 1 day. When we boiled canned fish, the furan present was almost completely evaporated. It is recommended that canned meats be heated up to 50-70 degrees C for the reduction (26-46%) of furan levels. The levels of furan in instant and brewed coffee samples were significantly reduced after storing for 11 to 20 min at room temperature without a lid (p < 0.05).

  5. Recent Developments in Superheated Steam Processing of Foods-A Review.

    PubMed

    Alfy, Anto; Kiran, B V; Jeevitha, G C; Hebbar, H Umesh

    2016-10-02

    Although the use of superheated steam has been known for quite a long time, only in the recent past has it emerged as a viable technology for food processing. Superheated steam, having higher enthalpy, can quickly transfer heat to the material being processed, resulting in its rapid heating. The major advantages of using superheated steam for food processing are better product quality (color, shrinkage, and rehydration characteristics), reduced oxidation losses, and higher energy efficiency. This review provides a comprehensive overview of recent studies on the application of superheated steam for food-processing operations such as drying, decontamination and microbial load reduction, parboiling, and enzyme inactivation. The review encompasses aspects such as the effect of superheated steam processing on product quality, mathematical models reported for superheated steam drying, and the future scope of application in food processing. Recent studies on process improvisation, wherein superheated steam is used at low pressure, in fluidized bed mode, sequential processing with hot air/infrared, and in combination with micro droplets of water have also been discussed.

  6. Heat transfer during heat sterilization and cooling processes of canned products

    NASA Astrophysics Data System (ADS)

    Dincer, I.

    In this paper, an analysis of transient heat transfer during heat sterilization and cooling processes of a cylindrical canned product is presented. In the analysis, most practical case including the boundary condition of third kind (i.e., convection boundary condition, leading to 0.1 <= Bi <= 100) was employed. A simple analytical model for determining effective heat transfer coefficients for such products is developed. For the heat sterilization process, heating coefficient is incorporated into heat transfer coefficient model. An experimental study was performed to measure the thermal center temperatures of the short-cylindrical canned products (i.e., Tuna fish) during heat sterilization at the retort medium temperatures of 115∘C and 121∘C, and during cooling process at 16∘C. The effective heat transfer coefficient model used the experimental temperature data. Using these effective heat transfer coefficients the center temperature distributions were calculated and compared with the experimental temperature distributions. Agreement was found considerably high. The results of the present study indicate that the heat-transfer analysis technique and heat-transfer coefficient model are reliable, and can provide accurate results for such problems.

  7. Contribution of Food Additives to Sodium and Phosphorus Content of Diets Rich in Processed Foods

    PubMed Central

    Carrigan, Anna; Klinger, Andrew; Choquette, Suzanne S.; Luzuriaga-McPherson, Alexandra; Bell, Emmy K.; Darnell, Betty; Gutiérrez, Orlando M.

    2013-01-01

    Objective Phosphorus-based food additives increase total phosphorus content of processed foods. However, the extent to which these additives augment total phosphorus intake per day is unclear. Design, setting, and measurements In order to examine the contribution of phosphorus-based food additives to the total phosphorus content of processed foods, separate four-day menus for a low-additive and additive-enhanced diet were developed using Nutrition Data System for Research (NDSR) software. The low-additive diet was designed to conform to United States Department of Agriculture guidelines for energy and phosphorus intake (~2,000 kcal per day and 900 mg of phosphorus per day) and contained minimally-processed foods. The additive-enhanced diet contained the same food items as the low-additive diet except that highly-processed foods were substituted for minimally-processed foods. Food items from both diets were collected, blended, and sent for measurement of energy and nutrient intake. Results Both the low-additive and additive-enhanced diet provided ~2,200 kcal, 700 mg of calcium and 3,000 mg of potassium per day on average. Measured sodium and phosphorus content standardized per 100 mg of food was higher each day of the additive-enhanced diet as compared to the low-additive. When averaged over the four menu days, measured phosphorus and sodium contents of the additive-enhanced diet were 606 ± 125 and 1,329 ± 642 mg higher than the low-additive diet, respectively, representing a 60% increase in total phosphorus and sodium content on average. When comparing the measured values of the additive-enhanced diet to NDSR-estimated values, there were no statistically significant differences in measured vs. estimated phosphorus contents. Conclusion Phosphorus and sodium additives in processed foods can substantially augment phosphorus and sodium intake, even in relatively healthy diets. Current dietary software may provide reasonable estimates of phosphorus content in

  8. Landmarks in the historical development of twenty first century food processing technologies.

    PubMed

    Misra, N N; Koubaa, Mohamed; Roohinejad, Shahin; Juliano, Pablo; Alpas, Hami; Inácio, Rita S; Saraiva, Jorge A; Barba, Francisco J

    2017-07-01

    Over a course of centuries, various food processing technologies have been explored and implemented to provide safe, fresher-tasting and nutritive food products. Among these technologies, application of emerging food processes (e.g., cold plasma, pressurized fluids, pulsed electric fields, ohmic heating, radiofrequency electric fields, ultrasonics and megasonics, high hydrostatic pressure, high pressure homogenization, hyperbaric storage, and negative pressure cavitation extraction) have attracted much attention in the past decades. This is because, compared to their conventional counterparts, novel food processes allow a significant reduction in the overall processing times with savings in energy consumption, while ensuring food safety, and ample benefits for the industry. Noteworthily, industry and university teams have made extensive efforts for the development of novel technologies, with sound scientific knowledge of their effects on different food materials. The main objective of this review is to provide a historical account of the extensive efforts and inventions in the field of emerging food processing technologies since their inception to present day. Copyright © 2017 Elsevier Ltd. All rights reserved.

  9. Enhanced mesophilic anaerobic digestion of food waste by thermal pretreatment: Substrate versus digestate heating.

    PubMed

    Ariunbaatar, Javkhlan; Panico, Antonio; Yeh, Daniel H; Pirozzi, Francesco; Lens, Piet N L; Esposito, Giovanni

    2015-12-01

    Food waste (FW) represents a source of high potential renewable energy if properly treated with anaerobic digestion (AD). Pretreating the substrates could yield a higher biomethane production in a shorter time. In this study, the effects of thermal (heating the FW in a separate chamber) and thermophilic (heating the full reactor content containing both FW and inoculum) pretreatments at 50, 60, 70 and 80°C prior to mesophilic AD were studied through a series of batch experiments. Pretreatments at a lower temperature (50°C) and a shorter time (<12h) had a positive effect on the AD process. The highest enhancement of the biomethane production with an increase by 44-46% was achieved with a thermophilic pretreatment at 50°C for 6-12h or a thermal pretreatment at 80°C for 1.5h. Thermophilic pretreatments at higher temperatures (>55°C) and longer operating times (>12h) yielded higher soluble chemical oxygen demand (CODs), but had a negative effect on the methanogenic activity. The thermal pretreatments at the same conditions resulted in a lower solubilization of COD. Based on net energy calculations, the enhanced biomethane production is sufficient to heat up the FW for the thermal, but not for the thermophilic pretreatment.

  10. Process for heating coal-oil slurries

    DOEpatents

    Braunlin, W.A.; Gorski, A.; Jaehnig, L.J.; Moskal, C.J.; Naylor, J.D.; Parimi, K.; Ward, J.V.

    1984-01-03

    Controlling gas to slurry volume ratio to achieve a gas holdup of about 0.4 when heating a flowing coal-oil slurry and a hydrogen containing gas stream allows operation with virtually any coal to solvent ratio and permits operation with efficient heat transfer and satisfactory pressure drops. The critical minimum gas flow rate for any given coal-oil slurry will depend on numerous factors such as coal concentration, coal particle size distribution, composition of the solvent (including recycle slurries), and type of coal. Further system efficiency can be achieved by operating with multiple heating zones to provide a high heat flux when the apparent viscosity of the gas saturated slurry is highest. Operation with gas flow rates below the critical minimum results in system instability indicated by temperature excursions in the fluid and at the tube wall, by a rapid increase and then decrease in overall pressure drop with decreasing gas flow rate, and by increased temperature differences between the temperature of the bulk fluid and the tube wall. At the temperatures and pressures used in coal liquefaction preheaters the coal-oil slurry and hydrogen containing gas stream behaves essentially as a Newtonian fluid at shear rates in excess of 150 sec[sup [minus]1]. The gas to slurry volume ratio should also be controlled to assure that the flow regime does not shift from homogeneous flow to non-homogeneous flow. Stable operations have been observed with a maximum gas holdup as high as 0.72. 29 figs.

  11. Process for heating coal-oil slurries

    DOEpatents

    Braunlin, Walter A.; Gorski, Alan; Jaehnig, Leo J.; Moskal, Clifford J.; Naylor, Joseph D.; Parimi, Krishnia; Ward, John V.

    1984-01-03

    Controlling gas to slurry volume ratio to achieve a gas holdup of about 0.4 when heating a flowing coal-oil slurry and a hydrogen containing gas stream allows operation with virtually any coal to solvent ratio and permits operation with efficient heat transfer and satisfactory pressure drops. The critical minimum gas flow rate for any given coal-oil slurry will depend on numerous factors such as coal concentration, coal particle size distribution, composition of the solvent (including recycle slurries), and type of coal. Further system efficiency can be achieved by operating with multiple heating zones to provide a high heat flux when the apparent viscosity of the gas saturated slurry is highest. Operation with gas flow rates below the critical minimum results in system instability indicated by temperature excursions in the fluid and at the tube wall, by a rapid increase and then decrease in overall pressure drop with decreasing gas flow rate, and by increased temperature differences between the temperature of the bulk fluid and the tube wall. At the temperatures and pressures used in coal liquefaction preheaters the coal-oil slurry and hydrogen containing gas stream behaves essentially as a Newtonian fluid at shear rates in excess of 150 sec.sup. -1. The gas to slurry volume ratio should also be controlled to assure that the flow regime does not shift from homogeneous flow to non-homogeneous flow. Stable operations have been observed with a maximum gas holdup as high as 0.72.

  12. Cold plasma as a food processing technology

    USDA-ARS?s Scientific Manuscript database

    Cold plasma uses energetic, reactive gases to inactivate contaminating microbes on a variety of foods, such as meats, poultry and fruits and vegetables. The primary modes of action are reactive chemical species and ultraviolet light. Various cold plasma systems are under development, operating at am...

  13. A Process Heat Application Using Parabolic Trough Collector

    NASA Astrophysics Data System (ADS)

    Yılmaz, İbrahim Halil; Söylemez, Mehmet Sait; Hayta, Hakan; Yumrutaş, Recep

    A pilot study has been performed based on a heat process application that is designed, installed and tested at Gaziantep University to establish the technical and economic feasibility of high temperature solar-assisted cooking process. The system has been designed to be satisfying the process conditions integrated with parabolic trough solar collector (PTSC). It is primarily consists of the PTSC array, auxiliary heater, plate type heat exchanger, cooking system and water heating tanks. In the operation of the process heat application, the energy required to cook wheat (used as cooking material) has been supplied from solar energy which is transferred to heat transfer fluid (HTF) by heat exchanging units and finally discharged to water in order to produce bulgur. The performance parameters of the sub-systems and the process compatibility have been accomplished depending on the system operation. In addition that the system performance of the high temperature solar heat process has been presented and the recommendations on its improvement have been evaluated by performing an experimental study. As a result that the use of solar energy in process heat application has been projected and its contribution to economics view with respect to conventional cooking systems has been conducted.

  14. Acrylamide: inhibition of formation in processed food and mitigation of toxicity in cells, animals, and humans.

    PubMed

    Friedman, Mendel

    2015-06-01

    Potentially toxic acrylamide is largely derived from the heat-inducing reactions between the amino group of the amino acid asparagine and carbonyl groups of glucose and fructose in plant-derived foods including cereals, coffees, almonds, olives, potatoes, and sweet potatoes. This review surveys and consolidates the following dietary aspects of acrylamide: distribution in food, exposure and consumption by diverse populations, reduction of the content in different food categories, and mitigation of adverse in vivo effects. Methods to reduce acrylamide levels include selecting commercial food with a low acrylamide content, selecting cereal and potato varieties with low levels of asparagine and reducing sugars, selecting processing conditions that minimize acrylamide formation, adding food-compatible compounds and plant extracts to food formulations before processing that inhibit acrylamide formation during processing of cereal products, coffees, teas, olives, almonds, and potato products, and reducing multiorgan toxicity (antifertility, carcinogenicity, neurotoxicity, teratogenicity). The herein described observations and recommendations are of scientific interest for food chemistry, pharmacology, and toxicology, but also have the potential to benefit nutrition, food safety, and human health.

  15. Diffusion-Welded Microchannel Heat Exchanger for Industrial Processes

    SciTech Connect

    Piyush Sabharwall; Denis E. Clark; Michael V. Glazoff; Michael G. McKellar; Ronald E. Mizia

    2013-03-01

    The goal of next generation reactors is to increase energy ef?ciency in the production of electricity and provide high-temperature heat for industrial processes. The ef?cient transfer of energy for industrial applications depends on the ability to incorporate effective heat exchangers between the nuclear heat transport system and the industrial process. The need for ef?ciency, compactness, and safety challenge the boundaries of existing heat exchanger technology. Various studies have been performed in attempts to update the secondary heat exchanger that is downstream of the primary heat exchanger, mostly because its performance is strongly tied to the ability to employ more ef?cient industrial processes. Modern compact heat exchangers can provide high compactness, a measure of the ratio of surface area-to-volume of a heat exchange. The microchannel heat exchanger studied here is a plate-type, robust heat exchanger that combines compactness, low pressure drop, high effectiveness, and the ability to operate with a very large pressure differential between hot and cold sides. The plates are etched and thereafter joined by diffusion welding, resulting in extremely strong all-metal heat exchanger cores. After bonding, any number of core blocks can be welded together to provide the required ?ow capacity. This study explores the microchannel heat exchanger and draws conclusions about diffusion welding/bonding for joining heat exchanger plates, with both experimental and computational modeling, along with existing challenges and gaps. Also, presented is a thermal design method for determining overall design speci?cations for a microchannel printed circuit heat exchanger for both supercritical (24 MPa) and subcritical (17 MPa) Rankine power cycles.

  16. Sonic temperature sensor for food processing. Final report

    SciTech Connect

    1998-06-01

    The lack of adequate temperature measurement is the major barrier to the development of more efficient and better quality food processing methods. The objective of the sonic temperature sensor for food processing project is to develop a prototype sensor system to noninvasively measure the interior temperature of particulate foods during processing. The development of the prototype sensor is a collaborative project with the National Food Processors Association. The project is based on the property of materials that involves a change in the temperature of a material having a corresponding change in the speed of sound. The approach for the sonic sensor system is to determine the speed of sound through particulate foods using a tomographic reconstruction process. This work has shown that the speed of sound accurately can be determined using tomographic reconstruction methods to an accuracy of {+-} 0.4%, which corresponds to a temperature uncertainty of {+-}2{degrees}C.

  17. Modern foraging: Presence of food and energy density influence motivational processing of food advertisements.

    PubMed

    Bailey, Rachel L

    2016-12-01

    More energy dense foods are preferable from an optimal foraging perspective, which suggests these foods are more motivationally relevant due to their greater capability of fulfilling biological imperatives. This increase in motivational relevance may be exacerbated in circumstances where foraging will be necessary. This study examined how food energy density and presence of food in the immediate environment interacted to influence motivational processing of food advertisements. N = 58 adults viewed advertisements for foods varying in energy density in contexts where the advertised food was actually present in the viewing room or not. Advertisements for more energy dense foods elicited greater skin conductivity level compared to ads for less energy dense foods when food was not present. All ads elicited decreases in corrugator supercilii activation indicating positive emotional response resultant from appetitive motivational activation, though the greatest activation was exhibited toward higher energy density foods when food was present. This supports an optimal foraging perspective and has implications for healthy eating interventions. Copyright © 2016 Elsevier Ltd. All rights reserved.

  18. Hippocampal Leptin Signaling Reduces Food Intake and Modulates Food-Related Memory Processing

    PubMed Central

    Kanoski, Scott E; Hayes, Matthew R; Greenwald, Holly S; Fortin, Samantha M; Gianessi, Carol A; Gilbert, Jennifer R; Grill, Harvey J

    2011-01-01

    The increase in obesity prevalence highlights the need for a more comprehensive understanding of the neural systems controlling food intake; one that extends beyond food intake driven by metabolic need and considers that driven by higher-order cognitive factors. The hippocampus, a brain structure involved in learning and memory function, has recently been linked with food intake control. Here we examine whether administration of the adiposity hormone leptin to the dorsal and ventral sub-regions of the hippocampus influences food intake and memory for food. Leptin (0.1 μg) delivered bilaterally to the ventral hippocampus suppressed food intake and body weight measured 24 h after administration; a higher dose (0.4 μg) was needed to suppress intake following dorsal hippocampal delivery. Leptin administration to the ventral but not dorsal hippocampus blocked the expression of a conditioned place preference for food and increased the latency to run for food in an operant runway paradigm. Additionally, ventral but not dorsal hippocampal leptin delivery suppressed memory consolidation for the spatial location of food, whereas hippocampal leptin delivery had no effect on memory consolidation in a non-spatial appetitive response paradigm. Collectively these findings indicate that ventral hippocampal leptin signaling contributes to the inhibition of food-related memories elicited by contextual stimuli. To conclude, the results support a role for hippocampal leptin signaling in the control of food intake and food-related memory processing. PMID:21544068

  19. Maraging superalloys and heat treatment processes

    DOEpatents

    Korenko, Michael K.; Gelles, David S.; Thomas, Larry E.

    1986-01-01

    Described herein are nickel-chromium-iron maraging, gamma prime strengthened superalloys containing about 18 to 25 weight percent nickel, about 4 to 8 weight percent chromium, gamma prime forming elements such as aluminum and/or titanium, and a solid solution strengthening element, such as molybdenum. After heat treatment, which includes at least one ausaging treatment and at least one maraging treatment, a microstructure containing gamma prime phase and decomposed Fe-Ni-Cr type martensite is produced.

  20. Processing- and product-related causes for food waste and implications for the food supply chain.

    PubMed

    Raak, Norbert; Symmank, Claudia; Zahn, Susann; Aschemann-Witzel, Jessica; Rohm, Harald

    2017-03-01

    Reducing food waste is one of the prominent goals in the current research, which has also been set by the United Nations to achieve a more sustainable world by 2030. Given that previous studies mainly examined causes for food waste generation related to consumers, e.g., expectations regarding quality or uncertainties about edibility, this review aims at providing an overview on losses in the food industry, as well as on natural mechanisms by which impeccable food items are converted into an undesired state. For this, scientific literature was reviewed based on a keyword search, and information not covered was gathered by conducting expert interviews with representatives from 13 German food processing companies. From the available literature, three main areas of food waste generation were identified and discussed: product deterioration and spoilage during logistical operations, by-products from food processing, and consumer perception of quality and safety. In addition, expert interviews revealed causes for food waste in the processing sector, which were categorised as follows: losses resulting from processing operations and quality assurance, and products not fulfilling quality demands from trade. The interviewees explained a number of strategies to minimise food losses, starting with alternative tradeways for second choice items, and ending with emergency power supplies to compensate for power blackouts. It became clear that the concepts are not universally applicable for each company, but the overview provided in the present study may support researchers in finding appropriate solutions for individual cases. Copyright © 2016 Elsevier Ltd. All rights reserved.

  1. Food gels: gelling process and new applications.

    PubMed

    Banerjee, Soumya; Bhattacharya, Suvendu

    2012-01-01

    Food gels are viscoelastic substances and several gelled products are manufactured throughout the world. The gelling agents in foods are usually polysaccharides and proteins. In food gels, the polymer molecules are not cross-linked by covalent bonds with the exception of disulphide bonds in some protein gels. Instead, the molecules are held together by a combination of weak inter-molecular forces like hydrogen bonds, electrostatic forces, Van der Waals forces, and hydrophobic interactions. Polysaccharides including hydrocolloids are strongly hydrated in aqueous medium but they tend to have less ordered structures. The mechanism of gelation depends on the nature of the gelling agent(s) and on the conditions of gel formation like the temperature, the presence of ions, the pH, and the concentration of gelling agents, etc. Characterization of gels can be performed in several ways of which rheological measurements are frequently practiced. Multi-component or mixed gel system is an important area of interest in which two or more gelling components are simultaneously used to achieve certain specific structural and functional characteristics. We here discuss about the different gels and gelling agents, the characterization of gels, and the mechanism of gelation with an emphasis on mixed or multi-component gels that would have significant commercial applications.

  2. High Throughput Multispectral Image Processing with Applications in Food Science.

    PubMed

    Tsakanikas, Panagiotis; Pavlidis, Dimitris; Nychas, George-John

    2015-01-01

    Recently, machine vision is gaining attention in food science as well as in food industry concerning food quality assessment and monitoring. Into the framework of implementation of Process Analytical Technology (PAT) in the food industry, image processing can be used not only in estimation and even prediction of food quality but also in detection of adulteration. Towards these applications on food science, we present here a novel methodology for automated image analysis of several kinds of food products e.g. meat, vanilla crème and table olives, so as to increase objectivity, data reproducibility, low cost information extraction and faster quality assessment, without human intervention. Image processing's outcome will be propagated to the downstream analysis. The developed multispectral image processing method is based on unsupervised machine learning approach (Gaussian Mixture Models) and a novel unsupervised scheme of spectral band selection for segmentation process optimization. Through the evaluation we prove its efficiency and robustness against the currently available semi-manual software, showing that the developed method is a high throughput approach appropriate for massive data extraction from food samples.

  3. Application of HTGR process heat to oil shale retorting

    NASA Astrophysics Data System (ADS)

    Wadekamper, D. C.; Taylor, I. N.; Gleason, T. E.

    The currently developed oil shale retorting processes depend on some portion of their product to provide heat energy for process operation. In an attempt to increase the fossil fuel reserves of the United States, as well as decrease environmental pollution, it has been suggested that an High Temperature Gas Reactor (HTGR) be used to supply the heat necessary for the retorting oil shale thus freeing additional petroleum products for sale. The TOSCO II process was selected as a typical oil shale retorting process and a detailed evaluation of the energy requirements was made. Various scenarios to replace selected portions of the process energy requirements with HTGR generated heat are described. The improvements in product yields and reductions in environmental pollution levels associated with a HTGR process heat scheme are summarized.

  4. Preliminary Feasibility Assessment of Integrating CCHP with NW Food Processing Plant #1: Modeling Documentation

    SciTech Connect

    Hoffman, Michael G.; Srivastava, Viraj; Wagner, Anne W.; Makhmalbaf, Atefe; Thornton, John

    2014-01-01

    The Pacific Northwest National Laboratory (PNNL) has launched a project funded by the Bonneville Power Association (BPA) to identify strategies for increasing industrial energy efficiency and reducing energy costs of Northwest Food Processors Association (NWFPA) plants through deployment of novel combinations and designs of variable-output combined heat and power (CHP) distributed generation (DG), combined cooling, heating and electric power (CCHP) DG and energy storage systems. Detailed evaluations and recommendations of CHP and CCHP DG systems will be performed for several Northwest (NW) food processing sites. The objective is to reduce the overall energy use intensity of NW food processors by 25% by 2020 and by 50% by 2030, as well as reducing emissions and understanding potential congestion reduction impacts on the transmission system in the Pacific Northwest.

  5. Recent developments in minimal processing: a tool to retain nutritional quality of food.

    PubMed

    Pasha, Imran; Saeed, Farhan; Sultan, M Tauseef; Khan, Moazzam Rafiq; Rohi, Madiha

    2014-01-01

    The modernization during the last century resulted in urbanization coupled with modifications in lifestyles and dietary habits. In the same era, industrial developments made it easier to meet the requirements for processed foods. However, consumers are now interested in minimally processed foods owing to increase in their awareness to have fruits and vegetables with superior quality, and natural integrity with fewer additives. The food products deteriorate as a consequence of physiological aging, biochemical changes, high respiration rat,e and high ethylene production. These factors contribute substantially to discoloration, loss of firmness, development of off-flavors, acidification, and microbial spoilage. Simultaneously, food processors are using emerging approaches to process perishable commodities, along with enhanced nutritional and sensorial quality. The present review article is an effort to utilize the modern approaches to minimize the processing and deterioration. The techniques discussed in this paper include chlorination, ozonation, irradiation, photosensitization, edible coating, natural preservative use, high-pressure processing, microwave heating, ohmic heating, and hurdle technology. The consequences of these techniques on shelf-life stability, microbial safety, preservation of organoleptic and nutritional quality, and residue avoidance are the limelight of the paper. Moreover, the discussion has been made on the feasibility and operability of these techniques in modern-day processing.

  6. Review of conventional and novel food processing methods on food allergens.

    PubMed

    Vanga, Sai Kranthi; Singh, Ashutosh; Raghavan, Vijaya

    2017-07-03

    With the turn of this century, novel food processing techniques have become commercially very important because of their profound advantages over the traditional methods. These novel processing methods tend to preserve the characteristic properties of food including their organoleptic and nutritional qualities better when compared with the conventional food processing methods. During the same period of time, there is a clear rise in the populations suffering from food allergies, especially infants and children. Though, this fact is widely attributed to the changing livelihood of population in both developed and developing nations and to the introduction of new food habits with advent of novel foods and new processing techniques, their complete role is still uncertain. Under the circumstance, it is very important to understand the structural changes in the protein as food is processed to comprehend whether the specific processing technique (conventional and novel) is increasing or mitigating the allergenicity. Various modern means are now being employed to understand the conformational changes in the protein which can affect the allergenicity. In this review, the processing effects on protein structure and allergenicity are discussed along with the insinuations of recent studies and techniques for establishing a platform to investigate future pathway to reduce or eliminate allergenicity in the population.

  7. Intensification of heat and mass transfer by ultrasound: application to heat exchangers and membrane separation processes.

    PubMed

    Gondrexon, N; Cheze, L; Jin, Y; Legay, M; Tissot, Q; Hengl, N; Baup, S; Boldo, P; Pignon, F; Talansier, E

    2015-07-01

    This paper aims to illustrate the interest of ultrasound technology as an efficient technique for both heat and mass transfer intensification. It is demonstrated that the use of ultrasound results in an increase of heat exchanger performances and in a possible fouling monitoring in heat exchangers. Mass transfer intensification was observed in the case of cross-flow ultrafiltration. It is shown that the enhancement of the membrane separation process strongly depends on the physico-chemical properties of the filtered suspensions.

  8. Food nanotechnology: water is the key to lowering the energy density of processed foods.

    PubMed

    Robson, A A

    2011-01-01

    It is crucial that emergent technologies create foods that help prevent the causal mechanisms of the diet induced disease epidemic. Food nanotechnology could create modem convenience foods that mimic and improve on the nutritional value of the most nutritious cooked wild foods for humans. Structuring a solid processed food similar to a celery stalk using self-assembled, water-filled, edible nanocells or nanotubes would substantially lower its energy density (<1.6 kcal g(-1)). Food technologists could harness the natural turgor force to produce a firm chocolate bar, biscuit or breakfast cereal with a good bite, without altering the appearance or taste of the product. Water carries flavour with few calories, and taste sensation per mouthful could be improved by processing food on the nanoscale to increase the surface area that is in contact with taste and smell receptors. The bioavailable nutrient content (including cofactors) of processed foods could be increased by existing bioactive nanoencapsulation. This would allow people to continue to consume modern convenience food on a mass scale, while simultaneously and significantly increasing nutrient intake and reducing energy intake per day. Thus, helping to reduce mental ill health, obesity and other postprandial insults.

  9. Heat pipe cooling of power processing magnetics

    NASA Technical Reports Server (NTRS)

    Hansen, I. G.; Chester, M. S.

    1979-01-01

    A heat pipe cooled transformer and input filter were developed for the 2.4 kW beam supply of a 30 cm ion thruster system. This development yielded a mass reduction of 40% (1.76 kg) and lower mean winding temperature (20 C lower). While these improvements are significant, preliminary designs predict even greater benefits to be realized at higher power. The design details are presented along with the results of thermal vacuum operation and the component performance in a 3 kW breadboard power processor.

  10. 7 CFR 1030.19 - Commercial food processing establishment.

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... 7 Agriculture 9 2012-01-01 2012-01-01 false Commercial food processing establishment. 1030.19 Section 1030.19 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL... MIDWEST MARKETING AREA Order Regulating Handling Definitions § 1030.19 Commercial food...

  11. 7 CFR 1124.19 - Commercial food processing establishment.

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... 7 Agriculture 9 2012-01-01 2012-01-01 false Commercial food processing establishment. 1124.19 Section 1124.19 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL... NORTHWEST MARKETING AREA Order Regulating Handling Definitions § 1124.19 Commercial food...

  12. 7 CFR 1030.19 - Commercial food processing establishment.

    Code of Federal Regulations, 2014 CFR

    2014-01-01

    ... 7 Agriculture 9 2014-01-01 2013-01-01 true Commercial food processing establishment. 1030.19 Section 1030.19 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL... MIDWEST MARKETING AREA Order Regulating Handling Definitions § 1030.19 Commercial food...

  13. 7 CFR 1124.19 - Commercial food processing establishment.

    Code of Federal Regulations, 2013 CFR

    2013-01-01

    ... 7 Agriculture 9 2013-01-01 2013-01-01 false Commercial food processing establishment. 1124.19 Section 1124.19 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL... NORTHWEST MARKETING AREA Order Regulating Handling Definitions § 1124.19 Commercial food...

  14. 7 CFR 1030.19 - Commercial food processing establishment.

    Code of Federal Regulations, 2013 CFR

    2013-01-01

    ... 7 Agriculture 9 2013-01-01 2013-01-01 false Commercial food processing establishment. 1030.19 Section 1030.19 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL... MIDWEST MARKETING AREA Order Regulating Handling Definitions § 1030.19 Commercial food...

  15. 7 CFR 1124.19 - Commercial food processing establishment.

    Code of Federal Regulations, 2014 CFR

    2014-01-01

    ... 7 Agriculture 9 2014-01-01 2013-01-01 true Commercial food processing establishment. 1124.19 Section 1124.19 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL... NORTHWEST MARKETING AREA Order Regulating Handling Definitions § 1124.19 Commercial food...

  16. Mitigation of Patulin in Fresh and Processed Foods and Beverages

    PubMed Central

    Ioi, J. David; Zhou, Ting; Tsao, Rong; F. Marcone, Massimo

    2017-01-01

    Patulin is a mycotoxin of food safety concern. It is produced by numerous species of fungi growing on fruits and vegetables. Exposure to the toxin is connected to issues neurological, immunological, and gastrointestinal in nature. Regulatory agencies worldwide have established maximum allowable levels of 50 µg/kg in foods. Despite regulations, surveys continue to find patulin in commercial food and beverage products, in some cases, to exceed the maximum limits. Patulin content in food can be mitigated throughout the food processing chain. Proper handling, storage, and transportation of food can limit fungal growth and patulin production. Common processing techniques including pasteurisation, filtration, and fermentation all have an effect on patulin content in food but individually are not sufficient safety measures. Novel methods to remove or detoxify patulin have been reviewed. Non-thermal processing techniques such as high hydrostatic pressure, UV radiation, enzymatic degradation, binding to microorganisms, and chemical degradation all have potential but have not been optimised. Until further refinement of these methods, the hurdle approach to processing should be used where food safety is concerned. Future development should focus on determining the nature and safety of chemicals produced from the breakdown of patulin in treatment techniques. PMID:28492465

  17. High Throughput Multispectral Image Processing with Applications in Food Science

    PubMed Central

    Tsakanikas, Panagiotis; Pavlidis, Dimitris; Nychas, George-John

    2015-01-01

    Recently, machine vision is gaining attention in food science as well as in food industry concerning food quality assessment and monitoring. Into the framework of implementation of Process Analytical Technology (PAT) in the food industry, image processing can be used not only in estimation and even prediction of food quality but also in detection of adulteration. Towards these applications on food science, we present here a novel methodology for automated image analysis of several kinds of food products e.g. meat, vanilla crème and table olives, so as to increase objectivity, data reproducibility, low cost information extraction and faster quality assessment, without human intervention. Image processing’s outcome will be propagated to the downstream analysis. The developed multispectral image processing method is based on unsupervised machine learning approach (Gaussian Mixture Models) and a novel unsupervised scheme of spectral band selection for segmentation process optimization. Through the evaluation we prove its efficiency and robustness against the currently available semi-manual software, showing that the developed method is a high throughput approach appropriate for massive data extraction from food samples. PMID:26466349

  18. Monitoring sodium in commercially processed foods from stores and restaurants

    USDA-ARS?s Scientific Manuscript database

    Most of the sodium we eat comes from commercially processed foods from stores and restaurants. Sodium reduction in these foods is a key component of several recent public health efforts. Agricultural Research Service (ARS) of USDA, CDC and FDA have launched a collaborative program to monitor sodium ...

  19. Low-temperature waste-heat recovery in the food and paper industries

    SciTech Connect

    Foell, W.K.; Lund, D.; Mitchell, J.W.; Ray, D.; Stevenson, R.; TenWolde, A.

    1980-11-01

    The potential of low-temperature waste-heat recovery technology is examined. An examination of barriers to impede waste-heat recovery is made and research programs are identified. Extensive information and data are presented in the following chapters: Waste Heat Recovery in the Wisconsin Food Industry; Waste Heat Recovery in the Wisconsin Pulp and Paper Industry; Industries' Economic Analysis of Energy Conservation Projects; Industrial Waste Heat Recovery (selection of heat-recovery heat exchangers for industrial applications, simplified procedure for selection of heat recovery heat exchangers for industrial applications, selection of heat pumps for industrial applications); Institutional Aspects of Industrial Energy Conservation (economic motivation for energy conservation and the industrial response, intrafirm idea channels and their sources, evaluation and approval of plant improvement projects, reported barriers to adopting waste heat recovery projects and recommendations for government involvement, and the final chapter is a summary with major conclusions given. Additional information is given in two appendices on the potential waste heat recovery in a cheese plant (calculation) and conditions for optimum exchanger size and break-even fuel cost. (MCW)

  20. Enzymes- An Existing and Promising Tool of Food Processing Industry.

    PubMed

    Ray, Lalitagauri; Pramanik, Sunita; Bera, Debabrata

    2016-01-01

    The enzyme catalyzed process technology has enormous potential in the food sectors as indicated by the recent patents studies. It is very well realized that the adaptation of the enzyme catalyzed process depends on the availability of enzyme in affordable prices. Enzymes may be used in different food sectors like dairy, fruits & vegetable processing, meat tenderization, fish processing, brewery and wine making, starch processing and many other. Commercially only a small number of enzymes are used because of several factors including instability of enzymes during processing and high cost. More and more enzymes for food technology are now derived from specially selected or genetically modified microorganisms grown in industrial scale fermenters. Enzymes with microbial source have commercial advantages of using microbial fermentation rather than animal and plant extraction to produce food enzymes. At present only a relatively small number of enzymes are used commercially in food processing. But the number is increasing day by day and field of application will be expanded more and more in near future. The purpose of this review is to describe the practical applications of enzymes in the field of food processing.

  1. Fungal Laccases: Production, Function, and Applications in Food Processing

    PubMed Central

    Brijwani, Khushal; Rigdon, Anne; Vadlani, Praveen V.

    2010-01-01

    Laccases are increasingly being used in food industry for production of cost-effective and healthy foods. To sustain this trend widespread availability of laccase and efficient production systems have to be developed. The present paper delineate the recent developments that have taken place in understanding the role of laccase action, efforts in overexpression of laccase in heterologous systems, and various cultivation techniques that have been developed to efficiently produce laccase at the industrial scale. The role of laccase in different food industries, particularly the recent developments in laccase application for food processing, is discussed. PMID:21048859

  2. Nonlinear behaviour of power ultrasonic transducers for food processing

    NASA Astrophysics Data System (ADS)

    Riera, E.; Cardoni, A.; Acosta, V. M.; Gallego-Juárez, J. A.

    2012-05-01

    Power ultrasonic systems at laboratory and semi-industrial scale are currently investigated to demonstrate the suitability of ultrasonic waves of high-intensity to industrial applications. It has been shown that intense ultrasonic fields trigger a series of mechanisms in the irradiated media that may enhance and/or accelerate a variety of processes in the food sector. Ultrasonic radiators driven by piezoelectric vibrators have been specifically developed for assisting in drying and extraction operations. Successful industrial scale-up of such tuned systems significantly depends on the control of their nonlinear vibration behaviour at high operational power levels. In this paper we investigated experimentally the nonlinear dynamics of two power ultrasonic transducers: a grooved-plate transducer and a cylindrical radiator transducer. Nonlinear mechanisms affecting the dynamic behaviour of both assemblies such as the appearance of harmonics, combination of resonances, or modal interactions, and response saturation are presented. In particular, energy transfers among system modes that may produce the excitation of nontuned resonant frequencies causing heating, noise and even failures of the transducers are identified and characterised.

  3. [Food processing industry--the salt shock to the consumers].

    PubMed

    Doko Jelinić, Jagoda; Nola, Iskra Alexandra; Andabaka, Damir

    2010-05-01

    Industrial food production and processing is necessarily connected with the use of salt. Salt or sodium chloride is used as a preservative, spice, agent for color maintenance, texture, and to regulate fermentation by stopping the growth of bacteria, yeast and mold. Besides kitchen salt, other types of salt that also contain sodium are used in various technological processes in food preparing industry. Most of the "hidden" salt, 70%-75%, can be brought to the body by using industrial food, which, unfortunately, has been increasingly used due to the modern way of life. Bread and bakery products, meat products, various sauces, dried fish, various types of cheese, fast food, conserved vegetables, ready-made soups and food additives are the most common industrial foods rich in sodium. Many actions have been taken all over the world to restrict salt consumption. The World Health Organization recommends the upper limit of salt input of 5 g per day. These actions appeal to food industry to reduce the proportion of salt in their products. Besides lower salt addition during manufacture, food industry can use salt substitutes, in particular potassium chloride (KCl), in combination with additives that can mask the absence of salt, and flavor intensifiers that also enhance the product salinity. However, food industry is still quite resistant to reducing salt in their products for fear from losing profits.

  4. Lost in processing? Perceived healthfulness, taste and caloric content of whole and processed organic food.

    PubMed

    Prada, Marília; Garrido, Margarida V; Rodrigues, David

    2017-03-23

    The "organic" claim explicitly informs consumers about the food production method. Yet, based on this claim, people often infer unrelated food attributes. The current research examined whether the perceived advantage of organic over conventional food generalizes across different organic food types. Compared to whole organic foods, processed organic foods are less available, familiar and prototypical of the organic food category. In two studies (combined N = 258) we investigated how both organic foods types were perceived in healthfulness, taste and caloric content when compared to their conventional alternatives. Participants evaluated images of both whole (e.g., lettuce) and processed organic food exemplars (e.g., pizza), and reported general evaluations of these food types. The association of these evaluations with individual difference variables - self-reported knowledge and consumption of organic food, and environmental concerns - was also examined. Results showed that organically produced whole foods were perceived as more healthful, tastier and less caloric than those produced conventionally, thus replicating the well-established halo effect of the organic claim in food evaluation. The organic advantage was more pronounced among individuals who reported being more knowledgeable about organic food, consumed it more frequently, and were more environmentally concerned. The advantage of the organic claim for processed foods was less clear. Overall, processed organic (vs. conventional) foods were perceived as tastier, more healthful (Study 1) or equally healthful (Study 2), but also as more caloric. We argue that the features of processed food may modulate the impact of the organic claim, and outline possible research directions to test this assumption. Uncovering the specific conditions in which food claims bias consumer's perceptions and behavior may have important implications for marketing, health and public-policy related fields.

  5. High Magnetic Field Processing (HMFP): A Heat-Free, Heat-Treating Method

    SciTech Connect

    2009-05-01

    This factsheet describes a research project whose main goal is to research and develop high magnetic field processing (HMFP) technology for selected high-energy consumption heat treatment operations by reducing or eliminating the need for cryogenic cooling or double temper heat treatments.

  6. A detailed evaluation of heating processes in the middle atmosphere

    NASA Technical Reports Server (NTRS)

    Mlynczak, Martin; Solomon, Susan

    1994-01-01

    A fundamental problem in the study of the terrestrial middle atmosphere is to calculate accurately the local heating due to the absorption of solar radiation. Knowledge of the heat budget is essential to understanding the atmospheric thermal structure, atmospheric motions, atmospheric chemistry, and their coupling. The evaluation of heating rates is complicated (especially above the stratopause) by the fact that the heating is not a simple one-step process. That is, the absorbed solar energy does not all immediately appear as heat. Rather, substantial portions of the incident energy may appear as internal energy of excited photolysis products (e.g., O(1D) or O2(1 delta)) or as chemical potential energy of product species such as atomic oxygen. The ultimate disposition of the internal and chemical energy possessed by the photolysis products determines the efficiency and thus the rate at which the middle atmosphere is heated. In studies of the heat budget, it is also vitally important to consider transport of long lived chemical species such as atomic oxygen above approximately 80 km. In such cases, the chemical potential energy may be transported great distances (horizontally or vertically) before undergoing a reaction to release the heat. Atomic oxygen influences the heating not only by reactions with itself and with O2 but also by reactions with odd-hydrogen species, especially those involving OH (Mlynczak and Solomon, 1991a). Consequently, absorbed solar energy may finally by converted to heat a long time after and at a location far from the original deposition. The purpose of this paper is to examine the solar and chemical heating processes and to present parameterizations for the heating efficiencies readily applicable for use in numerical models and heat budget studies. In the next two sections the processes relevant to the heating efficiencies for ozone and molecular oxygen will be reviewed. In section 4 the processes for the exothermic reactions will be

  7. Heat sink effects on weld bead: VPPA process

    NASA Technical Reports Server (NTRS)

    Steranka, Paul O., Jr.

    1990-01-01

    An investigation into the heat sink effects due to weldment irregularities and fixtures used in the variable polarity plasma arc (VPPA) process was conducted. A basic two-dimensional model was created to represent the net heat sink effect of surplus material using Duhamel's theorem to superpose the effects of an infinite number of line heat sinks of variable strength. Parameters were identified that influence the importance of heat sink effects. A characteristic length, proportional to the thermal diffusivity of the weldment material divided by the weld torch travel rate, correlated with heat sinking observations. Four tests were performed on 2219-T87 aluminum plates to which blocks of excess material were mounted in order to demonstrate heat sink effects. Although the basic model overpredicted these effects, it correctly indicated the trends shown in the experimental study and is judged worth further refinement.

  8. Heat sink effects on weld bead: VPPA process

    NASA Technical Reports Server (NTRS)

    Steranka, Paul O., Jr.

    1989-01-01

    An investigation into the heat sink effects due to weldment irregularities and fixtures used in the variable polarity plasma arc (VPPA) process was conducted. A basic two-dimensional model was created to represent the net heat sink effect of surplus material using Duhamel's theorem to superpose the effects of an infinite number of line heat sinks of variable strength. Parameters were identified that influence the importance of heat sink effects. A characteristic length, proportional to the thermal diffusivity of the weldment material divided by the weld torch travel rate, correlated with heat sinking observations. Four tests were performed on 2219-T87 aluminum plates to which blocks of excess material were mounted in order to demonstrate heat sink effects. Although the basic model overpredicted these effects, it correctly indicated the trends shown in the experimental study and is judged worth further refinement.

  9. Toward predictive food process models: A protocol for parameter estimation.

    PubMed

    Vilas, Carlos; Arias-Méndez, Ana; García, Míriam R; Alonso, Antonio A; Balsa-Canto, E

    2016-05-31

    Mathematical models, in particular, physics-based models, are essential tools to food product and process design, optimization and control. The success of mathematical models relies on their predictive capabilities. However, describing physical, chemical and biological changes in food processing requires the values of some, typically unknown, parameters. Therefore, parameter estimation from experimental data is critical to achieving desired model predictive properties. This work takes a new look into the parameter estimation (or identification) problem in food process modeling. First, we examine common pitfalls such as lack of identifiability and multimodality. Second, we present the theoretical background of a parameter identification protocol intended to deal with those challenges. And, to finish, we illustrate the performance of the proposed protocol with an example related to the thermal processing of packaged foods.

  10. Techniques to reduce adjacent bed heating in electric reservoir heating processes

    SciTech Connect

    Harvey, A.H.

    1980-12-01

    The feasibility of several enhanced recovery techniques that employ an alternating electric current to heat an oil reservoir, which would act as a resistance heating element, was examined. In these processes, the flow of electric current in formations adjacent to the reservoir could be reduced either by displacing most of the connate water with a more saline water prior to heating, or by establishing a horizontal, electrically conductive fracture within the reservoir. Radial models are proposed for approximating the distribution of resistance heating which would occur.

  11. Neural Signaling of Food Healthiness Associated with Emotion Processing

    PubMed Central

    Herwig, Uwe; Dhum, Matthias; Hittmeyer, Anna; Opialla, Sarah; Scherpiet, Sigrid; Keller, Carmen; Brühl, Annette B.; Siegrist, Michael

    2016-01-01

    The ability to differentiate healthy from unhealthy foods is important in order to promote good health. Food, however, may have an emotional connotation, which could be inversely related to healthiness. The neurobiological background of differentiating healthy and unhealthy food and its relations to emotion processing are not yet well understood. We addressed the neural activations, particularly considering the single subject level, when one evaluates a food item to be of a higher, compared to a lower grade of healthiness with a particular view on emotion processing brain regions. Thirty-seven healthy subjects underwent functional magnetic resonance imaging while evaluating the healthiness of food presented as photographs with a subsequent rating on a visual analog scale. We compared individual evaluations of high and low healthiness of food items and also considered gender differences. We found increased activation when food was evaluated to be healthy in the left dorsolateral prefrontal cortex and precuneus in whole brain analyses. In ROI analyses, perceived and rated higher healthiness was associated with lower amygdala activity and higher ventral striatal and orbitofrontal cortex activity. Females exerted a higher activation in midbrain areas when rating food items as being healthy. Our results underline the close relationship between food and emotion processing, which makes sense considering evolutionary aspects. Actively evaluating and deciding whether food is healthy is accompanied by neural signaling associated with reward and self-relevance, which could promote salutary nutrition behavior. The involved brain regions may be amenable to mechanisms of emotion regulation in the context of psychotherapeutic regulation of food intake. PMID:26903859

  12. Food Production and Processing Considerations of Allergenic Food Ingredients: A Review

    PubMed Central

    Alvarez, Pedro A.; Boye, Joyce I.

    2012-01-01

    Although most consumers show no adverse symptoms to food allergens, health consequences for sensitized individuals can be very serious. As a result, the Codex General Standard for the Labelling of Prepackaged Foods has specified a series of allergenic ingredients/substances requiring mandatory declaration when present in processed prepackaged food products. Countries adhering to international standards are required to observe this minimum of eight substances, but additional priority allergens are included in the list in some countries. Enforcement agencies have traditionally focused their effort on surveillance of prepackaged goods, but there is a growing need to apply a bottom-up approach to allergen risk management in food manufacturing starting from primary food processing operations in order to minimize the possibility of allergen contamination in finished products. The present paper aims to review food production considerations that impact allergen risk management, and it is directed mainly to food manufacturers and policy makers. Furthermore, a series of food ingredients and the allergenic fractions identified from them, as well as the current methodology used for detection of these allergenic foods, is provided. PMID:22187573

  13. Food consumption of children younger than 6 years according to the degree of food processing.

    PubMed

    Karnopp, Ediana Volz Neitzke; Vaz, Juliana Dos Santos; Schafer, Antonio Augusto; Muniz, Ludmila Correa; Souza, Rosângela de Leon Veleda de; Santos, Iná Dos; Gigante, Denise Petrucci; Assunção, Maria Cecilia Formoso

    To evaluate food intake according to the degree of processing, stratified by family income and age, in a representative sample of children younger than 6 years in the city of Pelotas, RS, Brazil. Cross-sectional population-based study carried out with 770 children aged 0-72 months of age living in the urban area of Pelotas. The dietary intake of children was assessed by 24-h recall administered to mothers or guardians. The energy intake was estimated and each food item was classified according to the food processing degree. Food consumption was stratified by age (younger than 24 months; 24 months or older) and associations between quintiles of family income and relative contribution of each food to total energy were performed by linear regression. The Wald test was applied to test linear trend across groups. The mean energy intake was 1725.7kcal/day. The mean contribution of processed and ultraprocessed foods was 19.7% among children younger than 24 months and 37% in those aged 24 months or older, while the mean consumption of natural and minimally processed food was 61% and 44%, respectively. Among children aged 24 months or older, a greater consumption of canned foods, cheese and sweets was observed as family income quintiles increased, while breads were more consumed by those children belonging to the lower income quintiles. A high caloric contribution of ultraprocessed foods in detriment to a lower consumption of natural and minimally processed foods was observed in the diet of children younger than 6 years. Copyright © 2016. Published by Elsevier Editora Ltda.

  14. Food processing strategies to enhance phenolic compounds bioaccessibility and bioavailability in plant-based foods.

    PubMed

    Ribas-Agustí, Albert; Martín-Belloso, Olga; Soliva-Fortuny, Robert; Elez-Martínez, Pedro

    2017-06-13

    Phenolic compounds are important constituents of plant-based foods, as their presence is related to protective effects on health. To exert their biological activity, phenolic compounds must be released from the matrix during digestion in an absorbable form (bioaccessible) and finally absorbed and transferred to the bloodstream (bioavailable). Chemical structure and matrix interactions are some food-related factors that hamper phenolic compounds bioaccessibility and bioavailability, and that can be counteracted by food processing. It has been shown that food processing can induce chemical or physical modifications in food that enhance phenolic compounds bioaccessibility and bioavailability. These changes include: (i) chemical modifications into more bioaccessible and bioavailable forms; (ii) cleavage of covalent or hydrogen bonds or hydrophobic forces that attach phenolic compounds to matrix macromolecules; (iii) damaging microstructural barriers such as cell walls that impede the release from the matrix; and (iv) create microstructures that protect phenolic compounds until they are absorbed. Indeed, food processing can produce degradation of phenolic compounds, however, it is possible to counteract it by modulating the operating conditions in favor of increased bioaccessibility and bioavailability. This review compiles the current knowledge on the effects of processing on phenolic compounds bioaccessibility or bioavailability, while suggesting new guidelines in the search of optimal processing conditions as a step forward towards the design of healthier foods.

  15. Heat transfer and lethality considerations in aseptic processing of liquid/particle mixtures: a review.

    PubMed

    Ramaswamy, H S; Awuah, G B; Simpson, B K

    1997-04-01

    Consumer awareness and demand for nutritious yet inexpensive food products call for innovative processing techniques that have both safety and quality as primary objectives. These challenges appear to have been met by aseptic processing techniques, especially for liquid and high-acid foods. However, the extension of aseptic processing principles to low-acid foods containing discrete particles in viscous sauces has not been approved by regulatory agencies, particularly in North America. This apparent limitation is due primarily to the lack of adequate temperature monitoring devices to keep track of particles in dynamic motion, as well as to the residence time distribution of particles flowing in the continuous heat-hold-cool sections of the aseptic processing system. These problems have prompted active research to describe the phenomenal behavior of particulates through sound mathematical modeling and computer simulators. The accuracy of mathematical models depends heavily on how accurate input parametric values are. These parameters include the thermophysical properties of the carrier fluid and particles, as well as the aseptic processing system characteristics in relation to residence time distribution and the fluid-to-particle interfacial heat transfer coefficient. Apparently, several contradictory findings have been reported in the literature with respect to the effect of various processing parameters on the above-mentioned input parametric values. The need therefore arises for more collaborative studies involving the industry and academia. This review brings to perspective, the current status on the aseptic processing of particulate foods with respect to the critical processing parameters which affect the fluid-to-particle convective heat transfer coefficient associated with particulate laden products.

  16. National need for utilizing nuclear energy for process heat generation

    SciTech Connect

    Gambill, W.R.; Kasten, P.R.

    1984-01-01

    Nuclear reactors are potential sources for generating process heat, and their applications for such use economically competitive. They help satisfy national needs by helping conserve and extend oil and natural gas resources, thus reducing energy imports and easing future international energy concerns. Several reactor types can be utilized for generating nuclear process heat; those considered here are light water reactors (LWRs), heavy water reactors (HWRs), gas-cooled reactors (GCRs), and liquid metal reactors (LMRs). LWRs and HWRs can generate process heat up to 280/sup 0/C, LMRs up to 540/sup 0/C, and GCRs up to 950/sup 0/C. Based on the studies considered here, the estimated process heat markets and the associated energy markets which would be supplied by the various reactor types are summarized.

  17. Food processing wastes as nutrient sources in algal growth

    SciTech Connect

    Wong, M-H; Chan, W-C; Chu, L-M

    1983-03-01

    Utilization of food processing wastes for biological production will ease part of the disposal problem, especially the potential hazards of eutrophication, andat the same time recycle the inherently rich plant nutrients in the waste materials. The present investigation is an attempt to study the feasibility of using five food processing wastes, including carrot, coconut, eggshell, soybean, and sugarcane, for culturing Chlorella pyrenoidosa (a unicellular green alga).

  18. Sensory properties of chile pepper heat - and its importance to food quality and cultural preference.

    PubMed

    Guzmán, Ivette; Bosland, Paul W

    2017-10-01

    Chile peppers are one of the most important vegetable and spice crops in the world. They contain capsaicinoids that are responsible for the characteristic burning (pungency) sensation. Currently, there are 22 known naturally occurring capsaicinoids that can cause the heat sensation when consumed. Each produces a different heat sensation effect in the mouth. A need exists for a standard and new terminology to describe the complex heat sensation one feels when eating a chile pepper. A comprehensive set of descriptors to describe the sensory characteristics of chile pepper heat was developed. It was validated with trained panelists tasting samples representing the five domesticated species and 14 pod-types within these species. Five key attributes that define and reference a lexicon for describing the heat sensation of chile peppers were determined to describe the heat sensation in any product, and importantly, can be used in the food industry worldwide. Copyright © 2017 The Authors. Published by Elsevier Ltd.. All rights reserved.

  19. Hydrothermal circulation at slow spreading ridges: Analysis of heat sources and heat transfer processes

    NASA Astrophysics Data System (ADS)

    Lowell, Robert P.

    Hydrothermal processes on slow spreading ridges exhibit several features that distinguish them from their counterparts at fast and intermediate rate spreading centers. These differences may reflect differences in magma supply rates, type of host rock, and the interplay between magmatism and tectonic extension. As a result, the heat sources and driving mechanisms for hydrothermal circulation at slow spreading ridges may differ from those on fast and intermediate spreading ridges. This paper reviews various heat sources and heat transfer processes at slow spreading ridges, including mantle heat flux, mining of crustal heat, the role of exothermic chemical reactions, and magmatic heat sources. The analyses suggest that for high-temperature, high-output systems such as TAG, Rainbow, and Lucky Strike on the Mid-Atlantic Ridge and Kairei on the Central Indian Ridge, heat transfer from convecting, an actively replenished subaxial magma chamber is required to maintain these systems on decadal time scales. Low-temperature off-axis systems such as Lost City are likely driven by heat extraction from the crust, perhaps in conjunction with downward fluid migration in reactivated faults. Serpentinization reactions appear to play a smaller role. Broken Spur is a relatively low heat output system that is likely driven by magma, but it may be in a waning phase.

  20. Unique Computer Modeling Approaches for Simulation of Induction Heating and Heat-Treating Processes

    NASA Astrophysics Data System (ADS)

    Rudnev, Valery

    2013-07-01

    In the last decade, when discussing subjects related to a computer modeling of induction heating and heat treating, the word "usefulness" has been replaced by the word "necessity." Modern computer simulation is capable of effectively simulating electromagnetic and thermal phenomena for many processes, including those that involve electromagnetic induction. This article discusses the state-of-the-art computer simulation of induction heating and heat treating providing answers to following questions: Why finite element analysis is not always the best tool for computer modeling of some induction heating applications? What are the limitations of generalized all-purpose commercial programs? What are the crucial tips that executives must know regarding computer modeling of induction heating? Several case studies will be reviewed in this article as well.

  1. Microwave Heating as an Alternative Quarantine Method for Disinfestation of Stored Food Grains

    PubMed Central

    Kumar, Girish; Shah, Narendra G.

    2013-01-01

    Insects and pests constitute a major threat to food supplies all over the world. Some estimates put the loss of food grains because of infestation to about 40% of the world production. Contemporary disinfestation methods are chemical fumigation, ionizing radiation, controlled atmosphere, conventional hot air treatment, and dielectric heating, that is, radio frequency and microwave energy, and so forth. Though chemical fumigation is being used extensively in stored food grains, regulatory issues, insect resistance, and environmental concerns demand technically effective and environmentally sound quarantine methods. Recent studies have indicated that microwave treatment is a potential means of replacing other techniques because of selective heating, pollution free environment, equivalent or better quality retention, energy minimization, and so forth. The current paper reviews the recent advances in Microwave (MW) disinfestation of stored food products and its principle and experimental results from previous studies in order to establish the usefulness of this technology. PMID:26904615

  2. Impact of food processing and detoxification treatments on mycotoxin contamination.

    PubMed

    Karlovsky, Petr; Suman, Michele; Berthiller, Franz; De Meester, Johan; Eisenbrand, Gerhard; Perrin, Irène; Oswald, Isabelle P; Speijers, Gerrit; Chiodini, Alessandro; Recker, Tobias; Dussort, Pierre

    2016-11-01

    Mycotoxins are fungal metabolites commonly occurring in food, which pose a health risk to the consumer. Maximum levels for major mycotoxins allowed in food have been established worldwide. Good agricultural practices, plant disease management, and adequate storage conditions limit mycotoxin levels in the food chain yet do not eliminate mycotoxins completely. Food processing can further reduce mycotoxin levels by physical removal and decontamination by chemical or enzymatic transformation of mycotoxins into less toxic products. Physical removal of mycotoxins is very efficient: manual sorting of grains, nuts, and fruits by farmers as well as automatic sorting by the industry significantly lowers the mean mycotoxin content. Further processing such as milling, steeping, and extrusion can also reduce mycotoxin content. Mycotoxins can be detoxified chemically by reacting with food components and technical aids; these reactions are facilitated by high temperature and alkaline or acidic conditions. Detoxification of mycotoxins can also be achieved enzymatically. Some enzymes able to transform mycotoxins naturally occur in food commodities or are produced during fermentation but more efficient detoxification can be achieved by deliberate introduction of purified enzymes. We recommend integrating evaluation of processing technologies for their impact on mycotoxins into risk management. Processing steps proven to mitigate mycotoxin contamination should be used whenever necessary. Development of detoxification technologies for high-risk commodities should be a priority for research. While physical techniques currently offer the most efficient post-harvest reduction of mycotoxin content in food, biotechnology possesses the largest potential for future developments.

  3. Process for the recovery of coke oven waste heat

    SciTech Connect

    Flockenhaus, C.; Meckel, J.F.; Wagener, D.

    1981-01-20

    This invention is directed to a process for making coke and recovering the heat therefrom for preheating the firing gas to the coke oven. The process involves the use of the coke oven firing gas to extract the sensible heat from the hot coke from the coking oven to both preheat the firing gas for the coke oven and cool the hot coke. Significant economies are achieved in the two-fold function of coke production and heat recovery in accordance with the method disclosed.

  4. Analysis and numerical simulation research of the heating process in the oven

    NASA Astrophysics Data System (ADS)

    Chen, Yawei; Lei, Dingyou

    2016-10-01

    How to use the oven to bake delicious food is the most concerned problem of the designers and users of the oven. For this intent, this paper analyzed the heat distribution in the oven based on the basic operation principles and proceeded the data simulation of the temperature distribution on the rack section. Constructing the differential equation model of the temperature distribution changes in the pan when the oven works based on the heat radiation and heat transmission, based on the idea of utilizing cellular automation to simulate heat transfer process, used ANSYS software to proceed the numerical simulation analysis to the rectangular, round-cornered rectangular, elliptical and circular pans and giving out the instantaneous temperature distribution of the corresponding shapes of the pans. The temperature distribution of the rectangular and circular pans proves that the product gets overcooked easily at the corners and edges of rectangular pans but not of a round pan.

  5. Acetylated pectins in raw and heat processed carrots.

    PubMed

    Broxterman, Suzanne E; Picouet, Pierre; Schols, Henk A

    2017-12-01

    Heat processing results in softening of carrots, changing the pectin structure. The effect of heat processing on pectin was studied, showing that the amount of pectin in water soluble solids (WSS) and chelating agent soluble solids (ChSS) increased substantially upon heat processing of the carrots. Pectin in WSS from both unprocessed and heat processed carrot had a degree of methyl-esterification (DM) of ≈60% and a degree of acetylation (DA) of ≈20%. Enzymatic degradation released methyl-esterified galacturonic acid oligomers of degree of polymerisation ≥6 carrying acetyl groups. Mass spectrometry confirmed acetylation in highly methyl-esterified homogalacturonan (HG) regions, next to known rhamnogalacturonan (RG-I) acetylation. ChSS HGs were un-acetylated. RG-I levels of both heat processed carrot WSS and ChSS increased. Digestion of WSS with RG-I degrading enzymes showed that WSS arabinan became more linear upon heat processing resulting in the release of oligosaccharides, while in ChSS galactan became more linear. Copyright © 2017 Elsevier Ltd. All rights reserved.

  6. Recent trends in bioethanol production from food processing byproducts.

    PubMed

    Akbas, Meltem Yesilcimen; Stark, Benjamin C

    2016-11-01

    The widespread use of corn starch and sugarcane as sources of sugar for the production of ethanol via fermentation may negatively impact the use of farmland for production of food. Thus, alternative sources of fermentable sugars, particularly from lignocellulosic sources, have been extensively investigated. Another source of fermentable sugars with substantial potential for ethanol production is the waste from the food growing and processing industry. Reviewed here is the use of waste from potato processing, molasses from processing of sugar beets into sugar, whey from cheese production, byproducts of rice and coffee bean processing, and other food processing wastes as sugar sources for fermentation to ethanol. Specific topics discussed include the organisms used for fermentation, strategies, such as co-culturing and cell immobilization, used to improve the fermentation process, and the use of genetic engineering to improve the performance of ethanol producing fermenters.

  7. Case Studies in Modelling, Control in Food Processes.

    PubMed

    Glassey, J; Barone, A; Montague, G A; Sabou, V

    2017-01-01

    This chapter discusses the importance of modelling and control in increasing food process efficiency and ensuring product quality. Various approaches to both modelling and control in food processing are set in the context of the specific challenges in this industrial sector and latest developments in each area are discussed. Three industrial case studies are used to demonstrate the benefits of advanced measurement, modelling and control in food processes. The first case study illustrates the use of knowledge elicitation from expert operators in the process for the manufacture of potato chips (French fries) and the consequent improvements in process control to increase the consistency of the resulting product. The second case study highlights the economic benefits of tighter control of an important process parameter, moisture content, in potato crisp (chips) manufacture. The final case study describes the use of NIR spectroscopy in ensuring effective mixing of dry multicomponent mixtures and pastes. Practical implementation tips and infrastructure requirements are also discussed.

  8. Simulation approach to understanding the processes that structure food webs

    SciTech Connect

    Jager, H.I.; Gardner, R.H.; DeAngelis, D.L.; Post, W.M.

    1984-08-01

    A simulation model of food web dynamics, WEB, was constructed and used in Monte Carlo experiments to study the relationship between structure and function in food webs. Four main experiments were designed using WEB. The first tested the robustness of food web structures at equilibrium to variations in the functional response of predators in the food web to the densities of their prey. The second experiment clarified the roles of predation and resource limitation in the process of structuring food webs. A third experiment studied the influence of productivity on food web structure and function using simulated food webs. The final experiment was designed to study the differential successes of generalists and specialists. The main advantage gained by using a simulation approach in each of these experiments was the ability to assess the roles played by processes of predation and competition in structuring model food webs. This was accomplished by interpreting the order of extinction events that occurred in the simulations and relating these to the species configurations at equilibrium. 61 references, 23 figures.

  9. Challenges of UV light processing of low UVT foods and beverages

    NASA Astrophysics Data System (ADS)

    Koutchma, Tatiana

    2010-08-01

    Ultraviolet (UV) technology holds promise as a low cost non-thermal alternative to heat pasteurization of liquid foods and beverages. However, its application for foods is still limited due to low UV transmittance (LUVT). LUVT foods have a diverse range of chemical (pH, Brix, Aw), physical (density and viscosity) and optical properties (absorbance and scattering) that are critical for systems and process designs. The commercially available UV sources tested for foods include low and medium pressure mercury lamps (LPM and MPM), excimer and pulsed lamps (PUV). The LPM and excimer lamps are monochromatic sources whereas emission of MPM and PUV is polychromatic. The optimized design of UV-systems and UV-sources with parameters that match to specific product spectra have a potential to make UV treatments of LUVT foods more effective and will serve its further commercialization. In order to select UV source for specific food application, processing effects on nutritional, quality, sensorial and safety markers have to be evaluated. This paper will review current status of UV technology for food processing along with regulatory requirements. Discussion of approaches and results of measurements of chemico-physical and optical properties of various foods (fresh juices, milk, liquid whey proteins and sweeteners) that are critical for UV process and systems design will follow. Available UV sources did not prove totally effective either resulting in low microbial reduction or UV over-dosing of the product thereby leading to sensory changes. Beam shaping of UV light presents new opportunities to improve dosage uniformity and delivery of UV photons in LUVT foods.

  10. Agriculture and Food Processes Branch program summary document

    SciTech Connect

    1980-06-01

    The work of the Agriculture and Food Processes Branch within the US DOE's Office of Industrial Programs is discussed and reviewed. The Branch is responsible for assisting the food and agricultural sectors of the economy in increasing their energy efficiency by cost sharing with industry the development and demonstration of technologies industry by itself would not develop because of a greater than normal risk factor, but have significant energy conservation benefits. This task is made more difficult by the diversity of agriculture and the food industry. The focus of the program is now on the development and demonstration of energy conservation technology in high energy use industry sectors and agricultural functions (e.g., sugar processing, meat processing, irrigation, and crop drying, high energy use functions common to many sectors of the food industry (e.g., refrigeration, drying, and evaporation), and innovative concepts (e.g., energy integrated farm systems. Specific projects within the program are summarized. (LCL)

  11. Salt processed food and gastric cancer in a Chinese population.

    PubMed

    Lin, Si-Hao; Li, Yuan-Hang; Leung, Kayee; Huang, Cheng-Yu; Wang, Xiao-Rong

    2014-01-01

    To investigate the association between salt processed food and gastric cancer, a hospital based case-control study was conducted in a high risk area of China. One hundred and seven newly diagnosed cases with histological confirmation of gastric cancer and 209 controls were recruited. Information on dietary intake was collected with a validated food frequency questionnaire. Unconditional logistic regression was applied to estimate the odds ratios with adjustment for other potential confounders. Comparing the high intake group with never consumption of salt processed foods, salted meat, pickled vegetables and preserved vegetables were significantly associated with increased risk of gastric cancer. Meanwhile, salt taste preference in diet showed a dose-response relationship with gastric cancer. Our results suggest that consumption of salted meat, pickled and preserved vegetables, are positively associated with gastric cancer. Reduction of salt and salt processed food in diets might be one practical measure to preventing gastric cancer.

  12. Solar energy in food processing-a critical appraisal.

    PubMed

    Eswara, Amruta R; Ramakrishnarao, M

    2013-04-01

    Increasing population and high cost of fuels have created opportunities for using alternate energies for post-harvest processing of foods. Solar food processing is an emerging technology that provides good quality foods at low or no additional fuel costs. A number of solar dryers, collectors and concentrators are currently being used for various steps in food processing and value addition. Society for Energy, Environment and Development (SEED) developed Solar Cabinet Dryer with forced circulation which has been used for dehydration and development of value added products from locally grown fruits, vegetables, leafy greens and forest produce. Drying under simulated shade conditions using UV-reducing Blue filter helps retain nutrients better. Its simple design and ease of handling makes SEED Solar Dryer an ideal choice for application of food processing in rural settings, closer to where the harvest is produced, eliminating the need for expensive transportation or storage of fresh produce. It also creates employment opportunities among the rural population, especially women. Other gadgets based on solar collectors and concentrators currently being used at various steps of food processing are reviewed.

  13. Waste disposal and treatment in the food processing industry. (Latest citations from the Biobusiness database). Published Search

    SciTech Connect

    1995-01-01

    The bibliography contains citations concerning waste treatment and disposal in the food processing industry. Methods, equipment, and technology are considered. References discuss waste heat recovery and examine treatment of wastes resulting from meat and seafood processing, dairy and beverage production, and fruit and vegetable processing. The citations explore conversion of the treated waste to fertilizer and for use in animal feeds, combustion for energy production, biogas production, and composting. The recovery and recycling of usable chemicals from the food waste are also covered. Food packaging recycling is considered in a related bibliography. (Contains 250 citations and includes a subject term index and title list.)

  14. Waste disposal and treatment in the food processing industry. (Latest citations from the Biobusiness database). Published Search

    SciTech Connect

    1995-12-01

    The bibliography contains citations concerning waste treatment and disposal in the food processing industry. Methods, equipment, and technology are considered. References discuss waste heat recovery and examine treatment of wastes resulting from meat and seafood processing, dairy and beverage production, and fruit and vegetable processing. The citations explore conversion of the treated waste to fertilizer and for use in animal feeds, combustion for energy production, biogas production, and composting. The recovery and recycling of usable chemicals from the food waste are also covered. Food packaging recycling is considered in a related bibliography. (Contains 50-250 citations and includes a subject term index and title list.) (Copyright NERAC, Inc. 1995)

  15. Waste disposal and treatment in the food processing industry. (Latest citations from the Biobusiness database). Published Search

    SciTech Connect

    Not Available

    1994-02-01

    The bibliography contains citations concerning waste treatment and disposal in the food processing industry. Methods, equipment, and technology are considered. References discuss waste heat recovery and examine treatment of wastes resulting from meat and seafood processing, dairy and beverage production, and fruit and vegetable processing. The citations explore conversion of the treated waste to fertilizer and for use in animal feeds, combustion for energy production, biogas production, and composting. The recovery and recycling of usable chemicals from the food waste are also covered. Food packaging recycling is considered in a related bibliography. (Contains 250 citations and includes a subject term index and title list.)

  16. Food systems transformations, ultra-processed food markets and the nutrition transition in Asia.

    PubMed

    Baker, Phillip; Friel, Sharon

    2016-12-03

    Attracted by their high economic growth rates, young and growing populations, and increasingly open markets, transnational food and beverage corporations (TFBCs) are targeting Asian markets with vigour. Simultaneously the consumption of ultra-processed foods high in fat, salt and glycaemic load is increasing in the region. Evidence demonstrates that TFBCs can leverage their market power to shape food systems in ways that alter the availability, price, nutritional quality, desirability and ultimately consumption of such foods. This paper describes recent changes in Asian food systems driven by TFBCs in the retail, manufacturing and food service sectors and considers the implications for population nutrition. Market data for each sector was sourced from Euromonitor International for four lower-middle income, three upper-middle income and five high-income Asian countries. Descriptive statistics were used to describe trends in ultra-processed food consumption (2000-2013), packaged food retail distribution channels (1999-2013), 'market transnationalization' defined as the market share held by TFBCs relative to domestic firms (2004-2013), and 'market concentration' defined as the market share and thus market power held by the four leading firms (2004-2013) in each market. Ultra-processed food sales has increased rapidly in most middle-income countries. Carbonated soft drinks was the leading product category, in which Coca-Cola and PepsiCo had a regional oligopoly. Supermarkets, hypermarkets and convenience stores were becoming increasingly dominant as distribution channels for packaged foods throughout the region. Market concentration was increasing in the grocery retail sector in all countries. Food service sales are increasing in all countries led by McDonalds and Yum! Brands. However, in all three sectors TFBCs face strong competition from Asian firms. Overall, the findings suggest that market forces are likely to be significant but variable drivers of Asia

  17. Contribution of food additives to sodium and phosphorus content of diets rich in processed foods.

    PubMed

    Carrigan, Anna; Klinger, Andrew; Choquette, Suzanne S; Luzuriaga-McPherson, Alexandra; Bell, Emmy K; Darnell, Betty; Gutiérrez, Orlando M

    2014-01-01

    Phosphorus-based food additives increase the total phosphorus content of processed foods. However, the extent to which these additives augment total phosphorus intake per day is unclear. To examine the contribution of phosphorus-based food additives to the total phosphorus content of processed foods, separate 4-day menus for a low-additive and additive-enhanced diet were developed using Nutrition Data System for Research (NDSR) software. The low-additive diet was designed to conform to U.S. Department of Agriculture guidelines for energy and phosphorus intake (∼2,000 kcal/day and 900 mg of phosphorus per day), and it contained minimally processed foods. The additive-enhanced diet contained the same food items as the low-additive diet except that highly processed foods were substituted for minimally processed foods. Food items from both diets were collected, blended, and sent for measurement of energy and nutrient intake. The low-additive and additive-enhanced diet provided approximately 2,200 kcal, 700 mg of calcium, and 3,000 mg of potassium per day on average. Measured sodium and phosphorus content standardized per 100 mg of food was higher each day of the additive-enhanced diet as compared with the low-additive diet. When averaged over the 4 menu days, the measured phosphorus and sodium contents of the additive-enhanced diet were 606 ± 125 and 1,329 ± 642 mg higher than the low-additive diet, respectively, representing a 60% increase in total phosphorus and sodium content on average. When comparing the measured values of the additive-enhanced diet to NDSR-estimated values, there were no statistically significant differences in measured versus estimated phosphorus contents. Phosphorus and sodium additives in processed foods can substantially augment phosphorus and sodium intake, even in relatively healthy diets. Current dietary software may provide reasonable estimates of the phosphorus content in processed foods. Copyright © 2014 National Kidney

  18. Food-processing enzymes from recombinant microorganisms--a review.

    PubMed

    Olempska-Beer, Zofia S; Merker, Robert I; Ditto, Mary D; DiNovi, Michael J

    2006-07-01

    Enzymes are commonly used in food processing and in the production of food ingredients. Enzymes traditionally isolated from culturable microorganisms, plants, and mammalian tissues are often not well-adapted to the conditions used in modern food production methods. The use of recombinant DNA technology has made it possible to manufacture novel enzymes suitable for specific food-processing conditions. Such enzymes may be discovered by screening microorganisms sampled from diverse environments or developed by modification of known enzymes using modern methods of protein engineering or molecular evolution. As a result, several important food-processing enzymes such as amylases and lipases with properties tailored to particular food applications have become available. Another important achievement is improvement of microbial production strains. For example, several microbial strains recently developed for enzyme production have been engineered to increase enzyme yield by deleting native genes encoding extracellular proteases. Moreover, certain fungal production strains have been modified to reduce or eliminate their potential for production of toxic secondary metabolites. In this article, we discuss the safety of microorganisms used as hosts for enzyme-encoding genes, the construction of recombinant production strains, and methods of improving enzyme properties. We also briefly describe the manufacture and safety assessment of enzyme preparations and summarize options for submitting information on enzyme preparations to the US Food and Drug Administration.

  19. Trans fatty acids in a range of UK processed foods.

    PubMed

    Roe, Mark; Pinchen, Hannah; Church, Susan; Elahi, Selvarani; Walker, Margaret; Farron-Wilson, Melanie; Buttriss, Judith; Finglas, Paul

    2013-10-01

    A survey to determine the trans fatty acid content of a range of processed foods was carried out in response to recent reformulation work by the food industry to lower the artificial trans fatty acid content of processed products. Sixty two composite samples, made up of between 5 and 12 sub-samples, were collected in 2010 and were analysed for fatty acids, and a range of nutrients. The foods analysed included pizza, garlic bread, breakfast cereals, quiche, fat spreads, a range of fish and meat products, chips, savoury snacks, confectionery and ice cream. Levels of trans fatty acids were reduced considerably compared with previous UK analyses of similar foods where comparisons are possible. Concentrations of trans elaidic acid (t9-C18:1) from hydrogenated oils in all samples were <0.2g/100g food. These results confirm information provided by the food industry in 2007 on the levels of trans fats in key processed food sectors. Copyright © 2012 Elsevier Ltd. All rights reserved.

  20. Food material properties and early hominin processing techniques.

    PubMed

    Zink, Katherine D; Lieberman, Daniel E; Lucas, Peter W

    2014-12-01

    Although early Homo is hypothesized to have used tools more than australopiths to process foods prior to consumption, it is unknown how much the food processing techniques they used altered the material properties of foods, and therefore the masticatory forces they generated, and how well they were able to comminute foods. This study presents experimental data on changes to food material properties caused by mechanical tenderization (pounding with a stone tool) and cooking (dry roasting) of two foods likely to have been important components of the hominin diet: meat and tubers. Mechanical tenderization significantly decreased tuber toughness by 42%, but had no effect on meat toughness. Roasting significantly decreased several material properties of tubers correlated with masticatory effort including toughness (49%), fracture stress (28%) and elastic modulus (45%), but increased the toughness (77%), fracture stress (50%-222%), and elastic modulus of muscle fibers in meat (308%). Despite increasing many material properties of meat associated with higher masticatory forces, roasting also decreased measured energy loss by 28%, which likely makes it easier to chew. These results suggest that the use of food processing techniques by early Homo probably differed for meat and tubers, but together would have reduced masticatory effort, helping to relax selection to maintain large, robust faces and large, thickly enameled teeth.

  1. The potential of novel infrared food processing technologies: case studies of those developed at the USDA-ARS

    USDA-ARS?s Scientific Manuscript database

    Infrared (IR) radiation heating has been considered as an alternative to current food and agricultural processing methods for improving product quality and safety, increasing energy and processing efficiency, and reducing water and chemical usage. As part of the electromagnetic spectrum, IR has the ...

  2. Integration of Product, Package, Process, and Environment: A Food System Optimization

    NASA Technical Reports Server (NTRS)

    Cooper, Maya R.; Douglas, Grace L.

    2015-01-01

    The food systems slated for future NASA missions must meet crew nutritional needs, be acceptable for consumption, and use resources efficiently. Although the current food system of prepackaged, moderately stabilized food items works well for International Space Station (ISS) missions, many of the current space menu items do not maintain acceptability and/or nutritive value beyond 2 years. Longer space missions require that the food system can sustain the crew for 3 to 5 years without replenishment. The task "Integration of Product, Package, Process, and Environment: A Food System Optimization" has the objective of optimizing food-product shelf life for the space-food system through product recipe adjustments, new packaging and processing technologies, and modified storage conditions. Two emergent food processing technologies were examined to identify a pathway to stable, wet-pack foods without the detrimental color and texture effects. Both microwave-assisted thermal sterilization (MATS) and pressure-assisted thermal stabilization (PATS) were evaluated against traditional retort processing to determine if lower heat inputs during processing would produce a product with higher micronutrient quality and longer shelf life. While MATS products did have brighter color and better texture initially, the advantages were not sustained. The non-metallized packaging film used in the process likely provided inadequate oxygen barrier. No difference in vitamin stability was evident between MATS and retort processed foods. Similarly, fruit products produced using PATS showed improved color and texture through 3 years of storage compared to retort fruit, but the vitamin stability was not improved. The final processing study involved freeze drying. Five processing factors were tested in factorial design to assess potential impact of each to the quality of freeze-dried food, including the integrity of the microstructure. The initial freezing rate and primary freeze drying

  3. Food advertising on Argentinean television: are ultra-processed foods in the lead?

    PubMed

    Allemandi, Lorena; Castronuovo, Luciana; Tiscornia, M Victoria; Ponce, Miguel; Schoj, Veronica

    2017-07-26

    To describe the number of processed and ultra-processed food (PUPF) advertisements (ads) targeted to children on Argentinean television (TV), to analyse the advertising techniques used and the nutritional quality of the foods advertised, and to determine the potential exposure of children to unhealthy food advertising in our country. Five free-to-air channels and the three most popular children's cable networks were recorded from 07.00 to 22.00 hours for 6 weeks. Ads were classified by target audience, type of product, advertised food categories and advertising strategies used. The NOVA system was used to classify food products according to industrial food processing level. Nutritional quality was analysed using the Pan American Health Organization's nutrient profile model. Buenos Aires, Argentina. Results are considered applicable to most of the country. The study did not involve human subjects. Of the sample of food ads, PUPF products were more frequently advertised during children's programmes (98·9 %) v. programmes targeted to the general audience (93·7 %, χ 2=45·92, P<0·01). The top five food categories were desserts, dairy products, non-alcoholic sugary beverages, fast-food restaurants, and salty snacks. Special promotions and the appearance of cartoon characters were much more frequent in ads targeting children. Argentinean children are estimated to be exposed to sixty-one ads for unhealthy PUPF products per week. Our study showed that Argentinean children are exposed to a high number of unhealthy PUPF ads on TV. The Argentinean Government should build on this information to design and implement a comprehensive policy to reduce exposure to unhealthy food marketing that includes TV and other communication channels and places.

  4. Visual investigation on the heat dissipation process of a heat sink by using digital holographic interferometry

    SciTech Connect

    Wu, Bingjing; Zhao, Jianlin Wang, Jun; Di, Jianglei; Chen, Xin; Liu, Junjiang

    2013-11-21

    We present a method for visually and quantitatively investigating the heat dissipation process of plate-fin heat sinks by using digital holographic interferometry. A series of phase change maps reflecting the temperature distribution and variation trend of the air field surrounding heat sink during the heat dissipation process are numerically reconstructed based on double-exposure holographic interferometry. According to the phase unwrapping algorithm and the derived relationship between temperature and phase change of the detection beam, the full-field temperature distributions are quantitatively obtained with a reasonably high measurement accuracy. And then the impact of heat sink's channel width on the heat dissipation performance in the case of natural convection is analyzed. In addition, a comparison between simulation and experiment results is given to verify the reliability of this method. The experiment results certify the feasibility and validity of the presented method in full-field, dynamical, and quantitative measurement of the air field temperature distribution, which provides a basis for analyzing the heat dissipation performance of plate-fin heat sinks.

  5. The Maillard reaction and pet food processing: effects on nutritive value and pet health.

    PubMed

    van Rooijen, Charlotte; Bosch, Guido; van der Poel, Antonius F B; Wierenga, Peter A; Alexander, Lucille; Hendriks, Wouter H

    2013-12-01

    The Maillard reaction, which can occur during heat processing of pet foods or ingredients, is known to reduce the bioavailability of essential amino acids such as lysine due to the formation of early and advanced Maillard reaction products (MRP) that are unavailable for utilisation by the body. Determination of the difference between total and reactive lysine by chemical methods provides an indication of the amount of early MRP present in foods, feeds and ingredients. Previous research reported that the difference between total and reactive lysine in pet foods can be up to 61.8%, and foods for growing dogs may be at risk of supplying less lysine than the animal may require. The endogenous analogues of advanced MRP, advanced glycation endproducts, have been associated with age-related diseases in humans, such as diabetes and impaired renal function. It is unknown to what extent advanced MRP are present in pet foods, and if dietary MRP can be associated with the development of diseases such as diabetes and impaired renal function in pet animals. Avoidance of ingredients with high levels of MRP and processing conditions known to favour the Maillard reaction may be useful strategies to prevent the formation of MRP in manufactured pet food. Future work should further focus on understanding the effects of ingredient choice and processing conditions on the formation of early and advanced MRP, and possible effects on animal health.

  6. Processing Cost Reduction Program Freeze Dried Foods.

    DTIC Science & Technology

    1983-03-01

    tenderness of cooked freeze dried meat is significantly affected by the cooking method (Driver & Venkata Raman. 1977) The six meal varieties...Menu B Spaghetti and Meat Sauce Ration Pack Savoury Steak Fingers Menu C Each of the six meals has a taste panel rating of at least 6 for...Processing costs are inversely proportional to the dry solids throughput rate. The largest cost reduction of 38% was achieved for Savoury Steak

  7. Kombucha brewing under the Food and Drug Administration model Food Code: risk analysis and processing guidance.

    PubMed

    Nummer, Brian A

    2013-11-01

    Kombucha is a fermented beverage made from brewed tea and sugar. The taste is slightly sweet and acidic and it may have residual carbon dioxide. Kombucha is consumed in many countries as a health beverage and it is gaining in popularity in the U.S. Consequently, many retailers and food service operators are seeking to brew this beverage on site. As a fermented beverage, kombucha would be categorized in the Food and Drug Administration model Food Code as a specialized process and would require a variance with submission of a food safety plan. This special report was created to assist both operators and regulators in preparing or reviewing a kombucha food safety plan.

  8. Stress hormones link food availability and population processes in seabirds

    USGS Publications Warehouse

    Kitaysky, A.S.; Piatt, John F.; Wingfield, J.C.

    2007-01-01

    Catastrophic population declines in marine top predators in the northern Pacific have been hypothesized to result from nutritional stress affecting reproduction and survival of individuals. However, empirical evidence for food-related stress in wild animals is frequently lacking or inconclusive. We used a field endocrinology approach to measure stress, identify its causes, and examine a link between stress and population processes in the common murre Uria aalge. We tested the empirical relationship between variations in the stress hormone corticosterone (CORT) and food abundance, reproduction, and persistence of individuals at declining and increasing colonies in Cook Inlet, Alaska, from 1996 to 2001. We found that CORT secretion in murres is independent of colony, reproductive stage effects, and gender of individuals, but is directly negatively correlated with abundance of their food. Baseline CORT reflected current food abundance, whereas acute stress-induced CORT reflected food abundance in the previous month. As food supply diminished, increased CORT secretion predicted a decrease in reproductive performance. At a declining colony, increased baseline levels of CORT during reproduction predicted disappearance of individuals from the population. Persistence of individuals in a growing colony was independent of CORT during reproduction. The obtained results support the hypothesis that nutritional stress during reproduction affects reproduction and survival in seabirds. This study provides the first unequivocal evidence for CORT secretion as a mechanistic link between fluctuations in food abundance and population processes in seabirds. ?? Inter-Research 2007.

  9. Benzene as a Chemical Hazard in Processed Foods

    PubMed Central

    Salviano dos Santos, Vânia Paula; Medeiros Salgado, Andréa; Guedes Torres, Alexandre; Signori Pereira, Karen

    2015-01-01

    This paper presents a literature review on benzene in foods, including toxicological aspects, occurrence, formation mechanisms, and mitigation measures and analyzes data reporting benzene levels in foods. Benzene is recognized by the IARC (International Agency for Research on Cancer) as carcinogenic to humans, and its presence in foods has been attributed to various potential sources: packaging, storage environment, contaminated drinking water, cooking processes, irradiation processes, and degradation of food preservatives such as benzoates. Since there are no specific limits for benzene levels in beverages and food in general studies have adopted references for drinking water in a range from 1–10 ppb. The presence of benzene has been reported in various food/beverage substances with soft drinks often reported in the literature. Although the analyses reported low levels of benzene in most of the samples studied, some exceeded permissible limits. The available data on dietary exposure to benzene is minimal from the viewpoint of public health. Often benzene levels were low as to be considered negligible and not a consumer health risk, but there is still a need of more studies for a better understanding of their effects on human health through the ingestion of contaminated food. PMID:26904662

  10. Benzene as a Chemical Hazard in Processed Foods.

    PubMed

    Salviano Dos Santos, Vânia Paula; Medeiros Salgado, Andréa; Guedes Torres, Alexandre; Signori Pereira, Karen

    2015-01-01

    This paper presents a literature review on benzene in foods, including toxicological aspects, occurrence, formation mechanisms, and mitigation measures and analyzes data reporting benzene levels in foods. Benzene is recognized by the IARC (International Agency for Research on Cancer) as carcinogenic to humans, and its presence in foods has been attributed to various potential sources: packaging, storage environment, contaminated drinking water, cooking processes, irradiation processes, and degradation of food preservatives such as benzoates. Since there are no specific limits for benzene levels in beverages and food in general studies have adopted references for drinking water in a range from 1-10 ppb. The presence of benzene has been reported in various food/beverage substances with soft drinks often reported in the literature. Although the analyses reported low levels of benzene in most of the samples studied, some exceeded permissible limits. The available data on dietary exposure to benzene is minimal from the viewpoint of public health. Often benzene levels were low as to be considered negligible and not a consumer health risk, but there is still a need of more studies for a better understanding of their effects on human health through the ingestion of contaminated food.

  11. Constraints on rift thermal processes from heat flow and uplift

    NASA Technical Reports Server (NTRS)

    Morgan, P.

    1983-01-01

    The implications of heat flow data available from five major Cenozoic continental rift systems for the processes of continental rifting are discussed, and simple thermal models of lithospheric thinning which predict uplift are used to further constrain the thermal processes in the lithosphere during rifting. Compilations of the heat flow data are summarized and the salient results of these compilations are briefly discussed. The uplift predictions of the slow and rapid thinning models, in which thinning is assumed to occur at a respectively slower and faster rate than heat can be conducted into the lithosphere, are presented. Comparison of uplift rates with model results indicates that the lithosphere is in a state between the two models. While uplift is predicted to continue after thinning has ceased due to thermal relaxation of the lithosphere, the rapid thinning model is always predicted to apply to surface heat flow, and an anomaly in this flow is not predicted to develop until after thinning has stopped.

  12. A simplified heat transfer model for predicting temperature change inside food package kept in cold room.

    PubMed

    Raval, A H; Solanki, S C; Yadav, Rajvir

    2013-04-01

    A simple analytical heat flow model for a closed rectangular food package containing fruits or vegetables is proposed for predicting time temperature distribution during transient cooling in a controlled environment cold room. It is based on the assumption of only conductive heat transfer inside a closed food package with effective thermal properties, and convective and radiative heat transfer at the outside of the package. The effective thermal conductivity of the food package is determined by evaluating its effective thermal resistance to heat conduction in the packages. Food packages both as an infinite slab and a finite slab have been investigated. The finite slab solution has been obtained as the product of three infinite slab solutions describe in ASHRAE guide and data book. Time temperature variation has been determined and is presented graphically. The cooling rate and the half cooling time were also obtained. These predicted values, are compared with the experimentally measured values for both the finite and infinite closed packages containing oranges. An excellent agreement between them validated the simple proposed model.

  13. Infrared heating as an efficient method for drying foods and agricultural products

    USDA-ARS?s Scientific Manuscript database

    Because agricultural and food sector demands energy efficient and environmentally friendly drying technologies, the application of infrared (IR) heating for drying has recently been extensively studied. IR drying, as an alternative to current drying technologies, has attractive merits such as unifor...

  14. Potential effect of salt reduction in processed foods on health.

    PubMed

    Hendriksen, Marieke A H; Hoogenveen, Rudolf T; Hoekstra, Jeljer; Geleijnse, Johanna M; Boshuizen, Hendriek C; van Raaij, Joop M A

    2014-03-01

    Excessive salt intake has been associated with hypertension and increased cardiovascular disease morbidity and mortality. Reducing salt intake is considered an important public health strategy in the Netherlands. The objective was to evaluate the health benefits of salt-reduction strategies related to processed foods for the Dutch population. Three salt-reduction scenarios were developed: 1) substitution of high-salt foods with low-salt foods, 2) a reduction in the sodium content of processed foods, and 3) adherence to the recommended maximum salt intake of 6 g/d. Health outcomes were obtained in 2 steps: after salt intake was modeled into blood pressure levels, the Chronic Disease Model was used to translate modeled blood pressures into incidences of cardiovascular diseases, disability-adjusted life years (DALYs), and life expectancies. Health outcomes of the scenarios were compared with health outcomes obtained with current salt intake. In total, 4.8% of acute myocardial infarction cases, 1.7% of congestive heart failure cases, and 5.8% of stroke cases might be prevented if salt intake meets the recommended maximum intake. The burden of disease might be reduced by 56,400 DALYs, and life expectancy might increase by 0.15 y for a 40-y-old individual. Substitution of foods with comparable low-salt alternatives would lead to slightly higher salt intake reductions and thus to more health gain. The estimates for sodium reduction in processed foods would be slightly lower. Substantial health benefits might be achieved when added salt is removed from processed foods and when consumers choose more low-salt food alternatives.

  15. Edible holography: the application of holographic techniques to food processing

    NASA Astrophysics Data System (ADS)

    Begleiter, Eric

    1991-07-01

    Reports on current research efforts in the application of holographic techniques to food processing. Through a simple and inexpensive production process, diffractive and holographic effects of color, depth, and motion can be transferred to edible products. Processes are discussed which can provide a competitive advantage to the marketing of a diverse group of sugar and non-sugar-based consumable products, i.e. candies, chocolates, lollipops, snacks, cereals and pharmaceuticals. Techniques, applications, and products are investigated involving the shift from a chemical to a physical basis for the production of food coloring and decorating.

  16. Compositions produced using an in situ heat treatment process

    DOEpatents

    Roes, Augustinus Wilhelmus Maria; Nair, Vijay; Munsterman, Erwin Hunh; Van Bergen, Petrus Franciscus; Van Den Berg, Franciscus Gondulfus Antonius

    2013-05-28

    Methods for treating a subsurface formation and compositions produced therefrom are described herein. At least one method for producing hydrocarbons from a subsurface formation includes providing heat to the subsurface formation using an in situ heat treatment process. One or more formation particles may be formed during heating of the subsurface formation. Fluid that includes hydrocarbons and the formation particles may be produced from the subsurface formation. The formation particles in the produced fluid may include cenospheres and have an average particle size of at least 0.5 micrometers.

  17. Compositions produced using an in situ heat treatment process

    DOEpatents

    Roes, Augustinus Wilhelmus Maria; Nair, Vijay; Munsterman, Erwin Henh; Van Bergen, Petrus Franciscus; Van Den Berg, Franciscus Gondulfus Antonius

    2009-10-20

    Systems, methods, and heaters for treating a subsurface formation are described herein. At least one method for producing hydrocarbons from a subsurface formation includes providing heat to the subsurface formation using an in situ heat treatment process. One or more formation particles may be formed during heating of the subsurface formation. Fluid that includes hydrocarbons and the formation particles may be produced from the subsurface formation. The formation particles in the produced fluid may include cenospheres and have an average particle size of at least 0.5 micrometers.

  18. Plasma heating for containerless and microgravity materials processing

    NASA Technical Reports Server (NTRS)

    Leung, Emily W. (Inventor); Man, Kin F. (Inventor)

    1994-01-01

    A method for plasma heating of levitated samples to be used in containerless microgravity processing is disclosed. A sample is levitated by electrostatic, electromagnetic, aerodynamic, or acoustic systems, as is appropriate for the physical properties of the particular sample. The sample is heated by a plasma torch at atmospheric pressure. A ground plate is provided to help direct the plasma towards the sample. In addition, Helmholtz coils are provided to produce a magnetic field that can be used to spiral the plasma around the sample. The plasma heating system is oriented such that it does not interfere with the levitation system.

  19. Determination of volatile chemicals released from microwave-heat-susceptor food packaging.

    PubMed

    McNeal, T P; Hollifield, H C

    1993-01-01

    Microwave heat susceptors that convert electromagnetic energy to heat attain high temperatures that make it possible to cook some foods to golden crispness in a microwave oven. Susceptors are typically packaged with foods intended for microwave use, e.g., waffles, pizzas, and french fries. The high temperatures > 302 degrees F used to cook some foods release trace levels of volatile chemicals from metalized polyester film, adhesive, and paper packaging materials; these volatile chemicals may be absorbed by the food. We simulated microwave susceptor cooking conditions and developed protocols by using headspace concentration capillary gas chromatography and mass spectrometry to identify volatile chemicals released from heated susceptors. We purchased a limited, cross-sectional sample of local retail microwave food products packaged with susceptors and used our protocol to analyze 10 different susceptor products. Although more than 140 unique chromatographic peaks were tabulated, only 44 volatile chemicals were identified, including 1,1,1-trichloroethane, benzene, and 2-(2-butoxyethoxy)ethanol, which were derived primarily from the paper and adhesive susceptor components. No one susceptor contained all the identified substances. The standard additions technique was the preferred method for quantitation. Trichloroethane and 2-(2-butoxyethoxy)ethanol were present in several products at 75-122 micrograms/in.2 of susceptor surface area. Benzene was found in 3 susceptors at < or = 0.22 microgram/in.2 levels. Examination indicates that adhesives used in more recent susceptor products were reformulated to remove even this trace level of benzene.

  20. Food Processing: The Influence of the Maillard Reaction on Immunogenicity and Allergenicity of Food Proteins

    PubMed Central

    Teodorowicz, Malgorzata; van Neerven, Joost

    2017-01-01

    The majority of foods that are consumed in our developed society have been processed. Processing promotes a non-enzymatic reaction between proteins and sugars, the Maillard reaction (MR). Maillard reaction products (MRPs) contribute to the taste, smell and color of many food products, and thus influence consumers’ choices. However, in recent years, MRPs have been linked to the increasing prevalence of diet- and inflammation-related non-communicable diseases including food allergy. Although during the last years a better understanding of immunogenicity of MRPs has been achieved, still only little is known about the structural/chemical characteristics predisposing MRPs to interact with antigen presenting cells (APCs). This report provides a comprehensive review of recent studies on the influence of the Maillard reaction on the immunogenicity and allergenicity of food proteins. PMID:28777346

  1. Food Processing: The Influence of the Maillard Reaction on Immunogenicity and Allergenicity of Food Proteins.

    PubMed

    Teodorowicz, Malgorzata; van Neerven, Joost; Savelkoul, Huub

    2017-08-04

    The majority of foods that are consumed in our developed society have been processed. Processing promotes a non-enzymatic reaction between proteins and sugars, the Maillard reaction (MR). Maillard reaction products (MRPs) contribute to the taste, smell and color of many food products, and thus influence consumers' choices. However, in recent years, MRPs have been linked to the increasing prevalence of diet- and inflammation-related non-communicable diseases including food allergy. Although during the last years a better understanding of immunogenicity of MRPs has been achieved, still only little is known about the structural/chemical characteristics predisposing MRPs to interact with antigen presenting cells (APCs). This report provides a comprehensive review of recent studies on the influence of the Maillard reaction on the immunogenicity and allergenicity of food proteins.

  2. NGNP Process Heat Applications: Hydrogen Production Accomplishments for FY2010

    SciTech Connect

    Charles V Park

    2011-01-01

    This report summarizes FY10 accomplishments of the Next Generation Nuclear Plant (NGNP) Engineering Process Heat Applications group in support of hydrogen production technology development. This organization is responsible for systems needed to transfer high temperature heat from a high temperature gas-cooled reactor (HTGR) reactor (being developed by the INL NGNP Project) to electric power generation and to potential industrial applications including the production of hydrogen.

  3. Food packaging materials and radiation processing of food: A brief review

    NASA Astrophysics Data System (ADS)

    Chuaqui-Offermanns, N.

    Food is usually packaged to prevent microbial contamination and spoilage. Ionizing radiation can be applied to food-packaging materials in two ways: (i) sterilization of packaging materials for aseptic packaging, and (ii) radiation processing of prepackaged food. In aseptic packaging, a sterile package is filled with a sterile product in a microbiologically controlled environment. In irradiation of prepackaged food, the food and the packaging material are irradiated simultaneously. For both applications, the radiation stability of the packaging material is a key consideration if the technology is to be used successfully. To demonstrate the radiation stability of the packaging material, it must be shown that irradiation does not significantly alter the physical and chemical properties of the material. The irradiated material must protect the food from environmental contamination while maintaining its organoleptic and toxicological properties. Single-layer plastics cannot meet the requirements of either application. Multilayered structures produced by coextrusion would likely satisfy the demands of radiation processing prepackaged food. In aseptic packaging, the package is irradiated prior to filling, making demands on toxicological safety less stringent. Therefore, multilayered structures produced by coextrusion, lamination or co-injection moulding could satisfy the requirements.

  4. Processed foods and the nutrition transition: evidence from Asia.

    PubMed

    Baker, P; Friel, S

    2014-07-01

    This paper elucidates the role of processed foods and beverages in the 'nutrition transition' underway in Asia. Processed foods tend to be high in nutrients associated with obesity and diet-related non-communicable diseases: refined sugar, salt, saturated and trans-fats. This paper identifies the most significant 'product vectors' for these nutrients and describes changes in their consumption in a selection of Asian countries. Sugar, salt and fat consumption from processed foods has plateaued in high-income countries, but has rapidly increased in the lower-middle and upper-middle-income countries. Relative to sugar and salt, fat consumption in the upper-middle- and lower-middle-income countries is converging most rapidly with that of high-income countries. Carbonated soft drinks, baked goods, and oils and fats are the most significant vectors for sugar, salt and fat respectively. At the regional level there appears to be convergence in consumption patterns of processed foods, but country-level divergences including high levels of consumption of oils and fats in Malaysia, and soft drinks in the Philippines and Thailand. This analysis suggests that more action is needed by policy-makers to prevent or mitigate processed food consumption. Comprehensive policy and regulatory approaches are most likely to be effective in achieving these goals. © 2014 The Authors. obesity reviews © 2014 World Obesity.

  5. Isoflavone profile in soymilk as affected by soybean variety, grinding, and heat-processing methods.

    PubMed

    Zhang, Yan; Chang, Sam K C; Liu, Zhisheng

    2015-05-01

    Isoflavones impart health benefits and their overall content and profile in foods are greatly influenced at each step during processing. In this study, 2 soybean varieties (Prosoy and black soybean) were processed with 3 different grinding (ambient, cold, and hot grinding) and heating methods (traditional stove cooking, 1-phase UHT, and 2-phase UHT) for soymilk making. The results showed after cold, ambient, and hot grinding, the total isoflavones were 3917, 5013, and 5949 nmol/g for Prosoy; the total isoflavones were 4073, 3966, and 4284 nmol/g for black soybean. Grinding could significantly increase isoflavone extraction. The grinding process had a destructive effect on isoflavones and this effect varied with grinding temperature. Different heating methods had different effects on different isoflavone forms. Two soybean varieties showed distinct patterns with respect to the change of isoflavone profile during processing.

  6. Lycopene in tomatoes: chemical and physical properties affected by food processing.

    PubMed

    Shi, J; Le Maguer, M

    2000-01-01

    Lycopene is the pigment principally responsible for the characteristic deep-red color of ripe tomato fruits and tomato products. It has attracted attention due to its biological and physicochemical properties, especially related to its effects as a natural antioxidant. Although it has no provitamin A activity, lycopene does exhibit a physical quenching rate constant with singlet oxygen almost twice as high as that of beta-carotene. This makes its presence in the diet of considerable interest. Increasing clinical evidence supports the role of lycopene as a micronutrient with important health benefits, because it appears to provide protection against a broad range of epithelial cancers. Tomatoes and related tomato products are the major source of lycopene compounds, and are also considered an important source of carotenoids in the human diet. Undesirable degradation of lycopene not only affects the sensory quality of the final products, but also the health benefit of tomato-based foods for the human body. Lycopene in fresh tomato fruits occurs essentially in the all-trans configuration. The main causes of tomato lycopene degradation during processing are isomerization and oxidation. Isomerization converts all-trans isomers to cis-isomers due to additional energy input and results in an unstable, energy-rich station. Determination of the degree of lycopene isomerization during processing would provide a measure of the potential health benefits of tomato-based foods. Thermal processing (bleaching, retorting, and freezing processes) generally cause some loss of lycopene in tomato-based foods. Heat induces isomerization of the all-trans to cis forms. The cis-isomers increase with temperature and processing time. In general, dehydrated and powdered tomatoes have poor lycopene stability unless carefully processed and promptly placed in a hermetically sealed and inert atmosphere for storage. A significant increase in the cis-isomers with a simultaneous decrease in the all

  7. Effect of novel food processing methods on packaging: structure, composition, and migration properties.

    PubMed

    Guillard, V; Mauricio-Iglesias, M; Gontard, N

    2010-11-01

    Classical stabilization techniques (thermal treatments) usually involve food to be packed after being processed. On the contrary and increasingly, novel food processing methods, such as high pressure or microwaves, imply that both packaging and foodstuff undergo the stabilization treatment. Moreover, novel treatments (UV light, irradiation, ozone, cold plasma) are specifically used for disinfection and sterilization of the packaging material itself. Therefore, in the last several years a number of papers have focused on the effects of these new treatments on food-packaging interactions with a special emphasis on chemical migration and safety concerns. New packaging materials merged on the market with specific interest regarding the environment (i.e. bio-sourced materials) or mechanical and barrier properties (i.e. nanocomposites packaging materials). It is time to evaluate the knowledge about how these in-package food technologies affect food/packaging interactions, and especially for novel biodegradable and/or active materials. This article presents the effect of high pressure treatment, microwave heating, irradiation, UV-light, ozone and, cold plasma treatment on food/packaging interactions.

  8. Induction Heating Process: 3D Modeling and Optimisation

    NASA Astrophysics Data System (ADS)

    Naar, R.; Bay, F.

    2011-05-01

    An increasing number of problems in mechanics and physics involves multiphysics coupled problems. Among these problems, we can often find electromagnetic coupled problems. Electromagnetic couplings may be involved through the use of direct or induced currents for thermal purposes—in order to generate heat inside a work piece in order to get either a prescribed temperature field or some given mechanical or metallurgical properties through an accurate control of temperature evolution with respect to time-, or for solid or fluid mechanics purposes—in order to create magnetic forces such as in fluid mechanics (electromagnetic stirring,…) or solid mechanics (magnetoforming,…). Induction heat treatment processes is therefore quite difficult to control; trying for instance to minimize distortions generated by such a process is not easy. In order to achieve these objectives, we have developed a computational tool which includes an optimsation stage. A 3D finite element modeling tool for local quenching after induction heating processes has already been developed in our laboratory. The modeling of such a multiphysics coupled process needs taking into account electromagnetic, thermal, mechanical and metallurgical phenomenon—as well as their mutual interactions during the whole process: heating and quenching. The model developed is based on Maxwell equations, heat transfer equation, mechanical equilibrium computations, Johnson-Mehl-Avrami and Koistinen-Marburger laws. All these equations and laws may be coupled but some coupling may be neglected. In our study, we will also focus on induction heating process aiming at optimising the Heat Affected Zone (HAZ). Thus problem is formalized as an optimization problem—minimizing a cost function which measures the difference between computed and optimal temperatures—along with some constraints on process parameters. The optimization algorithms may be of two kinds—either zero-order or first-order algorithms. First

  9. Application of ultrasound-assisted thermal processing for preservation and quality retention of liquid foods.

    PubMed

    Zenker, M; Heinz, V; Knorr, D

    2003-09-01

    A continuously working pilot plant-scale prototype was used to evaluate the effects of continuous-flow ultrasound-temperature treatment for bacterial decontamination of model suspensions and various liquid food systems such as milk, fruit, and vegetable juices. Escherichia coli K12 DH 5 alpha and Lactobacillus acidophilus were used as test microorganisms. In addition, treated juices were investigated for damage caused by heat or ultrasound-induced degradation of sensory and nutritional properties after treatment and storage. Changes in color and destruction of heat-labile and slightly oxidizable L-ascorbic acid content were monitored as an index to measure processing effects. Results were assessed with respect to the total energy requirement and compared with those using a conventional, indirect heating method having similar processing conditions. For the bacteriological process evaluation, the temperature- and time-dependent process lethality was used as the basis; for the quality- and energy-related investigations, the degree of bacterial inactivation was used. At identical degrees of bacterial inactivation, the ultrasound-assisted thermal treatments required a lower processing temperature than treatment with conventional thermal processing. However, according to energy balances, the total energy consumption was not reduced compared to conventional heating. Indications for a positive influence on shelf life, with improvements in surface color stability (lightness) and L-ascorbic acid retention, were found among quality parameters of treated orange juice.

  10. [Hidden allergens in processed food. The consumer perspective].

    PubMed

    Schnadt, S

    2012-03-01

    Despite improved allergen-labeling and careful avoidance strategies, hidden allergens in food are a substantial risk for unintended reactions in food allergy sufferers. Unpublished data from a survey of the German Allergy and Asthma Association (Deutscher Allergie- und Asthmabund, DAAB) show that 85% of 738 questioned food allergic patients have experienced at least one allergic reaction from each prepacked products as well as food sold loose. Almost half of the participants said to have not received information of a food allergen as an ingredient or possible trace on the label. Different possibilities are discussed under which food allergens can be hidden in processed products, like incomprehensible labeling, labeling gaps, unexpected occurrence of allergens as well as cross contaminations or allergens in loose products. To each of the seven highlighted sources of hidden allergens in food, practical examples are given as well as proposals for the improvement of the situation from consumer view. The aim is to indicate possibilities and measures for politics and industry by which allergic consumers and their social circle are able to make an informed choice concerning the safe consumption of a certain product and to protect themselves from unintentional reactions.

  11. Study of Variable Frequency Induction Heating in Steel Making Process

    NASA Astrophysics Data System (ADS)

    Fukutani, Kazuhiko; Umetsu, Kenji; Itou, Takeo; Isobe, Takanori; Kitahara, Tadayuki; Shimada, Ryuichi

    Induction heating technologies have been the standard technologies employed in steel making processes because they are clean, they have a high energy density, they are highly the controllable, etc. However, there is a problem in using them; in general, frequencies of the electric circuits have to be kept fixed to improve their power factors, and this constraint makes the processes inflexible. In order to overcome this problem, we have developed a new heating technique-variable frequency power supply with magnetic energy recovery switching. This technique helps us in improving the quality of steel products as well as the productivity. We have also performed numerical calculations and experiments to evaluate its effect on temperature distributions on heated steel plates. The obtained results indicate that the application of the technique in steel making processes would be advantageous.

  12. Minimally Processed Functional Foods: Technological and Operational Pathways.

    PubMed

    Rodgers, Svetlana

    2016-10-01

    This paper offers a concise review of technical and operational concepts underpinning commercialization of minimally processed functional foods (FFs), foods with fresh-like qualities commanding premium prices. The growing number of permitted nutritional content/health claims, many of which relate to well-being, coupled with emerging extraction and food processing technologies offers new exciting opportunities for small and medium size enterprises (SMEs) specializing in fresh produce to play an active role in the health market. Supporting SMEs, governments could benefit from savings in healthcare costs and value creation in the economy. Consumers could benefit from novel FF formats such as refrigerated RTE (ready-to-eat) meals, a variety of fresh-like meat-, fish-, and egg-based products, fresh-cut fruits and vegetables, cereal-based fermented foods and beverages. To preserve these valuable commodities, mild biological (enzymatic treatment, fermentation and, bio-preservation) and engineering solutions are needed. The latter include nonthermal techniques such as high-pressure treatment, cook-chill, sous-vide, mirco-encapsulation, vacuum impregnation and others. "De-constructive" culinary techniques such as 3D food printing and molecular gastronomy as well as developments in nutrigenomics and digital technologies facilitate novel product formats, personalization and access to niche markets. In the operational sense, moving from nourishment to health improvement demands a shift from defensive market-oriented to offensive market-developing strategies including collaborative networks with research organizations. © 2016 Institute of Food Technologists®.

  13. Taste, olfactory, and food reward value processing in the brain.

    PubMed

    Rolls, Edmund T

    2015-04-01

    Complementary neuronal recordings in primates, and functional neuroimaging in humans, show that the primary taste cortex in the anterior insula provides separate and combined representations of the taste, temperature, and texture (including fat texture) of food in the mouth independently of hunger and thus of reward value and pleasantness. One synapse on, in a second tier of processing, in the orbitofrontal cortex, these sensory inputs are for some neurons combined by associative learning with olfactory and visual inputs, and these neurons encode food reward value on a continuous scale in that they only respond to food when hungry, and in that activations correlate linearly with subjective pleasantness. Cognitive factors, including word-level descriptions, and selective attention to affective value, modulate the representation of the reward value of taste and olfactory stimuli in the orbitofrontal cortex and a region to which it projects, the anterior cingulate cortex, a tertiary taste cortical area. The food reward representations formed in this way play an important role in the control of appetite, and food intake. Individual differences in these reward representations may contribute to obesity, and there are age-related differences in these value representations that shape the foods that people in different age groups find palatable. In a third tier of processing in medial prefrontal cortex area 10, decisions between stimuli of different reward value are taken, by attractor decision-making networks. Copyright © 2015 Elsevier Ltd. All rights reserved.

  14. Antioxidants in heat-processed koji and the production mechanisms.

    PubMed

    Okutsu, Kayu; Yoshizaki, Yumiko; Ikeda, Natsumi; Kusano, Tatsuro; Hashimoto, Fumio; Takamine, Kazunori

    2015-11-15

    We previously developed antioxidative heat-processed (HP)-koji via two-step heating (55 °C/2days → 75 °C/3 days) of white-koji. In this study, we isolated antioxidants in HP-koji and investigated their formation mechanisms. The antioxidants were identified to be 5-hydroxymethyl furfural (HMF) and 5-(α-D-glucopyranosyloxymethyl)-2-furfural (GMF) based on nuclear magnetic resonance spectral analysis. HMF and GMF were not present in intact koji, but were formed by heating at 75 °C. As production of these antioxidants was more effective by two-step heating than by constant heating at 55 °C or 75 °C, we presumed that the antioxidant precursors are derived enzymatically at 55°C and that the antioxidants are formed subsequently by thermal reaction at 75 °C. The heating assay of saccharide solutions revealed glucose and isomaltose as HMF and GMF precursors, respectively, and thus the novel finding of GMF formation from isomaltose. Finally, HMF and GMF were effectively formed by two-step heating from glucose and isomaltose present in koji. Copyright © 2015 Elsevier Ltd. All rights reserved.

  15. Generation of low-temperature air plasma for food processing

    NASA Astrophysics Data System (ADS)

    Stepanova, Olga; Demidova, Maria; Astafiev, Alexander; Pinchuk, Mikhail; Balkir, Pinar; Turantas, Fulya

    2015-11-01

    The project is aimed at developing a physical and technical foundation of generating plasma with low gas temperature at atmospheric pressure for food industry needs. As known, plasma has an antimicrobial effect on the numerous types of microorganisms, including those that cause food spoilage. In this work an original experimental setup has been developed for the treatment of different foods. It is based on initiating corona or dielectric-barrier discharge in a chamber filled with ambient air in combination with a certain helium admixture. The experimental setup provides various conditions of discharge generation (including discharge gap geometry, supply voltage, velocity of gas flow, content of helium admixture in air and working pressure) and allows for the measurement of the electrical discharge parameters. Some recommendations on choosing optimal conditions of discharge generation for experiments on plasma food processing are developed.

  16. Food applications for flaxseed and its components: products and processing.

    PubMed

    Giada, Maria de Lourdes R

    2010-11-01

    Flaxseed is the richest plant source of omega-3 fatty acid (α-linolenic acid) and the phytohormone lignans. It is also an essential source of high-quality protein and dietary fiber. Additionally, flaxseed has potential to be a source of phenolic compounds. Because of the beneficial physiological effects of its components, this seed is considered a functional food. It can contribute to the reduction of several diseases such as diabetes mellitus, arteriosclerosis and cancer. Food products and processing with regards to flaxseed are presented in this article. The article also presents some promising patents on food applications for flaxseed and its components. In addition, some potential opportunity areas are also discussed along with the impact of the use of this seed and its components in foods.

  17. Unconventional processes for food regeneration in space - An overview

    NASA Technical Reports Server (NTRS)

    Stokes, B. O.; Petersen, G. R.; Schubert, W. W.; Mueller, W. A.

    1981-01-01

    Alternatives to conventional plant agriculture for the regeneration of food during space missions of extended duration are examined. The options considered, which may be used in combination with conventional agriculture, include the production of food from plant wastes, the chemical synthesis of food from carbon dioxide and other simple molecules or the substitution of edible chemicals, and the use of microrganisms for food and oxygen regeneration, with suitable processing. A comparison of solar energy conversion efficiencies is presented for nonphotosynthetic bacteria grown on hydrogen and algal systems photosynthetically, and it is shown that hydrogen bacteria are potentially more attractive than photosynthetic algae using artificial light. Weight-volume requirements for the conventional plant, algae and hydrogen bacteria systems are also compared to demonstrate the advantages of microbial systems.

  18. Unconventional processes for food regeneration in space - An overview

    NASA Technical Reports Server (NTRS)

    Stokes, B. O.; Petersen, G. R.; Schubert, W. W.; Mueller, W. A.

    1981-01-01

    Alternatives to conventional plant agriculture for the regeneration of food during space missions of extended duration are examined. The options considered, which may be used in combination with conventional agriculture, include the production of food from plant wastes, the chemical synthesis of food from carbon dioxide and other simple molecules or the substitution of edible chemicals, and the use of microrganisms for food and oxygen regeneration, with suitable processing. A comparison of solar energy conversion efficiencies is presented for nonphotosynthetic bacteria grown on hydrogen and algal systems photosynthetically, and it is shown that hydrogen bacteria are potentially more attractive than photosynthetic algae using artificial light. Weight-volume requirements for the conventional plant, algae and hydrogen bacteria systems are also compared to demonstrate the advantages of microbial systems.

  19. Fate of starch in food processing: from raw materials to final food products.

    PubMed

    Delcour, Jan A; Bruneel, Charlotte; Derde, Liesbeth J; Gomand, Sara V; Pareyt, Bram; Putseys, Joke A; Wilderjans, Edith; Lamberts, Lieve

    2010-01-01

    Starch, an essential component of an equilibrated diet, is present in cereals such as common and durum wheat, maize, rice, and rye, in roots and tubers such as potato and cassava, and in legumes such as peas. During food processing, starch mainly undergoes nonchemical transformations. Here, we focus on the occurrence of starch in food raw materials, its composition and properties, and its transformations from raw material to final products. We therefore describe a number of predominant food processes and identify research needs. Nonchemical transformations that are dealt with include physical damage to starch, gelatinization, amylose-lipid complex formation, amylose crystallization, and amylopectin retrogradation. A main focus is on wheat-based processes. (Bio)chemical modifications of starch by amylolytic enzymes are dealt with only in the context of understanding the starch component in bread making.

  20. Progress Report for Diffusion Welding of the NGNP Process Application Heat Exchangers

    SciTech Connect

    R.E. Mizia; D.E. Clark; M.V. Glazoff; T.E. Lister; T.L. Trowbridge

    2011-04-01

    The NGNP Project is currently investigating the use of metallic, diffusion welded, compact heat exchangers to transfer heat from the primary (reactor side) heat transport system to the secondary heat transport system. The intermediate heat exchanger will transfer this heat to downstream applications such as hydrogen production, process heat, and electricity generation. The channeled plates that make up the heat transfer surfaces of the intermediate heat exchanger will have to be assembled into an array by diffusion welding.

  1. Aluminium content of some processed foods, raw materials and food additives in China by inductively coupled plasma-mass spectrometry.

    PubMed

    Deng, Gui-Fang; Li, Ke; Ma, Jing; Liu, Fen; Dai, Jing-Jing; Li, Hua-Bin

    2011-01-01

    The level of aluminium in 178 processed food samples from Shenzhen city in China was evaluated using inductively coupled plasma-mass spectrometry. Some processed foods contained a concentration of up to 1226 mg/kg, which is about 12 times the Chinese food standard. To establish the main source in these foods, Al levels in the raw materials were determined. However, aluminium concentrations in raw materials were low (0.10-451.5 mg/kg). Therefore, aluminium levels in food additives used in these foods was determined and it was found that some food additives contained a high concentration of aluminium (0.005-57.4 g/kg). The results suggested that, in the interest of public health, food additives containing high concentrations of aluminium should be replaced by those containing less. This study has provided new information on aluminium levels in Chinese processed foods, raw materials and a selection of food additives.

  2. Food formulation and not processing level: conceptual divergences between public health and food science and technology sectors.

    PubMed

    Botelho, R; Araújo, W; Pineli, L

    2016-07-20

    Observed changes in eating and drinking behaviors in economically developing countries is associated to the increase of obesity and related chronic diseases. Researchers from Public Health (PH) field have attributed this problem to food processing and have created new food classification systems to support their thesis. These classifications conceptually differ from processing level concepts in Food Science and states to people that food processing is directly related to nutritional impact of food. Our work aims to compare the concept of food processing from the standpoints of Food Science and Technology (FST) and of PH as well as to discuss differences related to formulation or level of processing of products and their impact on nutritional quality. There is a misconception among food processing/unit operation /food technology and formulation or recipes. For the PH approach, classification is based on food products selection and the use of ingredients that results in higher consumption of sugar, sodium, fat and additives, whereas in FST, processing level is based on the intensity and amount of unit operations to enhance shelf life, food safety, food quality and availability of edible parts of raw materials. Nutritional quality of a product or preparation is associated to formulation/recipe and not to the level of processing, with few exceptions. The impact of these recommendations on the actual comprehension of food processing and quality by the population must be considered.

  3. High-dose processing and application to Korean space foods

    NASA Astrophysics Data System (ADS)

    Song, Beom-Seok; Park, Jin-Gyu; Park, Jae-Nam; Han, In-Jun; Choi, Jong-il; Kim, Jae-Hun; Byun, Myung-Woo; Kang, Sang-Wook; Choi, Gi-Hyuk; Lee, Ju-Woon

    2009-07-01

    Nutrition bar, Ramen (ready-to-cook noodle), and two Korean traditional foods ( Kimchi, fermented vegetable; Sujeonggwa, cinnamon beverage) have been developed as space foods using high-dose gamma irradiation. Addition of calcium lactate and vitamin C, a mild heating, deep-freezing, and gamma irradiation at 25 kGy were conducted to prepare Kimchi as a ready-to-eat space food. Sterilization of Space Kimchi (SK) was confirmed by a microbiological test. The hardness of the Space Kimchi was lower than the untreated Kimchi (CON), but higher than the irradiated only Kimchi. Sensory attributes of the SK were similar to CON, and maintained during preservation at 35 °C for 30 days. The optimal doses for eliminating the contaminated microbes and maintaining the qualities of the Nutrition bars, Ramen, and Sujeonggwa were determined at 15, 10 and 6 kGy, respectively. All the Korean space food were certificated for use in space flight conditions of 30 days by the Russian Institute for Biomedical Problems.

  4. Isolation and characterization of heat resistant enterotoxigenic Staphylococcus aureus from a food poisoning outbreak in Indian subcontinent.

    PubMed

    Nema, Vijay; Agrawal, Ranu; Kamboj, Dev Vrat; Goel, Ajay Kumar; Singh, Lokendra

    2007-06-10

    Outbreaks of staphylococcal food poisoning (SFP) are very common across the world; however, there is hardly any report of SFP from the Indian subcontinent. An outbreak occurred in the state of Madhya Pradesh (India) after the consumption of a snack called "Bhalla" made up of potato balls fried in vegetable oil. More than 100 children and adults who ate the snack suffered from the typical symptoms of SFP and required hospitalization. Food and clinical samples were found to contain a large number of enterotoxigenic Staphylococcus aureus. All enterotoxigenic isolates produced a combination of SEB and SED enterotoxins and were sensitive to oxacillin and vancomycin. Isolates were characterized by molecular biology tools, viz., SDS-PAGE, amplified ribosomal DNA restriction analysis (ARDRA), randomly amplified polymorphic DNA (RAPD) and nucleotide sequencing of seb, sed, and 16S rDNA genes. Results of these studies suggested that the isolates, irrespective of their isolation from food or clinical samples, were clonal in origin. Further, seb gene sequence of isolates showed nucleotide variations at multiple sites when compared with other sequences available in the database. Representative isolates, one each from food and clinical samples, were found to be highly heat resistant (D(60) approximately 15-16 min). Isolates obtained in the current outbreak need to be further studied to find out the impact on food safety guidelines with respect to thermal processing.

  5. Numerical analysis of heat exchange processes for the ground source heat pump system

    NASA Astrophysics Data System (ADS)

    Saito, H.; Muto, H.; Moritani, S.; Kohgo, Y.; Hamamoto, S.; Takemura, T.; Ohnishi, J.; Komatsu, T.

    2012-12-01

    Ground source heat pump systems (GSHP) use ground or groundwater as a heat source. They can achieve much higher coefficient of performance (COP) than conventional air source heat pump systems because the temperature of the ground is much more stable than that of the air. Heat energy in the ground is then viewed as one of the renewable energy sources. GSHP has been receiving great interests among countries in North America and Western Europe, as well as some developed countries in Asia because it can potentially reduce energy consumption and greenhouse gas emission. While GSHP can inject heat from the buildings to the ground for cooling during the summer, it can pump heat stored in the ground for heating during the winter. As some physical, chemical, and biological properties of the ground and groundwater are temperature dependent, running GSHP can eventually affect groundwater quality. The main objective of this project was to develop a model that allows predicting not only ground and groundwater temperatures but also changes in physical, chemical, and biological properties of ground and groundwater with GSHP under operations. This particular study aims at simulating heat exchange and transfer processes in the ground for a vertical-loop closed GSHP system. In the closed GSHP system, an anti-freezing solution is circulated inside the closed-loop tube, called U-tube, that is buried in the ground. Heat is then transferred to the anti-freezing solution in the U-tube by a heat exchanger. In this study we used HYDRUS to predict temperature of the anti-freezing solution, as well as that of the ground. HYDRUS allows one to simulate variably-saturated water flow and solute and heat transport in porous media numerically in two- and three-dimensional domains with great flexibility in defining boundary conditions. At first changes in anti-freezing solution temperatures measured were predicted in response to Thermal Response Test (TRT) conducted at our study site. Then, heat

  6. Mechanisms of food processing and storage-related stress tolerance in Clostridium botulinum.

    PubMed

    Dahlsten, Elias; Lindström, Miia; Korkeala, Hannu

    2015-05-01

    Vegetative cultures of Clostridium botulinum produce the extremely potent botulinum neurotoxin, and may jeopardize the safety of foods unless sufficient measures to prevent growth are applied. Minimal food processing relies on combinations of mild treatments, primarily to avoid deterioration of the sensory qualities of the food. Tolerance of C. botulinum to minimal food processing is well characterized. However, data on effects of successive treatments on robustness towards further processing is lacking. Developments in genetic manipulation tools and the availability of annotated genomes have allowed identification of genetic mechanisms involved in stress tolerance of C. botulinum. Most studies focused on low temperature, and the importance of various regulatory mechanisms in cold tolerance of C. botulinum has been demonstrated. Furthermore, novel roles in cold tolerance were shown for metabolic pathways under the control of these regulators. A role for secondary oxidative stress in tolerance to extreme temperatures has been proposed. Additionally, genetic mechanisms related to tolerance to heat, low pH, and high salinity have been characterized. Data on genetic stress-related mechanisms of psychrotrophic Group II C. botulinum strains are scarce; these mechanisms are of interest for food safety research and should thus be investigated. This minireview encompasses the importance of C. botulinum as a food safety hazard and its central physiological characteristics related to food-processing and storage-related stress. Special attention is given to recent findings considering genetic mechanisms C. botulinum utilizes in detecting and countering these adverse conditions. Copyright © 2014 Institut Pasteur. Published by Elsevier Masson SAS. All rights reserved.

  7. Surface modification of food contact materials for processing and packaging applications

    NASA Astrophysics Data System (ADS)

    Barish, Jeffrey A.

    This body of work investigates various techniques for the surface modification of food contact materials for use in food packaging and processing applications. Nanoscale changes to the surface of polymeric food packaging materials enables changes in adhesion, wettability, printability, chemical functionality, and bioactivity, while maintaining desirable bulk properties. Polymer surface modification is used in applications such as antimicrobial or non-fouling materials, biosensors, and active packaging. Non-migratory active packagings, in which bioactive components are tethered to the package, offer the potential to reduce the need for additives in food products while maintaining safety and quality. A challenge in developing non-migratory active packaging materials is the loss of biomolecular activity that can occur when biomolecules are immobilized. Polyethylene glycol (PEG), a biocompatible polymer, is grafted from the surface of ozone treated low-density polyethylene (LDPE) resulting in a surface functionalized polyethylene to which a range of amine-terminated bioactive molecules can be immobilized. The grafting of PEG onto the surface of polymer packaging films is accomplished by free radical graft polymerization, and to covalently link an amine-terminated molecule to the PEG tether, demonstrating that amine-terminated bioactive compounds (such as peptides, enzymes, and some antimicrobials) can be immobilized onto PEG-grafted LDPE in the development of non-migratory active packaging. Fouling on food contact surfaces during food processing has a significant impact on operating efficiency and can promote biofilm development. Processing raw milk on plate heat exchangers results in significant fouling of proteins as well as minerals, and is exacerbated by the wall heating effect. An electroless nickel coating is co-deposited with polytetrafluoroethylene onto stainless steel to test its ability to resist fouling on a pilot plant scale plate heat exchanger. Further

  8. Issues involved in the process of developing a medical food.

    PubMed

    Ochoa, Juan B; McClave, Stephen A; Saavedra, Jose

    2011-09-01

    The creation of a medical food with potential health benefits for a particular patient population is a surprisingly complex process. Fortunately, the developmental process for a specific medical food is not as rigorous or as tightly regulated as that of a pharmaceutical agent. However, numerous factors unique to the enteral formulation of a new product come into play, such as physical/chemical compatibility, pH, stability, bioavailability, decay, and even palatability. Additional considerations such as strength of health benefit claims, packaging or presentation, and marketability determine the ultimate commercialization and whether a product ends up being released to the public. A full understanding of the development, substantiation, and commercialization of a medical food is necessary for important physiologic concepts in nutrition therapy to end up as part of the therapeutic regimen at the bedside of the critically ill obese patient.

  9. Numerical simulation of plasma processes driven by transverse ion heating

    NASA Technical Reports Server (NTRS)

    Singh, Nagendra; Chan, C. B.

    1993-01-01

    The plasma processes driven by transverse ion heating in a diverging flux tube are investigated with numerical simulation. The heating is found to drive a host of plasma processes, in addition to the well-known phenomenon of ion conics. The downward electric field near the reverse shock generates a doublestreaming situation consisting of two upflowing ion populations with different average flow velocities. The electric field in the reverse shock region is modulated by the ion-ion instability driven by the multistreaming ions. The oscillating fields in this region have the possibility of heating electrons. These results from the simulations are compared with results from a previous study based on a hydrodynamical model. Effects of spatial resolutions provided by simulations on the evolution of the plasma are discussed.

  10. Processing constraints resulting from heat accumulation during pulsed and repetitive laser materials processing.

    PubMed

    Weber, Rudolf; Graf, Thomas; Freitag, Christian; Feuer, Anne; Kononenko, Taras; Konov, Vitaly I

    2017-02-20

    In any pulsed and repetitive laser process a part of the absorbed laser energy is thermalized and stays in the material as residual heat. This residual heat is accumulating from pulse to pulse, continuously increasing the temperature, if the time between two pulses does not allow the material to sufficiently cool down. Controlling this so-called heat accumulation is one of the major challenges for materials processing with high average power pulsed lasers and repetitive processing. Heat accumulation caused by subsequent pulses (HAP) on the same spot and heat accumulation caused by subsequent scans (HAS) over the same spot can significantly reduce process quality, e.g., when the temperature increase caused by heat accumulation exceeds the melting temperature. In both cases, HAS and HAP, it is of particular interest to know the limiting number of pulses or scans after which the heat accumulation temperature exceeds a critical temperature and a pause has to be introduced. Approximation formulas for the case, where the duration of the heat input is short compared to the time between two subsequent heat inputs are derived in this paper, providing analytical scaling laws for the heat accumulation as a function of the processing parameters. The validity of these approximations is confirmed for HAP with an example of surface ablation of CrNi-steel and for HAS with multi-scan cutting of carbon fiber reinforced plastics (CFRP), both with a picosecond laser at an average power of up to 1.1 kW. It is shown that for the important case of 1-dimensional heat flow the limiting number of heat inputs decreases with the inverse of the square of the average laser power.

  11. Lexical-semantic deficits in processing food and non-food items.

    PubMed

    Rumiati, Raffaella I; Foroni, Francesco; Pergola, Giulio; Rossi, Paola; Silveri, Maria Caterina

    2016-12-01

    The study of category specific deficits in brain-damaged patients has been instrumental in explaining how knowledge about different types of objects is organized in the brain. Much of this research focused on testing putative semantic sensory/functional subsystems that could explain the observed dissociations in performance between living things (e.g., animals and fruits/vegetables) and non-living things (e.g., tools). As neuropsychological patterns that did not fit the original living/non-living distinction were observed, an alternative organization of semantic memory in domains constrained by evolutionary pressure was hypothesized. However, the category of food, that contains both living-natural items, such as an apple, and nonliving-manufactured items as in the case of a hamburger, has never been systematically investigated. As such, food category could turn out to be very useful to test whether the brain organizes the knowledge about food in sensory/functional subsystems, in a specific domain, or whether both approaches might need to be integrated. In the present study we tested the ability of patients with Alzheimer dementia (AD) and with Primary Progressive Aphasias (PPA) as well as healthy controls to perform a confrontation naming task, a categorization task, and a comprehension of edible (natural and manufactured food) and non edible items (tools and non-edible natural things) task (Tasks 1-3). The same photographs of natural and manufactured food were presented together with a description of food's sensory or functional property that could be either congruent or incongruent with that particular food (Task 4). Patients were overall less accurate than healthy individuals, and PPA patients were generally more impaired than AD patients, especially on the naming task. Food tended to be processed better than non-food in two out of three tasks (categorization and comprehension tasks). Patient groups showed no difference in naming food and non-food items, while

  12. Thermal protection of β-carotene in re-assembled casein micelles during different processing technologies applied in food industry.

    PubMed

    Sáiz-Abajo, María-José; González-Ferrero, Carolina; Moreno-Ruiz, Ana; Romo-Hualde, Ana; González-Navarro, Carlos J

    2013-06-01

    β-Carotene is a carotenoid usually applied in the food industry as a precursor of vitamin A or as a colourant. β-Carotene is a labile compound easily degraded by light, heat and oxygen. Casein micelles were used as nanostructures to encapsulate, stabilise and protect β-carotene from degradation during processing in the food industry. Self-assembly method was applied to re-assemble nanomicelles containing β-carotene. The protective effect of the nanostructures against degradation during the most common industrial treatments (sterilisation, pasteurisation, high hydrostatic pressure and baking) was proven. Casein micelles protected β-carotene from degradation during heat stabilisation, high pressure processing and the processes most commonly used in the food industry including baking. This opens new possibilities for introducing thermolabile ingredients in bakery products. Copyright © 2012 Elsevier Ltd. All rights reserved.

  13. 7 CFR 250.30 - State processing of donated foods.

    Code of Federal Regulations, 2014 CFR

    2014-01-01

    ... receipt, disposal, and inventory of donated foods in accordance with § 250.16; (H) Submit processing... forth in the original USDA procurement specification and, in the case of concentrated skim milk replacing donated nonfat dry milk, determine if the concentrated skim milk contains the amount of...

  14. 7 CFR 250.30 - State processing of donated foods.

    Code of Federal Regulations, 2011 CFR

    2011-01-01

    ... receipt, disposal, and inventory of donated foods in accordance with § 250.16; (H) Submit processing... forth in the original USDA procurement specification and, in the case of concentrated skim milk replacing donated nonfat dry milk, determine if the concentrated skim milk contains the amount of...

  15. 7 CFR 250.30 - State processing of donated foods.

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... receipt, disposal, and inventory of donated foods in accordance with § 250.16; (H) Submit processing... forth in the original USDA procurement specification and, in the case of concentrated skim milk replacing donated nonfat dry milk, determine if the concentrated skim milk contains the amount of...

  16. 7 CFR 250.30 - State processing of donated foods.

    Code of Federal Regulations, 2013 CFR

    2013-01-01

    ... receipt, disposal, and inventory of donated foods in accordance with § 250.16; (H) Submit processing... forth in the original USDA procurement specification and, in the case of concentrated skim milk replacing donated nonfat dry milk, determine if the concentrated skim milk contains the amount of...

  17. Safety of foods treated with novel process intervention technologies

    USDA-ARS?s Scientific Manuscript database

    Many consumers are familiar with traditional food safety and preservation technologies such as thermal processing (cooking), salting, and pickling to inactivate common foodborne pathogens such as Salmonella spp. and Escherichia coli O157:H7. Many consumers are less familiar with other technologies s...

  18. Food Processing and Marketing: New Directions...New Opportunities.

    ERIC Educational Resources Information Center

    Welch, Mary A., Ed.

    1995-01-01

    This issue uses tomato processing to illustrate the new directions and opportunities available in the food market. Comparative advantage and economies of scale are discussed in relation to markets. Forecasting success in the market is attributed to studying consumer consumption trends by type and monitoring standards of living in 32 newly…

  19. Cold Plasma as a nonthermal food processing technology

    USDA-ARS?s Scientific Manuscript database

    Contamination of fresh and fresh-cut fruits and vegetables by foodborne pathogens has prompted research into novel interventions. Cold plasma is a nonthermal food processing technology which uses energetic, reactive gases to inactivate contaminating microbes. This flexible sanitizing method uses ele...

  20. Food Processing and Agriculture. Wisconsin Annual Farm Labor Report, 1968.

    ERIC Educational Resources Information Center

    Wisconsin State Employment Service, Madison.

    A yearly report on the migrant farm worker situation in Wisconsin evaluates the year 1968 in relation to past years and makes projections for the future. Comparisons are made of trends in year-round employment practices, seasonal food processing, the cherry industry, and the cucumber industry. The report includes a discussion on the social aspects…

  1. Neural correlates of the healthiness evaluation processes of food labels.

    PubMed

    Prevost, M; Hot, P; Muller, L; Ruffieux, B; Cousin, E; Pichat, C; Baciu, M

    2017-04-11

    This fMRI study evaluated the cognitive mechanisms and the cerebral substrates when evaluating the healthiness of food products from nutritional information displayed either with a traffic light (TL) system, a colored nutritional label, or with a guideline daily amount (GDA) system, a numeric label. We postulated that TL label would recruit emotional processes and activation of subjacent cerebral regions (e.g. insula and amygdala). On the contrary, the nutritional information presented in a GDA label, would recruit, due to its numeric format and higher complexity, supplementary cognitive processes and activation of related brain regions (e.g. middle and superior frontal as well as parietal cortices). We examined 50 healthy participants during an evaluation task on the healthiness of real food products from nutritional information only. Per total, 60 food products nutritional labels have been presented, with either colored (TL) or numeric (GDA) nutritional information and three levels of complexity of nutritional information. In line with our predictions, evaluations based on GDA recruited prefrontal and parietal regions reported for analytic processes. Contrary to our predictions, the same network has been recruited when evaluations were based on TL. Finally, we found significant correlation between response time and the superior parietal lobule in the GDA condition. Our results suggested that TL did not have an effect on the used strategy compared to GDA, based on calculation and arithmetic processes. Correlations between response time and brain activations suggested a significant involvement of the arithmetic mechanisms in the evaluation of food healthiness.

  2. 21 CFR 133.173 - Pasteurized process cheese food.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ... paragraph (h)(5) of this section. Such mixtures are considered as one variety of cheese for the purposes of... following: A vinegar, lactic acid, citric acid, acetic acid, and phosphoric acid in such quantity that the pH of the pasteurized process cheese food is not below 5.0. (3) Water. (4) Salt. (5) Harmless...

  3. Utilization of food processing wastes to produce alcohol fuel

    SciTech Connect

    Shahbazi, A.; Reddy, G.B.; Parish, F.W.

    1987-01-01

    Food processing industries, in NC are surveyed for the availability of fermentable by-products. The alcohol yield of each material is determined. The annual alcohol yield from the surveyed materials is estimated. At the end, means for collection and transportation of these wastes and by-products are discussed. Two models have been used to select a site for a central fermentation plant.

  4. 21 CFR 133.173 - Pasteurized process cheese food.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... phenol equivalent of 0.25 gram of pasteurized process cheese food is not more than 3 micrograms. (3) The...) and (b), except that in determining moisture the loss in weight which occurs in drying for 5 hours, under the conditions prescribed in such method, is taken as the weight of the moisture. (5) The weight...

  5. 21 CFR 133.173 - Pasteurized process cheese food.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ... phenol equivalent of 0.25 gram of pasteurized process cheese food is not more than 3 micrograms. (3) The...) and (b), except that in determining moisture the loss in weight which occurs in drying for 5 hours, under the conditions prescribed in such method, is taken as the weight of the moisture. (5) The weight...

  6. Allergens labeling on French processed foods - an Oqali study.

    PubMed

    Battisti, Charlène; Chambefort, Amélie; Digaud, Olivier; Duplessis, Barbara; Perrin, Cécile; Volatier, Jean-Luc; Gauvreau-Béziat, Julie; Menard, Céline

    2017-07-01

    The French Observatory of Food Quality (Oqali) aims at collecting all nutritional data provided on labels of processed foods (nutritional information and composition), at branded products level, in order to follow nutritional labeling changes over time. This study carries out an overview of allergens labeling frequencies by distinguishing allergens used in recipes from those listed on precautionary statements, for the fourteen allergen categories for which labeling is mandatory according to European legislation. 17,309 products were collected, between 2008 and 2012, from 26 food categories. Products were classified per family and type of brand (national brands, retailer brands, entry-level retailer brands, hard discount, and specialized retailer brands). Allergenic ingredients were identified from ingredients lists and precautionary statements. 73% of the 17,309 products studied contained at least one allergen in their ingredients list and 39% had a precautionary statement for one or more allergens. Milk (53%), gluten (41%), and egg (22%) were the most commonly used allergens in ingredients lists. For precautionary statement, nuts (20%), egg (14%), peanut (13%), soybean (12%), and milk (11%) were the most common allergens listed. Precautionary statement was most frequently found among first-price products (hard discount and entry-level retailer brands). National brands seemed to use it less frequently. For all these results, differences depended both on food categories and allergen categories. This study will enable to follow allergens labeling and their use as ingredients over time, particularly by assessing an hypothetical increase in allergens presence in processed food.

  7. The Dielectric Loss Characteristic of Ice by Dielectric Heating Method for The Thawing of Foods or Biomaterials

    NASA Astrophysics Data System (ADS)

    Bai, Xianglan; Shirakashi, Ryo; Nishio, Shigefumi

    The thawing of ice crystal is very important for thawing of frozen foods and cryopreserved biomaterials. It was found that an alternative current (AC) electric field may effect the thawing process of frozen foods and cryopreserved biomaterials. In the present study, the spectrum of dielectric loss of ice crystal (50Hz~1.8GHz) was measured at various temperatures(-60°C to -2°C). The experiments of heating ice crystal using electric field were done to investigate the absorption of AC electric energy, which changes with the frequency of electric field. In order to evaluate the rapidness and the uniformity of thawing quantitatively, a numerical simulation of one-dimensional heat transfer was also conducted based on the measured spectrum of the dielectric loss of ice. The results showed that AC electric field have the uniform heating effect, only when the value of the frequency multiplied by dielectric loss (fε") decreases as the temperature increases. One of the optimum frequencies for a rapid and uniform thawing was found to be at around 3MHz.

  8. General Definitions of Work and Heat in Thermodynamic Processes.

    ERIC Educational Resources Information Center

    Gislason, Eric A.; Craig, Norman C.

    1987-01-01

    Argues that previous definitions of work and heat are inappropriate. Presents new definitions that are formulated using experimental quantities, claiming that they apply equally well to reversible and irreversible processes. Indicates some of the problems with earlier definitions and applies the new definitions to the First Law of thermodynamics.…

  9. General Definitions of Work and Heat in Thermodynamic Processes.

    ERIC Educational Resources Information Center

    Gislason, Eric A.; Craig, Norman C.

    1987-01-01

    Argues that previous definitions of work and heat are inappropriate. Presents new definitions that are formulated using experimental quantities, claiming that they apply equally well to reversible and irreversible processes. Indicates some of the problems with earlier definitions and applies the new definitions to the First Law of thermodynamics.…

  10. The Statistical Interpretation of Classical Thermodynamic Heating and Expansion Processes

    ERIC Educational Resources Information Center

    Cartier, Stephen F.

    2011-01-01

    A statistical model has been developed and applied to interpret thermodynamic processes typically presented from the macroscopic, classical perspective. Through this model, students learn and apply the concepts of statistical mechanics, quantum mechanics, and classical thermodynamics in the analysis of the (i) constant volume heating, (ii)…

  11. The Statistical Interpretation of Classical Thermodynamic Heating and Expansion Processes

    ERIC Educational Resources Information Center

    Cartier, Stephen F.

    2011-01-01

    A statistical model has been developed and applied to interpret thermodynamic processes typically presented from the macroscopic, classical perspective. Through this model, students learn and apply the concepts of statistical mechanics, quantum mechanics, and classical thermodynamics in the analysis of the (i) constant volume heating, (ii)…

  12. Heat processing of peanut seed enhances the sensitization potential of the major peanut allergen Ara h 6.

    PubMed

    Guillon, Blanche; Bernard, Hervé; Drumare, Marie-Françoise; Hazebrouck, Stéphane; Adel-Patient, Karine

    2016-12-01

    Processing of food has been shown to impact IgE binding and functionality of food allergens. In the present study, we investigated the impact of heat processing on the sensitization capacity of Ara h 6, a major peanut allergen and one of the most potent elicitors of the allergic reaction. Peanut extracts obtained from raw or heat-processed peanut and some fractions thereof were biochemically and immunochemically characterized. These extracts/fractions, purified Ara h 6, or recombinant Ara h 6 including Ara h 6 mutants lacking disulfide bridges were used in in vitro digestion tests and mouse models of experimental sensitization. Peanut roasting led to the formation of complexes of high molecular weight, notably between Ara h 6 and Ara h 1, which supported the induction of IgE specific to native Ara h 6. On the contrary, a fraction containing free monomeric 2S albumins or purified native Ara h 6 displayed no intrinsic allergenicity. In addition to complex formation, heat denaturation and/or partial destabilization enhanced Ara h 6 immunogenicity and increased its sensitivity to digestion. These results suggest that sensitization potency and IgE binding capacity can be supported by different structures, modified and/or produced during food processing in interaction with other food constituents. © 2016 The Authors. Molecular Nutrition & Food Research published by WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim.

  13. Combined heat and mass transfer in absorption processes

    SciTech Connect

    Grossman, G.

    1982-01-01

    The approach to theoretical analysis of the combined heat and mass transfer process taking place in absorption systems is described. The two tranfer phenomena are strongly coupled here. The purpose of the analysis is to relate, quantitatively, the heat and mass transfer coefficients to the physical properties of the working fluids and to the geometry of the system. The preferred configuration is that of a falling film of liquid on a metallic surface which serves to transfer heat from the absorbent in contact with the vapor of the absorbate. The model developed may be solved for laminar, turbulent, or transition flow regimes. The results of the solution describe the development of the thermal and concentration boundary layers and the variation of the temperatures, concentrations, and heat and mass fluxes. These quantities in their normalized, dimensionless form depend on two characteristic parameters of the system: the Lewis number Le and the dimensionless heat of absorption lambda. The length in the direction of flow is normalized with respect to the Peclet number and the film thickness. Heat and mass transfer coefficients for the system were calculated. The Sherwood number for mass transfer from the vapor-liquid interface to the bulk of the film reaches a constant value of 3.63 with fully developed boundary layers for both the adiabatic and constant temperature wall. The Nusselt number for heat transfer from the interface to the bulk reaches under the same conditions values of 3.63 and 2.67 for the adiabatic and constant temperature wall, respectively. The Nusselt number for heat tranfer from the bulk to the wall reaches 1.60.

  14. Relationship between arsenic content of food and water applied for food processing.

    PubMed

    Sugár, Eva; Tatár, Enikő; Záray, Gyula; Mihucz, Victor G

    2013-12-01

    As part of a survey conducted by the Central Agricultural Office of Hungary, 67 food samples including beverages were taken from 57 food industrial and catering companies, 75% of them being small and medium-sized enterprises (SMEs). Moreover, 40% of the SMEs were micro entities. Water used for food processing was simultaneously sampled. The arsenic (As) content of solid food stuff was determined by hydride generation atomic absorption spectrometry after dry ashing. Food stuff with high water content and water samples were analyzed by inductively coupled plasma mass spectrometry. The As concentration exceeded 10 μg/L in 74% of the water samples taken from SMEs. The As concentrations of samples with high water content and water used were linearly correlated. Estimated As intake from combined exposure to drinking water and food of the population was on average 40% of the daily lower limit of WHO on the benchmark dose for a 0.5% increased incidence of lung cancer (BMDL0.5) for As. Five settlements had higher As intake than the BMDL0.5. Three of these settlements are situated in Csongrád county and the distance between them is less than 55 km. The maximum As intake might be 3.8 μg/kg body weight.

  15. r-PROCESS LANTHANIDE PRODUCTION AND HEATING RATES IN KILONOVAE

    SciTech Connect

    Lippuner, Jonas; Roberts, Luke F.

    2015-12-20

    r-process nucleosynthesis in material ejected during neutron star mergers may lead to radioactively powered transients called kilonovae. The timescale and peak luminosity of these transients depend on the composition of the ejecta, which determines the local heating rate from nuclear decays and the opacity. Kasen et al. and Tanaka and Hotokezaka pointed out that lanthanides can drastically increase the opacity in these outflows. We use the new general-purpose nuclear reaction network SkyNet to carry out a parameter study of r-process nucleosynthesis for a range of initial electron fractions Y{sub e}, initial specific entropies s, and expansion timescales τ. We find that the ejecta is lanthanide-free for Y{sub e} ≳ 0.22−0.30, depending on s and τ. The heating rate is insensitive to s and τ, but certain, larger values of Y{sub e} lead to reduced heating rates, due to individual nuclides dominating the heating. We calculate approximate light curves with a simplified gray radiative transport scheme. The light curves peak at about a day (week) in the lanthanide-free (-rich) cases. The heating rate does not change much as the ejecta becomes lanthanide-free with increasing Y{sub e}, but the light-curve peak becomes about an order of magnitude brighter because it peaks much earlier when the heating rate is larger. We also provide parametric fits for the heating rates between 0.1 and 100 days, and we provide a simple fit in Y{sub e}, s, and τ to estimate whether or not the ejecta is lanthanide-rich.

  16. r-process Lanthanide Production and Heating Rates in Kilonovae

    NASA Astrophysics Data System (ADS)

    Lippuner, Jonas; Roberts, Luke F.

    2015-12-01

    r-process nucleosynthesis in material ejected during neutron star mergers may lead to radioactively powered transients called kilonovae. The timescale and peak luminosity of these transients depend on the composition of the ejecta, which determines the local heating rate from nuclear decays and the opacity. Kasen et al. and Tanaka & Hotokezaka pointed out that lanthanides can drastically increase the opacity in these outflows. We use the new general-purpose nuclear reaction network SkyNet to carry out a parameter study of r-process nucleosynthesis for a range of initial electron fractions Ye, initial specific entropies s, and expansion timescales τ. We find that the ejecta is lanthanide-free for Ye ≳ 0.22-0.30, depending on s and τ. The heating rate is insensitive to s and τ, but certain, larger values of Ye lead to reduced heating rates, due to individual nuclides dominating the heating. We calculate approximate light curves with a simplified gray radiative transport scheme. The light curves peak at about a day (week) in the lanthanide-free (-rich) cases. The heating rate does not change much as the ejecta becomes lanthanide-free with increasing Ye, but the light-curve peak becomes about an order of magnitude brighter because it peaks much earlier when the heating rate is larger. We also provide parametric fits for the heating rates between 0.1 and 100 days, and we provide a simple fit in Ye, s, and τ to estimate whether or not the ejecta is lanthanide-rich.

  17. Increase in the free radical scavenging capability of bitter gourd by a heat-drying process.

    PubMed

    Wei, Lu; Shaoyun, Wang; Shutao, Liu; Jianwu, Zhou; Lijing, Ke; Pingfan, Rao

    2013-12-01

    Bitter gourd (Momordica charantia Linn.) is widely regarded as one of the best remedy foods for diabetes. The positive effect of bitter gourd on diabetes has been attributed in part to the remarkable free radical scavenging activity of its boiled water extract from sun-dried fruits. It is well known that a heat process significantly influences the antioxidant activity of fresh fruits. However, the heat drying processes of bitter gourd have not been studied so far. Here, we show that the free radical scavenging capability of bitter gourd extract significantly increases after the heat drying process, while the content of flavonoids and phenols, which are generally regarded as the main antioxidant components in bitter gourd, remain unaffected. Furthermore, the content of free amino acids and the total reducing sugar were found to decrease with increasing browning index, indicating the progression of the Maillard reaction, products of which are known to possess significant antioxidant activity. Therefore, it suggests that Maillard reaction products may be the main contributors to the increase in antioxidant capability. Finally, the bitter gourd extract with the higher antioxidant activity, was shown to manifest a corresponding higher proliferation activity on NIT-1 beta-cells. These results suggest that controllable conditions in the heat-drying processing of fresh bitter gourd fruit is of significance for enhancing the total free radical scavenging capacity, beta-cell proliferation activity and possibly the anti-diabetic activity of this fruit.

  18. Calculation of gross energy in pet foods: new data on heat combustion and fibre analysis in a selection of foods for dogs and cats.

    PubMed

    Kienzle, E; Schrag, I; Butterwick, R; Opitz, B

    2001-06-01

    Seven pectin samples, six galactomannan sources, five carrageen samples, four alginate samples, one sample of gum traganth, agar agar and gum arabicum, two xanthan samples, two inulin samples and a galacto oligosaccharide, 22 cellulose samples, six lignin samples, four starch samples, nine protein samples, six isolated fats, three meat samples, two lung samples, two samples of skimmed milk powder, 12 prepared complete dry dog foods, 21 moist dog foods, nine dry and 25 moist cat foods and 10 faecal samples were analysed for heat combustion (adiabatic bomb calorimetry), crude nutrients, acid detergent fibre (ADF), and acid detergent lignin (ADL). Some of the non-starch polysaccharides which gave low levels of crude fibre and ADF were also analysed for total, insoluble and soluble fibre. The heat combustion of cellulose ranged between 17.0 and 17.5 kJ/g organic matter (OM). The variation was somewhat larger for other non-starch polysaccharides (pectin, galactomannan sources, carageen, alginate, gums, xanthan, inulin) where heat combustion ranged between 14.0 and 18.2 kJ/g OM. The heat combustion of lignin averaged 25.5 kJ/g OM with considerable variation (17.0-29.2 kJ/g OM). Starch had a narrow range (17.2-17.3 kJ/g OM). Heat combustion of protein samples varied between 22.0 and 24.6 kJ/g, and of fat samples varied between 38.0 and 39.6 kJ/g OM. When cellulose was analysed for crude fibre only between 62 and 85% OM was detected. ADF analyses of cellulose ranged between 75 and 93% OM. The crude fibre content of all other non-starch polysaccharides did not exceed 13% OM, with the exception of pectins (ADF 0.7-37% OM) and alginates (ADF 39-66% OM), the ADF content was also below 13% in these samples. In contrast the total fibre content was above 80% OM in all non-starch noncellulose polysaccharides and the percentage of soluble fibre was high (25-93% OM). Unprocessed lignin gave high readings for crude fibre (39-61% OM) and ADF (96-99% OM), while processed lignin had low

  19. Heavy metal and disinfectant resistance of Listeria monocytogenes from foods and food processing plants

    USDA-ARS?s Scientific Manuscript database

    The persistence of Listeria monocytogenes in food processing plants and other ecosystems can be attributed to its ability to adapt to numerous stresses. Resistance to arsenic, cadmium and the quaternary ammonium compound benzalkonium chloride (BC) are examples of such adaptations. In this study, we ...

  20. Use of Chlorine-Containing Disinfectants in Food Production and Food Processing

    USDA-ARS?s Scientific Manuscript database

    The purpose of this chapter is to describe current commercial practices in use of chlorine-containing compounds in food processing and alternatives to chlorine use. This chapter is not meant to be complete literature review of the subject, but rather is a summary of widely used and accepted current...