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Sample records for extruded food products

  1. Enrichment of extruded snack products with whey protein

    Directory of Open Access Journals (Sweden)

    Mladen Brnčić

    2008-08-01

    Full Text Available Highest share in products with whey proteins addition belongs to aromatised drinks, aromatised protein bars and various dietetic preparations. In the last few years, there is increased use of the extrusion process for production of food products. This process is, besides other things, used for obtaining directly expanded products, which are immediately packed and sent on market after mechanical and thermal treatment in extruder, or after drying for a short time. One of these food products is “snack” food. Snack food is made with twin corotating screw extruders, in which raw materials are submitted to high temperatures and short time, with intensive expansion and rapid pressure drop. For the production of this category of food products, basic ingredients like corn, wheat, rye and rice, with the maximum of 9 % of proteins, are used. With the development of extrusion technology, special attention is focused on the enrichment of extruded products with different types of proteins, including proteins. In this paper, review of the newest research and achievements in embedding various types of whey concentrates in snack food will be represented. This category of food products for direct consummation is constantly increasing, and addition of whey protein concentrate adds better nutritional value and increased functionality.

  2. The heat insulating properties of potato starch extruded with addition of chosen by- products of food industry

    Directory of Open Access Journals (Sweden)

    Zdybel Ewa

    2014-12-01

    Full Text Available The study was aimed at determination of time of heat transition through the layer of quince, apple, linen, rose pomace and potato pulp, as well as layer of potato starch and potato starch extruded with addition of above mentioned by-products. Additionally the attempt of creation a heat insulating barrier from researched raw material was made. The heat conductivity of researched materials was dependent on the type of material and its humidity. Extruded potato starch is characterized by smaller heat conductivity than potato starch extruded with addition of pomace. The obtained rigid extruded starch moulders were characterized by higher heat insulating properties than the loose beads. It is possible to use starch and by-products of food industry for production of heat insulating materials.

  3. TECHNICAL MEANS FOR OBTAINING INTERMEDIATE PRODUCTS OF THE CASING AND TOPPINGS FOR EXTRUDED FOOD PRODUCTS

    Directory of Open Access Journals (Sweden)

    A. N. Pal’chikov

    2015-01-01

    Full Text Available The following article is devoted to the new technical facilities for food production, which technological chain of production process includes computer hardware as a part of the equipment used for body of semi-processed food preparation, blancher for hydrobionts and abrasive blender. For the whole group of the necessary equipment the principal schemes are designed, and the abrasive blender was tested during the experimental approbation to reveal the optimal design. The culinary fish pastes have already been produced in the enterprises in many countries for many years and they are particularly popular in Japan, Germany, Scandinavian and other country. In Poland the mixtures of fish pasted have become widely spread, and are used for production of portioned meals. These pastes may be blended into larger or smaller pieces. The aromatization process of such pastes is conducted with adding the liquid smoke, natural or synthetic fragrances. There is an increasing popularization of the use of flaxseed as a source of alpha-linoleic acid, high-quality protein, phenolics, fiber and minerals. Products with flax meal can be recommended for inclusion in the diet to make up for the deficit of polyunsaturated fatty acids, dietary fiber. In this regard, it is appropriate to use the semi-finished product formulations for the respective housings extruded snack food. The results of the conducted research could be used in the production of domestic extruded snacks, which have the form of the cushions with vitaminized dough body and hydrobionts stuffing if setting the special extrusion modes.

  4. Expansion and functional properties of extruded snacks enriched with nutrition sources from food processing by-products.

    Science.gov (United States)

    Korkerd, Sopida; Wanlapa, Sorada; Puttanlek, Chureerat; Uttapap, Dudsadee; Rungsardthong, Vilai

    2016-01-01

    Rich sources of protein and dietary fiber from food processing by-products, defatted soybean meal, germinated brown rice meal, and mango peel fiber, were added to corn grit at 20 % (w/w) to produce fortified extruded snacks. Increase of total dietary fiber from 4.82 % (wb) to 5.92-17.80 % (wb) and protein from 5.03 % (wb) to 5.46-13.34 % were observed. The product indicated high expansion and good acceptance tested by sensory panels. There were 22.33-33.53 and 5.30-11.53 fold increase in the phenolics and antioxidant activity in the enriched snack products. The effects of feed moisture content, screw speed, and barrel temperature on expansion and nutritional properties of the extruded products were investigated by using response surface methodology. Regression equations describing the effect of each variable on the product responses were obtained. The snacks extruded with feed moisture 13-15 % (wb) and extrusion temperature at 160-180 °C indicated the products with high preference in terms of expansion ratio between insoluble dietary fiber and soluble dietary fiber balance. The results showed that the by-products could be successfully used for nutritional supplemented expanded snacks.

  5. Development of baked and extruded functional foods from metabolic syndrome specific ingredient mix.

    Science.gov (United States)

    Miglani, Neetu; Bains, Kiran; Kaur, Harpreet

    2015-09-01

    The study was aimed to develop baked and extruded functional foods from Metabolic Syndrome (MS) specific designed ingredient mixes with optimum amino acid makeup using key food ingredients with functional properties such as whole cereals, legumes, skimmed milk powder, along with flaxseeds and fenugreek seeds. Two cereals viz. barley and oats and four pulses viz. mung bean, cowpea, bengal gram and soybean were blended in different proportions in order to balance the limiting amino acid lysine in the wheat flour. Three products namely bread, extruded snack and noodles prepared from twenty five ingredient mixes. Six ingredient mixes of breads and four ingredient mixes each of extruded snack and noodles specifically designed for MS patients were organoleptically at par with control wheat flour products. The acceptable products had significantly (p ≤ 0.05) higher lysine, crude protein, ash and fibre and low carbohydrates in compare control whole wheat flour products, hence appropriate for MS patients.

  6. Expansion and functional properties of extruded snacks enriched with nutrition sources from food processing by-products

    OpenAIRE

    Korkerd, Sopida; Wanlapa, Sorada; Puttanlek, Chureerat; Uttapap, Dudsadee; Rungsardthong, Vilai

    2015-01-01

    Rich sources of protein and dietary fiber from food processing by-products, defatted soybean meal, germinated brown rice meal, and mango peel fiber, were added to corn grit at 20 % (w/w) to produce fortified extruded snacks. Increase of total dietary fiber from 4.82 % (wb) to 5.92–17.80 % (wb) and protein from 5.03 % (wb) to 5.46–13.34 % were observed. The product indicated high expansion and good acceptance tested by sensory panels. There were 22.33–33.53 and 5.30–11.53 fold increase in the ...

  7. Development of micronutrients rich homemade extruded food products with the incorporation of processed foxtail millet, wheat and chickpea

    Directory of Open Access Journals (Sweden)

    L Gautam

    2014-12-01

    Full Text Available Background: Food based approaches are recognized as an essential part of an urgently needed more comprehensive strategy for improving nutrition by increasing the availability and consumption to combat iron and other micronutrient deficiencies. Aims & Objective: The specific objective of the study was utilization of Foxtail millet (Setariaitalica along with other flour for production of micronutrients rich ready-to-eat snack products using homemade extrusion cooking. Material and methods: Methods Composite flour were prepared using processed Foxtail millet flour (FMF and other processed flours namely; wheat flour (WF, and chick pea flour (CPF. Nutritional properties of the blends were analyzed by using standard procedure. Two homemade extruded products namely; namkeensev, seviyan were prepared with four treatments T0, T1, T2, & T3. The commonly consumed recipes were developed by incorporating 50%, 75% and 100% of best result malted composite flour (FMF+CPF+WF. Results: The organoleptic qualities of these extruded samples were analyzed by panelists on a 9 point hedonic scale. The result indicate that the processed composite flour (FMF+CPF+WF based products were significantly accepted at the level of p<0.05 50% incorporation followed by 75% and 100% respectively. Conclusions: The present study conclude that, processed composite flour (Foxtail millet; wheat; chickpea in the ratios of (50:50 could be used to produce nutritive quality of homemade extrudates with acceptable sensory properties as they deliver vehicles for malnourished children.

  8. Development of micronutrients rich homemade extruded food products with the incorporation of processed foxtail millet, wheat and chickpea

    Directory of Open Access Journals (Sweden)

    L Gautam

    2014-12-01

    Full Text Available Background: Food based approaches are recognized as an essential part of an urgently needed more comprehensive strategy for improving nutrition by increasing the availability and consumption to combat iron and other micronutrient deficiencies. Aims & Objective: The specific objective of the study was utilization of Foxtail millet (Setariaitalica along with other flour for production of micronutrients rich ready-to-eat snack products using homemade extrusion cooking. Material and methods: Methods Composite flour were prepared using processed Foxtail millet flour (FMF and other processed flours namely; wheat flour (WF, and chick pea flour (CPF. Nutritional properties of the blends were analyzed by using standard procedure. Two homemade extruded products namely; namkeensev, seviyan were prepared with four treatments T0, T1, T2, & T3. The commonly consumed recipes were developed by incorporating 50%, 75% and 100% of best result malted composite flour (FMF+CPF+WF. Results: The organoleptic qualities of these extruded samples were analyzed by panelists on a 9 point hedonic scale. The result indicate that the processed composite flour (FMF+CPF+WF based products were significantly accepted at the level of p<0.05 50% incorporation followed by 75% and 100% respectively. Conclusions: The present study conclude that, processed composite flour (Foxtail millet; wheat; chickpea in the ratios of (50:50 could be used to produce nutritive quality of homemade extrudates with acceptable sensory properties as they deliver vehicles for malnourished children.

  9. Enrichment of extruded snack products with coproducts from chestnut mushroom (Agrocybe aegerita) production: interactions between dietary fiber, physicochemical characteristics, and glycemic load.

    Science.gov (United States)

    Brennan, Margaret A; Derbyshire, Emma; Tiwari, Brijesh K; Brennan, Charles S

    2012-05-02

    Mushrooms are a common vegetable product that have also been linked to pharmaceutical and medicinal uses. However, the production of the fruiting bodies of mushrooms results in a large quantity of food waste in the form of spent compost. Hyphae and the base of fruit bodies from Agrocybe aegerita were retrieved from spent mushroom compost and refined as a freeze-dried powder. This fiber-rich ingredient was used in the manufacture of ready-to-eat extruded cereal snack products. Inclusions rates were 0, 5, 10, and 15% w/w replacement levels for wheat flour from a control recipe. Inclusion of mushroom coproduct material (MCM) was significantly correlated to increased product expansion (r = 0.848) and density (r = 0.949) but negatively correlated to water absorption index (WAI; r = -0.928) and water solubility index (WSI; r = -0.729). Fiber content could not be correlated to differences in pasting properties of extruded snacks even though snack products with MCM showed significantly lower final viscosity values compared to the control. The potential glycemic response of foods was significantly lowered by including MCM (p extruded snacks (r = 0.916, 0.851, and 0.878. respectively). The results illustrate a reduction in the potential glycemic response from including 5% (w/w) of MCM in extruded snacks exceeds 20%. Thus, the incorporation of MCM in ready-to-eat snack foods may be of considerable interest to the food industry in trying to regulate the glycemic response of foods.

  10. Extrusion Processing of Raw Food Materials and by-products: A Review.

    Science.gov (United States)

    Offiah, Vivian; Kontogiorgos, Vassilis; Falade, Kolawole O

    2018-05-22

    Extrusion technology has rapidly transformed the food industry with its numerous advantages over other processing methods. It offers a platform for processing different products from various food groups by modifying minor or major ingredients and processing conditions. Although cereals occupy a large portion of the extruded foods market, several other types of raw materials have been used. Extrusion processing of various food groups, including cereals and pseudo cereals, roots and tubers, pulses and oilseeds, fruits and vegetables, and animal products, as well as structural and nutritional changes in these food matrices are reviewed. Value addition by extrusion to food processing wastes and by-products from fruits and vegetables, dairy, meat and seafood, cereals and residues from starch, syrup and alcohol production, and oilseed processing are also discussed. Extrusion presents an economical technology for incorporating food processing residues and by-products back into the food stream. In contemporary scenarios, rising demand for extruded products with functional ingredients, attributed to evolving lifestyles and preferences, have led to innovations in the form, texture, color and content of extruded products. Information presented in this review would be of importance to processors and researchers as they seek to enhance nutritional quality and delivery of extruded products.

  11. Preparation of an extruded fish snack using twin screw extruder and the storage characteristics of the product

    OpenAIRE

    Sharma, S.K.; Basu, S.

    2003-01-01

    A value-added extruded fish product was prepared with corn flour (80%) and fish (sciaenid) powder (20%), using a twin-screw extruder. The effect of different parameters like moisture, temperature, fish powder concentration, speed of the extruder and die-diameter on expansion ratio and crisp texture were studied. The storage characteristics of the final product were studied using three different types of packaging under nitrogen flushing. The study revealed that aluminum foil is the best packa...

  12. Characterisation of corn extrudates with the addition of brewers' spent grain as a raw material for the production of functional batters.

    Science.gov (United States)

    Żelaziński, Tomasz; Ekielski, Adam; Siwek, Adam; Dardziński, Leszek

    2017-01-01

    Novel food batters, recommended for various products, are at present manufactured by extru- sion. Thanks to this, it is possible to look for and process new raw materials, if their processing has so far been considered impossible or economically unviable. The purpose of the work was therefore to investigate the extrudates produced from the corn and brewers' spent grain compounds that are subsequently used as raw material for food batter production. The work presents the findings of research on extrusion of corn mixes with varying levels of brewers' spent grains, to the maximum amount of 30%. Tests were conducted using a co-rotating double screw extruder, equipped with a single-outlet matrix with a diameter of 2.5mm. The products obtained were subjected to analysis of their parameters (apparent density, strength parameters, abrasiveness index) and the granulation of a single fraction was checked. The sample for which the percentage content was the highest was subjected to a detailed analysis of particle shape using vision software. It was found that an increase in the content of brewers' spent grains resulted in increased hardness of the products obtained. During the tests it was observed that the increasing hardness of the measured sam- ples is opposite to their abrasion resistance. The maximum decrement of the brasion parameters was seen for extrudates with 30% spent grain addition and was 1.4%, while the minimum decrement values for extrudates with brewers' grain content (10%) amounted to 0.85%. It was noted that this may prove the high brittleness of such products, particularly on the outer surface. It was also observed that lower grindability was recorded for samples produced by extrusion at a temperature of 140°C. On the other hand, higher grindability obtained at a temperature of 120°C may facilitate the grinding of such products, which may be particularly important in the production of food batter. Brewers' spent grains used as an addition to corn groats

  13. Physical properties and FTIR analysis of rice-oat flour and maize-oat flour based extruded food products containing olive pomace.

    Science.gov (United States)

    Ying, DanYang; Hlaing, Mya Myintzu; Lerisson, Julie; Pitts, Keith; Cheng, Lijiang; Sanguansri, Luz; Augustin, Mary Ann

    2017-10-01

    Olive pomace, a waste stream from olive oil processing, was fractionated by centrifugation to obtain a supernatant and a flesh-enriched fraction, and freeze dried to obtain a powder. The dried supernatant contained 5.8% moisture, 4.8% protein, 3.5% fat, 3.5% ash, 82.4% carbohydrate (including 17.2% dietary fiber) and polyphenols (2970mg gallic acid equivalents (GAE)/100g). The dried flesh-enriched fraction, contained 5.9% moisture, 13.4% protein, 14.2% fat, 3.5% ash, 63.1% carbohydrate (including 42.7% dietary fiber) and polyphenols (1960mg GAE/100g). The extruded products using rice-oat flour or maize-oat flour mixtures as the base were formulated to contain 5% or 10% olive pomace fractions (dry basis). The extruded products with added olive pomace fractions has higher fiber (2-7g/100g) and polyphenol contents (67-161mg GAE/100g) compared to the corresponding mixtures of rice-oat flour base (0.92g/100g fiber, 20mg GAE/100g) or maize-oat flour base (3.2g/100g fiber, 20mg GAE/100g) without olive pomace fractions. Addition of olive pomace fractions reduced the die pressure and specific mechanical energy during extrusion and resulted in lower radial expansion in the extruded product. The impact of the addition of olive pomace fraction on physical characteristics of the extruded product is higher for rice-oat flour base than maize-oat flour base. The underlining mechanism was explained by FTIR analysis. FTIR showed that there were significant changes in the carbohydrate components and the structure of the proteins on extrusion, with consequent effects on the expansion and density of the extruded product. This study showed the feasibility of preparing fiber and polyphenol enriched extruded products by incorporation of olive pomace. This shows the potential of recovery and diversion of edible components from waste streams of olive oil processing for formulation of extruded products. Copyright © 2017 Elsevier Ltd. All rights reserved.

  14. Properties of extruded snacks supplemented with amaranth grain grits

    Directory of Open Access Journals (Sweden)

    Hadnađev Miroslav S.

    2009-01-01

    Full Text Available Extruded amaranth grain products have specific aroma and can be used as snack food, supplement in breakfast cereals, or as raw material for further processing. Extruded products of corn-amaranth grits blends, containing 20% or 50% amaranth grain grits, were produced by extrusion-cooking using a laboratory Brabender single screw extruder 20 DN. Extrudates with various texture were obtained. During extrusion process starch granules are partially degraded, hence rheological properties were examined. All samples exhibited thixotropic flow behavior. Those samples in which part of the corn grits was replaced with amaranth one had lower viscosity and exhibited lower level of structuration during storage.

  15. The Impact of Rendered Protein Meal Oxidation Level on Shelf-Life, Sensory Characteristics, and Acceptability in Extruded Pet Food.

    Science.gov (United States)

    Chanadang, Sirichat; Koppel, Kadri; Aldrich, Greg

    2016-07-28

    Pet foods are expected to have a shelf-life for 12 months or more. Sensory analysis can be used to determine changes in products and to estimate products' shelf-life. The objectives of this study were to (1) investigate how increasing levels of oxidation in rendered protein meals used to produce extruded pet food affected the sensory properties and (2) determine the effect of shelf-life on pet owners' acceptability of extruded pet food diet formulated without the use of preservative. Pet food diets contained beef meat bone meal (BMBM) and chicken byproduct meal (CBPM) in which the oxidation was retarded with ethoxyquin, mixed tocopherols, or none at all, and then extruded into dry pet foods. These samples represented low, medium, and high oxidation levels, respectively. Samples were stored for 0, 3, 6, 9, and 12 months at ambient temperature. Each time point, samples were evaluated by six highly trained descriptive panelists for sensory attributes related to oxidation. Samples without preservatives were chosen for the acceptability test, since the differences in sensory characteristics over storage time were more distinguishable in those samples. Pet owners evaluated samples for aroma, appearance and overall liking. Descriptive sensory analysis detected significant changes in oxidized-related sensory characteristics over storage time. However, the differences for CBPM samples were more pronounced and directional. The consumer study showed no differences in pet owners' acceptability for BMBM samples. However, the noticeable increase in aroma characteristics (rancid aroma 0.33-4.21) in CBPM samples over storage time did have a negative effect on consumer's liking (overall liking 5.52-4.95).

  16. Modelling extrudate expansion in a twin-screw food extrusion cooking process through dimensional analysis methodology

    DEFF Research Database (Denmark)

    Cheng, Hongyuan; Friis, Alan

    2010-01-01

    A new phenomenological model is proposed to correlate extrudate expansion and extruder operation parameters in a twin-screw food extrusion cooking process. Buckingham's pi dimensional analysis method is applied to establish the model. Three dimensionless groups, i.e. pump efficiency, water content...

  17. COST ESTIMATES OF TWIN SCREW EXTRUDED PRODUCTS: TEXTURIZED WHEY PROTEIN SNACKS AND CORN-SOY BLEND USED FOR EMERGENCY FEEDING

    Science.gov (United States)

    The operating costs associated with twin screw extrusion cooking of various foods are fixed for a given size and production capacity for any class of products; the greater percentage of costs arise from the choice of ingredients and the product end use. For example, extruder texturized whey proteins...

  18. Fenugreek: A review on its nutraceutical properties and utilization in various food products

    Directory of Open Access Journals (Sweden)

    Sajad Ahmad Wani

    2018-04-01

    Full Text Available Fenugreek (Trigonella foenum-graecum is a legume and it has been used as a spice throughout the world to enhance the sensory quality of foods. It is known for its medicinal qualities such as antidiabetic, anticarcinogenic, hypocholesterolemic, antioxidant, and immunological activities. Beside its medicinal value, it is also used as a part of various food product developments as food stabilizer, adhesive, and emulsifying agent. More importantly it is used for the development of healthy and nutritious extruded and bakery product. The present paper reviews about nutraceutical properties of fenugreek and its utilization in various product developments. Keywords: Fenugreek, Nutraceutical, Hypoglycemic, Antioxidant, Extruded product

  19. Extrusion and Extruded Products: Changes in Quality Attributes as Affected by Extrusion Process Parameters: A Review.

    Science.gov (United States)

    Alam, M S; Kaur, Jasmeen; Khaira, Harjot; Gupta, Kalika

    2016-01-01

    Extrusion of foods is an emerging technology for the food industries to process and market a large number of products of varying size, shape, texture, and taste. Extrusion cooking technology has led to production of wide variety of products like pasta, breakfast cereals, bread crumbs, biscuits, crackers, croutons, baby foods, snack foods, confectionery items, chewing gum, texturized vegetable protein (TVP), modified starch, pet foods, dried soups, dry beverage mixes etc. The functional properties of extruded foods plays an important role for their acceptability which include water absorption, water solubility, oil absorption indexes, expansion index, bulk density and viscosity of the dough. The aim of this review is to give the detailed outlines about the potential of extrusion technology in development of different types of products and the role of extrusion-operating conditions and their effect on product development resulting in quality changes i.e physical, chemical, and nutritional, experienced during the extrusion process.

  20. Comparison of waste pumpkin material and its potential use in extruded snack foods.

    Science.gov (United States)

    Norfezah, M N; Hardacre, A; Brennan, C S

    2011-08-01

    Material was produced from Crown pumpkin (Cucurbita maxima) processed from fractions of the fruit which are regarded as waste stream products (peel, flesh and seed). The flour from the three different fractions (peel, flesh and seed) of Crown pumpkin flour was incorporated into an extruded snack product formulation at levels 10%, 30% and 50% (w/w with corn grit) and processed in a twin-screw extruder to make 10 expanded snack products. Proximate analysis was carried out to determine the nutritional value of the raw pumpkin and pumpkin flour. A physical analysis of the product was used to determine its color, the expansion ratio, bulk density and texture. Inclusion of waste stream material (peel and seed) at 10%, yielded extruded products with similar expansion and density characteristics to the control sample; however, an inclusion of greater than 10% yielded significant challenges to product quality (hardness of the product).

  1. A comparison of the mechanical and sensory properties of baked and extruded confectionery products

    Science.gov (United States)

    Butt, Saba; Charalambides, Maria; Mohammed, Idris K.; Powell, Hugh

    2017-10-01

    Traditional baking is the most common way of producing confectionery wafers, however over the past few decades, the extrusion process has become an increasingly important food manufacturing method and is commonly used in the manufacturing of breakfast cereals and filled snack products. This study aims to characterise products made via each of these manufacturing processes in order to understand the important parameters involved in the resulting texture of confectionery products such as wafers. Both of the named processes result in brittle, cellular foams comprising of cell walls and cell pores which may contain some of the confectionery filling. The mechanical response of the cell wall material and the geometry of the products influence the consumer perception and preference. X-Ray micro tomography (XRT) was used to generate geometry of the microstructure which was then fed to Finite Element (FE) for numerical analysis on both products. The FE models were used to determine properties such as solid modulus of the cell walls, Young's modulus of the entire foam and to investigate and compare the microstructural damage of baked wafers and extruded products. A sensory analysis study was performed on both products by a qualified sensory panel. The results of this study were then used to draw links between the mechanical behaviour and sensory perception of a consumer. The extruded product was found to be made up of a stiffer solid material and had a higher compressive modulus and fracture stress when compared to the baked wafer. The sensory panel observed textural differences between the baked and extruded products which were also found in the differences of the mechanical properties of the two products.

  2. Production and characterization of cornstarch/cellulose acetate/silver sulfadiazine extrudate matrices

    Energy Technology Data Exchange (ETDEWEB)

    Zepon, Karine Modolon [CIMJECT, Departamento de Engenharia Mecânica, Universidade Federal de Santa Catarina, 88040-900 Florianópolis, SC (Brazil); TECFARMA, Universidade do Sul de Santa Catarina, 88704-900 Tubarão, SC (Brazil); Petronilho, Fabricia [FICEXP, Universidade do Sul de Santa Catarina, 88704-900 Tubarão, SC (Brazil); Soldi, Valdir [POLIMAT, Universidade Federal de Santa Catarina, 88040-900 Florianópolis, SC (Brazil); Salmoria, Gean Vitor [CIMJECT, Departamento de Engenharia Mecânica, Universidade Federal de Santa Catarina, 88040-900 Florianópolis, SC (Brazil); Kanis, Luiz Alberto, E-mail: luiz.kanis@unisul.br [TECFARMA, Universidade do Sul de Santa Catarina, 88704-900 Tubarão, SC (Brazil)

    2014-11-01

    The production and evaluation of cornstarch/cellulose acetate/silver sulfadiazine extrudate matrices are reported herein. The matrices were melt extruded under nine different conditions, altering the temperature and the screw speed values. The surface morphology of the matrices was examined by scanning electron microscopy. The micrographs revealed the presence of non-melted silver sulfadiazine microparticles in the matrices extruded at lower temperature and screw speed values. The thermal properties were evaluated and the results for both the biopolymer and the drug indicated no thermal degradation during the melt extrusion process. The differential scanning analysis of the extrudate matrices showed a shift to lower temperatures for the silver sulfadiazine melting point compared with the non-extruded drug. The starch/cellulose acetate matrices containing silver sulfadiazine demonstrated significant inhibition of the growth of Pseudomonas aeruginosa and Staphylococcus aureus. In vivo inflammatory response tests showed that the extrudate matrices, with or without silver sulfadiazine, did not trigger chronic inflammatory processes. - Highlights: • Melt extruded bio-based matrices containing silver sulfadiazine was produced. • The silver sulfadiazine is stable during melt-extrusion. • The extrudate matrices shown bacterial growth inhibition. • The matrices obtained have potential to development wound healing membranes.

  3. The Effect of Filler on the Quality of Snack Food Extruded from Solid Matter of Industrial Soybean Tofu

    Directory of Open Access Journals (Sweden)

    Farid Salahudin

    2010-12-01

    Full Text Available Tofu filter cake is the waste of tofu processing which is used for animal feed. In the other hand tofu filter cake can be used at extruded food processing. The purpose of this study is to look for the formulas and filler materials which could produce extruded food. The first variable in this research is the kind of corn that is pop corn and maize corn. The second variable is formulas of filler material that is composition of corn: rice: tofu filter cake = 1:1:0.5; 1:1:0.25; 1:2:0.5 and 1:2:0.25. The result is the formula which can produce best extruded food is pop corn: rice: tofu filter cake = 1:2:0.25 with Expansion Ratio (ER 2.22 and protein content 8.83%.

  4. Integration of β-glucan fibre rich fractions from barley and mushrooms to form healthy extruded snacks.

    Science.gov (United States)

    Brennan, Margaret A; Derbyshire, Emma; Tiwari, Brijesh K; Brennan, Charles S

    2013-03-01

    β-glucan is a commonly researched plant cell wall component that when incorporated into food products has been associated with cholesterol and glycaemic response reductions. This study focusses on β-glucan rich fractions from barley and mushroom used in the production of extruded ready to eat snacks. Inclusion of barley β-glucan rich fractions and mushroom β-glucan fractions at 10 % levels increased the total dietary fibre content of extrudates compared to the control (P extruded snack products.

  5. Residence time distribution in twin-screw extruders

    NARCIS (Netherlands)

    Jager, T.

    1992-01-01

    For the twin-screw extruders used in the food industry at short time high temperature processes the knowledge of their reactor properties is incomplete for mass- and heat flow. Therefore each process change such as: scale-up or product development requires a great number of measurements

  6. Physical and functional properties of arrowroot starch extrudates.

    Science.gov (United States)

    Jyothi, A N; Sheriff, J T; Sajeev, M S

    2009-03-01

    Arrowroot starch, a commercially underexploited tuber starch but having potential digestive and medicinal properties, has been subjected to extrusion cooking using a single screw food extruder. Different levels of feed moisture (12%, 14%, and 16%) and extrusion temperatures (140, 150, 160, 170, 180, and 190 degrees C) were used for extrusion. The physical properties--bulk density, true density, porosity, and expansion ratio; functional properties such as water absorption index, water solubility index, oil absorption index, pasting, rheological, and textural properties; and in vitro enzyme digestibility of the extrudates were determined. The expansion ratio of the extrudates ranged from 3.22 to 6.09. The water absorption index (6.52 to 8.85 g gel/g dry sample), water solubility index (15.92% to 41.31%), and oil absorption index (0.50 to 1.70 g/g) were higher for the extrudates in comparison to native starch (1.81 g gel/g dry sample, 1.16% and 0.60 g/g, respectively). The rheological properties, storage modulus, and loss modulus of the gelatinized powdered extrudates were significantly lower (P extruded at higher feed moisture and lower extrusion temperature, whereas snap force and energy were higher at lower feed moisture and temperature. There was a significant decrease in the percentage digestibility of arrowroot starch (30.07% after 30 min of incubation with the enzyme) after extrusion (25.27% to 30.56%). Extrusion cooking of arrowroot starch resulted in products with very good expansion, color, and lower digestibility, which can be exploited for its potential use as a snack food.

  7. Feasibility of Continuous Frying System to Improve the Quality Indices of Palm Olein for the Production of Extruded Product.

    Science.gov (United States)

    Ahmad Tarmizi, Azmil Haizam; Ahmad, Karimah

    2015-01-01

    Comparative frying studies on the processing of extruded product were conducted under intermittent and continuous frying conditions using two separate frying systems, i.e batch and pilot scale continuous fryers, respectively. Thermal resistance of palm olein were assessed for a total of 5 days of frying operation at 155°C - the unconventional frying temperature gave the product moisture content of 3% after intermittent and continuous frying for 2.5 min and 2 min, respectively. The formation of free fatty acid in palm olein in the case of intermittent frying was more than 2-fold higher compared to its counterpart (0.66%). Smoke point inversely evolved with oil acidity: the value dropped progressively from 215 to 177°C and from 219 to 188°C when extruded product was intermittently and continuously fried, respectively. In the light of induction period, repeated frying exhibited a gradual decrease in the value after 5 days of frying (12.2 h). Interestingly, continuous frying gave somewhat similar induction period, as demonstrated by fresh palm olein, across frying time. Frying at lower temperature, to some extent, provides opportunity for palm olein to retain 74% of its initial vitamin E during continuous frying. This benefit, however, is somehow denied when extruded product was processed under intermittent frying conditions--only 27% of vitamin E was remained at the end of frying session. Regardless of frying protocols, transient in polar compounds was minimal and hence comparable. The colour in the case of continuous frying appeared to be darker due to higher degree of oil utilisation for frying. The data obtained will provide useful information for food processors on how palm olein behaves when frying is undertaken under different frying protocols.

  8. Newly formulated, protein quality-enhanced, extruded sorghum-, cowpea-, corn-, soya-, sugar- and oil-containing fortified-blended foods lead to adequate vitamin A and iron outcomes and improved growth compared with non-extruded CSB+ in rats.

    Science.gov (United States)

    Delimont, Nicole M; Fiorentino, Nicole M; Opoku-Acheampong, Alexander B; Joseph, Michael V; Guo, Qingbin; Alavi, Sajid; Lindshield, Brian L

    2017-01-01

    Corn and soyabean micronutrient-fortified-blended foods (FBF) are commonly used for food aid. Sorghum and cowpeas have been suggested as alternative commodities because they are drought tolerant, can be grown in many localities, and are not genetically modified. Change in formulation of blends may improve protein quality, vitamin A and Fe availability of FBF. The primary objective of this study was to compare protein efficiency, Fe and vitamin A availability of newly formulated extruded sorghum-, cowpea-, soya- and corn-based FBF, along with a current, non-extruded United States Agency for International Development (USAID) corn and soya blend FBF (CSB+). A second objective was to compare protein efficiency of whey protein concentrate (WPC) and soya protein isolate (SPI) containing FBF to determine whether WPC inclusion improved outcomes. Eight groups of growing rats ( n 10) consumed two white and one red sorghum-cowpea (WSC1 + WPC, WSC2 + WPC, RSC + WPC), white sorghum-soya (WSS + WPC) and corn-soya (CSB14 + WPC) extruded WPC-containing FBF, an extruded white sorghum-cowpea with SPI (WSC1 + SPI), non-extruded CSB+, and American Institute of Nutrition (AIN)-93G, a weanling rat diet, for 4 weeks. There were no significant differences in protein efficiency, Fe or vitamin A outcomes between WPC FBF groups. The CSB+ group consumed significantly less food, gained significantly less weight, and had significantly lower energy efficiency, protein efficiency and length, compared with all other groups. Compared with WSC1 + WPC, the WSC1 + SPI FBF group had significantly lower energy efficiency, protein efficiency and weight gain. These results suggest that a variety of commodities can be used in the formulation of FBF, and that newly formulated extruded FBF are of better nutritional quality than non-extruded CSB+.

  9. The Effect of Filler on the Quality of Snack Food Extruded From Solid Matter of Industrial Soybean Tofu

    OpenAIRE

    Salahudin, Farid; Syamsixman, Syamsixman

    2010-01-01

    Tofu filter cake is the waste of tofu processing which is used for animal feed. In the other hand tofu filter cake can be used at extruded food processing. The purpose of this study is to look for the formulas and filler materials which could produce extruded food. The first variable in this research is the kind of corn that is pop corn and maize corn. The second variable is formulas of filler material that is composition of corn: rice: tofu filter cake = 1:1:0.5; 1:1:0.25; 1:2:0.5 and 1:2:0....

  10. Functional suitability of commercially milled rice bran in India for use in different food products.

    Science.gov (United States)

    Sekhon, K S; Dhillon, S S; Singh, N; Singh, B

    1997-01-01

    The effect of blending of commercially available full fat and defatted rice brans in India from modern multistage rice mills with parboiling/stabilizing facilities in different food products in comparison to those obtained from laboratory milling of rice is reported. Bread volume and cookie spread decreased but muffin volume increased with the addition of different types of bran to wheat flour, however, the cookie spread factor was not affected by addition of full fat rice bran. The yields of the extrudate were increased by the blending of full fat rice bran but were decreased by the addition of defatted rice bran. Rice brans could be added to different food products to the extent of 5-10%. However, the full fat rice bran could not be used for production of extruded snack food.

  11. Production of Bio-omega-3 eggs through the supplementation of extruded flaxseed meal in hen diet.

    Science.gov (United States)

    Imran, Muhammad; Anjum, Faqir Muhammad; Nadeem, Muhammad; Ahmad, Nazir; Khan, Muhammad Kamran; Mushtaq, Zarina; Hussain, Shahzad

    2015-10-09

    The full-fat flaxseed meal has obtained relatively new flourished concept as staple chicken feedstuff for the production of designer eggs. However, unprocessed flaxseed also encloses well documented anti-nutritional factors which are associated with growth depression of laying hens. The present research work was carried out to evaluate the impact of full-fat extruded flaxseed meal supplemented diets on productivity performance of hens and production of modified ω-3 fatty acids-enriched eggs. The full-fat flaxseed meal was extruded at barrel exit temperature (140 °C), screw speed (160 rpm) and feed rate (25 kg/h) for reduction of anti-nutritional compounds. One hundred and sixty, Babcock hens (age 24 weeks old) were selected at random from a large flock and ten hens were placed in each of 16 wire-mesh pens. The experimental diets prepared by supplementation of extruded flaxseed at 10%, 20% and 30% level were fed to hens along with control. The extruded flaxseed contained 86% and 76% less hydrocyanic compounds and tannin, respectively than the initial material. The hens fed with control diet consumed more feed, possessed heavy body weight and showed higher egg production as compared to hens fed on extruded flaxseed supplemented diets. The loss in body weight and egg production was recorded less for hens fed on 10% extruded flaxseed supplemented diets as compared to those fed on 30% extruded flaxseed supplemented diets. None of the experimental diets resulted in significant increase or decrease the total lipids and cholesterol content in egg yolk of hens. The extruded flaxseed supplemented diets resulted in a significant improvement of α-linolenic and docosahexaenoic acid in egg yolk with a concomitant reduction in arachidonic acid. The sensory scores were assigned higher to control eggs. Increasing level of extruded flaxseed in experimental diets decreased the scores for all sensory attributes of eggs. The present study suggested that extruded flaxseed meal up to

  12. Characterisation and potential application of pineapple pomace in an extruded product for fibre enhancement.

    Science.gov (United States)

    Selani, Miriam Mabel; Brazaca, Solange Guidolin Canniatti; Dos Santos Dias, Carlos Tadeu; Ratnayake, Wajira S; Flores, Rolando A; Bianchini, Andreia

    2014-11-15

    This study characterised pineapple pomace (PP) and evaluated its application in extrusion to enhance fibre content of the final product. The pomace had low fat (0.61%) and high dietary fibre (45.22%), showing its potential for fibre enrichment of nutritionally poor products, as some extruded snacks. Results also showed low microbiological counts, water activity, and pH indicating good microbiological quality and low risk of physicochemical deterioration. During extrusion, pomace (0%, 10.5% and 21%), moisture (14%, 15% and 16%) and temperature (140 and 160°C) were evaluated. The PP addition decreased expansion and luminosity; while increasing redness of the extrudates compared to the control (0% pomace/14% moisture/140°C). When hardness, yellowness, water absorption, and bulk density were compared to the control, there was no effect (p>0.05) of 10.5% PP addition on the extrudates, indicating that, at this level, PP could be added without affecting the properties of the final extruded product. Copyright © 2014 Elsevier Ltd. All rights reserved.

  13. Spices in a Product Affect Emotions: A Study with an Extruded Snack Product

    Science.gov (United States)

    Bell, Brandon; Adhikari, Koushik; Alavi, Sajid; King, Silvia; Haub, Mark

    2017-01-01

    Food commonly is associated with emotion. The study was designed to determine if a spice blend (cinnamon, ginger, nutmeg, and cloves) high in antioxidants can evoke changes in consumer emotions. This was an exploratory study to determine the effects of these four spices on emotions. Three extruded, dry snack products containing 0, 4, or a 5% spice blend were tested. One day of hedonic and just-about-right evaluations (n = 100), followed by three days of emotion testing were conducted. A human clinical trial (n = 10), using the control and the 4% samples, measured total antioxidant capacity and blood glucose levels. The emotion “Satisfied” increased significantly in the 5% blend, showing an effect of a higher spice content. The 4% blend was significantly higher in total antioxidant capacity than the baseline, but blood glucose levels were not significantly different. PMID:28820459

  14. Spices in a Product Affect Emotions: A Study with an Extruded Snack Product †.

    Science.gov (United States)

    Bell, Brandon; Adhikari, Koushik; Chambers, Edgar; Alavi, Sajid; King, Silvia; Haub, Mark

    2017-08-18

    Food commonly is associated with emotion. The study was designed to determine if a spice blend (cinnamon, ginger, nutmeg, and cloves) high in antioxidants can evoke changes in consumer emotions. This was an exploratory study to determine the effects of these four spices on emotions. Three extruded, dry snack products containing 0, 4, or a 5% spice blend were tested. One day of hedonic and just-about-right evaluations ( n = 100), followed by three days of emotion testing were conducted. A human clinical trial ( n = 10), using the control and the 4% samples, measured total antioxidant capacity and blood glucose levels. The emotion "Satisfied" increased significantly in the 5% blend, showing an effect of a higher spice content. The 4% blend was significantly higher in total antioxidant capacity than the baseline, but blood glucose levels were not significantly different.

  15. EFFECT OF ADDITION OF PROTEIN PREPARATIONS ON THE QUALITY OF EXTRUDED MAIZE EXTRUDATES

    Directory of Open Access Journals (Sweden)

    Elżbieta Rytel

    2013-02-01

    Full Text Available The method of extrusion enables enrichment of snacking products with protein preparation simultaneously providing a high quality of end products. Maize semolina with particle size of 500-1250 μm was used as raw material and as additives soybean protein isolate, distillery yeast Safethanol 3035 and laboratory obtained potato protein preparation. Snacks were determined for contents of dry matter, protein, fat as well as for texture, volume weight, bulk density and sensory traits. The application of 3% and 6% additions of protein preparations in extruded snacks production was found to exert a beneficial effect on their chemical composition without deteriorating sensory characteristics. The higher, 6%, addition of proteins to extrudates turned out to significantly reduce content of fat (by 18% and ash (by 50%, and to increase total protein content by 26%, on average, in the products examined as compared to the samples free of additives. The addition of potato protein to extrudates, especially at the higher dose (6%, significantly improved their consistency and texture, simultaneously diminishing the expansion ratio of ready products. The higher (6% addition of yeast protein applied in the production of extrudates resulted in slight deterioration of their taste and aroma, yet had a positive effect on the structure and expansion ratio of the ready products. The extrudates produced with the addition of soybean protein were characterized by a good expansion ratio, uniform structure, irrespective of preparation dose and simultaneously demonstrated lower bulk mass as compared to the other products obtained in the experiment.

  16. Processing traits and digestibility of extruded dog foods with soy protein concentrate.

    Science.gov (United States)

    Venturini, K S; Sarcinelli, M F; Baller, M A; Putarov, T C; Malheiros, E B; Carciofi, A C

    2018-04-11

    Soya bean protein concentrate (SPC) with two particle sizes were evaluated on extrusion parameters, kibble formation, digestibility and palatability of dog foods. Eight diets were extruded: PBM-control diet based on poultry by-product meal (PBM); GM-a diet in which corn gluten meal (GM) replaced 45% of the diet protein; cSPC15%, cSPC30% and cSPC45%-diets in which SPC of coarse particle size (600 μm) replaced 15%, 30% and 45% of the diet protein; and sSPC15%, sSPC30% and sSPC45%-diets in which SPC of small particle size (200 μm) replaced 15%, 30% and 45% of the diet protein. The digestibility of nutrients was evaluated for the PBM, GM, cSPC45% and sSPC45% diets, using six dogs per food. The PBM, GM and cSPC45% diets were compared for palatability. Data were submitted for analysis of variance, and the means were compared by polynomial contrasts or Tukey's test (p beans resulted in an ingredient with low fermentable fibre content, which did not alter faecal formation or characteristics. © 2018 Blackwell Verlag GmbH.

  17. Physical, Textural, and Antioxidant Properties of Extruded Waxy Wheat Flour Snack Supplemented with Several Varieties of Bran.

    Science.gov (United States)

    Fleischman, Emily F; Kowalski, Ryan J; Morris, Craig F; Nguyen, Thuy; Li, Chongjun; Ganjyal, Girish; Ross, Carolyn F

    2016-09-28

    Wheat represents a ubiquitous commodity and although industries valorize 10% of wheat bran, most of this antioxidant-rich byproduct gets fed to livestock. The objective of this study was to incorporate wheat bran into an extruded snack. Bran samples from hard red spring, soft white club cv. Bruehl, and purple wheat lines were added to cv. Waxy-Pen wheat flour (Triticum aestivum L.) at replacement concentrations of 0%, 12.5%, 25%, and 37.5% (w/w; n = 10). Extrudates were evaluated for antioxidant capacity, color, and physical properties. Results showed that high fiber concentrations altered several pasting properties, reduced expansion ratios (P extrudates. Purple bran supplemented extrudates produced harder products compared to white and red bran treatments (P Extrudates produced with 37.5% (w/w) of each bran variety absorbed more water than the control with no added bran. The oxygen radical absorption capacity assay, expressed as Trolox Equivalents, showed that extrudates made with addition of red (37.5%) and purple (37.5%) bran had higher values compared to the other treatments; the control, red, and white bran treatments had less antioxidant activity after extrusion (P extrudates. Purple and red brans may serve as viable functional ingredients in extruded foods given their higher antioxidant activities. Future studies could evaluate how bran variety and concentration, extruded shape, and flavor influence consumer acceptance. © 2016 Institute of Food Technologists®

  18. Adding Value to Fruit Processing Waste: Innovative Ways to Incorporate Fibers from Berry Pomace in Baked and Extruded Cereal-based Foods-A SUSFOOD Project.

    Science.gov (United States)

    Rohm, Harald; Brennan, Charles; Turner, Charlotta; Günther, Edeltraud; Campbell, Grant; Hernando, Isabel; Struck, Susanne; Kontogiorgos, Vassilis

    2015-11-24

    This article communicates the set-up of BERRYPOM, a European research project established in the second call of the SUStainable FOOD Production and Consumption (SUSFOOD) network. The project deals with the by-product from berry processing, which is frequently recycled as animal feed, composted or utilized for biogas production. With BERRYPOM it is proposed to analyze the value of berry pomace, to optimize the recovery of bioactive compounds from pomace material, and to incorporate processed berry pomace in cereal-based foods to take advantage of nutritional benefits that originate from its fiber and the content of bioactive substances. Additionally, extraction methods will be evaluated to obtain products rich in phytochemicals, and the influence of processing steps on the antioxidant capacity of pomace will be analyzed. The fiber extracts will then also be utilized in different cereal-based foods and extruded products. As project outcome we expect a substantial increase of knowledge concerning fiber and phytochemicals extraction from berry pomace, its suitability for enhancing nutritional and sensory properties of cereal-based foods, and its effects on the sustainability of the food chain.

  19. Raw mechanically separated chicken meat and salmon protein hydrolysate as protein sources in extruded dog food

    DEFF Research Database (Denmark)

    Tjernsbekk, M. T.; Tauson, A. H.; Kraugerud, O. F.

    2017-01-01

    Protein quality was evaluated for mechanically separated chicken meat (MSC) and salmon protein hydrolysate (SPH), and for extruded dog foods where MSC or SPH partially replaced poultry meal (PM). Apparent total tract digestibility (ATTD) of crude protein (CP) and amino acids (AA) in the protein...

  20. Effects of extrusion variables on the properties of waxy hulless barley extrudates.

    Science.gov (United States)

    Köksel, Hamit; Ryu, Gy-Hyung; Başman, Arzu; Demiralp, Hande; Ng, Perry K W

    2004-02-01

    The objective of this research was to investigate the extrudability of waxy hulless barley flour under various extrusion conditions. Waxy hulless barley flour was processed in a laboratory-scale corotating twin-screw extruder with different levels of feed moisture content (22.3, 26.8, and 30.7%) and die temperature (130, 150, and 170 degrees C) to develop a snack food with high beta-glucan content. The effects of extrusion condition variables (screw configuration, moisture, and temperature) on the system variables (pressure and specific mechanical energy), the extrudate physical properties (sectional expansion index, bulk density), starch gelatinization, pasting properties (cold peak viscosity, trough viscosity, and final viscosity), and beta-glucan contents were determined. Results were evaluated by using response surface methodology. Increased extrusion temperature and feed moisture content resulted in decreases in exit die pressure and specific mechanical energy values. For extrudates extruded under low shear screw configuration (LS), increased barrel temperature decreased sectional expansion index (SEI) values at both low and high moisture contents. The feed moisture seems to have an inverse relationship with SEI over the range studied. Bulk density was higher at higher moisture contents, for both low and high barrel temperatures, for samples extruded under high shear screw configuration (HS) and LS. Cold peak viscosities (CV) were observed in all samples. The CV increased with the increase in extrusion temperature and feed moisture content. Although beta-glucan contents of the LS extrudates were comparable to that of barley flour sample, HS samples had generally lower beta-glucan contents. The extrusion cooking technique seems to be promising for the production of snack foods with high beta-glucan content, especially using LS conditions.

  1. Experiment using laboratory scale extruder. Fluid behavior in twin-screw extruder

    International Nuclear Information System (INIS)

    Suzuki, Hiroshi; Miura, Akihiko

    1999-09-01

    All evidences and chemical data suggest non-chemical heating mechanism raised the filling temperature of the bituminized product. But they indicate the filling temperature was higher than before at the incident. We estimated the physical heat mechanism in the extruder. It is well known that the viscous-heating occurs in mixing process in extruders. In order to confirm the behavior of the torque and temperature, some experiment using laboratory scale extruder were performed. The result of the experiment using laboratory scale extruder showed that the phenomena of salt enrichment and salt accumulation were observed and they raised mixture temperature at the decreased feed rate. These phenomena depend on the feed rate. It is considered that they have large contribution to heat transportation and operational torque due to the friction between screw and mixture. In this report, all experiment result are explained. (author)

  2. Effects of forage type and extruded linseed supplementation on methane production and milk fatty acid composition of lactating dairy cows.

    Science.gov (United States)

    Livingstone, K M; Humphries, D J; Kirton, P; Kliem, K E; Givens, D I; Reynolds, C K

    2015-06-01

    Replacing dietary grass silage (GS) with maize silage (MS) and dietary fat supplements may reduce milk concentration of specific saturated fatty acids (SFA) and can reduce methane production by dairy cows. The present study investigated the effect of feeding an extruded linseed supplement on milk fatty acid (FA) composition and methane production of lactating dairy cows, and whether basal forage type, in diets formulated for similar neutral detergent fiber and starch, altered the response to the extruded linseed supplement. Four mid-lactation Holstein-Friesian cows were fed diets as total mixed rations, containing either high proportions of MS or GS, both with or without extruded linseed supplement, in a 4×4 Latin square design experiment with 28-d periods. Diets contained 500 g of forage/kg of dry matter (DM) containing MS and GS in proportions (DM basis) of either 75:25 or 25:75 for high MS or high GS diets, respectively. Extruded linseed supplement (275 g/kg ether extract, DM basis) was included in treatment diets at 50 g/kg of DM. Milk yields, DM intake, milk composition, and methane production were measured at the end of each experimental period when cows were housed in respiration chambers. Whereas DM intake was higher for the MS-based diet, forage type and extruded linseed had no significant effect on milk yield, milk fat, protein, or lactose concentration, methane production, or methane per kilogram of DM intake or milk yield. Total milk fat SFA concentrations were lower with MS compared with GS-based diets (65.4 vs. 68.4 g/100 g of FA, respectively) and with extruded linseed compared with no extruded linseed (65.2 vs. 68.6 g/100 g of FA, respectively), and these effects were additive. Concentrations of total trans FA were higher with MS compared with GS-based diets (7.0 vs. 5.4 g/100 g of FA, respectively) and when extruded linseed was fed (6.8 vs. 5. 6g/100 g of FA, respectively). Total n-3 FA were higher when extruded linseed was fed compared with no

  3. Fortification of extruded snacks with chitosan: Effects on techno functional and sensory quality.

    Science.gov (United States)

    Kumar, Raushan; Xavier, K A Martin; Lekshmi, Manjusha; Balange, Amjad; Gudipati, Venkateshwarlu

    2018-08-15

    Chitosan is a dietary fibre that possesses numerous functional, technological and physiological properties useful in improving food quality. Owing to its fat absorbing ability, chitosan is widely consumed as a health supplement in the form of tablets and capsules. With a view to enhance it consumption and availability, the current work was taken up to evaluate techno-functional quality improvement of shrimp based extruded snacks fortified with chitosan. Chitosan powder at 1, 2 and 3% (w/w) level was added to the base material (corn flour and rice flour in the ratio of 70:30 and 15% Acetes powder) for extrusion. Addition of chitosan in acetes based snacks significantly reduced expansion ratio, porosity and crispiness and increased the hardness value of the product. Chitosan addition had a significant effect (p > 0.05) on the moisture retention and total protein contents of the products as well. Thiobarbituric acid reactive substances (TBARS) value of chitosan fortified extrudate showed a significantly lower value than the control sample. A higher level of chitosan also resulted in colour reduction of the final product. The FTIR spectra of extrudate confirmed the stability of chitosan during extrusion conditions. The sensory score revealed that extrudate fortified with 1% chitosan was comparable to control sample. From this study it is concluded that 1% chitosan can be incorporated in Acetes based extruded snacks for an increased level of functionality. Copyright © 2018 Elsevier Ltd. All rights reserved.

  4. Defatted flaxseed meal incorporated corn-rice flour blend based extruded product by response surface methodology.

    Science.gov (United States)

    Ganorkar, Pravin M; Patel, Jhanvi M; Shah, Vrushti; Rangrej, Vihang V

    2016-04-01

    Considering the evidence of flaxseed and its defatted flaxseed meal (DFM) for human health benefits, response surface methodology (RSM) based on three level four factor central composite rotatable design (CCRD) was employed for the development of DFM incorporated corn - rice flour blend based extruded snack. The effect of DFM fortification (7.5-20 %), moisture content of feed (14-20 %, wb), extruder barrel temperature (115-135 °C) and screw speed (300-330 RPM) on expansion ratio (ER), breaking strength (BS), overall acceptability (OAA) score and water solubility index (WSI) of extrudates were investigated using central composite rotatable design (CCRD). Significant regression models explained the effect of considered variables on all responses. DFM incorporation level was found to be most significant independent variable affecting on extrudates characteristics followed by extruder barrel temperature and then screw rpm. Feed moisture content did not affect extrudates characteristics. As DFM level increased (7.5 % to 20 %), ER and OAA value decreased. However, BS and WSI values were found to increase with increase in DFM level. Based on the defined criteria for numerical optimization, the combination for the production of DFM incorporated extruded snack with desired sensory attributes was achieved by incorporating 10 % DFM (replacing rice flour in flour blend) and by keeping 20 % moisture content, 312 screw rpm and 125 °C barrel temperature.

  5. The Evolution of Plate and Extruded Products with High Strength and Fracture Toughness

    Science.gov (United States)

    Denzer, D. K.; Rioja, R. J.; Bray, G. H.; Venema, G. B.; Colvin, E. L.

    From the first use of 2017-T74 on the Junkers F13, improvements have been made to plate and extruded products for applications requiring the highest attainable strength and adequate fracture toughness. One such application is the upper wing of large aircraft. The progression of these product improvements achieved through the development of alloys that include 7075-(T6 & T76), 7150-(T6 & T77) and 7055-(T77 & T79) and most recently 7255-(T77 & T79) is reviewed. The most current advancements include aluminum-copper-lithium, alloy 2055 plate and extruded products that can attain strength equivalent to that of 7055-T77 with higher modulus, similar fracture toughness and improved fatigue, fatigue crack growth and corrosion performance. The achievement of these properties is explained in terms of the several alloy design principles. The highly desired and balanced characteristics make these products ideal for upper wing applications.

  6. Effects of selected process parameters in extrusion of yam flour (Dioscorea rotundata) on physicochemical properties of the extrudates.

    Science.gov (United States)

    Sebio, L; Chang, Y K

    2000-04-01

    Raw yam (Dioscorea rotundata) flour was cooked and extruded in a Brabender single-screw laboratory scale extruder. Response surface methodology using an incomplete factorial design was applied with various combinations of barrel temperature [100, 125, 150 degrees C], feed moisture content [18, 22, 26%] and screw speed [100, 150, 200 rpm]. Initial viscosity at 30 degrees C, water solubility index, expansion and hardness were determined. The highest values of initial viscosity were at the highest barrel temperatures and the highest moisture contents. At high feed moisture content and high barrel temperatures the yam extrudate flour showed the greatest values of water solubility index. The physical properties of the extruded product showed that at high temperature the lower the moisture content the greater the expansion index. Hardness was influenced directly by moisture content and inversely by extrusion temperature. The extrusion of yam flour led to the production of snacks and pre-gelatinized flours of diverse properties. Also extruded yam flour can be successfully used in the preparation of 'futu' (pre-cooked compact dough), a yam-based food, popular in Western Africa.

  7. Novel method for the determination of added annatto colour in extruded corn snack products.

    Science.gov (United States)

    de Oliveira Rios, A; Mercadante, A Z

    2004-02-01

    There is considerable interest in determining the added levels of the natural dye annatto in foods like snack products, particularly because they are mostly consumed by young people. The objective was to use response surface methodology to develop a new method to analyse annatto in extruded snacks. A pretreatment of the samples was necessary, digesting the ground sample with alpha-amylase at room temperature. The pigment was extracted by shaking with ethyl acetate at room temperature, eight extractions being necessary for completion extract the pigment. Lipids were removed by alkaline saponification. Under these conditions, 100% of the bixin was converted into norbixin, which was then quantified by high-performance liquid chromatography. The method had a mean recovery of 97% and a coefficient of variation for duplicate analysis of 1%. Using this method, of the 13 commercial samples analysed, a parmesan cheese-flavoured snack product showed the highest level of dye expressed as norbixin (15.5 mg kg(-1)), whilst other brands of onion-flavoured snack products had the lowest levels (0.7 and 0.4 mg kg(-1), respectively).

  8. Application of response surface methodology for studying the product characteristics of extruded rice-cowpea-groundnut blends.

    Science.gov (United States)

    Asare, Emmanuel Kwasi; Sefa-Dedeh, Samuel; Sakyi-Dawson, Esther; Afoakwa, Emmanuel Ohene

    2004-08-01

    Response surface methodology (with central composite rotatable design for k=3) was used to investigate the product properties of extruded rice-cowpea-groundnut blends in a single screw extruder. The combined effect of cowpea (0-20%), groundnut (0-10%), and feed moisture (14-48%) levels were used for formulation of the products. The product moisture, expansion ratio, bulk density and total colour change were studied using standard analytical methods. Well-expanded rice-legume blend extrudates of less bulk density and lower moisture content were produced at low feed moisture. Increasing legume addition affected the various shades of colour in the product. Models developed for the indices gave R(2) values ranging from 52.8% (for the b-value) to 86.5% (for bulk density). The models developed suggested that the optimal process variables for the production of a puffed snack with an enhanced nutrition and spongy structure from a rice-cowpea-groundnut blend are low feed moisture of 14-20% and maximum additions of 20% cowpea and 10% groundnut. A lack-of-fit test showed no significance, indicating that the models adequately fitted the data.

  9. Impact of dietary fibre-enriched ready-to-eat extruded snacks on the postprandial glycaemic response of non-diabetic patients.

    Science.gov (United States)

    Brennan, Margaret A; Derbyshire, Emma J; Brennan, Charles S; Tiwari, Brijesh K

    2012-05-01

    Food intervention is a financially sensible way for prevention and treatment of diabetes. Extruded snack foods are considered high glycaemic products. Our previous research illustrated that postprandial glycaemic responses to snacks are manipulated by altering dietary fibre and starch contents. The current research assessed the effect of psyllium and oat bran on postprandial glycaemia and in vitro digestibility. Addition of psyllium fibre to extruded snack products significantly reduced both the in vitro and in vivo glycaemic responses of products compared to a control snack product recipe. Oat bran inclusion reduced in vitro starch digestibility but not in vivo glycaemic response. The inclusion of oat bran into the snack products appeared to extend the glycaemic response of individuals compared to the control snack, suggesting a possibility of prolonging glucose release and potentially affecting satiety responses. The positive effect in attenuating glucose response means that psyllium fibre could be a target for inclusion by the snack food industry to effectively manipulate postprandial glucose response of individuals. © 2012 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim.

  10. Iron, zinc and calcium dialyzability from extruded product based on whole grain amaranth (Amaranthus caudatus and Amaranthus cruentus) and amaranth/Zea mays blends.

    Science.gov (United States)

    Galan, María Gimena; Drago, Silvina Rosa; Armada, Margarita; José, Rolando González

    2013-06-01

    Amaranth is a Native American grain appreciated for its high nutritional properties including high mineral content. The aim of this study was to evaluate the availability of Fe, Zn and Ca from extruded products made with two varieties of amaranth and their mixtures with maize at two levels of replacement. Mineral availability was estimated using dialyzability method. The contents of Fe (64.0-84.0 mg/kg), Ca (1977.5-2348.8 mg/kg) and Zn (30.0-32.1 mg/kg) were higher in amaranth than in maize products (6.2, 19.1, 9.7 mg/kg, respectively). Mineral availability was in the range of (2.0-3.6%), (3.3-11.1%) and (1.6-11.4%) for Fe, Ca and Zn, respectively. Extruded amaranth and amaranth/maize products provide higher amount of Fe and Ca than extruded maize. Extruded amaranth products and amaranth addition to maize could be an interesting way to increase nutritional value of extruded products.

  11. Cassava and turmeric flour blends as new raw materials to extruded snacks

    Directory of Open Access Journals (Sweden)

    Alessandra Mussato Spinello

    2014-02-01

    Full Text Available Short cooking time and ability to blend varieties of food ingredients have made extrusion cooking a medium for low-cost and nutritionally improved food products. The effect of moisture, extrusion temperature and amount of turmeric flour mixed with cassava flour on physical characteristic of puffed snacks was evaluated in this work. Extrusion process was carried out using a single-screw extruder in a factorial central composite design with four factors. Results showed effect of extrusion parameters on dependents variables. High expansion, low browning, low water solubility index, intermediate water absorption index and high crispness desirable characteristics to puffed snacks are obtained in conditions of 12% moisture, 5% turmeric flour, 105º C of temperature and 250 rpm of screw speed. These paper point to the potential still unexplored of the use of flours of cassava and turmeric as raw materials in the development of extruded puffed snacks.

  12. Quality evaluation of millet-soy blended extrudates formulated through linear programming.

    Science.gov (United States)

    Balasubramanian, S; Singh, K K; Patil, R T; Onkar, Kolhe K

    2012-08-01

    Whole pearl millet, finger millet and decorticated soy bean blended (millet soy) extrudates formulations were designed using a linear programming (LP) model to minimize the total cost of the finished product. LP formulated composite flour was extruded through twin screw food extruder at different feed rate (6.5-13.5 kg/h), screw speed (200-350 rpm, constant feed moisture (14% wb), barrel temperature (120 °C) and cutter speed (15 rpm). The physical, functional, textural and pasting characteristics of extrudates were examined and their responses were studied. Expansion index (2.31) and sectional expansion index (5.39) was found to be was found maximum for feed rate and screw speed combination 9.5 kg/h and 250 rpm. However, density (0.25 × 10(-3) g/mm(3)) was maximum for 9.5 kg/h and 300 rpm combination. Maximum color change (10.32) was found for 9.5 kg/h feed rate and 200 rpm screw speed. The lower hardness was obtained for the samples extruded at lowest feed rate (6.5 kg/h) for all screw speed and feed rate at 9.5 kg/h for 300-350 rpm screw speed. Peak viscosity decreases with all screw speed of 9.5 kg/h feed rate.

  13. Effect of technological factors on water activity of extruded corn product with an addition of whey proteins.

    Science.gov (United States)

    Makowska, Agnieszka; Cais-Sokolińska, Dorota; Lasik, Agata

    2014-01-01

    The value of water activity in extruded products constitutes a significant indicator of their quality and stability. The state, in which water is found in extruded products, is an indicator of the conducted extrusion process and the used raw material. The aim of the study was to assess water activity in extruded products made from a mixture of com grits with 12.5 and 15.0% moisture contents and different level of addition of whey proteins. It was shown that the degree of mixture moisture content did not have an effect on the value of aw in produced puffs. The greatest difference was recorded when introducing 3% proteins in comparison to aw of puffs produced solely from corn grits. Δaw = 0.023. The greater the content of whey proteins, the lower the aw value. A 3-month storage at a temperature of 18 ±0.5°C influenced aw of snacks produced from a mixture with a higher moisture content.

  14. Influence of extruder screws speed and process temperature on the extrudate shape changes of the maize-spelt blends

    Directory of Open Access Journals (Sweden)

    Tomasz Żelaziński

    2018-01-01

    Full Text Available The objective of the study was examination of changes in the shape factors of extruded products, which occur as a result of different settings of the extrusion process variables. Samples analysed included products created by means of the extrusion process from a mixture of spelt flour and cornmeal, with the share of spelt at 70 to 100%. The samples were made with the use of a co-rotating twin screw extruder. Two speeds of extruder screw rotation (300 and 350 rpm as well as two levels of temperature (120 and 140°C were set during the investigation. The samples obtained were photographed in a light box, following which they underwent an image analysis with the use of specialist vision software. Four shape-related factors were determined: area, elongation factor, Heywood circularity factor and compactness factor. It was determined that the product shape changed significantly depending on the share of spelt flour in the mixture. Moreover, it was observed that change in the screw rotation speed within the analysed range may cause material changes in the shape of particular extrudates.

  15. Functional properties of plantain, cowpea flours and oat fiber in extruded products

    Science.gov (United States)

    Drying effect on functional properties of two plantain and cowpea varieties and suitability of their flour blends in extruded snacks was determined. The functional and rheological behaviors of (plantain: cowpea): 90:10, 80:20, 70:30, 60:40 and 50:50 blends were evaluated. The extrusion product melt ...

  16. APPLICATION OF OAT, WHEAT AND RYE BRAN TO MODIFY NUTRITIONAL PROPERTIES, PHYSICAL AND SENSORY CHARACTERISTICS OF EXTRUDED CORN SNACKS.

    Science.gov (United States)

    Makowska, Agnieszka; Polcyn, Anna; Chudy, Sylwia; Michniewicz, Jan

    2015-01-01

    Cereal products constitute the basis of the diet pyramid. While the consumption of such products as bread decreases, the group of food which popularity increase is cereal snacks. Unfortunately, the dietary value of this group of foodstuffs is limited. Thus, different types of cereal bran may be added to the produced snacks to enhance their nutritive value. However, an addition of bran may have an adverse effect on quality attributes of products. Corn grits enriched with 20 and 40% oat, wheat and rye bran was extruded. Basic parameters determining the nutritive value, physical characteristics and sensory attributes of the six produced types of extrudates were measured and compared. Moreover, the effect of additives applied on viscosity of aqueous suspensions of the raw materials and extrudates under controlled conditions was measured using RVA. The dietary value of snacks containing bran depends on the type and quantitative shares of the additives. The content of dietary fibre in produced extrudates ranged from 6.5 to 15.8%, including soluble dietary fibre at 2.1 to 3.7%. With an increase of bran content in extrudates, their expansion decreased, density increased and the colour of extrudates changed (reduced brightness, increased a*, decreased b*). In sensory evaluation the highest acceptability was given to extrudates with a 20% addition of oat bran, while the lowest was given for those with 40% wheat bran. Based on PCA results positive correlations were found between overall desirability and crispiness, porosity, taste, colour and expansion. Negative correlations between desirability and hardness and density of extrudates were observed. The additives and their level also had an effect on changes in viscosity of aqueous suspensions measured using RVA. However, no correlation was found between quality features of extrudates and values of attributes measured in the analysis of viscosity. In the production of corn extruded snacks an addition of oat, wheat and rye bran

  17. Optimization and Numerical Simulation of Outlet of Twin Screw Extruder

    Directory of Open Access Journals (Sweden)

    Zhang Yuan

    2018-01-01

    Full Text Available In view of the unreasonable design of non-intermeshing counter-rotating twin screw extruder die, the problem of productivity reduction was discussed. Firstly, the mathematical model of extruder productivity was established. The extruder die model was improved. Secondly, the force analysis of twin screw extruder physical model was carried out. Meanwhile, A combination of mechanical analysis and numerical simulation was adopted. The velocity field, pressure field and viscosity field were calculated by Mini-Element interpolation method, linear interpolation method and Picard iterative convergence method respectively. The influence of die model on the quantity of each field before and after improvement was analyzed. The results show that the improved model had increased the rheological parameters of the flow field, the leakage and reverse flow decreased. Through post-processing calculation, the productivity of the third dies extruder was 10% higher than before. The research results provide a theoretical basis for the design and optimization of die model of non intermeshing counter-rotating twin screw extruder.

  18. Use of Red Cactus Pear (Opuntia ficus-indica Encapsulated Powder to Pigment Extruded Cereal

    Directory of Open Access Journals (Sweden)

    Martha G. Ruiz-Gutiérrez

    2017-01-01

    Full Text Available Encapsulated powder of the red cactus pear is a potential natural dye for the food industry and a known antioxidant. Although the use of this powder is possible, it is not clear how it alters food properties, thus ensuing commercial acceptability. The aim of this study was to evaluate the effect of encapsulated powder of the red cactus pear on the physicochemical properties of extruded cereals. The powder was mixed (2.5, 5.0, and 7.5% w/w with maize grits and extruded (mix moisture 22%, temperature 100°C, and screw speed 325 rpm. The physical, chemical, and sensory characteristics of the extruded cereal were evaluated; extruded cereal without encapsulated powder was used as a control. All cereal extrudates pigmented with the encapsulated powder showed statistically significant differences (P<0.05 in expansion, water absorption, color, density, and texture compared to the control. The encapsulated powder had a positive effect on expansion and water absorption indices, as well as color parameters, but a negative effect on density and texture. Extruded cereal properties were significantly (P<0.05 correlated. Sensorially, consumers accepted the extruded cereal with a lower red cactus pear powder content (2.5% w/w, because this presented characteristics similar to extruded cereal lacking pigment.

  19. Instrumental textural perception of food and comparative biomaterials

    Science.gov (United States)

    Texture is an important food quality attribute affecting consumer acceptance. Consumers characterize texture as either crispy or crunchy, and the moisture content and internal structure of the products are significant factors in its perception. Exposing an extruded corn snack (ECS), an extruded biod...

  20. Intelligent Extruder

    Energy Technology Data Exchange (ETDEWEB)

    AlperEker; Mark Giammattia; Paul Houpt; Aditya Kumar; Oscar Montero; Minesh Shah; Norberto Silvi; Timothy Cribbs

    2003-04-24

    ''Intelligent Extruder'' described in this report is a software system and associated support services for monitoring and control of compounding extruders to improve material quality, reduce waste and energy use, with minimal addition of new sensors or changes to the factory floor system components. Emphasis is on process improvements to the mixing, melting and de-volatilization of base resins, fillers, pigments, fire retardants and other additives in the :finishing'' stage of high value added engineering polymer materials. While GE Plastics materials were used for experimental studies throughout the program, the concepts and principles are broadly applicable to other manufacturers materials. The project involved a joint collaboration among GE Global Research, GE Industrial Systems and Coperion Werner & Pleiderer, USA, a major manufacturer of compounding equipment. Scope of the program included development of a algorithms for monitoring process material viscosity without rheological sensors or generating waste streams, a novel detection scheme for rapid detection of process upsets and an adaptive feedback control system to compensate for process upsets where at line adjustments are feasible. Software algorithms were implemented and tested on a laboratory scale extruder (50 lb/hr) at GE Global Research and data from a production scale system (2000 lb/hr) at GE Plastics was used to validate the monitoring and detection software. Although not evaluated experimentally, a new concept for extruder process monitoring through estimation of high frequency drive torque without strain gauges is developed and demonstrated in simulation. A plan to commercialize the software system is outlined, but commercialization has not been completed.

  1. Effect of the particle size of maize, rice, and sorghum in extruded diets for dogs on starch gelatinization, digestibility, and the fecal concentration of fermentation products.

    Science.gov (United States)

    Bazolli, R S; Vasconcellos, R S; de-Oliveira, L D; Sá, F C; Pereira, G T; Carciofi, A C

    2015-06-01

    The influence of rice, maize, and sorghum raw material particle size in extruded dry dog food on the digestibility of nutrients and energy and the fecal concentration of fermentation products was investigated. Three diets with similar nutrient compositions were formulated, each with 1 starch source. Before incorporation into diets, the cereals were ground into 3 different particle sizes (approximately 300, 450, and 600 µm); therefore, a total of 9 diets were in a 3 × 3 factorial arrangement (3 cereals and 3 particle sizes). Fifty-four beagle dogs (12.0 ± 0.1 kg BW) were randomly assigned to the diets, with 6 dogs per diet. The digestibility was measured with the chromium oxide method. The data were evaluated with ANOVA considering the carbohydrate source, grinding effect, and interactions. The means were compared with the Tukey test and polynomial contrasts (P 0.05); only GE digestibility was reduced at the largest MGD (P production of feces with less lactate (P dogs fed maize and sorghum foods, an increase in propionate and butyrate concentrations were observed as MGD increased (P dogs fed different particle sizes of the cereal starches in the extruded diets, the digestibility and fecal characteristics were affected, and this effect was ingredient dependent.

  2. Bioactive compounds and antioxidant capacity of extruded snack-type products developed from novel formulations of lentil and nutritional yeast flours.

    Science.gov (United States)

    Ciudad-Mulero, María; Barros, Lillian; Fernandes, Ângela; Berrios, José De J; Cámara, Montaña; Morales, Patricia; Fernández-Ruiz, Virginia; Ferreira, Isabel C F R

    2018-02-21

    Pulses are well known to be gluten-free functional foods that provide a rich source of nutritional and healthy compounds with antioxidant-promoting activity. In the present study, the bioactive compounds, dietary fibre, arabinoxylans, individual phenolic compounds and tocopherols, were evaluated in different lentil flours (raw and extruded at 140 and 160 °C) formulated with nutritional yeasts, along with the changes induced by the extrusion process. The total dietary fibre and arabinoxylan content significantly (p extruded lentil flours. The decreases of total phenolic and individual phenolic compounds were directly related to the extrusion temperature; total phenolics and catechin hexoside exhibited a larger decrease in the lentil flours formulated with higher content of nutritional yeast (12 and 16%). The antioxidant activity results, determined using different assays, reflected the important effect of extrusion processing and food ingredients.

  3. Extrusion Conditions and Amylose Content Affect Physicochemical Properties of Extrudates Obtained from Brown Rice Grains

    Directory of Open Access Journals (Sweden)

    Rolando José González

    2013-01-01

    Full Text Available The utilization of whole grains in food formulations is nowadays recommended. Extrusion cooking allows obtaining precooked cereal products and a wide range of ready-to-eat foods. Two rice varieties having different amylose content (Fortuna 16% and Paso 144, 27% were extruded using a Brabender single screw extruder. Factorial experimental design was used to study the effects of extrusion temperature (160, 175, and 190°C and grits moisture content (14%, 16.5%, and 19% on extrudate properties. Specific mechanical energy consumption (SMEC, radial expansion (E, specific volume (SV, water absorption (WA, and solubility (S were determined on each extrudate sample. In general, Fortuna variety showed higher values of SMEC and S (703–409 versus 637–407 J/g; 33.0–21.0 versus 20.1–11.0%, resp. than those of Paso 144; on the contrary SV (8.64–3.47 versus 8.27–4.53 mL/g and WA tended to be lower (7.7–5.1 versus 8.4–6.6 mL/g. Both varieties showed similar values of expansion rate (3.60–2.18. Physical characteristics depended on extrusion conditions and rice variety used. The degree of cooking reached by Paso rice samples was lower than that obtained for Fortuna. It is suggested that the presence of germ and bran interfered with the cooking process, decreasing friction level and broadening residence time distribution.

  4. Impact of extruded flaxseed meal supplemented diet on growth performance, oxidative stability and quality of broiler meat and meat products

    Directory of Open Access Journals (Sweden)

    Anjum Faqir Muhammad

    2013-02-01

    Full Text Available Abstract This study was intended to explore the effect of extruded flaxseed meal supplemented diet on broiler growth performance, oxidative stability and organoleptic characteristics of broiler meat and meat products. 120 (day old broiler chicks were randomly allotted to 12 experimental groups and fed on diets containing extruded flaxseed meal at 0, 5, 10 and 15%. The supplementation of extruded flaxseed in the diet decreases the body weight gain, feed intake and increased feed conversion ratio (FCR values of broilers. The antioxidant enzymes were strongly influenced by different levels of extruded flaxseed supplementation among treatments. The TBARS assay revealed that maximum malondialdehyde were produced in T3 containing highest extruded flaxseed level (15% and minimum malondialdehyde were produced in T0 treatment having no extruded flaxseed. The TBARS values ranged from 0.850-2.106 and 0.460-1.052 in leg and breast met respectively. The Free radical scavenging activity varied significantly and DPPH values of breast meat ranged from 20.70% to 39.09% and in leg meat 23.53% to 43.09% respectively. The sensory acceptability of broiler meat nuggets was decreased with the increase in the level of flaxseeds due to the lipid peroxidation of polyunsaturated fatty acids (PUFA which generated off flavors and bad odors. Feeding extruded flaxseed to chicken through feed strongly inflated the quality and functional properties, fatty acid contents and reduced the oxidative stability of broiler meat and meat products. The present study concludes that up to 10% of flaxseed meal may be used in broiler diet to enhance the omega 3 fatty acids content in the broiler meat.

  5. Impact of extruded flaxseed meal supplemented diet on growth performance, oxidative stability and quality of broiler meat and meat products.

    Science.gov (United States)

    Anjum, Faqir Muhammad; Haider, Muhammad Faizan; Khan, Muhammad Issa; Sohaib, Muhammad; Arshad, Muhammad Sajid

    2013-02-08

    This study was intended to explore the effect of extruded flaxseed meal supplemented diet on broiler growth performance, oxidative stability and organoleptic characteristics of broiler meat and meat products. 120 (day old) broiler chicks were randomly allotted to 12 experimental groups and fed on diets containing extruded flaxseed meal at 0, 5, 10 and 15%. The supplementation of extruded flaxseed in the diet decreases the body weight gain, feed intake and increased feed conversion ratio (FCR) values of broilers. The antioxidant enzymes were strongly influenced by different levels of extruded flaxseed supplementation among treatments. The TBARS assay revealed that maximum malondialdehyde were produced in T3 containing highest extruded flaxseed level (15%) and minimum malondialdehyde were produced in T0 treatment having no extruded flaxseed. The TBARS values ranged from 0.850-2.106 and 0.460-1.052 in leg and breast met respectively. The Free radical scavenging activity varied significantly and DPPH values of breast meat ranged from 20.70% to 39.09% and in leg meat 23.53% to 43.09% respectively. The sensory acceptability of broiler meat nuggets was decreased with the increase in the level of flaxseeds due to the lipid peroxidation of polyunsaturated fatty acids (PUFA) which generated off flavors and bad odors. Feeding extruded flaxseed to chicken through feed strongly inflated the quality and functional properties, fatty acid contents and reduced the oxidative stability of broiler meat and meat products. The present study concludes that up to 10% of flaxseed meal may be used in broiler diet to enhance the omega 3 fatty acids content in the broiler meat.

  6. Physicochemical Changes and Resistant-Starch Content of Extruded Cornstarch with and without Storage at Refrigerator Temperatures

    Directory of Open Access Journals (Sweden)

    David Neder-Suárez

    2016-08-01

    Full Text Available Effects of extrusion cooking and low-temperature storage on the physicochemical changes and resistant starch (RS content in cornstarch were evaluated. The cornstarch was conditioned at 20%–40% moisture contents and extruded in the range 90–130 °C and at screw speeds in the range 200–360 rpm. The extrudates were stored at 4 °C for 120 h and then at room temperature. The water absorption, solubility index, RS content, viscoelastic, thermal, and microstructural properties of the extrudates were evaluated before and after storage. The extrusion temperature and moisture content significantly affected the physicochemical properties of the extrudates before and after storage. The RS content increased with increasing moisture content and extrusion temperature, and the viscoelastic and thermal properties showed related behaviors. Microscopic analysis showed that extrusion cooking damaged the native starch structure, producing gelatinization and retrogradation and forming RS. The starch containing 35% moisture and extruded at 120 °C and 320 rpm produced the most RS (1.13 g/100 g after to storage at low temperature. Although the RS formation was low, the results suggest that extrusion cooking could be advantageous for RS production and application in the food industry since it is a pollution less, continuous process requiring only a short residence time.

  7. Extruding plastic scintillator at Fermilab

    International Nuclear Information System (INIS)

    Pla-Dalmau, Anna; Bross, Alain D.; Rykalin, Viktor V.

    2003-01-01

    An understanding of the costs involved in the production of plastic scintillators and the development of a less expensive material have become necessary with the prospects of building very large plastic scintillation detectors. Several factors contribute to the high cost of plastic scintillating sheets, but the principal reason is the labor-intensive nature of the manufacturing process. In order to significantly lower the costs, the current casting procedures had to be abandoned. Since polystyrene is widely used in the consumer industry, the logical path was to investigate the extrusion of commercial-grade polystyrene pellets with dopants to yield high quality plastic scintillator. This concept was tested and high quality extruded plastic scintillator was produced. The D0 and MINOS experiments are already using extruded scintillator strips in their detectors. An extrusion line has recently been installed at Fermilab in collaboration with NICADD (Northern Illinois Center for Accelerator and Detector Development). This new facility will serve to further develop and improve extruded plastic scintillator. This paper will discuss the characteristics of extruded plastic scintillator and its raw materials, the different manufacturing techniques and the current R andD program at Fermilab

  8. The Effects of Cooking Process and Meat Inclusion on Pet Food Flavor and Texture Characteristics

    Science.gov (United States)

    Koppel, Kadri; Gibson, Michael; Alavi, Sajid; Aldrich, Greg

    2014-01-01

    Simple Summary The results of this research indicate that processing (baked vs. extruded) plays an important role in determining pet food product texture. In addition, raw ingredients (fresh meat vs. meal-based) did not consistently affect product sensory characteristics. These results may help pet food technologists better understand factors that affect palatability. Abstract The pet food industry is an important portion of the food and feed industries in the US. The objectives of this study were (1) to determine cooking method (baking or extrusion), meat inclusion (0 or 20%), and extrusion thermal to mechanical energy ratios (low, medium, and high) effects on sensory and volatile properties of pet foods, and (2) to determine associations among sensory and volatile characteristics of baked and extruded pet foods. Descriptive sensory analysis and gas chromatography-mass spectrometry were used to analyze the pet food samples. It was found that baked samples were lighter in color (2.0–2.6 baked vs. 3.5–4.3 extruded, color intensity scale 0–15), and had lower levels of attributes that indicated rancidity (i.e., fishy flavor; 0.3–0.6 baked, 0.6–1.5 extruded, scale 0–15), whereas extruded pet foods were more cohesive in mass, more friable, hard, and crisp, but less powdery than baked samples. Fresh meat inclusion tended to decrease bitterness and increase fishy flavor and cohesiveness of pet foods. High thermal to mechanical energy ratio during extrusion resulted in less musty and more porous kibbles. The main volatile compounds included aldehydes, such as hexanal and heptanal, ketones, and alcohols. Extruded samples did not contain methylpyrazine, while baked samples did not contain 2-butyl furan. Future studies should consider evaluating the relationship between sensory results and animal palatability for these types of foods. PMID:26480040

  9. Effect of feed composition, moisture content and extrusion temperature on extrudate characteristics of yam-corn-rice based snack food.

    Science.gov (United States)

    Seth, Dibyakanta; Badwaik, Laxmikant S; Ganapathy, Vijayalakshmi

    2015-03-01

    Blends of yam, rice and corn flour were processed in a twin-screw extruder. Effects of yam flour (10-40 %), feed moisture content (12-24 %) and extruder barrel temperature (100-140 °C) on the characteristics of the dried extrudates was investigated using a statistical technique response surface methodology (RSM). Radial expansion ratio differed significantly (p ≤ 0.05) with change in all the independent variables. Highest expansion (3.97) was found at lowest moisture content (12 %) and highest barrel temperature (140 °C). Increased yam flour level decreased the expansion ratio significantly. Water absorption index (WAI) increased significantly with increase of all variables. However, water solubility index (WSI) did not change with change in yam flour percent. Hardness of extrudates that varied from 3.86 to 6.94 N was positively correlated with yam flour level and feed moisture content, however it decreased significantly (p ≤ 0.001) with increase of barrel temperature. Yam percent of 15.75 with feed moisture and barrel temperature at 12.00 % and 140 °C respectively gave an optimized product of high desirability (> 0.90) with optimum responses of 3.29 expansion ratio, 5.64 g/g dry solid water absorption index, 30.39 % water solubility index and 3.86 N hardness. The predicted values registered non-significant (p extruded snacks and little emphasis on the chemistry of interaction between different components.

  10. Utilization of smoked salmon trim in extruded smoked salmon jerky.

    Science.gov (United States)

    Kong, J; Dougherty, M P; Perkins, L B; Camire, M E

    2012-06-01

    During smoked salmon processing, the dark meat along the lateral line is removed before packaging; this by-product currently has little economic value. In this study, the dark meat trim was incorporated into an extruded jerky. Three formulations were processed: 100% smoked trim, 75% : 25% smoked trim : fresh salmon fillet, and 50% : 50% smoked trim : fresh salmon blends (w/w basis). The base formulation contained salmon (approximately 83.5%), tapioca starch (8%), pregelatinized potato starch (3%), sucrose (4%), salt (1.5%), sodium nitrate (0.02%), and ascorbyl palmitate (0.02% of the lipid content). Blends were extruded in a laboratory-scale twin-screw extruder and then hot-smoked for 5 h. There were no significant differences among formulations in moisture, water activity, and pH. Protein was highest in the 50 : 50 blend jerky. Ash content was highest in the jerky made with 100% trim. Total lipids and salt were higher in the 100% trim jerky than in the 50 : 50 blend. Hot smoking did not adversely affect docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA) content in lipids from 100% smoked trim jerky. Servings of salmon jerky made with 75% and 100% smoked trim provided at least 500 mg of EPA and DHA. The 50 : 50 formulation had the highest Intl. Commission on Illumination (CIE) L*, a*, and b* color values. Seventy consumers rated all sensory attributes as between "like slightly" and "like moderately." With some formulation and processing refinements, lateral line trim from smoked salmon processors has potential to be incorporated into acceptable, healthful snack products. Dark meat along the lateral line is typically discarded by smoked salmon processors. This omega-3 fatty acid rich by-product can be used to make a smoked salmon jerky that provides a convenient source of these healthful lipids for consumers. © 2012 Institute of Food Technologists®

  11. Thermal inactivation of foot and mouth disease virus in extruded pet food.

    Science.gov (United States)

    Gubbins, S; Forster, J; Clive, S; Schley, D; Zuber, S; Schaaff, J; Corley, D

    2016-12-01

    The risk of importing foot and mouth disease, a highly contagious viral disease of livestock, severely restricts trade and investment opportunities in many developing countries where the virus is present. This study was designed to investigate the inactivation of foot and mouth disease virus (FMDV) by heat treatments used in extruded commercial pet food manufacture. If extrusion could be shown to reliably inactivate the virus, this could potentially facilitate trade for FMDV-endemic countries. The authors found that there was no detectable virus following: i) treatment of FMDVspiked meat slurry at 68°C for 300 s; ii) treatment of FMDV-spiked slurry and meal mix at 79°C for 10 or 30 s, or iii) treatment of homogenised bovine tongue epithelium, taken from an FMDV-infected animal, at 79°C for 10 s. This corresponds to an estimated 8 log10 reduction in titre (95% credible interval: 6 log10 -13 log10). Furthermore, the authors found that the pH of the slurry and meal mix was sufficient to inactivate FMDV in the absence of heat treatment. This demonstrates that heat treatments used in commercial pet food manufacture are able to substantially reduce the titre of FMDV in infected raw materials. © OIE (World Organisation for Animal Health), 2016.

  12. Acceptability and characterization of extruded pinto, navy and black beans.

    Science.gov (United States)

    Simons, Courtney W; Hall, Clifford; Tulbek, Mehmet; Mendis, Mihiri; Heck, Taylor; Ogunyemi, Samuel

    2015-08-30

    Consumption of dry beans has been relatively flat over the last decade. Creating new bean products may increase the consumption of beans and allow more consumers to obtain the health benefits of beans. In this study, pinto, navy and black beans were milled and the resulting flours extruded into puffs. Unflavored extruded puffs were evaluated by untrained panelists using a hedonic scale for appearance, flavor, texture and overall acceptability. The compositions of raw flours and extrudates were characterized. Sensory results indicated that all beans met or exceeded the minimum requirement for acceptability. Overall acceptability of navy and pinto beans was not significantly different, while acceptability of black bean puffs was significantly lower. Total protein (198-217 g kg(-1)) in extrudates was significantly different among the three beans. Total starch ranged from 398 to 406 g kg(-1) and was not significantly different. Resistant starch, total extractable lipid and raffinose contents were significantly reduced by extrusion. Extrusion did not affect crude fiber and phytic acid contents. The minimal effects on protein and fiber contents, the significant reduction in raffinose content and the acceptability of the unflavored extruded puffs support using various bean flours as ingredients in extruded puffed products. © 2014 Society of Chemical Industry.

  13. Effect of incorporation of corn byproducts on quality of baked and extruded products from wheat flour and semolina.

    Science.gov (United States)

    Sharma, Savita; Gupta, Jatinder Pal; Nagi, H P S; Kumar, Rakesh

    2012-10-01

    The effect of blending level (0, 5, 10, 15 and 20%) of corn bran, defatted germ and gluten with wheat flour on the physico-chemical properties (protein, crude fiber, phosphorus, iron and calcium), baking properties of bread, muffins and cookies, and extrusion properties of noodles and extruded snacks prepared from semolina were examined. Blending of wheat flour and corn byproducts significantly increased the protein, crude fiber, phosphorus, iron and calcium contents. Breads from gluten blends had higher loaf volume as compared to bran and germ breads. Among corn byproducts, gluten cookies were rated superior with respect to top grain. Muffins from germ blends and gluten blends had higher acceptability scores than the bran muffins. Blending of corn bran, defatted germ and gluten at 5 and 10% with wheat flour resulted in satisfactory bread, cookie, and muffin score. Quality of noodles was significantly influenced by addition of corn byproducts and their levels. Corn byproducts blending had significant influence on cooking time, however, gruel solid loss affected non-significantly in case of noodles. Expansion ratio and density of extruded snacks was affected non significantly by blending source and blending level. However, significant effect was observed on amperage, pressure, yield and overall acceptability of extruded snacks. Acceptable extruded products (noodles and extruded snacks) could be produced by blending corn byproducts with semolina upto 10% level.

  14. Lycopene bioaccessibility and starch digestibility for extruded snacks enriched with tomato derivatives.

    Science.gov (United States)

    Dehghan-Shoar, Zeinab; Mandimika, Tafadzwa; Hardacre, Allan K; Reynolds, Gordon W; Brennan, Charles S

    2011-11-23

    To improve the nutritional value of energy-dense extruded snacks, corn grits were replaced with tomato paste and/or tomato skin powder at ratios of 5, 10, and 20% and extruded to make expanded snack foodlike products. Using a model digestion system, lycopene bioaccessibility and uptake from the snacks into Caco-2 cells were determined. The digestibility of the starch, the main nutrient component of the snacks, was also investigated. While extrusion cooking reduced the lycopene content of the snacks, the proportion of bioaccessible lycopene increased. Lycopene uptake by the Caco-2 cells from the extruded snacks exceeded that of the control in which the lycopene was not extruded, by 5% (p snacks varied depending on the type of tomato derivative and its concentration. Optimization of the extrusion cooking process and the ingredients can yield functional extruded snack products that contain bioavailable lycopene.

  15. Parametric analysis and design of a screw extruder for slightly non-Newtonian (pseudoplastic materials

    Directory of Open Access Journals (Sweden)

    J.I. Orisaleye

    2018-04-01

    Full Text Available Extruders have found application in the food, polymer and pharmaceutical industries. Rheological characteristics of materials are important in the specification of design parameters of screw extruders. Biopolymers, which consist of proteins, nucleic acids and polysaccharides, are shear-thinning (pseudoplastic within normal operating ranges. However, analytical models to predict and design screw extruders for non-Newtonian pseudoplastic materials are rare. In this study, an analytical model suitable to design a screw extruder for slightly non-Newtonian materials was developed. The model was used to predict the performance of the screw extruder while processing materials with power law indices slightly deviating from unity (the Newtonian case. Using non-dimensional analysis, the effects of design and operational parameters were investigated. Expressions to determine the optimum channel depth and helix angle were also derived. The model is capable of predicting the performance of the screw extruder within the range of power law indices considered (1/2⩽n⩽1. The power law index influences the choice of optimum channel depth and helix angle of the screw extruder. Keywords: Screw extruder, Slightly non-Newtonian, Shear-thinning, Pseudoplastic, Biopolymer, Power law

  16. Investigation of functional properties and color changes of corn extrudates enriched with broccoli or olive paste.

    Science.gov (United States)

    Bisharat, Ghassan I; Katsavou, Ioanna D; Panagiotou, Nikolaos M; Krokida, Magdalini K; Maroulis, Zacharias B

    2015-12-01

    Following the tendency of replacing common food snacks with healthier food products, extruded snacks with corn flour and broccoli (4-10%) or olive paste (4-8%) were investigated in this study. The effect of material characteristics, including feed moisture content (14-19%), and broccoli or olive paste concentration, and extrusion conditions, including screw speed (150-250 r/min), and extrusion temperature (140-180 ℃), on the functional properties (water absorption index, water solubility index, and oil absorption index), as well as color change (ΔE) of the extruded snacks was studied. Regression analysis showed that screw speed did not significantly influence (p > 0.05) the properties. After mathematical modelling it was found that broccoli and olive paste concentration, as well as temperature increment, caused a decrease in water absorption index (minimum of 5.6 and 6.4 g/g sample, respectively) and an increase in water solubility index (maximum of 18.7 and 10.9 g/100 g sample, respectively), while feed moisture presented opposite tendency. Higher extrusion temperature led to an increment of oil absorption index (approximately to 1.2 and 1 mL/g sample) and decrement of color changes. Finally, feed moisture and broccoli concentration lowered oil absorption index and color of corn/broccoli extrudates, while olive paste concentration caused their increment. © The Author(s) 2014.

  17. Biaxial vent extruder

    International Nuclear Information System (INIS)

    Idemoto, A.; Maki, Y.; Oda, N.

    1981-01-01

    A biaxial vent extruder is described for processing of slurry-like waste fluids or radioactive waste fluids which have a hopper cylinger, a solidifying substance port and a solidified substance port. A plurality of vent cylinders each having a vent port are provided with a plunger type scraper. An extruding cylinder having a single opening for a main screw is connected to the assembled vent cylinders. The main screw extends to the upstream end of the extruding cylinder and a sub-screw extends to the extruding cylinder. The screws each having a full flight engaging the other and a set of rings are mounted on the screws near the respective vent port inlets. The screws are rotated in different directions and inwardly with respect to the vent ports. Rotors may be mounted on the screws to break down solid particles

  18. Instrumental and sensory properties of pea protein-fortified extruded rice snacks.

    Science.gov (United States)

    Philipp, Claudia; Buckow, Roman; Silcock, Pat; Oey, Indrawati

    2017-12-01

    Characteristic attributes of pea-protein fortified, extruded rice snacks were evaluated by mechanical, acoustic and descriptive sensory analysis. The addition of pea protein isolate (0 to 45% (w/w)) to rice flour and extruder screw speed strongly affected the expansion behaviour and therefore, textural attributes of extruded snack products. The sensory panel described the texture of highly expanded extrudates as crisp, while low expanded extrudates were perceived as hard, crunchy and non-crisp. Results of the instrumental and sensory analysis were compared and showed a high correlation between mechanical and sensory hardness (r=0.98), as well as acoustic and sensory crispness (r=0.88). However, poor and/or negative correlations between acoustic and sensory hardness and crunchiness were observed (r=-0.35 and -0.84, respectively). Copyright © 2017 Elsevier Ltd. All rights reserved.

  19. Properties of whey protein isolates extruded under acidic and alkaline conditions.

    Science.gov (United States)

    Onwulata, C I; Isobe, S; Tomasula, P M; Cooke, P H

    2006-01-01

    Whey proteins have wide acceptance and use in many products due to their beneficial nutritional properties. To further increase the amount of whey protein isolates (WPI) that may be added to products such as extruded snacks and meats, texturization of WPI is necessary. Texturization changes the folding of globular proteins to improve interaction with other ingredients and create new functional ingredients. In this study, WPI pastes (60% solids) were extruded in a twin-screw extruder at 100 degrees C with 4 pH-adjusted water streams: acidic (pH 2.0 +/- 0.2) and alkaline (pH 12.4 +/- 0.4) streams from 2 N HCl and 2 N NaOH, respectively, and acidic (pH 2.5 +/- 0.2) and alkaline (pH 11.5 +/- 0.4) electrolyzed water streams; these were compared with WPI extruded with deionized water. The effects of water acidity on WPI solubility at pH 7, color, microstructure, Rapid Visco Analyzer pasting properties, and physical structure were determined. Alkaline conditions increased insolubility caused yellowing and increased pasting properties significantly. Acidic conditions increased solubility and decreased WPI pasting properties. Subtle structural changes occurred under acidic conditions, but were more pronounced under alkaline conditions. Overall, alkaline conditions increased denaturation in the extruded WPI resulting in stringy texturized WPI products, which could be used in meat applications.

  20. Physical and functional characteristics of extrudates prepared from fenugreek and oats

    Directory of Open Access Journals (Sweden)

    Sajad Ahmad Wani

    2016-12-01

    Full Text Available This study was conducted to investigate the effect of fenugreek seed powder (FSP and oat flour (OF on the physical and functional properties of extruded snack product such as bulk density (BD, hardness (HD, lateral expansion (LE, water absorption index (WAI and water solubility index (WSI using response surface methodology. All the properties were found to be significantly (p < 0.05 affected by proportion of FSP and OF. Results indicated that with the increase in the FSP content, an increase in the values of BD, HD, WAI and WSI was noticed, whereas negative effect of FSP on LE was observed. Results showed negative effect of OF on HD and WSI and an increased effect on BD, LE and WAI of the extruded product. Numerical optimization results showed that a mixture of 2% FSP and 6% OF had higher preference levels for parameters of physical and functional characteristics and could be extruded to produce acceptable quality extrudates.

  1. Protein and amino acid bioavailability of extruded dog food with protein meals of different quality using growing mink (Neovison vison) as a model

    DEFF Research Database (Denmark)

    Tjernsbekk, M. T.; Tauson, Anne-Helene; Matthiesen, Connie Frank

    2016-01-01

    with respect to CP digestibility and AA composition and included lamb meal (LBM), poultry meal (PM), and fish meal (FM) with low, intermediate, and high protein quality, respectively. Nitrogen balance, BW gain, protein efficiency ratio (PER), and apparent total tract digestibility (ATTD) were used as measures...... by the European Pet Food Industry Federation. It was concluded that growth studies with mink kits can provide valuable information in protein quality assessment of extruded dog foods. Furthermore, the study showed that to ensure nutritional adequacy of dog food and to be able to compare protein quality of dog...

  2. Production of palm frond based wood plastic composite by using twin screw extruder

    Science.gov (United States)

    Russita, M.; Bahruddin

    2018-04-01

    Wood plastic composite (WPC) is the blending product from wood as filler and polymer thermoplastic as matric. Palm frond waste is a material with selulose about 68%, so it has potential to be developed as raw material for WPC. The purpose of this research was to learn how to produce WPC based on palm frond use twin screw extruder. It used popropilen as matric. As for aditif, it used Maleated Polypropilene (MAPP) as compatibilizer and paraffin as plasticizer. The size of palm frond is 40 – 80 mesh. WPC is made from blending polipropylene, palm frond, MAPP and paraffin with dry mixing method in room temperature. Then, PP, Palm frond and additive from dry mixing is fed into twin screw extruder at 190°C and 60 rpm. It use palm frond/polypropylene 60/40, MAPP 5% w/w and paraffin 2% w/w. From the result, it shown that WPC based on palm frond met the standards forcommercial WPC. It has tensile strength up to 19.2 MPa, bending strength 43.6 MPa and water adsorption 0,32% w/w. So, WPC based on palm frond has prospective to be developed for commercial WPC.

  3. Dietary inclusion of diallyl disulfide, yucca powder, calcium fumarate, an extruded linseed product, or medium-chain fatty acids does not affect methane production in lactating dairy cows

    NARCIS (Netherlands)

    Zijderveld, van S.M.; Dijkstra, J.; Perdok, H.B.; Newbold, J.R.; Gerrits, W.J.J.

    2011-01-01

    Two similar experiments were conducted to assess the effect of diallyl disulfide (DADS), yucca powder (YP), calcium fumarate (CAFU), an extruded linseed product (UNSAT), or a mixture of capric and caprylic acid (MCFA) on methane production, energy balance, and dairy cow performance. In experiment 1,

  4. Extruded snacks from whole wheat supplemented with textured soy flour: Effect on instrumental and sensory textural characteristics.

    Science.gov (United States)

    Rodríguez-Vidal, Arturo; Martínez-Flores, Héctor Eduardo; González Jasso, Eva; Velázquez de la Cruz, Gonzalo; Ramírez-Jiménez, Aurea K; Morales-Sánchez, Eduardo

    2017-06-01

    The quality of extruded snacks can be affected not only by processing conditions, but also by some factors like the concentration and type of ingredients incorporated in their formulation and the working conditions used. Although the process conditions have been established with measurable textural properties, sensory qualities have not been correlated with these responses in expanded extruded snacks made with added functional ingredients. Therefore, in this study the effect of adding textured soy flour (TSF) and whole wheat flour (WWF) to refined wheat flour in the production of extruded snacks and expanded with hot air was evaluated. A response surface design using two levels with five central points was applied to obtain the best combinations of functional ingredients added, holding the parameters of the extrusion process and moisture of treatments. Some texture characteristics and sensory analysis were used as response variables, such as, hardness, fracturability, toughness, crispness, granularity, and chewiness. Likewise, the rate of expansion was evaluated. The results showed that the level of substitution of WWF, especially levels of 15%, had a significant effect on the hardness perceived by the panelist during sensory evaluation. The TSF at concentrations of ≥15%, favored the fracturability and crispness of the samples. It was found that the best expansion index was with the combination of 5% TSF and 15% WWF. Although a correlation between instrumental and sensory tests carried out on the extruded snacks expanded was not found. The physical characteristics of the extruded snacks such as expansion, hardness, and density are important parameters in terms of consumer acceptability of the final product as well as their functional properties. In other words, the appearance and texture are two of the most important attributes that can be seen in snack foods. In particular, the texture can be measured by intrinsic tests: objective (instrumental) and subjective

  5. A holistic approach towards defined product attributes by Maillard-type food processing.

    Science.gov (United States)

    Davidek, Tomas; Illmann, Silke; Rytz, Andreas; Blank, Imre

    2013-07-01

    A fractional factorial experimental design was used to quantify the impact of process and recipe parameters on selected product attributes of extruded products (colour, viscosity, acrylamide, and the flavour marker 4-hydroxy-2,5-dimethyl-3(2H)-furanone, HDMF). The study has shown that recipe parameters (lysine, phosphate) can be used to modulate the HDMF level without changing the specific mechanical energy (SME) and consequently the texture of the product, while processing parameters (temperature, moisture) impact both HDMF and SME in parallel. Similarly, several parameters, including phosphate level, temperature and moisture, simultaneously impact both HDMF and acrylamide formation, while pH and addition of lysine showed different trends. Therefore, the latter two options can be used to mitigate acrylamide without a negative impact on flavour. Such a holistic approach has been shown as a powerful tool to optimize various product attributes upon food processing.

  6. The Impact of Novel Fermented Products Containing Extruded Wheat Material on the Quality of Wheat Bread

    Directory of Open Access Journals (Sweden)

    Lina Vaiciulyte-Funk

    2011-01-01

    Full Text Available Lactobacillus sakei MI806, Pediococcus pentosaceus MI810 and Pediococcus acidilactici MI807, able to produce bacteriocin-like inhibitory substances, were originally isolated from Lithuanian spontaneous rye sourdough and adapted in the novel fermentation medium containing extruded wheat material. The novel fermented products (50 and 65 % moisture content were stored at the temperatures used in bakeries (15 days at 30–35 °C in the summer period or 20 days under refrigeration conditions at 0–6 °C. The number of lactic acid bacteria (LAB was determined during the storage of fermented products for 15–20 days. Furthermore, the effect of novel fermented products stored under different conditions on wheat bread quality was examined. Extruded wheat material was found to have a higher positive effect on LAB growth compared to the control medium by lowering the reduction of LAB populations in fermented products with the extension of storage time and increase of temperature. During storage, lower variation and lower decrease in LAB count were measured in the novel fermented products with a moisture content of 65 % compared to those with 50 %. Furthermore, this humidity allows for the production of a product with higher moisture content in continuous production processes. The addition of the new fermented products with 65 % humidity to the wheat bread recipe (10 % of the quantity of flour had a significant effect on bread quality: it increased the acidity of the crumb and specific volume of the bread, and decreased the fractal dimension of the crumb pores and crumb firmness. Based on the microbiological investigations of fermented products during storage and baking tests, the conditions of LAB cultivation in novel fermentation media were optimized (time of cultivation approx. 20 days at 0–6 °C and approx. 10 days at 30–35 °C.

  7. A desktop 3D printer with dual extruders to produce customised electronic circuitry

    Science.gov (United States)

    Butt, Javaid; Onimowo, Dominic Adaoiza; Gohrabian, Mohammed; Sharma, Tinku; Shirvani, Hassan

    2018-03-01

    3D printing has opened new horizons for the manufacturing industry in general, and 3D printers have become the tools for technological advancements. There is a huge divide between the pricing of industrial and desktop 3D printers with the former being on the expensive side capable of producing excellent quality products and latter being on the low-cost side with moderate quality results. However, there is a larger room for improvements and enhancements for the desktop systems as compared to the industrial ones. In this paper, a desktop 3D printer called Prusa Mendel i2 has been modified and integrated with an additional extruder so that the system can work with dual extruders and produce bespoke electronic circuits. The communication between the two extruders has been established by making use of the In-Chip Serial Programming port on the Arduino Uno controlling the printer. The biggest challenge is to control the flow of electric paint (to be dispensed by the new extruder) and CFD (Computational Fluid Dynamics) analysis has been carried out to ascertain the optimal conditions for proper dispensing. The final product is a customised electronic circuit with the base of plastic (from the 3D printer's extruder) and electronic paint (from the additional extruder) properly dispensed to create a live circuit on a plastic platform. This low-cost enhancement to a desktop 3D printer can provide a new prospect to produce multiple material parts where the additional extruder can be filled with any material that can be properly dispensed from its nozzle.

  8. Stability of mycotoxins during food processing.

    Science.gov (United States)

    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.

  9. The Effect of Moisture Content of Maize Grits on Physicochemical Properties of Its Puffed Food Products Properties of Its Puffed Food Products

    Directory of Open Access Journals (Sweden)

    S. Sharifi

    2016-02-01

    Full Text Available In this study the effect of different levels of moisture content of maize grits (10, 13, 16 and 19% as an attribute of physicochemical properties of extruder-derived puffed products, was investigated. The results showed that with increasing maize grits' moisture content, water absorption index (WAI and water solubility index (WSI were decreased. Moreover, with changing in feed moisture content from 10 to 16%, the volume and sectional expansion index (SEI increased but further increase of moisture content to 19% caused a reduction in these parameters. The textural tests also revealed that with increase in moisture content, the compression energy (Nmm, maximum force (N and time to achieve the first major peak (s were increased but the number of peaks was decreased. With increase in the moisture content, specific mechanical energy (SME was decreased, due probably to the reduction in the viscosity of melt. With increase in the moisture content the L and b values were increased but the value of the samples were decreased due to the reduction of Maillard reaction rate. Our data confirms that the moisture content of maize grits may play an important role in the quality of produced extruded snacks and a high quality product can be achieved by optimizing this parameter. In this research, the maximum volume of the extruder product was obtained in 16% of moisture level.

  10. Microstructures and mechanical responses of powder metallurgy non-combustive magnesium extruded alloy by rapid solidification process in mass production

    International Nuclear Information System (INIS)

    Kondoh, Katsuyoshi; Hamada, EL-Sayed Ayman; Imai, Hisashi; Umeda, Junko; Jones, Tyrone

    2010-01-01

    Spinning Water Atomization Process (SWAP), which was one of the rapid solidification processes, promised to produce coarse non-combustible magnesium alloy powder with 1-4 mm length, having fine α-Mg grains and Al 2 Ca intermetallic compounds. It had economical and safe benefits in producing coarse Mg alloy powders with very fine microstructures in the mass production process due to its extreme high solidification rate compared to the conventional atomization process. AMX602 (Mg-6%Al-0.5%Mn-2%Ca) powders were compacted at room temperature. Their green compacts with a relative density of about 85% were heated at 573-673 K for 300 s in Ar gas atmosphere, and immediately consolidated by hot extrusion. Microstructure observation and evaluation of mechanical properties of the extruded AMX602 alloys were carried out. The uniform and fine microstructures with grains less than 0.45-0.8 μm via dynamic recrystallization during hot extrusion were observed, and were much small compared to the extruded AMX602 alloy fabricated by using cast ingot. The extremely fine intermetallic compounds 200-500 nm diameter were uniformly distributed in the matrix of powder metallurgy (P/M) extruded alloys. These microstructures caused excellent mechanical properties of the wrought alloys. For example, in the case of AMX602 alloys extruded at 573 K, the tensile strength (TS) of 447 MPa, yield stress (YS) of 425 MPa and 9.6% elongation were obtained.

  11. Effect of Spirulina addition on the physicochemical and structural properties of extruded snacks

    Directory of Open Access Journals (Sweden)

    Bárbara Franco LUCAS

    Full Text Available Abstract Nowadays the demand for practical food like snacks increases worldwide, however the nutritional value in most these formulations is reduced. Due to its chemical composition with high protein concentration, the microalga Spirulina has been used on the production of enriched foods. The present study aimed to evaluate the effects of Spirulina sp. LEB 18 addition on snacks formulations and extrusion conditions on the physicochemical and structural properties of snacks. Protein concentration and physical properties such as expansion index, bulk density, hardness, water absorption index, water solubility index and color were determined. The results showed that the addition of Spirulina sp. LEB 18, temperature in the last zone of the extruder and feed moisture influenced the product responses. The increase in feed moisture increased the hardness, bulk density and water absorption index of the snacks. Higher concentrations of microalga produced snacks with higher protein content, total color difference (ΔE and compact structure. The addition of 2.6% Spirulina produced snacks with up to 11.3% protein and with adequate physical and structural properties for consumption. Thus, snacks containing Spirulina are an alternative to the demand for healthy food of practical consumption.

  12. Produção de salgadinho extrusado de quirera de arroz para uso na indústria de alimentos Extruded snack broken rice production to the food industry usage

    Directory of Open Access Journals (Sweden)

    Valéria Maria Limberger

    2009-12-01

    Full Text Available O Brasil é o principal produtor de arroz fora do continente asiático. Durante seu beneficiamento, são gerados em média 14% de quirera, representando perda econômica para o setor arrozeiro do país. Porém, esse resíduo tem enorme potencial para ser utilizado na indústria alimentícia. Assim, o objetivo deste trabalho foi avaliar a aplicabilidade da quirera de arroz na produção de salgadinho extrusado. O salgadinho de quirera de arroz foi avaliado sensorialmente, através de testes de aceitabilidade e intenção de compra, e quimicamente, através da composição centesimal. O salgadinho extrusado de quirera de arroz sabor queijo apresentou boa aceitabilidade, apesar de perda nos escores de aparência e cor, quando comparado ao salgadinho extrusado de milho elaborado pela mesma empresa. Os salgadinhos extrusados demonstraram menor teor de umidade, mesmo teor de proteína e maior teor de cinza, lipídios e fibras, quando comparados à quirera de arroz nativa. As alterações promovidas na quirera de arroz pela extrusão possibilitam sua aplicação comercial.Brazil is the main producer of rice outside the Asiatic continent. During the manufacturing, about 14% of broken rice are generated, which represents economic loss for the country's rice industry. Nevertheless, this residual product has enormous potential for using in food industry. The aim of the study was to evaluate the applicability of broken rice in the extruded snack formulation. The snack was sensory evaluated by testing acceptability and purchase intent, and chemically, by centesimal composition. The snacks of broken rice cheese flavor showed good sensorial acceptability, in spite of the loss in appearance and color scores when compared to the corn ones prepared by the same company. The extruded snacks showed lower moisture content, equal levels of protein and higher levels of ash, fat and fiber when compared to native broken rice. The changes promoted in broken rice by

  13. Physicochemical Properties of Flaxseed Fortified Extruded Bean Snack

    Directory of Open Access Journals (Sweden)

    Naveen Vadukapuram

    2014-01-01

    Full Text Available Milled flaxseed was incorporated (0–20% into a combination of bean-corn flours and extruded in a twin screw extruder using corn curl method. Physicochemical parameters such as water activity, color, expansion ratio, bulk density, lipid content, and peroxide values of extruded snack were analyzed. Scanning electron micrographs were taken. Peroxide values and propanal contents were measured over four months of storage. Rancidity scores of extruded snack were measured using a trained panel. As expected, omega-3 fatty acids and bulk density increased with increasing flaxseed fortification levels. Extrudates with more flaxseed had decreased lightness values and expansion ratios. However, only the 15 and 20% flaxseed containing extrudates had expansion ratios that were significantly (P≤0.05 different from the control. In general, no significant difference (P>0.05 in water activity values was observed in the flaxseed fortified extrudates, except in the navy-corn based extrudates. Peroxide values increased with increased flaxseed levels and over a storage period. However, propanal values did not change significantly in the 5–10% flaxseed fortified extrudates but increased in extrudates with higher levels of flaxseed. Rancidity scores were correlated with peroxide values and did not increase significantly during storage under nitrogen flushed conditions.

  14. Physicochemical Properties of Flaxseed Fortified Extruded Bean Snack.

    Science.gov (United States)

    Vadukapuram, Naveen; Hall, Clifford; Tulbek, Mehmet; Niehaus, Mary

    2014-01-01

    Milled flaxseed was incorporated (0-20%) into a combination of bean-corn flours and extruded in a twin screw extruder using corn curl method. Physicochemical parameters such as water activity, color, expansion ratio, bulk density, lipid content, and peroxide values of extruded snack were analyzed. Scanning electron micrographs were taken. Peroxide values and propanal contents were measured over four months of storage. Rancidity scores of extruded snack were measured using a trained panel. As expected, omega-3 fatty acids and bulk density increased with increasing flaxseed fortification levels. Extrudates with more flaxseed had decreased lightness values and expansion ratios. However, only the 15 and 20% flaxseed containing extrudates had expansion ratios that were significantly (P ≤ 0.05) different from the control. In general, no significant difference (P > 0.05) in water activity values was observed in the flaxseed fortified extrudates, except in the navy-corn based extrudates. Peroxide values increased with increased flaxseed levels and over a storage period. However, propanal values did not change significantly in the 5-10% flaxseed fortified extrudates but increased in extrudates with higher levels of flaxseed. Rancidity scores were correlated with peroxide values and did not increase significantly during storage under nitrogen flushed conditions.

  15. The Development of Expanded Snack Product Made from Pumpkin Flour-Corn Grits: Effect of Extrusion Conditions and Formulations on Physical Characteristics and Microstructure

    OpenAIRE

    Md Nor, Norfezah; Carr, Alistair; Hardacre, Allan; Brennan, Charles S.

    2013-01-01

    Pumpkin products confer natural sweetness, desirable flavours and β-carotene, a vitamin A precursor when added as ingredients to extruded snacks. Therefore, a potential use for dried pumpkin flour is as an ingredient in ready-to-eat (RTE) snack foods. Growth in this market has driven food manufacturers to produce a variety of new high value snack foods incorporating diverse ingredients to enhance the appearance and nutritional properties of these foods. Ready-to-eat snacks were made by extrud...

  16. Perceptual changes and drivers of liking in high protein extruded snacks.

    Science.gov (United States)

    Kreger, Joseph W; Lee, Youngsoo; Lee, Soo-Yeun

    2012-04-01

    Increasing the amount of protein in snack foods can add to their satiating ability, which aligns with many health-based trends currently seen in the food industry. Understanding the effect of adding high levels of protein in a food matrix is essential for product development. The objective for this research was to determine the effects of varying protein type and level on the sensory-related aspects of a model extruded snack food. Independent variables in the design of the snacks were the level of total protein and the protein type in the formulation. The level of protein ranged from 28% to 43% (w/w) in 5% increments. The protein type varied in the ratio of whey to soy protein ranging from 0: 100 to 100: 0, in 25% increments. Descriptive analysis was conducted on the samples to profile their sensory characteristics. Protein type was found to be the predominant variable in differentiating the sensory characteristics of the samples. Soy protein imparted nutty, grainy aromas-by-mouth, and increased expansion during processing, resulting in a lighter, crispier texture. Whey protein imparted dairy related aromas-by-mouth and inhibited expansion during processing, resulting in a more dense, crunchy texture. Separately, 100 consumers rated their acceptance of the samples using the 9-point hedonic scale. It was found that protein type was also the predominant variable in affecting acceptance, with some clusters of consumers preferring samples comprised of soy protein, and others preferring samples with whey. Food product developers can use these findings to predict changes in a similar food product by varying protein level or protein type. This work shows how the perceivable appearance, aroma, and texture characteristics of puffed snack foods change when adding protein or changing the protein type. The type of protein incorporated was shown to have major effects on the characteristics of the snacks, partially because of their impact on how much the snacks puffed during

  17. Processing and characterization of extruded breakfast meal formulated with broken rice and bean flour

    Directory of Open Access Journals (Sweden)

    Ana Vânia Carvalho

    2012-09-01

    Full Text Available The objective of this work was to develop an extruded breakfast product containing broken rice and split old beans and to verify the influence of the extrusion process on their physicochemical, technological, and sensory characteristic. The final product had a protein content of 9.9 g.100 g-1, and therefore it can be considered a good source of proteins for children and teenagers. The dietary fiber content of the final edible product was 3.71 g.100 g-1. Therefore, the breakfast meal may be considered as a source of dietary fiber according to Brazilian law . As for the technological properties, the extruded product presented an expansion index of 8.89 and apparent density of 0.25 g.cm-3. With regard to the sensory analysis, the acceptance average was ranked between 6.8 and 7.7, corresponding to the categories "liked slightly" and "liked very much". With regard to purchase intention, 79% of the panelists said they would certainly or possibly purchase the product. Broken rice and split old beans are interesting alternatives for the elaboration of extruded breakfast products presenting good nutritional, technological, and sensory qualities.

  18. Physical evaluation of a maize-based extruded snack with curry powder.

    Science.gov (United States)

    Christofides, Vassilis; Ainsworth, Paul; Ibanoğlu, Senol; Gomes, Frances

    2004-02-01

    Response surface methodology was used to analyze the effect of screw speed (200-280 rpm), feed moisture (13.0-17.0%, wet basis), and curry powder (6.0-9.0%) on the bulk density, lateral expansion, and firmness of maize-based extruded snack with curry powder. Regression equations describing the effect of each variable on the responses were obtained. Responses were most affected by changes in feed moisture followed by screw speed and curry powder (p extruded product indicated by a higher correlation coefficient.

  19. Physicochemical Properties of Flaxseed Fortified Extruded Bean Snack

    OpenAIRE

    Vadukapuram, Naveen; Hall, CliffordIII; Tulbek, Mehmet; Niehaus, Mary

    2014-01-01

    Milled flaxseed was incorporated (0?20%) into a combination of bean-corn flours and extruded in a twin screw extruder using corn curl method. Physicochemical parameters such as water activity, color, expansion ratio, bulk density, lipid content, and peroxide values of extruded snack were analyzed. Scanning electron micrographs were taken. Peroxide values and propanal contents were measured over four months of storage. Rancidity scores of extruded snack were measured using a trained panel. As ...

  20. Gastrointestinal transit of extruded or pelletized diets in pacu fed distinct inclusion levels of lipid and carbohydrate

    Directory of Open Access Journals (Sweden)

    Claucia Aparecida Honorato

    2014-11-01

    Full Text Available The objective of this work was to evaluate the effect of pelletized or extruded diets, with different levels of carbohydrate and lipid, on the gastrointestinal transit time (GITT and its modulation in pacu (Piaractus mesopotamicus. One hundred and eighty pacu juveniles were fed with eight isonitrogenous diets containing two carbohydrate levels (40 and 50% and two lipid levels (4 and 8%. Four diets were pelletized and four were extruded. Carbohydrate and lipid experimental levels caused no changes to the bolus transit time. However, the bolus permanence time was related to diet processing. Fish fed pelletized diets exhibited the highest gastrointestinal transit time. Regression analysis of bolus behavior for pelletized and extruded diets with 4% lipid depicted different fits. GITT regression analysis of fish fed 8% lipid was fitted to a cubic equation and displayed adjustments of food permanence, with enhanced utilization of the diets, either with extruded or pelletized diets. GITT of fish fed extruded diets with 4% lipid was adjusted to a linear equation. The GITT of pacu depends on the diet processing and is affected by dietary levels of lipid and carbohydrate.

  1. Adding Value to Fruit Processing Waste: Innovative Ways to Incorporate Fibers from Berry Pomace in Baked and Extruded Cereal-based Foods—A SUSFOOD Project

    Directory of Open Access Journals (Sweden)

    Harald Rohm

    2015-11-01

    Full Text Available This article communicates the set-up of BERRYPOM, a European research project established in the second call of the SUStainable FOOD Production and Consumption (SUSFOOD network. The project deals with the by-product from berry processing, which is frequently recycled as animal feed, composted or utilized for biogas production. With BERRYPOM it is proposed to analyze the value of berry pomace, to optimize the recovery of bioactive compounds from pomace material, and to incorporate processed berry pomace in cereal-based foods to take advantage of nutritional benefits that originate from its fiber and the content of bioactive substances. Additionally, extraction methods will be evaluated to obtain products rich in phytochemicals, and the influence of processing steps on the antioxidant capacity of pomace will be analyzed. The fiber extracts will then also be utilized in different cereal-based foods and extruded products. As project outcome we expect a substantial increase of knowledge concerning fiber and phytochemicals extraction from berry pomace, its suitability for enhancing nutritional and sensory properties of cereal-based foods, and its effects on the sustainability of the food chain.

  2. 'The effect of inulin addition on structural and textural properties of extruded products under several extrusion conditions': The effect of inulin addition on structural and textural properties of rice flour extrudates.

    Science.gov (United States)

    Tsokolar-Tsikopoulos, Konstantinos C; Katsavou, Ioanna D; Krokida, Magdalini K

    2015-10-01

    The growing consumer demand for healthy snacks has turned the interest of industry and research in the development of new ready-to-eat products, enriched with dietary fibers. Inulin is a soluble fiber with a neutral taste that promotes the good function of the intestine. Rice flour extrudates were produced under various extrusion temperatures, screw speeds, feed moisture concentrations and inulin replacement levels. The objective of this study was to investigate the effect of the material characteristics and the extrusion conditions on the structural and textural properties of the extrudates. Simple mathematical models were used for properties correlation with process conditions and through regression analysis it was revealed that there is a significant effect of extrusion temperature, screw speed, feed moisture content and inulin concentration on the final properties. Both density and maximum stress increased when moisture content and inulin concentration increased, while they decreased when extrusion temperature and screw speed increased. These results were also strengthened by scanning electron microscopy. The highest expansion ratio was presented when decreasing all process conditions apart from screw speed.

  3. Research on Extruded Products of Mgalzn Alloys – Microstructure and Mechanical Properties / Badania Wyrobów Wyciskanych Ze Stopów Mgalzn – Mikrostruktura I Właściwości Mechaniczne

    Directory of Open Access Journals (Sweden)

    Płonka B.

    2015-12-01

    Full Text Available The aim of the study was to test and assess products extruded from the magnesium alloys type MgAlZn: AZ31, AZ61 and AZ80A alloys in the form of Ø35mm round bars and 80x15mm flat bars. The test material was extruded in a direct system with the ram feed speed of 1 mm/s and the extrusion ratio λ = 7 ÷ 9. The extruded bars were examined in as-extruded state and after heat treatment to the T5 temper and T6 temper. The strength properties were tested and microstructure was examined with calculation of the average grain size.

  4. Quality improvement of melt extruded laminar systems using mixture design.

    Science.gov (United States)

    Hasa, D; Perissutti, B; Campisi, B; Grassi, M; Grabnar, I; Golob, S; Mian, M; Voinovich, D

    2015-07-30

    This study investigates the application of melt extrusion for the development of an oral retard formulation with a precise drug release over time. Since adjusting the formulation appears to be of the utmost importance in achieving the desired drug release patterns, different formulations of laminar extrudates were prepared according to the principles of Experimental Design, using a design for mixtures to assess the influence of formulation composition on the in vitro drug release from the extrudates after 1h and after 8h. The effect of each component on the two response variables was also studied. Ternary mixtures of theophylline (model drug), monohydrate lactose and microcrystalline wax (as thermoplastic binder) were extruded in a lab scale vertical ram extruder in absence of solvents at a temperature below the melting point of the binder (so that the crystalline state of the drug could be maintained), through a rectangular die to obtain suitable laminar systems. Thanks to the desirability approach and a reliability study for ensuring the quality of the formulation, a very restricted optimal zone was defined within the experimental domain. Among the mixture components, the variation of microcrystalline wax content played the most significant role in overall influence on the in vitro drug release. The formulation theophylline:lactose:wax, 57:14:29 (by weight), selected based on the desirability zone, was subsequently used for in vivo studies. The plasma profile, obtained after oral administration of the laminar extruded system in hard gelatine capsules, revealed the typical trend of an oral retard formulation. The application of the mixture experimental design associated to a desirability function permitted to optimize the extruded system and to determine the composition space that ensures final product quality. Copyright © 2015 Elsevier B.V. All rights reserved.

  5. Economic feasibility of hay enriched extruded production as a complete diet for equine

    Directory of Open Access Journals (Sweden)

    Kátia Feltre

    2016-04-01

    Full Text Available The present study aimed to evaluate the economic feasibility of production and commercialization project of Hay Enriched Extruded (HEE as a complete diet for horses. The study was based on survey data and quotation activities involving price from the land preparation (repair, planting and fertilization to the processing of the product at the factory (extrusion and marketing. Transportation costs and taxes were also considered. Discounted Cash Flow (30 years was used to calculate the profitability indicator and the Profit and Loss Statement (PLS. Calculations were developed using Microsoft Office Excel® spreadsheets. Three production scenarios were simulated with different consumer prices: Scenario 1 - equivalent to the complete diet, where the ingredients are supplied together, but purchased separately; Scenario 2 - Considering a value 10% higher than the complete diet; Scenario 3 - Considering a value 20% higher than the complete diet. We observed that the project was economically viable in the three suggested scenarios with positive Net Present Value, Internal Rate of Return greater than 9.4% and payback of 11 to 2 years. The results enable us to conclude that the product may be a promising investment for both product quality and ease of use as the rapid return on invested capital.

  6. A Miniaturized Extruder to Prototype Amorphous Solid Dispersions: Selection of Plasticizers for Hot Melt Extrusion.

    Science.gov (United States)

    Lauer, Matthias E; Maurer, Reto; Paepe, Anne T De; Stillhart, Cordula; Jacob, Laurence; James, Rajesh; Kojima, Yuki; Rietmann, Rene; Kissling, Tom; van den Ende, Joost A; Schwarz, Sabine; Grassmann, Olaf; Page, Susanne

    2018-05-19

    Hot-melt extrusion is an option to fabricate amorphous solid dispersions and to enhance oral bioavailability of poorly soluble compounds. The selection of suitable polymer carriers and processing aids determines the dissolution, homogeneity and stability performance of this solid dosage form. A miniaturized extrusion device (MinEx) was developed and Hypromellose acetate succinate type L (HPMCAS-L) based extrudates containing the model drugs neurokinin-1 (NK1) and cholesterylester transfer protein (CETP) were manufactured, plasticizers were added and their impact on dissolution and solid-state properties were assessed. Similar mixtures were manufactured with a lab-scale extruder, for face to face comparison. The properties of MinEx extrudates widely translated to those manufactured with a lab-scale extruder. Plasticizers, Polyethyleneglycol 4000 (PEG4000) and Poloxamer 188, were homogenously distributed but decreased the storage stability of the extrudates. Stearic acid was found condensed in ultrathin nanoplatelets which did not impact the storage stability of the system. Depending on their distribution and physicochemical properties, plasticizers can modulate storage stability and dissolution performance of extrudates. MinEx is a valuable prototyping-screening method and enables rational selection of plasticizers in a time and material sparing manner. In eight out of eight cases the properties of the extrudates translated to products manufactured in lab-scale extrusion trials.

  7. TEXTURE ANALYSIS OF EXTRUDED APPLE POMACE - WHEAT SEMOLINA BLENDS

    Directory of Open Access Journals (Sweden)

    Ivan Bakalov

    2016-03-01

    Full Text Available Apple pomace - wheat semolina blends were extruded in a laboratory single screw extruder (Brabender 20 DN, Germany. Effects apple pomace content, moisture content, screw speed, and temperature of final cooking zone on texture of extrudates were studied applying response surface methodology. The texture characteristics of the extrudates were measured using a TA.XT Plus Texture Analyser, Stable Micro Systems.

  8. [Extruded rice flour as a gluten substitute in the poduction of rice bread].

    Science.gov (United States)

    Clerici, Maria Teresa Pedrosa Silva; El-Dash, Ahmed A

    2006-09-01

    Research regarding the production of gluten-free bread (GFB) is very important nutritionally, technically and economically speaking, both to celiac patients and to developing countries who import wheat. The main technological problem in the production of GFB is obtaining a gluten substitute that is both inexpensive and capable of retaining gas during bread fermentation and baking. The use of gelatinized starch as an alternative for gluten seems promising. In this project, rice bread was made using pregelatinized extruded rice flour as a gluten substitute. Pre-gelatinized rice flours (PRF) were manufactured in a single screw Brabender extruder, varying extrusion temperature (108-192 degrees C) and the moisture of the raw material (19.2 - 24.8%), and were used in a proportion of 10 g for every 100 g of raw rice flour, in the production of gluten-free bread. Results showed that rice flour extruded at a high temperature (180 degrees) and low moisture content (20%), rendered bread with the best technological characteristics, presenting crust and crumb color similar to those of conventional wheat bread, although with volume and texture not as satisfactory in the same comparison.

  9. Extruded plastic scintillator for MINERvA

    International Nuclear Information System (INIS)

    Pla-Dalmau, Anna; Bross, Alan D.; FermilabRykalin, Victor V.; Wood, Brian M.; NICADD, DeKalb

    2005-01-01

    An extrusion line has recently been installed at Fermilab in collaboration with NICADD (Northern Illinois Center for Accelerator and Detector Development). This new facility will serve to further develop and improve extruded plastic scintillator. Since polystyrene is widely used in the consumer industry, the logical path was to investigate the extrusion of commercial-grade polystyrene pellets with dopants to yield high quality plastic scintillator. The D0 and MINOS experiments are already using extruded scintillator strips in their detectors. A new experiment at Fermilab is pursuing the use of extruded plastic scintillator. A new plastic scintillator strip is being tested and its properties characterized. The initial results are presented here

  10. Nutrient Intakes of the Enlisted Personnel Aboard the USS Saratoga Before and After Implementing ’Fast Food’ to the Food Service System.

    Science.gov (United States)

    1982-05-01

    intakes. In 1978, vitamin A fortified milk shakes (dry base) and vitamin C fortified extruded French fried potatoes and vitamin C fortified non...dry base) and vitamin C fortified extruded French fried potatoes and vitamin C fortified non-carbonated beverages were provided with the "Fast Food...identification of any unusual food items, and assignment of each food item as a component of either a meal or between-meal snack . The LAIR Nutrient Factor File

  11. Study on profile measurement of extruding tire tread by laser

    Science.gov (United States)

    Wang, LiangCai; Zhang, Wanping; Zhu, Weihu

    1996-10-01

    This paper presents a new 2D measuring system-profile measurement of extruding tire tread by laser. It includes the thickness measurement of extruding tire tread by laser and the width measurement of extruding tire tread using Moire Fringe. The system has been applied to process line of extruding tire tread. Two measuring results have been obtained. One is a standard profile picture of extruding tire tread including seven measuring values. Another one is a series of thickness and width values. When the scanning speed thickness range is thickness < +/- 0.1mm.

  12. Modeling of processing technologies in food industry

    Science.gov (United States)

    Korotkov, V. G.; Sagitov, R. F.; Popov, V. P.; Bachirov, V. D.; Akhmadieva, Z. R.; TSirkaeva, E. A.

    2018-03-01

    Currently, the society is facing an urgent need to solve the problems of nutrition (products with increased nutrition value) and to develop energy-saving technologies for food products. A mathematical modeling of heat and mass transfer of polymer materials in the extruder is rather successful these days. Mathematical description of movement and heat exchange during extrusion of gluten-protein-starch-containing material similar to pasta dough in its structure, were taken as a framework for the mathematical model presented in this paper.

  13. Characteristics of hydrostatically extruded Zr-2.5Nb alloy

    International Nuclear Information System (INIS)

    Jie, Z.; Jiaqi, D.; Tieqi, Y.; Wenxian, H.; Yan, L.; Yunxia, Z.; Zhenhe, L.

    1984-01-01

    Hydrostatic extrusion is a new production technology. Zr-2.5Nb alloy tubes cold hydrostatically extruded possess excellent mechanical properties similar to heat-treated tubes and better than cold-worked tubes. Examination by transmission electron microscope shows that the alloy is of a uniform cell substructure containing the (α + β) phases, which is one of important factors improving properties of the alloy. The study of texture, stress, and reorientation of the hydride shows that hydrostatically extruded tubes with basal plane normals in the radial direction have obviously higher hydride reorientation threshold stress than tubes with basal plane normals in the circumferential direction. Moreover, investigation of fracture toughness reveals that hydride distributed perpendicular to the crack propagation direction restrains further propagation of the crack. It is favorable for preserving the fracture resistance of the material

  14. Compositional profiling and sensorial analysis of multi-wholegrain extruded puffs as affected by fructan inclusion.

    Science.gov (United States)

    Handa, C; Goomer, S

    2015-09-01

    Rice grits, corn grits, pulse, wholegrain - finger millet and sorghum were utilized in the production of multigrain extruded puffs using a single screw extruder. The effect of inclusion of fructan - fructoligosaccharide in multi-wholegrain (MWG) extruded puffs was examined. MWG fructan enriched puffs puffs had 450 % higher dietary fiber content than the control puff (CP). These puffs can be categorized as 'Good Source' of fiber as it suffices 17.2 % DV of fiber. Puffs were rated 8.1 ± 0.6, 8.3 ± 0.7, 8.1 ± 0.6, 7.5 ± 0.5 and 8.2 ± 0.6 for color, flavor, texture, appearance and overall acceptability respectively. The scores for all the attributes were found to be not significantly different (p extruded puffs could be improved by the inclusion of fructans.

  15. Characterization of Extruded Poly(lactic acid/Pecan Nutshell Biocomposites

    Directory of Open Access Journals (Sweden)

    C. R. Álvarez-Chávez

    2017-01-01

    Full Text Available Pecan nutshells are a solid form of waste obtained from the pecan nut production and they have been explored as an inexpensive filler for incorporation by melt blending into the poly(lactic acid (PLA matrix. The pecan nutshells contain polyphenols, proteins, tannins, sugars, and lipids; some of these components must be released in order to improve adhesion with a polymeric matrix. The physicochemical characterization of the extruded biocomposites of pecan nutshell powder (PNSP at 0, 5, and 7.5% wt. with two treatments (untreated and defatted into PLA is presented in this work. The incorporation of PNSP into the PLA matrix caused a variation in color and density and increased the water absorption. However, some mechanical and thermal parameters of the biocomposites showed a significant decrease. The morphological analysis showed good dispersion and adhesion of the PNSP to the PLA matrix. Based on the results of the characterization, biocomposites formulated with defatted PNSP have a potential to be used as sustainable fillers in PLA biocomposites. These biocomposites have a potential application as food containers, packaging trays, or disposable items.

  16. Influence of whey protein concentrate addition on textural properties of corn flour extrudates

    Directory of Open Access Journals (Sweden)

    Mladen Brnčić

    2008-05-01

    Full Text Available Texture is an important propertiy of extruded snack products, and depended on extrusion process conditions, raw material properties and various ingredients properties as well. The main purpose of this research was, using twin-screw extrusion, to manufacture a direct expanded extrudate based on mixtures of corn flour and whey protein concentrate with acceptable textural properties. Mixtures were made of corn flour and three different concentrations of whey protein concentrate (7,5 %, 15 %, 22,5 %. Materials were processed in co-rotating twin-screw extruder APV Baker, MPF 50.15 under input conditions: water intake was 10,08 L/h, 12,18 L/h, 14,28 L/h, screw speed was 300 rpm; expansion temperature was 130 °C; feed rate was 70 kg/h. Textural properties: breaking strength index and expansion ratio were determined. Breaking strength index had largest value for the sample with 22,5 % of whey protein concentrate and water intake of 14,28 L/h. Sample with 7,5 % of whey protein concentrate and 10,08 L/h had largest expansion ratio. Calculated textural properties confirmed validity of samples. This results suggest that enrichment of extrudates with wpc addition up to 22,5 % to improve their nutritional value as well as their textural characteristics can be accomplished. Validation of direct expanded extrudates in dependence of its textural properties have shown validity and justification of this research.

  17. 9 CFR 319.761 - Potted meat food product and deviled meat food product.

    Science.gov (United States)

    2010-01-01

    ... 9 Animals and Animal Products 2 2010-01-01 2010-01-01 false Potted meat food product and deviled meat food product. 319.761 Section 319.761 Animals and Animal Products FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF AGRICULTURE AGENCY ORGANIZATION AND TERMINOLOGY; MANDATORY MEAT AND POULTRY...

  18. Extrudability and Consolidation of Blends between CGM and DDGS

    Directory of Open Access Journals (Sweden)

    C. J. R. Verbeek

    2016-01-01

    Full Text Available During the last decade, the global biofuels industry has experienced exponential growth. By-products such as high protein corn gluten meal (CGM and high fibre distillers dried grains with solubles (DDGS have grown in parallel. CGM has been shown to be suitable as a biopolymer; the high fibre content of DDGS reduces its effectiveness, although it is considerably cheaper. In this study, the processing behaviour of CGM and DDGS blends was evaluated and resulting extrudate properties were determined. Prior to processing, urea was used as a denaturant. DDGS : CGM ratios of 0, 33, 50, 66, and 100% were processed in a single screw extruder, which solely used dissipative heating. Blends containing DDGS were less uniformly consolidated and resulted in more dissipative heating. Blends showed multiple glass transitions, which is characteristic of mechanically compatible blends. Transmission electron microscopy revealed phase separation on a microscale, although distinct CGM or DDGS phases could not be identified. On a macroscale, optical microscopy suggested that CGM-rich blends were better consolidated, supported by visual observations of a more continuous extrudate formed during extrusion. Future work should aim to also characterize the mechanical properties of these blends to assess their suitability as either bioplastic feedstock or pelletized livestock feed.

  19. The extrudate swell of HDPE: Rheological effects

    Science.gov (United States)

    Konaganti, Vinod Kumar; Ansari, Mahmoud; Mitsoulis, Evan; Hatzikiriakos, Savvas G.

    2017-05-01

    The extrudate swell of an industrial grade high molecular weight high-density polyethylene (HDPE) in capillary dies is studied experimentally and numerically using the integral K-BKZ constitutive model. The non-linear viscoelastic flow properties of the polymer resin are studied for a broad range of large step shear strains and high shear rates using the cone partitioned plate (CPP) geometry of the stress/strain controlled rotational rheometer. This allowed the determination of the rheological parameters accurately, in particular the damping function, which is proven to be the most important in simulating transient flows such as extrudate swell. A series of simulations performed using the integral K-BKZ Wagner model with different values of the Wagner exponent n, ranging from n=0.15 to 0.5, demonstrates that the extrudate swell predictions are extremely sensitive to the Wagner damping function exponent. Using the correct n-value resulted in extrudate swell predictions that are in excellent agreement with experimental measurements.

  20. Apically-extruded debris using the ProTaper system.

    Science.gov (United States)

    Azar, Nasim Gheshlaghi; Ebrahimi, Gholamreza

    2005-04-01

    The purpose of this in vitro study was to determine the quantity of debris and irrigant extruded apically using the ProTaper system compared to ProFiles and K-Flexofiles. Thirty-six mesio-buccal root canals of human mandibular molars were selected and divided into three groups of twelve canals. Two groups were instrumented with ProFiles and ProTapers according to the manufacturer's instructions. The other group was instrumented with K-Flexofiles using the step-back technique. A standard amount of irrigant was used for each canal. Apically-extruded debris and irrigant was collected in pre-weighed vials. The mean weight of extruded debris and irrigant for each group was statistically analysed using Student's t-test and one-way ANOVA. All instrumentation techniques produced extruded debris and irrigant. Although the mean amount of extrusion with the step-back technique was higher than the two rotary systems, there was no significant difference between the three groups (p > 0.05). NiTi rotary systems were associated with less apical extrusion, but were not significantly better than hand file instrumentation. All techniques extruded debris.

  1. Effects of amaranth addition on the pro-vitamin A content, and physical and antioxidant properties of extruded pro-vitamin A-biofortified maize snacks.

    Science.gov (United States)

    Beswa, Daniso; Dlamini, Nomusa R; Amonsou, Eric O; Siwela, Muthulisi; Derera, John

    2016-01-15

    Pro-vitamin A-biofortified maize snacks with added leafy vegetable may have a potential as nutritious and health-promoting products, especially in addressing vitamin A deficiency, which is prevalent in developing regions. The objective of the study was to determine the effects of adding amaranth leaf powder on the physical, antioxidant properties and pro-vitamin A content of extruded pro-vitamin A-biofortified maize snacks. Extruded snacks were processed using four pro-vitamin A-biofortified maize varieties that were composited with amaranth leaf powder at 0%, 1% and 3% (w/w) substitution levels. At higher amaranth concentration, the expansion ratio of the snacks decreased, while their hardness increased by as much as 93%. The physical quality of the snacks may therefore need improvement. As amaranth was increased, the phenolic content and antioxidant activity of the snacks increased as well as the pro-vitamin A content. Pro-vitamin A-biofortified maize with added amaranth has a potential for use in nutritious and healthy extruded snacks. There are limited studies reporting on processing pro-vitamin A maize with complementary plant foods, which is common with white maize in southern Africa; thus the current study serves as a baseline. © 2015 Society of Chemical Industry.

  2. Development of extruded Ready-To-Eat (RTE) snacks using corn, black gram, roots and tuber flour blends.

    Science.gov (United States)

    Reddy, M Kavya; Kuna, Aparna; Devi, N Lakshmi; Krishnaiah, N; Kaur, Charanjit; Nagamalleswari, Y

    2014-09-01

    Extruded RTE snacks were prepared from flour blends made with corn flour, Bengal gram flour, roots and tuber flours in a proportion of 60-80: 20: 20 respectively and moisture was adjusted to 17-20 %. The roots and tubers flours were developed from potato (Solanum tuberosum), yam (Dioscorea spp.), sweet potato (Ipomoea batatas L.), taro (Colocassia esculenta) and beet root (Beta vulgaris). Different formulations were extruded at 80 ± 5 °C (heater I) and 95-105 °C (heater II) temperature, 300-350 rpm screw speed, 100 ± 10 °C die temperature and 15 ± 2 kg/h feed rate. The exit diameter of the circular die was 3 mm. Sensory acceptability, physical parameters and nutrient analysis along with storage stability of the products was conducted. The fiber and energy content of the RTE extruded snack improved in experimental samples prepared using root and tuber flours. A serving of 100 g of the snack can provide more than 400 Kcal and 10 g of protein. The overall acceptability of RTE extruded products made with potato and taro were highly acceptable compared to yam and sweet potato. The study demonstrates utilization of roots and tuber flours as potential and diverse ingredients to enhance the appearance and nutritional properties in RTE extruded snack.

  3. Properties of extrudates from sorghum varieties | Byaruhanga ...

    African Journals Online (AJOL)

    Physical-chemical properties of the extrudates including, lateral expansion, bulk density, hardness, water absorption index, water solubility index, as well as proximate composition were determined. The extrudates exhibited 240-300% lateral expansion and 0.067-0.095 g cm-3 bulk density. The water absorption index was ...

  4. Design of Versatile Food Extruder, Phase I

    Data.gov (United States)

    National Aeronautics and Space Administration — This proposal addresses the need for food processing equipment for crews on long-term Advanced Life Support Systems (ALSS) missions. It is proposed to design a food...

  5. Characterization of Peptides Found in Unprocessed and Extruded Amaranth (Amaranthus hypochondriacus Pepsin/Pancreatin Hydrolysates

    Directory of Open Access Journals (Sweden)

    Alvaro Montoya-Rodríguez

    2015-04-01

    Full Text Available The objectives of this study were to characterize peptides found in unprocessed amaranth hydrolysates (UAH and extruded amaranth hydrolysates (EAH and to determine the effect of the hydrolysis time on the profile of peptides produced. Amaranth grain was extruded in a single screw extruder at 125 °C of extrusion temperature and 130 rpm of screw speed. Unprocessed and extruded amaranth flour were hydrolyzed with pepsin/pancreatin enzymes following a kinetic at 10, 25, 60, 90, 120 and 180 min for each enzyme. After 180 min of pepsin hydrolysis, aliquots were taken at each time during pancreatin hydrolysis to characterize the hydrolysates by MALDI-TOF/MS-MS. Molecular masses (MM (527, 567, 802, 984, 1295, 1545, 2034 and 2064 Da of peptides appeared consistently during hydrolysis, showing high intensity at 10 min (2064 Da, 120 min (802 Da and 180 min (567 Da in UAH. EAH showed high intensity at 10 min (2034 Da and 120 min (984, 1295 and 1545 Da. Extrusion produced more peptides with MM lower than 1000 Da immediately after 10 min of hydrolysis. Hydrolysis time impacted on the peptide profile, as longer the time lower the MM in both amaranth hydrolysates. Sequences obtained were analyzed for their biological activity at BIOPEP, showing important inhibitory activities related to chronic diseases. These peptides could be used as a food ingredient/supplement in a healthy diet to prevent the risk to develop chronic diseases.

  6. Enrichment of rice-based extrudates with Cactus Opuntia dillenii seed powder: a novel source of fiber and antioxidants.

    Science.gov (United States)

    Rayan, Ahmed M; Morsy, Noha E; Youssef, Khaled M

    2018-02-01

    The present study investigated the effects of adding the powder of cactus Opuntia dillenii ( O. dillenii ) seeds on the functional properties, fiber, antioxidants and acceptability of rice-based extrudates. The control blend consisting basically of rice flour was replaced with O. dillenii seed powder at 2, 4, 6, 8, 10, 15 and 20% then extruded at the optimum processing conditions. The extruded products were evaluated for their chemical composition, functional properties, color attributes, antioxidant activity and sensory characteristics. The results revealed that adding O. dillenii seeds powder enhanced the fiber, phenolics, flavonoid contents and antioxidant activity of extrudates. Expansion, bulk density and breaking strength were significantly decreased, while water absorption index, water solubility index and oil absorption index were significantly increased compared to the control. Furthermore, the mean scores of sensory evaluation indicated clear improvements in all tested sensory attributes, which significantly increased by increasing the level of O. dillenii seed powder up to 15%. The results confirmed that O. dillenii seed powder could be incorporated in rice to develop snack products of acceptable functional, nutritional and sensory properties.

  7. The Effects of Cooking Process and Meat Inclusion on Pet Food Flavor and Texture Characteristics.

    Science.gov (United States)

    Koppel, Kadri; Gibson, Michael; Alavi, Sajid; Aldrich, Greg

    2014-05-23

    The pet food industry is an important portion of the food and feed industries in the US. The objectives of this study were (1) to determine cooking method (baking or extrusion), meat inclusion (0 or 20%), and extrusion thermal to mechanical energy ratios (low, medium, and high) effects on sensory and volatile properties of pet foods, and (2) to determine associations among sensory and volatile characteristics of baked and extruded pet foods. Descriptive sensory analysis and gas chromatography-mass spectrometry were used to analyze the pet food samples. It was found that baked samples were lighter in color (2.0-2.6 baked vs. 3.5-4.3 extruded, color intensity scale 0-15), and had lower levels of attributes that indicated rancidity (i.e., fishy flavor; 0.3-0.6 baked, 0.6-1.5 extruded, scale 0-15), whereas extruded pet foods were more cohesive in mass, more friable, hard, and crisp, but less powdery than baked samples. Fresh meat inclusion tended to decrease bitterness and increase fishy flavor and cohesiveness of pet foods. High thermal to mechanical energy ratio during extrusion resulted in less musty and more porous kibbles. The main volatile compounds included aldehydes, such as hexanal and heptanal, ketones, and alcohols. Extruded samples did not contain methylpyrazine, while baked samples did not contain 2-butyl furan. Future studies should consider evaluating the relationship between sensory results and animal palatability for these types of foods.

  8. Semi-continuous anaerobic digestion of extruded OFMSW: Process performance and energetics evaluation.

    Science.gov (United States)

    Mu, Lan; Zhang, Lei; Zhu, Kongyun; Ma, Jiao; Li, Aimin

    2018-01-01

    Recently, extrusion press treatment shows some promising advantages for effectively separating of organic fraction of municipal solid waste (OFMSW) from the mixed MSW, which is critical for their following high-efficiency treatment. In this study, an extruded OFMSW obtained from a demonstrated MSW treatment plant was characterized, and submitted to a series of semi-continuous anaerobic experiments to examine its biodegradability and process stability. The results indicated that the extruded OFMSW was a desirable substrate with a high biochemical methane potential (BMP), balanced nutrients and reliable stability. For increasing organic loading rates (OLRs), feeding higher volatile solid (VS) contents in feedstock was much better than shortening the hydraulic retention times (HRTs), while excessively high contents caused a low biodegradability due to the mass transfer limitation. For energetics evaluation, a high electricity output of 129.19-156.37kWh/ton raw MSW was obtained, which was further improved by co-digestion with food waste. Copyright © 2017 Elsevier Ltd. All rights reserved.

  9. Food production & availability--essential prerequisites for sustainable food security.

    Science.gov (United States)

    Swaminathan, M S; Bhavani, R V

    2013-09-01

    Food and nutrition security are intimately interconnected, since only a food based approach can help in overcoming malnutrition in an economically and socially sustainable manner. Food production provides the base for food security as it is a key determinant of food availability. This paper deals with different aspects of ensuring high productivity and production without associated ecological harm for ensuring adequate food availability. By mainstreaming ecological considerations in technology development and dissemination, we can enter an era of evergreen revolution and sustainable food and nutrition security. Public policy support is crucial for enabling this.

  10. The Effects of Cooking Process and Meat Inclusion on Pet Food Flavor and Texture Characteristics

    Directory of Open Access Journals (Sweden)

    Kadri Koppel

    2014-05-01

    Full Text Available The pet food industry is an important portion of the food and feed industries in the US. The objectives of this study were (1 to determine cooking method (baking or extrusion, meat inclusion (0 or 20%, and extrusion thermal to mechanical energy ratios (low, medium, and high effects on sensory and volatile properties of pet foods, and (2 to determine associations among sensory and volatile characteristics of baked and extruded pet foods. Descriptive sensory analysis and gas chromatography-mass spectrometry were used to analyze the pet food samples. It was found that baked samples were lighter in color (2.0–2.6 baked vs. 3.5–4.3 extruded, color intensity scale 0–15, and had lower levels of attributes that indicated rancidity (i.e., fishy flavor; 0.3–0.6 baked, 0.6–1.5 extruded, scale 0–15, whereas extruded pet foods were more cohesive in mass, more friable, hard, and crisp, but less powdery than baked samples. Fresh meat inclusion tended to decrease bitterness and increase fishy flavor and cohesiveness of pet foods. High thermal to mechanical energy ratio during extrusion resulted in less musty and more porous kibbles. The main volatile compounds included aldehydes, such as hexanal and heptanal, ketones, and alcohols. Extruded samples did not contain methylpyrazine, while baked samples did not contain 2-butyl furan. Future studies should consider evaluating the relationship between sensory results and animal palatability for these types of foods.

  11. Extruded black gram flour: Partial substitute for improving quality characteristics of Indian traditional snack

    Directory of Open Access Journals (Sweden)

    Laxmi Ananthanarayan

    2018-03-01

    Full Text Available Background: During extrusion of black gram flour, formation of amylose-lipid complexes lowers down the gelatinization enthalpy of extrudates, and the partially gelatinized black gram starch leads to lowering down the water-holding capacity and alters functional properties resulting in changing quality attributes of the end product on frying/microwaving/roasting. Methods: Attempts have been made to improve the quality of an Indian traditional snack (e.g., papad by incorporating extruded black gram flour as partial substitute for raw (unextruded black gram flour. In present work, overall quality improvement was achieved by analyzing prefrying and postfrying characteristics (diameter, moisture content, expansion ratio, oil uptake, texture, and color of papad and physical properties (color and viscosity of fried oil. Results: Four different papad samples were prepared (control papads without addition of papadkhar, papads with use of 3% papadkhar, papads with incorporation of extruded black gram flour at 25% concentration, papads with incorporation of extruded black gram flour at 50% concentration along with 1% papadkhar and analyzed along standard market sample. Incorporation of extruded black gram flour in papad resulted in greater expansion with less oil uptake in fried papad. Further addition of extruded black gram flour permitted the use of lower concentration of papadkhar. After frying, the quality of oil was characterized after numerous frying cycles. Conclusion: Oil used for frying of papads containing highest concentration of papadkhar was effective only up to two frying cycles, after which color and viscosity increased significantly, adversely affecting the quality of fried oil. Keywords: Black gram flour, Extrusion, Prefrying and postfrying characteristics of papad, Quality of fried oil

  12. Optical bi-sensorial measurement system for production control of extruded profiles

    Science.gov (United States)

    Weckenmann, A.; Bernstein, J.

    2008-09-01

    Extruded profiles are semi-finished products (made out of steel, brass, aluminum, synthetics...) which are appointed for wide applications in manufacturing of technical products. As yet used optical sensors in process control working to the shading technology detect the object's shadow orthographically to the axis of illumination. As a consequence they record it unattached by the profiles coat in measurement range at any point of the measured profile with high precision. As a matter of fact, concave zones cannot be captured. Alternatively the measurement of concave zones can be arranged by light-section systems. These do not comply with the required accuracy, are comparatively slow and moreover affected by dislocations of the section of the profile. A measurement system including a light-section and a shading system combines the advantages of both optical systems. It is to serve with a reliable conception for the assembly of a bi-sensorial measurement system consisting of both systems as well as suitable methods of analysis for the in-line inspection of concave profiles. As a result it contains conclusions concerning requirements of the light source, the arrangement of this source and the cameras, obtainable precision and sampling rate as well as the essential synchronization of both systems. After designing an appropriate prototype, the selected light-section system and the shading system will be synchronized and aligned. Therefore, the metered geometrical data will be merged for the evaluation of form deviation. So, developed and adapted software supports and contains proposals to the uncertainty after successful tests. The system and a calibration method will be proved in production where robustness will be a most critical despite of heat, dust and vibrations. The target uncertainty of less than 0.1 mm at every section of the profiles coat has to be met.

  13. Ionization of food products

    International Nuclear Information System (INIS)

    Vasseur, J.P.

    1991-01-01

    After general remarks on foods preservation, on international works and on ionization future prospects, main irradiation sources are described. Recalls on radioactivity, on radiation-matter interaction, on toxicology of ionized foods and on ionized foods detection are given. Ionization applications to various products are reviewed, especially in: - Poultry meat - Fishing products - Fresh fruits and vegetables - Dry fruits and vegetables - spices, tea, infusion - prepacked products... An evaluation of economics and sociocultural impacts is presented in connection with recent experiments [fr

  14. Bio rapid prototyping by extruding/aspirating/refilling thermoreversible hydrogel

    International Nuclear Information System (INIS)

    Iwami, K; Noda, T; Ishida, K; Umeda, N; Morishima, K; Nakamura, M

    2010-01-01

    This paper reports a method for rapid prototyping of cell tissues, which is based on a system that extrudes, aspirates and refills a mixture of cells and thermoreversible hydrogel as a scaffold. In the extruding mode, a cell-mixed scaffold solution in the sol state is extruded from a cooled micronozzle into a temperature-controlled substrate, which keeps the scaffold in the gel state. In the aspiration mode, the opposite process is performed by Bernoulli suction. In the refilling mode, the solution is extruded into a groove created in the aspiration mode. The minimum width of extruded hydrogel pattern is 114 ± 15 μm by employing a nozzle of diameter 100 μm, and that of aspirated groove was 355 ± 10 μm using a 500 μm-diameter nozzle. Gum arabic is mixed with the scaffold solution to avoid peeling-off of the gel pattern from the substrate. Patterning of Sf-9 cell tissue is demonstrated, and the stability of the patterned cell is investigated. This system offers a procedure for rapid prototyping and local modification of cell scaffolds for tissue engineering.

  15. Prebiotics: application in bakery and pasta products.

    Science.gov (United States)

    Padma Ishwarya, S; Prabhasankar, P

    2014-01-01

    The concept of functional foods has markedly moved toward gastrointestinal health. The prebiotic approach aims at achieving favorable milieu in the human gut by stimulating beneficial bacteria. Several food products act as substrates for the application of prebiotic substances and bakery products are one such category. The trend of increasing consumption of bakery products justifies the choice of using them as vehicles for delivering the prebiotic compounds. Apart from the health benefits, the prebiotic compounds also have nutritional and technological effects in the food matrix. In addition to increasing the fiber content, the candidate prebiotics also affect the rheology and final quality of bakery products. The prebiotic compounds are selected accordingly to confer desirable properties in the final product. The health advantages of prebiotics being well established, the technological advantages in bakery products such as bread and biscuits and extruded product such as pasta are discussed elaborately.

  16. Radical Polymerization of Styrene and Styrene–Butylmethacrylate in a Counterrotating Twin Screw Extruder

    NARCIS (Netherlands)

    Goot, A.J. van der; Janssen, L.P.B.M.

    1997-01-01

    This article describes the copolymerization of styrene–butylmethacrylate (St-BMA) and the homopolymerization of styrene (St) in a counterrotating twin screw extruder. The effect of prepolymerization on both the product properties and process was studied. It turned out that the process of reactive

  17. Radical polymerization of styrene and styrene-butylmethacrylate in a counterrotating twin screw extruder

    NARCIS (Netherlands)

    vanderGoot, AJ; Janssen, LPB

    1997-01-01

    This article describes the copolymerization of styrene-butylmethacrylate (St-BMA) and the homopolymerization of styrene (St) in a counterrotating twin screw extruder. The effect of prepolymerization on both the product properties and process was studied. It turned out that the process of reactive

  18. Production of a protein-rich extruded snack base using tapioca starch, sorghum flour and casein.

    Science.gov (United States)

    Patel, Jiral R; Patel, Ashok A; Singh, Ashish K

    2016-01-01

    A protein-rich puffed snack was produced using a twin screw extruder and the effects of varying levels of tapioca starch (11 to 40 parts), rennet casein (6 to 20 parts) and sorghum flour (25 to 75 parts) on physico-chemical properties and sensory attributes of the product studied. An increasing level of sorghum flour resulted in a decreasing whiteness (Hunter L* value) of the snack. Although the starch also generally tended to make the product increasingly darker, both starch and casein showed redness parameter (a* value) was not significantly influenced by the ingredients levels, the yellow hue (b* value) generally declined with the increasing sorghum level. Tapioca starch significantly increased the expansion ratio and decreased the bulk density and hardness value of the snack, whereas the opposite effects seen in case of sorghum flour. While the water solubility index was enhanced by starch, water absorption index was appreciably improved by sorghum. Incorporation of casein (up to 25 %) improved the sensory color and texture scores, and so also the overall acceptability rating of the product. Sorghum flour had an adverse impact on all the sensory attributes whereas starch only on the color score. The casein or starch level had no perceivable effect on the product's flavor score. The response surface data enabled optimization of the snack-base formulation for the desired protein level or desired sensory characteristics.

  19. Product quality driven food process design

    NARCIS (Netherlands)

    Hadiyanto, M.

    2007-01-01

    Consumers evaluate food products on their quality, and thus the product quality is a main target in industrial food production. In the last decade there has been a remarkable increase of interest of the food industry to put food product quality central in innovation. However, quality itself is

  20. The nutritional properties of extruded and non-extruded corn fiber isolate.

    Science.gov (United States)

    Artz, W E; Warren, C C; Erdman, J W; Villota, R

    1990-01-01

    The feed efficiency and selected organ weights of rats fed diets containing 3 or 7% corn fiber, extruded corn fiber or silica were compared to rats fed a fiber-free diet. No significant differences were found in feed efficiency, spleen, lung or liver weights for any of the treatments relative to the fiber-free control diet.

  1. Product samples stimulate choice of unfamiliar healthful food products.

    Science.gov (United States)

    Schickenberg, B; van Assema, P; Brug, J; de Vries, N K

    2011-08-01

    The purpose of this study was to assess whether the availability of a product sample of an unfamiliar low-fat or fruit and vegetable products stimulates choice for this product among food neophobic young adults. The study had a 2 (experimental vs. control group) by 4 (low-fat bread spread, low-fat cheese, fruit juice, fruit and vegetable juice) between subjects design with a pre-and post-experiment questionnaire. The study was conducted in restaurant rooms of several educational institutions in the Netherlands among a convenience sample of 197 food neophobic young adults aged 17-25 years. A small bite or sip-sized sample of the target product was provided as an intervention. The effect measure was choice of either an unfamiliar healthful food product or a traditional food product. Offering a sample of an unfamiliar healthful food product resulted in 51% of the participants in the experimental group choosing this product vs. 36.4% in the control group. Providing food product samples seems to be a promising strategy in healthy diet promotion programs for food neophobic young adults to increase first-time trial of unfamiliar low-fat and fruit and vegetable products. Copyright © 2011 Elsevier Ltd. All rights reserved.

  2. CO2 production in extruded dry foods for dogs exposed to different moisture levels with and without use of mold inhibitorProdução de CO2 em dietas extrusadas para cães submetidas a diferentes níveis de umidade com e sem utilização de antifúngico

    Directory of Open Access Journals (Sweden)

    Everton Luis Krabbe

    2013-05-01

    Full Text Available Four extruded dog foods with different moisture contents and ammonium propionate (AP were manufactured with the objective of evaluating CO2 production. The diets were: low moisture (8.1% with no inclusion of ammonium propionate (LMNP, high moisture (10.2% with no inclusion of AP (HMNP, high moisture with inclusion of a low level of AP (0.065% (HMLP, and high moisture with inclusion of a high level of AP (0.130% (HMHP. The diets were stored in a chamber at 75% air relative humidity and 25-28ºC temperature. CO2 was determined on days 0, 30, 60, and 90 by titration with hydrochloric acid (HCl 0.05N to estimate mold growth. A completely randomized splitplot experimental design was applied. The diet HMNP measured in 90 days presented the highest CO2 concentration and mycotoxins production. Dry dog foods with moisture content higher than 10.2% without mold inhibitors may present significant mold growth and mycotoxis production after 90 days storage. Extruded dry foods for dogs with less than 8.1% moisture may not need mold inhibitors.Foram avaliadas quatro dietas extrusadas para cães com diferentes níveis de umidade, com adição ou não de ácido propiônico (PA, com o objetivo de avaliar a produção de CO2 e micotoxinas. As dietas foram: baixa umidade (8,1% sem inclusão de propionato de amônio (BUSP, alta umidade (10,2% sem inclusão de PA (AUSP, alta umidade com inclusão de baixo nível de PA (0,065% (AUBP, e alta umidade com inclusão de alto nível de propionato (0,130% (AUAP. As dietas foram armazenadas em câmara com umidade relativa do ar de 75% e temperatura de 25 a 28 ºC. A produção de CO2 foi determinada nos tempos zero, 30, 60 e 90 dias por meio de titulação com ácido clorídrico (HCl 0,05N. O experimento seguiu delineamento inteiramente casualizado em parcela subdividida no tempo. A dieta AUSP, medida aos 90 dias, apresentou maior concentração de CO2 e produção de micotoxinas. Alimentos secos extrusados para cães com

  3. Food Product Dating

    Science.gov (United States)

    ... Standard Forms FSIS United States Department of Agriculture Food Safety and Inspection Service About FSIS District Offices ... Web Content Viewer (JSR 286) Actions ${title} Loading... Food Product Dating "Best if Used By" is a ...

  4. The Development of Expanded Snack Product Made from Pumpkin Flour-Corn Grits: Effect of Extrusion Conditions and Formulations on Physical Characteristics and Microstructure.

    Science.gov (United States)

    Nor, Norfezah Md; Carr, Alistair; Hardacre, Allan; Brennan, Charles S

    2013-05-14

    Pumpkin products confer natural sweetness, desirable flavours and β-carotene, a vitamin A precursor when added as ingredients to extruded snacks. Therefore, a potential use for dried pumpkin flour is as an ingredient in ready-to-eat (RTE) snack foods. Growth in this market has driven food manufacturers to produce a variety of new high value snack foods incorporating diverse ingredients to enhance the appearance and nutritional properties of these foods. Ready-to-eat snacks were made by extruding corn grits with 5%, 10%, 15% and 20% of pumpkin flour. Snacks made from 100% corn grits were used as control products for this work. The effect of formulation and screw speeds of 250 rpm and 350 rpm on torque and specific mechanical energy (SME, kWh/kg), physical characteristics (expansion ratio, bulk density, true density and hardness) and the microstructure of the snacks were studied. Increasing the screw speed resulted in a decrease of torque for all formulations. When pumpkin flour was added the specific mechanical energy (SME) decreased by approximately 45%. Increasing the percentage of pumpkin flour at the higher screw speed resulted in a harder texture for the extruded products. X-ray tomography of pumpkin flour-corn grit snacks showed that increased levels of pumpkin flour decreased both the bubble area and bubble size. However, no significant differences ( p > 0.05) in bubble wall thickness were measured. By understanding the conditions during extrusion, desirable nutritional characteristics can be incorporated while maximizing expansion to make a product with low bulk density, a fine bubble structure and acceptable organoleptic properties.

  5. The Development of Expanded Snack Product Made from Pumpkin Flour-Corn Grits: Effect of Extrusion Conditions and Formulations on Physical Characteristics and Microstructure

    Directory of Open Access Journals (Sweden)

    Norfezah Md Nor

    2013-05-01

    Full Text Available Pumpkin products confer natural sweetness, desirable flavours and β-carotene, a vitamin A precursor when added as ingredients to extruded snacks. Therefore, a potential use for dried pumpkin flour is as an ingredient in ready-to-eat (RTE snack foods. Growth in this market has driven food manufacturers to produce a variety of new high value snack foods incorporating diverse ingredients to enhance the appearance and nutritional properties of these foods. Ready-to-eat snacks were made by extruding corn grits with 5%, 10%, 15% and 20% of pumpkin flour. Snacks made from 100% corn grits were used as control products for this work. The effect of formulation and screw speeds of 250 rpm and 350 rpm on torque and specific mechanical energy (SME, kWh/kg, physical characteristics (expansion ratio, bulk density, true density and hardness and the microstructure of the snacks were studied. Increasing the screw speed resulted in a decrease of torque for all formulations. When pumpkin flour was added the specific mechanical energy (SME decreased by approximately 45%. Increasing the percentage of pumpkin flour at the higher screw speed resulted in a harder texture for the extruded products. X-ray tomography of pumpkin flour-corn grit snacks showed that increased levels of pumpkin flour decreased both the bubble area and bubble size. However, no significant differences (p > 0.05 in bubble wall thickness were measured. By understanding the conditions during extrusion, desirable nutritional characteristics can be incorporated while maximizing expansion to make a product with low bulk density, a fine bubble structure and acceptable organoleptic properties.

  6. A new method for the continuous production of single dosed controlled release matrix systems based on hot-melt extruded starch: analysis of relevant process parameters and implementation of an in-process control.

    Science.gov (United States)

    Kipping, Thomas; Rein, Hubert

    2013-05-01

    In the present study, we evaluated a novel processing technique for the continuous production of hot-melt extruded controlled release matrix systems. A cutting technique derived from plastics industry, where it is widely used for cutting of cables and wires was adapted into the production line. Extruded strands were shaped by a rotary fly cutter. Special focus is laid on the development of a process analytical technology by evaluating signals obtained from the servo control of the rotary fly cutter. The intention is to provide a better insight into the production process and to offer the ability to detect small variations in process-variables. A co-rotating twin-screw extruder ZSE 27 HP-PH from Leistritz (Nürnberg, Germany) was used to plasticize the starch; critical extrusion parameters were recorded. Still elastic strands were shaped by a rotary fly-cutter type Dynamat 20 from Metzner (Neu-Ulm, Germany). Properties of the final products were analyzed via digital image analysis to point out critical parameters influencing the quality. Important aspects were uniformity of diameter, height, roundness, weight, and variations in the cutting angle. Stability of the products was measured by friability tests and by determining the crushing strength of the final products. Drug loading studies up to 70% were performed to evaluate the capacity of the matrix and to prove the technological feasibility. Changes in viscosities during API addition were analyzed by a Haake Minilab capillary rheometer. X-ray studies were performed to investigate molecular structures of the matrices. External shapes of the products were highly affected by die-swelling of the melt. Reliable reproducibility concerning uniformity of mass could be achieved even for high production rates (>2500cuts/min). Both mechanical strength and die-swelling of the products could be linked to the ratio of amylose to amylopectin. Formulations containing up to 70% of API could still be processed. Viscosity

  7. Single screw extrusion of apple pomace-enriched blends: Extrudate characteristics and determination of optimum processing conditions.

    Science.gov (United States)

    Singha, Poonam; Muthukumarappan, Kasiviswanathan

    2018-07-01

    Response surface methodology was used to investigate the single screw extrusion of apple pomace-defatted soy flour-corn grits blends and the product properties. Five different blends at a level of 0-20% w/w apple pomace were extrusion cooked with varied barrel and die temperature (100-140℃), screw speed (100-200 rpm), and feed moisture content (14-20% wet basis). Increasing apple pomace content in the blends significantly ( P extrudates. The expansion ratio increased with pomace inclusion level of 5% but decreased significantly ( P extruded snack products were at 140℃ barrel and die temperature, 20% feed moisture content, and 200 rpm screw speed. The results indicated active interaction between apple pomace and starch during expansion process.

  8. Production and quality evaluation of extruded snack from blends of bambara groundnut flour, cassava starch, and corn bran flour

    OpenAIRE

    Ogunmuyiwa, O. H.; Adebowale, A. A.; Sobukola, O. P.; Onabanjo, O. O.; Obadina, A. O.; Adegunwa, M. O.; Kajihausa, O. E.; Sanni, L. O.; Tomlins, Keith

    2017-01-01

    Protein dense, fiber-rich extruded snacks were produced from blend of bambara groundnut flour, cassava starch, and corn bran flour using a single screw cooking extruder. The snacks were analyzed for their physical properties and proximate composition using standard laboratory procedures. The expansion ratio, specific volume, breaking force, and breaking strength index (BSI) of the snacks ranged from 0.85 to 1.22, 0.75 to 1.30 g/cm3, 3.95 to 36.45 N, and 0.99 to 9.11 N/mm, respectively. The br...

  9. Food production and service in UK hospitals.

    Science.gov (United States)

    Ahmed, Mohamed; Jones, Eleri; Redmond, Elizabeth; Hewedi, Mahmoud; Wingert, Andreas; Gad El Rab, Mohamed

    2015-01-01

    The purpose of this paper is to apply value stream mapping holistically to hospital food production/service systems focused on high-quality food. Multiple embedded case study of three (two private-sector and one public-sector) hospitals in the UK. The results indicated various issues affecting hospital food production including: the menu and nutritional considerations; food procurement; food production; foodservice; patient perceptions/expectations. Value stream mapping is a new approach for food production systems in UK hospitals whether private or public hospitals. The paper identifies opportunities for enhancing hospital food production systems. The paper provides a theoretical basis for process enhancement of hospital food production and the provision of high-quality hospital food.

  10. Extrusion of blends of cassava leaves and cassava flour: physical characteristics of extrudates

    Directory of Open Access Journals (Sweden)

    Cristiane da Cunha Salata

    2014-09-01

    Full Text Available A cassava-based puffed snack was produced using a single screw extruder to determine the effect of the raw material composition (cassava leaf flour and moisture and the process parameters (extrusion temperature and screw speed on the physical characteristics of an extruded-expanded snack. A central composite rotational design, including four factors with 30 treatments, was used with the following as dependent variables: expansion index, specific volume, water solubility index, water absorption index, color (L*, a*, b*, and hardness. Under conditions of low moisture content (12 to 14%, low percentage of cassava leaf flour (2 to 4%, and intermediate conditions of extrusion temperature (100°C and screw speed (230rpm, it was possible to obtain puffed snack products with desirable characteristics.

  11. Extrudates of starch-xanthan gum mixtures as affected by chemical agents and irradiation

    International Nuclear Information System (INIS)

    Hanna, M.A.; Chinnaswamy, R.; Gray, D.R.; Miladinov, V.D.

    1997-01-01

    Mixtures of starch, xanthan gum and either polyvinyl alcohol, epichlorohydrin, valeric acid or adipoyl chloride were extruded. Properties of extrudates including apparent viscosity, water solubility, water absorption indices and extrudate expansion were measured for different proportions of xanthan gum, 70% amylose starch (with or without irradiation) and chemical agents. Extrusion with chemical agents and irradiation changed physical properties of both starch and xanthan gum. Expansions of extrudates were higher than that of starch. Viscosity of extrudates increased with xanthan gum concentration. The addition of 1% (w/w) polyvinyl alcohol had the greatest effect of the chemical agents. Irradiation increased the apparent viscosity of starch-xanthan gum mixtures

  12. 3D food printing: a new dimension in food production processes

    Science.gov (United States)

    3D food printing, also known as food layered manufacture (FLM), is an exciting new method of digital food production that applies the process of additive manufacturing to food fabrication. In the 3D food printing process, a food product is first scanned or designed with computer-aided design softwa...

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

    Science.gov (United States)

    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. Copyright © 2013 Elsevier Ltd. All rights reserved.

  14. Applications of prebiotics in food industry: A review.

    Science.gov (United States)

    Singla, Vinti; Chakkaravarthi, S

    2017-12-01

    Benefits of prebiotics for stimulating a healthy intestinal tract are well known. From suppression of pathogens to proliferation of indigenous bacteria of intestines, prebiotics have it all. Since the research on the scope of prebiotics is expanding, new applications are coming up every day thus upgrading the choices consumer has for a healthy living. Incorporation of prebiotics in a wide range of products that food industry offers on shelf is an innovative way to replace fat and sugars along with enhancing the mouthfeel by providing better tongue lubrication. In some cases, the thermal stability of the product is improved along with other sensory, textural and physiological benefits. This paper gives an overview of the various prebiotics available from different sources and their applications in various segments of food industry, notably dairy, beverage, processed fruit-vegetable, bakery, confectionary, extruded snack, sweetener, infant formula, pet food and livestock industry. The effects observed on addition of various prebiotics are also elaborated.

  15. Comparison of Extruder Systems for 3D Printer Filament Fabrication

    Science.gov (United States)

    Ramirez, Adriana

    Additive Manufacturing (AM) has grown in popularity over the past thirty years, due to its versatility, short design to product cycle, and capability to fabricate complex geometries, which cannot otherwise be produced. There exist several platforms that are able to print objects composed of different materials, making this technology significant in different fields such as: automotive, aerospace, medical, electronics, amongst others. Though several types of AM technologies are available, the expiration of the patents on fused deposition modeling (FDM) in 2009 has led to a widespread use of this platform in academia and home use settings. Widespread use of FDM-type AM platforms has led to a demand to fabricate feedstock materials for this AM platform. Particularly, in the home do it yourself (DIY) community there has been a widespread interest for users to manufacture their own feedstock filament leading to a large growth in home-use extrusion systems. The low cost of these desktop-grade systems has also made them attractive to academics, but there has not been a widespread effort into determining the efficacy of these small scale extrusion systems as compared to industrial quality extruders which are typically used to manufacture feedstock for FDM platforms. The aim of this study was to compare two extrusion processes: 1) a desktop grade single-screw extruder; and 2) an industrial scale twin-screw extruder. In order to understand differences between their performance and quality of mixing, a rubberized blend of acrylonitrile butadiene styrene (ABS) mixed with styrene ethylene butylene styrene with a maleic anhydride graft (SEBS-g-MA) at different ratios was compounded on each extrusion system. Melt flow index, and mechanical properties were compared. In addition, a raster pattern sensitivity study was performed to evaluate the effect of the extruder system on 3D printed objects. Finally, scanning electron microscopy (SEM) was used to examine the fracture surfaces

  16. Large volume syringe pump extruder for desktop 3D printers

    Directory of Open Access Journals (Sweden)

    Kira Pusch

    2018-04-01

    Full Text Available Syringe pump extruders are required for a wide range of 3D printing applications, including bioprinting, embedded printing, and food printing. However, the mass of the syringe becomes a major challenge for most printing platforms, requiring compromises in speed, resolution and/or volume. To address these issues, we have designed a syringe pump large volume extruder (LVE that is compatible with low-cost, open source 3D printers, and herein demonstrate its performance on a PrintrBot Simple Metal. Key aspects of the LVE include: (1 it is open source and compatible with open source hardware and software, making it inexpensive and widely accessible to the 3D printing community, (2 it utilizes a standard 60 mL syringe as its ink reservoir, effectively increasing print volume of the average bioprinter, (3 it is capable of retraction and high speed movements, and (4 it can print fluids using nozzle diameters as small as 100 μm, enabling the printing of complex shapes/objects when used in conjunction with the freeform reversible embedding of suspended hydrogels (FRESH 3D printing method. Printing performance of the LVE is demonstrated by utilizing alginate as a model biomaterial ink to fabricate parametric CAD models and standard calibration objects. Keywords: Additive manufacturing, 3D bioprinting, Embedded printing, FRESH, Soft materials extrusion

  17. Food product design. An integrated approach

    NARCIS (Netherlands)

    Linnemann, A.R.; Boekel, van M.A.J.S.

    2007-01-01

    This book explains how to apply barrier technology in food production to improve product stability and the possibilities of modelling and statistics in food product design are elaborated. Attention is given to Life Cycle Assessment as a method to determine the environmental impact of a food from

  18. Investigation of process and product parameters for physicochemical properties of rice and mung bean (Vigna radiata) flour based extruded snacks.

    Science.gov (United States)

    Sharma, Chetan; Singh, Baljit; Hussain, Syed Zameer; Sharma, Savita

    2017-05-01

    PR 106 and SML 668 cultivars of rice and mung bean respectively, were studied for their potential to serve as a nutritious snack with improved protein quality and quantity. The effect of extrusion conditions, including feed moisture content (14-18%), screw speed (400-550 rpm) and barrel temperature (130-170°C) on the physicochemical properties (bulk density, water absorption index (WAI), water solubility index (WSI) and hardness) was investigated. The replacement of rice flour at 30% level with mung bean flour for making extruded snacks was evaluated. Pasting temperature increased (84-93 °C) while peak viscosity (2768-408 cP), hold viscosity (2018-369 cP), breakdown (750-39 cP), setback (2697-622 cP) and final viscosity (4715-991 cP) decreased with increasing mung bean flour addition. Increasing feed moisture lowered the specific mechanical energy (SME), WAI and WSI of extrudates whereas increased bulk density and hardness. Higher screw speed had linear positive effect on SME of extruder and negative linear effect on WAI. Positive curvilinear quadratic effect of screw speed was also observed on WSI and density. Higher barrel temperature linearly decreased the SME, density and hardness of extrudates. Developed extrusion cooked rice-mung bean snacks with increased protein content and improved protein quality along with higher dietary fibre and minerals have good potential in effectively delivering the nutrition to the population.

  19. Evaluation of Enterococcus faecium NRRL B-2354 as a Surrogate for Salmonella During Extrusion of Low-Moisture Food.

    Science.gov (United States)

    Verma, Tushar; Wei, Xinyao; Lau, Soon Kiat; Bianchini, Andreia; Eskridge, Kent M; Subbiah, Jeyamkondan

    2018-04-01

    Salmonella in low-moisture foods is an emerging challenge due to numerous food product recalls and foodborne illness outbreaks. Identification of suitable surrogate is critical for process validation at industry level due to implementation of new Food Safety Modernization Act of 2011. The objective of this study was to evaluate Enterococcus faecium NRRL B-2354 as a surrogate for Salmonella during the extrusion of low-moisture food. Oat flour, a low-moisture food, was adjusted to different moisture (14% to 26% wet basis) and fat (5% to 15% w/w) contents and was inoculated with E. faecium NRRL B-2354. Inoculated material was then extruded in a lab-scale single-screw extruder running at different screw speeds (75 to 225 rpm) and different temperatures (75, 85, and 95 °C). A split-plot central composite 2nd order response surface design was used, with the central point replicated six times. The data from the selective media (m-Enterococcus agar) was used to build the response surface model for inactivation of E. faecium NRRL B-2354. Results indicated that E. faecium NRRL B-2354 always had higher heat resistance compared to Salmonella at all conditions evaluated in this study. However, the patterns of contour plots showing the effect of various product and process parameters on inactivation of E. faecium NRRL B-2354 was different from that of Salmonella. Although E. faecium NRRL B-2354 may be an acceptable surrogate for extrusion of low-moisture products due to higher resistance than Salmonella, another surrogate with similar inactivation behavior may be preferred and needs to be identified. Food Safety Modernization Act requires the food industry to validate processing interventions. This study validated extrusion processing and demonstrated that E. faecium NRRL B-2354 is an acceptable surrogate for extrusion of low-moisture products. The developed response surface model allows the industry to identify process conditions to achieve a desired lethality for their

  20. Analysis of the Retained Gas Sample (RGS) Extruder Assembly

    International Nuclear Information System (INIS)

    Coverdell, B.L.

    1995-09-01

    In order for the Retained Gas Sample (RGS) Extruder Assembly to be safely used it was determined by the cognizant engineer that analysis was necessary. The use of the finite-element analysis (FEA) progarm COSMOS/M version 1.71 permitted a quick, easy, and detailed stress analysis of the RGS Extruder Assembly. The FEA model is a three dimensional model using the SHELL4T element type. From the results of the FEA, the cognizant engineer determined that the RGS extruder would be rated at 10,000 lbf and load tested to 12,000 lbf. The respective input and output files for the model are EXTR02.GFM and EXTR02.OUT and can be found on the attached tape

  1. Nutritional value of raw soybeans, extruded soybeans, roasted soybeans and tallow as fat sources in early lactating dairy cows.

    Science.gov (United States)

    Amanlou, H; Maheri-Sis, N; Bassiri, S; Mirza-Aghazadeh, A; Salamatdust, R; Moosavi, A; Karimi, V

    2012-01-01

    Thirty multiparous Holstein cows (29.8 ± 4.01days in milk; 671.6 ± 31.47 kg of body weight) were used in a completely randomized design to compare nutritional value of four fat sources including tallow, raw soybeans, extruded soybeans and roasted soybeans for 8 weeks. Experimental diets were a control containing 27.4 % alfalfa silage, 22.5% corn silage, and 50.1% concentrate, and four diets with either tallow, raw soybean, extruded soybean, or roasted soybean added to provide 1.93% supplemental fat. Dry matter and NEL intakes were similar among treatments, while cows fed fat diets had significantly (Pfat. Supplemental fat, whether tallow or full fat soybeans increased milk production (1.89-2.45 kg/d; PMilk fat yield and percentage of cows fed fat-supplemented diets were significantly (Pfat-supplemented diets, roasted soybean caused highest milk fat yield and extruded soybean caused lowest milk fat yield. There was no significant effect of supplemental fat on the milk protein and lactose content and yield. Feed efficiency of fat-supplemented diets was significantly (Pfat sources on production response of cows, fat originating from heat-treated soybean help to minimize imported RUP (rumen undegradable protein) sources level as fish meal in comparison with tallow and raw soybean oil. In the Current study, there was no statistical significance among nutritional values of oil from extruded soybeans and roasted soybeans.

  2. Food legume production in China

    Directory of Open Access Journals (Sweden)

    Ling Li

    2017-04-01

    Full Text Available Food legumes comprise all legumes grown for human food in China as either dry grains or vegetables, except for soybean and groundnut. China has a vast territory with complex ecological conditions. Rotation, intercropping, and mixed cropping involving pulses are normal cropping systems in China. Whether indigenous or introduced crops, pulses have played an important role in Chinese cropping systems and made an important contribution to food resources for humans since ancient times. The six major food legume species (pea, faba bean, common bean, mung bean, adzuki bean, and cowpea are the most well-known pulses in China, as well as those with more local distributions; runner bean, lima bean, chickpea, lentil, grass pea, lupine, rice bean, black gram, hyacinth bean, pigeon pea, velvet bean, winged bean, guar bean, sword bean, and jack bean. China has remained the world's leading producer of peas, faba beans, mung beans, and adzuki beans in recent decades, as documented by FAO statistics and China Agriculture Statistical Reports. The demand for food legumes as a healthy food will markedly increase with the improvement of living standards in China. Since China officially joined the World Trade Organization (WTO in 2001, imports of pea from Canada and Australia have rapidly increased, resulting in reduced prices for dry pea and other food legumes. With reduced profits for food legume crops, their sowing area and total production has decreased within China. At the same time, the rising consumer demand for vegetable food legumes as a healthy food has led to attractive market prices and sharp production increases in China. Vegetable food legumes have reduced growing duration and enable flexibility in cropping systems. In the future, production of dry food legumes will range from stable to slowly decreasing, while production of vegetable food legumes will continue to increase.

  3. Improvement in the traditional processing method and nutritional quality of traditional extruded cassava-based snack (modified Ajogun).

    Science.gov (United States)

    Obadina, Adewale O; Oyewole, Olusola B; Williams, Oluwasolabomi E

    2013-07-01

    This study was carried out to investigate and improve the traditional processing method and nutritional quality of the traditional cassava snack (Ajogun). Cassava root (Manihot esculenta Crantz L.) of TME 419 variety was processed into mash (40% moisture content). The cassava mash was mixed into different blends to produce fried traditional "Ajogun", fried and baked extrudates (modified Ajogun) as snacks. These products were analyzed to determine the proximate composition including carbohydrate, fat, protein, fiber, ash, and moisture contents and functional properties such as bulk density. The results obtained for the moisture, fat, protein, and ash contents showed significant difference (P extrudates. However, there was no significant difference (P > 0.05) in the carbohydrate and fiber contents between the three samples. There was no significant difference (P > 0.05) in the bulk density of the snacks. Also, sensory evaluation was carried out on the cassava-based snacks using the 9-point hedonic scale to determine the degree of acceptability. Results obtained showed significant difference (P extrudates and control sample in terms of appearance, taste, flavor, color, aroma, texture, and overall acceptability. The highest acceptability level of the product was at 8.04 for the control sample (traditional Ajogun). This study has shown that "Ajogun", which is a lesser known cassava product, is rich in protein and fat.

  4. Comparison of organic and conventional food and food production

    OpenAIRE

    Norwegian Scientific Committee for Food Safety

    2014-01-01

    The Norwegian Scientific Committee for Food Safety has performed an assessment of the differences between organic and conventional foods and food production on plant health, animal health and welfare and human health at the request of the Norwegian Food Safety Authority.

  5. Content Analysis of Food Advertising in Iranian Children's Television Programs.

    Science.gov (United States)

    Amini, Maryam; Omidvar, Nasrin; Yeatman, Heather; Shariat-Jafari, Shadab; Eslami-Amirabadi, Maryam; Zahedirad, Malihe

    2014-10-01

    Advertisements can influence children's health related behaviors. Television advertisements are the main avenues directing commercials at children in Iran. This study aimed to explore the content of food advertisement during children's television programs in 2007-8 and to compare it with those reported in 2000. All advertisements broadcasted before, during, and after children's programs aired on two major Iran national television networks were videotaped for a period of 4 weeks during 2007-8. For each advertisement, type of product(s) and mode of presentation (s) were coded. A total of 229 television advertisements were broadcasted. Food commercials were the most frequent group (31%) across the two channels. Among the food products advertised, calorie dense foods, including chocolate, soft drinks, extruded cereals, ice cream, cookies and candies were the most frequent. The appeal mainly used in television food advertisements was "stimulation of hunger/thirst" (38.5%). The advertisements were mostly presented as animations (54%) and the messages used were mainly directed to good taste. Although the total number of food advertisements during children's television programs has decreased but the consumption of high fat, high sugar, low nutrient dense foods continues to be promoted. Policies to address the issue should be scrutinized.

  6. Healthier meat products as functional foods.

    Science.gov (United States)

    Decker, Eric A; Park, Yeonhwa

    2010-09-01

    A promising approach to improving health care would be to produce a healthier food supply as a preventive health care strategy. The food supply could be improved by producing functional foods that have nutritional profiles that are healthier than conventional products. However, production of functional foods is not always easily accomplished since they must also taste good, be convenient and reasonably priced so that consumers will regularly purchase and use the products. Meats have great potential for delivering important nutrients such as fatty acids, minerals, dietary fiber, antioxidants and bioactive peptides into the diet. However, to produce successful products with these ingredients, technologies must be developed to increase their stability and decrease their flavor impact on muscle foods. In addition, many regulatory hurdles must be overcome for the commercial production of meats with added nutrients. These include redefinition of standard of identities and policies that allow front of the package nutritional claims. Without these regulatory changes, production of healthier meat products won't become a reality since these products would not have a competitive advantage over unfortified meats.

  7. Farmers, cooperatives, new food products

    DEFF Research Database (Denmark)

    Søgaard, Villy

    Executive Summary 1. Innovation intensity varies by several orders of magnitude across economic sectors. According to the evidence presented in Chapter 1, this is mainly due to differences in the demand for innovation. Thus, the relatively low levels of product orientated R & D for the food sectors...... of most countries are consistent with the comparatively long penetration periods and low success rates experienced with many new food products. 2. Furthermore, the evidence suggests that the demand for innovation within the food sector is positively related to the degree of processing. 3. The constitutive...... of primary input in order to support capacity utilization at the primary level and thereby increase the earnings of the membership. 9. Input substitution serves to intensify the focus on the primary product supplied by the membership, which is liable to reduce incentives to produce combined food products. 10...

  8. Development and evaluation of garlic incorporated ready-to-eat extruded snacks.

    Science.gov (United States)

    Haritha, D; Vijayalakshmi, V; Gulla, S

    2014-11-01

    The present study was carried out to develop and evaluate ready to eat extruded snacks incorporated with garlic powder at various levels (5 %, 10 %, 15 %, 20 %). The organoleptic evaluation was conducted for the developed products and the well accepted products were selected for further studies like physical properties and shelf life (stored at room temperature for 2 months). The organoleptic evaluation of the developed snacks revealed that 15 % and 20 % garlic incorporated snacks were not acceptable due to strong garlic flavor, therefore T1 (control), T2 (5 % garlic) and T3 ( 10 % garlic) were selected for further studies. The physical properties showed significant changes with incorporation of garlic powder at 0 %-10 % level. There was an increase in mass flow rate, tap density and bulk density but decrease in the water holding capacity, oil absorption capacity and expansion ratio. The water soluble index and moisture retention of the products showed the same values for all the three selected treatments. The products were packed by ordinary, nitrogen and vacuum packing and stored for 2 months. It was found that there was an increase in moisture content and microbial load, however the increase was within limits. The increase in the moisture content was low in nitrogen packed products where as the microbial load decreased with increase in the percentage of garlic incorporation. The nitrogen and vacuum packed products showed less microbial load than the ordinary packed products. Garlic powder can be incorporated at 5 and 10 % levels in ready-to-eat extruded snacks with well acceptability and can be stored for a period of 2 months with nitrogen packing as an effective packaging.

  9. Microstructure, mechanical properties, bio-corrosion properties and cytotoxicity of as-extruded Mg-Sr alloys

    Energy Technology Data Exchange (ETDEWEB)

    Zhao, Chaoyong [College of Materials Science and Engineering, Chongqing University, Chongqing 400044 (China); Pan, Fusheng, E-mail: fspan@cqu.edu.cn [College of Materials Science and Engineering, Chongqing University, Chongqing 400044 (China); National Engineering Research Center for Magnesium Alloys, Chongqing University, Chongqing 400044 (China); Chongqing Academy of Science and Technology, Chongqing 401123 (China); Zhang, Lei; Pan, Hucheng; Song, Kai; Tang, Aitao [College of Materials Science and Engineering, Chongqing University, Chongqing 400044 (China)

    2017-01-01

    In this study, as-extruded Mg-Sr alloys were studied for orthopedic application, and the microstructure, mechanical properties, bio-corrosion properties and cytotoxicity of as-extruded Mg-Sr alloys were investigated by optical microscopy, scanning electron microscopy with an energy dispersive X-ray spectroscopy, X-ray diffraction, tensile and compressive tests, immersion test, electrochemical test and cytotoxicity test. The results showed that as-extruded Mg-Sr alloys were composed of α-Mg and Mg{sub 17}Sr{sub 2} phases, and the content of Mg{sub 17}Sr{sub 2} phases increased with increasing Sr content. As-extruded Mg-Sr alloy with 0.5 wt.% Sr was equiaxed grains, while the one with a higher Sr content was long elongated grains and the grain size of the long elongated grains decreased with increasing Sr content. Tensile and compressive tests showed an increase of both tensile and compressive strength and a decrease of elongation with increasing Sr content. Immersion and electrochemical tests showed that as-extruded Mg-0.5Sr alloy exhibited the best anti-corrosion property, and the anti-corrosion property of as-extruded Mg-Sr alloys deteriorated with increasing Sr content, which was greatly associated with galvanic couple effect. The cytotoxicity test revealed that as-extruded Mg-0.5Sr alloy did not induce toxicity to cells. These results indicated that as-extruded Mg-0.5Sr alloy with suitable mechanical properties, corrosion resistance and good cytocompatibility was potential as a biodegradable implant for orthopedic application. - Highlights: • Biodegradable as-extruded Mg-Sr alloys were fabricated. • Microstructure of alloys changed with increasing Sr content. • Mechanical properties of alloys could be controlled by adjusting the Sr content. • Corrosion properties of alloys decreased with increasing Sr content. • As-extruded Mg-0.5Sr alloy was potential for orthopedic application.

  10. Proceedings of the Natick Science Symposium (4th) Held in Natick, Massachusetts on 9-10 June 1992

    Science.gov (United States)

    1992-09-01

    and has a UV absorption maximum of 285 nm. M-1 was observed from a variety of food categories (meats, vegetables, fruits, extruded products and bread...Mark Nonnand, Mr., Micha Peleg, Dr. , Edward Ross, Dr. ABSTRAcr: Porous foods, such as extruded , ba.ke:l, or foamed products, have highly cc::ttplex...foods, particularly that of "crunchy" snack - type products, is not a single attribute, but a property associated with deformation of many irrlividual

  11. Viability loss of Escherichia coli cell populations in whey and corn meal snack treated at different temperatures with a twin screw extruder

    Science.gov (United States)

    Many studies on the development of new and/ or value added nutritional meals for the US consumer have been reported. However, information on the effect of treatment parameters on microbial safety of foods extruded below 100 deg C is limited. In this study, we investigated the effect of extrusion tre...

  12. [Significance of extruded feeds for trout nutrition and water protection].

    Science.gov (United States)

    Steffens, W

    1993-01-01

    Extruded feeds exhibit an improved starch digestibility and are more firmly bound due to the almost complete gelatinization of the starch. This results in fewer fines and longer water stability than pelleted feeds. Extruded pellets also have the advantage that they can soak up more oil than a conventional pellet. It is therefore possible to increase the maximum oil content to more than 20%. On the other hand extruding feeds is more expensive than steam pelleting. Gelatinized starch is a useful energy source in trout diets helping to reduce feed conversion ratios. Proportions up to 35-40% in the diet are tolerable. Using high dietary levels of both gelatinized starch and oil the non-protein energy of feed may be increased and thus a protein-sparing effect results. High-energy diets enable to reduce excretion of faeces and of nitrogen via gills. In addition a decrease of phosphorus level in feeds and thus of phosphorus excretion by fish is possible. Extruded high-energy diets therefore make a contribution to improve water quality.

  13. Effects of extruded linseed dietary supplementation on milk yield, milk quality and lipid metabolism of dairy cows

    Directory of Open Access Journals (Sweden)

    N. Brogna

    2010-04-01

    Full Text Available Twenty Italian Friesian dairy cows were used in an experimental trial to study the effects of extruded linseed dietary supplementation on milk production, milk quality and fatty acid (FA percentages of milk fat and total plasma lipids and plasma phospholipids. Control cows were fed a corn silage based total mixed ration (TMR while treated animals also received 700g/head/d of extruded linseed supplementation. Feed intake was similar between groups. Milk yields was tendentially greater for cows fed extruded linseed. Milk urea content (P<0.05 were reduced by treatment. Results showed a significant increase n-3 FA concentration (particularly alpha linolenic acid and a significant reduction of n-6/n-3 FA ratio in milk fat, total plasma lipids and plasma phospholipids (P<0.001; moreover a reduction trend (P<0.1 of arachidonic acid concentrations was observed in milk fat, total plasma lipids and plasma phospholipids. At last, treatment enhanced milk fat conjugated linoleic acid (CLA percentage (P<0.05.

  14. Claiming health in food products

    DEFF Research Database (Denmark)

    Lähteenmäki, Liisa

    2013-01-01

    Health-related information is increasingly used on food products to convey their benefits. Health claims as a subcategory of these messages link the beneficial component, functions or health outcomes with specific products. For consumers, health claims seem to carry the message of increased...... healthiness, but not necessarily making the product more appealing. The wording of the claim seems to have little impact on claim perception, yet the health image of carrier products is important. From consumer-related factors the relevance and attitudes towards functional foods play a role, whereas socio......-demographic factors have only minor impact and the impact seems to be case-dependent. Familiarity with claims and functional foods increase perceived healthiness and acceptance of these products. Apparently consumers make rather rational interpretations of claims and their benefits when forced to assess...

  15. Non-dairy probiotic food products: An emerging group of functional foods.

    Science.gov (United States)

    Min, Min; Bunt, Craig R; Mason, Susan L; Hussain, Malik A

    2018-04-09

    The functional food sector has shown tremendous growth in recent years with the application of probiotic bacteria as "food additives". The utilization of probiotic bacteria in food presents many challenges related to their growth, survival, viability, stability and functionality in food processing, storage and consumption as well as changes of sensory characteristics of probiotic foods. Although dairy foods are currently the most common food carrier to deliver probiotics, an increasing number of non-dairy food matrices exhibit potential for delivery of probiotics. This review provides more recent insight into the emergence of non-dairy probiotics products, the interactions between probiotics and different food matrices and the challenges in developing such products. Some of the technical issues are also reviewed and discussed. These issues include the efficacy of probiotic bacteria in non-chilled, low pH or high water activity foods; the potential loss of bacterial viability, additionally unwanted fermentation and changes of the sensory characteristics of food products which may result in poor microbiological quality and low acceptability to consumers.

  16. Content Analysis of Food Advertising in Iranian Children′s Television Programs

    Directory of Open Access Journals (Sweden)

    Maryam Amini

    2014-01-01

    Full Text Available Background: Advertisements can influence children′s health related behaviors. Television advertisements are the main avenues directing commercials at children in Iran. This study aimed to explore the content of food advertisement during children′s television programs in 2007-8 and to compare it with those reported in 2000. Methods: All advertisements broadcasted before, during, and after children′s programs aired on two major Iran national television networks were videotaped for a period of 4 weeks during 2007-8. For each advertisement, type of product(s and mode of presentation (s were coded. Results: A total of 229 television advertisements were broadcasted. Food commercials were the most frequent group (31% across the two channels. Among the food products advertised, calorie dense foods, including chocolate, soft drinks, extruded cereals, ice cream, cookies and candies were the most frequent. The appeal mainly used in television food advertisements was "stimulation of hunger/thirst" (38.5%. The advertisements were mostly presented as animations (54% and the messages used were mainly directed to good taste. Conclusion: Although the total number of food advertisements during children′s television programs has decreased but the consumption of high fat, high sugar, low nutrient dense foods continues to be promoted. Policies to address the issue should be scrutinized.

  17. Biofuels versus food production: Does biofuels production increase food prices?

    International Nuclear Information System (INIS)

    Ajanovic, Amela

    2011-01-01

    Rapidly growing fossil energy consumption in the transport sector in the last two centuries caused problems such as increasing greenhouse gas emissions, growing energy dependency and supply insecurity. One approach to solve these problems could be to increase the use of biofuels. Preferred feedstocks for current 1st generation biofuels production are corn, wheat, sugarcane, soybean, rapeseed and sunflowers. The major problem is that these feedstocks are also used for food and feed production. The core objective of this paper is to investigate whether the recent increase of biofuels production had a significant impact on the development of agricultural commodity (feedstock) prices. The most important impact factors like biofuels production, land use, yields, feedstock and crude oil prices are analysed. The major conclusions of this analysis are: In recent years the share of bioenergy-based fuels has increased moderately, but continuously, and so did feedstock production, as well as yields. So far, no significant impact of biofuels production on feedstock prices can be observed. Hence, a co-existence of biofuel and food production seems possible especially for 2nd generation biofuels. However, sustainability criteria should be seriously considered. But even if all crops, forests and grasslands currently not used were used for biofuels production it would be impossible to substitute all fossil fuels used today in transport.

  18. Antioxidant potential and quality characteristics of vegetable-enriched corn-based extruded snacks.

    Science.gov (United States)

    Bisharat, G I; Lazou, A E; Panagiotou, N M; Krokida, M K; Maroulis, Z B

    2015-07-01

    Phenolic content, antioxidant activity and sensory characteristics of vegetable-enriched extrudates were investigated as a result of extrusion conditions, including extrusion temperature (140-180 °C), screw rotation speed (150-250 rpm) and feed moisture content (14-19 % w.b.). Broccoli flour and olive paste was used in mixtures with corn flour at a ratio of 4 to 10 % (broccoli/corn) and 4 to 8 % (olive paste/corn). A simple power model was developed for the prediction of phenolic content and antioxidant activity of extrudates by extrusion conditions and feed composition. Phenolic content and antioxidant activity of broccoli enriched extrudates increased with extrusion temperature and broccoli addition and decreased with feed moisture content. The antioxidant activity of olive paste extrudates increased with material ratio and decreased with feed moisture content and screw rotation. Sensory porosity, homogenous structure, crispness, cohesiveness and melting decreased with feed moisture content, while the latter increased the mealy flavor and hardness of extrudates. Acceptable snacks containing broccoli flour or olive paste can be produced by selecting the appropriate process conditions.

  19. Development of functional extruded snacks by utilizing paste shrimp (Acetes spp.): process optimization and quality evaluation.

    Science.gov (United States)

    Kumar, Raushan; Xavier, Ka Martin; Lekshmi, Manjusha; Dhanabalan, Vignaesh; Thachil, Madonna T; Balange, Amjad K; Gudipati, Venkateshwarlu

    2018-04-01

    Functional extruded snacks were prepared using paste shrimp powder (Acetes spp.), which is rich in protein. The process variables required for the preparation of extruded snacks was optimized using response surface methodology. Extrusion temperature (130-144 °C), level of Acetes powder (100-200 g kg -1 ) and feed moisture (140-200 g kg -1 ) were selected as design variables, and expansion ratio, porosity, hardness, crispness and thiobarbituric acid reactive substance value were taken as the response variables. Extrusion temperature significantly influenced all the response variables, while Acetes inclusion influenced all variables except porosity. Feed moisture content showed a significant quadratic effect on all responses and an interactive effect on expansion ratio and hardness. Shrimp powder incorporation increased the protein and mineral content of the final product. The extruded snack made with the combination of extrusion temperature 144.59 °C, feed moisture 178.5 g kg -1 and Acetes inclusion level 146.7 g kg -1 was found to be the best one based on sensory evaluation. The study suggests that use of Acetes species for the development of extruded snacks will serve as a means of utilization of Acetes as well as being a rich source of proteins for human consumption, which would otherwise remain unexploited as a by-catch. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

  20. THE MODELING OF COUNTER-ROTATING TWIN-SCREW EXTRUDERS AS REACTORS FOR SINGLE-COMPONENT REACTIONS

    NARCIS (Netherlands)

    GANZEVELD, KJ; CAPEL, JE; VANDERWAL, DJ; JANSSEN, LPBM

    Numerical models are useful to study the behaviour of the extruder as a polymerization reactor. With a correct numerical model a theoretical analysis of the influence of several reaction and extruder parameters can be made, the limitations of the use of the extruder reactor can be determined and the

  1. Production of Food Grade Yeasts

    Directory of Open Access Journals (Sweden)

    Argyro Bekatorou

    2006-01-01

    Full Text Available Yeasts have been known to humans for thousands of years as they have been used in traditional fermentation processes like wine, beer and bread making. Today, yeasts are also used as alternative sources of high nutritional value proteins, enzymes and vitamins, and have numerous applications in the health food industry as food additives, conditioners and flavouring agents, for the production of microbiology media and extracts, as well as livestock feeds. Modern scientific advances allow the isolation, construction and industrial production of new yeast strains to satisfy the specific demands of the food industry. Types of commercial food grade yeasts, industrial production processes and raw materials are highlighted. Aspects of yeast metabolism, with respect to carbohydrate utilization, nutritional aspects and recent research advances are also discussed.

  2. Quality and storage stability of extruded puffed corn-fish snacks during 6-month storage at ambient temperature.

    Science.gov (United States)

    Shaviklo, Gholam Reza; Thorkelsson, Gudjon; Rafipour, Fereidon; Sigurgisladottir, Sjofn

    2011-03-30

    Cereal-based snacks are usually low in protein and other nutrients. Increased health awareness of consumers has led the food industry to develop fortified snacks with functional ingredients. Three types of extruded corn-fish snacks, containing 150 g kg(-1) carp mince and 150 g kg(-1) trout mince, 30 g kg(-1) freeze-dried saithe protein and a regular corn snack (control). were produced to study quality changes and storage stability of the products during 6-month storage at 27±2 °C. All products had the same level of water activity and proximate composition except for protein. Fortified snacks had a protein content of 93-98 g kg(-1) , compared with 65 g kg(-1) in the control. A significant increase was observed for peroxide value during storage (0.0 to 2.8 meq kg(-1)). Scores for attributes describing oxidation and off odors and flavors increased after 5-6 months' storage but attributes describing puffed corn snack odor and flavor did not change during storage of any of the products. Extrusion of corn grits with fish flesh/fish protein can be used to produce high-protein products that would be an option to provide nutrient snacks for consumers and to increase fish consumption. Copyright © 2011 Society of Chemical Industry.

  3. Development of repetitive railgun pellet accelerator and steady-state solid hydrogen extruder

    International Nuclear Information System (INIS)

    Oda, Y.; Azuma, K.; Onozuka, M.; Kasai, S.; Hasegawa, K.

    1995-01-01

    Development of a railgun pellet accelerator and a steady-state solid hydrogen extruder has been conducted. A railgun accelerator has been investigated for a high-speed repetitive pellet acceleration. The final objective is to develop a railgun system that can achieve a 5km/s speed-class repetitive (2Hz) pellet injection. Improvement in the acceleration efficiency showed a pellet velocity of more than 2km/s using augment rails and a ceramic insulator applied to a 1m-long railgun. The other investigation focused on the development of a steady-state solid hydrogen extruder for continuous pellet injection. Screw-driven extruding system has been chosen to extrude the solid hydrogen filament continuously. Theoretical considerations suggest that temperature control of the system is important in future research. (orig.)

  4. Development of repetitive railgun pellet accelerator and steady-state solid hydrogen extruder

    Energy Technology Data Exchange (ETDEWEB)

    Oda, Y. [Mitsubishi Heavy Industries Ltd., Kobe (Japan); Azuma, K. [Mitsubishi Heavy Industries Ltd., Kobe (Japan); Onozuka, M. [Mitsubishi Heavy Industries Ltd., Kobe (Japan); Kasai, S. [Japan Atomic Energy Research Inst., Ibaraki (Japan); Hasegawa, K. [Japan Atomic Energy Research Inst., Ibaraki (Japan)

    1995-12-31

    Development of a railgun pellet accelerator and a steady-state solid hydrogen extruder has been conducted. A railgun accelerator has been investigated for a high-speed repetitive pellet acceleration. The final objective is to develop a railgun system that can achieve a 5km/s speed-class repetitive (2Hz) pellet injection. Improvement in the acceleration efficiency showed a pellet velocity of more than 2km/s using augment rails and a ceramic insulator applied to a 1m-long railgun. The other investigation focused on the development of a steady-state solid hydrogen extruder for continuous pellet injection. Screw-driven extruding system has been chosen to extrude the solid hydrogen filament continuously. Theoretical considerations suggest that temperature control of the system is important in future research. (orig.).

  5. Processing and characterization of extruded breakfast meal formulated with broken rice and bean flour

    OpenAIRE

    Ana Vânia Carvalho; Rafaella de Andrade Mattietto; Priscila Zaczuk Bassinello; Selma Nakamoto Koakuzu; Alessandro de Oliveira Rios; Renan de Almeida Maciel; Rosangela Nunes Carvalho

    2012-01-01

    The objective of this work was to develop an extruded breakfast product containing broken rice and split old beans and to verify the influence of the extrusion process on their physicochemical, technological, and sensory characteristic. The final product had a protein content of 9.9 g.100 g-1, and therefore it can be considered a good source of proteins for children and teenagers. The dietary fiber content of the final edible product was 3.71 g.100 g-1. Therefore, the breakfast meal may be co...

  6. Apically extruded dentin debris by reciprocating single-file and multi-file rotary system.

    Science.gov (United States)

    De-Deus, Gustavo; Neves, Aline; Silva, Emmanuel João; Mendonça, Thais Accorsi; Lourenço, Caroline; Calixto, Camila; Lima, Edson Jorge Moreira

    2015-03-01

    This study aims to evaluate the apical extrusion of debris by the two reciprocating single-file systems: WaveOne and Reciproc. Conventional multi-file rotary system was used as a reference for comparison. The hypotheses tested were (i) the reciprocating single-file systems extrude more than conventional multi-file rotary system and (ii) the reciprocating single-file systems extrude similar amounts of dentin debris. After solid selection criteria, 80 mesial roots of lower molars were included in the present study. The use of four different instrumentation techniques resulted in four groups (n = 20): G1 (hand-file technique), G2 (ProTaper), G3 (WaveOne), and G4 (Reciproc). The apparatus used to evaluate the collection of apically extruded debris was typical double-chamber collector. Statistical analysis was performed for multiple comparisons. No significant difference was found in the amount of the debris extruded between the two reciprocating systems. In contrast, conventional multi-file rotary system group extruded significantly more debris than both reciprocating groups. Hand instrumentation group extruded significantly more debris than all other groups. The present results yielded favorable input for both reciprocation single-file systems, inasmuch as they showed an improved control of apically extruded debris. Apical extrusion of debris has been studied extensively because of its clinical relevance, particularly since it may cause flare-ups, originated by the introduction of bacteria, pulpal tissue, and irrigating solutions into the periapical tissues.

  7. Ethanol fermentation of HTST extruded rye grain by bacteria and yeasts

    Energy Technology Data Exchange (ETDEWEB)

    Czarnecki, Z [Univ. of Agriculture, Poznan (Poland). Inst. of Food Technology; Nowak, J [Univ. of Agriculture, Poznan (Poland). Inst. of Food Technology

    1997-09-01

    High temperature extrusion cooking of rye was used as a pretreatment for ethanol fermentation, and yeasts and bacteria were compared for their fermentation rates. Extrusion cooking caused, on average, a 7.5% increase in ethanol yield in comparison to autoclaved samples. The best results were achieved for grain with a moisture of 21-23% which was extruded at temperatures of 160-180 C. Extrusion decreased the relative viscosity of rye grain water extracts, so it was possible to mash it without {alpha}-amylase. The efficiency of fermentation of extruded rye without Termamyl was equal to that of autoclaved and traditionally mashed rye (using {alpha}-amylase). The rate of fermentation of extruded rye grain by Zymomonas was higher during the first stage, but the final ethanol yield was similar for the bacterium and the yeast. Through both microorganisms gave good quality distillates, the concentration of compounds other than ethanol achieved from extruded rye mashes, which were fermented by Z. mobilis, was five times lower than for yeasts. (orig.)

  8. Extrudable polymer-polymer composites based on ultra-high molecular weight polyethylene

    Science.gov (United States)

    Panin, S. V.; Kornienko, L. A.; Alexenko, V. O.; Buslovich, D. G.; Dontsov, Yu. V.

    2017-12-01

    Mechanical and tribotechnical characteristics of polymer-polymeric composites of UHMWPE are studied with the aim of developing extrudable, wear-resistant, self-lubricant polymer mixtures for Additive Manufacturing (AM). The motivation of the study is their further application as feedstocks for 3D printing. Blends of UHMWPE with graft- and block copolymers of low-density polyethylene (HDPE-g-VTMS, HDPE-g-SMA, HDPE-b-EVA), polypropylene (PP), block copolymers of polypropylene and polyamide with linear low density polyethylene (PP-b-LLDPE, PA-b-LLDPE), as well as cross-linked polyethylene (PEX-b), are examined. The choice of compatible polymer components for an ultra- high molecular weight matrix for increasing processability (extrudability) is motivated by the search for commercially available and efficient additives aimed at developing wear-resistant extrudable polymer composites for additive manufacturing. The extrudability, mechanical properties and wear resistance of UHMWPE-based polymer-polymeric composites under sliding friction with different velocities and loads are studied.

  9. Chemical modification and blending of polymers in an extruder reactor

    International Nuclear Information System (INIS)

    Prut, Eduard V; Zelenetskii, Alexandr N

    2001-01-01

    Chemical modification and blending of polymers in an extruder reactor are discussed. Relationships between the parameters affecting the reaction kinetics, viz., mixing time, duration of a chemical reaction and the residence time of the system in the extruder reactor, and the structure of the materials produced are analysed. The mechanisms of (i) grafting of low-molecular-mass compounds onto polymers; (ii) reactions between terminal groups of different polymers and (iii) transesterification and interchange reactions are considered. The factors affecting the mechanism of dynamic vulcanisation and the properties of thermoplastic elastomers are identified. Solid-phase reactions of polysaccharides in an extruder are discussed. The priority aspects of studies on the chemical modification and blending of polymers are noted. The bibliography includes 90 references.

  10. Processing effects on four prebiotic carbohydrates supplemented in an extruded cereal and a low pH drink

    Directory of Open Access Journals (Sweden)

    Rebbeca M. Duar

    2015-12-01

    Full Text Available Prebiotic carbohydrates are added as functional ingredients to a variety of processed foods. Data on the stability of prebiotics during food processing in complex matrices remain limited. The objective of this project was to determine the stability of fructooligosaccharides (FOS, inulin, galactooligosaccharides (GOS, and resistant starch (RS2, when added as ingredients (1% w/w to an extruded cereal and a low pH drink. The cereal was prepared using different screw speeds and barrel temperatures. GOS was not affected by any of the extrusion conditions, whereas inulin decreased significantly at 140 and 170°C. FOS levels decreased in all extrusion conditions, while resistant starch (RS unexpectedly increased for each of the parameters. The low pH drink was prepared with different sucrose to corn syrup solids (S:CSS ratios (1:2, 1:1, 2:1 at pH 3.0, 3.5, and 4.0. The 1:1 S:CSS drink at pH 3.0, negatively impacted FOS and inulin. Moreover, FOS levels decreased when exposed to 1:2 S:CSS (pH 3.5 and 4.0 and 1:1 S:CSS (pH 3.0. GOS and RS were unaffected by any drink formulations. As different conditions impact the stability of prebiotics differently, this study addresses the importance of developing product specific processes for each prebiotic when supplemented into a processed food.

  11. Food Products Procurement, Receiving and Storage Guide.

    Science.gov (United States)

    Kansas Association of School Business Officials, Haysville.

    This guide is intended as a resource document for the beginner in food services and food purchasing. The publication is divided topically by (1) purchasing procedures, (2) specifications and evaluation, (3) sources for purchasing food products, (4) storage of food products and inventory procedures, (5) type of food service management, and (6)…

  12. Continuous production of controlled release dosage forms based on hot-melt extruded gum arabic: Formulation development, in vitro characterization and evaluation of potential application fields.

    Science.gov (United States)

    Kipping, Thomas; Rein, Hubert

    2016-01-30

    Controlled release matrices based on gum arabic are prepared by applying a continuous hot-melt extrusion technology: the pre-mixture consisting of gum arabic and the incorporated API is plasticized by a co-rotating twin-screw extruder, an intermediate strand is formed by a round nozzle. Single dosed matrices are prepared by cutting the semi elastic strand with a rotary fly cutter. Paracetamol and phenazone are used as model drug substances. High drug loadings up to 70% can be realized. Matrices are characterized concerning their crystalline structure, in vitro dissolution, disintegration time and various physical parameters including glass transition temperature (Tg). Release characteristic behavior is mainly influenced by erosion of the matrices. At higher drug loadings also diffusion based transport gain importance. The solubility of the API shows an influence on the erosion rate of the matrix and should therefore be considered during formulation development. Tg is mainly influenced by the solubility of the API in the surrounding matrix. High soluble phenazone shows a decrease, whereas paracetamol addition has nearly no influence on the Tg of the polymeric system. Activation energy (EA) of the glass transition is determined via dynamic mechanical analysis. The addition of APIs leads to a reduction of EA indicating an increased molecular movement at Tg region compared to placebo extrudates. X-ray diffraction is used to determine the crystalline state of the extruded matrices and interaction between matrix and incorporated APIs. The production of thin layer matrices is an interesting option to provide a fast drug delivery to the oral cavity. High mechanical strength combined with fast disintegration times can be a great advantage for the development of oro-dispersible tablets. A great benefit of the evaluated processing technology is the simple adaption of the final dose by varying either the cutting length or the diameter of the nozzle resulting in a cost

  13. Control of lipid oxidation in extruded salmon jerky snacks.

    Science.gov (United States)

    Kong, Jian; Perkins, L Brian; Dougherty, Michael P; Camire, Mary Ellen

    2011-01-01

    A shelf-life study was conducted to evaluate the effect of antioxidants on oxidative stability of extruded jerky-style salmon snacks. Deterioration of docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA) due to lipid oxidation is a major concern for this healthy snack. A control jerky with no added antioxidants and 4 jerkies with antioxidants (rosemary, mixed tocopherols, tertiary butylhydroquinone, and ascorbyl palmitate) added as 0.02% of the lipid content were extruded in duplicate in a Coperion ZSK-25 twin screw extruder. Salmon jerkies from each formulation were placed in 3 mil barrier pouches, flushed with nitrogen, and stored at 35 °C and 75% relative humidity. Lipid oxidation was evaluated as by peroxide value and malonaldehyde content. Other chemical analyses included total fatty acid composition, lipid content, moisture, water activity, pH, and salt. Astaxanthin and CIE L*, a*, b* color were also analyzed at 4-wk intervals. Rosemary inhibited peroxide formation better than did other antioxidants at week 8; no treatment inhibited malonaldehyde levels. All jerkies had lower astaxanthin levels after 8 wk, but rosemary-treated jerky had higher pigment concentrations than did the control at weeks 4 and 8. Protection of omega-3 lipids in these extruded jerkies must be improved to offer consumers a convenient source of these healthful lipids. Practical Application: Salmon flesh can be extruded to produce a jerky that provides 410 mg of omega-3 lipids per serving. Natural antioxidants such as rosemary should be added at levels over 0.02% of the lipid content to help control lipid oxidation. Astaxanthin and CIE a* values correlated well with lipid stability and could be used to monitor quality during storage if initial values are known.

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

    Science.gov (United States)

    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

  15. Reducing human nitrogen use for food production.

    Science.gov (United States)

    Liu, Junguo; Ma, Kun; Ciais, Philippe; Polasky, Stephen

    2016-07-22

    Reactive nitrogen (N) is created in order to sustain food production, but only a small fraction of this N ends up being consumed as food, the rest being lost to the environment. We calculated that the total N input (TN) of global food production was 171 Tg N yr(-1) in 2000. The production of animal products accounted for over 50% of the TN, against 17% for global calories production. Under current TN per unit of food production and assuming no change in agricultural practices and waste-to-food ratios, we estimate that an additional TN of 100 Tg N yr(-1) will be needed by 2030 for a baseline scenario that would meet hunger alleviation targets for over 9 billion people. Increased animal production will have the largest impact on increasing TN, which calls for new food production systems with better N-recycling, such as cooperation between crop and livestock producing farms. Increased N-use efficiency, healthier diet and decreased food waste could mitigate this increase and even reduce TN in 2030 by 8% relative to the 2000 level. Achieving a worldwide reduction of TN is a major challenge that requires sustained actions to improve nitrogen management practices and reduce nitrogen losses into the environment.

  16. Studies on positive conveying in helically channeled single screw extruders

    Directory of Open Access Journals (Sweden)

    L. Pan

    2012-07-01

    Full Text Available A solids conveying theory called double-flight driving theory was proposed for helically channeled single screw extruders. In the extruder, screw channel rotates against static barrel channel, which behaves as cooperative embedded twin-screws for the positive conveying. They turn as two parallel arc plates, between which an arc-plate solid-plug was assumed. By analyzing the forces on the solid-plug in the barrel channel and screw channel, the boundary conditions when the solid-plug is waived of being cut off on barrel wall, were found to have the capacity of the positive conveying. Experimental data were obtained using a specially designed extruder with a helically channeled barrel in the feeding zone and a pressure-adjustable die. The effects of the barrel channel geometry and friction coefficients on the conveying mechanism were presented and compared with the experimental results. The simulations showed that the positive conveying could be achieved after optimizing extruder designs. Compared with the traditional design with the friction-drag conveying, the throughput is higher while screw torque and energy consumption are decreased. Besides, the design criteria of the barrel channel were also discussed.

  17. Strategies in marketing new food products

    International Nuclear Information System (INIS)

    Urbain, R.W.

    1983-01-01

    It is critical to the successful commercialization of the irradiated food process to secure either a full-time marketing person or a consulting organization to aid food industries in the successful world-wide commercialization of new irradiated food products. Expert advice/guidance is needed to help attain the goals on commercialization of this new product

  18. Microstructure, mechanical properties, bio-corrosion properties and cytotoxicity of as-extruded Mg-Sr alloys.

    Science.gov (United States)

    Zhao, Chaoyong; Pan, Fusheng; Zhang, Lei; Pan, Hucheng; Song, Kai; Tang, Aitao

    2017-01-01

    In this study, as-extruded Mg-Sr alloys were studied for orthopedic application, and the microstructure, mechanical properties, bio-corrosion properties and cytotoxicity of as-extruded Mg-Sr alloys were investigated by optical microscopy, scanning electron microscopy with an energy dispersive X-ray spectroscopy, X-ray diffraction, tensile and compressive tests, immersion test, electrochemical test and cytotoxicity test. The results showed that as-extruded Mg-Sr alloys were composed of α-Mg and Mg 17 Sr 2 phases, and the content of Mg 17 Sr 2 phases increased with increasing Sr content. As-extruded Mg-Sr alloy with 0.5wt.% Sr was equiaxed grains, while the one with a higher Sr content was long elongated grains and the grain size of the long elongated grains decreased with increasing Sr content. Tensile and compressive tests showed an increase of both tensile and compressive strength and a decrease of elongation with increasing Sr content. Immersion and electrochemical tests showed that as-extruded Mg-0.5Sr alloy exhibited the best anti-corrosion property, and the anti-corrosion property of as-extruded Mg-Sr alloys deteriorated with increasing Sr content, which was greatly associated with galvanic couple effect. The cytotoxicity test revealed that as-extruded Mg-0.5Sr alloy did not induce toxicity to cells. These results indicated that as-extruded Mg-0.5Sr alloy with suitable mechanical properties, corrosion resistance and good cytocompatibility was potential as a biodegradable implant for orthopedic application. Copyright © 2016 Elsevier B.V. All rights reserved.

  19. THE DESIGN, FABRICATION AND PRELIMINARY TESTING OF AN INDIGENOUS SINGLE SCREW EXTRUDER

    Directory of Open Access Journals (Sweden)

    FOLASAYO T. FAYOSE

    2017-10-01

    Full Text Available Developing countries including Nigeria have become dumping grounds of unserviceable and broken down imported machineries because of poor adaptation. Detailed study and design of machines to suit local conditions will prevent poor adaptation of imported machines and high initial costs. In this study, a single screw starch extruder was designed, fabricated and tested using locally available materials. The extruder is the dry type and it has 27.12 kg/s capacity, a compression ratio of 4.5: 1 and is powered by a 5.5 kW electric motor. It consists of a hopper, feeding screw, extruder screw rotating in a barrel and variable die, all made of stainless steel. A unit of the machine costs N 470, 390.00.00 as at April 2015. When used to process cassava flour, a maximum temperature of 114°C was attained through viscous dissipation, up to an actual screw speed of 98.96 rpm (1.65 Hz and extruder efficiency of 64%. Barrel temperature varied directly with extrusion time in a polynomial trend while actual extruder screw speed and efficiency varied inversely with extrusion time and it is best fitted with a polynomial trend.

  20. Nutritional value of raw soybeans, extruded soybeans, roasted soybeans and tallow as fat sources in early lactating dairy cows

    Directory of Open Access Journals (Sweden)

    A. Moosavi

    2012-09-01

    Full Text Available Thirty multiparous Holstein cows (29.8 ± 4.01days in milk; 671.6 ± 31.47 kg of body weight were used in a completely randomized design to compare nutritional value of four fat sources including tallow, raw soybeans, extruded soybeans and roasted soybeans for 8 weeks. Experimental diets were a control containing 27.4 % alfalfa silage, 22.5% corn silage, and 50.1% concentrate, and four diets with either tallow, raw soybean, extruded soybean, or roasted soybean added to provide 1.93% supplemental fat. Dry matter and NEL intakes were similar among treatments, while cows fed fat diets had significantly (P<0.05 high NEL intakes when compared to control with no fat. Supplemental fat, whether tallow or full fat soybeans increased milk production (1.89-2.45 kg/d; P<0.01 and FCM production (1.05-2.79; P<0.01. Milk fat yield and percentage of cows fed fat-supplemented diets were significantly (P<0.01 and P<0.05 respectively higher than control. Between fat-supplemented diets, roasted soybean caused highest milk fat yield and extruded soybean caused lowest milk fat yield. There was no significant effect of supplemental fat on the milk protein and lactose content and yield. Feed efficiency of fat-supplemented diets was significantly (P<0.01 higher than control. Body weight, body weight change and BCS (body condition score of cows, as well as energy balance and energy efficiency were similar between treatments. In conclusion, while there was no significant effect of fat sources on production response of cows, fat originating from heat-treated soybean help to minimize imported RUP (rumen undegradable protein sources level as fish meal in comparison with tallow and raw soybean oil. In the Current study, there was no statistical significance among nutritional values of oil from extruded soybeans and roasted soybeans.

  1. Soil Erosion Threatens Food Production

    Directory of Open Access Journals (Sweden)

    Michael Burgess

    2013-08-01

    Full Text Available Since humans worldwide obtain more than 99.7% of their food (calories from the land and less than 0.3% from the oceans and aquatic ecosystems, preserving cropland and maintaining soil fertility should be of the highest importance to human welfare. Soil erosion is one of the most serious threats facing world food production. Each year about 10 million ha of cropland are lost due to soil erosion, thus reducing the cropland available for world food production. The loss of cropland is a serious problem because the World Health Organization and the Food and Agricultural Organization report that two-thirds of the world population is malnourished. Overall, soil is being lost from agricultural areas 10 to 40 times faster than the rate of soil formation imperiling humanity’s food security.

  2. Product Category Layout and Organization: Retail Placement of Food Products

    NARCIS (Netherlands)

    Herpen, van E.

    2016-01-01

    This article discusses the placement of food products in retail stores, in particular how the placement of food products can influence how consumers perceive the store in general and these products in particular. It reviews the overall layout of the store, assortment organization, and shelf

  3. Liquid chromatographic separation of terpenoid pigments in foods and food products.

    Science.gov (United States)

    Cserháti, T; Forgács, E

    2001-11-30

    The newest achievements in the use of various liquid chromatographic techniques such as adsorption and reversed-phase thin-layer chromatography and HPLC employed for the separation and quantitative determination of terpenoid-based color substances in foods and food products are reviewed. The techniques applied for the analysis of individual pigments and pigments classes are surveyed and critically evaluated. Future trends in the separation and identification of pigments in foods and food products are delineated.

  4. Optimization of extrusion variables for the production of snacks from by-products of rice and soybean

    Directory of Open Access Journals (Sweden)

    Lairy Silva Coutinho

    2013-12-01

    Full Text Available This study aimed to define the process conditions to obtain snacks from the by-products of rice and soybean with physical characteristics suitable for marketing. Therefore, the effects of moisture and extrusion temperature on the expansion and color of the products obtained experimentally obtained were evaluated, and the proximate composition of the by-products and that of the snack with greater desirability were determined. Response surface methodology and rotational central composite design were used, and desirability test based on the regression models adjusted was applied. The most desirable snack, with the highest expansion index (3.39, specific volume (13.5 mL.g-1, and the chromaticity coordinate a* (2.79, was obtained under 12 g.100 g-1 moisture and 85ºC of temperature in the third zone of the extruder. The snack produced under these conditions attained content of protein and lipid content 41 and 64% higher than that of the traditional corn snack. It can be concluded that producing extruded snack made form a mixture of broken grains, rice bran, and soybean okara (81:9:10 is technologically feasible, enabling the development of a new product with good nutritional value that can improve the diet of children, the main consumers of this type of food.

  5. Erosion in extruder flow

    Science.gov (United States)

    Kaufman, Miron; Fodor, Petru S.

    A detailed analysis of the fluid flow in Tadmor's unwound channel model of the single screw extruder is performed by combining numerical and analytical methods. Using the analytical solution for the longitudinal velocity field (in the limit of zero Reynolds number) allows us to devote all the computational resources solely for a detailed numerical solution of the transversal velocity field. This high resolution 3D model of the fluid flow in a single-screw extruder allows us to identify the position and extent of Moffatt eddies that impede mixing. We further consider the erosion of particles (e.g. carbon-black agglomerates) advected by the polymeric flow. We assume a particle to be made of primary fragments bound together. In the erosion process a primary fragment breaks out of a given particle. Particles are advected by the laminar flow and they disperse because of the shear stresses imparted by the fluid. The time evolution of the numbers of particles of different sizes is described by the Bateman coupled differential equations used to model radioactivity. Using the particle size distribution we compute an entropic fragmentation index which varies from 0 for a monodisperse system to 1 for an extreme poly-disperse system.

  6. Diclofenac sodium sustained release hot melt extruded lipid matrices.

    Science.gov (United States)

    Vithani, K; Cuppok, Y; Mostafa, S; Slipper, I J; Snowden, M J; Douroumis, D

    2014-08-01

    Sustained release diclofenac sodium (Df-Na) solid lipid matrices with Compritol® 888 ATO were developed in this study. The drug/lipid powders were processed via cold and hot melt extrusion at various drug loadings. The influence of the processing temperatures, drug loading and the addition of excipients on the obtained dissolution rates was investigated. The physicochemical characterization of the extruded batches showed the existence of crystalline drug in the extrudates with a small amount being solubilized in the lipid matrix. The drug content and uniformity on the tablet surface were also investigated by using energy dispersive X-ray microanalysis. The dissolution rates were found to depend on the actual Df-Na loading and the nature of the added excipients, while the effect of the processing temperatures was negligible. The dissolution mechanism of all extruded formulations followed Peppas-Korsemeyer law, based on the estimated determination coefficients and the dissolution constant rates, indicating drug diffusion from the lipid matrices.

  7. Effect of Different Levels of Extruded Soybean and Avizyme Enzyme on Broiler Performance

    Directory of Open Access Journals (Sweden)

    H Nasiri Mogadam

    2012-01-01

    Full Text Available An experiment was conducted to examine the effect of different levels of extruded soybean and enzyme on broiler performance. In a completely randomized design with 2×3 factorial arrangement, 480 one day-old, Ross broiler chickens were divided into 40 groups, 12 chicks per pen. Treatments were consisting of combination of four levels of extruded soybean (0.0, 5.0, 10.0 and 15.0 % and two levels of enzyme (0.0 and 500 g per ton. Different levels of extruded soybean and enzyme had no significant effect on blood factors such as cholesterol, triglyceride and the weight of liver and heart. The usage of extruded soybean and enzyme showed significantly higher weight gain and better feed conversion (p

  8. Surface Quality Improvement of AA6060 Aluminum Extruded Components through Liquid Nitrogen Mold Cooling

    Directory of Open Access Journals (Sweden)

    Andrea Francesco Ciuffini

    2018-06-01

    Full Text Available 6xxx aluminum alloys are suitable for the realization of both structural applications and architectural decorative elements, thanks to the combination of high corrosion resistance and good surface finish. In areas where the aesthetic aspects are fundamental, further improvements in surface quality are significant. The cooling of the extrusion mold via internal liquid nitrogen fluxes is emerging as an important innovation in aluminum extrusion. Nowadays, this innovation is providing a large-scale solution to obtain high quality surface finishes in extruded aluminum semi-finished products. These results are also coupled to a significant increase in productivity. The aim of the work is to compare the surface quality of both cooled liquid nitrogen molds and classically extruded products. In this work, adhesion phenomena, occurring during the extrusion between the mold and the flowing material, have been detected as the main causes of the presence of surface defects. The analysis also highlighted a strong increase in the surface quality whenever the extrusion mold was cooled with liquid nitrogen fluxes. This improvement has further been confirmed by an analysis performed on the finished products, after painting and chromium plating. This work on the AA6060 alloy has moreover proceeded to roughness measurements and metallographic analyses, to investigate the eventual occurrence of other possible benefits stemming from this new extrusion mold cooling technology.

  9. The significance and possibility of functional food production

    Directory of Open Access Journals (Sweden)

    Dimitrijević-Branković Suzana I.

    2002-01-01

    Full Text Available Abundant knowledge of the significance of food quality for all human living functions as well as growing human population and the occurrence of world "hidden hunger", directed food producers toward new production processes of and new product development that must satisfy the specific needs of different categories of consumers. The differences are reflected in sex age, religious affiliation, activity, health, social status etc. "Organic", "natural, minimal processing, functional (and often called "therapeutical" food nowadays represents the key interest of nutritionists, physicians and food producers. Such food should have a beneficial influence on human health, besides satisfying the nutritive and energetic necessities, by protective, prophylactic and healing performance. This paper discusses facts about the influence of food on human health, problems of malnutrition in developing and developed countries, presents states of food production in the world and in Yugoslavia, legislation and regulations on nourishment and food production, the disadvantages of former concepts of development of this production and possible directions of future trends with a particular review on functional food production.

  10. A model for evaluating the flow rate of an extruder for plastic recycling

    International Nuclear Information System (INIS)

    Oke, S.A.; Popoola, I.O.

    2007-01-01

    For several years, Municipal Solid Wastes (MSW) from packaging, newspapers, batteries, furniture, metals, clothing's, bottles, and food scraps have contributed negatively to the increased deterioration of our environments particularly in developing countries. It has resulted in activities that threaten lives (such as disease outbreaks and severe health hazards). As a result, governments and other stakeholders in environment have considered both theoretical and practical approaches to waste control. Recycling, which has enormous benefits of reducing manufacturing cost of new products and providing employment for the populace has been chosen as a viable option. Despite the multi-disciplinary efforts involved recycling models, guidelines applicable in the design of flow rates of extruders for plastic recycling processes are missing. This gap is addressed in the current paper. This paper conceptualizes the flow rates as an input-output system in a continuous dynamic state. With a focus on the melting activity (operation section), the analysis of flow in the metering zone involves an estimation of the quantity of recycled materials that could be produced per time. The work hopefully stimulates research in an area where quantitative methodologies are sparse. (author)

  11. Agrofuels Production and its Relation with Food Security and Food Sovereignty

    Directory of Open Access Journals (Sweden)

    Caroline Vargas Barbosa

    2016-10-01

    Full Text Available The article discusses agrofuels production as a reason for increasing the dissociation between the human being, the land and the environment, considering the issues involving food security and food sovereignty. By using the deductive method, it aims to demonstrate that the growing distance between men and land is one of the results determined by capitalism, which is based on exploitation and maximized land production in order to obtain profit, interfering thereas in national food security and food sovereignty. Thus, it first deals with the relation between the human being, land, the environment, economy, State and politics, focusing on environmental  human  rights  protagonism  such  as  side  for  recognizing  and  developing /enveloping fundamental rights material. Secondly, it brings agrofuels production scenario and its relation with food security and sovereignty. Finally, it concepts food security and food sovereignty, establishing its differences in order to permit the build up a solid reality that is also able to secure their implement in an economy of family polycultural basis even if there is an opposite side oriented by capitalism and protected by State, specially in which concerns to productions and environmental excessive exploitation. The article concludes that to secure fundamental rights the being needs to recognize oneself as part of the environment in order to develop a significant State behavior which will reflect on economical politics that favors food security and food sovereignty.

  12. Sustainable food consumption. Product choice or curtailment?

    Science.gov (United States)

    Verain, Muriel C D; Dagevos, Hans; Antonides, Gerrit

    2015-08-01

    Food consumption is an important factor in shaping the sustainability of our food supply. The present paper empirically explores different types of sustainable food behaviors. A distinction between sustainable product choices and curtailment behavior has been investigated empirically and predictors of the two types of behavior have been identified. Respondents were classified into four segments based on their sustainable food behaviors: unsustainers, curtailers, product-oriented consumers, and sustainers. Significant differences between the segments were found with regard to food choice motives, personal and social norms, food involvement, subjective knowledge on sustainable food, ability to judge how sustainably a product has been produced and socio-demographics. It is concluded that distinguishing between behavioral strategies toward sustainable food consumption is important as consumer segments can be identified that differ both in their level of sustainable food consumption and in the type of behavior they employ. Copyright © 2015 Elsevier Ltd. All rights reserved.

  13. Encapsulates for Food Bioconversions and Metabolite Production

    Science.gov (United States)

    Breguet, Véronique; Vojinovic, Vojislav; Marison, Ian W.

    The control of production costs in the food industry must be very strict as a result of the relatively low added value of food products. Since a wide variety of enzymes and/or cells are employed in the food industry for starch processing, cheese making, food preservation, lipid hydrolysis and other applications, immobilization of the cells and/or enzymes has been recognized as an attractive approach to improving food processes while minimizing costs. This is due to the fact that biocatalyst immobilization allows for easier separation/purification of the product and reutilization of the biocatalyst. The advantages of the use of immobilized systems are many, and they have a special relevance in the area of food technology, especially because industrial processes using immobilized biosystems are usually characterized by lower capital/energy costs and better logistics. The main applications of immobilization, related to the major processes of food bioconversions and metabolite production, will be described and discussed in this chapter.

  14. Electron irradiation of dry food products

    Energy Technology Data Exchange (ETDEWEB)

    Gruenewald, Th [Bundesbahn-Zentralamt, Minden (Germany, F.R.)

    1983-01-01

    The interest of the industrial food producer is increasing in having the irradiation facility installed in the food processing chain. The throughput of the irradiator should be high and the residence time of the product in the facility should be short. These conditions can be accomplished by electron irradiators. To clarify the irradiation conditions spices taken out of the industrial process, food grade salt, sugar, and gums as models of dry food products were irradiated. With a radiation dose of 10 kGy microbial load can be reduced on 10**4 microorganisms/g. The sensory properties of the spices were not changed in an atypical way. For food grade salt and sugar changes of colour were observed which are due to lattice defects or initiated browning. The irradiation of several gums led only in some cases to an improvement of the thickness properties in the application below 50 deg C, in most cases the thickness effect was reduced. The products were packaged before irradiation. But it would be possible also to irradiate the products without packaging moving the product through the irradiation field in a closed conveyor system.

  15. Electron irradiation of dry food products

    International Nuclear Information System (INIS)

    Gruenewald, Th.

    1983-01-01

    The interest of the industrial food producer is increasing in having the irradiation facility installed in the food processing chain. The throughput of the irradiator should be high and the residence time of the product in the facility should be short. These conditions can be accomplished by electron irradiators. To clarify the irradiation conditions spices taken out of the industrial process, food grade salt, sugar, and gums as models of dry food products were irradiated. With a radiation dose of 10 kGy microbial load can be reduced on 10**4 microorganisms/g. The sensory properties of the spices were not changed in an atypical way. For food grade salt and sugar changes of colour were observed which are due to lattice defects or initiated browning. The irradiation of several gums led only in some cases to an improvement of the thickness properties in the application below 50 deg C, in most cases the thickness effect was reduced. The products were packaged before irradiation. But it would be possible also to irradiate the products without packaging moving the product through the irradiation field in a closed conveyor system. (author)

  16. Cereal bran fractionation: processing techniques for the recovery of functional components and their applications to the food industry.

    Science.gov (United States)

    Soukoulis, Christos; Aprea, Eugenio

    2012-04-01

    Bran is the outer part of cereal grains that is separated during the cereals de-hulling and milling processes. It was considered in the past a by-product of cereal industry employed mainly as animal feed. Cereal bran, being particularly rich in different functional biopolymers, bio-active compounds and essential fatty acids, attracted the interest of pharmaceutical and food industry. Furthermore, the peculiar techno-functional properties of brans together with their particular physiological and nutritional aspects have led to a great interest in their incorporation as main or secondary components in different groups of food products including bakery and confectionery products, breakfast cereals and extruded foodstuffs, emulsions and functional dairy products and pasta products. In the first part of the present work the main fractionation processes, bran fractions properties and their physicochemical and technological properties are briefly reviewed. In the second part, relevant applications, with emphasis on patents, in food industry are reviewed as well.

  17. Apically extruded debris with three contemporary Ni-Ti instrumentation systems: an ex vivo comparative study.

    Science.gov (United States)

    Logani, Ajay; Shah, Naseem

    2008-01-01

    To comparatively evaluate the amount of apically extruded debris when ProTaper hand, ProTaper rotary and ProFile systems were used for the instrumentation of root canals. Thirty minimally curved, mature, human mandibular premolars with single canals were randomly divided into three groups of ten teeth each. Each group was instrumented using one of the three instrumentation systems: ProTaper hand, ProTaper rotary and ProFile. Five milliliters of sterile water were used as an irrigant. Debris extruded was collected in preweighed polyethylene vials and the extruded irrigant was evaporated. The weight of the dry extruded debris was established by comparing the pre- and postinstrumentation weight of polyethylene vials for each group. The Kruskal-Wallis nonparametric test and Mann-Whitney U test were applied to determine if significant differences existed among the groups ( PProTaper hand and ProFile system ( P > 0.05). Although ProTaper rotary extruded a relatively higher amount of debris, no statistically significant difference was observed between this type and the ProTaper hand instruments ( P > 0.05). The ProTaper rotary extruded significantly more amount of debris compared to the ProFile system ( PProTaper rotary extruded a significantly higher amount of debris than the ProFile.

  18. Internet food marketing on popular children's websites and food product websites in Australia.

    Science.gov (United States)

    Kelly, Bridget; Bochynska, Katarzyna; Kornman, Kelly; Chapman, Kathy

    2008-11-01

    The aim of the present study was to describe the nature and extent of food marketing on popular children's websites and food product websites in Australia. Food product websites (n 119) and popular children's websites (n 196) were selected based on website traffic data and previous research on frequently marketed food brands. Coding instruments were developed to capture food marketing techniques. All references to food on popular children's websites were also classified as either branded or non-branded and according to food categories. Websites contained a range of marketing features. On food product websites these marketing features included branded education (79.0% of websites), competitions (33.6%), promotional characters (35.3%), downloadable items (35.3%), branded games (28.6%) and designated children's sections (21.8%). Food references on popular children's websites were strongly skewed towards unhealthy foods (60.8% v. 39.2% healthy food references; Pfood references for unhealthy foods. Branded food references displayed similar marketing features to those identified on food product websites. Internet food marketing uses a range of techniques to ensure that children are immersed in brand-related information and activities for extended periods, thereby increasing brand familiarity and exposure. The relatively unregulated marketing environment and increasing use of the Internet by children point to the potential increase in food marketing via this medium. Further research is required to investigate the impact of Internet food marketing on children's food preferences and consumption, and regulatory options to protect children.

  19. Preservation of food products by irradiation

    International Nuclear Information System (INIS)

    McGivney, W.T.

    1988-01-01

    The use of irradiation to preserve food has the potential to significantly enhance our capacity to maximize the quality and quantity of the food we consume. In a world in which distribution of food occurs across continents and in which malnourished populations are in dire need of basic food products, any safe, effective, and efficient means of preserving food is more than welcome. Irradiation, as a method for food preservation, has been studied for more than 30 years. This discussion focuses on this most recent method for the preservation of food with particular emphasis on its effects on the safety, nutritive, and aesthetic values of the food preserved by irradiation. The use of ionizing radiation as a method to preserve foods is one that has been demonstrated to be effective for a variety of food classes. Irradiation offers a means to decontaminate, disinfest, and retard the spoilage of the food supply. At the same time, it appears that the wholesomeness of these food products is maintained. Nutritive value can be sustained by use of effective doses of radiation. Concerns over the safety of irradiated food are rooted in questions regarding the potential induction of radioactivity, harmful radiolytic products, and pathogenic radiation-resistant or mutant strains of microorganisms. Research findings have allayed concerns over safety. However, more research is necessary to conclusively resolve these safety issues. Food irradiation is a promising technology that has and will contribute to our ability to feed the people of this world. This technology is but one of many available ways to preserve our greatest natural resource, the food supply. Enhancement of the ability to preserve food by irradiation will facilitate the distribution of food from fertile developed regions to the malnourished peoples of underdeveloped countries. 21 references

  20. Control of Listeria species food safety at a poultry food production facility.

    Science.gov (United States)

    Fox, Edward M; Wall, Patrick G; Fanning, Séamus

    2015-10-01

    Surveillance and control of food-borne human pathogens, such as Listeria monocytogenes, is a critical aspect of modern food safety programs at food production facilities. This study evaluated contamination patterns of Listeria species at a poultry food production facility, and evaluated the efficacy of procedures to control the contamination and transfer of the bacteria throughout the plant. The presence of Listeria species was studied along the production chain, including raw ingredients, food-contact, non-food-contact surfaces, and finished product. All isolates were sub-typed by pulsed-field gel electrophoresis (PFGE) to identify possible entry points for Listeria species into the production chain, as well as identifying possible transfer routes through the facility. The efficacy of selected in-house sanitizers against a sub-set of the isolates was evaluated. Of the 77 different PFGE-types identified, 10 were found among two or more of the five categories/areas (ingredients, food preparation, cooking and packing, bulk packing, and product), indicating potential transfer routes at the facility. One of the six sanitizers used was identified as unsuitable for control of Listeria species. Combining PFGE data, together with information on isolate location and timeframe, facilitated identification of a persistent Listeria species contamination that had colonized the facility, along with others that were transient. Copyright © 2015 Elsevier Ltd. All rights reserved.

  1. From food production to food security: developing interdisciplinary, regional-level research

    NARCIS (Netherlands)

    Ingram, J.S.I.

    2011-01-01

    Food security is a condition whereby “all people, at all times, have physical and economic access to sufficient, safe, and nutritious food to meet their dietary needs and food preferences for an active and healthy life” (FAO World Food Summit, 1996). Globally, food production has kept

  2. 27 CFR 17.133 - Food product formulas.

    Science.gov (United States)

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Food product formulas. 17.133 Section 17.133 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU... PRODUCTS Formulas and Samples Approval of Formulas § 17.133 Food product formulas. Formulas for nonbeverage...

  3. Numerical study of internal flow in twin screw extruder and its mixing performance analysis

    International Nuclear Information System (INIS)

    Kim, Nak Soo; Kim, Hong Bum; Lee, Jae Wook

    2006-01-01

    We analyzed the non-Newtonian and non-isothermal flow in the melt conveying zone in co-rotating and counter-rotating screw extruder system with the commercial code, STAR-CD, and compared the mixing performance with respect to screw speed and rotating direction. The viscosity of fluid was described by power-law model. The dynamics of mixing was studied numerically by tracking the motion of particles in a twin screw extruder system. The extent of mixing was characterized in terms of the residence time distribution and average strain. The results showed that high screw speed decreases the residence time but increases the shear rate. Therefore higher screw speed increases the strain and has better mixing performance. Counter-rotating screw extruder system and co-rotating screw extruder has the similar shear rate with the same screw speed in spite of different rotating direction. However, the counter-rotating screw has good mixing performance, which is resulted from longer residence time than that of co-rotating screw extruder

  4. Convenience food products. Drivers for consumption.

    Science.gov (United States)

    Brunner, Thomas A; van der Horst, Klazine; Siegrist, Michael

    2010-12-01

    Convenience is one of the big trends in the food business. The demand for convenience food products is steadily increasing; therefore, understanding convenience food consumption is an important issue. Despite being vital properties of convenience food, saving time and effort have not been very successful constructs for predicting convenience food consumption. To examine a wide range of possible drivers for convenience food consumption, the present study uses a convenience food frequency questionnaire that asks about consumption behavior. A paper-and-pencil questionnaire was sent out to a representative sample of people in German-speaking Switzerland and yielded N = 918 complete datasets from persons mainly responsible for buying and preparing food in the household. The various convenience food products could be categorized into four groups, which we labeled as highly processed food items, moderately processed food items, single components, and salads. Fifteen drivers were found to have a significant impact either on total convenience consumption or on one of the identified categories. Strong predictors were age, concern about naturalness, nutrition knowledge, and cooking skills. Copyright © 2010 Elsevier Ltd. All rights reserved.

  5. THE GRAFTING OF MALEIC-ANHYDRIDE ON HIGH-DENSITY POLYETHYLENE IN AN EXTRUDER

    NARCIS (Netherlands)

    GANZEVELD, KJ; JANSSEN, LPBM

    The grafting of maleic anhydride (MAH) on high density polyethylene in a counter-rotating twin screw extruder has been studied. As the reaction kinetics appear to be affected by mass transfer, good micro mixing in the extruder is important. Due to the competing mechanisms of increasing mixing and

  6. Swedish Consumers’ Perception of Food Quality and Sustainability in Relation to Organic Food Production

    Science.gov (United States)

    Gebresenbet, Girma

    2018-01-01

    Consumers’ demand for locally produced and organic foods has increased in Sweden. This paper presents the results obtained from the analysis of data acquired from 100 consumers in Sweden who participated in an online survey during March to June 2016. The objective was to identify consumers’ demand in relation to organic food and sustainable food production, and to understand how the consumers evaluate food quality and make buying decisions. Qualitative descriptions, descriptive statistics and Pearson’s Chi-square test (with alpha value of p production method is more sustainable than conventional methods. Female consumers have more positive attitudes than men towards organic food. However, age difference, household size and income level do not significantly influence the consumers’ perception of sustainable food production concepts. Regionality, sustainable methods of production and organic production are the most important parameters to characterize the food as high quality and make buying decisions. On the other hand, product uniformity, appearance, and price were found to be relatively less important parameters. Food buying decisions and food quality were found to be highly related with Pearson’s correlation coefficient of r = 0.99. PMID:29614785

  7. Swedish Consumers’ Perception of Food Quality and Sustainability in Relation to Organic Food Production

    Directory of Open Access Journals (Sweden)

    Techane Bosona

    2018-04-01

    Full Text Available Consumers’ demand for locally produced and organic foods has increased in Sweden. This paper presents the results obtained from the analysis of data acquired from 100 consumers in Sweden who participated in an online survey during March to June 2016. The objective was to identify consumers’ demand in relation to organic food and sustainable food production, and to understand how the consumers evaluate food quality and make buying decisions. Qualitative descriptions, descriptive statistics and Pearson’s Chi-square test (with alpha value of p < 0.05 as level of significance, and Pearson’s correlation coefficient were used for analysis. About 72% of participants have the perception that organic food production method is more sustainable than conventional methods. Female consumers have more positive attitudes than men towards organic food. However, age difference, household size and income level do not significantly influence the consumers’ perception of sustainable food production concepts. Regionality, sustainable methods of production and organic production are the most important parameters to characterize the food as high quality and make buying decisions. On the other hand, product uniformity, appearance, and price were found to be relatively less important parameters. Food buying decisions and food quality were found to be highly related with Pearson’s correlation coefficient of r = 0.99.

  8. Extruder system and method for treatment of a gaseous medium

    Energy Technology Data Exchange (ETDEWEB)

    Silvi, Norberto; Perry, Robert James; Singh, Surinder Prabhjot; Balch, Gary Stephen; Westendorf, Tiffany Elizabeth Pinard

    2016-04-05

    A system for treatment of a gaseous medium, comprises an extruder having a barrel. The extruder further comprises a first inlet port, a second inlet port, and a plurality of outlet ports coupled to the barrel. The first inlet port is configured for feeding a lean sorbent, the second inlet port is configured for feeding a gaseous medium, and the plurality of outlet ports are configured for releasing a plurality of components removed from the gaseous medium. Further, the extruder comprises a plurality of helical elements coupled to a plurality of kneading elements, mounted on a shaft, and disposed within the barrel. The barrel and the plurality of helical and kneading elements together form an absorption unit and a desorption unit. The first and second inlet ports are formed in the absorption unit and the plurality of outlet ports are formed in the absorption and desorption units.

  9. Enzymatic conversion of starch in twin-screw HTST-extruder

    Energy Technology Data Exchange (ETDEWEB)

    Hakulin, S; Linko, Y Y; Linko, P; Seiler, K; Seibel, W

    1983-12-01

    Wheat starch was liquefied to DE 25-30 employing heat stable ..cap alpha..-amylase and twin-screw Werner and Pfleiderer Continua 58 HTST-extruder. Most significant reduction in batch saccharification time was obtained when starch was liquefied as a slurry containing 60% water at 120/sup 0/C mass temperature, feed rate 1 500 g min/sup -1/, screw rotation rate 250 min/sup -1/, and 0.9% (w/w, d.s.) Novo Termamyl 120 L ..cap alpha..-amylase was added immediately after initiation of gelatinization in the extruder. Saccharification was carried out at 60/sup 0/C employing 0.36 (w/w, d.s.) Novo glucoamylase 150 L to reach a DE 96 in 22 h. Best total conversion was, however, obtained when also saccharification was initiated in the extruder by adding glucoamylase just before the die element, after lowering mass temperature to 60/sup 0/C, and by allowing the saccharification to continue at 60/sup 0/C after extrusion processing to reach a DE 94 in 5 h and DE 97 in 21 h.

  10. New product, familiar taste: Effects of slogans on cognitive and affective responses to an unknown food product among food neophobics and neophilics

    NARCIS (Netherlands)

    Fenko, Anna; Leufkens, Jean-Marie; van Hoof, Joris Jasper

    2015-01-01

    Food neophobia is considered a potential barrier for the introduction of new food products. This study investigated how advertising slogans could influence cognitive and affective responses to a new product in food neophobics and food neophilics. An unknown dairy product was used to examine the

  11. Continuous thickness control of extruded pipes with assistance of microcomputers

    International Nuclear Information System (INIS)

    Breil, J.

    1983-06-01

    Because of economic and quality securing reasons a constant wall thickness of extruded pipes in circumference and extrusion direction is an important production aim. Therefore a microcomputer controlled system was developed, which controls die centering with electric motors. The control of wall thickness distribution; was realized with two conceptions: a dead time subjected control with a rotating on line wall thickness measuring instrument and an adaptive control with sensors in the pipe die. With a PI-algorithm excentricities of 30% of the wall thickness could be controlled below a trigger level of 2% within three dead times. (orig.) [de

  12. Sustainability labels on food products

    DEFF Research Database (Denmark)

    Grunert, Klaus G; Hieke, Sophie; Wills, Josephine

    2014-01-01

    of sustainability was limited, but understanding of four selected labels (Fair Trade, Rainforest Alliance, Carbon Footprint, and Animal Welfare) was better, as some of them seem to be self-explanatory. The results indicated a low level of use, no matter whether use was measured as self-reported use of different......This study investigates the relationship between consumer motivation, understanding and use of sustainability labels on food products (both environmental and ethical labels), which are increasingly appearing on food products. Data was collected by means of an online survey implemented in the UK......, France, Germany, Spain, Sweden, and Poland, with a total sample size of 4408 respondents. Respondents expressed medium high to high levels of concern with sustainability issues at the general level, but lower levels of concern in the context of concrete food product choices. Understanding of the concept...

  13. teaching food production and preservation using constructivist

    African Journals Online (AJOL)

    Global Journal

    teaching methods where students are actively involved in thinking and creating ... KEYWORDS: food production, food preservation Biology, 5Es constructivist model, self-reliance ... shelf live. The world's population is growing every day but food production which is the basic ... life matters so as to be self-reliant citizens of this.

  14. Properties of extruded teff-oat composites

    Science.gov (United States)

    Teff is an ancient grain that is becoming more popular since it is gluten-free and a good source of vitamins, minerals and protein. Relatively little is known about the properties of extruded teff, although the high insoluble fiber and protein contents have been shown to limit expansion. The health ...

  15. Safety aspects of the production of foods and food ingredients from insects.

    Science.gov (United States)

    Schlüter, Oliver; Rumpold, Birgit; Holzhauser, Thomas; Roth, Angelika; Vogel, Rudi F; Quasigroch, Walter; Vogel, Stephanie; Heinz, Volker; Jäger, Henry; Bandick, Nils; Kulling, Sabine; Knorr, Dietrich; Steinberg, Pablo; Engel, Karl-Heinz

    2017-06-01

    At present, insects are rarely used by the European food industry, but they are a subject of growing interest as an alternative source of raw materials. The risks associated with the use of insects in the production of foods and food ingredients have not been sufficiently investigated. There is a lack of scientifically based knowledge of insect processing to ensure food safety, especially when these processes are carried out on an industrial scale. This review focuses on the safety aspects that need to be considered regarding the fractionation of insects for the production of foods and food ingredients. © 2016 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim.

  16. Productivity growth in food crop production in Imo State, Nigeria ...

    African Journals Online (AJOL)

    Agriculture plays pivotal roles in Nigeria including food security, employment, foreign exchange earnings and poverty reduction. This study examined the growth in food crop productivity in Imo State in Nigeria with emphasis on the decomposition of total factor productivity (TFP) into technical progress, changes in technical ...

  17. Immobilization Technologies in Probiotic Food Production

    Directory of Open Access Journals (Sweden)

    Gregoria Mitropoulou

    2013-01-01

    Full Text Available Various supports and immobilization/encapsulation techniques have been proposed and tested for application in functional food production. In the present review, the use of probiotic microorganisms for the production of novel foods is discussed, while the benefits and criteria of using probiotic cultures are analyzed. Subsequently, immobilization/encapsulation applications in the food industry aiming at the prolongation of cell viability are described together with an evaluation of their potential future impact, which is also highlighted and assessed.

  18. Radiation processing of food and allied products

    International Nuclear Information System (INIS)

    Sharma, Arun

    2009-01-01

    Assuring adequate food security to citizens of the country requires deployment of strategies for augmenting agricultural production while reducing post-harvest losses. Appropriate post-harvest processing, handling, storage and distribution practices are as important as the efforts to increase productivity for sustained food security, food safety and international trade in agricultural commodities. Nuclear energy has played a significant role both in the improvement of crop productivity, as well as, in the preservation and hygienization of agricultural produce

  19. Consumer attitudes to enzymes in food production

    DEFF Research Database (Denmark)

    Søndergaard, Helle Alsted; Grunert, Klaus G.; Scholderer, Joachim

    2005-01-01

    The use of enzymes in food production has potential benefits for both food manufacturers and consumers. A central question is how consumers react to new ways of producing foods with enzymes. This study investigates the formation of consumer attitudes to different enzyme production methods in three...... European countries. Results show that consumers are most positive towards non-GM enzyme production methods. The enzyme production method is by far the most important factor for the formation of buying intentions compared to price and benefits. Results also show that environmental concern and attitudes...... to technological progress are the socio-political attitudes that have the highest predictive value regarding attitudes to enzyme production methods....

  20. Product Origin and Food Marketing

    OpenAIRE

    Delagneau, Bernard

    1987-01-01

    The consumer's knowledge and perception of a product's country of ongm play an important role m food marketing strategies. "Think-national" campaigns are used widelym some EC countries but are not, however, as effective as quantitative restnctions on imports. Surveys and leg1slat10n at both national and EC levels reflect the desire of European consumers for "origin markmg" to appear on food product labels. National stereotypes are frequently adopted by generic and brand advertisers to promote...

  1. PROMOTING TRADITIONAL FOOD PRODUCTS AS HEALTHY DIET PRODUCTS

    Directory of Open Access Journals (Sweden)

    Mihaela Teodora TARCZA

    2015-12-01

    Full Text Available The aim of this paper is to propose a brief introspection in the literature review in an attempt to highlight the peculiarities of traditional foodstuffs that enable them to be promoted as the primary food for a healthy diet. The trend of healthy eating is gaining ground not only for experts and researchers, but also for consumers on a daily basis. Traditional foodstuffs are brought back into the consumers’ attention in a market full of highly-processed foodstuffs. Marketing specialists noticed the link between the two concepts and they elaborated promotional strategies for traditional foodstuffs, having the ‘healthy diet’ as insight. Throughout the paper we will present theoretical considerations such as the concept of ‘traditional food product’, ‘promotion’, and ‘healthy diet’ from a marketing perspective followed by several examples of traditional food products perceived as healthy, and lastly, we will highlight the benefits of promoting a healthy diet by consuming traditional food products.

  2. An in vitro comparison of apically extruded debris using three rotary nickel-titanium instruments

    Directory of Open Access Journals (Sweden)

    Tamer Tasdemir

    2010-09-01

    Conclusion: According to this study, all instrumentation techniques apically extruded debris through the apical foramen. However, the BioRaCe instruments induced less extruded debris than the ProTaper Universal and Mtwo rotary systems.

  3. Halal Food : Thai Halal Food Products and International Market

    OpenAIRE

    Ali, Noaman; Wanwang, Alisa

    2010-01-01

    This paper aims to examine salient issues in the Halal food business with special focus on entering Thai Halal food products into international market. Market screening plays an important role in entering new market or setting up the business in the foreign country. In this paper we have analyzed the importance of Halal Food for the Muslims and explained the growth of Halal food in French markets. The study focuses attention on the identification of key areas in Halal food export and channel ...

  4. Food Safety Regulation and Firm Productivity: Evidence from the French Food Industry

    OpenAIRE

    Requillart, Vincent; Nauges, Celine; Simioni, Michel; Bontemps, Christophe

    2012-01-01

    The purpose of this article is to assess whether food safety regulations imposed by the European Union in the 2000s may have induced a slow-down in the productivity of firms in the food processing sector. The impact of regulations on costs and productivity has seldom been studied. This article contributes to the literature by measuring productivity change using a panel of French food processing firms for the years 1996 to 2006. To do so, we develop an original iterative testing procedure b...

  5. Organic vs. Non-Organic Food Products: Credence and Price Competition

    Directory of Open Access Journals (Sweden)

    Yi Wang

    2017-04-01

    Full Text Available We analyze the organic and non-organic production choices of two firms by considering customers’ trust in organic food products. In the context of customers’ possible willingness to pay a premium price and their mistrust in organic food products, two firms first make choices on offering organic and non-organic food products. If offering organic products, a firm can further invest in the credence system to increase customers’ trust in their organic products. At the final stage, two firms determine prices. We provide serval insights. First, we characterize the market conditions in which only one firm, both firms or neither firm will choose to offer organic food products. We find that the higher the production costs or credence investment costs for organic food products are, the more likely firms are to choose to produce non-organic food products. Second, if it is expensive enough to invest in organic credence, offering organic food products may still be uncompetitive, even if organic production cost appears to have no disadvantage compared to non-organic food products. Third, we highlight how the prices of organic food products in equilibrium are affected by market parameters. We show that when only one firm offers organic food products, this firm tends to offer a relatively low price if organic credence investment is expensive. Fourth, we highlight how one firm’s credence investment decision in equilibrium can be affected by the product type choice of the other firm. We find that the investment in organic credence is lower when both firms offer organic food products compared with the case when only one firm offers organic food products.

  6. Potential use of pearl millet (Pennisetum glaucum (L.) R. Br.) in Brazil: Food security, processing, health benefits and nutritional products.

    Science.gov (United States)

    Dias-Martins, Amanda M; Pessanha, Kênia Letícia F; Pacheco, Sidney; Rodrigues, José Avelino S; Carvalho, Carlos Wanderlei Piler

    2018-07-01

    Climate change can cause an increase in arid soils, warmer weather, and reduce water availability, which in turn can directly affect food security. This increases food prices and reduces the availability of food. Therefore, knowledge concerning the nutritional and technological potential of non-traditional crops and their resistance to heat and drought is very interesting. Pearl millet is known to produce small nutritious cereal grains, which can endure both heat and dry conditions, and is one of the basic cereals of several African and Asian countries. Although this species has been cultivated in Brazil for at least 50 years it is only used as a cover crop and animal feed, but not for human consumption. Nonetheless, pearl millet grains have a high potential as food for humans because they are gluten-free, higher in dietary fiber content than rice, similar in lipid content to maize and higher content of essential amino acids (leucine, isoleucine and lysine) than other traditional cereals, such as wheat and rye. In addition, the crop is low cost and less susceptible to contamination by aflatoxins compared to corn, for example. Most grains, including pearl millet, can be milled, decorticated, germinated, fermented, cooked and extruded to obtain products such as flours, biscuits, snacks, pasta and non-dairy probiotic beverages. Pearl millet also has functional properties; it has a low glycemic index and therefore it can be used as an alternative food for weight control and to reduce the risk of chronic diseases, such as diabetes. Thus, this review intends to show the potential of pearl millet as an alternative food security crop, particularly in countries, like Brazil, where it is not commonly consumed. Also this review presents different processes and products that have been already reported in the literature in order to introduce the great potential of this important small grain to producers and consumers. Copyright © 2018 Elsevier Ltd. All rights reserved.

  7. Food product prices and its implications for food security in Nigeria ...

    African Journals Online (AJOL)

    PROMOTING ACCESS TO AFRICAN RESEARCH ... The study examined the prices of food products and its implications for food security in Nigeria. Data was ... The study show that food price inflation is caused by frequent hike in the prices of ...

  8. Application of extruded broken bean flour for formulation of gluten-free cake blends

    Directory of Open Access Journals (Sweden)

    Luciana de Oliveira Froes Gomes

    2015-06-01

    Full Text Available The aim of this study was to determine the physical and microbiological characteristics of extruded broken beans flour, in addition to developing mixtures for gluten-free cake with these flours, evaluating their technological and sensory quality. Gluten-free formulations were prepared with 45%, 60% and 75% of extruded broken beans. All analyzes of the flours and mixtures for cakes were performed according to standard techniques found in the literature. Sensory analyzes of cakes applied the 9-point structured hedonic scale. Results were submitted to variance analysis and comparison of means test (Tukey, p<0.05. The use of extruded broken beans improved the water absorbed and water solubility index of the mixtures for gluten-free cake, and for the lower viscosity and retrogradation when compared to the standard formulation. All cakes were accepted (rate ≥ 7 for all the analyzed attributes. From the technological and sensory standpoints, the development of gluten-free cake mixtures is feasible with up to 75% of extruded broken beans.

  9. A regionally-linked, dynamic material flow modelling tool for rolled, extruded and cast aluminium products

    DEFF Research Database (Denmark)

    Bertram, M.; Ramkumar, S.; Rechberger, H.

    2017-01-01

    A global aluminium flow modelling tool, comprising nine trade linked regions, namely China, Europe, Japan, Middle East, North America, Other Asia, Other Producing Countries, South America and Rest of World, has been developed. The purpose of the Microsoft Excel-based tool is the quantification...... of regional stocks and flows of rolled, extruded and casting alloys across space and over time, giving the industry the ability to evaluate the potential to recycle aluminium scrap most efficiently. The International Aluminium Institute will update the tool annually and publish a visualisation of results...

  10. Consumer-driven food product development

    NARCIS (Netherlands)

    Linnemann, A.R.; Benner, M.; Verkerk, R.; Boekel, van M.A.J.S.

    2006-01-01

    Food product development needs to be based on consumers' needs and wishes to be successful. Factors that have become relevant in this respect are presented and their impact discussed, like mass-individualization, globalization and an altered interpretation of the food quality concept by consumers.

  11. The influence of feed supplementation with linseed oil and linseed extrudate on fatty acid profile in goat yoghurt drinks

    Directory of Open Access Journals (Sweden)

    Markéta Borková

    2018-01-01

    Full Text Available Feed composition is one of the most influential factors affecting fatty acid profile of milk products. The aim of this study was to investigate the influence of linseed oil and linseed extrudate supplementation on fatty acid composition of goat prebiotic and probiotic yogurt drinks. Thirty six White Shorthaired dairy goats at the beginning of their third lactation period were divided into two experimental and one control group, each comprising twelve animals. Goats in the experimental groups were given either 55 mL/day of linseed oil or 120 g/day of linseed extrudate over a three week period. The results suggest that feed supplementation with linseed oil and linseed extrudate caused considerable changes in fatty acid profile of goat yoghurt drinks. The most important nutritional change which was observed was increased n-3 fatty acid content (P<0.001 and decreased saturated fatty acid content (P<0.001. α-linolenic acid was significantly elevated (P<0.001 in both groups (in particular in goats which feed was supplemented with linseed oil.

  12. Apically extruded debris with three contemporary Ni-Ti instrumentation systems: An ex vivo comparative study

    Directory of Open Access Journals (Sweden)

    Logani Ajay

    2008-01-01

    Full Text Available Aim: To comparatively evaluate the amount of apically extruded debris when ProTaper hand, ProTaper rotary and ProFile systems were used for the instrumentation of root canals. Materials and Methods: Thirty minimally curved, mature, human mandibular premolars with single canals were randomly divided into three groups of ten teeth each. Each group was instrumented using one of the three instrumentation systems: ProTaper hand, ProTaper rotary and ProFile. Five milliliters of sterile water were used as an irrigant. Debris extruded was collected in preweighed polyethylene vials and the extruded irrigant was evaporated. The weight of the dry extruded debris was established by comparing the pre- and postinstrumentation weight of polyethylene vials for each group. Statistical Analysis: The Kruskal-Wallis nonparametric test and Mann-Whitney U test were applied to determine if significant differences existed among the groups ( P < 0.05. Results: All instruments tested produced a measurable amount of debris. No statistically significant difference was observed between ProTaper hand and ProFile system ( P > 0.05. Although ProTaper rotary extruded a relatively higher amount of debris, no statistically significant difference was observed between this type and the ProTaper hand instruments ( P > 0.05. The ProTaper rotary extruded significantly more amount of debris compared to the ProFile system ( P < 0.05. Conclusion: Within the limitations of this study, it can be concluded that all instruments tested produced apical extrusion of debris. The ProTaper rotary extruded a significantly higher amount of debris than the ProFile.

  13. Effect of Humidity of Poly-Cereal Flour Mixture and Screw Rotation Rate on Efficiency of Extrusion Process

    Science.gov (United States)

    Ospanov, ?bdymanap ?.; Muslimov, Nurzhan Zh.; Timurbekova, ?igul ?.; Jumabekova, Gulnar? B.

    2016-01-01

    The food industry is an important constituent of a country's economy, which provides the population with food. The development of the food industry and the supply of food products to the entire population requires improving food-manufacturing technologies, such as the process for production of extruded poly-cereal food products using…

  14. Request Twin Screw Extruder to Enhance DoD Interested Polymer Nanocomposite Research and STEM Program

    Science.gov (United States)

    2016-09-25

    will provide more African American STEM workforces to the nation. (a) Papers published in peer-reviewed journals (N/A for none) Enter List of papers...include polymer/carbon nanocomposites, polymer/calcium phosphate composites, and etc , which are within the technical fields of interest to the DoD...e.g. Kalvar), polycarbonate, and textured products, cellulose pulps, etc . Therefore, this twin-screw extruder not only strengthened existing

  15. A phenomenological study on twin screw extruders

    NARCIS (Netherlands)

    Janssen, L.P.B.M.

    1976-01-01

    Although more and more twin screw extruders are being used in the polymer industry, the theoretical background is relatively undeveloped. The literature abounds in contradictions and often informs the reader that all extrusion problems can be solved if a certain new design is considered. The

  16. Peering into the secrets of food and agricultural co-products

    Science.gov (United States)

    Wood, Delilah; Williams, Tina; Glenn, Gregory; Pan, Zhongli; Orts, William; McHugh, Tara

    2010-06-01

    Scanning electron microscopy is a useful tool for understanding food contamination and directing product development of food and industrial products. The current trend in food research is to produce foods that are fast to prepare and/or ready to eat. At the same time, these processed foods must be safe, high quality and maintain all or most of the nutritional value of the original whole foods. Minimally processed foods, is the phrase used to characterize these "new" foods. New techniques are needed which take advantage of minimal processing or processing which enhances the fresh properties and characteristics of whole foods while spending less time on food preparation. The added benefit coupled to less cooking time in an individual kitchen translates to an overall energy savings and reduces the carbon emissions to the environment. Food processing changes the microstructure, and therefore, the quality, texture and flavor, of the resulting food product. Additionally, there is the need to reduce waste, transportation costs and product loss during transportation and storage. Unlike food processing, structural changes are desirable in co-products as function follows form for food packaging films and boxes as well as for building materials and other industrial products. Thus, the standard materials testing procedures are coupled with SEM to provide direction in the development of products from agricultural residues or what would otherwise be considered waste materials. The use of agricultural residues reduces waste and adds value to a currently underutilized or unutilized product. The product might be biodegradable or compostable, thus reducing landfill requirements. Manufacturing industrial and packaging products from biological materials also reduces the amount of petroleum products currently standard in the industry.

  17. Food and value motivation: Linking consumer affinities to different types of food products.

    Science.gov (United States)

    de Boer, Joop; Schösler, Hanna

    2016-08-01

    This study uses the consumer affinity concept to examine the multiple motives that may shape consumers' relationships with food. The concept was applied in a study on four broad product types in the Netherlands, which cover a wide range of the market and may each appeal to consumers with different affinities towards foods. These product types may be denoted as 'conventional', 'efficient', 'gourmet' and 'pure'. A comparative analysis, based on Higgins' Regulatory Focus Theory, was performed to examine whether food-related value motivations could explain different consumer affinities for these product types. The affinities of consumers were measured by means of a non-verbal, visual presentation of four samples of food products in a nationwide survey (n = 742) among consumers who were all involved in food purchasing and/or cooking. The affinities found could be predicted fairly well from a number of self-descriptions relating to food and eating, which expressed different combinations of type of value motivation and involvement with food. The analysis demonstrated the contrasting role of high and low involvement as well as the potential complementarity of promotion- and prevention-focused value motivation. It is suggested that knowledge of the relationships between product types, consumer affinities and value motivation can help improve the effectiveness of interventions that seek to promote healthy and sustainable diets in developed countries. Copyright © 2016 Elsevier Ltd. All rights reserved.

  18. Development of protein, dietary fiber, and micronutrient enriched extruded corn snacks.

    Science.gov (United States)

    Shah, Faiz-Ul-Hassan; Sharif, Mian Kamran; Butt, Masood Sadiq; Shahid, Muhammad

    2017-06-01

    The study was aimed to develop protein, dietary fiber, and micronutrient enriched corn snacks through extrusion processing. Corn snacks supplemented with chickpea, defatted soy flour (20-40/100 g) and guar gum (7/100 g) were prepared through extrusion processing. Micronutrients (iron, zinc, iodine, and vitamins A, C, and folic acid) at recommended daily values were added in all formulations. Extruded corn snacks were analyzed for physical, textural, and sensory attributes. Results showed that piece density (0.34-0.44 g/cm 3 ), moisture (3.40-5.25%), water activity (0.203-0.361), hardness (64.4-133.2 N), and cohesiveness (0.25-0.44) was increased Whereas, expansion ratio (3.72-2.64), springiness (0.82-0.69), chewiness (1.63-0.42), and resilience (1.37-0.14) was decreased as supplementation with soy and chickpea flour increased from 20 to 40/100 g. Overall corn snack supplemented with 15/100 g of soy and 15/100 g of chickpea flour got the highest acceptance from the sensory panelists. The article focuses on physical, textural, and sensory attributes of extruded corn snacks enriched with protein, dietary fiber, and micronutrients Awareness about the importance of healthy snacks has grown among the consumers during the last decade. Extruded snacks developed using nutrient rich ingredients with good textural and sensory properties has always remained a challenge for the snack industry. Texture of the extruded snacks varies a lot with high levels of protein and dietary fiber. This study is helpful for the development of healthy snacks especially in developing countries lacking storage infrastructure or tropical environment. Nutrient rich extruded snacks can also be used to alleviate malnutrition by incorporating in school lunch programs. © 2016 Wiley Periodicals, Inc.

  19. Consumers’ perceptions of HPP and PEF food products

    DEFF Research Database (Denmark)

    Andersen, Anne-Mette Sonne; Grunert, Klaus G; Olsen, Nina V.

    2012-01-01

    for their future success. It is up to food producers and food scientists to provide the evidence that will convince consumers that these new technologies are safe to use. Originality/value – This research contributes to the limited knowledge on consumer attitudes towards food products produced by HPP and PEF. From...... consequences with product attributes related to the nutritional value and the taste of the products produced by means of these novel technologies. Also the environmental benefits from processing foods by applying these technologies were seen as highly positive characteristics of the technologies. However, many...... a general perspective, the research expands the body of knowledge on consumer perception of food technologies....

  20. Drivers of liking for soy-based Indian-style extruded snack foods determined by U.S. and Indian consumers.

    Science.gov (United States)

    Neely, Erika A; Lee, Youngsoo; Lee, Soo-Yeun

    2010-08-01

    Although many researchers have studied potential ways to deliver soy in novel forms, little is known about specific sensory attributes associated with soy snacks, or how those attributes drive liking for consumers. The first objective of this study was to use sensory descriptive analysis to characterize 9 extruded soy snacks with varying soy levels and soy grits contents. A total of 12 trained panelists used a descriptive analysis method to evaluate the snacks and found 14 attributes to be significantly different across the samples. Furthermore, it is not known how preferences of Indian snack consumers living in the United States and India may vary for sensory attributes of soy snacks. The 2nd objective was to correlate descriptive profiling data and previously collected consumer data to construct preference maps illustrating consumers' attitudes toward the snacks. Results indicate that consumers generally accept samples characterized by attributes such as crunchy, cumin, curry, salty, and umami, but dislike samples with wheat, rough, or porous attributes. Indian consumers differed from the U.S. consumers in that their preferences were more varied, and they tended to be more tolerant of wheat and porous attributes. Therefore, different strategies should be utilized when developing products for these groups to cater to their specific inclinations.

  1. FOOD HYPERSENSITIVITY AND PRODUCTS OF ANIMAL ORIGIN RESOURCES

    Directory of Open Access Journals (Sweden)

    A. B. Lisitsyn

    2017-01-01

    Full Text Available The number of people with food hypersensitivity, namely food intolerance and food allergies, grows every year. Food intolerance is classified into following types: enzymopathy; leaky gut syndrome; psychogenic food intolerance; detoxification insufficiency and true food intolerance. Food allergens mainly are glycoproteins, haptensor polypeptides. Most cases of food allergy are IgE-mediated allergic reactions. Recent discoveries in medicine, detailing and classification of food hypersensitivity require further researches to develop modern techniques and product recipes with specified propertiesfor consumers with food hypersensitivity. Existing technologies are based on the elimination and or reduction of the content of the allergenic substance in food. The article provides an overview of causes of food intolerance and food allergy, legislative background, a list of food allergens and methods of control, market profile of hypoallergenic produce and scientific approaches to creating hypoallergenic food products based on raw materials of animal origin.

  2. Continuously graded extruded polymer composites for energetic applications fabricated using twin-screw extrusion processing technology

    Science.gov (United States)

    Gallant, Frederick M.

    A novel method of fabricating functionally graded extruded composite materials is proposed for propellant applications using the technology of continuous processing with a Twin-Screw Extruder. The method is applied to the manufacturing of grains for solid rocket motors in an end-burning configuration with an axial gradient in ammonium perchlorate volume fraction and relative coarse/fine particle size distributions. The fabrication of functionally graded extruded polymer composites with either inert or energetic ingredients has yet to be investigated. The lack of knowledge concerning the processing of these novel materials has necessitated that a number of research issues be addressed. Of primary concern is characterizing and modeling the relationship between the extruder screw geometry, transient processing conditions, and the gradient architecture that evolves in the extruder. Recent interpretations of the Residence Time Distributions (RTDs) and Residence Volume Distributions (RVDs) for polymer composites in the TSE are used to develop new process models for predicting gradient architectures in the direction of extrusion. An approach is developed for characterizing the sections of the extrudate using optical, mechanical, and compositional analysis to determine the gradient architectures. The effects of processing on the burning rate properties of extruded energetic polymer composites are characterized for homogeneous formulations over a range of compositions to determine realistic gradient architectures for solid rocket motor applications. The new process models and burning rate properties that have been characterized in this research effort will be the basis for an inverse design procedure that is capable of determining gradient architectures for grains in solid rocket motors that possess tailored burning rate distributions that conform to user-defined performance specifications.

  3. FOOD II: an interactive code for calculating concentrations of radionuclides in food products

    International Nuclear Information System (INIS)

    Zach, R.

    1978-11-01

    An interactive code, FOOD II, has been written in FORTRAN IV for the PDP 10 to allow calculation of concentrations of radionuclides in food products and internal doses to man under chronic release conditions. FOOD II uses models unchanged from a previous code, FOOD, developed at Battelle, Pacific Northwest Laboratories. The new code has different input and output features than FOOD and a number of options have been added to increase flexibility. Data files have also been updated. FOOD II takes into account contamination of vegetation by air and irrigation water containing radionuclides. Contamination can occur simultaneously by air and water. Both direct deposition of radionuclides on leaves, and their uptake from soil are possible. Also, animals may be contaminated by ingestion of vegetation and drinking water containing radionuclides. At present, FOOD II provides selection of 14 food types, 13 diets and numerous radionuclides. Provisions have been made to expand all of these categories. Six additional contaminated food products can also be entered directly into the dose model. Doses may be calculated for the total body and six internal organs. Summaries of concentrations in food products and internal doses to man can be displayed at a local terminal or at an auxiliary high-speed printer. (author)

  4. Top of the food chain: Product services in the food industry

    OpenAIRE

    Dixon, Andrew M.; Simon, Matthew

    2001-01-01

    This paper aims to describe the environmental impact of the food industry supply chain and explore the potential for new product-service systems in the food sector, which has not been subject to a great deal of eco-design research. Data from a cross-sector analysis of UK industry, concentrating on the sectors representing the food industry supply chain, is utilised. These sectors are agriculture, food processing, retailing, food services, and kitchen equipment. The analysis combines economic ...

  5. Control of Listeria monocytogenes in food production plants

    Directory of Open Access Journals (Sweden)

    Dimitrijević Mirjana

    2008-01-01

    Full Text Available L. monocytogenes has been established in different plants for the production of food, including dairy plants, abattoirs, plants for the processing of fish, as well as those for the production of ready-to-eat (RTE food and this fact is being considered as the primary mechanism of food contamination with this bacteria. There is also the factor of numerous and diverse contaminated production equipment, because it has certain parts that are inaccessible for the necessary cleaning and disinfection. The temperature, position, as well as the material of the work surface are also linked to the contamination of plants with this bacteria. Investigations carried out so far have helped toward the better understanding of the manner and time of contamination of food items in the course of the production process, but there are still unresolved problems, including most certainly the biggest one - the adherence of bacteria and the creation of a biofilm, when the bacteria is in that condition more resistant to so-called stress factors which are usually used in the food industry for the purpose of decontamination of the surfaces with which foods come into contact. The control of L. monocytogenes in food production plants is possible primarily by using an integrated programme, compatible with the systems Hazard Analysis Critical Control Point (HACCP and Good Hygiene Practice (GHP, necessary in the production of food that is safe for the consumer. Essentially, the control measures that can contribute to reducing the incidence of findings of L.monocytogenes in the finished product, as well as the reducing of the level of contamination with this bacteria are linked, on the one hand, with hygiene procedures in the production process, and, on the other, with the applied technological procedures.

  6. Food Production & Service Curriculum Guide.

    Science.gov (United States)

    Michigan State Univ., East Lansing. Coll. of Agriculture and Natural Resources Education Inst.

    This curriculum guide deals with planning and implementing a course in food production and service. Addressed in the course are the following topics: using basic food service processes; performing the tasks of a kitchen helper, stock clerk, baker's helper, pastry helper, cook's helper, pantry goods maker, short order cook, cook, dining room…

  7. LABELLING OF FOOD PRODUCTS AND SUSTAINABLE CONSUMPTION

    Directory of Open Access Journals (Sweden)

    Renata Nestorowicz

    2015-09-01

    Full Text Available  The manifestation of sustainable consumption on the food market is the consumer is choice of products originating from fair trade and/or organic farming. This paper presents the level of knowledge of Fairtrade signs and organic food logo of the EU. The author describes the importance of these signs by purchasing decisions and the relationship between these factors and the declared level ofknowledge about fair trade. In November 2013 research was conducted by the Department of Marketing Strategies at the Poznań University of Economics and Polish Scientifi c Association of Marketing (PNTM. We interviewed 444 people responsible for food shopping in their households. There were structured interviews in 3 Polish cities: Poznań, Szczecin and Lublin. The results confi rm low awareness of Polish consumers in respect of Fairtrade determinations and slightly higher in the case of organic products. Information regarding the origin of the product (fair trade or organic is not important to consumers when choosing food products. With increasing knowledge on products originating from fair trade derives knowledge of both organic foods and Fairtrade signs, but not the impact of these markings on consumers’ purchasing decisions. Still, people who attach importance to this type of information are niche on the Polish market.

  8. Consumer attitudes towards nanotechnology in food products

    NARCIS (Netherlands)

    Steenis, Nigel D.; Fischer, Arnout R.H.

    2016-01-01

    Purpose – Nanotechnology is a technology that holds much promise for food production. It is, however not clear to what extent consumers will accept different types of nanotechnologies in food products. The purpose of this paper is to research consumer attitudes towards differing applications of

  9. Prevalence of food production systems in school foodservice.

    Science.gov (United States)

    Brown, Denise M

    2005-08-01

    What is the prevalence of central kitchens that use either cook-chill or cook-freeze production systems in school foodservice settings? A descriptive study using a 5-minute telephone survey during normal working hours was conducted. Questions were designed to be easily answered with minimal need to reference other documentation. Five hundred forty school foodservice directors, managers, and supervisors working in school districts of all sizes across the United States were randomly sampled from a national commercial directory of school districts for the study. A total of 353 individuals completed the survey representing 49 of 50 states. Means, standard deviations, and percentages were evaluated for all data collected. Descriptive statistics of school district characteristics, prevalence of production systems, food transport systems, inventory methods and equipment used for reheating food are reported. The most frequently reported production system was on-site kitchens (45.3%) followed by combination production systems (40.5%) where a central kitchen delivered to a number of satellite locations in addition to schools with on-site food preparation. Central kitchens without additional on-site kitchens represented 14.2% of this study. Of those school districts using either central kitchens or combination production systems, 78% reported hot-food preparation using hot-food delivery to satellites. Cook-chill or cook-freeze production systems were reported by 22% of respondents. The high proportion of school districts that prepared and delivered foods hot to satellite sites supports continuing efforts to identify food safety practices and issues related to maintaining food quality in schools.

  10. Flexibility Study of a Liquid Food Production Process

    DEFF Research Database (Denmark)

    Cheng, Hongyuan; Friis, Alan

    2006-01-01

    Applying process engineering simulation method to model the processing of liquid food can provide a way to build a flexible food factory that can efficiently offer a wide range of tailored products in short delivery time. A milk production process, as an example, is simulated using a process...... engineering software to investigate the process operation conditions and flexibility. The established simulation method can be adapted to simulate similar liquid food production processes through suitable modifications....

  11. Study of Dynamic Flow and Mixing Performances of Tri-Screw Extruders with Finite Element Method

    OpenAIRE

    X. Z. Zhu; G. Wang; Y. D. He; Z. F. Cheng

    2013-01-01

    There is a special circumfluence in the center region of cross-section for a tri-screw extruder. To study the effect of the dynamic center region on the flow and mixing mechanism of the tri-screw extruder, 2D finite element modeling was used to reduce the axial effects. Based on the particle tracking technology, the nonlinear dynamics of a typical particle motions in the center region was carried out and the mixing process in the tri-screw extruder was analyzed with Poincaré maps. Moreover, m...

  12. Food production - Present and future development

    International Nuclear Information System (INIS)

    Lamm, C.G.

    1974-01-01

    This year the joint FAO/IAEA Division of Atomic Energy in Food and Agriculture celebrates its 10th anniversary. The aim of these two United Nations organizations is to ensure that the technical services of both FAO and IAEA are fully co-ordinated and their programmes are designed to assist developing Member States to apply isotopes and radiation techniques to the solution of food and agricultural problems. More precisely, the medium-term objectives of the Joint Division are to exploit the potential of nuclear techniques in research and development for increasing and stabilizing agricultural production, improving food quality, protecting agricultural products from spoilage and losses and minimizing pollution of food and the agricultural environment. This account of what radioisotopes can do for man in the agricultural field is therefore to a great extent a review of the activities of the Joint Division and a prediction of its future fields of emphasis, especially in the light of the present long-range and world-wide food crisis. (author)

  13. Exploring water and food security: the water footprint of domestic food production in the Gaza Strip

    Science.gov (United States)

    Recanati, Francesca; Castelletti, Andrea; Dotelli, Giovanni; Melià, Paco

    2016-04-01

    Water scarcity and food security are major issues in the Gaza Strip. This area is characterized by one of the highest densities in the world and it is affected by both severe scarcity of water resources and limited trading possibilities.Given this context, the enhancement of domestic food production is considered a fundamental strategy in achieving food security in the area. For this reason, rural people play a crucial role in implementing sustainable strategies for enhancing the domestic food production while preserving water resources. In order to investigate the effectiveness of existing agricultural scenarios in achieving food security in a sustainable manner, we propose a framework to assess food production systems in terms of their contribution to the nutritional and economic conditions of rural households and their impact on water resources. In particular, the latter has been carried out through the water footprint indicator proposed by the Water Footprint Network. The case study analyzed is a sample farm located in the Gaza Strip, whose food production is based on horticulture, animal husbandry and aquaculture. The study is articulated into two main parts: first, we compare alternative scenarios of vegetal and animal food production in terms of food supply, water consumption and economic income at the household scale; then, we extend the analysis to evaluate the potential contribution of domestic food production to the food security in the whole Gaza Strip, focusing on the nutritional dimension, and providing a preliminary assessment of the environmental and economic sustainability. In particular, we evaluate water appropriation for domestic food production and compare it with the availability of water resources in the region. The outcomes highlight that the domestic food production can potentially satisfy both a basic diet and economic income for rural household, but the related appropriation of freshwater results unsustainable with respect to the fresh

  14. Bisphenol a in canned food products from canadian markets.

    Science.gov (United States)

    Cao, Xu-Liang; Corriveau, Jeannette; Popovic, Svetlana

    2010-06-01

    A method based on solid phase extraction followed by derivatization and gas chromatography-mass spectrometry analysis was validated for the determination of bisphenol A (BPA) in canned food products. This method was used to analyze 78 canned food products for BPA. Concentrations of BPA in canned food products differed considerably among food types, but all were below the specific migration limit of 0.6 mg/kg set by the European Commission Directive for BPA in food or food simulants. Canned tuna products had the highest BPA concentrations in general, with mean and maximum values of 137 and 534 ng/g, respectively. BPA concentrations in the condensed soup products were considerably higher than those in the ready-to-serve soup products, with mean and maximum values of 105 and 189 ng/g, respectively, for the condensed soups and 15 and 34 ng/g, respectively, for the ready-to-serve soups. BPA concentrations in canned vegetable products were relatively low; about 60% of the products had BPA concentrations of less than 10 ng/g. Canned tomato paste products had lower BPA concentrations than did canned pure tomato products. The mean and maximum BPA concentrations were 1.1 and 2.1 ng/g, respectively, for tomato paste products and 9.3 and 23 ng/g, respectively, for the pure tomato products.

  15. Caracterização tecnológica de extrusados de terceira geração à base de farinhas de mandioca e pupunha Technological chracterization of third generation extruded from cassava (Manihot esculenta crantz and pupunha (Bactris gasipaes kunth. flour

    Directory of Open Access Journals (Sweden)

    Ana Vânia Carvalho

    2010-08-01

    C, 40ºC, 60ºC, 65ºC, and 70ºC; screw speed, 177 rpm; feed rate, 292g/min; laminar matrix with 1 mm. The formed third generation extruded presented relatively low or intermediate values of WAI and WSI. After being fried, the extruded elements were expanded and thus their apparent density were reduced. Development or application of technologies such as extrusion, which allow utilization of regional raw food materials such as cassava and pupunha, is a way of aggregating value to the natural resources, at the same time allowing development of new food products ready for consumption.

  16. Successful reimplantation of extruded long bone segments in open fractures of lower limb--a report of 3 cases.

    Science.gov (United States)

    Shanmuganathan, Rajasekaran; Chandra Mohan, Arun Kamal; Agraharam, Devendra; Perumal, Ramesh; Jayaramaraju, Dheenadhayalan; Kulkarni, Sunil

    2015-07-01

    Extruded bone segments are rare complication of high energy open fractures. Routinely these fractures are treated by debridement followed by bone loss management in the form of either bone transport or free fibula transfer. There are very few reports in the literature about reimplantation of extruded segments of bone and there are no clear guidelines regarding timing of reimplantation, bone stabilisation and sterilisation techniques. Reimplantation of extruded bone is a risky procedure due to high chances of infection which determines the final outcome and can result in secondary amputations. We present two cases of successful reimplantation of extruded diaphyseal segment of femur and one case of reimplantation of extruded segment of tibia. Copyright © 2015 Elsevier Ltd. All rights reserved.

  17. Temporal analysis of the effect of extruded flaxseed on the swine gut microbiota.

    Science.gov (United States)

    Holman, Devin B; Baurhoo, Bushansingh; Chénier, Martin R

    2014-10-01

    Flaxseed is a rich source of α-linolenic acid, an essential ω-3 fatty acid reported to have beneficial health effects in humans. Feeding swine a diet supplemented with flaxseed has been found to enrich pork products with ω-3 fatty acids. However, the effect of flaxseed supplementation on the swine gut microbiota has not been assessed to date. The purpose of this study was to investigate if extruded flaxseed has any impact on the bacterial and archaeal microbiota in the feces of growing-finishing pigs over a 51-day period, using denaturing gradient gel electrophoresis (DGGE) and real-time PCR. Bacterial DGGE profile analysis revealed major temporal shifts in the bacterial microbiota with only minor ones related to diet. The archaeal microbiota was significantly less diverse than that of Bacteria. The majority of bacterial DGGE bands sequenced belonged to the Firmicutes phylum while the archaeal DGGE bands were found to consist of only 2 species, Methanobrevibacter smithii and Methanosphaera stadtmanae. The abundance of Bacteroidetes decreased significantly from day 0 to day 21 in all diet groups while the abundance of Firmicutes was relatively stable across all diet cohorts and sampling times. There was also no significant correlation between pig mass and the ratio of Firmicutes to Bacteroidetes. While the addition of extruded flaxseed to the feed of growing-finishing pigs was beneficial for improving ω-3 fatty acid content of pork, it had no detectable impact on the fecal bacterial and archaeal microbiota, suggesting that extruded flaxseed may be used to improve meat quality without adverse effect on the swine gut microbiota or animal performance.

  18. TheInfluence of Extruded Feed with a high Protein Level Upon the Bioproductive Performances Obtained on the Rainbow Trout Females (Oncorhynchus mykiss

    Directory of Open Access Journals (Sweden)

    Mihaela Ancuta Boaru

    2016-11-01

    Full Text Available The succes ofartificial reproduction in the rainbow trout(Oncorhynchus mykiss, the development of gonads and the results obtained at incubation are significantly affected by the feeding of the breeders. The use of quality sexual  products is decisive for the assurance of the production of viable larvae and further of the estimated fish production, so that in addition to the assurance of optimal environmental parameters, the proper feeding of the breeders is required. Starting from the current stage of knowledge in the field,the main objective of the working paperwas to highlight the way the differentiatedfeeding of the rainbow trout females (Oncorhynchus mykiss influences their growth and development. The extruded peeled feed with a high protein level upon theegg weightand the gonosomatic index were followed. The extruded peeled feed with 53% protein proved to be highly effective, materialized trough high growth performances, a better conversion and the growth of gonadal  weight.

  19. Safeguarding food and food products from radiological contamination through gammametric analysis

    International Nuclear Information System (INIS)

    Racho, Joseph Michael D.; Bautista, Angel T.VII; Pabroa, Preciosa Corazon B.; Sucgang, Raymond J.; Mendoza, Norman DS.; Cuyco, Danilo A.; Jimenez, Gloria R.; Bucal, Camille Grace D.; Morco, Ryan P.

    2012-01-01

    This study aims to demonstrate gammametric analysis in safeguarding food and food products from radioactive contamination caused by a nuclear accident. Different food and food products submitted for analysis from March 2011 to September 2011 were analyzed for Cesium-137, Cesium 134, and Iodine-131 radioactivity levels using a high purity Germanium (HPGe) detector gamma spectrometer system. Radioactivity levels of the said samples were found to be less than 1-4 Bq/Kg for both Cs-137 and Cs-134, and less than 0.2 - 2 Bq/Kg for I-131, and were found to below the Codex Alimentarius Commission Guideline Levels for Radionuclides in Foods Following Accidental Nuclear Contamination for Use in International Trade limits of 1,000 Bq/Kg for the sum of Cs-137 and Cs-134 in feeding stuffs, and that of 100 Bq/Kg for the sum of all isotopes of iodine notably I-131 in feeding stuff. (author)

  20. Nuclear techniques in food production

    International Nuclear Information System (INIS)

    Merlin, J.P.C.

    1975-01-01

    This study is divided into three parts. The first, devoted to the use of radiations in food production, deals especially with artificial mutagenesis, selectors taking advantage of altered hereditary features in plants from irradiated seed; sterilization of animals to eliminate harmful insects (male sterilization technique); the lethal power of radiations used for the production of animal vaccins, attenuated by irradiation, against organisms which infest or degrade food products. Part two shows that radioactive atoms used as tracers to reveal migrations and chemical transformations of products such as fertilizers and pesticides can speed up all kinds of agronomical research. Their possibilities in research on animal feeding and to detect poisonous substances in foodstuffs are also mentioned. The last part is devoted to the use of nuclear techniques in irrigation and more precisely in the study of underground water flows soil moisture and lastly the future of nuclear desalination [fr

  1. Subsistence Food Production Practices: An Approach to Food Security and Good Health.

    Science.gov (United States)

    Rankoana, Sejabaledi A

    2017-10-05

    Food security is a prerequisite for health. Availability and accessibility of food in rural areas is mainly achieved through subsistence production in which community members use local practices to produce and preserve food. Subsistence food production ensures self-sufficiency and reduction of poverty and hunger. The main emphasis with the present study is examining subsistence farming and collection of edible plant materials to fulfill dietary requirements, thereby ensuring food security and good health. Data collected from a purposive sample show that subsistence crops produced in the home-gardens and fields, and those collected from the wild, are sources of grain, vegetables and legumes. Sources of grain and legumes are produced in the home-gardens and fields, whereas vegetables sources are mostly collected in the wild and fewer in the home-gardens. These food sources have perceived health potential in child and maternal care of primary health care.

  2. The role of water in food products

    Directory of Open Access Journals (Sweden)

    Neacşu, A. N.

    2011-01-01

    Full Text Available Food is an indispensable factor for humans and animals, because it provides the energy and substances necessary for developing the metabolic processes, which generate the body’s growth. It is the source and regulator of exchange processes between the body and the environment. Since ancient times man has received the necessary nutrients from the environment but the operation and maintenance of the body physiology constantly needs energy. In this work we focus on the chemical composition of food, and more specifically, on the amount of water contained in food products (humidity, as a factor influencing the stability and quality of food products.

  3. Sustainable food consumption. Product choice or curtailment?

    NARCIS (Netherlands)

    Verain, M.C.D.; Dagevos, H.; Antonides, G.

    2015-01-01

    Food consumption is an important factor in shaping the sustainability of our food supply. The present paper empirically explores different types of sustainable food behaviors. A distinction between sustainable product choices and curtailment behavior has been investigated empirically and predictors

  4. Nanotechnology in agri-food production: an overview

    Science.gov (United States)

    Sekhon, Bhupinder Singh

    2014-01-01

    Nanotechnology is one of the most important tools in modern agriculture, and agri-food nanotechnology is anticipated to become a driving economic force in the near future. Agri-food themes focus on sustainability and protection of agriculturally produced foods, including crops for human consumption and animal feeding. Nanotechnology provides new agrochemical agents and new delivery mechanisms to improve crop productivity, and it promises to reduce pesticide use. Nanotechnology can boost agricultural production, and its applications include: 1) nanoformulations of agrochemicals for applying pesticides and fertilizers for crop improvement; 2) the application of nanosensors/nanobiosensors in crop protection for the identification of diseases and residues of agrochemicals; 3) nanodevices for the genetic manipulation of plants; 4) plant disease diagnostics; 5) animal health, animal breeding, poultry production; and 6) postharvest management. Precision farming techniques could be used to further improve crop yields but not damage soil and water, reduce nitrogen loss due to leaching and emissions, as well as enhance nutrients long-term incorporation by soil microorganisms. Nanotechnology uses include nanoparticle-mediated gene or DNA transfer in plants for the development of insect-resistant varieties, food processing and storage, nanofeed additives, and increased product shelf life. Nanotechnology promises to accelerate the development of biomass-to-fuels production technologies. Experts feel that the potential benefits of nanotechnology for agriculture, food, fisheries, and aquaculture need to be balanced against concerns for the soil, water, and environment and the occupational health of workers. Raising awareness of nanotechnology in the agri-food sector, including feed and food ingredients, intelligent packaging and quick-detection systems, is one of the keys to influencing consumer acceptance. On the basis of only a handful of toxicological studies, concerns have

  5. Agrobiodiversity Genetic Variability Utilization in Organic Food Production

    Directory of Open Access Journals (Sweden)

    Dimitrijević Miodrag

    2018-03-01

    Full Text Available The food production at the global level is about to meet its border. Industrialization of agriculture correlates with an explosive enlargement of human population, during XX and at the beginning of XXI centuries. An ongoing process of environmental erosion has been speeding up during that period, not only in our physical surrounding, but also in biodiversity. A new direction in agricultural food production is in demand. Organic food production has been recognized as the way of providing safety and quality food, preserving the environment in the same time. In the other hand new land areas have to be explored for agricultural use, in order to enhance food quantity to meeting the increasing demand for food. These targets set new requirements in plant breeding. To fulfill these requirements the genetic variability harbored in genetic resources has to be preserved, examined and put to good use.

  6. The analysis of food products retailing in European Union

    Directory of Open Access Journals (Sweden)

    Rapaić Stevan

    2009-01-01

    Full Text Available Author is analyzing a share of food products in the structural profile of retail trade in European Union by presenting areas of retailing in which food, beverages, and tobacco products are predominant. The main task of retailing is to overcome gaps in time and space between production and consumption, in order to meet the needs of consumers. This main task of retailing becomes more difficult considering the fact that the European Union consists of demanding consumers that expect all products, especially food, to be served to them at the most accessible places, in most suitable time, and with prices that coincide with the worth of products. In the structure of retail trade of the European Union, food products can be found in sector of non-specialised in-store retailing (hypermarkets, supermarkets, Cash&Carry stores as well as in sector of specialised in-store food retailing (butcher shops, bakeries, fish markets, etc.. Restructure of retailing, internationalization, and concentration of total retail trade network are only some of the basic trends in contemporary retail sale of food products in the European Union, that are being explored in this text.

  7. Mismatch between Probiotic Benefits in Trials versus Food Products

    OpenAIRE

    Scourboutakos, Mary J.; Franco-Arellano, Beatriz; Murphy, Sarah A.; Norsen, Sheida; Comelli, Elena M.; L?Abb?, Mary R.

    2017-01-01

    Probiotic food products contain a variety of different bacterial strains and may offer different health effects. The objective was to document the prevalence and dosage of probiotic strains in the Canadian food supply and to review the literature investigating these strains in order to understand what health benefits these products may offer. The Food Label Information Program was used to identify probiotic-containing products in the food supply. PubMed, Web of Science, and Embase were search...

  8. Food Safety Practices in the Egg Products Industry.

    Science.gov (United States)

    Viator, Catherine L; Cates, Sheryl C; Karns, Shawn A; Muth, Mary K; Noyes, Gary

    2016-07-01

    We conducted a national census survey of egg product plants (n = 57) to obtain information on the technological and food safety practices of the egg products industry and to assess changes in these practices from 2004 to 2014. The questionnaire asked about operational and sanitation practices, microbiological testing practices, food safety training for employees, other food safety issues, and plant characteristics. The findings suggest that improvements were made in the industry's use of food safety technologies and practices between 2004 and 2014. The percentage of plants using advanced pasteurization technology and an integrated, computerized processing system increased by almost 30 percentage points. Over 90% of plants voluntarily use a written hazard analysis and critical control point (HACCP) plan to address food safety for at least one production step. Further, 90% of plants have management employees who are trained in a written HACCP plan. Most plants (93%) conduct voluntary microbiological testing. The percentage of plants conducting this testing on egg products before pasteurization has increased by almost 30 percentage points since 2004. The survey findings identify strengths and weaknesses in egg product plants' food safety practices and can be used to guide regulatory policymaking and to conduct required regulatory impact analysis of potential regulations.

  9. Prediction of seasonal climate-induced variations in global food production

    DEFF Research Database (Denmark)

    Iizumi, Toshichika; Sakuma, Hirofumi; Yokozawa, Masayuki

    2013-01-01

    attention to the cropping forecasts of important food-exporting countries as well as to their own domestic food production. Given the increased volatility of food markets and the rising incidence of climatic extremes affecting food production, food price spikes may increase in prevalence in future years(2......Consumers, including the poor in many countries, are increasingly dependent on food imports(1) and are thus exposed to variations in yields, production and export prices in the major food-producing regions of the world. National governments and commercial entities are therefore paying increased...

  10. Nanotechnology in agri-food production: an overview

    Directory of Open Access Journals (Sweden)

    Sekhon BS

    2014-05-01

    Full Text Available Bhupinder Singh SekhonInstitute of Pharmaceutical Sciences, PCTE Group of Institutes, Ludhiana, IndiaAbstract: Nanotechnology is one of the most important tools in modern agriculture, and agri-food nanotechnology is anticipated to become a driving economic force in the near future. Agri-food themes focus on sustainability and protection of agriculturally produced foods, including crops for human consumption and animal feeding. Nanotechnology provides new agrochemical agents and new delivery mechanisms to improve crop productivity, and it promises to reduce pesticide use. Nanotechnology can boost agricultural production, and its applications include: 1 nanoformulations of agrochemicals for applying pesticides and fertilizers for crop improvement; 2 the application of nanosensors/nanobiosensors in crop protection for the identification of diseases and residues of agrochemicals; 3 nanodevices for the genetic manipulation of plants; 4 plant disease diagnostics; 5 animal health, animal breeding, poultry production; and 6 postharvest management. Precision farming techniques could be used to further improve crop yields but not damage soil and water, reduce nitrogen loss due to leaching and emissions, as well as enhance nutrients long-term incorporation by soil microorganisms. Nanotechnology uses include nanoparticle-mediated gene or DNA transfer in plants for the development of insect-resistant varieties, food processing and storage, nanofeed additives, and increased product shelf life. Nanotechnology promises to accelerate the development of biomass-to-fuels production technologies. Experts feel that the potential benefits of nanotechnology for agriculture, food, fisheries, and aquaculture need to be balanced against concerns for the soil, water, and environment and the occupational health of workers. Raising awareness of nanotechnology in the agri-food sector, including feed and food ingredients, intelligent packaging and quick-detection systems, is

  11. Consumer acceptance of reformulated food products: A systematic review and meta-analysis of salt-reduced foods.

    Science.gov (United States)

    Jaenke, Rachael; Barzi, Federica; McMahon, Emma; Webster, Jacqui; Brimblecombe, Julie

    2017-11-02

    Food product reformulation is promoted as an effective strategy to reduce population salt intake and address the associated burden of chronic disease. Salt has a number of functions in food processing, including impacting upon physical and sensory properties. Manufacturers must ensure that reformulation of foods to reduce salt does not compromise consumer acceptability. The aim of this systematic review is to determine to what extent foods can be reduced in salt without detrimental effect on consumer acceptability. Fifty studies reported on salt reduction, replacement or compensation in processed meats, breads, cheeses, soups, and miscellaneous products. For each product category, levels of salt reduction were collapsed into four groups: food products, which in turn will contribute to a healthier food supply.

  12. Emotions in consumer research : An application to novel food products

    NARCIS (Netherlands)

    Laros, F.J.M.

    2006-01-01

    During the last decades the general public has been confronted with a continuous stream of radically new food products as well as technologies that can be used to improve food production and food products. It is rather difficult, however, to convince consumers to accept these new products. For

  13. Grain Refinement and Enhancement of Mechanical Properties of Hot Extruded Rare-Earth Containing Magnesium Alloy

    Directory of Open Access Journals (Sweden)

    Bita Pourbahari

    2017-12-01

    Full Text Available The effects of rare earth addition and hot extrusion process on the grain refinement of magnesium alloy were studied. The as-cast Mg-6Al-1Zn (AZ61 alloy had the average grain size of ~ 64 µm and its microstructure consisted of α-Mg and Mg17Al12 phase. By partial substitution of Al with Gd to reach Mg-4.8Gd-1.2Al-1Zn alloy, it was observed that the Mg17Al12 phase disappeared and two new intermetallic phases, i.e. (Mg,Al3Gd and Al2Gd, were identified. The extrusion process showed significant effects on the shape and size of intermetallics and grain size of the matrix. The grain size of the extruded Mg-6Al-1Zn alloy was refined from 64 µm to 13.4 µm as a result of recrystallization. Regarding the Mg-4.8Gd-1.2Al-1Zn alloy, the grain refinement was much more pronounced, where the extruded grain size has been refined from 698 µm to 2.4 µm (extruded at 385 °C and 1.3 µm (extruded at 320 °C. This was related to the presence of fine and widely dispersed intermetallic phases. Tensile strength and total elongation of extruded alloys were much higher than their as-cast counterparts and the extruded Mg-6Zn-1Al alloy showed magnificent mechanical properties. The latter was related to the absence of intermetallic particles, which act as stress risers.

  14. Method and apparatus for extruding thermoplastic material

    International Nuclear Information System (INIS)

    McKelvey, J.M.

    1985-01-01

    A gear pump assisted screw conveyor extrusion system utilizing a cartridge heating device disposed axially within the screw and having the drives for the gear pump and the screw correlated in speed to create relatively little pressure in the thermoplastic material being extruded such that relatively little mechanical working thereof occurs. The thermoplastic material is melted in the screw conveyor primarily by heat transfer from the cartridge heater and the gear pump is utilized for conveying the melted material under pressure to a subsequent work station. A relatively deep material-conveying spiral channel is provided in the screw for maximized extrusion output per revolution of the screw and minimized mechanical energy generation by the screw. A motionless mixer may be employed intermediate the screw and the work station to homogenize the melted material for reducing temperature gradients therein. The system advantageously is capable of extruding material at a substantially greater rate and a lower material temperature and with substantially increased power economy than conventional systems utilizing a high pressure, externally heated screw conveyor portion

  15. Production of Fungal Glucoamylase for Glucose Production from Food Waste

    Directory of Open Access Journals (Sweden)

    Carol Sze Ki Lin

    2013-09-01

    Full Text Available The feasibility of using pastry waste as resource for glucoamylase (GA production via solid state fermentation (SSF was studied. The crude GA extract obtained was used for glucose production from mixed food waste. Our results showed that pastry waste could be used as a sole substrate for GA production. A maximal GA activity of 76.1 ± 6.1 U/mL was obtained at Day 10. The optimal pH and reaction temperature for the crude GA extract for hydrolysis were pH 5.5 and 55 °C, respectively. Under this condition, the half-life of the GA extract was 315.0 minutes with a deactivation constant (kd 2.20 × 10−3minutes−1. The application of the crude GA extract for mixed food waste hydrolysis and glucose production was successfully demonstrated. Approximately 53 g glucose was recovered from 100 g of mixed food waste in 1 h under the optimal digestion conditions, highlighting the potential of this approach as an alternative strategy for waste management and sustainable production of glucose applicable as carbon source in many biotechnological processes.

  16. Production of Fungal Glucoamylase for Glucose Production from Food Waste

    Science.gov (United States)

    Lam, Wan Chi; Pleissner, Daniel; Lin, Carol Sze Ki

    2013-01-01

    The feasibility of using pastry waste as resource for glucoamylase (GA) production via solid state fermentation (SSF) was studied. The crude GA extract obtained was used for glucose production from mixed food waste. Our results showed that pastry waste could be used as a sole substrate for GA production. A maximal GA activity of 76.1 ± 6.1 U/mL was obtained at Day 10. The optimal pH and reaction temperature for the crude GA extract for hydrolysis were pH 5.5 and 55 °C, respectively. Under this condition, the half-life of the GA extract was 315.0 minutes with a deactivation constant (kd) 2.20 × 10−3 minutes−1. The application of the crude GA extract for mixed food waste hydrolysis and glucose production was successfully demonstrated. Approximately 53 g glucose was recovered from 100 g of mixed food waste in 1 h under the optimal digestion conditions, highlighting the potential of this approach as an alternative strategy for waste management and sustainable production of glucose applicable as carbon source in many biotechnological processes. PMID:24970186

  17. Mismatch between Probiotic Benefits in Trials versus Food Products.

    Science.gov (United States)

    Scourboutakos, Mary J; Franco-Arellano, Beatriz; Murphy, Sarah A; Norsen, Sheida; Comelli, Elena M; L'Abbé, Mary R

    2017-04-19

    Probiotic food products contain a variety of different bacterial strains and may offer different health effects. The objective was to document the prevalence and dosage of probiotic strains in the Canadian food supply and to review the literature investigating these strains in order to understand what health benefits these products may offer. The Food Label Information Program was used to identify probiotic-containing products in the food supply. PubMed, Web of Science, and Embase were searched for randomized controlled trials that tested the health effects of these strains in humans. There were six probiotic strains/strain combinations identified in the food supply. Thirty-one studies investigated these strains and found that they are associated with decreased diarrhea and constipation, improved digestive symptoms, glycemic control, antioxidant status, blood lipids, oral health, and infant breastfeeding outcomes, as well as enhanced immunity and support for Helicobacter pylori eradication. There were a limited number of studies investigating these strains. Many studies were funded by the food industry and tested dosages that were up to twenty-five times the dosage found in most food products. Probiotic food products could have health benefits not currently reported on their labels. However, many dosages are too low to provide the benefits demonstrated in clinical trials. Further research is needed to enable more effective use of these functional foods.

  18. Snack foods and dental caries. Investigations using laboratory animals.

    Science.gov (United States)

    Grenby, T H

    1990-05-05

    The nation's eating habits are undergoing major transformation, with a swing away from traditional meals to a huge increase in snack consumption, but very little is known of the nutritional and dental implications of this change. The research project reported here evaluated a range of snack foods in caries-active laboratory animals, comparing them, as dietary ingredients, with noncariogenic and cariogenic (sugar) diets. The findings showed the very low cariogenicity of salted peanuts, followed by ready-salted and salt and vinegar crisps, extruded maize, mixed-starch and prefabricated/fried potato products, and cheese-filled puffs. Other varieties of crisps (cheese and onion and special shapes) proved to be more cariogenic, not far short of semi-sweet biscuits in some cases. It is concluded that the severity of the processing undergone by the snack foods and the nature of the flavouring agents with which they are coated can influence their dental properties.

  19. Herbal products, food supplements and teas for improvement of digestion

    OpenAIRE

    Mozūraitienė, Vilija

    2016-01-01

    Objective of the study: To examine and systematize assortment of herbal products, food supplements and teas for improvement of digestion and also to find out public opinion about herbal products, food supplements and teas for improvement of digestion using questionnaire. Aim of the study: (1) To examine which digestive tract ailments are treated most frequently herbal products, food supplements and teas. (2) To examine which herbal products, food supplements and teas are used most frequent...

  20. Can Differentiated Production Planning and Control enable both Responsiveness and Efficiency in Food Production?

    Directory of Open Access Journals (Sweden)

    Anita Romsdal

    2014-07-01

    Full Text Available This paper addresses the complex production planning and control (PPC challenges in food supply chains. The study illustrates how food producers' traditional make‐to‐stock (MTS approach is not well suited to meet the trends of increasing product variety, higher demand uncertainty, increasing sales of fresh food products and more demanding customers. The paper proposes a framework for differentiated PPC that combines MTS with make‐to‐order (MTO.The framework matches products with the most appropriate PPC approaches and buffering techniques depending on market and product characteristics. The core idea is to achieve more volume flexibility in the production system by exploiting favourable product and market characteristics (high demand predictability, long customer order leadtime allowances and low product perishability. A case study is used to demonstrate how the framework can enable food producers to achieve efficiency in production, inventory and PPC processes – and simultaneously be responsive to market requirements.

  1. PICKLED PUMPKIN IS VALUABLE FOOD PRODUCT

    Directory of Open Access Journals (Sweden)

    T. A. Sannikova

    2017-01-01

    Full Text Available One of the main directions of the food industry development is the production of functional food products. Changes in the human’s diet structure cause that none of population group does receive necessary amount of vitamins, macro and microelements in healthy routine diet. To solve this problem, food stuffs enhanced by different ingredients enable to improve the biological and food value. The pumpkin is a valuable source of such important substances as carotene and pectin. Addition of garlic and hot pepper ingredients to process of pumpkin pickling enables to enrich the products with carbohydrates, proteins, microelements, which have low or no content in the pumpkin fruit. Therefore, the study of the influence of the different quantities of garlic and hot pepper additions on chemical composition of finished product is very important. The influence of plant additions used on chemical composition of finished product had been well determined. It was shown that through increased doses of garlic and hot pepper ingredients as compared with control, the carotene and dry matter content then decreased by 1.16%-3.43% in pickled pumpkin, while the pectin content depended on added component. The highest pectin content, 0.71% was observed at addition of 10 g. garlic ingredient per 1 kg. of raw matter, that was 4.1 times higher than control. With increased addition of hot pepper ingredient the pectin accumulation was decreasing from 0.58% in control to 0.36% in variant 10g. per 1kg. of raw matter.

  2. Phenolic Acid Content and Antioxidant Properties of Extruded Corn Snacks Enriched with Kale

    Science.gov (United States)

    Kasprzak, Kamila; Oniszczuk, Tomasz; Waksmundzka-Hajnos, Monika; Nowak, Renata; Polak, Renata

    2018-01-01

    Prohealth food contains specific components which have positive influence on the health and well-being of the consumer. An important position among bioactive compounds occurs for polyphenols. Many results have indicated that an increased intake of phenolic compounds may reduce the risk of cardiovascular diseases and type 2 diabetes. The objective of the study was production of extruded corn snacks with addition (0, 2, 4, 6, and 8%) of kale (Brassica oleracea L. var. sabellica)—a polyphenol-rich plant. Afterwards, high-performance liquid chromatography-mass spectrometry (LC-ESI-MS/MS) and antioxidant activity analyses of snack extracts were performed. In the corn snacks enriched with kale, fifteen phenolic acids were indicated. These were protocatechuic, 4-OH-benzoic, vanillic, trans-caffeic, cis-caffeic, trans-p-coumaric, cis-p-coumaric, trans-ferulic, cis-ferulic, salicylic, gentisic, syringic, 3-OH-cinnamic, trans-sinapic, and cis-sinapic acids. Both the qualitative and quantitative content of polyphenols increased with the addition of B. oleracea. Data from spectrophotometric analyses of the samples showed high DPPH radical scavenging potential of snacks enriched with 4, 6, and 8% of kale. Snacks enriched with kale contain high level of phenolic acids and, therefore, have great potential to make a valuable source of natural antioxidants. High-temperature short-time extrusion-cooking process had no negative impact on polyphenol's activity. PMID:29507816

  3. Phenolic Acid Content and Antioxidant Properties of Extruded Corn Snacks Enriched with Kale

    Directory of Open Access Journals (Sweden)

    Kamila Kasprzak

    2018-01-01

    Full Text Available Prohealth food contains specific components which have positive influence on the health and well-being of the consumer. An important position among bioactive compounds occurs for polyphenols. Many results have indicated that an increased intake of phenolic compounds may reduce the risk of cardiovascular diseases and type 2 diabetes. The objective of the study was production of extruded corn snacks with addition (0, 2, 4, 6, and 8% of kale (Brassica oleracea L. var. sabellica—a polyphenol-rich plant. Afterwards, high-performance liquid chromatography-mass spectrometry (LC-ESI-MS/MS and antioxidant activity analyses of snack extracts were performed. In the corn snacks enriched with kale, fifteen phenolic acids were indicated. These were protocatechuic, 4-OH-benzoic, vanillic, trans-caffeic, cis-caffeic, trans-p-coumaric, cis-p-coumaric, trans-ferulic, cis-ferulic, salicylic, gentisic, syringic, 3-OH-cinnamic, trans-sinapic, and cis-sinapic acids. Both the qualitative and quantitative content of polyphenols increased with the addition of B. oleracea. Data from spectrophotometric analyses of the samples showed high DPPH radical scavenging potential of snacks enriched with 4, 6, and 8% of kale. Snacks enriched with kale contain high level of phenolic acids and, therefore, have great potential to make a valuable source of natural antioxidants. High-temperature short-time extrusion-cooking process had no negative impact on polyphenol’s activity.

  4. Phenolic Acid Content and Antioxidant Properties of Extruded Corn Snacks Enriched with Kale.

    Science.gov (United States)

    Kasprzak, Kamila; Oniszczuk, Tomasz; Wójtowicz, Agnieszka; Waksmundzka-Hajnos, Monika; Olech, Marta; Nowak, Renata; Polak, Renata; Oniszczuk, Anna

    2018-01-01

    Prohealth food contains specific components which have positive influence on the health and well-being of the consumer. An important position among bioactive compounds occurs for polyphenols. Many results have indicated that an increased intake of phenolic compounds may reduce the risk of cardiovascular diseases and type 2 diabetes. The objective of the study was production of extruded corn snacks with addition (0, 2, 4, 6, and 8%) of kale ( Brassica oleracea L. var. sabellica )-a polyphenol-rich plant. Afterwards, high-performance liquid chromatography-mass spectrometry (LC-ESI-MS/MS) and antioxidant activity analyses of snack extracts were performed. In the corn snacks enriched with kale, fifteen phenolic acids were indicated. These were protocatechuic, 4-OH-benzoic, vanillic, trans -caffeic, cis -caffeic, trans -p-coumaric, cis -p-coumaric, trans -ferulic, cis -ferulic, salicylic, gentisic, syringic, 3-OH-cinnamic, trans -sinapic, and cis -sinapic acids. Both the qualitative and quantitative content of polyphenols increased with the addition of B. oleracea . Data from spectrophotometric analyses of the samples showed high DPPH radical scavenging potential of snacks enriched with 4, 6, and 8% of kale. Snacks enriched with kale contain high level of phenolic acids and, therefore, have great potential to make a valuable source of natural antioxidants. High-temperature short-time extrusion-cooking process had no negative impact on polyphenol's activity.

  5. Hot Deformation Behavior of Hot-Extruded AA7175 Through Hot Torsion Tests.

    Science.gov (United States)

    Lee, Se-Yeon; Jung, Taek-Kyun; Son, Hyeon-Woo; Kim, Sang-Wook; Son, Kwang-Tae; Choi, Ho-Joon; Oh, Sang-Ho; Lee, Ji-Woon; Hyun, Soong-Keun

    2018-03-01

    The hot deformation behavior of hot-extruded AA7175 was investigated with flow curves and processing maps through hot torsion tests. The flow curves and the deformed microstructures revealed that dynamic recrystallization (DRX) occurred in the hot-extruded AA7175 during hot working. The failure strain was highest at medium temperature. This was mainly influenced by the dynamic precipitation of fine rod-shaped MgZn2. The processing map determined the optimal deformation condition for the alloy during hot working.

  6. [Academic production on food labeling in Brazil].

    Science.gov (United States)

    Câmara, Maria Clara Coelho; Marinho, Carmem Luisa Cabral; Guilam, Maria Cristina; Braga, Ana Maria Cheble Bahia

    2008-01-01

    To review and discuss academic production (theses and dissertations) on the topic of labeling of prepackaged foods in Brazil. A search of the database maintained by the Coordination for the Development of Higher Education Professionals (CAPES), one of the two Brazilian government research funding and support agencies, was conducted on the following keywords: "rotulagem" (labeling), "rotulagem nutricional" (food labeling) and "rótulo de alimentos" (food labels). The search covered the years 1987 (earliest year available) to 2004. We identified 49 studies on this topic. Content analysis identified three major themes: the extent to which food labels meet specific legal requirements (57.2%); the degree to which consumers understand the information on labels (22.4%); and the labeling of transgenic or genetically-modified foods (20.4%). Food labeling is a frequent topic and is adequately covered by the Brazilian academic production. In most of the studies, ineffective law enforcement appears to be the main factor in the lack of compliance with and disrespect for the food labeling rules and regulations in Brazil.

  7. 77 FR 64999 - Guidance for Industry: Necessity of the Use of Food Product Categories in Food Facility...

    Science.gov (United States)

    2012-10-24

    ...] Guidance for Industry: Necessity of the Use of Food Product Categories in Food Facility Registrations and... industry entitled ``Necessity of the Use of Food Product Categories in Food Facility Registrations and... made available a draft guidance entitled ``Guidance for Industry: Necessity of the Use of Food [[Page...

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

    Science.gov (United States)

    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.

  9. Addressing production stops in the food industry

    DEFF Research Database (Denmark)

    Hansen, Zaza Nadja Lee; Herbert, Luke Thomas; Jacobsen, Peter

    2014-01-01

    This paper investigates the challenges in the food industry which causes the production lines to stop, illustrated by a case study of an SME size company in the baked goods sector in Denmark. The paper proposes key elements this sector needs to be aware of to effectively address production stops......, and gives examples of the unique challenges faced by the SME food industry....

  10. An In vitro Comparison of Apically Extruded Debris Using Reciproc, ProTaper Universal, Neolix and Hyflex in Curved Canals

    Science.gov (United States)

    Labbaf, Hossein; Nazari Moghadam, Kiumars; Shahab, Shahriar; Mohammadi Bassir, Mahshid; Fahimi, Mohammad Amin

    2017-01-01

    Introduction: As a consequence of root canal preparation, dentinal chips, irrigants and pulp remnants are extruded into preradicular space. This phenomenon may lead to post endodontic flare-ups. The purpose of this study was to compare the amount of extruded debris with four endodontic NiTi engine-driven systems. Methods and Materials: Sixty mesiobuccal roots of maxillary molars with 15-30˚ curvature were divided randomly into four groups (n=15). Each group was instrumented up to apical size of 25 using Reciproc, ProTaper Universal, Neolix and Hyflex. Bidistilled water was used as irrigant and extruded debris was collected in pre-weighted Eppendorf tubes. Tubes were stored in incubator for drying the debris. Extruded debris were weighted in electronic microbalance with accuracy of 0.0001 g. The raw data was analyzed with one way analysis of variance (ANOVA) and Tukey’s HSD post hoc test. Level of significance was set at 0.05. Results: The debris extrusion with Reciproc files was significantly higher than the other groups (P<0.05). Hyflex significantly extruded less debris than other files (P<0.05). There was no significant difference between ProTaper Universal and Neolix regarding the amount of extruded debris (P=0.98). Conclusion: All systems extruded debris during the instrumentation. Reciproc system significantly extruded more debris. Caution should be taken when interpreting the results of this study and applying it to the real clinical situation. PMID:28808456

  11. Food product tracing technology capabilities and interoperability.

    Science.gov (United States)

    Bhatt, Tejas; Zhang, Jianrong Janet

    2013-12-01

    Despite the best efforts of food safety and food defense professionals, contaminated food continues to enter the food supply. It is imperative that contaminated food be removed from the supply chain as quickly as possible to protect public health and stabilize markets. To solve this problem, scores of technology companies purport to have the most effective, economical product tracing system. This study sought to compare and contrast the effectiveness of these systems at analyzing product tracing information to identify the contaminated ingredient and likely source, as well as distribution of the product. It also determined if these systems can work together to better secure the food supply (their interoperability). Institute of Food Technologists (IFT) hypothesized that when technology providers are given a full set of supply-chain data, even for a multi-ingredient product, their systems will generally be able to trace a contaminated product forward and backward through the supply chain. However, when provided with only a portion of supply-chain data, even for a product with a straightforward supply chain, it was expected that interoperability of the systems will be lacking and that there will be difficulty collaborating to identify sources and/or recipients of potentially contaminated product. IFT provided supply-chain data for one complex product to 9 product tracing technology providers, and then compared and contrasted their effectiveness at analyzing product tracing information to identify the contaminated ingredient and likely source, as well as distribution of the product. A vertically integrated foodservice restaurant agreed to work with IFT to secure data from its supply chain for both a multi-ingredient and a simpler product. Potential multi-ingredient products considered included canned tuna, supreme pizza, and beef tacos. IFT ensured that all supply-chain data collected did not include any proprietary information or information that would otherwise

  12. Electromagnetic radiation properties of foods and agricultural products

    International Nuclear Information System (INIS)

    Mohsenin, N.N.

    1984-01-01

    In this book, the author examines the effects of the various regions of the electromagnetic radiation spectrum on foods and agricultural products. Among the regions of the electromagnetic radiation spectrum covered are high-energy beta and neutron particles, gamma-rays and X-rays, to lower-energy visible, near infrared, infrared, microwave and low-energy radiowaves and electric currents. Dr. Mohsenin applies these electromagnetic phenomena to food products such as fruits, vegetables, seeds, dairy products, meat and processed foods. Contents: Some Basic Concepts of Electromagnetic Radiation. Basic Instruments for Measurement of Optical Properties. Applications of Radiation in the Visible Spectrum. Color and its Measurement. Sorting for Color and Appearance. Near-Infrared and Infrared Radiation Applications. Applications of High-Energy Radiation. Related Concepts of Microwaves, Radiowaves, and Electric Currents. Measurement of Electrical Properties of Foods and Agricultural Products. Applications of Electrical Properties. Appendix, Cited References. Subject Index

  13. Nutritional quality of new food products released into the Australian retail food market in 2015 - is the food industry part of the solution?

    Science.gov (United States)

    Spiteri, Sheree A; Olstad, Dana Lee; Woods, Julie L

    2018-02-07

    Food manufacturers have made public statements and voluntary commitments, such as the Healthier Australia Commitment (HAC), to improve the nutritional quality of foods. However, limited information about the nutritional quality or healthfulness of new products makes it difficult to determine if manufacturers are doing this. The purpose of this study was to assess the healthfulness of new food products released into the Australian retail market in 2015, and whether those companies who were HAC members released healthier food options compared to non-HAC members. This cross-sectional study assessed the healthfulness of all new retail food products launched in Australia in 2015 as indexed in Mintel's Global New Products Database. Healthfulness was assessed using three classification schemes: Healthy Choices Framework Victoria, Australian Dietary Guidelines and NOVA Food Classification System. Descriptive statistics and chi-squared tests described and compared the number and proportions of new foods falling within each of the food classification schemes' categories for companies that were and were not HAC members. In 2015, 4143 new food products were launched into the Australian market. The majority of new products were classified in each schemes' least healthy category (i.e. red, discretionary and ultra-processed). Fruits and vegetables represented just 3% of new products. HAC members launched a significantly greater proportion of foods classified as red (59% vs 51% for members and non-members, respectively) discretionary (79% vs 61%), and ultra-processed (94% vs 81%), and significantly fewer were classified as green (8% vs 15%), core foods (18% vs 36%) and minimally processed (0% vs 6%) (all p food market in 2015 were classified in each of three schemes' least healthy categories. A greater proportion of new products launched by companies that publicly committed to improve the nutritional quality of their products were unhealthy, and a lower proportion were healthy

  14. Consumer Protection Towards Local Food Production In Southeast Sulawesi Indonesia

    Directory of Open Access Journals (Sweden)

    Suriani BT. Tolo

    2015-08-01

    Full Text Available Abstract Consumers have rights which should not just be ignored by businesses such as the right to be a safety the right be informed the right to be heard as well as the right to a good environment and healthy. Kendari Regency as a local government has been manifested by issuing regulations and policies that support the development of local food production such as the Mayor of Kendari regulation No. 15 of 2010 and Mayor Kendari Decree No. 427 of 2012 regarding the Establishment of Community Care Local Food. It appears that the local government is trying to make this local food as an alternative food. The type of research used in this paper is a socio-legal research reviewing the local food production from the perspective of consumer protection. The outcomes of the research indicate that responsibility of food business operators in the implementation of local production is essentially an effort to assist the government in ensuring the realization of food safety system. Therefore there is a need for awareness of the laws and regulations for all parties involved towards local food production especially in Kendari Regency Southeast Sulawesi on the food production process.

  15. New advances in the integrated management of food processing by-products in Europe: sustainable exploitation of fruit and cereal processing by-products with the production of new food products (NAMASTE EU).

    Science.gov (United States)

    Fava, Fabio; Zanaroli, Giulio; Vannini, Lucia; Guerzoni, Elisabetta; Bordoni, Alessandra; Viaggi, Davide; Robertson, Jim; Waldron, Keith; Bald, Carlos; Esturo, Aintzane; Talens, Clara; Tueros, Itziar; Cebrián, Marta; Sebők, András; Kuti, Tunde; Broeze, Jan; Macias, Marta; Brendle, Hans-Georg

    2013-09-25

    By-products generated every year by the European fruit and cereal processing industry currently exceed several million tons. They are disposed of mainly through landfills and thus are largely unexploited sources of several valuable biobased compounds potentially profitable in the formulation of novel food products. The opportunity to design novel strategies to turn them into added value products and food ingredients via novel and sustainable processes is the main target of recently EC-funded FP7 project NAMASTE-EU. NAMASTE-EU aims at developing new laboratory-scale protocols and processes for the exploitation of citrus processing by-products and wheat bran surpluses via the production of ingredients useful for the formulation of new beverage and food products. Among the main results achieved in the first two years of the project, there are the development and assessment of procedures for the selection, stabilization and the physical/biological treatment of citrus and wheat processing by-products, the obtainment and recovery of some bioactive molecules and ingredients and the development of procedures for assessing the quality of the obtained ingredients and for their exploitation in the preparation of new food products. Copyright © 2013 Elsevier B.V. All rights reserved.

  16. Dosimetric aspects of radiation processing of food and allied products

    International Nuclear Information System (INIS)

    Sharma, G.; Bhat, R.M.; Bhatt, B.C.

    2010-01-01

    Full text: Gamma radiation processing in the last 4-5 decades is continuously gaining importance in processing of a wide variety of products, as it can modify physical, chemical and biological properties of the materials, including food and allied products on industrial scale due its inherent qualities like ease of processing in finally packaged form, eco-friendly nature and other obvious reasons over conventional means of processing. Food and allied products are either from agricultural produce or animal origin; they get easily contaminated from soil during harvesting, handling, processing, environment conditions, storage and transport from various types of micro-organisms including pathogens. In many countries it is mandatory to bring down the population of micro-organisms to an acceptable level and complete elimination of pathogens before such products are accepted for human or animal consumption. Processing of food and allied products by radiation has its own challenges due to wider public acceptance of irradiated food, a wide range, 0.25-50kGy, of absorbed dose requirements for different category of such products and purposes, use of a variety of packaging materials in different shapes and sizes and because of its perishable nature. More than 50 countries including India in the world have accepted radiation processing of food and allied products by radiation. Dosimetry is an important aspect of radiation processing, whether it is food or allied product. Uniformity in dose delivered to these products depends on several factors such as product carrier to source frame alignment, product carrier and product/tote box design, product loading pattern, attenuation due to product thickness, product bulk density that varies from 0.1-1.0 kg/l and the plant design whether during processing product overlaps the source or otherwise. In this presentation dosimetric aspects of radiation processing of food and allied products and problems associated with dosimetry of such

  17. Bioactive Peptides in Animal Food Products

    Directory of Open Access Journals (Sweden)

    Marzia Albenzio

    2017-05-01

    Full Text Available Proteins of animal origin represent physiologically active components in the human diet; they exert a direct action or constitute a substrate for enzymatic hydrolysis upon food processing and consumption. Bioactive peptides may descend from the hydrolysis by digestive enzymes, enzymes endogenous to raw food materials, and enzymes from microorganisms added during food processing. Milk proteins have different polymorphisms for each dairy species that influence the amount and the biochemical characteristics (e.g., amino acid chain, phosphorylation, and glycosylation of the protein. Milk from other species alternative to cow has been exploited for their role in children with cow milk allergy and in some infant pathologies, such as epilepsy, by monitoring the immune status. Different mechanisms concur for bioactive peptides generation from meat and meat products, and their functionality and application as functional ingredients have proven effects on consumer health. Animal food proteins are currently the main source of a range of biologically-active peptides which have gained special interest because they may also influence numerous physiological responses in the organism. The addition of probiotics to animal food products represent a strategy for the increase of molecules with health and functional properties.

  18. Price promotions for food and beverage products in a nationwide sample of food stores.

    Science.gov (United States)

    Powell, Lisa M; Kumanyika, Shiriki K; Isgor, Zeynep; Rimkus, Leah; Zenk, Shannon N; Chaloupka, Frank J

    2016-05-01

    Food and beverage price promotions may be potential targets for public health initiatives but have not been well documented. We assessed prevalence and patterns of price promotions for food and beverage products in a nationwide sample of food stores by store type, product package size, and product healthfulness. We also assessed associations of price promotions with community characteristics and product prices. In-store data collected in 2010-2012 from 8959 food stores in 468 communities spanning 46 U.S. states were used. Differences in the prevalence of price promotions were tested across stores types, product varieties, and product package sizes. Multivariable regression analyses examined associations of presence of price promotions with community racial/ethnic and socioeconomic characteristics and with product prices. The prevalence of price promotions across all 44 products sampled was, on average, 13.4% in supermarkets (ranging from 9.1% for fresh fruits and vegetables to 18.2% for sugar-sweetened beverages), 4.5% in grocery stores (ranging from 2.5% for milk to 6.6% for breads and cereals), and 2.6% in limited service stores (ranging from 1.2% for fresh fruits and vegetables to 4.1% for breads and cereals). No differences were observed by community characteristics. Less-healthy versus more-healthy product varieties and larger versus smaller product package sizes generally had a higher prevalence of price promotion, particularly in supermarkets. On average, in supermarkets, price promotions were associated with 15.2% lower prices. The observed patterns of price promotions warrant more attention in public health food environment research and intervention. Copyright © 2016 Elsevier Inc. All rights reserved.

  19. Calibration of a Numerical Model for Heat Transfer and Fluid Flow in an Extruder

    DEFF Research Database (Denmark)

    Hofstätter, Thomas; Pedersen, David Bue; Nielsen, Jakob Skov

    2016-01-01

    This paper discusses experiments performed in order to validate simulations on a fused deposition modelling (FDM) extruder. The nozzle has been simulated in terms of heat transfer and fluid flow. In order to calibrate and validate these simulations, experiments were performed giving a significant...... look into the physical behaviour of the nozzle, heating and cooling systems. Experiments on the model were performed at different sub-mm diameters of the extruder. Physical parameters of the model – especially temperature dependent parameters – were set into analytical relationships in order to receive...... dynamical parameters. This research sets the foundation for further research within melted extrusion based additive manufacturing. The heating process of the extruder will be described and a note on the material feeding will be given....

  20. Matching food service products to consumer demands through product development alliances and modularisation

    DEFF Research Database (Denmark)

    Olsen, Johanne Rønnow

    2009-01-01

    of product development managers (with the main themes food trends, meal solutions and product development alliances), as well as data from sensory studies of interactions between meal components. Apart from the quality cycle mentioned above, the research has generated the tools listed below to be applied......, more specifically, meal solutions. The results of this research contribute to the knowledge base on product development in the food industry, mainly regarding quality, product development alliances and modularisation,and fill several gaps in the literature. Future research should focus on further...... in the composition of meal solutions and, therefore cannot control all processing steps and interactions with other meal components. In this project, it is proposed that cooperation between food producers on product development (product development alliances) in relation to meal solutions can improve the quality...

  1. Marketing foods to children through product packaging: prolific, unhealthy and misleading.

    Science.gov (United States)

    Mehta, Kaye; Phillips, Clare; Ward, Paul; Coveney, John; Handsley, Elizabeth; Carter, Patricia

    2012-09-01

    To investigate marketing techniques used on the packaging of child-oriented products sold through supermarkets. Food and beverage products which met criteria for 'marketed to children' were recorded as child-oriented. The products were analysed for food categories, nutritional value, and type and extent of marketing techniques used. A major supermarket chain in Adelaide, South Australia. Child-oriented food and beverage products. One hundred and fifty-seven discrete products were marketed to children via product packaging; most (75·2 %) represented non-core foods, being high in fat or sugar. Many marketing techniques (more than sixteen unique marketing techniques) were used to promote child-oriented food products. Claims about health and nutrition were found on 55·5 % of non-core foods. A median of 6·43 marketing techniques per product was found. The high volume and power of marketing non-core foods to children via product packaging in supermarkets should be of concern to policy makers wanting to improve children's diet for their health and to tackle childhood obesity. Claims about health or nutrition on non-core foods deserve urgent attention owing to their potential to mislead and confuse child and adult consumers.

  2. Relevance of microbial finished product testing in food safety management

    DEFF Research Database (Denmark)

    Zwietering, Marcel H.; Jacxsens, Liesbeth; Membré, Jeanne Marie

    2016-01-01

    Management of microbiological food safety is largely based on good design of processes, products and procedures. Finished product testing may be considered as a control measure at the end of the production process. However, testing gives only very limited information on the safety status of a food......-active way by implementing an effective food safety management system. For verification activities in a food safety management system, finished product testing may however be useful. For three cases studies; canned food, chocolate and cooked ham, the relevance of testing both of finished products....... If a hazardous organism is found it means something, but absence in a limited number of samples is no guarantee of safety of a whole production batch. Finished product testing is often too little and too late. Therefore most attention should be focussed on management and control of the hazards in a more pro...

  3. Open segmental fracture of both bone forearm and dislocation of ipsilateral elbow with extruded middle segment radius

    Directory of Open Access Journals (Sweden)

    Pawan Kumar

    2013-01-01

    Full Text Available Extruded middle segment of radius with open segmental fracture both bone forearm and dislocation of ipsilateral elbow is a rare injury. A 12-year-old child presented to us within 4 hours following fall from tree. The child′s mother was carrying a 12-cm-long extruded soiled segment of radius. The extruded bone was thoroughly washed. The medullary cavity was properly syringed with antiseptic solution. The bone was autoclaved and put in the muscle plane of the distal forearm after debridement of the wound. After 5 days, a 2.5-mm K-wire was introduced by retrograde method into the proximal radius by passing through the extruded segment. Another 2.5-mm K-wire was passed in ulna. The limb was evaluated clinicoradiologically every 2 weeks. The wound was healed by primary intention. At 4 months, the reposed bone appeared less dense radiologically and K-wire seemed to be out of the bone. In the subsequent months, the roentgenograms show remodeling of the extruded fragment. After 20 weeks, the K-wires were removed (first ulnar and then radial. Complete union was achieved with full range of movement except loss of few degrees of extension of elbow and thumb. This case is reported to show a good outcome following successful incorporation of an extruded segment of radius in an open fracture.

  4. Consumer Preference and Attitude Regarding Online Food Products in Hanoi, Vietnam.

    Science.gov (United States)

    Kim Dang, Anh; Xuan Tran, Bach; Tat Nguyen, Cuong; Thi Le, Huong; Thi Do, Hoa; Duc Nguyen, Hinh; Hoang Nguyen, Long; Huu Nguyen, Tu; Thi Mai, Hue; Dinh Tran, Tho; Ngo, Chau; Thi Minh Vu, Thuc; Latkin, Carl A; Zhang, Melvyn W B; Ho, Roger C M

    2018-05-14

    This study aimed to examine: (1) how the Internet has changed consumers food-buying behavior and identify its associated factors; (2) consumers' concern about food safety information of online food products. A cross-sectional study was performed from October to December 2015 in Hanoi-a Vietnamese epicenter of food service. One thousand seven hundred and thirty six (1736) customers were randomly chosen from food establishments of 176 communes. Data were collected through face-to-face interviews using structured questionnaires. The majority of participants reported using the Internet to search for food products (81.3%). The most crucial factors influencing food purchases through the Internet were convenience (69.1%) and price (59.3%). Only one-third of participants selected products based on accurate evidence about food safety certification or food origin. The majority of participants were concerned about the expiration date (51.6%), while brand (9.8%) and food licensing information (11.3%) were often neglected. People who were:(1) female, (2) highly influenced by online relationships, and (3) having difficulty in doing usual activities were more likely to look for online food products. These findings produce practical advice to consumers when purchasing their desired food products on the Internet, to online food retailers and to the Government of Vietnam to implement appropriate legislation regarding trading online food products.

  5. Energy consumption in the food chain - Comparing alternative options in food production and consumption

    NARCIS (Netherlands)

    Dutilh, CE; Kramer, KJ

    Energy consumption in the various stages of the food chain, provides a reasonable indicator for the environmental impact in the production of food. This paper provides specific information on the energy requirement for the main alternatives in each production stage, which should allow the

  6. Organic vs. Non-Organic Food Products: Credence and Price Competition

    OpenAIRE

    Yi Wang; Zhanguo Zhu; Feng Chu

    2017-01-01

    We analyze the organic and non-organic production choices of two firms by considering customers’ trust in organic food products. In the context of customers’ possible willingness to pay a premium price and their mistrust in organic food products, two firms first make choices on offering organic and non-organic food products. If offering organic products, a firm can further invest in the credence system to increase customers’ trust in their organic products. At the final stage, two firms deter...

  7. Adoptable Interventions, Human Health, and Food Safety Considerations for Reducing Sodium Content of Processed Food Products

    Science.gov (United States)

    Allison, Abimbola; Fouladkhah, Aliyar

    2018-01-01

    Although vital for maintaining health when consumed in moderation, various epidemiological studies in recent years have shown a strong association between excess dietary sodium with an array of health complications. These associations are robust and clinically significant for development of hypertension and prehypertension, two of the leading causes of preventable mortality worldwide, in adults with a high-sodium diet. Data from developed nations and transition economies show worldwide sodium intake of higher than recommended amounts in various nations. While natural foods typically contain a moderate amount of sodium, manufactured food products are the main contributor to dietary sodium intake, up to 75% of sodium in diet of American adults, as an example. Lower cost in formulation, positive effects on organoleptic properties of food products, effects on food quality during shelf-life, and microbiological food safety, make sodium chloride a notable candidate and an indispensable part of formulation of various products. Although low-sodium formulation of each product possesses a unique set of challenges, review of literature shows an abundance of successful experiences for products of many categories. The current study discusses adoptable interventions for product development and reformulation of products to achieve a modest amount of final sodium content while maintaining taste, quality, shelf-stability, and microbiological food safety. PMID:29389843

  8. Adoptable Interventions, Human Health, and Food Safety Considerations for Reducing Sodium Content of Processed Food Products.

    Science.gov (United States)

    Allison, Abimbola; Fouladkhah, Aliyar

    2018-02-01

    Although vital for maintaining health when consumed in moderation, various epidemiological studies in recent years have shown a strong association between excess dietary sodium with an array of health complications. These associations are robust and clinically significant for development of hypertension and prehypertension, two of the leading causes of preventable mortality worldwide, in adults with a high-sodium diet. Data from developed nations and transition economies show worldwide sodium intake of higher than recommended amounts in various nations. While natural foods typically contain a moderate amount of sodium, manufactured food products are the main contributor to dietary sodium intake, up to 75% of sodium in diet of American adults, as an example. Lower cost in formulation, positive effects on organoleptic properties of food products, effects on food quality during shelf-life, and microbiological food safety, make sodium chloride a notable candidate and an indispensable part of formulation of various products. Although low-sodium formulation of each product possesses a unique set of challenges, review of literature shows an abundance of successful experiences for products of many categories. The current study discusses adoptable interventions for product development and reformulation of products to achieve a modest amount of final sodium content while maintaining taste, quality, shelf-stability, and microbiological food safety.

  9. Is food store type associated with the consumption of ultra-processed food and drink products in Brazil?

    Science.gov (United States)

    Machado, Priscila Pereira; Claro, Rafael Moreira; Martins, Ana Paula Bortoletto; Costa, Janaína Calu; Levy, Renata Bertazzi

    2018-01-01

    To analyse the association between food store type and the consumption of ultra-processed products in Brazil. Data from the 2008-2009 Household Budget Survey involving a probabilistic sample of 55 970 Brazilian households. Food stores were grouped into nine categories. Foods and drinks were grouped according to characteristics of food processing. The contribution of each food store type to the total energy acquired from each food processing group, and according to quintiles of consumption of ultra-processed products, was estimated. Exploratory factor analysis was conducted to identify a pattern of food store usage. Linear regression models were performed to estimate the relationship between the purchase pattern and the consumption of ultra-processed products. In line with their larger market share, supermarkets accounted for 59 % of total energy and participated most in acquisition for three food groups, with emphasis on ultra-processed products (60·4 % of energy). The participation of supermarkets in total purchase tended to increase in populations with higher consumption of ultra-processed products, while the participation of small markets and small producers tended to decrease. The purchase pattern characterized by use of traditional retail (street fairs and vendors, small markets, small farmers, butcheries) was associated with a smaller consumption of ultra-processed products. Food policies and interventions aiming to reduce the consumption of ultra-processed products should consider the influence of supermarkets on the consumption of these products. A purchase pattern based on traditional retail constitutes an important tool for promoting healthy eating in Brazil.

  10. Food effects in paediatric medicines development for products Co-administered with food.

    Science.gov (United States)

    Batchelor, Hannah; Kaukonen, Ann Marie; Klein, Sandra; Davit, Barbara; Ju, Rob; Ternik, Robert; Heimbach, Tycho; Lin, Wen; Wang, Jian; Storey, David

    2018-02-05

    A small amount of food is commonly used to aid administration of medicines to children to improve palatability and/or swallowability. However the impact of this co-administered food on the absorption and subsequent pharmacokinetic profile of the drug is unknown. Existing information on food effects is limited to standard protocols used to evaluate the impact of a high fat meal in an adult population using the adult medication. In the absence of a substantial body of data, there are no specific guidelines available during development of paediatric products relating to low volumes of potentially low calorie food. This paper brings together expertise to consider how the impact of co-administered food can be risk assessed during the development of a paediatric medicine. Two case studies were used to facilitate discussions and seek out commonalities in risk assessing paediatric products; these case studies used model drugs that differed in their solubility, a poorly soluble drug that demonstrated a positive food effect in adults and a highly soluble drug where a negative food effect was observed. For poorly soluble drugs risk assessments are centred upon understanding the impact of food on the in vivo solubility of the drug which requires knowledge of the composition of the food and the volumes present within the paediatric gastrointestinal tract. Further work is required to develop age appropriate in vitro and in silico models that are representative of paediatric populations. For soluble drugs it is more important to understand the mechanisms that may lead to a food effect, this may include interactions with transporters or the impact of the food composition on gastro-intestinal transit or even altered gastric motility. In silico models have the most promise for highly soluble drug products although it is essential that these models reflect the relevant mechanisms involved in potential food effects. The development of appropriate in vitro and in silico tools is

  11. The Comparison of Water Absorption Analysis between Counterrotating and Corotating Twin-Screw Extruders with Different Antioxidants Content in Wood Plastic Composites

    Directory of Open Access Journals (Sweden)

    Mohd Hafizuddin Ab Ghani

    2011-01-01

    Full Text Available Water absorption is a major concern for natural fibers as reinforcement in wood plastic composites (WPCs. This paper presents a study on the comparison analysis of water absorption between two types of twin-screw extruders, namely, counterrotating and corotating with presence of variable antioxidants content. Composites of mixed fibres between rice husk and saw dust with recycled high-density polyethylene (rHDPE were prepared with two different extruder machines, namely, counterrotating and corotating twin screw, respectively. The contents of matrix (30 wt% and fibres (62 wt% were mixed with additives (8 wt% and compounded using compounder before extruded using both of the machines. Samples were immersed in distilled water according to ASTM D 570-98. From the study, results indicated a significant difference among samples extruded by counterrotating and corotating twin-screw extruders. The counterrotating twin-screw extruder gives the smallest value of water absorption compared to corotating twin-screw extruder. This indicates that the types of screw play an important role in water uptake by improving the adhesion between natural fillers and the polymer matrix.

  12. Obtaining and application of increased food and biological value iodinated products from lentils sprouted grain

    Directory of Open Access Journals (Sweden)

    L. V. Antipova

    2017-01-01

    Full Text Available The choice of research direction is related to the actual problem of production and distribution of functional purpose food products due to the spread of nutritional diseases and the lack of micronutrients in ordinary people and athletes diet. As an object for enrichment with iodine, it was suggested to use lentils, which is famous for its high protein content, low lipid and oligosaccharide content, and low inhibitory effect. The iodine accumulation occurs during germination, due to the use of a nutrient solution of the iodine inorganic form. In addition, the biochemical composition of the grain and the biological value of lentils are significantly improved: an increase in the content of total amino acids and vitamins is found to be 1.5-2.0 times, a mass fraction of the oligosaccharide fraction is observed. To determine the effect of technological processing on the degree of iodine conservation in lentils the grains were exposed to the following impact: grinding, extrusion, frying. An insignificant decrease in the amount of iodine during extrusion was noted and more significant one - during grinding. The obtained results of the determination of biological safety by the method of studying the effect of the investigated product on the growth response of ciliates allowed to confirm the safety of both fresh and dried sprouted grain of lentils. When studying the microbiology of grain by sowing on agarized selective diagnostic environments with subsequent identification of the qualitative and quantitative composition of microflora, including colony-forming units, deviations from the normative indices were not revealed. Experimental production of the extrudate was carried out, possible ways of its use in meat systems for improving the functional and technological properties of minced meat, as well as for independent use as snacks for the nutrition of athletes were suggested.

  13. HACCP based quality assurance systems for organic food production systems

    OpenAIRE

    Knight, C.; Stanley, R.

    2007-01-01

    HACCP provides an effective, logical and structured means of assuring food safety. Although first used in food manufacturing operations, HACCP can be – and, increasingly is – applied to food production and handling operations at all stages in the food chain. This includes the primary production sector. The purpose of this paper is to illustrate how the principles of HACCP can be applied to organic production with special reference to the primary sector.

  14. Modeling intermediate product selection under production and storage capacity limitations in food processing

    DEFF Research Database (Denmark)

    Kilic, Onur Alper; Akkerman, Renzo; Grunow, Martin

    2009-01-01

    In the food industry products are usually characterized by their recipes, which are specified by various quality attributes. For end products, this is given by customer requirements, but for intermediate products, the recipes can be chosen in such a way that raw material procurement costs and pro...... with production and inventory planning, thereby considering the production and storage capacity limitations. The resulting model can be used to solve an important practical problem typical for many food processing industries.......In the food industry products are usually characterized by their recipes, which are specified by various quality attributes. For end products, this is given by customer requirements, but for intermediate products, the recipes can be chosen in such a way that raw material procurement costs...... and processing costs are minimized. However, this product selection process is bound by production and storage capacity limitations, such as the number and size of storage tanks or silos. In this paper, we present a mathematical programming approach that combines decision making on product selection...

  15. Climate variability and sustainable food production: Insights from ...

    African Journals Online (AJOL)

    The past two decades have seen invigorated debates on the causal link between climate variability and food crop production. This study[1] extends the debate further by investigating how climate variability has affected the production of four specific food crops: maize, millet, rice, and groundnuts in north-eastern Ghana.

  16. Evaluation of the amount of apically extruded debris during ...

    African Journals Online (AJOL)

    2015-04-06

    Apr 6, 2015 ... Objective: To evaluate the amount of apically extruded debris during retreatment (with or without solvent) of root canals filled by two ... These filling materials can be used with several obturation .... The tip of the master cone.

  17. Insect disinfestation of food and agricultural products by irradiation

    International Nuclear Information System (INIS)

    1991-01-01

    Insect infestation is a major cause of post-harvest food loss. Use of chemical pesticides is one of the main methods of controlling storage losses caused by insects. Decades of research conducted worldwide on radiation disinfestation of food and agricultural products have shown that this method could be an alternative to the chemical treatment of foods. The advantages of irradiation processing include no undesirable residues in the foods, no resistance developed by the insects and no significant changes in the physicochemical properties or the nutritive value of the treated products. This volume contains the proceedings of the final Research Co-ordination Meeting on insect disinfestation of food and agricultural products by irradiation, held in May 1987. The individual contributions are indexed separately. Refs, figs and tabs

  18. Product development in the European and overseas food industry

    OpenAIRE

    Balogh, Sandor

    2007-01-01

    In the present study various product development trends in the food industry are reviewed with the main focus on convenience, organic and functional foods. Also highlighted are differences between the U.S. and Europe in terms of consumer habits and food supply trends. Through exploring the reasons behind differences in the extent of product innovation, the author illustrates the different role convenience products have in the US and European markets. Also revealed is the relationship linking ...

  19. Performance of calves submitted to protocols using extruded or ground starter

    Directory of Open Access Journals (Sweden)

    Amália Saturnino Chaves

    2014-10-01

    Full Text Available Feed processing can affect rumen development in new born calves, and potentially define animal performance. Two feed management systems, extruded starter (Ruter with possible early weaning and ground starter (control, were evaluated in thirty-two Holstein calves (16 females and 16 males. Animals were randomly assigned to the treatments using a randomized block design with birth weight as a covariate. They were weaned when starter intake reached 800 g for two consecutive days. Twenty-one days after the weaning, males were slaughtered and the stomach compartments were isolated. Rumen and omasum fragments were processed for morphological evaluation. Animal performance, clinical condition and stomach compartment weight did not differ between the treatments (P> 0.05, despite weaning weight of animals receiving extruded starter being 5.68% higher than the control animals. Extruded starter stimulated cell proliferation of the ruminal epithelium (P <0.05, but did not affect the dimensions of the papillary rumen and omasum mitotic index (MI. The Ruter feeding system was potentially beneficial for weight gain and morphofunctional rumen development in lactating animals; however, this treatment did not allow early weaning as proposed by the feeding system.

  20. Application of fats in some food products

    Directory of Open Access Journals (Sweden)

    Raquel Vallerio Rios

    2014-03-01

    Full Text Available Fats and oils are very important raw materials and functional ingredients for several food products such as confectionery, bakery, ice creams, emulsions, and sauces, shortenings, margarines, and other specially tailored products. Formulated products are made with just about every part of chemistry, but they are not simple chemicals. In general, they consist of several, and often many, components. Each of these components has a purpose. Most formulated products have a micro- or nano-structure that is important for their function, but obtaining this structure is often the big challenge. Due to a rise in overweight or obesity, health concerns have increased. This fact has led to the need to the develop products with low fat content, which have become a market trend. In addition, the development of new products using fat substitutes can be a good option for companies that are always trying to reduce costs or substitute trans fat or saturated fat. However, the successful development of these products is still a challenge because fat plays multiple roles in determining the desirable physicochemical and sensory attributes, and because the consumers who want or need to replace these ingredients, seek products with similar characteristics to those of the original product. Important attributes such as smooth, creamy and rich texture; milky and creamy appearance; desirable flavor; and satiating effects are influenced by the droplets of fat, and these characteristics are paramount to the consumer and consequently crucial to the success of the product in the market. Therefore, it is important to identify commercially viable strategies that are capable of removing or reducing fat content of food products without altering their sensory and nutritional characteristics. This paper intended to provide an overview about the role of fat in different food systems such as chocolate, ice cream, bakery products like biscuits, breads, and cakes considering the major

  1. Effect of composition and processing conditions on selected characteristics of extruded corn instant gruels enriched with fruits addition

    Directory of Open Access Journals (Sweden)

    Kręcisz Magdalena

    2018-01-01

    Full Text Available Cranberries and goji berries were used as natural supplements in extruded instant corn gruels. The effects of additive type and level, as well as extrusion-cooking screw speed on selected properties of extrudates were tested. Corn grit was used as the base raw materials and dry and ground goji berries and cranberries were added at 1, 2, 3, 4 and 5%. Extrusion-cooking of blends was performed with a single screw extruder at temperature ranged 125-135°C using various screw speed during processing. Extrudates were ground below 1 mm for instant gruels. Water absorption, water solubility, as well as colour profile were tested. The results showed that the highest water absorption was evaluated for instant gruels consist the highest amount of goji berries extruded at the highest screw speed during processing, while cranberries addition have no significant effect on water absorption. Increasing amount of dry cranberries and goji berries in the recipe affected on lowering the water solubility of the extrudates. Significant effect of fruits on color coordinates was observed. Increasing amount of dry berries lowered lightness L* and yellowness of instant gruels, especially when goji berries were used in the recipe. Increasing the screw speed during processing decreased intensity b* values.

  2. Food production in developing countries - the role of plant biotechnology

    OpenAIRE

    D. I. Ferreira

    1995-01-01

    The world is facing major problems with regard to food production. Agricultural land suffers from various conditions which make it less efficient for crop production while the rapid population growth, especially in developing countries, raises concern for sustainable food production. The Green Revolution has failed to secure sustainable food production and it is hoped that biotechnology will facilitate the transition to more sustainable agriculture. Excellent progress has been made with b...

  3. European food cultures in a macro and micro perspective: Implications for the marketing of Asian food products

    DEFF Research Database (Denmark)

    Askegaard, Søren; Ludvigsen, Hanne H.

    This article origines as part of a Danish national food research program: Market-based Process and Product Innovation in the Food Sector (MAPP), presenting some of the results of a project concerning the cultural dimension of food consumption. Two questions of importance to Asian (with special...... attention to South East Asian) food producers and marketers are explored. First: To which extent can Asian food manufacturers consider Europe one single market? And second: Do change processes in the European food cultures faclitate adoption of more Asian food products in the coming years? Of course...... homogenoues export markets but ingeneral confirms the heterogeneity of the European fo cultures. Since these data did not contain specific information about our second question, the inclusion of Asian food products in European diets, we have investigated certain food consumption trends from a micro...

  4. State of the safety assessment and current use of nanomaterials in food and food production

    NARCIS (Netherlands)

    Bouwmeester, H.; Brandhoff, P.N.; Marvin, H.J.P.; Weigel, S.; Peters, R.J.B.

    2014-01-01

    Nanomaterials are developed for and applied in food, food additives, supplements and food contact materials. In an inventory of internet databases 140 products in the food and food-related sectors were identified that claim to contain nanomaterials. A great diversity of nanomaterials is applied,

  5. The use of dry Jerusalem artichoke as a functional nutrient in developing extruded food with low glycaemic index.

    Science.gov (United States)

    Radovanovic, Ana; Stojceska, Valentina; Plunkett, Andrew; Jankovic, Slobodan; Milovanovic, Dragan; Cupara, Snezana

    2015-06-15

    This study considers the use of dry Jerusalem artichoke (JA) as a functional nutrient in developing food products with enhanced nutritional characteristics and low glycaemic index (GI). Three different formulations based on buckwheat and JA were developed and processed using extrusion technology. Nutritional properties including the levels of total dietary fibre (TDF), protein, inulin, total carbohydrates and lipids were analysed. A clinical study was performed on ten healthy volunteers (aged between 21 and 56) to determine the level of GI and glycaemic load (GL). The results revealed that JA significantly (PJerusalem artichoke were considered as a low GI food whilst samples containing 30% and 60% of Jerusalem artichoke as a medium GI food. A similar trend was seen in terms of GL. Copyright © 2015. Published by Elsevier Ltd.

  6. The effect of moisture content on physicochemical properties of extruded waxy and non-waxy rice flour.

    Science.gov (United States)

    Jongsutjarittam, Ornpicha; Charoenrein, Sanguansri

    2014-12-19

    The properties of waxy rice flour (WRF) and non-waxy rice flour (RF) were modified using an extrusion process with different feeding material moisture contents. WRF was more affected by the thermomechanical stress from extrusion; consequently, it had a lower glass transition temperature but higher water solubility index (WSI) indicating higher molecular degradation than extruded RF. The lower moisture content of the feeding flour caused more severe flour damage (coarser surface of the extruded flour) and lowered relative crystallinity compared to higher moisture content processing. Moreover, low moisture content processing led to complete gelatinization, whereas, partial gelatinization occurred in the higher moisture content extrusion. Consequently, the extruded flours had a lower peak viscosity and gelatinization enthalpy but a higher water absorption index and WSI than native flour. In conclusion, the rice flour type and the moisture content of the extrusion feeding flour affected the physicochemical properties of the extruded flour. Copyright © 2014 Elsevier Ltd. All rights reserved.

  7. Potential hazards due to food additives in oral hygiene products.

    Science.gov (United States)

    Tuncer Budanur, Damla; Yas, Murat Cengizhan; Sepet, Elif

    2016-01-01

    Food additives used to preserve flavor or to enhance the taste and appearance of foods are also available in oral hygiene products. The aim of this review is to provide information concerning food additives in oral hygiene products and their adverse effects. A great many of food additives in oral hygiene products are potential allergens and they may lead to allergic reactions such as urticaria, contact dermatitis, rhinitis, and angioedema. Dental practitioners, as well as health care providers, must be aware of the possibility of allergic reactions due to food additives in oral hygiene products. Proper dosage levels, delivery vehicles, frequency, potential benefits, and adverse effects of oral health products should be explained completely to the patients. There is a necessity to raise the awareness among dental professionals on this subject and to develop a data gathering system for possible adverse reactions.

  8. Sterilized PP/HMSPP cushion foams for medical and food packaging applications

    International Nuclear Information System (INIS)

    Cardoso, Elisabeth C.L.; Lima, L. Filipe C.P.; Parra, Duclerc F.; Lugao, Ademar B.; Bueno, N.R.; Gasparin, Eleosmar

    2009-01-01

    Treatment with gamma radiation is becoming a common process for the sterilization of packages, mostly made of natural or synthetic plastics, used in aseptic processing of foods and pharmaceuticals. Packaging materials may be irradiated either prior or after filling; the irradiation prior to filling is usually chosen for dairy products, processed food, beverages, pharmaceuticals and medical devices. Cushion foams are used to help protect fragile items during moving transport. Shock, vibration and damage are avoided by the cushioning effect and chances of product damage are reduced. It is easy to use and perforated for easy tearing. Cushion foams are employed to wrap glasses, plates, crockery, lamps, electronics and other breakable items. This paper presents special cushion foams to be used for medical and food packaging applications; so, these foams will be gamma irradiated before getting in contact with these special articles. Foams were previously produced from a 50% blending Polypropylene homopolymer / High Melt Strength Polypropylene (HMSPP) thereof, that presented following results for properties assessed: melt flow index, 230 deg C - 3.67 g/10 minutes; crystallinity = 47%; melt strength, at 200 deg C = 7.3 cN. This admixture was further fed into the barrel of a single-screw extruder, Rheomex 332 p, equipped with 3:1,33 d screw and 19/33 special screw for foaming, with standard controller and monitored panel, temperature controller (2 channels), melt temperature (2 channels) and melt pressure (4 channels). By using a 175/200/210/220/165/25 (deg C) profile temperature, and after attaining a homogeneous melting, a given amount of physical blowing agent (nitrogen) was injected and mixed with the polymer melt stream to produce the foam. Foamed extrudate was subjected to sterilization radiation doses: 25, 50, 75 and 100 kGy and further evaluated as per: appearance (whiteness / yellowness) and temperature dependent oxidative-induction time (TOIT) tests, by comparing

  9. Online shear viscosity measurement of starchy melts enriched in wheat bran.

    Science.gov (United States)

    Robin, Frédéric; Bovet, Nicolas; Pineau, Nicolas; Schuchmann, Heike P; Palzer, Stefan

    2011-01-01

    Addition of wheat bran to flours modifies their expansion properties after cooking extrusion. This can be attributed to changes in the melt shear viscosity at the die. The effect of wheat bran concentration added to achieve 2 levels of dietary fibers of 12. 6% and 24.4%, and process conditions on the shear viscosity of wheat flour was therefore assessed using an online twin-slit rheometer. The shear viscosity measured at 30 s⁻¹ ranged from 9.5 × 10³ to 53.4 × 10³ Pa s. Regardless of the process conditions and bran concentration, the extruded melts showed a pseudoplastic behavior with a power law index n ranging from 0.05 to 0.27. Increasing the barrel temperature of the extruder from 120 to 180 °C, the water content from 18% to 22% or the screw speed from 400 to 800 rpm significantly decreased the melt shear viscosity at the extruder exit. The addition of bran significantly increased the melt shear viscosity only at the highest bran concentration. The effect was process condition dependant. Mathematical interpretations, based upon observations, of the experimental data were carried out. They can be used to predict the effect of the process conditions on the melt shear viscosity at the die of extruded wheat flour with increasing bran concentration. The viscosity data will be applied in future works to study the expansion properties of extruded wheat flour supplemented with bran. Incorporation of wheat bran, a readily available and low cost by-product, in extruded puffed foods is constrained due to its negative effect on the product texture. Understanding the effect of wheat bran on rheological properties of extruded melts, driving the final product properties, is essential to provide solutions to the food industry and enhance its use. © 2011 Institute of Food Technologists®

  10. Characteristics of Serbian foreign trade of agricultural and food products

    Directory of Open Access Journals (Sweden)

    Božić Dragica

    2016-01-01

    Full Text Available Agricultural and food products are a significant segment of the total foreign trade of Serbia, which is characterized by a relatively high import dependency, modest export and constantly present deficit. In such conditions, agrarian sector serves as a stabilizer, and its importance is reflected in the permanently positive balance, increased participation, particularly in total exports, and balancing the trade balance of the country. The aim of the paper is to analyze the basic characteristics of foreign trade of agricultural and food products of Serbia in the period 2005-2015. The tendencies in export, import, and the level of coverage of import by export of agro-food (or agrarian products are analysed. The participation of these products in the total foreign trade of Serbia is also considered, followed by the comparison of this indicator with the neighbouring countries. In the next part of the paper, the structure of Serbian export and import of agricultural and food products (by product groups is analysed. Special attention is given to the territorial orientation of export and import of agrarian products by the most important trade partners. In order to conduct more comprehensive analysis of comparative advantages, or competitiveness of certain groups of agro-food products of Serbia in the exchange with the world, indicator of Revealed Comparative Advantage (RCA is calculated. The analysis of qualitative competitiveness is derived using the indicator - unit value of export and import. The analysis points to the dynamic growth in the value of Serbian export and import of agro-food products, with the constant surplus of trade balance in the observed period. These products are significantly represented in the structure of the total foreign trade of the country, particularly in export (with about 20%. RCA indicators show that Serbia has a comparative advantage in trade of agro-food products to the world in primary products and products of lower

  11. Inulin content of fortified food products in Thailand.

    Science.gov (United States)

    Chaito, Chanantita; Judprasong, Kunchit; Puwastien, Prapasri

    2016-02-15

    This study examined inulin content in 266 samples. They were 126 dried, 105 liquid and 27 semi-solid of twelve commercial inulin fortified food products and 8 samples of natural dried sunchoke. For dried food products, inulin content ranged from 3.0 ±0.8g/100g fresh weight (FW) in milk powder to 83.7± 17.8g/100g FW in inulin powder. The levels in a descending order are the powder of inulin, weight control diet, coffee mixed, instant beverage, supplemented food products for pregnant and milk. For liquid fortified foods, inulin at the level of 0.3± 0.1g/100mL FW was found in UHT milk, and up to 13.5± 4.1g/100mL FW in weight control diet beverage. The level of 2.0-2.3g/100g FW of inulin was found in beverage with different flavours, soybean milk and fruit juice. For semi-solid food, cream yoghurt, inulin at 3.9± 1.1g/100g FW was found. A serving of most products contributes inulin at 11-33% of the recommended daily intake of dietary fibre. Copyright © 2014 Elsevier Ltd. All rights reserved.

  12. POTENTIAL HAZARDS DUE TO FOOD ADDITIVES IN ORAL HYGIENE PRODUCTS

    Directory of Open Access Journals (Sweden)

    Damla TUNCER-BUDANUR

    2016-04-01

    Full Text Available Food additives used to preserve flavor or to enhance the taste and appearance of foods are also available in oral hygiene products. The aim of this review is to provide information concerning food additives in oral hygiene products and their adverse effects. A great many of food additives in oral hygiene products are potential allergens and they may lead to allergic reactions such as urticaria, contact dermatitis, rhinitis, and angioedema. Dental practitioners, as well as health care providers, must be aware of the possibility of allergic reactions due to food additives in oral hygiene products. Proper dosage levels, delivery vehicles, frequency, potential benefits, and adverse effects of oral health products should be explained completely to the patients. There is a necessity to raise the awareness among dental professionals on this subject and to develop a data gathering system for possible adverse reactions.

  13. Food production in Poland, compared to selected European Union Member States

    OpenAIRE

    Wrzesińska-Kowal, Joanna; Drabarczyk, Katarzyna

    2014-01-01

    The purpose of this paper is to characterize the food sector in Poland during 2008-2012, compared to selected European Union Member States, and to define the factors affecting growth of the sector under consideration. The structure of sold production of the Polish food industry and the levels of food production in Europe are presented in the paper. Discussion covers quantitative fluctuations in the number of businesses and production value of food products, as well as employment and salaries ...

  14. The Effects of Fortification of Legumes and Extrusion on the Protein Digestibility of Wheat Based Snack.

    Science.gov (United States)

    Patil, Swapnil S; Brennan, Margaret A; Mason, Susan L; Brennan, Charles S

    2016-04-06

    Cereal food products are an important part of the human diet with wheat being the most commonly consumed cereal in many parts of the world. Extruded snack products are increasing in consumer interest due to their texture and ease of use. However, wheat based foods are rich in starch and are associated with high glycaemic impact products. Although legume materials are generally rich in fibre and protein and may be of high nutritive value, there is a paucity of research regarding their use in extruded snack food products. The aim of this study was to prepare wheat-based extrudates using four different legume flours: lentil, chickpea, green pea, and yellow pea flour. The effects of adding legumes to wheat-based snacks at different levels (0%, 5%, 10%, and 15%) during extrusion were investigated in terms of protein digestibility. It was observed that fortification of snacks with legumes caused a slight increase in the protein content by 1%-1.5% w/w, and the extrusion technique increased the protein digestibility by 37%-62% w/v. The product developed by extrusion was found to be low in fat and moisture content.

  15. The Effects of Fortification of Legumes and Extrusion on the Protein Digestibility of Wheat Based Snack

    Directory of Open Access Journals (Sweden)

    Swapnil S. Patil

    2016-04-01

    Full Text Available Cereal food products are an important part of the human diet with wheat being the most commonly consumed cereal in many parts of the world. Extruded snack products are increasing in consumer interest due to their texture and ease of use. However, wheat based foods are rich in starch and are associated with high glycaemic impact products. Although legume materials are generally rich in fibre and protein and may be of high nutritive value, there is a paucity of research regarding their use in extruded snack food products. The aim of this study was to prepare wheat-based extrudates using four different legume flours: lentil, chickpea, green pea, and yellow pea flour. The effects of adding legumes to wheat-based snacks at different levels (0%, 5%, 10%, and 15% during extrusion were investigated in terms of protein digestibility. It was observed that fortification of snacks with legumes caused a slight increase in the protein content by 1%–1.5% w/w, and the extrusion technique increased the protein digestibility by 37%–62% w/v. The product developed by extrusion was found to be low in fat and moisture content.

  16. Formulation of morning product using food residues

    Directory of Open Access Journals (Sweden)

    Maria do Rosário de Fátima Padilha

    2017-09-01

    Full Text Available In Brazil, there is resistance of the population to the use of stalks, leaves, peels and seeds of vegetables and fruits, leading to trash important parts of the food in good physiological conditions and with the presence of potential nutrients. In this research, a morning product was elaborated using green and dry coconut residue, jerimum and melon seed, crystallized sicilian lemon peel, cashew nut, common rapadura sweet and ginger. The bacteriological tests proved the hygienic-sanitary quality of the product, therefore suitable for consumption, that is, according to RDC 12/2001. It was also observed that the dehydration of all the residues reached the legal levels and accepted by ANVISA that limits in 25% the water content in the dehydrated foods. As for the centesimal composition, it was observed that the elaborated product with residues and other ingredients had a good content of macro nutrients. A use of the type of waste as a new food proposal constitutes an alternative to avoid and reduce: the serious environmental problem caused by the large residual volume generated, and the inadequate places in which they are stored or deposited, aggravating the scenario of food-borne pollutants.

  17. Assessment of Important Sensory Attributes of Millet Based Snacks and Biscuits.

    Science.gov (United States)

    McSweeney, Matthew B; Duizer, Lisa M; Seetharaman, Koushik; Dan Ramdath, D

    2016-05-01

    There is an increasing push by consumers for new food products that can provide health benefits. To develop these products, sometimes it is necessary to look to alternative crops, 1 of which is millet. For millet to be successfully adopted by consumers, it is necessary to identify and develop product types that are acceptable to North Americans. Biscuits and extruded snacks were produced using varying amounts of refined proso millet flour (0%, 25%, 75%, and 100%). Sensory analysis was conducted on 8 products (4 types of biscuits and 4 types of extruded snack) in 2 separate tests (1 for biscuits and 1 for snacks). Preferred Attribute Elicitation (PAE), a relatively new sensory method, was used to determine attributes affecting liking of the products. Results indicated that as the amount of millet in the biscuits and extruded snacks increased, the liking of the flavor, texture and overall liking decreased. Millet contributed to a bitter taste and bitter aftertaste, and resulted in gritty and dry food products. Further work is required to refine the products tested as well as to identify further products that can be added to the diet in order to take advantage of the health benefits that millet provides. © 2016 Institute of Food Technologists®

  18. Protection against radioactive contamination of food and agricultural products

    International Nuclear Information System (INIS)

    Szabo, A.; Kovacs, Z.

    1977-01-01

    Due to contaminating effects from nuclear explosions and nuclear power plants, the systematic investigation of environmental radioactive contamination is absolutely necessary. In order to reduce the artificial radiation dose to which the human body is exposed, isotope content of foods and agricultural products should be known. The authors evaluate the decontamination possibilities of food produced from vegetable and animal products, starting from the contamination of some products. For vegetable product decontamination the use of suitable fertilizers, thorough scrubbing in excess water and, for cereals, milling is proposed. As the most effective preventive measure of radiation contamination of food products of animal origin, appropriate packing is proposed. The storage and preservation problems are emphasized for short half-life radiation contamination. (P.J.)

  19. Isotope methods for the control of food products and beverages

    Energy Technology Data Exchange (ETDEWEB)

    Guillou, C; Reniero, F [Commission of the European Communities, Joint Research Centre, Ispra (Italy)

    2001-10-01

    The measurement of the stable isotope contents provides useful information for the detection of many frauds in food products. Nuclear magnetic resonance (NMR) and isotopic ratio mass spectroscopy (IRMS) are the two main analytical techniques used for the determination of stable isotope contents in food products. These analytical techniques have been considerably improved in the last years offering wider possibilities of applications for food analysis. A review of the applications for the control of food products and beverages is presented. The need for new reference materials is discussed. (author)

  20. Isotope methods for the control of food products and beverages

    International Nuclear Information System (INIS)

    Guillou, C.; Reniero, F.

    2001-01-01

    The measurement of the stable isotope contents provides useful information for the detection of many frauds in food products. Nuclear magnetic resonance (NMR) and isotopic ratio mass spectroscopy (IRMS) are the two main analytical techniques used for the determination of stable isotope contents in food products. These analytical techniques have been considerably improved in the last years offering wider possibilities of applications for food analysis. A review of the applications for the control of food products and beverages is presented. The need for new reference materials is discussed. (author)

  1. Nutrition recommendations and the Children's Food and Beverage Advertising Initiative's 2014 approved food and beverage product list.

    Science.gov (United States)

    Schermbeck, Rebecca M; Powell, Lisa M

    2015-04-23

    We compare the Children's Food and Beverage Advertising Initiative's (CFBAI's) April 2014 list of food and beverage products approved to be advertised on children's television programs with the federal Interagency Working Group's nutrition recommendations for such advertised products. Products were assessed by using the nutrients to limit (saturated fat, trans fat, sugar, and sodium) component of the Interagency Working Group's recommendations. Fifty-three percent of the listed products did not meet the nutrition recommendations and, therefore, were ineligible to be advertised. We recommend continued monitoring of food and beverage products marketed to children.

  2. Functional food. Product development, marketing and consumer acceptance--a review.

    Science.gov (United States)

    Siró, István; Kápolna, Emese; Kápolna, Beáta; Lugasi, Andrea

    2008-11-01

    It was mainly the advances in understanding the relationship between nutrition and health that resulted in the development of the concept of functional foods, which means a practical and new approach to achieve optimal health status by promoting the state of well-being and possibly reducing the risk of disease. Functional foods are found virtually in all food categories, however products are not homogeneously scattered over all segments of the growing market. The development and commerce of these products is rather complex, expensive and risky, as special requirements should be answered. Besides potential technological obstacles, legislative aspects, as well as consumer demands need to be taken into consideration when developing functional food. In particular, consumer acceptance has been recognized as a key factor to successfully negotiate market opportunities. This paper offers a brief overview of the current functional food market situation in USA, Japan and some European countries completed with some comments on functional food future potential. It explores the main challenges of such product development focusing on the different factors determining the acceptance of functional food. Furthermore it discusses some prominent types of these food products currently on the market.

  3. Farm Organization, Ownership and Food Productivity in Nigeria

    Directory of Open Access Journals (Sweden)

    Nkasiobi Silas Oguzor

    2012-06-01

    Full Text Available African food production is in crisis. Today, despite Africa’s vast physical and climatic potentials to produce food, most African States depend on food importation. Africa’s capacity to deal with its food battles is severely constrained by its political instability, its early stage of scientific and institutional development, and a rapidly changing and complex global environment. In Nigeria and in most developing economies, there is a fundamental lack of political commitment to come grips with poverty, malnutrition and access to food. Because of these barriers, traditional economics is a rather limited tool to understand food production and other related variables. Poverty, hunger, malnutrition, famine and starvation in developing economies are just as much a function of political, macroeconomic, and institutional barriers as lack of technology. Illustrations from the agrarian chaos in Sudan, Ethiopia, Somalia, Chad and others are too numerous to conclude otherwise. The aim of this paper is to determine and analyze economics incentives and strategies, which could stimulate commercial agriculture in Nigeria. The analysis is based on the premise that the form of production organization in Nigerian agriculture is the major constraint to commercialization. The paper concludes that output price subsidy is the over-riding factor in the commercialization of agriculture in Nigeria.

  4. Russian food products marke: New CEFTA export opportunity

    Directory of Open Access Journals (Sweden)

    Stanojević Nataša

    2016-01-01

    Full Text Available This study aims to point out the unexploited export potential of CEFTA economies to the Russian market, using both quantitative and qualitative methods. More precisely, the Russian food market is examined, because of its size, the lack of domestic supply and actual changes of trading partners due to political and security antagonisms. The competitiveness of CEFTA food production on the Russian food market was analyzed by using two classical instruments of competitiveness - coefficient of conformity (CC and real effective exchange rate (RER.CC is applied first to the CEFTA export and Russian import of food in total, and then to the six main Russian import food products. The results indicate the highest degree of matching between Russian import and all CEFTA country export of fruits, vegetable and its processed commodities. RER is calculated to show competitiveness in terms of prices in bilateral trade, and result shows a very favorable ratio of currency, except in the case of Montenegro and Bosnia because their fixation to euro. Due to the small size of CEFTA production and non-proportional large Russian market, the interconnection, e.g. forming the value chain made of CEFTAs agriculture and food industry companies is suggested as the basis of new CEFTA export strategy.

  5. Prototype Food and Nutrient Database for Dietary Studies: Branded Food Products Database for Public Health Proof of Concept

    Science.gov (United States)

    The Prototype Food and Nutrient Database for Dietary Studies (Prototype FNDDS) Branded Food Products Database for Public Health is a proof of concept database. The database contains a small selection of food products which is being used to exhibit the approach for incorporation of the Branded Food ...

  6. FOOD FIBRES OF THE DOMESTIC PRODUCTION FOR THE MEAT-PROCESSING INDUSTRY

    Directory of Open Access Journals (Sweden)

    L. V. Antipova

    2014-01-01

    Full Text Available Summary. The range of meat products with food fibers can be rather wide. The choice of the corresponding type of fibers or creation of a mixed product according to specific objectives allows to develop the products enriched with fibers, or products with the high content of fibers which possess pleasant taste. The right choice of fibers also gives technological and economic advantages. Concrete functional properties of polysaccharides, obviously, are connected with their spatial structure. Experience of food technologies with all evidence testifies to it. Ability to thicken water solutions are among such properties, to form jellies, to create emulsions, foams, to act as their stabilizers, to connect heavy metals, etc. Beet and wheat celluloses promote preservation of juiciness and decrease in losses at heat treatment, stabilize a good trade dress of finished products from chopped meat. Their introduction in minced products – chopped semi-finished products, pastes, canned food is most expedient. The amount of food fibers brought in compounding of products, is caused by touch properties of products and can differ for different types of food fibers. For the purpose of improvement of quality and expansion of the range of meat products studied properties of food fibers of a domestic production of ECOLIGHT native (JSC EFKO-NT. For an assessment of possibility of use of preparations in technology of meat products investigated the microbiological status and the maintenance of ions of heavy metals in objects according to requirements the SanPiN 2.3.2.1078-01. An inspection of harmlessness of cellulose of food fibers "ECOLIGHT native" was carried out on the Paramecium caudatum biotest culture. For definition of conditions of application of a preparation of food fibers of beet cellulose "ECOLIGHT native" investigated functional and technological and commodity properties of granules of food fibers "ECOLIGHT native", developed with their application of a

  7. Siloxanes in silicone products intended for food contact

    DEFF Research Database (Denmark)

    Cederberg, Tommy Licht; Jensen, Lisbeth Krüger

    oligomers which might migrate to the food when the product is being used. DTU has proposed two action limits for low molecular weight siloxanes in food contact materials. For the sum of cyclic siloxanes D3 to D8 the limits are 12 mg/kg food for adults and 2 mg/kg food for children. For the sum of cyclic...... siloxanes D3 to D13 and linear siloxanes L3-L13 the limit is 60 mg/kg food. In 49 samples of silicone products intended for food contact from the Norwegian markets content of siloxanes has been measured. Coated paper for baking constituted 8 of the samples and in none of those samples siloxanes were found......Silicone is used in food contact materials due to its excellent physical and chemical properties. It is thermostable and flexible and is used in bakeware and kitchen utensils. Silicone is also used to coat paper to make it water and fat resistant. There is no specific regulation in EU which covers...

  8. Strategies of Market Development of for Healthy Food Products in Hamadan

    Directory of Open Access Journals (Sweden)

    vahid Azizi

    2014-03-01

    Full Text Available This study was conducted at the aim of determining development strategies for marketing healthy food products. The study data was collected by conducting field survey and compeleting a questionnaire. Using simple random sampling, about 400 Hamedan citizens were selected in 2013. The data analysis was conducted by ordinal Logit model with method of maximum Likelihood. According to the results, 32 percent of people do not tend to shopping healthy food products, 34.3 percent of people ignored shopping of healthy food products, 33.8 percent of them tend to shopping of healthy food products. The results of estimating the ordinal Logit model presented that strategies such as cognition indicators, environment lover, Advertising and Information, Education, Supportive and monitoring facilities, structural and Service facilities and economic indicator should be considered as marketing strategies to develop healthy food products. In order to develop the healthy food market, the long term programs in the three sectors of products, consumption and marketing should be considered from specific purposes.

  9. Food production in solidarity economy: an issue that goes beyond laws

    Directory of Open Access Journals (Sweden)

    Simone WESCHENFELDER

    2016-01-01

    Full Text Available Abstract Food production within the context of solidarity economy is an alternative way to offer employment and income for a significant part of the Brazilian population. The purpose of this study was to carry out a business diagnosis in order to evaluate the facilities, the production process and hygiene practices of seven solidarity economy enterprises located in the city of Novo Hamburgo, Southern Brazil, that work with food production and sales. Visits took place at the enterprises and a check-list was used to record data. Although food production happens in places with space and setting restrictions, it guarantees distinctive foods with aggregate value, where handlers follow the whole process, from raw materials selection to sales. Basic hygiene principles are followed, as they guarantee the production of food with quality, which contributes towards income generation for participating families. Specific laws that apply to the characteristics and needs of small-scale food production must be written in order to regulate solidarity economy enterprises.

  10. Consumers' behaviours and attitudes toward healthy food products: The case of organic and functional foods

    OpenAIRE

    Annunziata, Azzurra; Pascale, Paola

    2009-01-01

    Over the last decade consumers’ health consciousness is becoming an important factor driving the agrofood market. Healthier food products have entered the global markets with force in the past years and rapidly gained market share. Consequently, the food industry has reacted to this trend by developing a growing variety of new products with health-related claims and images, including organic and functional foods that are selected by consumers for their health-promoting properties. Currently, ...

  11. Prediction of frozen food properties during freezing using product composition.

    Science.gov (United States)

    Boonsupthip, W; Heldman, D R

    2007-06-01

    Frozen water fraction (FWF), as a function of temperature, is an important parameter for use in the design of food freezing processes. An FWF-prediction model, based on concentrations and molecular weights of specific product components, has been developed. Published food composition data were used to determine the identity and composition of key components. The model proposed in this investigation had been verified using published experimental FWF data and initial freezing temperature data, and by comparison to outputs from previously published models. It was found that specific food components with significant influence on freezing temperature depression of food products included low molecular weight water-soluble compounds with molality of 50 micromol per 100 g food or higher. Based on an analysis of 200 high-moisture food products, nearly 45% of the experimental initial freezing temperature data were within an absolute difference (AD) of +/- 0.15 degrees C and standard error (SE) of +/- 0.65 degrees C when compared to values predicted by the proposed model. The predicted relationship between temperature and FWF for all analyzed food products provided close agreements with experimental data (+/- 0.06 SE). The proposed model provided similar prediction capability for high- and intermediate-moisture food products. In addition, the proposed model provided statistically better prediction of initial freezing temperature and FWF than previous published models.

  12. The role of price as a product attribute in the organic food context

    DEFF Research Database (Denmark)

    Marian, Livia; Chrysochou, Polymeros; Krystallis Krontalis, Athanasios

    2014-01-01

    High prices are often quoted as an obstacle to consumer purchase of organic food products. This article investigates the market performance of organic food products at different price levels and whether high price is necessarily a disadvantage for organic food products, especially with regard to ...... products (i.e. there is a spillover of high price organic food purchases to other product categories). Implications for pricing strategies for organic food products are discussed.......High prices are often quoted as an obstacle to consumer purchase of organic food products. This article investigates the market performance of organic food products at different price levels and whether high price is necessarily a disadvantage for organic food products, especially with regard...... to generating repeat purchase. Based on analyses of panel purchase data from 2011 in Denmark, the study explores the effects of production method (organic vs. conventional) and price on consumers’ repeat purchase and cross-purchase across four product categories: red meat, chicken, milk and hard cheese. Results...

  13. Plants for water recycling, oxygen regeneration and food production

    Science.gov (United States)

    Bubenheim, D. L.

    1991-01-01

    During long-duration space missions that require recycling and regeneration of life support materials the major human wastes to be converted to usable forms are CO2, hygiene water, urine and feces. A Controlled Ecological Life Support System (CELSS) relies on the air revitalization, water purification and food production capabilities of higher plants to rejuvenate human wastes and replenish the life support materials. The key processes in such a system are photosynthesis, whereby green plants utilize light energy to produce food and oxygen while removing CO2 from the atmosphere, and transpiration, the evaporation of water from the plant. CELSS research has emphasized the food production capacity and efforts to minimize the area/volume of higher plants required to satisfy all human life support needs. Plants are a dynamic system capable of being manipulated to favour the supply of individual products as desired. The size and energy required for a CELSS that provides virtually all human needs are determined by the food production capacity. Growing conditions maximizing food production do not maximize transpiration of water; conditions favoring transpiration and scaling to recycle only water significantly reduces the area, volume, and energy inputs per person. Likewise, system size can be adjusted to satisfy the air regeneration needs. Requirements of a waste management system supplying inputs to maintain maximum plant productivity are clear. The ability of plants to play an active role in waste processing and the consequence in terms of degraded plant performance are not well characterized. Plant-based life support systems represent the only potential for self sufficiency and food production in an extra-terrestrial habitat.

  14. The structure of a food product assortment modulates the effect of providing choice on food intake.

    Science.gov (United States)

    Parizel, Odile; Sulmont-Rossé, Claire; Fromentin, Gilles; Delarue, Julien; Labouré, Hélène; Benamouzig, Robert; Marsset-Baglieri, Agnès

    2016-09-01

    Several authors showed that providing choice may increase food liking and food intake. However, the impact of choice may be modulated by assortment's characteristics, such as the number of alternatives or their dissimilarity. The present study compared the impact of choice on food liking and intake under the two following conditions: (1) when choosing a product to consume from among similar products versus dissimilar products; and (2) when choosing a product to consume from among pleasant products versus unpleasant products. Two experiments were carried out using the same design: the "apple puree" experiment (n = 80), where the volunteers choose from among similar products (apple purees varying in texture) and the "dessert" experiment (n = 80), where the volunteers choose from among dissimilar products (fruit dessert, dairy dessert, custard, pudding). During the first session, participants rated their liking for 12 products (apples purees or desserts). Then the participants were divided into a "pleasant" group (n = 40) in which volunteers were assigned three pleasant products, and an "unpleasant" group (n = 40) in which volunteers were assigned three unpleasant products. Finally, all of the volunteers participated in a choice session - volunteers were presented with their three assigned products and asked to choose one of the products, and a no-choice session - volunteers were served with one product that was randomly selected from among their three assigned products. Providing choice led to an increase in food liking in both experiments and an increase in food intake only for the desserts, namely only when the volunteers chose the product to consume from among "not too similar" alternatives. No effect of assortment's pleasantness was observed. Copyright © 2015 Elsevier Ltd. All rights reserved.

  15. Rumen fermentation and nutrient flow to the omasum in Holstein cows fed extruded canola seeds treated with or without lignosulfonate

    Directory of Open Access Journals (Sweden)

    Wallacy Barbacena Rosa dos Santos

    2012-07-01

    Full Text Available Four multiparous Holstein cows averaging 548 kg of body weight and 74 d in lactation were used in a Latin square design with four 21-d experimental periods to determine effects of feeding extruded versus non-extruded canola seed, with or without 50 g/kg lignosulfonate on rumen fermentation, nutrient flow to the omasum, and degradability of dry matter (DM and N of each diet. The DM effective degradability increased with extrusion and lignosulfonate treatment had no effect. The effective degradability of N was similar between diets. Lignosulfonate treatment of extruded versus non-extruded canola seeds decreased ruminal and total tract apparent digestibility of organic matter. The lowest apparent ruminal and highest intestinal digestibilities of protein, expressed as a percentage of N intake were observed for cows fed extruded canola seeds without lignosulfonate. Lignosulfonate treatment and extrusion had no effect on pH and concentrations of ammonia N and volatile fatty acids in the rumen. Results suggest that extruded canola seed untreated with formaldehyde may stimulate efficiency of microbial protein synthesis and is an effective means of increasing the availability of protein in the small intestine without affecting the total tract apparent digestibility of protein.

  16. From Tobacco to Food Production : Consolidation, Dissemination ...

    International Development Research Centre (IDRC) Digital Library (Canada)

    An earlier IDRC-supported project, 103435 From Tobacco to Food Production : Constraints and Transition Strategies (Bangladesh), provided a detailed understanding of the constraints tobacco farmers face and ... How are public health actors working with the food and drinks industry to prevent diet-related disease? A new ...

  17. The "Food Polymer Science" approach to the practice of industrial R&D, leading to patent estates based on fundamental starch science and technology.

    Science.gov (United States)

    Slade, Louise; Levine, Harry

    2018-04-13

    This article reviews the application of the "Food Polymer Science" approach to the practice of industrial R&D, leading to patent estates based on fundamental starch science and technology. The areas of patents and patented technologies reviewed here include: (a) soft-from-the-freezer ice creams and freezer-storage-stable frozen bread dough products, based on "cryostabilization technology" of frozen foods, utilizing commercial starch hydrolysis products (SHPs); (b) glassy-matrix encapsulation technology for flavors and other volatiles, based on structure-function relationships for commercial SHPs; (c) production of stabilized whole-grain wheat flours for biscuit products, based on the application of "solvent retention capacity" technology to develop flours with reduced damaged starch; (d) production of improved-quality, low-moisture cookies and crackers, based on pentosanase enzyme technology; (e) production of "baked-not-fried," chip-like, starch-based snack products, based on the use of commercial modified-starch ingredients with selected functionality; (f) accelerated staling of a starch-based food product from baked bread crumb, based on the kinetics of starch retrogradation, treated as a crystallization process for a partially crystalline glassy polymer system; and (g) a process for producing an enzyme-resistant starch, for use as a reduced-calorie flour replacer in a wide range of grain-based food products, including cookies, extruded expanded snacks, and breakfast cereals.

  18. A COMPARATIVE ANALISYS ON THE TRADITIONAL FOOD PRODUCTS IN EU

    Directory of Open Access Journals (Sweden)

    Teodora Mihaela Tarcza

    2016-12-01

    Full Text Available This paper is intent on highlighting the differences between traditional food products registered in every member state of the EU. The legislative system protecting the 'peculiar, endemic', food products was first introduced in the EU in 1992 and it was implemented in the then - member states.The countries that adhered to the EU in the following years underwent a preparation phase in terms of legislation in order to educate the producers and consumers regarding these regulations.Therefore, some countries have a history of over twenty years in recognizing and registering traditional food products(TFP, whereas newly - entered EU member states have an experience of less than ten years.This can be one of the many reasons underlying the significant discrepancy in the number of traditional food products registered in every EU member state.Throughout the paper we intend to analyse and highlight the number of traditional food products registered in the European Union’ s database– DOORdatabase– by every EU member state, and also provide an overview of their status in the EU.Moreover, throughout the paper we will answer questions such as„ Why does France have 255 traditional food products registered, whereas countries like Romania and Bulgaria only 4 ? “aiming to justify these differences but also present the evolution of the supply of traditional food products over time.To achieve the objectives of our research, we have covered vast literature and we have processed a series of secondary data that were put at our disposal by the databases of the European Commission, the agricultural sector.The results of our research are interesting, and the graphs will help better visualize and understand the status of the supply of traditional food products from a quantitative point of view countrywide.The identified elements as influencing factors in the quantitative supply of traditional food products and their grouping in a series of criteria tantamount to

  19. Bioenergy production and food security in Africa

    African Journals Online (AJOL)

    Ezedom Theresa

    This will in turn, facilitate industrialization in other sectors of economy through provision of affordable ... bioenergy production on food security, land allocation for energy crop production can be regulated. ... bility determines the type of industries, and the cost of ...... African countries, yeast and crude enzyme production.

  20. Application of Proteomics in Food Technology and Food Biotechnology: Process Development, Quality Control and Product Safety

    Directory of Open Access Journals (Sweden)

    Dajana Gašo-Sokač

    2010-01-01

    Full Text Available Human food is a very complex biological mixture and food processing and safety are very important and essential disciplines. Proteomics technology using different high-performance separation techniques such as two-dimensional gel electrophoresis, one-dimensional and multidimensional chromatography, combined with high-resolution mass spectrometry has the power to monitor the protein composition of foods and their changes during the production process. The use of proteomics in food technology is presented, especially for characterization and standardization of raw materials, process development, detection of batch-to-batch variations and quality control of the final product. Further attention is paid to the aspects of food safety, especially regarding biological and microbial safety and the use of genetically modified foods.

  1. Sub-Micron Grinding of a Food Product

    NARCIS (Netherlands)

    Hennart, S.L.A.

    2011-01-01

    This thesis describes how the activity of a preservative product used in food coatings can be optimized. This project is partly sponsored by the European Marie Curie Framework projects as part of the BioPowders research training network. DSM Food Specialties hosts and co finances this project. The

  2. Prediction of seasonal climate-induced variations in global food production

    Science.gov (United States)

    Iizumi, Toshichika; Sakuma, Hirofumi; Yokozawa, Masayuki; Luo, Jing-Jia; Challinor, Andrew J.; Brown, Molly E.; Sakurai, Gen; Yamagata, Toshio

    2013-10-01

    Consumers, including the poor in many countries, are increasingly dependent on food imports and are thus exposed to variations in yields, production and export prices in the major food-producing regions of the world. National governments and commercial entities are therefore paying increased attention to the cropping forecasts of important food-exporting countries as well as to their own domestic food production. Given the increased volatility of food markets and the rising incidence of climatic extremes affecting food production, food price spikes may increase in prevalence in future years. Here we present a global assessment of the reliability of crop failure hindcasts for major crops at two lead times derived by linking ensemble seasonal climatic forecasts with statistical crop models. We found that moderate-to-marked yield loss over a substantial percentage (26-33%) of the harvested area of these crops is reliably predictable if climatic forecasts are near perfect. However, only rice and wheat production are reliably predictable at three months before the harvest using within-season hindcasts. The reliabilities of estimates varied substantially by crop--rice and wheat yields were the most predictable, followed by soybean and maize. The reasons for variation in the reliability of the estimates included the differences in crop sensitivity to the climate and the technology used by the crop-producing regions. Our findings reveal that the use of seasonal climatic forecasts to predict crop failures will be useful for monitoring global food production and will encourage the adaptation of food systems toclimatic extremes.

  3. Furan in food including homemade and ready-to-eat food products

    DEFF Research Database (Denmark)

    Fromberg, Arvid; Granby, Kit; Mariotti Celis, M.

    Furan is formed in canned, jarred or browned food items. As furan is carcinogenic in animal experiments, attention has been drawn to the presence in commercial and home-cooked foods. The formation of furan in home cooked foods were studied as well as the stability of furan during cooking, saving...... and reheating of meals. In addition the occurrence of furan in some commercially dried and browned food products were determined. Several recipes of European homemade food were prepared but in most cases fortunately furan was not found. I few exceptions were e.g. apple pie (133 ng/g furan in the rasp) and tea...... buns with raisins (83 ng/g furan in the raisins). The influence on heating and reheating of ready to eat foods like different soups, baked beans and vegetable meals known to contain furan, showed that heating roughly reduced the furan level to half the initial level and reheating reduced the level...

  4. Development of an extruder-feeder biomass direct liquefaction process

    Energy Technology Data Exchange (ETDEWEB)

    White, D.H.; Wolf, D. (Arizona Univ., Tucson, AZ (United States). Dept. of Chemical Engineering)

    1991-10-01

    As an abundant, renewable, domestic energy resource, biomass could help the United States reduce its dependence on imported oil. Biomass is the only renewable energy technology capable of addressing the national need for liquid transportation fuels. Thus, there is an incentive to develop economic conversion processes for converting biomass, including wood, into liquid fuels. Through research sponsored by the US DOE's Biomass Thermochemical Conversion Program, the University of Arizona has developed a unique biomass direct liquefaction system. The system features a modified single-screw extruder capable of pumping solid slurries containing as high as 60 wt% wood flour in wood oil derived vacuum bottoms at pressures up to 3000 psi. The extruder-feeder has been integrated with a unique reactor by the University to form a system which offers potential for improving high pressure biomass direct liquefaction technology. The extruder-feeder acts simultaneously as both a feed preheater and a pumping device for injecting wood slurries into a high pressure reactor in the biomass liquefaction process. An experimental facility was constructed and following shakedown operations, wood crude oil was produced by mid-1985. By July 1988, a total of 57 experimental continuous biomass liquefaction runs were made using White Birch wood feedstock. Good operability was achieved at slurry feed rates up to 30 lb/hr, reactor pressures from 800 to 3000 psi and temperatures from 350{degree}C to 430{degree}C under conditions covering a range of carbon monoxide feed rates and sodium carbonate catalyst addition. Crude wood oils containing as little as 6--10 wt% residual oxygen were produced. 38 refs., 82 figs., 26 tabs.

  5. Phenolipids as antioxidants in omega-3 enriched food products

    DEFF Research Database (Denmark)

    Sørensen, Ann-Dorit Moltke; Aleman, M.; Durand, E.

    Foods containing omega-3 PUFA are highly susceptible to oxidation. This causes formation of undesirable flavors and loss of health-beneficial fatty acids. To protect these food products, antioxidant addition may be a solution. Lately, extensive work has been performed on phenolipids...... and their efficacy in model emulsion systems. Since the polar paradox hypothesis was a simplified statement of the antioxidant efficacy in emulsions, a new term, “cut-off effect”, was introduced. The cut-off effect describes the efficacy of phenolipids in simple emulsions. However, most food products consist...... acid and its esters, caffeates, in two different fish-oil-enriched food products: mayonnaise and milk. Lipid oxidation was evaluated from 3 parameters measured over storage time: peroxide value, volatiles and tocopherol concentrations. The results demonstrate the influence of the complex emulsions...

  6. Local food in Iceland: identifying behavioral barriers to increased production and consumption

    Science.gov (United States)

    Ósk Halldórsdóttir, Þórhildur; Nicholas, Kimberly A.

    2016-11-01

    Increased production and consumption of local food may reduce the negative environmental, social, and economic impacts of industrialized and globalized food production. Here we examined potential barriers to increasing production and consumption of food produced in Iceland. First, we developed a new framework to address the behaviors of production and consumption simultaneously, to comprehensively analyze their potential barriers. We examined structural barriers by estimating the food production capacity of Iceland, and cultural and personal barriers through survey data on cultural norms and purchasing behavior from Matís, a research and development company. We found no structural barriers preventing Iceland from increasing production of local cereals, which would compliment current local production of meat and dairy and reduce reliance on imports, currently at 50% of the daily caloric intake. However, if food production became entirely local without changing the current mix of crops grown, there would be a 50% reduction in diversity (from 50 to 25 items in eight out of ten food categories). We did not identify any cultural barriers, as survey results demonstrated that consumers hold generally positive worldviews towards local food, with 88% satisfied with local food they had purchased. More than two-thirds of consumers regarded supporting the local farmer and considerations such as environmentally friendly production, fewer food miles, lower carbon footprint as important. However, they rated the local food they have access to as lower in meeting sustainability criteria, showing that they make justifications for not choosing local food in practice. This is a personal barrier to increased consumption of local food, and implies that marketing strategies and general knowledge connected to local food in Iceland might be improved. Although the results apply to the case of Iceland, the method of identifying behavioral barriers to change is applicable to other countries

  7. Relevance of microbial finished product testing in food safety management

    NARCIS (Netherlands)

    Zwietering, M.H.; Jacxsens, L.; Membre, J.M.; Nauta, M.; Peterz, M.

    2016-01-01

    Management of microbiological food safety is largely based on good design of processes, products and procedures. Finished product testing may be considered as a control measure at the end of the production process. However, testing gives only very limited information on the safety status of a food.

  8. QFood - Optimal design of food products

    DEFF Research Database (Denmark)

    Bech, Anne C.; Engelund, Erling; Juhl, Hans Jørn

    1994-01-01

    of Quality is described with special reference to the development of food products. 5. An MDS-based model for use in the evaluation of an optimal product is developed. The model is based on the profit function from classical micro-economic theory. The imputed price is defined as a function of a Customer...... Satisfaction Index which is inversely proportional to how ""close"" the product is to the consumer's ideal....

  9. Benefits of nitrogen for food, fibre and industrial production

    NARCIS (Netherlands)

    Stoumann Jensen, L.; Schjoerring, J.K.; Hoek, K.W. van der; Damgaard Poulsen, H.; Zevenbergen, J.F.; Pallière, C.; Lammel, J.; Brentrup, F.; Jongbloed, A.W.; Willems, J.; Grinsven, H. van

    2011-01-01

    Nature of the issue • Reactive nitrogen (N r ) has well-documented positive eff ects in agricultural and industrial production systems, human nutrition and food security. Limited N r supply was a key constraint to European food and industrial production, which has been overcome by Nr from the

  10. Sustainable Livestock Production in The Perspective of National Food Security Policy

    Directory of Open Access Journals (Sweden)

    Tjeppy D Soedjana

    2013-03-01

    Full Text Available This paper presents an overview of the role that livestock play in various dimensions of food security. Food security is defined as a state of affairs where all people at all times have access to safe and nutritious food to maintain a healthy and active life. Availability, accessibility, and affordability of individuals to consume food according to their respective socio-economic conditions are important dimensions. It describes the place of livestock products in human nutrition, the contribution of livestock to the national food supply and the way that livestock can affect food access, as a direct source of food and a source of income. Access to food is the most basic human right, especially for Indonesia with more than 240 million people with annual growth of 1.3%. To secure food availability, a sustainable food production growth more than 2% per year, including animal protein sources, is needed. It is necessary to strengthen food supply by maximizing available resources; improve food distribution system to guarantee a stable food supply and public access; encourage diversified food consumption; and prevent as well as resolve food scarcity. Furthermore, within the national objectives for self-sufficiency in rice, corn, soybean, and white sugar, the current annual percapita consumption of livestock products has reached 6.96 kg (meat, 7.3 kg (eggs and 16.5 kg (milk, which indicates good progress to stimulate sustainable domestic livestock production.

  11. THE ANALYSIS OF COUNTERFEITING FOOD PRODUCTS

    Directory of Open Access Journals (Sweden)

    Paula - Angela VIDRASCU

    2013-12-01

    Full Text Available The issue addressed in this paper makes a significant contribution to research on the effects that food tampering has at the expense of consumer health. Nowadays quality and food safety that consumers are entitled directly reflects the quality of life. In other words the present subject is of particular importance to the work of the bodies created for the purpose of protecting the health and quality of life of consumers. This study has an important role both in the short and long term through proper understanding of the terms of quality, adulteration and food safety. The essential aim of this article is played understanding and easy identification of counterfeit food. Thus the awareness of counterfeit food products consumers are becoming more aware and responsible on quality of life. Quality will always be one of the most important competitive factors of ensuring health and environmental protection.

  12. Energy Analysis of the Danish Food Production System: Food-EROI and Fossil Fuel Dependency

    DEFF Research Database (Denmark)

    Markussen, Mads Ville; Østergård, Hanne

    2013-01-01

    Modern food production depends on limited natural resources for providing energy and fertilisers. We assess the fossil fuel dependency for the Danish food production system by means of Food Energy Returned on fossil Energy Invested (Food-EROI) and by the use of energy intensive nutrients from....... Furthermore, nutrients in commercial fertiliser and imported feed account for 84%, 90% and 90% of total supply of N, P and K, respectively. We conclude that the system is unsustainable because it is embedded in a highly fossil fuel dependent system based on a non-circular flow of nutrients. As energy and thus...... imported livestock feed and commercial fertilisers. The analysis shows that the system requires 221 PJ of fossil energy per year and that for each joule of fossil energy invested in farming, processing and transportation, 0.25 J of food energy is produced; 0.28 when crediting for produced bioenergy...

  13. Fabrication and properties of high-strength extruded brass using elemental mixture of Cu-40% Zn alloy powder and Mg particle

    Energy Technology Data Exchange (ETDEWEB)

    Atsumi, Haruhiko, E-mail: atsumi-h@jwri.osaka-u.ac.jp [Graduate School of Engineering, Osaka University, 2-1 Yamadaoka, Suita, Osaka 565-0871 (Japan); Imai, Hisashi; Li, Shufeng; Kondoh, Katsuyoshi [Joining and Welding Research Institute, Osaka University, 11-1 Mihogaoka, Ibaraki, Osaka 567-0047 (Japan); Kousaka, Yoshiharu; Kojima, Akimichi [San-etsu Metals Co. Ltd., 1892 Ohta, Tonami, Toyama 939-1315 (Japan)

    2012-08-15

    In this paper, high-strength brass (Cu-40% Zn) alloy with magnesium (Mg) element was fabricated via powder technology process, and the effect of the additive Mg element on microstructural and mechanical properties of extruded brass alloys with {alpha}-{beta} duplex phases was investigated. Pre-mixed Cu-40% Zn alloy powder with 0.5-1.5 mass% pure Mg powder (Cu-40% Zn + Mg) was consolidated using a spark plasma sintering (SPS) equipment. SPSed Cu-40% Zn + Mg specimens consisted of {alpha}-{beta} duplex phases containing Mg(Cu{sub 1-x}Zn{sub x}){sub 2} intermetallic compounds (IMCs) with a mean particle size of 10-30 {mu}m in diameter. The IMCs were completely dissolved in the {alpha}-{beta} duplex phases by a heat-treatment at 973 K for 15 min; thus, in order to disperse fine IMCs on {alpha}-{beta} duplex phase matrix, the SPSed Cu-40% Zn + Mg specimens were pre-heated at the solid solutionizing condition, and immediately extruded. The extruded specimen exhibited fine {alpha}-{beta} duplex phases, containing very fine precipitates of the above Mg(Cu{sub 1-x}Zn{sub x}){sub 2} IMCs with 0.5-3.0 {mu}m in diameter. In particular, a mean grain size of the extruded Cu-40% Zn + 1.0% Mg specimen was 3.32 {mu}m analyzed using an electron back-scattered diffraction. Tensile properties of the extruded Cu-40% Zn + 1.0% Mg specimen were an average value of yield strength (YS): 328 MPa, ultimate tensile strength (UTS): 553 MPa, and 25% elongation. This indicated that the extruded Cu-40% Zn + 1.0% Mg specimen revealed the significantly high-strength properties compared to a conventional binary brass alloy with 229 MPa YS and 464 MPa UTS. A high strengthening mechanism of this wrought brass alloy was mainly due to the grain refinement because of a pinning effect by the fine Mg(Cu{sub 1-x}Zn{sub x}){sub 2} precipitates at the boundaries of each phase. -- Highlights: Black-Right-Pointing-Pointer New high-strength extruded brass alloy with Mg was fabricated via powder metallurgy. Black

  14. Microbial Production of Food Grade Pigments

    Directory of Open Access Journals (Sweden)

    Laurent Dufossé

    2006-01-01

    Full Text Available The controversial topic of synthetic dyes in food has been discussed for many years. The scrutiny and negative assessment of synthetic food dyes by the modern consumer have raised a strong interest in natural colouring alternatives. Nature is rich in colours (minerals, plants, microalgae, etc., and pigment-producing microorganisms (fungi, yeasts, bacteria are quite common. Among the molecules produced by microorganisms are carotenoids, melanins, flavins, quinones, and more specifically monascins, violacein or indigo. The success of any pigment produced by fermentation depends upon its acceptability on the market, regulatory approval, and the size of the capital investment required to bring the product to market. A few years ago, some expressed doubts about the successful commercialization of fermentation-derived food grade pigments because of the high capital investment requirements for fermentation facilities and the extensive and lengthy toxicity studies required by regulatory agencies. Public perception of biotechnology-derived products also had to be taken into account. Nowadays some fermentative food grade pigments are on the market: Monascus pigments, astaxanthin from Xanthophyllomyces dendrorhous, Arpink Red from Penicillium oxalicum, riboflavin from Ashbya gossypii, b-carotene from Blakeslea trispora. The successful marketing of pigments derived from algae or extracted from plants, both as a food colour and a nutritional supplement, reflects the presence and importance of niche markets in which consumers are willing to pay a premium for »all natural ingredients«.

  15. Biodiesel production from algae grown on food industry wastewater.

    Science.gov (United States)

    Mureed, Khadija; Kanwal, Shamsa; Hussain, Azhar; Noureen, Shamaila; Hussain, Sabir; Ahmad, Shakeel; Ahmad, Maqshoof; Waqas, Rashid

    2018-04-10

    Algae have an ample potential to produce biodiesel from spent wash of food industry. In addition, it is cheaper and presents an environment friendly way to handle food industry wastewater. This study was conducted to optimize the growth of microalgal strains and to assess biodiesel production potential of algae using untreated food industry wastewater as a source of nutrients. The food industry wastewater was collected and analyzed for its physicochemical characteristics. Different dilutions (10, 20, 40, 80, and 100%) of this wastewater were made with distilled water, and growth of two microalgal strains (Cladophora sp. and Spyrogyra sp.) was recorded. Each type of wastewater was inoculated with microalgae, and biomass was harvested after 7 days. The growth of both strains was also evaluated at varying temperatures, pH and light periods to optimize the algal growth for enhanced biodiesel production. After optimization, biodiesel production by Spyrogyra sp. was recorded in real food industry wastewater. The algal biomass increased with increasing level of food industry wastewater and was at maximum with 100% wastewater. Moreover, statistically similar results were found with algal growth on 100% wastewater and also on Bristol's media. The Cladophora sp. produced higher biomass than Spyrogyra sp. while growing on food industry wastewater. The optimal growth of both microalgal strains was observed at temperature 30 °C, pH: 8, light 24 h. Cladophora sp. was further evaluated for biodiesel production while growing on 100% wastewater and found that this strain produced high level of oil and biodiesel. Algae have an ample potential to produce biodiesel from spent wash of food industry. In addition, it is cheaper and presents an environment friendly way to handle food industry wastewater.

  16. Extrusion cooking : craft or science?

    NARCIS (Netherlands)

    Zuilichem, van D.J.

    1992-01-01

    It is not longer ago than the seventies when a food extruder was described as a piece of equipment, consisting out of a barrel and one or two screws. The function of the extruder was believed to receive an agricultural product, to transport it from a feed section to a screw

  17. Application of controlled thermonuclear reactor fusion energy for food production

    International Nuclear Information System (INIS)

    Dang, V.D.; Steinberg, M.

    1975-06-01

    Food and energy shortages in many parts of the world in the past two years raise an immediate need for the evaluation of energy input in food production. The present paper investigates systematically (1) the energy requirement for food production, and (2) the provision of controlled thermonuclear fusion energy for major energy intensive sectors of food manufacturing. Among all the items of energy input to the ''food industry,'' fertilizers, water for irrigation, food processing industries, such as beet sugar refinery and dough making and single cell protein manufacturing, have been chosen for study in detail. A controlled thermonuclear power reactor was used to provide electrical and thermal energy for all these processes. Conceptual design of the application of controlled thermonuclear power, water and air for methanol and ammonia synthesis and single cell protein production is presented. Economic analysis shows that these processes can be competitive. (auth)

  18. Food preference for milk and dairy products

    Directory of Open Access Journals (Sweden)

    Zuzana Derflerová Brázdová

    2014-01-01

    Full Text Available Milk and dairy products constitute an important source of energy and nutrients for humans. Food preferences may significantly influence the actual consumption (and thus nutrition of people at the population level. The objective of the present large-scale survey was to specify current preferences for milk and dairy products with regard to age and sex. The study was conducted across the Moravia region, Czech Republic, on a sample of 451 individuals divided into 4 age groups: children, adolescents, young adults, and elderly people. A graphic scale questionnaire was administered, with respondents rating their degree of preference for each food item by drawing a mark on a 35 mm line. Out of the 115 items in the questionnaire, 11 items represented dairy products. Data was analysed by means of a general linear model using IBM SPSS Statistics software. Preference for milk was lower in the elderly group than the other groups (P P < 0.01. The overall preference for dairy products (21.6 was lower than the average preference for all foods on the list (22.5. The cross-sectional study revealed intergenerational differences in preferences for specific dairy products, which were most marked in case of cream, processed cheese, blue cheese, and buttermilk. The knowledge of these differences might help promote more focused action at the community level directed at increasing the overall consumption of dairy products in the population.

  19. Rosaceae products: Anthocyanin quality and comparisons between dietary supplements and foods

    Directory of Open Access Journals (Sweden)

    Jungmin Lee

    2016-10-01

    Full Text Available Rosaceae (strawberry, cherry, blackberry, red raspberry, and black raspberry dietary supplements and food products (total n = 74 were purchased and analyzed to determine their anthocyanin concentrations and profiles. Eight of the 33 dietary supplements had no detectable anthocyanins (five samples or were adulterated with anthocyanins from unlabeled sources (three samples. Five of 41 food products contained no detectable anthocyanins. In mg per serving, the dietary supplements tested contained 0.02–86.27 (average 10.00, and food products contained 0.48–39.66 (average 7.76. Anthocyanin levels between the dietary supplements and food products were not significantly different in mg per serving. Individual anthocyanin profiles can be used to evaluate quality of Rosaceae food products and dietary supplements. These findings show that increasing anthocyanin content and reducing adulteration could improve the quality of Rosaceae products available in the marketplace. Keywords: Rubus, Fragaria, Prunus, Dietary supplement, Nonmineral dietary supplement, Nonvitamin dietary supplement

  20. Deformation structure of water atomised and extruded Cu-Cr-Zr alloys

    International Nuclear Information System (INIS)

    Correia, J.B.; Davies, H.A.; Sellars, C.M.

    1994-01-01

    Copper alloy powders containing Cr and/or Zr were produced via water atomisation and consolidated by extrusion. The crystallographic orientations relative to the extrusion axis, both in the as-extruded condition and after heat treatment were assessed by an inverse pole figure texture determination method using X-ray diffraction. Transmission electron microscopy (TEM) was also used for microstructural observations. The as-extruded materials showed a clear double fibre texture ( left angle 111 right angle + left angle 100 right angle ), the left angle 111 right angle component being the stronger. After isochronal 1 hour heat treatments in the temperature range 400-700 C, a clear trend of a decreasing left angle 111 right angle component with increasing temperatures was seen. For the highest heat treatment temperature used (700 C), the alloys approached a random crystallographic distribution. The microstructure of the as-extruded material showed a banded structure with sharp boundaries parallel to the extrusion direction. Also, the left angle 111 right angle or left angle 100 right angle directions were generally parallel to the extrusion direction. TEM observation of longitudinal sections after exposure to increasingly high temperature, notably above 500 C, indicated that boundaries started to lose their sharpness and to spread sideways. When the same materials were observed in transverse sections, the competitive growth of some subgrains was clearly seen. (orig.)

  1. The water-food nexus of natural rubber production

    Science.gov (United States)

    Chiarelli, D. D.; Rosa, L.; Rulli, M. C.; D'Odorico, P.

    2017-12-01

    The increasing global demand for natural rubber (100% increase in the last 15 years) is for most part met by Malaysia and Indonesia, and - to a lesser extent - other countries in south-east Asia and Africa. The consequent expansion of rubber plantation has often occurred at the expenses of agricultural land for staple food, particularly in southeast Asia, where most of the land suitable for agriculture is already harvested for food crops or other uses. Here we investigate the extent to which the ongoing increase in rubber production is competing with the food system and affecting the livelihoods of rural communities in the areas of production and their appropriation of natural resources, such as water. We also investigate to what extent the expansion of rubber plantations is taking place through large scale land acquisitions (LSLAs) and evaluate the impacts on rural communities. Our results show how rubber production has strong environmental, social and economic impacts. Despite their ability to bring employment and increase the average income of economically disadvantaged areas, rubber plantations may threaten the local water and food security and induce a loss of rural livelihoods, particularly when the new plantations result from LSLAs that displace semi-subsistence forms of production thereby forcing the local populations to depend on global markets.

  2. Microstructures, mechanical and corrosion properties and biocompatibility of as extruded Mg-Mn-Zn-Nd alloys for biomedical applications.

    Science.gov (United States)

    Zhou, Ying-Long; Li, Yuncang; Luo, Dong-Mei; Ding, Yunfei; Hodgson, Peter

    2015-04-01

    Extruded Mg-1Mn-2Zn-xNd alloys (x=0.5, 1.0, 1.5 mass %) have been developed for their potential use as biomaterials. The extrusion on the alloys was performed at temperature of 623K with an extrusion ratio of 14.7 under an average extrusion speed of 4mm/s. The microstructure, mechanical property, corrosion behavior and biocompatibility of the extruded Mg-Mn-Zn-Nd alloys have been investigated in this study. The microstructure was examined using X-ray diffraction analysis and optical microscopy. The mechanical properties were determined from uniaxial tensile and compressive tests. The corrosion behavior was investigated using electrochemical measurement. The biocompatibility was evaluated using osteoblast-like SaOS2 cells. The experimental results indicate that all extruded Mg-1Mn-2Zn-xNd alloys are composed of both α phase of Mg and a compound of Mg7Zn3 with very fine microstructures, and show good ductility and much higher mechanical strength than that of cast pure Mg and natural bone. The tensile strength and elongation of the extruded alloys increase with an increase in neodymium content. Their compressive strength does not change significantly with an increase in neodymium content. The extruded alloys show good biocompatibility and much higher corrosion resistance than that of cast pure Mg. The extruded Mg-1Mn-2Zn-1.0Nd alloy shows a great potential for biomedical applications due to the combination of enhanced mechanical properties, high corrosion resistance and good biocompatibility. Copyright © 2014 Elsevier B.V. All rights reserved.

  3. Glycaemic response of proso millet-based (Panicum miliaceum) products.

    Science.gov (United States)

    McSweeney, Matthew B; Ferenc, Agota; Smolkova, Katarina; Lazier, Alexander; Tucker, Amy; Seetharaman, Koushik; Wright, Amanda; Duizer, Lisa M; Ramdath, D Dan

    2017-11-01

    The glycaemic response of millet foods and the effect of processing are not known. Therefore, decorticated proso millet was used to produce four types of common food products (biscuits, couscous, porridge and an extruded snack). Postprandial blood glucose response of these products (all containing 50 g of total starch) was compared to the same foods produced with refined corn, in a crossover human study with 12 healthy male participants (age 26.3 ± 3.8 yr; BMI 23.3 ± 2.8 kg/m 2 ). Capillary blood samples were collected and glycaemic response was determined; differences were assessed using repeat measures ANOVA. Overall, the mean (±SEM) incremental area under the blood glucose response curve (mmol min/l) of the proso millet products was different from the corn products, but individual products (couscous = 66.7 ± 11.6, biscuit = 82.6 ± 13.7, extrudate = 198.7 ± 20.9, porridge = 40.1 ± 5.8) were not significantly lower (couscous = 43.5 ± 5.8, biscuit = 102.0 ± 10.3, extrudate = 198.7 ± 20.9, porridge = 52.2 ± 8.1) (p > .05). Glycaemic response of the products was not dependent on the grain type, but rather product matrix.

  4. 9 CFR 317.300 - Nutrition labeling of meat or meat food products.

    Science.gov (United States)

    2010-01-01

    ... Labeling § 317.300 Nutrition labeling of meat or meat food products. (a) Nutrition labeling shall be... 9 Animals and Animal Products 2 2010-01-01 2010-01-01 false Nutrition labeling of meat or meat food products. 317.300 Section 317.300 Animals and Animal Products FOOD SAFETY AND INSPECTION SERVICE...

  5. Food Security and Productivity among Urban Farmers in Kaduna ...

    African Journals Online (AJOL)

    User

    Food Security and Productivity among Urban Farmers in Kaduna State, Nigeria https://dx.doi.org/10.4314/jae.v22i1.15. Saleh, M.K. ... increase income of urban farmers in the area. Keywords: Food security, urban agricultural productivity, farming household. ..... Access to Bank loans. 8. Factors Affecting Entrepreneurial and ...

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

    Science.gov (United States)

    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.

  7. Modeling The Effect Of Extruder Screw Speed On The Mechanical ...

    African Journals Online (AJOL)

    Modeling The Effect Of Extruder Screw Speed On The Mechanical Properties Of High Density Polyethylene Blown Film. ... Journal of Modeling, Design and Management of Engineering Systems ... Two sets of multiple linear regression models were developed to predict impact failure weight and tenacity respectively.

  8. Effect of Food Regulation on the Spanish Food Processing Industry: A Dynamic Productivity Analysis.

    Science.gov (United States)

    Kapelko, Magdalena; Oude Lansink, Alfons; Stefanou, Spiro E

    2015-01-01

    This article develops the decomposition of the dynamic Luenberger productivity growth indicator into dynamic technical change, dynamic technical inefficiency change and dynamic scale inefficiency change in the dynamic directional distance function context using Data Envelopment Analysis. These results are used to investigate for the Spanish food processing industry the extent to which dynamic productivity growth and its components are affected by the introduction of the General Food Law in 2002 (Regulation (EC) No 178/2002). The empirical application uses panel data of Spanish meat, dairy, and oils and fats industries over the period 1996-2011. The results suggest that in the oils and fats industry the impact of food regulation on dynamic productivity growth is negative initially and then positive over the long run. In contrast, the opposite pattern is observed for the meat and dairy processing industries. The results further imply that firms in the meat processing and oils and fats industries face similar impacts of food safety regulation on dynamic technical change, dynamic inefficiency change and dynamic scale inefficiency change.

  9. Effect of Food Regulation on the Spanish Food Processing Industry: A Dynamic Productivity Analysis

    Science.gov (United States)

    Kapelko, Magdalena; Lansink, Alfons Oude; Stefanou, Spiro E.

    2015-01-01

    This article develops the decomposition of the dynamic Luenberger productivity growth indicator into dynamic technical change, dynamic technical inefficiency change and dynamic scale inefficiency change in the dynamic directional distance function context using Data Envelopment Analysis. These results are used to investigate for the Spanish food processing industry the extent to which dynamic productivity growth and its components are affected by the introduction of the General Food Law in 2002 (Regulation (EC) No 178/2002). The empirical application uses panel data of Spanish meat, dairy, and oils and fats industries over the period 1996-2011. The results suggest that in the oils and fats industry the impact of food regulation on dynamic productivity growth is negative initially and then positive over the long run. In contrast, the opposite pattern is observed for the meat and dairy processing industries. The results further imply that firms in the meat processing and oils and fats industries face similar impacts of food safety regulation on dynamic technical change, dynamic inefficiency change and dynamic scale inefficiency change. PMID:26057878

  10. Swedish Consumers’ Perception of Food Quality and Sustainability in Relation to Organic Food Production

    OpenAIRE

    Techane Bosona; Girma Gebresenbet

    2018-01-01

    Consumers’ demand for locally produced and organic foods has increased in Sweden. This paper presents the results obtained from the analysis of data acquired from 100 consumers in Sweden who participated in an online survey during March to June 2016. The objective was to identify consumers’ demand in relation to organic food and sustainable food production, and to understand how the consumers evaluate food quality and make buying decisions. Qualitative descriptions, descriptive statistics and...

  11. Hot Melt Extruded Amorphous Solid Dispersion of Posaconazole with Improved Bioavailability: Investigating Drug-Polymer Miscibility with Advanced Characterisation

    Directory of Open Access Journals (Sweden)

    Ritesh Fule

    2014-01-01

    Full Text Available Invasive antifungal infections are reasons for morbidity and mortality in immunogenic patients worldwide. Posaconazole is a most promising antifungal agent against all types of invasive infections with high % of cure rate. The marketed suspension formulation has low bioavailability and is needed to be taken with food. In this paper, PCZ hot melt extruded amorphous solid dispersion (SD with immediate release and improved bioavailability was prepared using Soluplus (Sol as primary carrier for solubilization. Surfactants such as PEG 400, Lutrol F27, Lutrol F68, and TPGS are also used in combination with Soluplus to improve the physicochemical performance of the formulation when it comes in contact with GI (gastrointestinal fluid. Drug-polymer miscibility of SD was investigated using advanced techniques. In the in vivo study, the AUC(0–72 and Cmax of PCZ/Soluplus were 11.5 and 11.74 time higher than those of pure PCZ. The formulation of the extrudate SD had an AUC(0–72 and Cmax higher than those with the commercial capsule (Noxafil. Molecular dynamic (MD simulation studies were carried out using in silico molecular modelling to understand the drug-polymer intermolecular behaviour. The results of this research ensure enhanced dissolution and bioavailability of the solid dispersion of PCZ prepared by HME compared with the PCZ suspension.

  12. Parameters Affecting the Extraction Process of Jatropha Curcas Oil Using a Single Screw Extruder

    OpenAIRE

    Siregar, Ali Nurrakhmad; Ghani, Jaharah A; Che Haron, Che Hassan; Rizal, Muhammad

    2015-01-01

    The most commonly used technique to separate oil and cake from J. curcas seeds is mechanical extraction. It uses simple tools such as a piston and a screw extruder to produce high pressure, driven by hand or by engine. A single screw extruder has one screw rotating inside the barrel and materials simultaneously flow from the feed to the die zone. The highest oil yield can be obtained by a well-designed oil press as well as finding the optimum conditions for all parameters involved during the ...

  13. Product prioritization in a two-stage food production system with intermediate storage

    NARCIS (Netherlands)

    Akkerman, R.; van Donk, D.P.

    In the food-processing industry, usually a limited number of storage tanks for intermediate storage is available, which are used for different products. The market sometimes requires extremely short lead times for some products, leading to prioritization of these products, partly through the

  14. Extrusion cooking technology: Principal mechanism and effect on direct expanded snacks – An overview

    Directory of Open Access Journals (Sweden)

    Ajita Tiwari

    2017-04-01

    Full Text Available The snack industry is one of the fastest growing food sectors and is an important contributor within the global convenience food market. Nowadays snacks and convenience foods are also consumed regularly in India. Properly designed convenience foods can make an important contribution to nutrition in societies where social changes are altering traditional patterns of food preparation. Extrusion cooking as a popular means of preparing snack foods based on cereals and plant protein foodstuff has elicited considerable interest and attention over the past 30 years. Several studies on the extrusion of cereals and pulses, using various proportions, have been conducted because blends of cereals and pulses produce protein enriched products. Special importance is placed on the physicochemical and chemical modifications of protein, starch and dietary fibre. Extruded products can be categorized for a particular application based on their functional properties such as water absorption and water solubility index, expansion ratio, bulk density and viscosity of the dough.Therefore, the literature was reviewed for effect of extrusion processing on product parameters, and nutritional and anti-nutritional properties of extruded products.

  15. Reduction of fumonisin B₁ in corn grits by twin-screw extrusion.

    Science.gov (United States)

    Jackson, Lauren S; Jablonski, Joseph; Bullerman, Lloyd B; Bianchini, Andreia; Hanna, Milford A; Voss, Kenneth A; Hollub, April D; Ryu, Dojin

    2011-08-01

    This study was designed to investigate the fate of fumonisins in flaking corn grits during twin-screw extrusion by measuring fumonisin B₁ (FB₁) and its analogs with a mass balance approach. Food grade corn grits and 2 batches of grits contaminated with FB₁ at 10 and 50 μg/g by Fusarium verticillioides M-2552 were processed with or without glucose supplementation (10%, w/w) with a twin-screw extruder. Extrusion reduced FB₁ in contaminated grits by 64% to 72% without glucose and 89% to 94% with added glucose. In addition, extrusion alone resulted in 26% to 73% reduction in the levels of fumonisin B₂ and fumonisin B₃, while levels of both mycotoxins were reduced by >89% in extruded corn grits containing 10% glucose. Mass balance analysis showed that 38% to 46% of the FB₁ species detected in corn extruded with glucose was N-(deoxy-D-fructos-1-yl)-FB₁, while 23% to 37% of FB₁ species detected in extruded corn grits with and without added glucose was bound to the matrix. It was also found that the hydrolyzed form of FB₁ was a minor species in extruded corn grits with or without added glucose, representing fumonisin analogues measured in this study. Research is needed to identify the reaction products resulting from extrusion processing of fumonisin-contaminated corn products. Twin-screw extrusion is widely used in food industry for its versatility. This technology may reduce the level of fumonisins in corn particularly with added glucose. Journal of Food Science © 2011 Institute of Food Technologists® No claim to original US government works.

  16. Characterization of Volatile Flavor Compounds in Chinese Rice Wine Fermented from Enzymatic Extruded Rice.

    Science.gov (United States)

    Xu, Enbo; Long, Jie; Wu, Zhengzong; Li, Hongyan; Wang, Fang; Xu, Xueming; Jin, Zhengyu; Jiao, Aiquan

    2015-07-01

    Enzymatic extrusion, instead of traditional steam cooking, to treat rice is an efficient and alternative pretreatment for Chinese rice wine fermentation. In order to determine the formation of volatiles in enzymatic extrusion-processed rice wine (EE), and to confirm its characteristic flavor compounds, headspace solid-phase micro-extraction followed by GC-MS was used. A total of 66 volatile compounds were identified in EE. During fermentation, most volatiles generated from enzymatic extruded rice had the similar trends with those from steam-cooked rice, but the differences in the concentration of volatiles indicated a changed balance of flavors release caused by enzymatic extrusion. Besides, the concentrations and sorts of volatiles in EEs fermented from different rice particle sizes, were not dramatically different. By principal component analysis, EE could be distinctly separated from other traditional Chinese rice wines according to its characteristic volatiles, namely, 2-heptanol, 1-octen-3-ol, ethyl 4-hydroxybenzoate, methylpentyl 2-propenoate, γ-hexalactone, and 4-vinylguaiacol. Enzymatic extrusion liquefaction has been a popular thermal treatment for cereals, and gradually being applied in fermentation and liquor-making industry all over the world. The characterization of volatile flavor compounds in Chinese rice wine processed by enzymatic extrusion liquefaction pretreatment, might be made use not only for a better understanding of this new-type rice wine, but for the further utilization of enzymatic extrusion in other wine or alcohol production as well. © 2015 Institute of Food Technologists®

  17. Productivity of goats and their contribution to household food ...

    African Journals Online (AJOL)

    Productivity of goats and their contribution to household food security in high potential areas of East Africa: A case of Mgeta, Tanzania. ... milk and meat, manure is also an important by-product for farmers in this area, and is used to fertilize ... particularly in developing countries, livestock remains a desired source of food for

  18. Workable methods for risks control in the food chain production.

    Directory of Open Access Journals (Sweden)

    Lucilla Iacumin

    2008-04-01

    Full Text Available Several food pathologies due to new or already known micro-organisms occur all over the world every year. Food concerned are more and more frequently traditional typical, ethnical products coming from fast or slow food systems. Most of food-borne pathologies develop through neurological, gastrointestinal (watery, bloody or persistent diarrhoea abdominal pain, sickness and vomiting. The causes of these epidemics, apart from the concerned pathogen, are linked to the contaminated first matter or to contaminations occurred during food processing and consequently due to the lack of employment of the most fundamental sanitary measures and to non-control of the critical points of the HACCP (Hazard Analysis Critical Control Point systems. The pre-requirements to promote food health consist of the implementation of good agriculture husbandry and production practices, the use of HACCP systems, the training of the workers employed in the different productive rows and in the adoption of identification and traceability systems. The EU implemented the so-called hygiene pack, that is a list of rules imposing food control in each processing, marketing and consumption phase, from husbandry or cropping to consumer’s table, to promote health in food (circulating all over Europe.

  19. Influence of dried Hokkaido pumpkin and ascorbic acid addition on chemical properties and colour of corn extrudates.

    Science.gov (United States)

    Obradović, Valentina; Babić, Jurislav; Šubarić, Drago; Jozinović, Antun; Ačkar, Đurđica; Klarić, Ilija

    2015-09-15

    The influence of Hokkaido pumpkin powder (PP) addition to corn grits at levels 4%, 6%, and 8% and ascorbic acid (AA) addition at levels 0.5% and 1% was evaluated. Extrusion was done using a single-screw extruder at two temperature regimes: 135/170/170°C (E1) and 100/150/150°C (E2). Mathematical models that describe the influence of additives on the colour of extrudates were determined. Raw extrusion mixtures as well as obtained extrudates were tested for ascorbic acid, polyphenol, proteins, fat, crude fibre, ash and carotenoids content, and antioxidant activity. E1 extrusion regime acted favourably on polyphenols, crude fibre content, and antioxidant activity. It also caused higher fat degradation than E2 extrusion. Xanthophylls (lutein and zeaxanthin) were less sensitive to extrusion than carotenes (α-carotene, 9-cis-β-carotene and 13-cis-β-carotene). Ascorbic acid was more sensitive to higher extrusion temperatures (49-76% degradation). It provided protection to carotenoids and consequently the colour of the extrudates. Copyright © 2015 Elsevier Ltd. All rights reserved.

  20. Effect of cold rolling on microstructure and mechanical property of extruded Mg–4Sm alloy during aging

    Energy Technology Data Exchange (ETDEWEB)

    Li, Rongguang, E-mail: lirongguang1980@126.com [School of Mechanical Engineering, Shenyang University of Chemical Technology, Shenyang 110142 (China); Xin, Renlong; Chapuis, Adrien; Liu, Qing [School of Materials Science and Engineering, Chongqing University, Chongqing 400045 (China); Fu, Guangyan; Zong, Lin; Yu, Yongmei; Guo, Beitao; Guo, Shuguo [School of Mechanical Engineering, Shenyang University of Chemical Technology, Shenyang 110142 (China)

    2016-02-15

    Microstructure and mechanical properties of the Mg–4Sm (wt.%) alloy, prepared via combined processes of extrusion, cold rolling and aging, have been investigated. The hot extruded alloy exhibits a weak rare earth magnesium alloy texture with < 11 − 21 >//ED, while the cold-rolled alloy shows a stronger basal texture with < 0001 >//ND. Many tensile twins and double twins are observed in grains after rolling. The cold-rolled alloy shows a weak age-hardening response compared with the extruded alloy, which is the result of more precipitation in the twin boundary during aging. The rolled alloy exhibits almost no precipitate free zone during aging compared with the extruded alloy. The higher proof stress of the rolled alloy in peak-aged condition is attributed to the presence of twin boundaries, stronger basal texture, higher dislocation density, and the suppression of precipitate free zone compared with the extruded alloy. - Highlights: • No precipitate free zone appears in cold-rolled alloy after aging. • Segregation and precipitates are observed in twin boundaries and grain boundaries. • Cold-rolled alloy shows a weak age-hardening response.

  1. The Effect of Feed Form on Diet Digestibility and Cecal Parameters in Rabbits

    Science.gov (United States)

    Alvarenga, Isabella Corsato; Aldrich, Charles Gregory; Kohles, Micah

    2017-01-01

    Simple Summary In addition to hay or forage in the diet pet rabbits are commonly fed a supplementary food as a muesli (granular mix), pellets, or extruded croquettes. This study aimed to determine if form of this supplementary diet (pelleted vs. extruded) or composition (muesli) had an effect on the diets total tract digestibility and cecal fermentation patterns. Rabbits had slightly higher intake when fed extruded and pelleted diets compared to muesli. Digestibility results were inconsistent between estimation methods. The extruded diet was more digestible than pelleted according to the total collection digestibility method, but according to internal marker acid insoluble ash the pelleted diet was the most digestible. Both the extruded and pelleted diet had similar fermentation patterns, with lower cecal pH and greater proportions of butyrate. Our findings suggest that diet composition, rather than form, may have a greater impact on nutrient utilization by rabbits. Abstract Fifteen New Zealand rabbits were randomly assigned to one of 3 dietary treatment groups of 5 animals each and fed pelleted, extruded, or muesli diets in a completely randomized design experiment. Rabbits were placed in individual cages with ad libitum access to water and food for 45 days acclimation followed by 30 days experimental period. Feed intake of rabbits fed pelleted and extruded diets was greater (p digestibility among the treatments was inconsistent when comparing results obtained from total fecal collection and AIA (please define) as an internal marker. Rabbits fed extruded and pelleted diets had lower (p < 0.05) cecal pH (6.42 and 6.38 vs. 7.02, respectively), and higher (p < 0.05) production of SCFA (18.5 and 19.0 vs. 11.7 mM, respectively) than those fed muesli. The fermentation products from rabbits fed pelleted and extruded diets had a greater proportion of butyrate and less propionate than rabbits fed muesli. The results of this study indicate that the basal dietary composition

  2. Quality and innovation between tipical products exploiting and new food design

    Directory of Open Access Journals (Sweden)

    Marco Dalla Rosa

    2011-02-01

    Full Text Available Scientific approach is often ignored in the production of typical and marginal foods which come from empiric trial and procedures consolidated along the time. At the beginning of the twentieth century food science starter influencing food production and processing by a multidisciplinary approach aiming at the safety guarantee of industrial products intended for large scale consumption. In the last decades researchers started taking into account traditional and marginal food products by an accurate scientific approach aiming to their exploitation and to define their quality and safety parameters. Scientific approach to marginal products can be schematically divided in two levels: analytical and technological/engineering. In general, the analytical approach focuses on chemical aspects, physical properties, aromatic and sensorial characteristics and on the microbiological and genetic characterizations. 

    The technological/engineering approach must be considered a san integration of the knowledge both about the finished product and the production process and consists of: the definition of markers connecting quality to first matter; the study of seasonal and annual variability; the search for correlations among process/environment/quality on molecular basis; the pointing out of markers to set traceability systems up; the definition of key-factors to characterize the land according to its food production as an impulse for the development of other sectors such as tourism. Finally, innovation in the sector of traditional and marginal production should concern the definition of chemicalphysical and sensorial characteristics, the rationalization of traditional processes and the introduction of new compatible technology phases, the introduction of new packaging forms to elongate the shelf life and to enlarge distribution areas guaranteeing, at the same time, the maintenance of product peculiarity and typicality. New food design is one of the most

  3. Quality and innovation between tipical products exploiting and new food design

    Directory of Open Access Journals (Sweden)

    Dino Mastrocola

    2008-04-01

    Full Text Available Scientific approach is often ignored in the production of typical and marginal foods which come from empiric trial and procedures consolidated along the time. At the beginning of the twentieth century food science starter influencing food production and processing by a multidisciplinary approach aiming at the safety guarantee of industrial products intended for large scale consumption. In the last decades researchers started taking into account traditional and marginal food products by an accurate scientific approach aiming to their exploitation and to define their quality and safety parameters. Scientific approach to marginal products can be schematically divided in two levels: analytical and technological/engineering. In general, the analytical approach focuses on chemical aspects, physical properties, aromatic and sensorial characteristics and on the microbiological and genetic characterizations. The technological/engineering approach must be considered a san integration of the knowledge both about the finished product and the production process and consists of: the definition of markers connecting quality to first matter; the study of seasonal and annual variability; the search for correlations among process/environment/quality on molecular basis; the pointing out of markers to set traceability systems up; the definition of key-factors to characterize the land according to its food production as an impulse for the development of other sectors such as tourism. Finally, innovation in the sector of traditional and marginal production should concern the definition of chemicalphysical and sensorial characteristics, the rationalization of traditional processes and the introduction of new compatible technology phases, the introduction of new packaging forms to elongate the shelf life and to enlarge distribution areas guaranteeing, at the same time, the maintenance of product peculiarity and typicality. New food design is one of the most

  4. Influence of lidocaine forms (salt vs. freebase) on properties of drug-Eudragit® L100-55 extrudates prepared by reactive melt extrusion.

    Science.gov (United States)

    Liu, Xu; Ma, Xiangyu; Kun, Eucharist; Guo, Xiaodi; Yu, Zhongxue; Zhang, Feng

    2018-06-05

    This study examines the preparation of sustained-release lidocaine polyelectrolyte complex using reactive melt extrusion. Eudragit L100-55 was selected as the ionic polymer. The influence of drug forms (freebase vs. hydrochloride salt) on lidocaine-Eudragit L100-55 interactions, physical stability, and dissolution properties of extrudates was investigated. It was confirmed by DSC, FT-IR and Raman spectroscopy that polyelectrolyte could only form via the acid-base reaction between Eudragit L100-55 and lidocaine freebase. Due to this ionic interaction, the lidocaine extrudate was physically more stable than the lidocaine hydrochloride extrudate during the storage under stressed condition. Drug release from lidocaine extrudate was a function of drug solubility, polymer solubility, drug-polymer interaction, and drug-induced microenvironment pH. At 30% drug loading, extrudate exhibited sustained release in aqueous media at pH 1.2 and 4.5. Due to the alkaline microenvironment pH induced by dissolved lidocaine, Eudragit L100-55 was solubilized and sustained-release was not achieved in water and aqueous media at pH 5.5. In comparison, lidocaine hydrochloride induced an acidic microenvironment. Drug release of lidocaine hydrochloride extrudate was similar at pH 1.2, 4.5, 5.5 and water with drug being released over 10 hours. The release of lidocaine hydrochloride from the extrudates in these media was primarily controlled by microenvironment pH. It is concluded that different forms of lidocaine resulted in different drug-polymer interactions and distinctive physicochemical properties of extrudates. Copyright © 2018. Published by Elsevier B.V.

  5. Exploitation of Food Industry Waste for High-Value Products.

    Science.gov (United States)

    Ravindran, Rajeev; Jaiswal, Amit K

    2016-01-01

    A growing global population leads to an increasing demand for food production and the processing industry associated with it and consequently the generation of large amounts of food waste. This problem is intensified due to slow progress in the development of effective waste management strategies and measures for the proper treatment and disposal of waste. Food waste is a reservoir of complex carbohydrates, proteins, lipids, and nutraceuticals and can form the raw materials for commercially important metabolites. The current legislation on food waste treatment prioritises the prevention of waste generation and least emphasises disposal. Recent valorisation studies for food supply chain waste opens avenues to the production of biofuels, enzymes, bioactive compounds, biodegradable plastics, and nanoparticles among many other molecules. Copyright © 2015 Elsevier Ltd. All rights reserved.

  6. Alfalfa silage ratios and full fat extruded soybeans on milk

    African Journals Online (AJOL)

    USER

    2010-08-16

    Aug 16, 2010 ... Treatments were arranged in a 2 × 3 factorial with 0 or 5% full fat extruded soybeans meal (dry matter basis) and ... Milk fat and lactose were not affected by replacing corn .... The oven temperature was initially 180°C for 45.

  7. Investigation of heat transfer for extruded polymers cooled in water

    CSIR Research Space (South Africa)

    Kumar, R

    2015-10-01

    Full Text Available . The temperature of still water after 1, 5 and 10 min were determined experimentally using the digital temperature sensor. The temperature gains for the water after the immersion of the extruded polymers were determined at different time intervals. In the second...

  8. Sustainable Development Mechanism of Food Culture’s Translocal Production Based on Authenticity

    Directory of Open Access Journals (Sweden)

    Guojun Zeng

    2014-10-01

    Full Text Available Food culture is a kind of non-material culture with authenticity. To achieve sustainable development of translocal heritage and food culture, we must protect its authenticity. By selecting the cases of the Dongbeiren Flavor Dumpling Restaurant and the Daozanjia Northeast Dumpling Restaurant and using the in-depth interview method, this study discusses how northeastern Cuisine in Guangzhou balances the inheritance and innovation of authenticity, how producers and customers negotiate, and how to realize sustainable development. The main conclusions are: first, there are two different paths of translocal food culture production, which are “authentic food culture production” and “differentiated food culture production”. Second, what translocal enterprises produce is not objective authenticity, but constructive authenticity, or even existential authenticity. Third, compared with differentiated food culture production, authentic food culture production is helpful for the sustainable development of local food culture production. It protects the locality while transmitting and developing the local culture. Fourth, translocal food culture production is a process in which the producers and consumers continue to interact to maintain a state of equilibrium, which informs the sustainable development mechanism with a high degree of authenticity.

  9. productivity growth in food crop production in imo state, nigeria

    African Journals Online (AJOL)

    Prof. Adipala Ekwamu

    Agriculture plays pivotal roles in Nigeria including food security, employment, foreign exchange earnings and ... Key Words: Productivity decomposition, scale effect, allocative efficiency ... and subsidies in the form of cheap credit was.

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

    Science.gov (United States)

    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.

  11. Environmental degradation, global food production, and risk for large-scale migrations

    International Nuclear Information System (INIS)

    Doeoes, B.R.

    1994-01-01

    This paper attempts to estimate to what extent global food production is affected by the ongoing environmental degradation through processes, such as soil erosion, salinization, chemical contamination, ultraviolet radiation, and biotic stress. Estimates have also been made of available opportunities to improve food production efficiency by, e.g., increased use of fertilizers, irrigation, and biotechnology, as well as improved management. Expected losses and gains of agricultural land in competition with urbanization, industrial development, and forests have been taken into account. Although estimated gains in food production deliberately have been overestimated and losses underestimated, calculations indicate that during the next 30-35 years the annual net gain in food production will be significantly lower than the rate of world population growth. An attempt has also been made to identify possible scenarios for large-scale migrations, caused mainly by rapid population growth in combination with insufficient local food production and poverty. 18 refs, 7 figs, 6 tabs

  12. Implicit Communication of Food Product Healthfulness through Package Design: A Content Analysis

    DEFF Research Database (Denmark)

    Festila, Alexandra; Chrysochou, Polymeros

    2018-01-01

    of twelve food product categories across two countries (Denmark and USA), our findings indicate that: (a) implicit package design elements (colors, imagery, material, shape) differ between health-positioned and regular products, and (b) these differences are product category-specific rather than universal......How do food companies use package design to communicate healthfulness? The present study addresses this question by investigating the most typical implicit package design elements used by food companies for their health-positioned food products. Using a content analysis on the packaging design...

  13. MR imaging findings of a sequestered disc in the lumbar spine: a comparison with an extruded disc

    International Nuclear Information System (INIS)

    Sim, Su Youn; Park, Ji Seon; Ryu, Kyung Nam; Jin, Wook

    2007-01-01

    To compare the MR findings of a sequestered disc with an extruded disc. MR images of 28 patients with a sequestered disc and 18 patients with an extruded disc were retrospectively reviewed. Patients with sequestered discs were divided into two groups whether definite separation from the parent disc was or was not seen. In the latter group (definite separation not seen) and the extruded disc group of patients, the signal intensities of the herniated discs were compared with the signal intensities of the parent discs and were evaluated on T1-and T2-weighted images. We also assessed the presence of a notch within the herniated disc. In the sequestered disc group of patients (28 discs), only 5 discs (18%) showed obvious separation from the parent disc. Among the remaining 23 discs with indefinite separation, the notch was visible in 14 discs (61%) and 9 discs (39%) had no notch. In the extruded disc group (18 discs), the notch was visible in 2 (11%) discs and the difference between the two groups was statistically significant (ρ 0.0002). The signal intensities of the herniated discs on T1-weighted images were isointense in both the sequestered and extruded discs. The difference of incidence of high signal intensities on T2-weighted images was not statistically significant (ρ = 0.125). It is necessary to consider the possibility of the presence of a sequestered disc when a herniated disc material shows a notch

  14. Ultra-processed foods and the limits of product reformulation.

    Science.gov (United States)

    Scrinis, Gyorgy; Monteiro, Carlos Augusto

    2018-01-01

    The nutritional reformulation of processed food and beverage products has been promoted as an important means of addressing the nutritional imbalances in contemporary dietary patterns. The focus of most reformulation policies is the reduction in quantities of nutrients-to-limit - Na, free sugars, SFA, trans-fatty acids and total energy. The present commentary examines the limitations of what we refer to as 'nutrients-to-limit reformulation' policies and practices, particularly when applied to ultra-processed foods and drink products. Beyond these nutrients-to-limit, there are a range of other potentially harmful processed and industrially produced ingredients used in the production of ultra-processed products that are not usually removed during reformulation. The sources of nutrients-to-limit in these products may be replaced with other highly processed ingredients and additives, rather than with whole or minimally processed foods. Reformulation policies may also legitimise current levels of consumption of ultra-processed products in high-income countries and increased levels of consumption in emerging markets in the global South.

  15. Innovation in Agri-Food systems. Product quality and consumer acceptance

    NARCIS (Netherlands)

    Jongen, W.M.F.; Meulenberg, M.T.G.

    2005-01-01

    This is a fully rewritten and extended version of the successful textbook “Innovation of food production systems”. It focuses on consumer-driven food product innovation using a systems-oriented approach. It integrates marketing and consumer sciences with technological aspects such as processing,

  16. Variables Influencing Food Perception Reviewed for Consumer-Oriented Product Development

    NARCIS (Netherlands)

    Sijtsema, S.J.; Linnemann, A.R.; Gaasbeek, T.; Dagevos, H.; Jongen, W.M.F.

    2002-01-01

    Consumer wishes have to be translated into product characteristics to implement consumer-oriented product development. Before this step can be made, insight in food-related behavior and perception of consumers is necessary to make the right, useful, and successful translation. Food choice behavior

  17. Developing and modelling of ohmic heating for solid food products

    DEFF Research Database (Denmark)

    Feyissa, Aberham Hailu; Frosch, Stina

    Heating of solid foods using the conventional technologies is time-consuming due to the fact that heat transfer is limited by internal conduction within the product. This is a big challenge to food manufactures who wish to heat the product faster to the desired core temperature and to ensure more...... uniform quality across the product. Ohmic heating is one of the novel technologies potentially solving this problem by allowing volumetric heating of the product and thereby reducing or eliminating temperature gradients within the product. However, the application of ohmic heating for solid food products...... such as meat and seafood is not industrially utilized yet. Therefore, the aim of the current work is to model and develop the ohmic heating technology for heating of solid meat and seafood. A 3D mathematical model of coupled heat transfer and electric field during ohmic heating of meat products has been...

  18. Effect of Some Extrusion Variables on Rheological Properties and Physicochemical Changes of Cornmeal Extruded by Twin Screw Extruder

    OpenAIRE

    Chang Y.K.; Martínez-Bustos f.; Lara h.

    1998-01-01

    The effect of extrusion variables, such as barrel temperature (100 to 170ºC), feed rate (100 to 500 g/min), feed moisture (20 to 40 g/100 g wet basis), screw speed rate (from 100 to 500 rpm), and slit die rheometer configuration (0.15 and 0.30 cm height) were studied using a co-rotating intermeshing twin-screw extruder coupled to a slit die rheometer on the rheological properties of yellow cornmeal. An increase in feed rate decreased WAI and WSI, but increased the viscosity values. The temper...

  19. The safety and regulation of natural products used as foods and food ingredients.

    Science.gov (United States)

    Abdel-Rahman, Ali; Anyangwe, Njwen; Carlacci, Louis; Casper, Steve; Danam, Rebecca P; Enongene, Evaristus; Erives, Gladys; Fabricant, Daniel; Gudi, Ramadevi; Hilmas, Corey J; Hines, Fred; Howard, Paul; Levy, Dan; Lin, Ying; Moore, Robert J; Pfeiler, Erika; Thurmond, T Scott; Turujman, Saleh; Walker, Nigel J

    2011-10-01

    The use of botanicals and dietary supplements derived from natural substances as an adjunct to an improved quality of life or for their purported medical benefits has become increasingly common in the United States. This review addresses the safety assessment and regulation of food products containing these substances by the U.S. Food and Drug Administration (FDA). The issue of safety is particularly critical given how little information is available on the toxicity of some of these products. The first section uses case studies for stevia and green tea extracts as examples of how FDA evaluates the safety of botanical and herbal products submitted for consideration as Generally Recognized as Safe under the Federal Food, Drug, and Cosmetics Act. The 1994 Dietary Supplement Health Education Act (DSHEA) created a regulatory framework for dietary supplements. The article also discusses the regulation of this class of dietary supplements under DSHEA and addresses the FDA experience in analyzing the safety of natural ingredients described in pre-market safety submissions. Lastly, we discuss an ongoing interagency collaboration to conduct safety testing of nominated dietary supplements.

  20. Specific elements of communication on agri-food products resulting from EU legislation

    Directory of Open Access Journals (Sweden)

    Laura Timiras

    2012-12-01

    Full Text Available In the European Union a significant number of regulations aimed at agricultural and food sector thus creating the legal framework regarding the mode of production, pricing, distribution and communication in relation to agri-food products. Specificity agri-food marketing communication at EU level resulting in most of the measures taken with regard to ensuring consumer protection, food safety and security, some of them, in force in early 2012, referring to the labeling, presentation and advertising of agri-food products, sponsorship and distinctive signs of quality are shown in this paper.

  1. Food security and productivity among urban farmers in Kaduna ...

    African Journals Online (AJOL)

    This study to investigated food security and productivity among urban farmers' in Kaduna State Two-stage sampling procedure was used to select 213 respondents for the study. Interview schedule was used to collect data. Data were analysed using descriptive statistics (food security index, food insecurity/ surplus gap index ...

  2. An integrated production-inventory model for food products adopting a general raw material procurement policy

    Science.gov (United States)

    Fauza, G.; Prasetyo, H.; Amanto, B. S.

    2018-05-01

    Studies on an integrated production-inventory model for deteriorating items have been done extensively. Most of the studies define deterioration as physical depletion of some inventories over time. This definition may not represent the deterioration characteristics of food products. The quality of food production decreases over time while the quantity remains the same. Further, in the existing models, the raw material is replenished several times (or at least once) within one production cycle. In food industries, however, a food company, for several reasons (e.g., the seasonal raw materials, discounted price, etc.) sometimes will get more benefit if it orders raw materials in a large quantity. Considering this fact, this research, therefore, is aimed at developing a more representative inventory model by (i) considering the quality losses in food and (ii) adopting a general raw material procurement policy. A mathematical model is established to represent the proposed policy in which the total profit of the system is the objective function. To evaluate the performance of the model, a numerical test was conducted. The numerical test indicates that the developed model has better performance, i.e., the total profit is 2.3% higher compared to the existing model.

  3. Assessment of apically extruded debris produced by the single-file ProTaper F2 technique under reciprocating movement.

    Science.gov (United States)

    De-Deus, Gustavo; Brandão, Maria Claudia; Barino, Bianca; Di Giorgi, Karina; Fidel, Rivail Antonio Sergio; Luna, Aderval Severino

    2010-09-01

    This study was designed to quantitatively evaluate the amount of dentin debris extruded from the apical foramen by comparing the conventional sequence of the ProTaper Universal nickel-titanium (NiTi) files with the single-file ProTaper F2 technique. Thirty mesial roots of lower molars were selected, and the use of different instrumentation techniques resulted in 3 groups (n=10 each). In G1, a crown-down hand-file technique was used, and in G2 conventional ProTaper Universal technique was used. In G3, ProTaper F2 file was used in a reciprocating motion. The apical finish preparation was equivalent to ISO size 25. An apparatus was used to evaluate the apically extruded debris. Statistical analysis was performed using 1-way analysis of variance and Tukey multiple comparisons. No significant difference was found in the amount of the debris extruded between the conventional sequence of the ProTaper Universal NiTi files and the single-file ProTaper F2 technique (P>.05). In contrast, the hand instrumentation group extruded significantly more debris than both NiTi groups (P<.05). The present results yielded favorable input for the F2 single-file technique in terms of apically extruded debris, inasmuch as it is the most simple and cost-effective instrumentation approach. Copyright (c) 2010 Mosby, Inc. All rights reserved.

  4. Agriculture in Bangladesh : A Note on Food Security by Enhancing Productivity

    OpenAIRE

    World Bank

    2009-01-01

    Awami League's Election Manifesto 2008 appropriately recognizes the importance of ensuring food security for all in Bangladesh. Food Security requires increasing agricultural growth which in turn is a key factor in reducing poverty in the country. Food security also requires increasing agricultural production and protecting consumers. Sustained production increases, in turn, require tec...

  5. In Vitro Comparison of Apically Extruded Debris during Root Canal Preparation of Mandibular Premolars with Manual and Rotary Instruments.

    Science.gov (United States)

    Soi, Sonal; Yadav, Suman; Sharma, Sumeet; Sharma, Mohit

    2015-01-01

    Background and aims. During root canal preparation, debris extruded beyond the apical foramen may result in periapical inflammation and postoperative pain. To date no root canal preparation method has been developed that extrudes no periapical debris. The purpose of this study was to identify a system leading to minimal extrusion of debris from the apical foramen. The study was conducted to comparatively evaluate the amount of apical extrusion of debris during root canal preparation using hand ProTaper and GT rotary and RaCe rotary instruments using crown-down technique. Materials and methods. Ninety freshly extracted human single-rooted mandibular premolars were equally assigned to three groups (n=30). The root canals were instrumented using hand ProTaper, GT rotary and RaCe rotary systems. Debris and irrigant extruded from the apical foramen were collected into vials. The mean weight of the remaining debris was calculated for each group and subjected to statistical analysis. Results. ANOVA was used to compare the mean dry weights of the debris extruded in the three groups, followedby post hoc Tukey tests for multiple comparisons the between groups. Highly significant differences were found in the amount of debris extruded among all the groups (PProTaper group exhibited the highest mean debris weight (0.8293±0.05433 mg) and the RaCe system exhibited the lowest mean debris weight (0.1280±0.01606 mg). Conclusion. All the systems tested resulted in apical extrusion of debris. However, the hand ProTaper files extruded a significantly higher amount of debris than GT and RaCe systems.

  6. Parameters Affecting the Extraction Process of Jatropha curcas Oil Using a Single Screw Extruder

    Directory of Open Access Journals (Sweden)

    Ali Nurrakhmad Siregar

    2015-07-01

    Full Text Available The most commonly used technique to separate oil and cake from J. curcas seeds is mechanical extraction. It uses simple tools such as a piston and a screw extruder to produce high pressure, driven by hand or by engine. A single screw extruder has one screw rotating inside the barrel and materials simultaneously flow from the feed to the die zone. The highest oil yield can be obtained by a well-designed oil press as well as finding the optimum conditions for all parameters involved during the extraction process. The influence of the parameters in a single screw extruder was studied using finite element analysis and computational fluid dynamics simulation with ANSYS POLYFLOW. The research focused on predicting the velocity, pressure and shear rate in the metering section that influenced the screw rotational speed and mass flow rate. The obtained results revealed that increasing the screw rotational speed will increase the pressure, velocity and shear rate. Meanwhile, increasing the mass flow rate results in decreasing the pressure while the velocity and shear rate remain constant.

  7. Novel Biocontrol Methods for Listeria monocytogenes Biofilms in Food Production Facilities.

    Science.gov (United States)

    Gray, Jessica A; Chandry, P Scott; Kaur, Mandeep; Kocharunchitt, Chawalit; Bowman, John P; Fox, Edward M

    2018-01-01

    High mortality and hospitalization rates have seen Listeria monocytogenes as a foodborne pathogen of public health importance for many years and of particular concern for high-risk population groups. Food manufactures face an ongoing challenge in preventing the entry of L. monocytogenes into food production environments (FPEs) due to its ubiquitous nature. In addition to this, the capacity of L. monocytogenes strains to colonize FPEs can lead to repeated identification of L. monocytogenes in FPE surveillance. The contamination of food products requiring product recall presents large economic burden to industry and is further exacerbated by damage to the brand. Poor equipment design, facility layout, and worn or damaged equipment can result in Listeria hotspots and biofilms where traditional cleaning and disinfecting procedures may be inadequate. Novel biocontrol methods may offer FPEs effective means to help improve control of L. monocytogenes and decrease cross contamination of food. Bacteriophages have been used as a medical treatment for many years for their ability to infect and lyse specific bacteria. Endolysins, the hydrolytic enzymes of bacteriophages responsible for breaking the cell wall of Gram-positive bacteria, are being explored as a biocontrol method for food preservation and in nanotechnology and medical applications. Antibacterial proteins known as bacteriocins have been used as alternatives to antibiotics for biopreservation and food product shelf life extension. Essential oils are natural antimicrobials formed by plants and have been used as food additives and preservatives for many years and more recently as a method to prevent food spoilage by microorganisms. Competitive exclusion occurs naturally among bacteria in the environment. However, intentionally selecting and applying bacteria to effect competitive exclusion of food borne pathogens has potential as a biocontrol application. This review discusses these novel biocontrol methods and their

  8. Weight analyses and nitrogen balance assay in rats fed extruded ...

    African Journals Online (AJOL)

    Weight analyses and nitrogen balance assay in adult rats in raw and extruded African breadfruit (Treculia africana) based diets were carried out using response surface methodology in a central composite design. Process variables were feed composition (40 - 100 % African breadfruit, 0 - 5 % corn and 0 - 55 % soybean, ...

  9. Sensory Characteristics and Volatile Components of Dry Dog Foods Manufactured with Sorghum Fractions.

    Science.gov (United States)

    Donfrancesco, Brizio Di; Koppel, Kadri

    2017-06-17

    Descriptive sensory analysis and gas chromatography-mass spectrometry (GC-MS) with a modified headspace solid-phase microextraction (SPME) method was performed on three extruded dry dog food diets manufactured with different fractions of red sorghum and a control diet containing corn, brewer's rice, and wheat as a grain source in order to determine the effect of sorghum fractions on dry dog food sensory properties. The aroma compounds and flavor profiles of samples were similar with small differences, such as higher toasted aroma notes, and musty and dusty flavor in the mill-feed sample. A total of 37 compounds were tentatively identified and semi-quantified. Aldehydes were the major group present in the samples. The total volatile concentration was low, reflecting the mild aroma of the samples. Partial least squares regression was performed to identify correlations between sensory characteristics and detected aroma compounds. Possible relationships, such as hexanal and oxidized oil, and broth aromatics were identified. Volatile compounds were also associated with earthy, musty, and meaty aromas and flavor notes. This study showed that extruded dry dog foods manufactured with different red sorghum fractions had similar aroma, flavor, and volatile profiles.

  10. Effect of extruded wheat flour as a fat replacer on batter characteristics and cake quality.

    Science.gov (United States)

    Román, Laura; Santos, Isabel; Martínez, Mario M; Gómez, Manuel

    2015-12-01

    The effects of three levels of fat replacement (1/3, 2/3, and 3/3) by extruded flour paste and the effects of the presence of emulsifier on layer cake batter characteristics and final cake quality were studied. Replacement of oil by extruded flour paste modified the batter density and microscopy, reducing the number of air bubbles and increasing their size, while emulsifier incorporation facilitated air entrapment in batter. Emulsifier addition also increased the elastic and viscous moduli of the batter, while oil reduction resulted in a less structured batter. Emulsifier incorporation leads to good quality cakes, minimizing the negative effect of oil reduction, maintaining the volume and reducing the hardness of cakes. Furthermore, consumer acceptability of the reduced fat cakes was improved by the addition of emulsifier. Thus, the results confirmed the positive effect of partial oil substitution (up to 2/3) by extruded flour paste on the quality of reduced fat cakes when emulsifier was incorporated.

  11. MODELLING CONSUMERS' DEMAND FOR ORGANIC FOOD PRODUCTS: THE SWEDISH EXPERIENCE

    Directory of Open Access Journals (Sweden)

    Manuchehr Irandoust

    2016-07-01

    Full Text Available This paper attempts to examine a few factors characterizing consumer preferences and behavior towards organic food products in the south of Sweden using a proportional odds model which captures the natural ordering of dependent variables and any inherent nonlinearities. The findings show that consumer's choice for organic food depends on perceived benefits of organic food (environment, health, and quality and consumer's perception and attitudes towards labelling system, message framing, and local origin. In addition, high willingness to pay and income level will increase the probability to buy organic food, while the cultural differences and socio-demographic characteristics have no effect on consumer behaviour and attitudes towards organic food products. Policy implications are offered.

  12. Analysis of Scientific Production in Food Science from 2003 to 2013.

    Science.gov (United States)

    Guerrero-Bote, Vicente P; Moya-Anegón, Félix

    2015-12-01

    Food Science is an active discipline in scientific research. The improvements in Food Technology constitute a challenge for society to eradicate hunger, while achieving food safety. This work analyses the scientific production in Food Science of the 25 countries with the greatest output in this subject area in the period 2003 to 2013. The growth of China's production was striking, with the country becoming top-ranked by the end of the period. Some developing countries (such as Nigeria) achieved a major increase in production but reducing their proportion of scientific collaboration and their works' impact. There appear to be 2 international collaboration networks that get good results--one European and the other Pacific. © 2015 Institute of Food Technologists®

  13. Innovations in food products: first-mover advantages and entopry metrics

    NARCIS (Netherlands)

    Sporleder, T.L.; Hooker, N.H.; Shannahan, C.J.; Bröring, S.

    2008-01-01

    The objective of this research is to investigate food product innovation in the context of the firstmover strategy among food manufacturers within a supply chain. The emphasis of the analysis is on developing a useful metric for tracking new product development in the context of first-mover

  14. The global potential of local peri-urban food production

    Science.gov (United States)

    Kriewald, Steffen; Garcia Cantu Ros, Anselmo; Sterzel, Till; Kropp, Jürgen P.

    2013-04-01

    One big challenge for the rest of the 21st century will be the massive urbanisation. It is expected that more than 7 out of 10 persons will live in a city by the year 2050. Crucial developments towards a sustainable future will therefore take place in cities. One important approach for a sustainable city development is to re-localize food production and to close urban nutrient cycles through better waste management. The re-location of food production avoids CO2 emissions from transportation of food to cities and can also generate income for inhabitants. Cities are by definition locations where fertility accumulates. As cities are often built along rivers, their soils are often fertile. Furthermore, labour force and the possibility of producing fertilizer from human fecal matter within the city promises sustainable nutrients cycles. Although urban and peri-urban agriculture can be found in many cities worldwide and already have a substantial contribution to food supply, it has not jet been comprehensibly structured by research. We combine several worldwide data sets to determine the supply of cities with regional food production, where regional is defined as a production that occurs very close to the consumption within the peri-urban area. Therefore, urban areas are not defined by administrative boundaries but by connected built-up urban areas, and peri-urban area by the surrounding area with the same size multiplied with a scaling parameter. Both together accumulate to an urban-bio-region (UBR). With regard to national food consumption, a linear program achieves the best possible yield on agricultural areas and allows the computation of the fraction of population, which can be nourished. Additionally, several climate scenarios and different dietary patterns were considered. To close the gap between single case studies and to provide a quantitative overview of the global potential of peri-urban food production we used high resolution land-use data Global Land Cover

  15. Swedish Consumers' Perception of Food Quality and Sustainability in Relation to Organic Food Production.

    Science.gov (United States)

    Bosona, Techane; Gebresenbet, Girma

    2018-04-01

    Consumers' demand for locally produced and organic foods has increased in Sweden. This paper presents the results obtained from the analysis of data acquired from 100 consumers in Sweden who participated in an online survey during March to June 2016. The objective was to identify consumers' demand in relation to organic food and sustainable food production, and to understand how the consumers evaluate food quality and make buying decisions. Qualitative descriptions, descriptive statistics and Pearson's Chi-square test (with alpha value of p price were found to be relatively less important parameters. Food buying decisions and food quality were found to be highly related with Pearson's correlation coefficient of r = 0.99.

  16. Radiation disinfestation of food and agricultural products

    International Nuclear Information System (INIS)

    Moy, J.H.

    1985-01-01

    This book presents the papers given at a conference on the radiodisinfestation of food and crops. Topics considered at the conference included food irradiation's impact of the US Agency for International Development, FDA regulations, irradiation as a quarantine treatment, quality attributes of irradiated fruits, low-dose irradiation, cesium 137 as a radiation source, radiosterilization, economic feasibility, marketing, consumer acceptance, and the packaging of irradiated products

  17. Food waste quantification in primary production - The Nordic countries as a case study.

    Science.gov (United States)

    Hartikainen, Hanna; Mogensen, Lisbeth; Svanes, Erik; Franke, Ulrika

    2018-01-01

    Our understanding of food waste in the food supply chain has increased, but very few studies have been published on food waste in primary production. The overall aims of this study were to quantify the total amount of food waste in primary production in Finland, Sweden, Norway and Denmark, and to create a framework for how to define and quantify food waste in primary production. The quantification of food waste was based on case studies conducted in the present study and estimates published in scientific literature. The chosen scope of the study was to quantify the amount of edible food (excluding inedible parts like peels and bones) produced for human consumption that did not end up as food. As a result, the quantification was different from the existing guidelines. One of the main differences is that food that ends up as animal feed is included in the present study, whereas this is not the case for the recently launched food waste definition of the FUSIONS project. To distinguish the 'food waste' definition of the present study from the existing definitions and to avoid confusion with established usage of the term, a new term 'side flow' (SF) was introduced as a synonym for food waste in primary production. A rough estimate of the total amount of food waste in primary production in Finland, Sweden, Norway and Denmark was made using SF and 'FUSIONS Food Waste' (FFW) definitions. The SFs in primary production in the four Nordic countries were an estimated 800,000 tonnes per year with an additional 100,000 tonnes per year from the rearing phase of animals. The 900,000 tonnes per year of SF corresponds to 3.7% of the total production of 24,000,000 tonnes per year of edible primary products. When using the FFW definition proposed by the FUSIONS project, the FFW amount was estimated at 330,000 tonnes per year, or 1% of the total production. Copyright © 2017 Elsevier Ltd. All rights reserved.

  18. Food security as a function of Sustainable Intensification of Crop Production

    Directory of Open Access Journals (Sweden)

    Theodor Friedrich

    2016-05-01

    Full Text Available The challenge to eradicate hunger and establish food security across all its four pillars (availability, accessibility, health and safety, and continuity is ongoing. The actual situation in global food production leads most of the attention to improving accessibility and safety of food, particularly to vulnerable populations. However, in view of the growth in demand, which includes changes in preferences for example towards food of animal origin, availability and continuity will play larger roles in future. Food production needs to increase over the coming decades at challenging rates, while facing problems of degradation and reduced availability of natural resources for production such as soil and water, and facing increasing challenges from climate change. The actual trends in yield development suggest that a simple gradual improvement of production within the existing concepts will not provide a sustainable or feasible solution, and that more fundamental changes in the agricultural production paradigm are required to face these future challenges. The Sustainable Intensification represents such a change in paradigm in which high production levels are combined with sustainability. The concept of sustainable intensification, the rationale for it and its functional elements, represented by Conservation Agriculture, are presented in this paper.

  19. Health motivation and product design determine consumers' visual attention to nutrition information on food products.

    Science.gov (United States)

    Visschers, Vivianne H M; Hess, Rebecca; Siegrist, Michael

    2010-07-01

    In the present study we investigated consumers' visual attention to nutrition information on food products using an indirect instrument, an eye tracker. In addition, we looked at whether people with a health motivation focus on nutrition information on food products more than people with a taste motivation. Respondents were instructed to choose one of five cereals for either the kindergarten (health motivation) or the student cafeteria (taste motivation). The eye tracker measured their visual attention during this task. Then respondents completed a short questionnaire. Laboratory of the ETH Zurich, Switzerland. Videos and questionnaires from thirty-two students (seventeen males; mean age 24.91 years) were analysed. Respondents with a health motivation viewed the nutrition information on the food products for longer and more often than respondents with a taste motivation. Health motivation also seemed to stimulate deeper processing of the nutrition information. The student cafeteria group focused primarily on the other information and did this for longer and more often than the health motivation group. Additionally, the package design affected participants' nutrition information search. Two factors appear to influence whether people pay attention to nutrition information on food products: their motivation and the product's design. If the package design does not sufficiently facilitate the localization of nutrition information, health motivation can stimulate consumers to look for nutrition information so that they may make a more deliberate food choice.

  20. IMPACT OF CREDENCE ATTRIBUTES OF AGRICULTURAL FOOD PRODUCTS ON CUSTOMER ATTITUDE

    Directory of Open Access Journals (Sweden)

    Fareeha NISAR

    2013-10-01

    Full Text Available The objective of this study is to enhance understanding on how a firm can generate value for its customers using a competitive advantage strategy by accumulating credible attributes to its products. There are certain product attributes that customers can only perceive. In the case of agricultural food products, the customers’ consciousness for safe, natural and organic products has enriched the perceived value of the product. To explore the relationship between the credence attributes and attitude of the customers for the agricultural food, a survey questionnaire has been administered to consumers of agricultural food products in the different regions of Punjab, Pakistan. The data analysis has been conducted using the Statistical Package for Social Sciences (SPSS to investigate the desired relationship in that particular region of the country. It can be concluded that the trust of customer is now very much depending on the presence of credence attribute that customer cannot describe but evaluate during the purchase of food items.

  1. Comparison of the amount of apically extruded debris produced by four retreatment techniques: an ex vivo study

    Directory of Open Access Journals (Sweden)

    Cristiane Ferreira Alfenas

    2017-12-01

    Full Text Available Objective: the aim of this study was to compare the amount of apically extruded debris during the removal of root canal filling material using nickel-titanium rotary retreatment instruments and Hedström files. Material and Methods: sixty mandibular incisors with a single canal were instrumented and obturated by cold lateral compaction. For retreatment, specimens were randomly divided into four groups (n = 15: Hedström files with or without solvent; D-RaCe system and Mtwo retreatment system. Debris extruded apically during the removal of canal filling material was collected into preweighed Eppendorf tubes. The tubes were then stored in an incubator at 70°C for 5 days. The weight of the dry extruded debris was established by subtracting the preretreatment and postretreatment weight of the Eppendorf tubes for each group. The mean weights of extruded material were analyzed by one-way ANOVA. Results: the results showed that all retreatment techniques caused apical extrusion of debris, but no statistically significant difference was observed between groups (p>0.05. Conclusion: under the conditions of this study, all retreatment techniques caused apical debris extrusion.

  2. Characterization of titanium dioxide nanoparticles in food products: Analytical methods to define nanoparticles

    NARCIS (Netherlands)

    Peters, R.J.B.; Bemmel, G. van; Herrera-Rivera, Z.; Helsper, H.P.F.G.; Marvin, H.J.P.; Weigel, S.; Tromp, P.C.; Oomen, A.G.; Rietveld, A.G.; Bouwmeester, H.

    2014-01-01

    Titanium dioxide (TiO2) is a common food additive used to enhance the white color, brightness, and sometimes flavor of a variety of food products. In this study 7 food grade TiO2 materials (E171), 24 food products, and 3 personal care products were investigated for their TiO 2 content and the

  3. Characterization of Titanium Dioxide Nanoparticles in Food Products: Analytical Methods To Define Nanoparticles

    NARCIS (Netherlands)

    Peters, R.J.B.; Bemmel, van M.E.M.; Herrera-Rivera, Z.; Helsper, J.P.F.G.; Marvin, H.J.P.; Weigel, S.; Tromp, P.C.; Oomen, A.G.; Rietveld, A.G.; Bouwmeester, H.

    2014-01-01

    Titanium dioxide (TiO2) is a common food additive used to enhance the white color, brightness, and sometimes flavor of a variety of food products. In this study 7 food grade TiO2 materials (E171), 24 food products, and 3 personal care products were investigated for their TiO2 content and the

  4. Extruded Tunnel Lining System : Phase 1. Conceptual Design and Feasibility Testing.

    Science.gov (United States)

    1979-09-01

    The Extruded Tunnel Lining System (ETLS) has been conceived as a means of continuously placing the final concrete tunnel lining directly behind a tunnel boring machine. The system will shorten the time required to excavate and line a tunnel section, ...

  5. Titanium Dioxide Nanoparticles in Food and Personal Care Products

    Science.gov (United States)

    Weir, Alex; Westerhoff, Paul; Fabricius, Lars

    2012-01-01

    Titanium dioxide is a common additive in many food, personal care, and other consumer products used by people, which after use can enter the sewage system, and subsequently enter the environment as treated effluent discharged to surface waters or biosolids applied to agricultural land, incinerated wastes, or landfill solids. This study quantifies the amount of titanium in common food products, derives estimates of human exposure to dietary (nano-) TiO2, and discusses the impact of the nanoscale fraction of TiO2 entering the environment. The foods with the highest content of TiO2 included candies, sweets and chewing gums. Among personal care products, toothpastes and select sunscreens contained 1% to >10% titanium by weight. While some other crèmes contained titanium, despite being colored white, most shampoos, deodorants, and shaving creams contained the lowest levels of titanium (TiO2 (E171) suggests that approximately 36% of the particles are less than 100 nm in at least one dimension and that it readily disperses in water as fairly stable colloids. However, filtration of water solubilized consumer products and personal care products indicated that less than 5% of the titanium was able to pass through 0.45 or 0.7 μm pores. Two white paints contained 110 μg Ti/mg while three sealants (i.e., prime coat paint) contained less titanium (25 to 40 μg Ti/mg). This research showed that while many white-colored products contained titanium, it was not a prerequisite. Although several of these product classes contained low amounts of titanium, their widespread use and disposal down the drain and eventually to WWTPs deserves attention. A Monte Carlo human exposure analysis to TiO2 through foods identified children as having the highest exposures because TiO2 content of sweets is higher than other food products, and that a typical exposure for a US adult may be on the order of 1 mg Ti per kilogram body weight per day. Thus, because of the millions of tons of titanium based

  6. Biodegradable composites from polyester and sugar beet pulp with antimicrobial coating for food packaging

    Science.gov (United States)

    Totally biodegradable, double-layered antimicrobial composite Sheets were introduced for food packaging. The substrate layers of the sheets were prepared from poly (lactic acid) (PLA) and sugar beet pulp (SBP) or poly (butylene adipate-co-terephthalate (PBAT) and SBP by a twin-screw extruder. The ac...

  7. Effects of some extrusion variables on physicochemical characteristics of extruded corn starch-passion fruit pulp (Passiflora edulis) snacks.

    Science.gov (United States)

    Cortés, R Nallely Falfán; Guzmán, Iñigo Verdalet; Martínez-Bustos, Fernando

    2014-12-01

    The aim of this work was to study the effect of the addition of passion fruit pulp (PFP: 0-7%), the variation of barrel temperature in the third zone extruder (BT: 80-140 °C) and feed moisture (FM:16-30%) in a blend of corn starch and passion fruit pulp on different physicochemical characteristics of directly expanded snacks by extrusion technology. Single-screw laboratory extruder and a central, composite, rotatable experimental design were used. Expansion index of extrudates ranged between 1.0 and 1.8. Decreasing of feed moisture (18%), passion fruit pulp concentration (1.42%) and the increasing of barrel temperature (127 °C) resulted in higher expansion index. The increasing of feed moisture and passion fruit pulp concentration resulted in higher penetration force values of extrudates. The passion fruit pulp concentration showed a highly significant effect (p ≤ 0.01) on the L *, a * and b * parameters. Passion fruit pulp has a reasonable source of β-carotene, proteins and dietary fibers that can be added to expanded snacks.

  8. 48 CFR 870.111-5 - Frozen processed food products.

    Science.gov (United States)

    2010-10-01

    ... products. (3) Frozen bakery products. (b) All procured frozen processed food products that contain meat... frozen bakery products that ship products in interstate commerce are required to comply with the Federal... products. 870.111-5 Section 870.111-5 Federal Acquisition Regulations System DEPARTMENT OF VETERANS AFFAIRS...

  9. Effects of whey protein concentrate, feed moisture and temperature on the physicochemical characteristics of a rice-based extruded flour.

    Science.gov (United States)

    Teba, Carla da Silva; Silva, Erika Madeira Moreira da; Chávez, Davy William Hidalgo; Carvalho, Carlos Wanderlei Piler de; Ascheri, José Luis Ramírez

    2017-08-01

    The influence of whey protein concentrate (WPC), feed moisture and temperature on the physicochemical properties of rice-based extrudates has been investigated. WPC (0.64-7.36g/100g rice) was extruded under 5 moisture (16.64-23.36g/100g) and 5 temperature (106.36-173.64°C) established by a 3 2 central composite rotational design. Physicochemical properties [color, porosimetry, crystallinity, water solubility and absorption, pasting properties, reconstitution test, proximate composition, amino acids, minerals and electrophoresis] were determined. WPC and feed moisture increased redness, yellowness and decreased luminosity. Feed moisture and temperature increased density and total volume pore. WPC and moisture increased crystallinity, but only WPC increased solubility and decrease the retrogradation tendency. Increasing temperature increased the viscosity of the extrudates. The addition of WPC improved the nutritional composition of the extrudates, especially proteins. It is suggested that the extrusion process positively affected the retention of most of the polypeptides chains. Copyright © 2017 Elsevier Ltd. All rights reserved.

  10. Determination of 137Cs, 90Sr, 40K radionuclides in food grain and commercial food grain products

    International Nuclear Information System (INIS)

    Solecki, J.; Kruk, M.

    2011-01-01

    Following up transfer of strontium from soil to plants requires determination of isotope in the surface layer of soil and a chosen plant. The most endangered food products are plants including commonly grown grain, which constitutes a basic feeding component for both people and animals. Indeed large amounts of 137 Cs, 90 Sr get into organisms of people and animals with the food, therefore determination of radioactivity of elements in food products and animal fodder is very essential. Choice of proper diet allows to limit the level of human organism denaturation. The aim of this paper was to study relocation of 90 Sr, 137 Cs, 40 K isotopes from soil to grain and then from grain to food products. There were investigated soil, wheat, barley, groats, flour, macaroni and breakfast flakes. Based on the obtained results there were calculated effective weighted doses [nSv] from consumption of 1 kg of a product for different age groups. (author)

  11. Effect of thermostable α-amylase injection on mechanical and physiochemical properties for saccharification of extruded corn starch.

    Science.gov (United States)

    Myat, Lin; Ryu, Gi-Hyung

    2014-01-30

    In industry, a jet cooker is used to gelatinize starch by mixing the starch slurry with steam under pressure at 100-175 °C. A higher degree of starch hydrolysis in an extruder is possible with glucoamylase. Unfortunately, it is difficult to carry out liquefaction and saccharification in parallel, because the temperature of gelatinization will be too high and will inactivate glucoamylase. Since the temperature for liquefaction and saccharification is different, it is hard to change the temperature from high (required for liquefaction) to low (required for saccharification). The industrial gelatinization process is usually carried out with 30-35% (w/w) dry solids starch slurry. Conventional jet cookers cannot be used any more at high substrate concentrations owing to higher viscosity. In this study, therefore, corn starch was extruded at different melt temperatures to overcome these limitations and to produce the highest enzyme-accessible starch extrudates. Significant effects on physical properties (water solubility index, water absorption index and color) and chemical properties (reducing sugar and % increase in reducing sugar after saccharification) were achieved by addition of thermostable α-amylase at melt temperatures of 115 and 135 °C. However, there was no significant effect on % increase in reducing sugar of extruded corn starch at 95 °C. The results show the great potential of extrusion with thermostable α-amylase injection at 115 and 135 °C as an effective pretreatment for breaking down starch granules, because of the significant increase (P < 0.05) in % reducing sugar and enzyme-accessible extrudates for saccharification yield. © 2013 Society of Chemical Industry.

  12. Sustainable food production in marginal lands—Case of GDLA member countries

    Directory of Open Access Journals (Sweden)

    Shabbir A. Shahid

    2013-06-01

    Full Text Available Sustainable food production in the changing climate and dwindling water resources in the Global Dry Land Alliance (GDLA member countries is a real challenge, especially when considering marginal lands in dryland systems. The definition of marginal land is very vague and defined from different perspectives (pragmatism about marginal lands. Dryland itself indicates "marginality" due to water stress. In general, the abandoned agriculture land where food production is not economical, and has low inherent productivity potential is considered marginal; however, a land may be marginal for agriculture but vital for grazing. In this paper attempts have been made to give review of literature (water stress, extent of marginal saline lands, marginality. Policy matters (development of soil, water and agriculture strategies that GDLA and member countries should consider for future sustainable food production in their countries, including but not limited to, assessment of land resources for agriculture potential, defining, mapping and characterizing marginal lands, and use of innovative technologies (conservation agriculture, climate smart agriculture, integrated soil reclamation program and capacity building for food production, are discussed. The international perception (FAO, UNEP, CGIAR on marginal lands is also described. An innovative approach of using national biocapacity and ecological footprint is used to assess marginality of GDLA member countries. Ecological overshoot (using 1.5 earth planets and biocapacity debtor and creditor countries are highlighted. Challenges and best management practices for food production in marginal lands are included. Other important issues, like leasing land abroad, GDLA strategic food reserves and best management practices, innovative ideas for food production are shared. Finally recommendations are drafted for actions by GDLA, its member countries and the partners.

  13. MANAGEMENT OF QUALITY AND SAFETY OF FOOD PRODUCTS OF ANIMAL ORIGIN

    Directory of Open Access Journals (Sweden)

    Goryana Yonkova

    2016-12-01

    Full Text Available Bulgaria is famous not only in Europe but throughout the world, except for its rich natural and cultural heritage, but also traditional dairy products (yogurt and cheese - cow, sheep, buffalo and goats; yellow cheese, honey and bee products, rose oil. To be competitive on national and international markets, food production must meet the requirements for quality assurance and food safety. The article presents the key economic indicators and threats related to quality management and safety of food products of animal origin in relation to the conservation of components of the environment and human health.

  14. Explaining consumer attitudes to genetic modification in food production

    DEFF Research Database (Denmark)

    Bredahl, Lone

    for explaining consumer attitudes to genetic modification in food production which builds on modern cognitive psychology and multi-attribute attitude theory. In addition, the paper introduces the empirical research which is undertaken at present to validate and estimate the parameters of the model by means......Consumers have not had many possibilities yet for seeking out, buying and consuming genetically modified food products. However, for various reasons consumer attitude formation with regard to these products is likely to be complex and closely related to personal values. The paper presents a model...

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

    Science.gov (United States)

    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

  16. Fuzzy logic application for extruders replacement problem

    Directory of Open Access Journals (Sweden)

    Edison Conde Perez dos Santos

    2017-03-01

    Full Text Available In a scenario of uncertainty and imprecision, before taking the replacement analysis, a manager needs to consider the uncertain reality of a problem. In this scenario, the fuzzy logic makes an excellent option. Therefore, it is necessary to make a decision based on the fuzzy model. This study is based on the comparison of two methodologies used in the problem of asset replacement. The study, thus, was based on a comparison between two extruders for polypropylene yarn bibliopegy, comparing mainly the costs involved in maintaining the equipment.

  17. Study of by-products of agro-food industries which could be used for bio-fuel production (animal fat, used food oils, and wine production by-products). Synthesis of the final report

    International Nuclear Information System (INIS)

    Gomy, Catherine; Thonier, Gregoire; Gagnepain, Bruno; Mhiri, Tarek

    2015-04-01

    As the Renewable Energy directive proposes the implementation of incentive arrangements for the production of bio-fuels from biomass, this report proposes a synthesis of a study which addressed three by-products of agro-food industry and of catering (collective, traditional, fast) which can help to reach objectives of energy production from biomass: used food oils, rendered animal fat of category 1 and 2, and vinification by-products (grape marc, lees, sludge). The objectives were to quantify, at the French national and regional levels, present resources and uses for these three by-products, non-valorised volumes and thus potentially available volumes for the production of liquid bio-fuels, to identify present actors and their interactions, and to study the potential of local production of liquid bio-fuels. The study comprised a comprehensive analysis of production and valorisation sectors for the three addressed types of by-products, and an identification of recent experiments implemented for the production of liquid bio-fuels. This synthesis states the lessons learned from the study of these three different sectors, and proposes recommendations for further developments

  18. Real-time in vitro dissolution of 5-aminosalicylic acid from single ethyl cellulose coated extrudates studied by UV imaging

    DEFF Research Database (Denmark)

    Gaunø, Mette Høg; Vilhelmsen, Thomas; Larsen, Crilles Casper

    2013-01-01

    The purpose of this study was to investigate the in vitro release of 5-aminosalicylic acid from single extrudates by UV imaging and to explore the technique as a visualization tool for detecting film coating defects on extrudates coated with a thin ethyl cellulose layer. 5-Aminosalicylic acid ext...

  19. Effect of strontium on the texture and mechanical properties of extruded Mg–1%Mn alloys

    International Nuclear Information System (INIS)

    Borkar, Hemant; Hoseini, Majid; Pekguleryuz, Mihriban

    2012-01-01

    Highlights: ► Mg–1%Mn and Mg–1%Mn–(0.3–2)Sr alloys were extruded at elevated temperature. ► Strontium additions refine extruded microstructure of M1 alloys. ► Sr additions weaken the basal texture of extruded M1, improve the ductility and reduce the yield asymmetry. ► Texture weakening with increasing strontium additions is the result of particle stimulated nucleation (PSN). - Abstract: Magnesium–manganese, M1, alloy is preferred for extrusion applications due to its extrudability. It is mainly used as a sacrificial anode or as a creep resistant alloy at elevated temperatures in the nuclear industry. Since Mn does not provide a significant strengthening effect, the alloy is not considered for structural applications. The basal texture which forms after extrusion orients the basal planes parallel to the extrusion direction causing anisotropy in mechanical properties. This basal texture, as well as the low strength of the alloy are the main challenges in its widespread applications. In this study, the effect of Sr addition on the texture and mechanical properties of M1 alloy was studied. M1–Sr alloys showed weakened texture by developing random texture components during extrusion. The texture randomisation is attributed to particle stimulated nucleation (PSN) around Mg–Sr intermetallics during recrystallisation. M1–Sr compositions are found to show improved strength and ductility as well as reduced yield asymmetry.

  20. In Vitro Comparison of Apically Extruded Debris during Root Canal Preparation of Mandibular Premolars with Manual and Rotary Instruments

    Directory of Open Access Journals (Sweden)

    Sonal Soi

    2015-09-01

    Full Text Available Background and aims. During root canal preparation, debris extruded beyond the apical foramen may result in periapical inflammation and postoperative pain. To date no root canal preparation method has been developed that extrudes no peri-apical debris. The purpose of this study was to identify a system leading to minimal extrusion of debris from the apical fo-ramen. The study was conducted to comparatively evaluate the amount of apical extrusion of debris during root canal prepa-ration using hand ProTaper and GT rotary and RaCe rotary instruments using crown-down technique. Materials and methods. Ninety freshly extracted human single-rooted mandibular premolars were equally assigned to three groups (n=30. The root canals were instrumented using hand ProTaper, GT rotary and RaCe rotary systems. Debris and irrigant extruded from the apical foramen were collected into vials. The mean weight of the remaining debris was calcu-lated for each group and subjected to statistical analysis. Results. ANOVA was used to compare the mean dry weights of the debris extruded in the three groups, followedby post hoc Tukey tests for multiple comparisons the between groups. Highly significant differences were found in the amount of debris extruded among all the groups (P<0.001. The ProTaper group exhibited the highest mean debris weight (0.8293±0.05433 mg and the RaCe system exhibited the lowest mean debris weight (0.1280±0.01606 mg. Conclusion. All the systems tested resulted in apical extrusion of debris. However, the hand ProTaper files extruded a sig-nificantly higher amount of debris than GT and RaCe systems.

  1. In Vitro Comparison of Apically Extruded Debris during Root Canal Preparation of Mandibular Premolars with Manual and Rotary Instruments

    Science.gov (United States)

    Soi, Sonal; Yadav, Suman; Sharma, Sumeet; Sharma, Mohit

    2015-01-01

    Background and aims. During root canal preparation, debris extruded beyond the apical foramen may result in periapical inflammation and postoperative pain. To date no root canal preparation method has been developed that extrudes no periapical debris. The purpose of this study was to identify a system leading to minimal extrusion of debris from the apical foramen. The study was conducted to comparatively evaluate the amount of apical extrusion of debris during root canal preparation using hand ProTaper and GT rotary and RaCe rotary instruments using crown-down technique. Materials and methods. Ninety freshly extracted human single-rooted mandibular premolars were equally assigned to three groups (n=30). The root canals were instrumented using hand ProTaper, GT rotary and RaCe rotary systems. Debris and irrigant extruded from the apical foramen were collected into vials. The mean weight of the remaining debris was calculated for each group and subjected to statistical analysis. Results. ANOVA was used to compare the mean dry weights of the debris extruded in the three groups, followedby post hoc Tukey tests for multiple comparisons the between groups. Highly significant differences were found in the amount of debris extruded among all the groups (P<0.001). The ProTaper group exhibited the highest mean debris weight (0.8293±0.05433 mg) and the RaCe system exhibited the lowest mean debris weight (0.1280±0.01606 mg). Conclusion. All the systems tested resulted in apical extrusion of debris. However, the hand ProTaper files extruded a significantly higher amount of debris than GT and RaCe systems. PMID:26697144

  2. DNA extraction methods for detecting genetically modified foods: A comparative study.

    Science.gov (United States)

    Elsanhoty, Rafaat M; Ramadan, Mohamed Fawzy; Jany, Klaus Dieter

    2011-06-15

    The work presented in this manuscript was achieved to compare six different methods for extracting DNA from raw maize and its derived products. The methods that gave higher yield and quality of DNA were chosen to detect the genetic modification in the samples collected from the Egyptian market. The different methods used were evaluated for extracting DNA from maize kernels (without treatment), maize flour (mechanical treatment), canned maize (sweet corn), frozen maize (sweet corn), maize starch, extruded maize, popcorn, corn flacks, maize snacks, and bread made from corn flour (mechanical and thermal treatments). The quality and quantity of the DNA extracted from the standards, containing known percentages of GMO material and from the different food products were evaluated. For qualitative detection of the GMO varieties in foods, the GMOScreen 35S/NOS test kit was used, to screen the genetic modification in the samples. The positive samples for the 35S promoter and/or the NOS terminator were identified by the standard methods adopted by EU. All of the used methods extracted yielded good DNA quality. However, we noted that the purest DNA extract were obtained using the DNA extraction kit (Roche) and this generally was the best method for extracting DNA from most of the maize-derived foods. We have noted that the yield of DNA extracted from maize-derived foods was generally lower in the processed products. The results indicated that 17 samples were positive for the presence of 35S promoter, while 34% from the samples were positive for the genetically modified maize line Bt-176. Copyright © 2010 Elsevier Ltd. All rights reserved.

  3. Effect of cysteine and cystine addition on sensory profile and potent odorants of extruded potato snacks.

    Science.gov (United States)

    Majcher, Małgorzata A; Jeleń, Henryk H

    2007-07-11

    Aromas generated in extruded potato snacks without and with addition of 0.25, 0.5, and 1% (w/w) of flavor precursors, cysteine and cystine, were compared and evaluated by descriptive sensory profiling. The results showed that high addition of cysteine (0.5 and 1%) resulted in the formation of undesirable odor and taste described as mercaptanic/sulfur, onion-like, and bitter; on the contrary, addition of cystine even at high concentration gave product with pleasant odor and taste, slightly changed into breadlike notes. GC/O analysis showed cysteine to be a much more reactive flavor precursor than cystine, stimulating formation of 12 compounds with garlic, sulfury, burnt, pungent/beer, cabbage/mold, meatlike, roasted, and popcorn odor notes. Further analysis performed by the AEDA technique identified 2-methyl-3-furanthiol (FD 2048) as a most potent odorant of extruded potato snacks with 1% addition of cysteine. Other identified compounds with high FD were butanal, 3-methyl-2-butenethiol, 2-methylthiazole, methional, 2-acetyl-1-pyrroline, and 3-hydroxy-4,5-dimethyl-2(5H)-furanone. In the case of cystine addition (1%) the highest FD factors were calculated for butanal, 2-acetyl-1-pyrroline, benzenemethanethiol, methional, phenylacetaldehyde, dimethyltrisulfide, 1-octen-3-ol, 1,5-octadien-3-one, and 2-acetylpyrazine.

  4. Agricultural and Food Production in Hungary: On the Road to Sustainability

    Directory of Open Access Journals (Sweden)

    Szűcs Csaba

    2017-11-01

    Full Text Available In the last 25 years Hungarian agriculture has lost its position. Rapid growth in the world’s population requires an increase in food production since one seventh of the population is still starving. The development of agricultural production and the food industry is the basis for the development of rural areas. Hungary produces two per cent of the EU agricultural output, which is far behind its potential. Agriculture, food industry and food trade can only develop together. We need to find the most favourable forms of coexistence with multinational chains sustainably. Food industry is a critical point in the product line, it lags behind the performance of European countries, and resources are insufficient. Long-term co-operation between farmers and processors is inadequate; the common organizations of the markets are minimal. Today, sustainability is increasingly emphasized, environmental and nature protection has been appreciated. The agriculture and forestry sectors are not only suitable for production of food and other raw materials, but they can also replenish resources and have a beneficial effect on biodiversity as well. Today’s problems can only be solved by taking sustainability into consideration. Agri-food industry that complies with the requirements can play a major role in rural employment and value creation.

  5. exploration the extrudability of aluminum matrix composite (lm6/tic)

    African Journals Online (AJOL)

    lanez

    2017-11-24

    Nov 24, 2017 ... Aluminum matrix composites (LM6/TiC) is a mix of excellent properties of aluminum casting alloy (LM6), and particles of (TiC) which make it the first choice in many applications like airplane and marine industries. During this research the extrudability and mechanical specifications of this composite ...

  6. Effect of different calcium sources on the antioxidant stability of tortilla chips from extruded and nixtamalized blue corn (Zea mays L. flours

    Directory of Open Access Journals (Sweden)

    Miguel Ángel Sánchez-Madrigal

    2014-03-01

    Full Text Available This research aimed to develop tortilla chips (TC high in antioxidants from extruded and nixtamalized blue corn flours prepared with calcium hydroxide Ca(OH2 and calcium lactate C6H10O6Ca. Tortilla chips were made with extruded flours [0.1% Ca(OH2; 0.9% C6H10O6Ca; without calcium] and nixtamalized flours [1% Ca(OH2; 2.95% C6H10O6Ca] using the frying process. Total anthocyanin, total phenolics content, antioxidant activity, color, texture, and oil content were determined. The color of tortilla chips from extruded flours (TCEF showed high values of the parameters a* and b* indicating a reduction in the blue color. These color parameters were significantly different from those observed in tortilla chips from nixtamalized flours (TCNF, which tended to be more blue. The TCEF retained 15% anthocyanins, 34% phenolics, and 54% antioxidant activity. Pearson's correlation analysis indicated that anthocyanins and phenolics correlated significantly with antioxidant activity and color. TCEF with both calcium sources showed higher fracturability compared with that of TCNF. Oil absorption showed an opposite effect, with lower oil content in TCEF. Nixtamalization and extrusion with C6H10O6Ca resulted in flours and TC high in anthocyanins and antioxidant activity, representing an alternative production process for corn snack high in antioxidants.

  7. New food product consumer's behaviour: Health literacy and neophobia

    Directory of Open Access Journals (Sweden)

    Luis Soares Luis

    2016-01-01

    Full Text Available Background The development of a new food product aims to respond to consumer ́s concerns related to food and health promotion. Education plays a fundamental role in consumer’s behavior by providing tools that allows them to make informed decisions. Consumer’s empowerment is essential to the success of a health promotion strategy, also the knowledge of health literacy level is important to define a proper health policy. The aim of this study is to evaluate health literacy level and new foods consumption behavior (especially neophobic and neophilic behavior of the Lisbon area residents in Portugal. Methods A questionnaire, that includes the Portuguese version of the Newest Vital Sign, was applied to a stratified sample of 384 individuals (over 15 years old living in the Lisbon area in Portugal distributed accordingly to 2001 Census. Health literacy was evaluated by the Portuguese version of NVS, a tool by which a number of health-related information, in this case nutritional information written in a food label, is used to demonstrate one’s ability to use it to answer to questions. Data analysis was performed in SPSS®, version 19. Results Study results show that there is a close relationship between health literacy and general literacy. It is also clear that health literacy level is low for the majority of the participants and that this factor is relevant in new foods consumption, by positively affecting neophilia. Older individuals, with lower school years attendance and health literacy, are the main consumers with neophobic behavior. Higher health literacy is also directly associated with consumers concerns on how the product was manufactured and on environmental characteristics. There is no statistical association between gender and health literacy, but it is of relevance the fact that an association between health literacy and food neophilia is statistically significant. Conclusion Considering that new food products may improve health

  8. Accessibility of Local Food Production to Regional Markets – Case of Berry Production in Northern Ostrobothnia, Finland

    Directory of Open Access Journals (Sweden)

    Korhonen Kirsi

    2017-12-01

    Full Text Available Consumers and institutional kitchens, as well as traders, have shown increasing interest towards local food. This is particularly due to the transparency and traceability characteristic of a short supply chain and social aspects related to food origins. The trend has been increasingly common during the past decade in Europe and North America, and it is strongly evident in the case area of this study in Northern Ostrobothnia, Finland. In general, ease of access to food is highly important for consumers and crucial for institutional kitchens, in addition to quality aspects and price. However, regardless of proximity, poor accessibility is one of the key issues preventing the further growth of local food markets. Due to scale economics in food value chain, food transport is presently organised mainly by centralised, large-scale logistics companies directed via hubs serving millions of consumers. Accordingly, production volumes required to enter large-scale markets are often unattainable for disjointed small-scale local food producers. In this study, geographic information system (GIS-based accessibility analyses are applied for analysing potential for integral networking of local food production and transport companies. Berry production was selected as a case study because it has a relatively strong role in Northern Ostrobothnia, while its logistics are notably underdeveloped. Spatial data of primary production volumes consists of register records of farm-specific cultivation areas and average yields in Northern Ostrobothnia and Finland. Accessibility computations are based on the digital model of the Finnish road network, Digiroad. Two surveys were also implemented to farmers and food processing companies to seek views on food processing, sales, logistics and procurements regarding local food. Data from the surveys was used in accessibility analysis, which enables exploration of opportunities for establishing ‘local food’ clusters integrating

  9. Ethanol Production from Enzymatically Treated Dried Food Waste Using Enzymes Produced On-Site

    Directory of Open Access Journals (Sweden)

    Leonidas Matsakas

    2015-01-01

    Full Text Available The environmental crisis and the need to find renewable fuel alternatives have made production of biofuels an important priority. At the same time, the increasing production of food waste is an important environmental issue. For this reason, production of ethanol from food waste is an interesting approach. Volumes of food waste are reduced and ethanol production does not compete with food production. In this work, we evaluated the possibility of using source-separated household food waste for the production of ethanol. To minimize the cost of ethanol production, the hydrolytic enzymes that are necessary for cellulose hydrolysis were produced in-house using the thermophillic fungus Myceliophthora thermophila. At the initial stage of the study, production of these thermophilic enzymes was studied and optimized, resulting in an activity of 0.28 FPU/mL in the extracellular broth. These enzymes were used to saccharify household food waste at a high dry material consistency of 30% w/w, followed by fermentation. Ethanol production reached 19.27 g/L with a volumetric productivity of 0.92 g/L·h, whereas only 5.98 g/L of ethanol was produced with a volumetric productivity of 0.28 g/L·h when no enzymatic saccharification was used.

  10. European food cultures in a macro and micro perspective: Implications for the marketing of Asian food products

    DEFF Research Database (Denmark)

    Askegaard, Søren; Ludvigsen, Hanne H.

    1996-01-01

    Executive summary 1. This paper was presented at the First Asia-Pacific Conference of the Association for Consumer Research in Singapore, June 1994. It was an invited paper for a special session on food research. The invitation asked us to explain "the relevance of some of our MAPP research...... change processes in the European food culture facilitate adoption of more Asian food products in the coming years? 4. Our contribution to an answer to the first question is based on interviews concerning food consumption with 20,000 consumers in 16 European countries. The data suggest ways of clustering...... different European countries and regions to more homogeneous export markets but in general confir heterogeneity of the European food cultures. 5. Since these data did not contain specific information about our second question, the inclusion of Asian food products in European diets, we have investigated...

  11. Environmental Assessment During Intelligence Preparation of the Battlefield (IPB) - Evaluation of the TIC-Master Computer Program

    Science.gov (United States)

    2012-04-01

    Fruit and Vegetable Canning 28 311511 Fluid Milk Manufacturing 18 311615 Poultry Processing 41 311919 Other Snack Food Manufacturing 25 311991...Manufacturing 51 331316 Aluminum Extruded Product Manufacturing 55 331319 Other Aluminum Rolling and Drawing 42 331422 Copper Wire (except...Mechanical) Drawing 54 331491 Nonferrous Metal (except Copper and Aluminum) Rolling, Drawing, and Extruding 63 332311 Prefabricated Metal Building and

  12. Quality of agricultural-food products as a factor of the Republic of ...

    African Journals Online (AJOL)

    This study analyzes the competitiveness of agricultural-food products of Serbia in the local and international markets. The subject of this research is analysis of relevant competitiveness factors of agricultural-food products, aiming to assess the products' quality and highlight the main intentions of production and processing.

  13. 21 CFR 20.2 - Production of records by Food and Drug Administration employees.

    Science.gov (United States)

    2010-04-01

    ... upon an officer or employee of the Food and Drug Administration commanding the production of any record... 21 Food and Drugs 1 2010-04-01 2010-04-01 false Production of records by Food and Drug Administration employees. 20.2 Section 20.2 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND...

  14. Trans-fatty acid content of food products in Spain in 2015.

    Science.gov (United States)

    Pérez-Farinós, Napoleón; Dal Re Saavedra, María Ángeles; Villar Villalba, Carmen; Robledo de Dios, Teresa

    2016-01-01

    To ascertain the content of trans-fatty acids (TFA) in food products in Spain in 2015 and assess trends in TFA content since 2010. We analysed the fat content of 277 food products purchased in Spanish supermarkets in 2015 and calculated both the total fat and TFA content and the proportion of TFA to total fats. The results obtained in 2015 were compared to those yielded by a similar study in 2010. In 2015, the majority of food products studied had a TFA content of less than 0.2g/100g product, and a TFA/total fat ratio of less than 2%. No significant increases were found compared to 2010. Food groups with a higher TFA content were dairy products of possible natural origin. TFA content in Spain is low and has significantly fallen since 2010. Copyright © 2016 SESPAS. Publicado por Elsevier España, S.L.U. All rights reserved.

  15. Junk Food, Health and Productivity: Taste, Price, Risk and Rationality

    OpenAIRE

    Levy, Amnon

    2006-01-01

    Junk-food consumption, health and productivity are analyzed within an expectedlifetime- utility-maximizing framework in which the probability of living and productivity rise with health and health deteriorate with the consumption of junkfood. So long that the junk food’s relative taste-price differential is positive, the rational diet deviates from the physiologically optimal and renders the levels of health and productivity lower than the maximal. Taxing junk-food can eliminate this discrepa...

  16. Radiation processing of food products with 5 MV Bremsstrahlung x-rays

    International Nuclear Information System (INIS)

    Petwal, V.C.; Soni, H.C.

    2004-01-01

    Foods and agricultural products are treated with ionizing radiation to accomplish many different goals. The desired goals may be the reduction of pathogenic bacteria, other microorganisms and parasites that cause food borne diseases; or inactivation of food spoilage organisms, including bacteria, molds, and yeasts; or lengthening the shelf-life of fresh fruits and vegetables by decreasing the normal biological changes associated with growth and maturation processes, such as ripening or sprouting. It has become more important due to mounting concern over food born diseases, and growing international trade in food products that must meet stiff import standards of quality and quarantine. A 10 MeV 10 kW LINAC based multi-product EB radiation processing facility is being established at CAT to meet the processing requirement of various food, agricultural and medical products. The facility will be operated in two modes: (a) Electron: 10 MeV, 10 kW (b) Photon: 5 MeV, 10 kW Treatment with electron beam provides the highest processing rate and lowest unit cost. But the electrons have relatively short range in the solid product, hence the maximum product areal density (density times depth) that can be processed using direct 10 MeV electron beam is limited to about 8.5 gm/cm 2 (double sided irradiation). On the other hand x-rays are more penetrating, hence can be used to process the products having larger areal densities e.g. onions and potatoes packed in gunny bags. In order to address various issues related to food irradiation using 5 MV X-ray beam, a mathematical model is developed on the basis of the analytical calculations and experimental data presented by R.B.Miller, 2003, and J. Meissner et.al, 2000. (author)

  17. Novel Biocontrol Methods for Listeria monocytogenes Biofilms in Food Production Facilities

    Directory of Open Access Journals (Sweden)

    Jessica A. Gray

    2018-04-01

    Full Text Available High mortality and hospitalization rates have seen Listeria monocytogenes as a foodborne pathogen of public health importance for many years and of particular concern for high-risk population groups. Food manufactures face an ongoing challenge in preventing the entry of L. monocytogenes into food production environments (FPEs due to its ubiquitous nature. In addition to this, the capacity of L. monocytogenes strains to colonize FPEs can lead to repeated identification of L. monocytogenes in FPE surveillance. The contamination of food products requiring product recall presents large economic burden to industry and is further exacerbated by damage to the brand. Poor equipment design, facility layout, and worn or damaged equipment can result in Listeria hotspots and biofilms where traditional cleaning and disinfecting procedures may be inadequate. Novel biocontrol methods may offer FPEs effective means to help improve control of L. monocytogenes and decrease cross contamination of food. Bacteriophages have been used as a medical treatment for many years for their ability to infect and lyse specific bacteria. Endolysins, the hydrolytic enzymes of bacteriophages responsible for breaking the cell wall of Gram-positive bacteria, are being explored as a biocontrol method for food preservation and in nanotechnology and medical applications. Antibacterial proteins known as bacteriocins have been used as alternatives to antibiotics for biopreservation and food product shelf life extension. Essential oils are natural antimicrobials formed by plants and have been used as food additives and preservatives for many years and more recently as a method to prevent food spoilage by microorganisms. Competitive exclusion occurs naturally among bacteria in the environment. However, intentionally selecting and applying bacteria to effect competitive exclusion of food borne pathogens has potential as a biocontrol application. This review discusses these novel biocontrol

  18. Novel Biocontrol Methods for Listeria monocytogenes Biofilms in Food Production Facilities

    Science.gov (United States)

    Gray, Jessica A.; Chandry, P. Scott; Kaur, Mandeep; Kocharunchitt, Chawalit; Bowman, John P.; Fox, Edward M.

    2018-01-01

    High mortality and hospitalization rates have seen Listeria monocytogenes as a foodborne pathogen of public health importance for many years and of particular concern for high-risk population groups. Food manufactures face an ongoing challenge in preventing the entry of L. monocytogenes into food production environments (FPEs) due to its ubiquitous nature. In addition to this, the capacity of L. monocytogenes strains to colonize FPEs can lead to repeated identification of L. monocytogenes in FPE surveillance. The contamination of food products requiring product recall presents large economic burden to industry and is further exacerbated by damage to the brand. Poor equipment design, facility layout, and worn or damaged equipment can result in Listeria hotspots and biofilms where traditional cleaning and disinfecting procedures may be inadequate. Novel biocontrol methods may offer FPEs effective means to help improve control of L. monocytogenes and decrease cross contamination of food. Bacteriophages have been used as a medical treatment for many years for their ability to infect and lyse specific bacteria. Endolysins, the hydrolytic enzymes of bacteriophages responsible for breaking the cell wall of Gram-positive bacteria, are being explored as a biocontrol method for food preservation and in nanotechnology and medical applications. Antibacterial proteins known as bacteriocins have been used as alternatives to antibiotics for biopreservation and food product shelf life extension. Essential oils are natural antimicrobials formed by plants and have been used as food additives and preservatives for many years and more recently as a method to prevent food spoilage by microorganisms. Competitive exclusion occurs naturally among bacteria in the environment. However, intentionally selecting and applying bacteria to effect competitive exclusion of food borne pathogens has potential as a biocontrol application. This review discusses these novel biocontrol methods and their

  19. Alien species in aquaculture and biodiversity: a paradox in food production.

    Science.gov (United States)

    De Silva, Sena S; Nguyen, Thuy T T; Turchini, Giovanni M; Amarasinghe, Upali S; Abery, Nigel W

    2009-02-01

    Aquaculture is seen as an alternative to meeting the widening gap in global rising demand and decreasing supply for aquatic food products. Asia, the epicenter of the global aquaculture industry, accounts for over 90% of the global aquaculture production quantity and about 80% of the value. Asian aquaculture, as with global aquaculture, is dependent to a significant extent on alien species, as is the case for all the major food crops and husbanded terrestrial animals. However, voluntary and or accidental introduction of exotic aquatic species (alien species) is known to negatively impact local biodiversity. In this relatively young food production industry, mitigating the dependence on alien species, and thereby minimizing potential negative impacts on biodiversity, is an imperative for a sustainable future. In this context an attempt is made in this synthesis to understand such phenomena, especially with reference to Asian inland finfish, the mainstay of global aquaculture production. It is pointed out that there is potential for aquaculture, which is becoming an increasingly important food production process, not to follow the past path of terrestrial food crops and husbanded animals in regard to their negative influences on biodiversity.

  20. Effect of food to microorganism ratio on biohydrogen production from food waste via anaerobic fermentation

    Energy Technology Data Exchange (ETDEWEB)

    Pan, Jinming [Department of Biosystems Engineering, Zhejiang University, Hangzhou 310029 (China); Department of Biological and Agricultural Engineering, University of California at Davis, One Shields Avenue, Davis, CA 95616 (United States); Zhang, Ruihong; Sun, Huawei [Department of Biological and Agricultural Engineering, University of California at Davis, One Shields Avenue, Davis, CA 95616 (United States); El-Mashad, Hamed M. [Department of Biological and Agricultural Engineering, University of California at Davis, One Shields Avenue, Davis, CA 95616 (United States); Department of Agricultural Engineering, Mansoura University, El-Mansoura (Egypt); Ying, Yibin [Department of Biosystems Engineering, Zhejiang University, Hangzhou 310029 (China)

    2008-12-15

    The effect of different food to microorganism ratios (F/M) (1-10) on the hydrogen production from the anaerobic batch fermentation of mixed food waste was studied at two temperatures, 35 {+-} 2 C and 50 {+-} 2 C. Anaerobic sludge taken from anaerobic reactors was used as inoculum. It was found that hydrogen was produced mainly during the first 44 h of fermentation. The F/M between 7 and 10 was found to be appropriate for hydrogen production via thermophilic fermentation with the highest yield of 57 ml-H{sub 2}/g VS at an F/M of 7. Under mesophilic conditions, hydrogen was produced at a lower level and in a narrower range of F/Ms, with the highest yield of 39 ml-H{sub 2}/g VS at the F/M of 6. A modified Gompertz equation adequately (R{sup 2} > 0.946) described the cumulative hydrogen production yields. This study provides a novel strategy for controlling the conditions for production of hydrogen from food waste via anaerobic fermentation. (author)