WorldWideScience

Sample records for food inspection technology

  1. Spectroscopic imaging technologies for online food safety and sanitation inspection

    Science.gov (United States)

    The Environmental Microbial and Food Safety Laboratory, ARS, USDA is one of the leading groups for the development of optoelectronic sensing technologies and methodologies for food quality, safety, and sanitation inspection. High throughput hyperspectral and multispectral imaging techniques use Ram...

  2. RFID technologies for imported foods inspection

    Science.gov (United States)

    Food-borne illness typically occurs due to contamination of food products with Escherichia coli, Salmonella spp., Listeria monocytogenes and other pathogens. Unfortunately, it takes several weeks to identify the source of such contamination, possibly due to lack of a central database system that is ...

  3. Research progress of terahertz wave technology in food inspection

    Science.gov (United States)

    Yan, Zhanke; Ying, Yibin; Zhang, Hongjian; Yu, Haiyan

    2006-10-01

    Food safety and quality concern have become more and more significant in recent years. There is therefore an increasing focus on new technologies that can be applied to food quality evaluation or safety inspection, either to simplify or speed up the checking process, or to provide additional functionality. For example, the technique of near infrared (NIR) spectroscopy has been used for the authentication of agricultural products and food samples. Terahertz (THz) radiation, or THz wave, is electromagnetic wave lies between mid-infrared and microwave radiation. During the past decade, THz waves have been used to characterize the electronic, vibrational and compositional properties of solid, liquid and gas phase materials. The main two applications in which THz fields involved are THz spectroscopy and THz imaging. Terahertz wave technology, as a new area of research, has shown its wide prospects in imaging, diagnosis, detection, and monitoring, etc. Recently, THz technology has gained a lot of attention from biological spectral analysis to bio-medical imaging due to its unique features compared with microwave and optical waves. In this paper, a brief review is given to summarize the progress of THz techqiues in the field of food inspection. The properties of THz wave, its uniqueness in sensing and imaging applications, and the prospect of this novel technology in food industry were discussed.

  4. New Standards for Food Safety Inspection & Quarantine Added

    Institute of Scientific and Technical Information of China (English)

    2004-01-01

    @@ Recently, two industrial standards for inspection and quarantine, including the Requirements on Food Safety Control System and the Guide to Examination & Verification of Food Safety Control System drafted by the joint efforts of Certification and Accreditation Administration of the People's Republic of China (CNCA), China Import & Export Commodity Inspection Technology Institute and Hebei Inspection & Quarantine Bureau, passed examination and approval. The attending experts believed that these two standards have filled China's gaps respectively in the control of food safety as well as in the examination and inspection of safety control system.

  5. 《食品感官检验技术》课程设计的探索%Research on Course Design of Food Sensory Inspection Technology

    Institute of Scientific and Technical Information of China (English)

    王朝臣

    2012-01-01

    根据食品感官检验技术的培养目标和教学计划的要求,以提高学生的职业技能和综合素质为目标,对食品感官检验技术的课程设计进行了论述和探讨,提出了适合高等职业教育的课程改革思路与方法。%According to the cultivante objective and teaching plan of food sensory inspection technology, aiming at fostering the vocational skill of students and improving their comprehensive quality, course design of food sensory inspection technology were discussed and proposes the teaching reform ideas and methods to fit high vocational education.

  6. Restaurant inspection frequency and food safety compliance.

    Science.gov (United States)

    Newbold, K Bruce; McKeary, Marie; Hart, Robert; Hall, Robert

    2008-11-01

    Although food premises are regularly inspected, little information is available on the effect of inspections on compliance records, particularly with respect to the impact of the frequency of inspection on compliance. The following presents the outcome of a study designed to assess the impact of increased inspection frequency on compliance measures in Hamilton, Ontario, in the absence of any other changes to food handler/safety programs or legislation. High-risk food inspection premises were randomly assigned three, four, or five inspections per year. Results indicate that no statistical difference existed in outcome measures based on frequency of inspection. When premises were grouped based on the average time between inspections, premises with greater time between inspections scored better compliance measures relative to premises that were inspected more frequently. The study was also unique for the level of consultation and collaboration sought from the public health inspectors (PHIs) assigned to the Food Safety Program. Their knowledge and experience with respect to the critical variables associated with compliance were a complementary component to the literature review conducted by the research team.

  7. Food inspection using hyperspectral imaging and SVDD

    Science.gov (United States)

    Uslu, Faruk Sukru; Binol, Hamidullah; Bal, Abdullah

    2016-05-01

    Nowadays food inspection and evaluation is becoming significant public issue, therefore robust, fast, and environmentally safe methods are studied instead of human visual assessment. Optical sensing is one of the potential methods with the properties of being non-destructive and accurate. As a remote sensing technology, hyperspectral imaging (HSI) is being successfully applied by researchers because of having both spatial and detailed spectral information about studied material. HSI can be used to inspect food quality and safety estimation such as meat quality assessment, quality evaluation of fish, detection of skin tumors on chicken carcasses, and classification of wheat kernels in the food industry. In this paper, we have implied an experiment to detect fat ratio in ground meat via Support Vector Data Description which is an efficient and robust one-class classifier for HSI. The experiments have been implemented on two different ground meat HSI data sets with different fat percentage. Addition to these implementations, we have also applied bagging technique which is mostly used as an ensemble method to improve the prediction ratio. The results show that the proposed methods produce high detection performance for fat ratio in ground meat.

  8. INSPECTION TECHNOLOGY, DETECTION, AND COMPLIANCE: EVIDENCE FROM FLORIDA RESTAURANT INSPECTIONS

    OpenAIRE

    Jin, Ginger Zhe; Lee, Jungmin

    2014-01-01

    In this article, we show that a small innovation in inspection technology can make substantial differences in inspection outcomes. For restaurant hygiene inspections, the state of Florida has introduced a handheld electronic device, the portable digital assistant (PDA), which reminds inspectors of 1,000 potential violations that may be checked for. Using inspection records from July 2003 to June 2009, we find that the adoption of PDA led to 11% more detected violations and subsequently restau...

  9. Firms Closed Down in Food Safety Inspection

    Institute of Scientific and Technical Information of China (English)

    2007-01-01

    @@ Ten people have been arrested and more than 100 companies closed down as officials continue their crackdown on the use of banned animal drugs and toxic pesticides in farm produce. Agricultural safety inspections have been stepped up to guarantee food quality, a senior Chinese agricultural official said recently.

  10. Moralizing Food Technology

    DEFF Research Database (Denmark)

    Coff, Christian Eyde

    2015-01-01

    Food technologies are common on many levels in society and used by both food professionals and consumers. Food technologies are not neutral. They inform and shape the behaviour of people. This paper presents a theoretical framework for analysing the mediating role of food technology and its influ...

  11. Robotic inspection technology-process an toolbox

    Energy Technology Data Exchange (ETDEWEB)

    Hermes, Markus [ROSEN Group (United States). R and D Dept.

    2005-07-01

    Pipeline deterioration grows progressively with ultimate aging of pipeline systems (on-plot and cross country). This includes both, very localized corrosion as well as increasing failure probability due to fatigue cracking. Limiting regular inspecting activities to the 'scrapable' part of the pipelines only, will ultimately result into a pipeline system with questionable integrity. The confidence level in the integrity of these systems will drop below acceptance levels. Inspection of presently un-inspectable sections of the pipeline system becomes a must. This paper provides information on ROSEN's progress on the 'robotic inspection technology' project. The robotic inspection concept developed by ROSEN is based on a modular toolbox principle. This is mandatory. A universal 'all purpose' robot would not be reliable and efficient in resolving the postulated inspection task. A preparatory Quality Function Deployment (QFD) analysis is performed prior to the decision about the adequate robotic solution. This enhances the serviceability and efficiency of the provided technology. The word 'robotic' can be understood in its full meaning of Recognition - Strategy - Motion - Control. Cooperation of different individual systems with an established communication, e.g. utilizing Bluetooth technology, support the robustness of the ROSEN robotic inspection approach. Beside the navigation strategy, the inspection strategy is also part of the QFD process. Multiple inspection technologies combined on a single carrier or distributed across interacting container must be selected with a clear vision of the particular goal. (author)

  12. Computer vision technology in log volume inspection

    Institute of Scientific and Technical Information of China (English)

    2002-01-01

    Log volume inspection is very important in forestry research and paper making engineering. This paper proposed a novel approach based on computer vision technology to cope with log volume inspection. The needed hardware system was analyzed and the details of the inspection algorithms were given. A fuzzy entropy based on image enhancement algorithm was presented for enhancing the image of the cross-section of log. In many practical applications the cross-section is often partially invisible, and this is the major obstacle for correct inspection. To solve this problem, a robust Hausdorff distance method was proposed to recover the whole cross-section. Experiment results showed that this method was efficient.

  13. Department of Agriculture, Food Safety and Inspection Service

    Science.gov (United States)

    ... Standard Forms FSIS United States Department of Agriculture Food Safety and Inspection Service About FSIS District Offices Careers ... Planning: Addressing 21st-Century Public Health Challenges Seasonal Food Safety Fact Sheets Keep your food safe - prepare now ...

  14. Moralizing Food Technology

    DEFF Research Database (Denmark)

    Coff, Christian Eyde

    2015-01-01

    Food technologies are common on many levels in society and used by both food professionals and consumers. Food technologies are not neutral. They inform and shape the behaviour of people. This paper presents a theoretical framework for analysing the mediating role of food technology and its...... influence on food ethics. Post-phenomenology and the idea of a technologically mediated morality are central theoretical approaches. Four elements are included in the analytical framework: perception, interpretation, intentionality, and mediated morality. The framework is applied to two cases; food safety...

  15. Advanced maintenance, inspection & repair technology for nuclear power plants

    Energy Technology Data Exchange (ETDEWEB)

    Hinton, B.M.

    1994-12-31

    Maintenance, inspection, and repair technology for nuclear power plants is outlined. The following topics are discussed: technology for reactor systems, reactor refueling bridge, fuel inspection system, fuel shuffling software, fuel reconstitution, CEA/RCCA/CRA inspection, vessel inspection capabilities, CRDM inspection and repair, reactor internals inspection and repair, stud tensioning system, stud/nut cleaning system, EDM machining technology, MI Cable systems, core exit T/C nozzle assemblies, technology for steam generators, genesis manipulator systems, ECT, UT penetrant inspections, steam generator repair and cleaning systems, technology for balance of plant, heat exchangers, piping and weld inspections, and turbogenerators.

  16. Multispectral fluorescence imaging techniques for nondestructive food safety inspection

    Science.gov (United States)

    Kim, Moon S.; Lefcourt, Alan M.; Chen, Yud-Ren

    2004-03-01

    The use of spectral sensing has gained acceptance as a rapid means for nondestructive inspection of postharvest food produce. Current technologies generally use color or a single wavelength camera technology. The applicability and sensitivity of these techniques can be expanded through the use of multiple wavelengths. Reflectance in the Vis/NIR is the prevalent spectral technique. Fluorescence, compared to reflectance, is regarded as a more sensitive technique due to its dynamic responses to subtle changes in biological entities. Our laboratory has been exploring fluorescence as a potential means for detection of quality and wholesomeness of food products. Applications of fluorescence sensing require an understanding of the spectral characteristics emanating from constituents and potential contaminants. A number of factors affecting fluorescence emission characteristics are discussed. Because of relatively low fluorescence quantum yield from biological samples, a system with a powerful pulse light source such as a laser coupled with a gated detection device is used to harvest fluorescence, in the presence of ambient light. Several fluorescence sensor platforms developed in our laboratory, including hyperspectral imaging, and laser-induced fluorescence (LIF) and steady-state fluorescence imaging systems with multispectral capabilities are presented. We demonstrate the potential uses of recently developed fluorescence imaging platforms in food safety inspection of apples contaminated with animal feces.

  17. 76 FR 30727 - Food and Drug Administration Food Safety Modernization Act: Focus on Inspections and Compliance

    Science.gov (United States)

    2011-05-26

    ... HUMAN SERVICES Food and Drug Administration Food and Drug Administration Food Safety Modernization Act... meeting entitled ``FDA Food Safety Modernization Act: Focus on Inspections and Compliance.'' The purpose... inspections and compliance under the recently enacted FDA Food Safety Modernization Act (FSMA). More...

  18. Food safety on the slaughterline: inspection of pig heads

    DEFF Research Database (Denmark)

    Petersen, J.V.; Andersen, Jens Kirk; Sorensen, F.;

    2002-01-01

    This paper summarises information on the current inspection procedures for pig heads on the slaughterline and their impact on food safety, and considers the implications for food safety of certain lesions. It is argued that although a modified slaughter and inspection technique would decrease...

  19. [Costicartilage analysis inspection technology in the application of forensic medicine].

    Science.gov (United States)

    Meng, Hang; Xiao, Bi; Yan, Jian-Jun; Ma, Kai-Jun

    2011-10-01

    The traditional costicartilage analysis inspection is limited to morphological inspection. In recent years, with the development of forensic radiology and molecular genetics, the costicartilage analysis inspection technology has been further enriched and developed. At present, the costicartilage analysis inspection technology have been able to be used in the practice of forensic medicine. This paper reviews the research advances about the costicartilage analysis inspection technology in the identification of human gender, age and so on in order to provide the references for forensic appraisers.

  20. In-Space Inspection Technologies Vision

    Science.gov (United States)

    Studor, George

    2012-01-01

    Purpose: Assess In-Space NDE technologies and needs - current & future spacecraft. Discover & build on needs, R&D & NDE products in other industries and agencies. Stimulate partnerships in & outside NASA to move technologies forward cooperatively. Facilitate group discussion on challenges and opportunities of mutual benefit. Focus Areas: Miniaturized 3D Penetrating Imagers Controllable Snake-arm Inspection systems Miniature Free-flying Micro-satellite Inspectors

  1. APPLYING SIMPLE TECHNOLOGY ACCOMPLISHES VISUAL INSPECTION CHALLENGES

    Energy Technology Data Exchange (ETDEWEB)

    Robinson, C

    2007-07-21

    This paper discusses the successful implementation of simple video technologies at the Savannah River Site (SRS) to perform complex visual inspection, monitoring, and surveillance tasks. Because SRS facilities are similar to those of an industrial plant, the environmental and accessibility considerations for remote viewing are the primary determining factors in the selection of technology. The constraints and challenges associated with remote viewing are discussed, and examples of applications are given.

  2. Inspection technology for high pressure pipes

    Energy Technology Data Exchange (ETDEWEB)

    Kim, Jae H.; Lee, Jae C.; Eum, Heung S.; Choi, Yu R.; Moon, Soon S.; Jang, Jong H

    2000-02-01

    Various kinds of defects are likely to be occurred in the welds of high pressure pipes in nuclear power plants. Considering the recent accident of Zuruga nuclear power plant in Japan, reasonable policy is strongly requested for the high pressure pipe integrity. In this study, we developed the technologies to inspect pipe welds automatically. After development of scanning robot prototype in the first research year, we developed and implemented the algorithm of automatic tracking of the scanning robot along the weld line of the pipes. We use laser slit beam on weld area and capture the image using digital camera. Through processing of the captures image, we finally determine the weld line automatically. In addition, we investigated a new technology on micro systems for developing micro scanning robotic inspection of the pipe welds. The technology developed in this study is being transferred to the industry. (author)

  3. 现代光学成像技术在食品品质快速检测中的应用%Applications of Modern Optical Imaging Technologies for Rapid Quality Inspection of Food Products

    Institute of Scientific and Technical Information of China (English)

    孙大文; 吴迪; 何鸿举; 冯耀泽

    2012-01-01

    In order to meet the consumers' demands on the quality and safety of food products, it is required to apply rapid and non-invasive inspection during production and processing of food products in the modern food industry. The quality and safety issues of food products in China have raised a high attention of the whole society in recent years. By acquiring the images of food products in different spectral ranges, modern optical imaging techniques use digital image processing algorithms to extract feature information from digital images of food products and establish quantitative relationships between features and quality attributes of the products, resulting in realizing rapid, non-invasive, efficient, and low-cost assessment of food products and providing information support to automatic sorting and grading management, and to quality inspection in modern food process operations. Food Refrigeration & Computerised Food Technology (FRCFT) in University College Dublin (UCD) led by Professor Da-Wen Sun has carried out a series of research works on applying the advanced optical imaging techniques including computer vision and hyperspectral imaging to determine food quality in a rapid and non-invasive way. Their leading research works are well recognized by their international peers. This paper reviews the research results of UCD-FRCFT on food quality inspection using computer vision and hyperspectral imaging in the past decade.%食品现代化生产、加工过程中需要对食品品质信息进行快速无损获取,以保证食品品质安全,满足消费者的需要.近年来国内频发的食品质量与安全问题也要求实现食品品质安全信息的客观准确检测.现代光学成像技术透过获取食品在不同光谱波段下的图像信息,然后采用数字图像处理算法进行特征信息提取,并通过模式识别算法建立食品品质定量关系模型,从而实现食品品质信息的快速、无损、高效、低成本检测,为食品现

  4. Allegheny County Restaurant/Food Facility Inspection Violations

    Data.gov (United States)

    Allegheny County / City of Pittsburgh / Western PA Regional Data Center — Facilities located within Allegheny County that produce, distribute and sell food products are subject to mandatory, routine inspection by one of the health...

  5. BIOCHIPS IN FOOD TECHNOLOGIES

    Directory of Open Access Journals (Sweden)

    J. Kozonova

    2013-06-01

    Full Text Available One of the modern technology development trends is the biochips’ elaboration and introduction. In this article characteristics and the biochip industry development stages are given, also the prin-ciple schemes are considered. It is shown, that due to the biochips’ advantage, they are expedient to use for the food products’ analysis realization to determine their high quality.

  6. Advancement of safeguards inspection technology for CANDU nuclear power plants

    Energy Technology Data Exchange (ETDEWEB)

    Lee, Jae Sung; Park, W. S.; Cha, H. R.; Ham, Y. S.; Lee, Y. G.; Kim, K. P.; Hong, Y. D

    1999-04-01

    The objectives of this project are to develop both inspection technology and safeguards instruments, related to CANDU safeguards inspection, through international cooperation, so that those outcomes are to be applied in field inspections of national safeguards. Furthermore, those could contribute to the improvement of verification correctness of IAEA inspections. Considering the level of national inspection technology, it looked not possible to perform national inspections without the joint use of containment and surveillance equipment conjunction with the IAEA. In this connection, basic studies for the successful implementation of national inspections was performed, optimal structure of safeguards inspection was attained, and advancement of safeguards inspection technology was forwarded. The successful implementation of this project contributed to both the improvement of inspection technology on CANDU reactors and the implementation of national inspection to be performed according to the legal framework. In addition, it would be an opportunity to improve the ability of negotiating in equal shares in relation to the IAEA on the occasion of discussing or negotiating the safeguards issues concerned. Now that the national safeguards technology for CANDU reactors was developed, the safeguards criteria, procedure and instruments as to the other item facilities and fabrication facilities should be developed for the perfection of national inspections. It would be desirable that the recommendations proposed and concreted in this study, so as to both cope with the strengthened international safeguards and detect the undeclared nuclear activities, could be applied to national safeguards scheme. (author)

  7. Advancement of safeguards inspection technology for CANDU nuclear power plants

    Energy Technology Data Exchange (ETDEWEB)

    Lee, Jae Sung; Park, W. S.; Cha, H. R.; Ham, Y. S.; Lee, Y. G.; Kim, K. P.; Hong, Y. D

    1999-04-01

    The objectives of this project are to develop both inspection technology and safeguards instruments, related to CANDU safeguards inspection, through international cooperation, so that those outcomes are to be applied in field inspections of national safeguards. Furthermore, those could contribute to the improvement of verification correctness of IAEA inspections. Considering the level of national inspection technology, it looked not possible to perform national inspections without the joint use of containment and surveillance equipment conjunction with the IAEA. In this connection, basic studies for the successful implementation of national inspections was performed, optimal structure of safeguards inspection was attained, and advancement of safeguards inspection technology was forwarded. The successful implementation of this project contributed to both the improvement of inspection technology on CANDU reactors and the implementation of national inspection to be performed according to the legal framework. In addition, it would be an opportunity to improve the ability of negotiating in equal shares in relation to the IAEA on the occasion of discussing or negotiating the safeguards issues concerned. Now that the national safeguards technology for CANDU reactors was developed, the safeguards criteria, procedure and instruments as to the other item facilities and fabrication facilities should be developed for the perfection of national inspections. It would be desirable that the recommendations proposed and concreted in this study, so as to both cope with the strengthened international safeguards and detect the undeclared nuclear activities, could be applied to national safeguards scheme. (author)

  8. Military Food Inspection: Its History and Its Effect on Readiness

    Science.gov (United States)

    1991-03-15

    or foodborne disease as a result of their being unsound, unwholesome, or contaminated at the time of their issue. There were outbreaks of foodborne...the health of the people.8 Military food inspection was very important in the 60s with the outbreak of the Vietnam conflict. The activities o2 food...to name a few, are bacillary dysentery, Enterotoxigenic E. coli, Salmonellosis , Hepatitis A, and cholera. The mode of transmission for most of these

  9. Novel sensors for food inspection modelling, fabrication and experimentation

    CERN Document Server

    Abdul Rahman, Mohd Syaifudin; Yu, Pak-Lam

    2014-01-01

    This book addresses presents recent developments of novel planar interdigital sensors for food inspection. It covers the fundamentals of sensors, their design, modelling and simulations, fabrications, characterizations, experimental investigations and analyses. This book will be useful for the engineers and researchers especially higher undergraduate, postgraduate students as well as practitioners working on the development of Electromagnetic Sensors.

  10. China to Stamp Inspection and Quarantine Marks on Export Foods from September 1, 2007

    Institute of Scientific and Technical Information of China (English)

    2007-01-01

    @@ The General Administration of Quality Supervision, Inspection and Quarantine of China (AQSIQ) announced that as of September 1, 2007,shipping packages of export foods will be stamped with inspection and quarantine marks after the foods are inspected and quarantined in conformity with the entry-exit inspection and quarantine rules. Unstamped packages will be prohibited from export.

  11. Development of the radiation inspection system for food materials

    Energy Technology Data Exchange (ETDEWEB)

    Min, Sujung; Kim, Heeyoung; Kim, Myungjin; Lee, Unjang [ORIONENC Co., Seoul (Korea, Republic of)

    2015-10-15

    Radioactive contamination of processed foodstuffs, livestock, marine products, farm products imported from Japan and fishes caught in coastal waters of Korea has become an important social issue. Recently, there are also needs of inspection system for monitoring of public meals such like school feedings of kindergarten, elementary school, middle school, high school and university. Radioactivity inspections of those foods are executed manually with portable measuring instruments or at labs using their samples. But, radioactivity inspections of those foods should execute field survey in real time. In consequence, there are some problem of time delay and low reliability. To protect the health of citizens from radioactivity contained in Japanese marine products imported to Korea, a system to inspect radioactivity in real time is developed. The system is to measure the radioactivity level of farm and marine products and public meals continuously and automatically at inspection sites of an agency checking radiation of imported foodstuffs to determine radioactive contamination. Performance was identified through the performance test (Cs-137 30, 50, 300, 900Bq/kg) at Korea Research Institute of Standards and Science (KRISS). NaI(Tl) detector was satisfied the performance for measurement.

  12. [Basic concept for the inspection of imported foods].

    Science.gov (United States)

    Takeda, Hisashi

    2011-01-01

    According to Article 4 of the Food Safety Basic Law (Law No. 48 of 2003), food safety must be ensured by taking necessary measures appropriately at each step of the food supply process both in Japan and overseas. From this viewpoint, for ensuring safety of imported foods further, the quarantine stations have obligations such as confirmation of the import-notification documents submitted under Article 27 of the Law, issue of inspection orders in accordance with Article 26 of the Law for imported foods suspected with high probability of violating the Act (in order to prevent harm to public health from the perspective of food sanitation), and implement of monitoring inspection under Article 28 of the Law to enforce checking of the food-sanitation conditions of various imported foods. If a quarantine station or local organization (including prefectures, cities and specially designated wards that operate public health centers) identify any violation of the Law, the Ministry of Health, Labour and Welfare (hereinafter referred to as "the MHLW"), the quarantine station and the related prefecture shall cooperate to take appropriate measures to help the corresponded importer recall the food as soon as possible. In addition, taking measures to prevent recurrence of such violations by demonstration of examples of violations and guidance to importers. Under the recent situation of accidents such as addition of toxic substances to the food, it is important to make continuous efforts for achieving food safety in exporting countries. With recognition that assurance of the safety of the consumer from foodborn illness, it is necessary for the MHLW, the Agency of Consumer Affaires, local governments and related offices to make active efforts together through risk evaluation, risk management and the risk communication for 1 while measuring the communication.

  13. 5 CFR 8301.104 - Additional rules for employees of the Food Safety and Inspection Service.

    Science.gov (United States)

    2010-01-01

    ... Food Safety and Inspection Service. 8301.104 Section 8301.104 Administrative Personnel DEPARTMENT OF....104 Additional rules for employees of the Food Safety and Inspection Service. Any employee of the Food Safety and Inspection Service not otherwise required to obtain approval for outside employment...

  14. Industrial Inspection with Open Eyes: Advance with Machine Vision Technology

    Energy Technology Data Exchange (ETDEWEB)

    Liu, Zheng; Ukida, H.; Niel, Kurt; Ramuhalli, Pradeep

    2015-10-01

    Machine vision systems have evolved significantly with the technology advances to tackle the challenges from modern manufacturing industry. A wide range of industrial inspection applications for quality control are benefiting from visual information captured by different types of cameras variously configured in a machine vision system. This chapter screens the state of the art in machine vision technologies in the light of hardware, software tools, and major algorithm advances for industrial inspection. The inspection beyond visual spectrum offers a significant complementary to the visual inspection. The combination with multiple technologies makes it possible for the inspection to achieve a better performance and efficiency in varied applications. The diversity of the applications demonstrates the great potential of machine vision systems for industry.

  15. ULTRAVIOLET TECHNOLOGY FOR FOOD PRESERVATION

    OpenAIRE

    Guedes, AMM; Novello, D; Mendes, GMD; Cristianini, M

    2009-01-01

    ULTRAVIOLET TECHNOLOGY FOR FOOD PRESERVATION This literature review article had as objective to gather information about ultraviolet (UV) technology utilization on the food industry, its effects and potential application. Aspects as the origin, concept and applications of the technology on the equipment industry and running mechanisms were approached. The application of UV radiation on food decontamination is still little used due its low penetration, but it is known that it can be easily app...

  16. Application of hyperspectral imaging in food safety inspection and control: a review.

    Science.gov (United States)

    Feng, Yao-Ze; Sun, Da-Wen

    2012-01-01

    Food safety is a great public concern, and outbreaks of food-borne illnesses can lead to disturbance to the society. Consequently, fast and nondestructive methods are required for sensing the safety situation of produce. As an emerging technology, hyperspectral imaging has been successfully employed in food safety inspection and control. After presenting the fundamentals of hyperspectral imaging, this paper provides a comprehensive review on its application in determination of physical, chemical, and biological contamination on food products. Additionally, other studies, including detecting meat and meat bone in feedstuffs as well as organic residue on food processing equipment, are also reported due to their close relationship with food safety control. With these applications, it can be demonstrated that miscellaneous hyperspectral imaging techniques including near-infrared hyperspectral imaging, fluorescence hyperspectral imaging, and Raman hyperspectral imaging or their combinations are powerful tools for food safety surveillance. Moreover, it is envisaged that hyperspectral imaging can be considered as an alternative technique for conventional methods in realizing inspection automation, leading to the elimination of the occurrence of food safety problems at the utmost.

  17. Evaluative conditioning of food technologies

    DEFF Research Database (Denmark)

    Loebnitz, Natascha; Grunert, Klaus G

    2015-01-01

    attitudes toward food technologies. The present study tests how evaluative conditioning can affect consumer acceptance of new food technologies. Furthermore, authors investigate whether evaluative conditioning is resistant to extinction after a two-month period and whether the evaluative conditioning effect......Consumer attitudes play an important role in the acceptance of new technologies. The success of food innovations depends on understanding how consumers form and change attitudes toward food technologies. Earlier post hoc explanations suggest that evaluative conditioning can change consumer...... prevails in a product-related context. Within an evaluative conditioning paradigm including between-subjects control groups in addition to standard within-subjects control conditions, participants were presented with three food technologies (conventional, enzyme, and genetic technology) paired...

  18. 19 CFR 4.72 - Inspection of meat, meat-food products, and inedible fats.

    Science.gov (United States)

    2010-04-01

    ... 19 Customs Duties 1 2010-04-01 2010-04-01 false Inspection of meat, meat-food products, and... Inspection of meat, meat-food products, and inedible fats. (a) No clearance shall be granted to any vessel carrying meat or meat-food products, as defined and classified by the U.S. Department of Agriculture, Food...

  19. Food Science and Technology Abstracts.

    Science.gov (United States)

    Cohen, Elinor; Federman, Joan

    1979-01-01

    Introduces the reader to the Food Science and Technology Abstracts, a data file that covers worldwide literature on human food commodities and aspects of food processing. Topics include scope, subject index, thesaurus, searching online, and abstracts; tables provide a comparison of ORBIT and DIALOG versions of the file. (JD)

  20. Predictive maintenance and inspection through airborne ultrasound technology

    Energy Technology Data Exchange (ETDEWEB)

    Bandes, A. [UE Systems, Inc., Elmsford, NY (United States)

    1997-12-31

    Airborne ultrasound can be considered an ideal integrating technology in that these instruments can stand alone to detect a variety of potential problems or they can be used to support vibration and infrared inspection programs. Usually portable, these instruments detect leaks in both pressurized gas systems or vacuum systems and related equipment such as tanks, pipes, heat exchangers, valves and steam traps. Additional applications include inspection of high voltage apparatus for corona, arcing and tracking. They are used to trend bearing failure as well as to detect conditions such as lack of lubrication and rubbing. A brief overview of the technology, its applications and suggested inspection techniques are explained. (orig.) 2 refs.

  1. Food Technologies: Fermentation

    NARCIS (Netherlands)

    Nout, M.J.R.

    2014-01-01

    Fermentation refers to the use of microorganisms to achieve desirable food properties in the fermented food or beverage. Although the word ‘fermentation’ indicates ‘anaerobic metabolism,’ it is also used in a broader sense to indicate all anaerobic and aerobic microbiological and biochemical

  2. Food Technologies: Fermentation

    NARCIS (Netherlands)

    Nout, M.J.R.

    2014-01-01

    Fermentation refers to the use of microorganisms to achieve desirable food properties in the fermented food or beverage. Although the word ‘fermentation’ indicates ‘anaerobic metabolism,’ it is also used in a broader sense to indicate all anaerobic and aerobic microbiological and biochemical modific

  3. Visual inspection technology in the hard disc drive industry

    CERN Document Server

    Muneesawang, Paisarn

    2015-01-01

    A presentation of the use of computer vision systems to control manufacturing processes and product quality in the hard disk drive industry. Visual Inspection Technology in the Hard Disk Drive Industry is an application-oriented book borne out of collaborative research with the world's leading hard disk drive companies. It covers the latest developments and important topics in computer vision technology in hard disk drive manufacturing, as well as offering a glimpse of future technologies.

  4. Review and Prospect of Cobalt-60 Digital Radiography Inspection Technology

    OpenAIRE

    AN Ji-gang

    2015-01-01

    This article is a review and prospect of the research, development and industrialization of Cobalt-60 digital radiography inspection technology based on the national requirements in the recent 20 years, which is leaded by Institute of Nuclear and New Energy Technology (INET) of TsinghuaUniversity. The research purpose, innovative approach and main academic achievements of this technology were described systematically. The industrial equipment varieties, performance, running condition and appl...

  5. Effect of a Publicly Accessible Disclosure System on Food Safety Inspection Scores in Retail and Food Service Establishments.

    Science.gov (United States)

    Choi, Jihee; Scharff, Robert L

    2017-07-01

    The increased frequency with which people are dining out coupled with an increase in the publicity of foodborne disease outbreaks has led the public to an increased awareness of food safety issues associated with food service establishments. To accommodate consumer needs, local health departments have increasingly publicized food establishments' health inspection scores. The objective of this study was to estimate the effect of the color-coded inspection score disclosure system in place since 2006 in Columbus, OH, by controlling for several confounding factors. This study incorporated cross-sectional time series data from food safety inspections performed from the Columbus Public Health Department. An ordinary least squares regression was used to assess the effect of the new inspection regime. The introduction of the new color-coded food safety inspection disclosure system increased inspection scores for all types of establishments and for most types of inspections, although significant differences were found in the degree of improvement. Overall, scores increased significantly by 1.14 points (of 100 possible). An exception to the positive results was found for inspections in response to foodborne disease complaints. Scores for these inspections declined significantly by 10.2 points. These results should be useful for both food safety researchers and public health decision makers.

  6. Overview of steam generator tube-inspection technology

    Energy Technology Data Exchange (ETDEWEB)

    Obrutsky, L.; Renaud, J.; Lakhan, R., E-mail: obrutskl@aecl.ca, E-mail: renaudj@aecl.ca, E-mail: lakhanr@aecl.ca [Atomic Energy of Canada Limited, Chalk River, Ontario (Canada)

    2014-03-15

    Degradation of steam generator (SG) tubing due to both mechanical and corrosion modes has resulted in extensive repairs and replacement of SGs around the world. The variety of degradation modes challenges the integrity of SG tubing and, therefore, the stations' reliability. Inspection and monitoring aimed at timely detection and characterization of the degradation is a key element for ensuring tube integrity. Up to the early-70's, the in-service inspection of SG tubing was carried out using single-frequency eddy current testing (ET) bobbin coils, which were adequate for the detection of volumetric degradation. By the mid-80's, additional modes of degradation such as pitting, intergranular attack, and axial and circumferential inside or outside diameter stress corrosion cracking had to be addressed. The need for timely, fast detection and characterization of these diverse modes of degradation motivated the development in the 90's of inspection systems based on advanced probe technology coupled with versatile instruments operated by fast computers and remote communication systems. SG inspection systems have progressed in the new millennium to a much higher level of automation, efficiency and reliability. Also, the role of Non Destructive Evaluation (NDE) has evolved from simple detection tools to diagnostic tools that provide input into integrity assessment decisions, fitness-far-service and operational assessments. This new role was motivated by tighter regulatory requirements to assure the safety of the public and the environment, better SG life management strategies and often self-imposed regulations. It led to the development of advanced probe technologies, more reliable and versatile instruments and robotics, better training and qualification of personnel and better data management and analysis systems. This paper provides a brief historical perspective regarding the evolution of SG inspections and analyzes the motivations behind that

  7. Journal of Food Technology in Africa: Submissions

    African Journals Online (AJOL)

    Journal of Food Technology in Africa. ... nutrition, economic and environmental aspects of food processing technologies. ... advances in knowledge with special emphasis on concern and relevance to the food Industry in the African continent.

  8. FDA Procedures for Standardization and Certification of Retail Food Inspection/Training Officers, 2000.

    Science.gov (United States)

    Food and Drug Administration (DHHS/PHS), Rockville, MD.

    This document provides information, standards, and behavioral objectives for standardization and certification of retail food inspection personnel in the Food and Drug Administration (FDA). The procedures described in the document are based on the FDA Food Code, updated to reflect current Food Code provisions and to include a more refined focus on…

  9. Active, Non-Intrusive Inspection Technologies for Homeland Defense

    Energy Technology Data Exchange (ETDEWEB)

    James L. Jones

    2003-06-01

    Active, non-intrusive inspection or interrogation technologies have been used for 100 years - with the primary focus being radiographic imaging. During the last 50 years, various active interrogation systems have been investigated and most have revealed many unique and interesting capabilities and advantages that have already benefited the general public. Unfortunately, except for medical and specific industrial applications, these unique capabilities have not been widely adopted, largely due to the complexity of the technology, the overconfident reliance on passive detection systems to handle most challenges, and the unrealistic public concerns regarding radiation safety issues for a given active inspection deployment. The unique homeland security challenges facing the United States today are inviting more "out-of-the-box" solutions and are demanding the effective technological solutions that only active interrogation systems can provide. While revolutionary new solutions are always desired, these technology advancements are rare, and when found, usually take a long time to fully understand and implement for a given application. What's becoming more evident is that focusing on under-developed, but well-understood, active inspection technologies can provide many of the needed "out-of-the-box" solutions. This paper presents a brief historical overview of active interrogation. It identifies some of the major homeland defense challenges being confronted and the commercial and research technologies presently available and being pursued. Finally, the paper addresses the role of the Idaho National Engineering and Environmental Laboratory and its partner, the Idaho Accelerator Center at Idaho State University, in promoting and developing active inspection technologies for homeland defense.

  10. Research on UAV Intelligent Obstacle Avoidance Technology During Inspection of Transmission Line

    Science.gov (United States)

    Wei, Chuanhu; Zhang, Fei; Yin, Chaoyuan; Liu, Yue; Liu, Liang; Li, Zongyu; Wang, Wanguo

    Autonomous obstacle avoidance of unmanned aerial vehicle (hereinafter referred to as UAV) in electric power line inspection process has important significance for operation safety and economy for UAV intelligent inspection system of transmission line as main content of UAV intelligent inspection system on transmission line. In the paper, principles of UAV inspection obstacle avoidance technology of transmission line are introduced. UAV inspection obstacle avoidance technology based on particle swarm global optimization algorithm is proposed after common obstacle avoidance technologies are studied. Stimulation comparison is implemented with traditional UAV inspection obstacle avoidance technology which adopts artificial potential field method. Results show that UAV inspection strategy of particle swarm optimization algorithm, adopted in the paper, is prominently better than UAV inspection strategy of artificial potential field method in the aspects of obstacle avoidance effect and the ability of returning to preset inspection track after passing through the obstacle. An effective method is provided for UAV inspection obstacle avoidance of transmission line.

  11. Introduction to Innovative Food Processing and Technology

    OpenAIRE

    Tokusoglu, Ozlem

    2015-01-01

    Consumers, the food industry and the regulatory agencies demand the innovative technologies to provide safe and stable foods. Nonthermal processing technologies offer unprecedented opportunities and challenges for the food industry to market safe, high quality health-promoting foods. Those innovative food processing is often perceived as an alternative to thermal food processing, yet there are many nonthermal preparatory unit operations as well as food processing and preservation opportunitie...

  12. Delivery Reliability for Natural Gas--Inspection Technologies

    Energy Technology Data Exchange (ETDEWEB)

    Albert Teitsma; Julie Maupin

    2005-10-01

    The Remote Field Eddy Current (RFEC) technique is ideal for inspecting unpiggable pipelines because all of its components can be made smaller than the diameter of the pipe to be inspected. For these reasons, RFEC was selected as a technology to be integrated with the Explorer II robotic platform for unpiggable pipeline inspections. The research work is a continuation of a prior DOE-NETL project but is now directed towards a seamless integration with the robot. The laboratory set-up has been improved and data collection is nearly autonomous. With the improved collections speeds, GTI has been able to test more variables. Tests have been run on 6-inch and 12-inch seamless and seam-welded pipes. Testing on the 6-inch pipes have included using five exciter coils, each of a different geometry. Two types of sensor coils have been tested. With a focus on preparing the technology for use on the Explorer II, improvements in power consumption have proved successful. Tests with metal components have been performed to check for interference with the electromagnetic field. The results of these tests indicate RFEC will produce quality inspections while on the robot. GTI has also been testing manufactured detection boards currently used for boiler tube inspections. These boards are appropriately compact for use on the Explorer II robot and are able to detect defects at the speed of robot travel. In addition to advanced sensor development, GTI has participated in sensor/platform definition and module design activities. Mechanical constraints, power requirements, limited control and communication protocols, and potential busses and connectors have been addressed. GTI has conducted a proper design process to produce a sound design for the RFEC components to fit into two modules. The remaining work to be performed in the design of the sensor module is packaging and strengthening.

  13. Pipe inspection using the pipe crawler. Innovative technology summary report

    Energy Technology Data Exchange (ETDEWEB)

    NONE

    1999-05-01

    The US Department of Energy (DOE) continually seeks safer and more cost-effective remediation technologies for use in the decontamination and decommissioning (D and D) of nuclear facilities. In several of the buildings at the Fernald Site, there is piping that was used to transport process materials. As the demolition of these buildings occur, disposal of this piping has become a costly issue. Currently, all process piping is cut into ten-foot or less sections, the ends of the piping are wrapped and taped to prevent the release of any potential contaminants into the air, and the piping is placed in roll off boxes for eventual repackaging and shipment to the Nevada Test Site (NTS) for disposal. Alternatives that allow for the onsite disposal of process piping are greatly desired due to the potential for dramatic savings in current offsite disposal costs. No means is currently employed to allow for the adequate inspection of the interior of piping, and consequently, process piping has been assumed to be internally contaminated and thus routinely disposed of at NTS. The BTX-II system incorporates a high-resolution micro color camera with lightheads, cabling, a monitor, and a video recorder. The complete probe is capable of inspecting pipes with an internal diameter (ID) as small as 1.4 inches. By using readily interchangeable lightheads, the same system is capable of inspecting piping up to 24 inches in ID. The original development of the BTX system was for inspection of boiler tubes and small diameter pipes for build-up, pitting, and corrosion. However, the system is well suited for inspecting the interior of most types of piping and other small, confined areas. The report describes the technology, its performance, uses, cost, regulatory and policy issues, and lessons learned.

  14. Review and Prospect of Cobalt-60 Digital Radiography Inspection Technology

    Directory of Open Access Journals (Sweden)

    AN Ji-gang

    2015-11-01

    Full Text Available This article is a review and prospect of the research, development and industrialization of Cobalt-60 digital radiography inspection technology based on the national requirements in the recent 20 years, which is leaded by Institute of Nuclear and New Energy Technology (INET of TsinghuaUniversity. The research purpose, innovative approach and main academic achievements of this technology were described systematically. The industrial equipment varieties, performance, running condition and application effect were introduced, and the outstanding advantages and prospects of the technology are summarized. In the paper, some understanding obstacles or mistakes encountered during the promotion and application were sorted out and explained too to help the improvement and development of the new relevant technology.

  15. Surface and subsurface inspection of food safety and quality using a line-scan Raman system

    Science.gov (United States)

    This paper presents a line-scan Raman platform for food safety and quality research, which can be configured for Raman chemical imaging (RCI) mode for surface inspection and spatially offset Raman spectroscopy (SORS) mode for subsurface inspection. In the RCI mode, macro-scale imaging was achieved u...

  16. Irradiated foods: current trends and technologies

    Science.gov (United States)

    Additional demands on keeping food safe and palatable through longer distribution chains have led industry executives to reconsider irradiation and other technologies as viable processing alternatives for many foods. Other intervention technologies (precision thermal, UV, and novel sanitizer formula...

  17. US food and drug administration Indian site inspections: An experience

    Directory of Open Access Journals (Sweden)

    Pooja Mahajan

    2012-01-01

    Full Text Available Since 2005, USFDA has begun inspections of Indian clinical trial investigator sites. This paper reports experience of an FDA inspection performed at two Indian centers. The inspection started with an in-depth discussion with the investigator and his team about the conduct of the clinical trial at the site and was followed by a tour of the important locations - registration, outpatient department, specialty clinic, medical record section, and special procedure department. The inspector reviewed the critical processes - protocol compliance, ethics committee approval, informed consent process, case record form and source documents completion, investigational product accountability, serious adverse events documentation and reporting. The inspector reviewed all documents from the investigator site file and conducted audit of all subjects enrolled at both the sites. As the Indian sites are not exposed to regulatory inspections, it is vital for the sponsor to conduct preinspection audit, provide training and support to face the FDA inspection.

  18. Enabling inspection solutions for future mask technologies through the development of massively parallel E-Beam inspection

    Science.gov (United States)

    Malloy, Matt; Thiel, Brad; Bunday, Benjamin D.; Wurm, Stefan; Jindal, Vibhu; Mukhtar, Maseeh; Quoi, Kathy; Kemen, Thomas; Zeidler, Dirk; Eberle, Anna Lena; Garbowski, Tomasz; Dellemann, Gregor; Peters, Jan Hendrik

    2015-09-01

    The new device architectures and materials being introduced for sub-10nm manufacturing, combined with the complexity of multiple patterning and the need for improved hotspot detection strategies, have pushed current wafer inspection technologies to their limits. In parallel, gaps in mask inspection capability are growing as new generations of mask technologies are developed to support these sub-10nm wafer manufacturing requirements. In particular, the challenges associated with nanoimprint and extreme ultraviolet (EUV) mask inspection require new strategies that enable fast inspection at high sensitivity. The tradeoffs between sensitivity and throughput for optical and e-beam inspection are well understood. Optical inspection offers the highest throughput and is the current workhorse of the industry for both wafer and mask inspection. E-beam inspection offers the highest sensitivity but has historically lacked the throughput required for widespread adoption in the manufacturing environment. It is unlikely that continued incremental improvements to either technology will meet tomorrow's requirements, and therefore a new inspection technology approach is required; one that combines the high-throughput performance of optical with the high-sensitivity capabilities of e-beam inspection. To support the industry in meeting these challenges SUNY Poly SEMATECH has evaluated disruptive technologies that can meet the requirements for high volume manufacturing (HVM), for both the wafer fab [1] and the mask shop. Highspeed massively parallel e-beam defect inspection has been identified as the leading candidate for addressing the key gaps limiting today's patterned defect inspection techniques. As of late 2014 SUNY Poly SEMATECH completed a review, system analysis, and proof of concept evaluation of multiple e-beam technologies for defect inspection. A champion approach has been identified based on a multibeam technology from Carl Zeiss. This paper includes a discussion on the

  19. Heterodyne polarimetry technology for inspection of critical dimensions

    Directory of Open Access Journals (Sweden)

    Protopopov V.

    2010-06-01

    Full Text Available Heterodyne polarimetry is based on the analysis of phases and polarization states of two frequency shifted cross-polarized waves, generated by Zeeman lasers and their analogs [1]. In semiconductor industry, manufacturing of memory chips depends on the width and aspect ratio of a great number of identical parallel vertical and horizontal word and bit address lines. Such a structure may be considered as a wire grid polarizer for visible optics, and it is reasonable to expect that polarimetry techniques may be efficient for detecting tiny variations in this type of structures on masks and wafers. Currently, both imaging and non-imaging modalities are considered as complementary inspection technologies. The talk will focus on instrumentation, theory, and experimental results of two different inspection tools: scanning polarimeters for mapping variations of critical dimensions over lithography masks and semiconductor wafers, and polarization-controlled dual-channel heterodyne microscope with super-resolution capabilities.

  20. 9 CFR 316.10 - Marking of meat food products with official inspection legend and ingredient statement.

    Science.gov (United States)

    2010-01-01

    ... 9 Animals and Animal Products 2 2010-01-01 2010-01-01 false Marking of meat food products with... MEAT AND POULTRY PRODUCTS INSPECTION AND VOLUNTARY INSPECTION AND CERTIFICATION MARKING PRODUCTS AND THEIR CONTAINERS § 316.10 Marking of meat food products with official inspection legend and ingredient...

  1. 近红外光谱技术在食品检测中的应用研究进展%Progress on Application of Near Infrared Spectroscopy Technology in Food Inspection

    Institute of Scientific and Technical Information of China (English)

    李慧; 曾铭; 要磊; 喻零春; 刘伟云

    2011-01-01

    Analyzes the principle and superiority of the near-infrared spectroscopy (NIRS) technique, and focuses on application of the technology in the grain crops, garden stuff, milk and dairy products, meat and meat products brewing food. And the existing problems of this technology were discussed and its development trend was predicted.%分析了近红外光谱(NIRS)分析技术的原理和优越性,着重论述了该技术在粮食作物、果蔬、乳及乳制品、肉及肉制品、酿造食品等方面的应用,并对该技术所存在问题进行了探讨,对其发展趋势进行了展望。

  2. Dual view x-ray inspection system for foreign objects detection in canned food

    Science.gov (United States)

    Lu, Zhiwen; Peng, Ningsong

    2013-04-01

    X-ray inspection technique for foreign objects in food products can determine and mark the presence of contaminants within the product by using image processing and pattern recognition technique on the X-ray transmission images. This paper presents the dual view X-ray inspection technique for foreign objects in food jar via analyzing the weak points of the traditional single view X-ray inspection technique. In addition, a prototype with the new technique is developed in accordance with glass splinters detection within the food jar (glass jar especially) which is a typical tickler. Some algorithms such as: adaptive image segmentation based on contour tracking, nonlinear arctan function transform and etc., are applied to improve image quality and achieve effective inspection results. The false recognition rate is effectively reduced and the detection sensitivity is highly enhanced. Finally the actual test results of this prototype are given.

  3. Ultrasonication and food technology: A review

    OpenAIRE

    Ishrat Majid; Gulzar Ahmad Nayik; Vikas Nanda

    2015-01-01

    With increasing consumers demand and tightening of food and environmental regulations, traditional food-processing techniques have lost their optimum performance which gave rise to new and powerful technologies. Ultrasonic is a one of the fast, versatile, emerging, and promising non-destructive green technology used in the food industry from last few years. The ultrasound is being carried out in various areas of food technology namely crystallization, freezing, bleaching, degassing, extractio...

  4. Principles and status of neutron-based inspection technologies

    Science.gov (United States)

    Gozani, Tsahi

    2011-06-01

    and energetically significantly different from the background, thus making them readily distinguishable. The penetrability of neutrons as probes and signatures as well as the gamma ray signatures make neutron interrogation applicable to the inspection of large conveyances such as cars, trucks, marine containers and also smaller objects like explosive mines concealed in the ground. The application of nuclear interrogation techniques greatly depends on operational requirements. For example explosive mines and IED detection clearly require one-sided inspection, which excludes transmission based inspection (e.g., transmission radiography) and greatly limits others. The technologies developed over the last decades are now being implemented with good results. Further advances have been made over the last several years that increase the sensitivity, applicability and robustness of these systems. The principle, applications and status of neutron-based inspection techniques will be reviewed.

  5. Exploring novel food proteins and processing technologies

    NARCIS (Netherlands)

    Avila Ruiz, Geraldine

    2016-01-01

    Foods rich in protein are nowadays high in demand worldwide. To ensure a sustainable supply and a high quality of protein foods, novel food proteins and processing technologies need to be explored to understand whether they can be used for the development of high-quality protein foods. Therefore,

  6. Department of Agriculture, Food Safety and Inspection Service

    Science.gov (United States)

    ... Offers Food Safety Tips for Areas Affected by Hurricane Irma Sep 22, 2017 Docket No. FSIS-2017-0038 - ... Offers Food Safety Tips for Areas Affected by Hurricane Irma Sep 22, 2017 Docket No. FSIS-2017-0038 - ...

  7. Pipeline coating inspection in Mexico applying surface electromagnetic technology

    Energy Technology Data Exchange (ETDEWEB)

    Delgado, O.; Mousatov, A.; Nakamura, E.; Villarreal, J.M. [Instituto Mexicano del Petroleo (IMP), Mexico City (Mexico); Shevnin, V. [Moscow State University (Russian Federation); Cano, B. [Petroleos Mexicanos (PEMEX), Mexico City (Mexico)

    2009-07-01

    The main problems in the pipeline systems in Mexico include: extremely aggressive soil characterized by a high clay content and low resistivity, interconnection between several pipes, including electrical contacts of active pipelines with out of service pipes, and short distances between pipes in comparison with their depths which reduce the resolution of coating inspection. The results presented in this work show the efficiency of the Surface Electromagnetic Pipeline Inspection (SEMPI) technology to determine the technical condition of pipelines in situations before mentioned. The SEMPI technology includes two stages: regional and detailed measurements. The regional stage consists of magnetic field measurements along the pipeline using large distances (10 - 100 m) between observation points to delimit zones with damaged coating. For quantitative assessing the leakage and coating resistances along pipeline, additional measurements of voltage and soil resistivity measurements are performed. The second stage includes detailed measurements of the electric field on the pipe intervals with anomalous technical conditions identified in the regional stage. Based on the distribution of the coating electric resistance and the subsoil resistivity values, the delimitation of the zones with different grade of coating quality and soil aggressiveness are performed. (author)

  8. NDE Technology Development Program for Non-Visual Volumetric Inspection Technology; Sensor Effectiveness Testing Report

    Energy Technology Data Exchange (ETDEWEB)

    Moran, Traci L.; Larche, Michael R.; Denslow, Kayte M.; Glass, Samuel W.

    2017-08-31

    The Pacific Northwest National Laboratory (PNNL) located in Richland, Washington, hosted and administered Sensor Effectiveness Testing that allowed four different participants to demonstrate the NDE volumetric inspection technologies that were previously demonstrated during the Technology Screening session. This document provides a Sensor Effectiveness Testing report for the final part of Phase I of a three-phase NDE Technology Development Program designed to identify and mature a system or set of non-visual volumetric NDE technologies for Hanford DST primary liner bottom inspection. Phase I of the program will baseline the performance of current or emerging non-visual volumetric NDE technologies for their ability to detect and characterize primary liner bottom flaws, and identify candidate technologies for adaptation and maturation for Phase II of the program.

  9. Innovations in food technology for health.

    Science.gov (United States)

    Hsieh, Yun-Hwa Peggy; Ofori, Jack Appiah

    2007-01-01

    Modern nutritional science is providing ever more information on the functions and mechanisms of specific food components in health promotion and/or disease prevention. In response to demands from increasingly health conscious consumers, the global trend is for food industries to translate nutritional information into consumer reality by developing food products that provide not only superior sensory appeal but also nutritional and health benefits. Today's busy life styles are also driving the development of healthy convenience foods. Recent innovations in food technologies have led to the use of many traditional technologies, such as fermentation, extraction, encapsulation, fat replacement, and enzyme technology, to produce new health food ingredients, reduce or remove undesirable food components, add specific nutrient or functional ingredients, modify food compositions, mask undesirable flavors or stabilize ingredients. Modern biotechnology has even revolutionized the way foods are created. Recent discoveries in gene science are making it possible to manipulate the components in natural foods. In combination with biofermentation, desirable natural compounds can now be produced in large amounts at a low cost and with little environmental impact. Nanotechnology is also beginning to find potential applications in the area of food and agriculture. Although the use of new technologies in the production of health foods is often a cause for concern, the possibility that innovative food technology will allow us to produce a wide variety of food with enhanced flavor and texture, while at the same time conferring multiple health benefits on the consumer, is very exciting.

  10. Bridging the gaps between mask inspection/review systems and actual wafer printability using computational metrology and inspection (CMI) technologies

    Science.gov (United States)

    Pang, Linyong; Tolani, Vikram; Satake, Masaki; Hu, Peter; Peng, Danping; Liu, Tingyang; Chen, Dongxue; Gleason, Bob; Vacca, Anthony

    2012-11-01

    Computational techniques have become increasingly important to improve resolution of optical lithography. Advanced computational lithography technologies, such as inverse lithography (ILT) and source mask optimization (SMO), are needed to print the most challenging layers, such as contact and metal, at the 20nm node and beyond. In order to deploy SMO and ILT into production, improvements and upgrades of mask manufacturing technology are required. These include writing, inspection, defect review, and repair. For example, mask plane inspection detects defect at highest resolution, but does not correlate accurately with scanner images. Aerial plane mask inspection and AIMSTM produce images close to those of a scanner, but except fot the latest AIMS-32TM, it does not have the flexibility needed to capture all the characteristics of free-form illumination. Advanced Computational Inspection and Metrology provides solutions to many of these issues.

  11. Food irradiation: research and technology, preface

    Science.gov (United States)

    Many interesting and exciting developments have occurred in the field of food irradiation since the publication of the first edition of Food Irradiation: Research and Technology in 2006. The 2nd edition of the book reviews our latest knowledge on food irradiation, highlights the current developments...

  12. Microencapsulation and its Applications in Food Technology

    Directory of Open Access Journals (Sweden)

    Mehmet Koç

    2010-01-01

    Full Text Available Microencapsulation is a technology used to cover an active core with one or few capsulating materials. This technology is used in different industries such as pharmacology, chemistry, cosmetics, food and dye. Microencapsulation thecnique in food industry, generally, is utilised to improve the functional properties and to increase the shelf life of foods by capsulating the liquid droplets, solid particles and gas components with food grade coating materials. Mostly microencapsulated foods or food contstituents are solid and liquid fats, aroma components, vitamins, minerals, coloring compounds and enzymes. Capsulating materials mostly used are starch, maltodextrin, pullulan, sucrose, maltose in carbohydrate structure; gelatin, whey proteins, casein and caseinates in protein structure and some gams like gam arabic. This review cover the subjects about microencapsulation technology, the capsulating materials and their use in food industry.

  13. Nuclear Technology. Course 30: Mechanical Inspection. Module 30-3, Valve Inspection.

    Science.gov (United States)

    Wasil, Ed; Espy, John

    This third in a series of eight modules for a course titled Mechanical Inspection describes all the major types of valves utilized in a nuclear power plant and the purposes of the preinstallation and installation inspections; also describes the valve testing required for particular valves. The module follows a typical format that includes the…

  14. Development of Food Preservation and Processing Technologies by Radiation Technology

    Energy Technology Data Exchange (ETDEWEB)

    Byun, Myung Woo; Lee, Ju Won; Kim, Jae Hun (and others)

    2007-07-15

    To secure national food resources, development of energy-saving food processing and preservation technologies, establishment of method on improvement of national health and safety by development of alternative techniques of chemicals and foundation of the production of hygienic food and public health related products by irradiation technology were studied. Results at current stage are following: As the first cooperative venture business technically invested by National Atomic Research Development Project, institute/company's [technology-invested technology foundation No. 1] cooperative venture, Sun-BioTech Ltd., was founded and stated its business. This suggested new model for commercialization and industrialization of the research product by nation-found institute. From the notice of newly approved product list about irradiated food, radiation health related legal approval on 7 food items was achieved from the Ministry of health and wellfare, the Korea Food and Drug Administration, and this contributed the foundation of enlargement of practical use of irradiated food. As one of the foundation project for activation of radiation application technology for the sanitation and secure preservation of special food, such as military meal service, food service for patient, and food for sports, and instant food, such as ready-to-eat/ready-to-cook food, the proposal for radiation application to the major military commander at the Ministry of National Defence and the Joint Chiefs of Staff was accepted for the direction of military supply development in mid-termed plan for the development of war supply. Especially, through the preliminary research and the development of foundation technology for the development of the Korean style space food and functional space food, space Kimch with very long shelf life was finally developed. The development of new item/products for food and life science by combining RT/BT, the development of technology for the elimination/reduction of

  15. Pre-inspection Mauritania Bivalve Mollusks Food Safety April 20-24th 2008

    NARCIS (Netherlands)

    Poelman, M.

    2008-01-01

    Mauritania is working on the completion of a Food Safety Program for Bivalve Mollusks, in order to be obtain an export approval by the Europe Union for the last 4 years (and before). For the second semester 2008 the FVO has programmed a veterinary inspection for the on bivalve mollusks. In order to

  16. Line-scan spatially offset Raman spectroscopy for inspecting subsurface food safety and quality

    Science.gov (United States)

    This paper presented a method for subsurface food inspection using a newly developed line-scan spatially offset Raman spectroscopy (SORS) technique. A 785 nm laser was used as a Raman excitation source. The line-shape SORS data was collected in a wavenumber range of 0–2815 cm-1 using a detection mod...

  17. Medical Services: Veterinary/Medical Food Inspection and Laboratory Service

    Science.gov (United States)

    2007-11-02

    be in- spected semiannually (such as, shell egg plants and ice plants). (f) Establishments not actively engaged in supplying products but actively...FSC: 8955. 6 AR 40–657/NAVSUPINST 4355.4F/MCO P10110.31G • 6 November 1997 Table 2–1 Food class identities—Continued Food item: Cocoa . FSC: 8960...and Egg Prod- u c t s I n s p e c t i o n P r o g r a m s . ” T h e s e e s t a b l i s h m e n t s m a y s e r v e a s sources (as listed) of shell

  18. OMICs Technologies Tools for Food Science

    CERN Document Server

    Benkeblia, Noureddine

    2012-01-01

    Since the completion of the Human Genome Project, food and nutrition sciences have undergone a fundamental molecular transformation. New discoveries in molecular biology, analytical chemistry, and biochemistry have led to the development of new tools that are likely to revolutionize the study of food. OMICS Technologies: Tools for Food Science explores how these tools reveal the fundamental pathways and biochemical processes that drive food and nutrition sciences. In this volume, an international panel of researchers examines the rise of these new technologies--including metabolomics, metageno

  19. Modern technologies and food safety

    Directory of Open Access Journals (Sweden)

    Grujić Radoslav

    2003-01-01

    Full Text Available To resolve the problem of lack of food in the World within primary food production, processing and procedures of preserving, new methods have been implemented (implementation of materials for protection, medications utilization of new areas for production purposes, use of GM microorganisms plants, even animals, utilization of food additives, introduction of new procedures of preservation, etc However, these procedures do not always move in the direction of ensuring food safety. Implementation of mentioned procedures creates resistance by consumers. The opinion and the attitude about this issue are very important all over the World. According to recent research performed in last five years, most of the population of developed and semi-developed countries considers food safety a priority, as second place the presence of ingredients that can be harmful for human health and as third the content of nutrients required for normal functioning of the body. The WHO, CAC, WTO and other international institutions support these attitudes of consumers. There is more and more obvious pressure on food producers to preserve the environment, which has resulted in the introduction of production procedures known as "cleaning production".Regardless of which procedure is involved, it is necessary to implement the efficient quality control system and food safety. It is mandatory to request the compulsory implementation of different systems that are defined through the GMR GHR HACCR ISO 9000. In food production, these systems are complementary and only with full implementation of all of them in practice will if be possible to ensure the continuous production of quality and safe products. Food production must be seen as an undisturbed chain: primary production, transport, processing, storage, distribution and consumption. With strict implementation of the mentioned standards in all parts of the chain, the risk of injuries and poisoning of consumers will be decreased to

  20. Line-scan spatially offset Raman spectroscopy for inspecting subsurface food safety and quality

    Science.gov (United States)

    Qin, Jianwei; Chao, Kuanglin; Kim, Moon S.

    2016-05-01

    This paper presented a method for subsurface food inspection using a newly developed line-scan spatially offset Raman spectroscopy (SORS) technique. A 785 nm laser was used as a Raman excitation source. The line-shape SORS data was collected in a wavenumber range of 0-2815 cm-1 using a detection module consisting of an imaging spectrograph and a CCD camera. A layered sample, which was created by placing a plastic sheet cut from the original container on top of cane sugar, was used to test the capability for subsurface food inspection. A whole set of SORS data was acquired in an offset range of 0-36 mm (two sides of the laser) with a spatial interval of 0.07 mm. Raman spectrum from the cane sugar under the plastic sheet was resolved using self-modeling mixture analysis algorithms, demonstrating the potential of the technique for authenticating foods and ingredients through packaging. The line-scan SORS measurement technique provides a new method for subsurface inspection of food safety and quality.

  1. Evaluative conditioning of food technologies in China

    DEFF Research Database (Denmark)

    Loebnitz, Natascha; Grunert, Klaus G

    2014-01-01

    This study provides an initial examination of the evaluative conditioning (EC) of consumers’ attitudes toward food technologies in China, including how EC can affect consumer acceptance of new technology when participants possess different levels of social trust. In a study using the EC paradigm...... and a combination of between-subjects control groups and within-subjects control conditions, participants considered three food technologies (conventional, enzyme, and genetic), paired with affectively positive, neutral, and negative images. Subsequent evaluative measurements revealed that EC can explain attitude...... formation toward food technologies in China when consumers see affective images, but the strength of the effects varies at different levels of social trust. Participants with a high level of trust in the institutions that promote and regulate the technologies can be conditioned both positively...

  2. Nuclear Technology. Course 30: Mechanical Inspection. Module 30-4, Piping Inspection.

    Science.gov (United States)

    Kinne, Bruce

    This fourth in a series of eight modules for a course titled Mechanical Inspection describes the classifications of pipe and fittings, the types of connections used in the installation of piping systems, the typical marking schemes, the preinstallation and installation verifications, and the tests of the completed installation. The module follows…

  3. Nuclear Technology. Course 30: Mechanical Inspection. Module 30-7, Pressure Vessel Inspection.

    Science.gov (United States)

    Kupiec, Chet; Espy, John

    This seventh in a series of eight modules for a course titled Mechanical Inspection is devoted to the design and fabrication of the reactor pressure vessel. The module follows a typical format that includes the following sections: (1) introduction, (2) module prerequisites, (3) objectives, (4) notes to instructor/student, (5) subject matter, (6)…

  4. Nuclear Technology. Course 30: Mechanical Inspection. Module 30-5, Surface Cleaning Inspection.

    Science.gov (United States)

    Wasel, Ed; Espy, John

    This fifth in a series of eight modules for a course titled Mechanical Inspection describes cleaning activities which typically apply to construction, maintenance, and modification activities at the nuclear power plant site. The module follows a typical format that includes the following sections: (1) introduction, (2) module prerequisites, (3)…

  5. Genetic Technology and Food Security

    NARCIS (Netherlands)

    Grossman, M.R.

    2014-01-01

    In the United States and globally, producers cultivate millions of hectares of genetically modified crops. In the United States, the USDA, EPA, and FDA govern authorization of GMOs under federal laws and agency regulations. Because food produced from GMOs is not considered materially different from

  6. From Product Inspection to Total Quality Management in the Food Supply Chain

    OpenAIRE

    Gottlieb-Petersen, Christian; Knudsen, Susanne

    2002-01-01

    The problem of defining, implementing and inspecting quality assurance schemes for all types of primary agricultural products is described and various examples from Denmark and other European countries are mentioned. The trends as to requirements, management and documentation as well as assessment are discussed from a European point of view. The authors suggest Total Quality Management in a form adapted to the food supply chain.

  7. New technology for food systems and security.

    Science.gov (United States)

    Yau, N J Newton

    2009-01-01

    In addition to product trade, technology trade has become one of the alternatives for globalization action around the world. Although not all technologies employed on the technology trade platform are innovative technologies, the data base of international technology trade still is a good indicator for observing innovative technologies around world. The technology trade data base from Sinew Consulting Group (SCG) Ltd. was employed as an example to lead the discussion on security or safety issues that may be caused by these innovative technologies. More technologies related to processing, functional ingredients and quality control technology of food were found in the data base of international technology trade platform. The review was conducted by categorizing technologies into the following subcategories in terms of safety and security issues: (1) agricultural materials/ingredients, (2) processing/engineering, (3) additives, (4) packaging/logistics, (5) functional ingredients, (6) miscellaneous (include detection technology). The author discusses examples listed for each subcategory, including GMO technology, nanotechnology, Chinese medicine based functional ingredients, as well as several innovative technologies. Currently, generation of innovative technology advance at a greater pace due to cross-area research and development activities. At the same time, more attention needs to be placed on the employment of these innovative technologies.

  8. Development of the Inspection and Diagnosis Technology for the NSSS Components Integrity

    Energy Technology Data Exchange (ETDEWEB)

    Kim, Jae Hee; Eom, Heung Soup; Lee, Jae Cheol and others

    2005-02-15

    This project aims at the development of new technologies for a monitoring, inspection, diagnosis and evaluation of the safety related components in nuclear power plants. These technologies are required to detect the defects in the components of nuclear power plants and to prepare thoroughly against accidents. We performed the 1st stage of the study on the four issues recently focused. Thus we developed an analysis model of dynamic characteristics on the reactor internals, an on-line monitoring technology using an ultrasonic guided wave, a network based remote inspection system and an inspection robot for a control rod guide tube support pin. We also performed a lifetime estimation and degradation analysis of the NPP cables through accelerated degradation tests. The technologies developed in this project are applied to the components of nuclear power plants. The applications include a localization of the NSSS integrity monitoring system, replacement of an in-service inspection by on-line monitoring, remote inspection of the major components of the plants, lifetime estimation of the degraded plant cables, and so on. Elemental technologies obtained through the project can have great ripple effects in general industry, and can be applied to the inspection and diagnosis of the components in the other industries.

  9. Rapid Global Calibration Technology for Hybrid Visual Inspection System

    Directory of Open Access Journals (Sweden)

    Tao Liu

    2017-06-01

    Full Text Available Vision-based methods for product quality inspection are playing an increasingly important role in modern industries for their good performance and high efficiency. A hybrid visual inspection system, which consists of an industrial robot with a flexible sensor and several stationary sensors, has been widely applied in mass production, especially in automobile manufacturing. In this paper, a rapid global calibration method for the hybrid visual inspection system is proposed. Global calibration of a flexible sensor is performed first based on the robot kinematic. Then, with the aid of the calibrated flexible sensor, stationary sensors are calibrated globally one by one based on homography. Only a standard sphere and an auxiliary target with a 2D planar pattern are applied during the system global calibration, and the calibration process can be easily re-performed during the system’s periodical maintenance. An error compensation method is proposed for the hybrid inspection system, and the final accuracy of the hybrid system is evaluated with the deviation and correlation coefficient between the measured results of the hybrid system and Coordinate Measuring Machine (CMM. An accuracy verification experiment shows that deviation of over 95% of featured points are less than ±0.3 mm, and the correlation coefficients of over 85% of points are larger than 0.7.

  10. Rapid Global Calibration Technology for Hybrid Visual Inspection System.

    Science.gov (United States)

    Liu, Tao; Yin, Shibin; Guo, Yin; Zhu, Jigui

    2017-06-19

    Vision-based methods for product quality inspection are playing an increasingly important role in modern industries for their good performance and high efficiency. A hybrid visual inspection system, which consists of an industrial robot with a flexible sensor and several stationary sensors, has been widely applied in mass production, especially in automobile manufacturing. In this paper, a rapid global calibration method for the hybrid visual inspection system is proposed. Global calibration of a flexible sensor is performed first based on the robot kinematic. Then, with the aid of the calibrated flexible sensor, stationary sensors are calibrated globally one by one based on homography. Only a standard sphere and an auxiliary target with a 2D planar pattern are applied during the system global calibration, and the calibration process can be easily re-performed during the system's periodical maintenance. An error compensation method is proposed for the hybrid inspection system, and the final accuracy of the hybrid system is evaluated with the deviation and correlation coefficient between the measured results of the hybrid system and Coordinate Measuring Machine (CMM). An accuracy verification experiment shows that deviation of over 95% of featured points are less than ±0.3 mm, and the correlation coefficients of over 85% of points are larger than 0.7.

  11. Applying ultrasonic in-line inspection technology in a deep water environment: exploring the challenges

    Energy Technology Data Exchange (ETDEWEB)

    Thielager, N.; Nadler, M.; Pieske, M.; Beller, M. [NDT Systems and Services AG, Stutensee (Germany)

    2009-12-19

    The demand for higher inspection accuracies of in-line inspection tools (ILI tools) is permanently growing. As integrity assessment procedures are being refined, detection performances, sizing accuracies and confidence levels regarding detection and sizing play an ever increasing role. ILI tools utilizing conventional ultrasound technology are at the forefront of technology and fulfill the market requirements regarding sizing accuracies and the ability to provide quantitative measurements of wall thickness as well as crack inspection capabilities. Data from ultrasonic tools is ideally suited for advanced integrity assessment applications and run comparisons. Making this technology available for a deep-water environment of heavy wall, high pressures and temperatures comes with a wide range of challenges which have to be addressed. This paper will introduce developments recently made in order to adapt and modify ultrasonic in-line inspection tools for the application in a heavy wall, high pressure and high temperature environment as encountered in deep offshore pipelines. The paper will describe necessary design modifications and new conceptual approaches especially regarding tool electronics, cables, connectors and the sensor carrier. A tool capable of deep-water inspection with a pressure bearing capability of 275 bar will be introduced and data from inspection runs will be presented. As an outlook, the paper will also discuss future inspection requirements for offshore pipelines with maximum pressure values of up to 500 bar. (author)

  12. Learning by cases in food technology

    DEFF Research Database (Denmark)

    Løje, Hanne

    2012-01-01

    The purpose of this paper is to evaluate the use of the method learning by cases for teaching food technology students at the technical university of Denmark (DTU) and to clarify if the method can be used to improve the motivation and make the students more active and thereby be more in control...... of their own learning process, to feel more secure and less frustrated. The applying of the learning by cases method at the food technology course can make the students to learn in a significantly way, where they will be more actively involved in the learning process than previous. The work with real life...

  13. Non-food radiation technology applications of food commodities

    Energy Technology Data Exchange (ETDEWEB)

    Mastro, N.L. Del [Center of Radiation Technology, Energy and Nuclear Research Institute (IPEN-CNEN/SP), Travessa R, 400 Cidade Universitaria, 05508-900 Sao Paulo (Brazil)]. E-mail: nlmastro@ipen.br

    2004-07-01

    At present food irradiation is considered an effective, broad-spectrum, residue-free, mature technology. Expertise in irradiation processing exists in a network of centers around the world, some of them in developing countries like Brazil and Argentina South American region. The use of renewable resources coming from crops products is becoming attractive also for non-food applications. In this sense, a complete new approach of higher aggregated value of some commodities like soy and maize, for example, is as renewable resources to create functional polymers, mainly for innovative biodegradable packaging solutions. There is a need of innovative approaches to produce edible/biodegradable materials from natural polymeric macromolecules with adequate properties. Incipient researches pointed to the successful use of irradiation processing to obtain or modify different types of biodegradable/edible plastic materials. This new radiation technology application is particularly important for countries that are leading producers of soybean and other commodities. (Author)

  14. Prospect of nuclear application in food technology

    Energy Technology Data Exchange (ETDEWEB)

    Maha, M. (National Atomic Energy Agency, Jakarta (Indonesia). Pasar Djumat Research Centre)

    1982-04-01

    Irradiation changes the normal living process of cells and the structure of molecules. It is good for food preservation because it kills off many of the microorganisms in the product and makes the remainder more sensitive to antimicrobial factors prevailing after the radiation treatment. It offers more benefits than conventional preservation in that it increases storage stability and quality of foodstuffs with the minimum use of energy. Good storage quality gives way to wider distribution of food, alleviates the world's food shortage, and improves food supplies. Research proved that irradiation increased the quality of subtropical fruits, spices, fish, and meat. No refrigeration is needed to store meat, poultry and fish preserved by the combination of irradiation and mild heat treatment. Nuclear technology can also be applied to destroy harmful insects, to sterilize food, to inhibit the sprouting of root crops, and to control ripening in stored fruits and vegetables. Based on the above potentials of irradiation, the prospect of nuclear application in food technology is promising.

  15. The Technology Trend of Japanese Patent for the Nuclear Fuel Assembly Inspection

    Energy Technology Data Exchange (ETDEWEB)

    Cho, Jai Wan; Choi, Young Soo; Lee, Nam Ho; Jeong, Kyung Min; Suh, Yong Chil; Kim, Chang Hoi; Shin, Jung Cheol

    2008-06-15

    Japanese technology patents for the nuclear fuel assembly inspection unit, from the year 1993 to the year 2006, were investigated. The fuel rods which contain fissile material are grouped together in a closely-spaced array within the fuel assembly. Various kinds of reactor including the PWR reactor are being operated in Japan. There are many kinds of nuclear fuel assemblies in Japan, and the shape and the size of these nuclear fuel assemblies are various also. As the structure of these various fuel assemblies is a regular square as the same as the Korean one, the inspection method described in Japanese technology patent can be applied to the inspection of the nuclear fuel assembly of the Korea. This report focuses on advances in VIT(visual inspection test) of nuclear fuel assembly using the state-of-the-art CCD camera system.

  16. Food Science & Technology. Instructor Guide. Student Reference.

    Science.gov (United States)

    Martin, Phillip

    This packet contains an instructor curriculum guide and a student reference book for a course in food science and technology. The 4-unit curriculum contains 23 lessons. The instructor's guide contains the following components of a unit of instruction: objectives, competencies, motivational techniques, teaching procedures, other activities,…

  17. HEAT PUMP APPLICATION IN FOOD TECHNOLOGY

    Directory of Open Access Journals (Sweden)

    Péter Korzenszky

    2012-10-01

    Full Text Available The economy of food technologies is greatly influenced by their energy consumption. Almost no operation or procedure exists that could be executed without the need for electricity. At the same time, several technologies require direct or indirect input of thermal energy as well. An example to quote is the heating of the raw materials of food industry or the pasteurisation or sterilisation of finished products, but heating the production rooms or cleaning or washing the machinery also require energy. Needless to say food industry plants constantly seek ways to improve their energy efficiency such as the reintroduction of waste heat into the technology and the use of renewables. Heat recovering heat exchangers are used in the pasteurisation technology of milk. In case of lower temperatures, however, simple heat exchangers are of no use. Few practical examples of heat recovery obtained upon cooling products or raw materials exist in the food industry even though the possibility of this is available using heat pumps. Heat pumps have been successfully applied to heat apartments with thermal energy recovered from the cooling of soils, water or air or to utilise the excess heat of thermal spring waters. Our present article introduces the application possibility in a soda water plant, fundamentally determining the quality of soda water and showing an example of rational utilisation.

  18. Contemporary food technology and its impact on cuisine.

    Science.gov (United States)

    Lupien, John R; Lin, Ding Xiao

    2004-01-01

    This article contains a general review of current food technologies and their effect on the quality and safety of foods. The uses of these technologies in the context of current and projected world population, urbanization prevention of food losses, preservation and trade of foods, domestically and internationally are briefly reviewed. Technologies discussed are related to food storage, refrigeration, frozen foods, milling and baking, canning, pickling, extrusion processes, fermentation, and to foods and food ingredients such as fruits and vegetables, animal products, fat and oils, canned products, and food additives.

  19. Literature Review: Theory and Application of In-Line Inspection Technologies for Oil and Gas Pipeline Girth Weld Defection

    Directory of Open Access Journals (Sweden)

    Qingshan Feng

    2016-12-01

    Full Text Available Girth weld cracking is one of the main failure modes in oil and gas pipelines; girth weld cracking inspection has great economic and social significance for the intrinsic safety of pipelines. This paper introduces the typical girth weld defects of oil and gas pipelines and the common nondestructive testing methods, and systematically generalizes the progress in the studies on technical principles, signal analysis, defect sizing method and inspection reliability, etc., of magnetic flux leakage (MFL inspection, liquid ultrasonic inspection, electromagnetic acoustic transducer (EMAT inspection and remote field eddy current (RFDC inspection for oil and gas pipeline girth weld defects. Additionally, it introduces the new technologies for composite ultrasonic, laser ultrasonic, and magnetostriction inspection, and provides reference for development and application of oil and gas pipeline girth weld defect in-line inspection technology.

  20. Literature Review: Theory and Application of In-Line Inspection Technologies for Oil and Gas Pipeline Girth Weld Defection.

    Science.gov (United States)

    Feng, Qingshan; Li, Rui; Nie, Baohua; Liu, Shucong; Zhao, Lianyu; Zhang, Hong

    2016-12-28

    Girth weld cracking is one of the main failure modes in oil and gas pipelines; girth weld cracking inspection has great economic and social significance for the intrinsic safety of pipelines. This paper introduces the typical girth weld defects of oil and gas pipelines and the common nondestructive testing methods, and systematically generalizes the progress in the studies on technical principles, signal analysis, defect sizing method and inspection reliability, etc., of magnetic flux leakage (MFL) inspection, liquid ultrasonic inspection, electromagnetic acoustic transducer (EMAT) inspection and remote field eddy current (RFDC) inspection for oil and gas pipeline girth weld defects. Additionally, it introduces the new technologies for composite ultrasonic, laser ultrasonic, and magnetostriction inspection, and provides reference for development and application of oil and gas pipeline girth weld defect in-line inspection technology.

  1. Application of dual-energy x-ray techniques for automated food container inspection

    Science.gov (United States)

    Shashishekhar, N.; Veselitza, D.

    2016-02-01

    Manufacturing for plastic food containers often results in small metal particles getting into the containers during the production process. Metal detectors are usually not sensitive enough to detect these metal particles (0.5 mm or lesser), especially when the containers are stacked in large sealed shipping packages; X-ray inspection of these packages provides a viable alternative. This paper presents the results of an investigation into dual-energy X-ray techniques for automated detection of small metal particles in plastic food container packages. The sample packages consist of sealed cardboard boxes containing stacks of food containers: plastic cups for food, and Styrofoam cups for noodles. The primary goal of the investigation was to automatically identify small metal particles down to 0.5 mm diameter in size or less, randomly located within the containers. The multiple container stacks in each box make it virtually impossible to reliably detect the particles with single-energy X-ray techniques either visually or with image processing. The stacks get overlaid in the X-ray image and create many indications almost identical in contrast and size to real metal particles. Dual-energy X-ray techniques were investigated and found to result in a clear separation of the metal particles from the food container stack-ups. Automated image analysis of the resulting images provides reliable detection of the small metal particles.

  2. Development of the Inspection and Diagnosis Technology for the NSSS Components Integrity

    Energy Technology Data Exchange (ETDEWEB)

    Kim, Jae Hee; Eom, Heung Soup; Lee, Jae Cheol (and others)

    2007-02-15

    This project is to develop and demonstrate new technologies for a monitoring, inspection, diagnosis and evaluation of the safety related components in nuclear power plants. These technologies are required to detect the defects in the components of nuclear power plants and to prepare thoroughly against accidents. We studied on the four issues recently focused. Thus we developed an impact analysis model of the reactor and steam generator, and diagnosis software of the reactor internals. As an on-line monitoring technology using an ultrasonic guided wave, we developed a new method enhancing the S/N ratio of the weak signal based on time reversal technique. A network based remote inspection system and an inspection robot for reactor vessel head penetration was developed. We also performed a lifetime estimation and degradation analysis of the NPP cables through accelerated degradation tests. The technologies developed in this project are applied to the components of nuclear power plants. The applications include a localization of the NSSS integrity monitoring system, replacement of an in-service inspection by on-line monitoring, remote inspection of the major components of the plants, lifetime estimation of the degraded plant cables, and so on.

  3. Advanced Computed Tomography Inspection System (ACTIS): An overview of the technology and its application

    Science.gov (United States)

    Hediger, Lisa H.

    1991-01-01

    The Advanced Computed Tomography Inspection System (ACTIS) was developed by NASA Marshall to support solid propulsion test programs. ACTIS represents a significant advance in state-of-the-art inspection systems. Its flexibility and superior technical performance have made ACTIS very popular, both within and outside the aerospace community. Through technology utilization efforts, ACTIS has been applied to inspection problems in commercial aerospace, lumber, automotive, and nuclear waste disposal industries. ACTIS has been used to inspect items of historical interest. ACTIS has consistently produced valuable results, providing information which was unattainable through conventional inspection methods. Although many successes have already been shown, the full potential of ACTIS has not yet been realized. It is currently being applied in the commercial aerospace industry by Boeing. Smaller systems, based on ACTIS technology, are becoming increasingly available. This technology has much to offer the small business and industry, especially in identifying design and process problems early in the product development cycle to prevent defects. Several options are available to businesses interested in this technology.

  4. Advanced computed tomography inspection system (ACTIS): an overview of the technology and its applications

    Science.gov (United States)

    Beshears, Ronald D.; Hediger, Lisa H.

    1994-10-01

    The Advanced Computed Tomography Inspection System (ACTIS) was developed by the Marshall Space Flight Center to support in-house solid propulsion test programs. ACTIS represents a significant advance in state-of-the-art inspection systems. Its flexibility and superior technical performance have made ACTIS very popular, both within and outside the aerospace community. Through Technology Utilization efforts, ACTIS has been applied to inspection problems in commercial aerospace, lumber, automotive, and nuclear waste disposal industries. ACTIS has even been used to inspect items of historical interest. ACTIS has consistently produced valuable results, providing information which was unattainable through conventional inspection methods. Although many successes have already been demonstrated, the full potential of ACTIS has not yet been realized. It is currently being applied in the commercial aerospace industry by Boeing Aerospace Company. Smaller systems, based on ACTIS technology are becoming increasingly available. This technology has much to offer small businesses and industry, especially in identifying design and process problems early in the product development cycle to prevent defects. Several options are available to businesses interested in pursuing this technology.

  5. A Bevel Gear Quality Inspection System Based on Multi-Camera Vision Technology.

    Science.gov (United States)

    Liu, Ruiling; Zhong, Dexing; Lyu, Hongqiang; Han, Jiuqiang

    2016-08-25

    Surface defect detection and dimension measurement of automotive bevel gears by manual inspection are costly, inefficient, low speed and low accuracy. In order to solve these problems, a synthetic bevel gear quality inspection system based on multi-camera vision technology is developed. The system can detect surface defects and measure gear dimensions simultaneously. Three efficient algorithms named Neighborhood Average Difference (NAD), Circle Approximation Method (CAM) and Fast Rotation-Position (FRP) are proposed. The system can detect knock damage, cracks, scratches, dents, gibbosity or repeated cutting of the spline, etc. The smallest detectable defect is 0.4 mm × 0.4 mm and the precision of dimension measurement is about 40-50 μm. One inspection process takes no more than 1.3 s. Both precision and speed meet the requirements of real-time online inspection in bevel gear production.

  6. Study of ultrasonic phased array inspection imaging technology for NDT

    Institute of Scientific and Technical Information of China (English)

    Shan Baohua; Duan Zhongdong; Ou Jinping

    2006-01-01

    A research about the ultrasonic phased array imaging principle from A-scan signal to B-scan image for nondestructive testing (NDT) was conducted in this paper, the ultrasonic phased array inspection imaging system used in industrial field was developed and the experiment was performed on the steel testing block by the system with 64 elements, 5MHz phased array transducer.Experimental results show that the flaws could be accurately detected and the flaws size could be estimated from the B-scan images, and the B-scan images could clearly show the location of the flaws, but the quality of Bscan images needs to be enhanced by digital signal processing and controlling dynamic focusing for improving the image resolution.

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

    Science.gov (United States)

    Knorr, D

    1999-10-01

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

  8. Virtual Reality Technology Applied in Food Teaching System

    OpenAIRE

    Xu Zhili

    2015-01-01

    The study attempts to apply the virtual reality technology in food processing teaching, to analyze the algorithm in food processing, to improve the teaching quality and efficiency in order to save manpower and material resources. The development of virtual reality technology opens a new road to the progress of the food industry continuously, the development of virtual technology provides the technical support for efficient food processing methods, In the food processing teaching process, it c...

  9. Modifications of allergenicity linked to food technologies.

    Science.gov (United States)

    Moneret-Vautrin, D A

    1998-01-01

    The prevalence of food allergies (FA) has increased over the past fifteen years. The reasons suggested are changes in dietary behaviour and the evolution of food technologies. New cases of FA have been described with chayote, rambutan, arguta, pumpkin seeds, custard apple, and with mycoproteins from Fusarium.... Additives using food proteins are at high risk: caseinates, lysozyme, cochineal red, papaïn, alpha-amylase, lactase etc. Heating can reduce allergenicity or create neo-allergens, as well as storage, inducing the synthesis of allergenic stress or PR proteins. Aeroallergens (miles, moulds) contaminate foods and can induce allergic reactions. Involuntary contamination by peanut proteins on production lines is a problem which is not yet solved. Genetically modified plants are at risk of allergenicity, requiring methodological steps of investigations: the comparison of the amino-acid sequence of the transferred protein with the sequence of known allergens, the evaluation of thermo degradability and of the denaturation by pepsin and trypsin are required, as well as the study with sera from patients allergic to the plant producing the gene. The combination of enzymatic hydrolysis, heating, or the development of genetically modified plants may offer new alternatives towards hypoallergenic foods (57 references).

  10. Food Systems: Modern Technology, Transnationalization, Regional and National Situations.

    Science.gov (United States)

    International Social Science Journal, 1985

    1985-01-01

    Topics discussed include: the emergence of biotechnology; modern food technology; strategies of transnational food companies; transnational agribusiness firms and Mexican agriculture; food production in Western Europe; the agro-industrial system of the USSR; food systems in India; food production systems of the Senegal River; and production modes…

  11. Food Systems: Modern Technology, Transnationalization, Regional and National Situations.

    Science.gov (United States)

    International Social Science Journal, 1985

    1985-01-01

    Topics discussed include: the emergence of biotechnology; modern food technology; strategies of transnational food companies; transnational agribusiness firms and Mexican agriculture; food production in Western Europe; the agro-industrial system of the USSR; food systems in India; food production systems of the Senegal River; and production modes…

  12. Inspection Workshop-6: OSI Technologies: Methodologies and Techniques for Application

    Energy Technology Data Exchange (ETDEWEB)

    Krioutchenkov, V.; Shchukin, V.; Sweeney, J.J.

    2000-09-14

    On-Site Inspection (OSI) Workshop-6 met 26-30 June 2000 in Vienna, hosted by the Provisional Technical Secretariat (PTS) of the CTBT Organization. The purpose of the workshop was to provide guidance on OSI Operational Manual (OM) development for Working Group B (WGB) of the CTBT preparatory Commission (PrepCom) in the general areas of equipment and logistics. The two main sessions of this workshop, titled ''OSI Equipment: Development of Functional and Operational Requirements, Specifications and Application Procedures'' and ''OSI Logistics: Continued Work on Standing Arrangements, Status of Inspectors and Support Equipment Issues'' reflected this focus. For this workshop, the schedule of work was divided into two parts: The first half of the week were sessions with formal paper presentations and discussion; the latter half of the week used two smaller subgroups to focus on and discuss separately equipment and logistics issues. Drawing heavily on the results of the five previous workshops, these subgroups produced material to be considered by Working Group B. This provisional material is intended to advance the process of equipment definition and procurement and establish procedures for logistics that can be incorporated into the OSI Operational Manual. The participants agreed that using subgroups in this workshop was an especially effective mechanism for discussion of different expert opinion on technical issues, and that having access to material presented at the previous five OSI workshops was particularly valuable.

  13. 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

  14. Introduction to the development of the municipal food and drug inspection planning%浅谈市级食品药品检验所的发展规划

    Institute of Scientific and Technical Information of China (English)

    廖树伟; 骆瑜; 姜伟; 熊震球

    2013-01-01

    the food and drug inspection is to implement the state food and drug quality technology supervision and inspection of the statutory body, is an important part of the state food and drug supervision and management system, in light of the present condition of the municipal food and drug inspection office, analyses how to implement the scientific concept of development, giving ful play to the advantages of technology, to ensure that the people's diet drug safety, promote the business of the municipal food and drug inspection rapid and sustainable development.%食品药品检验所是国家对食品药品质量实施技术监督检验的法定机构,是国家食品药品监督管理体系的重要组成部分,针对目前市级食品药品检验所的现状,浅析如何贯彻落实科学发展观,发挥技术优势,确保广大人民群众的饮食用药安全,促进市级食品药品检验事业的快速、可持续发展。

  15. Technology development for the food industry: a conceptual model

    OpenAIRE

    Khramtsov, Andrey; Evdokimov, Ivan; Lodygin, Aleksey; Budkevich, Roman

    2014-01-01

    The information available on high technology in food industry is systematized. Different approaches to the development and integration of scientific knowledge are discussed. According to the European Institute for Food Processing (EU-IFP), there are three possible areas where a breakthrough in food science can occur: biotechnology (BIOTECH), nanotechnology (NANO), and information and communication technology (ICT). A transition is expected of high technology in food industry to convergent tec...

  16. Application of food irradiation technology in development of future special purposed foods

    Energy Technology Data Exchange (ETDEWEB)

    Byun, Myung Woo; Shin, Myung Gon [Woosong University, Daejeon (Korea, Republic of); Lee, Ju Woon [Korea Atomic Energy Research Institute, Jeongeup (Korea, Republic of)

    2010-06-15

    Advanced food technologies fused with radiation technology could be applied to the development of various special-purpose foods such space foods, combat rations, emergency foods, and sterile patient meals. In U.S.A, the National Aeronautics and Space Administration and the U.S. Army Natick Soldier RD and E Center co-developed the hazard analysis of critical control point, which is a essential hygienic control system in food industry. Moreover, strict manufacturing standards to produce shelf-stable foods using radiation (ionizing energy) technology were established. In Korea, the advanced food technologies to sterilize various foods using irradiation technology were expected to be applied as a hygiene process on group meals and ready-to-eat/ready-to cook foods, and to produce foods for patients with high hygienic, nutritional, and organoleptic qualities through the combination treatments with irradiation technology. And, it was considered that the advanced technology would improve the related industries and national economy by introducing the food irradiation technology to the Korean traditional fermented foods to improve their functionality. In conclusion, the advanced food technologies which are preoccupied by some developed countries like U.S.A. and Russia will make a contribution to the development of national science and technology, and competitiveness promotion of industry.

  17. Reliability and predictive validity of the Food Technology Neophobia Scale.

    Science.gov (United States)

    Evans, G; Kermarrec, C; Sable, T; Cox, D N

    2010-04-01

    The recently developed Food Technology Neophobia Scale (FTNS) was further tested to assess scale reliability. On 2 occasions, 131 consumers responded to the FTNS, technologies descriptions and 'willingness to try' food technologies for 7 products. In the second session, they were offered foods to taste. 'Information seeking' was measured as a potential confounder of stability. The intra-class correlation was 0.86 and there was no difference between the FTNS scores (p>0.05). Correlations with 'willingness to try' novel technologies were -0.39 to -0.58. The FTNS is confirmed as a reliable and predictive measure of responses to novel food technologies.

  18. Attitudes and Behavior of Consumers Related to the Inspection of Food Labels

    Directory of Open Access Journals (Sweden)

    Gül AYGEN

    2012-09-01

    Full Text Available The purpose of this study is to find out about the attitudes and behavior of Turkish consumers related to their inspection of “food labels”, one of the important elements of food safety, and to increase awareness pertinent to the topic. Upon completion of the field survey, SPSS has been utilized in the statistical analyses of the questionnaires responded to by 500 consumers. Frequency distributions, Mann-Whitney and Kruskal-Wallis tests have been employed for analysis of results. Among the major findings are the following: “Nutrition” information is read less frequently compared to “label” information; the “expiration date”, “production date”, “shelf life”, “name and brand of the product”, and “ingredients” are among the most frequently read label information; food labels are read more in case “the product is new on the market”, “is purchased for the first time or is purchased infrequently”; the most influential reason for non-use of labels is that there is “no need to read labels due to purchase of the same brands, all the time, based on habits and past positive experience”. Of the analyzed demographic variables, differences were encountered only in case of “age” and “education level” with respect to “frequency of label readership”. Findings are evaluated in terms of the State, related institutions, producers-retailers, consumers, and further research, in the last part of the study.

  19. The Center for Advanced Food Technology: Food Related Studies.

    Science.gov (United States)

    1992-11-16

    34 Journal of Food Enneering, 11(1):29. Kokini, J.L. (1992) "Measurement and Simulation of Shear and Shear Free (Extensional) Flows in Food Rheology ...Kokini (1991) "Effect of Propylene Glycol Alginate and Xanthan on the Stability of o/w Emulsions," Journal of Food Science, 56(2):513. Zhang, Y. and C-T

  20. Pipe inspection using the BTX-II. Innovative technology summary report

    Energy Technology Data Exchange (ETDEWEB)

    NONE

    1999-05-01

    The US Department of Energy (DOE) continually seeks safer and more cost-effective remediation technologies for use in the decontamination and decommissioning (D and D) of nuclear facilities. In several of the buildings at the Fernald Site, there is piping that was used to transport process materials. As the demolition of these buildings occur, disposal of this piping has become a costly issue. Currently, all process piping is cut into ten-foot or less sections, the ends of the piping are wrapped and taped to prevent the release of any potential contaminants into the air, and the piping is placed in roll off boxes for eventual repackaging and shipment to the Nevada Test Site (NTS) for disposal. Alternatives that allow for the onsite disposal of process piping are greatly desired due to the potential for dramatic savings in current offsite disposal costs. No means is currently employed to allow for the adequate inspection of the interior of piping, and consequently, process piping has been assumed to be internally contaminated and thus routinely disposed of at NTS. The BTX-II system incorporates a high-resolution micro color camera with lightheads, cabling, a monitor, and a video recorder. The complete probe is capable of inspecting pipes with an internal diameter (ID) as small as 1.4 inches. By using readily interchangeable lightheads, the same system is capable of inspecting piping up to 24 inches in ID. The original development of the BTX system was for inspection of boiler tubes and small diameter pipes for build-up, pitting, and corrosion. However, the system is well suited for inspecting the interior of most types of piping and other small, confined areas. The report describes the technology, its performance, uses, cost, regulatory and policy issues, and lessons learned.

  1. Consumer response to novel agri-food technologies: Implications for predicting consumer acceptance of emerging food technologies

    NARCIS (Netherlands)

    Frewer, L.J.; Bergmann, K.; Brennan, M.; Lion, R.; Meertens, R.; Rowe, G.; Siegrist, M.; Vereijken, C.

    2011-01-01

    The issue of consumer acceptance of food technologies, and their applications, needs to be addressed early in technology development. However, whether extensive assessment of consumer acceptance is necessary for all food-related technologies a priori is uncertain. A review of studies of seven foodre

  2. Encyclopedia "Food technology" as a starting stage of the design of future technologies

    OpenAIRE

    V. A. Panfilov

    2013-01-01

    For the first time in Russia created the encyclopedia "Food Technologies' industry focus. Basic information on the organization of machine-made staple food of the person in the beginning of XXI systematized in this encyclopedia. The purpose of article - step up the efforts of specialists in technology development and technology of food production of new generations.

  3. Surface electromagnetic technology for the external inspection of oil and gas pipelines

    Energy Technology Data Exchange (ETDEWEB)

    Mousatov, A.; Nakamura, E.; Delgado, O.; Flores, A. [Mexican Petroleum Institute, Mexico City (Mexico); Nakamura, E. [Moscow State University, Moscow (Russian Federation); Shevnin, V. [Moscow State University (Russian Federation)

    2009-07-01

    In this paper we present a surface electromagnetic technology for the non-destructive pipeline coating inspection (SEMPI). This technology allows: determination of the depth and plane position of pipelines, quantitative evaluation of the insulation resistance and delimitation of zones with coating damages, estimation of the performance of the cathodic protection system (CPS) and detection of its connections to out-of-service pipes and other grounded constructions, and assessment of the soil aggressively. The SEMPI technology is based on the approximation of pipelines by heterogeneous transmission lines with variable leakage conductance and pipe impedance to represent insulation coating and wall thickness damages. Based on the result of simulations, we have optimized the field measurements and developed the interpretation procedure of experimental data. The field operations include surface measurements of magnetic field, voltage on the control posts of the CPS and soil resistivity. In zones with coating damages the detailed measurements can be performed using magnetic or electric field to increase the resolution in localizing and evaluating the insulation damages. The SEMPI technology has been applied for inspections of pipelines with different technical characteristics in complicated environmental conditions. The examples presented in this work confirm the high efficiency of the developed technology for external integrity evaluation of pipelines. (author)

  4. 液相色谱法在食品检测中的应用%Application of Liquid Chromatography in Food Inspection

    Institute of Scientific and Technical Information of China (English)

    李金娜

    2016-01-01

    随着生活水平的不断提高,人们越来越关注食品安全问题,人们将HPLC技术与其他技术结合在一起应用于食品安全检测并获得理想的效果。随着社会的发展,人们对食品安全的要求一定会越来越高。本文主要论述了高效液相色谱仪的使用原理和将高效液相色谱法应用于食品检测中的情况。%With the continuous improvement of living standards, people pay more attention to food safety issues. HPLC technology combined with other technologies was used in food safety inspection and got the desired results. In the future, people's demand for food safety will be higher. This paper discusses the principle of using HPLC and the application in food detection.

  5. ANNULUS CLOSURE TECHNOLOGY DEVELOPMENT INSPECTION/SALT DEPOSIT CLEANING MAGNETIC WALL CRAWLER

    Energy Technology Data Exchange (ETDEWEB)

    Minichan, R; Russell Eibling, R; James Elder, J; Kevin Kane, K; Daniel Krementz, D; Rodney Vandekamp, R; Nicholas Vrettos, N

    2008-06-01

    The Liquid Waste Technology Development organization is investigating technologies to support closure of radioactive waste tanks at the Savannah River Site (SRS). Tank closure includes removal of the wastes that have propagated to the tank annulus. Although amounts and types of residual waste materials in the annuli of SRS tanks vary, simple salt deposits are predominant on tanks with known leak sites. This task focused on developing and demonstrating a technology to inspect and spot clean salt deposits from the outer primary tank wall located in the annulus of an SRS Type I tank. The Robotics, Remote and Specialty Equipment (RRSE) and Materials Science and Technology (MS&T) Sections of the Savannah River National Laboratory (SRNL) collaborated to modify and equip a Force Institute magnetic wall crawler with the tools necessary to demonstrate the inspection and spot cleaning in a mock-up of a Type I tank annulus. A remote control camera arm and cleaning head were developed, fabricated and mounted on the crawler. The crawler was then tested and demonstrated on a salt simulant also developed in this task. The demonstration showed that the camera is capable of being deployed in all specified locations and provided the views needed for the planned inspection. It also showed that the salt simulant readily dissolves with water. The crawler features two different techniques for delivering water to dissolve the salt deposits. Both water spay nozzles were able to dissolve the simulated salt, one is more controllable and the other delivers a larger water volume. The cleaning head also includes a rotary brush to mechanically remove the simulated salt nodules in the event insoluble material is encountered. The rotary brush proved to be effective in removing the salt nodules, although some fine tuning may be required to achieve the best results. This report describes the design process for developing technology to add features to a commercial wall crawler and the results of the

  6. Satellite Technology Contribution to Water and Food Security

    Science.gov (United States)

    Brown, Molly E.

    2010-01-01

    This slide presentation reviews the issue of supplies of food, the relationship to food security, the ability of all people to attain sufficient food for an active and healthy life, and the ability to use satellite technology and remote sensing to assist with planning and act as an early warning system.

  7. The Application of Augmented Reality Technology in Food Professional Education

    OpenAIRE

    Wei Shan

    2015-01-01

    This study presents the application of augmented reality technology in food professional education, combining with the current situation of applying virtual reality education, analyzes the problems existing in the virtual reality application in food professional education, puts forward some suggestions and finally prospects the developing trend of the technology of virtual reality now.

  8. Food Science and Technology. Teacher's Instructional Guide [and] Reference Book.

    Science.gov (United States)

    Texas Tech Univ., Lubbock. Curriculum Center for Family and Consumer Sciences.

    This reference book and teacher's instructional guide are intended for use in one- and two-year food science and technology programs for Texas high school students. The reference book provides information needed by employees in the food science and technology occupational area. Each chapter includes the following components: (1) a list of the…

  9. Food Processing: Technology and Nutritive Value.

    Science.gov (United States)

    Gerbouin-Rerolle, Pascale

    1993-01-01

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

  10. Energy Address Delivery Technologies and Thermal Transformations in Food Production

    OpenAIRE

    Burdo O.G.; Sit M.L.; Zikov A.V.; Reznychenco D.N.; Juravleov A.A.

    2016-01-01

    In this article, energetic and technical paradoxes in food nanotechnologies and traditional approaches to evaluation of energy recourses using are considered. Hypotheses of improvement of food production energy technologies are formulated. Classification of principles of address delivery of energy to food raw materials elements is given. We had substantiated the perspective objectives for heat-pumps installations and biphasic heat-transfer systems. The energy efficiency of new technolo-gies i...

  11. Biofuels. Environment, technology and food security

    Energy Technology Data Exchange (ETDEWEB)

    Escobar, Jose C.; Lora, Electo S.; Venturini, Osvaldo J. [NEST - Excellence Group in Thermal Power and Distributed Generation, Mechanical Engineering Institute, Universidade Federal de Itajuba (Brazil); Yanez, Edgar E. [CENIPALMA, Oil Palm Research Center - Cenipalma, Calle 21 42-C-47, Bogota (Colombia); Castillo, Edgar F. [CENICANA - Sugarcane Research Center of Colombia, Calle 58 N, 3BN-110, A.A., 9138 - Cali (Colombia); Almazan, Oscar [ICIDCA - Instituto Cubano de Investigaciones de los Derivados de la Cana de Azucar, Via Blanca y Carretera Central 804, San Miguel del Padron, A.P. 4036, La Habana (Cuba)

    2009-08-15

    The imminent decline of the world's oil production, its high market prices and environmental impacts have made the production of biofuels to reach unprecedent volumes over the last 10 years. This is why there have been intense debates among international organizations and political leaders in order to discuss the impacts of the biofuel use intensification. Besides assessing the causes of the rise in the demand and production of biofuels, this paper also shows the state of the art of their world's current production. It is also discussed different vegetable raw materials sources and technological paths to produce biofuels, as well as issues regarding production cost and the relation of their economic feasibility with oil international prices. The environmental impacts of programs that encourage biofuel production, farmland land requirements and the impacts on food production are also discussed, considering the life cycle analysis (LCA) as a tool. It is concluded that the rise in the use of biofuels is inevitable and that international cooperation, regulations and certification mechanisms must be established regarding the use of land, the mitigation of environmental and social impacts caused by biofuel production. It is also mandatory to establish appropriate working conditions and decent remuneration for workers of the biofuels production chain. (author)

  12. Textbook on food chemistry and food technology. Vol. 2. Taschenbuch fuer Lebensmittelchemiker und -technologen. Bd. 2

    Energy Technology Data Exchange (ETDEWEB)

    Osteroth, D. (Karlsruhe Univ. (Germany) Fachhochschule Lippe, Lemgo (Germany)) (ed.)

    1991-01-01

    The textbook presents the basic material and knowledge required in the food industry, relating to food technology and food chemistry, and to the legal aspects of food processing. Apart from information on specific analytical methods, which are discussed in detail, information is given other means and approaches for a comprehensive evaluation of food quality, as e.g. sensory evaluation, statistics, microbiology, dietetics, toxicology. There is one chapter dealing with the available methods of food preservation by physical treatment, as e.g. by food irradiation. (VT) With 159 figs.

  13. Strategic planning of developing automatic optical inspection (AOI) technologies in Taiwan

    Science.gov (United States)

    Fan, K. C.; Hsu, C.

    2005-01-01

    In most domestic hi-tech industries in Taiwan, the automatic optical inspection (AOI) equipment is mostly imported. In view of the required specifications, AOI consists of the integration of mechanical-electrical-optical-information technologies. In the past two decades, traditional industries have lost their competitiveness due to the low profit rate. It is possible to promote a new AOI industry in Taiwan through the integration of its strong background in mechatronic technology in positioning stages with the optical image processing techniques. The market requirements are huge not only in domestic need but also in global need. This is the main reason to promote the AOI research for the coming years in Taiwan. Focused industrial applications will be in IC, PCB, LCD, communication, and MEMS parts. This paper will analyze the domestic and global AOI equipment market, summarize the necessary fish bone technology diagrams, survey the actual industrial needs, and propose the strategic plan to be promoted in Taiwan.

  14. 75 FR 13766 - Food and Drug Administration and Process Analytical Technology for Pharma Manufacturing: Food and...

    Science.gov (United States)

    2010-03-23

    ... feature FDA's perspective on where PAT will be applicable in the manufacturing process and FDA's current... HUMAN SERVICES Food and Drug Administration Food and Drug Administration and Process Analytical Technology for Pharma Manufacturing: Food and Drug Administration--Partnering With Industry; Public...

  15. Aircraft corrosion and crack inspection using advanced magneto-optic imaging technology

    Science.gov (United States)

    Thome, David K.; Fitzpatrick, Gerald L.; Skaugset, Richard L.; Shih, William C.

    1996-11-01

    A next generation magneto-optic imaging system, the MOI 303, has recently been introduced with the ability to generate real-time, complete, 2D eddy current images of cracks and corrosion in aircraft. The new imaging system described features advanced, digital remote control operation and on- screen display of setup parameters for ease of use. This instrument gives the inspector the capability to more rapidly scan large surfaces areas. The magneto-optic/eddy current imaging technology has already been formally approved for inspection of surface cracking on an aircraft fuselage. The improved magneto-optic imager is now poised to aid rapid inspection for corrosion and subsurface cracking. Previous magneto-optic imaging systems required the inspector to scan the surface twice for complete inspection coverage: a second scan was necessary with the imager rotated about 90 degrees from the orientation of the first pass. However, by providing eddy current excitation simultaneously from two orthogonal directions, complete, filled-in magneto-optic images are now generated regardless of the orientation of the imager. THese images are considerably easier to interpret and evaluate. In addition, there is a synergism obtained in applying eddy current excitation simultaneously in multiple directions: better penetration is obtained and the resulting images have better signal to noise levels compared to those produced with eddy current excitation applied only in one direction. Examples of these improved images are presented.

  16. Automatic classification and defect verification based on inspection technology with lithography simulation

    Science.gov (United States)

    Kato, Masaya; Inuzuka, Hideki; Kosuge, Takeshi; Yoshikawa, Shingo; Kanno, Kayoko; Imai, Hidemichi; Miyashita, Hiroyuki; Vacca, Anthony; Fiekowsky, Peter; Fiekowsky, Dan

    2015-10-01

    Even small defects on the main patterns can create killer defects on the wafer, whereas the same defect on or near the decorative patterns may be completely benign to the wafer functionality. This ambiguity often causes operators and engineers to put a mask "on hold" to be analyzed by an AIMS™ tool which slows the manufacturing time and increases mask cost. In order to streamline the process, mask shops need a reliable way to quickly identify the wafer impact of defects during mask inspection review reducing the number of defects requiring AIMS™ analysis. Source Mask Optimization (SMO) techniques are now common on sub 20nm node critical reticle patterns These techniques create complex reticle patterns which often makes it difficult for inspection tool operators to identify the desired wafer pattern from the surrounding nonprinting patterns in advanced masks such as SMO, Inverse Lithography Technology (ILT), Negative Tone Development (NTD). In this study, we have tested a system that generates aerial simulation images directly from the inspection tool images. The resulting defect dispositions from a program defect test mask along with numerous production mask defects have been compared to the dispositions attained from AIMS™ analysis. The results of our comparisons are presented, as well as the impact to mask shop productivity.

  17. An Overview of Comprehensive Inspection Technologies Under Investigation at Legacy Underground Nuclear Test Sites

    Science.gov (United States)

    Chipman, V.; Emer, D. F.; Townsend, M.; Drellack, S.

    2013-12-01

    Comprehensive Inspection Technologies (CIT) under investigation include methods that might be of use in detecting a clandestine underground nuclear test. These include techniques for detecting noble gases, visual observation methods, hyperspectral imaging, controlled- and passive-source seismic surveys, and other geophysical methods. Noble gas detection studies include a series of experiments called the Noble Gas Migration (NGM) experiments, that explore the fundamental parameters that determine the capability to detect radioxenon isotopes and 37Ar produced in underground nuclear tests. These isotopes are of interest to both the International Monitoring System (IMS) global monitoring and On-Site Inspection (OSI) regimes. Through a unique combination of field experiments, sampling of radioactive noble gas from a legacy underground nuclear test, large-scale hydrogeologic computer simulations, and a regimen involving carefully designed field-sampling techniques, the experiments are providing information about the production, release, and sampling challenges that determine the ability to detect these two important noble gases. Other CIT experiments explore and validate geophysical (controlled-source and passive-source seismic, gravity, electrical, magnetic, etc.) and optical techniques (both visual and instrument-based) that greatly enhance the understanding of the efficiency of these techniques for OSI, including how to better integrate the various technologies with each other and individually at different physical scales. This work was done by National Security Technologies, LLC, under Contract No. DE-AC52-06NA25946 with the U.S. Department of Energy. DOE/NV/25936--1840.

  18. Immobilization Technologies in Probiotic Food Production

    Science.gov (United States)

    Mitropoulou, Gregoria; Nedovic, Viktor; Goyal, Arun; Kourkoutas, Yiannis

    2013-01-01

    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. PMID:24288597

  19. Immobilization Technologies in Probiotic Food Production

    OpenAIRE

    Gregoria Mitropoulou; Viktor Nedovic; Arun Goyal; Yiannis Kourkoutas

    2013-01-01

    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 poten...

  20. 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.

  1. Development of Radiation Fusion Technology with Food Technology by the Application of High Dose Irradiation

    Energy Technology Data Exchange (ETDEWEB)

    Kim, Ju Won; Kim, Jae Hun; Choi, Jong Il

    2010-04-15

    This study was studied to achieve stable food supply and food safety with radiation fusion technology as a preparation for food weaponization. Results at current stage are following: First, for the development of radiation and food engineering fusion technology using high dose irradiation, the effects of high dose irradiation on food components were evaluated. The combination treatment of irradiation with food engineering were developed. Irradiation condition to destroy radiation resistant food borne bacteria were determined. Second, for the development of E-beam irradiation technology, the effects of radiation sources on food compounds, processing conditions, and food quality of final products were compared. Food processing conditions for agricultural/aquatic products with different radiation sources were developed and the domination of E-beam irradiation foods were determined. The physical marker for E-beam irradiated foods or not were developed. Third, for the fundamental researches to develop purposed foods to extreme environmental, ready-to-eat foods were developed using high dose irradiation. Food processing for export strategy foods such as process ginseng were developed. Food processing with irradiation to destroy mycotoxin and to inhibit production of mycotoxin were developed. Mathematical models to predict necessary irradiation doses and radiation sources were developed and validated. Through the fundamental researches, the legislation for irradiation approval on meat products, sea foods and dried sea foods, and use of E-beam were introduced. Results from this research project, the followings are expected. (1) Improvement of customer acceptance and activation of irradiation technology by the use of various irradiation rays. (2) Increase of indirect food productivity, and decrease of SOC and improvement of public health by prevention of food borne outbreaks. (3) Build of SPS/TBT system against imported products and acceleration of domestic product export

  2. Emerging frontier technologies for food safety analysis and risk assessment

    Institute of Scientific and Technical Information of China (English)

    DONG Yi-yang; LIU Jia-hui; WANG Sai; CHEN Qi-long; GUO Tian-yang; ZHANG Li-ya; JIN Yong; SU Hai-jia; TAN Tian-wei

    2015-01-01

    Access to security and safe food is a basic human necessity and essential for a sustainable world. To perform hi-end food safety analysis and risk assessment with state of the art technologies is of utmost importance thereof. With applications as exempliifed by microlfuidic immunoassay, aptasensor, direct analysis in real time, high resolution mass spectrometry, benchmark dose and chemical speciifc adjustment factor, this review presents frontier food safety analysis and risk assess-ment technologies, from which both food quality and public health wil beneift undoubtedly in a foreseeable future.

  3. Food fermentations: microorganisms with technological beneficial use.

    Science.gov (United States)

    Bourdichon, François; Casaregola, Serge; Farrokh, Choreh; Frisvad, Jens C; Gerds, Monica L; Hammes, Walter P; Harnett, James; Huys, Geert; Laulund, Svend; Ouwehand, Arthur; Powell, Ian B; Prajapati, Jashbhai B; Seto, Yasuyuki; Ter Schure, Eelko; Van Boven, Aart; Vankerckhoven, Vanessa; Zgoda, Annabelle; Tuijtelaars, Sandra; Hansen, Egon Bech

    2012-03-15

    Microbial food cultures have directly or indirectly come under various regulatory frameworks in the course of the last decades. Several of those regulatory frameworks put emphasis on "the history of use", "traditional food", or "general recognition of safety". Authoritative lists of microorganisms with a documented use in food have therefore come into high demand. One such list was published in 2002 as a result of a joint project between the International Dairy Federation (IDF) and the European Food and Feed Cultures Association (EFFCA). The "2002 IDF inventory" has become a de facto reference for food cultures in practical use. However, as the focus mainly was on commercially available dairy cultures, there was an unmet need for a list with a wider scope. We present an updated inventory of microorganisms used in food fermentations covering a wide range of food matrices (dairy, meat, fish, vegetables, legumes, cereals, beverages, and vinegar). We have also reviewed and updated the taxonomy of the microorganisms used in food fermentations in order to bring the taxonomy in agreement with the current standing in nomenclature.

  4. Recent Developments in Smart Freezing Technology Applied to Fresh Foods.

    Science.gov (United States)

    Xu, Ji-Cheng; Zhang, Min; Mujumdar, Arun S; Adhikari, Benu

    2015-10-13

    Due to the increased awareness of consumers in sensorial and nutritional quality of frozen foods, the freezing technology has to seek new and innovative technologies for better retaining the fresh-like quality. In this article, we reviewed the recent developments in smart freezing technology applied to fresh foods. The application of these intelligent technologies and the associated underpinning concepts has greatly improved the quality of frozen foods and the freezing efficiency. These technologies are able to automatically collect the information in-line during freezing and help control the freezing process better. Smart freezing technology includes new and intelligent technologies and concepts applied to the pretreatment of the frozen product, freezing processes, cold chain logistics as well as warehouse management. These technologies enable real-time monitoring of quality during freezing process and help improve product quality and freezing efficiency. We also provided a brief overview of several sensing technologies used to achieve automatic control of individual steps of freezing process. These sensing technologies included computer vision, electronic nose, electronic tongue, digital simulation, confocal laser, near infrared spectroscopy, nuclear magnetic resonance technology and ultrasound. Understanding of the mechanism of these new technologies will be helpful for applying them to improve the quality of frozen foods.

  5. Food irradiation: Technology transfer in Asia, practical experiences

    Science.gov (United States)

    Kunstadt, Peter; Eng, P.

    1993-10-01

    Nordion International Inc., in cooperation with the Thai Office of Atomic Energy for Peace (OAEP) and the Canadian International Development Agency (CIDA) recently completed a unique food irradiation technology transfer project in Thailand. This complete food irradiation technology transfer project included the design and construction of an automatic multipurpose irradiation facility as well as the services of construction and installation management and experts in facility operation, maintenance and training. This paper provides an insight into the many events that led to the succesful conclusion of the world's first complete food irradiation technology transfer project.

  6. Effect of Hurdle Technology in Food Preservation: A Review.

    Science.gov (United States)

    Singh, Shiv; Shalini, Rachana

    2016-01-01

    Hurdle technology is used in industrialized as well as in developing countries for the gentle but effective preservation of foods. Hurdle technology was developed several years ago as a new concept for the production of safe, stable, nutritious, tasty, and economical foods. Previously hurdle technology, i.e., a combination of preservation methods, was used empirically without much knowledge of the governing principles. The intelligent application of hurdle technology has become more prevalent now, because the principles of major preservative factors for foods (e.g., temperature, pH, aw, Eh, competitive flora), and their interactions, became better known. Recently, the influence of food preservation methods on the physiology and behavior of microorganisms in foods, i.e. their homeostasis, metabolic exhaustion, stress reactions, are taken into account, and the novel concept of multi-target food preservation emerged. The present contribution reviews the concept of the potential hurdles for foods, the hurdle effect, and the hurdle technology for the prospects of the future goal of a multi-target preservation of foods.

  7. Security inspection in ports by anomaly detection using hyperspectral imaging technology

    Science.gov (United States)

    Rivera, Javier; Valverde, Fernando; Saldaña, Manuel; Manian, Vidya

    2013-05-01

    Applying hyperspectral imaging technology in port security is crucial for the detection of possible threats or illegal activities. One of the most common problems that cargo suffers is tampering. This represents a danger to society because it creates a channel to smuggle illegal and hazardous products. If a cargo is altered, security inspections on that cargo should contain anomalies that reveal the nature of the tampering. Hyperspectral images can detect anomalies by gathering information through multiple electromagnetic bands. The spectrums extracted from these bands can be used to detect surface anomalies from different materials. Based on this technology, a scenario was built in which a hyperspectral camera was used to inspect the cargo for any surface anomalies and a user interface shows the results. The spectrum of items, altered by different materials that can be used to conceal illegal products, is analyzed and classified in order to provide information about the tampered cargo. The image is analyzed with a variety of techniques such as multiple features extracting algorithms, autonomous anomaly detection, and target spectrum detection. The results will be exported to a workstation or mobile device in order to show them in an easy -to-use interface. This process could enhance the current capabilities of security systems that are already implemented, providing a more complete approach to detect threats and illegal cargo.

  8. Development of radiation fusion technology with food technology by the application of high dose irradiation

    Energy Technology Data Exchange (ETDEWEB)

    Lee, Juwoon; Kim, Jaehun; Choi, Jongil; and others

    2012-04-15

    This study was performed to achieve stable food supply and food safety with radiation fusion technology as a preparation for food weaponization. Results at current stage are following: First, for the development of radiation and food engineering fusion technology using high dose irradiation, the effects of high dose irradiation on food components were evaluated. The combination treatment of irradiation with food engineering was developed. Irradiation condition to destroy radiation resistant foodborne bacteria were determined. Second, for the development of E-beam irradiation technology, the effects of radiation sources on food compounds, processing conditions, and food quality of final products were compared. Food processing conditions for agricultural/aquatic products with different radiation sources was developed and the domination of E-beam irradiation foods were determined. The physical marker for E-beam irradiated foods or not was developed. Third, for the fundamental researches to develop purposed foods to extreme environmental, ready-to-eat foods were developed using high dose irradiation. Food processing for export strategy foods such as process ginseng were developed. Food processing with irradiation to destroy mycotoxin and to inhibit production of mycotoxin was developed. Mathematical models to predict necessary irradiation doses and radiation sources were developed and validated. Through the fundamental researches, the legislation for irradiation approval on meat products, sea foods and dried sea foods, and use of E-beam was introduced. Results from this research project, the followings are expected. Improvement of customer acceptance and activation of irradiation technology by the use of various irradiation rays. Increase of indirect food productivity, and decrease of SOC and improvement of public health by prevention of foodborne outbreaks. Build of SPS/TBT system against imported products and acceleration of domestic product export. Systemized

  9. Technological innovation and valorisation of traditional food: a sustainable combination?

    Directory of Open Access Journals (Sweden)

    Marco Dalla Rosa

    2009-10-01

    Full Text Available Valorization of traditional foods is nowadays a key element for market developments where national industries are strongly involved in saving product peculiarity against imitative food coming from foreign countries or even different continents. Other than the lack in well defined and garanteed sensorial quality, the production conditions, the quality of raw material and the different cultural background lead to produce foods that, despite to the name indicating some italian origin or recallin in some ways Italy and italian food and traditions, are only imitation without safety and quality proper of the original traditional food. Thus it is necessary to individuate appropriated technologies and strategies to increase le level of garantee offered to the consumer in order to promote the consumption of traditional foods with the promised quality and safety. In this paper the role that the modern food technology and the food science can assume to improve the processing conditions and yields, introducing some innovations into the old processes will be pointed out. Furthermore, the characterization of the complexity of the chemical, chemico-physical and rheological properties that influence the whole sensorial aspect of traditional foods, both from animal and vegetal (and fruit origin, is a growing challenge of the food science since the new analytical methodologies now available. In the paper some example of objective characterization and introduction of innovation steps are reported as well as genuinity marker individuation in order to give sustainability to the production of traditional foods in particular in SME.

  10. European boost for food technology research

    OpenAIRE

    2009-01-01

    They set themselves ambitious goals: to maintain food texture, improve shelf life, and reduce energy consumption during preservation processes. The EU-funded ‘NovelQ’ consortium, consisting of 36 research partners from across Europe, is co-ordinated by the Agrotechnology and Food Sciences Group (AFSG) of Wageningen UR. Halfway through the five-year term, Wageningen Update examines the state of affairs and the experiences thus far.

  11. Thermal food processing: new technologies and quality issues

    National Research Council Canada - National Science Library

    Sun, Da-Wen

    2012-01-01

    .... The editor of Thermal Food Processing: New Technologies and Quality Issues presents a comprehensive reference through authors that assist in meeting this challenge by explaining the latest developments and analyzing the latest trends...

  12. A Complete Set of Technologies for Green Food Pork Production

    Institute of Scientific and Technical Information of China (English)

    YANG Xing-wu; SHAN An-shan; JIANG Jiu-tian; ZHANG Tian-feng

    2003-01-01

    Key technologies for green food pork production were described in this article,as aspects of business standardization;production equipments and facilities,product quality control;and pork production site establishment.

  13. Radiation treatment of food. A new technology for preservation

    Energy Technology Data Exchange (ETDEWEB)

    Wetzel, K.; Huebner, G.

    1985-09-01

    The brief survey reports on irradiation of food, especially onions, potatoes, chicken meat, spices, additives, and enzyme solutions used in food industries, demonstrating examples from several countries. Advantages, microbiological aspects of irradiation treatment and chemical radiation effects are described. Technological fundamentals of radiopreservation including irradiation plants and devices are outlined.

  14. Training Manual on Food Irradiation Technology and Techniques.

    Science.gov (United States)

    United Nations Food and Agriculture Organization, Rome (Italy).

    This training manual consists of two parts. The first covers general information and outlines various applications of food irradiation technology. The second section details laboratory exercises used to demonstrate the principles of radiation processing and the effects of radiation treatment on certain types of food. The chapters outline…

  15. Nano-Science-Engineering-Technology Applications to Food and Nutrition.

    Science.gov (United States)

    Nakajima, Mitsutoshi; Wang, Zheng; Chaudhry, Qasim; Park, Hyun Jin; Juneja, Lekh R

    2015-01-01

    Nanoscale Science, Engineering and Technology are applied to Food and Nutrition. Various delivery systems include nanoemulsions, microemulsions, solid lipid nanoparticles, micelles, and liposomes. The nanoscale systems have advantages, such as higher bioavailabitity, and other physicochemical properties. The symposium will provide an overview of the formulation, characterization, and utilization of nanotechnology-based food and nutrition.

  16. Technological factors affecting biogenic amine content in foods: a review

    Directory of Open Access Journals (Sweden)

    Fausto Gardini

    2016-08-01

    Full Text Available Biogenic amines (BAs are molecules which can be present in foods and, due to their toxicity, can cause adverse effects on the consumers. BAs are generally produced by microbial decarboxylation of amino acids in food products. The most significant BAs occurring in foods are histamine, tyramine, putrescine, cadaverine, tryptamine, 2-phenylethylamine, spermine, spermidine and agmatine. The importance of preventing the excessive accumulation of BAs in food is related to their impact on human health and food quality. Quality criteria in connection with the presence of BAs in food and food products are necessary from a toxicological point of view. This is particularly important in fermented foods in which the massive microbial proliferation required for obtaining specific products is often relater with BA accumulation. In this review, up-to-date information and recent discoveries about technological factors affecting biogenic amine content in foods are reviewed. Specifically, BA forming-microorganism and decarboxylation activity, genetic and metabolic organization of decarboxylases, risk associated to BAs (histamine, tyramine toxicity and other BAs, environmental factors influencing BA formation (temperature, salt concentration, pH. In addition, the technological factors for controlling BA production (use of starter culture, technological additives, effects of packaging, other non-thermal treatments, metabolising BA by microorganisms, effects of pressure treatments on BA formation and antimicrobial substances are addressed.

  17. Technological Factors Affecting Biogenic Amine Content in Foods: A Review

    Science.gov (United States)

    Gardini, Fausto; Özogul, Yesim; Suzzi, Giovanna; Tabanelli, Giulia; Özogul, Fatih

    2016-01-01

    Biogenic amines (BAs) are molecules, which can be present in foods and, due to their toxicity, can cause adverse effects on the consumers. BAs are generally produced by microbial decarboxylation of amino acids in food products. The most significant BAs occurring in foods are histamine, tyramine, putrescine, cadaverine, tryptamine, 2-phenylethylamine, spermine, spermidine, and agmatine. The importance of preventing the excessive accumulation of BAs in foods is related to their impact on human health and food quality. Quality criteria in connection with the presence of BAs in food and food products are necessary from a toxicological point of view. This is particularly important in fermented foods in which the massive microbial proliferation required for obtaining specific products is often relater with BAs accumulation. In this review, up-to-date information and recent discoveries about technological factors affecting BA content in foods are reviewed. Specifically, BA forming-microorganism and decarboxylation activity, genetic and metabolic organization of decarboxylases, risk associated to BAs (histamine, tyramine toxicity, and other BAs), environmental factors influencing BA formation (temperature, salt concentration, and pH). In addition, the technological factors for controlling BA production (use of starter culture, technological additives, effects of packaging, other non-thermal treatments, metabolizing BA by microorganisms, effects of pressure treatments on BA formation and antimicrobial substances) are addressed. PMID:27570519

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

    Science.gov (United States)

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

    2015-01-01

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

  19. The formalization of innovative processes of food technology equipment

    Directory of Open Access Journals (Sweden)

    V. A. Panfilov

    2016-01-01

    Full Text Available Improving the efficiency of scientific and engineering work to develop methods for converting agricultural raw materials into food is the most important condition of output processing and food sectors of agriculture in the sixth technological structure. The purpose of this article is to formalize the process of creating a progressive technique of food technologies. The process of self-organizing technological systems, presents a model of dual mechanism of control with regard to the processes of food technology. It is shown that in the process of adaptation development of the technological system as purposefully improving the structure and functioning of the system: increases the efficiency of interaction with the external environment. This smoothed out the contradictions of the technological system and its the main thing, the main technical contradiction: «productivity – quality». The steps to be taken to ensure that the technological system of conditions for intensive development. It is concluded that the potential development of some technological systems is hidden in the perspective of automation, and others – is associated with adaptive development processes, in particular machines, devices and bioreactors. The paper shows that innovative and truly breakthrough developments leading to the creation of fundamentally new equipment and new generations of technological systems, possible only with the establishment of patterns of organization, structure, functioning and development of open systems, which are modern technologies of agriculture. The mechanism of control of technological object acts as a core of adaptive development, which implements the anti-entropic entity management object, formalizing the innovation process of innovative food processing technologies.

  20. Food fermentations: Microorganisms with technological beneficial use

    DEFF Research Database (Denmark)

    Bourdichon, François; Casaregola, Serge; Farrokh, Choreh

    2012-01-01

    Microbial food cultures have directly or indirectly come under various regulatory frameworks in the course of the last decades. Several of those regulatory frameworks put emphasis on “the history of use”, “traditional food”, or “general recognition of safety”. Authoritative lists of microorganisms...

  1. The Application of Multimedia Technology in Food Science Teaching

    Directory of Open Access Journals (Sweden)

    Xu Huijuan

    2015-06-01

    Full Text Available In order to speed up the modernization of food science teaching, many schools has introduced multimedia system into food science teaching and made a great deal of courseware. This study selected food processing that is the most popular course in the college as the researching target, making comparative analysis on the qualitative and quantitative of effect caused by the application of multimedia technology in teaching. Through the experimental observation, it is found that multimedia system had brought many new changes for the teaching of food science.

  2. U.S. Food and Drug Administration Inspections: Guide to a Successful Outcome for 503A Sterile Compounding Pharmacies.

    Science.gov (United States)

    Yoch, Doug

    2017-01-01

    The reasons for which pharmaceutical compounding is the focus of intense state and federal scrutiny are now well known. Compounders are faced with an ever-increasing need to prove, by objective standards, the safety, purity, and potency of the formulations they dispense. They must also demonstrate their compliance with regulations often based on current good compounding practices designed for the pharmaceutical industry. In the U.S. today, rigorous unannounced state and federal inspections of compounding facilities are occurring more and more frequently. To achieve a successful outcome, communicating clearly and effectively with inspectors and having ready access to the information they request are as critical as proving compliance. This article describes the author's experience with an unannounced United States Food and Drug Administration inspection of his 503A compounding facility and his response to the findings. Readers will learn what to expect during such an inspection, how to prepare for that event, and how to achieve an excellent outcome. Those who would like more information about any of the topics presented are invited to contact the author at the address provided at the close of this article. Copyright© by International Journal of Pharmaceutical Compounding, Inc.

  3. Development of space foods using radiation technology

    Energy Technology Data Exchange (ETDEWEB)

    Lee, Ju-Woon; Byun, Myung-Woo; Kim, Jae-Hun; Song, Beom-Suk; Choi, Jong-IL; Park, Jin-Kyu; Park, Jae-Nam; Han, In-Jun

    2008-07-15

    Four Korean food items (Kimchi, ready-to-eat fermented vegetable; Ramen, ready-to-cook noodles; Nutrition bar, ready-to-eat raw grain bar; Sujeonggwa, cinnamon beverage) have been developed as space foods by the application of high-dose gamma irradiation. All Korean space foods were certificated for use in space flight conditions during 30 days by the Russian Institute of Biomedical Problems. Establishment of research protocols on muscle atrophy mechanism using two-dimensional electrophoresis and various blotting analyses are conducted. And two bio-active molecules that potentially play an preventive role of muscle atrophy are uncovered. Integrative protocols linking between the effect of bio-active molecules and treadmill exercise for muscle atrophy inhibition are established. Reduction in body temperature and heartbeat rate were monitored after HIT injection to mice was conducted. Development of Korean astronaut preferred flavoring for space food was conducted to reduced atherogenic index (AI) than butter fat. The spread added honey and pineapple essence was preferred spreadability and overall flavor by sensory evaluation. Flavor was affected by irradiation source ({gamma}-ray or electron beam) or irradiation dosage (10, 20, 30, 40 and 50 kGy) using electronic nose system an space foods using gamma irradiation pH of porridge was mostly stable and pH increased. Most of TBARS value was generally low, and there wasn't any significant difference. Consistency, viscosity, and firmness was higher in round rice porridge and half rice porridge than in rice powder porridge, and increase in added water amount led to decrease of all textural properties.

  4. Trust, Perceived Risk, and Attitudes Toward Food Technologies

    NARCIS (Netherlands)

    Eiser, J.R.; Miles, S.; Frewer, L.J.

    2002-01-01

    There is substantial empirical evidence that both trust and risk perceptions influence public acceptance of new technologies. We reanalyzed 3 studies (on food technology) to compare whether (a) both trust and perceived risk are independently and directly associated with acceptance, or (b) the relati

  5. Factors affecting food security and contribution of modern technologies in food sustainability.

    Science.gov (United States)

    Premanandh, Jagadeesan

    2011-12-01

    The concept of food insecurity is complex and goes beyond the simplistic idea of a country's inability to feed its population. The global food situation is redefined by many driving forces such as population growth, availability of arable lands, water resources, climate change and food availability, accessibility and loss. The combined effect of these factors has undeniably impacted global food production and security. This article reviews the key factors influencing global food insecurity and emphasises the need to adapt science-based technological innovations to address the issue. Although anticipated benefits of modern technologies suggest a level of food production that will sustain the global population, both political will and sufficient investments in modern agriculture are needed to alleviate the food crisis in developing countries. In this globalised era of the 21st century, many determinants of food security are trans-boundary and require multilateral agreements and actions for an effective solution. Food security and hunger alleviation on a global scale are within reach provided that technological innovations are accepted and implemented at all levels.

  6. Microencapsulation: concepts, mechanisms, methods and some applications in food technology

    Directory of Open Access Journals (Sweden)

    Pablo Teixeira da Silva

    2014-07-01

    Full Text Available Microencapsulation is a process in which active substances are coated by extremely small capsules. It is a new technology that has been used in the cosmetics industry as well as in the pharmaceutical, agrochemical and food industries, being used in flavors, acids, oils, vitamins, microorganisms, among others. The success of this technology is due to the correct choice of the wall material, the core release form and the encapsulation method. Therefore, in this review, some relevant microencapsulation aspects, such as the capsule, wall material, core release forms, encapsulation methods and their use in food technology will be briefly discussed.

  7. The Journal of Food Technology in Africa

    African Journals Online (AJOL)

    scale losses when conventional metal silos are used for grain storage in the humid tropics where ... The technology was also shown to be effective in preserving the quality of cocoa, an oilseed and the ..... compressed form in heavy metal gas.

  8. Consumer Value perceptions of food products from emerging processing technologies

    DEFF Research Database (Denmark)

    Perrea, Toula; Grunert, Klaus G; Krystallis Krontalis, Athanasios

    2015-01-01

    in the eyes of consumers, in two culturally variant contexts, namely a Western society where technology is often met with skepticism (i.e., the UK); and a non-Western society where technology plays a reassuring role regarding concerns about food safety and quality (i.e., China). Results reveal that the most...... attitudes towards technological progress would differ in the number and type of value–cost dimensions that define their CV trade-offs. Finally, a between-countries comparison revealed that counter-technology consumers in both cultural contexts share more value and cost perceptions than their pro......-technology counterparts, who ‘allow’ more room for cultural discrepancies to impact on their CV perceptions. Overall, findings support the view that CV perceptions in the context of food produced by means of emerging processing technologies can be successfully analyzed using a multidimensional conceptualization, where CV...

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

    Science.gov (United States)

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

    2011-07-01

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

  10. Research on Food Science and Technology Innovation Based on National Food Security: A Case Study of Hubei Province

    Institute of Scientific and Technical Information of China (English)

    Qingfang; YANG; Junying; WEI

    2015-01-01

    Based on the background of national food security,this paper analyzes the current situation of food production in Hubei Province that except food yields,overall production situation is not good. Through the food production,storage and circulation,this paper describes the role of food science and technology innovation in food security,and further points out the problems of food science and technology innovation system in Hubei Province,such as disconnection between food science and technology innovation research and food production as well as economic development,backward management system failing to adapt to the needs of agricultural transformation,and low conversion rate of food scientific and technological innovation. Based on this,this paper sets forth the recommendations for food security in Hubei Province.

  11. Consumer Value perceptions of food products from emerging processing technologies

    DEFF Research Database (Denmark)

    Perrea, Toula; Grunert, Klaus G; Krystallis Krontalis, Athanasios

    2015-01-01

    -technology counterparts, who ‘allow’ more room for cultural discrepancies to impact on their CV perceptions. Overall, findings support the view that CV perceptions in the context of food produced by means of emerging processing technologies can be successfully analyzed using a multidimensional conceptualization, where CV......Through a qualitative research approach, the present paper aims to explore the range and type of ‘values’ and ‘costs’ in formulating overall Consumer Value (CV) perceptions, in association with two emerging processing technologies that at the outset are neither distinctly positive nor negative...... in the eyes of consumers, in two culturally variant contexts, namely a Western society where technology is often met with skepticism (i.e., the UK); and a non-Western society where technology plays a reassuring role regarding concerns about food safety and quality (i.e., China). Results reveal that the most...

  12. Hybrid rice technology for food security in the world

    Institute of Scientific and Technical Information of China (English)

    YUAN Long-ping

    2004-01-01

    @@ The current world population is over 6 billion and will reach 8 billion in 2030. Meanwhile, the annual loss of land to other use is 10 to 35 million ha, with half of this lost land coming from cropland.Facing such severe situation of population growth pressure plus cropland reduction, it is obvious that the only way to solve food shortage problem is to greatly enhance the yield level of food crops per unit land area through advance of science and technology.

  13. Microfluidics: an emerging technology for food and health science.

    Science.gov (United States)

    Lin, Gisela; Lee, Abraham P

    2010-03-01

    Microfluidics is an emerging technology with the potential to streamline workflows and processes in the food and health sciences. Because of extreme miniaturization, less reagent consumption and more efficient sample-to-answer protocols are not only attainable but in many cases demonstrated. In this article, we present some key examples of relevant research at the Micro/Nano Fluidics Fundamentals Focus (MF3) Center that has direct applications in food, environmental, and physiological health monitoring.

  14. Risk assessment and risk management at the Canadian Food Inspection Agency (CFIA): a perspective on the monitoring of foods for chemical residues.

    Science.gov (United States)

    Bietlot, Henri P; Kolakowski, Beata

    2012-08-01

    The Canadian Food Inspection Agency (CFIA) uses 'Ranked Risk Assessment' (RRA) to prioritize chemical hazards for inclusion in monitoring programmes or method development projects based on their relative risk. The relative risk is calculated for a chemical by scoring toxicity and exposure in the 'risk model scoring system' of the Risk Priority Compound List (RPCL). The relative ranking and the risk management options are maintained and updated in the RPCL. The ranking may be refined by the data generated by the sampling and testing programs. The two principal sampling and testing programmes are the National Chemical Residue Monitoring Program (NCRMP) and the Food Safety Action Plan (FSAP). The NCRMP sampling plans focus on the analysis of federally registered products (dairy, eggs, honey, meat and poultry, fresh and processed fruit and vegetable commodities, and maple syrup) for residues of veterinary drugs, pesticides, environmental contaminants, mycotoxins, and metals. The NCRMP is complemented by the Food Safety Action Plan (FSAP) targeted surveys. These surveys focus on emerging chemical hazards associated with specific foods or geographical regions for which applicable maximum residue limits (MRLs) are not set. The data from the NCRMP and FSAP also influence the risk management (follow-up) options. Follow-up actions vary according to the magnitude of the health risk, all with the objective of preventing any repeat occurrence to minimize consumer exposure to a product representing a potential risk to human health. © Her Majesty the Queen in Right of Canada 2012. Drug Testing and Analysis © 2012 John Wiley & Sons, Ltd.

  15. Optical coordinate scanners applied for the inspection of large scale housings produced in foundry technology

    Directory of Open Access Journals (Sweden)

    M. Grzelka

    2010-01-01

    Full Text Available The paper presents possibilities of the dimensional and geometry measurement of the large scale casting details with a coordinate measuring technique. In particular, the analysis has been devoted to the measurement strategy in case of the measurement of large scale detail (larger than 1000 mm made in foundry technology, with the 3D optical scanner. The attention was paid on the possibility created by the advanced software attached to the scanner for measurement data processing. Preparation to the geometrical accuracy analysis of the measured objects consisted of the identification of particular geometrical features based on the large number of probing points, as well as the creation of the coordinate systems derived from the best-fitting algorithms which calculate the inscribed or circumscribed geometrical elements. Analysis of accuracy in every probing point has been performed through the comparison of their coordinates with nominal values set by 3D model. Application of the 3D optical coordinate scanner with advanced measurement software for the manufacturing accuracy inspection is very useful in case of large scale details produced with foundry technologies and allows to carry out full accuracy analysis of the examined detail.

  16. Food-irradiation technology and reconsideration for the safety of irradiated food

    Energy Technology Data Exchange (ETDEWEB)

    Aibara, Kageaki (National Inst. of Health, tokyo (Japan))

    1984-08-01

    In the first half of this paper, the definition of several basic concepts on radiation and the units of the quantities related to radiation are given to reconfirm them. In the second half of the paper, the general status of food irradiation technology and irradiated foods are reported. 25 years have elapsed since 1958 when the legal situation of food irradiation research was clarified in the U.S. as a part of the peaceful uses of atomic energy. The types of radiation authorized for use in food irradiation so far are ..gamma..-ray from /sup 60/Co and /sup 137/Cs, X-ray lower than 5 MeV, and electron beam lower than 10 MeV. Large scale irradiation plants operating in the world are listed. The biological effect of radiation includes sterilization, insecticide and growth control, and the sterilization effect further includes radappertization, radicidation and radurization. The insecticide and growth control are also divided into several categories. For these, respective examples of food concerned are listed. The trend of irradiated foods in the world shows that the irradiation treatment of foods is permitted over a wide range of foods. In 1980, the conclusion of the Joint Expert Committee on Integrity of Irradiated Foods of FAO/IAEA/WHO was issued. In the paper, the table of legally authorized irradiated foods in 20 countries in the world is given at the end.

  17. Development of food irradiation technology and consumer attitude toward irradiated food in Korea

    Energy Technology Data Exchange (ETDEWEB)

    Kwon, Joong-Ho; Byun, Myung-Woo; Cho, Han-Ok (Korea Atomic Energy Research Inst., Daeduk (Korea, Republic of))

    1992-12-01

    In Korea, the well-integrated research of biological effects of radiation has been launched from the late 1960s. As research activities, the following food items have been dealt with: sprouting foods, fruits, mushrooms, grains, spices or mixed condiments, fish or fishery products, meat or meat products, and fermented foods. The usage of gamma radiation from [sup 60]Co source is now authorized for food irradiation of the following items: potato, onion, garlic, chestnut, mushroom, dried mushroom, dried spices (including red pepper, garlic, black pepper, onion, ginger, and green onion), dried meat, powdered fish and shellfish, soybean paste powder, hot pepper paste powder, soybean sauce powder, and starch. Since the authorization of food irradiation in 1985, consumers' acceptance has been considered the most important. The survey evaluating the basic perception and attitule toward food irradiation revealed the following results. Consumers' awareness of food irradiation was 82%, with significantly higher in radiation workers than the general public (p<0.0001). Seventy-five percent distinguished the contaminated food by radionuclides from irradiated food. In purchasing irradiated foods, 50.9% required more information. The contribution of irradiated foods to wholesomeness was suspicious in 51%, acceptable in 33%, and uncertain in 16%. If information about the benefits of irradiation is provided to consumers, positive response was increased to 60%. The most critical impediment in the commercial application of food irradiation was found to have resulted from the general consumers' slow acceptance; however, consumers' attitude to irradiated food became positive if they understood the safety and advantages of this technology. The most important task is to overcome consumers' psychological resistance and transporting matters of the products to be irradiated. (N.K.).

  18. Design and establishment of sample management system for food inspection laboratory based on RFID technology%基于无线射频识别技术的食品检测实验室样品管理系统的设计与建立

    Institute of Scientific and Technical Information of China (English)

    熊贝贝; 丁晶; 梁通雯; 乔彬; 林燕奎

    2014-01-01

    Objective In order to manage acceptance, transferring, storage, and disposal of test samples, effectively record and identify all aspects of the sample for recording and quality control, food testing labora-tory needs to establish a management system of test sample recording and control situation with advanced in-ternet technology, to record and control the whole sample process of the laboratory.MethodsCombining the sample management system and radio frequency identification (RFID) technology, the full advantage of the RFID technology with large amount information and reading-writing function were applied to achieve control and tracking the process of sample separating, sample preparation, sample testing and destroy in laboratory. ResultsRFID sample management system can overcome the shortage of barcode management system, record all the information of the sample flow process, and is convenient to search and track, which can substantially increase the efficiency of sample management and meet the requirements of quality control in laboratory. Conclusion The practice shows that to use the RFID technology for sample management can meet the de-mand of sample monitoring and tracking, effectively improve the level of automation and informatization of laboratory sample management.%目的:为了使食品检测实验室能对检测样品的接受、流转、储存、处置及样品的识别各个环节进行有效的记录和质量控制,需要采取先进的物联网技术,建立一套对实验室样品进行全流程进行记录和控制的管理系统。方法将样品管理系统与无线射频识别(radio frequency identification, RFID)技术相结合,充分利用RFID 识别技术的信息量大、可以读写等优势,实现检测样品的在实验室分样、制样、检测和销毁处理的全程监控与实时追溯。结果 RFID样品管理系统可以弥补条码管理的缺陷,记录样品在实验流转过程的全部信息,方便查询和追溯,大幅提高

  19. Investigation of food irradiation technology for application to plant quarantine. Working group report of food irradiation technology

    Energy Technology Data Exchange (ETDEWEB)

    Sunaga, Hiromi; Ito, Hitoshi; Takatani, Yasuyuki; Takizawa, Haruki; Yotsumoto, Keiichi; Tanaka, Ryuichi [Japan Atomic Energy Research Inst., Takasaki, Gunma (Japan). Takasaki Radiation Chemistry Research Establishment; Hirano, Tsuyoshi; Tokunaga, Okihiro

    1999-06-01

    The commercialization of food irradiation in Japan was started in 1973 for the sprout inhibition of potatoes as the first successful food irradiation facility in the world. Since approval of potato irradiation, no items has been commercialized in Japan. However, international agreement for phase out of methyl bromide after 2005 and increasing incidences of foodborn diseases such as by Escherichia coli O157:H7 are forcing to have interesting to food irradiation. Takasaki Radiation Chemistry Research Establishment has long experiences on research of irradiation effect and engineering of food irradiation in Japan. From these back ground, working group of food irradiation was organized at August 1997 by some members of Department of Radiation Research for Environment and Resources and Advanced Technology Center for supporting technically on commercialization of food irradiation. This report presents the result of discussion in working group on generalization up to date researches of food irradiation, application fields and items, technical problems and future prospects of this technology in Japan. (author)

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

    Science.gov (United States)

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

    2016-01-01

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

  1. Explicit and implicit attitude toward an emerging food technology

    NARCIS (Netherlands)

    Bekker, Gerben A.; Fischer, Arnout R.H.; Tobi, Hilde; Trijp, van Hans C.M.

    2017-01-01

    Cultured meat is an unfamiliar emerging food technology that could provide a near endless supply of high quality protein with a relatively small ecological footprint. To understand consumer acceptance of cultured meat, this study investigated the influence of information provision on the explicit

  2. Technological progress as a driver of innovation in infant foods.

    Science.gov (United States)

    Ferruzzi, Mario G; Neilson, Andrew P

    2010-01-01

    Advances in nutrition and food sciences are interrelated components of the innovative framework for infant formula and foods. While nutrition science continues to define the composition and functionality of human milk as a reference, food ingredient, formulation and processing technologies facilitate the design and delivery of nutritional and functional concepts to infant products. Expanding knowledge of both nutritive and non-nutritive components of human milk and their functionality guides selection and development of novel ingredient, formulation and processing methods to generate enhanced infant products targeting benefits including healthy growth, development as well as protection of health through the life cycle. In this chapter, identification and application of select novel ingredients/technologies will be discussed in the context of how these technological advancements have stimulated innovation in infant foods. Special focus will be given to advancements in protein technologies, as well as bioactive long-chain polyunsaturated fatty acids, prebiotics, probiotics that have allowed infant formula composition, and more critically functionality, to more closely align with that of human milk.

  3. Energy Address Delivery Technologies and Thermal Transformations in Food Production

    Directory of Open Access Journals (Sweden)

    Burdo O.G.

    2016-08-01

    Full Text Available In this article, energetic and technical paradoxes in food nanotechnologies and traditional approaches to evaluation of energy recourses using are considered. Hypotheses of improvement of food production energy technologies are formulated. Classification of principles of address delivery of energy to food raw materials elements is given. We had substantiated the perspective objectives for heat-pumps installations and biphasic heat-transfer systems. The energy efficiency of new technolo-gies is compared on base of the number of energy impact. Principles of mass transfer modeling in ex-traction, dehydration and pasteurization combined processes are considered by food production exam-ple. The objectives of mathematical modeling of combined hydrodynamic and heat and mass transfer processes in modern energy technologies are set. The fuel energy conversion diagrams for drying, in-novative installations on the base of thermal siphons, heat pumps and electromagnetic energy genera-tors are represented. In this article, we illustrate how electromagnetic field, biphasic heat-transfer sys-tems and heat pumps can be effective tools for energy efficiency technologies.

  4. The Regulation of Food Science and Technology Professions in Europe

    Directory of Open Access Journals (Sweden)

    Rui Costa

    2014-04-01

    Full Text Available The regulation of a profession is justified when it improves consumer protection and public health. Higher education food science and technology (FST degrees, widely offered in many universities in Europe open to a wide range of jobs in the food sectors where the employees could cover different positions, roles and carry out diverse activities dealing with the food production and the quality and safety of the food products. This work reviews the state of the art of the FST regulated professions requiring higher education qualifications in the European countries. The research was carried out by collecting specific information on regulated professions by contacting unions, professional associations, public servant categories/professions, and by visiting national and EU websites.  The data collected for each regulated profession were: country, training/education required, date of implementation of regulation, professional training (if required, capability test (if required and acts required by law to be signed by a regulated professional. Only professions that required a higher education diploma were included in this search. Few countries were found to have a regulated profession in FST, in particular: Food Engineering (Turkey, Food Technologist (Greece, Iceland, Italy and Slovenia, and Oenologist (Italy, Portugal and Spain. FST regulated professions in Europe are thus scarce and have a rather limited history. The Food Technologist in Italy and the Food Engineer in Turkey were found to be the only completely regulated professions found in Europe. Food and professional regulation have been evolved over the years and raised the debate on the regulation of FST professions. Academia as well as other policymakers has to further contribute to this discussion to keep high the standards for quality of education and training of the qualified workforce and professionals in the food sector.

  5. 食品中甜蜜素的检测方法研究%Research on the Inspection Methods of Food Sodium Cyclamate

    Institute of Scientific and Technical Information of China (English)

    明立艳

    2012-01-01

    甜蜜素是食品生产中最常用的甜味剂之一。甜蜜素摄入过量会对人体健康造成危害。总结目前食品中甜蜜素的各种检测方法的研究情况及优缺点,以期为生产厂家及检测部门对食品中甜蜜素进行准确、快速的检测提供依据。%Sodium cyclamate is a common sweetener adopted in food production. Too much intake of it is hazardous to people's health This article examines the researches on the inspection methods of sodium cyclamate in food production and their advantages and demer- its in an effort to provide reference for an accurate and prompt inspection of sodium cyclamate for manufacturers and inspection depart- ments.

  6. Control Factors of Improving the Accuracy of Food Inspection%提高食品检验准确性的控制因素

    Institute of Scientific and Technical Information of China (English)

    强克娟; 张哲

    2015-01-01

    Food quality and safety has an important relationship with people's life and health, and food inspection as the main method of food quality and safety control, its accuracy and reliability has become the focus of attention. In order to improve the accuracy of food inspection, food inspection staff should be prepared from the sample preparation, the choice of reagents, the preparation of the instrument, the use of test methods, laboratory environment, clean and the ability of the test personnel to do a good job, to reduce food safety risks, to ensure food safety. This paper analyzed the control factors of improving the accuracy of food inspection, and putted forward some reasonable suggestions.%食品的质量安全与人们群众的生命健康有着重要的关系,而食品检验作为食品质量安全控制的主要方法,其准确性、可靠性也随之成为关注的焦点。为提高食品检验的准确性,食品检验工作人员应该从样品的采集制备、试剂的选择、仪器的准备、检验方法的采用、实验室环境的整洁及检验人员的能力等方面做好相应工作,降低食品安全风险,确保食品安全。本文就食品检验准确性提高的控制因素进行分析,并提出几点合理的建议。

  7. Minimally Processed Functional Foods: Technological and Operational Pathways.

    Science.gov (United States)

    Rodgers, Svetlana

    2016-10-01

    This paper offers a concise review of technical and operational concepts underpinning commercialization of minimally processed functional foods (FFs), foods with fresh-like qualities commanding premium prices. The growing number of permitted nutritional content/health claims, many of which relate to well-being, coupled with emerging extraction and food processing technologies offers new exciting opportunities for small and medium size enterprises (SMEs) specializing in fresh produce to play an active role in the health market. Supporting SMEs, governments could benefit from savings in healthcare costs and value creation in the economy. Consumers could benefit from novel FF formats such as refrigerated RTE (ready-to-eat) meals, a variety of fresh-like meat-, fish-, and egg-based products, fresh-cut fruits and vegetables, cereal-based fermented foods and beverages. To preserve these valuable commodities, mild biological (enzymatic treatment, fermentation and, bio-preservation) and engineering solutions are needed. The latter include nonthermal techniques such as high-pressure treatment, cook-chill, sous-vide, mirco-encapsulation, vacuum impregnation and others. "De-constructive" culinary techniques such as 3D food printing and molecular gastronomy as well as developments in nutrigenomics and digital technologies facilitate novel product formats, personalization and access to niche markets. In the operational sense, moving from nourishment to health improvement demands a shift from defensive market-oriented to offensive market-developing strategies including collaborative networks with research organizations.

  8. Fingerprinting food: current technologies for the detection of food adulteration and contamination.

    Science.gov (United States)

    Ellis, David I; Brewster, Victoria L; Dunn, Warwick B; Allwood, J William; Golovanov, Alexander P; Goodacre, Royston

    2012-09-07

    Major food adulteration and contamination events seem to occur with some regularity, such as the widely publicised adulteration of milk products with melamine and the recent microbial contamination of vegetables across Europe for example. With globalisation and rapid distribution systems, these can have international impacts with far-reaching and sometimes lethal consequences. These events, though potentially global in the modern era, are in fact far from contemporary, and deliberate adulteration of food products is probably as old as the food processing and production systems themselves. This review first introduces some background into these practices, both historically and contemporary, before introducing a range of the technologies currently available for the detection of food adulteration and contamination. These methods include the vibrational spectroscopies: near-infrared, mid-infrared, Raman; NMR spectroscopy, as well as a range of mass spectrometry (MS) techniques, amongst others. This subject area is particularly relevant at this time, as it not only concerns the continuous engagement with food adulterers, but also more recent issues such as food security, bioterrorism and climate change. It is hoped that this introductory overview acts as a springboard for researchers in science, technology, engineering, and industry, in this era of systems-level thinking and interdisciplinary approaches to new and contemporary problems.

  9. CRISPR-Based Technologies and the Future of Food Science.

    Science.gov (United States)

    Selle, Kurt; Barrangou, Rodolphe

    2015-11-01

    The on-going CRISPR craze is focused on the use of Cas9-based technologies for genome editing applications in eukaryotes, with high potential for translational medicine and next-generation gene therapy. Nevertheless, CRISPR-Cas systems actually provide adaptive immunity in bacteria, and have much promise for various applications in food bacteria that include high-resolution typing of pathogens, vaccination of starter cultures against phages, and the genesis of programmable and specific antibiotics that can selectively modulate bacterial population composition. Indeed, the molecular machinery from these DNA-encoded, RNA-mediated, DNA-targeting systems can be harnessed in native hosts, or repurposed in engineered systems for a plethora of applications that can be implemented in all organisms relevant to the food chain, including agricultural crops trait-enhancement, livestock breeding, and fermentation-based manufacturing, and for the genesis of next-generation food products with enhanced quality and health-promoting functionalities. CRISPR-based applications are now poised to revolutionize many fields within food science, from farm to fork. In this review, we describe CRISPR-Cas systems and highlight their potential for the development of enhanced foods. © 2015 Institute of Food Technologists®

  10. Dissemination of Technology to Evaluate Healthy Food Incentive Programs.

    Science.gov (United States)

    Freedman, Darcy A; Hunt, Alan R; Merritt, Katie; Shon, En-Jung; Pike, Stephanie N

    2017-03-01

    Federal policy supports increased implementation of monetary incentive interventions for chronic disease prevention among low-income populations. This study describes how a Prevention Research Center, working with a dissemination partner, developed and distributed technology to support nationwide implementation and evaluation of healthy food incentive programming focused on Supplemental Nutrition Assistance Program recipients. FM Tracks, an iOS-based application and website, was developed to standardize evaluation methods for healthy food incentive program implementation at direct-to-consumer markets. This evaluation examined diffusion and adoption of the technology over 9 months (July 2015-March 2016). Data were analyzed in 2016. FM Tracks was disseminated to 273 markets affiliated with 37 regional networks in 18 states and Washington, DC. All markets adopted the sales transaction data collection feature, with nearly all recording at least one Supplemental Nutrition Assistance Program (99.3%) and healthy food incentive (97.1%) transaction. A total of 43,493 sales transactions were recorded. By the ninth month of technology dissemination, markets were entering individual sales transactions using the application (34.5%) and website (29.9%) and aggregated transactions via website (35.6%) at similar rates. Use of optional evaluation features like recording a customer ID with individual transactions increased successively with a low of 22.2% during the first month to a high of 69.2% in the ninth month. Systematic and widely used evaluation technology creates possibilities for pragmatic research embedded within ongoing, real-world implementation of food access interventions. Technology dissemination requires supportive technical assistance and continuous refinement that can be advanced through academic-practitioner partnerships. Copyright © 2016 American Journal of Preventive Medicine. Published by Elsevier Inc. All rights reserved.

  11. Polarised light stress analysis and laser scatter imaging for non-contact inspection of heat seals in food trays

    OpenAIRE

    Barnes, Michael; Dudbridge, Michael; Duckett, Tom

    2012-01-01

    This paper introduces novel non-contact methods for detecting faults in heat seals of food packages. Two alternative imaging technologies are investigated; laser scatter imaging and polarised light stress images. After segmenting the seal area from the rest of the respective image, a classifier is trained to detect faults in different regions of the seal area using features extracted from the pixels in the respective region. A very large set of candidate features, based on statistical informa...

  12. 食品微生物检验质量控制分析%The Analysis and Control of the Quality of Inspection on Food Microorganism

    Institute of Scientific and Technical Information of China (English)

    李冬冬

    2015-01-01

    食品微生物检验的质量控制是保证食品卫生质量、食品安全以及预防、控制食源性疾病的重要手段。目前我国对食品微生物的检验已经有了初步的管理系统,但是其中也还存在着很多急需解决的问题。本文从食品微生物检验中检验人员、检验环境、仪器设备、采样四个方面分析,对加强食品微生物检验质量控制提出相关措施,以期更好地提高食品卫生质量,保证广大人民的饮食安全。%Quality control on inspection of food microorganism is an important method to prevent and control food-borne disease,which ensure food sanitary quality and food safety. So far,our country has already set up initial administration system. However,there are stil many troublesome to be resolved. This paper makes an analysis about quality control inspection of food microorganism from four aspects. There are inspectors,testing environment, instruments and sample col ection,and what’s more,this paper puts forward relevant measures to strengthen quality control inspection of food microorganism in order to improve food sanitary quality and ensure food safety of civil people.

  13. RBI - Risk Based Inspection: new technologies and methods applied to inspections of FPSO (Floating Production, Storage and Offloading Vessel) hull; IBR - Inspecao Baseada em Risco: novas tecnologias e metodos aplicados as inspecoes de casco de FPSOs

    Energy Technology Data Exchange (ETDEWEB)

    Farias, Bruno de; Figueiredo, Eduardo; Luiz, Marcio [PETROBRAS S.A., Rio de Janeiro, RJ (Brazil); Meurer, Gustavo; Duarte, Romulo; Oliveira, Thais; Krzonkalla, Viviane [ABS Consulting, Rio de Janeiro, RJ (Brazil)

    2008-07-01

    With the aging of the FPSO's, which are fundamental to the operation Offshore, better techniques and technologies must be applied to assess more accurately the actual efficiency and structural conditions of producing unit. With the emergence of new engineering techniques and equipment and methods of structural inspection, is now possible to use these new technologies to better manage risk and reliability of the structure of the FPSO, with that, the inspections and methods are more rational and efficient. The Risk-Based Inspection is the tool for monitoring operation of industrial plants with systemic use of technology in conjunction with risk analysis and reliability. His concept is applicable to various branches of industry. The companies began their implementation of oil by refineries. The group of ABS Consulting with PETROBRAS has been developing and implementing these new technologies in inspections of hulls of FPSO's. Applied successfully in the units of the Campos basin, these methods are used by the group of Risk-Based Inspection to improve the efficiency of all the steps involved with the structural integrity of the unit. (author)

  14. Foodborne Outbreaks Reported to the U.S. Food Safety and Inspection Service, Fiscal Years 2007 through 2012.

    Science.gov (United States)

    Robertson, Kis; Green, Alice; Allen, Latasha; Ihry, Timothy; White, Patricia; Chen, Wu-San; Douris, Aphrodite; Levine, Jeoffrey

    2016-03-01

    The U.S. Department of Agriculture's Food Safety and Inspection Service (FSIS) works closely with federal, state, and local public health partners to investigate foodborne illness outbreaks associated with its regulated products. To provide insight into outbreaks associated with meat and poultry, outbreaks reported to FSIS during fiscal years 2007 through 2012 were evaluated. Outbreaks were classified according to the strength of evidence linking them to an FSIS-regulated product and by their epidemiological, etiological, and vehicle characteristics. Differences in outbreak characteristics between the period 2007 through 2009 and the period 2010 through 2012 were assessed using a chi-square test or Mann-Whitney U test. Of the 163 reported outbreaks eligible for analysis, 89 (55%) were identified as possibly linked to FSIS-regulated products and 74 (45%) were definitively linked to FSIS-regulated products. Overall, these outbreaks were associated with 4,132 illnesses, 772 hospitalizations, and 19 deaths. Shiga toxin-producing Escherichia coli was associated with the greatest proportion of reported outbreaks (55%), followed by Salmonella enterica (34%) and Listeria monocytogenes (7%). Meat and poultry products commercially sold as raw were linked to 125 (77%) outbreaks, and of these, 105 (80%) involved beef. Over the study period, the number of reported outbreaks definitively linked to FSIS-regulated products (P = 0.03) declined, while the proportion of culture-confirmed cases (P = 0.0001) increased. Our findings provide insight into the characteristics of outbreaks associated with meat and poultry products.

  15. Smartphone-Based Food Diagnostic Technologies: A Review

    Science.gov (United States)

    Rateni, Giovanni; Dario, Paolo; Cavallo, Filippo

    2017-01-01

    A new generation of mobile sensing approaches offers significant advantages over traditional platforms in terms of test speed, control, low cost, ease-of-operation, and data management, and requires minimal equipment and user involvement. The marriage of novel sensing technologies with cellphones enables the development of powerful lab-on-smartphone platforms for many important applications including medical diagnosis, environmental monitoring, and food safety analysis. This paper reviews the recent advancements and developments in the field of smartphone-based food diagnostic technologies, with an emphasis on custom modules to enhance smartphone sensing capabilities. These devices typically comprise multiple components such as detectors, sample processors, disposable chips, batteries and software, which are integrated with a commercial smartphone. One of the most important aspects of developing these systems is the integration of these components onto a compact and lightweight platform that requires minimal power. To date, researchers have demonstrated several promising approaches employing various sensing techniques and device configurations. We aim to provide a systematic classification according to the detection strategy, providing a critical discussion of strengths and weaknesses. We have also extended the analysis to the food scanning devices that are increasingly populating the Internet of Things (IoT) market, demonstrating how this field is indeed promising, as the research outputs are quickly capitalized on new start-up companies. PMID:28632188

  16. 9 CFR 381.68 - Maximum inspection rates-New turkey inspection system.

    Science.gov (United States)

    2010-01-01

    ... 9 Animals and Animal Products 2 2010-01-01 2010-01-01 false Maximum inspection rates-New turkey inspection system. 381.68 Section 381.68 Animals and Animal Products FOOD SAFETY AND INSPECTION SERVICE... Procedures § 381.68 Maximum inspection rates—New turkey inspection system. (a) The maximum inspection...

  17. Nuclear Technology. Course 30: Mechanical Inspection. Module 30-2, Pump Functional Testing.

    Science.gov (United States)

    Wasel, Ed; Espy, John

    This second in a series of eight modules for a course titled Mechanical Inspection describes typical pump functional tests which are performed after pump installation and prior to release of the plant for unrestricted power operation. The module follows a typical format that includes the following sections: (1) introduction, (2) module…

  18. Proceedings of the workshop for exchange of technology for CWC inspections

    Energy Technology Data Exchange (ETDEWEB)

    McGuire, R.R.

    1993-04-01

    With the signing of the Chemical Weapons Convention (CWC), the work of the Preparatory Commission in defining the modalities of on-site verification inspections will begin early in 1993. One of the methods for increasing the effectiveness of inspections is the collection of samples for chemical analysis. The CWC allows for this analysis to be performed either at the site of the inspection or in a dedicated off-site laboratory. The decision as to where samples are to be analyzed in any specific instance may involve a consideration of the threat, real or perceived, to the compromise of legitimate sensitive host-party information. The ability to perform efficient chemical analysis at the inspection site, where samples remain in joint (host-inspector) custody and the analytical procedures can be observed by the host, can alleviate much of the concern over possible loss of confidential information in both government and industry. This workshop was designed to encourage the exchange of information among participants with experience in the use of analytical equipment for on-site sample collection and analysis. Individual projects are processed separately for the databases.

  19. Development of sterilized porridge for patients by combined treatment of food technology with radiation technology

    Energy Technology Data Exchange (ETDEWEB)

    Kim, Jaehun; Choi, Jongil; Song, Beomseok; and others

    2010-09-15

    This research was conducted to develop patient foods of high quality using a radiation fusion technology with food processing. Radiation technique to increase calorie of porridge was established, and it was investigated that radiation effects on functional materials, which can could be added to increase functionality of patient foods. Moreover, sterilized semi-fluid meal (milk porridge) for patients with higher calorie was developed by a sterilization process by gamma irradiation, combined treatments to improve the sensory qualities, and fortification with various nutrients. Also, sensory survey on irradiated commercial patient foods was performed to find the problems and improvement points of the developed products. Optimal packaging material was selected by evaluation of effect of irradiation in packaging materials and a convenient package for consuming by patients was decided. Safety of the irradiated milk porridge was confirmed by in-vivo genotoxicological test, and its nutritional composition for patients was evaluated by nutritional analysis. Finally, the milk porridge was developed as liquid, dried, powdered, and pellet type products. This research may contribute to improve life quality of patients by supplement of various foods with high quality to immuno-compromised patients. Furthermore, economic profits and technological advances are expected by commercialization of the patient foods.

  20. Testing the Abbreviated Food Technology Neophobia Scale and its relation to satisfaction with food-related life in university students.

    Science.gov (United States)

    Schnettler, Berta; Grunert, Klaus G; Miranda-Zapata, Edgardo; Orellana, Ligia; Sepúlveda, José; Lobos, Germán; Hueche, Clementina; Höger, Yesli

    2017-06-01

    The aims of this study were to test the relationships between food neophobia, satisfaction with food-related life and food technology neophobia, distinguishing consumer segments according to these variables and characterizing them according to willingness to purchase food produced with novel technologies. A survey was conducted with 372 university students (mean aged=20.4years, SD=2.4). The questionnaire included the Abbreviated version of the Food Technology Neophobia Scale (AFTNS), Satisfaction with Life Scale (SWLS), and a 6-item version of the Food Neophobia Scale (FNS). Using confirmatory factor analysis, it was confirmed that SWFL correlated inversely with FNS, whereas FNS correlated inversely with AFTNS. No relationship was found between SWFL and AFTNS. Two main segments were identified using cluster analysis; these segments differed according to gender and family size. Group 1 (57.8%) possessed higher AFTNS and FNS scores than Group 2 (28.5%). However, these groups did not differ in their SWFL scores. Group 1 was less willing to purchase foods produced with new technologies than Group 2. The AFTNS and the 6-item version of the FNS are suitable instruments to measure acceptance of foods produced using new technologies in South American developing countries. The AFTNS constitutes a parsimonious alternative for the international study of food technology neophobia. Copyright © 2017 Elsevier Ltd. All rights reserved.

  1. AN IMPROVEMENT OF DESIGN, TECHNOLOGICAL AND ORGANIZATIONAL SOLUTIONS IN THE RECONSTRUCTION OF INSPECTION SHAFTS OF SEWAGE TUNNEL

    Directory of Open Access Journals (Sweden)

    GONCHARENKO D. F.

    2016-12-01

    Full Text Available Formulation of the problem. Ensuring reliable operation of wastewater systems is one of the important tasks of community services Ukrainian cities. Sewer pipelines and collectors in Ukrainian cities have different operation life. In some cases, the operation life of wastewater working systems is more than 100 years. Significant operating costs, maintenance and inspection of sewer networks are made to keep them in reliable condition. Sewer pipes, sewers and inspection of the mine are operated at highly aggressive conditions. The concentrations of carbon dioxide, ammonia, methane, hydrogen sulfide and other corrosive substances greater than the maximum allowable concentration in the gas environment of collectors and inspection shafts. This leads to corrosion of concrete nutrient. The problem of preservation and revitalization of existing collectors is relevant because to environmental requirements increase. An important environmental challenge is the protection of groundwater against aggressive reagents, which can get into the groundwater through a rotten constructions of wastewater systems. Purpose. Consolidation of experience survey dredging well collector in Kharkiv, an improvement of technical solutions and recommendations of ensure their continued reliable and safe operation with development, which provide resistance to dredging well construction of biogenic corrosion. Conclusion. Technology and recommendations were designed to bring construction of dredging well to normal technical condition. The aggression of the environment has been taken into account. The decisions will ensure the normal operation of dredging well for 20 years. At work was used modern corrosion-resistant materials: concrete of sulfate-resistant cement, glass-plastic composite reinforcement.

  2. Enhancement of efficiency of storage and processing of food raw materials using radiation technologies

    Energy Technology Data Exchange (ETDEWEB)

    Gracheva, A. Yu.; Zav’yalov, M. A.; Ilyukhina, N. V.; Kukhto, V. A.; Tarasyuk, V. T.; Filippovich, V. P. [All-Russia Research Institute of Preservation Technology (Russian Federation); Egorkin, A. V.; Chasovskikh, A. V. [Research Institute of Technical Physics and Automation (Russian Federation); Pavlov, Yu. S., E-mail: rad05@bk.ru [Frumkin Institute of Physical Chemistry and Electrochemistry, Russian Academy of Sciences (Russian Federation); Prokopenko, A. V., E-mail: pav14@mail.ru [National Research Nuclear University (Moscow Engineering Physics Institute) (Russian Federation); Strokova, N. E. [Moscow State University (Russian Federation); Artem’ev, S. A. [Russian Research Institute of Baking Industry (Russian Federation); Polyakova, S. P. [Russian Research Institute of Confectionery Industry (Russian Federation)

    2016-12-15

    The work is dedicated to improvement of efficiency of storage and processing of food raw materials using radiation technologies. International practice of radiation processing of food raw materials is presented and an increase in the consumption of irradiated food products is shown. The prospects of using radiation technologies for the processing of food products in Russia are discussed. The results of studies of radiation effects on various food products and packaging film by γ radiation and accelerated electrons are presented.

  3. Enhancement of efficiency of storage and processing of food raw materials using radiation technologies

    Science.gov (United States)

    Gracheva, A. Yu.; Zav'yalov, M. A.; Ilyukhina, N. V.; Kukhto, V. A.; Tarasyuk, V. T.; Filippovich, V. P.; Egorkin, A. V.; Chasovskikh, A. V.; Pavlov, Yu. S.; Prokopenko, A. V.; Strokova, N. E.; Artem'ev, S. A.; Polyakova, S. P.

    2016-12-01

    The work is dedicated to improvement of efficiency of storage and processing of food raw materials using radiation technologies. International practice of radiation processing of food raw materials is presented and an increase in the consumption of irradiated food products is shown. The prospects of using radiation technologies for the processing of food products in Russia are discussed. The results of studies of radiation effects on various food products and packaging film by γ radiation and accelerated electrons are presented.

  4. Inspection Score and Grading System for Food Services in Brazil: The Results of a Food Safety Strategy to Reduce the Risk of Foodborne Diseases during the 2014 FIFA World Cup.

    Science.gov (United States)

    da Cunha, Diogo T; Saccol, Ana L de Freitas; Tondo, Eduardo C; de Oliveira, Ana B A; Ginani, Veronica C; Araújo, Carolina V; Lima, Thalita A S; de Castro, Angela K F; Stedefeldt, Elke

    2016-01-01

    In 2014, Brazil hosted one of the most popular sport competitions in the world, the FIFA World Cup. Concerned about the intense migration of tourists, the Brazilian government decided to deploy a food safety strategy based on inspection scores and a grading system applied to food services. The present study aimed to evaluate the results of the food safety strategy deployed during the 2014 FIFA World Cup in Brazil. To assess food safety, an evaluation instrument was applied twice in 1927 food service establishments from 26 cities before the start of the competition. This instrument generated a food safety score for each establishment that ranged from 0.0 (no flaws observed) to 2565.95, with four possible grades: A (0.0-13.2); B (13.3-502.6); C (502.7-1152.2); and pending (more than 1152.3). Each food service received a stamp with the grade of the second evaluation. After the end of the World Cup, a study was conducted with different groups of the public to evaluate the acceptance of the strategy. To this end, 221 consumers, 998 food service owners or managers, 150 health surveillance auditors, and 27 health surveillance coordinators were enrolled. These participants completed a survey with positive and negative responses about the inspection score system through a 5-point Likert scale. A reduction in violation scores from 393.1 to 224.4 (p system reliability" presented a mean of 4.0 or more, indicating that the public believed this strategy is reliable for communicating risks and promoting food safety. The strategy showed positive results regarding food safety and public acceptance. The deployed strategy promoted improvements in the food safety of food services. The implementation of a permanent policy may be well accepted by the public and may greatly contribute to a reduction in foodborne diseases (FBDs).

  5. Barriers to using consumer science information in food technology innovations: An exploratory study using Delphi methodology

    NARCIS (Netherlands)

    Raley, Marian E.; Ragona, Maddalena; Sijtsema, S.J.; Fischer, A.R.H.; Frewer, L.J.

    2016-01-01

    Food technology innovation has the potential to deliver many benets to society, although some technologies have been problematic in terms of public acceptance. In promoting the commercial success of innovative technological processes and resultant products it will be important to

  6. Collation of Scientific Evidence on Consumer Acceptance of New Food Technologies: Three roads to consumer choice

    NARCIS (Netherlands)

    Fischer, A.R.H.; Trijp, van J.C.M.; Hofenk, D.J.B.; Ronteltap, A.; Tudoran, A.A.

    2012-01-01

    The current report investigates consumer acceptance of new food technologies by reviewing the scientific literature. The review is organised along three routes to consumer acceptance of new technologies: The consumer benefit road: the central road of technology features influencing experienced

  7. Estimation of inorganic food additive (nitrite, nitrate and sulfur dioxide), antioxidant (BHA and BHT), processing agent (propylene glycol) and sweetener (sodium saccharin) concentrations in foods and their daily intake based on official inspection results in Japan in fiscal year 1998.

    Science.gov (United States)

    Ishiwata, Hajimu; Nishijima, Motohiro; Fukasawa, Yoshinobu

    2003-04-01

    The mean concentration and daily intake of inorganic food additives (nitrite, nitrate, and sulfur dioxide), antioxidants (BHA and BHT), a processing agent (propylene glycol), and a sweetener (sodium saccharin) were estimated based on the results of an analysis of 34,489 food samples obtained in official inspections by 106 local governments in Japan in fiscal year 1998. The ratios of mean concentrations of these seven food additives to each allowable limit were 20.0%, 53.9%, 15.5%, 6.2%, 0.4%, 18.5%, and 5.7%, respectively. The daily intakes of these food additives estimated from their concentrations in foods and the daily consumption of foods were 0.205, 0.532, 4.31, 0.119, 0.109, 77.5, and 7.27 mg per person, respectively. These amounts were 6.8%, 0.3%, 12.3%, 0.5%, 0.7%, 6.2%, and 2.6% of the acceptable daily intake (ADI), respectively, when body weight was assumed to be 50 kg. No remarkable differences in the daily intakes of these seven food additives or the ratios to the ADI were observed compared with the results based on the official inspections in fiscal years 1994 and 1996.

  8. Food formulation and not processing level: conceptual divergences between public health and food science and technology sectors.

    Science.gov (United States)

    Botelho, R; Araújo, W; Pineli, L

    2016-07-20

    Observed changes in eating and drinking behaviors in economically developing countries is associated to the increase of obesity and related chronic diseases. Researchers from Public Health (PH) field have attributed this problem to food processing and have created new food classification systems to support their thesis. These classifications conceptually differ from processing level concepts in Food Science and states to people that food processing is directly related to nutritional impact of food. Our work aims to compare the concept of food processing from the standpoints of Food Science and Technology (FST) and of PH as well as to discuss differences related to formulation or level of processing of products and their impact on nutritional quality. There is a misconception among food processing/unit operation /food technology and formulation or recipes. For the PH approach, classification is based on food products selection and the use of ingredients that results in higher consumption of sugar, sodium, fat and additives, whereas in FST, processing level is based on the intensity and amount of unit operations to enhance shelf life, food safety, food quality and availability of edible parts of raw materials. Nutritional quality of a product or preparation is associated to formulation/recipe and not to the level of processing, with few exceptions. The impact of these recommendations on the actual comprehension of food processing and quality by the population must be considered.

  9. Application of the enzymologic methods in food processing and food quality inspection%酶学技术在食品加工与食品质量检测中的应用

    Institute of Scientific and Technical Information of China (English)

    游清徽; 王曼莹

    2014-01-01

    本文从谷物加工、果蔬加工、肉类加工、乳制品加工四个研究领域对酶学技术在食品加工中的应用及其进展,从酶联免疫分析法(ELISA)与酶生物传感器法两个研究领域对酶学技术在食品质量检测中的应用及其进展进行了归纳和评述。糖苷酶类可应用于生产以抗性糊精、低聚果糖为代表的新型谷物营养食品,果胶酶及其复合酶制剂可以提高果汁的产量和质量,纤维素酶辅助提取技术提取果蔬中功能性成分,蛋白酶、脂肪酶应用于改良传统的肉制品、乳制品,以及制造更加营养均衡,符合保健需求的功能性肉制品、乳制品。酶联免疫分析法可以用于果蔬中农药残留以及食品中毒素的检测,可靠性更好、灵敏度更高的酶联免疫试剂盒是今后研究的重点。以酶电极为代表的酶生物传感器在食品中的有毒物、致癌物检测中也已经初步取得成功。同时,针对酶学技术在食品加工与食品质量检测中的应用存在的不足,本文也提出了相应的建议,比如通过固定化酶来降低酶制剂的使用成本,保证酶联免疫分析法的准确性,提高酶生物传感器的稳定性。%The application and advance of enzyme technology in food processing were summarized and evaluated from four research fields of grain processing, fruit and vegetable processing, meat processing, and dairy processing. The application and advance of enzyme technology in food quality inspection were summa-rized and evaluated from two research fields of enzyme-linked immunosorbent assay (ELISA) and enzyme biosensor method. Glycosidase and other enzymes were used in the production of resistance dextrin or oligo-fructose, which were representatives of new nutrition food from grain. Pectinase and composite enzyme prepa-ration improved the yield and quality of fruit juice. Cellulose-assisted extraction technology was studied for the extraction of

  10. Technologies of Selective Energy Supply at Evaporation of Food Solutes

    Directory of Open Access Journals (Sweden)

    Burdo O.G.

    2017-04-01

    Full Text Available The aim of the research is to create innovative evaporating equipment that can produce concentrates with a high content of solids, with a low level of thermal effects on raw materials. The significance of the solution of technological problems of the key process of food technologies - concentration of liquid solutions (juices, extracts, etc. is shown. Problems and scientific contradictions are formulated and the hypothesis on using of electromagnetic energy sources for direct energy transfer to solution’s moisture has been offered. The prospects of such an energy effect are proved by the energy management methods. The schemes of fuel energy conversion for the conventional thermal concentration technology and the innovative plant based on the electromagnetic energy generators are presented. By means of the similarity theory the obtained model is transformed to the criterial one depicted kinetic of evaporation process at the electromagnetic field action. The dimensionless capacity of the plant is expressed by the dependence between the Energetic effect number and relative moisture content. The scheme of automated experimental system for study of the evaporation process in the microwave field is shown. The experimental results of juice evaporation are presented. It has been demonstrated that the technologies of selective energy supply represent an effective tool for improvement of juice concentration evaporative plants. The main result of the research is design of the evaporator that allows reaching juice concentrates with °brix 95 at the temperature as low as 35 °С, i.e. 2…3 times superior than traditional technologies.

  11. Nondestructive Evaluation Technology Initiatives II. Delivery Order 0002: Whole Field Turbine Disk Inspection

    Science.gov (United States)

    2007-04-01

    5.2 FPI PoD samples A set of Inconel 718 samples with artificial fatigue cracks that was used as a fluorescent penetrant inspection (FPI) PoD...No None N/A 11N E 0.029 Yes No Yes Anti-gallant No 12N E 0.028 Yes No Yes Lubricant No Notes: A = Aluminum 7075-T6 N = Inconel 718 S...contaminants on the performance of Sonic IR testing of engine components. The specimens were comprised of nine Inconel 718 and six 7075-T6 aluminum plates

  12. Waste Crate and Container Imaging Using the Vehicle and Cargo Inspection System. Innovative Technology Summary Report

    Energy Technology Data Exchange (ETDEWEB)

    None

    2000-07-01

    The Vehicle and Cargo Inspection System (VACIS) is a highly penetrating gamma ray imaging system that provides a means to non-invasively image crate contents prior to crate disassembly. The VACIS unit uses a 1.6 Curie collimated source (Cesium-137) aimed at a linear detector to create an image as the unit passes by the crate. In the demonstrated mobile unit, the source and detector were mounted on a boom truck. As the crate passed between the source and detector, a near real-time composite image of the contents was constructed from the linear image of the VACIS unit's on board computer and recorded on disk.

  13. Instrumented ultrasonic PIG (Pipeline Inspection Gauge) using free swimming and online umbilical fiber glass cable technologies

    Energy Technology Data Exchange (ETDEWEB)

    Martinez, Paulo [A. Hak Brasil Servicos Industriais Ltda, Belo Horizonte, MG (Brazil); Prins, Tom [A. Hak Industrial Services B.V., Geldermalsen (Netherlands)

    2009-07-01

    This technical document presents the world-patented Piglet{sup R} inspection system developed by A. Hak Industrial Services BV. A tool which combines the advantages of the 'free swimming' and the 'umbilical' data acquisition, eliminating the disadvantages of both. This system is suitable for passing small radius bends, mitred-bends, back-to back bends, and can travel on bi-directional way. Furthermore, in this technical document we present a recent development about Marker Detection System, which allows a highly accurate and real-time pig track system. (author)

  14. Nanoparticle Technology for Biorefining of Non-Food Source Feedstocks

    Energy Technology Data Exchange (ETDEWEB)

    Pruski, Marek; Trewyn, Brian G.; Lee, Young-Jin; Lin, Victor S.-Y.

    2013-01-22

    The goal of this proposed work is to develop and optimize the synthesis of mesoporous nanoparticle materials that are able to selectively sequester fatty acids from hexane extracts from algae, and to catalyze their transformation, as well as waste oils, into biodiesel. The project involves studies of the interactions between the functionalized MSN surface and the sequestering molecules. We investigate the mechanisms of selective extraction of fatty acids and conversion of triglycerides and fatty acids into biodiesel by the produced nanoparticles. This knowledge is used to further improve the properties of the mesoporous nanoparticle materials for both tasks. Furthermore, we investigate the strategies for scaling the synthesis of the catalytic nanomaterials up from the current pilot plant scale to industrial level, such that the biodiesel obtained with this technology can successfully compete with food crop-based biodiesel and petroleum diesel.

  15. Nanoparticle Technology for Biorefinery of Non-Food Source Feedstocks

    Energy Technology Data Exchange (ETDEWEB)

    Pruski, Marek [Ames Lab., Ames, IA (United States); Trewyn, Brian [Ames Lab., Ames, IA (United States); Lee, Young-Jin [Ames Lab., Ames, IA (United States); Lin, Victor S.-Y. [Ames Lab., Ames, IA (United States)

    2013-01-22

    The goal of this proposed work is to develop and optimize the synthesis of mesoporous nanoparticle materials that are able to selectively sequester fatty acids from hexane extracts from algae, and to catalyze their transformation, as well as waste oils, into biodiesel. The project involves studies of the interactions between the functionalized MSN surface and the sequestering molecules. We investigate the mechanisms of selective extraction of fatty acids and conversion of triglycerides and fatty acids into biodiesel by the produced nanoparticles. This knowledge is used to further improve the properties of the mesoporous nanoparticle materials for both tasks. Furthermore, we investigate the strategies for scaling the synthesis of the catalytic nanomaterials up from the current pilot plant scale to industrial level, such that the biodiesel obtained with this technology can successfully compete with food crop-based biodiesel and petroleum diesel.

  16. Development of Functional Foods and Advanced Technology for Radioprotection

    Energy Technology Data Exchange (ETDEWEB)

    Jo, Sung Kee; Byun, Myung Woo; Kim, Jin Kyu (and others)

    2003-05-15

    We have previously developed two medicinal herb mixtures that protects immune/hematopoietic system and self-renewal tissues against irradiation and enhances immune/hematopoietic functions. In this study, we have developed two pilot products by adding the effective fractions to the hot water extract of the herb mixtures and investigated their efficacy. In irradiated mice, pilot products protected hematopoietic stem cells, promoted the regeneration and activation of immune cells, normalized the unbalanced immune reaction, and inhibited the growth of cancer cells. Polysaccharide was active fraction and mechanisms were elucidated. The products also protected the stem cells in self-renewal tissues. DNA/membrane damages, apoptotic cell signals, chromosome/DNA alterations, and oxidation of protein/lipid were inhibited by pilot products, and their radical scavenging activities were observed. Five active components were isolated and identified. Pilot products also inhibited the cancer development by 30% in irradiated mice. In clinical investigation, pilot products inhibited the side-effects of cancer therapy including immune/hematopoietic depression. Therefore, the pilot products may be used as functional foods for overcoming of immune/hematopoietic depression and self-renewal tissue damages induced by irradiation, as well as for the immune/hematopoietic enhancement. Also we have screened food materials for inhibition of radiation-induced chronic damage (carcinogenesis), and selected effective 4 materials and elicited two mixture preparations with enhanced activity, and confirmed their inhibitory activities in cancer initiation model systems. To obtain the applicability of radiation technology for the safe sanitation and distribution of functional food materials, we verified the toxicological safety, stability of activity and active components of irradiated medicinal herbs. Also, screening of new radioprotective materials and basic biological research for the enhancement of

  17. 高职食品微生物及检测技术实训教学改革与探讨%Reform and Exploration of Practical Teaching in Higher Vocational“Food Microbiology and Inspection Technology”

    Institute of Scientific and Technical Information of China (English)

    雷琼; 马文哲; 李国秀

    2014-01-01

    针对高职《食品微生物及检测技术》实训教学中存在的问题,提出从实训内容、实训教学方法和考核方式等三方面进行改革的措施,旨在提高实训教学效果和人才培养质量。%According to problems in practical teaching of "Food Microbiology and Inspection Technology" in higher vocational college ,this paper puts forward reform measures from three aspects of training content ,training methods ,and assessment methods .The aim of this paper is to improve teaching quality and talent training .

  18. Ultrasonic inspection technology development and search units design examples of practical applications

    CERN Document Server

    Brook, Mark V

    2012-01-01

    "Ultrasonic testing is a relatively new branch of science and industry. The development of ultrasonic testing started in the late 1920s. At the beginning, the fundamentals of this method were borrowed from basic physics, geometrical and wave optics, acoustics and seismology. Later it became clear that some of these theories and calculation methods could not always explain the phenomena observed in many specific cases of ultrasonic testing. Without knowing the nuances of the ultrasonic wave propagation in the test object it is impossible to design effective inspection technique and search units for it realization. This book clarifies the theoretical differences of ultrasonics from the other wave propagation theories presenting both basics of physics in the wave propagation, elementary mathematic and advanced practical applications. Almost every specific technique presented in this book is proofed by actual experimental data and examples of calculations"--

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

    Science.gov (United States)

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

  20. Inspection Score and Grading System for Food Services in Brazil: The Results of a Food Safety Strategy to Reduce the Risk of Foodborne Diseases during the 2014 FIFA World Cup

    Science.gov (United States)

    da Cunha, Diogo T.; Saccol, Ana L. de Freitas; Tondo, Eduardo C.; de Oliveira, Ana B. A.; Ginani, Veronica C.; Araújo, Carolina V.; Lima, Thalita A. S.; de Castro, Angela K. F.; Stedefeldt, Elke

    2016-01-01

    In 2014, Brazil hosted one of the most popular sport competitions in the world, the FIFA World Cup. Concerned about the intense migration of tourists, the Brazilian government decided to deploy a food safety strategy based on inspection scores and a grading system applied to food services. The present study aimed to evaluate the results of the food safety strategy deployed during the 2014 FIFA World Cup in Brazil. To assess food safety, an evaluation instrument was applied twice in 1927 food service establishments from 26 cities before the start of the competition. This instrument generated a food safety score for each establishment that ranged from 0.0 (no flaws observed) to 2565.95, with four possible grades: A (0.0–13.2); B (13.3–502.6); C (502.7–1152.2); and pending (more than 1152.3). Each food service received a stamp with the grade of the second evaluation. After the end of the World Cup, a study was conducted with different groups of the public to evaluate the acceptance of the strategy. To this end, 221 consumers, 998 food service owners or managers, 150 health surveillance auditors, and 27 health surveillance coordinators were enrolled. These participants completed a survey with positive and negative responses about the inspection score system through a 5-point Likert scale. A reduction in violation scores from 393.1 to 224.4 (p < 0.001) was observed between the first and second evaluation cycles. Of the food services evaluated, 38.7% received the A stamp, 41.4% the B stamp, and 13.9% the C stamp. All positive responses on “system reliability” presented a mean of 4.0 or more, indicating that the public believed this strategy is reliable for communicating risks and promoting food safety. The strategy showed positive results regarding food safety and public acceptance. The deployed strategy promoted improvements in the food safety of food services. The implementation of a permanent policy may be well accepted by the public and may greatly

  1. Inspection score and grading system for food services in Brazil: the results of a food safety strategy to reduce the risk of foodborne diseases during the 2014 FIFA World Cup

    Directory of Open Access Journals (Sweden)

    Diogo Thimoteo Da Cunha

    2016-04-01

    Full Text Available In 2014, Brazil hosted one of the most popular sport competitions in the world, the FIFA World Cup. Concerned about the intense migration of tourists, the Brazilian government decided to deploy a food safety strategy based on inspection scores and a grading system applied to food services. The present study aimed to evaluate the results of the food safety strategy deployed during the 2014 FIFA World Cup in Brazil. To assess food safety, an evaluation instrument was applied twice in 1927 food service establishments from 26 cities before the start of the competition. This instrument generated a food safety score for each establishment that ranged from 0.0 (no flaws observed to 2565.95, with four possible grades: A (0.0 to 13.2; B (13.3 to 502.6; C (502.7 to 1152.2; and pending (more than 1152.3. Each food service received a stamp with the grade of the second evaluation. After the end of the World Cup, a study was conducted with different groups of the public to evaluate the acceptance of the strategy. To this end, 221 consumers, 998 food service owners or managers, 150 health surveillance auditors and 27 health surveillance coordinators were enrolled. These participants completed a survey with positive and negative responses about the inspection score system through a 5-point Likert scale. A reduction in violation scores from 393.1 to 224.4 (p <0.001 was observed between the first and second evaluation cycles. Of the food services evaluated, 38.7% received the A stamp, 41.4% the B stamp and 13.9% the C stamp. All positive responses on system reliability presented a mean of 4.0 or more, indicating that the public believed this strategy is reliable for communicating risks and promoting food safety. The strategy showed positive results regarding food safety and public acceptance. The deployed strategy promoted improvements in the food safety of food services. The implementation of a permanent policy may be well accepted by the public and may greatly

  2. Common reasons for "for-cause" inspections in bioequivalence studies submitted to the Food and Drug Administration.

    Science.gov (United States)

    Li, Bing V; Davit, Barbara M; Lee, Christina H; Pabba, Santhosh K; Mahadevan, Chitra; Caramenico, Hoainhon T; Haidar, Sam H; Sanchez, Aida L; Sigler, Aaron W; Stier, Ethan M; Conner, Dale P

    2013-01-01

    "For-cause" inspections are initiated during the review of bioequivalence (BE) data submitted to Abbreviated New Drug Applications when possible scientific misconduct and study irregularities are discovered. We investigated the common reasons for initiating "for-cause" inspections related to the clinical, analytical, and dissolution study sites associated with BE studies. This information may help the pharmaceutical industry to understand the root causes of compliance failures in BE studies and help them to improve compliance with FDA's regulations, thereby facilitating more rapid approval of safe and effective generic drugs.

  3. A food quality management research methodology integrating technological and managerial theories

    NARCIS (Netherlands)

    Luning, P.A.; Marcelis, W.J.

    2009-01-01

    In this article it is argued how the complexity of food quality management combined with the high requirements on food quality requires a specific research methodology. It is concluded that food quality management research has to deal with two quite different paradigms, the one from technological

  4. A food quality management research methodology integrating technological and managerial theories

    NARCIS (Netherlands)

    Luning, P.A.; Marcelis, W.J.

    2009-01-01

    In this article it is argued how the complexity of food quality management combined with the high requirements on food quality requires a specific research methodology. It is concluded that food quality management research has to deal with two quite different paradigms, the one from technological an

  5. Internal defect inspection in magnetic tile by using acoustic resonance technology

    Science.gov (United States)

    Xie, Luofeng; Yin, Ming; Huang, Qinyuan; Zhao, Yue; Deng, Zhenbo; Xiang, Zhaowei; Yin, Guofu

    2016-11-01

    This paper focuses on the validity of a nondestructive methodology for magnetic tile internal defect inspection based on acoustic resonance. The principle of this methodology is to analyze the acoustic signal collected from the collision of magnetic tile with a metal block. To accomplish the detection process, the separating part of the detection system is designed and discussed in detail in this paper. A simplified mathematical model is constructed to analyze the characteristics of the impact of magnetic tile with a metal block. The results demonstrate that calculating the power spectrum density (PSD) can diagnose the internal defect of magnetic tile. Two different data-driven multivariate algorithms are adopted to obtain the feature set, namely principal component analysis (PCA) and hierarchical nonlinear principal component analysis (h-NLPCA). Three different classifiers are then performed to deal with magnetic tile classification problem based on features extracted by PCA or h-NLPCA. The classifiers adopted in this paper are fuzzy neural networks (FNN), variable predictive model based class discrimination (VPMCD) method and support vector machine (SVM). Experimental results show that all six methods are successful in identifying the magnetic tile internal defect. In this paper, the effect of environmental noise is also considered, and the classification results show that all the methods have high immunity to background noise, especially PCA-SVM and h-NLPCA-SVM. Considering the accuracy rate, computation cost problem and the ease of implementation, PCA-SVM turns out to be the best method for this purpose.

  6. A Review on Food Production with 3 Dimensional (3D Printing Technology

    Directory of Open Access Journals (Sweden)

    Celalettin Değerli

    2017-07-01

    Full Text Available Three dimensional (3D printing technology, have been quite popular in recent years. It came out first in the area of material production, but now, it has been applied on the other possible fields like food production. In this review, historical period of 3D printing, 3D printer types and working principles, studies on 3D food printing until today and the raw materials used in this studies were investigated. Studies on food printing was also categorised according to food types. Also, the impacts of 3D printing technology on food sector from the point of producer and consumer and future needs were discussed.

  7. Scientific bases of protein paste technology for baby food with a long shelf life

    Directory of Open Access Journals (Sweden)

    Наталія Андріївна Ткаченко

    2015-03-01

    Full Text Available The article shows the development prospects of technologies of protein food pastes for children from 8 months; the basic principles underlying production technology by thermostatic way are given; the choice of physiologically functional food ingredients is grounded for the adaptation of the product to the milk of women and parameters of the process using thermal acid coagulation of skim milk proteins

  8. Integrating Aspects of Working Environment into a National Research and Development Programme on Food Technology

    DEFF Research Database (Denmark)

    Broberg, Ole; Hansen, Iben Posniak

    2001-01-01

    In a Danish national research and development program on food technology, it was made a condition that funded projects consider potential working environment impacts. The present study evaluated these projects and concluded that this condition failed to have any significant effect on outcomes...... of working environment and food science and technology....

  9. Research on the Food Safety Information Management System based on the Data Flow Technology

    Directory of Open Access Journals (Sweden)

    Zhang Yonghua

    2015-09-01

    Full Text Available Food is the paramount necessity of the people. Food is the material foundation of human survival and food safety is the most basic insurance. Food safety crisis management mechanism of local government has an important significance on deepening the theoretical research of food safety crisis management perfecting the food safety management function and management mechanism. This study conducted a deep research on the food security issues from public management crisis management theory, institutional economics and other theories; and based on the food security crisis management it carried a research on mechanism in order to put forward feasible policies and suggestions on food safety problem for local government. The food safety information management system based on data flow technology is also constructed in this study.

  10. 超声波相控阵黄金纯度检测技术%Gold Purity Inspection Technology by Ultrasonic Phased Array

    Institute of Scientific and Technical Information of China (English)

    钟德煌; 徐贝尔; 梁茂飞

    2013-01-01

    The basic gold purity inspection method is introduced simply and the new gold inspection technology by ultrasonic phased array is focused in this paper. The principle of using phased array technology to inspect gold bar is analyzed. The ultrasonic phased array technology is reliable in gold inspection application which is verified by experiment. The result is that ultrasonic phased array technology could find the gas pore, inclusion defect and distinguish the 24K from 18K gold.%简要介绍了黄金纯度检测的基本方法,重点介绍了黄金纯度检测新技术—超声波相控阵检测技术的基本原理与方法.通过试验验证了超声波相控阵技术检测黄金纯度的可行性,可以检测出黄金纯度内部的气孔,块状夹杂及已熔化的夹杂,可以区分出24K与18K黄金.

  11. Cold plasma as a nonthermal food processing technology

    Science.gov (United States)

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

  12. Pulsed-light system as a novel food decontamination technology: a review

    OpenAIRE

    Elmnasser, Noura; Guillou, Sandrine; Leroi, Francoise; Orange, Nicole; Bakhrouf, Amina; Federighi, Michel

    2007-01-01

    In response to consumer preferences for high quality foods that are as close as possible to fresh products, athermal technologies are being developed to obtain products with high levels of organoleptic and nutritional quality but free of any health risks. Pulsed light is a novel technology that rapidly inactivates pathogenic and food spoilage microorganisms. It appears to constitute a good alternative or a complement to conventional thermal or chemical decontamination processes. This food pre...

  13. Development of instrumental and sensory analytical methods of food obtained by traditional and emerging technologies

    OpenAIRE

    Comandini, Patrizia

    2012-01-01

    The consumer demand for natural, minimally processed, fresh like and functional food has lead to an increasing interest in emerging technologies. The aim of this PhD project was to study three innovative food processing technologies currently used in the food sector. Ultrasound-assisted freezing, vacuum impregnation and pulsed electric field have been investigated through laboratory scale systems and semi-industrial pilot plants. Furthermore, analytical and sensory techniques have been dev...

  14. Avanex Unique Endophyte Technology: Reduced Insect Food Source at Airports.

    Science.gov (United States)

    Pennell, Christopher G L; Popay, Alison J; Rolston, M Philip; Townsend, Richard J; Lloyd-West, Catherine M; Card, Stuart D

    2016-02-01

    Birds and other forms of wildlife are a major issue for airport authorities worldwide, as they can create hazards to operating aircraft. Wildlife "strikes," the majority caused by birds, can cause damage to operating aircraft and in severe cases lead to a loss of human life. Many airfields contain large areas of ground cover herbage alongside their runways that consist of mixtures of grasses, legumes, and weeds that can harbor many invertebrates. Many airfields use insecticides to control insect populations; however, mounting pressure from regional councils and water boards aim to reduce this practice due to ground water runoff and contamination concerns. Avanex Unique Endophyte Technology, a product specifically developed to reduce the attractiveness of airports and surrounding areas to birds, is based on a novel association between a selected strain of Epichloë endophyte and a turf-type tall fescue cultivar. This grass-endophyte association acts through a direct mechanism whereby a negative response in birds is created through taste aversion and postingestion feedback as well as an indirect mechanism by deterring many invertebrates, a food source of many bird species.

  15. Searching to combine technologies for safer food attainment

    Directory of Open Access Journals (Sweden)

    Lucilla Imbroinise Azeredo Caruso

    2011-06-01

    Full Text Available Campylobacteriosis is an infection frequently acquired through the consumption of animal origin products. Chicken can be considered the main responsible cause in the transmission chain of this disease. Ionizing radiation was used to verify the reduction of the microbiological load of Campylobacter jejuni present in chicken liver, which, in natura, can present contamination in up to 100% of the cases. The doses of irradiation used were: 0.20 kGy, 0.27 kGy, 0.30 kGy and 0.35 kGy. The samples of chicken liver were acquired in aviaries, local supermarkets and large chain supermarkets. The samples were analyzed for Campylobacter at FIOCRUZ. Irradiation was performed at COPPE/UFRJ, using a Gamma Cell Irradiator with a 60Co gamma source. Only the frozen sample acquired at the local supermarket did not contain the bacterium. Campylobacter sp. was present in all other samples, even when using procedures and technologies that aimed at the impediment of the presence of this bacterium in food and, consequently, at the protection of human health. On the whole, the results were satisfactory; nevertheless, it is known that the bacterial growth conditions required by this bacterium are uncommon when compared to other enteropathogenic bacteria.

  16. Technology review of commercial food service equipment - final report

    Energy Technology Data Exchange (ETDEWEB)

    Rahbar, S.; Krsikapa, S. [Canadian Gas Research Inst., Don Mills, ON (Canada); Fisher, D.; Nickel, J.; Ardley, S.; Zabrowski, D. [Fisher Consultants (Canada); Barker, R.F. [ed.

    1996-05-15

    Market and technical information on gas fired equipment used in the commercial food service sector in Canada and in each province or territory was presented. Results of a market study and technology review were integrated to establish energy consumption and energy saving potential in this sector. Eight categories of commercial cooking appliances were studied. They were: fryers, griddles, broilers, ranges, ovens, tilting skillets, steam kettles and steamers. Focus was on gas fired appliances, although electric appliances were also included. The total energy consumption of the appliances was estimated at 76,140.37 GBtu in 1994. Gas appliances accounted for 63 per cent of the total inventory and consumed 83 per cent of the total energy used. Cooking energy efficiencies for the gas fired commercial cooking equipment ranged from 10 per cent to 60 per cent. The electric appliances had cooking energy efficiencies ranging from 35 per cent to 95 per cent. A list of recommendations were made for the many opportunities to introduce higher efficiency commercial cooking appliances, essential to slow down or to stabilize the energy consumption of cooking appliances over the next decade. 66 refs., 14 tabs., 18 figs.

  17. Inspection Technique for Green Food Bee Products%绿色食品蜂产品生产检查技术

    Institute of Scientific and Technical Information of China (English)

    唐伟

    2013-01-01

    Bee products are important nutrient products for export.Bee products are high risk products for certification because of the disorderly competition.Green Food certification could make producers obey the standard and produce more safety bee products.This article analyzed the key point for Green Food bee products production and inspection to improve the normalization of inspection and the bee products quality.%蜂产品是我国传统营养食品也是重要出口产品,我国蜂产品由于无序竞争等原因使产品质量风险较高.绿色食品认证作为提高农产品标准化水平的重要抓手,对于提高蜂产品质量有重要作用.本文将对绿色食品蜂产品生产检查关键点进行分析,以进一步提高生产检查的规范性,提高蜂产品质量.

  18. Heterogeneous Consumer Preferences for Nanotechnology and Genetic-Modification Technology in Food Products

    OpenAIRE

    2014-01-01

    This study investigates heterogeneous consumer preferences for nano-food and genetic-modified (GM) food and the associated benefits using the results of choice experiments with 1117 U.S. consumers. We employ a mixed logit model and a latent class logit model to capture the heterogeneity in consumer preferences by identifying consumer segments. Our results show that nano-food evokes less negative reactions compared with GM food. We identify four consumer groups: “Price Oriented/Technology Adop...

  19. Impact of small scale fermentation technology on food safety in developing countries.

    Science.gov (United States)

    Motarjemi, Yasmine

    2002-05-25

    Fermentation is one of the oldest technologies used for food preservation. Over the centuries, it has evolved and been refined and diversified. Today, a variety of food products is derived from this technology in households, small-scale food industries as well as in large enterprises. Furthermore, fermentation is an affordable food preservation technology and of economic importance to developing countries. In the report of an FAO/WHO Workshop (FAO/WHO, 1996), fermentation was reviewed and the nutritional and safety aspects of fermentation technologies and their products were assessed. Fermentation enhances the nutritional quality of foods and contributes to food safety particularly under conditions where refrigeration or other foods processing facilities are not available. Hazard Analysis and Critical Control Point (HACCP) studies of some fermented products have demonstrated that depending on the process and the hygienic conditions observed during preparation, some fermented foods, e.g. togwa prepared in Tanzania, may pose a safety risk. Fermented foods must therefore be studied following HACCP principles and small-scale food industries and households must be advised on the critical control points of fermentation processes and the control measures to be applied at these points. This paper reviews the risks and benefits of fermentation and demonstrates the application of the HACCP system to some fermented foods in developing countries.

  20. Strategy for Food Additives Inspection and Management in Food and Beverage Service Stage%餐饮服务环节使用食品添加剂的监管对策

    Institute of Scientific and Technical Information of China (English)

    安媛; 闫文杰; 刘连军; 陈艳; 陈凯歌

    2012-01-01

    在餐饮服务环节,使用食品添加剂越来越广泛。食品添加剂在给消费者带来方便和美味的同时,一些滥用食品添加剂的行为却对消费者的身体健康造成严重威胁,成为重大食品安全隐患。本文针对现阶段餐饮服务环节使用食品添加剂存在的主要问题,从监督管理一线的角度探悉切实可行的监管对策。%Food additives were widely used in food and beverage service.With its convenience and tasty,the abuse of food additives posed great threat to people's health and had been the great hidden danger for food safety.The paper pointed out the main problems in the use of food additives in food and beverage service stage at present stage and proposed the feasible inspection and management strategy in the view of supervisors in the first line.

  1. 关于食品安全行政检查问题的探究%Inquiry about Food Safety Inspection of Administrative Issues

    Institute of Scientific and Technical Information of China (English)

    吕钦

    2016-01-01

    Food safety concerns the vital interests of the broad masses of the people's, in some extent, can affect the political stability and the socialist economic construction of our country. Recently, the frequent food safety incidents, which caused the attention of our country and even the world, it has become the government needs to solve an important problem in our country. Strengthen the food safety administrative inspection is one of the important ways to maintain food safety.%食品安全关乎广大人民群众的切身利益,在一些程度上可以影响到我国的政治安定和社会主义经济建设。最近食品安全事件频发,引发了我国乃至世界性的关注,其已成为我国政府需要解决的一个重要难题。而加强食品安全行政检查是维护食品安全的重要途径之一。

  2. Development Status of Security Inspection Technology of Liquid Dangerous Goods%针对液态危险品的安检技术发展现状

    Institute of Scientific and Technical Information of China (English)

    邓震萍

    2012-01-01

    Liquid bombs have been one of new method to terror activity because that it is easy to make and ignite, conveniently to transport and lower cost. To quickly and exactly distinguish liquid goods is a urgent demand in security inspection. This thesis reviews the development of security inspection technology according to liquid dangerous goods at home and abroad. The current situations and problems in security inspection technology is analyzed, and the developing tendency of security inspection technology is pointed out.%液态爆炸物由于制作与起爆简单、运输方便、成本低等特点,成为了实施恐怖活动的新的手段.液态物品的快速准确识别成为了安全检查工作中极为迫切的需求,对国内外针对液态危险品的安检技术与设备发展情况进行了综述,分析了当前液态危险品安检技术的现状和存在的问题,并指明了未来安检技术的主要发展趋势.

  3. Commercial nonindustrial production of pastries and ice cream in Naples, Italy: results from the inspection of 34 food businesses during a 2-year surveillance study

    Directory of Open Access Journals (Sweden)

    Lucia Tanucci Nannini

    2010-03-01

    Full Text Available

    Background: Ice cream and cream-based pastries are an excellent media for the growth of pathogenic microorganisms. Foods that are prepared without due respect to the rules of food hygiene can carry microorganisms and/or toxins and could be responsible of toxinfections. The main objective of this study was to obtain an overall picture of the hygiene/sanitation conditions found in businesses that produce hand-made pastries and/or ice cream in Naples, Italy.

    Methods: We inspected 34 businesses to assess the following aspects: hygiene/sanitation conditions of the work area and equipment, implementation of good food hygiene principles, evaluation of HACCP plans, licensing/authorization, quality control and sampling protocols, as well as systems for ensuring food traceability. In 28 of the businesses, samples (environment, foods, workers were collected for microbiological analysis.

    Results: Sanctions were issued for nonconformities in 8 businesses (23.5%, and 25 businesses (73.5% received warnings with orders to correct minor nonconformities (inadequate documentation of compliance with current regulations, incorrect implementation of the quality-control protocol within specified time periods. Microbiological analyses revealed irregularities in 24/28 businesses (85.7%, and 138 of the 280 samples collected displayed contamination levels exceeding the limits adopted for this study (49.3%. In particular, 80% of the surfaces sampled and 23.8% of the hand swabs collected were shown to be contaminated. All food samples collected met the process-hygiene and food-safety standards prescribed by the European Community. Results obtained were statistically significant (p < 0.05.

    Conclusions: Our experience of food safety surveillance system indicates that Neapolitan food business operators involved in the production of hand-made ice cream or pastries do not

  4. Gaseous decontamination treatments of food and food environments and emerging technologies

    Science.gov (United States)

    The use of gaseous sanitation treatments for decontamination of foods and food processing facilities show promise. Gases can penetrate into crevices and niches in foods and in facilities where entrapped microbes could be missed by conventional techniques of cleaning and sanitization. Many of these...

  5. Research on Teaching of Food Engineering Principles Based on Network Technology

    Directory of Open Access Journals (Sweden)

    Kuang Tao

    2015-05-01

    Full Text Available This study selected food engineering principles course that are the most popular course in the college as the researching target, making comparative analysis on the qualitative and quantitative of effect caused by the application of network technology in teaching. With the application of network technology in food education and training more and more widely, it has become both opportunities and challenges to food educators. Through the experimental observation, it is found that network teaching system had brought many new changes for the teaching of food science.

  6. The Journal of Food Technology in Africa 43

    African Journals Online (AJOL)

    colours. A life without colour would be impossible to imagine. Man lives with colour, and colour is part of his daily life. ... natural colours of food must be restored to them if ... food dyes. They also ... preparation of the stock solution. Heat the oil to ...

  7. Food quality management : a technological and managerial principles and practices

    NARCIS (Netherlands)

    Luning, P.A.; Marcelis, W.J.

    2009-01-01

    This book describes Food Quality Management in one integrated concept. Firstly, all relevant aspects of food quality management are brought into one model, which forms the framework for this book. Secondly, the authors introduce the techno-managerial approach. This approach starts from the idea that

  8. Food quality management : a technological and managerial principles and practices

    NARCIS (Netherlands)

    Luning, P.A.; Marcelis, W.J.

    2009-01-01

    This book describes Food Quality Management in one integrated concept. Firstly, all relevant aspects of food quality management are brought into one model, which forms the framework for this book. Secondly, the authors introduce the techno-managerial approach. This approach starts from the idea that

  9. Soils and food security | Nortcliff | Nigerian Journal of Technological ...

    African Journals Online (AJOL)

    Soils and food security. ... Whilst all these threats are important of particular significance is the loss of soil through ... A threat impacting on food security strongly in Africa is nutrient mining where insufficient nutrients are returned to the soil after ...

  10. Alternative Food Preservation Techniques, New Technology in Food Preparation and Appropriateness of Food Supply for the Permanently Manned Space Station

    Science.gov (United States)

    Whelan, R. H.

    1985-01-01

    Alternative food preservation techniques are defined as unique processes and combinations of currently used processes for food preservation. Food preservation is the extension of the useful shelf-life of normally perishable foods (from harvest to final consumption) by controlling micro-organisms, enzymes, chemical changes, changes in sensory characteristics and the prevention of subsequent recontamination. The resulting products must comply with all applicable food manufacturing practice regulations and be safe. Most of the foods currently used in both space and military feeding are stabilized either by dehydration or the use of a terminal sterilization process. Other available options would be formulation to reduce water activity, the refrigeration and freezing of perishable foods, chemical addition, and physical treatment (ionizing or nonionizing radiation or mechanical action). These alternatives are considered and proposals made.

  11. Barriers to using consumer science information in food technology innovations: An exploratory study using Delphi methodology

    NARCIS (Netherlands)

    Raley, Marian E.; Ragona, Maddalena; Sijtsema, S.J.; Fischer, A.R.H.; Frewer, L.J.

    2016-01-01

    Food technology innovation has the potential to deliver many benets to society, although some technologies have been problematic in terms of public acceptance. In promoting the commercial success of innovative technological processes and resultant products it will be important to incorporate
    inf

  12. Collation of Scientific Evidence on Consumer Acceptance of New Food Technologies: Three roads to consumer choice

    NARCIS (Netherlands)

    Fischer, A.R.H.; Trijp, van J.C.M.; Hofenk, D.J.B.; Ronteltap, A.; Tudoran, A.A.

    2012-01-01

    The current report investigates consumer acceptance of new food technologies by reviewing the scientific literature. The review is organised along three routes to consumer acceptance of new technologies: The consumer benefit road: the central road of technology features influencing experienced produ

  13. Food traceability systems in China: The current status of and future perspectives on food supply chain databases, legal support, and technological research and support for food safety regulation.

    Science.gov (United States)

    Tang, Qi; Li, Jiajia; Sun, Mei; Lv, Jun; Gai, Ruoyan; Mei, Lin; Xu, Lingzhong

    2015-02-01

    Over the past few decades, the field of food security has witnessed numerous problems and incidents that have garnered public attention. Given this serious situation, the food traceability system (FTS) has become part of the expanding food safety continuum to reduce the risk of food safety problems. This article reviews a great deal of the related literature and results from previous studies of FTS to corroborate this contention. This article describes the development and benefits of FTS in developed countries like the United States of America (USA), Japan, and some European countries. Problems with existing FTS in China are noted, including a lack of a complete database, inadequate laws and regulations, and lagging technological research into FTS. This article puts forward several suggestions for the future, including improvement of information websites, clarification of regulatory responsibilities, and promotion of technological research.

  14. Challenges and prospects of food science and technology education: Nepal's perspective.

    Science.gov (United States)

    Gartaula, Ghanendra; Adhikari, Bhaskar Mani

    2014-11-01

    Food science and technology education has been running since four decades in Nepal. There is a very slow improvement in the profession. The job opportunities have always been threatened by insiders and outsiders. Academic institutions, government agencies, and food industries themselves are responsible for the quality of food science professionals. Novel and practical methods of teaching should be followed. The government and private organizations should facilitate the recruitment of food technologists. Constant prodding needs to be done for the establishment of a Council with more authority that could monitor all bodies associated with food science professionals.

  15. Noninvasive ultrasonic examination technology in support of counter-terrorism and drug interdiction activities: the acoustic inspection device (AID)

    Science.gov (United States)

    Diaz, Aaron A.; Burghard, Brion J.; Skorpik, James R.; Shepard, Chester L.; Samuel, Todd J.; Pappas, Richard A.

    2003-07-01

    The Pacific Northwest National Laboratory (PNNL) has developed a portable, battery-operated, handheld ultrasonic device that provides non-invasive container interrogation and material identification capabilities. The technique governing how the acoustic inspection device (AID) functions, involves measurements of ultrasonic pulses (0.1 to 5 MHz) that are launched into a container or material. The return echoes from these pulses are analyzed in terms of time-of-flight and frequency content to extract physical property measurements (the acoustic velocity and attenuation coefficient) of the material under test. The AID performs an automated analysis of the return echoes to identify the material, and detect contraband in the form of submerged packages and concealed compartments in liquid filled containers and solid-form commodities. An inspector can quickly interrogate outwardly innocuous commodity items such as shipping barrels, tanker trucks, and metal ingots. The AID can interrogate container sizes ranging from approximately 6 inches in diameter to over 96 inches in diameter and allows the inspector to sort liquid and material types into groups of like and unlike; a powerful method for discovering corrupted materials or miss-marked containers co-mingled in large shipments. This manuscript describes the functionality, capabilities and measurement methodology of the technology as it relates to homeland security applications.

  16. Food Safety Hazards and Microbiological Zoonoses in European Meat Imports Detected in Border Inspection in the Period 2008-2013.

    Science.gov (United States)

    Jansen, W; Grabowski, N; Gerulat, B; Klein, G

    2016-02-01

    Microbiological contaminations and other food safety hazards are omnipresent within the European Union (EU) and a considerable risk for consumers, particularly in imported meat and meat products. The number of rejections at external EU borders has been increasing in recent years. Official authorities in each member state are therefore obliged to notify border rejections of food and animal feed due to a direct or indirect risk to human or animal health. This study explored the trends and temporal and spatial distribution of notifications on food safety hazards between January 2008 and December 2013 with a special emphasis on microbiological zoonoses in meat and meat products including poultry at border checks resulting from the rapid alert system for food and feed (RASFF). Results indicated that border rejection notifications are increasing exponentially, frequently due to Salmonella in poultry and shiga-toxin-producing E. coli in meat and meat products. © 2015 Blackwell Verlag GmbH.

  17. Food Technology on the School Curriculum in England: Is It a Curriculum for the Twenty-First Century?

    Science.gov (United States)

    Rutland, Marion; Owen-Jackson, Gwyneth

    2015-01-01

    In England, food technology is part of the curriculum for design and technology but the purpose of food technology education is not clear. Over the years, food on the school curriculum has generally been seen as a practical, learning to cook, activity initially for girls to prepare them for domestic employment or housewifery. As society has…

  18. Factors associated with regulatory action involving investigation of illnesses associated with Shiga toxin-producing Escherichia coli in products regulated by the Food Safety and Inspection Service.

    Science.gov (United States)

    Green, Alice L; Seys, Scott; Douris, Aphrodite; Levine, Jeoff; Robertson, Kis

    2014-07-01

    We described characteristics of the Escherichia coli O157 and Escherichia coli non-O157 illness investigations conducted by the United States Department of Agriculture's Food Safety and Inspection Service (FSIS) during the 5-year period from 2006 through 2010. We created a multivariable logistic regression model to determine characteristics of these investigations that were associated with FSIS regulatory action, which was defined as having occurred if a product recall occurred or if FSIS personnel performed an environmental health assessment (Food Safety Assessment) at the implicated establishment. During this period, FSIS took regulatory action in 38 of 88 (43%) investigations. Illness investigations in which FoodNet states were involved were more likely to result in regulatory action. Illness investigations in which state and local traceback, or FSIS traceback occurred were more likely to result in regulatory action. Reasons for lack of action included evidence of cross-contamination after the product left a regulated establishment, delayed notification, lack of epidemiological information, and insufficient product information.

  19. Visual inspection technology of the narrow and small confined area for monitoring feederpipe support of pressure tube in calandria reactor

    Energy Technology Data Exchange (ETDEWEB)

    Cho, Jae Wan; Lee, Nam Ho; Choi, Young Soo [Korea Atomic Energy Research Institute, Taejon (Korea)

    1999-12-01

    There are 760 feederpipes, which they are connected to inlet/outlet of the 380 pressure tube channels on the front of the calandria, in CANDU-type Reactor of Wolsung Nuclear Power Plant. As an ISI(In-Service Inspection) and PSI (Post-Service Inspection) requirements, maintenance activities of measuring the thickness of curvilinear part of feederpipe and inspecting the feederpipe support area within calandria are needed to ensure continued reliable operation of nuclear power plant. And ultrasonic probe is used to measure the thickness of curvilinear part of feederpipe, however workers are exposed to radioactivity irradiation during the measurement period. But, it is exposed to radioactivity irradiation during the measurement period. But, it is impossible to inspect feederpipe support area thoroughly because of narrow and confined accessibility, that is , an inspection space between the pressure tube channels is less than 100 mm and pipes in feederpipe support area are congested. And also, workers involved in inspecting feederpipe support area are under the jeopardy of high-level radiation exposure. Concerns about sliding home, which make the move of feederpipe connected to pressure tube channel smooth as pressure tube expands and contracts in its axial direction, stuck to feedeerpipe support and some of the structural components have made necessary the development of video inspection probe system with narrow and confined accessibility to observe and inspect feederpipe support area more close. Using video inspection probe system, it is possible to inspect and repair abnormality of feederpipe support connected to pressure tube channels of the calandria more accurate and quantative than naked eye. Therefore, that will do much for ensuring safety of CANDU-type nuclear power plant. 45 figs.,31 tabs. (Author)

  20. TOFD技术在钛合金焊缝检测中的应用%Applications of Titanium Alloy Weld Inspection with TOFD Technology

    Institute of Scientific and Technical Information of China (English)

    王伏喜; 郭小辉; 鄂楠; 李斌

    2011-01-01

    本文介绍了相控阵检测方法和超声TOFD检测方法以及他们的差别,根据钛合金超声检测特性及其相关标准的使用情况,结合相控阵在钛合金厚板焊缝检测试验的经验,论述了钛合金厚板焊缝超声TOFD检测方法的可行性,结果表明,超声TOFD检测方法和相控阵检测方法能够对钛合金厚板焊缝缺陷进行有效识别、定位、定量检测且检测灵敏度和检测效率较高.%This article introduces the methods of phased array and TOFD inspection and the differences between them. With re-ferance to the features of ultrasound technology and the related standards as well as the experience in titanium alloy inspection with phased array technology, the feasibility of titanium alloy thickness plat weld inspection with TOFD technology is probed The results show that with TOFD and phased array technology, localizable and quatitive detection for flaws of titanium alloy thickness plat weld can be conducted accurately and effectively.

  1. Food ingredients from the marine environment. Marine biotechnology meets food science and technology.

    Directory of Open Access Journals (Sweden)

    Ioannis S. Boziaris

    2014-11-01

    Full Text Available Marine environment disposes a plethora of bioactive compounds with unique properties and remarkable potential for biotechnological applications. A lot of those compounds can be used by the food industry as natural preservatives, pigments, stabilizers, gelling agents, etc., while others exhibits beneficial effects and can be used as functional food ingredients, nutraceuticals, dietary supplements and prebiotics. Interdisciplinary approach is required to increase our knowledge, explore the potential of marine environment and produce value-added food for all.

  2. Barriers to using consumer science information in food technology innovations: An exploratory study using Delphi methodology

    Directory of Open Access Journals (Sweden)

    Marian E. Raley

    2016-04-01

    Full Text Available Food technology innovation has the potential to deliver many benefits to society, although some technologies have been problematic in terms of public acceptance. In promoting the commercial success of innovative technological processes and resultant products it will be important to incorporate information relating to consumer preferences and concerns during their development. The barriers to the utilisation of consumer information during technological development was explored using a two round Delphi study involving 75 experts with an interest in new food technology (food technologists and consumer scientists. There was overall agreement that consumer information should be used in technology implementation and product design, and that good communication between key actors at pivotal stages during the development of new food technologies and products was important. However disciplinary differences were perceived to be a barrier to communication, as were difficulties associated with producing consumer information usable by food technologists. A strategy to improve inter-disciplinary communication is proposed, involving the creation of multi-disciplinary teams working together throughout the development project’s duration, including those with interdisciplinary experience. Deficiencies in the specification of the information required from consumer scientists need to be overcome. Consumer science results need to be concrete and presented as salient to and usable by food technologists.

  3. Water harvesting technologies in ensuring food security: Lessons ...

    African Journals Online (AJOL)

    Mo

    One of the success stories in water development and food security in the pastoral and agro-pastoral areas of Somali ... hydroelectric power, live animals for export, and tourist ... of overgrazing, land degradation and conflicts between clans.

  4. A model for education and promoting food science and technology ...

    African Journals Online (AJOL)

    USER

    2010-08-02

    Aug 2, 2010 ... economics, hospitality management and nutrition/dietetics. ... business of the food industry is the product, process and the company, with FST directly involved in all ..... running of hotels, restaurants, travel and tourism-related.

  5. Enzyme technology for precision functional food ingredient processes

    DEFF Research Database (Denmark)

    Meyer, Anne S.

    2010-01-01

    modification of potato starch processing residues. Such targeted enzyme-catalyzed reactions provide new invention opportunities for designing functional foods with significant health benefits. The provision of well-defined naturally structured compounds can, moreover, assist in obtaining the much...

  6. High hydrostatic pressure processing: a promising nonthermal technology to inactivate viruses in high-risk foods.

    Science.gov (United States)

    Lou, Fangfei; Neetoo, Hudaa; Chen, Haiqiang; Li, Jianrong

    2015-01-01

    Foodborne outbreaks of viral origin have become increasingly a serious public health concern. High-pressure processing (HPP), a nonthermal technology, has come to the forefront for food processing given its minimal effects on food quality. Recent studies have revealed encouraging results for the inactivation of several human viruses by HPP. This review provides comprehensive information on the use of HPP to eliminate viruses in model systems and foods. We address the influences of various parameters, including pressure level, holding time, pH, temperature, and food matrix on the efficacy of pressure inactivation of viruses, as well as insight into the mechanisms for inactivation of enveloped and nonenveloped viruses. HPP is a promising technology for mitigating virus contamination of foods, thus it is essential to identify the optimal parameters for enhancing virus inactivation while ensuring sensory and nutritional quality retention of foods.

  7. Collation of Scientific Evidence on Consumer Acceptance of New Food Technologies

    DEFF Research Database (Denmark)

    Fischer, A. R. H; van Trijp, H. C. M.; Hofenk,, D.

    The current report investigates consumer acceptance of new food technologies by reviewing the scientific literature. The review is organised along three routes to consumer acceptance of new technologies: The consumer benefit road: the central road of technology features influencing experienced...... not directly influence perceived product characteristics, but results in novel retail and caterer business models, product placement and customer relation services. The available literature on 4 types of novel food technologies Mild processing technologies; Electromagnetic methods; Texturizing technologies......; and Novel packaging and storage technologies is reviewed along these roads. The results show that research remains fragmented in approach and usually adopts the point of view of a single road to consumer acceptance of a novel technology. Nevertheless by combining the available evidence recommendation can...

  8. Inspection Database

    Data.gov (United States)

    U.S. Department of Health & Human Services — FDA is disclosing the final inspection classification for inspections related to currently marketed FDA-regulated products. The disclosure of this information is...

  9. Inspection Database

    Data.gov (United States)

    U.S. Department of Health & Human Services — FDA is disclosing the final inspection classification for inspections related to currently marketed FDA-regulated products. The disclosure of this information is not...

  10. Overview of RFID technology and its applications in the food industry.

    Science.gov (United States)

    Kumar, P; Reinitz, H W; Simunovic, J; Sandeep, K P; Franzon, P D

    2009-10-01

    Radio frequency identification (RFID) is an alternative technology with a potential to replace traditional universal product code (UPC) barcodes. RFID enables identification of an object from a distance without requiring a line of sight. RFID tags can also incorporate additional data such as details of product and manufacturer and can transmit measured environmental factors such as temperature and relative humidity. This article presents key concepts and terminology related to RFID technology and its applications in the food industry. Components and working principles of an RFID system are described. Numerous applications of RFID technology in the food industry (supply chain management, temperature monitoring of foods, and ensuring food safety) are discussed. Challenges in implementation of RFID technology are also discussed in terms of read range, read accuracy, nonuniform standards, cost, recycling issues, privacy, and security concerns.

  11. Modelling and ice crystallization/recrystallization of foods in superchilling technology

    OpenAIRE

    2014-01-01

    The superchilling process is defined as a method of preserving food by partial ice-crystallization. The product quality of superchilled food is very promising, and has nearly the same sensorial attributes and nutritional value as the original product. However, more research is required to make the technology more suitable to the preservation of food. The optimal degree of superchilling and information on the development of the ice crystals during the superchilling process and storage are need...

  12. Improving internal communication between marketing and technology functions for successful new food product development

    DEFF Research Database (Denmark)

    Jacobsen, Lina; Grunert, Klaus G; Søndergaard, Helle Alsted

    2014-01-01

    and technology experts within the NPD process from a food industry point of view. The review provides practical implications for improving internal communication in food companies and identifies knowledge gaps. By focusing on optimising organisational structure, team composition, management support......In order to increase the new product development (NPD) success for novel food products, it is crucial to understand how information can be optimally disseminated within companies. This systematic literature review concentrates on factors influencing internal communication between market...

  13. The Prospects of Alternatives to Vapor Compression Technology for Space Cooling and Food Refrigeration Applications

    Energy Technology Data Exchange (ETDEWEB)

    Brown, Daryl R.; Dirks, James A.; Fernandez, Nicholas; Stout, Tyson E.

    2010-03-31

    Five alternatives to vapor compression technology were qualitatively evaluated to determine their prospects for being better than vapor compression for space cooling and food refrigeration applications. The results of the assessment are summarized in the report. Overall, thermoacoustic and magnetic technologies were judged to have the best prospects for competing with vapor compression technology, with thermotunneling, thermoelectric, and thermionic technologies trailing behind in that order.

  14. Trends in technology, trade and consumption likely to impact on microbial food safety

    NARCIS (Netherlands)

    Quested, T.E.; Cook, P.E.; Gorris, L.G.M.; Cole, M.B.

    2010-01-01

    Current and potential future trends in technology, consumption and trade of food that may impact on food-borne disease are analysed and the key driving factors identified focusing on the European Union and, to a lesser extent, accounting for the United States and global issues. Understanding of fact

  15. Health Professionals' Attitudes and Educational Needs regarding New Food Processing Technologies

    Science.gov (United States)

    Delgado-Gutierrez, C.; Bruhn, C. M.

    2008-01-01

    This project evaluates the attitudes of food and health professionals to 3 new food processing technologies that have been developed to respond to consumer demands such as superior taste, longer shelf life, higher nutritional content, health benefits, and environment-friendly processing. Educational brochures for high pressure (HP), pulsed…

  16. Developing an App by Exploiting Web-Based Mobile Technology to Inspect Controlled Substances in Patient Care Units

    Science.gov (United States)

    2017-01-01

    We selected iOS in this study as the App operation system, Objective-C as the programming language, and Oracle as the database to develop an App to inspect controlled substances in patient care units. Using a web-enabled smartphone, pharmacist inspection can be performed on site and the inspection result can be directly recorded into HIS through the Internet, so human error of data translation can be minimized and the work efficiency and data processing can be improved. This system not only is fast and convenient compared to the conventional paperwork, but also provides data security and accuracy. In addition, there are several features to increase inspecting quality: (1) accuracy of drug appearance, (2) foolproof mechanism to avoid input errors or miss, (3) automatic data conversion without human judgments, (4) online alarm of expiry date, and (5) instant inspection result to show not meted items. This study has successfully turned paper-based medication inspection into inspection using a web-based mobile device. PMID:28286761

  17. Developing an App by Exploiting Web-Based Mobile Technology to Inspect Controlled Substances in Patient Care Units

    Directory of Open Access Journals (Sweden)

    Ying-Hao Lu

    2017-01-01

    Full Text Available We selected iOS in this study as the App operation system, Objective-C as the programming language, and Oracle as the database to develop an App to inspect controlled substances in patient care units. Using a web-enabled smartphone, pharmacist inspection can be performed on site and the inspection result can be directly recorded into HIS through the Internet, so human error of data translation can be minimized and the work efficiency and data processing can be improved. This system not only is fast and convenient compared to the conventional paperwork, but also provides data security and accuracy. In addition, there are several features to increase inspecting quality: (1 accuracy of drug appearance, (2 foolproof mechanism to avoid input errors or miss, (3 automatic data conversion without human judgments, (4 online alarm of expiry date, and (5 instant inspection result to show not meted items. This study has successfully turned paper-based medication inspection into inspection using a web-based mobile device.

  18. Developing an App by Exploiting Web-Based Mobile Technology to Inspect Controlled Substances in Patient Care Units.

    Science.gov (United States)

    Lu, Ying-Hao; Lee, Li-Yao; Chen, Ying-Lan; Cheng, Hsing-I; Tsai, Wen-Tsung; Kuo, Chen-Chun; Chen, Chung-Yu; Huang, Yaw-Bin

    2017-01-01

    We selected iOS in this study as the App operation system, Objective-C as the programming language, and Oracle as the database to develop an App to inspect controlled substances in patient care units. Using a web-enabled smartphone, pharmacist inspection can be performed on site and the inspection result can be directly recorded into HIS through the Internet, so human error of data translation can be minimized and the work efficiency and data processing can be improved. This system not only is fast and convenient compared to the conventional paperwork, but also provides data security and accuracy. In addition, there are several features to increase inspecting quality: (1) accuracy of drug appearance, (2) foolproof mechanism to avoid input errors or miss, (3) automatic data conversion without human judgments, (4) online alarm of expiry date, and (5) instant inspection result to show not meted items. This study has successfully turned paper-based medication inspection into inspection using a web-based mobile device.

  19. TOFD检测技术在球形储罐检验中的应用%Application of TOFD Detection Technology in Spherical Tank Inspection

    Institute of Scientific and Technical Information of China (English)

    牟彦春; 金南辉; 宋庆红

    2011-01-01

    详细阐述了TOFD技术在球形储罐检验中的各项要求,对TOFD检测仪器的调校方法,以及在实际检测中主要工艺参数的设置进行了分析研究,并举例说明了TOFD检浏技术在球形储罐检验中的成功应用.%The requirements of the TOFD detection technology in spherical tank inspection were elaborated.The TOFD detection equipment modification and technical parameters setting in practical inspection was studied.The successful application of TOFD detection technology in spherical tank was described.

  20. Investigation on the Present Situation of Food and Drug Inspection Resources in Guangxi Food and Drug System%广西食药监系统食品药品检验检测资源现状调查

    Institute of Scientific and Technical Information of China (English)

    谌晓勤; 吴维民; 曾立威; 蒋帅; 霍海英; 李艺钊; 黄苑清

    2015-01-01

    Objective: To have an overall view of the present situation of food and drug inspection resources in Guangxi food and drug administration system, so as to improve the detection of resources, enhance the inspection ability, and play a better security role in proposed technical support.Methods:The self-made questionnaire was carried out by the Guangxi provincial food and drug administration, and the data were collected online direct network reporting. Results:The results showed that most of the inspection personnel had received college education, and majority of them had the primary job titles or below; most of the finance was invested by the central government and the provincial government, accounting for 36.49%, and 42.31% respectively; the equipment distribution was extremely uneven, the provincial inspection agencies had 50.11% of the instrument and equipment; institutional research capacity of municipal detection organization was much lower than provincial agencies.Conclusion:It is necessary to appropriately increase the preparation, improve the education and job title of inspection personnel, It is necessary to strengthen the city and county levels of government agencies for the detection of ifnancial investment, It is necessary to enhance the city and county agencies to detect equipment investment and it is necessary to put emphasis on institutional capacity building inspection.%目的:了解广西食药监系统食品药品检验检测资源现状,为改善检测资源、提升检验能力,更好地发挥检测机构的技术保障作用提出建议。方法:自制问卷,通过广西食品药品监督管理局下发问卷,采用网络直报的方式收集数据。结果:调查显示:检验人员学历以本科为主,职称以初级及以下职称为主;财政投入以中央财政和区政府为主,分别占36.49%、42.31%;仪器设备分布极不均衡,区级检测机构拥有50.11%不同价值的仪器设备;市级检测机构科

  1. 9 CFR 354.121 - Ante-mortem inspection.

    Science.gov (United States)

    2010-01-01

    ... 9 Animals and Animal Products 2 2010-01-01 2010-01-01 false Ante-mortem inspection. 354.121 Section 354.121 Animals and Animal Products FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF AGRICULTURE... Procedures; Ante-Mortem Inspections § 354.121 Ante-mortem inspection. An ante-mortem inspection of...

  2. Innovative Agro-Food Technologies to Minimize Consumer Detriment

    Directory of Open Access Journals (Sweden)

    Gianita BLEOJU

    2011-11-01

    Full Text Available The paper intends to offer a solution for accelerating the implementation of new biotechnologies designated to prevent consumer detriment. Designing an intervention mechanism along current inefficient chain of consumer feed- back information is a must. Upon different interconnected knowledge area of expertise, both on consumer detriment and biotechnologies for human food safety and security, we propose our approach relying upon relevant experiences on innovational biotechnologies as response to consumer fragilities data from recent validated agro food market research. We target the rising awareness regarding the translation from consumer preferences, to perceived detriment.

  3. Literature Review: Theory and Application of In-Line Inspection Technologies for Oil and Gas Pipeline Girth Weld Defection

    OpenAIRE

    Qingshan Feng; Rui Li; Baohua Nie; Shucong Liu; Lianyu Zhao; Hong Zhang

    2016-01-01

    Girth weld cracking is one of the main failure modes in oil and gas pipelines; girth weld cracking inspection has great economic and social significance for the intrinsic safety of pipelines. This paper introduces the typical girth weld defects of oil and gas pipelines and the common nondestructive testing methods, and systematically generalizes the progress in the studies on technical principles, signal analysis, defect sizing method and inspection reliability, etc., of magnetic flux leakage...

  4. New vision technology for multidimensional quality monitoring of food processes

    DEFF Research Database (Denmark)

    Dissing, Bjørn Skovlund

    be generated using this inductive analytical approach. For the food industry it is an additional advantage that the fast, non-invasive, remote sensing nature of the spectroscopic imaging methods allows on-line measurements. In this way spectroscopic imaging in combination with advanced data analysis meets...

  5. Technological aspects of preparing affordable fermented complementary foods.

    NARCIS (Netherlands)

    Nout, M.J.R.; Ngoddy, P.O.

    1997-01-01

    The requirements and manufacturing procedure of complementary (weaning) foods is discussed. Nutritional requirements for infants (aged 6-12 months) include approx. 3 MJ energy and 14 g digestible protein per litre, of a semi-liquid porridge. Microbiological safety is enhanced by biological acidifica

  6. Innovative Agro-food Technologies Implementation through Instructional Communication Mechanisms

    Directory of Open Access Journals (Sweden)

    Gianita BLEOJU

    2012-04-01

    Full Text Available The current research represents the valorization of the dissemination the design framework of an interdisciplinary area of research, validated through SPAS European FP6 project and a national BIOSIG- PN2 and has as objective to channel communication on target market, through personalized solution of instructional communication mechanisms. The main objective of the national research grant being the implementation of innovative biotechnology on agro-food market, in order to improve the fish diet’s benefits, the prospects must be provided with valuable explicit information. This paper is about the commitment to embedding the actual consumer experience from PN2 fish market research and agro-food agents’ capitalization knowledge behavior from SPAS virtual platform, through designing the adequate communication framework, in order to support and accelerate the implementation of the innovation biotechnology, through improving the target market experience. The projected solution is mainly concerning to offer adequate solutions to insure against current consumers fragilities, but we also underline the vulnerabilities of the whole agro food value chain, in terms of communication strategy, which is lacking of adequate common interest coordination. The current research solution is regarding the rising awareness about the translation from consumer preferences to perceived detriment by integrating previous validated solution of agro food market analysis.

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

    Science.gov (United States)

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

    2017-07-01

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

  8. FOOD PROCESSING TECHNOLOGY AS A MEDIATOR OF FUNCTIONALITY. STRUCTURE-PROPERTY-PROCESS RELATIONSHIPS

    Directory of Open Access Journals (Sweden)

    Ester Betoret

    2015-02-01

    Full Text Available During the last years, the food industry has been facing technical and economic changes both in society and in the food processing practices, paying high attention to food products that meet the consumers´ demands. In this direction, the study areas in food process and products have evolved mainly from safety to other topics such as quality, environment or health. The improvement of the food products is now directed towards ensuring nutritional and specific functional benefits. Regarding the processes evolution, they are directed to ensure the quality and safety of environmentally friendly food products produced optimizing the use of resources, minimally affecting or even enhancing their nutritional and beneficial characteristics. The product structure both in its raw form and after processing plays an important role maintaining, enhancing and delivering the bioactive compounds in the appropriate target within the organism. The aim of this review is to make an overview on some synergistic technologies that can constitute a technological process to develop functional foods, enhancing the technological and/or nutritional functionality of the food products in which they are applied. More concretely, the effect of homogenization, vacuum impregnation and drying operations on bioactive compounds have been reviewed, focusing on the structure changes produced and its relationship on the product functionality, as well as on the parameters and the strategies used to quantify and increase the achieved functionality.

  9. Principles and application of high pressure-based technologies in the food industry.

    Science.gov (United States)

    Balasubramaniam, V M Bala; Martínez-Monteagudo, Sergio I; Gupta, Rockendra

    2015-01-01

    High pressure processing (HPP) has emerged as a commercially viable food manufacturing tool that satisfies consumers' demand for mildly processed, convenient, fresh-tasting foods with minimal to no preservatives. Pressure treatment, with or without heat, inactivates pathogenic and spoilage bacteria, yeast, mold, viruses, and also spores and extends shelf life. Pressure treatment at ambient or chilled temperatures has minimal impact on product chemistry. The product quality and shelf life are often influenced more by storage conditions and packaging material barrier properties than the treatment itself. Application of pressure reduces the thermal exposure of the food during processing, thereby protecting a variety of bioactive compounds. This review discusses recent scientific advances of high pressure technology for food processing and preservation applications such as pasteurization, sterilization, blanching, freezing, and thawing. We highlight the importance of in situ engineering and thermodynamic properties of food and packaging materials in process design. Current and potential future promising applications of pressure technology are summarized.

  10. Investigation on food sanitation controlling technologies; Shokuhin eisei kanri gijutsu ni kansuru chosa

    Energy Technology Data Exchange (ETDEWEB)

    Doi, Y. [Hokkaido Electric Power Co. Inc., Sapporo (Japan); Nishioka, J.

    2000-03-24

    Investigation has been made on the current status of food sanitation controlling technologies. Eighty percent of food poisoning is caused by bacte such as Salmonera, enteritis vibrio, staphylococcus, and pathogenic colibacillus. Putrefaction as the cause for food poisoning occurs from proliferation of different microorganisms. Heating sterilization is the main method being performed, but non-heating method may include sterilization by flash and high voltage pulse discharge in addition to ultra-high pressure and ultraviolet ray sterilization. As a result of the questionnaire survey, what is extracted as the problems in the food sanitation controlling technologies is to establish a rinsing and sterilizing method with large sterilization effect, an effective sterilizing method and thawing of processed marine products, and a cooling method in food processing. Increasingly demanded for the future is to develop a foodstuff sanitation control system using as the core the hazard analysis critical control point (HACCP, a quality control program developed by the U.S. NASA to ensure safety in manufacturing space food), and micro-organism control and sterilizing technologies to support the above system. The flash pulse and high-voltage pulse sterilizing technologies as the non-heating sterilizing technology are more effective than the conventional heating sterilization methods also from the aspect of quality retention after sterilization. More active development thereof is desired. (NEDO)

  11. Information and Communication Technology as a Driver for Change in Agri-food Chains

    NARCIS (Netherlands)

    Poppe, Krijn J.; Wolfert, J.; Verdouw, Cor; Verwaart, Tim

    2013-01-01

    Agri-food chains will be changed in the coming years by Information and Communication Technology (ICT). Technological trends and economic analysis suggest that ICT will be a major driver for innovation. Satellites and sensors make precision agriculture possible. More and more data are being generate

  12. Sea bed mapping and inspection

    Energy Technology Data Exchange (ETDEWEB)

    NONE

    2006-07-01

    The conference has 24 presentations on the topics: Sea bed mapping, inspection, positioning, hydrography, marine archaeology, remote operation vehicles and computerized simulation technologies, oil field activities and plans, technological experiences and problems. (tk)

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

    Science.gov (United States)

    Jaeger, H; Janositz, A; Knorr, D

    2010-06-01

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

  14. Integrating Aspects of Working Environment into a National Research and Development Programme on Food Technology

    DEFF Research Database (Denmark)

    Broberg, Ole; Hansen, Iben Posniak

    2001-01-01

    In a Danish national research and development program on food technology, it was made a condition that funded projects consider potential working environment impacts. The present study evaluated these projects and concluded that this condition failed to have any significant effect on outcomes...... of working environment and food science and technology........ The reasons for this failure are explained by the social construction of the program and the fact that it neglected to consider the sociocultural dynamics within scientific and technological work. The program neither constructed useful boundary objects nor included actors that could link the social worlds...

  15. Factors associated with whole carcass condemnation rates in provincially-inspected abattoirs in Ontario 2001-2007: implications for food animal syndromic surveillance

    Directory of Open Access Journals (Sweden)

    Alton Gillian D

    2010-08-01

    Full Text Available Abstract Background Ontario provincial abattoirs have the potential to be important sources of syndromic surveillance data for emerging diseases of concern to animal health, public health and food safety. The objectives of this study were to: (1 describe provincially inspected abattoirs processing cattle in Ontario in terms of the number of abattoirs, the number of weeks abattoirs process cattle, geographical distribution, types of whole carcass condemnations reported, and the distance animals are shipped for slaughter; and (2 identify various seasonal, secular, disease and non-disease factors that might bias the results of quantitative methods, such as cluster detection methods, used for food animal syndromic surveillance. Results Data were collected from the Ontario Ministry of Agriculture, Food and Rural Affairs and the Ontario Cattlemen's Association regarding whole carcass condemnation rates for cattle animal classes, abattoir compliance ratings, and the monthly sales-yard price for various cattle classes from 2001-2007. To analyze the association between condemnation rates and potential explanatory variables including abattoir characteristics, season, year and commodity price, as well as animal class, negative binomial regression models were fit using generalized estimating equations (GEE to account for autocorrelation among observations from the same abattoir. Results of the fitted model found animal class, year, season, price, and audit rating are associated with condemnation rates in Ontario abattoirs. In addition, a subset of data was used to estimate the average distance cattle are shipped to Ontario provincial abattoirs. The median distance from the farm to the abattoir was approximately 82 km, and 75% of cattle were shipped less than 100 km. Conclusions The results suggest that secular and seasonal trends, as well as some non-disease factors will need to be corrected for when applying quantitative methods for syndromic surveillance

  16. Agricultural and Food Processing Applications of Pulsed Power Technology

    Science.gov (United States)

    Takaki, Koichi; Ihara, Satoshi

    Recent progress of agricultural and food processing applications of pulsed power is described in this paper. Repetitively operated compact pulsed power generators with a moderate peak power have been developed for the agricultural and the food processing applications. These applications are mainly based on biological effects and can be categorized as decontamination of air and liquid, germination promotion, inhabitation of saprophytes growth, extraction of juice from fruits and vegetables, and fertilization of liquid medium, etc. Types of pulsed power that have biological effects are caused with gas discharges, water discharges, and electromagnetic fields. The discharges yield free radicals, UV radiation, intense electric field, and shock waves. Biologically based applications of pulsed power are performed by selecting the type that gives the target objects the adequate result from among these agents or byproducts. For instance, intense electric fields form pores on the cell membrane, which is called electroporation, or influence the nuclei.

  17. The Analysis of Multimedia Technology Applications in Food Safety Teaching

    Directory of Open Access Journals (Sweden)

    Changhong Yin

    2015-01-01

    Full Text Available This study discusses the multimedia assistant tools in Food Safety Course teaching and discover the reason of study efficiency decreasing. It is that the multimedia has been seriously generalized behind this kind of prosperity scene. The author systematically analyzes the reason why the teacher’s teaching result and student’s learning efficient is low based on the information cognized theory. And think the cognitive load is the key to research the multimedia application in teaching.

  18. The Rise of the Food Risk Society and the Changing Nature of the Technological Treadmill

    Directory of Open Access Journals (Sweden)

    Lioudmila Chatalova

    2016-06-01

    Full Text Available Economic development of transition and developed countries is associated with increasingly unhealthy dietary habits among low-income population segments. Drawing on Ulrich Beck’s sociological theory of risk society, the present research note calls attention to the positive relation between national economic development and food risks that result in the rise of food-related diseases and healthcare costs. On this basis, we argue that the knowledge-intensive agribusiness may translate Cochrane’s technological treadmill into Beck’s risk treadmill that shifts a growing share of food-related healthcare costs from producers toward consumers, state, and the healthcare system. This argument motivates a novel research program dealing with the “food risk treadmill” that emerges in response to modern farming and agribusiness practices. Awareness of the food risk treadmill may help to streamline the development of agricultural science and to prevent it from being excessively dominated by the agricultural and food industry.

  19. Hyperspectral imaging with multivariate analysis for technological parameters prediction and classification of muscle foods: A review.

    Science.gov (United States)

    Cheng, Jun-Hu; Nicolai, Bart; Sun, Da-Wen

    2017-01-01

    Muscle foods are very important for a well-balanced daily diet. Due to their perishability and vulnerability, there is a need for quality and safety evaluation of such foods. Hyperspectral imaging (HSI) coupled with multivariate analysis is becoming increasingly popular for the non-destructive, non-invasive, and rapid determination of important quality attributes and the classification of muscle foods. This paper reviews recent advances of application of HSI for predicting some significant muscle foods parameters, including color, tenderness, firmness, springiness, water-holding capacity, drip loss and pH. In addition, algorithms for the rapid classification of muscle foods are also reported and discussed. It will be shown that this technology has great potential to replace traditional analytical methods for predicting various quality parameters and classifying muscle foods. Copyright © 2016 Elsevier Ltd. All rights reserved.

  20. Trends in technology, trade and consumption likely to impact on microbial food safety.

    Science.gov (United States)

    Quested, T E; Cook, P E; Gorris, L G M; Cole, M B

    2010-05-30

    Current and potential future trends in technology, consumption and trade of food that may impact on food-borne disease are analysed and the key driving factors identified focusing on the European Union and, to a lesser extent, accounting for the United States and global issues. Understanding of factors is developed using system-based methods and their impact is discussed in relation to current events and predictions of future trends. These factors come from a wide range of spheres relevant to food and include political, economic, social, technological, regulatory and environmental drivers. The degree of certainty in assessing the impact of important driving factors is considered in relation to food-borne disease. The most important factors driving an increase in the burden of food-borne disease in the next few decades were found to be the anticipated doubling of the global demand for food and of the international trade in food next to a significantly increased consumption of certain high-value food commodities such as meat and poultry and fresh produce. A less important factor potentially increasing the food-borne disease burden would be the increased demand for convenience foods. Factors that may contribute to a reduction in the food-borne disease burden were identified as the ability of governments around the world to take effective regulatory measures as well as the development and use of new food safety technologies and detection methods. The most important factor in reducing the burden of food-borne disease was identified as our ability to first detect and investigate a food safety issue and then to develop effective control measures. Given the global scale of impact on food safety that current and potentially future trends have, either by potentially increasing or decreasing the food-borne disease burden, it is concluded that a key role is fulfilled by intergovernmental organisations and by international standard setting bodies in coordinating the

  1. Cultural repertoires and food-related household technology within colonia households under conditions of material hardship

    Directory of Open Access Journals (Sweden)

    Dean Wesley R

    2012-05-01

    Full Text Available Abstract Introduction Mexican-origin women in the U.S. living in colonias (new-destination Mexican-immigrant communities along the Texas-Mexico border suffer from a high incidence of food insecurity and diet-related chronic disease. Understanding environmental factors that influence food-related behaviors among this population will be important to improving the well-being of colonia households. This article focuses on cultural repertoires that enable food choice and the everyday uses of technology in food-related practice by Mexican-immigrant women in colonia households under conditions of material hardship. Findings are presented within a conceptual framework informed by concepts drawn from sociological accounts of technology, food choice, culture, and material hardship. Methods Field notes were provided by teams of promotora-researchers (indigenous community health workers and public-health professionals trained as participant observers. They conducted observations on three separate occasions (two half-days during the week and one weekend day within eight family residences located in colonias near the towns of Alton and San Carlos, Texas. English observations were coded inductively and early observations stressed the importance of technology and material hardship in food-related behavior. These observations were further explored and coded using the qualitative data package Atlas.ti. Results Technology included kitchen implements used in standard and adapted configurations and household infrastructure. Residents employed tools across a range of food-related activities identified as forms of food acquisition, storage, preparation, serving, feeding and eating, cleaning, and waste processing. Material hardships included the quality, quantity, acceptability, and uncertainty dimensions of food insecurity, and insufficient consumption of housing, clothing and medical care. Cultural repertoires for coping with material hardship included reliance on

  2. Food waste-to-energy conversion technologies: current status and future directions.

    Science.gov (United States)

    Pham, Thi Phuong Thuy; Kaushik, Rajni; Parshetti, Ganesh K; Mahmood, Russell; Balasubramanian, Rajasekhar

    2015-04-01

    Food waste represents a significantly fraction of municipal solid waste. Proper management and recycling of huge volumes of food waste are required to reduce its environmental burdens and to minimize risks to human health. Food waste is indeed an untapped resource with great potential for energy production. Utilization of food waste for energy conversion currently represents a challenge due to various reasons. These include its inherent heterogeneously variable compositions, high moisture contents and low calorific value, which constitute an impediment for the development of robust, large scale, and efficient industrial processes. Although a considerable amount of research has been carried out on the conversion of food waste to renewable energy, there is a lack of comprehensive and systematic reviews of the published literature. The present review synthesizes the current knowledge available in the use of technologies for food-waste-to-energy conversion involving biological (e.g. anaerobic digestion and fermentation), thermal and thermochemical technologies (e.g. incineration, pyrolysis, gasification and hydrothermal oxidation). The competitive advantages of these technologies as well as the challenges associated with them are discussed. In addition, the future directions for more effective utilization of food waste for renewable energy generation are suggested from an interdisciplinary perspective. Copyright © 2014 Elsevier Ltd. All rights reserved.

  3. Technological developments and the need for technical competencies in food services.

    Science.gov (United States)

    Rodgers, Svetlana

    2005-05-01

    The growing scale of institutional and commercial food services poses a technological challenge of producing large quantities of high quality meals in terms of their safety, sensory and nutritional attributes. Developments in food service technology and systems (cook-freeze, cook-chill and others) allow the replacement of fast food with the service of cooked meals, which are often nutritionally superior. Reliance on equipment, packaging and technological 'know-how' makes food service operations more complex. Operators have to minimise the impact of the numerous steps in the production process, the fundamental weaknesses of cook-chill food safety design, coupled with the practical limitations of Hazard Analysis Critical Control Points management, the potential unevenness of temperature distribution and product deterioration during storage. The fundamental knowledge of food science and microbiology, engineering and packaging technologies is needed. At present, the 'high tech' options, which can improve a product's nutritional value, such as natural preservation hurdles or functional meals, are not used in practice.

  4. Agile machining and inspection thrust area team-on-machine probing / compatibility assessment of Parametric Technology Corporation (PTC) pro/CMM DMIS with Zeiss DMISEngine.

    Energy Technology Data Exchange (ETDEWEB)

    Wade, James Rokwel; Tomlinson, Kurt; Bryce, Edwin Anthony

    2008-09-01

    The charter goal of the Agile Machining and Inspection Thrust Area Team is to identify technical requirements, within the nuclear weapons complex (NWC), for Agile Machining and Inspection capabilities. During FY 2008, the team identified Parametric Technology Corporation (PTC) Pro/CMM as a software tool for use in off-line programming of probing routines--used for measurement--for machining and turning centers. The probing routine would be used for in-process verification of part geometry. The same Pro/CMM program used on the machine tool could also be employed for program validation / part verification using a coordinate measuring machine (CMM). Funding was provided to determine the compatibility of the Pro/CMM probing program with CMM software (Zeiss DMISEngine).

  5. The development of radiation hardened robot for nuclear facility; development of ultrasonic guided wave evaluation technology for the in-service/post-repair inspection of steam generator tubings

    Energy Technology Data Exchange (ETDEWEB)

    Cho, Youn Ho [Inje University, Kimhae (Korea)

    2002-04-01

    The Potential of Ultrasonic Guided Waves which can propagate along the geometry of structures was explored for the inspection of such various components of nuclear power plants as tubings, pipings and plate-like structures etc. In this project, the fundamental research on the various aspects of guided wave modal characteristics was carried out to provide physically based guidelines which are essential to implement the guided waves as a promising inspection tool in the near future. The efforts for guided wave research include both theoretical and experimental works to make it possible to transfer the technology to power industry beyond the scope of pure academic subject. In the theoretical works, the softwares for the dispersion curves and wave structures of both layered structures and cylindrical ones were developed in the aims of mode identification and determination of probe design parameters. 40 refs., 92 figs., 14 tabs. (Author)

  6. Technology review of commercial food service equipment - final report

    Energy Technology Data Exchange (ETDEWEB)

    Rahbar, S.; Krsikapa, S. [Canadian Gas Research Inst., Don Mills, ON (Canada); Fisher, D.; Nickel, J.; Ardley, S.; Zabrowski, D. [Fisher Consultants (Canada); Barker, R.F. [ed.

    1996-05-15

    Technical information on commercial gas cooking appliances was presented. This second volume provided an appliance-by-appliance comprehensive assessment of the energy performance of commercial food service equipment. Energy assessments were made for the following categories of cooking equipment: fryers, griddles, broilers, ranges, Chinese ranges, ovens, steamers, steam kettles, and braising pans. Recommendations were made for improving the energy efficiency and overall performance of gas appliances to support of the Canadian gas utilities marketing and energy conservation initiatives. 71 refs., 37 tabs., 58 figs.

  7. Technology development and market access: from a food sovereignty perspective

    NARCIS (Netherlands)

    Quaye, W.

    2012-01-01

    The concepts of ‘relevant social groups’ and ‘technical code’ are used to investigate the social relations in cowpea variety development (technology studies) and also the relationship of small-scale farmers to the Ghana School Feeding Program (market

  8. Development and commercialization of emerging infrared radiation food processing technologies

    Science.gov (United States)

    In order to demonstrate a newly developed simultaneous infrared dry-blanching and dehydration (SIRDBD) technology on an industrial scale, a mobile and continuous IR heating system was built and tested to examine its performance for SIRDBD of sliced and diced potatoes. The mobile IR heating equipment...

  9. Technology development and market access: from a food sovereignty perspective

    NARCIS (Netherlands)

    Quaye, W.

    2012-01-01

    The concepts of ‘relevant social groups’ and ‘technical code’ are used to investigate the social relations in cowpea variety development (technology studies) and also the relationship of small-scale farmers to the Ghana School Feeding Program (market

  10. The Role of Emerging Technologies in Improving Energy Efficiency:Examples from the Food Processing Industry

    Energy Technology Data Exchange (ETDEWEB)

    Lung, Robert Bruce; Masanet, Eric; McKane, Aimee

    2006-05-01

    For over 25 years, the U.S. DOE's Industrial Technologies Program (ITP) has championed the application of emerging technologies in industrial plants and monitored these technologies impacts on industrial energy consumption. The cumulative energy savings of more than 160 completed and tracked projects is estimated at approximately 3.99 quadrillion Btu (quad), representing a production cost savings of $20.4 billion. Properly documenting the impacts of such technologies is essential for assessing their effectiveness and for delivering insights about the optimal direction of future technology research. This paper analyzes the impacts that several emerging technologies have had in the food processing industry. The analysis documents energy savings, carbon emissions reductions and production improvements and assesses the market penetration and sector-wide savings potential. Case study data is presented demonstrating the successful implementation of these technologies. The paper's conclusion discusses the effects of these technologies and offers some projections of sector-wide impacts.

  11. Packaging innovation in the meat sector: main reserch thrusts proposed by the mixed technology network Propack Food

    OpenAIRE

    Riquet-Motchidlover, Anne-Marie; Vitrac, Olivier; Sauvageot Loriot, C.

    2009-01-01

    The main research directions followed by the mixed technology network Propack Food are discussed with special reference to monitoring the impact of packaging and associated preservation processes on quality and safety of meat products and other foods.

  12. Phenolic compounds recovered from agro-food by-products using membrane technologies: An overview.

    Science.gov (United States)

    Castro-Muñoz, Roberto; Yáñez-Fernández, Jorge; Fíla, Vlastimil

    2016-12-15

    Typically, the various agro-food by-products of the food industry are treated by standard membrane processes, such as microfiltration, ultrafiltration and nanofiltration, in order to prepare them for final disposal. Recently, however, new membrane technologies have been developed. The recovery, separation and fractionation of high-added-value compounds, such as phenolic compounds from food processing waste, are major current research challenges. The goal of this paper is to provide a critical review of the main agro-food by-products treated by membrane technologies for the recovery of nutraceuticals. State-of-the-art of developments in the field are described. Particular attention is paid to experimental results reported for the recovery of polyphenols and their derivatives of different molecular weight. The literature data are analyzed and discussed in relation to separation processes, molecule properties, membrane characteristics and other interesting phenomena that occur during their recovery. Copyright © 2016 Elsevier Ltd. All rights reserved.

  13. Shell Inspection History and Current CMM Inspection Efforts

    Energy Technology Data Exchange (ETDEWEB)

    Montano, Joshua Daniel [Los Alamos National Lab. (LANL), Los Alamos, NM (United States)

    2017-01-26

    The following report provides a review of past and current CMM Shell Inspection efforts. Calibration of the Sheffield rotary contour gauge has expired and the primary inspector, Matthew Naranjo, has retired. Efforts within the Inspection team are transitioning from maintaining and training new inspectors on Sheffield to off-the-shelf CMM technology. Although inspection of a shell has many requirements, the scope of the data presented in this report focuses on the inner contour, outer contour, radial wall thickness and mass comparisons.

  14. Natural Food: Organizing ‘responsiveness’ in responsible innovation of food technology

    NARCIS (Netherlands)

    Haen, D.; Sneijder, P.W.J.; Molder, te H.; Swierstra, T.

    2015-01-01

    Responsible innovation requires mutual responsiveness between various stakeholders around technological innovation. But in public engagement exercises, concerns about ethical, cultural and political impacts are too easily set aside, so that no one is actually encouraged to discuss responsibilities f

  15. Natural Food: Organizing ‘Responsiveness’ in Responsible Innovation of Food Technology

    NARCIS (Netherlands)

    Haen, Dirk; Sneijder, Petra; te Molder, Hedwig Frederica Maria; Swierstra, Tsjalling; Koops, Bert-Jaap; Oosterlaken, Ilse; Romijn, Henny; Swierstra, Tsjalling; van den Hoven, Jeroen

    2015-01-01

    Responsible innovation requires mutual responsiveness between various stakeholders around technological innovation. But in public engagement exercises, concerns about ethical, cultural and political impacts are too easily set aside, so that no one is actually encouraged to discuss responsibilities f

  16. Membrane processing technology in the food industry: food processing, wastewater treatment, and effects on physical, microbiological, organoleptic, and nutritional properties of foods.

    Science.gov (United States)

    Kotsanopoulos, Konstantinos V; Arvanitoyannis, Ioannis S

    2015-01-01

    Membrane processing technology (MPT) is increasingly used nowadays in a wide range of applications (demineralization, desalination, stabilization, separation, deacidification, reduction of microbial load, purification, etc.) in food industries. The most frequently applied techniques are electrodialysis (ED), reverse osmosis (RO), nanofiltration (NF), ultrafiltration (UF), and microfiltration (MF). Several membrane characteristics, such as pore size, flow properties, and the applied hydraulic pressure mainly determine membranes' potential uses. In this review paper the basic membrane techniques, their potential applications in a large number of fields and products towards the food industry, the main advantages and disadvantages of these methods, fouling phenomena as well as their effects on the organoleptic, qualitative, and nutritional value of foods are synoptically described. Some representative examples of traditional and modern membrane applications both in tabular and figural form are also provided.

  17. Technology for a Social Cause: Formulated Emergency Relief Foods for Super Typhoon Yolanda (Haiyan) Survivors

    OpenAIRE

    Azanza, Maria Patricia V.; Emil Emmanuel C. Estilo

    2015-01-01

    This study details how ready-to-eat (RTE) rice and rice-cornstarch noodle (bihon) product formulations of the College of Home Economics (CHE) of the University of the Philippines Diliman (UPD) were used to produce emergency relief foods for the survivors of super typhoon Yolanda (international name: Haiyan) in the Philippines. The RTE products were developed using established pasteurization technologies covered with commercial sterility test certifications from the Pilot Food Plant (PFP) of U...

  18. FOOD SCIENCE AND TECHNOLOGY ACROSS EUROPE 15. SCIENTIFIC KNOWLEDGE BASE AND DIFFERENCES IN QUALITY

    OpenAIRE

    Acosta, Manuel; Coronado, Daniel; FERRANDIZ, Esther; LEON, Dolores; Moreno, Pedro

    2015-01-01

    This paper contributes with some insights into scientific knowledge base in food industry at the regional level in Europe 15. We argue that science production by universities is not enough to create a scientific knowledge base. An additional requirement is counting on some standards of quality for being useful to firms. We explore this line of inquiry by first examining the regional distribution of food science across Europe and its relationship with the production of technology in the Europe...

  19. The Design of Food Storage Guided Vehicle System Based on RFID Technology

    Directory of Open Access Journals (Sweden)

    Rui Xue

    2015-08-01

    Full Text Available According to the characteristics of the food transport system, RFID technology is integrated in the AGV automatic guided vehicle system in the food warehousing. The node RFID oriented method is chosen and the RFID note positioning function is used to realize more types and over horizon identification loading, handling and automatic storage function that improves the system flexibility through the design of tag oriented system.

  20. Acceptance of genetically modified foods: the relation between technology and evaluation.

    Science.gov (United States)

    Tenbült, Petra; De Vries, Nanne K; van Breukelen, Gerard; Dreezens, Ellen; Martijn, Carolien

    2008-07-01

    This study investigates why consumers accept different genetically modified food products to different extents. The study shows that whether food products are genetically modified or not and whether they are processed or not are the two important features that affect the acceptance of food products and their evaluation (in terms of perceived healthiness, naturalness, necessity and tastiness). The extent to which these evaluation attributes and acceptance of a product are affected by genetic modification or processing depends on whether the product is negatively affected by the other technology: Any technological change to a 'natural' product (when nonprocessed products are genetically modified or when non-genetically modified products are processed) affect evaluation and acceptance stronger than a change to an technologically adapted product (when processed products are also genetically modified or vice versa). Furthermore, evaluation attributes appear to mediate the effects of genetic modification and processing on acceptance.

  1. Discussion on the Matter Needing Attention of Food Sample in Process of Inspection%浅谈粮食样品检测过程中的注意事项

    Institute of Scientific and Technical Information of China (English)

    于杰; 张军辉

    2011-01-01

    Food quality inspection work is an important part of grain, and it improves the accuracy of the test results that people eat the food safely.Based on years food inspection work, on the basis of matters needing attentions in the process of food inspection for analysis, the authors put forward views to ensure the accuracy of the test results of grain quality.%粮食质量检验是粮食工作的重要组成部分,提高检测结果的准确性为保障人民群众吃上安全放心的粮食提供重要的依据.本文在多年粮食检测工作的基础上,对粮食检测过程中应注意的事项进行总结分析,为确保粮食质量检验结果的准确性提出浅显的见解.

  2. Management of food industry waste employing vermicomposting technology.

    Science.gov (United States)

    Garg, V K; Suthar, S; Yadav, Anoop

    2012-12-01

    This paper reports the vermicomposting of food industry sludges (FIS) mixed with different organic wastes employing Eisenia fetida. A total of 10 vermicomposting units containing different wastes combinations were established. After 15 weeks significant increase in total nitrogen (N(total)) (60-214%), total available phosphorous (P(avail)) (35.8-69.6%), total sodium (Na(total)) (39-95%), and total potassium (K(total)) (43.7-74.1%), while decrease in pH (8.45-19.7%), total organic carbon (OC(total)) (28.4-36.1%) and C:N ratio (61.2-77.8%) was recorded. The results indicated that FIS may be converted into good quality manure by vermicomposting if spiked with other organic wastes in appropriate quantities.

  3. Salmonella Enteritidis in meat, poultry, and pasteurized egg products regulated by the U.S. Food Safety and Inspection Service, 1998 through 2003.

    Science.gov (United States)

    White, Patricia L; Naugle, Alecia L; Jackson, Charlene R; Fedorka-Cray, Paula J; Rose, Bonnie E; Pritchard, Katrine M; Levine, Priscilla; Saini, Parmesh K; Schroeder, Carl M; Dreyfuss, Moshe S; Tan, Regina; Holt, Kristin G; Harman, Jane; Buchanan, Stephanie

    2007-03-01

    The U.S. Food Safety and Inspection Service (FSIS) tests for Salmonella in meat, poultry, and egg products through three regulatory testing programs: the Pathogen Reduction-Hazard Analysis and Critical Control Point (PR-HACCP) program, the ready-to-eat program for meat and poultry products, and the pasteurized egg products program. From 1998 through 2003, 293,938 samples collected for these testing programs were analyzed for the presence of Salmonella enterica serotypes. Of these samples, 12,699 (4.3%) were positive for Salmonella, and 167 (1.3%) of the positive samples (0.06% of all samples) contained Salmonella Enteritidis. The highest incidence of Salmonella Enteritidis was observed in ground chicken PR-HACCP samples (8 of 1,722 samples, 0.46%), and the lowest was found in steer-heifer PR-HACCP samples (0 of 12,835 samples). Salmonella Enteritidis isolates were characterized by phage type, pulsed-field gel electrophoretic pattern, and antimicrobial susceptibility. Phage typing of 94 Salmonella Enteritidis isolates identified PT13 (39 isolates) and PT8 (36 isolates) as the most common types. One isolate from a ready-to-eat ham product was characterized as PT4. Electrophoretic analysis of 148 Salmonella Enteritidis isolates indicated genetic diversity among the isolates, with 28 unique XbaI electrophoretic patterns identified. Of these 148 isolates, 136 (92%) were susceptible to each of 16 antimicrobials tested. Two isolates were resistant to ampicillin alone, and 10 isolates were resistant to two or more antimicrobials. Isolation of Salmonella Enteritidis from FSIS-regulated products emphasizes the need for continued consumer education on proper food handling and cooking practices and continued work to decrease the prevalence of Salmonella in meat, poultry, and pasteurized egg products.

  4. Metabolomic Technologies for Improving the Quality of Food: Practice and Promise.

    Science.gov (United States)

    Johanningsmeier, Suzanne D; Harris, G Keith; Klevorn, Claire M

    2016-01-01

    It is now well documented that the diet has a significant impact on human health and well-being. However, the complete set of small molecule metabolites present in foods that make up the human diet and the role of food production systems in altering this food metabolome are still largely unknown. Metabolomic platforms that rely on nuclear magnetic resonance (NMR) and mass spectrometry (MS) analytical technologies are being employed to study the impact of agricultural practices, processing, and storage on the global chemical composition of food; to identify novel bioactive compounds; and for authentication and region-of-origin classifications. This review provides an overview of the current terminology, analytical methods, and compounds associated with metabolomic studies, and provides insight into the application of metabolomics to generate new knowledge that enables us to produce, preserve, and distribute high-quality foods for health promotion.

  5. Effect of Addition of Cereal Based Beta-glucan on Technological and Functional Properties of Foods

    Directory of Open Access Journals (Sweden)

    Nihal Şimşekli

    2015-01-01

    Full Text Available Nowadays usage of dietary fibers in foods has been increasing duo to revealing of health benefits. Beta-glucans found especially in oats and barley, are polysaccharide and source of water-soluble dietary fiber. Positive effects of beta-glucans like healing coronary-heart disease, lowering blood cholesterol level, balancing blood sugar level and preventing obesity, made beta-glucans widespread functional food components for producing various foods. In addition to beneficial physiological effects of beta-glucans, they texturize, gelatinize, emulsify and stabilize the foods. They increase viscosity, replace fat and enhance rheological properties in cereal, meat and dairy products. They are also used to produce packing material depending on their mechanical properties and molecular weights. In this review, effects of addition of cereal based beta-glucans on technological and functional properties of various foods are revealed based on previous studies.

  6. Technology Advances and Mechanistic Modelling in Freeze-drying and Dehydration of Food

    Directory of Open Access Journals (Sweden)

    Wanren Chen

    2015-08-01

    Full Text Available Aim of study is to introduce some advanced freeze-drying technology and mechanistic modelling in freeze-drying and dehydration of food, freeze-drying is based on the dehydration by sublimation of a frozen product, due to very low temperature, all the deterioration activity and microbiological activity are stopped and provide better quality to the final product. Meanwhile the main problems of the freeze-dried food were proposed and its prospect and outlook was also analyzed, expecting to obtain technical and theoretical support for the production of freeze-drying food.

  7. 混凝土模块式排水检查井施工工艺%Construction Technology of Concrete Modular Drainage Inspection Wells

    Institute of Scientific and Technical Information of China (English)

    裴艳

    2016-01-01

    The concrete modular drainage inspection well consists concrete shaft wall module, masonry mortar, filling and core concrete, coating, jointing, pulp, wipe and triangle ash concrete. The stress of its overall structure is clear, the masonry of the inspection wells with different structural sections and sizes is easy, simple and convenient. It is suitable for the outdoor rain of municipal, industrial and civil buildings and the non-corrosiveness sewage pipeline engineering. On the basis of engineering practice, this paper sums up the construction technology of concrete modular drainage inspection wells.%混凝土模块式排水检查井由混凝土井壁墙体模块、砌筑砂浆、灌芯混凝土、包封混凝土、勾缝、座浆、抹三角灰组成,整体结构受力明确,对于不同结构断面和尺寸的检查井易于砌筑,简单便捷,适用于市政、工业与民用建筑室外雨水及无腐蚀性污水管道工程。本文在工程实践的基础上,总结出混凝土模块式排水检查井施工工艺。

  8. Characteristics of food safety inspection and supervision in western countries and their implications for China%欧美国家食品安全检验检测与监管的特点与启示

    Institute of Scientific and Technical Information of China (English)

    姚水琼

    2011-01-01

    近年来,欧美主要发达国家和地区围绕着高标准的食品安全要求,已经逐步建立起统一高效的食品安全检验检测与监管体系,同时,还灵活运用各种手段提高食品安全水平.欧美发达国家和地区食品安全检验检测与监管的经验对加强中国食品安全检测检验与监管体系的建设具有重要的借鉴作用.%The problem of food safety has attracted worldwide attention in recent years. According to the high standards of food safety requirements in Europe and America, an efficient system of food safety inspection and supervision have been constructed in those developed countries which also adopt flexible means to improve their level of food safety. The Characteristics of food safety inspection and supervision in Europe and America have many implications for China. The paper would be based on their experiences and lessons to offer some proposes to food safety improvement in China.

  9. Technological challenges of addressing new and more complex migrating products from novel food packaging materials.

    Science.gov (United States)

    Munro, Ian C; Haighton, Lois A; Lynch, Barry S; Tafazoli, Shahrzad

    2009-12-01

    The risk assessment of migration products resulting from packaging material has and continues to pose a difficult challenge. In most jurisdictions, there are regulatory requirements for the approval or notification of food contact substances that will be used in packaging. These processes generally require risk assessment to ensure safety concerns are addressed. The science of assessing food contact materials was instrumental in the development of the concept of Threshold of Regulation and the Threshold of Toxicological Concern procedures. While the risk assessment process is in place, the technology of food packaging continues to evolve to include new initiatives, such as the inclusion of antimicrobial substances or enzyme systems to prevent spoilage, use of plastic packaging intended to remain on foods as they are being cooked, to the introduction of more rigid, stable and reusable materials, and active packaging to extend the shelf-life of food. Each new technology brings with it the potential for exposure to new and possibly novel substances as a result of migration, interaction with other chemical packaging components, or, in the case of plastics now used in direct cooking of products, degradation products formed during heating. Furthermore, the presence of trace levels of certain chemicals from packaging that were once accepted as being of low risk based on traditional toxicology studies are being challenged on the basis of reports of adverse effects, particularly with respect to endocrine disruption, alleged to occur at very low doses. A recent example is the case of bisphenol A. The way forward to assess new packaging technologies and reports of very low dose effects in non-standard studies of food contact substances is likely to remain controversial. However, the risk assessment paradigm is sufficiently robust and flexible to be adapted to meet these challenges. The use of the Threshold of Regulation and the Threshold of Toxicological Concern concepts may

  10. EFSA Panels on Biological Hazards (BIOHAZ), on Contaminants in the Food Chain (CONTAM), and on Animal Health and Welfare (AHAW); Scientific Opinion on the public health hazards to be covered by inspection of meat (swine)

    DEFF Research Database (Denmark)

    Hald, Tine

    2011-01-01

    meat inspection system will lead to some reduction in the detection probability of diseases and welfare conditions. The difference is likely to be minimal for diseases/conditions that affect several organs. To mitigate the reduced detection probability, palpation and/or incision should be conducted...... control. This requires setting targets to be achieved in/on chilled carcasses, which also informs what has to be achieved earlier in the food chain. Improved Food Chain Information (FCI) enables risk-differentiation of pig batches (hazard-related) and abattoirs (process hygiene-related). Risk reduction...... as being of high potential concern. However, chemical substances in pork are unlikely to pose an immediate or short term health risk for consumers. Opportunities for risk-based inspection strategies by means of differentiated sampling plans taking into account FCI were identified. Regular update...

  11. Towards a Universal Approach Based on Omics Technologies for the Quality Control of Food.

    Science.gov (United States)

    Ferri, Emanuele; Galimberti, Andrea; Casiraghi, Maurizio; Airoldi, Cristina; Ciaramelli, Carlotta; Palmioli, Alessandro; Mezzasalma, Valerio; Bruni, Ilaria; Labra, Massimo

    2015-01-01

    In the last decades, food science has greatly developed, turning from the consideration of food as mere source of energy to a growing awareness on its importance for health and particularly in reducing the risk of diseases. Such vision led to an increasing attention towards the origin and quality of raw materials as well as their derived food products. The continuous advance in molecular biology allowed setting up efficient and universal omics tools to unequivocally identify the origin of food items and their traceability. In this review, we considered the application of a genomics approach known as DNA barcoding in characterizing the composition of foodstuffs and its traceability along the food supply chain. Moreover, metabolomics analytical strategies based on Nuclear Magnetic Resonance (NMR) and Mass Spectroscopy (MS) were discussed as they also work well in evaluating food quality. The combination of both approaches allows us to define a sort of molecular labelling of food that is easily understandable by the operators involved in the food sector: producers, distributors, and consumers. Current technologies based on digital information systems such as web platforms and smartphone apps can facilitate the adoption of such molecular labelling.

  12. Towards a Universal Approach Based on Omics Technologies for the Quality Control of Food

    Directory of Open Access Journals (Sweden)

    Emanuele Ferri

    2015-01-01

    Full Text Available In the last decades, food science has greatly developed, turning from the consideration of food as mere source of energy to a growing awareness on its importance for health and particularly in reducing the risk of diseases. Such vision led to an increasing attention towards the origin and quality of raw materials as well as their derived food products. The continuous advance in molecular biology allowed setting up efficient and universal omics tools to unequivocally identify the origin of food items and their traceability. In this review, we considered the application of a genomics approach known as DNA barcoding in characterizing the composition of foodstuffs and its traceability along the food supply chain. Moreover, metabolomics analytical strategies based on Nuclear Magnetic Resonance (NMR and Mass Spectroscopy (MS were discussed as they also work well in evaluating food quality. The combination of both approaches allows us to define a sort of molecular labelling of food that is easily understandable by the operators involved in the food sector: producers, distributors, and consumers. Current technologies based on digital information systems such as web platforms and smartphone apps can facilitate the adoption of such molecular labelling.

  13. Subsea infrastructure inspection

    DEFF Research Database (Denmark)

    Mai, Christian; Pedersen, Simon; Hansen, Leif

    2017-01-01

    of the offshore pipeline inspections are currently committed using Towed or Remotely Operated Vehicle (ROV) systems. It is well-known that the ROVs are very time-consuming and expensive to operate, with respect to the fact that they require a relatively large support ship to accommodate the equipment as well...... as very skilled pilot and crews. The paper examines the existing challenges related to the subsea inspection in general, the ROVs, AUVs and semi-autonomous ROVs advantages and disadvantages in different subsea inspection applications. Replacing the ROVs with Semi or fully-Autonomous Underwater Vehicle (S...... of highly autonomous (not directly supervised) systems in general, and this seems to also be the case for S-AUV technology, in part due to regulatory requirements and certifications. This study concludes that semi-autonomous upgrades to existing ROV technology is a realistic first step towards the adaption...

  14. Measurement of 37Ar to support technology for On-Site Inspection under the Comprehensive Nuclear-Test-BanTreaty

    Science.gov (United States)

    Aalseth, C. E.; Day, A. R.; Haas, D. A.; Hoppe, E. W.; Hyronimus, B. J.; Keillor, M. E.; Mace, E. K.; Orrell, J. L.; Seifert, A.; Woods, V. T.

    2011-10-01

    On-Site Inspection (OSI) is a key component of the verification regime for the Comprehensive Nuclear-Test-Ban Treaty (CTBT). Measurements of radionuclide isotopes created by an underground nuclear explosion are a valuable signature of a Treaty violation. Argon-37 is produced by neutron interaction with calcium in soil, 40Ca( n, α) 37Ar. For OSI, the 35-day half-life of 37Ar provides both high specific activity and sufficient time for completion of an inspection before decay limits sensitivity. This paper presents a low-background internal-source gas proportional counter with an 37Ar measurement sensitivity level equivalent to 45 mBq/SCM in wholeair.

  15. Measurement of 37Ar to support technology for On-site Inspection under the Comprehensive Nuclear-Test-Ban Treaty

    CERN Document Server

    Aalseth, C E; Haas, D A; Hoppe, E W; Hyronimus, B J; Keillor, M E; Mace, E K; Orrell, J L; Seifert, A; Woods, V T

    2010-01-01

    On-Site Inspection (OSI) is a key component of the verification regime for the Comprehensive Nuclear-Test-Ban Treaty (CTBT). Measurements of radionuclide isotopes created by an underground nuclear explosion are a valuable signature of a Treaty violation. Argon-37 is produced from neutron interaction with calcium in soil, 40Ca(n,{\\alpha})37Ar. For OSI, the 35-day half-life of 37Ar provides both high specific activity and sufficient time for completion of an inspection before decay limits sensitivity. This paper presents a low-background internal-source gas proportional counter with an 37Ar measurement sensitivity level equivalent to 45.1 mBq/SCM in whole air.

  16. Nanotechnology for the Solid Waste Reduction of Military Food Packaging

    Science.gov (United States)

    2016-06-01

    Environmental Protection Agency ESTCP Environmental Security Technology Certification Program FEST Food Engineering and Science Team FOC Force Operating ... Engineering Program DLA Defense Logistics Agency DoD Department of Defense EQBR Environmental Quality Basic Research EPA United States...each case inspected by NSRDEC engineers . The focus was on examining the food quality and packaging integrity of the prototype and control systems

  17. 高频焊接钢管焊缝的超声波自动检测工艺%Automated Ultrasonic Inspection Technology for Weld Seam of High Frequency Welding Pipes

    Institute of Scientific and Technical Information of China (English)

    张志刚

    2011-01-01

    在高频焊接钢管焊缝自动超声波检测的实际工作中,精确的焊缝跟踪较难实现,易影响检测的可靠性.通过对超声波检测技术进行分析,利用6 dB声束全壁厚覆盖区进行检测,提出了一套超声波检测新工艺.实践证明:该工艺可以在焊缝跟踪不精确的情况下实现可靠的超声波检测,为高频焊接钢管焊缝自动超声波检测提供了一套有效的检测方法.%During the automated ultrasonic inspection of weld seam of high frequency welding(HFW) pipes,it is very difficult to track the weld seam accurately, which will affect the reliability of inspection easily. Through the analysis of ultrasonic inspection techniques, and inspecting with 6 dB sound beam full wall thickness overlap area, a new set of ultrasonic inspection technology was put forward. Practice showed that, in the event of inexact seam track, the technology can assure the reliable inspection result, and provided a effective method for the automated ultrasonic inspection of weld seams of HFW pipes.

  18. Pulsed-light system as a novel food decontamination technology: a review.

    Science.gov (United States)

    Elmnasser, N; Guillou, S; Leroi, F; Orange, N; Bakhrouf, A; Federighi, M

    2007-07-01

    In response to consumer preferences for high quality foods that are as close as possible to fresh products, athermal technologies are being developed to obtain products with high levels of organoleptic and nutritional quality but free of any health risks. Pulsed light is a novel technology that rapidly inactivates pathogenic and food spoilage microorganisms. It appears to constitute a good alternative or a complement to conventional thermal or chemical decontamination processes. This food preservation method involves the use of intense, short-duration pulses of broad-spectrum light. The germicidal effect appears to be due to both photochemical and photothermal effects. Several high intensity flashes of broad spectrum light pulsed per second can inactivate microbes rapidly and effectively. However, the efficacy of pulsed light may be limited by its low degree of penetration, as microorganisms are only inactivated on the surface of foods or in transparent media such as water. Examples of applications to foods are presented, including microbial inactivation and effects on food matrices.

  19. Managing technological aspects of Lupinus mutabilis from a food sovereignty perspective in Ecuador

    NARCIS (Netherlands)

    Carvajal Larenas, F.E.

    2013-01-01

    The present thesis deals with the technological aspects of the debittering process of lupin in a food sovereignty framework. Of all investigated lupin species,Lupinus mutabilishas the best nutritional composition, which is similar to that of soya bean (Glycine max). Lupins can be used to fortify the

  20. Explicit and implicit attitude toward an emerging food technology: The case of cultured meat

    NARCIS (Netherlands)

    Bekker, G.A.; Fischer, A.R.; Tobi, H.; Trijp, H.C.M. van

    2017-01-01

    Cultured meat is an unfamiliar emerging food technology that could provide a near endless supply of high quality protein with a relatively small ecological footprint. To understand consumer acceptance of cultured meat, this study investigated the influence of information provision on the explicit

  1. Innovation capabilities in food and beverages and technology-based innovation projects

    NARCIS (Netherlands)

    Tepic, M.; Fortuin, F.T.J.M.; Kemp, R.G.M.; Omta, S.W.F.

    2014-01-01

    Purpose - The aim of this paper is to establish the differences between the food and beverages (F&B) and technology-based industries with regards to the relation between previously identified success factors and innovation project performance. Design/methodology/approach - These differences are

  2. Food Science and Technology Abstracts: guia ràpida [text]. Curs 2015-16

    OpenAIRE

    Universitat de Barcelona. CRAI

    2016-01-01

    Guia ràpida de la base de dades Food Science and Technology Abstracts (FSTA) que és una base de dades bibliogràfica d'àmbit mundial sobre ciència, tecnologia i química alimentària, nutrició i salut humana, biotecnologia i toxicologia.

  3. Food Science and Technology Abstracts (FSTA): guia ràpida. Octubre 2014

    OpenAIRE

    Universitat de Barcelona. CRAI

    2014-01-01

    Guia ràpida de la base de dades bibliogràfica Food Science and Technology Abstracts (FSTA) és una base de dades bibliogràfica d'àmbit mundial sobre ciència, tecnologia i química alimentària, nutrició i salut humana, biotecnologia i toxicologia.

  4. Consumer acceptance of technology-based food innovations: Lessons for the future of nutrigenomics

    NARCIS (Netherlands)

    Ronteltap, A.; Trijp, van J.C.M.; Renes, R.J.; Frewer, L.J.

    2007-01-01

    Determinants of consumer adoption of innovations have been studied from different angles and from the perspectives of various disciplines. In the food area, the literature is dominated by a focus on consumer concern. This paper reviews previous research into acceptance of technology-based innovation

  5. FOOD PROCESSING TECHNOLOGY, A SUGGESTED 2-YEAR POST HIGH SCHOOL CURRICULUM.

    Science.gov (United States)

    KNOEBEL, ROBERT M.; AND OTHERS

    ADMINISTRATORS, ADVISORY COMMITTEES, SUPERVISORS, AND TEACHERS MAY USE THIS GUIDE IN PLANNING AND DEVELOPING NEW PROGRAMS OR EVALUATING EXISTING PROGRAMS IN POST-HIGH SCHOOL FOOD PROCESSING TECHNOLOGY. BASIC MATERIALS WERE PREPARED BY THE STATE UNIVERSITY OF NEW YORK AGRICULTURAL AND TECHNICAL COLLEGE AT MORRISVILLE AND FINAL PREPARATION WAS…

  6. Innovation capabilities in food and beverages and technology-based innovation projects

    NARCIS (Netherlands)

    Tepic, M.; Fortuin, F.T.J.M.; Kemp, R.G.M.; Omta, S.W.F.

    2014-01-01

    Purpose - The aim of this paper is to establish the differences between the food and beverages (F&B) and technology-based industries with regards to the relation between previously identified success factors and innovation project performance. Design/methodology/approach - These differences are

  7. Advances in the effective application of membrane technology in the food industry

    DEFF Research Database (Denmark)

    Pinelo, Manuel; Jonsson, Gunnar Eigil; Meyer, Anne S.

    2011-01-01

    This chapter focuses on the recent advances in the use of membrane technology for efficient separation and concentration of solutes in the dairy and fruit juice industry, as well as in the purification of bioactive compounds to be used as food additives. The importance of fouling reduction...

  8. R&D Needs and Opportunities in Food Science and Technology

    Science.gov (United States)

    This is an analysis of the relevant trends, market economics, science and technology needs of the Agricultural Research Service National Program on Quality and Utilization of Agricultural Products (NP 306), specifically issues that impact on the foods aspects of the program. It provides information ...

  9. Advances in the effective application of membrane technology in the food industry

    DEFF Research Database (Denmark)

    Pinelo, Manuel; Jonsson, Gunnar Eigil; Meyer, Anne S.

    2011-01-01

    This chapter focuses on the recent advances in the use of membrane technology for efficient separation and concentration of solutes in the dairy and fruit juice industry, as well as in the purification of bioactive compounds to be used as food additives. The importance of fouling reduction is emp...

  10. Identifying key performance indicators in food technology contract R&D

    NARCIS (Netherlands)

    Flipse, S.M.; Sanden, van der M.C.A.; Velden, van der T.; Fortuin, F.T.J.M.; Omta, S.W.F.; Osseweijer, P.

    2013-01-01

    Innovating companies increasingly rely on outsourcing to Contract Research Organisations (CROs) for their Research and Development (R&D), which are largely understudied. This paper presents the outcome of a case study in the field of food technology contract research, identifying context specifi

  11. Identifying key performance indicators in food technology contract R&D

    NARCIS (Netherlands)

    Flipse, S.M.; Sanden, van der M.C.A.; Velden, van der T.; Fortuin, F.T.J.M.; Omta, S.W.F.; Osseweijer, P.

    2013-01-01

    Innovating companies increasingly rely on outsourcing to Contract Research Organisations (CROs) for their Research and Development (R&D), which are largely understudied. This paper presents the outcome of a case study in the field of food technology contract research, identifying context

  12. 无损探伤技术在工程上的应用的探讨%The discussion for Application of Non-destructive Inspection Technology in Engineering

    Institute of Scientific and Technical Information of China (English)

    唐惠龙; 牟睿

    2014-01-01

    The paper deseribes the classifications,performance of Non-destructive Inspection technology, classifications of fault,choices for Non-destructive Inspection method in engineering.%本文简要介绍了无损探伤技术的类型、特点,各种结构件存在的缺陷类型和在工程上进行无损探伤时检测方法的选用。

  13. Hospital Inspections

    Data.gov (United States)

    U.S. Department of Health & Human Services — Welcome to hospitalinspections.org, a website run by the Association of Health Care Journalists (AHCJ) that aims to make federal hospital inspection reports easier...

  14. Hospital Inspections

    Data.gov (United States)

    U.S. Department of Health & Human Services — Welcome to hospitalinspections.org, a website run by the Association of Health Care Journalists (AHCJ) that aims to make federal hospital inspection reports easier...

  15. Nanotechnology: the word is new but the concept is old. An overview of the science and technology in food and food products at the nanoscale level

    Directory of Open Access Journals (Sweden)

    Brian C. Bryksa

    2012-10-01

    Full Text Available Food scientists and technologists are actively engaged in examining and developing nanotechnologies for applications such as novel functional ingredients and nutrient delivery systems, safety testing, packaging, and authenticity/authentication at an ever-increasing pace. However, before these new products/technologies are commercialised, rigorous safety testing and risk/benefit analysis are required to ensure that public and environmental concerns are addressed. This review provides an overview of food nanoscience and technology including a brief history, education, definitions pertaining to policy and regulation, and applications. The most recent findings and advances are emphasised, focussing on bioactives' delivery. In addition, proposed directions in the area of nano-based targeting of pathogens for food safety as well as medical foods are discussed. As food nanoscience and technology has been extensively reviewed in recent years, specific case examples will be limited to those reported within the past year.

  16. 9 CFR 355.3 - Plants eligible for inspection.

    Science.gov (United States)

    2010-01-01

    ... Section 355.3 Animals and Animal Products FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF AGRICULTURE... INSPECTION AND CERTIFICATION CERTIFIED PRODUCTS FOR DOGS, CATS, AND OTHER CARNIVORA; INSPECTION, CERTIFICATION, AND IDENTIFICATION AS TO CLASS, QUALITY, QUANTITY, AND CONDITION Scope of Inspection...

  17. “6S”理念在医学院校食品微生物检验课程实训教学中的应用%“6S”Concept in Medical Colleges Food Microorganism Inspection in the Application of Practice Teaching

    Institute of Scientific and Technical Information of China (English)

    尚新彬; 豆康宁

    2015-01-01

    "6S" management idea by changing people's way of thinking and behavior quality, improve the quality of employees, is one of the modern enterprise field management ideas and methods. Food microorganism inspection technology, is a skilled and practical application is very strong discipline, is a medical college food nutrition and detect professional one of the professional core courses. This article "6S" management in food microorganism inspection technology in teaching, gives practical working environment improved, signiifcantly enhance students' professional quality,"6S" management mode to speed up the student to the role transformation, strengthen the pertinence of training teaching.%“6S”管理理念通过改变人的思维方式和行为品质,提高了员工素质,是现代化企业的一种现场管理理念和方法。食品微生物检验技术是一门技能性、实践性、应用性很强的学科,是医学院校食品营养与检测专业的职业核心课程之一。将“6S”管理理念引入食品微生物检验技术课程教学中,使实训工作环境得到了较大改善,学生职业素质得到了显著提升,“6S”管理模式加快了学生到员工角色的转变,增强了实训教学的针对性。

  18. 9 CFR 592.400 - Who may request an appeal inspection or review of an inspection program employee's decision.

    Science.gov (United States)

    2010-01-01

    ... Products FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF AGRICULTURE EGG PRODUCTS INSPECTION VOLUNTARY... dissatisfied with the determination by an inspection program employee of the class, quality, quantity, or condition of any product, as evidenced by the USDA inspection mark and accompanying label, or as stated on...

  19. Flow cytometric analysis of microbial contamination in food industry technological lines – initial study

    Directory of Open Access Journals (Sweden)

    Katarzyna Czaczyk

    2012-06-01

    Full Text Available Background. Flow cytometry constitutes an alternative for traditional methods of microorganisms identifi cation and analysis, including methods requiring cultivation step. It enables the detection of pathogens and other microorganisms contaminants without the need to culture microbial cells meaning that the sample (water, waste or food e.g. milk, wine, beer may be analysed directly. This leads to a signifi cant reduction of time required for analysis allowing monitoring of production processes and immediate reaction in case of contamination or any disruption occurs. Apart from the analysis of raw materials or products on different stages of manufacturing process, the fl ow cytometry seems to constitute an ideal tool for the assessment of microbial contamination on the surface of technological lines. Material and methods. In the present work samples comprising smears from 3 different surfaces of technological lines from fruit and vegetable processing company from Greater Poland were analysed directly with fl ow cytometer. The measured parameters were forward and side scatter of laser light signals allowing the estimation of microbial cell contents in each sample. Results. Flow cytometric analysis of the surface of food industry production lines enable the preliminary evaluation of microbial contamination within few minutes from the moment of sample arrival without the need of sample pretreatment. Conclusions. The presented method of fl ow cytometric initial evaluation of microbial state of food industry technological lines demonstrated its potential for developing a robust, routine method for the rapid and laborsaving detection of microbial contamination in food industry.

  20. Consumer concerns and expectations about novel food processing technologies: effects on product liking.

    Science.gov (United States)

    Cardello, Armand V

    2003-06-01

    Eighty-eight consumers participated in a blind pre-test in which they rated their baseline preference for chocolate pudding, their liking of three tasted brands of chocolate pudding, and their level of concern for 20 different food processing and preservation technologies. All returned one month later and tasted the same puddings, but this time they were informed that they had been processed by one of several different novel or traditional food processing techniques. Different sub-groups were informed of the name of the process, the name plus a factual description of the process, or the name, the factual description, plus a benefit statement. Ratings of expected liking were obtained before and after viewing the samples, but before tasting them. Finally, subjects tasted and rated the products for actual liking and a sub-group rated their concern levels for the same 20 technologies rated in the pre-test. Pre-test results showed females to have significantly higher concern levels for all technologies. Individuals who had demonstrated a willingness to consume foods processed by one novel technology (irradiation) had lower concern ratings for all technologies. Ratings of concern were negatively correlated with expected liking for products believed to be processed by the technologies. Expected liking ratings were positively influenced by visual exposure to the product and by a safety and benefit statement. Linear regression of the change in product liking as a function of whether products were better or worse than expected supported an assimilation model of the effect of disconfirmed expectations on liking/disliking. Lastly, post-test concern levels for many of the technologies were reduced by participation in the study.

  1. Evaluation in Component Technology Small Scale Food Industry Cluster in West Sumatera

    Directory of Open Access Journals (Sweden)

    Gunarif Taib

    2014-01-01

    Full Text Available The development of small-scale food industry cluster is influenced by the technology component. Because it required accurate information about the importance of existing technology components. This study aims to evaluate the technology components that are known several important factors that need to be improved so that clusters of small-scale food industries can thrive. This research using the program Analytic Hierarchy Process (AHP to determine the level of importance of each variable based on its value. The survey results revealed that each technology component has a value as follows: technoware component of the operation of the order is a factor (0.2889, quality of raw materials (0.2770, improvement of production efficiency (0.1894, the fulfillment of production capacity (0.1717, technology adoption (0.0489 and resource technologies (0.0242. Components of the order value is organoware environmental management factor (0.6267, marketing management (0.2797 and production management (0.0936. Components infoware order value is a factor of production records (0.6267, the promotion of products (0.2797 and documentation effort (0.0936. Humanware component order is the motivation factor (0.5022, the trust fellow members (0.1883, knowledge manager (0.1854, the management skills (0.0817 and innovation (0, 0425.

  2. Technology for a Social Cause: Formulated Emergency Relief Foods for Super Typhoon Yolanda (Haiyan Survivors

    Directory of Open Access Journals (Sweden)

    Maria Patricia V. Azanza

    2015-06-01

    Full Text Available This study details how ready-to-eat (RTE rice and rice-cornstarch noodle (bihon product formulations of the College of Home Economics (CHE of the University of the Philippines Diliman (UPD were used to produce emergency relief foods for the survivors of super typhoon Yolanda (international name: Haiyan in the Philippines. The RTE products were developed using established pasteurization technologies covered with commercial sterility test certifications from the Pilot Food Plant (PFP of UPD-CHE and published food safety considerations for acidified foods. They do not require any cooking or reheating before consumption. They were prescribed with a one-month shelflife at ambient storage temperature (28±2°C during deployment as relief foods. About 5,000 and 3,000 production units of the RTE cooked rice (200 g/pack and bihon (150 g/pack, respectively, were produced at the PFP. Around 300 volunteers composed of faculty, staff, alumni, students, and acquaintances of UPD-CHE’s departments and organizations manned the two-week staggered production, scheduled from late November to the f irst week of December 2013. In cooperation with organizations and private entities, the RTE products were deployed without cost from UPD to the stricken areas of Aklan, Iloilo, and Leyte. Feedback from the recipients of the products was favorable, indicating that the RTE foods are useful as emergency relief ration.

  3. 食品检验综合技能实训课程的开发与实践%Food Inspection Comprehensive Skills Training Curriculum Development and Practice

    Institute of Scientific and Technical Information of China (English)

    李殿鑫; 廖明星

    2013-01-01

    In order to solve contradictions between the traditional vocational education teaching system and the enterprises demand on the food inspection comprehensive skill training course,a implement plan is working process-oriented curriculum development of the food inspection comprehensive skill training course,which includes reconstruction on the side of teaching by introducing requirements from enterprise or industry into curriculum design,such as content re-arrangement,resources reorganization,organization form,etc.,and the revision of the teaching goal based on the food enterprise inspection work process guidance and level propulsion.New course system is becoming dominant at pointing to goal realization with course capability,process simulated workplace and materials application in the curriculum teaching.The new model better accomplish the aim of personnel training vocational education through task-driven and level propulsion teaching practice under food industry inspect work scene,such as,student can complete the majority of the inspection project at corresponding post through a simple guide after graduation,the time of adapting to new enterprise post reduced from 1 years to 2 weeks.%为解决传统职业教育下食品检验综合技能实训课程教学实施体系与企业需求的突出矛盾,依据食品企业检验工作过程导向,将企业、行业用人要求引入课程设计,修订了该课程的教学目标,并在内容编排、教学资源重组、教学实施的组织等全新再造,新的课程体系在课程能力化、教学职场化、教材实践化均指向课程目标的实现,情景化任务式层次推进教学实践更好地完成人才培养目标,学生毕业后在企业中适应工作岗位的时间由1年缩短至2周,岗位上绝大多数项目检验只需要简单地引导即可完成相应的工作任务.

  4. Ultrasonic Inspection

    Science.gov (United States)

    1976-01-01

    Automation Industries Inc. has had more than $2 million in contracts to produce innovative equipment for the Apollo program. When Marshall Space Flight Center sought a fast nondestructive way to inspect butt welds in aluminum alloys for spacecraft, the company developed a reliable ultrasonic device using multiple transducers called "delta manipulators" which detect lack of weld penetration not readily seen in radiograph automation. Industry soon adapted the ultrasonic equipment to a unique rail inspection device that saves countless man hours. Device is contained in self propelled railroad cars produced and operated by the company to check old track welds for deterioration.

  5. EFSA Panels on Biological Hazards (BIOHAZ), on Contaminants in the Food Chain (CONTAM), and on Animal Health and Welfare (AHAW); Scientific Opinion on the public health hazards to be covered by inspection of meat (poultry)

    DEFF Research Database (Denmark)

    Hald, Tine

    2012-01-01

    operator’s hygiene management, using Process Hygiene Criteria. Chemical substances that might occur in poultry were ranked into four categories of potential concern based on pre-defined criteria. Dioxins, dioxin-like polychlorinated biphenyls, chloramphenicol, nitrofurans and nitroimidazoles were ranked...... food safety assurance system, achievable through improved food chain information (FCI) and risk-based interventions, was proposed. This includes setting targets at carcass level and, when appropriate, flock level indicating what should be achieved for a given hazard. Elements of the system would...... be risk categorisation of flocks based on FCI and classification of abattoirs according to their capability to reduce carcass faecal contamination. It is proposed that post-mortem visual inspection is replaced by setting targets for the main hazards on the carcass, and by verification of the food business...

  6. The Impact of Technological Innovation on Industrial Efficiency and Food Manufacturing Industry

    Directory of Open Access Journals (Sweden)

    Xuxian Yan

    2015-02-01

    Full Text Available There is no denying that China's rapid economic growth is largely relying on high consumption and high emission, shows the character as low efficiency of extensive growth, which will inevitably lead to deep-seated contradictions and problems that restrict economic long-term development. From the perspective of economic growth, the enhancement of technical efficiency can make existing economic resources be fully utilized and reduce the losses caused by low efficiency, while the enhancement of technological progress can make the continuous and stable economic growth possible. In this study, we make an empirical analysis of how technological innovation will impact on industrial efficiency in food manufacturing industry. The result shows that: technological innovation has important influence to the rising of industrial efficiency; it has a strong co integration relationship with industrial efficiency at 5% significance level. Therefore, technological innovation is the fundamental way to solve the problems of environment and resources. At the same time, technological innovation is the Grainger reason to the industrial efficiency in food processing industry.

  7. Additive Manufacturing Infrared Inspection

    Science.gov (United States)

    Gaddy, Darrell

    2014-01-01

    Additive manufacturing is a rapid prototyping technology that allows parts to be built in a series of thin layers from plastic, ceramics, and metallics. Metallic additive manufacturing is an emerging form of rapid prototyping that allows complex structures to be built using various metallic powders. Significant time and cost savings have also been observed using the metallic additive manufacturing compared with traditional techniques. Development of the metallic additive manufacturing technology has advanced significantly over the last decade, although many of the techniques to inspect parts made from these processes have not advanced significantly or have limitations. Several external geometry inspection techniques exist such as Coordinate Measurement Machines (CMM), Laser Scanners, Structured Light Scanning Systems, or even traditional calipers and gages. All of the aforementioned techniques are limited to external geometry and contours or must use a contact probe to inspect limited internal dimensions. This presentation will document the development of a process for real-time dimensional inspection technique and digital quality record of the additive manufacturing process using Infrared camera imaging and processing techniques.

  8. Nutrigenomics : application of genomics technologies in nutritional sciences and food technology

    NARCIS (Netherlands)

    Werf, M.J. van der; Schuren, F.H.J.; Bijlsma, S.; Tas, A.C.; Ommen, B. van

    2001-01-01

    The holistic study of the keystone biomolecules by applied genomics is one of the intellectual products of the current molecular biology revolution. These applied genomics technologies (transcriptomics, proteomics, and metabolomics) aim at analyzing the components of a cell in its entirety and have,

  9. Consumer perception of the use of high-pressure processing and pulsed electric field technologies in food production

    DEFF Research Database (Denmark)

    Nielsen, Henriette Boel; Sonne, Anne-Mette; Grunert, Klaus G.

    2009-01-01

    . Participants were introduced to the HPP and PEF technologies and then to the effect of the two new technologies on two specific product categories: juice and baby food. The transcribed data was content analysed and the coded data was transformed into diagrams using UCINET 5 and NETDRAW. The results show......The success of new food processing technologies is highly dependent on consumers' acceptance. The purpose of this paper is to study consumers' perceptions of two new processing technologies and food products produced by means of these novel technologies. To accomplish this, a qualitative study...... on consumer attitudes towards high-pressure processing (HPP) and pulsed electric field (PEF) processing of food was carried out. In all 97 adults between 20 and 71 years of age participated in 12 focus groups conducted in Slovenia, Hungary, Serbia, Slovakia, Norway and Denmark using a common guideline...

  10. Food technologies and developing countries: a processing method for making edible the highly toxic cassava roots

    Directory of Open Access Journals (Sweden)

    Milena Lambri

    2014-06-01

    Full Text Available In addition to be a possible solution to the food crisis becoming a productive model to follow, the development of a process and/or a technique of food production in a developing country could create advantages from an industrial point of view due to the use of alternative raw materials, which have a potentially high competitiveness. In developing countries, agriculture is able to offer a variety of products making up the daily diet and provide products with potential that could make up for many nutritional deficiencies to which resident populations are subject. Food technology applications on cereals, tubers, roots, fruits, and by-products from related processes are reported at aiming to obtain finished and semi-finished foods and/or basic ingredients meeting the food safety criteria. In detail, this study aims to generate a processing method for the white bitter roots collected in a rural area of Burundi with a cyanogenic glycoside content >400 mg cyanide equivalent/kg dry weight. A standardised procedure consisting of peeling, grating, and oven drying at 60°C, with or without fermentation with Saccharomyces cerevisiae, was successfully tested.

  11. Education and the food-systems veterinarian: the impact of new information technologies.

    Science.gov (United States)

    Bernardo, Theresa M

    2006-01-01

    Food systems educators face a double challenge: (1) the inherent change in scope and perspective from raising animals to producing safe food in an environmentally conscientious manner; and (2) the unprecedented demand for higher education, both nationally and internationally. In the modern world, small numbers of producers are capable of feeding a growing population. As demographics have shifted from rural to urban areas, more global livelihoods are derived from manufacturing and services than from agriculture. Education, as one of those services, is accounting for an increasing percentage of world trade, through the physical translocation of students and, more recently, through online education. Within the veterinary realm, colleges outside the United States seek accreditation to better compete for students, and there is increasing pressure from private schools. Today's food systems require a high level of veterinary expertise, with specialization in a particular production system as well as the ability to contribute as part of a larger team that can address economic, bio-security, biological-waste, animal-welfare, food-safety, and public-health concerns. The need for different expertise from food systems specialists (indeed, shortages of all types of veterinary specialists), combined with global competition in education, is a call to action for the veterinary profession. This is an opportunity to revisit and reorganize the delivery of veterinary education, making use of new collaborative technologies for greater efficiency and effectiveness.

  12. 激光扫描技术在钢板宽度检测中的应用%Application of Laser Scanning Technology in Steel Plate Width Inspection

    Institute of Scientific and Technical Information of China (English)

    姜占平

    2014-01-01

    The computer digital image processing technology was used for steel plate width inspection in real-time. In the hard-ware structure aspect,the dual CCD cameras and the optical imaging laser scanning measurement technology were employed to improve the inspection accuracy of the system. According to the CCD imaging principles and similar triangle theorems,the computer model for width changing caused by steel plate width changing and steel plate edge floating was derived. The laser sub-line method that using blocking plate in the laser projected way was put forward to determine the measurement errors caused by steel plate edge floating,and the steel plate width was corrected according to the results of measurement. At the same time,through the analysis of CCD camera laser stripe optimal imaging method,the experimental calibration was implement for the system. The result manifests that the inspection ac-curacy of the system can meet the practical application requirements well.%采用计算机数字图像处理技术对钢板宽度进行实时检测。在硬件结构上,采用双CCD感光器加激光线辅助光源扫描检测技术,提高系统检测精度。根据CCD成像原理及三角形相似定理,对因钢板宽度变化及钢板边缘上浮所引起的宽度变化计算模型进行了推导,提出了采用激光线遮挡板分线法来判定钢板边缘上浮所引起的测量误差,并根据误差测量结果,对钢板宽度进行了修正;同时,通过分析CCD激光线条最佳成像方法对系统进行了试验标定。结果表明,该系统的测量精度能满足实际生产需求。

  13. IMPACT OF TECHNOLOGICAL DEVELOPMENT ON BUSINESS EFFICIENCY IN THE FOOD AND BEVERAGE DEPARTMENT

    Directory of Open Access Journals (Sweden)

    Slobodan Ivanovic

    2015-12-01

    Full Text Available Technological development has a great significance in the hospitality industry, specifically in the food and beverage department, and particularly in the differentiation of supply and price leadership. Technological development through the 20th century and the beginning of the 21st century led to a revolution in many fields, like communication, computer sciences to the monitoring of operations and better organization. The use of modern technological solutions affects the workforce, but it must be taken into account that the devices and equipment cannot compensate for the skills, knowledge, expertise and creativity of employees, so use of such devices and equipment decreases the need for unskilled and semiskilled workers. Innovations in the food and beverage department are important for competitive differentiation, but also innovations in the hospitality industry are always at risk as they can easily be copied and imitated, which leads the company to further innovation and improvement of services. Standardization of the working procedures, handling the groceries, binds the usage of technological solutions that allow standardization during the work, which regulates the number of employees needed, energy consumption, lower waste, with increased hygiene and cleanliness of the working process and greater effectiveness and cost efficiency for the company itself.

  14. 9 CFR 590.920 - Importer to make application for inspection of imported eggs and egg products.

    Science.gov (United States)

    2010-01-01

    ... inspection of imported eggs and egg products. 590.920 Section 590.920 Animals and Animal Products FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF AGRICULTURE EGG PRODUCTS INSPECTION INSPECTION OF EGGS AND EGG PRODUCTS (EGG PRODUCTS INSPECTION ACT) Imports § 590.920 Importer to make application for inspection...

  15. Applications and case studies of the next-generation sequencing technologies in food, nutrition and agriculture.

    Science.gov (United States)

    Liu, George E

    2009-01-01

    The next-generation sequencing technologies are able to produce millions of short sequence reads in a high-throughput, cost-effective fashion. The emergence of these technologies has not only facilitated genome sequencing but also started to change the landscape of life sciences. Here, I survey their major applications ranging from whole-genome sequencing and resequencing, single nucleotide polymorphism (SNP) and structural variation discovery, to mRNA and noncoding RNA profiling and protein-nucleic acid interaction assay. These case studies in structural, functional and comparative genomics, metagenomics, and epigenomics are providing a more complete picture of the genome structures and functions. In the near future, we will witness broad impacts of these next-generation sequencing technologies for solving the complex biological problems in food, nutrition and agriculture. In this article, recent patents based information is also included.

  16. 9 CFR 381.96 - Wording and form of the official inspection legend.

    Science.gov (United States)

    2010-01-01

    ... inspection legend. 381.96 Section 381.96 Animals and Animal Products FOOD SAFETY AND INSPECTION SERVICE... official inspection legend. Except as otherwise provided in this subpart, the official inspection legend... official inspection legend, or the approved abbreviation thereof, shall be printed on consumer packages...

  17. 2015 Advanced Environmental Health/Advanced Food Technology Standing Review Panel

    Science.gov (United States)

    Steinberg, Susan

    2015-01-01

    The 2015 Advanced Environmental Health/Advanced Food Technology (AEH/AFT) Standing Review Panel (from here on referred to as the SRP) met for a site visit in Houston, TX on December 14 - 15, 2015. The SRP met with representatives from the Space Human Factors and Habitability (SHFH) Element and members of the Human Research Program (HRP) to review the updated research plans for the Risk of Adverse Health Effects Due to Host-Microorganism Interactions (MicroHost Risk) and the Risk of Performance Decrement and Crew Illness due to an Inadequate Food System (Food Risk). During the meeting, the SRP also met with the vehicle engineers to discuss possible food storage options. The SRP would like to commend Dr. Oubre and Dr. Douglas for their detailed presentations, as well the frank, refreshing, and comprehensive engineering presentation. This gave much needed perspective to the food storage issues and reassured the committee about NASA's approach to the problem. In terms of critiques, the SRP remains unconvinced about the rationale for probiotic use other than for specific applications supported by the literature. It is not clear what gap or problem is being addressed by the use of probiotics, and the rationale for their use needs to be clearly rooted in the available literature. The SRP thinks that if low-Earth orbit is associated with immune system impairment, then there may additional risks linked with the use of probiotics. It is not clear to the SRP how NASA will determine if probiotics are having their intended beneficial effect. A similar concern is raised as to what gaps or problems are being addressed by "functional foods". Mixed infections, rather than single species infections, which can augment severity of disease, also represent a significant concern. Overall, the SRP considers this to be a strong program that is well-organized, well-coordinated and generates valuable data.

  18. TECHNOLOGICAL AND FUNCTIONAL PROPERTIES OF LACTIC ACID BACTERIA: THE IMPORTANCE OF THESE MICROORGANISMS FOR FOOD

    Directory of Open Access Journals (Sweden)

    Amanda de Souza Motta

    2015-12-01

    Full Text Available Eacters of coccus or rods Gram-positive, catalase negative, non-sporulating, which produce lactic acid as the major end product during the fermentation of carbohydrates. When applied on food, provides beneficial effects to consumers through its functional and technological properties. With this the present review article, explore the potential application of lactic acid bacteria in food. The following genera are considered the principal lactic acid bacteria: Aerococcus, Carnobacterium, Enterococcus, Lactobacillus, Lactococcus, Leuconostoc, Oenococcus, Pediococcus, Streptococcus, Tetragenococcus, Vagococcus and Weissella. These cultures have been used as starter or adjunct cultures for the fermentation of foods and beverages due to their contributions to the sensorial characteristics of these products and by microbiological stability. Their probiotic properties have also been investigated. More recent studies by indigenous cultures have received increased attention in light of the search for isolated cultures of a given raw material and a certain region. These microorganisms are being investigated for its functional and technological potential that may be applied in product development with its own characteristics and designation of origin. Those properties will be discussed in the present review in order to highlight the performance of these bacteria and the high degree of control over the fermentation process and standardization of the final product. The use of autochthonous cultures will be considered due the increase of studies of new cultures of lactic acid bacteria isolated of milk and meat of distinct products.

  19. Research on Food Safety Traceability Technology Based on Internet of Things

    Directory of Open Access Journals (Sweden)

    Qiang Meng

    2015-05-01

    Full Text Available Relying on the Internet of things platform, building a traceability system ranging from the source to dinner table is the crucial issue of meat products to be solved at the moment. On the basis of knowing the current situation of domestic and international food traceability quo, the passage will put forward the feasibility of mobile query used in food traceability queries, mainly targeting elaborating the core technology like image preprocessing and decoding. It illustrates the feasibility of the project by analyzing components such as QR code, middleware, cell phone, computer terminal and etc, in which identifying QR code with the cell phone brings great convenience. A real-time query available algorithm system of cell phone has come into being through the experimental comparison between relevant algorithms. It has also demonstrated the algorithm experiment through related experiments, which provides a certain amount of reference for mobile phone queries of food information traceability system. This study mainly discusses the way to realize the trace of products via consumers taking picture by mobile phones and processing by Internet of Things Technology when in query and relevant experiments were carried out.

  20. NIR techniques and chemometrics data analysis applied to food adulteration detection

    OpenAIRE

    Fluvià Sabio, Sergi

    2015-01-01

    With the current growing need for low production costs and high efficiency, the food industry is faced with a number of challenges, including maintenance of high-quality standards and assurance of food safety while avoiding liability issues. Meeting these challenges has become crucial in regards to grading food products for different markets. Food companies and suppliers need efficient, low-cost, and non-invasive quality and safety inspection technologies to enable them to satisfy different m...

  1. 2013 Advanced Environmental Health/Advanced Food Technology Standing Review Panel Final Report

    Science.gov (United States)

    Steinberg, Susan

    2014-01-01

    The 2013 Advanced Environmental Health/Advanced Food Technology (AEH/AFT) Standing Review Panel (from here on referred to as the SRP) participated in a WebEx/teleconference with members of the Space Human Factors and Habitability (SHFH) Element, representatives from the Human Research Program (HRP), and NASA Headquarters on November 22, 2013 (list of participants is in Section IX of this report). The SRP reviewed the updated research plans for the Risk of Adverse Health Effects Due to Alterations in Host-Microorganism Interactions (Host Microbe Risk) and the Risk of Performance Decrement and Crew Illness Due to an Inadequate Food System (Food Risk). The SRP also received a status update on the Risk of Adverse Health Effects of Exposure to Dust and Volatiles during Exploration of Celestial Bodies (Dust Risk). Overall, the SRP was impressed with the strong research plans presented by the scientists and staff associated with the SHFH Element. The SRP also thought that the updated research plans were thorough, well organized, and presented in a comprehensive manner. The SRP agrees with the changes made to the Host Microbe Risk and Food Risk portfolios and thinks that the targets for Gap closure are appropriate.

  2. Biosecurity and yield improvement technologies are strategic complements in the fight against food insecurity.

    Directory of Open Access Journals (Sweden)

    David C Cook

    Full Text Available The delivery of food security via continued crop yield improvement alone is not an effective food security strategy, and must be supported by pre- and post-border biosecurity policies to guard against perverse outcomes. In the wake of the green revolution, yield gains have been in steady decline, while post-harvest crop losses have increased as a result of insufficiently resourced and uncoordinated efforts to control spoilage throughout global transport and storage networks. This paper focuses on the role that biosecurity is set to play in future food security by preventing both pre- and post-harvest losses, thereby protecting crop yield. We model biosecurity as a food security technology that may complement conventional yield improvement policies if the gains in global farm profits are sufficient to offset the costs of implementation and maintenance. Using phytosanitary measures that slow global spread of the Ug99 strain of wheat stem rust as an example of pre-border biosecurity risk mitigation and combining it with post-border surveillance and invasive alien species control efforts, we estimate global farm profitability may be improved by over US$4.5 billion per annum.

  3. Rapid detection and identification of Bacillus anthracis in food using pyrosequencing technology.

    Science.gov (United States)

    Amoako, Kingsley K; Janzen, Timothy W; Shields, Michael J; Hahn, Kristen R; Thomas, Matthew C; Goji, Noriko

    2013-08-01

    The development of advanced methodologies for the detection of Bacillus anthracis has been evolving rapidly since the release of the anthrax spores in the mail in 2001. Recent advances in detection and identification techniques could prove to be an essential component in the defense against biological attacks. Sequence based such as pyrosequencing, which has the capability to determine short DNA stretches in real-time using biotinylated PCR amplicons, has potential biodefense applications. Using markers from the virulence plasmids (pXO1 and pXO2) and chromosomal regions, we have demonstrated the power of this technology in the rapid, specific and sensitive detection of B. anthracis spores in food matrices including milk, juice, bottled water, and processed meat. The combined use of immunomagnetic separation and pyrosequencing showed positive detection when liquid foods (bottled water, milk, juice), and processed meat were experimentally inoculated with 6CFU/mL and 6CFU/g, respectively, without an enrichment step. Pyrosequencing is completed in about 60min (following PCR amplification) and yields accurate and reliable results with an added layer of confidence. The entire assay (from sample preparation to sequencing information) can be completed in about 7.5h. A typical run on food samples yielded 67-80bp reads with 94-100% identity to the expected sequence. This sequence based approach is a novel application for the detection of anthrax spores in food with potential application in foodborne bioterrorism response and biodefense involving the use of anthrax spores.

  4. [Evolution of food science and technology in developing countries during the last 50 years].

    Science.gov (United States)

    Bressani, R

    1993-01-01

    Malnutrition affects mostly the low-income groups, especially children and pregnant and nursing women despite the advances made in food processing techniques in the last 50 years. Malnutrition is more severe in rural areas of Latin America than big cities. The Institute of Food Science and Technology and the International League for Education and Nutrition of the US in 1976 initiated a study about identifying the actions that could be taken into account for developing countries and donating agencies. The problem of malnutrition in the developing has been evident in these 50 years in terms of deficiencies of protein, iodine, iron, vitamin A, and lack of information concerning proper nutrition during pregnancy and the lactation period. The problem of lack of food was supposed to be solved by the green revolution, which developed cereals with better quality protein using hybrids like triticale (rye and wheat). The population problem with the increase of younger people presents the issue of new jobs and vocations such as professions in nutrition and science. The economic problem is rooted in the dilemma of ¿selling at a low price and buying at a high price¿. The problem of human resources entails the involvement of people in all phases of food production in the developing world.

  5. Current and future benefits from the use of GM technology in food production.

    Science.gov (United States)

    Engel, K-H; Frenzel, Th; Miller, A

    2002-02-28

    For the current generation of genetically modified (GM) crops the improvement of agronomic traits (e.g. herbicide tolerance, insect resistance) has been a major objective. The lack of obvious and direct benefits for the consumer has been a main point of criticism. Future trends will increasingly encompass the modification of quality traits, such as the improvement of sensory and especially nutritional properties. Some of the ongoing developments try to meet the desire of consumers for 'healthy' or 'high-tech' foods in developed countries. Others are intended to assist in adjusting the nutritional status of foods to the needs of consumers in developing countries. Considering the increasing world population and the limited amount of arable land, GM technology may also become a valuable tool to ensure food security. The major prerequisite for the applicability of the technique is the safety of the resulting products. The increasing complexity of modifications intended might require adjustments and improvements of the strategies applied to the safety assessment of GM foods. Present research activities try to meet these new challenges.

  6. Research on the Anti-Plagiarism Inspection Technology of Electronic Assignments%电子作业反抄袭检查技术研究

    Institute of Scientific and Technical Information of China (English)

    宋丹茹

    2012-01-01

      Electronic assignment is an inevitable trend of the teaching reform in Colleges and Universities. Creating a rapid, accu⁃rate and efficient anti-plagiarism inspection model which can prevent students copying Electronic assignment each other in some extent has practical significance. This paper modified the document fingerprint algorithm (Hash function) by adopting the inspec⁃tion method of information hiding technology. The double checking efficiency of text content and format in assignment is im⁃proved in anti-plagiarism inspection process. Especially, the proposed method is suitable for the problem existing in college elec⁃tronic assignment.%  作业电子化是高校教学改革的一种必然趋势,建立一种快速、准确、高效的电子作业反抄袭检查模型能够在一定程度上遏制学生间电子作业相互拷贝,具有十分现实的意义。该文着重分析了文档指纹技术,并采用信息隐藏技术的检查方法,对Hash文档指纹鉴别算法进行改进设计。该方法提高了作业在反抄袭检查中的文本内容和格式的双重检查效率,有效的解决了高校作业电子化存在的实际问题。

  7. The public understanding of nanotechnology in the food domain: the hidden role of views on science, technology, and nature.

    Science.gov (United States)

    Vandermoere, Frederic; Blanchemanche, Sandrine; Bieberstein, Andrea; Marette, Stephan; Roosen, Jutta

    2011-03-01

    In spite of great expectations about the potential of nanotechnology, this study shows that people are rather ambiguous and pessimistic about nanotechnology applications in the food domain. Our findings are drawn from a survey of public perceptions about nanotechnology food and nanotechnology food packaging (N = 752). Multinomial logistic regression analyses further reveal that knowledge about food risks and nanotechnology significantly influences people's views about nanotechnology food packaging. However, knowledge variables were unrelated to support for nanofood, suggesting that an increase in people's knowledge might not be sufficient to bridge the gap between the excitement some business leaders in the food sector have and the restraint of the public. Additionally, opposition to nanofood was not related to the use of heuristics but to trust in governmental agencies. Furthermore, the results indicate that public perceptions of nanoscience in the food domain significantly relate to views on science, technology, and nature.

  8. Clays and Clay Minerals and their environmental application in Food Technology

    Science.gov (United States)

    del Hoyo Martínez, Carmen; Cuéllar Antequera, Jorge; Sánchez Escribano, Vicente; Solange Lozano García, Marina; Cutillas Díez, Raul

    2013-04-01

    The clay materials have led to numerous applications in the field of public health (del Hoyo, 2007; Volzone, 2007) having been demonstrated its effectiveness as adsorbents of all contaminants. Some biodegradable materials are used for for adsorption of chemical contaminants: lignins (Valderrabano et al., 2008) and also clays and clay minerals, whose colloidal properties, ease of generating structural changes, abundance in nature, and low cost make them very suitable for this kind of applications. Among the strategies used at present to preserve the quality of the water and this way to diminish the environmental risk that supposes the chemical pollution, stands out the use of adsorbents of under cost, already they are natural or modified, to immobilize these compounds and to avoid the pollution of the water with the consequent reduction of environmental and economic costs Thanks to the development of the science and the technology of the nourishment in the last 50 years, there have revealed itself several new substances that can fulfill beneficial functions in the food, and these substances, named food additives, are today within reach of all. The food additives recover a very important role in the complex nourishing supply. The additives fulfill several useful functions in the food, which often we give for sat. Nevertheless the widespread use of food additives in the food production also influences the public health. The food industries, which are very important for the economy, spill residues proved from its activity that they have to be controlled to evaluate the environmental impact and to offer the necessary information about the quantitative evaluation of the chemical risk of the use of food additives for the public health. We have studied the adsorption of several contaminants by natural or modified clays, searching their interaction mechanisms and the possible recycling of these materials for environmental purposes and prevention of the health. References

  9. Investigation of the available technologies and their feasibility for the conversion of food waste into fish feed in Hong Kong.

    Science.gov (United States)

    Cheng, Jack Y K; Lo, Irene M C

    2016-04-01

    Food waste is the largest constituent of municipal solid waste in Hong Kong, but food waste recycling is still in its infancy. With the imminent saturation of all landfill sites by 2020, multiple technologies are needed to boost up the food waste recycling rate in Hong Kong. Conversion of food waste into animal feeds is prevalent in Japan, South Korea, and Taiwan, treating over 40 % of their recycled food waste. This direction is worth exploring in Hong Kong once concerns over food safety are resolved. Fortunately, while feeding food waste to pigs and chickens poses threats to public health, feeding it to fish is considered low risk. In order to examine the feasibility of converting food waste into fish feed in Hong Kong, this paper investigates the market demand, technical viability, feed quality, regulatory hurdles, and potential contribution. The results show that a significant amount of food waste can be recycled by converting it into fish feed due to the enormous demand from feed factories in mainland China. Two conversion technologies, heat drying and black soldier fly bioconversion, are studied extensively. Black soldier fly bioconversion is preferable because the end-product, insect powder, is anticipated to gain import approval from mainland China. The authors suggest further research efforts to speed up its application for food waste recycling in urban cities.

  10. Near Real-Time Nondestructive Active Inspection Technologies Utilizing Delayed γ-Rays and Neutrons for Advanced Safeguards

    Energy Technology Data Exchange (ETDEWEB)

    Hunt, Alan [Idaho State Univ., Pocatello, ID (United States). Idaho Accelerator Center, Dept. of Physics; Reedy, E. T.E. [Idaho State Univ., Pocatello, ID (United States). Dept. of Phyics, Idaho Accelerator Center; Mozin, V. [Lawrence Livermore National Lab. (LLNL), Livermore, CA (United States); Tobin, S. J. [Los Alamos National Lab. (LANL), Los Alamos, NM (United States). Nuclear Nonproliferation

    2015-02-12

    In this two year project, the research team investigated how delayed γ-rays from short-lived fission fragments detected in the short interval between irradiating pulses can be exploited for advanced safeguards technologies. This program contained experimental and modeling efforts. The experimental effort measured the emitted spectra, time histories and correlations of the delayed γ-rays from aqueous solutions and solid targets containing fissionable isotopes. The modeling effort first developed and benchmarked a hybrid Monte Carlo simulation technique based on these experiments. The benchmarked simulations were then extended to other safeguards scenarios, allowing comparisons to other advanced safeguards technologies and to investigate combined techniques. Ultimately, the experiments demonstrated the possible utility of actively induced delayed γ-ray spectroscopy for fissionable material assay.

  11. Impact of swine reproductive technologies on pig and global food production.

    Science.gov (United States)

    Knox, Robert V

    2014-01-01

    Reproductive technologies have dramatically changed the way pigs are raised for pork production in developed and developing countries. This has involved such areas as pigs produced/sow, more consistent pig flow to market, pig growth rate and feed efficiency, carcass yield and quality, labor efficiency, and pig health. Some reproductive technologies are in widespread use for commercial pork operations [Riesenbeck, Reprod Domest Anim 46:1-3, 2011] while others are in limited use in specific segments of the industry [Knox, Reprod Domest Anim 46:4-6, 2011]. Significant changes in the efficiency of pork production have occurred as a direct result of the use of reproductive technologies that were intended to improve the transfer of genes important for food production [Gerrits et al., Theriogenology 63:283-299, 2005]. While some technologies focused on the efficiency of gene transfer, others addressed fertility and labor issues. Among livestock species, pig reproductive efficiency appears to have achieved exceptionally high rates of performance (PigCHAMP 2011) [Benchmark 2011, Ames, IA, 12-16]. From the maternal side, this includes pigs born per litter, farrowing rate, as well as litters per sow per year. On the male side, boar fertility, sperm production, and sows served per sire have improved as well [Knox et al., Theriogenology, 70:1202-1208, 2008]. These shifts in the efficiency of swine fertility have resulted in the modern pig as one of the most efficient livestock species for global food production. These reproductive changes have predominantly occurred in developed countries, but data suggests transfer and adoption of these in developing countries as well (FAO STAT 2009; FAS 2006) [World pig meat production: food and agriculture organization of the United Nations, 2009; FAS, 2006) Worldwide Pork Production, 2006]. Technological advancements in swine reproduction have had profound effects on industry structure, production, efficiency, quality, and profitability. In

  12. Evaluating the influence of information and communications technology on food security

    Directory of Open Access Journals (Sweden)

    Ntabeni J. Jere

    2017-01-01

    Full Text Available Background: This study integrates the diffusion of innovation, technology acceptance model and Hofstede’s cultural dimensions theory to assess the role that information and communications technology (ICT plays in ensuring food security. A survey of smallholder farmers from the iLembe district municipality of the KwaZulu-Natal Province of South Africa was conducted, and the data were used to test the proposed model.Objectives: The study evaluates the influence of ICTs in improving food security in KwaZulu-Natal Province. A theoretical framework was developed as the lens through which diffusion and adoption of ICTs can be understood. The theorised model was developed using constructs from the diffusion of innovation (DOI theory, technology acceptance model (TAM and Hofstede’s cultural dimensions theory.Method: Survey data from 517 smallholder farmers from the district municipality of iLembe were collected using a questionnaire. A quantitative approach was followed, and the developed theorised model was analysed using structural equation modelling techniques.Results: This study proposes that ICT influence on food security is associated with culture, perceived usefulness and perceived ease of use. The study further finds that perceived ease of use of ICTs has the most significant effect with regard to ICT adoption and diffusion amongst smallholder farmers in iLembe district municipality. There are, however, no associations found with perceived attributes of innovation and the nature of social systems. The study consisted of a largely homogeneous social system; therefore, the researcher could not make any comparisons.Conclusion: The proposed framework for evaluating the influence of ICTs on food security put forward in this study highlights a number of issues. Firstly, there is need for further study to be conducted to understand adoption of ICTs specifically for food security. This would help in creating more accurate adoption strategies

  13. Advanced Manufacturing Systems in Food Processing and Packaging Industry

    Science.gov (United States)

    Shafie Sani, Mohd; Aziz, Faieza Abdul

    2013-06-01

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

  14. Examination of some protective conditions on technological properties of irradiated food grade polysaccharides

    Energy Technology Data Exchange (ETDEWEB)

    Adeil Pietranera, M.S. E-mail: pietrane@cae.cnea.gov.ar; Narvaiz, P. E-mail: narvaiz@cae.cnea.gov.ar

    2001-02-01

    Corn and cassava starches, agar-agar and kappa carrageenan, polysaccharides used as food additives, were gamma irradiated with doses suitable for microbial decontamination. Starches were analysed in paste and pudding viscosity and paper chromatography; agar and carrageenan, in viscosity and compression tests on gels and custards. Afterwards, substances were added to verify whether they could prevent irradiation technological impairment. Results revealed significant differences between control and irradiated samples in most determinations. No added substance was able to protect the functional properties of these additives. (author)

  15. Customs Inspection

    Science.gov (United States)

    1977-05-01

    required, for the per- DASDD9-%M) ii the single point of contact for formance of customs inspection functions. customs inspecion matters .in the Office...STATUS Onfdlt dotl. member of Rr": 21 DATE if officer of corporation . slu title) ATP OoM 6A N-7s) PtavIoux MuITUONs MAY BE UN&D Figure l-9. Reld.. and...grips. Commonly called HW-4. Serial number over 300,000 denotes the in- corporation of modified hammer safety components. Model HW-5T Double Action

  16. 热成像测量技术在锅炉检验中的应用%Application of the infrared heat image technology in boiler inspection

    Institute of Scientific and Technical Information of China (English)

    陈志刚

    2012-01-01

    Infrared thermal imaging techniques is increasingly used for equipment condition monitoring and fault diagnosis. This article describes infrared thermal imaging principle and the application of infrared thermal imaging technology in the boiler inspection. Infrared thermal imaging technology can be well applied in boiler and pipe temperature detection, auxiliary and control cabinet security testing and other areas. This technology promotes comprehensive testing capabilities, scientific evidence for boilers and ancillary equipment in the pre-diagnosis, on-line measurement, prevention, maintenance.%红外热成像技术作为非接触检测技术,已越来越多地应用于设备状态监测和故障诊断中.介绍了红外热成像原理以及该项技术在锅炉检验工作中的应用范围.理论分析和检测实践表明,红外热成像技术能够很好地应用于锅炉本体及管道温度检测、锅炉辅机及控制柜安全状况检测等领域.红外热成像技术在锅炉安全检验和节能检测领域的应用,能够促进检验能力和全面性的提升,为锅炉及附属设备的前期诊断、在线测量、预防、维修提供科学依据.

  17. A Fast EZW Food Packaging Encoding and Decoding Algorithm Using Linear Indexing Technology Applied in Food Packaging Graphics

    Directory of Open Access Journals (Sweden)

    Lingxia Liu

    2015-09-01

    Full Text Available In order to find effective coding method, as much as possible eliminate the redundant information of original food packaging image and improve food packaging image compression efficiency, a kind of fast EZW food packaging encoding and decoding algorithm using linear indexing technique is proposed in this study. This kind of algorithm encodes and scans the linear sequence coefficients, which only needs less location information and improves the food packaging encoding and decoding speed to a certain degree, thus realizing a linear indexing technique similar to that in the non-linked list SPIHT. If the creation of linear sequence is placed before the coding of a group of food packaging images, then only the linear sequence is created once, the coding of these food packaging images can be implemented, so as to save a lot of coding time.

  18. Technological Implications of Supply Chain Practices in Agri-Food Sector: A Review

    Directory of Open Access Journals (Sweden)

    Rahul Mor

    2015-08-01

    Full Text Available Today, the global business environment compels enterprises to consider rest of the world in their competitive strategy analysis where firms ignore external factors such as economic trends, competitive positions or technology advancement in other countries. While going truly global with supply chain management, a company develops product in the United States, produce in India and trade in Europe, and they have changed the traditional operation management & logistical activities. This change in trade and the modernization of transport infrastructures have elevated the importance of flow management to new levels. Manufacturers and researchers have noticed many problems concerning supply chain activities, and usually either a system or subcomponent in supply chains is discussed in the literature, but they fails to answer the rational (why, what, how behind them. This paper addresses a review of the principles, bottlenecks and strategies of supply chain practices for organizations with an emphasis on the implications of Indian agri-food sector. Findings of this review reveal that the human & environmental issues, improved product visibility, food safety/quality and the associated economic benefits in sustainable agri-food supply chains can be achieved through innovation, collaboration, elimination of uncertainties and introducing global SCM practices into green & lean initiatives.

  19. Using 3 × 3 Matrix to Evaluate the Manufacturing Technology in Food Company

    Directory of Open Access Journals (Sweden)

    Ingaldi Manuela

    2016-06-01

    Full Text Available In order to produce goods of sufficient quality finding buyers in the market, a company must have an adequate knowledge of their production technology. Technologies and finished products at the same time will affect the position of the company in the market and hence its existence in this market. Therefore, it is so important for every company to determine the appropriate technological strategy. The 3 × 3 matrix is a very useful tool to do so. This matrix shows the relation between technological possibilities of the company and its position in the market. However, that requires changing the scale used in the matrix. In practice, this means that both those that have a positive impact on the company and those that have a negative impact on it can be included in the factors. The research was conducted in a food industry company. It turned out that the research company was located in field of the matrix marked as ‚Improve marketing’. It means that the company should put more emphasis on improving the factors related to its position in the market.

  20. Effect of food processing technology on food allergy%食品加工技术对于食品过敏原的影响

    Institute of Scientific and Technical Information of China (English)

    夏秀华

    2012-01-01

    食物过敏是当前食品安全领域较为突出的问题,一些食品加工方法如脱皮、加热可从一定程度上降低食品的致敏性,脱敏效果与加工的方式以及过敏原的种类密切相关。本文综述了对一般加工方法对于减轻过敏反应的作用。%Food allergy is a serious problem in the field of food safety. Food technology, such as peeling, heating, irradiation, can reduce the allergenic nature of food to a certain extent and desensitization effect is closely related to the methods of processing and species of allergens. The influences of the methods of processing on allergens were reviewed in this paper.

  1. The energy-water-food nexus: strategic analysis of technologies for transforming the urban metabolism.

    Science.gov (United States)

    Villarroel Walker, R; Beck, M B; Hall, J W; Dawson, R J; Heidrich, O

    2014-08-01

    Urban areas are considered net consumers of materials and energy, attracting these from the surrounding hinterland and other parts of the planet. The way these flows are transformed and returned to the environment by the city is important for addressing questions of sustainability and the effect of human behavior on the metabolism of the city. The present work explores these questions with the use of systems analysis, specifically in the form of a Multi-sectoral Systems Analysis (MSA), a tool for research and for supporting decision-making for policy and investment. The application of MSA is illustrated in the context of Greater London, with these three objectives: (a) estimating resource fluxes (nutrients, water and energy) entering, leaving and circulating within the city-watershed system; (b) revealing the synergies and antagonisms resulting from various combinations of water-sector innovations; and (c) estimating the economic benefits associated with implementing these technologies, from the point of view of production of fertilizer and energy, and the reduction of greenhouse gases. Results show that the selection of the best technological innovation depends on which resource is the focus for improvement. Urine separation can potentially recover 47% of the nitrogen in the food consumed in London, with revenue of $33 M per annum from fertilizer production. Collecting food waste in sewers together with growing algae in wastewater treatment plants could beneficially increase the amount of carbon release from renewable energy by 66%, with potential annual revenues of $58 M from fuel production.

  2. The three main monotheistic religions and gm food technology: an overview of perspectives

    Directory of Open Access Journals (Sweden)

    Singer Peter A

    2009-08-01

    Full Text Available Abstract Background Public acceptance of genetically modified crops is partly rooted in religious views. However, the views of different religions and their potential influence on consumers' decisions have not been systematically examined and summarized in a brief overview. We review the positions of the Judaism, Islam and Christianity – the three major monotheistic religions to which more than 55% of humanity adheres to – on the controversies aroused by GM technology. Discussion The article establishes that there is no overarching consensus within the three religions. Overall, however, it appears that mainstream theology in all three religions increasingly tends towards acceptance of GM technology per se, on performing GM research, and on consumption of GM foods. These more liberal approaches, however, are predicated on there being rigorous scientific, ethical and regulatory scrutiny of research and development of such products, and that these products are properly labeled. Summary We conclude that there are several other interests competing with the influence exerted on consumers by religion. These include the media, environmental activists, scientists and the food industry, all of which function as sources of information and shapers of perception for consumers.

  3. INNOVATIVE TECHNOLOGY FOR THE PRODUCTION OF FOOD ADDITIVES FROM PUMPKIN PROCESSING SECONDARY RESOURCES

    Directory of Open Access Journals (Sweden)

    Kupin G. A.

    2016-09-01

    Full Text Available The article presents data characterizing the composition of macro and micronutrients from secondary resources of pumpkin processing – pumpkin pomace. We have found that extracts of pumpkin are valuable raw materials for the production of food additives, as they contain proteins, dietary fiber, including pectin and protopectin, minerals, as well as such biologically active substances as vitamin C, β- carotene and P-active substances using nuclear magnetic relaxation, it is shown that pretreatment of pomace pumpkin in the microwave electromagnetic field of certain parameters before IR drying allows to transfer part of the bound moisture free moisture, that allows to intensify the subsequent process IR drying. We have developed an innovative technology of production of food supplements from pumpkin extracts, which is protected by Russian patent for the invention and having the “know-how” status. The article presents data describing the organoleptic and physical and chemical indicators of quality nutritional supplements, formulated according to the developed technological regimes

  4. The three main monotheistic religions and gm food technology: an overview of perspectives.

    Science.gov (United States)

    Omobowale, Emmanuel B; Singer, Peter A; Daar, Abdallah S

    2009-08-22

    Public acceptance of genetically modified crops is partly rooted in religious views. However, the views of different religions and their potential influence on consumers' decisions have not been systematically examined and summarized in a brief overview. We review the positions of the Judaism, Islam and Christianity - the three major monotheistic religions to which more than 55% of humanity adheres to - on the controversies aroused by GM technology. The article establishes that there is no overarching consensus within the three religions. Overall, however, it appears that mainstream theology in all three religions increasingly tends towards acceptance of GM technology per se, on performing GM research, and on consumption of GM foods. These more liberal approaches, however, are predicated on there being rigorous scientific, ethical and regulatory scrutiny of research and development of such products, and that these products are properly labeled. We conclude that there are several other interests competing with the influence exerted on consumers by religion. These include the media, environmental activists, scientists and the food industry, all of which function as sources of information and shapers of perception for consumers.

  5. 21 CFR 1210.14 - Sanitary inspection of plants.

    Science.gov (United States)

    2010-04-01

    ... 21 Food and Drugs 8 2010-04-01 2010-04-01 false Sanitary inspection of plants. 1210.14 Section... FEDERAL IMPORT MILK ACT Inspection and Testing § 1210.14 Sanitary inspection of plants. The sanitary conditions of any plant handling milk or cream any part of which is to be shipped or transported into...

  6. 7 CFR 205.403 - On-site inspections.

    Science.gov (United States)

    2010-01-01

    ... Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING SERVICE (Standards, Inspections, Marketing Practices), DEPARTMENT OF AGRICULTURE (CONTINUED) ORGANIC FOODS PRODUCTION ACT PROVISIONS NATIONAL ORGANIC PROGRAM Certification § 205.403 On-site inspections. (a) On-site inspections....

  7. 21 CFR 1210.11 - Sanitary inspection of dairy farms.

    Science.gov (United States)

    2010-04-01

    ... 21 Food and Drugs 8 2010-04-01 2010-04-01 false Sanitary inspection of dairy farms. 1210.11... UNDER THE FEDERAL IMPORT MILK ACT Inspection and Testing § 1210.11 Sanitary inspection of dairy farms. The sanitary conditions of any dairy farm producing milk or cream to be shipped or transported...

  8. 9 CFR 303.2 - Experimentation: Intensity of inspection coverage.

    Science.gov (United States)

    2010-01-01

    ... 9 Animals and Animal Products 2 2010-01-01 2010-01-01 false Experimentation: Intensity of inspection coverage. 303.2 Section 303.2 Animals and Animal Products FOOD SAFETY AND INSPECTION SERVICE... AND VOLUNTARY INSPECTION AND CERTIFICATION EXEMPTIONS § 303.2 Experimentation: Intensity of...

  9. Phenolic compounds of green tea: Health benefits and technological application in food

    Institute of Scientific and Technical Information of China (English)

    José Manuel Lorenzo; Paulo Eduardo Sichetti Munekata

    2016-01-01

    Green tea has been an important beverage for humans since ancient times, widely consumed and considered to have health benefits by traditional medicine in Asian countries. Green tea phenolic compounds are predominately composed of catechin derivatives, although other compounds such as flavonols and phenolic acids are also present in lower proportion. The bioactivity exerted by these compounds has been associated with reduced risk of severe illnesses such as cancer, cardiovascular and neurodegenerative diseases. Particularly, epigallocatechin gallate has been implicated in alteration mechanisms with protective effect in these diseases as indicated by several studies about the effect of green tea consumption and mechanistic explanation through in vitro and in vivo experiments. The biological activity of green tea phenolic compounds also promotes a protective effect by antioxidant mechanisms in biological and food systems, preventing the oxidative damage by acting over either precursors or reactive species. Extraction of phenolic compounds influences the antioxidant activity and promotes adequate separation from green tea leaves to enhance the yield and/or antioxidant activity. Application of green tea phenolic compounds is of great interest because the antioxidant status of the products is enhanced and provides the product with additional antioxidant activity or reduces the undesirable changes of oxidative reactions while processing or storing food.In this scenario, meat and meat products are greatly influenced by oxidative deterioration and microbial spoilage, leading to reduced shelf life. Green tea extracts rich in phenolic compounds have been applied to increase shelf life with comparable effect to synthetic compounds, commonly used by food industry. Green tea has great importance in general health in technological application, however more studies are necessary to elucidate the impact in pathways related to other diseases and food applications.

  10. Phenolic compounds of green tea:Health benefits and technological application in food

    Institute of Scientific and Technical Information of China (English)

    Jose Manuel Lorenzo

    2016-01-01

    Green tea has been an important beverage for humans since ancient times, widely consumed and considered to have health benefits by traditional medicine in Asian countries. Green tea phenolic compounds are predominately composed of catechin de-rivatives, although other compounds such as flavonols and phenolic acids are also present in lower proportion. The bioactivity exerted by these compounds has been associated with reduced risk of severe illnesses such as cancer, cardiovascular and neurodegenerative diseases. Particularly, epigallocatechin gallate has been implicated in alteration mecha-nisms with protective effect in these diseases as indicated by several studies about the effect of green tea consumption and mechanistic explanation through in vitro and in vivo experiments. The biological activity of green tea phenolic compounds also promotes a protective effect by antioxidant mechanisms in biological and food systems, preventing the oxidative damage by acting over either precursors or reactive species. Extraction of phenolic compounds influences the antioxidant activity and promotes adequate separation from green tea leaves to enhance the yield and/or antioxidant activity. Application of green tea phenolic compounds is of great interest because the antioxidant status of the products is enhanced and provides the product with additional antioxidant activity or reduces the undesirable changes of oxidative reactions while processing or storing food. In this scenario, meat and meat products are greatly influenced by oxidative deterioration and microbial spoilage, leading to reduced shelf life. Green tea extracts rich in phenolic compounds have been applied to increase shelf life with comparable effect to synthetic compounds, commonly used by food industry. Green tea has great importance in general health in technological application, however more studies are necessary to elucidate the impact in pathways related to other diseases and food applications.

  11. Phenolic compounds of green tea: Health benefits and technological application in food

    Directory of Open Access Journals (Sweden)

    José Manuel Lorenzo

    2016-08-01

    Full Text Available Green tea has been an important beverage for humans since ancient times, widely consumed and considered to have health benefits by traditional medicine in Asian countries. Green tea phenolic compounds are predominately composed of catechin derivatives, although other compounds such as flavonols and phenolic acids are also present in lower proportion. The bioactivity exerted by these compounds has been associated with reduced risk of severe illnesses such as cancer, cardiovascular and neurodegenerative diseases. Particularly, epigallocatechin gallate has been implicated in alteration mechanisms with protective effect in these diseases as indicated by several studies about the effect of green tea consumption and mechanistic explanation through in vitro and in vivo experiments. The biological activity of green tea phenolic compounds also promotes a protective effect by antioxidant mechanisms in biological and food systems, preventing the oxidative damage by acting over either precursors or reactive species. Extraction of phenolic compounds influences the antioxidant activity and promotes adequate separation from green tea leaves to enhance the yield and/or antioxidant activity. Application of green tea phenolic compounds is of great interest because the antioxidant status of the products is enhanced and provides the product with additional antioxidant activity or reduces the undesirable changes of oxidative reactions while processing or storing food. In this scenario, meat and meat products are greatly influenced by oxidative deterioration and microbial spoilage, leading to reduced shelf life. Green tea extracts rich in phenolic compounds have been applied to increase shelf life with comparable effect to synthetic compounds, commonly used by food industry. Green tea has great importance in general health in technological application, however more studies are necessary to elucidate the impact in pathways related to other diseases and food

  12. Nuclear Technology. Course 28: Welding Inspection. Module 28-3, Tungsten Inert Gas (TIG), Metal Inert Gas (MIG) and Submerged Arc Welding.

    Science.gov (United States)

    Espy, John

    This third in a series of ten modules for a course titled Welding Inspection presents the apparatus, process techniques, procedures, applications, associated defects, and inspection for the tungsten inert gas, metal inert gas, and submerged arc welding processes. The module follows a typical format that includes the following sections: (1)…

  13. An operator interface design for a telerobotic inspection system

    Science.gov (United States)

    Kim, Won S.; Tso, Kam S.; Hayati, Samad

    1993-01-01

    The operator interface has recently emerged as an important element for efficient and safe interactions between human operators and telerobotics. Advances in graphical user interface and graphics technologies enable us to produce very efficient operator interface designs. This paper describes an efficient graphical operator interface design newly developed for remote surface inspection at NASA-JPL. The interface, designed so that remote surface inspection can be performed by a single operator with an integrated robot control and image inspection capability, supports three inspection strategies of teleoperated human visual inspection, human visual inspection with automated scanning, and machine-vision-based automated inspection.

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

    Science.gov (United States)

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

    2012-01-01

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

  15. Exploring novel food proteins and processing technologies : a case study on quinoa protein and high pressure –high temperature processing

    NARCIS (Netherlands)

    Avila Ruiz, Geraldine

    2016-01-01

    Foods rich in protein are nowadays high in demand worldwide. To ensure a sustainable supply and a high quality of protein foods, novel food proteins and processing technologies need to be explored to understand whether they can be used for the development of high-quality protein foods. Therefore, th

  16. 浅析复制拼接图像检验技术%Analysis of Copy Mosaic Image Inspection Technology

    Institute of Scientific and Technical Information of China (English)

    韦强宝

    2016-01-01

    基于图像拍摄设备和数字图像自动化编辑软件的普及型,在使用Photoshop对照片进行复制拼接后,使得图像表达出的客观信息不完全真实,给社会带来严重信任危机。如何分析判断图像的真实性是当今信息化发展的难题,因此具有重大的研究意义。本文对数字图像复制拼接进行实验并检验其真实性。%Based on image device and digital image editing software for affordable automation,after using Photoshop to copy Mosaic pictures,makes the image expresses the objective information is not completely true,and to the society brings serious crisis of confidence. How to analyse and judge the authenticity of the image is difficult problem of the development of information technology today,so it is of great research significance. In this paper,the digital copy Mosaic experiment and testing its authenticity.

  17. Refrigeration and Food Safety

    Science.gov (United States)

    ... Standard Forms FSIS United States Department of Agriculture Food Safety and Inspection Service About FSIS District Offices Careers ... Viewer (JSR 286) Actions ${title} Loading... Refrigeration and Food Safety History of Refrigeration Importance of Refrigeration Types of ...

  18. Fires and Food Safety

    Science.gov (United States)

    ... Standard Forms FSIS United States Department of Agriculture Food Safety and Inspection Service About FSIS District Offices Careers ... Viewer (JSR 286) Actions ${title} Loading... Fires and Food Safety Fire! Few words can strike such terror. Residential ...

  19. CT技术在安检领域应用综述%Review of the Application of Computed Tomography Technology in Safety Inspection Domain

    Institute of Scientific and Technical Information of China (English)

    郑金州; 鲁绍栋

    2012-01-01

    Among the various technologies of safety inspection,CT technique has become one of effective technologies.The first generation X-ray CT has high radio of wrong alarm and missing alarm.The new development has solved this problem.Comparing with X-ray security inspector,CT's security inspector have many advantages,because it is fundamental improvement.The fundamental improvement is three-dimensional imaging and determining density and the atomic number,overcoming the problem-double image of the X-ray security inspector.This techology can accomplish comparing physical characteristics with dangerous materials automaticly,reducing influence from human beings.The result is to lighten labor intensity of secruity staffs,also to guarantee the effect of security check.With the terrorism creeping all round the world,there is a large market for CT's security inspector.%在现有的安检技术中,X光CT技术是比较成熟、有效的手段之一。第一代X光CT安检机存在着较高的误报及漏报,CT技术的发展可以有效地解决这一问题。X光CT安检机与普通X射线安检机相比,有很多优点,技术有了本质上的提高,尤其是实现了三维成像和能够测定物体密度及原子序数,有效解决了普通X射线安检机成像的重影问题,能够自动与危险品的物理特征进行比对,减少人为因素的影响,既减轻安检人员的劳动强度,又能保证安检效果。

  20. Development and Perspective of Vision Inspection Technology for Surface Defect of Steel Bar%圆钢表面缺陷视觉检测技术研究现状与展望

    Institute of Scientific and Technical Information of China (English)

    李武斌; 路长厚; 李君; 张建川

    2012-01-01

    With the increasing demand of requirement for the quality of raw materials in industry,surface defect inspection of steel bar became an essential part of industrial production.Surface defect inspection technology mainly included traditional NDT and machine vision detection method,and the later was more and more widely used because of its rapidity and high accuracy.The characteristics of vision-based detection technology for steel bar surface defect and the newest research development were introduced.The working principle of vision inspection technology and key issues were analyzed.It was proposed that advanced technology both in home and abroad should be actively absorbed and innovations be then made to promote the development of machine vision inspection technology.%随着工业上对原材料质量要求的提高,圆钢表面缺陷检测成了工业生产中必不可少的组成环节。表面缺陷检测技术主要分为传统无损检测方法和机器视觉检测方法两类,机器视觉检测方法由于高实时性和高准确性而使用更加广泛。文章介绍了基于机器视觉的圆钢表面缺陷检测技术特点以及国内外最新研究进展,分析了视觉检测技术工作原理和几个关键问题,指出该领域内同仁应该积极吸收国内外先进技术并推陈出新,共同促进机器视觉检测技术的进步。

  1. 换热管内旋转超声检测技术%IRIS Ultrasonic Inspection Technology of Heat Exchanger Tubes

    Institute of Scientific and Technical Information of China (English)

    肖雄

    2013-01-01

    主要介绍测量换热管厚度(受腐蚀、冲蚀等损伤)的一项超声检测技术---内旋转检测系统( IRIS),其主要用途是对在役的换热管进行壁厚测量,超声波探头通过对中装置在充满水的管子内部以螺旋的方式检测,通过计算机软件的相关处理,得到管子管壁的C扫描、B扫描、D扫描图像,通过分析便可以检测到一些壁厚减薄类的缺陷,包括表面的腐蚀、介质冲刷造成的冲蚀、管子振动造成的表面损伤等,并通过对比涡流检测,让用户更清楚地了解IRIS检测的优缺点,在实际检修过程中合理选择最佳的检测方法。%A technique based on ultrasonic thickness measuring technology---IRIS ( Internal Rotary In-spection System ) was introduced .IRIS main purpose is for the heat exchanger tubes wall thickness meas-urement in service ,the ultrasonic probe in centring devices inside water -filled tube in a spiral manner testing ,and processing by computer software ,to obtain the images of C -scan and B-scan and D-scan of the tube wall,image be used by the analysis software can see some defects of wall thinning ,including the corrosion of the tube surface ,erosion caused by the erosion medium ,the tube surface damage caused by vibration,etc.,and by comparing with the eddy current testing ,the users can be more clearly under-stand the advantages and disadvantages of IRIS testing in the actual need ,easy to select different testing methods,to achieve the purposes of better inspection .

  2. Mechanisms for improving mass transfer in food with ultrasound technology: Describing the phenomena in two model cases.

    Science.gov (United States)

    Miano, Alberto Claudio; Ibarz, Albert; Augusto, Pedro Esteves Duarte

    2016-03-01

    The aim of this work was to demonstrate how ultrasound mechanisms (direct and indirect effects) improve the mass transfer phenomena in food processing, and which part of the process they are more effective in. Two model cases were evaluated: the hydration of sorghum grain (with two water activities) and the influx of a pigment into melon cylinders. Different treatments enabled us to evaluate and discriminate both direct (inertial flow and "sponge effect") and indirect effects (micro channel formation), alternating pre-treatments and treatments using an ultrasonic bath (20 kHz of frequency and 28 W/L of volumetric power) and a traditional water-bath. It was demonstrated that both the effects of ultrasound technology are more effective in food with higher water activity, the micro channels only forming in moist food. Moreover, micro channel formation could also be observed using agar gel cylinders, verifying the random formation of these due to cavitation. The direct effects were shown to be important in mass transfer enhancement not only in moist food, but also in dry food, this being improved by the micro channels formed and the porosity of the food. In conclusion, the improvement in mass transfer due to direct and indirect effects was firstly discriminated and described. It was proven that both phenomena are important for mass transfer in moist foods, while only the direct effects are important for dry foods. Based on these results, better processing using ultrasound technology can be obtained.

  3. In-operation inspection technology development-4 ''development of degradation prediction technology for motor-operated valves''

    Energy Technology Data Exchange (ETDEWEB)

    Kikuo, Takeshima; Yuichi, Higashikawa [Hitachi Engineering and Production Div., Nuclear Systems Div., Hitachi, Ltd., Ibaraki (Japan); Masahiro, Koike [Power and Industrial Systems R and D Lab., Hitachi, Ltd., (Japan); Kenji, Matsumoto [Tokyo Research and Development Center, Japan Power Engineering and Inspection Corp. (Japan); Eiji, O' shima [Tokyo Institute of Technology (Japan)

    2001-07-01

    A method for degradation predicting technology has been proposed for motor operated valves in nuclear power plants which is based on the concept of condition monitoring for maintenance. This method (degradation prediction technology) eliminates the unnecessary overhaul of valves and realizes high reliability and economy. The degradation mechanism was clarified by long time heating experiments of gasket and gland packing and the wear test for them and stem nut to research valve parts degradation by stress (pressure, temperature, etc) during plant operation. Effective electric power measurements for motor operated valves were confirmed to be useful discovering valve part failures. The motor operated valve degradation prediction system was developed on the basis of the experiment results and mechanism. The system is able to predict the degradation of valve parts (gasket/gland packing, stem, stem nut, etc) utilizing plant data (pressure, temperature, etc) and effective power of the motor. The life of valve parts can be estimated from the experimental results. (authors)

  4. 出口食品农产品检验检疫风险评价体系的建立%The Establishment of Risk Assessment System for Inspection and Quarantine of Food and Agricultural Exports

    Institute of Scientific and Technical Information of China (English)

    陈孟裕; 高保立; 毛唯君; 梁启平; 翁志平

    2011-01-01

    The Inspection and Quarantine Risk Assessment Matrix(IQRAM) for export food and agricultural products were constructed with the principles and methods of U.S.MIL-STD-822B standard.For the first time,the Inspection and Quarantine Risk Accident(IQRA) was defined as the adverse reactions caused by substandard product at home or abroad.The IQRA severe grading standards were established,and the probability of IQRA was estimated by the frequency of the IQRA occurring within a year in the paper.The monitoring program of food and agricultural exports was developed with 459 batches of samples,according to EU Directive 2002/63/EC.Based on risk evaluation system,the risk of inspection and quarantine of export food and agricultural products is set to five levels,such as HHH,HH,H,M and L.The specific risk level of exported companies or products could be dynamically adjusted to tightening or loosening according to the monitoring results.%利用美国M IL-STD-822B标准的原理和方法构建了出口食品农产品检验检疫风险评价矩阵,首次定义了检验检疫风险事故是不合格产品引起的国内外不良反应,并制定了风险事故后果的严重等级划分标准,确立了以一年内发生风险事故的频次作为风险事故发生概率的原则;同时依据欧盟2002/63/EC指令对风险评价结果制定了以连续459批为一个监控周期的抽样方案。根据风险评价体系,将出口食品农产品检验检疫风险设置为5个风险等级:HHH、HH、H、M和L,依据监控抽样的检测结果可以对具体出口企业和产品进行风险等级加严或放宽的动态调节。

  5. 简谈如何加强食品安全科技%Brief introduction to strengthen food safety technology

    Institute of Scientific and Technical Information of China (English)

    黄晓琴

    2014-01-01

    食品安全问题关系到人类的健康、国家的安定和社会的进步,而科学技术是保障食品安全问题的根本保证。通过加强食品安全科技的建设能力及专业队伍建设的措施,提高食品安全科技,保障食品安全。%Food safety is closely related to people's health, country's stability, and social development. Science and technology is the fundamental guarantee for the food safety. The food safety is safeguarded by strengthen the ability of food safety science and technology construction and intelligent team construction.

  6. Consumer perception of the use of high-pressure processing and pulsed electric field technologies in food production.

    Science.gov (United States)

    Nielsen, Henriette Boel; Sonne, Anne-Mette; Grunert, Klaus G; Banati, Diana; Pollák-Tóth, Annamária; Lakner, Zoltán; Olsen, Nina Veflen; Zontar, Tanja Pajk; Peterman, Marjana

    2009-02-01

    The success of new food processing technologies is highly dependent on consumers' acceptance. The purpose of this paper is to study consumers' perceptions of two new processing technologies and food products produced by means of these novel technologies. To accomplish this, a qualitative study on consumer attitudes towards high-pressure processing (HPP) and pulsed electric field (PEF) processing of food was carried out. In all 97 adults between 20 and 71 years of age participated in 12 focus groups conducted in Slovenia, Hungary, Serbia, Slovakia, Norway and Denmark using a common guideline. Participants were introduced to the HPP and PEF technologies and then to the effect of the two new technologies on two specific product categories: juice and baby food. The transcribed data was content analysed and the coded data was transformed into diagrams using UCINET 5 and NETDRAW. The results show that consumers perceived the main advantages of HPP and PEF products to be the products' naturalness, improved taste and their high nutritional value, whereas the main disadvantage was the lack of information about the PEF and HPP products. The results of the participants' evaluation of the PEF and HPP processes showed that environmental friendliness and the more natural products were seen as the main advantages, while they were concerned about body and health, the higher price of the products, the lack of information about the technologies and a general scepticism. The study also shows that North European participants were a bit more sceptical towards PEF and HPP products than the East European participants.

  7. Inspection Technology for Channel Environment of Overhead Transmission Line and Its Application%架空输电线路通道环境的巡视技术与应用

    Institute of Scientific and Technical Information of China (English)

    邓元婧; 汪从敏; 夏开全; 江炯; 张浩

    2014-01-01

    输电线路通道环境的巡视效率和质量直接关系电网的安全可靠运行。综述了目前3种巡视模式及其特点,分析了每种模式下所使用的主要巡视技术,并提出在直升机、无人机与人工协同巡检模式下,应结合在线监测系统开展进一步研究,以实现输电网络线路资料的数字化与可视化,从而对输电线路状态评价提供数据支撑和决策建议,推进输电线路状态巡视,提升输电线路运维管理水平。%The inspection efficiency and quality of channel environment of overhead transmission line are di-rectly related to the safe and reliable operation of power grid. This paper comprehensively expounds three pre-sent line inspection modes and their characteristics, and it analyzes main inspection technologies employed in each mode. Additionally, it suggests that further research should be conducted by combining online monitor-ing system under helicopter and unmanned aircraft inspection partnered with manual inspection to fulfill the digitization and visualization of the line information of power transmission networks , and thereby offers data support and decision-making suggestions for state assessment of power transmission line , promoting condition-based inspection of power transmission line as well as improving operation and maintenance management level of power transmission line.

  8. Online Inspection Technology in the Application of Land Changed Survey%在线巡查技术在土地变更调查中的应用研究

    Institute of Scientific and Technical Information of China (English)

    徐天; 丁华祥; 龚根生; 刘连胜

    2015-01-01

    在线巡查技术是指巡查人员通过移动终端连接服务器在线交互数据的一项技术,是近年来逐步发展应用于土地执法较为成熟的技术,对于需要外业调查以及室内审核的项目同样具有很好的应用效果。随着技术和装备的不断更新,全国土地变更调查工作也在提出新的要求,为适应新的形式,广东省首次利用已建成的省级在线巡查系统辅助开展县(市、区)土地变更调查,本文对省级在线巡查系统设计模式应用于土地变更调查工作进行了深入的分析和研究。%Online inspection technology refers to a technology that inspection staffs connect server to realtime interact data through the mobile terminal. In recent years, it is gradually applied to the land law enforcement as mature technology, in addition, it also greatly effected in the application of field investigation and indoor audit projects. With the development of technology and equipment, national land changed survey work is put forward new requirements. In order to adapt the new form, Guangdong Province, the first use of the online inspection system was built up the provincial level support the county (city, district)land changed survey. The analysis and research are carried out for the provincial online inspection system design pattern used in land changed survey in this paper.

  9. 76 FR 15986 - Alpha Omega Technology, Inc.; Denial Without Prejudice of Food Additive Petition

    Science.gov (United States)

    2011-03-22

    ..., Center for Food Safety and Applied Nutrition (HFS-255), Food and Drug Administration, 5100 Paint Branch... accordance with section 409 of the Federal Food, Drug, and Cosmetic Act (the FD&C Act) (21 U.S.C....

  10. INFLUENCE OF DIFFERENT FOOD ADDITIVES AND INGREDIENTS ON THE TECHNOLOGICAL CHARACTERISTICS OF ANIMAL PROTEINS

    Directory of Open Access Journals (Sweden)

    N. A. Drozdova

    2016-01-01

    Full Text Available In the present review, we focus on the features of the collagen structure. In particular, we report the correlation between the amount of proline and hydroxyproline and the temperature of denaturation, as well as the changes of collagen structure after thermal treatment. After cooling, denaturated collagen forms dense jellies which may absorb a large amount of water. The influence of pH on the denaturalion temperature, solubility andthe strength characteristics of collagen-containing proteins are described. The review also describes the data on the influence of various food additives and chemicals (acids, alkalis, salts i.a. phosphates, hydrocolloids on the collagen protein structure and technological properties. The effect of acids, alkalis, salts on the properties of collagen dependson the nature and strength of the ions and their affinity for the collagen ions. The interactions between the collagen proteins and hydrocolloids result in the synergetic effect. Phosphates and collagen form solid structures.

  11. Instrument and equipment procurement performance management system construction for food and drug inspection institution%食品药品检验机构仪器设备采购绩效管理体系的构建

    Institute of Scientific and Technical Information of China (English)

    马颖; 田利; 邹健; 岳千里

    2015-01-01

    目的:系统、客观、及时、有效地评价仪器设备的采购工作,提升食品药品检验机构仪器设备采购质量与管理水平。方法:遵循具体的、可测量的、可达到的、相关的、有时限的(SMART)原则,采用平衡记分卡(BSC),从财务、客户、内部运营及学习与成长4个维度进行分析,选择并评估采购与供应管理中关键性指标(KPI)在食品药品检验机构仪器设备的采购管理中的运行状况。结果:结合WHO标准、CP标准、USP标准以及EDQM文件等仪器设备的有关要求和采购工作实际,构建食品药品检验机构仪器设备采购绩效管理体系。结论:首次构建食品药品检验机构仪器设备采购绩效评估体系,其评价结果做为管理层面定期制定科学并具有创新管理决策的有效依据,优化核心业务流程,提高工作效率和质量,促进管理思想、管理方式及管理实践达到新的高度,使采购管理工作尽早达到国际化水准。%Objective:Evaluate Instrument and equipment procurement work more systemic, objectively, timely and effectively. Improve instrument and equipment procurement and management level of food and drug inspection institution.Methods: According to the SMART principle (specific, Measurable, Achievable, Relevant, Time-bound), adopt the Balanced Scorecard (BSC), analysis, select and evaluate key indicators of purchasing and supply management(KPI) operation condition in the instrument procurement management of food and drug inspection institution from the financial, customer, internal operation and the learning and growth aspects.Results: Combine the real instrument and equipment procurement work with the WHO standard, CP standard, USP standard, EDQM documents and relevant instruments requirements, initially established the instrument and equipment procurement performance management system of food and drug inspection institutions. Conclusion: The first

  12. Mutual Recognition of the Food and Drug Administration and European Community Member State Conformity Assessment Procedures; pharmaceutical GMP inspection reports, medical device quality system evaluation reports, and certain medical device premarket evaluation reports--FDA. Proposed rule.

    Science.gov (United States)

    1998-04-10

    The Food and Drug Administration (FDA) is proposing to amend its regulations pursuant to an international agreement that is expected to be concluded between the United States and the European Community (EC) (Ref. 1). Under the terms of that agreement, FDA may normally endorse good manufacturing practice (GMP) inspection reports for pharmaceuticals provided by equivalent EC Member State regulatory authorities and medical device quality system evaluation reports and certain medical device premarket evaluation reports provided by equivalent conformity assessment bodies. FDA is taking this action to enhance its ability to ensure the safety and efficacy of pharmaceuticals and medical devices through more efficient and effective utilization of its regulatory resources. The agency is requesting comments on the proposed rule.

  13. Food Waste Pretreatment Technologies%餐厨垃圾预处理技术综述

    Institute of Scientific and Technical Information of China (English)

    陈必鸣

    2015-01-01

    介绍了餐厨垃圾的理化特性,并探讨了目前可用于餐厨垃圾的预处理技术,包括预分选(破袋、人工分选、滚筒筛分、弹跳分选、风力分选、红外分选、破碎)及生化预处理(湿热处理、干热处理、生物干化、生物淋滤)技术的特点和作用。%The physical and chemical properties of food waste were introduced. And the characteristics and functions of present food waste pretreatment technologies were discussed, including presorting (such as bag-breaking, manual sorting, drum screening, bounce separation, pneumatic separation, infrared separation, and crushing) and biochemical pretreatment (such as heat-moisture treatment, dry-heating treatment, bio-drying, and bio-leaching).

  14. Agricultural and Food Processing Applications of Pulsed Power and Plasma Technologies

    Science.gov (United States)

    Takaki, Koichi

    Agricultural and food processing applications of pulsed power and plasma technologies are described in this paper. Repetitively operated compact pulsed power generators with a moderate peak power are developed for the agricultural and the food processing applications. These applications are mainly based on biological effects and can be categorized as germination control of plants such as Basidiomycota and arabidopsis inactivation of bacteria in soil and liquid medium of hydroponics; extraction of juice from fruits and vegetables; decontamination of air and liquid, etc. Types of pulsed power that have biological effects are caused with gas discharges, water discharges, and electromagnetic fields. The discharges yield free radicals, UV radiation, intense electric field, and shock waves. Biologically based applications of pulsed power and plasma are performed by selecting the type that gives the target objects the adequate result from among these agents or byproducts. For instance, intense electric fields form pores on the cell membrane, which is called electroporation, or influence the nuclei. This paper mainly describes the application of the pulsed power for the germination control of Basidiomycota i.e. mushroom, inactivation of fungi in the soil and the liquid medium in hydroponics, and extraction of polyphenol from skins of grape.

  15. Photonics and nanophotonics and information and communication technologies in modern food packaging.

    Science.gov (United States)

    Sarapulova, Olha; Sherstiuk, Valentyn; Shvalagin, Vitaliy; Kukhta, Aleksander

    2015-01-01

    The analysis of the problem of conjunction of information and communication technologies (ICT) with packaging industry and food production was made. The perspective of combining the latest advances of nanotechnology, including nanophotonics, and ICT for creating modern smart packaging was shown. There were investigated luminescent films with zinc oxide nanoparticles, which change luminescence intensity as nano-ZnO interacts with decay compounds of food products, for active and intelligent packaging. High luminescent transparent films were obtained from colloidal suspension of ZnO and polyvinylpyrrolidone (PVP). The influence of molecular mass, concentration of nano-ZnO, and film thickness on luminescent properties of films was studied in order to optimize the content of the compositions. The possibility of covering the obtained films with polyvinyl alcohol was considered for eliminating water soluble properties of PVP. The luminescent properties of films with different covers were studied. The insoluble in water composition based on ZnO stabilized with colloidal silicon dioxide and PVP in polymethylmethacrylate was developed, and the luminescent properties of films were investigated. The compositions are non-toxic, safe, and suitable for applying to the inner surface of active and intelligent packaging by printing techniques, such as screen printing, flexography, inkjet, and pad printing.

  16. Round table part 4: Identification of the key technologies and collaboration for Food production and preparation

    Science.gov (United States)

    Lasseur, Christophe; Tikhomirov, Alexander A.; Wheeler, Raymond

    2016-07-01

    Although the two first metabolic needs are based on simple molecule (i.e. oxygen and water), the third metabolic needs considered a tremendously large number and diversity of molecules: food. Today, physical chemical technologies do not allow to synthetize all the spectrum of molecules and biological processes have to be considered. Moreover, the raw material products by plants or by microorganisms are generally not directly edible or palatable and would need either transformation, assembly and/or storage. In other words the challenges of the food cannot be reduced to the plant production but need to include as well the complete chain, from the production conditions and the biomass quality up to the final edible products and its acceptance. In other words all the steps have to be considered and characterize. Today these challenges requires a high level of plants characterization. This round table part 4 would allow the participants to present some of their results and express some domain of activities. Re4serach for collaboration will be identified.

  17. [Studies on rapid detection of food-borne pathogenic bacteria by nucleic acid testing and related technology].

    Science.gov (United States)

    Cao, Wei; Wang, Mingzhong; Wang, Xiaoying; Liu, Xiumei

    2008-03-01

    The traditional methods of bacteria isolation, cultivation and identification are time-consuming, which can't meet the needs of the control and prevention of food-borne diseases. Recently, various kinds of rapid methods for food-borne pathogenic bacteria detection have emerged with the prompt development of nucleic acid testing technology. The application studies on polymerase chain reaction and the techniques derived from it, nucleic acid isothermal amplification, oligonucleotide microarray, immunomagnetic separation and DNA biosensing on food-borne pathogenic bacteria including Salmonella, Staphylococcus aureus and Enterohemorrhagic Escherchia coli, etc. were reviewed.

  18. Qualifications of Food Science and Technology/Engineering professionals at the entrance in the job market

    Directory of Open Access Journals (Sweden)

    Virginia Giannou

    2015-10-01

    Full Text Available The qualifications of Food Science and Technology/Engineering (FST/E professionals were examined by a web-based survey conducted in 15 countries (14 EU and Turkey. The analysis of the responses showed that 65% of the respondents had a higher education (HE degree (BSc 29%, MSc 28%, and PhD 8%, and 20% carried out extracurricular training before entering in the job market. The main fields of study were Food Science and Technology/Engineering, followed by Agriculture, Nutrition and Health, Safety/Hygiene, and Chemical Engineering in all three levels of HE degrees. Differences in the level of degree between genders were not observed, although a higher percentage of female respondents (36% of all female respondents reported no higher qualification degree, compared to male respondents (33% of all male respondents. On the contrary, female respondents prevailed in extracurricular studies, compared to male ones. Gender, however, was a differentiating factor as far as the field of studies was concerned with female respondents prevailing in Nutrition and Health and male in Agriculture.A considerable percentage of the respondents acquired either a ΗΕ degree or had extracurricular training while working in the 1st job. Extracurricular training both before entering the job market and during work at the 1st workplace comprised mainly the topics Safety and Hygiene, Management, followed by Sensory Science, FST/E and Nutrition and Health. In addition, Marketing Science/Consumer Behaviour was also one of the main topics of company or other training during work at the 1st workplace.   

  19. A Review of Wireless Sensor Technologies and Applications in Agriculture and Food Industry: State of the Art and Current Trends

    Directory of Open Access Journals (Sweden)

    Ignacio Robla

    2009-06-01

    Full Text Available The aim of the present paper is to review the technical and scientific state of the art of wireless sensor technologies and standards for wireless communications in the Agri-Food sector. These technologies are very promising in several fields such as environmental monitoring, precision agriculture, cold chain control or traceability. The paper focuses on WSN (Wireless Sensor Networks and RFID (Radio Frequency Identification, presenting the different systems available, recent developments and examples of applications, including ZigBee based WSN and passive, semi-passive and active RFID. Future trends of wireless communications in agriculture and food industry are also discussed.

  20. Assessment of Greenhouse Gas Control Technology Options within the Energy, Water and Food Nexus

    Science.gov (United States)

    Al-Ansari, Tareq; Korre, Anna; Nie, Zhenggang; Shah, Nilay

    2015-04-01

    second scenario integrates PV to power the RO units and the third scenario uses solar PV to power the RO and fertilizer production facilities. The second operating mode integrates the BIGCC for power generation and the third mode utilises the gasification by-product biochar for the enhancement of agricultural productivity in addition to the power generated from the BIGCC. The final mode of operation examines the use of CO2 capture technology in the baseline scenario to support fertilization resulting in productivity increases for crops. References: Al-Ansari, T., Korre, A., Nie, Z., Shah, N., "Development of a life cycle assessment model for the analysis of the energy, water and food nexus" Computer Aided Chemical Engineering, 33, (2014), 1039-1044. Al-Ansari, T., Korre, A., Nie, Z., Shah, N., Integrated Modelling of the Energy, Water and Food Nexus to Enhance the Environmental Performance of Food Production Systems, 9th International Conference LCA of Food, San Francisco, USA, 8 - 10 October 2014

  1. Bolivian Health Providers’ Attitudes Toward Alternative Technologies for Cervical Cancer Prevention: A Focus on Visual Inspection with Acetic Acid and Cryotherapy

    Science.gov (United States)

    Stormo, Analía Romina; Altamirano, Victor Conde; Pérez-Castells, Macarena; Espey, David; Padilla, Haydee; Panameño, Karen; Soria, Milton; Santos, Carlos; Saraiya, Mona; Luciani, Silvana

    2017-01-01

    Background Little is known about health providers’ attitudes toward visual inspection with acetic acid (VIA) and cryotherapy in the prevention of cervical cancer, as most research in Latin America and the Caribbean (LAC) has examined attitudes of the general population. This study describes attitudes of Bolivian health professionals toward new technologies for cervical cancer prevention, focusing on VIA and cryotherapy. Methods Between February 2011 and March 2012, we surveyed 7 nurses and 35 physicians who participated in 5-day workshops on VIA and cryotherapy conducted in Bolivia. Multiple choice and open-ended questions were used to assess participants’ acceptability of these procedures and the feasibility of their implementation in the context of perceived barriers for the early detection of cervical cancer in this country. Results Most believed that cultural factors represent the main barrier for the early detection of cervical cancer (70%), although all stated that VIA and cryotherapy would be accepted by women, citing the advantages of VIA over cytology for this belief. Most also believed their colleagues would accept VIA and cryotherapy (71%) and that VIA should replace Pap testing (61%), reiterating the advantages of VIA for these beliefs. Those who believed the contrary expressed a general resistance to change associated with an already existing cytology program and national norms prioritizing Pap testing. Conclusions Most participants had favorable attitudes toward VIA and cryotherapy; however, a sizable minority cited challenges to their adoption by colleagues and believed VIA should not replace cytology. This report can inform the development of strategies to expand the use of alternative cervical cancer screening methods in LAC and Bolivia. PMID:22816515

  2. Close-loop management mode for mining safety inspection and its information-delivery technology%矿山生产安全检查闭环管理模式及其信息化技术

    Institute of Scientific and Technical Information of China (English)

    田永康; 吴均平; 刘爱华

    2012-01-01

    This paper is aimed to present a close-loop management mode for mining safety inspection and its information-delivery technology. It is well-known that mining production and operation involves manifold hidden haphazard and unexpected factors, which make it more complicated and difficult to ensure mining safety inspection. Therefore, particular efforts and measures should be taken to ensure the mining safety by adopting preventative measures and necessary means to avoid and even eliminate all sorts of production accidents. It is for justifying such actual needs that we have developed a closed-loop management mode of mine production safety inspection. According to our mode, first of all, it is necessary to find all sorts of safe hidden troubles through safety inspection measures. The fundamental details and features of the safety management in the mining production and operation are illustrated in a clear-cut manner. Then, we think it necessary to bring in four main safety inspection types and the differences of safety inspection in different mines. Next, we have proposed a closed-loop management mode of mine production safety inspection, which can ensure the integrity of the inspection information and facilitate a set of high - level nodes to grasp overall low-level nodes information , so as to improve the safety inspection work efficiency. Furthermore, we have also developed a B - S model safety inspection closed-loop information delivery module based on J2EE successfully. The said module should be facilitated with to play four roles, that is, the role of safely inspector, the roles of administer, rectifier and reviewer. We have also set up four fixed identifying roles, that is, the daily production inspector, information distributor, staff-member attendance inspector, the system administrator. In addition, we have also assigned the corresponding operating authority in charge of other necessary production links, with four safety check lists and one hidden danger

  3. Scientific basis of use of fruits Coriandrum sativum L. In food technologies

    Directory of Open Access Journals (Sweden)

    Natalia Frolova

    2016-10-01

    Full Text Available Today in the world recognized the need for environmentally friendly products for a healthy food and quality life. Products with natural ingredients, including flavoring become very popular. Coriander is one of herbs that functions as both, spice as well as herbal medicine. Coriandrum sativum L. is a major aromatic crop in Ukraine. The plants of Coriandrum sativum contain the essential oils and other compounds in the seeds and leaves and have an important role as flavorings. The main objective was to investigate possibility effective utilization of coriander essential oil in national economy of Ukraine. It was necessary to study the chemical compounds of coriander fruits by instrumental analysis and odor by sensory analysis with following creating new aroma compositions. Search had been carried out throughout 2009 - 2014 years. The aerial parts of aromatic plants were harvested at the plots of National Botanical Garden of National Academy of the Sciences of Ukraine. Essential oil was obtained by hydro distillation procedure in National University of food technology. Main and specific components of essential oils from seeds coriander were characterized. Qualitative structure of essential oils was determined by the gas-liquid chromatography method on the chromatograph Agilent Technologies 6890 with mass-spectrometric detector 5973. The run of components was done using Device of Fractional Distillation. Linalool, limonene, geranyl acetate, d-camphor, myrcene and geraniol were found as the major components. In the composition of essential oils each component has its own flavor, the combination of which determines the flavor of the oil. We investigated the possibility of target separation of essential oils of coriander fruits into fractions of different flavor. The article presents the results of research sequential processing fruits Coriandrum sativum to obtain a series of natural flavors. Principles and laws of the vacuum distillation were used for

  4. Nanotechnology: the word is new but the concept is old. An overview of the science and technology in food and food products at the nanoscale level

    OpenAIRE

    Brian C. Bryksa; Yada, Rickey Y.

    2012-01-01

    Food scientists and technologists are actively engaged in examining and developing nanotechnologies for applications such as novel functional ingredients and nutrient delivery systems, safety testing, packaging, and authenticity/authentication at an ever-increasing pace. However, before these new products/technologies are commercialised, rigorous safety testing and risk/benefit analysis are required to ensure that public and environmental concerns are addressed. This review provides an overvi...

  5. Practices and exploration on competition of molecular biological detection technology among students in food quality and safety major.

    Science.gov (United States)

    Chang, Yaning; Peng, Yuke; Li, Pengfei; Zhuang, Yingping

    2017-07-08

    With the increasing importance in the application of the molecular biological detection technology in the field of food safety, strengthening education in molecular biology experimental techniques is more necessary for the culture of the students in food quality and safety major. However, molecular biology experiments are not always in curricula of Food quality and safety Majors. This paper introduced a project "competition of molecular biological detection technology for food safety among undergraduate sophomore students in food quality and safety major", students participating in this project needed to learn the fundamental molecular biology experimental techniques such as the principles of molecular biology experiments and genome extraction, PCR and agarose gel electrophoresis analysis, and then design the experiments in groups to identify the meat species in pork and beef products using molecular biological methods. The students should complete the experimental report after basic experiments, write essays and make a presentation after the end of the designed experiments. This project aims to provide another way for food quality and safety majors to improve their knowledge of molecular biology, especially experimental technology, and enhances them to understand the scientific research activities as well as give them a chance to learn how to write a professional thesis. In addition, in line with the principle of an open laboratory, the project is also open to students in other majors in East China University of Science and Technology, in order to enhance students in other majors to understand the fields of molecular biology and food safety. © 2017 by The International Union of Biochemistry and Molecular Biology, 45(4):343-350, 2017. © 2017 The International Union of Biochemistry and Molecular Biology.

  6. A methodology to promote business development from research outcomes in food science and technology

    Directory of Open Access Journals (Sweden)

    Eduardo L. Cardoso

    2015-04-01

    Full Text Available Valorization of knowledge produced in research units has been a major challenge for research universities in contemporary societies. The prevailing forces have led these institutions to develop a “third mission”, the facilitation of technology transfer and activity in an entrepreneurial paradigm. Effective management of challenges encountered in the development of academic entrepreneurship and the associated valorization of knowledge produced by universities are major factors to bridge the gap between research and innovation in Europe.The need to improve the existing institutional knowledge valorization processes, concerning entrepreneurship and business development and the processes required were discussed.A case study was designed to describe the institutional knowledge valorization process in a food science and technology research unit and a related incubator, during a five year evaluation period that ended in 2012.The knowledge valorization processes benefited from the adoption of a structured framework methodology that led to ideas and teams from a business model generation to client development, in parallel, when possible, with an agile product/service development.Although academic entrepreneurship engagement could be improved, this case study demonstrated that stronger skills development was needed to enable the researcher to be more aware of business development fundamentals and therefore contribute to research decisions and the valorisation of individual and institutional knowledge assets. It was noted that the timing for involvement of companies in the research projects or programs varied with the nature of the research.

  7. A methodology to promote business development from research outcomes in food science and technology

    Directory of Open Access Journals (Sweden)

    Eduardo L. Cardoso

    2015-04-01

    Full Text Available Valorization of knowledge produced in research units has been a major challenge for research universities in contemporary societies. The prevailing forces have led these institutions to develop a “third mission”, the facilitation of technology transfer and activity in an entrepreneurial paradigm. Effective management of challenges encountered in the development of academic entrepreneurship and the associated valorization of knowledge produced by universities are major factors to bridge the gap between research and innovation in Europe.The need to improve the existing institutional knowledge valorization processes, concerning entrepreneurship and business development and the processes required were discussed.A case study was designed to describe the institutional knowledge valorization process in a food science and technology research unit and a related incubator, during a five year evaluation period that ended in 2012.The knowledge valorization processes benefited from the adoption of a structured framework methodology that led to ideas and teams from a business model generation to client development, in parallel, when possible, with an agile product/service development.Although academic entrepreneurship engagement could be improved, this case study demonstrated that stronger skills development was needed to enable the researcher to be more aware of business development fundamentals and therefore contribute to research decisions and the valorisation of individual and institutional knowledge assets. It was noted that the timing for involvement of companies in the research projects or programs varied with the nature of the research.

  8. 9 CFR 309.18 - Official marks and devices for purposes of ante-mortem inspection.

    Science.gov (United States)

    2010-01-01

    ..., antinomycosis, or actinobacillosis to such an extent that the lesions would be readily detected on post-mortem... purposes of ante-mortem inspection. 309.18 Section 309.18 Animals and Animal Products FOOD SAFETY AND... PRODUCTS INSPECTION AND VOLUNTARY INSPECTION AND CERTIFICATION ANTE-MORTEM INSPECTION § 309.18...

  9. 75 FR 56502 - National Advisory Committee on Meat and Poultry Inspection

    Science.gov (United States)

    2010-09-16

    ... Food Safety and Inspection Service National Advisory Committee on Meat and Poultry Inspection AGENCY.... App. 2, that the National Advisory Committee on Meat and Poultry Inspection (NACMPI) will hold a... Committee on Meat and Poultry Inspection, USDA, FSIS, 14th & Independence Avenue, SW., Room 1180,...

  10. 77 FR 13512 - National Advisory Committee on Meat and Poultry Inspection

    Science.gov (United States)

    2012-03-07

    ... Committee on Meat and Poultry Inspection AGENCY: Food Safety and Inspection Service, USDA. ACTION: Notice of... Advisory Committee Act, that the National Advisory Committee on Meat and Poultry Inspection (NACMPI) will... of Poultry Slaughter Inspection published January 27, 2012. FSIS will provide an overview of...

  11. 77 FR 75118 - National Advisory Committee on Meat and Poultry Inspection

    Science.gov (United States)

    2012-12-19

    ... Food Safety and Inspection Service National Advisory Committee on Meat and Poultry Inspection AGENCY... the National Advisory Committee on Meat and Poultry Inspection (NACMPI). The Committee is being..., poultry, and processed egg products, inspection, safety, and other matters that fall within the scope...

  12. A twenty first century approach to inspection

    Energy Technology Data Exchange (ETDEWEB)

    Lewis, R.K. [R. Brooks Associates, Inc., Williamson, NY (United States)

    1998-12-31

    Over the past ten years, visual inspection tooling has changed dramatically. Driven by both the consumer and industrial vision markets, CCD technology is advancing in pace with computer technology. Just ten years ago, cameras were mostly tube type, very expensive, black and white and large in diameter. There were few practical inspection uses. Times have changed. High resolution images are now achievable through a 1 millimeter probe. Very high resolution cameras are available in 6 millimeter diameter. Advancements in robotic, remote positioning now allows one to access previously inaccessible locations. Visual recognition of deposits is now a reality. A recent trip to Mars is testimony to this. Visual inspection is becoming one of the most worthwhile, cost effective technologies for inspections in the world. Current visual technology, and the advancements to come, will save companies billions of dollars.

  13. Development of advanced technology for stable support of Korean style space foods by the collaboration with an industry

    Energy Technology Data Exchange (ETDEWEB)

    Lee, Ju Woon; Byun, Myung Woo; Kim, Jae Hun; Song, Beom Suk; Choi, Jong Il; Park, Jin Kyu; Park, Jae Nam

    2007-06-15

    Keeping pace with the space era of 21 century, Korea gets an opportunity to participate in a project in which the manned spaceship and the international space station will be developed. The Korean astronaut program is so the first step to open a new field of space development project that needs many researches and experiments to implement the mission successfully. Because food is an important part of life, it is imperative that the space food system is the best it can be. The supply of food must be nourishing and tasty so astronauts maintain their health during their important stays in space. Therefore, this study was conducted to develop space foods maintaining microbial safety and sensory characteristics, and the objective is to produce basic information about the processing technology of space foods. The results showed that combination treatment of radiation technology might be helpful for extending the space foods such as space Kimchi. And the development of a new herbal preparation (HemoHIM) for immune and hematopoiesis modulation as well as oxidative damage inhibition in space environment might be helpful for improving the astronaut's health.

  14. Error Sources in Proccessing LIDAR Based Bridge Inspection

    Science.gov (United States)

    Bian, H.; Chen, S. E.; Liu, W.

    2017-09-01

    Bridge inspection is a critical task in infrastructure management and is facing unprecedented challenges after a series of bridge failures. The prevailing visual inspection was insufficient in providing reliable and quantitative bridge information although a systematic quality management framework was built to ensure visual bridge inspection data quality to minimize errors during the inspection process. The LiDAR based remote sensing is recommended as an effective tool in overcoming some of the disadvantages of visual inspection. In order to evaluate the potential of applying this technology in bridge inspection, some of the error sources in LiDAR based bridge inspection are analysed. The scanning angle variance in field data collection and the different algorithm design in scanning data processing are the found factors that will introduce errors into inspection results. Besides studying the errors sources, advanced considerations should be placed on improving the inspection data quality, and statistical analysis might be employed to evaluate inspection operation process that contains a series of uncertain factors in the future. Overall, the development of a reliable bridge inspection system requires not only the improvement of data processing algorithms, but also systematic considerations to mitigate possible errors in the entire inspection workflow. If LiDAR or some other technology can be accepted as a supplement for visual inspection, the current quality management framework will be modified or redesigned, and this would be as urgent as the refine of inspection techniques.

  15. Application of Near Infrared Spectroscopy in Food Inspection and Quality Control%近红外光谱技术在食品检测与质量控制中的应用

    Institute of Scientific and Technical Information of China (English)

    马宇璇

    2016-01-01

    随着人们生活水平的提高,食品安全问题受到广泛的重视,食品检测方法成为近年来食品质量控制中的研究热点。近红外光谱分析技术凭借快速、无损、方便可靠等优点,在食品检测领域获得了广泛的应用,成为食品质量检测的新手段。基于此,重点分析近红外光谱分析技术在肉质食品、乳制品和水果蔬菜中的应用。%With the improvement of people's living standard, food safety problem is widely attention, and food detection method become a research focus in recent years in food quality control. Near infrared spectrum analysis technique with the advantages of rapid, non-destructive, convenient and reliable, is obtained widespread application in food detection ifeld, become the new means for food quality testing. Based on this, this paper mainly analyzed the near infrared spectral analysis technology in the application of the meat food, milk and fruit and vegetables.

  16. Legal regulation of information and communications technologies as specific forms of production factor for capital in food industry

    Directory of Open Access Journals (Sweden)

    D. Šálková

    2009-12-01

    Full Text Available Information and communication technologies are one of factors that markedly influence agricultural primary production and food industry as well as all other branches of the national economy. Therefore, it is necessary to analyse an effect of Community legal regulations for electronic transactions on resource utility.

  17. 78 FR 49529 - Radio Frequency Wireless Technology in Medical Devices; Guidance for Industry and Food and Drug...

    Science.gov (United States)

    2013-08-14

    ... of RF energy, and the RF wireless emissions from one product or device could potentially affect the... HUMAN SERVICES Food and Drug Administration (formerly Docket No. 2006D-0504) Radio Frequency Wireless...) is announcing the availability of the guidance entitled ``Radio Frequency Wireless Technology in...

  18. Alignment of Assessment Objectives with Instructional Objectives Using Revised Bloom's Taxonomy--The Case for Food Science and Technology Education

    Science.gov (United States)

    Jideani, V. A.; Jideani, I. A.

    2012-01-01

    Nine food science and technology (FST) subjects were assessed for alignment between the learning outcomes and assessment using revised Bloom's taxonomy (RBT) of cognitive knowledge. Conjoint analysis was used to estimate the utilities of the levels of cognitive, knowledge, and the attribute importance (cognitive process and knowledge dimension)…

  19. Food safety intervention research at the Eastern Regional Research Center: innovative sanitizers, natural antimicrobials and nonthermal processing technologies

    Science.gov (United States)

    Foodborne pathogens such as Salmonella, Listeria monocytogenes and Escherichia coli O157:H7cause millions of illnesses every year. A variety of technologies have been advanced in recent years to expand on the suite of tools available to food processors. At the US Department of Agriculture’s Eastern ...

  20. 78 FR 77643 - National Advisory Committee of Meat and Poultry Inspection

    Science.gov (United States)

    2013-12-24

    ... Food Safety and Inspection Service National Advisory Committee of Meat and Poultry Inspection AGENCY... Poultry Inspection (NACMPI). The Committee is being convened to review two topics for FSIS. The first... committee to fully explore enhancing the safe food handling label on meat and poultry packages. With...

  1. Steam generator tube inspection in Japan

    Energy Technology Data Exchange (ETDEWEB)

    Fukui, Shigetaka [Japan Power Engineering and Inspection Corp., Tokyo (Japan)

    1997-02-01

    Steam generator tube inspection was first carried out in 1971 at Mihama Unit-1 that is first PWR plant in Japan, when the plant was brought into the first annual inspection. At that time, inspection was made on sampling basis, and only bobbin coil probe was used. After experiencing various kinds of tube degradations, inspection method was changed from sampling to all number of tubes, and various kinds of probes were used to get higher detectability of flaw. At present, it is required that all the tubes shall be inspected in their full length at each annual inspection using standard bobbin coil probe, and some special probes for certain plants that have susceptibility of occurrence of flaw. Sleeve repaired portion is included in this inspection. As a result of analyses of eddy current testing data, all indications that have been evaluated to be 20% wall thickness or deeper shall be repaired by either plugging or sleeving, where flaw morphology is to be a wastage or wear. Other types of flaw such as IGA/SCC are not allowed to be left inservice when those indications are detected. These inspections are performed according to inspection procedures that are approved by regulatory authority. Actual inspections are witnessed by the Japan Power engineering and inspection corporation (JAPEIC)`s inspectors during data acquisition and analysis, and they issue inspection report to authority for review and approval. It is achieved high safety performance of steam generator through this method of inspections, however. some tube leakage problems were experienced in the past. To prevent recurrence of such events, government is conducting development and verification test program for new eddy current testing technology.

  2. Effect of Power Ultrasound on Food Quality

    Science.gov (United States)

    Lee, Hyoungill; Feng, Hao

    Recent food processing technology innovations have been centered around producing foods with fresh-like attributes through minimal processing or nonthermal processing technologies. Instead of using thermal energy to secure food safety that is often accompanied by quality degradation in processed foods, the newly developed processing modalities utilize other types of physical energy such as high pressure, pulsed electric field or magnetic field, ultraviolet light, or acoustic energy to process foods. An improvement in food quality by the new processing methods has been widely reported. In comparison with its low-energy (high-frequency) counterpart which finds applications in food quality inspection, the use of high-intensity ultrasound, also called power ultrasound, in food processing is a relatively new endeavor. To understand the effect of high-intensity ultrasound treatment on food quality, it is important to understand the interactions between acoustic energy and food ingredients, which is covered in Chapter 10. In this chapter, the focus will be on changes in overall food quality attributes that are caused by ultrasound, such as texture, color, flavor, and nutrients.

  3. Explicit and implicit attitude toward an emerging food technology: The case of cultured meat.

    Science.gov (United States)

    Bekker, Gerben A; Fischer, Arnout R H; Tobi, Hilde; van Trijp, Hans C M

    2017-01-01

    Cultured meat is an unfamiliar emerging food technology that could provide a near endless supply of high quality protein with a relatively small ecological footprint. To understand consumer acceptance of cultured meat, this study investigated the influence of information provision on the explicit and implicit attitude toward cultured meat. Three experiments were conducted using a Solomon four-group design to rule out pretest sensitization effects. The first experiment (N = 190) showed that positive or negative information about cultured meat changed the explicit attitude in the direction of the information. This effect was smaller for participants who were more familiar with cultured meat. In the second experiment (N = 194) positive information was provided about solar panels, an attitude object belonging to the same sustainable product category as sustainable food products such as cultured meat. Positive information about solar panels was found to change the explicit attitude in the direction of the information. Using mood induction, the third experiment (N = 192) ruled out the alternative explanation that explicit attitude change in experiment 1 and 2 was caused by content free affect rather than category based inferences. The implicit attitude appeared insensitive to both information or mood state in all three experiments. These findings show that the explicit attitude toward cultured meat can be influenced by information about the sustainability of cultured meat and information about a positively perceived sustainable product. This effect was shown to be content based rather than merely affect based. Content based information in a relevant context could therefore contribute to the commercial success of cultured meat. Copyright © 2016 Elsevier Ltd. All rights reserved.

  4. 241-AY-102 Leak Detection Pit Drain Line Inspection Report

    Energy Technology Data Exchange (ETDEWEB)

    Boomer, Kayle D. [Washington River Protection Solutions, LLC (United States); Engeman, Jason K. [Washington River Protection Solutions, LLC (United States); Gunter, Jason R. [Washington River Protection Solutions, LLC (United States); Joslyn, Cameron C. [Washington River Protection Solutions, LLC (United States); Vazquez, Brandon J. [Washington River Protection Solutions, LLC (United States); Venetz, Theodore J. [Washington River Protection Solutions, LLC (United States); Garfield, John S. [AEM Consulting (United States)

    2014-01-20

    This document provides a description of the design components, operational approach, and results from the Tank AY-102 leak detection pit drain piping visual inspection. To perform this inspection a custom robotic crawler with a deployment device was designed, built, and operated by IHI Southwest Technologies, Inc. for WRPS to inspect the 6-inch leak detection pit drain line.

  5. Application of the fiber-optic sensor thickness inspection technology on ZJ19B tobacco machinery%光纤传感器厚度检测技术在ZJ19B烟机的运用

    Institute of Scientific and Technical Information of China (English)

    倪慧彩

    2012-01-01

    介绍了光纤传感器检测厚度的检测技术在卷烟设备中的运用,概述了光纤传感器检测系统的基本结构、工作原理及优点,简述了该系统安装和校准方法,提高了检测的准确率和产品质量,降低了消耗.%This article introduces the application of the fiber-optic sensor thickness inspection technology on the cigarette making equipment. It explains the basic structure, working principle and advantage of the fiber-optic sensor thickness inspection system and briefly gives the installing procedures, aligning and adjusting methods of the system. This achieves enhancing the precise rate, guarantees the product quality and reduces the consumption.

  6. Information Communication and Technology for Water Resource Management and Food Security in Kenya: A Case Study of Kericho and Uasin Gishu Districts

    Science.gov (United States)

    Omboto, P. I.; Macharia, J.; Mbagaya, Grace; Standa, F. N.

    2011-01-01

    Recent reports on Kenya have indicated food insecurity and destruction of water catchments as serious problems facing the country. Despite the tremendous strides in Information and Communication Technology (ICT), the country has not taken advantage of the technology to improve food security by effectively managing her water resources. A survey on…

  7. Information Communication and Technology for Water Resource Management and Food Security in Kenya: A Case Study of Kericho and Uasin Gishu Districts

    Science.gov (United States)

    Omboto, P. I.; Macharia, J.; Mbagaya, Grace; Standa, F. N.

    2011-01-01

    Recent reports on Kenya have indicated food insecurity and destruction of water catchments as serious problems facing the country. Despite the tremendous strides in Information and Communication Technology (ICT), the country has not taken advantage of the technology to improve food security by effectively managing her water resources. A survey on…

  8. U.S. Food Safety and Inspection Service testing for Salmonella in selected raw meat and poultry products in the United States, 1998 through 2003: analysis of set results.

    Science.gov (United States)

    Naugle, Alecia Larew; Barlow, Kristina E; Eblen, Denise R; Teter, Vanessa; Umholtz, Robert

    2006-11-01

    The U.S. Food Safety and Inspection Service (FSIS) tests sets of samples of selected raw meat and poultry products for Salmonella to ensure that federally inspected establishments meet performance standards defined in the pathogen reduction-hazard analysis and critical control point system (PR-HACCP) final rule. In the present report, sample set results are described and associations between set failure and set and establishment characteristics are identified for 4,607 sample sets collected from 1998 through 2003. Sample sets were obtained from seven product classes: broiler chicken carcasses (n = 1,010), cow and bull carcasses (n = 240), market hog carcasses (n = 560), steer and heifer carcasses (n = 123), ground beef (n = 2,527), ground chicken (n = 31), and ground turkey (n = 116). Of these 4,607 sample sets, 92% (4,255) were collected as part of random testing efforts (A sets), and 93% (4,166) passed. However, the percentage of positive samples relative to the maximum number of positive results allowable in a set increased over time for broilers but decreased or stayed the same for the other product classes. Three factors associated with set failure were identified: establishment size, product class, and year. Set failures were more likely early in the testing program (relative to 2003). Small and very small establishments were more likely to fail than large ones. Set failure was less likely in ground beef than in other product classes. Despite an overall decline in set failures through 2003, these results highlight the need for continued vigilance to reduce Salmonella contamination in broiler chicken and continued implementation of programs designed to assist small and very small establishments with PR-HACCP compliance issues.

  9. Toward Determining Best Practices for Recruiting Future Leaders in Food Science and Technology

    Science.gov (United States)

    Stevenson, Clinton D.

    2016-01-01

    There is a shortage of qualified food scientists in the workforce that has adverse consequences for the quality and safety of our food supply. The Institute of Food Technologists and other institutions have initiated and continue to initiate outreach programs; however, an analysis of the effectiveness of these efforts has not yet come to fruition.…

  10. Challenges Associated with Technological Aspects for Modernization of Alkaline-Fermented Foods

    NARCIS (Netherlands)

    Linnemann, A.R.; Hansen, E.B.; Lelieveld, H.L.M.; Heising, J.K.; Dekker, M.

    2014-01-01

    Among the new generations, the awareness and appreciation of indigenous healthy foods including alkaline-fermented foods (AFFs) needs to be enhanced. AFFs are considered to be old-fashioned. In fact, some of the food processing techniques are outdated with low hygiene and quality standards. Some AFF

  11. Functional chitosan-based grapefruit seed extract composite films for applications in food packaging technology

    Energy Technology Data Exchange (ETDEWEB)

    Tan, Y.M. [Department of Mechanical Engineering, National University of Singapore (Singapore); Lim, S.H.; Tay, B.Y. [Forming Technology Group, Singapore Institute of Manufacturing Technology (Singapore); Lee, M.W. [Food Innovation and Resource Centre, Singapore Polytechnic (Singapore); Thian, E.S., E-mail: mpetes@nus.edu.sg [Department of Mechanical Engineering, National University of Singapore (Singapore)

    2015-09-15

    Highlights: • Chitosan-based grapefruit seed extract (GFSE) films were solution casted. • GFSE was uniformly dispersed within all chitosan film matrices. • All chitosan-based composite films showed remarkable transparency. • Increasing amounts of GFSE incorporated increased the elongation at break of films. • Chitosan-based GFSE composite films inhibited the proliferation of fungal growth. - Abstract: Chitosan-based composite films with different amounts of grapefruit seed extract (GFSE) (0.5, 1.0 and 1.5% v/v) were fabricated via solution casting technique. Experimental results showed that GFSE was uniformly dispersed within all chitosan film matrices. The presence of GFSE made the films more amorphous and tensile strength decreased, while elongation at break values increased as GFSE content increased. Results from the measurement of light transmission revealed that increasing amounts of GFSE (from 0.5 to 1.5% v/v) did not affect transparency of the films. Furthermore, packaging of bread samples with chitosan-based GFSE composite films inhibited the proliferation of fungal growth as compared to control samples. Hence, chitosan-based GFSE composite films have the potential to be a useful material in the area of food technology.

  12. Biodiesel production using fatty acids from food industry waste using corona discharge plasma technology.

    Science.gov (United States)

    Cubas, A L V; Machado, M M; Pinto, C R S C; Moecke, E H S; Dutra, A R A

    2016-01-01

    This article aims to describe an alternative and innovative methodology to transform waste, frying oil in a potential energy source, the biodiesel. The biodiesel was produced from fatty acids, using a waste product of the food industry as the raw material. The methodology to be described is the corona discharge plasma technology, which offers advantages such as acceleration of the esterification reaction, easy separation of the biodiesel and the elimination of waste generation. The best conditions were found to be an oil/methanol molar ratio of 6:1, ambient temperature (25 °C) and reaction time of 110 min and 30 mL of sample. The acid value indicates the content of free fatty acids in the biodiesel and the value obtained in this study was 0.43 mg KOH/g. Peaks corresponding to octadecadienoic acid methyl ester, octadecanoic acid methyl ester and octadecenoic acid methyl ester, from the biodiesel composition, were identified using GC-MS. A major advantage of this process is that the methyl ester can be obtained in the absence of chemical catalysts and without the formation of the co-product (glycerin). Copyright © 2015 Elsevier Ltd. All rights reserved.

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

    Science.gov (United States)

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

    2015-01-01

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

  14. 1st World Congress on Electroporation and Pulsed Electric Fields in Biology, Medicine and Food & Environmental Technologies

    CERN Document Server

    Kramar, Peter

    2016-01-01

    This volume presents the proceedings of the 1st World Congress on Electroporation and Pulsed Electric Fields in Biology, Medicine and Food & Environmental Technologies (WC2015). The congress took place in Portorož, Slovenia, during the week of September 6th to 10th, 2015. The scientific part of the Congress covered different aspects of electroporation and related technologies and included the following main topics:   ·         Application of pulsed electric fields technology in food: challenges and opportunities ·         Electrical impedance measurement for assessment of electroporation yield ·         Electrochemistry and electroporation ·         Electroporation meets electrostimulation ·         Electrotechnologies for food and biomass treatment ·         Food and biotechnology applications ·         In vitro electroporation - basic mechanisms ·         Interfacial behaviour of lipid-assemblies, membranes and cells in electric f...

  15. Some Technological Challenges in the Addition of Probiotic Bacteria to Foods

    Science.gov (United States)

    Champagne, Claude P.

    In North-America, up to 93% of consumers believe certain foods have health benefits that may reduce the risk of disease (Clydesdale, 2005). Using a strict definition, limited to food and drinks that tend to make specific health claims of some kind on the packaging or in advertising, the functional foods (FF) and drinks market in the five major European markets, the USA, Japan and Australia had a combined value of 16 billion USD in 2005 (Leatherhead Food International, 2006). Dairy products account for nearly 43% of this market, which is almost entirely made up of fermented dairy products (Leatherhead Food International, 2006).

  16. Urban food systems: socio-technological innovation for cities to tackle the zero waste challenge

    OpenAIRE

    Redlingshofer, Barbara; Gracieux, Mélanie; Fuentes, Claire; Guilbert, Stéphane

    2015-01-01

    Cities currently manage food waste in a quite inefficient manner: Food waste and food industry co and by products, despite their high nutriment value, are only to a small ex-tent recycled and returned to farm soil and therefore, does not contribute to closing nu-trient cycles and to supporting sustainable food production. Food waste related resource use and environmental pollution can no longer be justified in the context of global warming and increasing pressure on the planet’s limited bound...

  17. Genomics for food biotechnology : prospects of the use of high-throughput technologies for the improvement of food microorganisms

    NARCIS (Netherlands)

    Kuipers, OP

    1999-01-01

    Functional genomics is currently the most effective approach for increasing the knowledge at the molecular level of metabolic and adaptive processes in whole cells. High-throughput technologies, such as DNA microarrays, and improved-two-dimensional electrophoresis methods combined with tandem

  18. 2008 Mississippi Curriculum Framework: Postsecondary Food Production and Management Technology. (Program CIP: 12.0508 - Institutional Food Workers)

    Science.gov (United States)

    Carver, Matthew; Hoff, Jody; Little, Lisa; Samuel, Carolyn

    2008-01-01

    As the world economy continues to evolve, businesses and industries must adopt new practices and processes in order to survive. Quality and cost control, work teams and participatory management, and an infusion of technology are transforming the way people work and do business. Employees are now expected to read, write, and communicate…

  19. A Review on the Applications of Next Generation Sequencing Technologies as Applied to Food-Related Microbiome Studies

    Directory of Open Access Journals (Sweden)

    Yu Cao

    2017-09-01

    Full Text Available The development of next generation sequencing (NGS techniques has enabled researchers to study and understand the world of microorganisms from broader and deeper perspectives. The contemporary advances in DNA sequencing technologies have not only enabled finer characterization of bacterial genomes but also provided deeper taxonomic identification of complex microbiomes which in its genomic essence is the combined genetic material of the microorganisms inhabiting an environment, whether the environment be a particular body econiche (e.g., human intestinal contents or a food manufacturing facility econiche (e.g., floor drain. To date, 16S rDNA sequencing, metagenomics and metatranscriptomics are the three basic sequencing strategies used in the taxonomic identification and characterization of food-related microbiomes. These sequencing strategies have used different NGS platforms for DNA and RNA sequence identification. Traditionally, 16S rDNA sequencing has played a key role in understanding the taxonomic composition of a food-related microbiome. Recently, metagenomic approaches have resulted in improved understanding of a microbiome by providing a species-level/strain-level characterization. Further, metatranscriptomic approaches have contributed to the functional characterization of the complex interactions between different microbial communities within a single microbiome. Many studies have highlighted the use of NGS techniques in investigating the microbiome of fermented foods. However, the utilization of NGS techniques in studying the microbiome of non-fermented foods are limited. This review provides a brief overview of the advances in DNA sequencing chemistries as the technology progressed from first, next and third generations and highlights how NGS provided a deeper understanding of food-related microbiomes with special focus on non-fermented foods.

  20. 食品微生物检测技术研究进展%Advanced in Food Microbiological Determination Technology

    Institute of Scientific and Technical Information of China (English)

    王秀芹; 张敏; 颜萍

    2012-01-01

    Food safety is a big public security issue that has direct bearing on life, health, and social stability of the mass of people, and microbial contamination is one of the most important factors. Therefore, the study on food microbiological determination technology is particularly important.%食品安全是直接关系到人民群众生命、健康和社会稳定的重大公共安全问题,而微生物污染又是其中极为重要的因素.对食品微生物检测技术的研究显得尤为重要.

  1. Food Engineering within Sciences of Food

    Directory of Open Access Journals (Sweden)

    Athanasios Kostaropoulos

    2012-10-01

    Full Text Available The aim of this paper is to clarify the identity of food engineering in sciences of food. A short historical description of the evolution of the branch in the Anglo Saxon and the Continental educational systems is given. Furthermore, the distinction of basic definitions such as food science, food science and technology, food technology, and food engineering is made. Finally, the objectives of food engineering within the branch of sciences of food are described.

  2. Food Engineering within Sciences of Food

    OpenAIRE

    Athanasios Kostaropoulos

    2012-01-01

    The aim of this paper is to clarify the identity of food engineering in sciences of food. A short historical description of the evolution of the branch in the Anglo Saxon and the Continental educational systems is given. Furthermore, the distinction of basic definitions such as food science, food science and technology, food technology, and food engineering is made. Finally, the objectives of food engineering within the branch of sciences of food are described.

  3. Nanotechnology and patents in agriculture, food technology, nutrition and medicine - advantages and risks: worldwide patented nano- and absorber particles in food nutrition and agriculture.

    Science.gov (United States)

    Benckiser, Gero

    2012-12-01

    The keywords nanotechnology, super absorber, agriculture, nutrition, and food technology exhibited 28,149 positive matches under more than 68 million patents worldwide. A closer look at the first 500 nanotechnology, agriculture, nutrition and biotechnology related patents, published during 2011-2012, unveiled that 64% are parts of machines and control devices while about 36% comprise metal oxides, fertilizers, pesticides and drugs, which are compounds and often applied in combination with inorganic or organic super absorbing polymeric structures. The latter compounds are in the focus of this special issue.

  4. Industrial Inspection System

    Science.gov (United States)

    1993-01-01

    ACTIS+ is a smaller, personal computer version of ACTIS, a computed tomography system which finds its origins in the Apollo lunar landing research. It is used to identify imperfections in aerospace structures and components. Designed to be added to an existing real time radiography system, its components include a high precision rotation/elevation manipulator, color image monitor, graphical user interface monitor, and PC compatible workstation. Cross-sectional CT images are more detailed than radiographic images and the high speed scanning feature offers the capability for 100 percent inspection in a production environment. Bio-Imaging Research, Inc. (BIR) originally developed ACTIS for Marshall Space Flight Center (MSFC), and commercial units were sold to aerospace manufacturers. The technology was refined for ACTIS+, which is principally used in non-destructive testing.

  5. Aspects of Inspection Planning

    DEFF Research Database (Denmark)

    Faber, M. H.; Sørensen, John Dalsgaard

    2000-01-01

    framework for updating of the reliability of components and systems on the basis of inspection results is outlined. Systems representative for inspection planning of different engineering systems subjected to typical deterioration processes are presented. Numerical simulation studies are performed......Inspection planning for systems is considered with special emphasis to the effect of the quality of inspections on the system reliability and the probability of repair. Inspection quality is described and discussed in terms of inspection reliability and inspection coverage where the latter is set...... in relation to the correlation between the failure modes of the considered system. The inspection planning problem is described in general terms taking basis in the Bayesian decision theory. Practical applicable approaches are derived from the more general but also more involving formulations. The theoretical...

  6. Aspects of Inspection Planning

    DEFF Research Database (Denmark)

    Faber, M. H.; Sørensen, John Dalsgaard

    2000-01-01

    Inspection planning for systems is considered with special emphasis to the effect of the quality of inspections on the system reliability and the probability of repair. Inspection quality is described and discussed in terms of inspection reliability and inspection coverage where the latter is set...... in relation to the correlation between the failure modes of the considered system. The inspection planning problem is described in general terms taking basis in the Bayesian decision theory. Practical applicable approaches are derived from the more general but also more involving formulations. The theoretical...... framework for updating of the reliability of components and systems on the basis of inspection results is outlined. Systems representative for inspection planning of different engineering systems subjected to typical deterioration processes are presented. Numerical simulation studies are performed...

  7. Application of Wireless Local Area Network Technology in Mobile Robot for Finned Tube Inspection%带鳍片的热交换管道检测机器人的研制

    Institute of Scientific and Technical Information of China (English)

    王光荣; 马培荪; 曹曦; 孙红; 李彦明

    2004-01-01

    This paper introduces a novel robot for outer surface inspection of boiler tubes. The paper describes the hardware system,wireless communication strategy, communication procedure and system software of the robot. The WLAN technology is used in the robot. It solves the problem of shielding generated by iron boiler and 11Mbps bandwidth made it possible for video and control stream real-time transmit within the same channel. Though TCP/IP protocol is robust, serial server is a transparent channel but cannot detect error and retransmit the data. In order to improve the reliability of serial communication, a new communication protocol is proposed.

  8. 基于虾类食品的保鲜保藏技术研究进展%Food preservation technology based on shrimp food

    Institute of Scientific and Technical Information of China (English)

    魏静; 崔峰; 张永进; 王伟; 林琳; 叶应旺; 赖年悦; 姜绍通; 陆剑锋

    2013-01-01

    随着世界渔业的迅速发展,虾类食品的消费与贸易在国际水产品市场上占据着日益重要的地位。我国是世界上最大的虾类食品生产国,也是主要的虾类食品出口国,但与发达国家相比,目前我国的虾类食品生产和加工技术水平仍然较低,尤其是在虾类食品的保鲜、保藏技术方面。因此有必要对虾类食品的各种杀菌技术及其应用进行研究,并总结有效的保鲜、保藏方法。本文综述了传统保藏、化学和生物技术、低温保鲜、加热处理、气调保藏、物理杀菌技术等基于虾类食品的保鲜、保藏技术研究进展,为虾类食品的货架期延长提供一定的理论参考和实践依据。%With the development of the fishing industry in the world , the consumption and trade of shrimp products in the international fish markets occupy an increasingly important position .China is one of the world's largest producer of shrimp products , also a major exporter of shrimp products , but the technical level of China's shrimp production and processing is lower than that of other developed countries , especially in food preservation technology based on shrimp food .Therefore , it's necessary to study the various sterilization technologies and their applications in shrimp food , summarize the effective preservation methods .In this paper, we summarized the progress of the shrimp fresh preservation technology , such as traditional preservation , chemical technology and biotechnology , low-temperature preservation , heat treatment , controlled atmosphere preservation , physical sterilization technologies , in order to provide a theoretical reference and practical basis to extend the shelf life of shrimp products .

  9. 一起花生引起沙门氏菌食物中毒检验与分析%Inspection and analysis of a salmonella food poisoning caused by peanut

    Institute of Scientific and Technical Information of China (English)

    王锐; 王英; 高志彬

    2012-01-01

    目的准确分析一起细菌性食物中毒的原因,为食物中毒的处理提供依据.方法按照《食品卫生微生物学检验》GB 4789.4-2010,GB/T 4789.5-2003,GB 4789.10-2010,GB/T 4789.7-2008,WS/T 9-1996方法进行检验,分析中毒原因.结果通过对所检食物样本,刀具砧板涂抹物,呕吐物及粪便样本共计14份样本的肠道致病菌检验,其中2份剩余盐水花生和粪便样品中检出了沙门氏菌,病原菌的菌落形态、镜检、分离培养、生化反应特点,都符合沙门氏菌的特征,所有样品未检出其它致病菌.结论病原学结果证实本起食物中毒是由摄入了受沙门氏菌污染的盐水花生而引起的.%Objective Accurate analyze the reason of a bacterial food poisoning, and provide the basis for the handling of food poisoning. Methods Under the GB 4789.4-2010,GB/T 4789.5-2003,GB 4789.10-2010,GB/T 4789.7-2008,WS/T 9-1996 for inspection, analysing the cause of poisoning. Results Through the test of enteric pathogens from food samples, tool cutting board of smearing, vomitus and faeces sample total sample, In 2 surplus brine peanuts and fecal samples have picked out the salmonella. Pathogenic bacteria conforms to salmonella 's characteristic in colony shape, microscopy, isolated culture, biochemistry response characteristic,and all samples have not picked out other pathogenic bacterias. Conclusion Aetiology results have confirmed that the food poisoning is caused by the intake of Salmonella contamination of brine peanut.

  10. Electronic Inspection of Beef

    Science.gov (United States)

    Anselmo, Victor J.; Gammell, Paul M.; Clark, Jerry

    1987-01-01

    Two proposed methods for grading beef quality based on inspection by electronic equipment: one method uses television camera to generate image of a cut of beef as customer sees it; other uses ultrasonics to inspect live animal or unsliced carcasses. Both methods show promise for automated meat inspection.

  11. 餐厨垃圾废弃物处理技术概述%Overview on Food Waste Treatment Technology

    Institute of Scientific and Technical Information of China (English)

    张庆芳; 杨林海; 周丹丹

    2012-01-01

    餐厨垃圾作为一种普遍存在的垃圾,具有危害和资源双重属性.文章一方面介绍了我国餐厨垃圾的产生特点、管理及资源化利用现状;另一方面就目前主要处理技术和各自的优缺点进行了详细的介绍,为我国未来餐厨垃圾处理提出了一些对策和建议.%Food waste, as a common waste, it has double attributes of Hazardous and resources. In this article, food waste production characteristics, management and recycling status were introduced. The present main treatment technology of the food waste, their advantages and disadvantages, were outlined. At last, the suggestions for future disposal and management were proposed.

  12. Cultural repertoires and food-related household technology within colonia households under conditions of material hardship

    OpenAIRE

    Dean Wesley R; Sharkey Joseph R; Johnson Cassandra M; John Julie

    2012-01-01

    Abstract Introduction Mexican-origin women in the U.S. living in colonias (new-destination Mexican-immigrant communities) along the Texas-Mexico border suffer from a high incidence of food insecurity and diet-related chronic disease. Understanding environmental factors that influence food-related behaviors among this population will be important to improving the well-being of colonia households. This article focuses on cultural repertoires that enable food choice and the everyday uses of tech...

  13. Photonics and Nanophotonics and Information and Communication Technologies in Modern Food Packaging

    National Research Council Canada - National Science Library

    Sarapulova, Olha; Sherstiuk, Valentyn; Shvalagin, Vitaliy; Kukhta, Aleksander

    2015-01-01

    ...) with packaging industry and food production was made. The perspective of combining the latest advances of nanotechnology, including nanophotonics, and ICT for creating modern smart packaging was shown...

  14. The impact of globalisation, free trade and technology on food and nutrition in the new millennium.

    Science.gov (United States)

    McMichael, P

    2001-05-01

    The millennium promises a dramatic politicisation of the food question. In addition to the prominent issues of food security, hunger and nutrition, bioengineering, food safety and quality, there are related issues of environmental sustainability, power, sovereignty and rights. All these issues are deeply implicated in the current corporate form of globalisation, which is transforming historic global arrangements by subordinating public institutions and the question of food security to private solutions. The present paper questions the self-evident association between globalisation and nutritional improvement.

  15. Presence and numbers of Campylobacter, Escherichia coli and Salmonella determined in boiler carcass rinses from United States processing plants in the hazard analysis and critical control point-based inspection models project

    Science.gov (United States)

    In 1999, the USDA-Food Safety Inspection Service introduced an inspection system called The HACCP-Based Inspection Models Project (HIMP). HIMP varies from traditional inspection in that more emphasis is placed on system inspection and verification. Each carcass is still visually inspected but some...

  16. Research and Technology Development to Advance Environmental Monitoring, Food Systems, and Habitat Design for Exploration Beyond Low Earth Orbit

    Science.gov (United States)

    Sullivan, Thomas A.; Perchonek, M. H.; Ott, C. M.; Kaiser, M. K.

    2011-01-01

    Exploration missions will carry crews far beyond the relatively safe environs of cis-lunar space. Such trips will have little or no opportunity for resupply or rapid aborts and will be of a duration that far exceeds our experience to date. The challenges this imposes on the requirements of systems that monitor the life support and provide food and shelter for the crew are the focus of much research within the Human Research Program. Making all of these technologies robust and reliable enough for multi-year missions with little or no ability to run for home calls for a thorough understanding of the risks and impacts of failure. The way we currently monitor for microbial contamination of water, air, and surfaces, by sampling and growing cultures on nutrient media, must be reconsidered for exploration missions which have limited capacity for consumables. Likewise, the shelf life of food must be increased so that the nutrients required to keep the crewmembers healthy do not degrade over the life of the mission. Improved formulations, preservation, packaging, and storage technologies are all being investigated for ways slow this process or replace stowed food with key food items grown fresh in situ. Ensuring that the mass and volume of a spacecraft are used to maximum efficiency calls for infusing human factors into the design from its inception to increase efficiency, improve performance, and retain robustness toward operational realities. Integrating the human system with the spacecraft systems is the focus of many lines of investigation.

  17. 承插焊接接头超声相控阵检测技术%Ultrasonic Phased Array Inspection Technology of Socket Welded Joint

    Institute of Scientific and Technical Information of China (English)

    罗宏建; 周重回; 张杰

    2011-01-01

    In order to inspect the imerior default of the socket welded joint, ultrasonic phased array was applied based on developing the artificial defect block. The advantage and the prospect of ultrasonic phased array inspecting in socket welded joint were discussesed.%针对承插焊接接头内部缺陷无法检测的难题,研制了人工模拟裂纹试块,制定了相控阵检测工艺,并分析了相控阵的检测结果,评述了相控阵检测该类结构的优势及其应用前景.

  18. Teaching reflection on food analysis and inspection in secondary vocational school%中职学校《食品分析与检验》的教学思考

    Institute of Scientific and Technical Information of China (English)

    林丽琳

    2012-01-01

      文章分析了当前中职食品分析与检验教学的现状,针对其中存在的问题,从改变教学内容、创新教学方法、改革课程考核等几方面进行了探讨,以提高中职食品分析与检验教学质量,培养学生的科学态度、基本技能、综合素质、创新能力。%  This article analyses the current teaching situation of food analysis and inspection in secondary vocational school and talks about the problems from the concepts of changing the teaching content, innovating the teaching methods, reforming the curriculum, assessment and other aspects to improve the teaching quality in secondary vocational schools as well as to cultivate students’ scientific attitude, basic skills, comprehensive quality and innovation ability.

  19. PIPEGUARD - A novel technology for sewerage mapping, inspection and cleaning with integrated real-time self-audit capability: Final Report Summary

    OpenAIRE

    Eicher, Frank

    2014-01-01

    Sewage systems are crucial to reduce the risks of water borne diseases and avoid flooding of cities. Cleaning processes are thus highly important to avoid health risks and environmental, economic and societal impacts which can be caused by damaged or blocked sewerage. Sewer networks must therefore not only be kept clean, they also have to be continuously inspected in order to detect structural damages, pipe deterioration and construction failures in order to avoid local city floods, backflow ...

  20. Beyond land application: Emerging technologies for the treatment and reuse of anaerobically digested agricultural and food waste.

    Science.gov (United States)

    Sheets, Johnathon P; Yang, Liangcheng; Ge, Xumeng; Wang, Zhiwu; Li, Yebo

    2015-10-01

    Effective treatment and reuse of the massive quantities of agricultural and food wastes generated daily has the potential to improve the sustainability of food production systems. Anaerobic digestion (AD) is used throughout the world as a waste treatment process to convert organic waste into two main products: biogas and nutrient-rich digestate, called AD effluent. Biogas can be used as a source of renewable energy or transportation fuels, while AD effluent is traditionally applied to land as a soil amendment. However, there are economic and environmental concerns that limit widespread land application, which may lead to underutilization of AD for the treatment of agricultural and food wastes. To combat these constraints, existing and novel methods have emerged to treat or reuse AD effluent. The objective of this review is to analyze several emerging methods used for efficient treatment and reuse of AD effluent. Overall, the application of emerging technologies is limited by AD effluent composition, especially the total solid content. Some technologies, such as composting, use the solid fraction of AD effluent, while most other technologies, such as algae culture and struvite crystallization, use the liquid fraction. Therefore, dewatering of AD effluent, reuse of the liquid and solid fractions, and land application could all be combined to sustainably manage the large quantities of AD effluent produced. Issues such as pathogen regrowth and prevalence of emerging organic micro-pollutants are also discussed. Copyright © 2015 Elsevier Ltd. All rights reserved.