Sample records for food preservation quarterly
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Hybrid Food Preservation Program Improves Food Preservation and Food Safety Knowledge
Francis, Sarah L.
2014-01-01
The growing trend in home food preservation raises concerns about whether the resulting food products will be safe to eat. The increased public demand for food preservation information led to the development of the comprehensive food preservation program, Preserve the Taste of Summer (PTTS). PTTS is a comprehensive hybrid food preservation program…
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Microbial control and food Preservation: Theory and practice:Principles of food preservation
Food preservation is an action or method used to maintain foods at certain desirable properties or quality to obtain maximum benefit. A good method of food preservation is one that slows down or prevents altogether the action of the agents of spoilage without damaging the food. To achieve this, cert...
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Food preservation by irradiation
International Nuclear Information System (INIS)
Labots, H.; Huis in 't Veld, G.J.P.; Verrips, C.T.
1985-01-01
After a review of several methods for the preservation of food and the routes of food infections, the following chapters are devoted to the preservation by irradiation. Applications and legal aspects of food irradiation are described. Special reference is made to the international situation. (Auth.)
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The impact of food preservation on food waste.
Martindale, Wayne; Schiebel, Walter
2017-01-01
The purpose of this paper is to demonstrate the relationship between food preservation and reducing consumer waste is of value in developing sustainable meal options. The research reports insights into Austrian marketplace for frozen and fresh foods that have been obtained from a consumer survey. The consumer survey methodologies indicate how preservation can change meal planning and lower food waste across frozen and fresh and ambient food purchases using freezing preservation methods. The results show food waste can be reduced by six-fold when frozen foods are compared with fresh foods. This study highlights the requirement for a greater understanding of the probability that specific foods will be wasted with respect to the frequency of purchase. This is a limitation of the current study that has been investigated by other researchers. This research has enabled the identification of different food waste amounts for different food product categories. The data presented could be used to guide food product development so that less consumer waste is produced. The research suggests a decision matrix approach can be used to can guide new product development and a model of this matrix is presented so that it may provide fit-for-purpose food preservation options for consumers. This paper will continue to highlight the overlooked value of food preservation during processing and manufacturing of foods and their preparation in households.
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Preservation of food products by irradiation
International Nuclear Information System (INIS)
McGivney, W.T.
1988-01-01
The use of irradiation to preserve food has the potential to significantly enhance our capacity to maximize the quality and quantity of the food we consume. In a world in which distribution of food occurs across continents and in which malnourished populations are in dire need of basic food products, any safe, effective, and efficient means of preserving food is more than welcome. Irradiation, as a method for food preservation, has been studied for more than 30 years. This discussion focuses on this most recent method for the preservation of food with particular emphasis on its effects on the safety, nutritive, and aesthetic values of the food preserved by irradiation. The use of ionizing radiation as a method to preserve foods is one that has been demonstrated to be effective for a variety of food classes. Irradiation offers a means to decontaminate, disinfest, and retard the spoilage of the food supply. At the same time, it appears that the wholesomeness of these food products is maintained. Nutritive value can be sustained by use of effective doses of radiation. Concerns over the safety of irradiated food are rooted in questions regarding the potential induction of radioactivity, harmful radiolytic products, and pathogenic radiation-resistant or mutant strains of microorganisms. Research findings have allayed concerns over safety. However, more research is necessary to conclusively resolve these safety issues. Food irradiation is a promising technology that has and will contribute to our ability to feed the people of this world. This technology is but one of many available ways to preserve our greatest natural resource, the food supply. Enhancement of the ability to preserve food by irradiation will facilitate the distribution of food from fertile developed regions to the malnourished peoples of underdeveloped countries. 21 references
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Improving food preservation to reduce food waste
Gronert, Alicja; Bikova, Borislava; Salce, Luca; Nogués, Marc; Batistelli, Patryk; Farid, Yomna
2014-01-01
The theme and issue of ‘Improving food preservation to reduce food waste’ is associated with all group members participating in this research project. This topic covers multiple processes including purchasing, preserving, preparing and storing food. The industry of fresh fruits and vegetables is an enormous market, which will not disappear any time soon. Food waste is mostly disregarded as fresh fruits and vegetables are mostly inexpensive. All group members believe that this mindset needs to...
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Food preservation by irradiation
International Nuclear Information System (INIS)
Kooij, J. van
1981-01-01
Twenty-five years of development work on the preservation of food by irradiation have shown that this technology has the potential to reduce post-harvest losses and to produce safe foods. The technological feasibility has been established but general acceptance of food irradiation by national regulatory bodies and consumers requires attention. The positive aspects of food preservation by irradiation include: the food keeps its freshness and its physical state, agents which cause spoilage (bacteria, etc.) are eliminated, recontamination does not take place, provided packaging materials are impermeable to bacteria and insects. It inhibits sprouting of root crops, kills insects and parasites, inactivates bacteria, spores and moulds, delays ripening of fruit, improves the technological properties of food. It makes foods biologically safe, allows the production of shelf-stable foods and is excellent for quarantine treatment, and generally improves food hygiene. The dose ranges needed for effective treatment are given
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Food preservation by irradiation
International Nuclear Information System (INIS)
Oztasiran, I.
1984-01-01
Irradiation is a physical process for treating food and as such it is comparable to other processing techniques such as heating or freezing foods for preservation. The energy level used in food irradiation is always below that producing radioactivity in the treated food, hence this aspect can be totally excluded in wholesomeness evaluations. Water is readily ionized and may be the primary source of ionization in foods with secondary effects on other molecules, possibly more a result of water ionization than of direct hits. In the presence of oxygen, highly reactive compounds may be produced, such as H, H 3 0+ and H 2 O 2 . Radiation at the energy flux levels used for food (<2 MeV) does not induce radioactivity. Food irradiation applications are already technically and economically feasible and that food so treated is suitable for consumption. Food irradiation techniques can play an important role for an improved preservation, storage and distribution of food products. (author)
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Essential Oils: Sources of Antimicrobials and Food Preservatives
Pandey, Abhay K.; Kumar, Pradeep; Singh, Pooja; Tripathi, Nijendra N.; Bajpai, Vivek K.
2017-01-01
Aromatic and medicinal plants produce essential oils in the form of secondary metabolites. These essential oils can be used in diverse applications in food, perfume, and cosmetic industries. The use of essential oils as antimicrobials and food preservative agents is of concern because of several reported side effects of synthetic oils. Essential oils have the potential to be used as a food preservative for cereals, grains, pulses, fruits, and vegetables. In this review, we briefly describe the results in relevant literature and summarize the uses of essential oils with special emphasis on their antibacterial, bactericidal, antifungal, fungicidal, and food preservative properties. Essential oils have pronounced antimicrobial and food preservative properties because they consist of a variety of active constituents (e.g., terpenes, terpenoids, carotenoids, coumarins, curcumins) that have great significance in the food industry. Thus, the various properties of essential oils offer the possibility of using natural, safe, eco-friendly, cost-effective, renewable, and easily biodegradable antimicrobials for food commodity preservation in the near future. PMID:28138324
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A revolution in food preservation
International Nuclear Information System (INIS)
1986-01-01
A brief consumer guide to food irradiation is presented. Aspects covered include some of the advantages of food irradiation compared to other methods of food preservation, the type of radiation used, the mechanism of action, some practical applications, safety and future benefits. (UK)
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Home Food Preservation Training for Extension Educators
Goard, Linnette Mizer; Hill, Melinda; Shumaker, Katharine; Warrix, Marisa
2013-01-01
During times of economic downturn, there has been an increased interest in home food preservation. As the primary resource for current research-based recommendations, a team of Extension Family and Consumer Sciences educators with specialization in food safety and food preservation responded to this demand by developing a standardized food…
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Effect of Hurdle Technology in Food Preservation: A Review.
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.
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Bacteriocins as food preservatives: Challenges and emerging horizons.
Johnson, Eldin Maliyakkal; Jung, Dr Yong-Gyun; Jin, Dr Ying-Yu; Jayabalan, Dr Rasu; Yang, Dr Seung Hwan; Suh, Joo Won
2017-09-07
The increasing demand for fresh-like food products and the potential health hazards of chemically preserved and processed food products have led to the advent of alternative technologies for the preservation and maintenance of the freshness of the food products. One such preservation strategy is the usage of bacteriocins or bacteriocins producing starter cultures for the preservation of the intended food matrixes. Bacteriocins are ribosomally synthesized smaller polypeptide molecules that exert antagonistic activity against closely related and unrelated group of bacteria. This review is aimed at bringing to lime light the various class of bacteriocins mainly from gram positive bacteria. The desirable characteristics of the bacteriocins which earn them a place in food preservation technology, the success story of the same in various food systems, the various challenges and the strategies employed to put them to work efficiently in various food systems has been discussed in this review. From the industrial point of view various aspects like the improvement of the producer strains, downstream processing and purification of the bacteriocins and recent trends in engineered bacteriocins has also been briefly discussed in this review.
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Preserving food with radiation
International Nuclear Information System (INIS)
Thomas, A.C
1978-01-01
Food irradiation is becoming an increasingly more important method of food preservataion. The irradiation process and its advangages are briefly described, and its use in the preservation of poultry and various kinds of fruits is discussed. Fruit export is hampered by restrictions due to infestation. Radiation disinfestation will therefore be of great advantage and may lead to a growth in export markets
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Radiation in response to food preservation
International Nuclear Information System (INIS)
Bharti, Navaldey; Ram, R.B.; Gautam, Shreesh Kumar; Kumar, Vikas; Singh, Abhishek
2012-01-01
Preservation of food items is a pre-requisite for food security. The seasonal nature of production, perishable nature of food materials (fruits, vegetables and other value added products) and the rising gap between demand and supply have posed great challenges to conventional techniques of food preservation and thereby to food security. Food irradiation, one of the beneficial applications of atomic energy, is an important innovation in food preservation, since the development of canning in the 19th century. It provides an effective alternative to fumigants, which are being phased out owing to their adverse effects on the environment and human health. Moreover, exposure of food material to radiation has strong advantages over conventional methods of preservation such as cold storage, fumigation, salting and drying because it does not lead to loss of taste, texture, flavour, odour etc. or overall quality attributes. Generally, two types of radiations are used i.e., ionizing and non-ionizing. Since radiation does not generate heat, it is termed 'cold sterilization'. Gamma rays, E-beam and X-rays are used for irradiation. Irradiation under approved conditions has been demonstrated to have no dangerous effects on food, either chemical or microbial in nature and does not cause any significant loss of macronutrients. Proteins, fats and carbohydrates undergo little change in nutritional value during irradiation even with doses over 10 kGy, though there may be sensory changes. Similarly, the essential amino acids, essential fatty acids, minerals and trace elements are also unaffected. There can be a decrease in certain vitamins (particularly thiamin) but these are of the same order of magnitude as occurs in other manufacturing processes such as drying/dehydration or canning (thermal sterilization). So, there is urgent need to exploit the benefits of irradiation involve standardization, communication and education. The potential benefits of irradiation technology have been
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Establishment of a world food preservation center
Directory of Open Access Journals (Sweden)
Wilson Charles L
2013-01-01
Full Text Available Abstract A World Food Preservation Center (WFPC is proposed in response to a pending civilization-threatening food shortage and our limited ability to adequately increase food production. Some estimates put losses of food in developing countries after it is produced and before it is consumed at 50%. These losses are particularly threatening to individuals and farmers who are living in the midst of food insecurity. Although numerous organizations have attempted to address this problem worldwide, the magnitude of the effort has not come close to the enormity of the problem. Most of these programs are also short-term and require continuous input by postharvest specialists from developed countries in order to be sustainable. A critical need exists for a substantial and sustainable worldwide program that can significantly reduce losses and waste of food in developing countries. The World Food Preservation Center proposed here meets this need by educating young scientists in developing countries about low-input, appropriate technologies for preserving food postharvest. It also conducts research on postharvest technologies especially suited for application in developing countries such as biological control, solar refrigeration, and coordinated transport and marketing schemes that support and sustain the local production of food commodities.
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Numerical Simulation of Non-Thermal Food Preservation
Rauh, C.; Krauss, J.; Ertunc, Ö.; Delgado, a.
2010-09-01
Food preservation is an important process step in food technology regarding product safety and product quality. Novel preservation techniques are currently developed, that aim at improved sensory and nutritional value but comparable safety than in conventional thermal preservation techniques. These novel non-thermal food preservation techniques are based for example on high pressures up to one GPa or pulsed electric fields. in literature studies the high potential of high pressures (HP) and of pulsed electric fields (PEF) is shown due to their high retention of valuable food components as vitamins and flavour and selective inactivation of spoiling enzymes and microorganisms. for the design of preservation processes based on the non-thermal techniques it is crucial to predict the effect of high pressure and pulsed electric fields on the food components and on the spoiling enzymes and microorganisms locally and time-dependent in the treated product. Homogenous process conditions (especially of temperature fields in HP and PEF processing and of electric fields in PEF) are aimed at to avoid the need of over-processing and the connected quality loss and to minimize safety risks due to under-processing. the present contribution presents numerical simulations of thermofluiddynamical phenomena inside of high pressure autoclaves and pulsed electric field treatment chambers. in PEF processing additionally the electric fields are considered. Implementing kinetics of occurring (bio-) chemical reactions in the numerical simulations of the temperature, flow and electric fields enables the evaluation of the process homogeneity and efficiency connected to different process parameters of the preservation techniques. Suggestions to achieve safe and high quality products are concluded out of the numerical results.
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Food Preservation by Irradiation (Rev.)
Energy Technology Data Exchange (ETDEWEB)
Urrows, Grace M.
1968-01-01
Up to 30% of food harvests are lost in some parts of the world because of animal pests and microorganisms. Nuclear techniques can help reduce and extend the shelf life of these foods. Around 55 countries now have food irradiation programs. The use of radiation is the most recent step in man's attempts to preserve some of his harvest for the lean part of the year.
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Preservation of food and radiation
International Nuclear Information System (INIS)
Kasamatsu, Tomomichi
1975-01-01
In the application of radiation to preservation of food, there are some methods; sterilization, elimination of noxious insects, prevention of germination and control of maturation. The former two utilize the lethal effect of radiation to the living things and the latter two utilize the injurious effect on the metabolism of the living things. At present, irradiation to potato is most widely permitted for the purpose of prevention of germination, and the irradiation with 15 Krad (maximum) is allowed to preserve potato for 8 months in Japan. In the other hand, a large quantity of doses, such as 4.5 to 5.6 Mrad, is necessary to sterilize completely for industrial use, degeneration of food component and high cost come into question. In addition, food is directly taken into the mouth of human being, therefore, wholesomeness, legal permission and determination of dose must be examined. (Tsukamoto, Y.)
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ULTRAVIOLET TECHNOLOGY FOR FOOD PRESERVATION
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...
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Food preservation by irradiation
International Nuclear Information System (INIS)
Gottschalk, M.
1978-01-01
In November, 1977, an International Symposium on Food Preservation by Irradiation was held at Wageningen, the Netherlands. About 200 participants attended the Symposium which was organised by the International Atomic Energy Agency, the Food and Agriculture Organization of the United Nations and the World Health Organization; a reflection of the active interest which is being shown in food irradiation processing, particularly among developing countries. The 75 papers presented provided an excellent review of the current status of food irradiation on a wide range of different topics, and the Symposium also afforded the valuable opportunity for informal discussion among the participants and for developing personal contacts. A brief survey of the salient aspects discussed during the course of the meeting are reported on. (orig.) [de
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Recent progress in food preservation by irradiation
Energy Technology Data Exchange (ETDEWEB)
Vas, K [Food and Agriculture Organization of the United Nations, Rome (Italy)
1977-01-01
The possible use of ionizing radiations in food preservation is discussed. It has been recognized that treatment of foods with ionizing radiations not only serves the purpose of stabilizing them in their original state, but may also enhance the hygienic properties of certain foodstuffs. Several examples conerning improvements in food quality and preservation by irradiation in different countries have been reported. The economic viewpoint and the possibilities for use of irradiated products in international trade are discussed. The development of international cooperation in sharing of research results and information and sharing of costs of wholesomeness testing have been pointed out.
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Recent progress in food preservation by irradiation
International Nuclear Information System (INIS)
Vas, K.
1977-01-01
The possible use of ionizing radiations in food preservation is discussed. It has been recognized that treatment of foods with ionizing radiations not only serves the purpose of stabilizing them in their original state, but may also enhance the hygienic properties of certain foodstuffs. Several examples conerning improvements in food quality and preservation by irradiation in different countries have been reported. The economic viewpoint and the possibilities for use of irradiated products in international trade are discussed. The development of international cooperation in sharing of research results and information and sharing of costs of wholesomeness testing have been pointed out. (G.C.)
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Recent advances in the preservation of food by irradiation
International Nuclear Information System (INIS)
Vas, K.
1976-01-01
There are two ways in which the world food problem can be attacked: (1) by increasing food production, that is, growing more food by utilizing agricultural knowledge and material input, and (2) by preserving more of the food that is already being produced by utilizing food science and technology. While both lines of action should be followed, it is logical that preservation should play a key role not only because it would reduce wastage of existing food that is desperately needed by millions of people, but also prevent the wastage of the energy invested in growing food. The preservation of food is, therefore, a vital technology, and studies of both traditional food preservation methods and new techniques should be actively pursued. The irradiation of food, usually by gamma rays from a cobalt-60 source, offers advantages over traditional methods, irradiation not only can delay the processes that lead to the onset of undesirable physiological changes (sprouting, over-ripening), microbial spoilage (rot, mould formation) and damage caused by insects, but also can kill disease-causing organisms that will infect the food if it is left untreated. It is rather surprising to find that after 25 years of extensive studies, practical introduction of food preservation by irradiation has only recently been started in one Member State of the IAEA. The main obstacles are of a psychological nature, but a number of other problems also remains to be solved. Nevertheless, it is clear that many questions have already been settled and significant progress has been made. Some of these developments will be briefly enumerated below. However, it should be noted right at the onset that, like the conventional methods, irradiation also has its limitations and cannot be considered a cure-all for all food problems under all conditions
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Irradiation preservation of food in Hungary
International Nuclear Information System (INIS)
Kiss, I.
1993-01-01
An overview is presented of the food irradiation activities in Hungary for preservation purposes. A historical background of this technology is given, and the present practice is outlined. Several food species are presently treated with Co-60 gamma-irradiation for their radurization. (R.P.)
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Recent approaches in food bio-preservation - a review.
Singh, Veer Pal
2018-01-01
Bio-preservation is a technique of extending the shelf life of food by using natural or controlled microbiota or antimicrobials. The fermentation products as well as beneficial bacteria are generally selected in this process to control spoilage and render pathogen inactive. The special interest organism or central organism used for this purpose is lactic acid bacteria (LAB) and their metabolites. They are capable to exhibit antimicrobial properties and helpful in imparting unique flavour and texture to the food products. The major compounds produced by LAB are bacteriocin, organic acids and hydrogen peroxide. Bacteriocin is peptides or proteins with antimicrobial activity. On the basis of size, structure and post-translational modification, bacteriocin is divided into four different classes. Due to non-toxic, non-immunogenic, thermo-resistance characteristics and broad bactericidal activity, LAB bacteriocins are considered good bio-preservative agents. The most common LAB bactriocin is nisin which has wider applications in food industry and has been Food and Drug Administration (FDA) approved. Nisin and other bacteriocin are being used in vegetables products, dairy and meat industries. Apart from LAB metabolites, bacteriophages and endolysins has promising role in food processing, preservation and safety. Bacteriocins and endolysins are more suitable for DNA shuffling and protein engineering to generate highly potent variants with expanded activity spectrum. Genetically modified bacteriophages may also be helpful in bio-preservation, however; their safety issues must be addressed properly before selection as bio-preservative agent.
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Recent approaches in food bio-preservation - a review
Directory of Open Access Journals (Sweden)
Veer Pal Singh
2018-03-01
Full Text Available Bio-preservation is a technique of extending the shelf life of food by using natural or controlled microbiota or antimicrobials. The fermentation products as well as beneficial bacteria are generally selected in this process to control spoilage and render pathogen inactive. The special interest organism or central organism used for this purpose is lactic acid bacteria (LAB and their metabolites. They are capable to exhibit antimicrobial properties and helpful in imparting unique flavour and texture to the food products. The major compounds produced by LAB are bacteriocin, organic acids and hydrogen peroxide. Bacteriocin is peptides or proteins with antimicrobial activity. On the basis of size, structure and post-translational modification, bacteriocin is divided into four different classes. Due to non-toxic, non-immunogenic, thermo-resistance characteristics and broad bactericidal activity, LAB bacteriocins are considered good bio-preservative agents. The most common LAB bactriocin is nisin which has wider applications in food industry and has been Food and Drug Administration (FDA approved. Nisin and other bacteriocin are being used in vegetables products, dairy and meat industries. Apart from LAB metabolites, bacteriophages and endolysins has promising role in food processing, preservation and safety. Bacteriocins and endolysins are more suitable for DNA shuffling and protein engineering to generate highly potent variants with expanded activity spectrum. Genetically modified bacteriophages may also be helpful in bio-preservation, however; their safety issues must be addressed properly before selection as bio-preservative agent.
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International Nuclear Information System (INIS)
1978-01-01
In the task of alleviating the distress caused by the world-wide food shortage it is essential to preserve what has been grown and harvested in the fields. Clearly all suitable methods for preserving agricultural produce and food should be made use of. In this context treatment with ionizing radiation has proved its value as an environmentally clean, physical method of food preservation which is low in its energy requirement, but the volume of food being processed in this way is still low. The introduction of food irradiation on a global basis poses certain economic, legal, regulatory and health-related questions, the solution of which requires close international collaboration. Such collaboration between many international, intergovernmental and national organizations began over a decade ago. The need for dissemination and discussion of information gained through research and development work on this subject became apparent, and a number of inter-regional meetings were held. The last international symposium on the topic was held jointly by FAO and the IAEA in 1972 in Bombay. To review progress made since then, FAO and the IAEA, together with WHO, convened the present Symposium on 21-25 November 1977. It appeared timely to hold this Symposium for the following reasons: (1) Apart from significant scientific work reported in the literature, progress in other directions between 1972 and 1977 had also been made. For example, the number of food items authorized by governments, with or without restriction, had grown from 19 to 26, and the number of countries accepting one or more irradiated foods for human consumption had increased from 11 to 19. (2) Largely on the basis of the work of the International Project in the Field of Food Irradiation (Karlsruhe), already described at the Bombay Symposium, an international expert committee, jointly convened by FAO, the IAEA and WHO in August-September 1976, had made important statements on the philosophy of wholesomeness studies
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International Nuclear Information System (INIS)
1978-01-01
In the task of alleviating the distress caused by the world-wide food shortage it is essential to preserve what has been grown and harvested in the fields. Clearly all suitable methods for preserving agricultural produce and food should be made use of. In this context treatment with ionizing radiation has proved its value as an environmentally clean, physical method o f food preservation which is low in its energy requirement, but the volume of food being processed in this way is still low. The introduction o f food irradiation on a global basis poses certain economic, legal, regulatory and health-related questions, the solution o f which requires close international collaboration. Such collaboration between many international, intergovernmental and national organizations began over a decade ago. The need for dissemination and discussion o f information gained through research and development work on this subject became apparent, and a number of inter-regional meetings were held. The last international symposium on the topic was held jointly by FAO and the IAEA in 1972 in Bombay. To review progress made since then, FAO and the IAEA, together with WHO, convened the present Symposium on 21-25 November 1977. It appeared timely to hold this Symposium for the following reasons: (1) Apart from significant scientific work reported in the literature, progress in other directions between 1972 and 1977 had also been made. For example, the number of food items authorized by governments, with or without restriction, had grown from 19 to 26, and the number of countries accepting one or more irradiated foods for human consumption had increased from 11 to 19. (2) Largely on the basis of the work of the International Project in the Field of Food Irradiation (Karlsruhe), already described at the Bombay Symposium, an international expert committee, jointly convened by FAO, the IAEA and WHO in August-September 1976, had made important statements on the philosophy of wholesomeness
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International Nuclear Information System (INIS)
Zagorski, Z.P.
1994-01-01
Physical, chemical and technical as well as economical background of food preservation by irradiation have been performed. The radiation sources and the elements of radiation chemistry connected with their use in food irradiation process have been shown. The problems of dosimetry and endurance of dose uniformity for processed products have been also discussed. The other methods of food preservation and their weakness and advantages have been also presented and compared with food irradiation method
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A Quarter Century of TV Food Advertising Targeted at Children.
Gamble, Margaret; Cotugna, Nancy
1999-01-01
Analyzed current trends in television advertising targeting children, comparing results to the historical perspective of the last quarter century. Researchers evaluated 16 hours of Saturday morning children's programming on four network channels for commercial content based on Food Guide Pyramid and USDA Child Nutrition criteria. Overall,…
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teaching food production and preservation using constructivist
African Journals Online (AJOL)
Global Journal
teaching methods where students are actively involved in thinking and creating ... KEYWORDS: food production, food preservation Biology, 5Es constructivist model, self-reliance ... shelf live. The world's population is growing every day but food production which is the basic ... life matters so as to be self-reliant citizens of this.
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Radioisotopes and food preservation against insects
International Nuclear Information System (INIS)
Hachem Ahmad, M.S.
1998-01-01
The book describes how to preserve food from harmful insects by using radioisotopes. It focusses on the impact of ionized radiation on the different stages of insect growth and on its metabolism and immunity. It also discusses the relationship between radiation doses and insect reproduction. It explains the various methods to detect the irradiated foods
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Influence of volatile compounds and food preservatives in the ...
African Journals Online (AJOL)
... suppress fumonisisin B1 production to maximum extent. Camphor at a concentration of 15 mg/ml could inhibit fumonisin B1 production among different food preservatives studied. From the above results it is concluded that volatile compounds and food preservatives can be employed in the management of fumonisins (B1) ...
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Food preservation : relevance of nuclear techniques to developing nations
International Nuclear Information System (INIS)
Aiyar, A.S.; Sundaram, K.
1977-01-01
The usefulness of radiation processes over conventional methods for preservation of foods has been discussed in detail. There are five distinct objectives that can be achieved by exposing food to ionising radiation, and these are : (a) total elimination of food spoilage or disease-causing organisms, thus confering indefinite stability on the pre-packaged food; (b) significant reduction of spoilage microorganisms to enable extended shelf-life; (c) inactivation of organisms that poses public health hazards; (d) elimination of losses in dry foods due to insect infestation, by killing the eggs and their insects; and (e) control of post-harvest physiological processes such as sprouting, ripening etc. For highly perishable sea foods, such as, Bombay Duck, irradiation represents the only possible soultion to the problem of its preservation in the fresh state. An evaluation of the wholesomeness of irradiated mackerel is currently underway in India as part of an international effort at obtaining such data collectively, to minimise the enormour costs involved in such experimentation. Recently, clearances have been authorised for the release of irradiated foods for human consumption. A summary of international approvals for radiation preservation processes is presented. (A.K.)
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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.
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Irradiation pilot plants and experimental facilities available for food preservation
International Nuclear Information System (INIS)
1975-01-01
With the ever-increasing world food crisis mankind has to face today, the prevention of spoilage of perishable food is gaining in momentum. The World Food Conference (Rome, November 1974) of the United Nations clearly recognized the importance of food preservation and urged action in this field. Irradiation is one of the recently discovered methods to preserve food. Its practical introduction largely depends on three main factors: (a) proof of the safety for human consumption of the irradiated product, (b) technological feasibility and (c) economic competitiveness of the process. As data on safety for consumption ('wholesomeness') continue to become available, the number of countries authorizing the irradiation of certain food items is growing (present total: 17 countries), and the same is true for the number of licensed irradiated commodities (total: 23). Under these conditions, testing of the technological and economic feasibility of food irradiation is a matter of increasing importance. Economic feasibility of any industrial operation can only be studied in larger-scale experiments. Thus, they can only be performed with radiation sources larger than those found in laboratories, i.e. in pilot irradiators, capable of handling from a few hundred to a few thousand kilograms of material within a short period of time. The Food Preservation Section of the Joint FAO/IAEA Division of Atomic Energy in Food and Agriculture has attempted to collect data on the availability, for food preservation, of suitable irradiators in Member States
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Alternative food-preservation technologies: efficacy and mechanisms.
Lado, Beatrice H; Yousef, Ahmed E
2002-04-01
High-pressure processing, ionizing radiation, pulsed electric field and ultraviolet radiation are emerging preservation technologies designed to produce safe food, while maintaining its nutritional and sensory qualities. A sigmoid inactivation pattern is observed in most kinetic studies. Damage to cell membranes, enzymes or DNA is the most commonly cited cause of death of microorganisms by alternative preservation technologies.
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Report: Potential of nano-emulsions as phytochemical delivery system for food preservation.
Mahmood, Zaffar; Jahangir, Muhammad; Liaquat, Muhammad; Shah, Syed Wasim Ahmad; Khan, Muhammad Mumtaz; Stanley, Roger; D'Arcy, Bruce
2017-11-01
Nature is a rich source of bioactive phytochemicals. These plant based compounds have rich scope as antioxidants, antimicrobial compounds and food preservatives and so for long time to be used in meat, fruits, vegetables and processed food items, either as added preservative or as coating material in various food applications, but the major limitation is their limited solubility in a food grade medium. Nano-emulsion is a best choice as a medium having vast area of application. The major advantage of nano-emulsion would be the solubility of a vast group of compounds, due to the presence of water and lipid phases. In this way, nano-emulsions can be proved to be the most suitable candidate as phytochemical delivery system for food preservation. In present article, the use of phytochemicals as potent food preservatives has been reviewed, in context of solubility of phytochemicals in nano-emulsion and applications of food grade nano-emulsions to food systems.
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International Nuclear Information System (INIS)
Balek, V.; Vadassova, J.
1979-01-01
The use of gamma and fast electron radiations for food preservation is described. Examples are given of the application of ionizing radiation for retarding potato germination, onion growth, and fruit ripening, for limiting the action of microorganisms, and removing salmonella from meat products. The method has remarkable prospects although it may not be considered to be a general-purpose method. Geographic and economic conditions should always be taken into consideration. (J.P.)
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Antimicrobial activity of coriander oil and its effectiveness as food preservative.
Silva, Filomena; Domingues, Fernanda C
2017-01-02
ABTRACT Foodborne illness represents a major economic burden worldwide and a serious public health threat, with around 48 million people affected and 3,000 death each year only in the USA. One of the possible strategies to reduce foodborne infections is the development of effective preservation strategies capable of eradicating microbial contamination of foods. Over the last years, new challenges for the food industry have arisen such as the increase of antimicrobial resistance of foodborne pathogens to common preservatives and consumers demand for naturally based products. In order to overcome this, new approaches using natural or bio-based products as food preservatives need to be investigated. Coriander (Coriandrum sativum L.) is a well-known herb widely used as spice, or in folk medicine, and in the pharmacy and food industries. Coriander seed oil is the world's second most relevant essential oil, exhibiting antimicrobial activity against Gram-positive and Gram-negative bacteria, some yeasts, dermatophytes and filamentous fungi. This review highlights coriander oil antimicrobial activity and possible mechanisms of action in microbial cells and discusses the ability of coriander oil usage as a food preservative, pointing out possible paths for the successful evolution for these strategies towards a successful development of a food preservation strategy using coriander oil.
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Status, Antimicrobial Mechanism, and Regulation of Natural Preservatives in Livestock Food Systems.
Lee, Na-Kyoung; Paik, Hyun-Dong
2016-01-01
This review discusses the status, antimicrobial mechanisms, application, and regulation of natural preservatives in livestock food systems. Conventional preservatives are synthetic chemical substances including nitrates/nitrites, sulfites, sodium benzoate, propyl gallate, and potassium sorbate. The use of artificial preservatives is being reconsidered because of concerns relating to headache, allergies, and cancer. As the demand for biopreservation in food systems has increased, new natural antimicrobial compounds of various origins are being developed, including plant-derived products (polyphenolics, essential oils, plant antimicrobial peptides (pAMPs)), animal-derived products (lysozymes, lactoperoxidase, lactoferrin, ovotransferrin, antimicrobial peptide (AMP), chitosan and others), and microbial metabolites (nisin, natamycin, pullulan, ε-polylysine, organic acid, and others). These natural preservatives act by inhibiting microbial cell walls/membranes, DNA/RNA replication and transcription, protein synthesis, and metabolism. Natural preservatives have been recognized for their safety; however, these substances can influence color, smell, and toxicity in large amounts while being effective as a food preservative. Therefore, to evaluate the safety and toxicity of natural preservatives, various trials including combinations of other substances or different food preservation systems, and capsulation have been performed. Natamycin and nisin are currently the only natural preservatives being regulated, and other natural preservatives will have to be legally regulated before their widespread use.
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Food preservation and security at household level in rural Nsukka ...
African Journals Online (AJOL)
In Nigeria, food insecurity at the household level can partly be attributed to poor preservation of post-harvest surpluses. This study sought to demonstrate a relationship (if any) between preservation of post harvest surpluses and food security at rural household level. Eha-Alumona and Opi-Uno, in Nsukka, Enugu State were ...
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Preserving food in Asia and the Pacific region
Energy Technology Data Exchange (ETDEWEB)
NONE
1982-03-15
At this time of increasing world population there is greater need than ever before to produce more food, especially in developing countries which have the fastest growth of population. Equally important, but often overlooked by most authorities, is the need to preserve food after harvest so that losses are reduced, more food is available, and the investment and energy employed in food production is effectively used. One method of reducing losses is to use ionizing energy in the form of gamma rays, electron, or X-rays to prevent food from spoiling because of micro-organisms, insect pests or physiological factors. This method can treat food in the final package without significantly altering its physico-chemical characteristics. The technique has been much studied in many countries over the past three decades. As most countries in the Asian and Pacific region are in tropical zones which make food especially vulnerable to spoilage losses this technique has received wide attention from food and nuclear scientists. In 1979, the Agency and the Government of Japan sponsored a special mission to evaluate the state of the art of this technology in India, Indonesia, Malaysia, Philippines, Singapore, and Thailand. It was evident from the mission's report that most of these countries not only have active research and development programmes in the use of ionizing energy for food preservation but also are anxious to develop their programmes to reach practical application. Moreover, most countries in Asia and the Pacific have a common interest in using this technology to preserve fishery products, tropical fruits, onions, and spices. Consequently, the Government of Japan agreed to sponsor a research programme in this field as one of the Co-ordinated Research Programmes of the Food Preservation Section of the Joint FAO/IAEA Division of Isotope and Radiation Applications of Atomic Energy for Food and Agricultural Development. Started in 1980, the project will last for three years
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Preserving food in Asia and the Pacific region
International Nuclear Information System (INIS)
1982-01-01
At this time of increasing world population there is greater need than ever before to produce more food, especially in developing countries which have the fastest growth of population. Equally important, but often overlooked by most authorities, is the need to preserve food after harvest so that losses are reduced, more food is available, and the investment and energy employed in food production is effectively used. One method of reducing losses is to use ionizing energy in the form of gamma rays, electron, or X-rays to prevent food from spoiling because of micro-organisms, insect pests or physiological factors. This method can treat food in the final package without significantly altering its physico-chemical characteristics. The technique has been much studied in many countries over the past three decades. As most countries in the Asian and Pacific region are in tropical zones which make food especially vulnerable to spoilage losses this technique has received wide attention from food and nuclear scientists. In 1979, the Agency and the Government of Japan sponsored a special mission to evaluate the state of the art of this technology in India, Indonesia, Malaysia, Philippines, Singapore, and Thailand. It was evident from the mission's report that most of these countries not only have active research and development programmes in the use of ionizing energy for food preservation but also are anxious to develop their programmes to reach practical application. Moreover, most countries in Asia and the Pacific have a common interest in using this technology to preserve fishery products, tropical fruits, onions, and spices. Consequently, the Government of Japan agreed to sponsor a research programme in this field as one of the Co-ordinated Research Programmes of the Food Preservation Section of the Joint FAO/IAEA Division of Isotope and Radiation Applications of Atomic Energy for Food and Agricultural Development. Started in 1980, the project will last for three years
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Home Food Preservation among Families with Young Children
Lorenz, Lorraine J.; Sawicki, Marjorie A.; Elliott, Michael; White, Melissa
2016-01-01
The purpose of this study was to determine preservation practices, perceived barriers, and likelihood of parents with young children to home preserve food in the future. Implications of this research relate to family and consumer sciences professionals who endeavor to improve fruit and vegetable intake and provide resources to families and…
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Ekpenyong, Christopher E; Akpan, Ernest E
2017-08-13
The economic burdens and health implications of food spoilage are increasing. Contamination of food sources by fungi, bacteria, yeast, nematodes, insects, and rodents remains a major public health concern. Research has focused on developing safer natural products and innovations to meet consumers' acceptance as alternatives to synthetic food preservatives. Many recent novel preservative techniques and applications of both natural and synthetic origin continue to proliferate in food and chemical industries. In particular, some essential oils of plant origin are potent food preservatives and are thus attractive alternatives to synthetic preservatives. This paper provides an overview of recent advances and future prospects in assessing the efficacy of the use of Cymbopogon citratus (lemongrass) essential oil in food preservation. The possible mechanisms of action and toxicological profile as well as evidence for or against the use of this essential oil as an alternative to synthetic food preservatives in domestic and industrial applications are discussed.
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Energy Technology Data Exchange (ETDEWEB)
Carrard, G. (Australian Atomic Energy Commission Research Establishment, Lucas Heights)
1983-07-01
The use of gamma radiation for food preservation is discussed. Investigations at the AAEC include: the eradication of fruit-fly larvae in oranges, tomatoes and avocadoes; treatment of shrimps; extending the shelf life of mushrooms and potatoes; treatment of imported beans to prevent germination; killing of bacterial spores with a combination of pressure and gamma radiation; and the treatment of beehives containing honey-bee larvae with foulbrood.
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International Nuclear Information System (INIS)
Carrard, G.
1983-01-01
The use of gamma radiation for food preservation is discussed. Investigations at the AAEC include: the eradication of fruit-fly larvae in oranges, tomatoes and avocadoes; treatment of shrimps; extending the shelf life of mushrooms and potatoes; treatment of imported beans to prevent germination; killing of bacterial spores with a combination of pressure and gamma radiation; and the treatment of beehives containing honey-bee larvae with foulbrood
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The potential of food preservation to reduce food waste.
Martindale, Wayne
2017-02-01
While we state it seems unthinkable to throw away nearly a third of the food we produce, we still continue to overlook that we are all very much part of this problem because we all consume meals. The amount of food wasted clearly has an impact on our view of what we think a sustainable meal is and our research suggests food waste is a universal function that can help us determine the sustainability of diets. Achieving sustainability in food systems depends on the utilisation of both culinary skills and knowledge of how foods make meals. These are overlooked by the current food waste debate that is concerned with communicating the problem with food waste rather than solutions to it. We aim to change this oversight with the research presented here that demonstrates the need to consider the role of food preservation to reduce food waste and the requirement for new marketing terms associated with sustainability actions that can be used to stimulate changes in consumption behaviours. We have chosen frozen food to demonstrate this because our research has shown that the use of frozen foods results in 47 % less household food waste than fresh food categories. This has created a step-change in how we view food consumption and has stimulated consumer movements that act across different products and supply chains to enable the consumption of the sustainable meal.
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The Use of Plant Antimicrobial Compounds for Food Preservation
Hintz, Tana; Matthews, Karl K.
2015-01-01
Foodborne disease is a global issue with significant impact on human health. With the growing consumer demand for natural preservatives to replace chemical compounds, plant antimicrobial compounds must be thoroughly investigated for their potential to serve as biopreservatives. This review paper will focus on the plant-derived products as antimicrobial agents for use in food preservation and to control foodborne pathogens in foods. Structure, modes of action, stability, and resistance to these plant compounds will be discussed as well as their application in food industries and possible technologies by which they can be delivered. Benefits as well as challenges, such as the need for further research for implementation and governmental regulation, will be highlighted. PMID:26539472
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Food preservation by ionizing radiation in Nigeria. Present and future status
International Nuclear Information System (INIS)
Olorunda, A.O.; Aboaba, F.O.
1978-01-01
Research into the use of ionizing radiation in food preservation in Nigeria is still in its very infancy and most of the work done to date is at the exploratory stage. Such work has, however, demonstrated the potential of ionizing radiation in prolonging the shelf-life of yams and, possibly, onions. The paper reviews the present status of the use of radiation food preservation in Nigeria. The present research programme of the Faculty of Technology, University of Ibadan, which includes a wider application of ionizing radiation to fruit and vegetable preservation and grain storage, is also highlighted. The primary objectives of this programme are to establish the wholesomeness of the irradiated foods and the economics of the process. (author)
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Workshop report: The application of technology for food preservation
International Nuclear Information System (INIS)
Razley Mohd Nordin
1985-01-01
A workshop on the application of ionizing technology for food preservation is reviewed. The major aim of this workshop is to introduce this new technology to the layman and local scientists so as to promote the new treatment in the local food industry
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Why the concern about irradiation as a food preservation technique?
International Nuclear Information System (INIS)
Anon
2001-01-01
Full text: Irradiation is a food preservation process that like the more traditional and alternative methods is intended to keep food safe to eat by delaying the natural decomposition processes that result from bacterial action. Preservation of foods by irradiation, although still not available in Australia, is readily accepted in some 44 countries, including France. This project is set up to examine if a sample of fresh fruits and vegetables, when irradiated to the recommended 'preservation' dose level, becomes 'radioactive'. By placing the 'irradiated' sample, together with an identical 'control' sample of the same fresh fruit and vegetables, in an x-radiography cassette in a shielded 'cave', differences in film 'blackening' over the exposure period would indicate relative radioactivity from within the respective samples. Also, using simultaneous daily photographs of both the 'irradiated' and non-irradiated 'control' samples, the delay of onset of visible decay of both can be determined
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Facets of Nanotechnology as Seen in Food Processing, Packaging, and Preservation Industry.
Pradhan, Neha; Singh, Surjit; Ojha, Nupur; Shrivastava, Anamika; Barla, Anil; Rai, Vivek; Bose, Sutapa
2015-01-01
Nanotechnology has proven its competence in almost all possible fields we are aware of. However, today nanotechnology has evolved in true sense by contributing to a very large extent to the food industry. With the growing number of mouths to feed, production of food is not adequate. It has to be preserved in order to reach to the masses on a global scale. Nanotechnology made the idea a reality by increasing the shelf life of different kinds of food materials. It is not an entirely full-proof measure; however it has brought down the extent of wastage of food due to microbial infestation. Not only fresh food but also healthier food is being designed with the help of nano-delivery systems which act as a carrier for the food supplements. There are regulations to follow however as several of them pose serious threats to the wellbeing of the population. In coming days, newer modes of safeguarding food are going to be developed with the help of nanotechnology. In this paper, an overview has been given of the different methods of food processing, packaging, and preservation techniques and the role nanotechnology plays in the food processing, packaging, and preservation industry.
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Food irradiation: a question of preservation
International Nuclear Information System (INIS)
McMurray, C.H.; Patterson, M.F.; Stewart, E.M.
1998-01-01
Although it has been around for years, food irradiation has yet to make its mark in the commercial world, but scientific evidence may now be on its side Food poisoning is not a pleasant experience, and severe cases can even be fatal. Stopping your dinner from turning into a gastronomic nightmare calls for good hygiene and careful storage. Unfortunately, food does not stay fresh - bread goes stale, milk goes sour - so finding ways to prevent deterioration and control infection by microorganisms has occupied man for centuries. Controls, such as refrigeration or pasteurisation, have become commonplace, but one technique remains somewhat controversial. Food irradiation - using ionising radiation to preserve food - has been around for over 60 years and can offer a number of potential benefits. Until recently, however, concerns about the safety of this technique have left it languishing in the laboratory. But now, with approvals for use on various foodstuffs in 40 countries, and reports from groups such as the World Health Organization acknowledging it as safe,[1,2] food irradiation may at last be ready to take centre stage
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Irradiation technique useful in food preservation
International Nuclear Information System (INIS)
Jayaprakas, C.A.; Palaniswarmi, M.S.
2001-01-01
Application of innovative technologies to promote the production of food is indispensable to meet the demand of emerging populations. It is equally important to protect the stored products from the invasion of pests and diseases. Indiscriminate use of insecticides has now been highly discouraged, as it causes health and environmental hazards. In causes health and environmental hazards. In this juncture, an alternate method to curb the menace of pests and diseases is imperative. Irradiation technique, a gift of nuclear physics, which has been identified as an eco-friendly method to preserve food materials for long term, is now been getting wider acceptance
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76 FR 22910 - ACHP Quarterly Business Meeting
2011-04-25
... ADVISORY COUNCIL ON HISTORIC PRESERVATION ACHP Quarterly Business Meeting AGENCY: Advisory Council on Historic Preservation. ACTION: Notice. SUMMARY: Notice is hereby given that the Advisory Council... Historic Preservation Working Group IX. New Business X. Adjourn Note: The meetings of the ACHP are open to...
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Facets of Nanotechnology as Seen in Food Processing, Packaging, and Preservation Industry
Pradhan, Neha; Singh, Surjit; Ojha, Nupur; Shrivastava, Anamika; Barla, Anil; Rai, Vivek; Bose, Sutapa
2015-01-01
Nanotechnology has proven its competence in almost all possible fields we are aware of. However, today nanotechnology has evolved in true sense by contributing to a very large extent to the food industry. With the growing number of mouths to feed, production of food is not adequate. It has to be preserved in order to reach to the masses on a global scale. Nanotechnology made the idea a reality by increasing the shelf life of different kinds of food materials. It is not an entirely full-proof measure; however it has brought down the extent of wastage of food due to microbial infestation. Not only fresh food but also healthier food is being designed with the help of nano-delivery systems which act as a carrier for the food supplements. There are regulations to follow however as several of them pose serious threats to the wellbeing of the population. In coming days, newer modes of safeguarding food are going to be developed with the help of nanotechnology. In this paper, an overview has been given of the different methods of food processing, packaging, and preservation techniques and the role nanotechnology plays in the food processing, packaging, and preservation industry. PMID:26613082
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Beneficial Effects of Spices in Food Preservation and Safety
Gottardi, Davide; Bukvicki, Danka; Prasad, Sahdeo; Tyagi, Amit K.
2016-01-01
Spices have been used since ancient times. Although they have been employed mainly as flavoring and coloring agents, their role in food safety and preservation have also been studied in vitro and in vivo. Spices have exhibited numerous health benefits in preventing and treating a wide variety of diseases such as cancer, aging, metabolic, neurological, cardiovascular, and inflammatory diseases. The present review aims to provide a comprehensive summary of the most relevant and recent findings on spices and their active compounds in terms of targets and mode of action; in particular, their potential use in food preservation and enhancement of shelf life as a natural bioingredient. PMID:27708620
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Food preservation by irradiation
Energy Technology Data Exchange (ETDEWEB)
NONE
1978-02-15
As shortages of food and energy still continue to constitute the major threats to the well-being of the human race, all actions aiming at overcoming these problems must be assigned vital importance. Of the two complementary ways of solving the food problem (i.e., increasing the production of food and decreasing the spoilage of food) a novel method designed to contribute to the latter purpose has been discussed at this symposium hosted by The Netherlands and held under the aegis of the Food and Agriculture Organization of the United Nations, the International Atomic Energy Agency and the World Health Organization. Progress made since the last symposium of this kind (Bombay, India, 1972) was reviewed from the technological, economic and wholesomeness points of view by participants from 39 countries (60% of the latter were of the developing world). From the reports presented on the use of radiations to control physiological changes in plants, feasibility of radiation preservation of potatoes, onions, garlic, as well as of some tropical and subtropical fruits (mangoes, papayas, litchis and avocado) was confirmed. For potatoes, onions and mangoes, optimal conditions of treatment and storage were established on a larger scale, combined with sizeable consumer trials. Combinations of ionizing radiation with chemicals (salycilic acid, for potatoes), and physical agents (ultraviolet rays, for papayas) have been reported to be successful against the incidence of rot. A considerable number of papers dealt with the control of microbiological spoilage of foods. Work since 1972 has shown that radurization of fruits and vegetables (bananas, mangoes, dried dates, endive, chickory, onions, soup-greens), meat, poultry, marine products (mackerel, cod and plaice fillets, shrimps), decontamination of food ingredients and food technology aids (enzyme preparations, proteins, starch, spices), radappertization of meat and animal feedstuffs as well as combination treatments with salt, heat
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Food preservation by irradiation
International Nuclear Information System (INIS)
1978-01-01
As shortages of food and energy still continue to constitute the major threats to the well-being of the human race, all actions aiming at overcoming these problems must be assigned vital importance. Of the two complementary ways of solving the food problem (i.e., increasing the production of food and decreasing the spoilage of food) a novel method designed to contribute to the latter purpose has been discussed at this symposium hosted by The Netherlands and held under the aegis of the Food and Agriculture Organization of the United Nations, the International Atomic Energy Agency and the World Health Organization. Progress made since the last symposium of this kind (Bombay, India, 1972) was reviewed from the technological, economic and wholesomeness points of view by participants from 39 countries (60% of the latter were of the developing world). From the reports presented on the use of radiations to control physiological changes in plants, feasibility of radiation preservation of potatoes, onions, garlic, as well as of some tropical and subtropical fruits (mangoes, papayas, litchis and avocado) was confirmed. For potatoes, onions and mangoes, optimal conditions of treatment and storage were established on a larger scale, combined with sizeable consumer trials. Combinations of ionizing radiation with chemicals (salycilic acid, for potatoes), and physical agents (ultraviolet rays, for papayas) have been reported to be successful against the incidence of rot. A considerable number of papers dealt with the control of microbiological spoilage of foods. Work since 1972 has shown that radurization of fruits and vegetables (bananas, mangoes, dried dates, endive, chickory, onions, soup-greens), meat, poultry, marine products (mackerel, cod and plaice fillets, shrimps), decontamination of food ingredients and food technology aids (enzyme preparations, proteins, starch, spices), radappertization of meat and animal feedstuffs as well as combination treatments with salt, heat
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Getts, Katherine M; Quinn, Emilee L; Johnson, Donna B; Otten, Jennifer J
2017-11-01
Measuring food waste (ie, plate waste) in school cafeterias is an important tool to evaluate the effectiveness of school nutrition policies and interventions aimed at increasing consumption of healthier meals. Visual assessment methods are frequently applied in plate waste studies because they are more convenient than weighing. The visual quarter-waste method has become a common tool in studies of school meal waste and consumption, but previous studies of its validity and reliability have used correlation coefficients, which measure association but not necessarily agreement. The aims of this study were to determine, using a statistic measuring interrater agreement, whether the visual quarter-waste method is valid and reliable for assessing food waste in a school cafeteria setting when compared with the gold standard of weighed plate waste. To evaluate validity, researchers used the visual quarter-waste method and weighed food waste from 748 trays at four middle schools and five high schools in one school district in Washington State during May 2014. To assess interrater reliability, researcher pairs independently assessed 59 of the same trays using the visual quarter-waste method. Both validity and reliability were assessed using a weighted κ coefficient. For validity, as compared with the measured weight, 45% of foods assessed using the visual quarter-waste method were in almost perfect agreement, 42% of foods were in substantial agreement, 10% were in moderate agreement, and 3% were in slight agreement. For interrater reliability between pairs of visual assessors, 46% of foods were in perfect agreement, 31% were in almost perfect agreement, 15% were in substantial agreement, and 8% were in moderate agreement. These results suggest that the visual quarter-waste method is a valid and reliable tool for measuring plate waste in school cafeteria settings. Copyright © 2017 Academy of Nutrition and Dietetics. Published by Elsevier Inc. All rights reserved.
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International Nuclear Information System (INIS)
1967-01-01
Irradiation is a technique that may increasingly be employed to help preserve the world's food supplies. Some countries have already given public-health clearance for particular irradiated foodstuffs, and pilot and semi-industrial irradiation plants have already been established or are under construction. Wide-spread industrial application is likely in the not too distant future. However, there are still problems to be solved; some of these are microbiological. A Panel on Microbiological Problems in Food Preservation by Irradiation was organized by the Joint FAO/IAEA Division of Atomic Energy in Food and Agriculture on 27 June to 1 July 1966. A detailed evaluation was made of research and development needs in radicidation (i.e. destroying micro-organisms harmful to human health), in radurization (i.e. extending the shelf life of perishable foods by reducing the spoilage micro-organisms in it), in the elimination of viruses and in the inactivation of preformed toxins. The Panel also considered the unification and standardization of experimental methodology. Recommendations were drawn up for the Directors General of the Food and Agriculture Organization of the United Nations and of the International Atomic Energy Agency on how these two organizations could best fulfil their roles in this field. It was considered important to continue sponsoring and co-ordinating research.. Establishing an international pilot and demonstration plant was thought essential for progress in development work, especially on radicidation. Experts on radio- and food microbiology and a representative of the World Health Organization attended the meeting. The proceedings contains the contributions of the members of the Panel together with the general conclusions and recommendations
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Natural antioxidant extracts as food preservatives.
Santos-Sánchez, Norma F; Salas-Coronado, Raúl; Valadez-Blanco, Rogelio; Hernández-Carlos, Beatriz; Guadarrama-Mendoza, Paula C
2017-01-01
The food industry is becoming more specialized and processing methods are continuously being developed to meet consumer needs. Consumers demand products that are safe and preferably free of synthetic additives. These additives are associated with health effects, in most cases without reasonable justification. Consequently, consumers are looking for clearly labelled products that guarantee the absence of synthetic additives. This has led to the need to search for natural additives, which the food industry claims arenatural antioxidant preservatives. The sources of natural antioxidants can be extremely varied, because practically all plants contain antioxidants that allow them to protect themselves from solar radiation and pests, as well as to regulate the production of chemical energy. However, the best alternatives for the food industry are fruits and spices, because they are already foods themselves. This article will describe fruits and spices considered as important sources of phenolic antioxidants. The main medicinal properties are related to phenolic compounds and their uses as additives, depending on their chemical structure.
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Er, Buket; Demirhan, Burak; Onurdag, Fatma Kaynak; Ozgacar, Selda Özgen; Oktem, Aysel Bayhan
2014-03-01
Salmonella spp. are widespread foodborne pathogens that contaminate egg and poultry meats. Attachment, colonization, as well as biofilm formation capacity of Salmonella spp. on food and contact surfaces of food may cause continuous contamination. Biofilm may play a crucial role in the survival of salmonellae under unfavorable environmental conditions, such as in animal slaughterhouses and processing plants. This could serve as a reservoir compromising food safety and human health. Addition of antimicrobial preservatives extends shelf lives of food products, but even when products are supplemented with adequate amounts of preservatives, it is not always possible to inhibit the microorganisms in a biofilm community. In this study, our aims were i) to determine the minimum inhibitory concentrations (MIC) and minimum biofilm inhibitory concentrations (MBIC) of selected preservatives against planktonic and biofilm forms of Salmonella spp. isolated from chicken samples and Salmonella Typhimurium SL1344 standard strain, ii) to show the differences in the susceptibility patterns of same strains versus the planktonic and biofilm forms to the same preservative agent, and iii) to determine and compare antimicrobial and antibiofilm effects of selected food preservatives against Salmonella spp. For this purpose, Salmonella Typhimurium SL1344 standard strain and 4 Salmonella spp. strains isolated from chicken samples were used. Investigation of antimicrobial and antibiofilm effects of selected food preservatives against Salmonella spp. was done according to Clinical and Laboratory Standards Institute M100-S18 guidelines and BioTimer assay, respectively. As preservative agents, pure ciprofloxacin, sodium nitrite, potassium sorbate, sodium benzoate, methyl paraben, and propyl paraben were selected. As a result, it was determined that MBIC values are greater than the MIC values of the preservatives. This result verified the resistance seen in a biofilm community to food
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Improved applicability of nisin in novel combinations with other food preservation factors
Pol, I.E.
2001-01-01
General discussion
Modern consumers nowadays, have a preference for more natural, mildly preserved food products with a fresh appearance over traditionally preserved products. Mild preservation techniques applied singly are usually not sufficient to control microbial
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SMART PACKAGING FOR FOOD PRESERVATION
Directory of Open Access Journals (Sweden)
Raquel Rodríguez-Sauceda
2014-07-01
Full Text Available One of the biggest challenges of the food industry is the preservation of its products, that is, to prevent them from being attacked by microorganisms that decompose them hauling economic losses and severe health damage to the consumer. Today, competition in the food industry is very high and any company that does not offer the quality products is doomed to fail. Consumers demand more and the industry still stands offering what is asked: quality, security and safety. The package, in addition to fulfilling its core functions is becoming a means of sophisticated interactions with content and a record of relevant information for both the end consumer and intermediate players in the value chain and concepts are born of active and intelligent packaging. A smart container is defined as a system that monitors the condition of the packaged product, being able to register and provide information about product quality or condition of the container, showing the possible "abnormal" practices that have suffered the product or the container during the entire supply chain, such as transportation or storage. These systems monitor the mechanisms of altered food due to physiological, chemical and biological processes that respond and communicate changes in the status of the product as time-temperature, Oxygen, Carbon dioxide, microbial growth, etc. There are different types of smart packaging such as time-temperature indicators, color indicators, indicators of pathogens and indicators of leaks, to name a few. Through literature review, arguments that demonstrate the usefulness and necessity of the use of smart packaging to preserve the quality and safety of the product it contains, from manufacturing to the time it is used by consumers were found, as these besides communicating or providing information about their state, acting as a marketing tool.
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Radiation preservation of cooked foods
International Nuclear Information System (INIS)
Aurangzeb; Bibi, N.; Badshah, A.; Khan, I.
1989-01-01
The preservation of irradiated cooked food has been explained in this report under vacuum conditions. The samples were irradiated at dose levels of 7.5 and 10.0 LGy. Measurement of fungal count was carried immediately after irradiation and after each 15 days of storage life upto 60 days of time interval. The samples were evaluated organolepticaly as well. It has been observed that no significance difference was observed among samples of irradiated and vacuum packed controls during storage for 45 days. (A.B.)
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Food irradiation newsletter. V. 17, no. 2
International Nuclear Information System (INIS)
1993-07-01
This issue of the Food Irradiation Newsletter includes reports of a number of activities of the Food Preservation Section of the FAO/IAEA from the final quarter of 1992 to the middle of 1993. In addition there is a summary of food irradiation activities in the USA, an excerpt from the Official Gazette of the French Republic concerning the use of ionizing radiation to treat camembert made from raw milk, and a discussion of the potential for the application of food irradiation in Russia
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Evaluation of the economic feasibility of radiation preservation of selected food commodities
International Nuclear Information System (INIS)
Balazs-Sprincz, V.
1977-01-01
Food preservation methods have increased in importance with the rapid increase in world population. A novel preservation method, ionizing radiation, shows promising applications. Its economic feasibility has been carefully studied for the last two decades. The article reviews the literature on the economics of food irradiation. Cost-benefit analyses on irradiation of grain for disinfestation, on potatoes and onions for sprout inhibition and on mushrooms for retarding growth are surveyed in the first part. Calculations based on data of a few food-irradiation pilot plants and non-food irradiation plants indicate the cost range of the radiation treatment of these food items. The unit cost of irradiation would be only a few per cent of the value of produce treated and would not exceed the order of cost of other conventional preservation methods. The second part surveys the economic aspects of the application of ionizing radiation to food items including strawberries, certain tropical fruits, meat and marine products. The cost levels would seem to be acceptable to food processors. A food-irradiation plant would cost US$ 10 5 -10 6 and the annual operating cost would be from US$ 20000 to US$ 2 million. The prospective benefit of food irradiation would far outweigh the cost of treatment. Improved product quality, decreased spoilage losses and extension of shelf-life are considered to constitute the main benefits of food irradiation. (author)
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Food preservation by ionising radiation
International Nuclear Information System (INIS)
Andrade, M. E.
1996-01-01
The process of food preservation by ionising radiation is an alternative, or a complement, to the traditional methods of heating, refrigerating, freezing or using chemical additives. The study and development of this technique has started on the beginning of the fifties but it is based on the radiation killing effect on micro-organisms discovered by the end of last century. Foodstuffs are treated in appropriate plants: isotopic facilities (gamma radiation) and accelerated electron beams produced by machines called accelerators. The FAO and WHO in close cooperation with the IAEA have played an important role on the development of the process and on the increment of the industrial application of food irradiation. Over the world there are about 37 countries trading foods treated by ionising radiation. However, governments have been slow to clear the utilization of this process. The main reason of this attitude is in general due to the fact that the advantages of the technique are not clearly understood. Therefore, the dissemination of the information could on one hand clarify who has to take decisions and on the other hand support the choice of those foods by the consumers. This is the unique way to dynamize the application of this process
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Use of nuclear energy to preserve man's food
International Nuclear Information System (INIS)
Zeeuw, Dick de
1976-01-01
Food irradiation is one of these existing technologies. It is a physical method that can be used to preserve food from microbial and insect damage and infection, as well as from physiological deterioration. In other words, this method can extend the storage life of food considerably without noticeable change of the properties of the food commodity. The impact of food irradiation can be very great especially because of its contribution to the hygienization of food. Irradiation eliminates pathogens like Salmonella and other enterobacteria and replaces potential dangerous chemicals like ethylene oxide, methylbromide, maleic hydrazide. Furthermore, irradiation is a very low energy process compared with heating, freezing etc., and saves energy by reducing the frequency of food-transports. To save on energy is becoming very important. Over the past two decades, with our cheap energy and low-cost food economy, there was little impetus to push ahead with low energy processing such as food irradiation
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Functional Dehydrated Foods for Health Preservation
Directory of Open Access Journals (Sweden)
R. M. S. C. Morais
2018-01-01
Full Text Available The market of functional foods has experienced a huge growth in the last decades due to the increased consumers’ awareness in a healthy lifestyle. Dried fruits constitute good snacks, in alternative to salty or sweet ones, and food ingredients due to their taste and nutritional/health benefits. Bioactive molecules are interesting sources to develop functional foods, as they play a major role in improving the health status and minimizing disease risks. The bioactive compounds most widely discussed in literature are presented in this review, for example, polyphenols, phytosterols, and prebiotics. Different technologies to dry bioproducts for producing functional foods or ingredients are presented. New drying techniques for the preservation of bioactive compounds are proposed, focusing more specifically on dielectric drying. A discussion on the techniques that can be used to optimize drying processes is performed. An overview on dehydrated plant based foods with probiotics is provided. The microorganisms used, impregnation procedures, drying methods, and evaluated parameters are presented and discussed. The principal bioactive compounds responsible for nutritional and health benefits of plant derived dried food products—fruits and vegetables, fruits and vegetables by-products, grains, nuts, and algae—are presented. Phytochemical losses occurring during pretreatments and/or drying processes are also discussed.
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Irradiation's potential for preserving food
International Nuclear Information System (INIS)
Morrison, R.M.
1986-01-01
The first experimental studies on the use of ionizing radiation for the preservation of foods were published over thirty years ago (1, 2) . After a period of high expectations and perhaps exaggerated optimism a series of disappointments occurred in the late '60s .The first company specifically created to operate a food irradiation plant, Newfield Products Inc, ran into financial difficulties and had to close its potato irradiation facility in 1966. The irradiator, designed to process 15,000t of potatoes per month for inhibition of sprouting, was in operation during one season only. In 1968 the US Food an Drug Administration refused approval for radiation-sterilisation of ham and withdrew the approval it had granted in 1963 for irradiated bacon. An International Project on the Irradiation of Fruit and Fruit juices, created in 1965 at Seibersdorf, Austria, with the collaboration or 9 countries, ended with general disappointment after three years. The first commercial grain irradiator, built in the Turkish harbour town of Iskenderun by the International Atomic Energy Agency with funds from the United Nations Development Program, never received the necessary operating licence from the Turkish Government and had to be dismantled in 1968. The US Atomic Energy Commission terminated its financial support to all research programmes on food irradiation in 1970. For a number of years, little chance seemed to remain that the new process would ever be practically used. However, research and development work was continued in a number of laboratories all over the world, and it appears that the temporary setbacks now have been overcome. Growing quantities of irradiated foods are being marketed in several countries and indications are that irradiated foods will eventually be as generally accepted as are frozen, dried or heatsterilised foods
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Application of physics technology in the preservation of food and fresh fruits and vegetables
International Nuclear Information System (INIS)
Bai Yaxiang; Hu Yucai; Xu Jianping
2003-01-01
Physics provides a new way for food storage and preservation. Experiments show that application of radiation, electrostatic fields, high voltage pulsed electric fields and microwaves to food, fruits and vegetables plays the part of insecticide, pasteurization and antisepsis without damaging nutritional structure and original flavor. Recent advances in the application of physics technology in food pasteurization and preservation are summarized, and prospects for future developments presented
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77 FR 66077 - Notice of ACHP Quarterly Business Meeting
2012-11-01
... ADVISORY COUNCIL ON HISTORIC PRESERVATION Notice of ACHP Quarterly Business Meeting Agency: Advisory Council on Historic Preservation. ACTION: Notice. SUMMARY: Notice is hereby given that the... Data Base C. Energy and Historic Preservation Working Group VIII. New Business IX. Adjourn Note: The...
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International Nuclear Information System (INIS)
Abu El-Naga, M.N.Z.I.
2009-01-01
Foods begin to lose their quality from the moment they are harvested through changes resulting from physical, chemical, enzymatic, or microbiological reactions. Food preservation prevents deteriorative reaction, extending the shelf life and assuring its safety. Microorganisms and enzymes are the main agents responsible for food spoilages and therefore the targets of preservation techniques. The i deal m ethod of food preservation has the following characteristics: It improves shelf life and safety by inactivating spoilage and pathogenic microorganisms. It dose not leave residues. It is cheap and convenient to apply. It encounters no objection from consumers and legislators. One of the major advances in human history was the ability to preserve food. It was the perquisite to man setting down in one place instead of moving from place to place in the never ending hunt for fresh food. The earliest preservation technologies developed were drying, smoking, chilling and heating. The use of various compounds such as salts and spices to preserve food was also used in ancient times
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76 FR 45280 - Notice of ACHP Quarterly Business Meeting
2011-07-28
... Social Media G. Preservation Action Federal Preservation Task Force Report and Recommendations VI... ADVISORY COUNCIL ON HISTORIC PRESERVATION Notice of ACHP Quarterly Business Meeting AGENCY... Group VII. New Business VIII. Adjourn Note: The meetings of the ACHP are open to the public. If you need...
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Essential oils: extraction, bioactivities, and their uses for food preservation.
Tongnuanchan, Phakawat; Benjakul, Soottawat
2014-07-01
Essential oils are concentrated liquids of complex mixtures of volatile compounds and can be extracted from several plant organs. Essential oils are a good source of several bioactive compounds, which possess antioxidative and antimicrobial properties. In addition, some essential oils have been used as medicine. Furthermore, the uses of essential oils have received increasing attention as the natural additives for the shelf-life extension of food products, due to the risk in using synthetic preservatives. Essential oils can be incorporated into packaging, in which they can provide multifunctions termed "active or smart packaging." Those essential oils are able to modify the matrix of packaging materials, thereby rendering the improved properties. This review covers up-to-date literatures on essential oils including sources, chemical composition, extraction methods, bioactivities, and their applications, particularly with the emphasis on preservation and the shelf-life extension of food products. © 2014 Institute of Food Technologists®
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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.
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Radiation technology for preservation and hygienization of food and agricultural commodities
International Nuclear Information System (INIS)
Hajare, Sachin N.
2017-01-01
Growing population demands more food for consumption. Given that the agricultural land is shrinking day by day in urban as well as rural areas, we are left with no choice but to preserve the produce in whatever way we can. In this scenario, gamma irradiation or exposure of foods or food products to high energy rays is a very effective technology in long term preservation of these products. Food Irradiation is an established and effective processing methodology that involves controlled application of energy from ionizing radiations in an irradiation chamber shielded by thick concrete walls using radioisotopes (Cobalt-60 and Caesium-137), electron beam (up to 10 MeV) and X-rays (up to 5 MeV). Presently it is being practiced in more than 60 countries for various applications. Radiation processing can achieve insect disinfestation of stored products, inhibition of sprouting in tubers, bulbs and rhizomes, delay in fruit ripening, destruction of microbes responsible for food spoilage and elimination of pathogens and parasites of public health importance
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Recent approaches in food bio-preservation - a review | Singh ...
African Journals Online (AJOL)
Apart from LAB metabolites, bacteriophages and endolysins has promising role in food processing, preservation and safety. Bacteriocins and endolysins are more suitable for DNA shuffling and protein engineering to generate highly potent variants with expanded activity spectrum. Genetically modified bacteriophages may ...
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Food Preservation Mini-Modules Offer Options for Learners and Extension Staff
Driessen, Suzanne
2013-01-01
Renewed interest in growing and purchasing locally grown foods quadrupled requests for food preservation classes. Economic times tightened budgets, decreasing staffing levels of Extension educators. Offering options via the Internet was a natural progression to meet the increased demand. Extension educators created 20 5-minute online video--like…
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Application of Bacteriocins and Protective Cultures in Dairy Food Preservation
Directory of Open Access Journals (Sweden)
Célia C. G. Silva
2018-04-01
Full Text Available In the last years, consumers are becoming increasingly aware of the human health risk posed by the use of chemical preservatives in foods. In contrast, the increasing demand by the dairy industry to extend shelf-life and prevent spoilage of dairy products has appeal for new preservatives and new methods of conservation. Bacteriocins are antimicrobial peptides, which can be considered as safe since they can be easily degraded by proteolytic enzymes of the mammalian gastrointestinal tract. Also, most bacteriocin producers belong to lactic acid bacteria (LAB, a group that occurs naturally in foods and have a long history of safe use in dairy industry. Since they pose no health risk concerns, bacteriocins, either purified or excreted by bacteriocin producing strains, are a great alternative to the use of chemical preservatives in dairy products. Bacteriocins can be applied to dairy foods on a purified/crude form or as a bacteriocin-producing LAB as a part of fermentation process or as adjuvant culture. A number of applications of bacteriocins and bacteriocin-producing LAB have been reported to successful control pathogens in milk, yogurt, and cheeses. One of the more recent trends consists in the incorporation of bacteriocins, directly as purified or semi-purified form or in incorporation of bacteriocin-producing LAB into bioactive films and coatings, applied directly onto the food surfaces and packaging. This review is focused on recent developments and applications of bacteriocins and bacteriocin-producing LAB for reducing the microbiological spoilage and improve safety of dairy products.
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Food Preservation Manual: A Guide for School-Community Canneries in Virginia.
Lee, Jasper S., Ed.; Wood, Charles B.
The manual was intended primarily for use by lay instructors and assistants involved in the daily operation of school-community canneries under the supervision of a high school agricultural education instructor. The first half deals in detail with the fundamentals of food preparation and cannery operation. Food preservation by canning, sanitation…
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High oxygen as an additional factor in food preservation
Amanatidou, A.
2001-01-01
In this thesis, the efficacy of high oxygen as an additional hurdle for food preservation is studied. At high oxygen conditions and at low temperature, significant impairment of growth and viability of bacterial cells is found to occur as the result of free
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77 FR 43344 - Notice of ACHP Quarterly Business Meeting
2012-07-24
... ADVISORY COUNCIL ON HISTORIC PRESERVATION Notice of ACHP Quarterly Business Meeting AGENCY: Advisory Council on Historic Preservation. ACTION: Notice. SUMMARY: Notice is hereby given that the... Program Comment on Bridges D. Executive Order on Infrastructure Projects VII. New Business VIII. Adjourn...
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Energy Technology Data Exchange (ETDEWEB)
Van den Berg, C.; Berends, E.
2011-10-01
This is the fourth article in the series on cold chain food preservation, which describes the use of refrigeration in the food industry. Milestones were the building of cold chains for food distribution and new processes such as margarine and lager beer, and the scaling up of existing processes (e.g. for dairy, meat and fish products). By quick freezing, introduced by Clarence Birdseye in 1925, refrigeration can also be used for long term preservation of food products, as a powerful alternative for canning food. [Dutch] Dit vierde artikel in de reeks 'voedingsmiddelenconservering door koudeketens' completeert de beknopte historie van de voedingsmiddelenindustrie met een overzicht van het in gebruik nemen van de koelmachine. Mijlpalen zijn het ontstaan van koudeketens voor voedseldistributie en de nu mogelijk geworden nieuwe processen, de bereiding van pilsbier en margarine, de opschaling van bereidingsprocessen en het lange-afstandtransport van bederfelijke producten zoals zuivelproducten, vlees en vis. Door diepvriezen als methode aan te wenden, uitgevonden door Clarence Birdseye in 1925, kan koude ook worden gebruikt om voedingsmiddelen lang houdbaar te maken, een superieur alternatief voor inblikken van voedsel.
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Detailed process design based on genomics of survivors of food preservation processes
Brul, S.; Klis, F.M.; Oomes, S.J.C.M.; Montijn, R.C.; Schuren, F.H.J.; Coote, P.; Hellingwerf, K.J.
2002-01-01
The food processing industry is faced with an ever-increasing demand for safe and minimally processed wholesome foods. In order to come to a knowledge-based rather than a mainly empirical combination of appropriate preservation hurdles, we will introduce the application of the recently booming
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Exposure assessment of food preservatives (sulphites, benzoic and sorbic acid) in Austria.
Mischek, Daniela; Krapfenbauer-Cermak, Christine
2012-01-01
An exposure assessment was performed to estimate the potential intake of preservatives in the Austrian population. Food consumption data of different population groups, such as preschool children aged 3-6 years, female and male adults aged 19-65 years were used for calculation. Levels of the preservatives in food were derived from analyses conducted from January 2007 to August 2010. Dietary intakes of the preservatives were estimated and compared to the respective acceptable daily intakes (ADIs). In the average-intake scenario, assuming that consumers randomly consume food products that do or do not contain food additives, estimated dietary intakes of all studied preservatives are well below the ADI for all population groups. Sulphite exposure accounted for 34%, 84% and 89% of the ADI in preschool children, females and males, respectively. The mean estimated daily intake of benzoic acid was 32% (preschool children), 31% (males) and 36% (females) of the ADI. Sorbic acid intakes correspond to 7% of the ADI in preschool children and 6% of the ADI in adults. In the high-intake scenario assuming that consumers always consume food products that contain additives and considering a kind of brand loyalty of consumers, the ADI is exceeded for sulphites among adults (119 and 124%, respectively). Major contributors to the total intake of sulphites were wine and dried fruits for adults. Mean estimated dietary intakes of benzoic acid exceeded the ADI in all population groups, 135% in preschool children, 124% in females and 118% of the ADI in males, respectively. Dietary intakes of sorbic acid are well below the ADI, accounting for a maximum of 30% of the ADI in preschool children. The highest contributors to benzoic and sorbic acid exposure were fish and fish products mainly caused by high consumption data of this large food group, including also mayonnaise-containing fish salads. Other important sources of sorbic acid were bread, buns and toast bread and fruit and vegetable
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5 Steps to Food Preservation Program Meets the Needs of Idaho Families
Dye, Lorie; Hoffman, Katie
2014-01-01
University of Idaho FCS Extension Educators in southeastern Idaho developed a five-lesson condensed version of safe food preservation classes, driven by participants' interest to meet the needs of everyday home preservers. A post-test survey revealed that participants took the course to be self-reliant, use their own produce, and be in control of…
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Functionality of liquid smoke as an all-natural antimicrobial in food preservation.
Lingbeck, Jody M; Cordero, Paola; O'Bryan, Corliss A; Johnson, Michael G; Ricke, Steven C; Crandall, Philip G
2014-06-01
The smoking of foods, especially meats, has been used as a preservation technique for centuries. Today, smoking methods often involve the use of wood smoke condensates, commonly known as liquid smoke. Liquid smoke is produced by condensing wood smoke created by the pyrolysis of sawdust or wood chips followed by removal of the carcinogenic polyaromatic hydrocarbons. The main products of wood pyrolysis are phenols, carbonyls and organic acids which are responsible for the flavor, color and antimicrobial properties of liquid smoke. Several common food-borne pathogens such as Listeria monocytogenes, Salmonella, pathogenic Escherichia coli and Staphylococcus have shown sensitivity to liquid smoke in vitro and in food systems. Therefore liquid smoke has potential for use as an all-natural antimicrobial in commercial applications where smoke flavor is desired. This review will cover the application and effectiveness of liquid smoke and fractions of liquid smoke as an all-natural food preservative. This review will be valuable for the industrial and research communities in the food science and technology areas. Copyright © 2014. Published by Elsevier Ltd.
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Development of Food Preservation and Processing Technologies by Radiation Technology
International Nuclear Information System (INIS)
Byun, Myung Woo; Lee, Ju Won; Kim, Jae Hun
2007-07-01
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
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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
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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
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78 FR 11670 - Notice of ACHP Quarterly Business Meeting
2013-02-19
... ADVISORY COUNCIL ON HISTORIC PRESERVATION Notice of ACHP Quarterly Business Meeting AGENCY: Advisory Council on Historic Preservation. ACTION: Notice. SUMMARY: Notice is hereby given that the... Austerity VIII. New Business IX. Adjourn The meetings of the ACHP are open to the public. If you need...
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Food preservation experiment by irradiation in the south zone of Rio Grande do Sul, Brazil
International Nuclear Information System (INIS)
Levit, Vladimir; Santos, Ari S.; Foes, Altair D.R.; Vaniel, Ana P.; Louzada, Ana R.; Silveira, Cristina M.; Jardim, Lisandra F.; Mesko, Marcia F.
2000-01-01
The south zone of the state of Rio Grande do Sul is characterized as an area of great food production as fruits, vegetables, meats, fish among others. In Brazil, the state RS is the producing greater of onion and peach. It was intended to study the use of the irradiation for the propose of preservation of peaches and onions, relating the diverse doses with the capacity of conservation of the peaches and retardation in the process of budding of onions. It was objective also to follow the changes in the properties of the peaches and onions radiated related to the physic-chemical and nutritional parameters, as well as determining the dose of radiation that is more efficient in the preservation and that provokes minor number of alterations in the sensorial and nutritional properties of these foods. In the process of preservation for irradiation the foods are submitted to a field of ionizing radiation in rigorously burst conditions in mode that the food receives the amount from necessary and enough energy for the intended handling. Different doses of gamma radiation of 60 Co had been used and the reached results show to the effectiveness of this technique in the preservation of studied foods
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NST Quarterly. January 1996 issue
International Nuclear Information System (INIS)
1996-01-01
NST Quarterly reports current development in Nuclear Science and Technology in Malaysia. In this issue it highlights MINT activities in nuclear medicine, healthcare products sterilization, industrial irradiation dosimetry and heavy metals determination in food. The Malaysian standard for food irradiation was discussed in this issue
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Gamma irradiation for food preservation and sterilization of medical supplies
International Nuclear Information System (INIS)
Syed Abid Husain; Mohammad Said Kadis
1981-01-01
A new technology in food preservation by using gamma irradiation was introduced and its advantages over a number of conventional processes were discussed. The new technique is also applicable in the sterilization of medical supplies. It is relatively simple and does not require very highly skilled manpower
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International Nuclear Information System (INIS)
1970-01-01
The increasing emphasis on the need for protein-rich foods to improve the nutritional status of the world’s population has stimulated research on new methods of preserving fishery products. The sea offers a source of protein that could markedly reduce the protein gap existing in many parts of the world. The major problem in attaining a more complete exploitation of these products is how to preserve them so that they can be transported from the points of origin to areas of greatest need. The use of ionizing radiation as a preservation method has been satisfactorily demonstrated in many countries. In some respects it offers advantages over conventional methods; for example, it prolongs the market life without using heat or chemicals, and what is more, the products are treated while they are sealed in commercial types of containers. Although radiation processing appears feasible, additional research is needed to improve certain quality attributes of some treated foods and to demonstrate to the satisfaction of health authorities' that no deleterious effects result. To obtain advice on the problems that need attention a Panel on Irradiation Preservation of Foods of Marine Origin was convened in Vienna, by the Joint FAO/IAEA Division of Atomic Energy in Food and Agriculture, on 15—19 December 1969. The main purpose of the panel’s work was to advise the Director General of the Food and Agriculture Organization of the United Nations and the Director General of the International Atomic Energy Agency on how these organizations can best fulfil their roles in radiation research on fishery products. The meeting was attended by thirteen experts from various countries and one representative of the World Health Organization. Reports were presented on research performed and detailed discussions were held on work done in perfecting the radurization treatment of fishery products. Evaluations were made of the microbiology of the radurization process, with special reference to
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Energy Technology Data Exchange (ETDEWEB)
NONE
1970-11-15
The increasing emphasis on the need for protein-rich foods to improve the nutritional status of the world's population has stimulated research on new methods of preserving fishery products. The sea offers a source of protein that could markedly reduce the protein gap existing in many parts of the world. The major problem in attaining a more complete exploitation of these products is how to preserve them so that they can be transported from the points of origin to areas of greatest need. The use of ionizing radiation as a preservation method has been satisfactorily demonstrated in many countries. In some respects it offers advantages over conventional methods; for example, it prolongs the market life without using heat or chemicals, and what is more, the products are treated while they are sealed in commercial types of containers. Although radiation processing appears feasible, additional research is needed to improve certain quality attributes of some treated foods and to demonstrate to the satisfaction of health authorities' that no deleterious effects result. To obtain advice on the problems that need attention a Panel on Irradiation Preservation of Foods of Marine Origin was convened in Vienna, by the Joint FAO/IAEA Division of Atomic Energy in Food and Agriculture, on 15-19 December 1969. The main purpose of the panel's work was to advise the Director General of the Food and Agriculture Organization of the United Nations and the Director General of the International Atomic Energy Agency on how these organizations can best fulfil their roles in radiation research on fishery products. The meeting was attended by thirteen experts from various countries and one representative of the World Health Organization. Reports were presented on research performed and detailed discussions were held on work done in perfecting the radurization treatment of fishery products. Evaluations were made of the microbiology of the radurization process, with special reference to the
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The Effect of High Hydrostatic Pressure on Microorganisms in Food Preservation
M. Arici
2006-01-01
High hydrostatic pressure is a new food preservation technology known for its capacity to inactivate spoilage and pathogenic microorganisms. High-pressure treatments are receiving a great deal of attention for the inactivation of microorganisms in food processing, pressure instead of temperature is used as stabilizing factor. High hydrostatic pressure treatment is the most studied alternative process, many works reported successful results in inactivating a wide range of microorganisms under ...
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Economic Feasibility Study for Using Irradiation Technology in Preservation of Animalism Foods
International Nuclear Information System (INIS)
El Gameel, E.A.
2011-01-01
The present study discus the economic feasibility for the preservation animalism foods by using irradiation technology. This study has included the technical data, regression foretelling for the throughput, determination of irradiators types and radiation sources activity. This study comprises the financial analysis for the establishment animalism foods irradiation facilities (types: tote box, pallet conveyor) and the national return
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Thielmann, J; Kohnen, S; Hauser, C
2017-06-19
The antimicrobial activity of phenolic compounds from Olea (O.) europaea Linné (L.) is part of the scientific discussion regarding the use of natural plant extracts as alternative food preservative agents. Although, the basic knowledge on the antimicrobial potential of certain molecules such as oleuropein, hydroxytyrosol or elenolic acid derivatives is given, there is still little information regarding their applicability for food preservation. This might be primarily due to the lack of information regarding the full antimicrobial spectrum of the compounds, their synergisms in natural or artificial combinations and their interaction with food ingredients. The present review accumulates available literature from the past 40 years, investigating the antimicrobial activity of O. europaea L. derived extracts and compounds in vitro and in food matrices, in order to evaluate their food applicability. In summary, defined extracts from olive fruit or leaves, containing the strongest antimicrobial compounds hydroxytyrosol, oleacein or oleacanthal in considerable concentrations, appear to be suitable for food preservation. Nonetheless there is still need for consequent research on the compounds activity in food matrices, their effect on the natural microbiota of certain foods and their influence on the sensorial properties of the targeted products. Copyright © 2017 Elsevier B.V. All rights reserved.
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Combination of preservation factors applied to minimal processing of foods.
Tapia de Daza, M S; Alzamora, S M; Chanes, J W
1996-07-01
Innovative technologies for producing minimally processed (MP) foods that apply the concept of combination of preservation factors are addressed in this article with special emphasis on a new combined approach that has been successfully applied in several Latin American countries for MP high-moisture fruit products (HMFP). HMFP can be regarded as a different approach to the commercially available and widely accepted MP concept for fruits and vegetables (even if developed for the same purpose of obtaining freshlike high-quality products with an extended shelf life) that is better adapted to Latin American countries in terms of independence of the chill chain and the use of simple and energy-efficient technologies. The continuous refrigeration hurdle associated with MP refrigerated fruits is not included in the preservation system of HMFP because a different combination of hurdles must be overcome to enhance the shelf stability of nonrespiring vegetable tissues while preserving freshlike character. Guidelines to obtain safe and high-quality MP fruit products are proposed. Other products preserved by combined factors technology are also discussed, as well as some other classical and new preservation factors whose application could enhance the quality of HMFP.
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Development of food preservation and processing techniques by radiation
Energy Technology Data Exchange (ETDEWEB)
Byun, Myung Woo; Lee, Ju Woon; Kim, Dong Ho [KAERI, Taejon (Korea, Republic of); Yook, Hong Sun [Chungnam National Univ., Taejon (Korea, Republic of); Kim, Hak Soo [Sogang Univ., Seoul (Korea, Republic of); Lee, Cherl Ho; Park, Hyun Jin [Korea Univ., Seoul (Korea, Republic of); Kang, Il Jun [Hallym Univ., Chuncheon (Korea, Republic of); Kwon, Jung Ho [Kyungbook National Univ., Taegu (Korea, Republic of)
2002-05-01
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; Processing techniques of low salted and fermented fish using gamma irradiation were developed and superiority of using irradiation to conventional food processing methods was established. Processing technique of value-added functional materials for the manufacture of food or public health products using RT/BT/NT combination technology was developed. The basic theories for the technology development to reduce toxic or undesirable compounds in food such as allergy or carcinogens were established. Exterminating methods of quarantine organisms in herbs/spices was established and the quality evaluation and detection conditions in quarantine treatment were set. From the studies on 'program of public understanding' based on safety of the gamma irradiated food, the information for public relation in enlargement of consumer acceptance/implementation and the peaceful use of nuclear energy were secured. Results from the research project will contribute on improvement of competency of domestic food industry and export market. The results also expect the improvement of public health by prevention of food borne diseases and enhancement of national economy and industry by increase of direct/indirect productivity.
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Development of food preservation and processing techniques by radiation
International Nuclear Information System (INIS)
Byun, Myung Woo; Lee, Ju Woon; Kim, Dong Ho; Yook, Hong Sun; Kim, Hak Soo; Lee, Cherl Ho; Park, Hyun Jin; Kang, Il Jun; Kwon, Jung Ho
2002-05-01
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; Processing techniques of low salted and fermented fish using gamma irradiation were developed and superiority of using irradiation to conventional food processing methods was established. Processing technique of value-added functional materials for the manufacture of food or public health products using RT/BT/NT combination technology was developed. The basic theories for the technology development to reduce toxic or undesirable compounds in food such as allergy or carcinogens were established. Exterminating methods of quarantine organisms in herbs/spices was established and the quality evaluation and detection conditions in quarantine treatment were set. From the studies on 'program of public understanding' based on safety of the gamma irradiated food, the information for public relation in enlargement of consumer acceptance/implementation and the peaceful use of nuclear energy were secured. Results from the research project will contribute on improvement of competency of domestic food industry and export market. The results also expect the improvement of public health by prevention of food borne diseases and enhancement of national economy and industry by increase of direct/indirect productivity
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Energy Technology Data Exchange (ETDEWEB)
Sumantri, Indro; Purwanto,; Budiyono [Chemical Engineering Department, Faculty of Engineering, Diponegoro University Jl. Prof. H. Soedarto, SH, Kampus Baru Tembalang, Semarang (Indonesia)
2015-12-29
The characteristic of wastewater of food industries with preservative substances is high content of organic substances, degradable and high total suspended solid. High organic content in this waste forced the treatment is biologically and pointed out to anaerobic treatment. Anaerobic showed the better performance of degradation than aerobic for high content organic and also for toxic materials. During that day the treatment of food wastewater is aerobically which is high consume of energy required and high volume of sludge produced. The advantage of anaerobic is save high energy, less product of sludge, less requirement of nutrients of microorganism and high efficiency reduction of organic load. The high efficiency of reduction will reduce the load of further treatment, so that, the threshold limit based on the regulation would be easy to achieve. Research of treatment of wastewater of food industries would be utilized by both big scale industries and small industries using addition of preservative substances. The type reactor of anaerobic process is anaerobic baffled reactor that will give better contact between wastewater and microorganism in the sludge. The variables conducted in this research are the baffled configuration, sludge height, preservative agent contents, hydralic retention time and influence of micro nutrients. The respons of this research are the COD effluent, remaining preservative agent, pH, formation of volatile fatty acid and total suspended solid. The result of this research is kinetic model of the anaerobic baffled reactor, reaction kinetic of preservative agent degradation and technology of treatment wastewater contains preservative agent. The benefit of this research is to solve the treatment of wastewater of food industries with preservative substance in order to achieve wastewater limit regulation and also to prevent the environmental deterioration.
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International Nuclear Information System (INIS)
Sumantri, Indro; Purwanto,; Budiyono
2015-01-01
The characteristic of wastewater of food industries with preservative substances is high content of organic substances, degradable and high total suspended solid. High organic content in this waste forced the treatment is biologically and pointed out to anaerobic treatment. Anaerobic showed the better performance of degradation than aerobic for high content organic and also for toxic materials. During that day the treatment of food wastewater is aerobically which is high consume of energy required and high volume of sludge produced. The advantage of anaerobic is save high energy, less product of sludge, less requirement of nutrients of microorganism and high efficiency reduction of organic load. The high efficiency of reduction will reduce the load of further treatment, so that, the threshold limit based on the regulation would be easy to achieve. Research of treatment of wastewater of food industries would be utilized by both big scale industries and small industries using addition of preservative substances. The type reactor of anaerobic process is anaerobic baffled reactor that will give better contact between wastewater and microorganism in the sludge. The variables conducted in this research are the baffled configuration, sludge height, preservative agent contents, hydralic retention time and influence of micro nutrients. The respons of this research are the COD effluent, remaining preservative agent, pH, formation of volatile fatty acid and total suspended solid. The result of this research is kinetic model of the anaerobic baffled reactor, reaction kinetic of preservative agent degradation and technology of treatment wastewater contains preservative agent. The benefit of this research is to solve the treatment of wastewater of food industries with preservative substance in order to achieve wastewater limit regulation and also to prevent the environmental deterioration
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Sumantri, Indro; Purwanto, Budiyono
2015-12-01
The characteristic of wastewater of food industries with preservative substances is high content of organic substances, degradable and high total suspended solid. High organic content in this waste forced the treatment is biologically and pointed out to anaerobic treatment. Anaerobic showed the better performance of degradation than aerobic for high content organic and also for toxic materials. During that day the treatment of food wastewater is aerobically which is high consume of energy required and high volume of sludge produced. The advantage of anaerobic is save high energy, less product of sludge, less requirement of nutrients of microorganism and high efficiency reduction of organic load. The high efficiency of reduction will reduce the load of further treatment, so that, the threshold limit based on the regulation would be easy to achieve. Research of treatment of wastewater of food industries would be utilized by both big scale industries and small industries using addition of preservative substances. The type reactor of anaerobic process is anaerobic baffled reactor that will give better contact between wastewater and microorganism in the sludge. The variables conducted in this research are the baffled configuration, sludge height, preservative agent contents, hydralic retention time and influence of micro nutrients. The respons of this research are the COD effluent, remaining preservative agent, pH, formation of volatile fatty acid and total suspended solid. The result of this research is kinetic model of the anaerobic baffled reactor, reaction kinetic of preservative agent degradation and technology of treatment wastewater contains preservative agent. The benefit of this research is to solve the treatment of wastewater of food industries with preservative substance in order to achieve wastewater limit regulation and also to prevent the environmental deterioration.
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Potential use of Rosemary, Propolis and Thyme as Natural Food Preservatives
Tzima, K.; Makris, D.; Nikiforidis, C.V.; Mourtzinos, I.
2015-01-01
The use of preservatives in food stuffs and beverages is essential in order to prevent spoilage due to microbial growth or undesirable chemical changes. However, the use of synthetic additives has been associated with various health problems. Therefore, consumers have turned suspicious and obverted
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Development of food preservation and processing techniques by radiation
Energy Technology Data Exchange (ETDEWEB)
Byun, Myung Woo; Lee, Ju Woon; Kim, Dong Ho [KAERI, Taejon (Korea, Republic of); Yook, Hong Sun [Chungnam National Univ., Taejon (Korea, Republic of); Kim, Hak Soo [Sogang Univ., Seoul (Korea, Republic of); Lee, Cherl Ho; Park, Hyun Jin [Korea Univ., Seoul (Korea, Republic of); Kang, Il Jun [Hallym Univ., Chuncheon (Korea, Republic of); Kwon, Jung Ho [Kyungbook National Univ., Taegu (Korea, Republic of)
2002-05-01
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; Processing techniques of low salted and fermented fish using gamma irradiation were developed and superiority of using irradiation to conventional food processing methods was established. Processing technique of value-added functional materials for the manufacture of food or public health products using RT/BT/NT combination technology was developed. The basic theories for the technology development to reduce toxic or undesirable compounds in food such as allergy or carcinogens were established. Exterminating methods of quarantine organisms in herbs/spices was established and the quality evaluation and detection conditions in quarantine treatment were set. From the studies on 'program of public understanding' based on safety of the gamma irradiated food, the information for public relation in enlargement of consumer acceptance/implementation and the peaceful use of nuclear energy were secured. Results from the research project will contribute on improvement of competency of domestic food industry and export market. The results also expect the improvement of public health by prevention of food borne diseases and enhancement of national economy and industry by increase of direct/indirect productivity.
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The application of nuclear track microhole membrance in food preservation through irradiation
International Nuclear Information System (INIS)
Qian Defeng; Li Xianhai
1999-01-01
The author introduces a new practical air-seeping and germ-prevention packing container made with a combination of the 0.1-0.5 μm borediameter nuclear track microhole membrane (NTMM) and the PE food wrapper or other poisonous less PE containers of different shapes. It can be applied in the field of food preservation, especially for storage of fresh fruits through irradiation, to achieve breathing with oxygen, and thus to prolong the storage duration
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Judgement of irradiation-preserved food by the adult population in Hungary (preliminary publication)
International Nuclear Information System (INIS)
Tolnay, P.; Szabo, S.A.
1997-01-01
A wide survey by questionnaires was started in 1997 in the subject area of Nutrition and Health. Part of this survey was directed toward the acceptance of preserved food by irradiation treatment by the public. The results have been evaluated here and presented. The main problem was to find out the differences of various segments of the Hungarian adult population in their judgement of irradiated food, and what is the general knowledge in relation with radiopreservation technology of food. (R.P.)
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Effects of food preservatives on growth and metabolism of plaque bacteria in vitro and in vivo
International Nuclear Information System (INIS)
Leikanger, S.; Bjertness, E.; Aamdal Scheie, A.
1992-01-01
The aims of the present study were to assess the consumption of food preservatives during the last decades, and to study the effect of the preservatives, sorbic and benzoic acid, on growth and glycolysis of oral bacteria in vitro, and on acid formation by dental plaque in vivo. Five consumption reports from the Central Bureau of Statistics of Norway were used to estimate alterations in consumption of staple food containing the two preservatives. A modified broth dilution method was used to determine the MIC values of the preservatives against Streptococcus sobrinus and Streptococcus sanguis. Extracellular 14 C-glycolytic metabolites were studied by HPLC analyses. Plaque-pH measurements were used to assess possible effects on acid production. The consumption reports were used to assess possible effects on acid production. The consumption reports indicated increased consumption of preservatives. The in vitro testing suggested that legal concentrations of preservatives may inhibit the growth of oral streptococci. However, the preservatives did not inhibit in vitro glycolysis at tested concentrations. In vivo testing with similar concentrations (0.4% w/v) showed a significant effect. A higher concentration (2% w/v potassium sorbate) had a tendency to inhibit acid-formation by dental plaque even more. (au)
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Perspectives of high power ultrasound in food preservation
Evelyn; Silva, F. V. M.
2018-04-01
High Power ultrasound can be used to alter physicochemical properties and improve the quality of foods during processing due to a number of mechanical, chemical, and biochemical effects arising from acoustic cavitation. Cavitation creates pressure waves that inactivate microbes and de-agglomerate bacterial clusters or release ascospores from fungal asci. Bacterial and heat resistant fungal spores’ inactivation is a great challenge in food preservation due to their ability to survive after conventional food processing, causing food-borne diseases or spoilage. In this work, a showcase of application of high power ultrasound combined with heat or thermosonication, to inactivate bacterial spores i.e. Bacillus cereus spores in beef slurry and fungal spores i.e. Neosartorya fischeri ascospores in apple juice was presented and compared with thermal processing. Faster inactivation was achieved at higher TS (24 KHz, 0.33 W/g or W/mL) temperatures. Around 2 log inactivation was obtained for B. cereus spores after1 min (70 °C) and N. fischeri ascospores after 30 min (75 °C). Thermal treatments caused <1 log in B. Cereus after 2 min (70 °C) and no inactivation in N. Fischeri ascospores after 30 min (80 °C). In conclusion, temperature plays a significant role for TS spore inactivation and TS was more effective than thermal treatment alone. The mould spores were more resistant than the bacterial spores.
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Health protection and food preservation by gamma irradiation
1976-01-01
Results of several major studies on food systems for space missions beginning with Apollo 12 through Apollo-Soyuz and investigations of the application of irradiation to food for manned space flight are reported. The study of flight food systems involved the application of radurization (pasteurizing levels) doses of gamma irradiation to flour and bread supplied by Pepperidge Farms in advance of the missions. All flights from Apollo 12 through 17 carried irradiated fresh bread. On Apollo 17, cooperation with Natick Laboratories permitted the introduction of a ham sandwich using irradiated bread and irradiated sterile ham. Investigations centered on irradiated bread were conducted during the course of these missions. Studies were applied to the concept of improving fresh bread from the point of view of mold inhibition. The studies considered how irradiation could best be applied at what levels and on a variety of bread types. Throughout the studies of the application of gamma irradiation the emphasis was placed upon using low levels of irradiation in the pasteurizing or radurizing doses--under a Megarad. The primary goal was to determine if a public health benefit could be demonstrated using radurization along with food preservation and food quality improvements. The public health benefit would be parallel to that of pasteurization of milk as a concept. Publications are included providing the details of these observations, one dealing with the flour characteristics and the other dealing with the influence on fresh bread types. These demonstrate the major findings noted during the period of the studies examining bread.
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The Antibacterial Potential of Fermented Taro and Its Development as a Food Preservative
National Research Council Canada - National Science Library
Muller, Wayne
2002-01-01
...: The antibacterial potential of the fermented taro and its development as a food preservative. In an attempt to understand the natural fermentation of taro to poi, bacteria have been isolated from freeze dried poi produced in Hawaii...
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Knowledge and attitudes of selected home ecnomists toward irradiation in food preservation
International Nuclear Information System (INIS)
Johnson, F.C.S.
1990-01-01
Preservation of food with ionizing radiation treatment offers many benefits to consumers. Among other factors, the lack of certainty of the acceptance of this process by the public has slowed its commercial use in the U.S. Since home economists deal with food-related issues, it is likely that they will be asked questions by the public about this process. This project was designed to obtain information using a survey method about the knowledge and attitudes of selected California home economists toward the use of irradiation to preserve food. The information was used to determine whether a need existed to provide education about the irradiation process to these professionals. The survey revealed that these home economists lacked knowledge about the irradiation process, although they had a positive attitude toward it and desired to learn more about it. Based on these findings, a 90-minute statewide teleconference was conducted and viewed by more than 300 home economists and other interested professionals. Descriptive and inferential statistical methods were used to analyze the data. Results revealed that (a) knowledge of and a positive attitude toward food irradiation increased as a result of participation in the teleconference, (b) the information provided was helpful, and (c) the objectives of the teleconference were met. This project should be replicated using a nationwide sample of home economists to obtain information about the knowledge and attitudes of a wide range of home economists about food irradiation and, if a need is demonstrated, a nationwide teleconference should be conducted
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Eucalyptus essential oil as a natural food preservative: in vivo and in vitro antiyeast potential.
Tyagi, Amit Kumar; Bukvicki, Danka; Gottardi, Davide; Tabanelli, Giulia; Montanari, Chiara; Malik, Anushree; Guerzoni, Maria Elisabetta
2014-01-01
In this study, the application of eucalyptus essential oil/vapour as beverages preservative is reported. The chemical composition of eucalyptus oil was determined by gas chromatography-mass spectrometry (GC-MS) and solid phase microextraction GC-MS (SPME/GC-MS) analyses. GC-MS revealed that the major constituents were 1,8-cineole (80.5%), limonene (6.5%), α-pinene (5%), and γ-terpinene (2.9%) while SPME/GC-MS showed a relative reduction of 1,8-cineole (63.9%) and an increase of limonene (13.8%), α-pinene (8.87%), and γ-terpinene (3.98%). Antimicrobial potential of essential oil was initially determined in vitro against 8 different food spoilage yeasts by disc diffusion, disc volatilization, and microdilution method. The activity of eucalyptus vapours was significantly higher than the eucalyptus oil. Minimum inhibitory concentration (MIC) and minimum fungicidal concentration (MFC) varied from 0.56 to 4.50 mg/mL and from 1.13 to 9 mg/mL, respectively. Subsequently, the combined efficacy of essential oil and thermal treatment were used to evaluate the preservation of a mixed fruit juice in a time-dependent manner. These results suggest eucalyptus oil as a potent inhibitor of food spoilage yeasts not only in vitro but also in a real food system. Currently, this is the first report that uses eucalyptus essential oil for fruit juice preservation against food spoiling yeast.
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NST Quarterly - issue January 2002
International Nuclear Information System (INIS)
2002-01-01
NST Quarterly reports current development in Nuclear Science and Technology in Malaysia. The subjects discussed are i. food and drinking water which are the major pathways of radionuclides to man and ii. nuclear techniques help to monitor sedimentation in reservoir
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Status of radiation preservation of foods in India
International Nuclear Information System (INIS)
Padwal-Desai, S.R.; Sharma, A.
1994-01-01
Food irradiation involves controlled application of radiation energy to agricultural commodities and other foodstuffs for improving hygiene, safety and shelf-life. A number of processes including hygienization of spices and condiments, disinfestation of grains, legumes, and their products, sprout inhibition of onion and potato, delay in ripening of mango and banana, radurization and radicidation of meat and fish have been studied. Collaborative studies have established the efficacy of the process. The technology offers a viable commercial proposition for food conservation and safety. The idea to use ionising radiation for preservation of foods originated almost a century ago. Though today the technology is poised for full scale commercial exploitation, it has undergone several ups and downs due mainly to the perception of users at different points of time. Even today it is difficult to eliminate completely, the fear psychosis in the public mind created by the display of devastating power of atom and radiation during World War II. The chemical revolution of 50s and 60s made all other now ecofriendly technologies appear dim. Nevertheless relentless efforts of the scientists and recognition of the hazards that chemicals posed turned the tide and the technology got its legitimate place in the service of mankind. (author). 5 refs., 6 tabs
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Effects of commonly used food preservatives on biofilm formation of Streptococcus mutans in vitro.
Al-Ahmad, Ali; Wiedmann-Al-Ahmad, Margit; Auschill, Thorsten Mathias; Follo, Marie; Braun, Gabriele; Hellwig, Elmar; Arweiler, Nicole Birgit
2008-08-01
Sodium benzoate (SB), potassium sorbate (PS) and sodium nitrite (SN) are commonly used food preservatives. In this in vitro study, the effects of these substances on biofilm formation of Streptococcus mutans were analysed. In addition to the microtiter plate test (MPT), a biofilm reactor containing bovine enamel slabs (BES) was used to study the influence of food preservatives on biofilm formation in 5 independent periods of 4 days each. These included one period with chlorhexidine digluconate (CHX) as a positive control as well as a period with growth medium alone as a negative control. The vitality of the biofilm on BES was detected using live/dead staining and confocal laser scanning microscopy. Additionally, the number of colony forming units (CFU) was determined. In MPT 0.12% SN significantly reduced the biofilm formation. PS at a concentration of 0.4% tended to inhibit biofilm formation, whereas the inhibition for 0.8% PS was significant. Less inhibition was caused by 0.8% SB. In the biofilm reactor 0.06% of SN, 0.1% of SB and 0.1% PS significantly reduced the covering grade as well as the CFU of the biofilm. Biofilm vitality was reduced significantly by CHX to a level of 32.5% compared to the control. Only SB reduced the vitality to a level of 19.1%. SN and PS showed no influence on biofilm vitality. This study indicates the potential of food preservatives as inhibitory agents in S. mutans biofilm formation, which should be kept in mind when studying the effects of conserved food on dental plaque biofilm in situ.
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International Nuclear Information System (INIS)
Abu El-Naga, M.N.Z.I.
2009-01-01
Foods begin to lose their quality from the moment they are harvested.Microorganisms are the main agents responsible for food spoilages . Food preservation prevents deteriorative reaction, extending the shelf life and assuring its safety. The uses of chemical preservatives have harmful effects in long term application. So, the purpose of this article is to use the natural treatments instead of chemical preservatives or application of high temperature which cause losses of some essential nutrients of the juice. In this study the following treatments were investigated: 1. Gamma irradiation . the lethal effect of ionizing radiation on the microorganisms is primarily due to DNA damage, which destroys the reproductive capabilities and other functions of the cell. 2. Pasteurized temperatures(90 degree c).Heat can damage protein, lipids, and nucleic acids of microorganisms and destabilize their membranes.3.The natural preservatives : nisin, citric acid, lactic acid, cinnamon, combination treatments : it was performed between the previous treatments.The best results obtained from our experiments for preserving the fruit juice were performed by combing the pasteurized temperature 90 degree C for 30 sec with gamma irradiation (0.2 K Gy). Or using 200 μg/ml of nisin in combination with 2% (w/v) of citric acid and pasteurized temperature 90 degree C for 30 sec.
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International Nuclear Information System (INIS)
El-Gameel, E.A.; Elkhateeb, M.A.
2011-01-01
Alongside traditional methods of processing and preserving food, the technology of food irradiation is gaining more and more attention around the world. In 1997/10/22, the Egyptian government issued clearance for irradiating certain items of food such as spices, herbs and dried onion and garlic. The approval of some other items of food such as poultry, fish and dried vegetables will issue in the near future. This study aims to know the opinion and attitude of the preference of the consuming Egyptian family to buy some dried food preserved by gamma radiation such as wheat, dried onion and garlic, dried date, dried legumes and yamish Ramadan when available on the market. A pool of 1160 sheets was collected randomly. The questionnaire was supported with simplified information about the use of atomic energy and radiation for peaceful purpose and other alternative methods to save food. The results obtained from this study showed that 67% of the total sample size accepted to buy irradiated fresh vegetables if its available in the markets while the objection was 15% and convinced were 17%. The model of the multi regression analysis was carried out between independent variables (the local consumer attitude towards buying some dried food preserved by gamma radiation) and dependent variables (technical, environmental, marketing and hygienic methods. The results were R2= 0.877 and F-test = 322 (significant). The model of the multi regression analysis was also carried out between dependent variables (the local consumer attitude towards buying some dried food preserved by gamma radiation) and independent variables (income, Education, age and governorates). The results were R2 = 0.53 and F-test12.64 (significant).
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Eucalyptus Essential Oil as a Natural Food Preservative: In Vivo and In Vitro Antiyeast Potential
Bukvicki, Danka; Gottardi, Davide; Malik, Anushree; Guerzoni, Maria Elisabetta
2014-01-01
In this study, the application of eucalyptus essential oil/vapour as beverages preservative is reported. The chemical composition of eucalyptus oil was determined by gas chromatography-mass spectrometry (GC-MS) and solid phase microextraction GC-MS (SPME/GC-MS) analyses. GC-MS revealed that the major constituents were 1,8-cineole (80.5%), limonene (6.5%), α-pinene (5%), and γ-terpinene (2.9%) while SPME/GC-MS showed a relative reduction of 1,8-cineole (63.9%) and an increase of limonene (13.8%), α-pinene (8.87%), and γ-terpinene (3.98%). Antimicrobial potential of essential oil was initially determined in vitro against 8 different food spoilage yeasts by disc diffusion, disc volatilization, and microdilution method. The activity of eucalyptus vapours was significantly higher than the eucalyptus oil. Minimum inhibitory concentration (MIC) and minimum fungicidal concentration (MFC) varied from 0.56 to 4.50 mg/mL and from 1.13 to 9 mg/mL, respectively. Subsequently, the combined efficacy of essential oil and thermal treatment were used to evaluate the preservation of a mixed fruit juice in a time-dependent manner. These results suggest eucalyptus oil as a potent inhibitor of food spoilage yeasts not only in vitro but also in a real food system. Currently, this is the first report that uses eucalyptus essential oil for fruit juice preservation against food spoiling yeast. PMID:25177704
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Eucalyptus Essential Oil as a Natural Food Preservative: In Vivo and In Vitro Antiyeast Potential
Directory of Open Access Journals (Sweden)
Amit Kumar Tyagi
2014-01-01
Full Text Available In this study, the application of eucalyptus essential oil/vapour as beverages preservative is reported. The chemical composition of eucalyptus oil was determined by gas chromatography-mass spectrometry (GC-MS and solid phase microextraction GC-MS (SPME/GC-MS analyses. GC-MS revealed that the major constituents were 1,8-cineole (80.5%, limonene (6.5%, α-pinene (5%, and γ-terpinene (2.9% while SPME/GC-MS showed a relative reduction of 1,8-cineole (63.9% and an increase of limonene (13.8%, α-pinene (8.87%, and γ-terpinene (3.98%. Antimicrobial potential of essential oil was initially determined in vitro against 8 different food spoilage yeasts by disc diffusion, disc volatilization, and microdilution method. The activity of eucalyptus vapours was significantly higher than the eucalyptus oil. Minimum inhibitory concentration (MIC and minimum fungicidal concentration (MFC varied from 0.56 to 4.50 mg/mL and from 1.13 to 9 mg/mL, respectively. Subsequently, the combined efficacy of essential oil and thermal treatment were used to evaluate the preservation of a mixed fruit juice in a time-dependent manner. These results suggest eucalyptus oil as a potent inhibitor of food spoilage yeasts not only in vitro but also in a real food system. Currently, this is the first report that uses eucalyptus essential oil for fruit juice preservation against food spoiling yeast.
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Nanosystems in Edible Coatings: A Novel Strategy for Food Preservation
Directory of Open Access Journals (Sweden)
María L. Zambrano-Zaragoza
2018-03-01
Full Text Available Currently, nanotechnology represents an important tool and an efficient option for extending the shelf life of foods. Reducing particle size to nanometric scale gives materials distinct and improved properties compared to larger systems. For food applications, this technology allows the incorporation of hydrophilic and lipophilic substances with antimicrobial and antioxidant properties that can be released during storage periods to increase the shelf life of diverse products, including whole and fresh-cut fruits and vegetables, nuts, seeds, and cheese, among others. Edible coatings are usually prepared with natural polymers that are non-toxic, economical, and readily available. Nanosystems, in contrast, may also be prepared with biodegradable synthetic polymers, and liquid and solid lipids at room temperature. In this review, recent developments in the use of such nanosystems as nanoparticles, nanotubes, nanocomposites, and nanoemulsions, are discussed critically. The use of polymers as the support matrix for nanodispersions to form edible coatings for food preservation is also analyzed, but the central purpose of the article is to describe available information on nanosystems and their use in different food substrates to help formulators in their work.
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Nanosystems in Edible Coatings: A Novel Strategy for Food Preservation
Zambrano-Zaragoza, María L.; González-Reza, Ricardo; Miranda-Linares, Verónica; Bernal-Couoh, Tania F.; Mendoza-Elvira, Susana; Quintanar-Guerrero, David
2018-01-01
Currently, nanotechnology represents an important tool and an efficient option for extending the shelf life of foods. Reducing particle size to nanometric scale gives materials distinct and improved properties compared to larger systems. For food applications, this technology allows the incorporation of hydrophilic and lipophilic substances with antimicrobial and antioxidant properties that can be released during storage periods to increase the shelf life of diverse products, including whole and fresh-cut fruits and vegetables, nuts, seeds, and cheese, among others. Edible coatings are usually prepared with natural polymers that are non-toxic, economical, and readily available. Nanosystems, in contrast, may also be prepared with biodegradable synthetic polymers, and liquid and solid lipids at room temperature. In this review, recent developments in the use of such nanosystems as nanoparticles, nanotubes, nanocomposites, and nanoemulsions, are discussed critically. The use of polymers as the support matrix for nanodispersions to form edible coatings for food preservation is also analyzed, but the central purpose of the article is to describe available information on nanosystems and their use in different food substrates to help formulators in their work. PMID:29494548
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Plants and mushrooms as sources of bio-based food coloring, preserving and bioactive agents
Ferreira, Isabel C.F.R.
2018-01-01
Food additives have been used for thousands of years to enhance food properties, safety and appearance. Nevertheless, several of the worldwide used artificial additives have been related to potential toxic and allergenic effects to the consumers, which has been justifying the growing interest in additives of natural origin that provide colouring, preserving, and bioactive properties to foodstuff without hazardous effects [1]. In this context, several plants and mushrooms have been...
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EPR detection of foods preserved with ionizing radiation
Stachowicz, W.; Burlinska, G.; Michalik, J.
1998-06-01
The applicability of the epr technique for the detection of dried vegetables, mushrooms, some spices, flavour additives and some condiments preserved with ionizing radiation is discussed. The epr signals recorded after exposure to gamma rays and to beams of 10 MeV electrons from linac are stable, intense and specific enough as compared with those observed with nonirradiated samples and could be used for the detection of irradiation. However, stability of radiation induced epr signals produced in these foods depends on storage condition. No differences in shapes (spectral parameters) and intensities of the epr spectra recorded with samples exposed to the same doses of gamma rays ( 60Co) and 10 MeV electrons were observed
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EPR detection of foods preserved with ionizing radiation
International Nuclear Information System (INIS)
Stachowicz, W.; Burlinska, G.; Michalik, J.
1998-01-01
The applicability of the epr technique for the detection of dried vegetables, mushrooms, some spices, flavour additives and some condiments preserved with ionizing radiation is discussed. The epr signals recorded after exposure to gamma rays and to the beams of 10 MeV electrons from linac are stable, intense and specific enough as compared with those observed with nonirradiated samples and could be used for the detection of irradiation. However, stability of radiation induced epr signals produced in these foods depends on storage condition. No differences in shapes (spectral parameters) and intensities of the epr spectra recorded with samples exposed to the same doses of gamma rays ( 60 Co) and 10 MeV electrons were observed
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EPR detection of foods preserved with ionizing radiation
Energy Technology Data Exchange (ETDEWEB)
Stachowicz, W.; Burlinska, G.; Michalik, J
1998-06-01
The applicability of the epr technique for the detection of dried vegetables, mushrooms, some spices, flavour additives and some condiments preserved with ionizing radiation is discussed. The epr signals recorded after exposure to gamma rays and to the beams of 10 MeV electrons from linac are stable, intense and specific enough as compared with those observed with nonirradiated samples and could be used for the detection of irradiation. However, stability of radiation induced epr signals produced in these foods depends on storage condition. No differences in shapes (spectral parameters) and intensities of the epr spectra recorded with samples exposed to the same doses of gamma rays ({sup 60}Co) and 10 MeV electrons were observed.
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Directory of Open Access Journals (Sweden)
Yanying Zhao
2017-01-01
Full Text Available Staphylococcal enterotoxin I (SEI is associated with staphylococcal food poisoning, but little is known about different food preservatives on the production of SEI. In this study, the effect of different food preservatives (sodium nitrite, polylysine, chitosan, and tea catechin on the bacteria growth, sei gene expression, and extracellular SEI production of Staphylococcus aureus isolate H4 was detected in tryptone soya broth (TSB culture. Our results showed that all of these preservatives depressed S. aureus H4 growth and the order of inhibitory effect was 0.8 g/L tea catechin > 6 g/L chitosan > 0.25 g/L polylysine > 0.4 g/L tea catechin > 0.15 g/L sodium nitrite. Furthermore, 0.25 g/L polylysine or 0.15 g/L sodium nitrite did not significantly alter sei gene transcription, while 6 g/L chitosan obviously increased the relative mRNA level of sei gene expression. 0.4 g/L tea catechin remarkably inhibited sei gene transcription. In addition, 0.15 g/L sodium nitrite and 6 g/L chitosan significantly enhanced SEI secretion. 0.25 g/L polylysine, especially 0.4 g/L tea catechin, sharply inhibited the level of SEI secretion. The results indicated that tea catechin not only suppressed Staphylococcus aureus growth, but also inhibited SEI production and secretion, suggesting that tea catechin may be better than sodium nitrite, polylysine, or chitosan for keeping the food from the contamination of SEI. These investigations would be useful for food industry to provide safer food products due to S. aureus enterotoxins-related control strategy.
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Gutiérrez-Del-Río, Ignacio; Fernández, Javier; Lombó, Felipe
2018-05-16
Synthetic food additives generate a negative perception in consumers. Therefore, food manufacturers search for safer natural alternatives as those involving phytochemicals and plant essential oils. These bioactives have antimicrobial activities widely proved in in vitro tests. Foodborne diseases cause thousands of deaths and millions of infections every year, mainly due to pathogenic bacteria as Salmonella spp., Campylobacter spp., Escherichia coli, Bacillus cereus, Listeria monocytogenes or Staphylococcus aureus. This review summarizes industrially interesting antimicrobial bioactivities, as well as their mechanisms of action, for three main types of plant nutraceuticals, terpenoids (as carnosic acid), polyphenols (as quercetin) and thiols (as allicin), which are important constituents of plant essential oils with a broad range of antimicrobial effects. These phytochemicals are widely distributed in fruits and vegetables and are really useful in food preservation as they inhibit microbial growth. Copyright © 2018. Published by Elsevier B.V.
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Martínez-Delgado, Alejandra Anahí; Khandual, Sanghamitra; Villanueva-Rodríguez, Socorro Josefina
2017-06-15
Astaxanthin is a carotenoid pigment found in numerous organisms ranging from bacteria to algae, yeasts, plants, crustaceans and fish such as salmon. Technological importance of this pigment emerged from various studies demonstrating that it is a powerful antioxidant, even with higher activity than alpha-tocopherol and other carotenoids. It has been included in various pharmaceutical products because of several beneficial properties. By its nature, astaxanthin is susceptible to degradation and can undergo chemical changes during food processing. Therefore, different studies have focused on improving the stability of the carotenoid under conditions such as high temperatures, pressures and mechanical force, among others. In this review, common processes involved in food processing and their effect on the stability of astaxanthin, integrated into a food matrix are discussed. Moreover, preservation techniques such as microencapsulation, inclusion in emulsions, suspensions, liposomes, etc., that are being employed to maintain stability of the product are also reviewed. Copyright © 2016 Elsevier Ltd. All rights reserved.
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Abriouel, Hikmate; Lucas, Rosario; Omar, Nabil Ben; Valdivia, Eva; Gálvez, Antonio
2010-06-01
Bacteriocins are antimicrobial peptides produced by bacteria. Among them, the enterococcal bacteriocin (enterocin) AS-48 stands for its peculiar characteristics and broad-spectrum antimicrobial activity. AS-48 belongs to the class of circular bacteriocins and has been studied in depth in several aspects: peptide structure, genetic determinants, and mode of action. Recently, a wealth of knowledge has accumulated on the antibacterial activity of this bacteriocin against foodborne pathogenic and spoilage bacteria in food systems, especially in vegetable foods and drinks. This work provides a general overview on the results from tests carried out with AS-48 in different vegetable food categories (such as fruit juices, ciders, sport and energy drinks, fresh fruits and vegetables, pre-cooked ready to eat foods, canned vegetables, and bakery products). Depending on the food substrate, the bacteriocin has been tested alone or as part of hurdle technology, in combination with physico-chemical treatments (such as mild heat treatments or high-intensity pulsed electric fields) and other antimicrobial substances (such as essential oils, phenolic compounds, and chemical preservatives). Since the work carried out on bacteriocins in preservation of vegetable foods and drinks is much more limited compared to meat and dairy products, the results reported for AS-48 may open new possibilities in the field of bacteriocin applications.
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Food preservation by irradiation
International Nuclear Information System (INIS)
Barrachina, M.
1985-01-01
The aim of food irradiation is to extend shelf-life of food commodities by delaying fruit ripening, inhibition of vegetable sprouting, desinfestation of grains and seeds, and in general by controlling microbial or parasitic food-transmitted infections. It was stated by the 1980 Joint FAO/IAEA/WHO Expert Committee that food irradiated up to 10 kGy does not pose any human health or nutritional problems. Following this recommendation, irradiation programmes are being developed at a good pace in several countries. It is hoped that commercial drawbacks now existing, such as psychological apprehension of consumers to radiation-treated products and innovative inertia to changes of the food chain, will be removed through appropriate information schemes and legislative advancement. (author)
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NST Quarterly - October 1997 issue
International Nuclear Information System (INIS)
1997-01-01
NST Quarterly reports current development in Nuclear Science and Technology in Malaysia. In this issue it highlights MINT activities in scientific computer modelling and simulation. A report on 2-nd FAO/IAEA research coordination meeting (RCM) of the coordinated research programme (CRP) on public acceptance of the trade development in irradiated food in Asia and the Pacific (RPFI-IV) also presented
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International Nuclear Information System (INIS)
Brodrick, H.T.
1982-01-01
With the introduction of irradiation as a possible food preservation method nearly three decades ago, there was a tendency to over-emphasise the advantages to be gained with this new process to the extent that some regarded this new technique as a panacea for most of the problems experienced in the preservation of food at that time. The pendulum swung to the other extreme when irradiation did not come up to the expectations associated with a so-called 'wonder' treatment and others took a decidedly pessimistic attitude towards the future of this process. The answer obviously lies between these two extreme views and fortunately this is the attitude prevailing in many countries towards irradiation treatment at the present time. The role of irradiation can be seen as supplementary and indeed complementary to existing preservation methods instead of being regarded as directly competitive. In this paper, several preservation processes will be considered such as heat treatment, canning and refrigeration, and the effectiveness of these methods in combination with irradiation treatment will be considered with respect to shelf-life extension of several important fruits and vegetables in South Africa. The possible mechanism of the combined or synergistic effect in relation to disease control in selected biological systems will also be discussed
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Development of food preservation and processing techniques by radiation
International Nuclear Information System (INIS)
Byun, Myung Woo; Yook, Hong Sun; Lee, Ju Woon and others
2000-03-01
Development of food preservation and processing techniques by radiation was performed. Gamm irradiation at 5 kGy completely eliminated pathogenic bacteria in pork and chicken meats. Gamma irradiation at such doses and subsequent storage at less than 4 deg C could ensure hygienic quality and prolong the microbiological shelf-life resulting from the reduction of spoilage microorganisms. Pork loin ham with desirable color was also developed without using of sodium nitrite that is known as a carcinogen. Safety tests of gamma-irradiated meats in areas such as genotoxicity, acute toxicity, four-week oral toxicity, rat hepatocarcinogenesis and the antioxidative defense system, were not affected by gamma irradiation. Gamma irradiation at about 1 kGy completely eliminated the parasites in foods and drinking water. In the study of quarantine treatment of apple and pear for export by gamma irradiation, current fumigation(MBr) was perfect in its disinfesting capability, but it caused detrimental effects on the physical quality of apple and pear. However, irradiation doses at 1-3 kGy was suitable for controlling pests and did not induce any significant changes in the quality of the products. The result of the survey to assess the public understanding indicated that the irradiated food had somewhat negative impression to general public. Therefore, it is necessary to establish a public education and information program by using mass communication and by constructing communication system to obtain the enhanced impression from the general public
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Development of food preservation and processing techniques by radiation
Energy Technology Data Exchange (ETDEWEB)
Byun, Myung Woo; Yook, Hong Sun; Lee, Ju Woon and others
2000-03-01
Development of food preservation and processing techniques by radiation was performed. Gamm irradiation at 5 kGy completely eliminated pathogenic bacteria in pork and chicken meats. Gamma irradiation at such doses and subsequent storage at less than 4 deg C could ensure hygienic quality and prolong the microbiological shelf-life resulting from the reduction of spoilage microorganisms. Pork loin ham with desirable color was also developed without using of sodium nitrite that is known as a carcinogen. Safety tests of gamma-irradiated meats in areas such as genotoxicity, acute toxicity, four-week oral toxicity, rat hepatocarcinogenesis and the antioxidative defense system, were not affected by gamma irradiation. Gamma irradiation at about 1 kGy completely eliminated the parasites in foods and drinking water. In the study of quarantine treatment of apple and pear for export by gamma irradiation, current fumigation(MBr) was perfect in its disinfesting capability, but it caused detrimental effects on the physical quality of apple and pear. However, irradiation doses at 1-3 kGy was suitable for controlling pests and did not induce any significant changes in the quality of the products. The result of the survey to assess the public understanding indicated that the irradiated food had somewhat negative impression to general public. Therefore, it is necessary to establish a public education and information program by using mass communication and by constructing communication system to obtain the enhanced impression from the general public.
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Quarterly environmental data summary for third quarter 1999
Energy Technology Data Exchange (ETDEWEB)
McCracken, Stephen H. [Weldon Spring Site, St. Charles, MO (United States)
1999-11-05
A copy of the quarterly Environmental Data Summary (QEDS) for the third quarter of 1999 is enclosed. The data, except for air monitoring data and site KPA generated data (uranium analyses), were received from the contract laboratories, verified by the WSSRAP verification group and merged into the data base during the third quarter of 1999. Selected KPA results for on-site total uranium analyses performed during the quarter are also included. Air monitoring data presented are the most recent complete sets of quarterly data.
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preservative activities parkia biglobosa ervative activities of aqueous
African Journals Online (AJOL)
userpc
The general idea of preserving food is to incre its shelf life ... volatile oil and resinous matter (David, 197. Development in ... extracts of P. biglobosa as plant based food preservatives with. ,Preservative ..... activity of essential oils obtained from.
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Directory of Open Access Journals (Sweden)
Elena Grigoryeva
2016-10-01
Full Text Available Are there many words combining both space and time? A quarter is one of such rare words: it means both a part of the city space and a period of the year. A regular city has parts bordered by four streets. For example, Chita is a city with an absolutely orthogonal historical center. This Utopian city was designed by Decembrists in the depth of Siberian ore-mines (120. The 130 Quarter in Irkutsk is irregular from its inception because of its triangular form. Located between two roads, the forked quarter was initially bordered by flows along the west-east axis – the main direction of the country. That is why it appreciated the gift for the 350 anniversary of its transit existence – a promenade for an unhurried flow of pedestrians. The quarter manages this flow quite well, while overcoming the difficulties of new existence and gathering myths (102. Arousing many expectations, the “Irkutsk’s Quarters” project continues the theme that was begun by the 130 Quarter and involved regeneration, revival and search for Genius Loci and the key to each single quarter (74. Beaded on the trading axis, these shabby and unfriendly quarters full of rubbish should be transformed for the good of inhabitants, guests and the small business. The triptych by Lidin, Rappaport and Nevlyutov is about happiness of urbanship and cities for people, too (58. The City Community Forum was also devoted to the urban theme (114. Going through the last quarter of the year, we hope that Irkutsk will keep to the right policy, so that in the near future the wooden downtown quarters will become its pride, and the design, construction and investment complexes will join in desire to increase the number of comfortable and lively quarters in our city. The Baikal Beam will get one more landmark: the Smart School (22 for Irkutsk’s children, including orphans, will be built in several years on the bank of Chertugeevsky Bay.
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International Nuclear Information System (INIS)
Kiss, I.
1992-01-01
Ionizing irradiation can be an alternative or combinatory technique for food preservation. Several experiments proved that relatively small dosage (2-6 kGy) effectively reduces the number of microscopic fungi and bacteria in food. In addition the survivors had become more sensitive to salt and heat. No change in the quality of the treated food has been observed while their storability improved substantially. Some results of an extended experiment using Co-60 and Co-137 radioactive isotopes are listed below: (1) The storability of raw, sliced pork and beef improved 3-4 times after a 2 kGy dosage of irradiation. (2) The storability of chicken after the same treatment can be prolonged by 4-5 times. (3) 2.5 kGy dosage allowed to keep strawberries 2-3 times longer in the cold storage. (4) Wet (18-23 water) wheat's storability can be prolonged to 60 days by a 4 kGy treatment. (5) By using irradiated spices Fo=3 heat load was satisfactory instead of the usual Fo=4-5 when making canned meat
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Pinela, José; Carvalho, Ana Maria; Oliveira, M.B.P.P.; Ferreira, Isabel C.F.R.
2016-01-01
Plants are irreplaceable sources of food and bioactive phytochemicals. In this sense, this work has been focused on valorisation and processing of traditional plant foods, including medicinal plants (consumed in herbal beverages), leafy vegetables, and tomato farmers’ varieties, but also biowastes (source of biomolecules), using non-conventional and emerging technologies [1]. The preservation of dried medicinal plants (Tuberaria lignosa (Sweet) Samp. and Malva neglecta Wallr.) ...
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Preserving food the radiation way
International Nuclear Information System (INIS)
Pim, L.
1983-01-01
The food irradiation issue was brought to the public's attention in the summer of 1983 when the Canadian federal government announced proposals to introduce regulations that would speed up the introduction of irradiated food for commercial use and resolve questions about the labelling of such food. The article covers the political forces involved as well as the problems involved in the irradiation process. These problems include chemical toxicity, nutritional quality, bacterial problems and the foods that are unsuitable for irradiation
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2. Quarterly progress report, 1983
International Nuclear Information System (INIS)
1983-08-01
This quarterly report of the SCPRI exposes an interpretation of the principal results concerning the surveillance of radioactivity in the environment: atmospheric dusts, rainwater, surface water, underground water, irrigation water, drinking water, food chain, sea water around nuclear plant sites and other sites. The activities of various radioisotopes are presented in tables ( 7 Be, 58 Co, 60 Co, 134 Cs, 137 Cs, 90 Sr, 106 Ru, K, 54 Mn, U and T). A bibliographic selection is also presented [fr
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3. Quarterly progress report 1982
International Nuclear Information System (INIS)
1982-01-01
This quarterly report of the SCPRI exposes an interpretation of the principal results concerning the surveillance of radioactivity in the environment: atmospheric dusts, rainwater, surface water, underground water, irrigation water, drinking water, food chain, sea water around nuclear plant sites and other sites. The activities of various radioisotopes are presented in tables ( 7 Be, 58 Co, 60 Co 134 Cs, 137 Cs, 90 Sr, 106 Ru, K, 54 Mn, U and T). A bibliographic selection is also presented [fr
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The AMTEX Partnership{sup trademark}. Second quarter report. Fiscal year 1996
Energy Technology Data Exchange (ETDEWEB)
Lemon, D.K.; Quisenberry, R.K.
1996-03-01
This quarterly report details activities of the AMTEX Partnership {sup TM} which is a collaborative research and development program among the U.S. Integrated Textile Industry, the Department of Energy (DOE), the national laboratories, other federal agencies and laboratories, and universities. The goal of AMTEX is to strengthen the competitiveness of this vital industry, thereby preserving and creating U.S. jobs.
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Technology of food preservation by irradiation
International Nuclear Information System (INIS)
Thomas, Paul
1997-01-01
Food Technology Division, Bhabha Atomic Research Centre, Mumbai has demonstrated that radiation processing of foods can contribute to nations food security by reducing post-harvest losses caused by insect infestation, microbial-spoilage and physiological changes. The technology has commercial potential for the conservation of cereals, pulses and their products, spices, onions, potatoes, garlic, some tropical fruits, sea foods, meat and poultry. Irradiation can ensure hygienic quality in foods including frozen foods by eliminating food borne pathogens and parasitic organisms. It offers a viable environment friendly alternative to chemical fumigants for quarantine treatment against insect pests in agricultural and horticultural products entering international trade. The safety and nutritional adequacy of irradiated foods for human consumption is well established. About 40 countries including India have regulations permitting irradiation of foods and 28 countries are irradiating foods for processing industries and institutional catering
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Hyperbaric storage at room temperature for food preservation: A study in strawberry juice
Segovia-Bravo, Kharla A.; Guignon, Bérengère; Bermejo-Prada, Ana; Sanz Martínez, Pedro D.; Otero, Laura
2012-01-01
Hyperbaric storage at room temperature was evaluated as a new food preservation method. To do that, strawberry juices maintained at different pressure levels (0.1, 25, 100 or 220 MPa) and 20°C for 15 days were compared to raw and thermally pasteurized samples stored at atmospheric pressure and 5°C for the same period. Hyperbaric storage reduced the initial microbial load of the juices by more than 2 log units to levels below the limit of detection. Moreover, pressure was effective to attenuat...
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4. Quarterly progress report, 1982
International Nuclear Information System (INIS)
1982-01-01
This quarterly report of the SCPRI exposes an interpretation of the principal results concerning the surveillance of radioactivity in the environment: atmospheric dusts, rainwater, surface water, underground water, irrigation water, drinking water, food chain, sea water around nuclear plant sites and other sites. The activities of various radioisotopes are presented in tables ( 7 Be, 58 Co, 60 Co, 134 Cs, 137 Cs, 125 Sb, 90 Sr, 106 Ru, K, 54 Mn, U and T). A bibliographic selection is also presented [fr
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International Nuclear Information System (INIS)
Kiss, I.
1981-01-01
Preservation of foodstuffs by heat treatment is a high-energy process the intensity of which is widely determined by the high thermoresistance of microbes and spores. However, tests revealed that germ numbers can be reduced and heat sensitivity of the spores can be increased by radiation treatment of the food additives. Thus the heat load of the products and the energy consumption could be reduced. (author)
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International Nuclear Information System (INIS)
Byeon, Myeong Uh; Cho, Han Ok; Yang, Jae Seung; Cho, Seong Ki; Kang, Il Joon
1994-07-01
With the increased consumption of processed food, quality control techniques are inevitably required in the food industry for its mass production and distribution. Recently, there has been a growing interest in the use of irradiation for solving the infrastructural problems in the food industry by developing viable alternatives to conventional technology and by improving the quality of processed foods. Even though food irradiation technology has been commercialized in 25 countries, and 18 items of irradiated foods have been approved for human consumption domestically, infrastructural studies are needed for the practical application of this technology. In order to enlarge the utilization of irradiation technology in solving the infrastructural problems of the food industry, this project was designed to investigate the efficacy of gamma irradiation for improving the process and physical properties of dried foods (corn and soybean), for preserving the reserved foods for emergency (red pepper) and for producing natural products (red polyketied pigment) using microbial immobilization with radiation-induced polymer
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Hild, J; Gertz, C
1980-02-01
For the quantitative determination of preservatives in food, analyses were carried out by means of GLC, HPLC, and TLC according to the TAS-method. Using the alkaline extract (sample preparation see part I) the preservatives can be analysed as free acid or appropriate ester out the same GLC-column without any interference from coextractives. A fast and accurate HPLC determination can be achieved by direct injection of the alkaline extract. All preservatives were well separated and detected at a wavelength of 225 resp. 232 nm. As a quick test for the qualitative estimation the TLC (TAS) method is suggested and a suitable solvent system is proposed.
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Health protection and food preservation by gamma irradiation. Final report, may 1976
International Nuclear Information System (INIS)
1976-05-01
Results of several major studies on food systems for space missions beginning with Apollo 12 through Apollo-Soyuz and investigations of the application of irradiation to food for manned space flight are reported. The study of flight food systems involved the application of radurization (pasteurizing levels) doses of gamma irradiation to flour and bread supplied by Pepperidge Farms in advance of the missions. All flights from Apollo 12 through 17 carried irradiated fresh bread. On Apollo 17, cooperation with Natick Laboratories permitted the introduction of a ham sandwich using irradiated bread and irradiated sterile ham. Investigations centered on irradiated bread were conducted during the course of these missions. Studies were applied to the concept of improving fresh bread from the point of view of mold inhibition. The studies considered how irradiation could best be applied at what levels and on a variety of bread types. Throughout the studies of the application of gamma irradiation the emphasis was placed upon using low levels of irradiation in the pasteurizing or radurizing doses--under a Megarad. The primary goal was to determine if a public health benefit could be demonstrated using radurization along with food preservation and food quality improvements. The public health benefit would be parallel to that of pasteurization of milk as a concept. Publications are included providing the details of these observations, one dealing with the flour characteristics and the other dealing with the influence on fresh bread types. These demonstrate the major findings noted during the period of the studies examining bread. (Author)
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National Research Council Canada - National Science Library
Muller, Wayne S; Sikes, Anthony; Yeomans, Walter; Anderson, Danielle; Senecal, Andy
2006-01-01
...) vanillin is an effective food preservation system for molds and yeast. Four bread spoilage organisms were evaluated in the study Penicillium notatum, Rhizopus stolonifer, Aspergillus niger, and Saccharomycopsis fibuligera...
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Foodstuffs preservation by ionization
International Nuclear Information System (INIS)
1991-12-01
This document contains all the papers presented at the meeting on foodstuffs preservation by ionization. These papers deal especially with the food ionization process, its development and the view of the food industry on ionization. Refs and figs (F.M.)
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The radiation preservation of food
International Nuclear Information System (INIS)
De Wet, W.J.
1983-01-01
The article reviews research that is being done in the field of food irradiation, especially in South Africa. The nutrition value and wholesomeness of irradiated food are regarded as very important. A list is given of a number of products that have been approved for irradiation in South Africa, as well as a list of products on which research is still in progress. The consumer acceptability and the market for irradiated food are also dealt with
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DEFF Research Database (Denmark)
Nguefack, J.; Dongmo, J. B. Lekagne; Dakole, C. D.
2009-01-01
The food preservative potential of essential oils from three aromatic plants Cymbopogon citratus, Ocimum gratissimum and Thymus vulgaris and their fractions was investigated against two mycotoxigenic strains each of Aspergillus ochraceus, Penicillium expansum and P. verrucosum. The fungicidal...
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(Shippingport Atomic Power Station). Quarterly operating report, fourth quarter 1980
Energy Technology Data Exchange (ETDEWEB)
1980-01-01
At the beginning of the fourth quarter of 1980, the Shippingport Atomic Power Station remained shutdown for the normally planned semiannual maintenance and testing program, initiated September 12, 1980. Operational testing began on November 7. Maximum power was achieved November 28 and was maintained throughout the remainder of the quarter except as noted. The LWBR Core has generated 19,046.07 EFPH from start-up through the end of the quarter. During this quarter, approximately 0.000025 curies of Xe 133 activity were released from the station. During the fourth quarter of 1980, 1081 cubic feet of radioactive solid waste was shipped out of state for burial. These shipments contained 0.037 curies of radioactivity.
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SUSTAINABILITY OF «FRAMEWORK» AND «FABRIC» OF HISTORIC QUARTERS IN THE CASE OF EKATERINBURG CITY
Directory of Open Access Journals (Sweden)
Арина Вениаминовна Лейзерова
2016-11-01
Full Text Available The article deals with the features of urban area sustainable development using the case of Ekaterinburg city. Preserving historical and cultural heritage is considered to be one of the main aspects towards the modernization of urban environment under the policy of sustainable urban development. The article analyzes urban fabric of the historic center, elements of “framework”, «fabric» and «plasma» of the quarters in question. Factors influencing the sustainability of architectural and planning structure of historic quarters of Ekaterinburg city are identified as well.
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The potential of food preservation to reduce food waste
Martindale, Wayne
2016-01-01
While we state it seems unthinkable to throw away nearly a third of the food we produce, we still continue to overlook that we are all very much part of this problem because we all consume meals. The amount of food wasted clearly has an impact on our view of what we think a sustainable meal is and our research suggests food waste is a universal function that can help us determine the sustainability of diets. Achieving sustainability in food systems depends on the utilisation of both culinary ...
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Idaho National Laboratory Quarterly Occurrence Analysis 4th Quarter FY 2016
Energy Technology Data Exchange (ETDEWEB)
Mitchell, Lisbeth Ann [Idaho National Lab. (INL), Idaho Falls, ID (United States)
2016-11-01
This report is published quarterly by the Idaho National Laboratory (INL) Quality and Performance Management Organization. The Department of Energy (DOE) Occurrence Reporting and Processing System, as prescribed in DOE Order 232.2, “Occurrence Reporting and Processing of Operations Information,” requires a quarterly analysis of events, both reportable and not reportable, for the previous 12 months. This report is the analysis of 84 reportable events (29 from the 4th quarter fiscal year 2016 and 55 from the prior three reporting quarters), as well as 39 other issue reports (including events found to be not reportable and Significant Category A and B conditions) identified at INL during the past 12 months (two from this quarter and 37 from the prior three quarters).
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Role of vacuum in food preservation
International Nuclear Information System (INIS)
Bongirwar, D.R.
1997-01-01
Considerable progress has been made in the processing of foods using operations viz. drying, evaporation, distillation, concentration, centrifugation, filtration, irradiation, freeze drying, osmotic drying etc. to get ready to eat food, convenience food, pre cooked dried food. Vacuum technology in direct or indirect way has played a vital role in carrying out these food processing operations. The role of vacuum in getting these processes developed and its use in the development of these high quality products with respect to colour, flavour, texture and other attributes has been highlighted along with process details. (author)
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Quarterly environmental data summary for fourth quarter 1997
Energy Technology Data Exchange (ETDEWEB)
NONE
1997-12-31
The Quarterly Environmental Data Summary (QEDS) for the fourth quarter of 1997 is prepared in support of the Weldon Spring Site Remedial Action Project Federal Facilities Agreement. The data presented constitute the QEDS. The data were received from the contract laboratories, verified by the Weldon Spring Site verification group and, except for air monitoring data and site KPA generated data (uranium analyses), merged into the data base during the fourth quarter of 1997. Air monitoring data presented are the most recent complete sets of quarterly data. Air data are not stored in the data base and KPA data are not merged into the regular data base. Significant data, defined as data values that have exceeded defined ``above normal`` level 2 values, are discussed in this letter for Environmental Monitoring Plan (EMP) generated data only. Above normal level 2 values are based, in ES and H procedures, on historical high values, DOE Derived Concentration Guides (DCGs), NPDES limits and other guidelines. The procedures also establish actions to be taken in response to such data. Data received and verified during the fourth quarter were within a permissible range of variability except for those which are detailed.
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(Shippingport Atomic Power Station). Quarterly operating report, third quarter 1980
Energy Technology Data Exchange (ETDEWEB)
Zagorski, J. F.
1980-01-01
At the beginning of the third quarter of 1980, the Shippingport Atomic Power Station was operating with the 1A, 1B, 1C, and 1D reactor coolant loops and the 1AC and 1BD purification loops in service. During the quarter, the Station was operated for Duquesne Light Company System grid including base load and swing load operation. Twelve (12) planned swing load operations were performed on the LWBR Core this quarter to complete the LWBR operating plan of fifty (50) during this operating phase. The Station was shutdown on September 12 for the Fall 1980 Shutdown and remained in this mode through the end of the quarter. The LWBR Core has generated 18,297.98 EFPH from start-up through the end of the quarter. There were no radioactive liquid discharges from the Radioactive Waste Processing System to the river this quarter. The radioactive liquid waste effluent line to the river remained blanked off to prevent inadvertent radioactive liquid waste discharges. During the quarter, approximately 0.001 curies of Xe 133 activity were released from the station. The radioactivity released from Shippingport Station is far too small to have any measurable effect on the general background environmental radioactivity outside the plant.
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Huang, Yang; Wilson, Mark; Chapman, Belinda; Hocking, Ailsa D
2010-02-01
The potential efficacy of four weak acids as preservatives in low-acid intermediate moisture foods was assessed using a glycerol based agar medium. The minimum inhibitory concentrations (MIC, % wt./wt.) of each acid was determined at two pH values (pH 5.0, pH 6.0) and two a(w) values (0.85, 0.90) for five food spoilage fungi, Eurotium herbariorum, Eurotium rubrum, Aspergillus niger, Aspergillus flavus and Penicillium roqueforti. Sorbic acid, a preservative commonly used to control fungal growth in low-acid intermediate moisture foods, was included as a reference. The MIC values of the four acids were lower at pH 5.0 than pH 6.0 at equivalent a(w) values, and lower at 0.85 a(w) than 0.90 a(w) at equivalent pH values. By comparison with the MIC values of sorbic acid, those of caprylic acid and dehydroacetic acid were generally lower, whereas those for caproic acid were generally higher. No general observation could be made in the case of capric acid. The antifungal activities of all five weak acids appeared related not only to the undissociated form, but also the dissociated form, of each acid.
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EMSL Quarterly Highlights Report: FY 2008, 3rd Quarter
Energy Technology Data Exchange (ETDEWEB)
Showalter, Mary Ann
2008-09-16
The EMSL Quarterly Highlights Report covers the science, staff and user recognition, and publication activities that occurred during the 1st quarter (October 2007 - December 2007) of Fiscal Year 2008.
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EMSL Quarterly Highlights Report: 1st Quarter, FY08
Energy Technology Data Exchange (ETDEWEB)
Showalter, Mary Ann
2008-01-28
The EMSL Quarterly Highlights Report covers the science, staff and user recognition, and publication activities that occurred during the 1st quarter (October 2007 - December 2007) of Fiscal Year 2008.
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Hernandes, C; Pina, E S; Taleb-Contini, S H; Bertoni, B W; Cestari, I M; Espanha, L G; Varanda, E A; Camilo, K F B; Martinez, E Z; França, S C; Pereira, A M S
2017-04-01
The aim of this work was to evaluate the efficacy and safety of Lippia origanoides essential oil as a preservative in industrial products. The composition, antimicrobial activity, mutagenic and toxic potential of L. origanoides were determined. Then, the effect of essential oil as a preservative in food, cosmetics and pharmaceutical products was evaluated. The essential oil of L. origanoides consisted mainly of oxygenated monoterpenes (38·13%); 26·28% corresponded to the compound carvacrol. At concentrations ranging from 0·312 to 1·25 μl ml -1 and in association with polysorbate 80, the essential oil of L. origanoides inhibited the growth of all the tested micro-organisms. The medium lethal dose in mice was 3·5 g kg -1 , which categorizes it as nontoxic according to the European Union criteria, and negative results in the Ames test indicated that this oil was not mutagenic. In combination with polysorbate 80, the essential oil exerted preservative action on orange juice, cosmetic and pharmaceutical compositions, especially in the case of aqueous-based products. Lippia origanoides essential oil is an effective and safe preservative for orange juice, pharmaceutical and cosmetic products. This study allowed for the complete understanding of the antimicrobial action and toxicological potential of L. origanoides essential oil. These results facilitate the development of a preservative system based on L. origanoides essential oil. © 2017 The Society for Applied Microbiology.
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The AMTEX Partnership{trademark}. First quarter report, Fiscal year 1996
Energy Technology Data Exchange (ETDEWEB)
NONE
1995-12-01
The AMTEX Partnership is a collaborative research and development program among the US Integrated Textile Industry, DOE, the National Laboratories, other federal agencies and laboratories, and universities. The goal of AMTEX is to strengthen the competitiveness of this vital industry, thereby preserving and creating US jobs. Topics in this quarters report include: computer-aided fabric evaluation, cotton biotechnology, demand activated manufacturing architecture, electronic embedded fingerprints, on-line process control in flexible fiber manufacturing, rapid cutting, sensors for agile manufacturing, and textile resource conservation.
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The AMTEX Partnership{trademark}. Fourth quarter report, September 1994
Energy Technology Data Exchange (ETDEWEB)
Lemon, D.K.; Quisenberry, R.K.
1994-06-01
The AMTEX Partnership{trademark} is a collaborative research and development program among the US Integrated Textile Industry, the Department of Energy (DOE), the DOE laboratories, other federal agencies and laboratories, and universities. The goal of AMTEX is to strengthen the competitiveness of this vital industry, thereby preserving and creating US jobs. The operational and program management of the AMTEX Partnership is provided by the Program Office. This report is produced by the Program Office on a quarterly basis and provides information on the progress, operations, and project management of the partnership.
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Fujiyoshi, Tomoharu; Ikami, Takahito; Kikukawa, Koji; Kobayashi, Masato; Takai, Rina; Kozaki, Daisuke; Yamamoto, Atsushi
2018-02-01
The preservatives benzoic acid and sorbic acid are generally quantified with separation techniques, such as HPLC or GC. Here we describe a new method for determining these compounds in processed food samples based on a narrowness of the UV-visible spectral band width with derivative processing. It permits more selective identification and determination of target analytes in matrices. After a sample is purified by micro dialysis, UV spectra of sample solutions were measured and fourth order derivatives of the spectrum were calculated. The amplitude between the maximum and minimum values in a high-order derivative spectrum was used for the determination of benzoic acid and sorbic acid. Benzoic acid and sorbic acid levels in several commercially available processed foods were measured by HPLC and the proposed spectrometry method. The levels obtained by the two methods were highly correlated (r 2 >0.97) for both preservatives. Copyright © 2017 Elsevier Ltd. All rights reserved.
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Idaho National Laboratory Quarterly Occurrence Analysis - 3rd Quarter FY-2016
Energy Technology Data Exchange (ETDEWEB)
Mitchell, Lisbeth Ann [Idaho National Lab. (INL), Idaho Falls, ID (United States)
2016-09-01
This report is published quarterly by the Idaho National Laboratory (INL) Quality and Performance Management Organization. The Department of Energy (DOE) Occurrence Reporting and Processing System (ORPS), as prescribed in DOE Order 232.2, “Occurrence Reporting and Processing of Operations Information,” requires a quarterly analysis of events, both reportable and not reportable, for the previous 12 months. This report is the analysis of 73 reportable events (23 from the 3rd Qtr FY-16 and 50 from the prior three reporting quarters), as well as 45 other issue reports (including events found to be not reportable and Significant Category A and B conditions) identified at INL during the past 12 months (16 from this quarter and 29 from the prior three quarters).
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Idaho National Laboratory Quarterly Occurrence Analysis - 1st Quarter FY 2016
Energy Technology Data Exchange (ETDEWEB)
Mitchell, Lisbeth Ann [Idaho National Lab. (INL), Idaho Falls, ID (United States)
2016-03-01
This report is published quarterly by the Idaho National Laboratory (INL) Quality and Performance Management Organization. The Department of Energy (DOE) Occurrence Reporting and Processing System (ORPS), as prescribed in DOE Order 232.2, “Occurrence Reporting and Processing of Operations Information,” requires a quarterly analysis of events, both reportable and not reportable, for the previous 12 months. This report is the analysis of 74 reportable events (16 from the 1st Qtr FY-16 and 58 from the prior three reporting quarters), as well as 35 other issue reports (including events found to be not reportable and Significant Category A and B conditions) identified at INL during the past 12 months (15 from this quarter and 20 from the prior three quarters).
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Food preservation using ionizing radiation.
Andrews, L S; Ahmedna, M; Grodner, R M; Liuzzo, J A; Murano, P S; Murano, E A; Rao, R M; Shane, S; Wilson, P W
1998-01-01
Irradiation processing has been researched extensively and is now in use worldwide for many food commodities. Irradiation has been successfully used to reduce pathogenic bacteria, eliminate parasites, decrease postharvest sprouting, and extend the shelf life of fresh perishable foods. Although food irradiation is widely accepted in world food markets, U.S. markets have been slower to accept the idea of irradiated food products. For fruits and vegetables, irradiation is not a cure for shelf life problems; cost and quality problems damage preclude its general use. It appears that the most likely use of irradiation in fruits and vegetables is as an insect control in those commodities for which there is no effective alternative method. For grains such as rice and wheat, irradiation has been used primarily to control insect infestation when insects have been shown to develop resistance to the traditional fumigation methods. Treatment of spices with irradiation doses of 10 kGy has proved to extend shelf life without causing significant changes in sensory or chemical quality. Higher doses that effectively sterilize spices, however, may cause undesirable chemical and sensorial changes. For meat, especially red meat, irradiation is considered a viable alternative in the effort to improve the safety of meat products. With time, the authors believe that economic realities and the technical superiority of irradiation for specific poultry products will lead to public acceptance of the process. Irradiation of seafood products is still being considered for approval by the USFDA, although it is currently used in Asian and European markets, especially for shrimp. It is our belief that scientifically based research in food irradiation and the positive results thereof will also prove economical in the twenty-first century. As we move to a more peaceful world with reduced threat of nuclear holocaust, these valid opinions will prevail and will overshadow the distortions and
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Roselló-Soto, Elena; Poojary, Mahesha M; Barba, Francisco J; Koubaa, Mohamed; Lorenzo, Jose M; Mañes, Jordi; Moltó, Juan Carlos
2018-03-01
"Horchata de chufa" is a traditional Spanish beverage produced from tiger nuts (Cyperus esculentus L.). Due to its richness in nutritional compounds, it is highly perishable and its conservation by pasteurization and/or adding preservatives is required. Although efficient, conventional thermal treatment for pasteurization induces changes in the nutritional and sensory properties. Replacing conventional pasteurization by non-thermal technologies such as pulsed electric fields, ultraviolet, and high pressure, combined with moderate temperatures (preservation of the most thermo-sensitive molecules. Accordingly, this review deals with the description of the most relevant non-thermal technologies applied to preserve "horchata" beverage in order to extend the shelf life and inactivate pathogenic microorganisms as well as to preserve the nutritional and quality properties of this food beverage. Copyright © 2017 Elsevier Ltd. All rights reserved.
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21 CFR 178.3800 - Preservatives for wood.
2010-04-01
... 21 Food and Drugs 3 2010-04-01 2009-04-01 true Preservatives for wood. 178.3800 Section 178.3800... Certain Adjuvants and Production Aids § 178.3800 Preservatives for wood. Preservatives may be safely used... to accomplish the technical effect of protecting the wood from decay, mildew, and water absorption...
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21 CFR 146.152 - Orange juice with preservative.
2010-04-01
... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Orange juice with preservative. 146.152 Section... Fruit Juices and Beverages § 146.152 Orange juice with preservative. (a) Orange juice with preservative... of orange juice for manufacturing as provided for in § 146.151, except that a preservative is added...
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Utilization of irradiation on food preservation
International Nuclear Information System (INIS)
Cho, Han Ok; Byun, Myung Woo; Kwon, Joong Ho; Kim, Suk Won; Yang, Jae Sung; Cha, Bo Sook; Park, Ki Bum
1987-12-01
The present project was intended to ascertain the efficacy of irradiation both in the decontamination and storeability of mixed condiments for convenience food and in the long-term preservation of a Kimchi. Based upon the preliminary studies, irradiated sample with doses at 1-3 kGy were evaluated during the storage for 30 days at 10 deg C from the points of view of microbiological (total aerobic bacteria, lactic acid bacteria, yeasts and molds, and coliforms), physicochemical (pH, total acidity, volatile acid, reducing sugar, ascorbic acid, and texture) and organoleptic qualities. Besides, the combined effect of irradiation with heating on the storeability was investigated for five species of the lactic acid bacteria associated with the Kimchi fermentation. Under the room temperature storage conditions, physicochemical qualities of the irradiated samples were evaluated by determining pH, rancidity (TBA number), proximate composition, amino nitrogen, amino acid, and color changes. In the overall evaluation of sensory quality for the irradiated Kimchi, the nonirradiated control group was inedible after 15 days of storage, whereas 2-3 kGy irradiation could prolong the storage-life of the Kimchi over 2 times compared with the nonirradiated control, showing the good sensory quality even after 30 days of storage. In comparative effects of irradiation and ethylene oxide both treatments affected more or less rancidity, color, and amino acid content, but less than 10 kGy irradiation was shown to be safer than ethylene oxide fumigation. Form the foregoing results, it can be concluded that if a selective method could be applied to the radiation sterilization of minor ingredients capable of mainly contaminating the mixed condiments, even lower doses of irradiation should be effective for the microbial control. (Author)
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Food preservation technologies developed at BARC
International Nuclear Information System (INIS)
Jain, M.P.
2013-01-01
Food irradiation is important as it is being used to disinfest food grains, pulses, wheat flour, rice, semolina, raisins etc; quarantining and shelf life increasing of fruits like mangoes; microbial decontamination of spices; sprout inhibition of tubers and bulbs; shelf life increasing and pathogen control of meat and fish. Category-IV type irradiators based on gamma rays exposure of food are currently being employed for this purpose. Cobalt-60 isotope is produced in the nuclear reactors. Isotope gives gamma rays as its nucleus is unstable. The gamma rays pass through the food items and inhibit sprouting of tubers and bulbs, kill bacteria, virus and the larvae of insects
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Introduction of a novel food processing technology- food irradiation
International Nuclear Information System (INIS)
Nair, P.M.
1994-01-01
The treatment of food with ionizing radiation for its preservation is a resurging technology which was lying dormant since its introduction after the discovery on the use of x-ray as an effective way to kill bacteria in food. Large research programmes were initiated on the use of gamma rays for food preservation in many countries and some of the conclusions derived are discussed. 1 fig., 2 tabs
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Institute of Scientific and Technical Information of China (English)
Negero Gemeda; Yimtubezinash Woldeamanuel; Daniel Asrat; Asfaw Debella
2014-01-01
Objective: To investigate effect of essential oils on Aspergillus spore germination, growth and mycotoxin production.Method: In vitro antifungal and antiaflatoxigenic activity of essential oils was carried out using poisoned food techniques, spore germination assay, agar dilution assay, and aflatoxin arresting assay on toxigenic strains of Aspergillus species.Results: Cymbopogon martinii, Foeniculum vulgare and Trachyspermum ammi (T. ammi) essential oils were tested against toxicogenic isolates of Aspergillus species. T. ammi oil showed highest antifungal activity. Absolute mycelial inhibition was recorded at 1 µl/mL by essential oils of T. ammi. The oil also showed, complete inhibition of spore germination at a concentration of 2 µl/mL. In addition, T. ammi oil showed significant antiaflatoxigenic potency by totally inhibiting aflatoxin production from Aspergillus niger and Aspergillus flavus at 0.5 and 0.75 µl/mL, respectively. Cymbopogon martinii, Foeniculum vulgare and T. ammi oils as antifungal were found superior over synthetic preservative. Moreover, a concentration of 5 336.297 µl/kg body weight was recorded for LC50 on mice indicating the low mammalian toxicity and strengthening its traditional reputations.Conclusions:In conclusion, the essential oils from T. ammi can be a potential source of safe natural food preservative for food commodities contamination by storage fungi.
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Ibero, M; Eseverri, J L; Barroso, C; Botey, J
1982-01-01
We present 25 patients, aged between 18 and 153 months, with clinical symptoms suggestive of allergy to food antigens. After undergoing exhaustive studies (including case histories, cutaneous tests for reactions to food antigen, peripheral eosinophils, secretory and humoral immunity, determination of total IgE and of specific RAST, exclusion-provocation diets) and without being able to identify an offender, patients were submitted to oral provocation with different food additives (tartrazine, sunset yellow FCF, new coccine, erythrosine, sodium benzoate, 4-methyl hydroxybenzoate and acetylsalicylic acid) after 48 hours of exclusion from their diets of dyes, preservatives and salicylates. The results obtained reflect, at a global level, 57.89% of positivities for dyes, 34.21% for the benzoates and 7.81% for acetyl-salicylic acid. The low incidence of crossed intolerance phenomena should be emphasized (32% of the patients). The disparity of our results with those of other authors could be due to the age of our patients, the clinical patterns they present and the dietary habits of different countries and regions.
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EMSL Quarterly Highlights Report: 1st Quarter, Fiscal Year 2009
Energy Technology Data Exchange (ETDEWEB)
Showalter, Mary Ann; Kathmann, Loel E.; Manke, Kristin L.
2009-02-02
The EMSL Quarterly Highlights Report covers the science, staff and user recognition, and publication activities that occurred during the 1st quarter (October 2008 - December 2008) of Fiscal Year 2009.
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Beneficial bread without preservatives
Denkova, Zapryana; Denkova, Rositsa
2014-01-01
Besides their inherent nutritional value functional foods contain substances that have beneficial impact on the functioning of organs and systems in the human body and reduce the risk of disease. Bread and bakery goods are basic foods in the diet of contemporary people. Preservatives are added to the composition of foods in order to ensure their microbiological safety, but these substances affect directly the balance of microflora in the tract. A great problem is mold and bacterial spoilage (...
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Short-term energy outlook. Quarterly projections, first quarter 1995
International Nuclear Information System (INIS)
1995-02-01
The Energy Information Administration (EIA) prepares quarterly, short-term energy supply, demand, and price projections for publication in February, May, August, and November in the Short-Term Energy Outlook (Outlook). The forecast period for this issue of the Outlook extends from the first quarter of 1995 through the fourth quarter of 1996. Values for the fourth quarter of 1994, however, are preliminary EIA estimates or are calculated from model simulations using the latest exogenous information available (for example, electricity sales and generation are simulated using actual weather data). The historical energy data, compiled into the first quarter 1995 version of the Short-Term Integrated Forecasting System (STIFS) database, are mostly EIA data regularly published in the Monthly Energy Review, Petroleum Supply Monthly, and other EIA publications. Minor discrepancies between the data in these publications and the historical data in this Outlook are due to independent rounding. The STIFS database is archived quarterly and is available from the National Technical Information Service. The cases are produced using the Short-Term Integrated Forecasting System (STIFS). The STIFS model is driven principally by three sets of assumptions or inputs: estimates of key macroeconomic variables, world oil price assumptions, and assumptions about the severity of weather. Macroeconomic estimates are produced by DRI/McGraw-Hill but are adjusted by EIA to reflect EIA assumptions about the world price of crude oil, energy product prices, and other assumptions which may affect the macroeconomic outlook. The EIA model is available on computer tape from the National Technical Information Service
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New trends in food processing.
Señorans, Javier; Ibáñez, Elena; Cifuentes, Alejandro
2003-01-01
In this work some of the newest trends in food processing are reviewed. This revision intends to provide an updated overview (including works published until February 2001) on the newest food processes, including food manufacturing, preservation, and control. Modern processes for food and food ingredients manufacturing based on membrane technology, super-critical fluid technology, and some applications of biotechnology are presented, mainly applied to obtain functional foods, "all-natural" enriched foods, probiotics and prebiotics. Also included is a critical assessment concerning non-thermal preservation techniques used for food preservation, such as high hydrostatic pressure, pulsed electric fields, ultrasound, pulsed light, hurdle systems, etc. Finally, a group of new analytical techniques (i.e., molecular techniques such as Polymerase Chain Reaction (PCR), food image analysis, and biosensors) and their use for food and process control is reviewed.
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Idaho National Laboratory Quarterly Occurrence Analysis for the 1st Quarter FY2017
Energy Technology Data Exchange (ETDEWEB)
Mitchell, Lisbeth Ann [Idaho National Lab. (INL), Idaho Falls, ID (United States)
2017-01-01
This report is published quarterly by the Idaho National Laboratory (INL) Quality and Performance Management Organization. The Department of Energy (DOE) Occurrence Reporting and Processing System (ORPS), as prescribed in DOE Order 232.2, “Occurrence Reporting and Processing of Operations Information,” requires a quarterly analysis of events, both reportable and not reportable, for the previous 12 months. This report is the analysis of 82 reportable events (13 from the 1st quarter (Qtr) of fiscal year (FY) 2017 and 68 from the prior three reporting quarters), as well as 31 other issue reports (including events found to be not reportable and Significant Category A and B conditions) identified at INL during the past 12 months (seven from this quarter and 24 from the prior three quarters).
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The AMTEX Partnership. Third quarter report
Energy Technology Data Exchange (ETDEWEB)
1994-06-01
The AMTEX Partnership is a collaborative research and development program among the U.S. Integrated Textile Industry, the Department of Energy, The DOE laboratories, other federal agencies and laboratories, and universities. The goal of AMTEX is to strengthen the competitiveness of this vital U.S. industry and thereby preserve and create American jobs. During the third quarter of 1994 all the Cooperative Research and Development Agreements (CRADAs) were completed and work initiated for three additional projects: Computer Aided Fabric Evaluation (CAFE), Textile Resource Conservation (TReC), and Sensors for Agile Manufacturing (SFAM). The plan for a Cotton Biotechnology project was completed and reviewed by the Industry Technical Advisory Committee. In addition, an `impact study` on the topic of flexible fiber production was conducted by an industry group led by the fiber manufacturers.
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Shippingport Atomic Power Station. Quarterly operating report, third quarter 1978
Energy Technology Data Exchange (ETDEWEB)
Jones, T. D.
1978-01-01
A loss of ac power to the station occurred on July 28, 1978 caused by an interaction between Beaver Valley Power Station and Shippingport Atomic Power Station when the main transformer of Unit No. 1 of the Beaver Valley Power Station developed an internal failure and tripped the BVPS. Two environmental studies were continued this quarter. The first involves reduction of main unit condenser chlorination and the second, river intake screen fish impingement sampling. There were no radioactive liquid discharges from the Radioactive Waste Processing System to the river this quarter. During the third quarter of 1978, 874 cubic feet of radioactive solid waste was shipped out of state for burial. At the end of the quarter, the Fall shutdown continued with the plant heated up, the main turbine on turning gear and plant testing in progress prior to Station startup.
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78 FR 39300 - Notice of Advisory Council on Historic Preservation Quarterly Business Meeting
2013-07-01
.... Preserve America at 10: Future Directions 1. Follow up from Forum 2. Presidential Heritage Awards C... Memorandum on Permitting and Transmission 2. Hurricane Sandy Recovery and Unified Federal Review C. Federal...
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Short-Term Energy Outlook: Quarterly projections. Fourth quarter 1993
Energy Technology Data Exchange (ETDEWEB)
1993-11-05
The Energy Information Administration (EIA) prepares quarterly, short-term energy supply, demand, and price projections for publication in February, May, August, and November in the Short-Term Energy Outlook (Outlook). An annual supplement analyzes the performance of previous forecasts, compares recent cases with those of other forecasting services, and discusses current topics related to the short-term energy markets. (See Short-Term Energy Outlook Annual Supplement, DOE/EIA-0202.) The forecast period for this issue of the Outlook extends from the fourth quarter of 1993 through the fourth quarter of 1994. Values for the third quarter of 1993, however, are preliminary EIA estimates (for example, some monthly values for petroleum supply and disposition are derived in part from weekly data reported in the Weekly Petroleum Status Report) or are calculated from model simulations using the latest exogenous information available (for example, electricity sales and generation are simulated using actual weather data). The historical energy data are EIA data published in the Monthly Energy Review, Petroleum Supply Monthly, and other EIA publications.
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Varvaresou, A; Papageorgiou, S; Tsirivas, E; Protopapa, E; Kintziou, H; Kefala, V; Demetzos, C
2009-06-01
Preservatives are added to products for two reasons: first, to prevent microbial spoilage and therefore to prolong the shelf life of the product; second, to protect the consumer from a potential infection. Although chemical preservatives prevent microbial growth, their safety is questioned by a growing segment of consumers. Therefore, there is a considerable interest in the development of preservative-free or self-preserving cosmetics. In these formulations traditional/chemical preservatives have been replaced by other cosmetic ingredients with antimicrobial properties that are not legislated as preservatives according to the Annex VI of the Commission Directive 76/768/EEC and the amending directives (2003/15/EC, 2007/17/EC and 2007/22/EC). 'Hurdle Technology', a technology that has been used for the control of product safety in the food industry since 1970s, has also been applied for the production of self-preserving cosmetics. 'Hurdle Technology' is a term used to describe the intelligent combination of different preservation factors or hurdles to deteriorate the growth of microorganisms. Adherence to current good manufacturing practice, appropriate packaging, careful choice of the form of the emulsion, low water activity and low or high pH values are significant variables for the control of microbial growth in cosmetic formulations. This paper describes the application of the basic principles of 'Hurdle Technology' in the production of self-preserving cosmetics. Multifunctional antimicrobial ingredients and plant-derived essential oils and extracts that are used as alternative or natural preservatives and are not listed in Annex VI of the Cosmetic Directive are also reported.
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Title: Microbiological quality and preservative capacity of commonly ...
African Journals Online (AJOL)
Dr. Mwambete
in self-pressurized containers, are usually self- preserved and are ... preparations were not included in the study. Due to limited time ... Determination of preservative capacity by cup- plate technique ..... [12] Cosmetic handbook-US. Food and.
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Perspectives of food irradiation
International Nuclear Information System (INIS)
Miettinen, J.K.
1974-01-01
Food preservation by means of ionizing radiation has been technically feasible for more than a decade. Its utilization could increase food safety, extend the transport and shell life of foods, cut food losses, and reduce dependence upon chemical additives. The prime obstacles have been the strict safety requirements set by health authorities to this preservation method and the high costs of the long-term animal tests necessary to fulfil these requirements. An International Food Irradiation Project, expected to establish the toxicological safety of 10 foods by about 1976, is described in some detail. (author)
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Short-term energy outlook: Quarterly projections, fourth quarter 1997
Energy Technology Data Exchange (ETDEWEB)
NONE
1997-10-14
The Energy Information Administration (EIA) prepares quarterly short-term energy supply, demand, and price projections for printed publication in January, April, July, and October in the Short-Term Energy Outlook. The details of these projections, as well as monthly updates on or about the 6th of each interim month, are available on the internet at: www.eia.doe.gov/emeu/steo/pub/contents.html. The forecast period for this issue of the Outlook extends from the fourth quarter of 1997 through the fourth quarter of 1998. Values for the fourth quarter of 1997, however, are preliminary EIA estimates (for example, some monthly values for petroleum supply and disposition are derived in part from weekly data reported in EIA`s Weekly Petroleum Status Report) or are calculated from model simulations that use the latest exogenous information available (for example, electricity sales and generation are simulated by using actual weather data). The historical energy data, compiled in the fourth quarter 1997 version of the Short-Term Integrated Forecasting System (STIFS) database, are mostly EIA data regularly published in the Monthly Energy Review, Petroleum Supply Monthly, and other EIA publications. Minor discrepancies between the data in these publications and the historical data in this Outlook are due to independent rounding. The STIFS model is driven principally by three sets of assumptions or inputs: estimates of key macroeconomic variables, world oil price assumptions, and assumptions about the severity of weather. 19 tabs.
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Food irradiation nears commercial development
International Nuclear Information System (INIS)
1981-01-01
One person out of eight in the world today suffers from chronic undernourishment. This problem is likely to get worse as the world's population doubles during the next thirty to forty years. Since about 25% or more of our harvested food is lost due to various kinds of wastage and spoilage, food preservation is no less important than food production. To supply the world's demand for food, it is more reasonable to conserve what is produced than to produce more to compensate for subsequent losses. Thus, it is obvious that all methods of preserving food and agricultural produce should be examined to see if their use might alleviate the world's food shortage, and that to develop better and safer techniques of food preservation will improve food supplies. Food preservation is an ever greater problem for the developing countries, not only because of their chronic problems of undernourishment, but also because most of them are in tropical or sub-tropical regions where food spoilage is rapid. The IAEA and the Food and Agriculture Organization (FAO) held a symposium on food irradiation at Colombo in Sri Lanka. The symposium paid special attention to the use of food irradiation in preserving tropical fruits as well as fish and fish products. It also examined the cost of the food irradiation process and compared it with those of conventional processes. Food irradiation is one field in which advance is most likely to be achieved through international co-operation. This co-operation has been supported by the IAEA and FAO in a number of ways. During the last 15 years three previous symposia (Karlsruhe, 1966; Bombay, 1972; Wageningen, 1977), numerous panel meetings, and training courses, have been held on this subject and many nations' food irradiation projects have been supported by technical assistance and co-ordinated research programmes
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21 CFR 146.154 - Concentrated orange juice with preservative.
2010-04-01
... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Concentrated orange juice with preservative. 146... Canned Fruit Juices and Beverages § 146.154 Concentrated orange juice with preservative. (a) Concentrated orange juice with preservative complies with the requirements for composition and labeling of optional...
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Microbiological Spoilage of Canned Foods
Evancho, George M.; Tortorelli, Suzanne; Scott, Virginia N.
Nicolas Appert (1749-1841) developed the first commercial process that kept foods from spoiling in response to an offer from the French government for a method of preserving food for use by the army and navy. Appert, a confectioner and chef, began to experiment in his workshop in Massy, near Paris, but since little was known about bacteriology and the causes of spoilage (Louis Pasteur had yet to formulate the germ theory), much of his work involved trial and error. In 1810, after years of experimenting, he was awarded the prize of 12,000 francs for his method of preservation, which involved cooking foods in sealed jars at high temperatures. He described his method of preserving food in a book published in 1811, "L'Art De Conserver, Pendant Plusiers Annes, Toutes les Substances Animales et Végétales," which translated means "The Art of Preserving All Kinds of Animal and Vegetable Substances for Several Years." He later built a bottling factory and began to produce preserved foods for the people of France and is credited with being the "Father of Canning."
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Survey of postharvest handling, preservation and processing ...
African Journals Online (AJOL)
Survey of postharvest handling, preservation and processing practices along the camel milk chain in Isiolo district, Kenya. ... Despite the important contribution of camel milk to food security for pastoralists in Kenya, little is known about the postharvest handling, preservation and processing practices. In this study, existing ...
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Energy Technology Data Exchange (ETDEWEB)
NONE
1999-02-01
This report contains the Quarterly Environmental Data Summary (QEDS) for the fourth quarter of 1998 in support of the Weldon Spring Site Remedial Action Project Federal Facilities Agreement. The data, except for air monitoring data and site KPA generated data (uranium analyses) were received from the contract laboratories, verified by the Weldon Spring Site verification group, and merged into the database during the fourth quarter of 1998. KPA results for on-site total uranium analyses performed during fourth quarter 1998 are included. Air monitoring data presented are the most recent complete sets of quarterly data.
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Short-term energy outlook. Quarterly projections, 2nd quarter 1994
Energy Technology Data Exchange (ETDEWEB)
1994-05-01
The Energy Information Administration (EIA) prepares quarterly, short-term energy supply, demand, and price projections for publication in February, May, August, and November in the Short-Term Energy Outlook (Outlook). An annual supplement analyzes the performance of previous forecasts, compares recent cases with those of other forecasting services, and discusses current topics related to the short-term energy markets. The forecast period for this issue of the Outlook extends from the second quarter of 1994 through the fourth quarter of 1995. Values for the first quarter of 1994, however, are preliminary EIA estimates (for example, some monthly values for petroleum supply and disposition are derived in part from weekly data reported in the Weekly Petroleum Status Report) or are calculated from model simulations using the latest exogenous information available. The historical energy data, compiled into the second quarter 1994 version of the Short-Term Integrated Forecasting System (STIFS) database, are mostly EIA data regularly published in the Monthly Energy Review, Petroleum Supply Monthly, and other EIA publications. Minor discrepancies between the data in these publications and the historical data in this Outlook are due to independent rounding. The STIFS database is archived quarterly and is available from the National Technical Information Service. The cases are produced using the STIFS. The STIFS model is driven principally by three sets of assumptions or inputs: estimates of key macroeconomic variables, world oil price assumptions, and assumptions about the severity of weather. Macroeconomic estimates are produced by DRI/McGraw-Hill but are adjusted by EIA to reflect EIA assumptions about the world price of crude oil, energy product prices, and other assumptions which may affect the macroeconomic outlook. The EIA model is available on computer tape from the National Technical Information Service.
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Food irradiation: A technique for preserving and improving the safety of food
International Nuclear Information System (INIS)
1988-01-01
Processing of food with low levels of radiation has the potential to contribute to reducing both spoilage of food during storage - a particular problem in developing countries - and the high incidence of food-borne disease currently seen in all countries. Approval has been granted for the treatment of more than 30 products with radiation in over 30 countries but, in general, governments have been slow to authorize the use of this new technique. One reason for this slowness is a lack of understanding of what food irradiation entails. This book aims to increase understanding by providing information on the process of food irradiation in simple, non-technical language. It describes the effects that irradiation has on food, and the plant and equipment that are necessary to carry it out safely. The legislation and control mechanisms required to ensure the safety of food irradiation facilities are also discussed. Education is seen as the key to gaining the confidence of the consumers in the safety of irradiated food, and to promoting understanding of the benefits that irradiation can provide
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Food irradiation: A technique for preserving and improving the safety of food
International Nuclear Information System (INIS)
1992-01-01
Processing of food with low levels of radiation has the potential to contribute to reducing both spoilage of food during storage - a particular problem in developing countries - and the high incidence of food-borne disease currently seen in all countries. Approval has been granted for the treatment of more than 30 products with radiation in over 30 countries but, in general , governments have been slow to authorize the use of this new technique. One reason for this slowness is a lack of understanding of what food irradiation entails. This book aims to increase understanding by providing information on the process of food irradiation in simple, non-technical language. It describes the effects that irradiation has on food , and the plant and equipment that are necessary to carry it out safely. The legislation and control mechanisms required to ensure the safety of food irradiation facilities are also discussed. Education is seen as the key to gaining the confidence of the consumers in the safety of irradiated food, and to promoting understanding of the benefits that irradiation can provide
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Food irradiation - A new way to process food
International Nuclear Information System (INIS)
1987-01-01
The film shows how irradiation of food by ionizing energy (gamma rays or beams of electrons) can help cut down post-harvest losses of food such as cereals, meat, fish and shellfish and fresh or dried fruits and vegetables. One quarter to one third of the total world food production is lost due to sprouting, destruction by insects and parasites, spoilage by micro-organisms such as bacteria and funghi, and premature ripening. Food contamination not only leads to economic problems but can also cause diseases such as trichinosis, toxoplasmosis, etc. The new technique of food irradiation has been studied by independent groups of experts whose evaluations without exception have been favourable. One of the main advantages is that there are no chemical residues. On the long run, food irradiation will help to assure world-wide food security
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Methods combined with irradiation for food preservation
Pinela, José; Antonio, Amilcar L.; Ferreira, Isabel C.F.R.
2018-01-01
In recent years, consumers have been looking for safer, higher quality foods, but also more convenient and ready-to-eat. Quality assurance through the elimination of pathogenic microorganisms has been a major concern for the food industry. However, an alarming number of diseases are still caused by different foodborne pathogens, which cause hundreds of deaths.1 Escherichia coli and Listeria monocytogenes are food poisoning microorganisms frequently involved in microbial outb...
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International Nuclear Information System (INIS)
Ryu, Yeong Gyun; Lee, Gwang Bae; Lee, Han Gi; Kim, Se Yeol
1993-01-01
This book deals with food hygienics with eighteen chapters, which mention introduction on purpose of food hygienics, administration of food hygienics, food and microscopic organism, sanitary zoology, food poisoning, food poisoning by poisonous substance, chronic poisoning by microscopic organism, food and epidemic control , control of parasitic disease, milk hygiene meat hygiene, an egg and seafood hygiene, food deterioration and preservation, food additives, food container and field hygiene, food facilities hygiene, food hygiene and environmental pollution and food sanitation inspection.
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The macroeconomic factors impact on the Level of Food Expenditure of St. Petersburg Residents
Bulatova Anastasiia
2016-01-01
The topic of this research is the impact of the macroeconomic factors on food spending residents of St. Petersburg. The problem of the study is the ambiguity of the food sanctions impact on the consumer spending on food. The aim of the work are the trend analyze in the level of food spending in St. Petersburg since the first quarter of 2007 to the third quarter 2015, and the identifying of factors influencing these food waste. St. Petersburg was chosen because it is a city with a large popula...
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Short-term energy outlook: Quarterly projections, Third quarter 1992
International Nuclear Information System (INIS)
1992-08-01
The Energy Information Administration (EIA) prepares quarterly, short-term energy supply, demand, and price projections for publication in February, May, August, and November in the Short-Term Energy Outlook (Outlook). An annual supplement analyzes the performance of previous forecasts, compares recent cases with those of other forecasting services, and discusses current topics related to the short-term energy markets. (See Short-Term Energy Outlook Annual Supplement, DOE/EIA-0202.) The principal users of the Outlook are managers and energy analysts in private industry and government. The forecast period for this issue of the Outlook extends from the third quarter of 1992 through the fourth quarter of 1993. Values for the second quarter of 1992, however, are preliminary EIA estimates (for example, some monthly values for petroleum supply and disposition are derived in part from weekly data reported in the Weekly Petroleum Status Report) or are calculated from model simulations using the latest exogenous information available (for example, electricity sales and generation are simulated using actual weather data). The historical energy data are EIA data published in the Monthly Energy Review, Petroleum Supply Monthly, and other EIA publications. Minor discrepancies between the data in these publications and the historical data in this Outlook are due to independent rounding
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Short-term energy outlook, quarterly projections, first quarter 1998
Energy Technology Data Exchange (ETDEWEB)
NONE
1998-01-01
The forecast period for this issue of the Outlook extends from the first quarter of 1998 through the fourth quarter of 1999. Values for the fourth quarter of 1997, however, are preliminary EIA estimates (for example, some monthly values for petroleum supply and disposition are derived in part from weekly data reported in EIA`s Weekly Petroleum Status Report) or are calculated from model simulations that use the latest exogenous information available (for example, electricity sales and generation are simulated by using actual weather data). The historical energy data, compiled in the first quarter 1998 version of the Short-Term Integrated Forecasting System (STIFS) database, are mostly EIA data regularly published in the Monthly Energy Review, Petroleum Supply Monthly, and other EIA publications. Minor discrepancies between the data in these publications and the historical data in this Outlook are due to independent rounding. The STIFS model is driven principally by three sets of assumptions or inputs: estimates of key macroeconomic variables, world oil price assumptions, and assumptions about the severity of weather. Macroeconomic estimates are adjusted by EIA to reflect EIA assumptions which may affect the macroeconomic outlook. By varying the assumptions, alternative cases are produced by using the STIFS model. 24 figs., 19 tabs.
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Quarterly coal report, July--September 1997
Energy Technology Data Exchange (ETDEWEB)
NONE
1998-02-01
The Quarterly Coal Report (QCR) provides comprehensive information about US coal production, distribution, exports, imports, receipts, prices, consumption, and stocks. Coke production consumption, distribution, imports, and exports data are also provided. This report presents detailed quarterly data for July through September 1997 and aggregated quarterly historical data for 1991 through the second quarter of 1997. Appendix A displays, from 1991 on, detailed quarterly historical coal imports data. 72 tabs.
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Radiation preservation of food. Efficiency and wholesomeness
International Nuclear Information System (INIS)
Saint-Lebe, Louis; Raffi, Jacques; Henon, Yves.
1982-03-01
This document reviews the applications of ionizing radiations in the food industry. The two first chapters feature the characteristics of the three types of ionizing radiations that can be used (gamma rays from cobalt 60 and caesium 137, X rays, electron beams) and their action on foodstuff and the food spoilage organisms. The third chapter is a review of toxicological studies based on two complementary approaches: animal assays and studies on the radiolysis products. It provides the evidences that lead the international experts to regard irradiated food as safe for human consumption. In the fourth chapter, the problems of identification of irradiated food and the possible controls are exposed. The authors conclude by suggesting the measures that would allow commercial application in France [fr
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Food Processing: Technology and Nutritive Value.
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…
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Boom, R.M.; Janssen, A.E.M.
2014-01-01
Food engineering is a rapidly changing discipline. Traditionally, the main focus was on food preservation and stabilization, whereas trends now are on diversity, health, taste, and sustainable production. Next to a general introduction of the definition of food engineering, this article gives a
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Directory of Open Access Journals (Sweden)
Tohora Sultana
2014-12-01
Full Text Available Objective: To quantify the microorganisms contaminating the common preservatives used in food as well as to detect their in vitro anti-bacterial traits. Methods: A total of 9 preservatives were subjected to conventional cultural and biochemical methods for microbial enumeration. Anti-bacterial activities were demonstrated through the agar well diffusion method. Results: All samples were found to be contaminated with bacteria up to 105 CFU/g and with the fungal flora within a range of 1 01-1 02 CFU/g. Escherichia coli, Pseudomonas spp. and Staphylococcus spp. were demonstrated in most of the samples. Sodium sulfite and citric acid possessed the strongest anti-bacterial trait against all of the test bacteria. Acetic acid exhibited activity against 6 out of 8 test bacteria while vinegar exhibited the activity against 4 bacteria. Activity of salt was demonstrated only against Listeria spp. and Bacillus spp., while activity of sugar and honey was found only against Escherichia coli and Klebsiella spp., respectively. Conclusions: According to the current investigation, sodium sulfite and citric acid samples were found to be satisfactory preservatives both in terms of microbiological criteria and their antibacterial traits.
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International Nuclear Information System (INIS)
Rainey, Humphrey.
1982-01-01
A review of current trends in the processing of food by irradiation is presented. The history and development, techniques and effects of irradiation are outlined. Applications for New Zealand, in the light of overseas experience and facilities available, are discussed
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Food spoilage - interactions between food spoilage bacteria
DEFF Research Database (Denmark)
Gram, Lone; Flodgaard, Lars; Rasch, Maria
2002-01-01
Food spoilage is a complex process and excessive amounts of foods are lost due to microbial spoilage even with modem day preservation techniques. Despite the heterogeneity in raw materials and processing conditions, the microflora that develops during storage and in spoiling foods can be predicted...... based on knowledge of the origin of the food, the substrate base and a few central preservation parameters such as temperature, atmosphere, a(w) and pH. Based on such knowledge, more detailed sensory, chemical and microbiological analysis can be carried out on the individual products to determine...... the actual specific spoilage organism. Whilst the chemical and physical parameters are the main determining factors for selection of spoilage microorganisms, a level of refinement may be found in some products in which the interactive behavior of microorganisms may contribute to their growth and/or spoilage...
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Quarterly coal report, April--June 1997
Energy Technology Data Exchange (ETDEWEB)
NONE
1997-11-01
The Quarterly Coal Report (QCR) provides comprehensive information about US coal production, distribution, exports, imports, receipts, prices, consumption, and stocks to a wide audience. Coke production, consumption, distribution, imports, and exports data are also provided. This report presents detailed quarterly data for April through June 1997 and aggregated quarterly historical data for 1991 through the first quarter of 1997. Appendix A displays, from 1991 on, detailed quarterly historical coal imports data. Appendix B gives selected quarterly tables converted to metric tons. To provide a complete picture of coal supply and demand in the US, historical information has been integrated in this report. 8 figs., 73 tabs.
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2010-07-01
... Additional Authority of Commanders § 643.127 Quarters. The assignment and rental of quarters to civilian employees and other nonmilitary personnel will be accomplished in accordance with AR 210-50. Responsibility of the Corps of Engineers for the establishment of rental rates for quarters rented to civilian and...
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... safety URL of this page: //medlineplus.gov/ency/article/002434.htm Food safety To use the sharing features on this page, please enable JavaScript. Food safety refers to the conditions and practices that preserve the quality of food. These practices prevent contamination and foodborne ...
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Quarter 9 Mercury information clearinghouse final report
Energy Technology Data Exchange (ETDEWEB)
Laudal, D.L.; Miller, S.; Pflughoeft-Hassett, D.; Ralston, N.; Dunham, G.; Weber, G.
2005-12-15
The Canadian Electricity Association (CEA) identified a need and contracted the Energy & Environmental Research Center (EERC) to create and maintain an information clearinghouse on global research and development activities related to mercury emissions from coal-fired electric utilities. A total of eight reports were completed and are summarized and updated in this final CEA quarterly report. Selected topics were discussed in detail in each quarterly report. Issues related to mercury from coal-fired utilities include the general areas of measurement, control, policy, and transformations. Specific topics that have been addressed in previous quarterly reports include the following: Quarterly 1 - Sorbent Control Technologies for Mercury Control; Quarterly 2 - Mercury Measurement; Quarterly 3 - Advanced and Developmental Mercury Control Technologies; Quarterly 4 - Prerelease of Mercury from Coal Combustion By-Products; Quarterly 5 - Mercury Fundamentals; Quarterly 6 - Mercury Control Field Demonstrations; Quarterly 7 - Mercury Regulations in the United States: Federal and State; and Quarterly 8 - Commercialization Aspects of Sorbent Injection Technologies in Canada. In this last of nine quarterly reports, an update of these mercury issues is presented that includes a summary of each topic, with recent information pertinent to advances made since the quarterly reports were originally presented. In addition to a comprehensive update of previous mercury-related topics, a review of results from the CEA Mercury Program is provided. 86 refs., 11 figs., 8 tabs.
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Contact dermatitis caused by preservatives.
Yim, Elizabeth; Baquerizo Nole, Katherine L; Tosti, Antonella
2014-01-01
Preservatives are biocidal chemicals added to food, cosmetics, and industrial products to prevent the growth of microorganisms. They are usually nontoxic and inexpensive and have a long shelf life. Unfortunately, they commonly cause contact dermatitis. This article reviews the most important classes of preservatives physicians are most likely to encounter in their daily practice, specifically isothiazolinones, formaldehyde and formaldehyde-releasers, iodopropynyl butylcarbamate, methyldibromoglutaronitrile, and parabens. For each preservative mentioned, the prevalence of sensitization, clinical presentation of contact dermatitis, patch testing concentrations, cross reactions, and related legislation will be discussed. Mandatory labeling of preservatives is required in some countries, but not required in others. Until policies are made, physicians and patients must be proactive in identifying potential sensitizers and removing their use. We hope that this article will serve as a guide for policy makers in creating legislation and future regulations on the use and concentration of certain preservatives in cosmetics and industrial products.
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Quarterly coal report, April--June, 1998
Energy Technology Data Exchange (ETDEWEB)
NONE
1998-11-01
The Quarterly Coal Report (QCR) provides comprehensive information about US coal production, distribution, exports, imports, receipts, prices, consumption, and stocks to a wide audience, including Congress, Federal and State agencies, the coal industry, and the general public. Coke production, consumption, distribution, imports, and exports data are also provided. This report presents detailed quarterly data for April through June 1998 and aggregated quarterly historical data for 1992 through the first quarter of 1998. Appendix A displays, from 1992 on, detailed quarterly historical coal imports data. 58 tabs.
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Quarterly coal report, October--December 1998
Energy Technology Data Exchange (ETDEWEB)
NONE
1999-07-01
The Quarterly Coal Report (QCR) provides comprehensive information about US coal production, distribution, exports, imports, receipts, prices, consumption, and stocks to a wide audience, including Congress, Federal and State agencies, the coal industry, and the general public. Coke production, consumption, distribution, imports, and exports data are also provided. This report presents detailed quarterly data for October through December 1998 and aggregated quarterly historical data for 1992 through the third quarter of 1998. Appendix A displays, from 1992 on, detailed quarterly historical coal imports data. 58 tabs.
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Fish and food preservation by radiation in Bangladesh
International Nuclear Information System (INIS)
Hossain, M.M.
1985-01-01
Bangladesh Atomic Energy Commission (BAEC) has been engaged for the last two decades in research and development activities in food irradiation and has been actively participating in research projects under the Regional Project in Food Irradiation (RPFI) of the RCA countries since its inception. The Institute of Food and Radiation Biology (IFRB) of the Commission has been using since 1979 a 50,000 curie Cobalt-60 gamma source (Gamma beam-650) for R and D and pilot-scale studies on food irradiation. The present status of food irradiation and its prospects of commercial introduction in Bangladesh are described
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Status of food irradiation in Pakistan
International Nuclear Information System (INIS)
Wahid, M.; Sattar, A.; Khan, I.
1985-01-01
Radiation preservation of various foods was studied. Optimum radiation-doses were established for controlling insect infestation, reducing microbial spoilage, extending storage life, delaying ripening of fresh fruits or vegetables and increasing nutritional value through sprouting of seeds. Influence of radiation physico-chemical properties and nutrients as well as antinutrients of foods was studied. Technical feasibility of radiation preservation of several food materials was established. Commercial trials on radiation preservation of potatoes were completed and cost economics calculated. The results of these findings have briefly been described. (authors)
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Idaho National Laboratory Quarterly Performance Analysis - 1st Quarter FY2015
Energy Technology Data Exchange (ETDEWEB)
Mitchell, Lisbeth A. [Idaho National Lab. (INL), Idaho Falls, ID (United States)
2015-03-01
This report is published quarterly by the Idaho National Laboratory (INL) Quality and Performance Management Organization. The Department of Energy (DOE) Occurrence Reporting and Processing System (ORPS), as prescribed in DOE Order 232.2, “Occurrence Reporting and Processing of Operations Information,” requires a quarterly analysis of events, both reportable and not reportable, for the previous 12 months. This report is the analysis of 73 reportable events (27 from the 1St Qtr FY-15 and 46 from the prior three reporting quarters), as well as 38 other issue reports (including nine not reportable events and Significant Category A and B conditions reported during the1st Qtr FY-15) identified at INL during the past 12 months.
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Food irradiation: an alternative technology
Energy Technology Data Exchange (ETDEWEB)
Loaharanu, P
1986-12-31
History has shown that man has continued to search for methods to protect his food from various spoilage agents. Traditional methods of food preservation such as drying, salting, fermentation, have been known for centuries and are being practised even today. Within the past century, modern technologies such as canning, freezing, refrigeration, the use of preservatives and pesticides, have further equipped man with an arsenal of methods to combat food losses and to increase the quantity, quality and safety of our food supplies. The most recent technology, irradiation, has gone through a great deal of research and development in the past 40 years and has shown a strong potential as another method for food preservation. As irradiation is still not familiar to the public at large, this paper attempts to inform scientists, officials, representatives of the food industry, and consumers of the global situation of the safety, benefits and applications of food irradiation by answering common questions often asked about the technology today. Special emphasis will be placed on the possible contribution of food irradiation to ASEAN
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Food irradiation: an alternative technology
International Nuclear Information System (INIS)
Loaharanu, P.
1985-01-01
History has shown that man has continued to search for methods to protect his food from various spoilage agents. Traditional methods of food preservation such as drying, salting, fermentation, have been known for centuries and are being practised even today. Within the past century, modern technologies such as canning, freezing, refrigeration, the use of preservatives and pesticides, have further equipped man with an arsenal of methods to combat food losses and to increase the quantity, quality and safety of our food supplies. The most recent technology, irradiation, has gone through a great deal of research and development in the past 40 years and has shown a strong potential as another method for food preservation. As irradiation is still not familiar to the public at large, this paper attempts to inform scientists, officials, representatives of the food industry, and consumers of the global situation of the safety, benefits and applications of food irradiation by answering common questions often asked about the technology today. Special emphasis will be placed on the possible contribution of food irradiation to ASEAN
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Evaluation of presenting conserved foods
Directory of Open Access Journals (Sweden)
Asl Soleimani H
1998-08-01
Full Text Available Food, it's production and preserving has been one of the most important problems in human life. Limitation of production due to climatic, geographic and papulational situations and conservation due to providance and prosecting for solution of one of the most fundamental human needs, has been discussed much. Difference between the lands, temperature, humidity and rainfall on one hand and texture and accumulation of papulation on the other hand, not only has limited the amount and kind of food production but also has improved the preserving methods as much as possible. Extra production in fertile lands and confirmed need for receiving food in deserts and dry areas, makes the need of exchanging and transfer of food inevitable because of economic and ethical matters and sanitation of food. Avoidance of being contaminated and resistance against decay seems very important and vital. So process of preserving and conserving of eaw or cooked food became a fundamental problem. In previous 200 years, many advanced methods have been designed for preserving food in which the role of conserving and packing in vital often. Because of industrial production, conserved food have a great influence on sanitation of people nutrition, and herefor the rate of diseases from consumption of contaminated food has been reduced in industrial countries and the tensancy of people to use conventional food has been decreased gradually. Because of high cost of industrial conserved food production some people produce conserved foods in the way which is not hygienic. That may have a high risk when ingested. In this article we discuss about unwarranted conserved foods productions.
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21 CFR 1305.27 - Preservation of electronic orders.
2010-04-01
... 21 Food and Drugs 9 2010-04-01 2010-04-01 false Preservation of electronic orders. 1305.27 Section... II CONTROLLED SUBSTANCES Electronic Orders § 1305.27 Preservation of electronic orders. (a) A... two years. (c) If electronic order records are maintained on a central server, the records must be...
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In vitro synergistic antibacterial activity of Melissa officinalis L. and some preservatives
Energy Technology Data Exchange (ETDEWEB)
Stanojeic, D.; Comic, L.; Stefanovic, O.; Solujic Sukdolak, S.
2010-07-01
The aim of this study was to investigate the antibacterial activity of aqueous, ethanol and ethyl acetate extracts of the species Melissa officinalis L. and their in vitro synergistic action with preservatives, namely: sodium nitrite, sodium benzoate and potassium sorbate against selected food spoiling bacteria, for a potential use in food industry. Synergistic action was noticed in almost every combination between plant extracts and preservatives. This work showed that the active compounds from ethanol, ethyl acetate and aqueous extracts of Melissa officinalis L. significantly enhanced the effectiveness of tested preservatives. Synergism was established at plant extract and preservative concentrations corresponding to 1/4 and 1/8 minimal inhibitory concentration values, which indicated the possibility of avoiding the use of higher concentrations of tested preservatives. (Author) 25 refs.
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Food Irradiation. Proceedings of the International Symposium on Food Irradiation
Energy Technology Data Exchange (ETDEWEB)
NONE
1966-11-15
For some years research has been done in several countries, with the object of contributing to the world's food supplies, on the application of nuclear methods to food preservation and processing. The importance of food preservation is of particular relevance in certain regions of the world where up to thirty per cent of harvested foodstuffs are being lost because of damage by animal pests and microorganisms. A series of international meetings have been held on this subject; the first, held in 1958 at Harwell, was followed by further meetings in 1960 in Paris and in 1961 in Brussels. The International Symposium on Food Irradiation organized by the International Atomic Energy Agency and the Food and Agriculture Organization of the United Nations through their Joint Division of Atomic Energy in Agriculture, and held at the Karlsruhe Nuclear Research Centre, Karlsruhe, from 6 to 10 June 1966, at the generous invitation of the Government of the Federal Republic of Germany, is the most recent of this series of meetings. It was held for the purpose of exchanging the most up-to-date results of research, of contributing towards co-operative efforts between Member States, and of stimulating trade in the international exchange of irradiated products between nations. Papers describing research over the past fourteen years were given by outstanding authorities; the results point to a breakthrough having been achieved in the use of ionizing radiation in food preservation, notwithstanding some problems still to be solved, such as overcoming changes in colour, flavour, odour or texture. The Symposium was attended by over 200 scientists from 25 countries and four international organizations. Sixty-nine papers were presented. It was shown that a wide variety of foodstuffs exist for which radiation could be used for three different purposes: to produce indefinitely stable products, to rid food of organisms that constitute health hazards, and to extend the normal shelf or market life
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Food Irradiation. Proceedings of the International Symposium on Food Irradiation
International Nuclear Information System (INIS)
1966-01-01
For some years research has been done in several countries, with the object of contributing to the world's food supplies, on the application of nuclear methods to food preservation and processing. The importance of food preservation is of particular relevance in certain regions of the world where up to thirty per cent of harvested foodstuffs are being lost because of damage by animal pests and microorganisms. A series of international meetings have been held on this subject; the first, held in 1958 at Harwell, was followed by further meetings in 1960 in Paris and in 1961 in Brussels. The International Symposium on Food Irradiation organized by the International Atomic Energy Agency and the Food and Agriculture Organization of the United Nations through their Joint Division of Atomic Energy in Agriculture, and held at the Karlsruhe Nuclear Research Centre, Karlsruhe, from 6 to 10 June 1966, at the generous invitation of the Government of the Federal Republic of Germany, is the most recent of this series of meetings. It was held for the purpose of exchanging the most up-to-date results of research, of contributing towards co-operative efforts between Member States, and of stimulating trade in the international exchange of irradiated products between nations. Papers describing research over the past fourteen years were given by outstanding authorities; the results point to a breakthrough having been achieved in the use of ionizing radiation in food preservation, notwithstanding some problems still to be solved, such as overcoming changes in colour, flavour, odour or texture. The Symposium was attended by over 200 scientists from 25 countries and four international organizations. Sixty-nine papers were presented. It was shown that a wide variety of foodstuffs exist for which radiation could be used for three different purposes: to produce indefinitely stable products, to rid food of organisms that constitute health hazards, and to extend the normal shelf or market life
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Quarterly coal report, January--March 1993
Energy Technology Data Exchange (ETDEWEB)
1993-08-20
The United States produced 242 million short tons of coal in the first quarter of 1993, a decrease of 6 percent (14 million short tons) from the amount produced during the first quarter of 1992. The decrease was due to a decline in production east of the Mississippi River. All major coal-producing States in this region had lower coal production levels led by West Virginia, which produced 5 million short tons less coal. The principal reasons for the overall drop in coal output compared to a year earlier were: A decrease in demand for US coal in foreign markets; a slower rate of producer/distributor stock build-up; and a drawn-down of electric utility coal stocks. Distribution of US coal in the first quarter of 1993 was 10 million short tons lower than in the first quarter of 1992, with 5 million short tons less distributed to both electric utilities and overseas markets. The average price of coal delivered to electric utilities during the first quarter of 1993 was $28.65 per short ton, the lowest value since the first quarter of 1980. Coal consumption in the first quarter of 1993 was 230 million short tons, 4 percent higher than in the first quarter of 1992, due primarily to a 5-percent increase in consumption at electric utility plants. Total consumer stocks, at 153 million short tons, and electric utility stocks, at 144 million short tons, were at their lowest quarterly level since the end of 1989. US. coal exports totaled 19 million short tons, 6 million short tons less than in the first quarter of 1992, and the lowest quarterly level since 1988. The decline was primarily due to a 1-million-short-ton drop in exports to each of the following destinations: Italy, France, Belgium and Luxembourg, and Canada.
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Quarterly coal report, January--March 1993
International Nuclear Information System (INIS)
1993-01-01
The United States produced 242 million short tons of coal in the first quarter of 1993, a decrease of 6 percent (14 million short tons) from the amount produced during the first quarter of 1992. The decrease was due to a decline in production east of the Mississippi River. All major coal-producing States in this region had lower coal production levels led by West Virginia, which produced 5 million short tons less coal. The principal reasons for the overall drop in coal output compared to a year earlier were: A decrease in demand for US coal in foreign markets; a slower rate of producer/distributor stock build-up; and a drawn-down of electric utility coal stocks. Distribution of US coal in the first quarter of 1993 was 10 million short tons lower than in the first quarter of 1992, with 5 million short tons less distributed to both electric utilities and overseas markets. The average price of coal delivered to electric utilities during the first quarter of 1993 was $28.65 per short ton, the lowest value since the first quarter of 1980. Coal consumption in the first quarter of 1993 was 230 million short tons, 4 percent higher than in the first quarter of 1992, due primarily to a 5-percent increase in consumption at electric utility plants. Total consumer stocks, at 153 million short tons, and electric utility stocks, at 144 million short tons, were at their lowest quarterly level since the end of 1989. US. coal exports totaled 19 million short tons, 6 million short tons less than in the first quarter of 1992, and the lowest quarterly level since 1988. The decline was primarily due to a 1-million-short-ton drop in exports to each of the following destinations: Italy, France, Belgium and Luxembourg, and Canada
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Radiation preservation of foods of plant origin. Part 1. Potatoes and other tuber crops
International Nuclear Information System (INIS)
Thomas, P.
1984-01-01
In Part 1 of a planned series of articles on preservation of foods of plant origin by gamma irradiation, the current state of research on the technological, nutritional, and biochemical aspects of sprout inhibition of potatoes and other tuber crops are reviewed. These include varietal responses, dose effects, time of irradiation, pre- and postirradiation storage, and handling requirements; postirradiation changes in carbohydrates, ascorbic acid, amino acids, and other nutrients; respiration; biochemical mechanisms involved in sprout inhibition; wound healing and microbial infection during storage; formation of wound and light-induced glycoalkaloids and identification of irradiated potatoes. The culinary and processing qualities with particular reference to darkening of boiled and processed potatoes are discussed. The prospects of irradiation on an industrial scale as an alternative to chemical sprout inhibitors or mechanical refrigeration are considered
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Energy Technology Data Exchange (ETDEWEB)
Pettersen, Finn Erik Ljaastad; Eliston, Anton Jayanand; Vaeringstad, Thomas; Lund, Per Tore Jensen; Magnussen, Ingrid; Langseth, Benedicte; Willumsen, Mats Oeivind; Rasmussen, Kristian; Guren, Ingri
2012-07-01
Second quarter of 2012 was cold. Total inflow was 47.0 TWh, 8.8 TWh less than normal. At the end of the quarter, the reservoir level 68.4 percent. It is 1.8 percentage points above normal for time of year and 1.2 percentage points higher than the same time last year. Norway had a power consumption of 28.2 TWh in the second quarter, which is 4.2 percent higher than in the same quarter last year. The last 12 months the consumption have been 125.7 TWh, compared with 128.7 TWh the preceding 12 months. The power production in Norway was 33.3 TWh in the second quarter - an increase of 26.1 percent compared with the same quarter last year. The last 12 months the Norwegian production has been 145.8 TWh, compared with 120.9 TWh the preceding 12 months. The production increase is due to that the last year has been much wetter than the preceding. This has also given high export abroad. In the second quarter Norway had a net export of 5.1 TWh, compared with a net import of 0.6 TWh in the second quarter last year. The good resource gave a low price level in the wholesale market for electricity. On average for the second quarter was the average spot price in West, Southwest and Eastern Norway, 201, 202 and 203 Nok / MWh. In Central and Northern Norway, the average price 218 and 213 Nok/ MWh. (eb)
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Journal of Food Technology in Africa
African Journals Online (AJOL)
AJOL believes this journal has ceased publication. The Journal of Food Technology in Africa is Published Quarterly. It is intended for publication of papers on original work and reviews of all aspects of Food Science, Technology and Nutrition. Articles should be basic research that impinge on major areas of concern and ...
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Methods to preserve potentially toxigenic fungi
Directory of Open Access Journals (Sweden)
Lucas Costa Guimarães
2014-01-01
Full Text Available Microorganisms are a source of many high-value compounds which are useful to every living being, such as humans, plants and animals. Since the process of isolating and improving a microorganism can be lengthy and expensive, preserving the obtained characteristic is of paramount importance, so the process does not need to be repeated. Fungi are eukaryotic, achlorophyllous, heterotrophic organisms, usually filamentous, absorb their food, can be either macro or microscopic, propagate themselves by means of spores and store glycogen as a source of storage. Fungi, while infesting food, may produce toxic substances such as mycotoxins. The great genetic diversity of the Kingdom Fungi renders the preservation of fungal cultures for many years relevant. Several international reference mycological culture collections are maintained in many countries. The methodologies that are most fit for preserving microorganisms for extended periods are based on lowering the metabolism until it reaches a stage of artificial dormancy . The goal of this study was to analyze three methods for potentially toxigenic fungal conservation (Castellani's, continuous subculture and lyophilization and to identify the best among them.
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Journal of Food Technology in Africa: Editorial Policies
African Journals Online (AJOL)
Focus and Scope. The Journal of Food Technology in Africa is Published Quarterly. It is intended for publication of papers on original work and reviews of all aspects of Food Science, Technology and Nutrition. Articles should be basic research that impinge on major areas of concern and relevance to the Food Industry in the ...
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Joint Force Quarterly. Issue 41, 2nd Quarter, April 2006
2006-04-01
companies participated, a million more people would be actively looking for threats. Aguas de Amazonas, a subsidiary of Suez Environnement, a...9 Richard B. Myers, “A Word from the Chair- man,” Joint Force Quarterly 37 (2d Quarter 2005), 5. 10 Wald, 26. 11 “Suez— Aguas de Amazonas Water for...humanitarian duties. They have overseen over 130 humani- tarian projects worth in excess of $7.6 million and ranging from a medical center, to potable
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Quarterly coal report, January--March 1998
Energy Technology Data Exchange (ETDEWEB)
Young, P.
1998-08-01
The Quarterly Coal Report (QCR) provides comprehensive information about US coal production, distribution, exports, imports, receipts, prices, consumption, and stocks to a wide audience, including Congress, Federal and State agencies, the coal industry, and the general public. Coke production, consumption, distribution, imports, and exports data are also provided. This report presents detailed quarterly data for January through March 1998 and aggregated quarterly historical data for 1992 through the fourth quarter of 1997. Appendix A displays, from 1992 on, detailed quarterly historical coal imports data. To provide a complete picture of coal supply and demand in the United States, historical information has been integrated in this report. 58 tabs.
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Quarterly coal report, October--December 1996
Energy Technology Data Exchange (ETDEWEB)
NONE
1997-05-01
The Quarterly Coal Report (QCR) provides comprehensive information about US coal production, distribution, exports, imports, receipts, prices, consumption, and stocks to a wide audience, including Congress, Federal and State agencies, the coal industry, and the general public. Coke production, consumption, distribution, imports, and exports data are also provided. This report presents detailed quarterly data for October through December 1996 and aggregated quarterly historical data for 1990 through the third quarter of 1996. Appendix A displays, from 1988 on, detailed quarterly historical coal imports data. To provide a complete picture of coal supply and demand in the US, historical information has been integrated in this report. 8 figs., 72 tabs.
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Nuclear technology applied to food preservation and sterilization
International Nuclear Information System (INIS)
Galvez, M.
2011-01-01
The use of ionizing radiation to conserve and sterilize food dates back to 1995, when the first tests were performed in USA as part of the Atoms for peace program. After much controversy, the most prestigious international organizations- OECD, code Alimentarius, FDA and EC have not only authorized but also recommended its use. It is a proven fact that food irradiation provides optimum results for inhibition treatment of tuber shoots, elimination of insects from fruits and seeds, delaying the maturing processes of fruit and elimination of alternative microorganisms and pathogens in any type of food. Food is treated in two types of plants: 1.- Radioactive isotope plants or gamma radiation plants 2.- electron accelerator plants (beta radiation plants). These two types of plants are thoroughly legislated, as are the form and doses of the treatments. Commercial food irradiation is done in 32 countries in the world but is authorized in more than 40, and the WHO recommends that the method be used on a widespread basis, as it believes that it can help to improve food-related health worldwide. (Author) 5 refs.
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Quarterly coal report, July--September 1998
Energy Technology Data Exchange (ETDEWEB)
NONE
1999-02-01
The Quarterly Coal Report (QCR) provides comprehensive information about US coal production, distribution, exports, imports, receipts, prices, consumption, and stocks to a wide audience, including Congress, Federal and State agencies, the coal industry, and the general public. Coke production, consumption, distribution, imports, and exports data are also provided. This report presents detailed quarterly data for July through September 1998 and aggregated quarterly historical data for 1992 through the second quarter of 1998. 58 tabs.
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Energy Technology Data Exchange (ETDEWEB)
Eliston, Anton Jaynand; Holmqvist, Erik; Lund, Per Tore Jensen; Magnussen, Ingrid; Viggen, Kjerstin Dahl; Willumsen, Mats Oeivind; Guren, Ingrid; Ulriksen, Margit Iren
2012-07-01
Fourth quarter of 2011 was unusually mild and wet, resulting in high energy inflow to the Norwegian reservoirs. Total inflow for the year was 149.2 TWh, 26.7 TWh more than normal. This ensured record-high 80.3 percent load factor at the end of the quarter.The stored energy amount in the reservoirs was thus 29.5 TWh greater than at the end of 2010/2011. Norway had a power consumption of 34.1 TWh in the fourth quarter. Compared with the same quarter of 2010, a decrease of 4.2 TWh, which can be connected to the mild weather development. The total Norwegian electricity consumption in 2011 was 125.1 TWh, or 6.9 TWh less than in 2010. Electricity production in the fourth quarter of 2011 was 38.3 GWh, an increase of 3.7 TWh from the same quarter the year before. The production increase were a result of the large volume of water in the system. Power production for the year 2011 was 128.1 TWh, an increase of 3.7 TWh from 2010. Kraft surplus was therefore large, and it was Norwegian net export of 4.2 TWh in the fourth quarter, and 3.0 TWh total for the year. In comparison, in the fourth quarter of 2010 Norwegian net import of 0.8 TWh and 7.5 TWh annually. The good resource combined with the low consumption gave a unusually low price levels in the wholesale market for electricity. On average for fourth quarter, the price of power in the East and South-East Norway Nok 264 / MWh, in western Norway Nok 260 / MWh, in Central Norway Nok 270 / MWh (eb)
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Energy Technology Data Exchange (ETDEWEB)
Pettersen, Finn Erik Ljaastad; Eliston, Anton Jaynanand; Guren, Ingri; Homqvist, Erik; Lund, Per Tore Jensen; Magnussen, Ingrid; Rasmussen, Kristian; Ulriksen, Margit Iren
2012-07-01
The first quarter of 2012 was unusually mild and wetter than normal. Total inflow was 16.8 TWh, 7.5 TWh more than normal. This ensured a high reservoir levels and at the end of the quarter the filling was 50.5 percent. It is 12.5 percentage points over the normal for the time of year and 32.4 percentage points higher than the same time last year. Norway had a power consumption of 37.5 TWh in the first quarter, which is 2.3 percent less than in the same quarter last year. the past 12 months, consumption has been 124.2 TWh, compared with 129.7 TWh the preceding 12 months. Power production in Norway was 42.3 TWh in the first quarter - an increase of 32.3 percent compared with the same quarter last year. The last 12 months have the Norwegian production been 138.5 TWh compared to 117.7 TWh the the previous 12 months. The production increase is due to milder and wetter weather than normal over the past year. This involvement also high the exports abroad. In the first quarter, Norway had a net export of 4.8 TWh, compared with a net import of 6.4 TWh in the first quarter last year. The good resource, combined with a low consumption gave a low price level in wholesale market for electricity. On average for the fourth quarter was the average spot price in the South and West Norway, Nok 272 and 275 / MWh. In Eastern Norway, the average price of Nok 283 / MWh, while it was Nok 285 / MWh in the Middle and Northern Norway. (Author)
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Janssen, Anke M; Nijenhuis-de Vries, Mariska A; Boer, Eric P J; Kremer, Stefanie
2017-09-01
In Europe, it is estimated that more than 50% of total food waste - of which most is avoidable - is generated at household level. Little attention has been paid to the impact on food waste generation of consuming food products that differ in their method of food preservation. This exploratory study surveyed product-specific possible impacts of different methods of food preservation on food waste generation in Dutch households. To this end, a food waste index was calculated to enable relative comparisons of the amounts of food waste from the same type of foods with different preservation methods on an annual basis. The results show that, for the majority of frozen food equivalents, smaller amounts were wasted compared to their fresh or ambient equivalents. The waste index (WI) proposed in the current paper confirms the hypothesis that it may be possible to reduce the amount of food waste at household level by encouraging Dutch consumers to use (certain) foods more frequently in a frozen form (instead of fresh or ambient). However, before this approach can be scaled to population level, a more detailed understanding of the underlying behavioural causes with regard to food provisioning and handling and possible interactions is required. Copyright © 2017. Published by Elsevier Ltd.
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ANALYSIS OF PERFORMANCE FROM PROCESSING AND PRESERVING OF FRUIT AND VEGETABLES
APOSTOL CIPRIAN
2017-01-01
Given that the world population is increasing continuously in recent years, and natural resources are becoming increasingly scarce, ensuring healthy food problem is a global challenge. Nutritional value, palatability, and high degree of assimilation by the body makes fruits and vegetables are recommended and widely used in food, both fresh and preserved. The study aims at comparing the activity of manufacturing fruit and vegetable juices with the processing and preservation of ...
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21 CFR 150.161 - Artificially sweetened fruit preserves and jams.
2010-04-01
... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Artificially sweetened fruit preserves and jams. 150.161 Section 150.161 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN... karaya, gum tragacanth, algin (sodium alginate), sodium carboxymethylcellulose (cellulose gum...
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Preservation of food by ionizing radiation
International Nuclear Information System (INIS)
Josephson, E.S.; Peterson, M.S.
1983-01-01
This study is presented in three volumes. Vol. I: Presents a concise description of the philosophy of radiation, protection for people working with irradiation processes, including problems associated with the design and operation of a large facility and solutions to problems encountered. Radiation dosimetry and radiolytic effects in foods are also presented. Vol. II: Effects of radiation on bacteria and viruses are discussed as well as the lethal effect on microorganisms and insects. Also presented are the effects of irradiated food on packaging materials. Vol. III: The effects of radurization on meats, poultry, fish, shellfish, fruits, vegetables, and spices. Also included are the effects of irradiation for the use of shelf-life extension
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... bulk quantities and are used by food manufacturers (noodle makers, bakers, etc.) or by institutional food service ( ... to preserve such food as dried soup mixes, instant coffee, fruits, and vegetables. To freeze dry, frozen ...
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Bemrah, Nawel; Leblanc, Jean-Charles; Volatier, Jean-Luc
2008-01-01
The results of French intake estimates for 13 food additives prioritized by the methods proposed in the 2001 Report from the European Commission on Dietary Food Additive Intake in the European Union are reported. These 13 additives were selected using the first and second tiers of the three-tier approach. The first tier was based on theoretical food consumption data and the maximum permitted level of additives. The second tier used real individual food consumption data and the maximum permitted level of additives for the substances which exceeded the acceptable daily intakes (ADI) in the first tier. In the third tier reported in this study, intake estimates were calculated for the 13 additives (colours, preservatives, antioxidants, stabilizers, emulsifiers and sweeteners) according to two modelling assumptions corresponding to two different food habit scenarios (assumption 1: consumers consume foods that may or may not contain food additives, and assumption 2: consumers always consume foods that contain additives) when possible. In this approach, real individual food consumption data and the occurrence/use-level of food additives reported by the food industry were used. Overall, the results of the intake estimates are reassuring for the majority of additives studied since the risk of exceeding the ADI was low, except for nitrites, sulfites and annatto, whose ADIs were exceeded by either children or adult consumers or by both populations under one and/or two modelling assumptions. Under the first assumption, the ADI is exceeded for high consumers among adults for nitrites and sulfites (155 and 118.4%, respectively) and among children for nitrites (275%). Under the second assumption, the average nitrites dietary exposure in children exceeds the ADI (146.7%). For high consumers, adults exceed the nitrite and sulfite ADIs (223 and 156.4%, respectively) and children exceed the nitrite, annatto and sulfite ADIs (416.7, 124.6 and 130.6%, respectively).
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The contribution of food irradiation to food safety and food security
International Nuclear Information System (INIS)
Kaeferstein, F.K.
1992-01-01
One of the objectives of the World Health Organization (WHO) is to assist efforts throughout the world to provide safe and nutritious food supplies. However, the safety and nutritional quality, as well as the mere availability of our food, is constantly threatened by contamination, infestation and deterioration. The most recent addition to the list of food preserving methods is irradiation, i.e., processing of food to carefully measured amounts of ionizing radiation. The paper will highlight the contribution this technology is expected to make with regard to the prevention of foodborne diseases and food losses. (orig.) [de
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Recent approaches in food bio-preservation - a review
African Journals Online (AJOL)
Ibrahim Eldaghayes
2018-03-19
Mar 19, 2018 ... Department of Livestock Products Technology, College of Veterinary Science and Animal Husbandry, U.P. Pt. Deen ... bacteriophages may also be helpful in bio-preservation, however; their safety issues must be addressed properly before selection ... Fermentation process produces numbers of beneficial ...
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Proximity to Fast-Food Outlets and Supermarkets as Predictors of Fast-Food Dining Frequency.
Athens, Jessica K; Duncan, Dustin T; Elbel, Brian
2016-08-01
This study used cross-sectional data to test the independent relationship of proximity to chain fast-food outlets and proximity to full-service supermarkets on the frequency of mealtime dining at fast-food outlets in two major urban areas, using three approaches to define access. Interactions between presence of a supermarket and presence of fast-food outlets as predictors of fast-food dining were also tested. Residential intersections for respondents in point-of-purchase and random-digit-dial telephone surveys of adults in Philadelphia, PA, and Baltimore, MD, were geocoded. The count of fast-food outlets and supermarkets within quarter-mile, half-mile, and 1-mile street network buffers around each respondent's intersection was calculated, as well as distance to the nearest fast-food outlet and supermarket. These variables were regressed on weekly fast-food dining frequency to determine whether proximity to fast food and supermarkets had independent and joint effects on fast-food dining. The effect of access to supermarkets and chain fast-food outlets varied by study population. Among telephone survey respondents, supermarket access was the only significant predictor of fast-food dining frequency. Point-of-purchase respondents were generally unaffected by proximity to either supermarkets or fast-food outlets. However, ≥1 fast-food outlet within a 1-mile buffer was an independent predictor of consuming more fast-food meals among point-of-purchase respondents. At the quarter-mile distance, ≥1 supermarket was predictive of fewer fast-food meals. Supermarket access was associated with less fast-food dining among telephone respondents, whereas access to fast-food outlets were associated with more fast-food visits among survey respondents identified at point-of-purchase. This study adds to the existing literature on geographic determinants of fast-food dining behavior among urban adults in the general population and those who regularly consume fast food. Copyright
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Radiation processing of food - safety and quality
International Nuclear Information System (INIS)
Chakraborty, Pratap
2007-01-01
Food is vital for human existence. Conservation and preservation of food is a prerequisite for food security and it provides economic stability and self-reliance to a nation. The need to preserve food has been felt by mankind since time immemorial. The seasonal nature of production, long distances between production and consumption centres and rising gap between demand and supply have made this need even more relevant today
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Quarterly coal report, January--March 1994
Energy Technology Data Exchange (ETDEWEB)
1994-08-24
The Quarterly Coal Report (QCR) provides comprehensive information about US coal production, distribution, exports, imports, receipts, prices, consumption, and stocks to a wide audience, including Congress, Federal and State agencies, the coal industry, and the general public. Coke production, consumption, distribution, imports, and exports data are also provided. The data presented in the QCR are collected and published by the Energy Information Administration (EIA) to fulfill data collection and dissemination responsibilities as specified in the Federal Energy Administration Act of 1974 (Public Law 93-275), as amended. This report presents detailed quarterly data for January through March 1994 and aggregated quarterly historical data for 1986 through the fourth quarter of 1993. Appendix A displays, from 1986 on, detailed quarterly historical coal imports data, as specified in Section 202 of the Energy Policy and Conservation Amendments Act of 1985 (Public Law 99-58). Appendix B gives selected quarterly tables converted to metric tons.
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Quarterly coal report, October--December 1997
Energy Technology Data Exchange (ETDEWEB)
NONE
1998-05-01
The Quarterly Coal Report (QCR) provides comprehensive information about US coal production, distribution, exports, imports, receipts, prices, consumption, and stocks to a wide audience, including Congress, Federal and State agencies, the coal industry, and the general public. Coke production, consumption, distribution, imports, and exports data are also provided. The data presented in the QCR are collected and published by the Energy Information Administration (EIA) to fulfill data collection and dissemination responsibilities. This report presents detailed quarterly data for october through December 1997 and aggregated quarterly historical data for 1991 through the third quarter of 1997. Appendix A displays, from 1991 on, detailed quarterly historical coal imports data, as specified in Section 202 of the energy Policy and Conservation Amendments Act of 1985 (Public Law 99-58). Appendix B gives selected quarterly tables converted to metric tons. To provide a complete picture of coal supply and demand in the US, historical information has been integrated in this report. 8 figs., 73 tabs.
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Quarterly coal report, January--March 1997
Energy Technology Data Exchange (ETDEWEB)
NONE
1997-08-01
This Quarterly Coal Report (QCR) provides comprehensive information about U.S. coal production, distribution, exports, imports, receipts, prices, consumption, and stocks to a wide audience,including Congress, Federal and State agencies, the coal industry, and the general public. Coke production, consumption, distribution, imports, and exports data are also provided. The data presented in the QCR are collected and published by the Energy Information Administration (EIA) to fulfill data collection and dissemination responsibilities as specified in the Federal Energy Administration Act of 1974 (Public Law 93-275), as amended. This report presents detailed quarterly data for January through March 1997 and aggregated quarterly historical data for 1991 through the fourth quarter of 1996. Appendix A displays, from 1988 on, detailed quarterly historical coal imports data, as specified in Section 202 of the Energy Policy and Conservation Amendments Act of 1985 (Public Law 99-58). Appendix B gives selected quarterly tables converted to metric tons.
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10 CFR 34.29 - Quarterly inventory.
2010-01-01
... 10 Energy 1 2010-01-01 2010-01-01 false Quarterly inventory. 34.29 Section 34.29 Energy NUCLEAR... RADIOGRAPHIC OPERATIONS Equipment § 34.29 Quarterly inventory. (a) Each licensee shall conduct a quarterly physical inventory to account for all sealed sources and for devices containing depleted uranium received...
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Idaho National Laboratory Quarterly Occurrence Analysis
Energy Technology Data Exchange (ETDEWEB)
Mitchell, Lisbeth Ann [Idaho National Lab. (INL), Idaho Falls, ID (United States)
2015-11-01
This report is published quarterly by the Idaho National Laboratory (INL) Quality and Performance Management Organization. The Department of Energy (DOE) Occurrence Reporting and Processing System (ORPS), as prescribed in DOE Order 232.2, “Occurrence Reporting and Processing of Operations Information,” requires a quarterly analysis of events, both reportable and not reportable, for the previous 12 months. This report is the analysis of 85 reportable events (18 from the 4th Qtr FY-15 and 67 from the prior three reporting quarters), as well as 25 other issue reports (including events found to be not reportable and Significant Category A and B conditions) identified at INL during the past 12 months (8 from this quarter and 17 from the prior three quarters).
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Directory of Open Access Journals (Sweden)
Insha Kousar Kalem
2017-12-01
Full Text Available The study was conducted to explore the possibility of utilization of Terminalia arjuna as a novel natural preservative in meat products by using chevon sausages as a model system. Chevon sausages were prepared by incorporating different levels of T. arjuna viz. T1 (0.25%, T2 (0.50% and T3 (0.75% and were assessed for various lipid oxidative stability and storage quality parameters under refrigerated (4 ± 1 °C conditions. T. arjuna showed a significant (p < 0.05 effect on the lipid oxidative stability as the treated products exhibited significantly (p < 0.05 lower TBARS (mg malonaldehyde/kg values in comparison to control. A significant (p < 0.05 effect was also observed on the microbial stability as T. arjuna incorporated products showed significantly (p < 0.05 lower values for total plate count (log cfu/g, psychrophilic count (log cfu/g, yeast and mould count (log cfu/g and FFA (% oleic acid values. Significantly (p < 0.05 higher scores were observed for various sensory parameters of the products incorporated with T. arjuna during refrigerated storage. T. arjuna successfully improved the lipid oxidative stability and storage quality of the model meat product and may be commercially exploited as a novel preservative in muscle foods. Keywords: Terminalia arjuna, Chevon sausages, Natural preservative, Lipid oxidation, Storage quality
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Quarterly financial reports | IDRC - International Development ...
International Development Research Centre (IDRC) Digital Library (Canada)
Quarterly Financial Report for the period ending 31 December 2011 · Quarterly Financial Report for the period ending 30 September 2011 · Quarterly Financial Report for the period ending 30 June 2011 · Summary of Expense Reductions to Accommodate Budget 2012 Appropriation Reduction (PDF) · What we do · Funding ...
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International Nuclear Information System (INIS)
Anon.
1985-01-01
The article explains what radiation does to food to preserve it. Food irradiation is of economic importance to Canada because Atomic Energy of Canada Limited is the leading world supplier of industrial irradiators. Progress is being made towards changing regulations which have restricted the irradiation of food in the United States and Canada. Examples are given of applications in other countries. Opposition to food irradiation by antinuclear groups is addressed
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Is food irradiation an alternative to chemical preservation?
International Nuclear Information System (INIS)
Horacek, P.
1987-01-01
The history is presented of food irradiation. The foods irradiated and the doses used are reported. The industrial use of food irradiation is restricted to a single industrial irradiation plant in Japan and several small facilities for irradiating herbs and feeds for special laboratory animal breeds. The limited application of the method is caused by high prices of radiation sources and adverse side effects (potato rotting, bad smell of meat, etc.). (M.D.). 1 fig., 1 tab
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International Nuclear Information System (INIS)
Basson, R.A.
1989-01-01
Food irradiation technology in South Africa is about to take its rightful place next to existing food preservation methods in protecting food supplies. This is as a result of several factors, the most important of which is the decision by the Department of Health and Population Development to introduce compulsory labelling of food irradiation. The factors influencing food irradiation technology in South Africa are discussed
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Idaho National Laboratory Quarterly Performance Analysis - 3rd Quarter FY2014
Energy Technology Data Exchange (ETDEWEB)
Lisbeth A. Mitchell
2014-09-01
This report is published quarterly by the Idaho National Laboratory (INL) Performance Assurance Organization. The Department of Energy (DOE) Occurrence Reporting and Processing System (ORPS), as prescribed in DOE Order 232.2, “Occurrence Reporting and Processing of Operations Information,” requires a quarterly analysis of events, both reportable and not reportable, for the previous 12 months. This report is the analysis of occurrence reports and other non-reportable issues identified at INL from July 2013 through June 2014.
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Directory of Open Access Journals (Sweden)
Fuat Erel
2007-10-01
Full Text Available Most patients with chronic idiopathic urticaria (CIU need long-term treatment but there is little known about the prognosis of CIU. The aim of this study was to evaluate the natural course of CIU and to find out if there are risk factors that predict the prognosis. In this prospective study, we obtained data from patients first diagnosed and treated for CIU between September 2003 and September 2005. This study was included 157 patients with CIU. We observed duration of the disease, effects of food additives and preservatives in CIU. As possible prognostic factors we observed sex, age, atopy, intolerance to food additives and preservatives. Allergic reactions were seen to appear in 37% (n=50 cases due to natural foods, in 36% (n=49 cases due to foods containing additives, and in 27% (n=37 cases due to both natural foods and foods containing additives. For patients with CIU, food colors, sweeteners and preservatives that are added into foods are an important etiological factor. Moreover, histamine and histamine-like endogen pharmacological agents can cause allergic reactions. Hence, these foods should be taken into consideration in etiology especially in patients with CIU, and due to potential etiology, elimination of patients from these foods for a while is a significant step in treatment. [TAF Prev Med Bull. 2007; 6(5: 351-356
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Food irradiation in South Africa
International Nuclear Information System (INIS)
De Wet, W.J.
1982-01-01
The article indicates the necessity for additional methods of food preservation and emphasises that food irradiation is developing into an important method of food preservation because it has been proved scientifically and practically that food irradiation can be applied effectively; also that there is absolute certainty that radiation-processed products are safe and nutritious and that such food is acceptable to the consumer and food trade, also with a view to costs. It discusses the joint food irradiation programme of the AEB and Department of Agriculture and Fisheries and points out that exemption for the irradiation of potatoes was already obtained in 1977 and later for mango's, paw-paws, chicken, onions, garlic and strawberries. Conditional exemption was obtained for avocado's and dried bananas. Other food-kinds on which research is being continued are grapes, melons, mushrooms, stone fruit and spices
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Food irradiation in South Africa
Energy Technology Data Exchange (ETDEWEB)
De Wet, W J
1982-01-01
The article indicates the necessity for additional methods of food preservation and emphasises that food irradiation is developing into an important method of food preservation because it has been proved scientifically and practically that food irradiation can be applied effectively; also that there is absolute certainty that radiation-processed products are safe and nutritious and that such food is acceptable to the consumer and food trade, also with a view to costs. It discusses the joint food irradiation programme of the AEB and Department of Agriculture and Fisheries and points out that exemption for the irradiation of potatoes was already obtained in 1977 and later for mangos, paw-paws, chicken, onions, garlic and strawberries. Conditional exemption was obtained for avocado's and dried bananas. Other food-kinds on which research is being continued are grapes, melons, mushrooms, stone fruit and spices.
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The AMTEX Partnership{trademark}. Fourth quarter FY95 report
Energy Technology Data Exchange (ETDEWEB)
NONE
1995-09-01
The AMTEX Partnership{trademark} is a collaborative research and development program among the US Integrated Textile Industry, the Department of Energy (DOE), the national laboratories, other federal agencies and laboratories, and universities. The goal of AMTEX is to strengthen the competitiveness of this vital industry, thereby preserving and creating US jobs. The operations and program management of the AMTEX Partnership{trademark} is provided by the Program Office. This report is produced by the Program Office on a quarterly basis and provides information on the progress, operations, and project management of the partnership. Progress is reported on the following projects: computer-aided fabric evaluation; cotton biotechnology; demand activated manufacturing architecture; electronic embedded fingerprints; on-line process control for flexible fiber manufacturing; rapid cutting; sensors for agile manufacturing; and textile resource conservation.
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Idaho National Laboratory Quarterly Performance Analysis - 2nd Quarter FY2014
Energy Technology Data Exchange (ETDEWEB)
Lisbeth A. Mitchell
2014-06-01
This report is published quarterly by the Idaho National Laboratory (INL) Performance Assurance Organization. The Department of Energy Occurrence Reporting and Processing System (ORPS), as prescribed in DOE Order 232.2, “Occurrence Reporting and Processing of Operations Information,” requires a quarterly analysis of events, both reportable and not reportable, for the previous 12 months. This report is the analysis of occurrence reports and other deficiency reports (including not reportable events) identified at INL from January 2014 through March 2014.
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Chilled storage of foods - principles
Chilled storage is the most common method for preserving perishable foods. The consumers’ increasing demand for convenient, minimally processed foods has caused food manufacturers to increase production of refrigerated foods worldwide. This book chapter reviews the development of using low tempera...
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Supplement: Why Colour Foods? Colouring Food Products with ...
African Journals Online (AJOL)
Today, the food industry is the kitchen of the world. It has revolutionised nutrition. Never before have standards of purity, stability, and physiological harmlessness been as high as they are today. New raw materials and new methods of refining and preserving, however, often alter the natural appearance of fresh foods.
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Bacteriocin-based strategies for food biopreservation.
Gálvez, Antonio; Abriouel, Hikmate; López, Rosario Lucas; Ben Omar, Nabil
2007-11-30
Bacteriocins are ribosomally-synthesized peptides or proteins with antimicrobial activity, produced by different groups of bacteria. Many lactic acid bacteria (LAB) produce bacteriocins with rather broad spectra of inhibition. Several LAB bacteriocins offer potential applications in food preservation, and the use of bacteriocins in the food industry can help to reduce the addition of chemical preservatives as well as the intensity of heat treatments, resulting in foods which are more naturally preserved and richer in organoleptic and nutritional properties. This can be an alternative to satisfy the increasing consumers demands for safe, fresh-tasting, ready-to-eat, minimally-processed foods and also to develop "novel" food products (e.g. less acidic, or with a lower salt content). In addition to the available commercial preparations of nisin and pediocin PA-1/AcH, other bacteriocins (like for example lacticin 3147, enterocin AS-48 or variacin) also offer promising perspectives. Broad-spectrum bacteriocins present potential wider uses, while narrow-spectrum bacteriocins can be used more specifically to selectively inhibit certain high-risk bacteria in foods like Listeria monocytogenes without affecting harmless microbiota. Bacteriocins can be added to foods in the form of concentrated preparations as food preservatives, shelf-life extenders, additives or ingredients, or they can be produced in situ by bacteriocinogenic starters, adjunct or protective cultures. Immobilized bacteriocins can also find application for development of bioactive food packaging. In recent years, application of bacteriocins as part of hurdle technology has gained great attention. Several bacteriocins show additive or synergistic effects when used in combination with other antimicrobial agents, including chemical preservatives, natural phenolic compounds, as well as other antimicrobial proteins. This, as well as the combined use of different bacteriocins may also be an attractive approach to
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Vibro-thermal disinfestor for preservation of food grains
International Nuclear Information System (INIS)
Chander, Ramesh; Dey, Chandan; Singh, Manjit
2009-01-01
Division of Remote Handling and Robotics (DRHR) along with Food Technology Division of Bhabha Atomic Research Centre has developed a simple vibro-thermal based system for disinfestations of food grains. This paper brings out the technical details of the system. (author)
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International Nuclear Information System (INIS)
Luecher, O.
1979-01-01
Limitations of existing preserving methods and possibilities of improved food preservation by application of nuclear energy are explained. The latest state-of-the-art in irradiation technology in individual countries is described and corresponding recommendations of FAO, WHO and IAEA specialists are presented. The Sulzer irradiation equipment for potato sprout blocking is described, the same equipment being suitable also for the treatment of onions, garlic, rice, maize and other cereals. Systems with a higher power degree are needed for fodder preserving irradiation. (author)
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21 CFR 1305.17 - Preservation of DEA Forms 222.
2010-04-01
... 21 Food and Drugs 9 2010-04-01 2010-04-01 false Preservation of DEA Forms 222. 1305.17 Section... II CONTROLLED SUBSTANCES DEA Form 222 § 1305.17 Preservation of DEA Forms 222. (a) The purchaser must retain Copy 3 of each executed DEA Form 222 and all copies of unaccepted or defective forms with each...
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Development of food preservation and processing techniques by radiation
International Nuclear Information System (INIS)
Byun, Myung Woo; Yook, Hong Sun; Lee, Ju Woon and others
1999-03-01
Development of food preservation and processing techniques by radiation was performed. Gamma irradiation at 2-10 kGy is considered to be an effective method to control pathogenic bacteria in species including Escherichia coli O157:H7. Gamma irradiation at 5 kGy completely eliminated pathogenic bacteria in beef. Gamma irradiation at such doses and subsequent storage at less than 4 deg C could ensure hygienic quality and prolong the microbiological shelf-life resulting from the reduction of spoilage microorganisms. Gamma irradiation on pre-rigor beef shortens the aging-period, improves tenderness and enhances the beef quality. And, a new beef processing method using gamma irradiation, such as in the low salt sausage and hygienic beef patty was developed. Safety tests of gamma-irradiated meats(beefs: 0-5 kGy; porks: 0-30 kGy) in areas such as genotoxicity, acute toxicity, four-week oral toxicity, rat hepato carcinogenesis and the anti oxidative defense system, were not affected by gamma irradiation. To pre-establish an alternative technique to the toxic fumigant, methyl bromide, which is the current quarantine measure of agricultural products for export and import, some selected agricultural products, such as chestnuts, acorns, red beans and mung beans, were subjected to a preliminary study to confirm the comparative effects of gamma irradiation and MBr fumigant on their disinfestation and quality, thereby preparing the basic data for the practical approach.Current fumigation(MBr) was perfect in its disinfecting capability, but it caused detrimental effects on the physical quality of agricultural produce. However, irradiation doses suitable for controlling pests did not induce any significant changes in the quality of the products. (author)
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Food-processing, packaging and irradiation/preservation
International Nuclear Information System (INIS)
Tripathi, Jyothi
2017-01-01
The present talk describes the major projects being carried out in FFACS during last few years. One of the major aims of the section is development of ready-to-cook (RTC) vegetables and ready-to-eat (RTE) fruits with improved shelf life using radiation processing. RTC vegetables and fruits (French beans, ash gourd, drumstick, pumpkin, cabbage, cauliflower and pomegranate having shelf life of 2-3 days at 10 °C) with enhanced shelf life (up to 21 days at 10°C) were developed using radiation treatment. The developed products were far superior as compared to the corresponding control samples with respect to sensory and microbial quality during the intended storage period. The findings have helped the food industry in adoption of food irradiation technology. The products developed are now being taken up by HyperCITY Retail (India) Ltd. for sale on their shelves
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Hąc-Wydro, Katarzyna; Flasiński, Michał; Romańczuk, Karolina
2017-11-15
Antimicrobial properties of essential oils predestine these substances to be used as ecological food preservatives. However, their activity is determined by variety of factors among which external conditions and food properties are highly important. Herein the influence of limonene on artificial membranes was studied to verify the effect of temperature on the incorporation of this compound into model bacterial membrane. The investigations were done on lipid monolayers and the experiments involved the surface pressure-area measurements, penetration studies and Brewster Angle Microscopy analysis. It was found that limonene incorporates into lipid monolayers causing their fluidization. However, the magnitude of alterations depends on limonene concentration, model membrane composition and, for a given composition, on system condensation. Moreover, the influence of limonene is stronger at lower temperatures and, in the light of collected data, this may be a consequence of strong volatility and evaporation of limonene increasing with temperature. Copyright © 2017 Elsevier Ltd. All rights reserved.
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Operation of Finnish nuclear power plants. Quarterly report, 2nd quarter 1999
International Nuclear Information System (INIS)
Tossavainen, K.
1999-12-01
Quarterly reports on the operation of Finnish NPPs describe events and observations relating to nuclear and radiation safety that the Finnish Radiation and Nuclear Safety Authority (STUK) considers safety significant. Safety improvements at the plants are also described. The report includes a summary of the radiation safety of plant personnel and the environment and tabulated data on the plants' production and load factors. All Finnish NPP units were in power operation for the whole second quarter of 1999, with the exception of the annual maintenance outages of the Olkiluoto plant units. The load factor average of the plant units in this quarter was 93.1%. Two events in this quarter were classified Level 1 on the INKS Scale. At Olkiluoto 1, a valve of the containment gas treatment system had been in an incorrect position for almost a month, owing to which the system would not have been available as planned in an accident. At Olkiluoto 2, main circulation pump work was done during the annual maintenance outage and a containment personnel air lock was briefly open in violation of the Technical Specifications. Water leaking out of the reactor in an accident could not have been directed to the emergency cooling system because it would have leaked out from the containment via the open personnel air lock. Other events in this quarter had no bearing on the nuclear or radiation safety of the plant units. The individual doses of NPP personnel and also radioactive releases off-site were well below authorised limits. Radioactive substances were measurable in samples collected around the plants in such quantities only as have no bearing on the radiation exposure of the population. (orig.)
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Operation of Finnish nuclear power plants. Quarterly report, 3rd quarter 1996
International Nuclear Information System (INIS)
Sillanpaeae, T.
1997-02-01
Quarterly Reports on the operation of Finnish nuclear power plants describe events and observations relating to nuclear and radiation safety which the Finnish Centre for Radiation and Nuclear Safety (STUK) considers safety significant. Safety improvements at the plants are also described. The Report also includes a summary of the radiation safety of plant personnel and of the environment and tabulated data on the plants' production and load factors. In the third quarter of 1996, the Finnish nuclear power plant units were in power operation except for the annual maintenance outages of Loviisa plant units and a shutdown at Olkiluoto 1 to identify and repair malfunctions of a high pressure turbine control valve. The load factor average of all plant units was 77.2%. Events in the third quarter of 1996 were classified level 0 on the International Nuclear Event Scale. Occupational doses and radioactive releases off-site were below authorised limits. Radioactive substances were measurable in samples collected around the plants in such quantities only as have no bearing on the radiation exposure of the population. The names of Teollisuuden Voima Oy's plant units have changed. Olkiluoto 1 and Olkiluoto 2 now replace the names TVO I and TVO II previously used in quarterly reports. (orig.)
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Application of food irradiation in developing countries
International Nuclear Information System (INIS)
1966-01-01
The panel on the Application of Food Irradiation in Developing Countries was convened in Vienna by the International Atomic Energy Agency (IAEA) in August 1964. The members of this panel examined the problem of food preservation in geographical areas where much food was lost through spoilage, deterioration and insect infestation. It was thought, that radiation treatment should be used to solve these preservation problems. The attendees included 13 experts, four observers from research organizations, and 2 representatives from the Food and Agriculture Organization (FAO) in Rome. The members of the panel examined the use of ionizing radiation to preserve fish, fruits, and vegetables and to inactivate disease producing viruses which are closely associated with animal products. Refs, figs and tabs
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Application of food irradiation in developing countries
Energy Technology Data Exchange (ETDEWEB)
1966-05-01
The panel on the Application of Food Irradiation in Developing Countries was convened in Vienna by the International Atomic Energy Agency (IAEA) in August 1964. The members of this panel examined the problem of food preservation in geographical areas where much food was lost through spoilage, deterioration and insect infestation. It was thought, that radiation treatment should be used to solve these preservation problems. The attendees included 13 experts, four observers from research organizations, and 2 representatives from the Food and Agriculture Organization (FAO) in Rome. The members of the panel examined the use of ionizing radiation to preserve fish, fruits, and vegetables and to inactivate disease producing viruses which are closely associated with animal products. Refs, figs and tabs.
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Operation of Finnish nuclear power plants. Quarterly report, 2nd quarter 1996
International Nuclear Information System (INIS)
Sillanpaeae, T.
1996-11-01
Quarterly Reports on the operation of Finnish nuclear power plants describe events and observations relating to nuclear and radiation safety which the Finnish Centre for Radiation and Nuclear Safety (STUK) considers safety significant. Safety improvements at the plants are also described. The report also includes a summary of the radiation safety of plant personnel and of the environment and tabulated data on the plants' production and load factors. In the second quarter of 1996, the Finnish nuclear power plant units were in power operation except for the annual maintenance outages of TVO plant units and the Midsummer shutdown at TVO II which was due to low electricity demand, a turbine generator inspection and repairs. The load factor average of all plant units was 88.9 %. Events in the second quarter of 1996 were classified level 0 on the International Nuclear Event Scale (INES)
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International Nuclear Information System (INIS)
Desautels, L.
1984-01-01
Irradiation is gaining ground as a food preservation technique in Canada. Some fears remain among members of the public about the safety of irradiated foods, but government standards are being met. Two radiation sources can be used in food irradiation: gamma radiation from a cobalt 60 source, or electrons from an accelerator. The radiation affects the DNA of cells within food such as potatoes, preventing sprouting. It also causes changes within lipids, producing an undesirable rancid flavour. As a result, radiation processing is used primarily on fruits, vegetables, cereals and lean meats. The dose required for preservation is around 0.3 kGy, but higher doses are required for sterilization: 1 to 10 kGy, or even as high as 50 kGy for complete sterilization
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International Nuclear Information System (INIS)
Mattar, Z.A.; Bashandy, A.S.
2006-01-01
The susceptibility of bacterial strains (B. cereus, Staph. aureus, Escherichia coli and Salmonella) against 10 different antibiotics that are commonly used against food borne pathogens was studied. All the tested strains were observed to tolerate up to 100 mg/l copper sulphate or lead acetate, and there was a positive correlations between the tolerance to high levels of Cu or Pb and multiple antibiotic resistance was investigated. When the food preservatives (potassium sorbate or sodium benzoate) were added to the growth medium at different concentrations, the bacterial strains were able to tolerate up to 1000 ppm potassium sorbate or sodium benzoate (MIC). The antibiotic resistance of these strains was increased when grown on media supplemented with the MIC of sodium sorbate or potassium benzoate. When these bacterial strains were irradiated at dose levels of 1 or 3 or 5 KGy and examined for antibiotic sensitivity, a correlation was observed between the increases of radiation dose up to 5 KGy and the antibiotic resistance in all the studied strains
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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.
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The Effects of Changing Input Costs on Food Prices
R. McFall Lamm; Paul C. Westcott
1981-01-01
The relationships between changes in food sector input costs and retail food prices are examined. Results indicate that increases in factor prices pass quickly to consumers, within two quarters for most foods. In addition, rising farm-level prices and substantial increases in nonfarm resource prices appear to explain why food prices rose more rapidly than nonfood prices in the 1970s. The analysis is based on a twenty-equation econometric model of the food-price determination process, specifie...
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Third-quarter 1989 electric utility financial results
International Nuclear Information System (INIS)
Studness, C.M.
1990-01-01
Utility earnings per share before write-offs fell 6.9% in the third quarter of 1989 from the year-earlier level. Write-offs reduced third-quarter earnings of a sample of 83 utilities that account for 95% of investor-owned utility revenue by $792 million, compared with $183 million in the year-earlier quarter. With larger write-offs in 1989 than in 1988, third-quarter earnings per share after write-offs plunged 16.9% from the year-earlier level
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Nanotechnology: An Untapped Resource for Food Packaging.
Sharma, Chetan; Dhiman, Romika; Rokana, Namita; Panwar, Harsh
2017-01-01
Food commodities are packaged and hygienically transported to protect and preserve them from any un-acceptable alteration in quality, before reaching the end-consumer. Food packaging continues to evolve along-with the innovations in material science and technology, as well as in light of consumer's demand. Presently, the modern consumers of competitive economies demands for food with natural quality, assured safety, minimal processing, extended shelf-life and ready-to-eat concept. Innovative packaging systems, not only ascertains transit preservation and effective distribution, but also facilitates communication at the consumer levels. The technological advances in the domain of food packaging in twenty-first century are mainly chaired by nanotechnology, the science of nano-materials. Nanotechnology manipulates and creates nanometer scale materials, of commercial and scientific relevance. Introduction of nanotechnology in food packaging sector has significantly addressed the food quality, safety and stability concerns. Besides, nanotechnology based packaging intimate's consumers about the real time quality of food product. Additionally, nanotechnology has been explored for controlled release of preservatives/antimicrobials, extending the product shelf life within the package. The promising reports for nanotechnology interventions in food packaging have established this as an independent priority research area. Nanoparticles based food packages offer improved barrier and mechanical properties, along with food preservation and have gained welcoming response from market and end users. In contrary, recent advances and up-liftment in this area have raised various ethical, environmental and safety concerns. Policies and regulation regarding nanoparticles incorporation in food packaging are being reviewed. This review presents the existing knowledge, recent advances, concerns and future applications of nanotechnology in food packaging sector.
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Gamma irradiation as a means of food preservation in Canada
International Nuclear Information System (INIS)
Pim, L.R.
1983-11-01
The status of food irradiation has changed significantly in the past three years with the establishment of inter-national standards by the Codex Alimentarious Commission of the United Nations and the setting of wholesomeness guidelines for a wide variety of foods by the Joint FAO/IAEA/WHO Expert Committee on Food Irradiation. This report examines: the technology of food irradiation; the biochemical, nutritional and microbiological effects on food, with special attention paid to radiolytic products and their possible toxicity; the economic feasibility of a food irradiation industry; food irradiation in Canada -experience, outlook and regulatory proposals, and consumer reaction to irradiated foods; and presents conclusions and recommendations to Health and Welfare Canada and to Consumer and Corporate Affairs Canada
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Food irradiation - pros and cons
International Nuclear Information System (INIS)
1983-01-01
The use of ionising radiation for food preservation is a much-disputed topic, both among experts and among consumers. Pros and cons of this issue were discussed in detail at the consumers' forum. Professor Dr. Johannes Friedrich Diehl, Director of the Institute for Biochemistry of the Food Research Centre, Karlsruhe, is a well-known supporter of the new method of food preservation; he sees advantages in the radiopreservation of food because, for example, losses due to inedibility are reduced, the danger of salmonellosis is decreased, just as the use of chemicals. He thinks this method to be without danger to health, shown by many years of experience. Opponents to food irradiation like Prof. Dr. Konrad Pfeilsticker, Professor for food science and food chemistry at the Bonn University deem the method to be unnecessary and raise the problem of qualitative changes caused in the food. In the course of the discussions, the pros and cons seemed to balance each other out. (orig./AJ) [de
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Operation of Finnish nuclear power plants. Quarterly report, 2nd quarter 1997
International Nuclear Information System (INIS)
Tossavainen, K.
1997-12-01
Quarterly Reports on the operation of Finnish nuclear power plants describe events and observations relating to nuclear and radiation safety which STUK - Radiation and Nuclear Safety Authority considers safety significant. Safety improvements at the plants are also described. The Report also includes a summary of the radiation safety of plant personnel and of the environment and tabulated data on the plants' production and load factors. The Finnish nuclear power plant units were in power operation in the second quarter of 1997, except for the annual maintenance outages of Olkiluoto plant units and the Midsummer outage at Olkiluoto 2 due to reduced demand for electricity. There were also brief interruptions in power operation at the Olkiluoto plant units due to three reactor scrams. All plant units are undergoing long-term test operation at upgraded reactor power level which has been approved by STUK The load factor average of all plant units was 88.7 %. One event in the second quarter of 1997 was classified level 1 on the INES. The event in question was a scram at Olkiluoto 1 which was caused by erroneous opening of switches. Other events in this quarter were level 0. Occupational doses and radioactive releases off-site were below authorized limits. Radioactive substances were measurable in samples collected around the plants in such quantities only as have no bearing on the radiation exposure of the population. (orig.)
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Utilization of irradiation on food preservation
International Nuclear Information System (INIS)
Cho, H.O.; Kwon, J.H.; Byun, M.W.; Yang, H.S.
1983-01-01
The research programme in 1982 was conducted not only to develop the commercial storage method of sprouting foods by irradiation combined with natural low temperature and to sterilize the E.coli of ginseng and ginseng product but also to approach the development of the long term storage method of rice and barley. (Author)
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Ortega-Rivas, Enrique; Salmerón-Ochoa, Iván
2014-01-01
Food drinks are normally processed to increase their shelf-life and facilitate distribution before consumption. Thermal pasteurization is quite efficient in preventing microbial spoilage of many types of beverages, but the applied heat may also cause undesirable biochemical and nutritious changes that may affect sensory attributes of the final product. Alternative methods of pasteurization that do not include direct heat have been investigated in order to obtain products safe for consumption, but with sensory attributes maintained as unchanged as possible. Food scientists interested in nonthermal food preservation technologies have claimed that such methods of preserving foods are equally efficient in microbial inactivation as compared with conventional thermal means of food processing. Researchers in the nonthermal food preservation area also affirm that alternative preservation technologies will not affect, as much as thermal processes, nutritional and sensory attributes of processed foods. This article reviews research in nonthermal food preservation, focusing on effects of processing of food drinks such as fruit juices and dairy products. Analytical techniques used to identify volatile flavor-aroma compounds will be reviewed and comparative effects for both thermal and nonthermal preservation technologies will be discussed.
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Quarterly coal report July--September 1996, February 1997
Energy Technology Data Exchange (ETDEWEB)
NONE
1997-02-01
The Quarterly Coal Report (QCR) provides comprehensive information about US coal production, distribution, exports, imports, receipts, prices, consumption, and stocks to a wide audience, including Congress, Federal and State agencies, the coal industry, and the general public. Coke production, consumption, distribution, imports, and exports data are also provided. This report presents detailed quarterly data for July through September 1996 and aggregated quarterly historical data for 1990 through the second quarter of 1996. Appendix A displays, from 1988 on, detailed quarterly historical coal imports data. 8 figs., 72 tabs.
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Radiation preservation and test marketing of fruits and vegetables
International Nuclear Information System (INIS)
Xu Zhicheng; Cai Dong; He Fuying; Zhao Deyao
1993-01-01
To develop the technology for radiation preservation of fruits and vegetables, many varieties of fruits and vegetables had been researched. Results showed that low dose irradiation is useful to preserve fruits and vegetables. On the basis of research, 1900 tons of garlic, 950 tons onion, 500 tons potatoes, 710 tons apples and 1000 kg litchi had been irradiated on a commercial scale. The quality control standards of irradiated garlic, onion and potato had been established and used for commercial scale irradiation. In order to collect consumers in-store response to irradiated foods, a special counter was set up for selling irradiated apples in Nan Jing Road (W), Shanghai. 634 sheets of consumer in-store response investigation forms have been returned and analysed. These results showed that when consumer understands the benefit of irradiation preservation such as higher quality, greater safety, longer shelf-life, wide product availability, or good prices for value, consumer would willingly buy irradiated food. (author)
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Radiation preservation and test marketing of fruits and vegetables
Zhicheng, Xu; Dong, Cai; Fuying, He; Deyao, Zhao
1993-07-01
To develop the technology for radiation preservation of fruits and vegetables, many varieties of fruits and vegetables had been researched. Results showed that the low dose irradiation is useful to preservation of fruits and vegetables. On the besis of research, 1900 tons garlic, 950 tons onion, 500 tons potatoes, 710 tons apples and 1000 kg litchi had been irradiated in commercial scale. The quality control standards of irradiated garlic, onion and potato had been established and used for commercial scale irradiation. In order to collect consumers in store response to irradiated foods, a special counter was set up for selling irradiated apples in Nan Jing Road (W), Shanghai. 634 sheets of consumer in-store respense investigation forms have been returned and analysed. These results showed that when consumer understands the benefit of irradiation preservation such as higher quality, greater safety, longer shelf-live, wide product availability, or good prices for value, consumer would willingly buy irradiated food.
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Operation of Finnish nuclear power plants. Quarterly report 3rd, quarter 1995
International Nuclear Information System (INIS)
Sillanpaeae, T.
1996-05-01
Quarterly Reports on the operation of Finnish nuclear power plants describe events and observations relating to nuclear and radiation safety which the Finnish Centre for Radiation and Nuclear Safety (STUK) considers safety significant. Safety improvements at the plants are also described. The Report includes a summary of the radiation safety of plant personnel and of the environment and tabulated data on the plants' production and load factors. Except for the annual maintenance outages of Loviisa plant units and for TVO II's brief outage to repair a failed component, Finnish nuclear power plant units were in power operation in the third quarter of 1995. The load factor average of all plant units was 90.4 %. Events in this quarter were level 0 on the INES scale. Occupational doses and radioactive releases off-site were below authorised limits. Radioactive substances were measurable in samples collected around the plants in such quantities only as have no bearing on the radiation exposure of the population. (orig.) (4 figs., 4 tabs.)
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Operation of Finnish nuclear power plants. Quarterly report 3rd, quarter 1995
Energy Technology Data Exchange (ETDEWEB)
Sillanpaeae, T [ed.
1996-05-01
Quarterly Reports on the operation of Finnish nuclear power plants describe events and observations relating to nuclear and radiation safety which the Finnish Centre for Radiation and Nuclear Safety (STUK) considers safety significant. Safety improvements at the plants are also described. The Report includes a summary of the radiation safety of plant personnel and of the environment and tabulated data on the plants` production and load factors. Except for the annual maintenance outages of Loviisa plant units and for TVO II`s brief outage to repair a failed component, Finnish nuclear power plant units were in power operation in the third quarter of 1995. The load factor average of all plant units was 90.4 %. Events in this quarter were level 0 on the INES scale. Occupational doses and radioactive releases off-site were below authorised limits. Radioactive substances were measurable in samples collected around the plants in such quantities only as have no bearing on the radiation exposure of the population. (orig.) (4 figs., 4 tabs.).
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Nithya, Vadakedath; Prakash, Maya; Halami, Prakash M
2018-06-01
The bio-preservative efficacy of a partially purified antibacterial peptide (ppABP) produced by Bacillus licheniformis Me1 in an economical medium developed using agro-industry waste was evaluated by direct application in milk and milk-based food products. The addition of ppABP in milk samples stored at 4 ± 2 °C and 28 ± 2 °C resulted in the growth inhibition of pathogens Listeria monocytogenes Scott A, Micrococcus luteus ATCC 9341, and Staphylococcus aureus FRI 722. The shelf life of milk samples with added ppABP increased to 4 days at 28 ± 2 °C, whereas curdling and off-odor were noticed in samples without ppABP. Furthermore, the milk samples with ppABP were sensorily acceptable. Antilisterial effect was also observed in cheese and paneer samples treated with ppABP. These results clearly indicate that the ppABP of B. licheniformis Me1 can be utilized as a bio-preservative to control the growth of spoilage and pathogenic bacteria, thereby reducing the risk of food-borne diseases.
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International Nuclear Information System (INIS)
Sharma, N.; Gautam, N.
2009-01-01
Molecular weight of bacteriocin like substance (BLIS) of a new strain of Bacillus lentus 121 was found to be approximately 11 kDa. Purification of BLIS was attained by single step gel exclusion chromatography. BLIS was characterized by studying the inhibitory spectrum. It was active at broad pH range, high temperature and high NaCl concentration and showed sensitivity to proteolytic enzymes like trypsin, alpha-chymotrypsin and papain, the characters desirable for food preservation. BLIS extended the shelf stability of milk upto 21 days as a biopreservative. (author)
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Idaho National Laboratory Quarterly Event Performance Analysis FY 2013 4th Quarter
Energy Technology Data Exchange (ETDEWEB)
Mitchell, Lisbeth A. [Idaho National Lab. (INL), Idaho Falls, ID (United States)
2013-11-01
This report is published quarterly by the Idaho National Laboratory (INL) Performance Assurance Organization. The Department of Energy Occurrence Reporting and Processing System (ORPS) as prescribed in DOE Order 232.2 “Occurrence Reporting and Processing of Operations Information” requires a quarterly analysis of events, both reportable and not reportable for the previous twelve months. This report is the analysis of occurrence reports and deficiency reports (including not reportable events) identified at the Idaho National Laboratory (INL) during the period of October 2012 through September 2013.
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Idaho National Laboratory Quarterly Performance Analysis for the 2nd Quarter FY 2015
Energy Technology Data Exchange (ETDEWEB)
Mitchell, Lisbeth A. [Idaho National Lab. (INL), Idaho Falls, ID (United States)
2015-04-01
This report is published quarterly by the Idaho National Laboratory (INL) Quality and Performance Management Organization. The Department of Energy (DOE) Occurrence Reporting and Processing System (ORPS), as prescribed in DOE Order 232.2, “Occurrence Reporting and Processing of Operations Information,” requires a quarterly analysis of events, both reportable and not reportable, for the previous 12 months. This report is the analysis of events for the 2nd Qtr FY-15.
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The prospect of nuclear application in food technology
International Nuclear Information System (INIS)
Maha, Munsiah
1982-01-01
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. (RUW)
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Wholesomeness data on irradiated food
International Nuclear Information System (INIS)
1973-01-01
There is no item of more primary importance to the welfare of the human race than food. It has long been realized that even small increases in the quality and/or quantity of food mean great benefits to people everywhere, particularly to those who are undernourished or on the threshold of starvation. Therefore, the application of food preservation technology to prevent food losses has become a major factor in solving the world's food problems. Some of the chemical additives used to preserve food have caused harmful effects on the well-being of the consumer, but the newly-developing commercial treatment of a number of food products with low doses of ionizing radiation has been shown to be technologically advantageous and economically viable.The Food Preservation Section of the Joint FA O/lAEA Division decided to set up a data system whereby wholesomeness information on irradiated food can be easily obtained and disseminated by means of publication. The data will be related to toxicological safety, nutritive value and microbial innocuity. To do this the Division has sent a questionnaire to institutes and scientists involved in programmes dealing with wholesomeness of irradiated food, requesting them to provide information on investigations already completed, on those which are currently in progress and on programmes projected for the future. Based on the responses received, a list of wholesomeness investigations recently carried out in Member Countries on different food items, can be found. Summarily it can be stated that the results from these investigations do not indicate any detrimental effects on health. Detailed data will be published periodically by the International Project in the Field of Food Irradiation in 'Food Irradiation Information'. The project has been established under the auspices of FAO, IAEA and OECD (NEA) with 22 countries at present contributing financially to the Project
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Quarterly, Bi-annual and Annual Reports
National Oceanic and Atmospheric Administration, Department of Commerce — The Quarterly, Bi-annual and Annual Reports are periodic reports issued for public release. For the deep set fishery these reports are issued quarterly and anually....
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Operation of Finnish nuclear power plants. Quarterly report, 3rd quarter 1997
International Nuclear Information System (INIS)
Tossavainen, K.
1998-04-01
Quarterly reports on the operation of Finnish nuclear power plants describe events and observations relating to nuclear and radiation safety that the Radiation and Nuclear Safety Authority of Finland (STUK) considers safety significant. Safety improvements at the plants are also described. The Report also includes a summary of the radiation safety of plant personnel and of the environment and tabulated data on the plants' production and load factors. The Finnish nuclear power plant units were in power operation in the third quarter of 1997, except for the annual maintenance outages of Loviisa plant units which lasted well over a month in all. There was also a brief interruption in electricity generation at Olkiluoto 1 for repairs and at Olkiluoto 2 due to a disturbance at the turbine plant. All plant units were in long-term test operation at upgraded reactor power level approved by STUK. The load factor average of all plant units was 87.6 %. One event in the third quarter was classified level 1 on the International Nuclear Event Scale (INES). It was noted at Loviisa 2 that one of four pressurized water tanks in the plant unit's emergency cooling system had been inoperable for a year. Other events in this quarter were INES level 0. Occupational doses and radioactive releases off-site were below authorized limits. Radioactive substances were measurable in samples collected around the plants in such quantities only as have no bearing on the radiation exposure of the population. (orig.)
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Bacterial food-borne pathogens in Indian food
International Nuclear Information System (INIS)
Bandekar, J.R.
2015-01-01
Food technology and food processing techniques have made tremendous advances in preservation of food and ensuring safety of food by killing food-borne pathogens. In addition to old techniques such as pasteurization, canning, dehydration, fermentation and salting, a number of new techniques such as radiation processing, high pressure technology and pulsed electric field technology are being applied for preservation of food and to ensure food safety. Total Quality Management (TQM) concepts have been developed to take care of food safety from farm to table. Hazard Analysis at Critical Control Points (HACCP) is being applied for mass scale production of food to make food free from pathogens. Despite these advances, food-borne diseases have become one of the most widespread public health problems in the world. About two thirds of all the outbreaks are traced to microbial contaminated food. According to World Health Organization (WHO) estimates, food-borne and waterborne diarrhoeal diseases kill an estimated 2 million people annually, including many children. Food safety is a major concern not only for developing countries but also for the developed countries. A number of factors such as emergence of new food-borne pathogens, development of drug resistance in pathogens, changing life style, globalization of the food supply etc. are responsible for the continuous persistence of food-borne diseases. The food-borne disease outbreaks due to E. coli O157:H7, Listeria monocytogenes, Salmonella and Campylobacter, are responsible for recall of many foods resulting in heavy losses to food industry. Due to consumer demand, a number of Ready-To-Eat (RTE) minimally processed foods are increasingly marketed; however, there is increased risk of foodborne diseases with these products. Food Technology Division of Bhabha Atomic Research Centre, Mumbai, has been working on food-borne bacterial pathogens particularly Salmonella, Campylobacter, Listeria monocytogenes, Vibrio and Aeromonasf
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Containers in food irradiation
International Nuclear Information System (INIS)
Bolumen, S.; Espinosa, R.
1997-01-01
The preservation of food by irradiation is promising technology which increases industrial application. Packaging of irradiated foods is an integral part of the process. Judicious selection of the package material for successful trade is essential. In this paper is presented a brief review of important aspects of packaging in food irradiation [es
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Sensory properties of irradiated foods
International Nuclear Information System (INIS)
Plestenjak, A.
1997-01-01
Food irradiation is a simple and effective preservation technique. The changes caused by irradiation depend on composition of food, on the absorbed dose, the water content and temperature during and after irradiation. In this paper the changes of food components caused by irradiation, doses for various food irradiation treatments, foods and countries where the irradiation is allowed, and sensory properties of irradiated food are reviewed
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International Nuclear Information System (INIS)
1995-01-01
NST Quarterly reports current development in nuclear science and technology in Malaysia. It keeps readers informed on the progress of research, services, application of nuclear science and technology, and other technical news. It highlights MINT activities and also announces coming events
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Energy Technology Data Exchange (ETDEWEB)
NONE
1995-01-01
NST Quarterly reports current development in nuclear science and technology in Malaysia. It keeps readers informed on the progress of research, services, application of nuclear science and technology, and other technical news. It highlights MINT activities and also announces coming events.
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Operation of Finnish nuclear power plants. Quarterly report 4th quarter, 1994 and annual summary
International Nuclear Information System (INIS)
Tossavainen, K.
1995-05-01
The Loviisa NPP units were in power operation the whole last quarter, with the exception of a reactor scram at Loviisa 1. The load factor average of all Finnish plant units was 100.2 %. The annual average was 90.0 %. All events in the fourth annual quarter were assigned level 0 (no safety significance) on the international INES scale. Four events in 1994 were classified level 1 (an anomaly). The Finnish Centre for Radiation and Nuclear Safety in December approved Imatran Voima Oy's application to extend the operation of the reactor pressure vessel of Loviisa 2 until the annual maintenance outage of 2010. During this quarter, a batch of spent fuel from Loviisa power plant was transported to Russia. Occupational doses and radioactive releases off-site were below authorised limits. Only such quantities of plant-based radioactive materials were measurable in samples collected around the plants as have no bearing on the radiation exposure of the population. The report includes a summary of all the items described in the Quarterly Reports of 1994. (8 figs., 4 tabs.)
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Operation of Finnish nuclear power plants. Quarterly report 4th quarter, 1994 and annual summary
Energy Technology Data Exchange (ETDEWEB)
Tossavainen, K [ed.
1995-05-01
The Loviisa NPP units were in power operation the whole last quarter, with the exception of a reactor scram at Loviisa 1. The load factor average of all Finnish plant units was 100.2 %. The annual average was 90.0 %. All events in the fourth annual quarter were assigned level 0 (no safety significance) on the international INES scale. Four events in 1994 were classified level 1 (an anomaly). The Finnish Centre for Radiation and Nuclear Safety in December approved Imatran Voima Oy`s application to extend the operation of the reactor pressure vessel of Loviisa 2 until the annual maintenance outage of 2010. During this quarter, a batch of spent fuel from Loviisa power plant was transported to Russia. Occupational doses and radioactive releases off-site were below authorised limits. Only such quantities of plant-based radioactive materials were measurable in samples collected around the plants as have no bearing on the radiation exposure of the population. The report includes a summary of all the items described in the Quarterly Reports of 1994. (8 figs., 4 tabs.).
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Operation of Finnish nuclear power plants. Quarterly report, 4th quarter 1996
International Nuclear Information System (INIS)
Tossavainen, K.
1997-05-01
Quarterly reports on the operation of Finnish nuclear power plants describe events and observations relating to nuclear and radiation safety which the Finnish Centre for Radiation and Nuclear Safety (STUK) considers safety significant. Safety improvements at the plants are also described. The report also includes a summary of the radiation safety of plant personnel and of the environment and tabulated data on the plants's production and load factors. In the fourth quarter of 1996, the Finnish nuclear power plant units were in power operation except for the annual maintenance outage of Loviisa 2 and a shutdown at Olkiluoto 1 to repair a condensate system stop valve. The load factor average of all plant units was 96.5%. Events in the fourth quarter of 1996 were level 0 on the International Nuclear Event Scale. Occupational doses and radioactive releases off-site were below authorised limits. Radioactive substances were measurable in samples collected around the plants in such quantities only as have no bearing on the radiation exposure of the population. (orig.)
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Operation of Finnish nuclear power plants. Quarterly report, 2nd quarter, 1995
Energy Technology Data Exchange (ETDEWEB)
Tossavainen, K. [ed.
1995-10-01
Quarterly reports on the operation of Finnish nuclear power plants describe events and observations relating to nuclear and radiation safety which the Finnish Centre for Radiation and Nuclear Safety (STUK) considers safety significant. Fasety improvements at the plants are also described. The report includes a summary of the radiation safety of plant personnel and of the evironment and tabulated data on the plants` production and load factors. Except for the annual maintenance outages of the TVO plant units and for TVO II`s Midsummer outage which was due to low electricity demand, the Finnish nuclear power plants were in power operation during the second quarter of 1995. The load factor average of all four plant units was 91.2 %. Events during the second annual quarter were level 0 on the INES scale. Occupational doses and radioactive releases off-site were below authorized limits. Radioactive substances were measurable in samples collected around the plants in such quantities only as have no bearing on the radiation exposure of the population. (4 figs., 4 tabs.).
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Extended safe preservation period of foods of plant origin through combined technological methods
International Nuclear Information System (INIS)
Miteva, D.; Nacheva, I.; Dzhakova, A.; Tsvetkov, Tsv.
2008-01-01
The sublimation drying of fruits as an innovative technology for preservation their composition and enzyme activity is applied to various fruits: apricots, strawberries, plumbs, peaches and apples. The authors present the main methods of lyophilization as an original biotechnology for cryopreservation of fruits and afterwards are subjected to cold sterilization with 1.5 and 3 kGy doses of gamma irradiation. The combined application of both technologies provides safe and extended preservation of fresh fruits with high content of vitamins, mineral salts, maximum preserved enzyme system, aroma-tasty complex and microbiological purity
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Food irradiation: contaminating our food
International Nuclear Information System (INIS)
Piccioni, R.
1988-01-01
The nuclear industry has promoted food irradiation as an effective and safe means of preserving food at minimum risk to the public. However, wide-scale food irradiation programmes such as that approved in the United States of America would have an adverse impact on public health in the following ways: through the consumption of carcinogenic substances generated in irradiated foods, through the use of irradiation to mask bacteriological contamination of spoiled food, through the replacement of fresh foods with nutritionally depleted foods, through accidents with leaks or mishandling of the radiation sources used and through the environmental damage resulting from reactor operation or spent fuel reprocessing necessary to produce the required isotopes for food irradiation. The food irradiation market is potentially enormous, requiring a large number of facilities and isotopes, some, such as caesium-137, would come from the production of nuclear weapons. Evidence of the presence of carcinogenic or mutagenic activity in irradiated foods is discussed. Although the US Federal Drug Administration (FDA) has approved a food irradiation programme it would actually be against the FDA's legal obligation which is to protect the health and safety of the American people. (UK)
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Engineering concepts for food processing in bioregenerative life support systems.
Hunter, J B
1999-01-01
Long-duration manned missions, such as Mars exploration, will require development of new and cost-effective food production and delivery systems. Requirements for both carry-on preserved food and food processed from on-board crops exceed the capabilities of existing food processing and preservation technologies. For the transit phase, new food products, preservation methods, and processing technologies for ground-based food processing are required. The bioregenerative surface phase requires methods for processing of in situ-grown crops, treatment of food wastes, preparation of daily meals, and design of nutritious and appealing plant-based menus, all within severe cost and labor constraints. In design of the food supply for a long-term mission, the designers must select and apply both the packaged food and in situ processing technologies most appropriate for the specific mission requirements. This study aims to evaluate the strengths and weaknesses of different food system strategies in the context of different types of mission, and to point out the most important areas for future technology development.
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Directory of Open Access Journals (Sweden)
Samson Ayo Deji
2012-10-01
Full Text Available The specific objectives are: i to determine the level of awareness of pesticide residue in locally available food among food sellers in Ile Ife area of Osun state, Nigeria; ii to identify the demographic and socio-economic characteristics of food sellers who use pesticides, natural means in preserving their foodstuff from getting spoilt; iii to determine the level of understanding of food sellers who use pesticides about the likely health implications that could result. The design of the study is cross sectional. Structured open-ended questionnaires were administered to 98 randomly selected food sellers in Ile Ife area Osun state, Nigeria. This includes males and female. The inference from the study shows that majority of the food sellers were between ages 21 and 30 years, suggesting that more of the young people are involved in the selling of foodstuff in the area of study. Most of the food sellers used phostozin, an organophosphate compound as preservatives for cereals. The majority of those that were aware of the health hazards associated with the usage of pesticides as preservative were literate school leavers. Among respondents to the questionnaire, it was expected that many of those food sellers likely to demonstrate caution in the usage of pesticide would be the literate school leavers. This is because they are more aware of the possible associated health hazards than their fellow food sellers who are not literate. The level of awareness of health implications associated with use of pesticides on consumable food items is higher among school certificate holders who are food sellers. Phostozin, an organophosphate, is a common preservative pesticide used on cereals foodstuff (e.g., bean, rice, maize in the area of study, especially among the age group between 21 and 30 years.
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Chitosan-incorporated different nanocomposite HPMC films for food preservation
Shanmuga Priya, D.; Suriyaprabha, R.; Yuvakkumar, R.; Rajendran, V.
2014-02-01
Chitosan nanoparticles were synthesized by cross-linking with sodium tripolyphosphate (TPP) using ionic gelation method and casted into hydroxypropyl methylcellulose (HPMC) films. XRD, FTIR, and UV-Vis spectra showed the corresponding phase, characteristic peaks of CS-TPP functional groups, and transmittance of the films, respectively. Oleic acid, TiO2, neem powder, and Ag of equal ratio were added as an additive to the optimized 1 wt% of chitosan-HPMC films and studied for its mechanical, solubility, thermal, structural, and antimicrobial property. The better physio-chemical and biological properties are achieved in the films incorporated with TiO2 and neem. The characterized films were directly tested for the preservation of grape and plums and for their decay index. Polyphenol oxidase and peroxidase activity of the preserved fruits showed that grape and plums remained unchanged, respectively, for 10 days and for 3 weeks. This study reveals that shelf life of the grape using TiO2- and neem-doped CS-HPMC films was extended up to 10 days with good sensory and textural qualities compared with other films.
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International Nuclear Information System (INIS)
McKinney, S.M.
1994-11-01
This report provides a summary of the radiological surveys performed on waste disposal sites located at the Hanford Site. The Third Quarter 1994 survey results and the status of actions required from current and past reports and are summarized below: (1) All the routine environmental radiological surveys scheduled during July, August, and September 1994 were completed except for the D Island vent riser area. The surveys for the 200-W railways, spurs, and sidings were completed during this period after being delayed by equipment problems during the second quarter. (2) No Compliance Assessment Reports (CARs) were issued for sites found out of compliance with standards identified in WHC-CM-7-5, Environmental Compliance. (3) Two Surveillance Compliance/Inspection Reports (SCIRs) were closed during the Third Quarter of 1994. (4) Eleven open SCIRs had not been resolved
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Food nanoscience and nanotechnology
Hernández-Sánchez, Humberto
2015-01-01
Nanoscience and nanotechnology have had a great impact on the food industry. They have increased the nutritional and functional properties of a number of food products and have aided in food preservation through the addition of antimicrobials or the reduction of water activity. These and many other applications have emerged in recent years to transform food science and technology. This book proposes to look at some of these applications and their effect on food production and innovation.
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International Nuclear Information System (INIS)
Baltes, W.
1989-01-01
This second edition of the textbook deals with all essential aspects of food chemistry. The revision improved in particular the chapters on food preservation, including irradiation of food, food additives, and pollutants and residues, including radionuclides. The chapter on the German legal regime for foodstuffs has been updated to cover the recent amendments of the law, and the information on processes applied in food technology has been largely enhanced. (VHE) With 153 figs., 78 tabs [de
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International Nuclear Information System (INIS)
Mohd Ghazali Hj Abd Rahman.
1985-01-01
Food irradiation has recently been visited as a technology that can contribute to the solution of problems associated with food preservation of Malaysia's agriculture produce and products thereby improving the economic status of the rural sector. However, the history of food irradiation in Malaysia is very recent. Research carried out on food irradiation only began in 1974 as a result of the installation of a 60 Co facility (initially 10,000 Ci) at the National University of Malaysia. Since its installation several studies have been carried out pertaining to the food irradiation. Presently its development has been slow. Research in this area has been confined to laboratory scale and purely academic. This limitation is due to a number of reasons, among others are: a) limited number of facilities; b) lack of expertise to conduct its research; c) other preservation methods can be improved with lower capital output. An important step towards its development was made when Malaysia actively participated in the RCA/IAEA food irradiation project, viz. the irradiation of pepper which was carried out at the National University of Malaysia in the 80's. As a result of this venture, research and development activities in food irradiation have been geared toward semi-plot scale with the view ot commercialization in the future. In 1982, a group of researchers was formed to conduct feasibility studies using irradiation techniques in trying to overcome several problems associated with our local paddy and rice. Another group is being organized by the National University of Malaysia to look into the problems associated with the preservation of frozen shrimps. (author)
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Current topics in active and intelligent food packaging for preservation of fresh foods.
Lee, Seung Yuan; Lee, Seung Jae; Choi, Dong Soo; Hur, Sun Jin
2015-11-01
The purpose of this review is to provide an overview of current packaging systems, e.g. active packaging and intelligent packaging, for various foods. Active packaging, such as modified atmosphere packaging (MAP), extends the shelf life of fresh produce, provides a high-quality product, reduces economic losses, including those caused by delay of ripening, and improves appearance. However, in active packaging, several variables must be considered, such as temperature control and different gas formulations with different product types and microorganisms. Active packaging refers to the incorporation of additive agents into packaging materials with the purpose of maintaining or extending food product quality and shelf life. Intelligent packaging is emerging as a potential advantage in food processing and is an especially useful tool for tracking product information and monitoring product conditions. Moreover, intelligent packaging facilitates data access and information exchange by altering conditions inside or outside the packaging and product. In spite of these advantages, few of these packaging systems are commercialized because of high cost, strict safety and hygiene regulations or limited consumer acceptance. Therefore more research is needed to develop cheaper, more easily applicable and effective packaging systems for various foods. © 2015 Society of Chemical Industry.
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10 CFR 34.69 - Records of quarterly inventory.
2010-01-01
... 10 Energy 1 2010-01-01 2010-01-01 false Records of quarterly inventory. 34.69 Section 34.69 Energy... INDUSTRIAL RADIOGRAPHIC OPERATIONS Recordkeeping Requirements § 34.69 Records of quarterly inventory. (a) Each licensee shall maintain records of the quarterly inventory of sealed sources and of devices...
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Mixed Waste Management Facility groundwater monitoring report: Third quarter 1994
International Nuclear Information System (INIS)
1994-12-01
Currently, 125 wells monitor groundwater quality in the uppermost aquifer beneath the Mixed Waste Management Facility (MWMF) at the Savannah River Site. Samples from the wells are analyzed for selected heavy metals, herbicides/pesticides, indicator parameters, radionuclides, volatile organic compounds, and other constituents. As in previous quarters, tritium and trichloroethylene were the most widespread elevated constituents during third quarter 1994. Sixty-four (51%) of the 125 monitoring wells contained elevated tritium activities. Trichloroethylene concentrations exceeded the final PDWS in 22 (18%) wells. Chloroethene, 1,1-dichloroethylene, and tetrachloroethylene, elevated in one or more wells during third quarter 1994, also occurred in elevated levels during second quarter 1994. These constituents generally were elevated in the same wells during both quarters. Gross alpha, which was elevated in only one well during second quarter 1994, was elevated again during third quarter. Mercury, which was elevated during first quarter 1994, was elevated again in one well. Dichloromethane was elevated in two wells for the first time in several quarters
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Nanomaterials for fresh-keeping and sterilization in food preservation.
Liu, Dongfang; Gu, Ning
2009-06-01
Food sterilizing and antistaling technologies are very important to the public's health and safety and have been attracting more and more attentions. In the past several years, new development chance was created by the introduction of nanomaterials to this critical field. Nanomaterials possess lots of outstanding properties, such as unique quantum size effect, large surface area and catalytic properties, which jointly facilitate high effective fresh-keeping, and thus were considered as promising materials in food sterilization and antistale. This review article focuses on the patented applications of nanomaterials as food biocidal agents, bacteriostatic agents, catalysts and carriers for antistaling agents.
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Radiation preservation of fruits and vegetables in Pakistan
International Nuclear Information System (INIS)
Khan, Ismail.
1975-01-01
The storage problem of fruits and vegetables is explained. The effect of gamma radiation on storage properties, organoleptic characteristics and chemical constituents of various fruits and vegetables has been discussed. The wholesomeness and clearance of various irradiated products is reviewed and the cost economics of the radiation technology calculated. It is concluded that since the problem of food spoilage is acute in Pakistan, radiation technique should be used commercially for food preservation
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Antifungal Microbial Agents for Food Biopreservation-A Review.
Leyva Salas, Marcia; Mounier, Jérôme; Valence, Florence; Coton, Monika; Thierry, Anne; Coton, Emmanuel
2017-07-08
Food spoilage is a major issue for the food industry, leading to food waste, substantial economic losses for manufacturers and consumers, and a negative impact on brand names. Among causes, fungal contamination can be encountered at various stages of the food chain (e.g., post-harvest, during processing or storage). Fungal development leads to food sensory defects varying from visual deterioration to noticeable odor, flavor, or texture changes but can also have negative health impacts via mycotoxin production by some molds. In order to avoid microbial spoilage and thus extend product shelf life, different treatments-including fungicides and chemical preservatives-are used. In parallel, public authorities encourage the food industry to limit the use of these chemical compounds and develop natural methods for food preservation. This is accompanied by a strong societal demand for 'clean label' food products, as consumers are looking for more natural, less severely processed and safer products. In this context, microbial agents corresponding to bioprotective cultures, fermentates, culture-free supernatant or purified molecules, exhibiting antifungal activities represent a growing interest as an alternative to chemical preservation. This review presents the main fungal spoilers encountered in food products, the antifungal microorganisms tested for food bioprotection, and their mechanisms of action. A focus is made in particular on the recent in situ studies and the constraints associated with the use of antifungal microbial agents for food biopreservation.
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Bamboo shoot preservation for enhancing its business potential and local economy: a review.
Bal, Lalit M; Singhal, Poonam; Satya, Santosh; Naik, S N; Kar, Abhijit
2012-01-01
Bamboo shoot as food has been used in traditional ways by the tribal community the world over. For enhancing its business potential, research on various aspects of bamboo shoot as food is being carried out in Japan, Taiwan, Thailand, and Asian countries and several products are available in the market. Bamboo shoots are used as a delicacy in human food, are a good source of dietary fiber, low in fat and calories. The research studies included in this review paper focus on post-harvest preservation of bamboo shoot. In view of the seasonal availability of bamboo shoot, the post-harvest preservation system for handling cynogenic toxicity in raw shoot while keeping nutrients intact and enhancement of shelf life of the value added products assume great significance for the business potential of this natural product. A yardstick of assessing the "Shelf life-Quality Matrix" developed in this review paper would give a new perspective of quality control in case of preservation of bamboo shoot. Also, knowledge gaps identified in this paper would give impetus to new academic and R&D activities, in turn generating an innovative job profile in the food industry as well as rural entrepreneurship.
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Ott, Dana B.
1988-01-01
This article discusses developments in food packaging, processing, and preservation techniques in terms of packaging materials, technologies, consumer benefits, and current and potential food product applications. Covers implications due to consumer life-style changes, cost-effectiveness of packaging materials, and the ecological impact of…
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Monthly Record Tables, December 1998, with Supplement for the 4. quarter 1998
International Nuclear Information System (INIS)
1998-12-01
This report, issued under the aegis of O.P.R.I. (Office of protection against ionizing radiations), contains the activity level measurements of the radiation monitoring units throughout the country recorded in December 1998. A supplement contains the data relative to the 4. quarter is also added. Data relative to atmospheric sampling refer to surface and high altitude air as well as to atmospheric tritium concentration at Valduc. For rain water, dry fallout and deposition at soil level weekly sampling were carried out and monthly surveillance is reported. The drinking, surface and ground water measurements are reported for nuclear and non-nuclear sites. Measurement on food chains refer to cow milk, thyroids of horned cattle and fishes in the national market. Activity levels of given radioisotopes are given for vegetables and coastal sea waters as well as for waste and rain waters. Surveillance of wastes from facilities other than basic nuclear units (hospitals, research units, etc) was measured downstream to large cities in waste waters, rivers, sediments and aquatic flora. Sanitary controls on food and environment are reported as well as those carried out on workers and on operators implied in 6 nuclear incidents without consequences which occurred in December 1998 in French NPPs. The quarterly results refer to the following 16 items: 1. Radioactivity inventory in feedwater (Calvados); 2.Drinking waters; 3.Hydro-mineral sources; 4.Sea medium at Nord-Cotentin; 5.Surveillance of major National Navy facilities; 6.Surveillance of CNPE at Gravelines; 7. Surveillance of CNPE at Civaux; 8.Surveillance of COGEMA site at Marcoule; 9.Marine fauna and flora; 10.Surveillance of rice fields at Camargue; 11.Surveillance of sea sediments in Seine mouth; 12.Controlled releases; 13.Food chains; 14.Animal bones; 15.Soils; 16.Integrating dosemeters
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Quarterly coal report, January--March 1992
International Nuclear Information System (INIS)
Young, P.
1992-01-01
The United States produced 257 million short tons of coal in the first quarter of 1992. This was the second highest quarterly production level ever recorded. US coal exports in January through March of 1992 were 25 million short tons, the highest first quarter since 1982. The leading destinations for US coal exports were Japan, Italy, France, and the Netherlands, together receiving 46 percent of the total. Coal exports for the first quarter of 1992 were valued at $1 billion, based on an average price of $42.28 per short ton. Steam coal exports totaled 10 million short tons, an increase of 34 percent over the level a year earlier. Metallurgical coal exports amounted to 15 million short tons, about the same as a year earlier. US coal consumption for January through March 1992 was 221 million short tons, 2 million short tons more than a year earlier (Table 45). All sectors but the residential and commercial sector reported increased coal consumption
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Observatory of electricity and gas markets, data from the 3. quarter 2004 to the 1. quarter 2013
International Nuclear Information System (INIS)
2013-04-01
This document gathers those published for each quarter since the 3. quarter 2004 and until the 1. quarter 2013. Each of them proposes and comments figures and tables of data regarding the electricity retail market (customer segments, evolution, price on the retail market), the electricity gross market (French market activity and European comparison, prices on the French market and European comparison, import and export volumes, market evolution), the gas retail market (customer segments, evolution, switch rate of providers, price, bill evolution...) and the gas gross market (price formation in France and in Europe, gross market activity in France, highlights)
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Nigerian Quarterly Journal of Hospital Medicine: Submissions
African Journals Online (AJOL)
Nigerian Quarterly Journal of Hospital Medicine: Submissions. Journal Home > About the Journal > Nigerian Quarterly Journal of Hospital Medicine: Submissions. Log in or Register to get access to full text downloads.
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Natural gas imports and exports. Second quarter report
Energy Technology Data Exchange (ETDEWEB)
NONE
1997-12-31
The Office of Natural Gas and Petroleum Import and Export Activities prepares quarterly reports summarizing the data provided by companies authorized to import or export natural gas. Companies are required, as a condition of their authorizations, to file quarterly reports. This report is for the second quarter of 1997 (April through June).
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International Development Research Centre (IDRC) Digital Library (Canada)
acray
2011-06-30
Jun 30, 2011 ... 2 IDRC QUARTERLY FINANCIAL REPORT JUNE 2011. Consolidated .... spending on capacity-building projects as well as to management's decision to restrict capacity- building ...... The investments in financial institutions.
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Operation of Finnish nuclear power plants. Quarterly report, 1st quarter 1998
International Nuclear Information System (INIS)
Tossavainen, K.
1998-11-01
Quarterly reports on the operation of Finnish NPPs describe events and observations relating to nuclear and radiation safety that the Radiation and Nuclear Safety Authority (STUK) considers safety significant. Safety improvements at the plants are also described. The report includes a summary of the radiation safety of plant personnel and the environment and tabulated data on the plants' production and load factors. The Finnish NPP units were in power operation for the whole first quarter of 1998. All the units were in long-term test operation at uprated power level authorised by STUK. The load factor average of the plant units was 100.8%. An oil leak at Olkiluoto NPP Unit 2 caused an ignition that was promptly extinguished. A subsequent appraisal of the event disclosed deficiencies in the functioning of the plant unit's operating organization and the event was classified INES level 1. Other events in this quarter had no bearing on nuclear or radiation safety. Occupational doses and radioactive releases off-site were below authorized limits. Radioactive substances were measurable in samples collected around the plants in such quantities only as have no bearing on the radiation exposure of the population. (orig.)
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Use of ionizing radiation for preservation of food and feed products
International Nuclear Information System (INIS)
Josephson, E.S.; Brynjolfsson, A.; Wierbicki, E.
1975-01-01
Exposing food to ionizing radiation can contribute to closing the worldwide food deficit by reducing food spoilage losses, by making available more food of higher nutritional quality (animal protein food) to more people, and by keeping prices down by reducing losses. Because ionizing radiation kills disease-causing organisms, it can reduce the incidence of food-borne diseases. It also reduces our dependence upon some of the chemical additives, such as nitrites and nitrates, now being questioned by health authorities to control food spoilage and food-borne diseases. The three basic types of ionizing radiation used for processing of food are electrons (10 MeV maximum energy), X-rays (5 MeV maximum energy) produced by electrons in an X-ray target, and gamma rays from 60 Co and 137 Cs. Electrons, X-rays, and gamma rays cause ionization in the food by either the primary electrons or by the secondary electrons resulting from gamma or X-ray interactions in the food with little rise in temperature and little total chemical change. The ionized and activated molecules form unstable secondary products that kill the organisms. Another effect is to slow down post-harvest growth and maturation in some fruits and vegetables
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Energy Technology Data Exchange (ETDEWEB)
NONE
1998-11-06
In support of the Weldon Spring Site Remedial Action Project Federal Facilities Agreement, a copy of the Quarterly Environmental Data Summary (QEDS) for the third quarter of 1998 is enclosed. The data presented in this letter and attachment constitute the QEDS. The data, except for air monitoring data and site KPA generated data (uranium analyses), were received from the contract laboratories, verified by the Weldon Spring Site verification group, and merged into the database during the third quarter of 1998. Air monitoring data presented are the most recent complete sets of quarterly data. Significant data, defined as data values that have exceeded defined above normal Level 2 values, are discussed in this letter for Environmental Monitoring Plan (EMP) generated data only. Above normal Level 2 values are based, in ES and H procedures, on historical high values, DOE Derived Concentration Guides (DCGs), NPDES limits, and other guidelines. The procedures also establish actions to be taken in the event that above normal data occur.
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The intertwine of nanotechnology with the food industry.
Hamad, Alshammari Fanar; Han, Jong-Hun; Kim, Byung-Chun; Rather, Irfan A
2018-01-01
The past decade has proven the competence of nanotechnology in almost all known fields. The evolution of nanotechnology today in the area of the food industry has been largely and has had a lot of contribution in the food processing, food package, and food preservation. The increasing global human population has come with growing population to be fed, and food production is not adjusted to at par with the growing population. This mismatch has shown the real essence of food preservation so that food products can reach to people on a global scale. The introduction of nanotechnology in the food industry has made it easy to transport foods to different parts of the world by extending the shelf-life of most food products. Even with this beneficial aspect of nanotechnology, it has not been proven an entire full-proof measure, and the field is still open to changing technology. It suffices to note that nanotechnology has to a big extent succeed in curbing the extent of food wastage due to food spoilage by the microbial infestation. Nanotechnology has focused on fresh foods, ensuring a healthier food by employing nano-delivery systems in the process. The delivery systems are the ones, which carries the food supplements. However, these are certain sets of regulations that must be followed to tame or control the health related risks of nanotechnology in food industries. This paper outlines the role of nanotechnology at different levels of the food industry including, packaging of food, processing of food and the various preservation techniques all aiming to increase the shelf life of the food products.
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Profiles of Food Security for US Farmworker Households and Factors Related to Dynamic of Change.
Ip, Edward H; Saldana, Santiago; Arcury, Thomas A; Grzywacz, Joseph G; Trejo, Grisel; Quandt, Sara A
2015-10-01
We recruited 248 farmworker families with preschool-aged children in North Carolina and examined food security indicators over 24 months to identify food security patterns and examine the dynamic of change over time. Participants in the Niños Sanos study, conducted 2011 to 2014, completed quarterly food security assessments. Based on responses to items in the US Household Food Security Survey Module, we identified different states of food security by using hidden Markov model analysis, and examined factors associated with different states. We delineated factors associated with changes in state by using mixed-effect ordinal logistic regression. About half of the households (51%) consistently stayed in the most food-secure state. The least food-secure state was transient, with only 29% probability of this state for 2 consecutive quarters. Seasonal (vs migrant) work status, having immigration documents (vs not documented), and season predicted higher levels of food security. Heterogeneity in food security among farmworker households calls for tailoring intervention strategies. The transiency and unpredictability of low food security suggest that access to safety-net programs could reduce low food security risk in this population.
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Determinants of consumer food waste behaviour: Two routes to food waste.
Stancu, Violeta; Haugaard, Pernille; Lähteenmäki, Liisa
2016-01-01
Approximately one quarter of the food supplied for human consumption is wasted across the food supply chain. In the high income countries, the food waste generated at the household level represents about half of the total food waste, making this level one of the biggest contributors to food waste. Yet, there is still little evidence regarding the determinants of consumers' food waste behaviour. The present study examines the effect of psycho-social factors, food-related routines, household perceived capabilities and socio-demographic characteristics on self-reported food waste. Survey data gathered among 1062 Danish respondents measured consumers' intentions not to waste food, planning, shopping and reuse of leftovers routines, perceived capability to deal with household food-related activities, injunctive and moral norms, attitudes towards food waste, and perceived behavioural control. Results show that perceived behavioural control and routines related to shopping and reuse of leftovers are the main drivers of food waste, while planning routines contribute indirectly. In turn, the routines are related to consumers' perceived capabilities to deal with household related activities. With regard to intentional processes, injunctive norms and attitudes towards food waste have an impact while moral norms and perceived behavioural control make no significant contribution. Implications of the study for initiatives aimed at changing consumers' food waste behaviour are discussed. Copyright © 2015 Elsevier Ltd. All rights reserved.
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ER Consolidated Quarterly Report October 2014
Energy Technology Data Exchange (ETDEWEB)
Cochran, John R. [Sandia National Lab. (SNL-NM), Albuquerque, NM (United States)
2014-10-01
This Environmental Restoration Operations (ER) Consolidated Quarterly Report (ER Quarterly Report) provides the status of ongoing corrective actions and related Long- Term Stewardship (LTS) activities being implemented by Sandia National Laboratories, New Mexico (SNL/NM) ER for the April, May, and June 2014 quarterly reporting period. Section 2.0 provides the status of ER Operations activities including closure activities for the Mixed Waste Landfill (MWL), project management and site closure, and hydrogeologic characterizations. Section 3.0 provides the status of LTS activities that relate to the Chemical Waste Landfill (CWL) and the associated Corrective Action Management Unit (CAMU). Section 4.0 provides the references noted in Section I of this report.
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Food irradiation - a viable technology for reducing postharvest losses of food
International Nuclear Information System (INIS)
Loaharanu, P.
1985-01-01
Research and development in the past 30 years have clearly demonstrated that food irradiation is a safe, effective and environmentally clean process of food preservation. Twenty-seven countries have approved over 40 irradiated foods or groups of related food items for human consumption, either on an unconditional or a restricted basis. The technology is beginning to play an important role in reducing post-harvest losses of food and in facilitating wider distribution of food in the trade. Its wide application in solving microbial spoilage losses of food, insect disinfestation, improving hygienic qualities, slowing down physiological processes of foods is reviewed. Special emphasis is placed on applications of direct relevance to countries in Asia and the Pacific region
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Das, Deeplina; Goyal, Arun
2014-10-01
The aim of this work was to purify and characterize the bacteriocin produced by probiotic Lactobacillus plantarum DM5 in order to evaluate its potential as nutraceuticals. Lb. plantarum DM5 exhibited in vitro probiotic properties such as high resistance to gastric juice and bile salt, adherence to human adenocarcinoma (HT-29) cells, bile salt hydrolase and cholesterol assimilation activity. Moreover, Lb. plantarum DM5 showed bacteriocin activity against several major food borne pathogens. Zymogram analysis of purified bacteriocin (plantaricin DM5) showed a molecular size of ∼15.2 kDa. Plantaricin DM5 was sensitive to proteolytic enzymes but stable in the pH range of 2.0-10.0, and it was heat resistant (121 °C for 15 min) and remained active upon treatment with surfactants and detergents. Cytotoxicity analysis of plantaricin DM5 on human embryonic kidney 293 (HEK 293) and human cervical cancer (HeLa) cell lines revealed its nontoxic and biocompatible nature. To the best of our knowledge, this is the first study on the isolated strain expressing probiotic properties and broad antimicrobial activity without any cytotoxic effect on mammalian cells from indigenous fermented beverage Marcha from India, and thus contributes to the food industry as a novel bio-preservant.
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Consumer and food industries education on food irradiation
International Nuclear Information System (INIS)
Othman, Z.
2001-01-01
A survey was conducted on Malaysian food industries to determine the interest and potential applications of food irradiation as an alternative or to complement existing food preservation treatments. A total of 37 food processors representing 5 subsectors of the food industry participated in the survey. Information collected showed that majority of respondents were aware of food irradiation but the level of knowledge was low. Half of respondents perceived food irradiation as safe and 23% will consider using it for commercial purposes. Main concerns of the food processors were safety of the process, safety of irradiated food, efficacy of the process and consumer acceptance. Food irradiation applications considered to have the most potential for use by the food industry, were those which would improve the hygienic quality of food products. Despite the limited knowledge, respondents strongly supported the need to promote food irradiation technology in Malaysia. In view of this finding. various promotional activities have been continuously carried out to increase public awareness and understanding of the technology so as to facilitate acceptance of food irradiation in Malaysia. (author)
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Occupants' satisfaction on building maintenance of government quarters
Ismail, Nur'Ain; Ali, Siti Noor Asmiza Md; Othman, Nor A'aini; Jaffar, Nooraidawati
2017-10-01
The satisfaction level of occupants toward the maintenance is very important to know the occupants comfortable with maintenance that was provided at the government quarters. The objective of the research is to determine the level of occupants satisfaction perceived of the maintenance in government quarter and also the level of quality of the maintenance of the government quarters. Data have been collected by using questionnaire in order to achieve the objective of the research. The questionnaires distributed among the occupants government quarters at Hospital Kota Bharu Kelantan. In the end of the research, the result are expected that to show the results on this satisfaction level of the occupants toward the maintenance at government quarters can be solve and the occupants can live more comfortable and get the good quality for maintenance and facilities in their houses.
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Needs of food irradiation and its commercialization
Energy Technology Data Exchange (ETDEWEB)
Welt, M A
1984-01-01
On July 5, 1983, the United States Food and Drug Administration filed a notice in the Federal Register approving the use of cobalt 60 or cesium 137 gamma radiation to reduce or control microbial contamination in spices, onion powder and garlic powder. The approval was the first in nineteen years issued by the FDA and appears to set the stage for increased regulatory approvals in the area of radiation preservation of foods. On July 8, 1983, the Codex Alimentarius Commission approved an international standard for irradiated foods. The standard had previously been introduced by experts in the World Health Organization and the Food and Agriculture Organization. The ability of properly applied ionizing energy to inhibit sprouting, to eliminate the need for toxic chemical fumigants for insect disinfestation purposes, to extend refrigerated shelf life of many food products, to eliminate parasites and pathogens from our food chain and to preserve precooked packaged food products for indefinite storage without freezing or refrigeration, dictates the timeliness of food irradiation technology.
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Fourth-quarter Economic Growth and Time-varying Expected Returns
DEFF Research Database (Denmark)
Møller, Stig V.; Rangvid, Jesper
not predict returns. Fourth-quarter economic growth rates contain considerably more information about expected returns than standard variables used in the literature, are robust to the choice of macro variable, and work in-sample, out-of-sample, and in subsamples. To help explain these results, we show...... that economic growth and growth in consumer confidence are correlated during the fourth quarter, but not during the other quarters: When economic growth is low during the fourth quarter, confidence in the economy is also low such that investors require higher future returns. We discuss rational and behavioral...... reasons why fourth-quarter economic growth, growth in consumer confidence, and expected returns are related....
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Bio-preservative and therapeutic potential of pediocin: recent trends and future perspectives.
Mehta, Ridhi; Arya, Ridhima; Goyal, Karan; Singh, Mahipal; Sharma, Anil K
2013-12-01
Bacteriocins produced by lactic acid bacteria are of keen interest to the food industry for their bio-preservative potential and antimicrobial properties. The increasing demand for high quality 'safe' foods which are not extensively processed has created a niche for natural food preservatives. The bacteriocins (produced by bacteria) derived their name after the genera that produce them, hence bacteriocins produced by genus Pediococcus are known as Pediocin. Pediocins are antimicrobial peptides which show a strong activity against food spoilage and pathogenic bacteria, also are thermostable in nature as well as stable over a wide range of pH. Pediocin produced by Pediococcus acidilactici, has been generally recognized as safe (GRAS). The current review summarizes about the progress made on the Pediocin research from patent perspective along with the immense potential of these Pediococcus derived bacteriocins not only as antimicrobial, biopreservative and probiotic agents but also for the treatment of cancer, body odors and other health promoting actions. The relevant patents have been listed and briefly analyzed to upgrade and benefit food industries by prolonging the shelf life of various products.
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Directory of Open Access Journals (Sweden)
Dorina Ardelean
2012-01-01
Full Text Available Use of food additives in food is determined by the growth of contemporary food needs of the world population. Additives used in food, both natural and artificial ones, contribute to: improving the organoleptic characteristics and to preserve the food longer, but we must not forget that all these additives should not be found naturally in food products. Some of these additives are not harmful and human pests in small quantities, but others may have harmful effects on health.
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β-casein as a functional food component
DEFF Research Database (Denmark)
Sulewska, Anna Maria
Milk is a complex mixture of various components which include proteins, carbohydrates, lipids and minerals. Milk proteins can be divided into two classes: whey proteins (20%) and caseins (80% of total milk protein). As thermal treatment is a traditional method of food preservation, interactions...... with novel textures, is highly valuable to the dairy industry. Understanding interactions that undergo during food processing is necessary for proper design of process. For example control of aggregation is required to achieve desired texture of the final product....... which can improve stability and safety of food. Traditional methods of food preservation and sterilization require high temperature, which may result in undesirable changes such as change of color or texture. Development of novel food processing methods, which allow to create new milk-based products...
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Perspective on food irradiation
International Nuclear Information System (INIS)
Newsome, R.L.
1987-01-01
A brief review summarizes current scientific information on the safety and efficacy of irradiation processing of foods. Attention is focused on: specifics of the irradiation process and its effectiveness in food preservation; the historical development of food irradiation technology in the US; the response of the Institute of Food Technologists to proposed FDA guidelines for food irradiation; the potential uses of irradiation in the US food industry; and the findings of the absence of toxins and of unaltered nutrient density (except possibly for fats) in irradiated foods. The misconceptions of consumers concerning perceived hazards associated with food irradiation, as related to consumer acceptance, also are addressed
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Environmental Restoration Operations: Consolidated Quarterly Report January -March 2017
Energy Technology Data Exchange (ETDEWEB)
Cochran, John R. [Sandia National Lab. (SNL-NM), Albuquerque, NM (United States)
2017-07-01
This Environmental Restoration Operations (ER) Consolidated Quarterly Report (ER Quarterly Report) provides the status of ongoing corrective action activities being implemented at Sandia National Laboratories, New Mexico (SNL/NM) during the January, February, and March 2017 quarterly reporting period. Table I-1 lists the Solid Waste Management Units (SWMUs) and Areas of Concern (AOCs) identified for corrective action at SNL/NM. Sections I.2.1 and I.2.2 summarize the work completed during this quarter. Section I.2.1 summarizes the quarterly activities at sites undergoing corrective action field activities. Field activities are conducted at the three groundwater AOCs (Burn Site Groundwater [BSG AOC], Technical Area [TA]-V Groundwater [TAVG AOC], and Tijeras Arroyo Groundwater [TAG AOC]). Section I.2.2 summarizes quarterly activities at sites where the New Mexico Environment Department (NMED) Hazardous Waste Bureau (HWB) issued a certificate of completion and the sites are in the corrective action complete (CAC) regulatory process. Currently, SWMUs 8 and 58, 68, 149, 154, and 502 are in the CAC regulatory process. Corrective action activities are deferred at the Long Sled Track (SWMU 83), the Gun Facilities (SWMU 84), and the Short Sled Track (SWMU 240) because these three sites are active mission facilities. These three active mission sites are located in TA-III. This Sandia National Laboratories, New Mexico Environmental Restoration Operations (ER) Consolidated Quarterly Report (ER Quarterly Report) fulfills all quarterly reporting requirements set forth in the Resource Conservation and Recovery Act Facility Operating Permit and the Compliance Order on Consent.
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Econometric Methods within Romanian Quarterly National Accounts
Directory of Open Access Journals (Sweden)
Livia Marineta Drăguşin
2013-04-01
Full Text Available The aim of the present paper is to synthesise the main econometric methods (including the mathematical and statistical ones used in the Romanian Quarterly National Accounts compilation, irrespectively of Quarterly Gross Domestic Product (QGDP. These methods are adapted for a fast manner to operatively provide information about the country macroeconomic evolution to interested users. In this context, the mathematical and econometric methods play an important role in obtaining quarterly accounts valued in current prices and in constant prices, in seasonal adjustments and flash estimates of QGDP.
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77 FR 51705 - Rescission of Quarterly Financial Reporting Requirements
2012-08-27
... No. FMCSA-2012-0020] RIN-2126-AB48 Rescission of Quarterly Financial Reporting Requirements AGENCY...: FMCSA withdraws its June 27, 2012, direct final rule eliminating the quarterly financial reporting... future proposing the elimination of the quarterly financial reporting requirements for Form QFR and Form...
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Directory of Open Access Journals (Sweden)
Mohammad Faraji
2016-04-01
Full Text Available Background and objectives: High concentration of preservatives in food may result in gastrointestinal disturbances whereby some patients suffering from asthma, rhinitis, or urticaria. The aim of this study is the introduction and optimization a new method for simultaneous determination of four preservatives (SB, PS, MP, PP in foodstuff by high performance liquid chromatography. Materials and methods: Important factors in extraction, separation and determination process were optimized using the one variable at a time method. Figures of merit of the proposed method were evaluated. The amount of SB, PS, MP, PP in some food samples were determined using the proposed method. Result: The results showed that the obtained chromatogram of extract was free of significant interferences. The preservatives recoveries ranged from 88% to 110 %. Concentration of SB, PS, MP and PP in the 20studied samples ranges between N.D-639.9, N.D -214.5, N.D -579.8 and N.D -30.5 mg kg-1, respectively Conclusion: The performance and reliability of proposed method as a simple, efficient and fast method for determination of SB, PS, MP, PP in the food samples was demonstrated.
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Influence of audiovisuals and food samples on consumer acceptance of food irradiation
International Nuclear Information System (INIS)
Pohlman, A.J.; Wood, O.B.; Mason, A.C.
1994-01-01
The effects of audiovisual presentation on consumers' knowledge and attitudes toward food irradiation were demonstrated. Food irradiation is a method of food preservation that can destroy the microorganisms responsible for many foodborne illnesses and food spoilage. However, the food industry has been slow to adopt this method because it is unsure of consumer acceptance. One hundred and seventy-nine consumers were given a slide-tape presentation on food irradiation. Test subjects were also presented with a sample of irradiated strawberries. It was found that participants knew more about and were more positive toward food irradiation following the educational program. These findings demonstrate the value of educational materials in influencing the food preferences of consumers
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Food irradiation - a viable technology for reducing post harvest losses of food
International Nuclear Information System (INIS)
Loaharanu, O.
1985-01-01
Research and development in the past 30 years have clearly demonstrated that food irradiation is a safe, effective and environmentally clean process of food preservation. Twenty-seven countries have approved over 40 irradiated foods or groups of related food items for human consumption, either on an unconditional or a restricted basis. The technology is beginning to play an important role in reducing post-harvest losses of food in facilitating wider distribution of food in the trade. Its wide application in solving microbial spoilage loss of food, insect disinfestation, improving hygenic qualities, slowing down physiological processes of foods is reviewed. Special emphasis is placed on applications of direct relevance to countries in Asia and the Pacific region. (author)
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International Nuclear Information System (INIS)
Anon.
1984-01-01
Food preservation by irradiation is one part of Eisenhower's Atoms for Peace program that is enjoying renewed interest. Classified as a food additive by the Food, Drug, and Cosmetic Act of 1958 instead of a processing technique, irradiation lost public acceptance. Experiments have not been done to prove that there are no health hazards from gamma radiation, but there are new pressures to get Food and Drug Administration approval for testing in order to make commercial use of some radioactive wastes. Irradiation causes chemical reactions and nutritional changes, including the destruction of several vitamins, as well as the production of radiolytic products not normally found in food that could have adverse effects. The author concludes that, lacking epidemiological evidence, willing buyers should be able to purchase irradiated food as long as it is properly labeled
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Food physics and radiation techniques
International Nuclear Information System (INIS)
Szabo, A. S.
1999-01-01
In the lecture information is given about food physics, which is a rather new, interdisciplinary field of science, connecting food science and applied physics. The topics of radioactivity of foodstuffs and radiation techniques in the food industry are important parts of food physics detailed information will be given about the main fields (e.g. radio stimulation, food preservation) of radiation techniques in the agro-food sector. Finally some special questions of radioactive contamination of foodstuffs in hungary and applicability of radioanalytical techniques (e.g. Inaa) for food investigation will be analyzed and discussed
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The quarter wave resonator as a superconducting linac element
International Nuclear Information System (INIS)
Ben-Zvi, I.; Brennan, J.M.
1983-01-01
The electrical and mechanical properties of quarter wave resonators are derived. A procedure for optimal design of a quarter wave resonator for use in a superconducting heavy ion linac is given. It is concluded that a quarter wave resonator has significant advantages for this application. (orig.)
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International Nuclear Information System (INIS)
Rivas, A.; Garcia de Mateos, A.; Ortin Sune, N.; Val Cob, M. del
1967-01-01
A study of the spanish potatoe market is carried o nt in order to know the possibilities of preservation by irradiation. The study is initiated with a recompilation of statistical data on the production and consumption of potatoes by regions and seasons. Last years losses are then estimated. (Author) 9 refs
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United States housing, second quarter 2013
Delton Alderman
2017-01-01
The U.S. housing marketâs quarter two results were disap¬pointing compared with the first quarter. Although overall expected gains did not materialize, certain sectors improved slightly. Housing under construction, completions, and new and existing home sales exhibited slight increases. Overall permit data declined, and the decrease in starts was due primarily to a...
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Trend chart: biogas. Forth quarter 2016
International Nuclear Information System (INIS)
Cavaud, Denis
2017-02-01
This publication presents the biogas industry situation of continental France and overseas territories during the forth quarter 2016: total connected load of biogas power plants, new connected facilities, regional distribution of facilities, evolution of quarterly production, distribution of facilities versus power and type, evolution forecasts of biogas power generation, detailed regional results, biomethane injection in natural gas distribution systems, methodology used
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Trend chart: biogas. Second quarter 2016
International Nuclear Information System (INIS)
Cavaud, Denis
2016-08-01
This publication presents the biogas industry situation of continental France and overseas territories during the Second quarter 2016: total connected load of biogas power plants, new connected facilities, regional distribution of facilities, evolution of quarterly production, distribution of facilities versus power and type, evolution forecasts of biogas power generation, detailed regional results, biomethane injection in natural gas distribution systems, methodology used
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Trend chart: biogas. Third quarter 2016
International Nuclear Information System (INIS)
Cavaud, Denis
2016-11-01
This publication presents the biogas industry situation of continental France and overseas territories during the third quarter 2016: total connected load of biogas power plants, new connected facilities, regional distribution of facilities, evolution of quarterly production, distribution of facilities versus power and type, evolution forecasts of biogas power generation, detailed regional results, biomethane injection in natural gas distribution systems, methodology used
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Trend chart: biogas. First quarter 2016
International Nuclear Information System (INIS)
Cavaud, Denis
2016-05-01
This publication presents the biogas industry situation of continental France and overseas territories during the first quarter 2016: total connected load of biogas power plants, new connected facilities, regional distribution of facilities, evolution of quarterly production, distribution of facilities versus power and type, evolution forecasts of biogas power generation, detailed regional results, biomethane injection in natural gas distribution systems, methodology used
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Idaho National Laboratory Quarterly Performance Analysis
Energy Technology Data Exchange (ETDEWEB)
Mitchell, Lisbeth [Idaho National Lab. (INL), Idaho Falls, ID (United States)
2014-11-01
This report is published quarterly by the Idaho National Laboratory (INL) Quality and Performance Management Organization. The Department of Energy (DOE) Occurrence Reporting and Processing System (ORPS), as prescribed in DOE Order 232.2, “Occurrence Reporting and Processing of Operations Information,” requires a quarterly analysis of events, both reportable and not reportable, for the previous 12 months. This report is the analysis of 60 reportable events (23 from the 4th Qtr FY14 and 37 from the prior three reporting quarters) as well as 58 other issue reports (including not reportable events and Significant Category A and B conditions) identified at INL from July 2013 through October 2014. Battelle Energy Alliance (BEA) operates the INL under contract DE AC07 051D14517.
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Methods for preservation and extension of shelf life.
Gould, G W
1996-11-01
There is potential for spoilage of all foods at some rate or other following harvest, slaughter or manufacture and spoilage may occur at any of the stages between the acquisition of raw materials and the eventual consumption of a food product. These stages include processing, packaging, distribution, retail display, transport, storage and use by the consumer. They are under varying degrees of control that aim to deliver a satisfactory shelf life, to ensure that the finally-consumed product is of high quality and to ensure that it is safe. Spoilage may be caused by a wide range of reactions including some that are essentially physical, some that are chemical, some enzymic and some microbiological. The various forms of microbiological spoilage are preventable to a large degree by a wide range of preservation techniques, most of which act by preventing or inhibiting microbial growth (e.g., chilling, freezing, drying, curing, conserving, vacuum packing, modified atmosphere packing, acidifying, fermenting and adding preservatives). A smaller number of techniques act by inactivating microorganisms (e.g., pasteurization, sterilization and irradiation). Additional techniques restrict the access of microorganisms to products (e.g., aseptic processing and packaging. A major trend is that new and emerging preservation techniques which are coming into use or are under development include more that act by inactivation (e.g., ultrahigh pressure, electroporation, manothermosonication and addition of bacteriolytic enzymes). A further trend is towards the use of procedures that deliver products that are less heavily preserved, have higher quality, are more natural, freer from additives and nutritionally healthier. Less severe preservation procedures are therefore being developed that make use of preservative factors in combinations to deliver (a) less damage to product quality (hurdle technologies); (b) new methods of heating that are better controlled and therefore deliver milder
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Introduction to Innovative Food Processing and Technology
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...
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Food irradiation combined with refrigeration in food industrial plants
International Nuclear Information System (INIS)
Boisseau, P.
1991-01-01
Food irradiation and refrigeration are both physical treatments used for food preservation. The complementarity of their effects on food is the best reason for their combination. Irradiation is essentially used for disinfestation and refrigeration to protect food against non microbial degradations. Refrigeration and irradiation could be combined for shelf life extension of fresh fruits and vegetables or reduction of microflora in animal products, without loss of quality. Freezing must be combined with ionizing treatments if high doses are necessary as it is the case with destruction of pathogens in meat or food sterilization. Some examples of combination of refrigeration and irradiation are routinely applied in some industrial plants in France but it is expected that more and more combined treatments will be used thanks to research
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(Shippingport Atomic Power Station). Quarterly operating report, third quarter 1979
Energy Technology Data Exchange (ETDEWEB)
Jones, T. D.
1979-01-01
At the beginning of the third quarter of 1979, the Shippingport Atomic Power Station remained shutdown to complete repairs of the turbine generator hydrogen circulation fan following discovery of a rubbing noise on May 24, 1979. The Station was in a cooldown condition at approximately 180/sup 0/F and 300 psig with a steam bubble in the pressurizer and the reactor coolant pumps in slow speed. The reactor plant cooldown heat exchanger was in service to maintain coolant temperature. The 1A, 1B, 1C, and 1D reactor coolant loops and the 1AC and 1BD purification loops remained in service. All expended PWR Core 2 fuel elements have previously been shipped off-site. The remaining irradiated PWR Core 2 core barrel and miscellaneous refueling tools were in storage under shielding water in the deep pit of the Fuel Handling Building. The LWBR Core has generated 12,111.00 EFPH from startup through the end of the quarter.
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Nondestructive analysis of the gold quarter liras
International Nuclear Information System (INIS)
Cakir, C.; Guerol, A.; Demir, L.; Sahin, Y.
2009-01-01
In this study, we have prepared seven Au-Cu standards in the concentration range of 18-24 (as carat) for nondestructive control of gold quarter liras. Some calibration curves for quantitative analysis of Au in the gold quarter liras that commercially present in Turkey have been plotted using these standard samples. The characteristic X-rays of Au and Cu emitted from these standard samples and the test sample with known composition are recorded by using a Ge(Li) detector. These calibration curves provide a nondestructive analysis of gold quarter liras with the uncertainties about 1.18%. (author)
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Communicating Agricultural Policies Using The Media For Food ...
African Journals Online (AJOL)
Two theories of media influence and dependency models are used to test the hypothesis. The research, it is hoped, will inculcate in the citizen the enduring habit of adapting the norms propagated in the media. Keywords: Sensitization, information, food security, food processing, food preservation, food sufficiency.
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Food irradiation methodology : prospect and retrospect
International Nuclear Information System (INIS)
Nadkarni, G.B.
1987-01-01
Research and development work in food irradiation over the past several years has been essentially directed towads answering all possible questions in respect of the suitability of the process, quality of materials and safety for human use. A major effort was indeed, around the toxicological evaluation, till it was recognised internationally that irradiated items of food do not present any health hazards. This recognition along with the awareness of the hazards in the use of chemicals has resulted in a renewed interest in the use of radiations for preservation of food. Radiation preservation of food would reach the stage of practical application with additional information on design and functional aspects of radiation sources, appropriate for specific commodities. Each items has a particular dose requirement depending on the purpose of irradiation and the type of handling. 21 refs. (author)
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Active food packaging technologies.
Ozdemir, Murat; Floros, John D
2004-01-01
Active packaging technologies offer new opportunities for the food industry, in the preservation of foods. Important active packaging systems currently known to date, including oxygen scavengers, carbon dioxide emitters/absorbers, moisture absorbers, ethylene absorbers, ethanol emitters, flavor releasing/absorbing systems, time-temperature indicators, and antimicrobial containing films, are reviewed. The principle of operation of each active system is briefly explained. Recent technological advances in active packaging are discussed, and food related applications are presented. The effects of active packaging systems on food quality and safety are cited.
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International Nuclear Information System (INIS)
Lewis, N.F.
1978-01-01
Bombay duck which comprises more than 10% of India's annual fish catch is not amenable to freezing and canning mainly due to the high content of free water and extreme lability of its proteins. The commercially available sun-dried product is suspect to rapid spoilage by mould leading to impairment of organoleptic qualities. The dehydro-irradiation process using heat and gamma radiation has been developed to stabilise sea foods and is studied with Bombay duck (Harpodon nehereus) and shrimp (Penaeus indicus). The process has been found to preserve Bombay duck laminates for a period of four months at ambient temperature and the products are more superior in organoleptic qualities to those prepared by the conventional sun-drying method. (M.G.B.)
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International Nuclear Information System (INIS)
Choudhury, N.; Siddiqui, A.K.; Chowdhury, N.A.; Youssouf, Q.M.; Rashid, H.; Begum, A.A.; Alam, M.K.
1998-01-01
Studies were carried out on the development and irradiation preservation of semi-dried fish, e.g. Labeo rohita (Ruhi) and Cirrhiuas mrigala (Mrigel), the extension of shelf-life at ambient temperature, and the improvement in the microbiological quality of sealed, ready to eat, commercially prepared fish kebabs by a combination of gamma irradiation with spices and an acidulant such as ascorbic acid. In the processing of semi-dried fish, the combination treatment of a salt dip and irradiation at a dose of 4 kGy extended the shelf-life by more than 3 months. Kebabs prepared in the laboratory and irradiated at a dose of 5 kGy were found to have a shelf-life of up to 6 months at room temperature. With commercially prepared fish kebabs collected from ordinary and sophisticated food shops, the maximum shelf-life extension was 14 days for the 5 kGy treated samples stored at ambient temperature. The microbiological quality of such kebabs indicated that the fish used was of poor quality, resulting in a limited shelf-life, even after chemical and irradiation treatments. Inoculated pack studies of Clostridium botulinum spores showed that when oil fried, the kebab size had a definite effect on heat penetration, and consequent spore reduction. No spores were recovered from the 5 kGy irradiated fried kebabs. (author)
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Needs of food irradiation and its commercialization
International Nuclear Information System (INIS)
Welt, M.A.
1984-01-01
On July 5, 1983, the United States Food and Drug Administration filed a notice in the Federal Register approving the use of Cobalt 60 or Cesium 137 gamma radiation to reduce or control microbial contamination in spices, onion powder and garlic powder. The approval was the first in nineteen years issued by the FDA and appears to set the stage for increased regulatory approvals in the area of radiation preservation of foods. On July 8, 1983, the Codex Alimentarius Commission approved an international standard for irradiated foods. The standard had previously been introduced by experts in the World Health Organization and the Food and Agriculture Organization. The ability of properly applied ionizing energy to inhibit sprouting, to eliminate the need for toxic chemical fumigants for insect disinfestation purposes, to extend refrigerated shelf life of many food products, to eliminate parasites and pathogens from our food chain and to preserve precooked packaged food products for indefinite storage without freezing or refrigeration, dictates the timeliness of food irradiation technology. (author)
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An overview of natural antimicrobials role in food.
Pisoschi, Aurelia Magdalena; Pop, Aneta; Georgescu, Cecilia; Turcuş, Violeta; Olah, Neli Kinga; Mathe, Endre
2018-01-01
The present paper aims to review the natural food preservatives with antimicrobial properties emphasizing their importance for the future of food manufacturing and consumers' health. The extraction procedures applied to natural antimicrobials will be considered, followed by the description of some natural preservatives' antimicrobial mechanism of action, including (i) membrane rupture with ATP-ase activity inhibition, (ii) leakage of essential biomolecules from the cell, (iii) disruption of the proton motive force and (iiii) enzyme inactivation. Moreover, a provenance-based classification of natural antimicrobials is discussed by considering the sources of origin for the major natural preservative categories: plants, animals, microbes and fungi. As well, the structure influence on the antimicrobial potential is considered. Natural preservatives could also constitute a viable alternative to address the critical problem of microbial resistance, and to hamper the negative side effects of some synthetic compounds, while meeting the requirements for food safety, and exerting no negative impact on nutritional and sensory attributes of foodstuffs. Copyright © 2017 Elsevier Masson SAS. All rights reserved.
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Food problems and food irradiation, recent trend
International Nuclear Information System (INIS)
1990-01-01
Food irradiation is to contribute to the stable security of foodstuffs which is the fundamental condition of human survival by improving the preservation of foodstuffs and food sanitation utilizing the biological effect due to irradiation. The research and development have been carried out internationally since 1950s, but after the safety declaration of irradiated foods in 1980 by the international organ concerned, the permission and practical use for foods in various foreign countries, the technology transfer to developing countries and so on have been advanced. At present, food irradiation is permitted in 38 countries, and the practical irradiation is carried out in 24 countries. In Japan, the irradiation of potatoes to prevent germination was permitted in 1972, and the practical irradiation on potatoes of yearly 15,000 t is carried out. In the near future, irradiated foods will appear in international foodstuff market, and Japan which imports foodstuffs must cope with them. Foodstuffs and the safety, food irradiation, the soundness of irradiated foods, food irradiation in various foreign countries and Japan, the trend of international organs and the criticism of food irradiation are reported. (K.I.)
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International Nuclear Information System (INIS)
McKinney, S.M.; Marks, B.M.
1997-01-01
This report provides a summary of the radiological surveys performed in support of near-facility environmental monitoring at the Hanford Site. The Second Quarter 1997 survey results and the status of actions required are summarized below: All of the routine environmental radiological surveys scheduled during April, May, and June 1997, were performed as planned with the exception of UN-216-E-9. This site was not surveyed as stabilization activities were in progress. The sites scheduled for the Environmental Restorations Contractor (ERC) team were switched with those identified for the third quarter as there was a conflict with vegetation management activities
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Pulsed Electric Field treatment of packaged food
Roodenburg, B.
2011-01-01
Food manufacturers are looking for new preservation techniques that don’t influence the fresh-like characteristics of products. Non-thermal pasteurisation of food with Pulsed Electric Fields (often referred to as PEF) is an emerging technology, where the change of the food is less than with thermal
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Current applications of probiotic foods in Africa
African Journals Online (AJOL)
ONOS
2010-01-25
Jan 25, 2010 ... Natural Food Preservation Systems. In: Wood BJB (Ed). The Lactic. Acid Bacteria. Vol. 1 Elsevier Science Publishers, London. FAO/WHO (2001).Health and nutritional properties of probiotics in food including powder milk with live Lactic acid bacteria. Cordoba,. Argentina: Food and Agriculture Organization ...
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Quarterly coal statistics of OECD countries
Energy Technology Data Exchange (ETDEWEB)
1992-04-27
These quarterly statistics contain data from the fourth quarter 1990 to the fourth quarter 1991. The first set of tables (A1 to A30) show trends in production, trade, stock change and apparent consumption data for OECD countries. Tables B1 to B12 show detailed statistics for some major coal trade flows to and from OECD countries and average value in US dollars. A third set of tables, C1 to C12, show average import values and indices. The trade data have been extracted or derived from national and EEC customs statistics. An introductory section summarizes trends in coal supply and consumption, deliveries to thermal power stations; electricity production and final consumption of coal and tabulates EEC and Japanese steam coal and coking coal imports to major countries.
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Food-associated lactic acid bacteria with antimicrobial potential from traditional Mexican foods.
Alvarado, C; García Almendárez, B E; Martin, S E; Regalado, C
2006-01-01
This work was conducted to identify indigenous LAB capable of antimicrobial activity, present in traditional Mexican-foods with potential as natural preservatives. A total of 27 artisan unlabeled Mexican products were evaluated, from which 94 LAB strains were isolated, and only 25 strains showed antimicrobial activity against at least one pathogen indicator microorganism. Most of the inhibitory activity showed by the isolated LAB strains was attributed to pH reduction by organic acids. Lactobacillus and Lactococcus strains were good acid producers, depending on the substrate, and may enhance the safety of food products. Cell free cultures of Leuconostoc mesenteroides CH210, and PT8 (from chorizo and pulque, respectively) reduced the number of viable cells of enteropathogenic E. coli in broth system. Lb. plantarum CC10 (from "madre" of vinegar) showed significant inhibitory effect against S. aureus 8943. E. faecium QPII (from panela cheese) produced a bacteriocin with wide anti-L. monocytogenes activity. Selected LAB from traditional Mexican foods showed good potential as bio-preservatives.
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The Research of Food Preservation by Irradiation and Its Industrialization in Korea
International Nuclear Information System (INIS)
Cho, Han Ok
1987-01-01
Since the late 1960s, radiation effects on the storage of potatoes, strawberry, grapes and rice have been investigated on an experimental basis in Korea, Based on the research results of batch scale storage for sprouting food (potatoes, onions, chestnuts) and white ginseng powder by the Korea Advanced Energy Research Institute (KAERI) and on the recommendation. Food irradiation is a new process that may provide an alternative to existing food processes. From the extensive research in food irradiation for more than three decades by leading international organizations and advanced countries, the efficacy of a number of applications has been established, including sprout inhibition, disinfestation of insects, sterilization, delay of ripening, and improvement of organoleptic properties in food. Owing to the recommendation on the Wholesomeness of Irradiated Food by the Joint FAO/IAEA/W/o Expert Committee in 1980 and the adaption of the Codex General Standard for Irradiated Food by the Codex Allurements Commission in 1983, as of May 1985, thirty-two countries have officially approved 227 food items in 73 food groups as safe for human consumption. Food irradiation processing is increasingly recognized as a viable technology for reducing the overall quantity of spoiled food, reducing energy used in food storage, and reducing reliance on chemicals currently used
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The impact of irradiated food on developing countries
International Nuclear Information System (INIS)
Pothisiri, P.; Kiatsurayanont, P.
1991-01-01
The demand for food and agricultural products in the developing countries is expected to increase - a reduction in food losses would be beneficial. Most fruits and vegetables are perishable and have a limited marketable life. There are a number of technologies which could be used to extend the marketable life of these commodities e.g chemical preservatives, drying, freezing, canning and irradiation. Much work has been done in the use of irradiation in the preservation of food and also in the control of foodborne diseases which is of particular importance in the developing countries of Asia and the Pacific Region. (author)
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Quarterly oil statistics. First quarter 1978
Energy Technology Data Exchange (ETDEWEB)
1978-01-01
The aim of this report is to provide rapid, accurate and detailed statistics on oil supply and demand in the OECD area. Main components of the system are: complete balances of production, trade, refinery intake and output, final consumption, stock levels and changes; separate data for crude oil, NGL, feedstocks and nine product groups; separate trade data for main product groups, LPG and naphtha; imports for 41 origins; exports for 29 destinations; marine bunkers and deliveries to international civil aviation by product group; aggregates of quarterly data to annual totals; and natural gas supply and consumption.
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Food security — Seeds of threat, seeds of solutions | IDRC ...
International Development Research Centre (IDRC) Digital Library (Canada)
2011-02-08
Feb 8, 2011 ... Just 12 species provide three-quarters of the world's plant-based food. ... Participatory plant breeding cannot become a sort of "reverse brain drain" ... admits that his team is learning much from working directly with farmers.
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THE IMPACT OF SOCIAL-MEDIA PERFORMANCE ON SALES OF RETAIL-FOOD BRANDS
Qingqing Chang; Yuqi Peng; Paul D. Berger
2018-01-01
This paper considers the relationship between various social-media activities of a company/brand and its sales. We use quarterly revenue data of 13 retail-food brands, over 4 quarters, as our dependent variable. We use 6 independent variables involving the social-media activity of these companies on Twitter, YouTube, and Instagram. We use descriptive statistics to describe our data, and use simple, multiple, and stepwise regression to perform our analyses. We find that certain social-media ac...
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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
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Development of radiation preservation technique in Beijing
International Nuclear Information System (INIS)
Zhang Hongdi; Li Guixiang; Pang Mei
1990-12-01
The 60 Co radiation preservation technique which was used to preserve persimmons, green peppers and four varieties of apple was studied. Apples and persimmons were irradiated with 0.1 ∼ 0.7kGy and 0.1 ∼ 1.0kGy respectively, then they were stored under a constant environmental temperature. Green peppers were treated with heat, irradiated with low dose and stored at low temperature. After a certain time of storing, the results showed that the quality of irradiated groups was better than control group, and there was no difference of main nutrient components between the irradiated groups and the control group. Finally, the radiation processing does not cause radioactivity increasing and microelements decreasing in the food
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Mohammad Faraji; Farzaneh Rahbarzare
2016-01-01
Background and objectives: High concentration of preservatives in food may result in gastrointestinal disturbances whereby some patients suffering from asthma, rhinitis, or urticaria. The aim of this study is the introduction and optimization a new method for simultaneous determination of four preservatives (SB, PS, MP, PP) in foodstuff by high performance liquid chromatography. Materials and methods: Important factors in extraction, separation and determination process were optimiz...
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Energy Technology Data Exchange (ETDEWEB)
Hashim, Hatijah bt; Gnanamuthu, E
1986-12-31
Irradiation of food has been promoted as a new technology in the preservation of food. Several countries have already introduced the technology for selected food items. However, there remain several questions that have yet to be answered. Foremost is the question of its safety. Proponents have argued that it is safe. Others cast doubts on these studies and the interpretations of their results. Second is the question of the nutritive value of the food that is irradiated. These and many other questions related to safety will be discussed in this paper
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International Nuclear Information System (INIS)
Hashim, Hatijah bt; Gnanamuthu, E.
1985-01-01
Irradiation of food has been promoted as a new technology in the preservation of food. Several countries have already introduced the technology for selected food items. However, there remain several questions that have yet to be answered. Foremost is the question of its safety. Proponents have argued that it is safe. Others cast doubts on these studies and the interpretations of their results. Second is the question of the nutritive value of the food that is irradiated. These and many other questions related to safety will be discussed in this paper
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12 CFR 630.40 - Contents of the quarterly report to investors.
2010-01-01
... 12 Banks and Banking 6 2010-01-01 2010-01-01 false Contents of the quarterly report to investors... INVESTORS IN SYSTEMWIDE AND CONSOLIDATED BANK DEBT OBLIGATIONS OF THE FARM CREDIT SYSTEM Quarterly Reports to Investors § 630.40 Contents of the quarterly report to investors. (a) General. The quarterly...
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Preservation technologies for fresh meat - a review.
Zhou, G H; Xu, X L; Liu, Y
2010-09-01
Fresh meat is a highly perishable product due to its biological composition. Many interrelated factors influence the shelf life and freshness of meat such as holding temperature, atmospheric oxygen (O(2)), endogenous enzymes, moisture, light and most importantly, micro-organisms. With the increased demand for high quality, convenience, safety, fresh appearance and an extended shelf life in fresh meat products, alternative non-thermal preservation technologies such as high hydrostatic pressure, superchilling, natural biopreservatives and active packaging have been proposed and investigated. Whilst some of these technologies are efficient at inactivating the micro-organisms most commonly related to food-borne diseases, they are not effective against spores. To increase their efficacy against vegetative cells, a combination of several preservation technologies under the so-called hurdle concept has also been investigated. The objective of this review is to describe current methods and developing technologies for preserving fresh meat. The benefits of some new technologies and their industrial limitations is presented and discussed.
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International Nuclear Information System (INIS)
Vasseur, J.P.
1991-01-01
After general remarks on foods preservation, on international works and on ionization future prospects, main irradiation sources are described. Recalls on radioactivity, on radiation-matter interaction, on toxicology of ionized foods and on ionized foods detection are given. Ionization applications to various products are reviewed, especially in: - Poultry meat - Fishing products - Fresh fruits and vegetables - Dry fruits and vegetables - spices, tea, infusion - prepacked products... An evaluation of economics and sociocultural impacts is presented in connection with recent experiments [fr
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International Nuclear Information System (INIS)
El-Baroudy, M.M.
2003-01-01
The widespread peaceful applications of atomic energy in food and agriculture had various positive and negative impacts on the economies of food and its production. Food is positively affected through either its treatment by ionizing radiation to preserve and reduce losses in it or by using mutations treated by ionizing radiation for improving their productivity. On the other hand, negative effects of nuclear energy on food are caused by nuclear explosions in nuclear weapons testing as well as by different nuclear energy applications and the wastes formed as a result of it. These activities can cause different contamination levels of the environment and particularly, the arable land. This in turn leads to the production of contaminated food with radioactive isotopes. Consequently, the present work which is subdivided into two parts, involves a study of both the positive and negative effects of ionizing radiations and radioactive isotopes on food. The first part deals with the legal protection of food treated by ionizing radiations to preserve it, explaining the related different legal and regulatory aspects. Food irradiation processes should be carried out in a framework of the national control regulations and in a way that is consistent with the reference standards adopted internationally for the safety and hygiene of food
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An introduction to the irradiation processing of foods
International Nuclear Information System (INIS)
Hackwood, S.
1991-01-01
The food industry has used a variety of methods over the years to preserve or extend the shelf life of food. These have included cooking, packaging, smoking, chilling, freezing, dehydrating and using chemical additives. More recently, ionising radiation has been used to extend the storage life of foods. More research has been focussed on the effects of irradiation on foods than has been directed at any other form of food processing. This research has spanned 40 years and has been carried out in many countries. Food irradiation can be used to: (a) inhibit the sprouting of vegetables; (b) delay the ripening of fruits; (c) kill insect pests in fruit, grains or spices; (d) reduce or eliminate food spoilage organisms; (e) reduce food poisoning bacteria on some meats and sea food products. This chapter includes sections on the historical background; general aspects of radiation; scientific, technological, microbiological and toxicological aspects of food irradiation; nutritional aspects of food irradiation; consumer attitudes; current status and legislation; labelling. It concludes that the relatively new process of preserving food by irradiation compliments rather than competes with the presently available traditional methods. (author)
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Kendrick, D.A.; Amman, H.M.
2014-01-01
Monetary policy is altered once a month. Fiscal policy is altered once a year. As a potential improvement this article examines the use of feedback control rules for fiscal policy that is altered quarterly. Following the work of Blinder and Orszag, modifications are discussed in Congressional
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Food Irradiation Update and Cost Analysis
1991-11-01
Natick). Significant contributions were made by Dr. Irwin Taub and Mr. Christopher Rees of the Technology Acquisition Division, Food Engineering...stability. 5 Food Irradiation Update C-ost Analysis I. Introduction In the book The Physioloqy of Taste (1825), one of the pioneers of gastronomy ...review of the utility that radiation preserved foods might offer the military food service system. To date, this technology has seen limited use in the
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Agrobiodiversity Genetic Variability Utilization in Organic Food Production
Directory of Open Access Journals (Sweden)
Dimitrijević Miodrag
2018-03-01
Full Text Available The food production at the global level is about to meet its border. Industrialization of agriculture correlates with an explosive enlargement of human population, during XX and at the beginning of XXI centuries. An ongoing process of environmental erosion has been speeding up during that period, not only in our physical surrounding, but also in biodiversity. A new direction in agricultural food production is in demand. Organic food production has been recognized as the way of providing safety and quality food, preserving the environment in the same time. In the other hand new land areas have to be explored for agricultural use, in order to enhance food quantity to meeting the increasing demand for food. These targets set new requirements in plant breeding. To fulfill these requirements the genetic variability harbored in genetic resources has to be preserved, examined and put to good use.
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Quarterly report for the electricity market; Kvartalsrapport for kraftmarknaden
Energy Technology Data Exchange (ETDEWEB)
Eliston, Anton Jaynand; Waeringstad, Thomas; Holmqvist, Erik; Lund Per Tore Jensen; Magnussen, Ingrid; Willumsen, Mats Oivind; Vik, Martin Andreas; Rasmussen, Kristian; Pettersen, Finn Erik Ljaastad; Weir, David Edward; Thorsen, Kjell; Langseth, Benedicte; Skau, Seming Haakon
2013-02-01
In the fourth quarter of 2012 the total inflow was 20.4 TWh, 2.8 TWh less than normal and 11.3 TWh less than in the same quarter than in 2011. Meanwhile the weather was slightly colder than normal, which contributed to high production and normalization of reservoir fillings. At the end of the quarter, the reservoir level was 0.8 percentage points below normal for the season, while it was 4.5 percentage points over the beginning of the quarter. At the end of 2012 it was 9.9 percent landfill units lower than the same time in 2011. Norway had a power consumption of 37.2 TWh in the fourth quarter, an increase of 9 percent from last year. In 2012, consumption was 130.0 TWh, an increase of around 5 TWh from 2011. Power production in Norway was 39.2 TWh in the fourth quarter - an increase of 2.4 percent from last year. In 2012, production was 147.9 TWh, compared to 128.1 TWh in 2011. The production increase is due to high reservoir levels at the beginning of 2012, and more than normal inflow. This gave high exports abroad. In the quarter, Norway had a net export of 2 TWh of electricity and was 17.9 TWh in 2012. It is the highest since 2000. The good resource gave a relatively low price level in the wholesale market for electricity. The average spot price in the Norwegian market areas were NOK 268-277 / MWh in the fourth quarter. In 2012 the price was 217-236 NOK/ MWh.(eb)
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Application of low dose radiation for preservation of sea foods
International Nuclear Information System (INIS)
Venugopal, V.; Nair, P.M.
1994-01-01
Treatment of food with low doses of gamma radiation has been recognized to have two main advantages. These consist of: (1) improvement of food safety by elimination of pathogens and (2) reduction of microbial spoilage and extension of shelf life of perishable items by reducing the number of viable spoilage organisms. Studies during the last few decades have conclusively proved the beneficial effects of radiation with respect to fishery products. The three potential areas of application to fish products include: (i) radurization for shelf life extension (ii) radicidation to eliminate food borne pathogens in the products and (iii) radiation treatment to dried products to control insects
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International Nuclear Information System (INIS)
1995-06-01
During first quarter 1995, samples from AMB groundwater monitoring wells at the Metallurgical Laboratory Hazardous Waste Management Facility (Met Lab HWMF) were analyzed for selected heavy metals, field measurements, radionuclides, volatile organic compounds, and other constituents. Six parameters exceeded standards during the quarter. As in previous quarters, tetrachloroethylene and trichloroethylene exceeded final Primary Drinking Water Standards (PDWS). Total organic halogens exceeded its Savannah River Site (SRS) Flag 2 criterion during first quarter 1995 as in fourth quarter 1994. Aluminum, iron, and manganese, which were not analyzed for during fourth quarter 1994, exceeded the Flag 2 criteria in at least two wells each during first quarter 1995. Groundwater flow direction and rate in the M-Area Aquifer Zone were similar to previous quarters. Conditions affecting the determination of groundwater flow directions and rates in the Upper Lost Lake Aquifer Zone, Lower Lost Lake Aquifer Zone, and the Middle Sand Aquifer Zone of the Crouch Branch Confining Unit were also similar to previous quarters
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Natural gas imports and exports: First quarter report 1995
Energy Technology Data Exchange (ETDEWEB)
NONE
1995-07-01
The Office of Fuels Programs prepares quarterly reports summarizing the data provided by companies authorized to import or export natural gas. Companies are required, as a condition of their authorizations, to file quarterly reports with the OFP. This quarter`s focus is market penetration of gas imports into New England. Attachments show the following: % takes to maximum firm contract levels and weighted average per unit price for the long-term importers, volumes and prices of gas purchased by long-term importers and exporters, volumes and prices for gas imported on short-term or spot market basis, and gas exported short-term to Canada and Mexico.
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Trend chart: wind power. Third quarter 2015
International Nuclear Information System (INIS)
Reynaud, Didier
2015-11-01
This publication presents the wind energy situation of continental France and overseas territories during the third quarter 2015: total connected load, new connected facilities, regional distribution of wind power production, evolution of quarterly production, distribution of facilities versus power, evolution forecasts of the French wind power park, projects in progress, detailed regional results, methodology used
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Trend chart: wind power. Forth quarter 2016
International Nuclear Information System (INIS)
Coltier, Yves
2017-02-01
This publication presents the wind energy situation of continental France and overseas territories during the forth quarter 2016: total connected load, new connected facilities, regional distribution of wind power production, evolution of quarterly production, distribution of facilities versus power, evolution forecasts of the French wind power park, projects in progress, detailed regional results, methodology used
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Trend chart: wind power. First quarter 2016
International Nuclear Information System (INIS)
Reynaud, Didier
2016-05-01
This publication presents the wind energy situation of continental France and overseas territories during the first quarter 2016: total connected load, new connected facilities, regional distribution of wind power production, evolution of quarterly production, distribution of facilities versus power, evolution forecasts of the French wind power park, projects in progress, detailed regional results, methodology used
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Trend chart: wind power. Third quarter 2016
International Nuclear Information System (INIS)
Reynaud, Didier
2016-11-01
This publication presents the wind energy situation of continental France and overseas territories during the third quarter 2016: total connected load, new connected facilities, regional distribution of wind power production, evolution of quarterly production, distribution of facilities versus power, evolution forecasts of the French wind power park, projects in progress, detailed regional results, methodology used
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Trend chart: wind power. Second quarter 2016
International Nuclear Information System (INIS)
Reynaud, Didier
2016-08-01
This publication presents the wind energy situation of continental France and overseas territories during the second quarter 2016: total connected load, new connected facilities, regional distribution of wind power production, evolution of quarterly production, distribution of facilities versus power, evolution forecasts of the French wind power park, projects in progress, detailed regional results, methodology used
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Trend chart: wind power. First quarter 2017
International Nuclear Information System (INIS)
2017-05-01
This publication presents the wind energy situation of continental France and overseas territories during the first quarter 2017: total connected load, new connected facilities, regional distribution of wind power production, evolution of quarterly production, distribution of facilities versus power, evolution forecasts of the French wind power park, projects in progress, detailed regional results, methodology used
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Trend chart: wind power. Forth quarter 2015
International Nuclear Information System (INIS)
Reynaud, Didier
2016-02-01
This publication presents the wind energy situation of continental France and overseas territories during the forth quarter 2015: total connected load, new connected facilities, regional distribution of wind power production, evolution of quarterly production, distribution of facilities versus power, evolution forecasts of the French wind power park, projects in progress, detailed regional results, methodology used
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ANALISIS EKSTRAK TUMBUHAN REMPAH SEBAGAI PRESERVATIVES MAKANAN TAHU DIUJI SECARA IN VITRO
Directory of Open Access Journals (Sweden)
ni luh putu manik widiyanti
2017-01-01
Abstract Tofu is know as a traditional food and as a source of high quality protein that contains many essential amino acids and is proven to reduce levels of Low Density Lipoprotein. Tofu susceptible to decomposition by bacteria, because high of the protein content and water content. But many food entrepreneurs that naughty by adding formalin and methanyl yellow dye that banned its use in food regulation by Minister of Health Num. 1168/Menkes/PER/X/1999 for the food preservatives of tofu. The alternative is an antibacterial plants and used as a natural food preservatives including Cymbopogan ciratus (lemongrass, Cucurma domestica (turmeric and Alpinia galanga (galangal to inhibit bacterial growth in tofu. Tofu that has been created is still not meet the assessment standards of SNI 01-3142-1992 in aroma part, whereas 50% panelists who stated aroma tofu is slightly acidic. Organoleptic test of tofu in first day of soaked with natural preservatives, 100% panelists who stated tofu that soaked with three kinds natural preservatives with aroma and taste of Cymbopogon ciratus (lemongrass, Cucurma domestica (turmeric and Alpinia galanga (galangal extracts. The characteristic color of tofu, 100% panelists expressed that tofu with pure white color or pure yellowish and 100% panelists who stated normal of tofu in performance without slimy and moldy. In fact characteristic of tofu is decrease of quality result from organoleptic test on day three and six both in aroma, taste, color and performance of tofu. Gain score result show that tofu soaked with natural preservatives lemongrass concentration 20% that show increase bacteria in number. On third and six days, tofu soaked with 40% and 60% concentrations of lemongrass inhibit growth of bacteria. Result gain score indicates tofu that soaked with tumeric extract on first and sixth days soaked with 20%, 40% and 60% concentrations show all of tumeric extract concentrations didnt inhibit growth of bacteria. On the
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Commercial implementation of food irradiation
International Nuclear Information System (INIS)
Welt, M.A.
1985-01-01
Recent positive developments in regulatory matters involving food irradiation appear to be opening the door to commercial implementation of the technology. Experience gained over five years in operating multi-purpose food irradiation facilities in the United States have demonstrated the technical and economic feasibility of the radiation preservation of food for a wide variety of purposes. Public education regarding food irradiation has been intensified especially with the growing favorable involvement of food trade associations, the USDA, and the American Medical Association. After 41 years of development effort, food irradiation will become a commercial reality in 1985. (author)
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International Nuclear Information System (INIS)
2005-04-01
This press release brings information on the AREVA group sales data. First quarter 2005 sales for the group were 2,496 millions of euros, up 3,6% year-on-year from 2,41 millions. The change in foreign exchange rates between the two periods show a negative impact of 22 millions euros, which is much lower than in the first quarter of 2004. It analyzes also in more details the situation of the front end, the reactors and service division, the back end division, the transmission and distribution division and the connectors division. (A.L.B.)
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International Nuclear Information System (INIS)
1992-01-01
The Energy Security Act of 1980 established a program to provide financial assistance to private industry in the construction and operation of commercial-scale synthetic fuels plants. The Parachute Creek Shale Oil Program is one of four projects awarded financial assistance. The Program agreed to comply with existing environmental monitoring regulations and to develop an Environmental Monitoring Plan (EMP) incorporating supplemental monitoring in the areas of water, air, solid waste, and worker health and safety during the period 1985-1992. These activities are described in a series of quarterly and annual reports. The document contains environmental compliance data collected in the fourth quarter of 1991, contents of reports on compliance data submitted to regulatory agencies, and supplemental analytical results from retorted shale pile runoff water collected following a storm event during the third quarter of 1991
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Agriculture and food processing
International Nuclear Information System (INIS)
Muhammad Lebai Juri
2003-01-01
This chapter discuss the application of nuclear technology in agriculture sector. Nuclear Technology has help agriculture and food processing to develop tremendously. Two techniques widely use in both clusters are ionization radiation and radioisotopes. Among techniques for ionizing radiation are plant mutation breeding, SIT and food preservation. Meanwhile radioisotopes use as a tracer for animal research, plant soil relations water sedimentology
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Food processing with linear accelerators
International Nuclear Information System (INIS)
Wilmer, M.E.
1987-01-01
The application of irradiation techniques to the preservation of foods is reviewed. The utility of the process for several important food groups is discussed in the light of work being done in a number of institutions. Recent findings in food chemistry are used to illustrate some of the potential advantages in using high power accelerators in food processing. Energy and dosage estimates are presented for several cases to illustrate the accelerator requirements and to shed light on the economics of the process
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Spiraling Light with Magnetic Metamaterial Quarter-Wave Turbines.
Zeng, Jinwei; Luk, Ting S; Gao, Jie; Yang, Xiaodong
2017-09-19
Miniaturized quarter-wave plate devices empower spin to orbital angular momentum conversion and vector polarization formation, which serve as bridges connecting conventional optical beam and structured light. Enabling the manipulability of additional dimensions as the complex polarization and phase of light, quarter-wave plate devices are essential for exploring a plethora of applications based on orbital angular momentum or vector polarization, such as optical sensing, holography, and communication. Here we propose and demonstrate the magnetic metamaterial quarter-wave turbines at visible wavelength to produce radially and azimuthally polarized vector vortices from circularly polarized incident beam. The magnetic metamaterials function excellently as quarter-wave plates at single wavelength and maintain the quarter-wave phase retardation in broadband, while the turbine blades consist of multiple polar sections, each of which contains homogeneously oriented magnetic metamaterial gratings near azimuthal or radial directions to effectively convert circular polarization to linear polarization and induce phase shift under Pancharatnum-Berry's phase principle. The perspective concept of multiple polar sections of magnetic metamaterials can extend to other analogous designs in the strongly coupled nanostructures to accomplish many types of light phase-polarization manipulation and structured light conversion in the desired manner.
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EDF - Quarterly Financial Information
International Nuclear Information System (INIS)
Trivi, Carole; Boissezon, Carine de; Hidra, Kader
2014-01-01
EDF's sales in the first quarter of 2014 were euro 21.2 billion, down 3.9% from the first quarter of 2013. At constant scope and exchange rates, sales were down 4.2% due to mild weather conditions, which impacted sales of electricity in France, gas sales abroad and trading activities in Europe. UK sales were nonetheless sustained by B2B sales due to higher realised wholesale market prices. In Italy, sales growth was driven by an increase in electricity volumes sold. The first quarter of 2014 also saw the strengthening of the Group's financial structure with the second phase of its multi-annual hybrid funding programme (nearly euro 4 billion equivalent) as well as the issue of two 100-year bonds in dollars and sterling aimed at significantly lengthening average debt maturity. 2014 outlook and 2014-2018 vision: - EDF Group has confirmed its financial objectives for 2014; - Group EBITDA excluding Edison: organic growth of at least 3%; - Edison EBITDA: recurring EBITDA target of euro 1 billion and at least euro 600 million in 2014 before effects of gas contract re-negotiations; - Net financial debt / EBITDA: between 2x and 2.5x; - Pay-out ratio of net income excluding non-recurring items post-hybrid: 55% to 65%. The Group has reaffirmed its goal of achieving positive cash flow after dividends, excluding Linky, in 2018
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Quarterly report on program cost and schedule: Fourth quarter FY 1988
International Nuclear Information System (INIS)
1988-01-01
Major program milestones completed in the fourth quarter of FY 1988 include completed preliminary draft NWPAA Section 175 Impacts Report, completed Title I ESF design, completed site reclamation in Texas, distributed review draft of the Dry Cask Storage Study, completed draft and final FY 1990 OMB budget, issued FY 1987 Annual Report to Congress, issued four draft Environmental Field Activity Plans, issued draft Environmental Program Overview, and made grant payments to local governments under Section 116 of NWPA, as amended. Major accomplishments during the fourth quarter of FY 1988 are listed. The Water Appropriation Permit Application was filed with the Nevada State Engineer on July 21, 1988. Installation and checkout of the Prototype Engineered Barrier Test equipment in G-tunnel is continuing with an expected early September test initiation data. The Configuration Management Plan was sent to DOE/HQ for approval. The prototype facility for testing the horizontal waste package emplacement configuration was completed in the G-tunnel
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International Nuclear Information System (INIS)
Olszyna-Marzys, A.E.
1991-01-01
The purpose of this article is to describe and contrast two relationships between radiation and food on the one hand, beneficial preservation of food by controlled exposure to ionizing radiation; and, on the other, contamination of food by accidental incorporation of radioactive nuclides within the food itself. In food irradiation, electrons or electromagnetic radiation is used to destroy microorganisms and insects or prevent seed germination. The economic advantages and health benefits of sterilizing food in this manner are clear, and numerous studies have confirmed that under strictly controlled conditions no undesirable changes or induced radioactivity is produced in the irradiated food. An altogether different situation is presented by exposure of food animals and farming areas to radioactive materials, as occurred after the major Soviet nuclear reactor accident at Chernobyl. This article furnishes the basic information needed to understand the nature of food contamination associated with that event and describes the work of international organizations seeking to establish appropriate safe limits for levels of radioactivity in foods
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Wind/photovoltaic power indicators. Third quarter 2010
International Nuclear Information System (INIS)
2010-01-01
This document makes a quarterly status of the power generation from wind and photovoltaic power plants connected to the French grid (continental France, Corsica and overseas territories): total connected load, quarterly connected load during the last years, power generated since the beginning of the year, progress trend of wind and photovoltaic power in France, regional status. (J.S.)
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Trend chart: wind power. Second quarter 2017
International Nuclear Information System (INIS)
2017-08-01
This publication presents the wind energy situation of continental France and overseas territories during the second quarter 2017: total connected load, new connected facilities, regional distribution of wind power production, evolution of quarterly production, distribution of facilities versus power, evolution forecasts of the French wind power park, projects in progress, detailed regional results, revision of results
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Wind/photovoltaic power indicators. Second quarter 2009
International Nuclear Information System (INIS)
2009-09-01
This document makes a quarterly status of the power generation from wind and photovoltaic power plants connected to the French grid (continental France, Corsica and overseas territories): total connected load, quarterly connected load during the last years, power generated since the beginning of the year, progress trend of wind and photovoltaic power in France, regional status. (J.S.)
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Trend chart: wind power. Fourth quarter 2017
International Nuclear Information System (INIS)
Moreau, Sylvain
2018-02-01
This publication presents the wind energy situation of continental France and overseas territories during the fourth quarter 2017: total connected load, new connected facilities, regional distribution of wind power production, evolution of quarterly production, distribution of facilities versus power, evolution forecasts of the French wind power park, projects in progress, detailed regional results, revision of results
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Wind/photovoltaic power indicators. Second quarter 2011
International Nuclear Information System (INIS)
2011-01-01
This document makes a quarterly status of the power generation from wind and photovoltaic power plants connected to the French grid (continental France, Corsica and overseas territories): total connected load, quarterly connected load during the last years, power generated since the beginning of the year, progress trend of wind and photovoltaic power in France, regional status. (J.S.)
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Wind/photovoltaic power indicators. First quarter 2010
International Nuclear Information System (INIS)
2010-01-01
This document makes a quarterly status of the power generation from wind and photovoltaic power plants connected to the French grid (continental France, Corsica and overseas territories): total connected load, quarterly connected load during the last years, power generated since the beginning of the year, progress trend of wind and photovoltaic power in France, regional status. (J.S.)
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Trend chart: wind power. Third quarter 2017
International Nuclear Information System (INIS)
2017-11-01
This publication presents the wind energy situation of continental France and overseas territories during the third quarter 2017: total connected load, new connected facilities, regional distribution of wind power production, evolution of quarterly production, distribution of facilities versus power, evolution forecasts of the French wind power park, projects in progress, detailed regional results, revision of results
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Wind/photovoltaic power indicators. Second quarter 2010
International Nuclear Information System (INIS)
2010-01-01
This document makes a quarterly status of the power generation from wind and photovoltaic power plants connected to the French grid (continental France, Corsica and overseas territories): total connected load, quarterly connected load during the last years, power generated since the beginning of the year, progress trend of wind and photovoltaic power in France, regional status. (J.S.)
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Wind/photovoltaic power indicators. Fourth quarter 2010
International Nuclear Information System (INIS)
2011-01-01
This document makes a quarterly status of the power generation from wind and photovoltaic power plants connected to the French grid (continental France, Corsica and overseas territories): total connected load, quarterly connected load during the last years, power generated since the beginning of the year, progress trend of wind and photovoltaic power in France, regional status. (J.S.)
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Wind/photovoltaic power indicators. First quarter 2011
International Nuclear Information System (INIS)
2011-01-01
This document makes a quarterly status of the power generation from wind and photovoltaic power plants connected to the French grid (continental France, Corsica and overseas territories): total connected load, quarterly connected load during the last years, power generated since the beginning of the year, progress trend of wind and photovoltaic power in France, regional status. (J.S.)
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Wind/photovoltaic power indicators. Third quarter 2009
International Nuclear Information System (INIS)
2009-11-01
This document makes a quarterly status of the power generation from wind and photovoltaic power plants connected to the French grid (continental France, Corsica and overseas territories): total connected load, quarterly connected load during the last years, power generated since the beginning of the year, progress trend of wind and photovoltaic power in France, regional status. (J.S.)
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Wind/photovoltaic power indicators. Fourth quarter 2009
International Nuclear Information System (INIS)
2010-02-01
This document makes a quarterly status of the power generation from wind and photovoltaic power plants connected to the French grid (continental France, Corsica and overseas territories): total connected load, quarterly connected load during the last years, power generated since the beginning of the year, progress trend of wind and photovoltaic power in France, regional status. (J.S.)
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Application of edible coating with essential oil in food preservation.
Ju, Jian; Xie, Yunfei; Guo, Yahui; Cheng, Yuliang; Qian, He; Yao, Weirong
2018-03-26
Compared with other types of packaging, edible coatings are becoming more and more popular because of their more environmentally friendly properties and active ingredients carrying ability. The edible coating can reduce the influence of essential oils (EOs) on the flavor of the product and also can prolong the action time of EOs through the slow-release effect, which effectively promote the application of EOs in food. Understanding the different combinations of edible coatings and EOs as well as their antimicrobial effects on different microorganisms will be more powerful and targeted to promote the application of EOs in real food systems. The review focus on the contribution of the combination of EOs and edible coatings (EO-edible coatings) to prolong the shelf life of food products, (1) specifically addressing the main materials used in the preparation of EO-edible coatings and the application of EO-edible coatings in the product, (2) systematically summarizing the main production method of EO-edible coatings, (3) discussing the antiseptic activity of EO-edible coatings on different microorganisms in food.
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Preservation of Agricultural Land as an Issue of Societal Importance
Directory of Open Access Journals (Sweden)
Elin Slätmo
2017-12-01
Full Text Available Based on concerns about food security and food sovereignty, it is appropriate to scrutinise societal measures for protecting agricultural land from conversion to other uses. Changes from agricultural to urban land use are particularly problematic, as they are largely irreversible. By analysing relevant Swedish policy, the present study investigated how the protection of agricultural land is framed as an issue of societal importance. Protection of agricultural land is enshrined in Swedish law, but its use is still continually changing to housing and other constructions. In a structured policy analysis, two questions were examined: (1 what are the societal motives for protecting agricultural land in Sweden, and (2 how do these motives influence the governance of agricultural land? The meaning of ‘national importance’, ‘suitable for cultivation’ and ‘significant national interests’ in Swedish land-use law was also analysed. The results showed that formulations in the law reflect the ambivalent discourses on agricultural land preservation and that the Swedish authorities view other land uses as more important than agriculture. The Swedish governance system is currently built on trust that municipal institutions will make satisfactory decisions concerning land and water use. However, it has been shown that these decisions have not been satisfactory concerning the protection of agricultural land, and it is important to acknowledge that the sum of local decisions can be degrading for these life-supporting resources. The present analysis revealed a looming conflict between the preservation of soils for food production, on one hand, and local participation in decision making, on the other. This raises the question of whether it is more important to defend subsidiarity or to preserve certain resources which are important for food security, such as agricultural land.
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Role of radiation technology in preservation of food and agricultural commodities
International Nuclear Information System (INIS)
Rajput, Sanjay
2016-01-01
Several technological benefits can be achieved by gamma radiation processing of agricultural commodities and food include: inhibition of sprouting in tubers, bulbs and rhizomes; disinfestation of insect pests in stored products; disinfestation of quarantine pests in fresh produce; delay in ripening and senescence in fruits and vegetables; destruction of microbes responsible for spoilage of food; elimination of parasites and pathogens of public health importance in food
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DEFF Research Database (Denmark)
Hashemi, Marjan M.; Aminlari, Mahmoud; Forouzan, Mehdi M.
2018-01-01
Nowadays demand for food products made by natural sources is rising so fast. In this work Lysozyme (Lyz) was conjugated with gum Arabic (GA) in order to be applied in mayonnaise, at which the presence of both preservative and emulsifier is essential. Interestingly, the Lyz-GA conjugate exhibited...... possible the application of a natural preservative and emulsifier in food and pharmaceutical industries, whereas Lyz alone does not have a broad-spectrum antibacterial activity or emulsifying properties....... improved functional properties and antibacterial activity. In order to approve the results of this study, the Lyz-GA conjugate was applied to mayonnaise as a natural preservative and emulsifier. Application of the Lzy-GA conjugate in mayonnaise expedited the death rate of both S. aureus and E. coli K-12...
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Food irradiation: a look at regulatory status, consumer acceptance, and economies of scale
Energy Technology Data Exchange (ETDEWEB)
Morrison, R. M. [Economic Research Service, USDA (United States)
1986-02-15
Food irradiation is receiving renewed attention by many individuals--scientists, policy makers, agricultural producers, public health officials, and consumers. Interest in food irradiation’s benefits and limitations has been piqued by recent concerns over the safety of chemical fumigants and preservatives and interest in reducing the incidence of food borne diseases. Individuals concerned with food shortage problems in developing countries are anxious to see if irradiation can be used to eliminate high spoilage losses in those countries. Food processors and retailers are always looking for less costly preservation methods and exploring new techniques to achieve desirable qualities in fresh and processed foods.
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Antimicrobial nanomaterials for food packaging applications
Radusin Tanja I.; Ristić Ivan S.; Pilić Branka M.; Novaković Aleksandra R.
2016-01-01
Food packaging industry presents one of the fastest growing industries nowadays. New trends in this industry, which include reducing food as well as packaging waste, improved preservation of food and prolonged shelf-life together with substitution of petrochemical sources with renewable ones are leading to development of this industrial area in diverse directions. This multidisciplinary challenge is set up both in front of food and material scientists. Nanotechnology is recently answering to ...
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[Germinated or fermented legumes: food or ingredients of functional food].
Davila, Marbelly A; Sangronis, Elba; Granito, Marisela
2003-12-01
Epidemiological research has shown a positive association between certain diseases and dietary intake of food components found in fruits, grains, legumes, fish oil among others. Food that may provide a health benefit beyond the traditional nutrients that it contains, are named functional food. In addition to the varied nutrients, legumes contain compounds such as polyphenols, soluble fiber, alpha-galactosides and isoflavones which confer propierties of functional foods. Do to the cuse of flatus production in some people, long cooking periods, or anti-nutritional factors, legume consumption levels are limited. In this review, germination and fermentation processes will be presented as alternatives that are able to reduce or inactivate anti-nutritional factors, preserve and even improve the content of the isoflavones, or better the potencial of the legumes as functional food or as ingredients for the formulation of functional foods.
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International Nuclear Information System (INIS)
Pai, J.S.
2001-01-01
Although irradiation is being investigated for the last more than 50 years for the application in preservation of food, it has not yet been exploited commercially in some countries like India. No other food processing technique has undergone such close scrutiny. There are many advantages to this process, which few others can claim. The temperature remains ambient during the process and the form of the food does not change resulting in very few changes in the sensory and nutritive quality of the food product. At the same time the microorganisms are effectively destroyed. Most of the spoilage and pathogenic organisms are sensitive to irradiation. Fortunately, most governments are supportive for the process and enacting laws permitting the process for foods
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9 CFR 318.15 - Tagging chemicals, preservatives, cereals, spices, etc., “U.S. retained.”
2010-01-01
..., cereals, spices, etc., âU.S. retained.â 318.15 Section 318.15 Animals and Animal Products FOOD SAFETY AND...; REINSPECTION AND PREPARATION OF PRODUCTS General § 318.15 Tagging chemicals, preservatives, cereals, spices, etc., “U.S. retained.” When any chemical, preservative, cereal, spice, or other substance is intended...
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International Nuclear Information System (INIS)
Lee, Ju Woon; Byun, Myung Woo; Kim, Jae Hun
2006-12-01
The quality of food for the astronaut accomplishing the mission in the space is one of the most important matters, and it is time to study and develop Korean space food for the Korean astronaut in the space. Therefore, in the beginning of the space exploration era, it is necessary to establish a national long-term plan and study and develop Korean space food in order to provide food with better quality for the astronaut accomplishing the space mission. Using current food processing, preservation, and packaging technology, it is necessary to develop the Korean space food, provide Korean astronaut studying at the international space station, and study the future space food systems used for the long-term space voyage and planet habitat base in the era of space exploration. Space food is analyzed through nutritional analysis, sensory evaluation, storage studies, packaging evaluations, and many other methods before its final shipment on the space shuttle. Each technology developed for the advanced food system must provide the required attribute to the food system, including safety, nutrition, and acceptability. It is anticipated that the duration of the exploration class missions can be at least 2, 3 years, and one of the biggest challenges for these missions will be to provide acceptable food with a shelf-life of 3-5 years. The development of space food process/preservation technology and its ripple effect will make a contribution to the improvement of nation's international phase, and the developed space food will potentially be used for combat ration and emergency/special food like the U. S. A. In the 21th century of space exploration era, the development of the advanced food system and life support system in the Mars space base as well as the space shuttle will strengthen the capability to precede the future space exploration era
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Energy Technology Data Exchange (ETDEWEB)
Lee, Ju Woon; Byun, Myung Woo; Kim, Jae Hun [KAERI, Daejeon (Korea, Republic of)
2006-12-15
The quality of food for the astronaut accomplishing the mission in the space is one of the most important matters, and it is time to study and develop Korean space food for the Korean astronaut in the space. Therefore, in the beginning of the space exploration era, it is necessary to establish a national long-term plan and study and develop Korean space food in order to provide food with better quality for the astronaut accomplishing the space mission. Using current food processing, preservation, and packaging technology, it is necessary to develop the Korean space food, provide Korean astronaut studying at the international space station, and study the future space food systems used for the long-term space voyage and planet habitat base in the era of space exploration. Space food is analyzed through nutritional analysis, sensory evaluation, storage studies, packaging evaluations, and many other methods before its final shipment on the space shuttle. Each technology developed for the advanced food system must provide the required attribute to the food system, including safety, nutrition, and acceptability. It is anticipated that the duration of the exploration class missions can be at least 2, 3 years, and one of the biggest challenges for these missions will be to provide acceptable food with a shelf-life of 3-5 years. The development of space food process/preservation technology and its ripple effect will make a contribution to the improvement of nation's international phase, and the developed space food will potentially be used for combat ration and emergency/special food like the U. S. A. In the 21th century of space exploration era, the development of the advanced food system and life support system in the Mars space base as well as the space shuttle will strengthen the capability to precede the future space exploration era
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Optimization of preservation activities and preservation engineering (1)
International Nuclear Information System (INIS)
Aoki, Takayuki; Mimaki, Hidehito; Oda, Mitsuyuki
2004-01-01
In order to deal with the optimization of preservation activities and 'preservation engineering' which makes it possible, the relation between general society and preservation, the content and the structure of preservation activities, and the viewpoint and the approach of the optimization of the preventive preservation are described. The optimization of the preventive preservation is shown respectively in the four stages of planning, implementation, result evaluation and countermeasure. (K. Kato)
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Quarterly report of the Swedish Nuclear Power Inspectorate. 4th quarter 1984
International Nuclear Information System (INIS)
1985-01-01
During the fourth quarter of 1984 ten power reactors were in operation in Sweden. Two new reactors, Oskarshamn 3 and Forsmark 3, got loading authorization and started the test operation. No serious fault has occurred during the period. (K.A.E.)
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Joint Force Quarterly. Issue 64, 1st Quarter 2012
2012-01-01
ndupress .ndu.edu issue 64, 1 st quarter 2012 / JFQ 43 experienced in cultural relativism belie the great commonality of moral solidarity in...Politics of Civil-Military Relations (Cambridge: Harvard University Press, 1957), 11. 12 Many people equate cultural relativism and moral relativism ...perhaps reluctantly, his muse was Platonic (the concept of the human for strategy to work in our age, it must possess solid moral and political
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75 FR 17462 - Quarterly Rail Cost Adjustment Factor
2010-04-06
... decision may be purchased by contacting the office of Public Assistance, Governmental Affairs, and...-2)] Quarterly Rail Cost Adjustment Factor AGENCY: Surface Transportation Board. ACTION: Approval of rail cost adjustment factor. SUMMARY: The Board has approved the second quarter 2010 Rail Cost...
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Environmental Restoration Operations Consolidated Quarterly Report: July-September 2016
Energy Technology Data Exchange (ETDEWEB)
Cochran, John R. [Sandia National Lab. (SNL-NM), Albuquerque, NM (United States)
2017-01-01
This Environmental Restoration Operations (ER) Consolidated Quarterly Report (ER Quarterly Report) provides the status of ongoing corrective action activities being implemented at Sandia National Laboratories, New Mexico (SNL/NM) during the July, August, and September 2016 quarterly reporting period. The Solid Waste Management Units (SWMUs) and Areas of Concern (AOCs) identified for corrective action at SNL/NM are listed in Table I-1. Sections I.2.1 and I.2.2 summarize the work completed during this quarter. Section I.2.1 summarizes the quarterly activities at sites undergoing corrective action field activities. Field activities are conducted at the three groundwater AOCs (Burn Site Groundwater [BSG AOC], Technical Area [TA]-V Groundwater [TAVG AOC], and Tijeras Arroyo Groundwater [TAG AOC]). Section I.2.2 summarizes quarterly activities at sites where the New Mexico Environment Department (NMED) issued a certificate of completion and the sites are in the corrective action complete (CAC) regulatory process. Currently, SWMUs 8 and 58, 68, 149, 154, and 502 are in the CAC regulatory process. Corrective action activities are deferred at the Long Sled Track (SWMU 83), the Gun Facilities (SWMU 84), and the Short Sled Track (SWMU 240) because these three sites are active mission facilities. These three active sites are located in TA-III.
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Egypt's policy concerning food irradiation research and technology
International Nuclear Information System (INIS)
Roushdy, H.M.
1978-01-01
The paper reviews current research in Egypt in the field of radiation preservation of food to accumulate the necessary data for drafting Egypts' policy towards prospects for application. Research activities in Egypt have been oriented to solving problems of local economic importance, e.g. inhibition of sprouting in potatoes, onions and garlic, extension of shelf-life of vegetables and fruits, disinfestation of stored grains and grain products, preservation of meat, meat products, fish, fats and oils, and elimination of parasites and microorganisms from animal feed. Extensive studies have been performed to determine the lowest radiation level required for short-term storage, changes in organoleptic, physical, chemical and microbiological values of irradiated food and wholesomeness studies to give evidence of the safety of irradiated food for human consumption. The paper summarizes Egypt's national planning for the transfer of such new technology, the establishment of the National Centre for Radiation Research and Technology to build up the national infrastructure for food irradiation research and application, and the formation of a Supreme Committee for Radiation Preservation of Food. Finally, the paper also surveys the locally available irradiators and correlates the design, capacity and capital cost against the actual needs of Egypt and the experience acquired. (author)
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ANALYSIS OF PERFORMANCE FROM PROCESSING AND PRESERVING OF FRUIT AND VEGETABLES
Directory of Open Access Journals (Sweden)
APOSTOL CIPRIAN
2017-04-01
Full Text Available Given that the world population is increasing continuously in recent years, and natural resources are becoming increasingly scarce, ensuring healthy food problem is a global challenge. Nutritional value, palatability, and high degree of assimilation by the body makes fruits and vegetables are recommended and widely used in food, both fresh and preserved. The study aims at comparing the activity of manufacturing fruit and vegetable juices with the processing and preservation of fruit and vegetables to highlight which of the two is more efficient in the economic and financial point of view. Through a descriptive and comparative analysis of specific indicators are reflected the main aspects of the performance of the two sectors in Romania. The main source of information is the National Agency for Fiscal Administration. The period analyzed is from 2008, when started financial and economic crisis in Romania, and 2015, because until this year were available the necessary information, which can explain the evolution of performance not only during the crisis, as well as after it is finished. In this study, it was found that the industry processing and preservation of fruits and vegetables in Romania is quite efficient and has been constantly developing, but mainly in the processing and preservation of fruits and vegetables, the production of fruit and vegetables recording much lower.
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Training manual on food irradiation technology and techniques. 2. ed.
International Nuclear Information System (INIS)
1982-01-01
The objective of the revised Training Manual is to help scientists to acquire the necessary knowledge needed for performing proper research and development work in the field of food irradiation. The Manual presents an up-to-date picture of the current state of food irradiation and reflects the important advances made in the technology of food irradiation, in the radiation chemistry of foods, in the microbiology of irradiated foods, in wholesomeness and standardization. It contains the following chapters: (1) Radionuclides and radiation; (2) Radiation detection and measurement; (3) Radiation protection; (4) Radiation chemistry; (5) Effects of radiation on living organisms; (6) Preservation of foods; (7) Radiation preservation of foods; (8) Packaging; (9) Combination processes; (10) Limitations of food irradiation; (11) Wholesomeness of irradiated foods; (12) Government regulation of irradiated foods; (13) Food irradiation facilities; (14) Commercial aspects of food irradiation; (15) Literature sources. The practical part of the Manual contains a revised and expanded series of detailed laboratory exercises in the use of ionizing radiation for food processing
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Food package irradiator-a landmark of operational safety and food irradiation research
International Nuclear Information System (INIS)
Jain, M.P.; Sanyal, Bhaskar; Ghosh, Sunil K.
2017-01-01
Food irradiation in India has been undertaken for preservation of food for safe consumption, security of food for round the year and export of the food commodities to earn foreign exchange. Therefore, an irradiation plant known as Food Package Irradiator (FPI) was set-up in the year 1967 in BARC. This plant utilizes gamma radiation from "6"0Co source that has a maximum allowable activity of 100 kCi. It is a multipurpose facility where a wide range of products like onion for sprout inhibition to spices for microbial decontamination can be carried out. In short, the design of irradiator has been considered based on obtaining variable throughputs and variable dose rates
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International Nuclear Information System (INIS)
Olszyna-Marzys, A.E.
1990-01-01
Two topics relating to radioactivity and food are discussed: food irradiation for preservation purposes, and food contamination from radioactive substances. Food irradiation involves the use of electromagnetic energy (x and gamma rays) emitted by radioactive substances or produced by machine in order to destroy the insects and microorganisms present and prevent germination. The sanitary and economic advantages of treating food in this way are discussed. Numerous studies have confirmed that under strictly controlled conditions no undesirable changes take place in food that has been irradiated nor is radioactivity induced. Reference is made to the accident at the Chernobyl nuclear power station, which aroused public concern about irradiated food. The events surrounding the accident are reviewed, and its consequences with regard to contamination of different foods with radioactive substances, particularly iodine-131 and cesium-137, are described. Also discussed are the steps that have been taken by different international organizations to set limits on acceptable radioactivity in food.15 references
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Prospects of establishing food irradiation facilities in Kenya
International Nuclear Information System (INIS)
Mustapha, A.O.; Patel, J.P.; Rathore, I.V.S.; Hashim, N.O.; Kinyua, A.M.
2001-01-01
Full text: A national project of food irradiation in the country is being proposed. At present there are no facilities for food irradiation (and food irradiation research) in Kenya. This report is therefore largely comparative between the traditional and the conventional food preservation methods on the one hand and the irradiation technique on the other. The report is also based on information from other countries where food irradiation is practiced (Kawabata, 1981) or is being also contemplated (Diop et al, 1997), as well as on the relevant report of the International Atomic Energy Agency (IAEA) on this topic (IAEA, 1993). The paper presents the statement of the research problem, i.e., in Kenya large quantities of food and other farm produces go to waste annually as a result of the inadequacies of the preservation techniques currently in use. These (other) preservation techniques, although often less controversial than the irradiation techniques, have also been found to be more expensive to run when compared to irradiation techniques. Such techniques, presently employed in Kenya, include the traditional methods (e.g. sun drying, smoke and fire drying, etc.) and modern techniques such as freezing or refrigeration, lyophilization, etc., as well as application of chemicals like insecticides and fumigants. The latter combines the disadvantages of high costs with environmental pollution and associated health risks. In this preliminary research, aimed at studying the prospects of a national food irradiation project, the following food items that are selected for their importance to the economy of the country, include potatoes, rice, maize, coffee, tea, various fruits, fish and meat. The paper also explores the economic feasibility as well as the human and technological requirements of establishing a commercial food irradiation plant, with aim of assessing the applicability of food irradiation as alternative or a complimentary approach for preservation technique in
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Wind/photovoltaic power indicators. First quarter 2012
International Nuclear Information System (INIS)
Thienard, Helene
2012-06-01
This document makes a quarterly status of the power generation from wind and photovoltaic power plants connected to the French grid (continental France, Corsica and overseas territories): total connected load, quarterly connected load during the last years, power generated since the beginning of the year, progress trend of wind and photovoltaic power in France, projects in progress, regional status. (J.S.)
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Wind/photovoltaic power indicators. Second quarter 2015
International Nuclear Information System (INIS)
Reynaud, Didier
2015-08-01
This document presents a quarterly review of power generation from wind and photovoltaic power plants connected to the French grid (continental France, Corsica and overseas territories): total connected load, quarterly distribution of new connections, progress of connected power during the last years, power generated since the beginning of the year and comparison with previous years, projects in progress, regional balance sheet
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Wind/photovoltaic power indicators. Third quarter 2011
International Nuclear Information System (INIS)
Thienard, Helene
2011-11-01
This document makes a quarterly status of the power generation from wind and photovoltaic power plants connected to the French grid (continental France, Corsica and overseas territories): total connected load, quarterly connected load during the last years, power generated since the beginning of the year, progress trend of wind and photovoltaic power in France, projects in progress, regional status. (J.S.)
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Wind/photovoltaic power indicators. Third quarter 2014
International Nuclear Information System (INIS)
Reynaud, Didier
2014-11-01
This document presents a quarterly review of power generation from wind and photovoltaic power plants connected to the French grid (continental France, Corsica and overseas territories): total connected load, quarterly distribution of new connections, progress of connected power during the last years, power generated since the beginning of the year and comparison with previous years, projects in progress, regional balance sheet
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Wind/photovoltaic power indicators. Fourth quarter 2012
International Nuclear Information System (INIS)
Reynaud, Didier; Thienard, Helene
2013-02-01
This document makes a quarterly status of the power generation from wind and photovoltaic power plants connected to the French grid (continental France, Corsica and overseas territories): total connected load, quarterly distribution of new connections, progress of connected power during the last years, power generated since the beginning of the year and comparison with previous years, projects in progress, regional status. (J.S.)
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Wind/photovoltaic power indicators. Third quarter 2010
International Nuclear Information System (INIS)
Thienard, Helene
2010-11-01
This document presents a quarterly review of power generation from wind and photovoltaic power plants connected to the French grid (continental France, Corsica and overseas territories): total connected load, quarterly distribution of new connections, progress of connected power during the last years, power generated since the beginning of the year and comparison with previous years, projects in progress, regional balance sheet
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Wind/photovoltaic power indicators. Fourth quarter 2013
International Nuclear Information System (INIS)
Reynaud, Didier
2014-02-01
This document presents a quarterly review of the power generation from wind and photovoltaic power plants connected to the French grid (continental France, Corsica and overseas territories): total connected load, quarterly distribution of new connections, progress of connected power during the last years, power generated since the beginning of the year and comparison with previous years, projects in progress, regional status
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Wind/photovoltaic power indicators. Third quarter 2013
International Nuclear Information System (INIS)
Reynaud, Didier
2013-11-01
This document presents a quarterly review of the power generation from wind and photovoltaic power plants connected to the French grid (continental France, Corsica and overseas territories): total connected load, quarterly distribution of new connections, progress of connected power during the last years, power generated since the beginning of the year and comparison with previous years, projects in progress, regional status
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Wind/photovoltaic power indicators. Fourth quarter 2011
International Nuclear Information System (INIS)
Thienard, Helene
2012-02-01
This document makes a quarterly status of the power generation from wind and photovoltaic power plants connected to the French grid (continental France, Corsica and overseas territories): total connected load, quarterly connected load during the last years, power generated since the beginning of the year, progress trend of wind and photovoltaic power in France, projects in progress, regional status. (J.S.)
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Wind/photovoltaic power indicators. Third quarter 2012
International Nuclear Information System (INIS)
Thienard, Helene
2012-11-01
This document presents a quarterly review of power generation from wind and photovoltaic power plants connected to the French grid (continental France, Corsica and overseas territories): total connected load, quarterly distribution of new connections, progress of connected power during the last years, power generated since the beginning of the year and comparison with previous years, projects in progress, regional balance sheet
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Wind/photovoltaic power indicators. First quarter 2014
International Nuclear Information System (INIS)
Reynaud, Didier
2014-05-01
This document presents a quarterly review of the power generation from wind and photovoltaic power plants connected to the French grid (continental France, Corsica and overseas territories): total connected load, quarterly distribution of new connections, progress of connected power during the last years, power generated since the beginning of the year and comparison with previous years, projects in progress, regional status
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Wind/photovoltaic power indicators. Second quarter 2012
International Nuclear Information System (INIS)
Thienard, Helene
2012-09-01
This document makes a quarterly status of the power generation from wind and photovoltaic power plants connected to the French grid (continental France, Corsica and overseas territories): total connected load, quarterly connected load during the last years, power generated since the beginning of the year, progress trend of wind and photovoltaic power in France, projects in progress, regional status. (J.S.)
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Wind/photovoltaic power indicators. First quarter 2013
International Nuclear Information System (INIS)
Reynaud, Didier; Thienard, Helene
2013-06-01
This document makes a quarterly status of the power generation from wind and photovoltaic power plants connected to the French grid (continental France, Corsica and overseas territories): total connected load, quarterly distribution of new connections, progress of connected power during the last years, power generated since the beginning of the year and comparison with previous years, projects in progress, regional status. (J.S.)
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Wind/photovoltaic power indicators. Forth quarter 2014
International Nuclear Information System (INIS)
Reynaud, Didier
2015-02-01
This document presents a quarterly review of power generation from wind and photovoltaic power plants connected to the French grid (continental France, Corsica and overseas territories): total connected load, quarterly distribution of new connections, progress of connected power during the last years, power generated since the beginning of the year and comparison with previous years, projects in progress, regional balance sheet
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Wind/photovoltaic power indicators. Second quarter 2014
International Nuclear Information System (INIS)
Reynaud, Didier
2014-08-01
This document presents a quarterly review of the power generation from wind and photovoltaic power plants connected to the French grid (continental France, Corsica and overseas territories): total connected load, quarterly distribution of new connections, progress of connected power during the last years, power generated since the beginning of the year and comparison with previous years, projects in progress, regional balance sheet
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Food safety through the training of 2-alcilciclobutanonas in processed foods by ionizing radiation
International Nuclear Information System (INIS)
Alves, Rodrigo Mendes
2016-01-01
Food irradiation is a means of preserving food which uses a processing technique that exposes the foods at a controlled high energy ionizing radiation. The treatment with the use of ionizing radiation in foods has many applications technologically and technically feasible, including the ability to improve the microbiological safety and reducing levels of pathogenic bacteria, inhibiting the germination of tubers plant application, preserving stored foods or the stability of storage and is also used to increase the shelf life of certain products due to the reduction of contamination by microorganisms. Due to the increase of international trade in food and the growing regulatory requirements of consumer markets increasingly importing and exporting countries have shown interest in food irradiation and conducted research in the practical application of this technology and detection methods of treatment. Numerous surveys were conducted worldwide, resulting in efficient protocols to identify which foods were irradiated or not. Until then, the 'myth' that irradiated food could not be detected and they were not formed any single radiation products has been replaced by the knowledge that many changes can occur in irradiated foods and these changes could be used as tools to identify this technology. The radiation processing resulting in characteristic patterns formations of saturated hydrocarbons, aldehydes, methyl and ethyl esters and 2-alcilciclobutanonas, depending on the fatty acid composition of the lipid that composes the food. Thus the purpose of this study was to collect data to compare the effects of different doses of gamma radiation and electron in foods that have fat to determine possible changes resulting from the use of irradiation, as the presence of 2-Alcilciclobutanonas and also show main equipment used for food irradiation and its categories, with the aim of informing the general public. (author)
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Mohr, Philip; Golley, Sinéad
2016-01-25
This study examined community responses to use of genetically modified (GM) content in food in the context of responses to familiar food additives by testing an empirically and theoretically derived model of the predictors of responses to both GM content and food integrity issues generally. A nationwide sample of 849 adults, selected at random from the Australian Electoral Roll, responded to a postal Food and Health Survey. Structural equation modelling analyses confirmed that ratings of general concern about food integrity (related to the presence of preservatives and other additives) strongly predicted negativity towards GM content. Concern about food integrity was, in turn, predicted by environmental concern and health engagement. In addition, both concern about food integrity generally and responses to GM content specifically were weakly predicted by attitudes to benefits of science and an intuitive (i.e., emotionally-based) reasoning style. Data from a follow-up survey conducted under the same conditions (N=1184) revealed that ratings of concern were significantly lower for use of genetic engineering in food than for four other common food integrity issues examined. Whereas the question of community responses to GM is often treated as a special issue, these findings support the conclusion that responses to the concept of GM content in food in Australia are substantially a specific instance of a general sensitivity towards the integrity of the food supply. They indicate that the origins of responses to GM content may be largely indistinguishable from those of general responses to preservatives and other common food additives. Copyright © 2015 Elsevier B.V. All rights reserved.
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76 FR 80448 - Quarterly Rail Cost Adjustment Factor
2011-12-23
... DEPARTMENT OF TRANSPORTATION Surface Transportation Board [Docket No. EP 290 (Sub-No. 5) (2012-1)] Quarterly Rail Cost Adjustment Factor AGENCY: Surface Transportation Board. ACTION: Approval of rail cost adjustment factor. SUMMARY: The Board has approved the first quarter 2012 rail cost adjustment factor (RCAF...
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76 FR 59483 - Quarterly Rail Cost Adjustment Factor
2011-09-26
... the decision may be purchased by contacting the Office of Public Assistance, Governmental Affairs, and...)] Quarterly Rail Cost Adjustment Factor AGENCY: Surface Transportation Board, DOT. ACTION: Approval of rail cost adjustment factor. SUMMARY: The Board has approved the fourth quarter 2011 Rail Cost Adjustment...
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Dashboard: biogas for electricity production - Forth quarter 2015
International Nuclear Information System (INIS)
Cavaud, Denis; Reynaud, Didier
2016-02-01
This publication describes the situation of biogas-based electricity production in France and its evolution over the first quarters of 2015. A map indicates the level of connected power per district. Graphs illustrate the evolution of the number of new connections per quarter since 2009, the evolution of electricity quarterly production since 2011. Tables indicate the number of installations per power level (less than 0.5 MW, between 0.5 and 1.0 MW, more than 1 MW) and per installation type. Regional data are given in terms of number of installations, installed power in December 2015, regional share and evolution
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Tolosa, T; Verbeke, J; Ayana, Z; Piepers, S; Supré, K; De Vliegher, S
2015-07-01
A cross-sectional study on clinical mastitis, intramammary infection (IMI) and blind quarters was conducted on 50 smallholder dairy farms in Jimma, Ethiopia. A questionnaire was performed, and quarters of 211 cows were sampled and bacteriologically cultured. Risk factors at the herd, cow, and quarter level for clinical mastitis and (pathogen-specific) intramammary infection were studied using multilevel modeling. As well, factors associated with quarters being blind were studied. Eleven percent of the cows and 4% of the quarters had clinical mastitis whereas 85% of the cows and 51% of the quarters were infected. Eighteen percent of the cows had one or more blind quarter(s), whereas 6% of the quarters was blind. Non-aureus staphylococci were the most frequently isolated pathogens in both clinical mastitis cases and IMI. The odds of clinical mastitis was lower in herds where heifers were purchased in the last year [odds ratio (OR) with 95% confidence interval: 0.11 (0.01-0.90)], old cows (>4 years) [OR: 0.45 (0.18-1.14)], and quarters not showing teat injury [OR: 0.23 (0.07-0.77)]. The odds of IMI caused by any pathogen was higher in herds not practicing teat drying before milking (opposed to drying teats with 1 towel per cow) [OR: 1.68 (1.05-2.69)], cows in later lactation (>180 DIM opposed to ≤90 DIM) [OR: 1.81 (1.14-2.88)], cows with a high (>3) body condition score (BCS) [OR: 1.57 (1.06-2.31)], right quarters (opposed to a left quarter position) [OR: 1.47 (1.10-1.98)], and quarters showing teat injury [OR: 2.30 (0.97-5.43)]. Quarters of cows in herds practicing bucket-fed calf feeding (opposed to suckling) had higher odds of IMI caused by Staphylococcus aureus [OR: 6.05 (1.31-27.90)]. Except for BCS, IMI caused by non-aureus staphylococci was associated with the same risk factors as IMI caused by any pathogen. No access to feed and water immediately after milking [OR: 2.41 (1.26-4.60)], higher parity [OR: 3.60 (1.20-10.82)] and tick infestation [OR: 2.42 (1
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[Carriage of Staphylococcus aureus among food service workers].
Alarcón-Lavín, María Paula; Oyarzo, Carolina; Escudero, Carlos; Cerda-Leal, Fabiola; Valenzuela, Francisco J
2017-12-01
Background Staphylococcus aureus produces 11 serotypes of endotoxins that may cause food poisoning. Aim To determine the prevalence of type A enterotoxigenic Staphylococcus aureus carriage among food service workers in Chillan, Chile. Material and Methods Pharyngeal swabs were obtained from 100 food service workers and were cultured in Agar plates. After identifying the presence of Staphylococcus aureus, DNA was extracted to identify type A toxin by conventional PCR. Results Thirty eight percent of samples were colonized with Staphylococcus aureus. Among these, 26% were toxin A producers. Conclusions Half of the sampled workers carried Staphylococcus aureus and a quarter of these produced type A enterotoxin.
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Aneja, Kamal Rai; Dhiman, Romika; Aggarwal, Neeraj Kumar; Aneja, Ashish
2014-01-01
Fruit juices are important commodities in the global market providing vast possibilities for new value added products to meet consumer demand for convenience, nutrition, and health. Fruit juices are spoiled primarily due to proliferation of acid tolerant and osmophilic microflora. There is also risk of food borne microbial infections which is associated with the consumption of fruit juices. In order to reduce the incidence of outbreaks, fruit juices are preserved by various techniques. Thermal pasteurization is used commercially by fruit juice industries for the preservation of fruit juices but results in losses of essential nutrients and changes in physicochemical and organoleptic properties. Nonthermal pasteurization methods such as high hydrostatic pressure, pulsed electric field, and ultrasound and irradiations have also been employed in fruit juices to overcome the negative effects of thermal pasteurization. Some of these techniques have already been commercialized. Some are still in research or pilot scale. Apart from these emerging techniques, preservatives from natural sources have also shown considerable promise for use in some food products. In this review article, spoilage, pathogenic microflora, and food borne outbreaks associated with fruit juices of last two decades are given in one section. In other sections various prevention methods to control the growth of spoilage and pathogenic microflora to increase the shelf life of fruit juices are discussed. PMID:25332721
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Directory of Open Access Journals (Sweden)
Kamal Rai Aneja
2014-01-01
Full Text Available Fruit juices are important commodities in the global market providing vast possibilities for new value added products to meet consumer demand for convenience, nutrition, and health. Fruit juices are spoiled primarily due to proliferation of acid tolerant and osmophilic microflora. There is also risk of food borne microbial infections which is associated with the consumption of fruit juices. In order to reduce the incidence of outbreaks, fruit juices are preserved by various techniques. Thermal pasteurization is used commercially by fruit juice industries for the preservation of fruit juices but results in losses of essential nutrients and changes in physicochemical and organoleptic properties. Nonthermal pasteurization methods such as high hydrostatic pressure, pulsed electric field, and ultrasound and irradiations have also been employed in fruit juices to overcome the negative effects of thermal pasteurization. Some of these techniques have already been commercialized. Some are still in research or pilot scale. Apart from these emerging techniques, preservatives from natural sources have also shown considerable promise for use in some food products. In this review article, spoilage, pathogenic microflora, and food borne outbreaks associated with fruit juices of last two decades are given in one section. In other sections various prevention methods to control the growth of spoilage and pathogenic microflora to increase the shelf life of fruit juices are discussed.
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Aneja, Kamal Rai; Dhiman, Romika; Aggarwal, Neeraj Kumar; Aneja, Ashish
2014-01-01
Fruit juices are important commodities in the global market providing vast possibilities for new value added products to meet consumer demand for convenience, nutrition, and health. Fruit juices are spoiled primarily due to proliferation of acid tolerant and osmophilic microflora. There is also risk of food borne microbial infections which is associated with the consumption of fruit juices. In order to reduce the incidence of outbreaks, fruit juices are preserved by various techniques. Thermal pasteurization is used commercially by fruit juice industries for the preservation of fruit juices but results in losses of essential nutrients and changes in physicochemical and organoleptic properties. Nonthermal pasteurization methods such as high hydrostatic pressure, pulsed electric field, and ultrasound and irradiations have also been employed in fruit juices to overcome the negative effects of thermal pasteurization. Some of these techniques have already been commercialized. Some are still in research or pilot scale. Apart from these emerging techniques, preservatives from natural sources have also shown considerable promise for use in some food products. In this review article, spoilage, pathogenic microflora, and food borne outbreaks associated with fruit juices of last two decades are given in one section. In other sections various prevention methods to control the growth of spoilage and pathogenic microflora to increase the shelf life of fruit juices are discussed.
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Preservation of potatoes by gamma irradiation
International Nuclear Information System (INIS)
Nouani, A.; Boussaha, A.
1987-01-01
In Algeria, potatoes are a major food item in nutrition habits. Because of lack of cold storage facilities, losses can reach up to 40% of the total output of summer harvest. This paper describes the first experiments on the application of gamma irradiation for the preservation of local varieties of potatoes. Losses are strongly reduced by inhibition sprouting effect of irradiation and reduction of sugars content has no significant influence on the acceptability of irradiated potatoes
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75 FR 35877 - Quarterly Rail Cost Adjustment Factor
2010-06-23
... available on our Web site, http://www.stb.dot.gov . Copies of the decision may be purchased by contacting...-3)] Quarterly Rail Cost Adjustment Factor AGENCY: Surface Transportation Board. ACTION: Approval of rail cost adjustment factor. SUMMARY: The Board has approved the third quarter 2010 rail cost...